Restaurant manager job description. Cafe Manager Profession Brief Training for Cafe Manager

First, a little clarification - if you think that the restaurant manager does nothing but looks after the waiters and other members of the restaurant team - you are mistaken. I will now reveal all the cards to you. I do not think that there will be only trump cards. So - the administrator is a member of the hall. In our example, we have an institution of a fairly high level. If the position of hostess is not provided, the administrator most often meets the guests himself, later he transfers him to the care of the waiter. The admin has a lot of responsibilities on his shoulders.

Coming first to work, he inspects the halls for guests, turns on the lighting, ventilation, storage space, looks for cleanliness. When the whole team is assembled, the admin conducts a “five-minute session”. That is, the news from the management conveys to the team. The administrator has a morally nervous job. It is necessary to monitor the quality of table service, and cleanliness, and how quickly the kitchen copes with its orders. Holding the phone in his hand, and automatically answering all calls, the administrator goes to the warehouse with expensive products, and drinks, makes sure that food is prepared for the staff. With all this, he also considers wages and reports to management. Some establishments save on storekeepers and cashiers. Naturally, all these responsibilities lie on the shoulders of the administrator. Imagine, the hall is full of guests, bills are carried for settlement, the admin answers calls, writes down reserves, calculates clients, with all this, you need to be as collected as possible, otherwise at the end of the day the cashier simply will not converge. Next, the bartender calls you, because the elite wine has run out, the administrator himself runs to the warehouse and takes it out. The refrigerator breaks, you need to immediately call the master. And if the light bulb burned out, and it was not replaced in time, they will already call the boss on the carpet.

The administrator also has other responsibilities, such as hiring staff. He must hire a waiter, attach him to another, more experienced worker, and monitor the maximum performance of his duties. The same applies to kitchen workers, cleaners, etc. What qualities should a successful administrator have? First of all, he must know what a stick is and what a carrot is. If you relax the attitude towards the staff, cocktails will immediately pour out, which the bartender will pour for pretty waitresses, and the asking for salads and ice cream in the kitchen will immediately begin. But of course, there must be a healthy atmosphere in the team. Otherwise, the administrator simply will not be able to reach out to the workers. Failures in work and active staff turnover will then be ensured. So, if you decide on such a job, you must understand that you are protecting the interests of the restaurant. You should resolve any conflict situations only due to your rigidity. After all, a lot of customers come to the institution to quarrel. So, let's sum up. If you have chosen such a job for yourself, you must be: active, assertive, tough, non-conflict, sociable, have the ability to convince, accept (take into account in the future) criticism from management. Good luck!

If you are not one of those who succumb to difficulties and are ready to achieve their goal, then the profession of a restaurant administrator will bring you a good income in the form of a good salary. By the way, you can get training in this difficult but interesting specialty at the courses of administrators of restaurants and hotels.

What does the administrator of a catering establishment (cafe, restaurant, etc.) do?

Not in every cafe, especially when it comes to a large establishment, the director is able to quickly resolve all emerging problems and issues. For these purposes, a special worker is hired - an administrator, sometimes also called a manager or manager.

The main labor tasks of the administrator are to organize and control the work of the institution. These two concepts include a huge amount of work - both with the cafe staff and with the guests of the institution, including the solution of any emerging issues, the settlement of problems and even scandals.

At the same time, the positions of a cafe administrator and a restaurant administrator, if they differ, are insignificant, because these establishments themselves usually differ only in the range of dishes and pricing policy (sometimes in interior and serving). Thus, the basic set of job responsibilities for cafe and restaurant administrators is the same, the job description can only provide for a wider or, conversely, more limited list of job responsibilities of a particular specialist.

Job description for the administrator of a cafe / restaurant (structure, design, content)

Since the job description is an internal document of the organization, employers can independently generate this kind of documentation without restrictions on appearance and content. However, most often, when developing this kind of documentation, employers use standard forms of documents formed by the rules of personnel records management.

