Who is a restaurant administrator? Restaurant manager. Responsibilities and principles of work. Requirements for candidates

Job description of the hall administrator.

Job title: hall administrator.

Company:

Position profile (hiring requirements): Woman 28-45 years old. Education – not lower than secondary vocational. Pleasant appearance. Clean. Stress-resistant. Client-oriented (experience working with clients). Sociable. Correct and competent speech.

General purpose of the position:

A satisfied guest, ready to return to us.

Functional responsibilities	Output product	Product quality indicators
1. Ensure cleanliness and order in the hall. Organize waiters to clean dirty dishes and straighten tables and chairs.	Clean and tidy room	Timeliness
2. Make sure there are napkins and spices on the tables	Stocked table	Timeliness
3. Ensure that there are clean and dry serving trays and utensils.	Availability of clean and dry trays and utensils	Constancy
4. Monitor the availability of menus for distribution.	Correspondence of the menu with the dishes on sale.	Availability of menu.
5. Monitor the consistency of price tags and dishes and the quality of price tags.	Having the same price tags and matching them with the dishes.	Timeliness and consistency.
6. Monitor the presence of boiling water in the samovar, dry cups, sugar and lemon on the tea table	Stocked tea table.	Timeliness.
7. Monitor the cleanliness of the children's corner, the availability of paper and markers. When children arrive, turn on the TV.	Cleanliness and order in the children's corner. Availability of everything you need.	Timeliness.
8. Monitor the musical design of the hall and the sound level. At the request of guests, reduce the volume.	Calm, low music in the hall.	No complaints from guests regarding the level and quality of sound presented in the music room.

10. Include only those programs that are determined by the administration. At the request of guests, you can switch programs. After these guests leave, return to the previous programs.	Satisfying guests' requests.	Timeliness.
12. Monitor the correctness of the work of waiters and technical staff. staff in the hall. Avoid contact with those. staff with guests	Lack of contact with guests.	Constancy
13. Report to the security guard about cases of theft by staff and visitors	Minimum number of thefts from visitors and staff, careful attitude	Full compensation for damages from those responsible
14. Take measures to prevent and eliminate conflict situations	Conflict resolution	Satisfied guest
15. Accept orders, develop plans for and serve anniversary celebrations, weddings, banquets	Fulfillment of all customer wishes	A well-executed banquet
16. At the request of the customer, organize the decoration of the hall using his material	Professionally decorated room	Maximum possible consideration of all customer wishes
17. Serve the festive table	Decorated festive table	Timeliness Quality
18. Coordinate with event customers the time of serving each dish	During the event, be sure to consult with customers about serving the dish.	No conflicts Satisfied customer
19. Do not leave the establishment during the entire event	From start to finish, the administrator is with the customers	No conflicts Satisfied customer
20. Take part in cleaning the halls after events	Together with the waiters, clean the hall	Timeliness Quality
21. Inform the organization’s management about existing shortcomings in serving visitors and take measures to eliminate them.	Report to the director any deficiencies and propose measures to eliminate them	Validity Reliability of information
22. Responsible for the safety of equipment and low prices for bargaining. hall In the event of equipment breakdown in the hall and kitchen, he organizes its repair.
23. After 6 months of work, undergo a medical examination at the expense of the company and supervise the medical examination of his subordinates.	Passed medical examination	On time, every six months

must know:

1. Job descriptions, standards and other RD for yourself and your subordinates.
2. Resolutions, instructions, orders and other regulatory documents relating to the provision of services in the field of public catering (the list is attached, documents can be borrowed from the library).
3. Law on the Protection of Consumer Rights dated 02/07/1992 No. 2301-1 (available in the library).

Qualification requirements:

1. Special knowledge and skills:

- Knowledge of schedule and document flow requirements
- Knowledge of the governing documents of your functional unit
- Knowledge of technology for providing services in the catering industry

2. General knowledge and skills:

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

SUBORDINATION:

Direct: director of the establishment.

SUBJECT TO:

Literally: dishwashers, waiters, technical staff.

