Being a leader is most likely your conscious choice. This is when, instead of “receiving money,” a person chooses “earning money.” About making difficult decisions and responsibility. And also about creating a coherent, continuously functioning system of processes that influence the world.
Only when you sit high, there are also hundreds of times more tasks and problems. In this article we deal with some of the first - How can a new manager prescribe an adequate work plan and what first steps to take in a new place?.
We build on the experience of our clients from different areas of business. We present the most illustrative situations in the form of cases (problem/solution).
The first steps of a manager in a new place
The adaptation period for a boss has been described many times in articles on many management portals. Among them are examples of recommendations from:
- HR-s
- psychologists and
- from existing entrepreneurs and managers
Which ones should you take into account? Each side preaches its own approach. Customer experience shows that everyone has a place. However, there are a few features that you need to be sure to consider.
First, any information is useful in context. If you have managed one company for the last 20 years and moved to another, or if you are new to the position, the strategy will be completely different.
Secondly, in order for you, as a manager, to have a truly effective plan, you need to clearly understand the goals that you set (or the owners set for you). We have seen several rather strange cases when subordinates really liked the new manager, brilliantly presented the enterprise’s action plan for a year, but after 3 months it became clear that real performance and even discipline had deteriorated. That is, the person beautifully “sold himself and his plan” to everyone, but there seemed to be no meaning behind him.
Where to start writing a work plan for a new manager
If you have clearly defined your goals for your new position, understand that there is serious work ahead, and, at the same time, intend to write a plan that will be useful for the company, we suggest starting with the following:
- Analysis of predecessor's management accounting documents
- , plus a personal interview with each)
- SWOT analysis of the company
- Description of the first 10 steps that will seem logical to you
Then, with these sketches, you go to the owners, discuss, and get feedback. Sometimes owners bring in experts who help to look at the developments from the outside and draw the right conclusions for each of the parties.
Only after such a meeting will you begin to “get into” the current state of affairs, and will you be ready to write a basic, real work plan.
Before drawing up a plan, you need to delve into business processes
A new director was hired at one of the private clinics in Kyiv. They hired a person with no experience in the medical field in order to introduce promotion methods that were unusual for her. Previously, the clinic was run by the owner, and we were invited to help the new director take over the business and develop a plan for the year.
After analyzing the job descriptions, possible bottlenecks in communication between these two people, as well as the personal concerns of each based on the results of the survey, we organized a plan for weekly supervision. The new manager worked at the clinic for a month in various administrative positions under the supervision of a full-time employee.
After just 3 weeks, the manager showed a good understanding of the clinic’s processes. And after 4 weeks, a plan was ready, approved by the owner.
What is scheduled should not be local
An enterprise producing mineral fertilizers has been operating in Kharkov since the 1990s. After the outbreak of hostilities in the eastern regions of Ukraine (and a corresponding decrease in demand in these regions), the owners decided to hire a new head of sales.
We participated in the process. The difficulty was that the candidates proposed various plans for the development of the sales department, lobbied for the hiring of acquaintances, etc. Most of them were quite logical, but according to the experience of our consultants, such innovations would most likely cause sharp rejection among ordinary department employees. That is, we would additionally have to fight with them, as often happens.
We developed a questionnaire consisting of blocks for owners, employees, as well as 2 key clients (with whom personal relationships were established). As a result, based on bare statistics, they were able to choose a leader according to a plan that was moderately ambitious, aggressive, and moderately took into account the vision from the inside.
The point is that your plan must balance the interests of all parties. Then the chances of successful implementation will increase significantly.
First 100 days and plan
One of the retail chains had to hire a new manager just before the New Year. Recruitment agencies invited more than 15 applicants, and the owner personally approved the final candidacy. But during the corporate event, the new boss showed himself to be a fanatic of implementation and change. Warmed up with alcohol, he read out a list of items from his diary, what would change and when. He entered into polemics with whomever he had to, argued, shouted “you think small and understand nothing.” It is natural that the employees began to form friendships against him and his changes, although for the most part they were quite literate.
There is a common truth - a new leader in the first 100 days of his work must be very careful not to cause harm (even if not intentionally), not to make things worse. You must pause and give your subordinates the opportunity to get used to your management style.
Plan Structure
Technically, the manager’s work plan contains the following sections:
- Goals to be achieved
- Stages (periods) with measurable intermediate results
- Tasks for each stage, indicating deadlines, required costs and performance metrics
- Performers and responsible persons for each task
- Rewards/penalties for completing or not completing each task
Very similar in essence to a business plan. The task is also to show the liquidity of each action, describe the processes, justify each of them, and predict possible benefits.
You can move away from it, but you must touch on the listed points.
Results
The first steps of a manager in a new place must be verified. We saw this from the examples given from the lives of our clients.
Don't suddenly rush to propose changes. This can discredit you as a leader. Start with adaptation to the new place. Let your colleagues adapt to you. Get the owner's support. And then all planned actions will be appropriate and correctly implemented in the eyes of both employees and owners.
If we can be of assistance to you in the planning process, please ask questions by contacting us in a way that is convenient for you. We will answer them with joy and free of charge, because we want new leaders in Ukraine to take office effectively and understand which steps should be taken first and which ones to avoid.
1. General Provisions
1.1. The production manager belongs to the category of managers.
1.2. Qualification requirements:
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 regulatory documents of higher authorities relating to 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 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 of 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 bears responsibility 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 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 of official duties.
