Responsible customer service administrator in a restaurant. Profession cafe manager

In all cultural and entertainment centers institutions, it is necessary to observe order, cleanliness, and organize work.

For such places, these factors play a very important role. For example, in places where people eat, it is necessary to comply with all the rules of sanitary standards, to organize a favorable environment. The administrator of a restaurant, cafe, pub, bar does just that. Such a profession has long been created in order to be able to monitor all processes during the operation of the institution.

In this article, we will talk about all the intricacies and responsibilities of the restaurant administrator.

Restaurant manager

From Latin "administrator" is translated as "manager". Nowadays, the administrator is the person who provides control. The responsibility of the restaurant administrator is to supervise all employees. That is, it can be called the main one in the institution during the work process. His task is to organize the functioning of the institution. This person is responsible for the operation of the facility, for its success and popularity. In a restaurant, the main goal is to have a lot of people visiting it. To do this, the administrator needs to make every effort so that visitors see him as a professional. After all, a good atmosphere in an institution always has a positive effect on the visitor.

Responsibilities of a Restaurant Manager

Since the administrator is the manager and has the status of the main one during the labor process, it can be concluded that he has the most responsibilities and powers.

The administrator of the restaurant should come to work before everyone else in order to monitor the state of the establishment before the working day. After that, make a plan for the day to improve everything that is needed. The duties of the restaurant administrator include meeting with guests, greeting and receiving them, and sometimes administrators also take the visitor to the table. Often this employee makes small social surveys to find out the opinion of guests about the establishment and draw certain conclusions for improving work. It is also the responsibility of the restaurant administrator to maintain and check all household appliances, you need to check it for serviceability and normal performance. It is necessary to arrange the work of cooks, bartenders, waiters, to monitor their correct actions and compliance with all installations. Another important part of the work of the administrator is the organization of the work of the dishwasher department, because the good reputation of the restaurant depends on their work.

The duties of the restaurant administrator include tracking all financial issues during the working day, all cash registers must be in good condition, and cashiers must work competently and accurately.

Responsibilities during banquets

Often people celebrate high-profile events in restaurants, this is due to the fact that you don’t need to cook anything, then clean it up, just come to the restaurant, take a walk, and calmly go home. In order for this to happen, all requirements must be met by the institution. Need to organize banqueting hall or platform. Checkout all beautiful way so that vacationers would be pleased and want to come here again. All this is the responsibility of the restaurant administrator. It is also necessary to follow the arrangement of the banquet venue with musical accompaniment, the quality and timely preparation of all dishes and drinks. Before the start of the event, the instructions of the restaurant administrator should be worked out, because he has a clear sequence of actions.

The administrator must greet all guests in a friendly manner, show them to their tables, tell them what and where to be, what guests can expect and what to expect. During the banquet, he must monitor the work of the waiter and ask the visitors what they lack and how they can help. At the end of the event, the administrator should thank the guests and lead them to the exit. After that, follow the cleaning in the room.

Appearance

The restaurant administrator should look presentable during the working day. Classic suits are most often assumed, as they are best suited for this profession. The administrator is the face of the establishment. Therefore, it must have a well-groomed appearance. Taking care of your appearance is a very important part of your duties.

It can be concluded that a difficult and responsible job is a restaurant administrator.

If a cafe or restaurant is enough big place, the director will not be able to quickly cope with all the emerging tasks. To help the director cope with all issues, they introduce such a position as an administrator.

The main duties of a cafe administrator are to control and organize the work of the establishment. These responsibilities make up a large number of issues that the employee must resolve through interaction with customers and employees of the establishment.

The full range of duties of an administrator should be set out in the job description. Such instructions are drawn up by the management of the institution based on specific working conditions.

Requirements for candidates

The applicant for the vacant position of the administrator of a catering establishment must have relevant knowledge and work experience. Naturally, the candidate must be at least 18 years of age, with a level of education not lower than secondary professional. It is desirable that the person has at least a year of managerial experience.

The applicant must have the following skills and knowledge:

• knowledge of a foreign language, most often English, is highly desirable;
• confident use of a personal computer;
• ability to work with a large volume of documents;
• ability to work in programs designed for the restaurant business;
• in the field of laws on the protection of consumer rights and other norms of laws relating to the operation of public catering establishments;
• know the list of dishes served in this institution Catering;
• know the rules of customer service and etiquette;
• know the internal documentation regarding their work;
• be able to correctly allocate seats in the hall for eating.