Rights:

In relation to the immediate supervisor	1. Make proposals to improve the efficiency of your work and the work of the institution. 2. Contact the administration if a conflict arises during activities, if it is impossible to resolve it independently. 3. Get acquainted with draft management decisions relating to its activities and make proposals for changing these projects. 4. Report to the administration about all shortcomings identified in the process of fulfilling their official duties, and make proposals for their elimination. 5. Demand that the management of the enterprise provide assistance in the performance of their official rights and duties.
Regarding employees of other departments	Request information and documents necessary for the operation of the institution and corresponding to its level of access from representatives of other departments and seek the implementation of reasonable requests.
Decisions	Within the framework of its functions listed in the job description
Other rights	The right to participate in seminars and trainings related to the employee’s professional activities

Responsibility:

Financial

For losses incurred by the establishment through the administrator’s own fault

For malfunction or non-conformity of the condition and/or configuration of equipment at the workplace through the administrator’s own fault

Functional

For inaccurate information about the state of implementation of plans

For failure to fulfill one's official duties

For non-compliance with laws and regulations relating to the activities of the administrator and the establishment

Organizational

For failure to comply with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents)

For non-compliance of the workplace with labor protection, safety, sanitary, hygienic, ergonomic and other standards and requirements

For failure to comply with labor and performance discipline, including labor regulations

For non-compliance with commercial and official secrets

Working conditions:

According to the shift schedule.

NOTES:

In the event of emergency situations arising in the activities of the establishment, the administrator of the hall makes a decision within the framework of his powers. In particularly critical emergency situations, the hall administrator makes a decision in consultation with the director of the establishment.
The hall administrator selects the time for lunch based on the current situation and the number of visitors.

Guest Service Standards:

He comes to work, puts on his uniform, and attaches his badge. The uniform (issued by the cafe administration) must be perfectly clean and ironed, clothes and shoes that are worn along with the uniform must also be absolutely clean and match the uniform. Shoes must be closed toe, with comfortable heels (slippers, beach shoes are not acceptable).

Hair should be neat and well-groomed
It is necessary to carefully monitor the condition of your hands and nails.

In the workplace you cannot talk on a mobile phone or chew gum. All this looks insulting to visitors.
It is prohibited to read books, magazines, etc. at the workplace.
While on the sales floor, you cannot have private conversations that are not related to customer service.
Under no circumstances should you sit or stand with your arms crossed over your chest; Cashiers are not allowed to swing or spin in their chairs.
You cannot make any purchases during working hours.
You cannot leave your workplace without permission from your immediate supervisor.

1. Makes a deposit into the cash register (500 rubles).

Goes to the trading floor.
Includes TV and stereo system.
Checks the presence of napkins and spices on the tables.
Instructs the waitresses to stock the tables with napkins and salt shakers. Control of tables throughout the day.
Lays out tea utensils, spoons, sugar, lemon on the tea table.
During the day, controls the availability of boiling water, tea utensils, etc. on the tea table.
Checks the order in the children's corner. If there are children, turns on the TV. If there are no children, it turns it off.
Ensures that paper and markers are always available in the children's corner.
Checks price tags at distribution. Price tags must correspond to the dishes and be located strictly opposite them.
Monitors the availability of clean trays and instruments.
Dirty dishes must be removed from tables in a timely manner, and tables must be thoroughly wiped. Move chairs under the table after each guest. Control over waiters.
Listens carefully to guests' complaints and suggestions and takes all necessary measures. Brings it to management.
If unusual situations arise (the guest broke dishes, dropped a tray, spilled tea, etc.), reassure the guest: “Don’t worry. Now we’ll clean everything up.” Call the technician or waiter (calmly, without unnecessary noise).

I have read the instructions:

Full name Date Signature

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When drawing up a job description for a cafe administrator, it is important to take into account all the control and organizational functions of this profession. In fact, the cafe administrator is the chief manager and right hand of the owner of the establishment and is in charge of both the establishment itself and the staff. Client satisfaction is also supervised by the manager. Read on to learn how to most fully describe all the responsibilities of an administrator, take into account his rights and assign responsibilities to him.

