Production Manager required. Job description of the production manager of a public catering enterprise
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Salary: from 42,000 rub. per month
Requirements for the applicant:
Your significant advantage will be knowledge of the following processes: how to organize the production of meat and fish products (semi-finished products and “hot table”), current sanitary standards, GOSTs, OSTs and TUs; rules for operating equipment necessary in production.
Requirements for the applicant:
Salary: up to 50,000 rubles. per month
Requirements for the applicant:
Education not lower than secondary specialized; Your significant advantage will be knowledge of the following processes: how to organize the production of meat and fish products (semi-finished products and “hot table”), current sanitary standards, GOSTs, OSTs and TUs; rules for operating equipment necessary in production.
Salary: negotiable.
Requirements for the applicant:
Have at least 1 year of experience in a similar position; Personnel management skills; Good planning, organization and control skills; Development and management experience technological maps, calculation and analysis of food costs; Experience with the Store House warehouse program, preparation of invoices; Experience in maintaining time sheets in the 1C program; Great desire to grow and develop in the restaurant industry; Personal qualities: communication skills, responsibility, ability to work in a team; Politeness and sociability, result-oriented; Knowledge of SES and Food Safety rules.
Salary: negotiable.
Requirements for the applicant:
Specialized education (food production) Experience in fish production as a technologist/production manager for at least 3 years. Experience in the 1C program Experience in team management (control, organization, motivation)
Salary: up to 85,000 rubles. per month
Requirements for the applicant:
Experience in this position is required knowledge of cold, hot, meat, fish shops knowledge and ability to cover display cases
Salary: negotiable.
Requirements for the applicant:
Salary: negotiable.
Requirements for the applicant:
Salary: up to 28,150 rubles. per month
Requirements for the applicant:
Experience as a waiter from 1 year
Chef experience preferred
Pleasant appearance
Professionalism, creativity and love for your work
Openness to new things
Responsibility, reliability, learning ability
Availability of a health certificate
Requirements for the applicant:
Salary: from 50,000 rub. per month
Requirements for the applicant:
Requirements for the applicant:
Requirements for the applicant:
Professional education; - similar work experience of 2 years; - knowledge of sanitary standards, GOSTs, OSTs and technical specifications.
Salary: from 50,000 to 60,000 rubles. per month
Requirements for the applicant:
Education: Higher, incomplete higher, specialized; Experience in a similar position for at least 1 year.
Requirements for the applicant:
Salary: from 35,000 rub. per month
Requirements for the applicant:
Salary: from 35,000 rub. per month
Requirements for the applicant:
Salary: from 80,000 rub. per month
Requirements for the applicant:
Knowledge of production technology. Knowledge technical requirements requirements for raw materials, materials and finished products. Knowledge of accounting rules and standards for issuing products, consumption rates for raw materials and semi-finished products, calculation of dishes and culinary products, rules and shelf life of finished products, raw materials and semi-finished products. Higher or secondary special education by profile Experience as a 5th category cook, head. production for at least 5 years Knowledge Knowledge of office programs Word Excel Knowledge of accounting programs StoreHouse, 1C or Best is desirable
Salary: from 50,000 to 67,000 rubles. per month
Requirements for the applicant:
Your significant advantage will be knowledge of the following processes: how to organize the production of meat and fish products (semi-finished products and “hot table”), current sanitary standards, GOSTs, OSTs and TUs; rules for operating equipment necessary in production. We expect from our candidate: education not lower than secondary specialized education.
Salary: from 75,000 to 80,000 rubles. per month
Requirements for the applicant:
Working to standards Working to plan Operations management Human resource management Customer service Product quality and document control Health and safety
Salary: from 40,000 to 80,000 rubles. per month
Requirements for the applicant:
Experience working in a food service department in a medical facility is MANDATORY! - higher professional education and work experience of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years. - PC ownership. - knowledge of dietetics - Knowledge of recipes and technology of dishes and culinary products, compatibility of products, changes that occur during culinary processing
Salary: from 60,000 rub. per month
Requirements for the applicant:
5 years of experience in large production facilities Ability to work with flow charts Availability of a medical record
Salary: from 87,000 to 90,000 rubles. per month
Requirements for the applicant:
Experience in a similar position for at least 3 years. Secondary specialized/higher education in the specialty "Technologist" Catering". Free PC user. Ability to work in the Astor program (1-C Accounting) or similar programs. Experience working in the Far North is welcome.
