Job responsibilities of a restaurant administrator. Job description for cafe administrator - sample

The administrator is one of the most important positions in the restaurant, which ensures its smooth functioning.

At first glance it may seem that this is a quiet job, but in fact the manager performs a colossal number of tasks.

Relevance and necessity of the profession

Despite the fact that the culture of catering has its roots in antiquity, the tradition of hiring a manager appeared relatively recently. This is explained by the fact that previously these duties were performed by the owner of the establishment: he greeted guests, escorted them to the table and supervised the work of the service staff.

The position of “restaurant administrator” first appeared in France in the 20th century, and in Russia it was officially introduced into circulation in 1995, when it appeared as part of the classification of professions of the Russian Federation.

Previously, only the richest owners of large establishments could afford to hire a qualified customer service assistant, because they could not independently perform all the functions of receiving visitors.

With the development of the restaurant business, the help of a qualified specialist who understands guest service issues has become a necessity.

Principle of operation

It's no secret that the success of a restaurant depends on a complex of many factors: music, lighting, interior, training of waiters and cleanliness in the room. One person is responsible for all this - the administrator.

Therefore, we can say that the main the principle of its operation– to be inconspicuous and invisible to visitors, but at the same time set the tone for the restaurant’s work and create the necessary atmosphere.
The manager represents the establishment itself, so he must look personable, neat and friendly.

Difference This profession has a high level of responsibility and a large list of tasks to perform. No matter what difficulties occur in the kitchen, the administrator’s task is to ensure a good mood and comfort in the room.

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Personal requirements for candidates for the role of administrator

Despite the fact that representatives of both sexes can hold the position of manager, the choice often falls on the fair sex. The fact is that women are more flexible and are able to find a way out of any situation, and their natural charm can calm down the ardor of even the most unfriendly guest.

In addition, owners of such qualities:

• Calmness and stress resistance;
• Ability to quickly make independent decisions;
• Good management skills;
• Foreign language skills;
• Compliance and non-conflict;
• Composure and good memory;
• Neat appearance and neatness;
• Prepossessing appearance and friendly smile;
• Decisiveness and talkativeness.

For information on service standards in restaurants, watch the following video:

Key Roles and Responsibilities

TO responsibilities manager include:

Features of working in a cafe and restaurant

These two similar positions have small differences.

Among other duties, administrators cafe must control the appearance and quality of food preparation, as well as monitor the operation of technical equipment, while restaurant managers do not interfere with the work of the kitchen.

In certain situations, the cafe manager is obliged to help waiters serve guests, and sometimes even perform their duties themselves. Another difference is the selection of dishes and the preparation of the cafe menu, as well as the processing and disposal of spoiled food.

Qualities and skills of job applicants

First of all, the employer pays attention to such resume points:

• Availability of higher education;
• Skills in working with simple office and accounting programs;
• Experience.

Besides, a huge advantage for you as a candidate for the position will be:

• Knowledge of English and other foreign languages;
• Knowledge of popular dishes, sauces and wines;
• Experience in managerial positions;
• Ability to work with high-profile clients and celebrities;
• Experience in organizing events and outdoor celebrations.

In order to successfully pass the interview, establish yourself as a person who is well versed in the restaurant business. Most often, former employees are hired for this position - waiters, bartenders or even kitchen representatives - people who went through a certain school and saw the business from the inside.

If you have additional abilities (the ability to play the guitar; a certificate of art courses, etc.), feel free to declare them - in extreme situations, any skills can be useful.

You should not lie about or exaggerate your merits - during an interview or hiring, you may be exposed.

The principles of resolving conflict situations in a restaurant and other recommendations for managing a restaurant business are outlined in the following video playlist:

A job description is the main document for an employee in any position. This indicates all his main duties that he must perform at his workplace, depending on the nature of the position held and the specifics of the employer’s activities.

The employer is obliged to familiarize the applicant with this document before the employment contract is signed. After reading the instructions, the employee must put his signature on the last sheet. This suggests that he knows his job responsibilities and will strictly observe them. Only if the employee has the signature can he be subject to disciplinary action for failure to fulfill his official duties.

