Profession Headwaiter. Who is the Maitre d '. Description of the profession. The head waiter is the face of your restaurant Responsibilities of the head waiter and other officials

Job description head waiter

1. This job description defines the duties, rights and responsibilities of the head waiter.
2. A person who has a higher professional education(specializing in management) or higher professional education and additional training in the field of management, work experience in the specialty for at least 2 years.
3. The head waiter must know the basic laws and regulatory documents regulating the production and economic and financial and economic activities of enterprises Catering; goals, objectives, structure of the restaurant; principles of organizing customer service; the basics of cooking technology; fundamentals of management and its main functions (planning, organization, motivation and control); normative, methodological and technological documentation by specialty; the technology of preparing the restaurant hall for work; image direction of the restaurant; in-house service standards; protocol and etiquette; sales psychology; methods of quality control of guest service; methods of studying consumer preferences of visitors; methods of working with claims and wishes of clients; public relations and media practices mass media; the basics of conflict management; assortment and quality requirements for dishes and culinary products; the basics of rational and dietary nutrition; the procedure for compiling the menu; rules and terms of storage of ready-made meals and products; types of used technological equipment, work principles, specifications, terms of Use; fundamentals of marketing; basics of logistics; basics of sanitation and hygiene, acting sanitary regulations and hygiene standards in relation to professional activity; state and main trends in the development of the restaurant services market; fundamentals of accounting, financial management, taxation, pricing; production facilities and human resources enterprises; the procedure for the conclusion and execution of business and financial contracts; best practices in the restaurant industry; fundamentals of quality management of products and services rendered; labor legislation; basics scientific organization labor; reporting forms and internal documentation; rules of paperwork and the basics of office work; internal labor regulations.
4. The head waiter is appointed and dismissed by order of the head of the enterprise in accordance with the current legislation Russian Federation.
5. The head waiter reports directly to the head of the enterprise, or his deputy, or the head of the structural unit.

The head waiter (hall administrator) manages everything

in the process of serving visitors to the restaurant, in his work he is guided by the job description approved by the director. The head waiter must have a higher special education, know foreign language, have work experience in this field. The professional knowledge of the head waiter should be high level, he should know:

rules of etiquette, forms and principles of organizing banquets, gala evenings and events;

table setting rules and service techniques; cooking technology and rules for serving dishes; wine brands.

The head waiter must be able to work on cash registers. All this knowledge helps him to competently manage the restaurant staff. In accordance with the job description, the head waiter:

supervises the work of the doorman, cloakroom attendant, cleaners commercial premises, service workers, linen workers, barmen, bartenders and waiters;

Organizes the work of waiters, draws up a timetable for their coming to work, appoints a foreman or a senior shift, determines section I of work (number of tables) for serving visitors;

controls the procedure for the waiters receiving dishes and table linen in the service set and linen, their exchange and delivery;

Monitors the correct setting of tables in the trading floor, readiness to open, for which, before starting the service, he instructs the waiters and outlines a work plan for this day, gets acquainted with the menu and price lists, issues invoice blanks for the report, writes down their numbers, and also checks the cleanliness. commercial premises, lobby, dressing room, toilet rooms and readiness to serve restaurant visitors, monitors the observance of the rules of personal hygiene and the wearing of uniforms by the staff.

During the working day, the head waiter must be in the restaurant hall. He meets the guests and helps them in choosing a place, entrusting further service to the waiter. Its task is to ensure a clear connection between production and trading floor, control over the correctness of the holiday and the serving of ready-made meals, over the observance of prices and rules of trade when serving guests of the restaurant. In case of violation of the rules of service by the waiter (shortage, rudeness), the head waiter has the right to reprimand him or remove him from work, reporting the misconduct to the director of the restaurant. If the visitor does not like the ordered dish, its taste, then the head waiter has the right to return it to the corresponding production department and demand a replacement.

At the end of the working day, the head waiter monitors the cleaning of all rooms, monitors the correct delivery of clean dishes, table linen received under the report, and the delivery of proceeds to the cashier by the waiters. The head waiter conducts safety measures shop equipment, dishes, cutlery and table linen, as well as things forgotten by visitors. Waiters, cloakroom attendants must immediately hand over these things to the head waiter, and he registers them in a special book and reports to the director.

Download job description
hall administrator (head waiter)(.doc, 86KB)

I. General Provisions

The hall administrator belongs to the professional category.
A person who has secondary vocational education without presenting requirements for work experience or primary vocational education and work experience in the specialty in the public catering system for at least 2 years is appointed to the position of the hall administrator.
Appointment and dismissal of the hall administrator
The hall administrator should know:
1. 4.1. Decrees, orders, orders, other guiding and normative documents of higher and other bodies concerning the organization of public catering.
2. 4.2. Rules for the production and sale of products (services) of public catering.
3. 4.3. Organization of production and management of a public catering enterprise, tasks and functions of its divisions.
4. 4.4. Rules and methods for organizing the process of serving visitors.
5. 4.5. The range of services sold.
6. 4.6. Fundamentals of Marketing.
7. 4.7. Catering economics.
8. 4.8. Pricing procedure.
9. 4.9. Principles of planning and decoration of premises, shop windows, advertising organization.
10. 4.10. Fundamentals of aesthetics, ethics, psychology and customer service.
11. 4.12. Advanced domestic and overseas experience catering and visitor services.
12. 4.13. The rights and obligations of the employees of the enterprise and the mode of their work.
13. 4.14. Organization of payment and labor incentives.
14. 4.15. Labor legislation.
15. 4.16. Internal labor regulations.
16. 4.17. Labor protection rules and regulations.
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:

Provides work on effective and cultural service of restaurant visitors, creating comfortable conditions for them.
Advises visitors on the provision of services, ensures that they are familiarized with the range of available food and drinks.
Carries out control over the rational design of the hall, bar counters, showcases, etc.
Provides cleanliness and order in the hall.
Controls the acceptance of orders by waiters from visitors.
Checks issued invoices and makes settlements with visitors.
Takes measures to prevent and eliminate conflict situations.
Considers claims related to unsatisfactory customer service, and takes appropriate organizational and technical measures.
Accepts orders and develops plans for holding and servicing anniversary celebrations, weddings, banquets.
Monitors the observance of labor and production discipline by employees of the organization, rules and regulations of labor protection, safety measures, requirements of industrial sanitation and hygiene.
Informs the management of the organization about the existing shortcomings in the service of visitors, takes measures to eliminate them.
Exercises control over the execution of the instructions of the organization's management by the employees.
Carries out individual service assignments of his immediate supervisor.

III. Rights

The hall administrator has the right:

To get acquainted with the draft decisions of the management of the enterprise concerning its activities.
Submit proposals for improving the work related to the foreseen this instruction responsibilities. ... about all identified during implementation job responsibilities shortcomings in the activities of the enterprise (its structural units) and make proposals for their elimination.
To involve specialists from all (individual) structural divisions in solving the tasks assigned to him (if this is provided for by the provisions on structural divisions, if not, then with the permission of the management).
Require the management of the enterprise to assist in the performance of their duties and rights.

IV. Responsibility

The hall administrator is responsible for:

For improper performance or non-performance of their duties provided for by this job description - within the limits determined by the current labor legislation Russian Federation.
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.
For causing material damage- within the limits determined by the current labor and civil legislation of the Russian Federation.

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