Administrator job description. Restaurant administrator job description

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

Sample job description for a coffee shop manager

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

General provisions

The general provisions prescribe the nuances of hiring, the requirements for the candidate in terms of the main parameters, and questions about his replacement and dismissal. The administrator or manager of the hall is appointed by order of the head. The general manager of a cafe or restaurant may make special demands on the manager, depending on whether the manager is the senior manager or his assistant.

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

Cafe Manager Responsibilities

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

The administrator performs the following duties :

• In relation to visitors. Obliged to receive guests, seat them and give advice on the services provided. Accepts claims from customers, tries to prevent or resolve conflicts.
• In relation to staff. He is obliged to organize their work to maintain cleanliness in the premises and on the territory under his control, as well as to monitor the implementation of the instructions of the director or his deputy. Controls the discipline of labor and production character. Complies with labor regulations and hygiene standards.
• In relation to the room. Preserves material values, keeps records of them and conducts inventory activities. Controls the design of the premises and the availability of promotional products.

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

Rights

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

Responsibility

Administrator is responsible first of all for the safety of all material values ​​entrusted to him by his superiors. It is also important to comply with the requirements of labor discipline and the points of the job description. The manager is held responsible for both the actions of the staff and the satisfaction of visitors. It is important to observe correctness and not to disclose secrets that are directly related to the profession. The employer can make additional items in any of the sections of the job description at its discretion, thereby expanding or narrowing the powers of the manager.

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.

Functional responsibilities	Output product	Product quality indicators
1. Ensure cleanliness and order in the hall. Organize waiters to clean dirty dishes and straighten tables and chairs.	Clean and tidy room	Timeliness
2. Monitor the presence of napkins and spices on the tables	Completed table	Timeliness
3. Monitor the availability of clean and dry trays and cutlery for distribution.	Availability of clean and dry trays and cutlery	permanence
4. Monitor the availability of the menu for distribution.	Correspondence of the menu with dishes on distribution.	Availability of a menu.
5. Monitor the compliance of price tags and dishes and the quality of price tags.	The presence of the same price tags and their correspondence with the dishes.	Timeliness and persistence.
6. Monitor the presence of boiling water in the samovar, dry cups, sugar and lemon on the tea table	Completed tea table.	Timeliness.
7. Keep cleanliness in the children's corner, the presence of paper and felt-tip pens. When children appear, turn on the TV.	Cleanliness and order in the children's corner. Having everything you need.	Timeliness.
8. Follow the musical arrangement of the hall, the sound level. At the request of guests, reduce the volume.	Calm, quiet music in the hall.	The absence of complaints from the guests in terms of the level and quality of the sound presented in the music room.

10. Include only those programs that are determined by the administration. At the request of guests, you can switch programs. After the departure of these guests, return to the previous programs.	Meeting the needs of guests.	Timeliness.
12. Monitor the correctness of the work of waiters and those. staff in the hall. Do not allow contact. staff with guests	Lack of contact with guests.	permanence
13. Report to the guard about the facts of theft by staff and visitors	The minimum number of thefts by visitors and staff, careful attitude	Full compensation for damages from the perpetrators
14. Take measures to prevent and eliminate conflict situations	Conflict resolution	Satisfied guest
15. Take orders, develop plans for holding and serve anniversary celebrations, weddings, banquets	Fulfillment of all the wishes of the customer	A quality banquet
16. At the request of the customer, arrange the design of the hall from his material	Professionally designed room	The maximum possible consideration of all the wishes of the customer
17. Serve the festive table	Decorated holiday table	Timeliness Quality
18. Coordinate with customers of events the time of serving each dish	During the event, be sure to consult with customers about serving dishes.	No conflicts Satisfied customer
19. Do not leave the establishment during the entire event	From beginning to end, the administrator is with customers	No conflicts Satisfied customer
20. Take part in cleaning the halls after the events	Together with the waiters to clean the hall	Timeliness Quality
21. Inform the management of the organization about the existing shortcomings in servicing visitors and take measures to eliminate them.	Notify the director of any shortcomings and propose measures to eliminate them	Validity Reliability of information
22. Responsible for the safety of equipment and low prices for bargaining. hall. In case of breakdown of equipment in the hall and in the kitchen, organizes its elimination.
23. After 6 months of work, undergo a medical examination at the expense of the company and supervise the passage of a medical examination by his subordinates.	Passed medical examination	On time, every six months