The instructions are drawn up by specialists from the HR and legal departments. The document must reflect all the nuances of this position. No employee should perform work beyond their duties specified in the job description.

Job responsibilities of a restaurant (cafe) administrator

The administrator of a restaurant or cafe is the “face” of the establishment. His job responsibilities include:

• meeting restaurant (cafe) visitors, communicating with them and seating them at tables in accordance with their preferences;
• accepting orders;
• developing plans for banquets, buffets and other celebrations;
• knowledge of daily and banquet menus;
• the ability to offer restaurant visitors this or that dish, depending on their preferences;
• full control over the work of staff in the hall of a restaurant or cafe;
• control over waiter service to guests;
• control over the quality of service by communication between staff and clients;
• control over relationships within the team. The restaurant (cafe) administrator must ensure that there are no conflicts between the restaurant (cafe) staff;
• control over the neat appearance of hall employees;
• recruitment, testing and training of personnel;
• knowledge of the necessary documentation and its competent maintenance;
• control during the working day over the cleanliness of the room and proper lighting;
• control over the serviceability of instruments and equipment;
• smoothing out conflict situations that may arise between visitors to the establishment;
• admission of hall employees to work;
• control over compliance by employees of the establishment with safety and labor protection rules and regulations;
• control over compliance by waiters and other employees with sanitary and hygienic standards.

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.

must know:

• 1. Job descriptions, standards and other RD for themselves and their 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:

Responsibility:

Working conditions:

According to the shift schedule.

NOTES:

1. 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.
2. The hall administrator selects the time for lunch based on the current situation and the number of visitors.

Guest Service Standards:

1. 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).

1. Goes to the trading floor.
2. Includes TV and stereo system.
3. Checks the presence of napkins and spices on the tables.
4. Instructs the waitresses to stock the tables with napkins and salt shakers. Control of tables throughout the day.
5. Lays out tea utensils, spoons, sugar, lemon on the tea table.
6. During the day, controls the availability of boiling water, tea utensils, etc. on the tea table.
7. 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.
8. Ensures that paper and markers are always available in the children's corner.
9. Checks price tags at distribution. Price tags must correspond to the dishes and be located strictly opposite them.
10. Monitors the availability of clean trays and instruments.
11. 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.
12. Listens carefully to guests' complaints and suggestions and takes all necessary measures. Brings it to management.
13. 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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Full name Date Signature

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Full name Date Signature

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Full name Date Signature

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Full name Date Signature

A large cafe or a reputable restaurant requires properly organized management, and the director does not always have time to quickly deal with all the issues that arise. A hired administrator becomes his assistant. This employee is responsible for organizing management and solving day-to-day tasks. The job responsibilities of a restaurant administrator must be specified in special instructions.

How to compose

Let's start with the fact that this document defines the terms of reference, rights, responsibilities, and also fixes the responsibilities of the employee. The instructions are drawn up in free form, its content depends on the specifics of the work of a particular institution.

In fact, the job responsibilities of a cafe and restaurant administrator are practically no different; these employees perform the same functions. To determine a complete list of functions, a standard document is drawn up. It must be approved by the head of the establishment. The instructions consist of several basic sections:

The instructions can also specify special requirements and responsibilities that are important for a particular institution, taking into account the specifics of its work.

Main list

In practice, a cafe or restaurant administrator usually performs the following set of job functions:

In addition, the list of responsibilities may include:

• organization of celebrations and banquets;
• working with the cash register;
• selection of qualified personnel;
• conducting inventory and more.

This is not a complete list of functions that an administrator can perform. They depend on the form of operation of the establishment, the number of employees and more.

Employee rights

The administrator of a cafe or restaurant, in addition to his job responsibilities, has a certain set of rights:

• notifying managers about detected deficiencies for quick elimination;
• making your own proposals to improve the organization’s work;
• involving management in resolving a conflict situation if this cannot be done on its own;
• gaining access to information that is required to organize the full operation of the institution.