Sample of a typical job description for a cafe administrator

The job description does not have strict requirements for form and content; the main thing is its presence. What exactly to include in it and how to compose it - this decision is made by the director of a particular organization, in this case, a cafe. A standard sample instruction should contain four main sections - general provisions, duties, rights and responsibilities. Each section must most fully reveal its essence and specify the information component. Often, to draw up instructions, a sample of an existing form is taken, which is adjusted to the requirements of a restaurant or cafe.

General provisions

The general provisions spell out the nuances of hiring, requirements for a candidate based on basic parameters, and questions about his replacement and dismissal. The administrator or manager of the hall is appointed by order of the manager. The general director of a cafe or restaurant may have special requirements for the manager, depending on whether he is a senior manager or his assistant.

A senior manager, in addition to secondary vocational education, whether relevant or not, must have 2 or more years of experience in this field. For an assistant, work experience does not play a significant role. Depending on the type of institution, there may be special requirements for the presence of certain skills and knowledge, for example, confident computer skills and/or knowledge of foreign languages. The gym manager must be able to communicate effectively with people, have decision-making skills, master the basics of marketing, advertising, psychology, organize staff work and customer service.

Job responsibilities of a cafe administrator

The senior hall manager, according to the job description, must keep everything in sight and manage any processes in the establishment.

The administrator performs the following duties :

In relation to visitors. Responsible for receiving guests, seating them and providing advice on the services provided. Receives complaints from clients, tries to prevent or resolve conflicts.
In relation to the staff. Obliged to organize their work to maintain cleanliness in the premises and on the territory under their control, as well as monitor the implementation of the instructions of the director or his deputy. Controls labor and production discipline. Complies with labor regulations and sanitary hygiene standards.
In relation to the premises. Preserves material assets, keeps records of them and carries out inventory activities. Controls the design of the premises and the availability of advertising products.

The work of a manager involves constant interaction with the manager and informing him about shortcomings and their elimination.

Rights

The administrator has the right to professional growth and improvement of your qualifications. The employer is obliged to assist him in this in all possible ways. The manager has the right to receive information about draft decisions being prepared that relate to the professional activities of the cafe manager. The manager must be informed and receive information regarding his work from other employees of the establishment. The director of the cafe is obliged to assist the manager in the performance of his official duties.

Responsibility

The administrator is responsible primarily for the safety of all material assets entrusted to him by his superiors. It is also important to comply with labor discipline requirements and job descriptions. The manager is held responsible for both the actions of the staff and the satisfaction of visitors. It is important to be correct and not to divulge secrets that are directly related to the profession. The employer can add additional items to any section of the job description at its discretion, thereby expanding or narrowing the powers of the manager.

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First, a small clarification - if you think that a restaurant administrator does nothing but look after the waiters and other members of the restaurant team, you are mistaken. I'll show you all the cards now. I don’t think there will be only trump cards. So - the administrator is a member of the hall. In our example, the establishment is of a fairly high level. If the position of hostess is not provided, the administrator most often greets the guests himself, and later transfers him to the care of the waiter. An administrator has a lot of responsibilities on his shoulders.

When he comes to work first, he inspects the guest rooms, turns on lighting, ventilation, storage areas, and checks for cleanliness. When the whole team is assembled, the admin holds a “five-minute meeting.” That is, he conveys news from management to the team. The administrator has a mentally stressful job. You need to monitor the quality of table service, 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, making sure that food is prepared for the staff. At the same time, he also calculates wages and reports to management. Some establishments save on storekeepers and cashiers. Naturally, all these responsibilities fall on the shoulders of the administrator. Imagine, the hall is full of guests, bills are being brought in for settlement, the admin answers calls, writes down reserves, counts clients, and with all this, you need to be as collected as possible, otherwise at the end of the day the cash register simply won’t open. Next, the bartender calls you, because the elite wine has run out, the admin himself runs to the warehouse and gets it. The refrigerator breaks down, you need to call a repairman immediately. And if the light bulb burned out and it wasn’t replaced in time, they’ll call you to the boss.

