Duplication of job responsibilities of the hall administrator (head waiter)

Studyingjob responsibilities of the administrator (head waiter)

Administrator The hall (head waiter) belongs to the specialist category.

Purpose to the position of hall administrator and dismissal from it is carried out by order of the director of the enterprise upon the recommendation of the director of the cafe. The hall administrator, being the organizer of all work in the hall, is guided in his activities by the job description approved by the director of the enterprise.

The hall administrator must know:

1. Resolutions, instructions, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.

2 . Rules for the production and sale of public catering products (services).

3 . Organization of production and management of a public catering enterprise, tasks and functions of its divisions.

3 . Rules and methods for organizing the process of serving visitors.

4 . Range of services provided.

5 . Marketing Basics.

6 . Economics of catering.

7 . Pricing procedure.

8 . Principles of planning and design of premises, shop windows, advertising organization.

9 . Fundamentals of aesthetics, ethics, psychology and customer service.

10 . Advanced domestic and foreign experience in organizing catering and serving visitors.

11 . Rights and obligations of enterprise employees and their work schedule.

12 . Organization of payment and labor incentives.

13 . Labor legislation.

14 . Internal labor regulations.

15 . Labor protection rules and regulations.

16 . The hall administrator reports to the cafe director;

17 . During the absence of the hall administrator (vacation, illness, etc.), his duties are performed by a person appointed by order of the director of the organization. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.

Job responsibilities.

Hall administrator:

1 . Provides effective and cultural service to visitors to the food facility, creating comfortable conditions for them.

2 . Consults visitors on the provision of services and ensures that they are familiar with the range of available dishes and drinks.

3 . Monitors the rational design of the hall, bar counters, shop windows, etc.

4. Ensures cleanliness and order in the hall.

5 . Controls the reception of orders by waiters from visitors.

6 . Checks issued invoices and makes settlements with visitors.

7 . Takes measures to prevent and eliminate conflict situations.

8 . Considers complaints related to unsatisfactory service to visitors and takes appropriate organizational and technical measures.

9 . Accepts orders and develops plans for holding and servicing anniversary celebrations, weddings, and banquets.

10 . Monitors compliance by employees of the organization with labor and production discipline, rules and regulations of labor protection, safety precautions, industrial sanitation and hygiene requirements.

11 . Informs the organization's management about existing shortcomings in serving visitors and takes measures to eliminate them.

12 . Monitors employees' compliance with the instructions of the organization's management.

13 . Performs individual official assignments from his immediate superior.

14 . Supervises the work of waiters, bartender, retail cleaners, dishwashers, service worker, bread cutter.

15 . Arranges waiters at work stations, determines work areas for units, draws up work schedules, and keeps records of waiters' working hours.

16 . Ensures timely and correct preparation of the hall for opening, availability of menus and price lists, and instructs waiters before starting work.

17 . Monitors the table setting, as well as compliance with trade rules and price discipline in the hall.

18 . Monitors the timeliness and correctness of the waiters' preparation of account registers, the delivery of proceeds to the cash register and copies of invoices, monitors the delivery of dishes, cutlery and linen received for reporting, is responsible for the correct execution of invoices by waiters, for the operation of retail furniture, jukeboxes, and carries out measures to ensure the safety of the dishes and inventory.

19 . Greets guests and offers seats at tables, ensures that waiters present a book of complaints and suggestions at the first request of visitors, resolves conflicts that arise between hall employees and visitors.

20 . Conducts systematic work to improve the professional knowledge of waiters, as well as educational work among them.

21 . Organizes the preparation of the enterprise for thematic balls, evenings and other celebrations, participates in the decoration of the halls, the music service program and in the preparation of the menu.

Hall administrator rights. The hall administrator has the right:

1 . Get acquainted with the draft decisions of the enterprise management concerning its activities.

2 . Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by management.

3 . Do not allow or remove from work waiters or other employees of the hall who have violated labor discipline and internal regulations, reporting this to the director.

4 . Demand the correct presentation and proper quality of dishes and culinary products, and if they do not meet the requirements, return them for replacement.

5 . Make suggestions for hiring and firing waiters and other employees of the sales group.

6 . Test the knowledge of waiters and give an opinion on the level of professional training, make proposals on the composition of units and the appointment of foremen, increasing the qualification level of waiters and convening an attestation commission to determine their qualifications.

7 . Monitor the training of student waiters and compliance with training programs, make proposals for rewarding restaurant workers.

8 . Involve specialists from all (individual) structural divisions in solving the tasks assigned to him (if this is provided for by the regulations on structural divisions, if not, then with the permission of management).

9 . Require the management of the enterprise to provide assistance in the performance of their official duties and rights.

Responsibility of the hall administrator. The hall administrator is responsible for:

1 . For improper performance or failure to fulfill one’s official duties as provided for in this job description - within the limits determined by the current labor legislation of the Republic of Belarus.

2 . For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Republic of Belarus.

3 . For causing material damage - within the limits determined by the current labor and civil legislation of the Republic of Belarus.