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:

Regarding the direct manager	1. Make suggestions to improve the efficiency of their work and the work of the institution. 2. Contact the administration in the event of a conflict in the course of activities, if it is impossible to independently resolve. 3. Get acquainted with the draft decisions of the management regarding its activities and make proposals for changing these projects. 4. Report to the administration about all the shortcomings identified in the course of the performance of their duties, and make proposals for their elimination. 5. Require the management of the enterprise to assist in the performance of their official rights and duties.
For employees in other departments	Request information and documents necessary for the operation of the institution and corresponding to its level of access from representatives of other departments and seek the implementation of reasonable requests.
Decisions	As part of their functions listed in the job description
Other rights	The right to participate in seminars and trainings related to the professional activities of the employee

Responsibility:

Financial	For losses incurred by the establishment through the administrator's own fault For a malfunction or inconsistency in the condition and / or configuration of equipment at the workplace due to the administrator's own fault
functional	For false information about the state of implementation of plans For failure to perform their duties For non-compliance with laws and regulations relating to the activities of the administrator and the institution
Organizational	For non-compliance with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents) For non-compliance of the workplace with labor protection, safety, sanitary and hygienic, ergonomic and other standards and requirements For non-compliance with labor and performance discipline, including labor regulations For non-compliance with commercial and official secrets

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.

• At the workplace, you can not talk on a mobile phone, chew 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.
• You can not leave the 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. Dirty dishes should be removed from the tables in time, and the tables should be thoroughly wiped. Move the chairs under the table after each guest. Waiter control.
12. He carefully listens to the complaints and suggestions of guests and takes 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:

Name Date Signature

___________________ _______ ______

Name Date Signature

___________________ _______ ______

Name Date Signature

___________________ _______ ______

Name Date Signature

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Name Date Signature

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

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

History of the profession

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

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

Cafe Manager Responsibilities

Typically, the duties of a cafe administrator are as follows:

• organization of effective work of the cafe;
• personnel management (scheduling, training, monitoring of work processes and compliance with institution standards);
• monitoring the operation of equipment and the quality of prepared dishes;
• control over the timing of the sale of finished products;
• communication with visitors;
• help to waiters;
• preparation of necessary documents and reports.

Also, the functions of the cafe administrator may include:

• recruitment;
• carrying out inventories;
• management of the range of prepared dishes;
• cashier work;
• organization of banquets.

Cafe manager requirements

The requirements for the cafe administrator are very simple - work experience. He is always needed.

As a rule, you need:

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

Depending on the nature of the institution, certain requirements may be imposed on the age, appearance of the employee or knowledge of a foreign language.

Cafe manager resume template

Resume sample.

How to become a cafe administrator

You can get a higher education in the specialty "Organization of service in public catering" or complete restaurant management courses. However, in this profession, experience is everything, and a beginner can only count on the position of administrative assistant.

cafe manager salary

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

Functions of a restaurant manager

The manager of a restaurant is a person that the customers of this establishment, as a rule, do not even know about. But it is precisely the tasks of the restaurant manager that include the function of planning the work of the institution, the direct organization of work and, of course, its verification. If the customers are happy with everything, and there is a positive opinion about the restaurant, the manager is probably doing his job well.

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

• Organization and holding of a banquet;
• Specific division of responsibilities between restaurant employees;
• Training, motivation and adaptation of employees;
• Monitoring the implementation of labor protection and safety;
• Compliance with the rules of sanitary standards;
• Compliance with cooking standards;
• Conducting an inventory;
• Monitoring the expiration dates of food products;
• Cash collection and cash accounting;
• Conducting meetings with applicants and reviewing resumes of restaurant managers;
• Prevention of conflicts between visitors and employees of the restaurant.

As a rule, specialists who have experience as a waiter or hall administrator in a restaurant or cafe apply for the position of a restaurant manager. Salary depends on the level of preparedness, work experience and, of course, the profitability of the institution itself.

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

Profession cafe manager

He is obliged to check that absolutely everything is in perfect order and only subsequently open a restaurant. As statistics show, the main share of restaurant managers are women under the age of 30 (more than 60%).

Alas, the duties of a restaurant manager do not include knowledge of English at a high level. Consequently, only barely more than 20% of job applicants speak a foreign language.