The administrator also has responsibilities such as hiring staff. He must hire a waiter, assign him to another, more experienced worker, and monitor the maximum performance of his duties. The same applies to kitchen workers, washers, 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 loosen your attitude towards the staff, cocktails will immediately begin to flow, which the bartender will pour to the 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 the employees. Work disruptions and active staff turnover will then be ensured. So, if you decide to take on such a job, you must understand that you are protecting the interests of the restaurant. You must resolve any conflict situations only through your toughness. After all, many customers come to the establishment to make trouble. So, let's summarize. If you have chosen such a job for yourself, you must be: active, assertive, tough, non-conflict, sociable, have the ability to persuade, accept (take into account in the future) criticism from management. Good luck!

If you are not one of those who give in to difficulties and are ready to achieve your 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 courses for restaurant and hotel administrators.

The profession of a cafe administrator is also known as a hall manager, head waiter or manager. This is the person who manages the activities of the institution as a whole. The main thing that a cafe administrator does is organize the work of staff (cooks, waiters, cloakroom attendants, cleaners, security guards, etc.), control the quality of service, resolve possible conflict situations and create a good mood for visitors.

An administrator is needed in all catering establishments, be it a cafe, bar, restaurant or canteen.

History of the profession

The term “head waiter” appeared in France in the 18th century (from the French ma?tre d’h?tel - hotel owner). This was the name given to the owner of the inn where travelers and tourists rested and dined. He greeted visitors, seated them in the dining room, took orders, made payments and commanded the servants in the kitchen.

Today, a head waiter is the administrator of a restaurant or cafe, without whom it is difficult to imagine any catering outlet.

Responsibilities of a cafe administrator

Typically, the job responsibilities of a cafe administrator are as follows:

organizing the efficient operation of the cafe;
personnel management (work schedules, training, control of work processes and compliance with institution standards);
monitoring the operation of equipment and the quality of prepared dishes;
control of timing of finished product sales;
communication with visitors;
assistance to waiters;
preparation of necessary documents and reports.

Also, the functions of a cafe administrator may include:

personnel selection;
carrying out inventories;
management of the assortment of prepared dishes;
working with the cash register;
organization of banquets.

Requirements for a cafe administrator

The requirements for a cafe administrator are very simple - work experience. It is always needed.

As a rule, it is necessary:

know the basics of working in a restaurant;
be able to organize the work process;
use a PC.

Depending on the nature of the establishment, there may be certain requirements for the age, appearance of the employee, or knowledge of a foreign language.

Cafe administrator resume sample

Resume sample.

How to become a cafe administrator

You can obtain a higher education in the specialty “Organization of services in public catering” or complete a course in restaurant management. However, in this profession, experience is everything, and a beginner can only count on the position of administrative assistant.

Cafe administrator salary

The average salary of a cafe administrator is 30 thousand rubles per month. A newcomer will be offered about 20 thousand rubles per month. An experienced administrator earns around 40 thousand rubles per month.

Functions of a restaurant manager

A restaurant manager is a person whom customers of this establishment usually have no idea about. But it is precisely the tasks of the restaurant manager that include the function of planning the work of the establishment, directly organizing the work and, of course, checking it. If the customers are happy with everything, and there is a positive opinion about the restaurant, the manager is probably doing his job well.

The key responsibilities of the specialist who fills this vacancy include providing high-quality and efficient customer service. The general list that characterizes the responsibilities of a restaurant manager is as follows:

Organization and holding of a banquet;
Specific division of responsibilities between restaurant employees;
Training, motivation and adaptation of employees;
Monitoring the implementation of labor protection and safety regulations;
Compliance with sanitary standards;
Compliance with food preparation standards;
Carrying out inventory;
Monitoring the expiration dates of food products;
Cash collection and cash reporting;
Conducting meetings with applicants and reviewing resumes of restaurant managers;
Preventing conflicts between visitors and restaurant employees.