So, what is a typical job description for the administrator of an institution such as a cafe or restaurant? On the first page of the document, at the top right, there is space for information about the date of approval of the instruction and the official of the enterprise who approved it. It also contains information about the employees who agreed on the text of the document during its development.

1. General provisions. This part defines the basic requirements for the employee, such as:
   • education;
   • work experience;
   • professional skills.

   In the same section, the procedure for hiring, dismissing and replacing an employee is established, the place of the position in the general organizational and staffing structure of the organization is indicated, and the immediate supervisor of the employee is determined.

   Don't know your rights?

2. Job rights and duties of an employee. This section is the main one in the job description, it lists everything that the employee must and can do in connection with his work in this organization. The development of this section should be given special attention, since the employee, in accordance with labor legislation, has the right to carry out only those instructions and instructions that correspond to his official duties established by the employment contract and job description.
3. Employee responsibility. This section defines the list of labor violations for which punishment is possible, and lists the types of punishments. At the same time, it is important to keep in mind that the responsibility determined by the job description cannot be stricter than it is provided for by the norms of the current labor legislation.

Requirements for the administrator of a cafe / restaurant

The requirements for the education of a candidate for the position of administrator of a cafe or restaurant are usually not as high as for specialists in a different field of activity. In most cases, secondary vocational education is sufficient, and, depending on the prestige of the institution, it may be non-core. Note: there is a specialty "Organization of services in public catering", in connection with which some employers may require a diploma of graduation in this particular direction.

The leading place among the requirements for a possible cafe administrator is work experience. Each employer sets the duration of work in such a position independently, so the terms may vary depending on the level of the institution where the specialist is accepted. However, in the absence of relevant experience, the candidate can only count on the position of assistant administrator.

In addition to the above, depending on the profile of the institution, the candidate for the position may also have requirements for knowledge of a foreign language, computer, etc.

The main duties and rights of the administrator of a catering establishment

The list of standard job responsibilities of the administrator of a cafe or restaurant may include such labor functions as:

• organization of effective work of catering establishments;
• management of subordinate employees, including scheduling shifts, training, monitoring the work process and compliance with the requirements of the institution;
• control over the quality of food served;
• control over compliance with the deadlines for the sale of products, the rules of the commodity neighborhood in the storage of food and other norms and rules for working with food;
• control over the operation of machinery and equipment;
• settlement of disagreements, including between the staff and customers of the institution;
• preparation of necessary documentation and reporting;

In addition, the duties of the administrator of a public catering establishment may include:

• recruitment activities;
• conducting inventory activities;
• cashier work;
• organization of banquets.

The list is not exhaustive, because in addition to the above, each employer, when compiling a job description, may indicate some other job responsibilities of the cafe administrator.

As for the official rights of the catering administrator, their main purpose is to facilitate the performance of labor functions by the employee and increase the efficiency and productivity of labor. The following powers can be attributed to the main official rights of the cafe/restaurant administrator:

• notify the management of the shortcomings identified in the process of work and demand their elimination;
• make suggestions to improve the efficiency of its activities;
• ask the management of the institution to resolve any conflict if this cannot be done on its own;
• get acquainted with the decisions of the management in the activities of the administrator;
• have access to the information necessary for the operation of the institution (within the competence).

Responsibility of the restaurant manager

Defining the responsibility of the cafe / restaurant administrator in the job description, the management of the institution establishes a list of misconduct for which the employee can be punished.

So, the administrator of a cafe / restaurant can be held liable in the following cases:

• when causing losses to the institution through the fault of the administrator;
• the occurrence of equipment malfunctions due to the fault of the administrator;
• failure to perform their official duties;
• incorrectly informing the management about the real state of affairs in the institution;
• failure to comply with the norms and requirements of the legislation and local documents of the organization;
• non-observance of labor discipline;
• disclosure of information classified as a commercial or official secret.

As in the case of official rights and duties, the management of the institution can make its own adjustments to the list of misconduct defined in the job description. You can download a sample job description for a cafe administrator that complies with the norms and rules of current legislation for review on our website.