If we analyze all the information, it is permissible to conclude that the manager is the direct head of the restaurant or cafe staff. An effective manager works for the economic success of the enterprise, he is ready to make accurate decisions quickly and correctly.

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

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Key Responsibilities and Job Description of a Restaurant Administrator

Job description of the restaurant administrator of the 1st category

1. General Provisions

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

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

1.3. The administrator of the 1st category must know:
- resolutions, orders, orders, other governing and regulatory documents of higher authorities related to the service sector;
- management structure, rights and obligations of restaurant employees and their mode of operation;
- rules and methods for organizing customer service in a restaurant;
- types of services provided by the restaurant;
- layout of the restaurant halls and utility rooms;
— fundamentals of economics, organization of labor and management;
— Fundamentals of marketing and advertising organization;
— foundations of aesthetics and social psychology;
— labor legislation;
— legislation on consumer protection;
- internal labor regulations;
- Rules and norms of labor protection.
— basics of administration;
- ethics of business communication.

1.4. Appointment to the position of administrator of the 1st category and dismissal from office are made by order of the general director on the proposal of the senior manager.

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

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

2. Job responsibilities

Administrator of the 1st category:

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

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

2.3. Ensures customer service standards are met.

2.4. Carries out control over the safety of material assets.

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

2.6. Takes measures to prevent and eliminate conflict situations.

2.7. Considers claims related to unsatisfactory customer service, takes the necessary organizational and technical measures.

2.8. Controls the observance by subordinate employees of labor and production discipline, rules and norms of labor protection, requirements of industrial sanitation and hygiene.

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

2.10. Adheres to established work schedule. Goes to the workplace by 8.30, accepts the hall and material assets as part of the commission. Present at the general lineup at 9.00.

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

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

2.13. Greets and accommodates guests in the hall.

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

2.15. Carries out work to improve the skills of waiters, bartenders.

2.16. Carries out the timely delivery of dirty laundry for washing. Keeps records of table linen handed over to the laundry.

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

2.18. Every Wednesday at 16.00 attends the organizational meeting.

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

The administrator of the 1st category is prohibited from:
- leave the workplace without the permission of the immediate supervisor;
- smoking in unspecified places and drinking alcohol on the territory of the enterprise;
- in the workplace: eat and chew chewing gum; read; stand with arms crossed on chest; use profanity or slang, contemptuous intonation, be rude; remain indifferent to the requests of visitors or employees; carry your own cash;
- connect any heating devices, boilers or other devices without the consent of the administration;
- to place personal vehicles in the parking lot of the enterprise;
- visit the enterprise during non-working hours without the permission of the administration;
– enter the restaurant hall in non-working clothes, without proper replacement shoes.

3. Rights

The administrator of the 1st category has the right:

3.1. Request and receive from the structural units information, reference and other materials necessary to fulfill the duties stipulated by this Job Description.

3.2. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.

3.3. Submit proposals for the improvement of the work related to the duties provided for in this Instruction for consideration by the immediate supervisor.

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

4. Responsibility

The administrator of the 1st category is responsible for:

4.1. For improper performance or non-performance of their official duties provided for by this Job Description, within the limits established by the current labor legislation of the Russian Federation.

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

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

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The restaurant administrator is responsible for everything that happens in the establishment and, in fact, is the manager of the restaurant. The administrator recruits and trains staff, meets and escorts visitors, manages all work processes and is responsible for the quality of the restaurant (cleanliness, courtesy, atmosphere, delicious cuisine and other aspects), and also solves all non-standard issues.

Places of work

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

• restaurants;
• cafes, bars, snack bars;
• sports and entertainment clubs, where there is a dining room;
• hotels and inns.

History of the profession

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

How to Hire the Right Restaurant Manager

The first managers were head waiters (the owner of the hotel - translated from French). They welcomed the guests, organized their rest and decent food.

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

Restaurant manager responsibilities include:

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

Restaurant manager responsibilities also include:

• organization and holding of banquets;
• cash management and accounting;
• execution of official orders of the head.

Restaurant manager requirements

Basic requirements for a restaurant manager:

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

In addition, additional requirements may apply:

• Foreign language skills;
• wine knowledge;
• experience in organizing and conducting banquets;
• experience with VIP clients.

restaurant manager resume sample

Resume sample.