In addition to all of the above, the administrator of a catering establishment must be able to smooth out conflict situations, be attentive and stress-resistant.

Job responsibilities

Each cafe or restaurant has its own specific working conditions, so the duties of the administrator may differ. As labor duties, general ones can be distinguished, the fulfillment of which will help to properly organize the work of a catering establishment. They include the following responsibilities:

1. Ability to organize the work of the institution in order to achieve the set planned goals.
2. Providing comfortable conditions for visitors.
3. Advising clients on menu items.
4. Organization of competent and effective customer service.
5. Effective management and control of the activities of subordinates.
6. Drawing up the work schedule of subordinate personnel and monitoring its observance.
7. Maintain a positive work environment.
8. Compliance with consumer protection law.
9. Control over the expiration date of products, rules and requirements for working with food.
10. Monitoring compliance with safety and sanitary standards in the workplace.
11. Preparation of all documents and reports for management.
12. Smoothing conflict situations in the team and with clients.
13. Interviewing and selecting candidates for subordinate positions.
14. Carrying out an inventory of the warehouse.
15. Working with cash register equipment.
16. Organization and holding of celebrations.

Read also: Job Responsibilities accountant: what does he do

These are the most basic responsibilities that the restaurant administrator job description contains.

Rights

The administrator of a public catering establishment has a number of rights:

• demand and receive from the management all information, documentation and means for the qualitative performance of their direct duties;
• make suggestions for improving the work;
• demand compliance with labor laws Russian Federation.

Responsibility

In case of improper performance of their duties, the administrator is liable. Liability for poor-quality performance of duties cannot exceed that which is borne in accordance with the legislation of the Russian Federation. In case of non-fulfillment or partial fulfillment of obligations, liability is provided for:

• for non-compliance with the deadlines for the implementation of tasks;
• for non-compliance with the order of the management of the organization;
• for violation work schedule and sanitary and hygienic requirements;
• for damage to property, if the fault of the administrator is established;
• for shortages identified during the inventory;
• for hiding information about the state of affairs in the institution from the management of the organization.

As well as official duties, the responsibility of the administrator can be supplemented by the management of the institution, depending on the characteristics.

work schedule

The administrator is obliged to observe the schedule of his working day. The mode of its work is determined by the internal acts of the organization and the orders of the General Director.

Working conditions cannot contradict the current legislation of the Russian Federation. The mode of operation must be established in accordance with labor laws.

Nuances

All points regarding the duties, responsibilities and rights of the employee, prescribed in the instructions, should not worsen his position in comparison with labor laws. The job description must comply with all requirements of the laws of the Russian Federation.

Required business data

To hold the position of administrator of a catering establishment, you must have the following data:

• exactingness;
• punctuality;
• stress resistance;
• the ability to organize the work of the team;
• the ability to find compromise solutions to conflict situations;
• have sufficient work experience to perform their duties;
• knowledge in the field of etiquette, rules for serving dishes and table setting.

This article is devoted to the profession of a restaurant administrator. In it, we will consider in detail what requirements apply to this specialist, as well as the duties, rights and responsibilities of an administrative worker.

Who is a restaurant manager

The administrator who runs the restaurant is the person who involved in the organizational work of all employees of the institution. He supervises the work of waiters, cleaners, security guards, cloakroom attendants and cooks. The person in the administrative position is responsible for to ensure that guest service is of high quality and carried out at the highest level. Also this person oversees that all employees comply with corporate ethics.

For everything that happens in the institution, administrator answers. This person is engaged in the selection of employees and provides their training. This employee is located in the hall of the institution. He can meet guests, escort them to the table. And in case of conflict situations, the administrative officer resolves them.

General provisions of the instruction

The job description is a document that guides any worker in his work. IN this case the administrator has his own instructions. It contains general provisions, duties, rights and responsibilities.

The administrative worker is a specialist. He reports only to his immediate supervisor. Acceptance and dismissal of this employee takes place at the direction of the director. A person who applies for this position must have a secondary education or primary vocational education. Experience in the catering industry must not be less than two years old.

The worker must have the following knowledge:

• orders, instructions, resolutions, other regulatory acts that relate to the field of public catering;
• rules that relate to the sale of restaurant goods;
• rules that relate to the management of personnel and the establishment;
• rules regarding guest service;
• the entire range of products and services provided;
• marketing rules;
• public catering rules;
• rules relating to pricing;
• professional ethics;
• duties and rights of all employees of the institution;
• organization of salary payments;
• rules that relate to the internal regulations;
• rules related to labor protection;
• labor regulations.

