Job Responsibilities of Restaurant Manager. Key Responsibilities and Job Description of a Restaurant Administrator
I. General provisions
This job description was developed and approved on the basis of an employment contract with ________________________________ and in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.
1.1. The restaurant manager belongs to the category of specialists.
1.2. Subordination:
The administrator reports directly to the CEO.
1.3. Recruitment and dismissal:
The restaurant administrator is appointed to the position and dismissed by order of the General Director.
1.4. Qualification requirements:
A person who has secondary vocational education without presenting requirements for work experience or initial vocational education and work experience in the specialty in the catering system for at least 2 years is appointed to the position of administrator.
Must know:
- Decrees, orders, orders, other governing and regulatory documents of higher and other bodies relating to the organization of public catering.
- Rules for the production and sale of products (services) of the restaurant.
- Organization of production and management of the restaurant.
- Rules and methods for organizing the process of serving visitors.
- The range of services offered.
- Fundamentals of marketing.
- Economics of public catering.
- Pricing procedure.
- Principles of planning and design of premises, shop windows, organization of advertising.
- Fundamentals of aesthetics, ethics, psychology and customer service.
- Advanced domestic and foreign experience in catering and customer service.
- The rights and obligations of restaurant employees and their mode of operation.
- Organization of payment and stimulation of labor.
- Labor legislation.
- Internal labor regulations.
- Rules and norms of labor protection.
II. Functions
Restaurant manager:
2.1. Provides work on effective and cultural service to restaurant visitors, creating comfortable conditions for them.
2.2. Advises visitors on the provision of services ensures that they are familiar with the range of available dishes and drinks.
2.3. Exercises control over the rational design of the hall, bar counters, shop windows, etc.
2.4. Ensures cleanliness and order in the room.
2.5. Controls the receipt of orders from visitors.
2.6. Checks issued invoices and makes settlements with visitors.
2.7. Takes measures to prevent and eliminate conflict situations.
2.8. Examines claims related to unsatisfactory customer service and takes appropriate organizational and technical measures.
2.9. Accepts orders and develops plans for holding and serving anniversary celebrations, weddings, banquets.
2.10. Controls the observance by the employees of the organization of labor and production discipline, rules and norms of labor protection, safety precautions, requirements of industrial sanitation and hygiene.
2.11. Informs the management of the organization about the existing shortcomings in servicing visitors, takes measures to eliminate them.
2.12. Supervises the implementation by employees of the instructions of the management of the organization.
2.13. Performs individual official assignments of his immediate supervisor.
III. Job Responsibilities
The restaurant manager must:
3.1. Be attentive and polite.
3.2. Strictly observe the internal regulations of the enterprise, know and follow the job description, follow the orders and orders of the restaurant management.
3.3. Know and follow safety regulations.
3.4. Carry out other assignments of management within the framework of official relations.
The restaurant manager has the right to:
4.1. Get acquainted with the draft decisions of the restaurant management regarding its activities.
4.2. Make proposals for improving the work related to the responsibilities provided for in this instruction.
4.3. Interact with restaurant staff in the course of performing their duties.
4.4. Sign and endorse documents within their competence.
4.5. Require the management of the restaurant to assist in the performance of their duties and rights.
4.6. Within the limits of its competence, report to the General Director on all shortcomings identified in the course of its activities and make proposals for their elimination.
V. Responsibility
The restaurant manager is responsible for:
5.1. For improper performance or non-performance of their official duties provided for by this job description - to the extent determined by the current labor legislation of the Russian Federation.
5.2. 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.
5.3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
5.4. When transferring to another job or dismissal from office, the restaurant administrator is responsible for the proper and timely delivery of cases to the person entering this position, and in the absence of such, to the person replacing him or
directly to your supervisor.
5.5. Compliance with internal regulations, safety regulations and fire safety.
The job description is the main document of an employee in any position. It indicates all his main duties that he must perform at his workplace, depending on the nature of the position held and the specifics of the employer's activities.
The employer is obliged to familiarize the applicant with this document even before the employment contract is signed. After reviewing the instructions, the employee must put his signature on the last sheet. This suggests that he knows his official duties and will strictly observe them. Only with the signature of an employee can he be held disciplinary liable for failure to fulfill his official duties.
The instruction is drawn up by specialists of the personnel and legal departments. The document must reflect all the nuances of this position. No employee should perform work beyond their duties specified in the job description.
