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Preface to the job description
0.1. The document comes into force from the moment of approval.
0.2. Document developer: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.3. The document has been approved: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.4. Periodic verification of this document is carried out at intervals not exceeding 3 years.
1. General provisions
1.1. The position "Food Establishment Manager" belongs to the "Managers" category.
1.2. Qualification requirements- full or basic higher education(master, specialist, bachelor, junior specialist) in the area of training " Food technology and engineering" (specialty "Food Technology"). Postgraduate education in the field of management. Work experience in the specialty in the field of catering: for a master's degree - at least 1 year, for a specialist - at least 1.5 years, for a bachelor's and junior specialist - at least 2 years.
1.3. Knows and applies in practice:
- current legislation of Ukraine regulating business activities;
- regulations and documents from government regulation functioning of food establishments;
- microeconomics, advanced domestic and world experience in catering;
- theory and practice of management, marketing, entrepreneurial activity;
- methods of studying, analyzing and assessing consumer demand, product competitiveness;
- forecasting methods, cooking technology and organization of customer service;
- requirements for the organization of dietary nutrition;
- principles rational organization personnel labor;
- methods of advertising products;
- purpose and types of trade and technological equipment, conditions for its effective use;
- procedure for calculating prices for finished products;
- methods for forecasting the influence of demand on prices and, conversely, prices on the supply and demand of public catering products;
- system of standardization and certification of products;
- methods and methods of personnel management;
- principles of team formation, forms of hiring;
- procedure for selection and placement of personnel;
- systems and forms of remuneration;
- ways and methods of improving the skills of employees;
- conditions and methods of concluding purchase and sale transactions;
- sociology of organization and psychological aspects activities labor collectives;
- rules office etiquette;
- labor legislation, accounting, etc.;
- office work;
- basics of psychology and ethics in trading;
- categories and types of standards, other regulatory and technical documentation for certification of the quality of food raw materials, semi-finished products and finished products;
- rules of competitive relationships;
- forms and methods of organizing and remunerating labor, criteria for assessing effectiveness labor activity;
- rules and regulations of labor protection, fire protection, industrial sanitation and personal hygiene.
1.4. The manager of a food establishment is appointed to the position and dismissed from the position by order of the organization (enterprise/institution).
1.5. The food service manager reports directly to _ _ _ _ _ _ _ _ _ _ .
1.6. The food establishment manager supervises the work of _ _ _ _ _ _ _ _ _ _ .
1.7. During absence, the manager of a food establishment is replaced by a person appointed in accordance with the established procedure, who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.
2. Characteristics of work, tasks and job responsibilities
2.1. Manages production, commercial, financial, economic and social activities food establishments.
2.2. Coordinates the work, organizes effective interaction of all departments, workshops, areas of the enterprise, directs their activities to ensure high quality production of products and dishes and a high level of trade service and recreation for consumers.
2.3. Ensures timely delivery of food raw materials, semi-finished products, and purchased goods.
2.4. Organizes work marketing services And structural divisions relative to the current and forward planning activities of the enterprise, its economic relations with other enterprises and organizations.
2.5. Organizes the provision of production with material and technical resources, raw materials, semi-finished products and food products, their receipt, warehousing, storage, quality control.
2.6. Provides a high level of organization and efficiency of production, legal and claims work, implementation new technology and technology, removal of manual and unproductive labor.
2.7. Forms a staff of employees, clearly distributes their functions, duties and responsibilities, manages personnel, and creates conditions for increasing their qualification level.
2.8. Organizes employee performance evaluations, remuneration for their work and rewards for final results.
2.9. Creates normal working conditions in accordance with labor legislation.
2.10. Takes measures to increase labor productivity and ensure employment of workers.
2.11. Makes compromise decisions in case of emergency conflict situations in the enterprise team or during customer service.