Salary: from 120,000 rub. per month
Requirements for the applicant:
Energetic, moderately ambitious. Minimum 3 years of experience in managerial positions in catering. Age 30-45 years. Education – technologist (desirable). Knowledge of Asian cuisine is not required.
Salary: negotiable.
Requirements for the applicant:
Higher or secondary specialized professional education; At least three years of experience in similar work in catering establishments; Experience managing a large team.
Requirements for the applicant:
Salary: negotiable.
Requirements for the applicant:
1. High professional level; 2. Availability of a valid certificate; 3. 3 years of management experience (head of a dental laboratory - dental technician); 4. Ability to organize the work of the laboratory; 5. Demanding attitude, ability to establish relationships with customers; 6. Organizational skills, high efficiency; 7. Honesty, responsibility.
Salary: up to 70,000 rubles. per month
Requirements for the applicant:
3 years of experience in a similar position Valid medical record
Salary: negotiable.
Requirements for the applicant:
Salary: from 35,000 rub. per month
Requirements for the applicant:
Special education - Experience working in a catering department in a similar position or as a chef - Responsibility, competence, communication skills - Availability of a personal medical record
Salary: from 100,000 to 120,000 rubles. per month
Requirements for the applicant:
Special education - Experience working in a catering department in a similar position or as a chef - Knowledge of production processes with an "A", mass production. - Availability of a personal medical record
Salary: from 35,000 rub. per month
Requirements for the applicant:
Special education - Ability to cook tasty and professionally - Experience working in a catering department in a similar position or as a chef - Availability of a personal medical record
Requirements for the applicant:
Citizenship of the Russian Federation; - Knowledge of cooking process technologies; - Experienced PC user; - Knowledge of SanPin; - Availability of a medical book; - Accuracy, responsibility, resistance to stress, - Ability to manage staff.
Salary: negotiable.
Requirements for the applicant:
Professional education. Experience in a similar position (bread factory, bakery) - from 2 years Experience in team management Production skills and abilities Confident PC user Learning ability, resistance to stress READINESS for INTERNSHIP in one of the hypermarkets from six months
Salary: negotiable.
Requirements for the applicant:
Salary: from 80,500 to 116,100 rubles. per month
Requirements for the applicant:
3 years of experience in the catering industry - Higher or secondary specialized education in the field Knowledge of: - Cost standards for raw materials and semi-finished products; - Calculation of dishes and culinary products, bread, bakery and confectionery products, current prices for them; - Technical regulations, standards and technical specifications for food products, raw materials and semi-finished products; - Rules and terms of storage of raw materials and semi-finished products; - Kinds technological equipment, work principles, specifications and conditions of its operation.
Salary: from 63,000 rub. per month
Requirements for the applicant:
Specialized education (food); Similar experience in the bakery and confectionery industry for at least 5 years; Knowledge of the technology of the baking and confectionery preparation process; Knowledge of sanitary standards, GOSTs, OSTs and technical specifications.
Salary: from 60,000 to 67,800 rubles. per month
Requirements for the applicant:
Similar work experience of 3 years. Responsibility, attentiveness. Professional education is a MUST!
Requirements for the applicant:
Have a professional education and relevant work experience in the public catering system for the position of production manager for at least 3 years.
Salary: from 55,000 to 60,000 rubles. per month
Requirements for the applicant:
Salary: from 60,000 to 80,000 rubles. per month
Requirements for the applicant:
Experience in culinary production, experience in team management, knowledge of sanitary standards and regulations, experience as a cook is required
Salary: from 55,000 to 60,000 rubles. per month
Requirements for the applicant:
Similar work experience of 3 years. Responsibility, attentiveness. Ability to work in a team and multi-task. Focus on results. Good leadership skills. Willingness to work in production with a large volume of products.