Organizationpreparing the hall of a catering facility for serving consumers. Meeting and placing consumers. Organizing control over room cleaning, return of tableware, linen, and cutlery

Sanitary and hygienic The sales area in the canteen is cleaned by a cleaner at the beginning and end of the working day using cleaning machines and cleaning equipment.

At cleaning removes dust from cornices, equipment panels, furniture, window sills, lamps, grilles covering heating radiators, tidies up the floor, etc. Floors are cleaned using a wet method (the floors are tiled). Cleaning is carried out in the following sequence: first, remove dust from furniture, window sills, equipment, and then treat the floor.

On The enterprise uses special machines to care for floors: imported machines that allow cleaning large surfaces (550-780 m2 per hour). These machines are designed to simultaneously polish and dry all floors, as well as daily sweeping of hard floors and cleaning of carpets. The machines are equipped with a three-brush system, are self-propelled and equipped with a central swivel wheel for maximum maneuverability; Belt drive ensures silent operation.

Cleaning trading premises ends two hours before the opening of the enterprise. After each cleaning, the premises are ventilated.

IN During the day, if necessary, small local cleaning is also done.

IN The dining room has a sanitary day once a month for general cleaning followed by disinfection of all premises, equipment, and supplies.

Tables in the sales area, rectangular in shape, made of oak and varnished. Four visitors can be seated at one table. The chairs are made in the same style as the tables.

Tables arranged in groups of zones separated by main and additional passages. The width of the main aisles is differentiated based on the type of enterprise (cafe) and is at least 1.2 m. There are also additional aisles to distribute the flow of visitors. The width of the passages is determined between the backs of chairs and between the free sides of tables.

U The walls of the tables are located diagonally. Every day before starting work, the administrator checks the correct arrangement of tables, gives the waiter orders and instructions on the specifics of serving visitors on a certain day.

After After arranging furniture, preparing dishes for serving visitors. As a rule, ceramic dishes are used, and salad bowls are made of fireproof glass. Cutlery is made of stainless steel. Glasses and cups are also made of glass. Disposable tableware is also used: mainly portion containers for sauces and ketchups.

At When serving banquet evenings (they happen very rarely), the tables are covered with cotton tablecloths with ornaments. The dishes are used with ornaments and are made of cupronickel. The range of dishes is different: multi-serving and single-serving; menazhniki, caviar bowls and much more are also used.

Dishes for everyday use is issued to each of the workshop representatives. Single-serve salad bowls are issued to the cold shop, and small dinner plates and soup cups are provided to the hot shop.

What As for banquet services, in this case the dishes are issued from the warehouse against receipt to the waiters by the cafe administrator. Serving items are issued in accordance with the number of tables and equipment standards.

At When receiving dishes, cutlery, and linen, attention is paid to their quality. We use dishes without cracks or chips, cutlery - all undeformed, without burrs, tablecloths, napkins, handbrake - clean, starched, ironed.

For delivery of serving items uses two-tier carts; The tiers are covered with napkins.

Dishes Before serving, everything is wiped down, after service, washed in dishwashers and returned to the warehouse.

After After preparation has been completed, dishes and cutlery (for banquet service) are placed and laid out on a tray with a napkin and also covered with a napkin. At the same time, prepare the utensils with spices. Spice utensils are washed daily and wiped dry.

Here However, vases with 1-3 flowers each are prepared on the utility tables.

Before When setting tables for banquet services, tables are covered with tablecloths.

auxiliary tables that are placed next to dining tables during service are covered with large napkins.

Preliminary Table setting includes placing tableware, cutlery, and glass on the table. Serving is carried out in accordance with the established rules for table setting.

At The use of tablecloths and napkins to prepare the room for service maintains stylistic unity.

So Since the cafe has a small capacity and a third markup category, the use of complex serving elements in it is not mandatory. It is also worth noting the fact that if any festive evenings are served, they are held only for Priorbank employees; strangers are not allowed into the cafe.

Service visitors are served by two waiters, who prepare the hall for service. During daily service (lunch), visitors themselves choose from the proposed menu for serving dishes, and the cook, who stands at the serving counter, portions the ordered dishes.

Preliminary Setting up dinner tables includes placing cutlery with spices, vases with disposable napkins, and jars of toothpicks on the tables.

I'll meet you Guests at banquet events are served by the administrator of the dining room with waiters. At the beginning of the reception, guests are greeted, indicated to the places in the hall where tables are set for them and helped to sit at these tables. As I already noted, evenings are held only for bank employees, so table reservations are made in advance and agreed with the director of the cafe.

After During the banquet, the hall is cleaned, which is controlled by the administrator. A store cleaner is cleaning the floors. The waiters clean up the dirty dishes, transfer them to the sink, and then to the warehouse.

For to determine the unsuitability of tableware, cutlery, table linen and production equipment for further use, the impossibility or ineffectiveness of restorative repairs, as well as to draw up the necessary documentation for the write-off and disposal of these items, a permanent commission is created by order of the head of the enterprise.

Commission carries out a direct inspection of tableware, cutlery, table linen and production equipment subject to write-off, establishes their unsuitability for restoration, and also determines the possibility of using or selling the materials remaining from the written-off items.

On cutlery, tableware, table linen and production equipment that have become unusable, an act of damage, damage, or scrap is drawn up.