As a rule, candidates for the post of restaurant manager are specialists who have experience working as a waiter or as a hall administrator in a restaurant or cafe. Salary depends on the level of preparedness, work experience and, of course, the profitability of the establishment itself.

A restaurant manager must have an impeccable appearance and be a role model for other employees. It is unacceptable to be late for work or leave the workplace before the restaurant closes. In most cases, the restaurant manager arrives at work an hour before opening time.

Profession cafe administrator

He is obliged to check that absolutely everything is in perfect order and only then open the restaurant. Statistics show that the majority of restaurant managers are women under the age of 30 (more than 60%).

Unfortunately, the responsibilities of a restaurant manager do not include high-level knowledge of English. Consequently, only barely more than 20% of applicants for the position speak a foreign language.

If we analyze all the information, we can conclude that the manager is the direct supervisor of the staff of the restaurant or cafe. An effective manager works for the economic success of the enterprise; he is ready to quickly and correctly make error-free decisions.

Other offers related to the restaurant business and other areas can be found on the portal of the Abriks recruitment center.

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Main responsibilities and job description of a restaurant administrator

Job description of a restaurant administrator of the 1st category

1. General Provisions

1.1. An administrator of the 1st category belongs to the category of specialists.

1.2. Qualification requirements:
Secondary vocational education and work experience in the specialty for at least 2 years.

1.3. An administrator of the 1st category must know:
— resolutions, orders, orders, other governing and regulatory documents of higher authorities relating to the service sector;
— management structure, rights and responsibilities of restaurant employees and their work schedule;
— rules and methods for organizing service for restaurant visitors;
— types of services provided by the restaurant;
— layout of restaurant halls and utility rooms;
— fundamentals of economics, labor organization and management;
— basics of marketing and advertising organization;
— fundamentals of aesthetics and social psychology;
— labor legislation;
— legislation on consumer protection;
— internal labor regulations;
— rules and regulations of labor protection.
— basics of administration;
— ethics of business communication.

1.4. Appointment to the position of administrator of the 1st category and dismissal from the position are made by order of the General Director on the recommendation of a senior manager.

1.5. The 1st category administrator reports directly to the senior manager.

1.6. During the absence of an administrator of the 1st category (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and bears responsibility for the improper performance of the duties assigned to him.

2. Job responsibilities

Administrator of the 1st category:

2.1. Provides timely and high-quality cultural services to visitors in accordance with current service standards.

2.2. Coordinates the work of 2nd category administrators and other restaurant workers subordinate to him, controls their attendance at work. Checks the appearance of employees subordinate to him.

2.3. Ensures that customer service standards are met.

2.4. Monitors the safety of material assets.

2.5. Consults visitors on issues related to the services provided by the restaurant.

2.6. Takes measures to prevent and eliminate conflict situations.

2.7. Considers complaints related to unsatisfactory service to visitors and carries out the necessary organizational and technical measures.

2.8. Monitors compliance by subordinate employees with labor and production discipline, labor protection rules and regulations, industrial sanitation and hygiene requirements.

2.9. Reports to the senior manager about existing shortcomings in customer service and measures taken to eliminate them.

2.10. Adheres to established work schedules. Returns to the workplace by 8.30, receives room and material assets as part of the commission. Present at the general meeting at 9.00.

2.11. Checks the preparation of the restaurant hall for work:
— cleanliness of the hall, bar counter, toilet room, utility rooms;
— lighting and background sound;
- table setting;
— station state;
- stock of dishes for distribution.

2.12. Distributes waiters to positions and assigns additional responsibilities to them. Monitors the constant presence of waiters at the position at the entrance and at the VIP table.

2.13. Greets and places guests in the hall.

2.14. During his shift, he monitors the cleanliness of the hall and the sanitary condition of all utility rooms, lighting, background sound, and energy savings.

