Job description of the production manager of a public catering enterprise. Job description of the head of the production Head of the food production

I APPROVE:

[Job title]

_______________________________

[Name of company]

_______________________________

_______________________/[FULL NAME.]/

"______" _______________ 20___

JOB DESCRIPTION

Production manager

1. General Provisions

1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the production manager [Organization name in the genitive case] (hereinafter - the Company).

1.2. The production manager is appointed and dismissed in accordance with the established labor legislation order by order of the head of the Company.

1.3. The production manager reports directly to [the name of the position of the immediate manager in the dative case] of the Company.

1.4. The production manager belongs to the category of managers and is subordinate to [the names of the positions of subordinates in the dative case].

1.5. A person with higher education is appointed to the position of production manager. professional education and work experience in the specialty for at least 3 years, or secondary vocational education and work experience in the specialty for at least 5 years.

1.6. The production manager is responsible for:

effective execution of the work entrusted to him;
compliance with the requirements of performing, labor discipline;
the safety of the documents (information) containing (components) in his custody (which became known to him) trade secret organizations.

1.7. The production manager should know:

decisions, orders, orders, other governing and regulations higher authorities concerning the organization Catering;
organization and production technology;
assortment and quality requirements for dishes and culinary products;
the basics of rational and dietary nutrition;
the procedure for compiling the menu;
accounting rules and norms for the issuance of products;
consumption rates of raw materials and semi-finished products;
calculation of dishes and culinary products, current prices for them;
standards and technical conditions for food products, raw materials and semi-finished products;
storage rules and terms finished products, raw materials and semi-finished products;
views technological equipment, work principles, specifications and the conditions of its operation;
catering economy;
organization of remuneration and labor incentives;
fundamentals of labor organization;
fundamentals of labor legislation;
internal labor regulations;
rules and regulations of labor protection.

1.8. The production manager in his activities is guided by:

local acts and organizational and administrative documents of the Company;
internal labor regulations;
occupational health and safety regulations, industrial sanitation and fire protection;
instructions, orders, decisions and instructions of the immediate supervisor;
this job description.

1.9. During the temporary absence of the production manager, his duties are assigned to [the name of the position of the deputy].

2. Job responsibilities

The production manager carries out the following labor functions:

2.1. Manages the production and economic activities of the unit.

2.2. Directs activities labor collective to ensure the rhythmic release of products own production the required assortment and quality in accordance with the production assignment.

2.3. Carries out work on improving the organization of the production process, introducing progressive technology, efficient use of technology, increasing professional excellence workers in order to improve the quality of products.

2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the range, quantity and timing of their receipt and sale.

2.5. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products.

2.6. Carries out constant control over the technology of cooking, the norms for laying raw materials and compliance by employees sanitary requirements and personal hygiene rules.

2.7. Carries out the arrangement of cooks and other production workers, draws up schedules for their entry to work.

2.8. Carries out rejection of finished food.

2.9. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor.

2.10. Supervises the correct operation of equipment and other fixed assets.

2.11. Conducts briefings on cooking technology and other production issues.

2.12. Monitors compliance by employees with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.

2.13. Makes proposals on the promotion of distinguished workers or the imposition of penalties on violators of production and labor discipline.

2.14. Carries out work to improve the qualifications of employees.

In case of official necessity, the production manager may be involved in the performance of his job responsibilities overtime, in the manner prescribed by the provisions of federal labor legislation.

3. Rights

The production manager has the right:

3.1. To give subordinate employees and services assignments, assignments on a range of issues included in his functional duties.

3.2. Control the execution of production tasks, the timely execution of individual orders and tasks by the services subordinate to him.

3.3. Request and receive the necessary materials and documents related to the activities of the production manager, subordinate services and divisions.

3.4. Interact with other enterprises, organizations and institutions on production and other issues related to the competence of the production manager.