2.12. Organizes the fulfillment of the terms of the contract (agreement, agreement).
2.13. Creates a database of professional hygiene and food hygiene in production.
2.14. Organizes training of employees on public food safety and testing of knowledge on these issues.
2.15. Studies and applies scientific and methodological developments on issues of rational nutrition.
2.16. Ensures the efficiency of the enterprise's operating results, compliance sanitary requirements To technological processes, rules of customer service, appropriate sanitary and technical condition of the enterprise, labor and production discipline.
2.17. Monitors employees' compliance with the rules and regulations of labor protection, fire protection, industrial sanitation and personal hygiene, and ensures that they undergo a medical examination in a timely manner in accordance with the established procedure.
2.18. Knows, understands and applies current regulations relating to his activities.
2.19. Knows and complies with the requirements of regulations on labor protection and environment, complies with the standards, methods and techniques of safe work performance.
3. Rights
3.1. The food establishment manager has the right to take action to prevent and correct any violations or non-compliances.
3.2. The manager of a food establishment has the right to receive everything provided for by law social guarantees.
3.3. The manager of a food establishment has the right to demand assistance in the performance of his official duties and the exercise of his rights.
3.4. The manager of a food establishment has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision necessary equipment and inventory.
3.5. The manager of a food establishment has the right to familiarize himself with draft documents relating to his activities.
3.6. The manager of a food establishment has the right to request and receive documents, materials and information necessary to fulfill his official duties and management orders.
3.7. The manager of a food establishment has the right to improve his professional qualifications.
3.8. The manager of a food establishment has the right to report all violations and inconsistencies identified in the course of his activities and make proposals for their elimination.
3.9. The manager of a food establishment has the right to familiarize himself with the documents defining the rights and responsibilities of the position held, and the criteria for assessing the quality of performance of official duties.
4. Responsibility
4.1. The manager of a food establishment is responsible for failure to fulfill or untimely fulfillment of the duties assigned by this job description and (or) failure to use the granted rights.
4.2. The manager of a food establishment is responsible for failure to comply with internal rules labor regulations, occupational health, safety, industrial sanitation and fire protection.
4.3. The manager of a food establishment is responsible for disclosing information about the organization (enterprise/institution) that is a trade secret.
4.4. The manager of a food establishment is responsible for non-fulfillment or improper fulfillment of internal requirements regulatory documents organization (enterprise/institution) and legal orders of management.
4.5. The manager of a food establishment is responsible for offenses committed in the course of his activities, within the limits established by the current administrative, criminal and civil legislation.
4.6. The manager of a food establishment is responsible for causing material damage to the organization (enterprise/institution) within the limits established by the current administrative, criminal and civil legislation.
4.7. The manager of a food establishment is responsible for the unlawful use of the granted official powers, as well as their use for personal purposes.
"APPROVED" ______________________________ (manager position) _______________________________ (name of organization) _______________/ _____________/ (signature) (full name) "___"___________ ____ Mr. M.P.
JOB DESCRIPTION for catering service manager
I. General provisions
1.1. This job description defines functional responsibilities, rights and responsibilities of the catering service manager (hereinafter referred to as the Employee) ______"___________________".
1.2. An employee is appointed to a position and dismissed from a position in the manner established by current labor legislation by order of the head of the Employer.
1.3. The employee reports directly to ___________________________.
1.4. A person who has _____________ is appointed to the position of Employee vocational education, additional training in the direction of "Management in hotel business", work experience in the hotel business is at least _________________.
1.5. The employee must know:
1.5.1. Law of the Russian Federation "On the Protection of Consumer Rights", Rules for the provision of hotel services V Russian Federation, Rules for the provision of catering services, other regulatory legal documents regulating the activities of hotels.