The list of rights can also be expanded in accordance with the specifics of the restaurant.

Employee Responsibility

The administrator of the establishment may be held liable if:

• non-compliance with labor discipline;
• causing material damage to the establishment;
• equipment breakdown and other misconduct (all of which must be specified in the job description).

The administrator may also be punished for disclosing information that is considered a trade secret. This item must be written separately.

Let us remind you that liability measures must comply with the provisions of the Labor Code. The main disciplinary measures remain:

• comment;
• rebuke;
• dismissal.

An employee may also be held financially liable for causing damage to the organization.

A correctly drawn up job description ensures compliance with the rules and performance of duties by each employee. This contributes to the successful operation of the restaurant. It is better not to refuse to comply with formalities, as this will prevent serious problems in the future.

In job responsibilities restaurant manager includes planning, organizing and monitoring the work of the restaurant, organizing and monitoring the quality of service to restaurant visitors, and creating a positive image of the restaurant. We have provided all this in the corresponding section of our sample. restaurant manager job description.

Restaurant manager job description

I APPROVED
CEO
Last name I.O.________________
"________"_____________ ____ G.

1. General Provisions

1.1. A restaurant manager is classified as a manager.
1.2. The restaurant manager is appointed to the position and dismissed from it by order of the head of the enterprise.
1.3. The restaurant manager reports directly to the head of the enterprise or his deputy.
1.4. During the absence of the restaurant manager, his rights and duties are performed by a person appointed in the prescribed manner.
1.5. A person with a higher professional education (specialty in management) or higher professional education and additional training in the field of management, with at least 2 years of work experience in the specialty, is appointed to the position of restaurant manager.
1.6. A restaurant manager should know:
- basic legal documents regulating the activities of public catering establishments;
- basics of management and its main functions (planning, organization, motivation and control);
- theory of production management and provision of restaurant services;
- basics of economics, marketing and logistics in the restaurant industry;
- merchandising;
- the state and development trends of the market for restaurant services and product suppliers;
- basics of office work and paperwork;
- basics of financial management and accounting;
- principles and methods of inventory management;
- basics of business planning;
- internal labor regulations;
- job responsibilities of personnel;
- basics of personnel management;
- methods of training personnel in the workplace;
- structure and layout of the restaurant;
- theory of organizing service for restaurant visitors;
- methods for studying the tastes and consumer preferences of restaurant visitors;
- principles and methods of working with complaints and suggestions from visitors;
- methods for monitoring the quality of visitor service;
- optimal parameters of light and temperature conditions in the restaurant premises;
- rules for operating heating devices and air conditioners;
- rules for preparing a restaurant for service;
- rules for table setting and bar design;
- styles, types and methods of serving restaurant visitors;
- range and characteristics of basic detergents and disinfectants;
- rules for cleaning various types of furniture;
- a list of services offered in the restaurant;
- sanitary rules and hygienic standards (in relation to the operation of a restaurant);
- rules of fire safety, labor protection, industrial sanitation;
- internal standards of clothing (uniform);
- principles of menu formation and updating;
- rules for accounting, washing and storing dishes and cutlery;
- rules for acceptance and accounting of products;
- rules for preparing primary documentation;
- the procedure for accounting for inventory and reporting;
- inventory rules;
- rules for storing, preparing for sale and serving drinks, prepared meals and packaged products;
- technology for preparing professional preparations (ice, side dishes, decorations, etc.);
- professional terminology;
- assortment and purpose of dishes and cutlery;
- brief characteristics, rules and features of serving alcoholic beverages;
- rules for serving tobacco products and replacing ashtrays;
- basics of interpersonal communication, rules of protocol and etiquette;
- psychology of sales;
- rules and features of serving mixed drinks (cocktails, punches);
- rules and temperature conditions for serving soft drinks, juices, mineral water;
- features of servicing certain categories of visitors (teenagers, families with children, disabled people, elderly people);
- methods of accepting payment (cash, credit cards);
- rules of cash transactions;
- rules of behavior in conflict situations;
- advanced domestic and foreign experience of the restaurant industry;
- basics, principles and types of advertising;
- basics of labor legislation;
- basics of scientific organization of labor;
- labor protection rules and regulations;
- forms and rules for preparing reports and internal documentation.
1.7. The restaurant manager is guided in his activities by:
- legislative acts of the Russian Federation;
- The company’s charter, internal labor regulations, and other regulations of the company;
- orders and instructions from management;
- this job description.