4. Responsibility and performance evaluation

4.1. The production manager bears administrative, disciplinary and material (and in some cases stipulated by the legislation of the Russian Federation - and criminal) responsibility for:

4.1.1. Failure to comply or improper fulfillment of the official instructions of the immediate supervisor.

4.1.2. Failure to perform or improper performance of his labor functions and the tasks assigned to him.

4.1.3. Misuse of the granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work entrusted to him.

4.1.5. Failure to take measures to suppress the identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to enforce labor discipline.

4.2. Evaluation of the work of the production manager is carried out:

4.2.1. Immediate supervisor - regularly, in the process of the employee's daily performance of his labor functions.

4.2.2. Attestation Commission enterprises - periodically, but at least once every two years, based on the documented results of work for the evaluation period.

4.3. The main criterion for evaluating the work of a production manager is the quality, completeness and timeliness of the fulfillment of the tasks provided for by this instruction.

5. Working conditions

5.1. The work schedule of the production manager is determined in accordance with the internal labor regulations established by the Company.

5.2. In connection with production necessity the production manager is obliged to go on business trips (including local ones).

5.3. In connection with production needs, the production manager may be provided with service vehicles to carry out his labor functions.

6. Authority to sign

6.1. The production manager, in order to ensure his activities, is granted the right to sign organizational and administrative documents on issues that are part of his functional duties.

Acquainted with the instructions ___________ / ____________ / "____" _______ 20__

Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.

1.3. The production manager should know:
- - decrees, orders, orders, other governing and normative documents of higher authorities concerning the organization of public catering;
- - organization and technology of production;
- - assortment and quality requirements for dishes and culinary products;
- - the basics of rational and dietary nutrition;
- - the order of drawing up the menu;
- - accounting rules and norms for the issuance of products;
- - consumption rates of raw materials and semi-finished products;
- - calculation of dishes and culinary products, the current prices for them;
- - standards and specifications for food products, raw materials and semi-finished products;
- - rules and terms of storage of finished products, raw materials and semi-finished products;
- - types of technological equipment, principles of operation, technical characteristics and conditions of its operation;
- - current internal regulations;
- - the economy of public catering;
- - organization of payment and labor incentives;
- - labor legislation;
- - the basics of labor organization;
- - internal labor regulations;
- - rules and regulations of labor protection;
- - the basics of administration;
- - ethics business communication.
1.4. Appointment to the position of production manager and dismissal from office are made by order of the General Director.
1.5. The production manager reports directly to the general director.
1.6. The production manager, in order to ensure his activities, is granted the right to sign organizational and administrative documents on issues that are part of his functional duties.
1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in accordance with the established procedure. This person acquires the corresponding rights and is responsible for the improper performance of the duties assigned to him.
2. Job responsibilities

Production director:

2.1. Manages the production and economic activities of the unit.
2.2. Directs the activities of the labor collective to ensure the rhythmic release of products of their own production of the required range and quality in accordance with the production task.
2.3. Carries out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, improve the professional skills of workers in order to improve the quality of products.
2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the range, quantity and timing of their receipt and sale.
2.5. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products.
2.6. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees.
2.7. Carries out the arrangement of cooks and other production workers, draws up schedules for their entry to work.
2.8. Carries out rejection of finished food.
2.9. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor.
2.10. Supervises the correct operation of equipment and other fixed assets.
2.11. Conducts briefings on cooking technology and other production issues.
2.12. Monitors compliance by employees with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.
2.13. Makes proposals on the promotion of distinguished workers or the imposition of penalties on violators of production and labor discipline.
2.14. Carries out work to improve the qualifications of employees.
3. Rights

The production manager has the right:

3.1. Request and receive from structural units information, reference and other materials necessary to perform the duties provided for by this Job Description.
3.2. Provide subordinate employees with binding instructions.
3.3. Take action when disciplinary violations of subordinate employees are detected and report these violations to the head of the enterprise in order to bring the perpetrators to justice.
3.4. In agreement with the head of the enterprise, involve experts and specialists in the catering industry for consultations, preparation of conclusions, recommendations and proposals.
3.5. To get acquainted with the documents defining his rights and obligations in the position held, the criteria for assessing the quality of the performance of official duties.
3.6. Submit proposals for improving the work related to the foreseen this Instruction responsibilities.
3.7. Require the management of the enterprise to provide organizational and technical conditions and registration established documents required for the performance of official duties.
4. Responsibility

The production manager 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 the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.