1.5.2. The structure and layout of a restaurant, cafe, bar.
1.5.3. Standards for equipping and furnishing hotel restaurant premises.
1.5.4. Types of service.
1.5.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
1.5.6. Principles and technologies of serving dishes.
1.5.7. Psychology of product promotion and sales.
1.5.8. Types of product, assortment.
1.5.9. Techniques and methods for creating menus, wine and drink lists.
1.5.10. Basics restaurant marketing and sales theories.
1.5.11. Special vocabulary on the subject of catering services.
1.5.12. The theory of interpersonal communication.
1.5.13. Customer needs and expectations.
1.5.14. Protocol and etiquette.
1.5.15. Rules for preparing documentation for public catering.
1.5.16. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
1.5.17. Methods of information processing using modern technical means of communication and communication, computers.
1.5.18. Reporting methods.
1.5.19. Security systems and procedures.
1.5.20. Basics labor legislation, rules and regulations of labor protection, rules fire safety.
1.6. During the period of temporary absence of the Employee, his duties are assigned to ____________________________.
II. Job responsibilities
2.1. Worker:
2.1.1. Coordinates the work of catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2.1.2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for carrying and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
2.1.3. Monitors compliance by service employees with business style and neatness.
2.1.4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
2.1.5. Monitors the acceptance of orders by staff (the procedure and procedure for presenting menus, wine lists, drink lists by waiters; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, points out their mistakes and demands bug fixes.
2.1.6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, in various ways serving dishes, serving wines, alcoholic and soft drinks.
2.1.7. Oversees the preparation of customer invoices and acceptance of payment.
2.1.8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
2.1.9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
2.1.10. Monitors the preparation of a restaurant, cafe, bar for the end of the working day.
2.1.11. Plans the needs of service departments.
2.1.12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
2.1.13. Participates in and coordinates work on preparing menus and decorating the halls of a restaurant, cafe, bar.
III. Employee Rights
3.1. The employee has the right:
Providing him with work stipulated by the employment contract;
A workplace that meets state regulatory requirements for labor protection and the conditions provided for by the collective agreement;
Complete reliable information about working conditions and labor protection requirements in the workplace;
Professional training, retraining and advanced training in the manner established Labor Code Russian Federation, other federal laws;
Receiving materials and documents related to its activities, familiarizing itself with draft decisions of the Organization’s management relating to its activities;
Interaction with other departments of the Employer to resolve operational issues of their professional activities;
Submit proposals on issues of your activities for consideration by your immediate supervisor;
Independently determine the forms of work with guests.
3.2. The Employee has the right to demand from the Employer assistance in the performance of his official duties.
IV. Responsibility
4.1. The employee is responsible for:
4.1.1. Failure to perform or improper performance of one's duties as provided for in this job description - in accordance with current labor legislation.
4.1.2. Violation of safety rules and labor protection instructions.
Failure to take measures to suppress identified violations of safety, fire and other rules that pose a threat to the activities of the Employer and its employees.
4.1.2. Offenses committed during the period of its activities are in accordance with current civil, administrative and criminal legislation.
4.1.3. For causing material damage - in accordance with current legislation.
V. Working conditions
5.1. The Employee’s work schedule is determined in accordance with the Internal Labor Regulations established by the Employer.
5.2. Due to production needs, the Employee is required to go on business trips (including local ones).
This job description has been developed in accordance with __________________________________________________________________________. (name, number and date of the document) AGREED BY: Legal Adviser __________________ ______________ "___" _________ ____ (full name) (signature) I have read the instructions: __________/___________/ "__" ________ ____ (signature) ( Full name)
BY SUBMITTING AN ONLINE APPLICATION FOR LEGAL SERVICES RIGHT NOW, YOU WILL RECEIVE A 10% DISCOUNT
1. The catering service manager belongs to the category of managers.
4. Appointment to the position of catering service manager and dismissal from the position are made by order of the hotel manager.
5. The catering service manager reports directly to the hotel manager.
6. During the absence of the catering service manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
Catering Service Manager:
1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Monitors compliance by service employees with business style and neatness.
4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Monitors the acceptance of orders by staff (the procedure and procedure for presenting menus, wine lists, drink lists by waiters; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks.
7. Monitors the preparation of the client's invoice and acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
10. Monitors the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service departments.
12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
The catering service manager has the right:
1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of official duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties.
3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
IV. Responsibility
The catering service manager is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the current labor legislation of the Russian Federation.
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.