2.15. Conducts work to improve the qualifications of waiters and bartenders.

2.16. Provides timely delivery of dirty linen for washing. Maintains records of table linen handed over to the laundry.

2.17. By the 25th of the current month, submits for approval to management the work schedules for waiters, bartenders, cashiers, wardrobe attendants, cleaners, and washermen for the next month. At the end of the work shift, the administrator must:
— fill out a time sheet;
— write an administrator’s report, reflect everything that happened during the shift and other information and reporting documentation;
— submit reporting documentation to the relevant departments.

2.18. Every Wednesday at 16.00 attends the organizational meeting.

2.19. During his shift, he controls the assortment of the restaurant and bar, the condition of equipment and inventory.

An administrator of the 1st category is prohibited from:
— leave the workplace without the permission of the immediate supervisor;
— smoke in undesignated places and drink alcoholic beverages on the territory of the enterprise;
— at the workplace: eating and chewing gum; read; stand with your arms crossed over your chest; use profanity or slang language, contemptuous intonation, be rude; remain indifferent to requests from visitors or employees; carry your own cash;
— connect any heating devices, boilers or other devices without approval from the administration;
— place personal vehicles in the enterprise parking lot;
— visit the enterprise after hours without permission from the administration;
- enter the restaurant hall in non-work clothes, without proper replacement shoes.

3. Rights

An administrator of the 1st category has the right:

3.1. Request and receive from structural units information, reference and other materials necessary to perform the duties provided for in this Job Description.

3.2. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.

3.3. Submit proposals for improvement of work related to the responsibilities provided for in these Instructions for consideration by the immediate supervisor.

3.4. Require the management of the enterprise to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.

4. Responsibility

An administrator of the 1st category is responsible for:

4.1. For improper performance or failure to fulfill one’s official duties as provided for in this Job Description, within the limits established by the current labor legislation of the Russian Federation.

4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.

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Collection of job descriptions

The collection includes job descriptions drawn up in accordance with the qualification characteristics contained in the Qualification Directory of positions for managers, specialists and other employees, approved by Resolution of the Ministry of Labor of Russia dated August 21, 1998 No. 37, as well as in accordance with other regulations on tariff and qualification characteristics (requirements).
The collection consists of two sections: the first includes industry-wide job descriptions for managers, specialists, technical performers, the second contains job descriptions by industry (editorial and publishing activities, transport, banking, trade, research, education, healthcare).
For heads of organizations, personnel and legal services workers.

The restaurant administrator is responsible for everything that happens in the establishment and, in fact, is the manager of the restaurant. The administrator selects and trains staff, greets and sees off visitors, manages all work processes and is responsible for the quality of the restaurant (cleanliness, politeness, atmosphere, delicious cuisine and other aspects), and also resolves all non-standard issues.

Places of work

The position of restaurant administrator is required in such establishments as:

restaurants;
cafes, bars, snack bars;
sports and entertainment clubs with dining facilities;
hotels and inns.

History of the profession

Despite the fact that catering has been around for several thousand years, restaurants and cafes have become common establishments not so long ago. It can be considered that France was one of the first countries to make a cult and almost ritual action out of food. It was there that two or three centuries ago, establishment owners began to pay special attention to serving visitors.

How to hire the right restaurant or cafe manager

The first managers were head waiters (hotel owner - translated from French). They greeted guests, organized rest and decent food for them.

The profession of a restaurant administrator appeared already in the 20th century, when there were a huge number of restaurants, cafes, bars and canteens, and the need for competent managers and directors arose.

The responsibilities of a restaurant administrator include:

meeting visitors;
maintaining comfort and a pleasant atmosphere for guests in the hall;
personnel management (training newcomers, drawing up work schedules, motivating employees, monitoring the work process);
work with documentation, reports, inventories;
resolution of conflict situations.

The responsibilities of a restaurant administrator also include:

organization and holding of banquets;
maintaining and accounting the cash register;
carrying out official assignments of the manager.

Requirements for a restaurant administrator

Basic requirements for a restaurant manager:

higher education;
work experience of at least 1 year;
PC knowledge (P-Keeper, MS Office, 1C).

In addition, additional requirements may be put forward:

Foreign language skills;
knowledge of wines;
experience in organizing and holding banquets;
Experience working with VIP clients.