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Job description production manager.

Position: production director.

Company:

Job profile (hiring requirements): Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Resistant to stress. Has good organizational skills and leadership skills (At least two years of experience in a managerial position).

General purpose of the position:

Organization of the production process for the production of quality products: drawing up a production program, compliance technological processes and cooking technology in general for production, organization of workplaces, training workers in cooking technology, providing raw materials for production of the required quality and in the required quantity, providing equipment in sufficient quantities.

Functional responsibilities	Output product	Product quality indicators
1. To supervise the production and economic activities of the shop	Organized production	Efficiency
2. To direct the activities of the labor collective to ensure the release of products in accordance with the production assignment	Completed production task	Products of the required assortment and quality in the required quantity; Timeliness of the production task
3. Carry out work to improve the production process (optimization production processes, the organization of the workplace, the introduction of new technologies, the effective use of technology and the improvement of the professional skills of workers)	Studying new technologies and equipment, training personnel in the workplace, holding production meetings and master classes, safety and health	Improving the quality of products; acceleration of production processes, reduction of production costs
4. Know the availability of raw materials, its assortment, draw up applications for the necessary raw materials and ingredients based on the production program as a whole for the entrusted area and transfer them to the head of the warehouse.	Drawn up applications and by the end of the working day.	Timeliness of submission; Completeness of data
5. Control the timing of receipt and implementation, assortment, quantity and quality of items received from the warehouse food products, semi-finished products and raw materials	When receiving goods from the warehouse, check its assortment, quantity, shelf life.	Lack of surplus and / or shortage of some types of raw materials; Use only high quality raw materials
6. Exercise control over the technology of preparation of products, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees	Compliance with the recipe and production technology, Sanitation of workplaces, personal hygiene of employees.	Products of the required quality, its availability in the required volume, cleanliness of workplaces and personnel. Filling out health logs
7. At the beginning / at the end of the shift (depending on the operating mode) to acquaint the foremen of the sections with the production task	Distribution of work by shop and areas	Maximum efficiency
8. Draw up a work schedule for employees and monitor compliance with it (if necessary, make changes to it).	Full work shift, full workload of an employee during working hours.	On time, every month
9. Maintain a timesheet	Filling out the timesheet regularly and in a timely manner	Timeliness; Data reliability
10. Organize production accounting, preparation and timely submission of reports on production activities	Keeping records of production activities (can be delegated), its control.	Ease of processing Timeliness; Completeness of data
11. Controls the correct operation and sanitary condition of equipment and other fixed assets	Employee training correct operation equipment, filling out the safety log	No breakdowns caused by employees; no accidents. Compliance with the requirements of sanitation and hygiene for the processing of products.
12. Conduct training on cooking technology and other production issues	Conducting operational operations, training and monitoring on the spot, master classes	Improving the quality of products, stability of product quality.
13. Monitor the observance by employees of the rules and norms of labor protection and safety measures, production and labor discipline, internal labor regulations	Familiarization of employees with signatures with safety requirements, internal regulations and appropriate measures	Lack of accidents at work, observance of labor discipline
14. Carry out work to improve the qualifications of employees	Conducting certifications, internships.	100% employee participation, product quality improvement.
15. Organization of the workplace of each employee	Provision of the necessary equipment, inventory and utensils. Convenience of work, minimal time spent on moving.	Increase in labor productivity
16. Constantly carry out marriage finished products, control the vacation of each batch, enter data in the marriage log.	Only high quality products.	Absence of cases of release of defective products
17. Supervise the keeping by the foremen of the accounting of receipts from the warehouse and accounting for the dispatch of finished products from the workshop.	Filling out the accounting journal.	Timeliness and reliability of data. No surplus of raw materials in production.
18. After 6 months of work, undergo a medical examination and supervise the passage of a medical examination by subordinates.	Passed medical examination	On time, every six months

Must know:

1. Decrees, orders, orders, other guiding and normative documents of higher and other bodies concerning the issues of work of public catering establishments.