IN The act indicates the name, price, quantity and cost of tableware, cutlery, table linen and production equipment that have become unusable during use, the cause and culprits of the losses. The acts are signed by the commission members and handed over to the accountant. Losses from damage or scrap items are reflected in accounting in the prescribed manner.

Identified commission cutlery, tableware, table linen and production equipment that have partially lost their marketable appearance, incompleteness, etc. are used for other purposes, and are also transferred to third parties. Expenses associated with the sale of items are written off as non-operating expenses, and income - as non-operating income.

Write-off fighting, scrap, within the limits of norms, is included in the costs of production and circulation. The write-off of scrap and scrap in excess of accepted standards is attributed to the guilty parties or to non-operating expenses (profit). The decision on this issue is made by the canteen director.

Write-off losses of tableware, cutlery, table linen and production equipment are carried out based on the results of the inventory. The results of the inventory are reflected in the inventory list, to which a receipt from the financially responsible person is attached. In the dining room, inventory records are compiled separately for the kitchen, for the bar, for equipment, tableware, cutlery, and table linen.

Organizationand conducting settlements with consumers, paperwork, delivery of revenue by waiters

For For settlements with consumers, an electronic cash register is installed in the canteen, as well as a device for non-cash payments (payment by credit cards). The confirmation of payment for the purchased products is a check, which is issued by the cashier to the buyer after payment for the purchased products is made.

Preparation to work on a cash register begins with receiving a key key, receipt refill and control tapes. Then the serviceability of the blocking devices is checked, the dater sets the required date and the check number is set to zero. After this, the device is checked for grounding and connected to the electrical network. To check the correctness of the date setting and the clarity of the check printing, one or two test checks are punched without indicating the amount. At the end of the day, the trial checks are attached to the cash register receipts.

Apparatus for non-cash payments it is interconnected with a cash register. It contains a device for reading information about the contents of funds on the visitor’s credit card.

IN The canteen cashier maintains the book of the cashier-operator. It is intended for daily control recording of readings from accumulating cash counters of the device and cash register. This book is laced, numbered and signed by the director of the canteen, Ch. accountant, and also stamped.

Posts in the book are made daily in chronological order, with a ballpoint pen, without erasers. At the beginning of the working day, the date and readings of the accumulating cash counters of the devices at the beginning of the working day are recorded. At the end of the work shift, the remaining details provided for in the book form are filled in.

Amounts funds withdrawn from bank plastic cards and transferred through the machine are reflected in the cashier-operator's book as a separate line at the end of the working day.

After When a machine receipt is issued to the buyer, the cash is placed in a special container.

IN In case of return to the buyer of cash received using the machine, a certificate of return of funds to the buyer is drawn up.

IN In case of errors made by the cashier, the use (redemption) of this check machine during the working day is not allowed. At the end of the working day, in this case, a register of erroneously formed cash register checks is compiled, to which the erroneously formed checks are attached.

After At the end of the working day, the cashier-operator takes readings from the cash register. All invoices received during the taking of readings, as well as check cards from payments using plastic cards, are handed over to an accountant for keeping records of economic transactions.

At servicing banquet events, all transactions for payment for products are also carried out through the cash register and are registered in the same order as in the case of servicing visitors on each day the trading floor is open.

Receptionand placing orders for servicing various celebrations and organizing them. Menu creation

IN The dining room hosts such types of banquets as a banquet at the table with full service by waiters and a banquet at the table with partial service by waiters. The organization of each of the above banquets includes reception and ordering, preparation for service and service.

At Upon acceptance of the order, the date of the banquet, the beginning and approximate end of it, the number of participants, table arrangement plan, accommodation of guests, hall decoration, menu are agreed upon with the customer, and the cost of the order is determined. As a rule, the order is accepted by the canteen director himself and agreed with the administrator, who, in turn, distributes responsibilities among the waiters and monitors the implementation of the orders they receive. At the request of the customer, signature dishes and cakes are made.

After After preliminary approval of the menu, the customer makes an advance payment to the cashier in the amount of 50% of the cost of the entire order; For the money received, the cashier issues a cash receipt order and a receipt for it, which is handed to the customer. The order is registered in a special book for recording orders for services for cash payment, which is a document of strict accountability. The book is laced, the sheets in it are numbered, and the record of the number of sheets is signed by the director and chief accountant and certified with the seal of the canteen.

Final The menu is agreed upon 2-3 days before service. An invoice order is drawn up, issued in 2 copies and approved by the director of the canteen. The number of the issued invoice order corresponds to the number of this order in the order book. The first copy of the order invoice is handed over to the customer, and the second copy remains with the administrator after preliminary review by the directors of the canteen.

Cashier, Having received an approved order invoice and a cash receipt order issued by an accountant, accepts additional payment for the order from the customer, certifies each copy with a signature and enters the data through the cash register, prints checks.

Issue products from the kitchen and bar are produced according to receipts and according to orders and invoices.

If During the service process there is a need to supplement the order, then registration and payment are made by issuing an invoice and receiving money in cash.

Banquet the menu includes a varied assortment of cold and hot appetizers, complex second courses, the menu also includes fresh fruits, desserts, and tea and coffee can be served at the customer’s request.