Responsibilities and tasks

An administrative worker working in a restaurant must perform the following tasks duties:

In addition, the administrator must:

• treats staff and guests with respect and courtesy;
• comply with all the rules that are established in the restaurant;
• comply with the rules relating to safety.

Requirements for a specialist

The person applying for this job must have:

• education;
• work experience;
• knowledge that allows him to work on a personal computer.

These requirements are basic and mandatory. Also, when applying for a job, other requirements may apply.:

• ability to speak foreign languages;
• know the range of wine products;
• experience in holding banquets;
• experience with guests who are VIP clients.

Whether these requirements will be made will depend on management and from the level of the institution in which the worker is required.

There are no distinctions by gender, but as practice shows, most often in restaurants the position of administrator is occupied by women who have a pleasant appearance.

Qualities that this employee should possess:

Responsibility and rights

In addition to duties, the restaurant administrator has the following rights:

• familiarization with the decisions of the authorities that relate to his labor functions;
• making proposals regarding the improvement and improvement of its work;
• interaction with the staff of the institution in order to fulfill their duties;
• signing documents that fall within its competence;
• requirements for assistance in the performance of their labor functions;
• report on identified shortcomings in the work of staff and institutions.

In the course of carrying out their duties, cafe manager can be held liable. It may occur if:

• duties are performed improperly;
• an offense has been committed;
• material damage has been caused;
• non-compliance with work schedule;
• violation of the rules that relate to security;
• violation of fire regulations.

How to write a good resume for a restaurant or cafe manager

When applying for a job, many employers require the applicant to have a resume. A resume is a document that an applicant must draw up, where you can reflect all your work experience and professional skills and qualities.

When writing a resume you need to remember that it should not be large printed on multiple sheets. No employer wants to read a long story about a candidate. Everything that he wants to know additionally, he can ask during an oral interview.

The resume should be short and concise, but should contain all key points. In this document, you must indicate your full name, as well as age. Then you must enter your age.

Definitely needed enter information about the education received. Next, you need to indicate your work experience. To do this, you need to list all the places in which the applicant worked, as well as the title of the positions. It is necessary to indicate what exactly was included in the duties at the previous places of work. If there are any completed courses, then this can also be noted.

At the very end of the document, you need to indicate your professional skills and qualities to help you carry out administrative activities. It is important to note the moment why you are suitable for this position, and why you should be invited for an interview.

Remember that a well-written resume is already half the battle. Further, at the interview, you will need to show yourself from the professional side, as a good specialist.

Pros and cons of the profession

Key benefits of being a manager include:

The disadvantages of the manager's work include other points:

• you should always smile and be friendly, despite the mood;
• need to spend a lot of time on your feet;
• need to memorize a lot of information;
• guests can be different, including conflict.

Conclusion

Administrator, or as he is called in another way the restaurant manager is the face of the establishment. That is why this employee should always look neat, tidy, have a friendly and attractive appearance. This worker can meet guests, show them which places are available, escort them to a table, and invite a waiter.

The manager is engaged in organizational work, which in itself is not easy, so this work is not suitable for everyone. You must always be focused, be able to remember a large number of information, to be able to find a way out of conflict situations. The manager must supervise the work of all staff, must monitor customer service, ensure that the hall is clean and tidy.

The manager also answers all calls that come to the institution, takes orders for banquets and celebrations. He also makes sure that the restaurant has all the necessary products. Manager should contact chefs, purchase missing goods so that there is no stop list for dishes, and customers can order exactly what they want.

This video will give you a deeper understanding of the work of a restaurant administrator.

Hall administrator job description.

Job title: hall manager.

Company:

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

General Purpose of the Position:

Satisfied guest, ready to return to us.

must know:

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

Qualification requirements:

• 1. Special knowledge and skills:

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

• 2. General knowledge and skills:

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

SUBORDINATION:

Immediate: the director of the establishment.

IN SUBMISSION:

In direct: dishwashers, waiters, technical staff.

Rights:

Responsibility:

Working conditions:

According to the shift schedule.

NOTES:

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

Guest Service Standards:

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

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

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

1. Makes a cash deposit (500 rubles).

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

Familiarized with the instructions:

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