Responsibilities of a Restaurant Manager
The administrator of a restaurant or cafe is the "face" of the establishment. His job responsibilities include:
- meeting visitors of the restaurant (cafe), communicating with them and seating them at tables in accordance with their preferences;
- taking orders;
- development of plans for holding banquet events, receptions and other celebrations;
- knowledge of the daily and banquet menu;
- the ability to offer restaurant visitors a particular dish, depending on their preferences;
- full control over the work of staff in the hall of a restaurant or cafe;
- control over the service of guests by waiters;
- control over the quality of service by communication between staff and customers;
- control over interpersonal relationships. The administrator of the restaurant (cafe) must ensure that there are no conflicts between the staff of the restaurant (cafe);
- control over the neat appearance of the employees of the hall;
- recruitment, testing and training of personnel;
- knowledge of the necessary documentation and its competent maintenance;
- control during the working day over the cleanliness in the hall, the serviceability of lighting;
- control over the serviceability of instruments and equipment;
- smoothing conflict situations that may arise between visitors to the institution;
- admission of employees of the hall to work;
- control over the observance by the employees of the institution of the rules and norms of safety and labor protection;
- control over the observance by waiters and other employees of sanitary and hygienic standards.
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 institution. 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.
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
A restaurant manager 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 an 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.
A large cafe or a reputable restaurant requires properly organized management, and the director does not always have time to quickly deal with all emerging issues. A hired administrator becomes his assistant. This employee is responsible for organizing management and solving day-to-day tasks. Job responsibilities of the restaurant administrator should be spelled out in a special instruction.
How to compose
Let's start with the fact that this document defines the terms of reference, rights, duties, and also fixes the responsibility of the employee. The instruction is drawn up in a free form, its content depends on the characteristics of the work of a particular institution.
In fact, the job responsibilities of a cafe and restaurant administrator are practically the same; these employees perform the same functions. To determine the full list of functions, a standard document is drawn up. It must be approved by the head of the institution. The instruction consists of several basic sections:
| Job Description Section | Content |
| General provisions. | It is necessary to prescribe the requirements for the qualifications of the administrator, his level of education and work experience in a similar position. It is indicated to whom this employee is subordinate in the structure of the organization, the procedure for hiring, dismissal and replacement, if necessary, is prescribed. |
| Main section. | It lists the duties and rights of a restaurant administrator. This section should contain an exhaustive list of functions that the employee is required to perform. If any instruction goes beyond the scope of official duties, the employee has the right not to comply with it. |
| Responsibility of the employee for non-compliance with the requirements. | Disciplinary responsibility is imposed in accordance with the norms of labor legislation. |
Also, in the instructions, you can prescribe special requirements and responsibilities that are important for a particular institution, taking into account the specifics of its work.
Main List
In practice, the administrator of a cafe or restaurant usually performs the following set of labor functions:
| Administrator functionality | Explanation |
| Workflow control. | The administrator organizes the activities of the institution, draws up a schedule of shifts and duty, monitors compliance with the requirements. |
| Organization of timely staff training. | The administrator is obliged to monitor compliance with the training schedule. |
| Production process control. | Monitoring compliance with the rules and terms of food storage, as well as compliance with sanitation and hygiene standards in the institution. |
| Equipment check. | Control of equipment performance, involvement of specialists to troubleshoot equipment. |
| Work with documents. | Preparation of necessary documentation, filling out reports. |
| Dispute resolution. | Resolving conflict situations that arise between employees or between staff and customers of the institution. |
In addition, the list of duties may include:
- organization of celebrations and banquets;
- cashier work;
- selection of qualified personnel;
- taking inventory and more.
This is not a complete list of functions that an administrator can perform. They depend on the form of work of the institution, the number of employees and not only.
Employee Rights
The administrator of a cafe or restaurant, in addition to official duties, has a certain set of rights:
- notification of managers about detected deficiencies for quick elimination;
- making own proposals to improve the work of the organization;
- involvement of management in resolving a conflict situation if this cannot be done on their own;
- obtaining access to information that is required for the organization of the full-fledged work of the institution.
The list of rights can also be expanded in accordance with the specifics of the restaurant.
Employee Responsibility
The administrator of the institution can be held liable in the event of:
- non-compliance with labor discipline;
- causing material damage to the institution;
- equipment breakdowns and other misconduct (all of them must be spelled out in the job description).
Also, the administrator may be punished for disclosing information that is considered a trade secret. This item must be written separately.
Recall that liability measures must comply with the provisions of the Labor Code. The main disciplinary measures are:
- comment;
- rebuke;
- dismissal.
Also, an employee may be held liable for causing damage to the organization.
Properly drafted job description ensures compliance with the rules and performance of duties by each employee. This contributes to the success of the restaurant. It is better not to refuse to comply with the formalities, as this prevents serious problems in the future.