At When organizing a banquet at the table, the number of seats strictly corresponds to the number of guests. Table banquets with full waiter service are generally formal (receptions). A special feature of this service is that all dishes, drinks and fruits are served by waiters.

IN The reception menu includes a small number of cold appetizers, a hot appetizer, one or two types of soup, main hot courses, dessert dishes, coffee, fruits, drinks, juices. When serving, a certain order of serving dishes is observed: cold fish appetizer and natural vegetables, appetizers from meat, poultry, game, hot appetizer, soup, hot dishes from fish, meat, poultry, game, vegetables, dessert, fruit, hot drinks.

IN In the process of preparing for service, the administrator supervises the work of the waiters and controls their implementation of the service plan. He also monitors the timely preparation of dishes for serving in the hall, and gives permission for waiters to enter the hall.

At In service, waiters work quickly, clearly, without unnecessary movements.

Banquet with partial waiter service, it is informal. It is held, as already noted, on the occasion of friendly meetings, anniversaries, holidays, etc. The placement of guests at the table is arbitrary, but for guests of honor and banquet organizers, seats are provided in the center of the table.

IN The banquet menu includes a wide range of cold appetizers, pickles, and drinks. With a large variety of snacks, it is provided according to Ugh,% portions for each participant. Guests are also offered a hot appetizer, one or two main courses, dessert, and fruit. Such a banquet ends with the serving of coffee, tea and confectionery.

Innings The number of dishes with this type of service is arbitrary: at the request of the customer.

At During theme nights, the decoration of the hall, menu development, and table setting are subject to a specific theme.

Before In preparation for such service, the administrator familiarizes the waiters with the work procedure, the features of table setting, the menu, as well as the range of dishes and drinks that can be additionally offered to guests.

Carrying outquality control of services provided to consumers of a public catering facility. Drawing up a plan for improving the qualifications of service personnel, a schedule for going to work, conducting training on labor protection

Quality control of services in the canteen is carried out by the administrator and controlled by the canteen director. Control is based on the compliance of the services provided with consumer properties, which are based on the following quality indicators:

information content;

social appointments;

quality(culture) of service;

accuracy and timeliness of execution;

professional preparedness;

compliance intended purpose;

security and Eco-Friendly™.

Indicators informativeness characterizes the features of public catering services, which necessitate the need to provide information about the enterprise providing the service, information about its operating mode and the rules for providing the service.

TO information content indicators include:

complexity services;

range products sold;

food and energy value of products sold;

material costs of obtaining information, registration and receipt of services.

Indicators service quality (culture) characterizes the properties of public catering services that ensure compliance of service conditions with hygienic, anthropometric, and physiological consumption capabilities.

TO indicators of service quality (culture) include:

comfort premises and furniture of a catering facility;

aesthetics interior of service places;

conditions services, including the appearance of service personnel, table setting, design and serving of culinary products;

ethics communication between service personnel;

subsequence performing service process operations;

sanitary and hygienic the condition of the places of production, reception (issuance) of orders and the public catering facility as a whole;

safety and environmental friendliness during maintenance.

Indicators accuracy and timeliness of execution characterize the properties of public catering services, ensuring speed and comfort of service, preserving the health and performance of the consumer.

TO indicators of accuracy and timeliness of execution include:

time service expectations;

time execution of the service;

time service;

accuracy execution of the technological process of service execution;

level automation and mechanization.

Indicators The professional preparedness of catering service providers is characterized by the training of personnel that ensures their competence and skill in providing services in accordance with established requirements.

TO indicators of professional preparedness include:

Availability special education;

experience work in the current position;

level professional training and qualifications;

skill apply theoretical knowledge in practical work;

periodicity advanced training;

knowledge and compliance with professional ethical conduct.

Indicators compliance with the intended purpose characterizes the ability of a public catering facility to provide services in accordance with its type and category and in conditions that meet the requirements of the current ND.

TO Indicators of compliance with intended purpose include:

staffing service personnel;

equipment equipment, furniture, utensils, etc.;

security regulatory and methodological documents in the field of public catering;

security raw materials, materials, food products, semi-finished products, etc.;

security service personnel with uniforms and special clothing;

security fire extinguishing equipment, first aid, etc.

Indicators safety and environmental friendliness characterize the ability of a public catering facility to ensure the safety and environmental friendliness of the services provided.

TO safety and environmental indicators include:

state labor safety,

compliance of public catering services and the conditions for their provision with safety requirements;

correspondence catering services and the conditions for their provision to environmental requirements.

Indicators The quality of public catering services must comply with duly approved standards and meet the following requirements:

provide security of services;

contribute ensuring that the quality of services meets the needs of consumers;

characterize all properties of a public catering service that determine its suitability to satisfy certain consumer needs in accordance with its purpose;

be stable;

contribute systematically improving the quality of services provided;

exclude interchangeability of indicators in a comprehensive assessment of the level of quality of public catering services;

consider modern achievements in the field of catering services.

At When choosing a range of indicators to assess the level of quality of services, the following are taken into account:

view catering services in accordance with the classification;

requirements, requirements for the service provision process;

compound and structure of properties characterizing quality;

basic requirements for quality indicators.