2. Job responsibilities of a restaurant manager

The restaurant manager performs the following job responsibilities:

2.1. Plans, organizes and controls the work of the restaurant (organizing the interaction of all structural divisions of the restaurant; rational organization of work of the restaurant staff; ensuring and monitoring the availability of the necessary stocks of inventory resources; monitoring the technical condition of technological equipment; maintaining accounting and reporting documentation; compliance with labor protection rules, equipment safety, fire safety, sanitary rules and hygienic standards).
2.2. Plans and rationally organizes staff working time (drawing up schedules and work schedules; using methods and principles of scientific labor organization).
2.3. Calculates the restaurant's needs for products and other inventory items, plans and organizes its logistics (analyzes the restaurant's resource needs taking into account the state and development trends of the restaurant services market and consumer demand; marketing analysis of the supplier market; control of timing, volumes and quality purchased products; analysis of the relationship between price and quality of goods).
2.4. Monitors the quality of service to restaurant visitors.
2.5. Manages personnel (reception and placement of personnel; distribution of responsibilities and delegation of authority; increasing work motivation based on the use of modern socio-psychological management methods and improving the system of material incentives; planning, organizing and monitoring the effectiveness of personnel training, including in the workplace; development of internal corporate culture and work ethics; certification of restaurant staff).
2.6. Organizes office work, timely and high-quality preparation of documentation and statistical reporting (development and improvement of regulatory and technological documentation, including internal standards, instructions, rules, etc.; collection, computer processing and analysis of production information; preparation of statistical reports, information materials, etc. .d.).
2.7. Plans, organizes and monitors the effectiveness of advertising events.
2.8. Ensures the profitability of the restaurant based on a competent marketing policy and the most complete satisfaction of the needs of visitors.
2.9. Optimizes costs when doing business.
2.10. Forms a positive image of the restaurant (improving and monitoring the quality and culture of service to restaurant visitors; creating a pleasant and friendly atmosphere; studying the consumer preferences of restaurant visitors; preparing proposals and their implementation to improve customer service; establishing and expanding relations with the public and the media; accounting and analysis of complaints, claims and wishes of visitors; elimination of shortcomings in the restaurant; compliance with the rules of protocol and etiquette).

3. Rights of a restaurant manager

The restaurant manager has the right:

3.1. Give orders that are binding on employees subordinate to him.
3.2. Participate in the selection and placement of personnel for your activities.
3.3. Make proposals to management for encouraging and imposing penalties on employees of the enterprise in their activities;
3.4. Make proposals for the development and improvement of the enterprise's activities.
3.5. Request from management, receive and use information materials and regulatory documents necessary to perform their official duties.
3.6. Take part in meetings where issues related to his work are discussed.
3.7. Pass certification in the prescribed manner with the right to receive the appropriate qualification category.
3.8. Improve your skills.

4. Responsibility of the restaurant manager

The restaurant manager is responsible for:

4.1. Carrying out the duties assigned to him.
4.2. Organization of your work, timely and qualified execution of orders, instructions and instructions from senior management, regulations on your activities.
4.3. Rational and efficient use of material, financial and human resources.
4.4. Compliance with internal regulations, sanitary and anti-epidemic regulations, fire safety and safety regulations.
4.5. Maintaining documentation required by job responsibilities.
4.6. Providing, in the prescribed manner, statistical and other information on its activities.
4.7. Compliance with labor discipline and performance of official duties by employees subordinate to him.
4.8. Preparedness to work in emergency situations.