Sample resume for restaurant administrator

Resume sample.

How to become a restaurant administrator (manager)

The profession does not require special basic education, although higher education is welcome.

To become a good administrator of a cafe or restaurant, you need to gain some work experience and have organizational skills - usually all restaurant managers in the past were waiters, bartenders or cooks themselves.

Restaurant administrator salary

The salary of an administrator or restaurant manager almost always consists of a fixed salary of 20 - 30 thousand rubles per month and bonuses based on work results. The average salary of a restaurant administrator is 30 thousand rubles per month.

Profession Restaurant administrator: features, advantages and disadvantages

The restaurant administrator, along with the waiters, is the face of the restaurant and manages its activities.

History of the profession

The heyday of the restaurant business began 300 years ago.

This happened in France, where with the development of the food industry, the requirements for the quality of customer service have increased.

Restaurant administrator: his role, functions and a detailed list of responsibilities

Initially, the role of administrator was played by the owner of the cafe or restaurant - the head waiter, who greeted guests and organized rest and meals.

Later, managers appeared in large institutions. The profession of catering establishment administrator arose in the 20th century, when restaurants, cafes, bars, and canteens needed managers and directors.

Where are restaurant administrators needed?

Public catering establishments need competent managers:

restaurants opening everywhere;
bars, cafes, and snack bars that have become widespread;
all kinds of entertainment and sports clubs with cafes and bars;
hotels and hotels with their own restaurants.

Responsibilities of a restaurant administrator

The administrator is responsible for the work of the restaurant team. He is obliged to meet visitors, communicate with them, seat them in the hall, taking into account their wishes, supervise the waiters, monitor customer service, and resolve conflict situations.

In addition, the administrator must work with documentation, draw up reports, take care of inventory, organize banquets, starting with the preparation of menus, the general plan of the celebration, decorating the hall and ending with decorating tables, selecting the color of tablecloths and the shape of bows.

Many people have to have lunch or dinner in a restaurant at least once in their lives, but not everyone knows that in order for a client to feel comfortable here, it takes a lot of effort and devoting a lot of time to it. And this is precisely the responsibility of a restaurant administrator.

Recently, the restaurant business has been developing at incredible speed, but, unfortunately, it is very difficult to find qualified staff. This is faced not only by those who are just starting to work in this field, but also by owners who have been in this business for a long time. In order for the director to do his job correctly, it is necessary to clearly define the responsibilities of the restaurant administrator, only then will you be able to benefit your establishment.

To avoid problems with choosing a specialist, before the interview it is worth deciding what job responsibilities of a restaurant administrator the employee should perform, only after that start selecting candidates. First of all, he must have the following theoretical knowledge and skills:

He must be aware of all laws, orders, decrees that relate to the public catering sector.
He must be clearly aware of the economic activities of the restaurant and all its departments, and be aware of the main function that the establishment performs.
Familiar with the principles of remuneration and pricing of products and services, as well as methods of stimulating the work of staff. It is also necessary that the manager is aware of labor protection laws in the Russian Federation.
The administrator must strictly comply with all labor safety requirements.
And most importantly, the responsibilities of a restaurant administrator include perfect mastery of staff management skills and abilities. Lack of experience, even with high theoretical literacy, leads to the fact that the administrator will not be able to find a common language with employees and, accordingly, this will lead to discord in the team, and, consequently, in the business.

The job description of a restaurant manager should consist of the following points:

Full control over the activities of restaurant staff. It is necessary to monitor the preparation of work schedules, monitor all medical and technical requirements, distribute responsibilities among employees, and have a complete understanding of the work of all subordinates, including methods of reward and punishment.
A good specialist must understand the specifics of pricing, the main economic indicators: the average cost of a check, the number of people per day. He should also make suggestions on how to improve these indicators.
The responsibilities of a restaurant administrator include resolving all conflict situations between employees and visitors, monitoring the maintenance of order in the premises, and the quality of service to regular customers.