For To improve the level of service, a prerequisite is to increase the professional level of education of service personnel. In this regard, plans are being drawn up in the canteen to improve the qualifications of service personnel. Professional development courses are organized, and regular knowledge tests of each employee are conducted to determine their knowledge of their duties and the quality of their performance.

All personnel are trained in safe working practices.

TO The facility's maintenance personnel are subject to the following general requirements:

knowledge and compliance with job descriptions and internal regulations of the facility;

compliance sanitation requirements, rules of personal hygiene and workplace hygiene;

knowledge and compliance with fire safety measures, labor protection and safety regulations;

possession general culture, adherence to professional ethics in the process of servicing consumers;

knowledge requirements of regulatory documents for public catering products and services;

promotion qualifications of all categories of workers (at least once every 5 years, except for cloakroom attendants and doormen).

For to systematically distribute responsibilities between waiters, as well as to increase labor productivity, the administrator draws up schedules for waiters to work. So, waiters work 8 hours every day and a linear schedule for going to work is applicable to them.

For To ensure safe work at the enterprise, the following types of briefings are carried out: - introductory;

primary at work;

repeated;

unscheduled;

target.

Introductory labor safety instruction is carried out:

with all employees who are hired for permanent or temporary work, regardless of their education, work experience or length of service in this profession or position;

With employees who are on a business trip and are directly involved in the production process (work performed) of the organization;

With students of institutions providing secondary specialized and vocational education, and students of higher educational institutions who are sent to the organization for internship or to perform work for employers;

With employees of organizations (divisions) performing work on the territory of the organization under a contract.

Introductory Instruction is carried out according to the introductory briefing program.

Specified the program is developed taking into account the specifics of the organization’s activities and is approved by the head of the organization.

Introductory the instruction is carried out by a labor protection engineer.

At If the organization has fire and medical services, induction training on the relevant sections of the induction program can be supplemented by briefings conducted by employees of these services.

Introductory Instructions for employees of organizations (divisions) performing work on the organization’s territory under a contract are carried out by the organization’s labor protection engineer before performing the work.

Carrying out induction briefing in the organization is noted in the induction briefing registration log of the established form.

Introductory briefing is not provided for persons visiting the organization accompanied by its employees and for representatives of government bodies and government organizations and government supervision and control bodies.

Primary Instruction at the workplace before starting work is carried out:

With employees hired;

With employees transferred from one unit to another or from one facility to another; with temporary workers; with employees sent on a business trip and performing work in the organization;

with students and students who arrived for practice or to perform work for the employer;

With employees of organizations (divisions) performing work on the territory of the organization under a contract. The briefing is carried out by the immediate supervisor of the organization (unit) performing work under a contract, with the participation of the head or specialist of the structural unit on whose territory the work will be carried out.

Allowed do not conduct initial training with employees who are not involved in the production process, installation, operation, maintenance and repair of equipment, use of tools, storage, use of raw materials and supplies (except for high-risk work).

Primary Instruction at the workplace is carried out with each employee individually with practical demonstration of safe techniques and working methods. Initial briefing may be carried out with a group of workers servicing the same type of equipment and within a common workplace.

Primary Instruction at the workplace is carried out according to a program that takes into account the specifics of production (work performed) and the requirements of regulatory legal acts on labor protection or labor protection instructions for professions and types of work.

IN the briefing registration log indicates the numbers of occupational safety instructions or the names of the programs for which the briefing was carried out.

Repeated Employees are instructed, regardless of qualifications, education, length of service, or the nature of the work performed, at least once every six months.

Repeated Instruction is carried out individually or with a group of workers servicing the same type of equipment or performing similar technological processes and operations according to the initial instruction program or according to labor protection instructions for professions and types of work.

Scroll professions and positions of workers exempt from initial and repeated briefings at the workplace, is compiled by the labor protection service with the participation of the trade union committee and approved by the head of the organization.

Unscheduled instruction is carried out when:

acceptance new regulatory legal acts, technical regulatory legal acts on labor protection or amendments and additions to them;

change technological process, replacement or modernization of equipment, instruments and tools, raw materials, materials and other factors affecting labor protection;

violation an employee of regulatory legal acts, technical regulatory legal acts and local regulations on labor protection, which led or could lead to an accident, an industrial accident and other serious consequences;

requirement state body of supervision and control, a higher organization, an official of the organization who is entrusted with the responsibility for ensuring labor protection, in case of violation by employees of current regulatory legal acts, technical regulatory legal acts on labor protection;

breaks in work by profession (in a position) for more than six months;

admission information about accidents and accidents that occurred in organizations engaged in a similar type of activity.

Unscheduled briefing is carried out individually or with a group of workers of the same profession (position). The volume and content of the briefing are determined in each individual case, depending on the reasons and circumstances caused by the need for it, as well as taking into account the level of compliance with the requirements of safety rules in the workplace.

At registration of an unscheduled briefing, the reason for its conduct is indicated in the briefing registration log.