3. For causing material damage to the hotel - within the limits established by the current labor and civil legislation of the Russian Federation.
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I. General provisions
1. The catering service manager belongs to the category of managers.
3. The catering service manager must know:
3.1. Law of the Russian Federation “On the Protection of Consumer Rights”, Rules for the provision of hotel services in the Russian Federation, Rules for the provision of public catering services, other regulatory legal documents regulating the activities of hotels.
3.2. The structure and layout of a restaurant, cafe, bar.
3.3. Standards for equipping and furnishing restaurant premises.
3.4. Types of service.
3.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
3.6. Principles and technologies of serving dishes.
3.7. Psychology of product promotion and sales.
3.8. Types of product, assortment.
3.9. Techniques and methods for creating menus, wine and drink lists.
3.10. Fundamentals of restaurant marketing and sales theory.
3.11. Special vocabulary on the subject of catering services.
3.12. The theory of interpersonal communication.
3.13. Customer needs and expectations.
3.14. Protocol and etiquette.
3.15. Rules for preparing documentation for public catering.
3.16. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
3.17. Methods of information processing using modern technical means of communication and communication, computers.
3.18. Reporting methods.
3.19. Security systems and procedures.
3.20. Fundamentals of labor legislation, rules and regulations of labor protection, fire safety rules.
II. Job responsibilities
Power:
1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors).
2. Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Monitors compliance by service employees with business style and neatness.
4. Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Monitors the acceptance of orders by staff (the procedure and procedure for presenting menus, wine lists, drink lists by waiters; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
6. Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks.
7. Monitors the preparation of the client's invoice and acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints).
9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory.
10. Monitors the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service departments.
12. Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility.
13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
III. Rights
The catering service manager has the right:
1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of official duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties.
3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
IV. Responsibility
The catering service manager is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the current labor legislation of the Russian Federation.
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.
3. For causing material damage to the hotel - within the limits established by the current labor and civil legislation of the Russian Federation.
Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties. 2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties. 3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management. 4. Require the hotel management to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties. IV. Responsibility. The catering service manager is responsible for: 1.
If a hotel offers such a service as ordering food to your room, then special elevators should be provided to transport food from the kitchen to the rooms. The guest usually calls the reception to place an order, from there the order is sent to the restaurant, the cook prepares the food, the waiter takes it to the room and serves the guest, and then takes the dishes.
Large hotels have a banquet service that organizes various kinds of banquets and celebrations.
- Types and features of the functioning of food service in a hotel
The work of a hotel restaurant is somewhat different from that of a regular restaurant. The opening hours of a hotel restaurant should be such as to satisfy the vast majority of guests, even if the operation of this restaurant does not generate profit during certain hours.
Management of food service activities in a hotel
The presence of a sommelier indicates the high class of the restaurant. Waiter. It is the waiter who comes into close contact with the guest, forming the first impressions of the establishment.
The job responsibilities of a waiter include: - setting the table in accordance with established standards; — monitoring the cleanliness, condition and completeness of instruments; — knowledge of the menu, main and seasonal dishes and drinks offered to guests; — advising guests about the characteristics of dishes and drinks when placing an order; — receiving orders from clients; — serving food and drinks in accordance with established service rules; - creating an atmosphere of hospitality in the establishment (attitude towards guests, behavior, appearance); — providing invoices to guests and receiving payment. The work of a hotel restaurant is somewhat different from that of a regular restaurant.
Organization and management of catering services in hotels
Info
Job Descriptions food service structures I. General provisions. 1. The catering service manager belongs to the category of managers.
2.
Attention
The manager of the catering service must know: 1. The Law of the Russian Federation “On the Protection of Consumer Rights”, Rules for the provision of hotel services in the Russian Federation, Rules for the provision of public catering services, other regulatory legal documents regulating the activities of hotels.
2. The structure and layout of the restaurant, cafe, bar. 3. Standards for equipping and furnishing restaurant premises. 4. Types of service. 5. Types of dishes, glasses, cutlery, napkins, tablecloths.