A restaurant administrator is a responsible position, and the success of the entire business depends on how qualified the specialist is. Finding a really good worker in this area is quite difficult, so if you manage to do this, you need to value your staff.

An administrator is needed in all catering establishments, be it a cafe, bar, restaurant or canteen.

Today, a head waiter is the administrator of a restaurant or cafe, without whom it is difficult to imagine any catering outlet.

Responsibilities of a cafe administrator

Typically, the job responsibilities of a cafe administrator are as follows:

organizing the efficient operation of the cafe;
personnel management (work schedules, training, control of work processes and compliance with institution standards);
monitoring the operation of equipment and the quality of prepared dishes;
control of timing of finished product sales;
communication with visitors;
assistance to waiters;
preparation of necessary documents and reports.

Also, the functions of a cafe administrator may include:

personnel selection;
carrying out inventories;
management of the assortment of prepared dishes;
working with the cash register;
organization of banquets.

Requirements for a cafe administrator

The requirements for a cafe administrator are very simple - work experience. It is always needed.

As a rule, it is necessary:

know the basics of working in a restaurant;
be able to organize the work process;
use a PC.

Depending on the nature of the establishment, there may be certain requirements for the age, appearance of the employee, or knowledge of a foreign language.

Cafe administrator resume sample

How to become a cafe administrator

Job responsibilities and instructions for a restaurant administrator

The restaurant administrator is one of the key employees ensuring its operation. It is he who is responsible for organizing the work of the team, the cleanliness and atmosphere in the hall, lighting and musical accompaniment. In short, the administrator does everything to make the visitors of the establishment feel comfortable and want to return to it more than once.

Responsible for creating the necessary atmosphere, the restaurant administrator performs many different tasks: not a single detail should escape his attention. At the same time, it often remains invisible to the visitors themselves.

If someone from the team cannot cope with the work, this is, first of all, the administrator’s problem. After all, it is he who trains employees and allows them to work.

The restaurant administrator not only organizes the entire internal process of the team’s work. He takes orders and plans special events, thinks through everything down to the smallest detail: what tablecloths should be on the tables, how many service personnel should be involved and how the hall should be decorated.

The administrator always knows which of his subordinates performs what functions, when and when the musicians arrive, where they need to be placed, how many sockets to provide for connecting equipment, etc.

As we have already noted, the administrator performs diverse tasks.

recruitment and training of personnel, making decisions on the removal of employees from work;
control of the work of the team (administrators, cooks, waiters, musicians, security workers), including control of internal relationships;
monitoring the serviceability of lighting, instruments and equipment in the hall, as well as the general appearance of the hall;
working with documentation and reporting;
holding general meetings of the team, setting and adjusting tasks;
interaction with authorities and regulatory structures (fire service, sanitary and epidemiological station, tax service, local administration).

In addition, the administrator, along with the waiters, can greet guests and help them settle in the hall.

During the operation of the restaurant, the administrator must monitor the quality of service to visitors, the neat appearance of the staff, and, if necessary, adjust the work of the waiters.

What should a good administrator be like?

A person with a higher education and management experience is most often appointed to the position of restaurant administrator.

The following personal qualities are important for an administrator:

stress resistance, restraint;
the ability to skillfully find ways out of conflict situations and make decisions quickly;
ability to organize team work;
neat appearance, the ability to win over other people;
goodwill.

In addition, the advantage for a candidate for the position in question will be:

Foreign language skills;
knowledge of popular dishes, elite wines;
Ability to work with VIP clients.

A person with the listed qualities will be able to effectively organize his own work and the work of the entire team.

A restaurant administrator must know a large amount of information:

the main provisions of legislative and regulatory documents governing the work of public catering establishments;
features of service provision, pricing procedures;
safety requirements, sanitary standards, fire protection;
basic provisions of labor legislation, internal regulations, methods of improving service;
features of room layout;
the main tasks performed by each division of the enterprise;
Peculiarities of remuneration of the team, the procedure for bonuses for employees.

In addition, the administrator must study the best practices of domestic and foreign restaurants, applying the best of them in his organization.

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