Salary: from 70,000 to 80,000 rubles. per month
Requirements for the applicant:
1. Work experience of at least 7 years as a production manager, of which at least 3 years in canteens with a traffic volume of 500 people per meal or in culinary production at a hypermarket/factory kitchen; 2. Experience with automated quantitative production accounting; 3. Experience in managing a team of 50 people or more; 4. Experience in managing all areas of the production process (warehouse, production, sales); 5. Experience in managing the order picking process is desirable; 6. Confident PC user (all office package +1C).
Salary: from 60,000 rub. per month
Requirements for the applicant:
Experience in a similar position in corporate catering. Knowledge of all production departments, including meat production. Confident PC user. We are looking for a neat, honest, friendly, non-conflict employee to join our friendly team with a creative approach to work.
Salary: from 40,000 rub. per month
Requirements for the applicant:
Ability to work with technological maps.
Salary: negotiable.
Requirements for the applicant:
Secondary vocational education in training programs for mid-level specialists or higher vocational education in bachelor's programs, as well as additional vocational education in programs in basic production and management of catering organizations; work experience of at least 3 years at the 5th qualification level in basic production with secondary vocational training education or at least 2 years at the 5th qualification level in the main production of catering organizations with higher professional education; availability of a medical record is required; a confident PC user (MS Word, MS Excel, MS Outlook, Consultant, programs for conducting financial and economic activities) Must know: regulatory legal acts Russian Federation regulating the activities of catering organizations, labor protection requirements, sanitation and hygiene requirements for food safety and storage conditions modern technologies production of dishes, drinks and culinary products of a varied assortment; specialized information programs and technologies used in the process of organizing the main production of catering; methods of management, office work and reporting in catering organizations; technologies marketing research in catering organizations, methods of economic calculations and evaluation of the effectiveness of catering organizations, modern technologies of catering, economics, labor organization and organization of hotel management
Salary: from 45,000 rub. per month
Requirements for the applicant:
Citizenship of the Russian Federation; - Experience working in a military canteen is required; - Knowledge of cooking process technologies; - Experienced PC user (Word, Excel); - Knowledge of SanPin; - Availability of a medical book; - Accuracy, responsibility, resistance to stress, - Ability to manage staff (10-20 people).
Salary: from 35,000 to 40,000 rubles. per month
Requirements for the applicant:
Specialized secondary education Minimum of one year of work experience Availability of medical services. books (readiness to do it) Reporting.
Salary: negotiable.
Requirements for the applicant:
Salary: from 35,000 rub. per month
Requirements for the applicant:
Special education - Experience working in a catering department in a similar position or as a chef - Responsibility, competence, communication skills - Availability of a personal medical record
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 must know:
- - resolutions, instructions, orders, other governing and regulations higher authorities regarding the organization of public catering;
- - organization and technology of production;
- - assortment and quality requirements for dishes and culinary products;
- - basics of rational and dietary nutrition;
- - order of menu creation;
- - accounting rules and standards for issuing products;
- - consumption rates of raw materials and semi-finished products;
- - calculation of dishes and culinary products, current prices for them;
- - standards and technical 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, operating principles, technical characteristics and operating conditions;
- - current rules internal regulations;
- - economics of public catering;
- - organization of payment and labor incentives;
- - labor legislation;
- - basics of labor organization;
- - internal labor regulations;
- - labor protection rules and regulations;
- - basics of administration;
- - ethics business communication.
- 1.4. Appointment to the position of production manager and dismissal from the position are made by order of the general director.
- 1.5. The production manager reports directly to the general director.
- 1.6. To ensure his activities, the production manager is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
- 1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and is responsible for improper execution duties assigned to him.
- 2. Job responsibilities
Production director:
- 2.1. Manages the production and economic activities of the division.
- 2.2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products 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, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
- 2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
- 2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
- 2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
- 2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
- 2.8. Conducts quality control of prepared food.
- 2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
- 2.10. Monitors the proper operation of equipment and other fixed assets.
- 2.11. Provides instruction on food preparation technology and other production issues.
- 2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
- 2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
- 2.14. Conducts work to improve the skills 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 in this Job Description.