2. Organization and technology of production.

3. Assortment and quality requirements for food and culinary products.

4. Basics of rational and dietary nutrition.

5. Accounting rules and norms for the issuance of products.

7. Rates of consumption of raw materials and semi-finished products.

8. Standards and specifications for products, raw materials and semi-finished products.

9. Rules and terms of storage of products, raw materials and semi-finished products.

10. Types of technological equipment, principle of operation, technical characteristics and conditions of its operation.

11. Fundamentals of the economics of public catering.

12. Fundamentals of the organization of payment and labor incentives.

13. Fundamentals of labor organization.

14. Fundamentals of labor legislation.

15. Internal labor regulations.

16. Rules and norms of labor protection, safety, industrial sanitation and personal hygiene, fire protection.

Qualification requirements:

1. Special knowledge and skills:

- Higher professional education and work experience in the specialty for at least a year, or secondary vocational education and work experience in the specialty for at least two years;
- Knowledge of the schedule and requirements for document flow;
- Knowledge of the range of products, as well as the terms and conditions of storage;

2. General knowledge and skills:

- Knowledge of the ethics of business communication and possession of negotiation skills;
- Self-management
- Ability to manage personnel

SUBORDINATION:

Direct: to the director.

IN SUBMISSION:

Directly: foremen of sections, cooks.

Indirectly: all employees.

Rights:

In relation to the immediate supervisor

1. Make proposals to improve the efficiency of their work and the work of the organization.

2. Contact the Deputy Director for Production in the event of a conflict in the course of activities, if it is impossible to independently resolve.

3. To get acquainted with the draft decisions of the management concerning its activities and make proposals for changing these projects.

4. Require the management of the enterprise to assist in the execution of their official rights and responsibilities.

In relation to employees of other departments

1. Request information and documents necessary for the organization's activities and appropriate to its level of access from representatives of other departments and seek the implementation of justified requests.

Make decisions

1. Within the framework of their functions listed in the job description

A responsibility:

Financial

For losses incurred through his own fault, the head. production or as a result of his actions, or inaction;

For a malfunction or inconsistency in the condition and / or configuration of the reporting equipment through the own fault of the shop manager

Functional

For inaccurate information on the implementation of work plans

For failure to fulfill their official duties

For non-compliance with laws and regulations concerning the activities of the head of the shop

Organizational

For failure to comply with the provisions of guidance documents (rules, orders, instructions, regulations and other regulatory documents)

For non-observance of labor and performance discipline, including labor regulations

For non-observance of commercial and official secrets

WORK STANDARDS:

Comes to work at 7-00, puts on a uniform, attaches a badge. Shoes should be with a closed toe, comfortable heels and fit.
On guard determines the availability of personnel in accordance with the distribution of workshops and the schedule for going to work. Makes adjustments in the placement of people in accordance with production needs.
Quickly conducts a tour:
Controls technological processes
Checks the quality of finished products, p / f: checks the output of dishes, carries out rejection of ready-made dishes, makes marks in rejection magazines ..
Checks compliance with sanitary and technological standards.
Controls the execution of applications and compliance with their deadlines.
Supervises the work of the production as a whole.
Allows conflict situations arising in the process of work between employees.
At the end of the working day, checks the fulfillment of the shift task by the employee
Conducts operational intelligence based on the results of the shift

Working conditions:

Irregular working hours.

The possibility of business trips.

NOTES:

In case of emergency situations, the head. production decides on the priority and priority of the performance of functions within the framework of its powers. In especially critical emergency situations, head. makes a decision in production, coordinating with the head.

I have read the instructions:

Full name Date Signature

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