When guests come to a restaurant, they don't really care how the work process is organized there. For them, the main thing is that the rest goes well, fun, without conflicts and troubles. But no one imagines how much work it takes to properly set up work. Monitor the observance of cleanliness, courtesy and efficiency of waiters, conscientiousness of bartenders and much more. A special person, the administrator, is responsible and supervises all these processes. There may be several of them, this happens at the discretion of the owner of the institution. What are the duties of a restaurant administrator, we will find out in the article.

Why is this profession important?

First of all, it is worthwhile to figure out who the administrator is. This is a person who not only manages the staff, but also ensures that all processes are carried out correctly, well coordinated with each other. The restaurant may have several vacancies for this position. It all depends on the level of the institution. Restaurant manager responsibilities include:

1. Full control of staff. Starting from the time of arrival, appearance and ending with the quality of the work performed.
2. Organization of banquets and corporate parties (assistance in compiling menus, calculating portions per person, determining time periods when serving dishes, and much more).
3. The division of duties between staff. This item must be agreed with the general manager or direct supervisor of the institution.
4. Resolution of disputes with clients, smoothing out unpleasant moments that may arise in the course of work.
5. Conducting an inventory.

Here are the main duties of the restaurant administrator, which he must perform with high quality and responsibly. After all, a lot depends on the work of this person.

Pros and cons of the profession

Many people ask: “What is interesting about the work of an administrator in a restaurant?” His duties are quite extensive, it seems that you need to control all the processes that take place inside the institution. And indeed it is. But the profession has a lot of positive aspects:

1. Decent pay.
2. The ability to look good. After all, the appearance is an integral point that the administrator should take care of.
3. High position, status.
4. Ability to manage people.
5. The prospect of an increase in job responsibilities.
6. Large social circle.
7. Meeting interesting people.
8. Diversity. There is no routine, the new day is not like the previous one.

Like any profession, this one has its drawbacks:

1. Tight work schedule. There are no weekends and holidays. As a rule, it is on these days that the largest volumes of work are.
2. Unpleasant situations often occur with guests. In any case, there will be discontent, swearing and conflicts.
3. Huge responsibility.

But if you are stress-resistant, have the right speech and beautiful appearance, this profession is for you.

Do you want to become an administrator? Get your resume right

Who is a restaurant manager? The duties and principle of work of this person are spelled out in the job description, which each institution has. To fill this vacancy, you need to carefully study the requirements put forward to the candidate, and correctly compose a resume.

Do not forget to indicate the reason why you are interested in this position. You can mention that you like and are interested in communicating with people. If there is a previous similar experience, this is undoubtedly a plus. Knowledge of foreign languages ​​is also valued, as fashionable establishments are often visited by guests from abroad.

Personnel management, assistance in organizing banquets, communication with customers - these are the main duties of a restaurant administrator. For a resume, or rather, when compiling it, it is necessary to take them into account, and only in this case the position will be yours.

What character traits do you need to have in order to succeed in the profession?

Restaurant administrator is a rather difficult profession, not every person can take this position. There are certain character traits that you need to possess in order to succeed:

1. Stress resistance.
2. Openness and sociability.
3. Ability to resolve conflict situations.
4. A responsibility.
5. Striving to be a leader.

Do not forget about the correct and competent speech and beautiful appearance.

What is not allowed in the workplace?

It is worth noting that the duties of a restaurant administrator include a huge list of tasks that he must perform. In addition, do not forget that other employees should be equal to it. There are points that the administrator should not allow:

1. Leave the workplace without the consent of the head.
2. Swear, be rude, insult staff, suppliers or visitors.
3. Look unkempt, rumpled.
4. Consume alcohol at work.

What rights does an administrator have?