- 3.2. Give obligatory instructions to subordinate employees.
- 3.3. Take measures when discovering disciplinary violations of subordinate employees and report these violations to the head of the enterprise to bring the perpetrators to justice.
- 3.4. In agreement with the head of the enterprise, involve experts and specialists in the public catering industry for consultations, preparation of opinions, recommendations and proposals.
- 3.5. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance job responsibilities.
- 3.6. Submit proposals for improvement of work related to the responsibilities provided for in these Instructions for consideration by management.
- 3.7. Require the management of the enterprise to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
- 4. Responsibility
The production manager is responsible for:
- 4.1. For improper performance or failure to fulfill one’s official duties as provided for in 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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For successful employment, it is desirable to have a specialized education, as well as possess the necessary qualities and work skills. First of all, you need to carefully study the requirements of employers in your chosen specialty, then start writing a resume.
You should not send your resume to all companies at the same time. Choose suitable vacancies based on your qualifications and work experience. We list the most important skills for employers that you need to successfully work as a production manager in Moscow:
Top 7 key skills you need to have to get hired
The following requirements are also quite often found in vacancies: PC user, team work and staff motivation.
As you prepare for your interview, use this information as a checklist. This will help you not only please the recruiter, but also get the job you want!
Analysis of vacancies in Moscow
Based on the results of an analysis of vacancies published on our website, the indicated starting salary, on average, is 46,933. The average maximum income level (indicated “salary up to”) is 59,218. It must be borne in mind that the figures given are statistics. The actual salary during employment can vary greatly depending on many factors:- Your previous work experience, education
- Type of employment, work schedule
- Company size, industry, brand, etc.
Salary level depending on the applicant’s work experience
Job description for production manager.
Job title: production director.
Company:
Position profile (hiring requirements): Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Stress-resistant. Has good organizational abilities 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 food preparation technologies in general for production, organization of workplaces, training of workers in food preparation technology, provision of raw materials for production of the required quality and in the required quantity, provision of equipment in sufficient quantity.
Functional responsibilities | Output product | Product quality indicators |
1. Manage the production and economic activities of the workshop | Organized production | Efficiency |
2. Direct the activities of the workforce to ensure product output in accordance with the production task | Completed production task | Products of the required range and quality in the required quantity; Timely completion of production tasks |
3. Carry out work to improve the production process (optimization of production processes, workplace organization, introduction of new technologies, efficient use technology and improving the professional skills of workers) | Studying new technologies and equipment, on-the-job training of personnel, holding production meetings and master classes, HSE | Improving the quality of products; acceleration of production processes, reduction of production costs |
4. Know the availability of raw materials, their range, draw up requests for the necessary raw materials and ingredients based on the production program as a whole for the entrusted area and submit them to the warehouse manager. | Completed applications until the end of the working day. | Timely submission; Data completeness |
5. Control the timing of receipt and sale, assortment, quantity and quality of food products, semi-finished products and raw materials received from the warehouse | When receiving goods from the warehouse, check their assortment, quantity, and shelf life. | Absence of surpluses and/or shortages of some types of raw materials; Use only high-quality raw materials |
6. Monitor the technology of product preparation, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules | Compliance with recipes and production technology, Sanitation of workplaces, personal hygiene of employees. | Products of the required quality, availability in the required volume, cleanliness of workplaces and personnel. Completing health logs |
7. At the beginning/end of the shift (depending on the operating mode), familiarize the site foremen with the production task | Distribution of work across workshops and sections | Maximum efficiency |
8. Draw up a work schedule for employees and monitor its compliance (if necessary, make changes to it). | Full work shift, full workload of the employee during working hours. | On time, every month |
9. Keep a time sheet | Filling out timesheets regularly and on time | 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. | Easy to process; Timely; Data completeness |
11. Monitors the proper operation and sanitary condition of equipment and other fixed assets | Training employees in the correct operation of equipment, filling out a safety log | No breakdowns caused by employees; no accidents. Compliance with sanitation and hygiene requirements for food processing. |
12. Provide instruction on cooking technology and other production issues | Conducting operations, training and supervision on site, master classes | Improving the quality of products, stability of product quality. |
13. Monitor employees’ compliance with labor protection and safety rules and regulations, production and labor discipline, and internal labor regulations | Familiarization of employees, against signature, with safety requirements, internal regulations and implementation of appropriate measures | No accidents at work, compliance with labor discipline |
14. Carry out work to improve the skills of employees | Conducting certifications and internships. | 100% employee participation, improving product quality. |
15. Organization of the workplace of each employee | Providing necessary equipment, supplies and utensils. Ease of operation, minimal time spent on moving. | Increased productivity |
16. Constantly carry out rejection of finished products, control the release of each batch, enter data into the rejection log. | Products are only of high quality. | No cases of defective products being released |
17. Monitor the maintenance by foremen of records of receipts from the warehouse and records of dispatch of finished products from the workshop. | Filling out the log book. | Timeliness and reliability of data. Lack of excess raw materials in production. |
18. After 6 months of work, undergo a medical examination and supervise the medical examination of subordinates. | Passed medical examination | On time, every six months |
Must know:
1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.