Target instruction is carried out when:

execution one-time work not related to direct responsibilities in the specialty (loading, unloading, cleaning premises and territory, and others);

liquidation consequences of accidents, natural disasters and catastrophes;

production work for which a permit is issued;

carrying out excursions to organizations;

organizations public events with employees (sports competitions, hikes, etc.).

Target briefing of employees carrying out work under the permit is recorded in the permit.

Primary, Repeated, unscheduled and targeted briefings are carried out by the immediate supervisor of work (head of production, workshop,

site, foreman, head of a structural unit and other officials).

Briefing ends with an oral survey of each employee by the work manager who conducted the briefing.

Carrying out primary, repeated, unscheduled, targeted briefings and internships are confirmed by the signatures of the work manager who conducted the briefing and the employee who completed it, in the briefing registration log of the established form.

IN In the event of a targeted briefing with employees carrying out work under a work permit, a note about its conduct in the briefing log is not made.

Magazine the induction briefing registrations and the briefing registration log are numbered, laced and sealed. The introductory briefing registration log is certified by the signature of the head of the organization. The logbook for registering briefings is certified by the signature of the head of the organization or structural unit.

Not every restaurant can pay for the services of a high-class head waiter. And some novice restaurateurs do not see the need for this person at all. The presence of a head waiter in the hall of a restaurant in itself speaks of the quality of the services provided here, the highest level of service, and special attitude towards the guests of the establishment. But is it really the responsibility of the head waiter to only escort the guest to the table and give him a dazzling smile?

Who is a restaurant head waiter?

The head waiter greets guests and escorts them to their table. In addition, his responsibilities include managing and supervising waiters, doormen, security guards, cleaners - in general, everyone who works in the restaurant, but does not belong to the kitchen. The head waiter smoothes out conflict situations between guests and waiters, and also conducts staff training.

In order to be a head waiter, you need to have special education and extensive experience in the restaurant business. This work is either the pinnacle of a career in this direction or an intermediate stage on the way to opening your own restaurant.

A head waiter is a person who simply must love his job. Otherwise, he simply will not be able to sincerely smile at guests, gain the trust and respect of the staff, or adequately deal with possible conflicts in the team or with guests. This includes working late and working on holidays. You can’t get sick, you can’t look bad, you can’t be depressed, you can’t be preoccupied with your own problems. This is not just the administrator of the establishment, but the face must be impeccable.

Functions of the head waiter

The head waiter's job description includes the following items:

• control of the appearance of the restaurant hall, bar counters, shop windows - from design to cleanliness and order at each specific moment;
• control of the work of waiters: taking orders and serving guests by waiters, as well as checking the correctness of bills;
• listening to guests' comments regarding the quality of service and then taking measures to eliminate shortcomings;
• participation in the preparation of weddings and large-scale celebrations;
• control of compliance with discipline and labor legislation;
• duty to be a link between the owner of the restaurant and the staff: introducing innovations, monitoring the execution of orders.

What should a head waiter know and be able to do?

The minimum requirements for a head waiter are education and experience in the restaurant business for at least two years.

A head waiter is a restaurant employee who:

• knows the resolutions, orders, instructions of senior management;
• perfectly knows and understands the rules and principles of work, as well as the basics of management and advertising, interior design techniques;
• knows the menu of the establishment, can advise the guest, help in choosing wines;
• has an understanding of ethics, aesthetics, psychology. He knows how to create a good mood and win the guest over to himself and the establishment. The head waiter must understand his people well, know how to motivate them and how to organize the most effective teamwork.

How to become a head waiter

The vast majority of good head waiters are former waiters. While working as a waiter, you can learn the “cuisine” of a restaurant from the inside, all the subtleties, and possible difficulties. Learn to work with people, get used to capricious or conflicting clients. And how long it takes to go from waiter to head waiter depends on personal qualities, hard work and luck. This may take several months or several years. Ideally, if you have a special education - a university, college, technical school, courses in the field of cooking or restaurant management. The head waiter, whose responsibilities are directly related to working with a variety of people, must be psychologically stable and have leadership skills. Any experience of communicating with clients, working in a team, or in psychologically difficult conditions will help.

Is the head waiter the restaurant manager?

It operates in four areas: sales, expenses, quality, personnel. A restaurant administrator is, first of all, a manager. Thus, a manager is already a specialist at a completely different level. The head waiter does not manage expenses or kitchen staff, nor is he responsible for the contents of the menu or the quality of the food. He manages the quality of service, as well as sales through the same quality, but he does not create the menu, is not responsible for the profitability of the restaurant, and does not control the budget. Just work experience is not enough to grow from head waiter to restaurant manager; special education will be required.

Where to study to be a head waiter

Business academies have special training programs for head waiters and restaurant administrators. The teachers are not theorists, but practitioners with many years of experience: managers, restaurateurs, head waiters. Classes are conducted both theoretical and practical using restaurant equipment. As a rule, the best students immediately get a job upon completing the course. Education is paid. Head waiter is a very popular profession in the labor market, and it pays very well, so the money spent on training will be returned very quickly. The same can be said about the specialty “restaurant manager”. Provided you study diligently and have a keen interest in your profession, you can very soon achieve success in the restaurant field and grow from a diner waiter into a head waiter at a high-level establishment.