The restaurant administrator has a lot of powers. First of all, in order to establish a normal process, he needs to monitor the work of the staff. Sometimes it is necessary to introduce a system of punishments and fines. But all these points need to be coordinated with the leadership. This also applies to difficult situations with visitors. If the client behaves inappropriately, while intoxicated, poses a danger to others, the administrator has the right to ask security to take him out of the establishment.

The article described what is the responsibility of a restaurant administrator. To hold this position, you must have certain character traits. Remember: this work is quite interesting, but at the same time difficult and responsible.

Hall administrator job description.

Job title: hall manager.

Company:

Position profile (requirements for employment): Woman 28-45 years old. Education - not lower than secondary special. Pleasant appearance. Cleanliness. Stress resistant. Customer oriented (customer experience). Sociable. Correct and correct speech.

General Purpose of the Position:

Satisfied guest, ready to return to us.

must know:

• 1. Job descriptions, standards and other RD for their own and their subordinates.
• 2. Decrees, orders, orders and other regulatory documents related to the provision of catering services (the list is attached, documents can be taken from the library).
• 3. Law on the Protection of Consumer Rights dated February 7, 1992, No. 2301-1 (available in the library).

Qualification requirements:

• 1. Special knowledge and skills:

• - Knowledge of scheduling and paperwork requirements
• - Knowledge of the governing documents of their functional unit
• - Knowledge of catering services

• 2. General knowledge and skills:

• - Knowledge of the ethics of business communication;
• - Knowledge and skills of time management.

SUBORDINATION:

Immediate: the director of the establishment.

IN SUBMISSION:

In direct: dishwashers, waiters, technical staff.

The rights:

A responsibility:

Working conditions:

According to the shift schedule.

NOTES:

1. In the event of emergency situations in the activities of the establishment, the administrator of the hall makes a decision within his authority. In case of especially critical emergency situations, the administrator of the hall makes a decision, coordinating with the director of the institution.
2. The administrator of the hall chooses the time for lunch based on the current situation and the number of visitors.

Guest Service Standards:

1. Comes to work, puts on a uniform, attaches a badge. The uniform (issued by the cafe administration) must be perfectly clean and ironed, the clothes and shoes that are worn with the uniform must also be absolutely clean and fit the uniform. Shoes must be with a closed nose, comfortable heels (slippers, beach shoes are not acceptable).

• Hairstyle should be neat and well-groomed
• You need to carefully monitor the condition of your hands and nails.

• At the workplace, you can not talk on a mobile phone, chew gum. All this looks insulting to visitors.
• It is forbidden to read books, magazines, etc. in the workplace.
• While on the trading floor, you can not conduct private conversations that are not related to customer service.
• In no case should you sit or stand with your arms crossed over your chest; Cashiers are not allowed to swing or roll around in their chairs.
• You can not make any purchases during the working day.
• You can not leave the workplace without the permission of the immediate supervisor.

1. Makes a cash deposit (500 rubles).

1. He goes to the mall.
2. Includes TV and music center.
3. Checks for napkins and spices on tables.
4. He gives the task to the waitresses to complete the tables with napkins and salt shakers. Table control throughout the day.
5. Lays tea utensils, spoons, sugar, lemon on the tea table.
6. During the day, it controls the presence of boiling water, tea utensils, etc. on the tea table.
7. Checks the order in the children's corner. If there are children, turn on the TV. In the absence of children - turns off.
8. Controls that paper and felt-tip pens are always available in the children's corner.
9. Checks the price tags at the distribution. Price tags should correspond to the dishes and be located strictly opposite them.
10. Controls the presence of clean spacing and appliances.
11. Dirty dishes should be removed from the tables in time, and the tables should be thoroughly wiped. Move the chairs under the table after each guest. Waiter control.
12. He carefully listens to the complaints and suggestions of guests and takes all necessary measures. Leads to management.
13. In case of unusual situations (the guest broke the dishes, dropped the tray, spilled tea, etc.), reassure the guest: “Don't worry. We'll take it all away now." Call a technician or a waiter (calmly, without too much noise).

Familiarized with the instructions:

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