How to become an administrator (manager) of a restaurant

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

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

restaurant manager salary

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

The profession of a restaurant administrator: features, advantages and disadvantages

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

History of the profession

The flourishing of the restaurant business began 300 years ago.

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

Administrator in a restaurant: his role, functions and a detailed list of responsibilities

Initially, the owner of a cafe or restaurant acted as an administrator - the head waiter, who met guests, organized rest and meals.

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

Where Restaurant Managers Are Needed

Catering establishments need competent managers:

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

Responsibilities of a Restaurant Manager

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

In addition, the administrator must work with documentation, draw up reports, take inventory, organize banquets, starting with the preparation of the menu, the general plan of the celebration, the design of the hall and ending with the decoration of tables, the selection of the color of tablecloths and the shape of bows.

The restaurant manager is responsible for everything that happens in the establishment.

They are working on:

• recruitment of personnel, with its training from legal issues to proper customer service;
• Responsibility for meeting and seeing off customers-visitors, with the resolution of problems that arise during the service (from providing a table to disagreements on service and menu);
• management of all processes occurring in the restaurant, handling of all conflict situations;
• quality of service with cleanliness, courtesy, atmosphere, delicious cuisine and other aspects;
• solution of all non-standard issues.

The manager should report directly to the senior manager who assists in resolving all issues that have arisen in the restaurant.

Cafe administrator job description - basic provisions

The job description for a cafe administrator should include everything you need to work in a cafe.

The first paragraph spells out who can be appointed to the position, what this person should know and what guides him in his activities. All provisions must not violate the laws of the Russian Federation, in accordance with which the specialist must carry out his work.

The second paragraph spells out the job responsibilities necessary for the comfortable feelings of customers and comfortable conditions for employees of the institution. In addition, the employee is responsible for the order in the cafe, controlling the work of the attendants. If problems arise, the administrator must inform management about them.

The third regulates all the rights of the employee, which contribute to the improvement of working conditions.

In the fourth, all situations leading to responsibility are prescribed. This includes measures for non-fulfillment of direct duties, disclosure of trade secrets, violation of an employment contract with safety regulations.

By the way, what are the duties of a marketer is described.

Rights and obligations

The prescribed rights contribute to defending one's opinion before the management. The manager can make suggestions leading to the improvement of the work of both the administrator himself and the entire company as a whole. Conduct work to eliminate the shortcomings of the activity. Resolve issues in your area of ​​expertise.

By the way, you should also read the information about the job description of the supervisor.

Along with the rights, there are responsibilities, which are:

• providing comfortable conditions for visitors;
• advising clients on all issues of interest to them with ongoing promotions, bonuses;
• maintaining a customer base with a record;
• consideration of conflict situations;
• ensuring cleanliness and comfort in the institution;
• control of employees, with observance of their rights and obligations;
• informing management about the existence of problems and measures to eliminate them;
• fulfillment of certain instructions of the management.

Job description of a senior restaurant administrator

The senior administrator is in charge of managing the establishment. He can apply for this position if he has worked for 5 years in his specialty.

His main responsibilities:

• supervises all employees and monitors the observance of their rights and obligations;
• directs the activities of the staff, for a comfortable service to visitors;
• negotiates with business partners, contractors, government agencies;
• draws up an action plan;
• agrees on the purchase of products, services;
• controls financial and reporting documentation.

Reports directly to the General Manager of the institution.

Cafe administrator job description - basic provisions and sample

The job description of the cafe administrator includes all the main provisions governing his work. An employee can apply for the position of a manager after having worked for 2 years in a specialty in an institution.

The job description consists of:

• general provisions regulating the area of ​​​​knowledge of the cafe administrator with documentation regulating activities;
• the official duties of an administrative worker;
• list of employee rights;
• administrator's responsibility.

All provisions are important. They are compiled by the management of the institution. An instruction is drawn up based on the legislative acts of the Russian Federation that regulate working conditions, the rights and obligations of employees.

Restaurant Banquet Manager Job Description

Banquet manager in the restaurant, part of the management team. Reports directly to the Senior Restaurant Manager. Conducts work to find areas of activity and expand business, creates comfortable conditions for workers and maintenance personnel.

Offers any activities for the comfort of customers. Negotiates with clients, solving their problems. Looking for new markets for the purchase of goods and the conclusion of contractual relations.