Job description of the hall administrator (head waiter)

I. General provisions

1. The hall administrator belongs to the category of specialists.

2. A person who has a secondary vocational education without requirements for work experience or primary vocational education and work experience in a specialty in the public catering system of at least 2 years is appointed to the position of hall administrator.

3. Appointment to the position of hall administrator and dismissal from it

Performed by order of the director of the enterprise upon presentation

(directors
.

Restaurant; other official)

4. The hall administrator must know:

4.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.

4.2. Rules for the production and sale of public catering products (services).

4.3. Organization of production and management of a public catering enterprise, tasks and functions of its divisions.

4.3. Rules and methods for organizing the process of serving visitors.

4.4. Range of services provided.

4.5. Marketing Basics.

4.6. Economics of catering.

4.7. Pricing procedure.

4.8. Principles of planning and design of premises, shop windows, advertising organization.

4.9. Fundamentals of aesthetics, ethics, psychology and customer service.

4.11. Advanced domestic and foreign experience in organizing catering and serving visitors.

4.12. Rights and obligations of enterprise employees and their work schedule.

4.13. Organization of payment and labor incentives.

4.14. Labor legislation.

4.15. Internal labor regulations.

4.16. Labor protection rules and regulations.

5. The hall administrator obeys

(restaurant director; other
.

Official)

6. During the absence of the hall administrator (vacation, illness, etc.), his duties are performed by a person appointed by order of the director of the organization. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.

II. Job responsibilities

Hall administrator:

1. Provides effective and cultural service to restaurant visitors, creating comfortable conditions for them.

2. Consults visitors on the provision of services and ensures that they are familiar with the range of available dishes and drinks.

3. Monitors the rational design of the hall, bar counters, shop windows, etc.

4. Ensures cleanliness and order in the hall.

5. Controls the reception of orders by waiters from visitors.

6. Checks issued invoices and makes settlements with visitors.

7. Takes measures to prevent and eliminate conflict situations.

8. Considers claims related to unsatisfactory service to visitors and carries out appropriate organizational and technical measures.

9. Accepts orders and develops plans for holding and servicing anniversary celebrations, weddings, banquets.

10. Monitors compliance by employees of the organization with labor and production discipline, rules and regulations of labor protection, safety precautions, industrial sanitation and hygiene requirements.

11. Informs the organization’s management about existing shortcomings in serving visitors and takes measures to eliminate them.

12. Monitors employees’ compliance with the instructions of the organization’s management.

13. Performs individual official assignments of his immediate superior.

III. Rights

The hall administrator has the right:

1. Get acquainted with the draft decisions of the enterprise management concerning its activities.

2. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by management.

3. Within your competence, report
.

(restaurant director; other

Official)

About all shortcomings identified in the performance of official duties in the activities of the enterprise (its structural divisions) and make proposals for their elimination.

4. Involve specialists from all (individual) structural units in solving the tasks assigned to it (if this is provided for by the regulations on structural units, if not, then with the permission of management).

5. Demand that the management of the enterprise provide assistance in the performance of their official duties and rights.

IV. Responsibility

The hall administrator is responsible for:

1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.

2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.

I have read this job description: Date. Signature.

This job description has been automatically translated. Please note that automatic translation is not 100% accurate, so there may be minor translation errors in the text.

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 "Maitre D'" belongs to the "Specialists" category.

1.2. Qualification requirements - basic higher education (bachelor, junior specialist) in the field of training "Food Technology and Engineering" (specialty "Food Technology"), advanced training and work experience in food establishments: for a bachelor - at least 1 year, for a junior specialist - at least 2 years.

1.3. Knows and applies in practice:
- current legislation of Ukraine regulating business activities;
- regulations and documents from state regulation of the functioning of food establishments;
- requirements regarding ensuring the sanitary and epidemiological well-being of the population;
- categories and types of standards, other regulatory and technical documentation for certification of the quality of raw materials, semi-finished products and finished products;
- rules and technical techniques for servicing consumers;
- rules of international etiquette;
- technology and specifics of servicing foreign consumers;
- basic rules of etiquette and table setting;
- basic commodity, technological, sanitary indicators of product quality;
- technology for manufacturing culinary products and drinks;
- rules for serving dishes, culinary products, drinks;
- features of design and serving of national, branded and ordered dishes, dishes of foreign cuisines;
- the procedure for servicing special occasions and other special events, as well as certain contingents of consumers;
- the procedure for preparing accounting and reporting documentation, accounts;
- forms of payment with consumers, including credit cards;
- scientific foundations of management, regulation and coordination of the activities of low-skilled workers;
- basics of labor legislation;
- basics of organization and regulation of labor;
- systems and methods for assessing the work of service workers;
- basics of management, economics;
- office work;
- 1 - 2 foreign languages ​​of international communication within the conversational minimum;
- rules and regulations of labor protection, fire protection, industrial sanitation and personal hygiene.

1.4. The head waiter is appointed to the position and dismissed from the position by order of the organization (enterprise/institution).

1.5. The head waiter reports directly to _ _ _ _ _ _ _ _ _ _ .

1.6. The head waiter supervises the work _ _ _ _ _ _ _ _ _ _ .

1.7. During absence, the head waiter 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. Organizes the customer service process.