2. Organization and technology of production.
3. Assortment and quality requirements for dishes and culinary products.
4. Basics of rational and dietary nutrition.
5. Accounting rules and standards for issuing products.
7. Consumption rates for raw materials and semi-finished products.
8. Standards and technical 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, operating principles, technical characteristics and operating conditions.
11. Fundamentals of catering economics.
12. Fundamentals of organizing payment and labor incentives.
13. Fundamentals of labor organization.
14. Fundamentals of labor legislation.
15. Internal labor regulations.
16. Rules and standards of labor protection, safety precautions, 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 one 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 storage periods and conditions;
- 2. General knowledge and skills:
- - Knowledge of business ethics and negotiation skills;
- - Self-management
- - Ability to manage personnel
SUBORDINATION:
Direct: to the director.
SUBJECT TO:
Direct: site foremen, cooks.
Indirect: all employees.
Rights:
In relation to the immediate supervisor | 1. Make proposals to improve the efficiency of your work and the work of the organization. 2. Contact the Deputy Director for Production in the event of a conflict arising during activities, if it is impossible to resolve independently. 3. Get acquainted with draft management decisions relating to its activities and make proposals for changing these projects. 4. Demand that the management of the enterprise provide assistance in the performance of their official rights and duties. |
Regarding employees of other departments | 1. Request information and documents necessary for the organization’s activities and corresponding to its level of access from representatives of other departments and seek the implementation of reasonable requests. |
Decisions | 1. Within the framework of their functions listed in the job description |
Responsibility:
Financial | For losses incurred through the manager’s own fault. production or as a result of his actions or inaction; For a malfunction or discrepancy in the condition and/or configuration of the reporting equipment through the workshop manager’s own fault |
Functional | For inaccurate information about the implementation of work plans For failure to fulfill one's official duties For non-compliance with laws and regulations relating to the activities of the shop manager |
Organizational | For failure to comply with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents) For failure to comply with labor and performance discipline, including labor regulations For non-compliance with commercial and official secrets |
PERFORMANCE STANDARDS:
- He comes to work at 7:00, puts on his uniform, and attaches his badge. Shoes should be closed toe, have comfortable heels and fit the uniform.
- The security guard determines the availability of personnel in accordance with the distribution among workshops and the work schedule. Makes adjustments in the placement of people in accordance with production needs.
- Quickly walks around:
- Controls technological processes
- Checks the quality of finished products, production: checks the yield of dishes, carries out rejection of finished dishes, makes notes in rejection logs..
- Checks compliance with sanitary and technological standards.
- Monitors the execution of requests and compliance with deadlines.
- Supervises the operation of production as a whole.
- Resolves conflict situations that arise between employees during work.
- At the end of the working day, checks the completion of the shift task by the employee
- Conducts operational reviews based on the results of the shift
Working conditions:
Irregular working hours.
Possibility of business trips.
NOTES:
- In case of emergency situations, the manager. production makes decisions regarding the priority and sequence of performing functions within the framework of its powers. In particularly critical emergency situations, head. production makes a decision in agreement with the manager.
I have read the instructions:
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