6.
Principles and technologies of serving dishes. 37. Psychology of product promotion and sales. 8. Types of product, assortment. 9. Techniques and methods for creating menus, wine and drink lists.
10. Fundamentals of restaurant marketing and sales theory. 11.
7.4. functional responsibilities of hotel workers
The opening hours of a hotel restaurant should be such as to satisfy the vast majority of guests, even if the operation of this restaurant does not generate profit during certain hours. At the same time, up to 70% of hotel guests do not dine in the hotel restaurant and up to 50% do not dine in it, and 2/3 of the restaurant’s income comes from third-party visitors.
- Organization of food production at a hotel enterprise
A hotel that has its own catering establishment must have a clear organization of food production that meets established standards.
The structure of a hotel's catering establishment depends on its capacity, class, and type of catering establishment that it has chosen to serve tourists. There are shop structure and non-shop structure. The workshop structure is typical for restaurants, cafes, and canteens, since they most often work on raw materials and semi-finished products.
Job Description for Catering Service Manager
From the point of view commercial benefit, the greatest profit brings the main activity of hoteliers - renting out the number of rooms. However, the restaurant service is one of those critical points that make it possible to determine the class of a hotel. To carry out the process of serving tourists, the hotel must provide a minimum set of the following basic services that ensure the provision of basic hotel services: - room management service; - administrative service; - service public catering; - commercial service; - technical services; - auxiliary and additional services. Within the framework of this test work It will be necessary to consider only one of the hotel operating services - the food service.
Catering Service Manager
Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility. 13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar.
III. Rights The manager of the catering service has the right to: 1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of job duties.
Request personally or on behalf of the immediate supervisor from hotel service managers and specialists information and documents necessary to perform his job duties. 3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management.
Hotel food service, its main functions
Organizes instruction for service employees, assists employees in resolving problems that arise during work, distributes tasks among them and determines the degree of their responsibility. 13. Participates in and coordinates work on preparing the menu and decorating the halls of a restaurant, cafe, bar. III. Rights The manager of the catering service has the right to: 1. Get acquainted with the documents defining his rights and responsibilities for his position, the criteria for assessing the quality of performance of job duties.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary to fulfill his official duties. 3. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by the hotel management. 4.
Monitors the order, procedure and consistency of customer service, compliance with food serving technology and serving rules in accordance with each type of service, various methods of serving dishes, serving wines, alcoholic and non-alcoholic drinks. 4.7. Oversees the preparation of customer invoices and acceptance of payment. 4.8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the culprits, takes action on complaints). 4.9. Monitors compliance by service personnel with hygiene standards, ensuring sanitary cleanliness of equipment and inventory. 4.10. Monitors the preparation of a restaurant, cafe, bar for the end of the working day. 4.11. Plans the needs of service departments. 4.12.
Job description of the head of food service in a hotel
Coordinates the work of service personnel in preparing the halls for serving visitors (setting tables; preparing equipment for carrying and serving food and drinks); creating comfortable conditions in the hall (temperature and visual). 3. Monitors compliance by service employees with business style and neatness. 4.
Coordinates activities for meeting and greeting visitors, monitors the quality of customer service by service personnel (hall administrators, waiters, etc.). 5. Monitors the acceptance of orders by staff (the procedure and procedure for presenting menus, wine lists, drink lists by waiters; assisting customers in choosing dishes and drinks; offering special and signature dishes to customers; accepting orders), makes comments to employees, and points out their mistakes and requires bug fixes.
Job description of the director of food service in a hotel
Fundamentals of labor legislation, rules and regulations of labor protection, fire safety rules. 4. Appointment to the position of catering service manager and dismissal from the position are made by order of the hotel manager. 5. The catering service manager reports directly to the hotel manager. 6. During the absence of the catering service manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him. II. Job Responsibilities Manager of the Catering Service: 1. Coordinates the work of the catering service personnel in cleaning the restaurant, cafe, bar for the working day (serving visitors). 2.
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