2.2. Meets and places consumers in the hall.

2.3. Receives and places orders for servicing special events and organizes their implementation.

2.4. Provides a guarantee of food safety.

2.5. Supervises the work of waiters, bartenders, cashiers, doormen, cloakroom attendants, musicians, artists, and other hall workers.

2.6. Draws up schedules for the specified workers to go to work, distributes them among changes and jobs, taking into account rational forms of labor organization and time saving.

2.7. Monitors the timely and qualified service of waiters to consumers and the execution of settlements with them.

2.8. Monitors the availability of menus, price lists, and price tags in the halls.

2.9. Controls the correct presentation and quality of dishes, culinary products, drinks that are sold from production workshops and buffets.

2.10. Takes readings from counters of electronic cash registers.

2.11. Issues official forms of accounts and registers.

2.12. Checks the correct filling of registers, maintenance of the cash register, preparation and timely submission of reports.

2.13. Considers consumer complaints and makes decisions on them.

2.14. Studies the needs and requirements of consumers.

2.15. Prepares proposals for the introduction of competitive types of services and an additional range of dishes, culinary and confectionery products, drinks and purchased goods in accordance with the needs of consumers in the region.

2.16. Participates in the development of interior design of halls, advertising, music programs for uniform workwear models, and preparation of special menus.

2.17. Monitors the proper operation of trade, technological and refrigeration equipment, furniture, jukeboxes, musical equipment, electronic cash registers.

2.18. Monitors employees' compliance with the rules of safe work practices, fire protection, industrial sanitation and personal hygiene.

2.19. Evaluates the work of employees, conducts training and advises employees to improve their skills.

2.20. Knows, understands and applies current regulations relating to his activities.

2.21. Knows and complies with the requirements of regulations on labor protection and environmental protection, complies with the norms, methods and techniques for the safe performance of work.

3. Rights

3.1. The head waiter has the right to take action to prevent and correct any violations or inconsistencies.

3.2. The head waiter has the right to receive all social guarantees provided for by law.

3.3. The head waiter has the right to demand assistance in the performance of his duties and rights.

3.4. The head waiter has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision of the necessary equipment and inventory.

3.5. The head waiter has the right to familiarize himself with draft documents relating to his activities.

3.6. The head waiter has the right to request and receive documents, materials and information necessary to fulfill his official duties and management orders.

3.7. The head waiter has the right to improve his professional qualifications.

3.8. The head waiter 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 head waiter 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 head waiter 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 head waiter is responsible for failure to comply with internal labor regulations, labor protection, safety regulations, industrial sanitation and fire protection.

4.3. The head waiter is responsible for disclosing information about the organization (enterprise/institution) that is a trade secret.

4.4. The head waiter is responsible for failure to comply or improper fulfillment of the requirements of internal regulatory documents of the organization (enterprise/institution) and legal orders of management.

4.5. The head waiter 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 head waiter 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 head waiter is responsible for the unlawful use of the granted official powers, as well as their use for personal purposes.

The responsibilities of the head waiter include coordinating the work of the staff located in the restaurant hall. If the chef is the main person in the kitchen, then the head waiter, like the conductor of an orchestra, supervises all the numerous waiters and bartenders, looks after the hostesses (service welcoming guests), controls the quality of service and cash discipline, and is responsible for order in the hall.

All conflicts that the waiters cannot cope with are dealt with by the head waiter, so people with the appropriate qualities are hired for this position.

What requirements must a head waiter meet?

• This must be a sober and reasonable person;
• possessing extensive life experience, a sense of justice, diplomatic talent and tact;
• thoroughly versed in all the details of the restaurant’s activities;
• decisive and psychologically stable, capable of taking responsibility in any difficult conditions, taking over the management of a restaurant in the absence of the director.

At the same time, the head waiter often replaces ordinary waiters if there are not enough workers, and there is an influx of visitors in the restaurant. The head waiter (on an equal footing with the chef) is the second person in the restaurant after the director. If, as a rule, men are hired as a chef, then a woman can also take the position of head waiter, provided she has the qualities listed above. All personnel, right down to the security guards, must obey her unquestioningly.

Often the most dedicated and experienced employees of the establishment, who “grew up” from the position of a waiter, become head waiters. Having received the position of head waiter, the employee either reaches the peak of his career or opens his own establishment: a cafe or small restaurant.

It is important to note that a head waiter cannot become a random person in this business. The manager of the hall is a person who selflessly loves his restaurant, his work, and is ready for any overwork. In this position, you do not have the right to get sick, look bad, allow yourself to be distracted by extraneous topics and conversations, or be burdened with personal problems and moods. The head waiter is the face of the restaurant, so he must be impeccable, otherwise he will not gain the respect of the employees.

The head waiter is the link between the restaurant management and the rest of the employees; he knows the most effective methods of managing the team. He knows his people and understands their concerns and problems, knows how to motivate them, understands when to meet an employee halfway, and when to be stricter and not allow them to shirk their work.

The profession of head waiter is very relevant, in demand and highly paid. Therefore, your expenses related to obtaining education will be reimbursed as soon as possible.