Structure of management of restaurant. The rights and administrative personnel duties
you are: Structure of management of restaurant
The rights and duties of administration of the enterprise are defined by special instructions and regulations.
The director it is made responsible for the organisation of all trading-industrial activity of the enterprise. It carries out economic-financial activity, supervises culture of service of visitors in trading halls of restaurant, quality of let out production, a condition of the account, the control and safety of material assets, selection and placement of personnel; observance of the labour legislation, orders and instructions of the higher organisations.
In this connection the director has the right to dispose financially-money resources, to get property and stock, to conclude dogovory and agreements, to move, dismiss (according to the labour legislation), to encourage workers, to impose summary punishments.
The Director should provide performance of accurate supply of the enterprise by raw materials, products, half-finished products, subjects of material equipment; to create necessary conditions for safety commodity-material assets; to supervise work of all participants of the enterprise, and also observance of rules of sanitary and hygiene, the safety precautions.
The Deputy director has the same rights, as the director, and bears the same responsibility for the decision of those questions and for those sites of manufacture which are charged it by the director.
Managing manufacture finished goods check, timely supply of manufacture by raw materials, tools, stock etc. bears full responsibility for industrial activity of the enterprise under which management the control over observance of compoundings of dishes, technologies of their manufacturing is carried out,
Managing manufacture should make daily the menu taking into account available products and assortimentnogo a minimum; to provide observance on manufacture of rules of sanitary and hygiene, a labour safety and safety precautions, in due time to give reports on use commodity-material assets.
Managing manufacture gives the right: to demand from workers of strict observance of rules of technology of preparation of culinary production and sanitary rules, to place workers according to requirements of manufacture and their qualification, in case of need to move workers within manufacture.
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