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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The collection includes job descriptions drawn up in accordance with the qualification characteristics contained in the Qualification Directory of positions for managers, specialists and other employees, approved by Resolution of the Ministry of Labor of Russia dated August 21, 1998 No. 37, as well as in accordance with other regulations on tariff and qualification characteristics (requirements). |
View job description
Responsibilities:At a predetermined time, you will be responsible for ensuring the correct quantities of products are available for shipment that meet the quality standards required by the buyer. Working according to standards Working according to plan Operational management Human resource management Customer service Product quality and documentary control Health and safety Main horizontal interaction Sales and orders department, Head. warehouse and Purchasing Department, Technical Department, Accounting, Quality Engineer.
Subordinates: Shift supervisor, shift foreman, technologists, production shops, warehouse for finished products and containers, bakery, hot shop, material warehouse, procurement.
Job responsibilities
1. Manage the production and economic activities of the enterprise. Ensure the fulfillment of production tasks and the rhythmic release of high quality products.
2. Carry out work to improve production, its technology, mechanization and automation of production processes, prevent defects and improve the quality of finished products, save all types of resources, use the reserve to increase labor productivity and reduce production costs.
3. Organize current production planning, take into account, draw up and timely submit reports on production activities, improve labor standards and material incentives, generalize and disseminate advanced techniques and methods of work.
4. Ensure the technically correct operation of equipment and other fixed assets, monitor the implementation of the repair schedule for equipment and other fixed assets.
5. Coordinate the work of workshops and warehouses.
6. Detect and correct deficiencies and take preventive measures within the scope of their responsibility.
7. Carry out the selection of personnel for production, their placement and appropriate use.
8. Monitor employees’ compliance with occupational health and safety rules and regulations, production and labor discipline, and internal labor regulations.
9. Submit proposals for rewarding distinguished employees and imposing disciplinary sanctions on violators of production and labor discipline. Apply material measures if necessary.
10. Organize work to improve the skills of production employees, carry out educational work in the team.
11. Ensure full compliance of the enterprise with the requirements of the Risk Analysis of Critical Control Points (HACCP) system.
12. Monitor compliance with measures for the safety of material assets, maintaining reporting documentation and drawing up daily reports on production and warehouses by technologists and warehouse managers.
13. Ensure the availability of appropriate permits (certificates, veterinary certificates, sanitary and epidemiological reports) and specifications for raw materials and finished products. Carrying out control over the technological and sanitary and hygienic quality of products. Fulfill and comply with all technological requirements in the production of finished products.
14. Independently analyze losses of products and materials and monitor compliance with standards.
15.Carry out investigations into the causes of non-compliance with standards, norms, specifications, recipes and requirements in cases of defects and other production violations. Make penalties depending on the damage caused to the enterprise.
16. Monitor the entire technological process, starting from the reception and storage temperature of raw materials and supplies through the production process to sending the finished product to the buyer in accordance with the requirements of SanPiN, HACCP, NTD.
13. Monitor the timeliness of medical examinations by all employees of the enterprise. Monitor the health status of production employees and not allow unhealthy persons to work, in accordance with SanPiN requirements, for one reason or another.
14. Monitor production, hygiene and housekeeping standards (ensure compliance with the requirements established at the enterprise for the release of a quality product).
15. Control the timely supply of products for the rhythmic operation of production, timely shipment of the finished product taking into account its expiration date, and prevent the entry into production of raw materials that do not comply with sanitary and epidemiological indications.
16. Monitor employees’ compliance with sanitary and hygienic rules and requirements of SanPiN and HACCP.
17. Follow the procedure provided for by the “Production Control Program”. Ensure compliance with SanPiN requirements for microbiological indicators of finished products and production equipment.
Full time work day.
Conditions:
Schedule 5/2 from 8.00 to 17.00. When on duty, emergency call 24 hours a day from Monday to Sunday. Biryulyovo Western
The production manager is an employee responsible for the quality of food served in the enterprise canteen. He fills the menu with a variety of dishes, ensures that the quality of the products is maintained and regulates the activities of the chefs. In addition to culinary skills, the employee must have organizational skills. The job description of the production manager allows you to find out what qualities the company wants to see in this employee.
Sample job description for production manager
General provisions
1.1. This instruction regulates the following aspects of the professional activity of the production manager: job tasks, working conditions, rights, duties and area of responsibility.
1.2. The hiring and subsequent dismissal of a production manager is carried out by creating an appropriate order on behalf of the enterprise management. The procedure is carried out based on Russian labor legislation.
1.3. The general director of the enterprise has the status of the immediate superior of the production manager.
1.4. In the absence of the production manager at his work post, his tasks are entrusted to an employee who has the appropriate level of professional training, experience and competence. Replacement occurs in accordance with the internal regulations of the organization.
1.5. The production manager must satisfy one of two requirements:
- higher specialized education and work experience in the specialty of three years;
- secondary specialized education and work experience in the specialty for at least five years.
1.6. The production manager must be aware of:
- organizational and technological aspects of production processes;
- menu design rules;
- the procedure for recording food supplies and the rules for issuing them;
- rules for the consumption of raw materials and semi-finished products;
- calculation of menu items and the procedure for setting prices for them;
- standards for the use of products, raw materials and semi-finished products;
- rules for storing products, taking into account expiration dates;
- technological equipment with which the enterprise’s kitchen is equipped: its varieties, methods of operation, technical characteristics and rules of application;
- economic aspects of public catering;
- ways to stimulate the labor activity of subordinates;
- rules of organization and remuneration;
- orders and instructions issued by the management of the enterprise that affect the functioning of the enterprise;
- rules of sanitation at work.
1.7. The production manager in his professional activities is guided by:
- the charter of the enterprise;
- Russian labor legislation;
- production rules applicable to the company;
- the issued job description;
- operating hours of the kitchen and dining room.
Job responsibilities
2.1. The job functions of the production manager include the following tasks:
- organization of production and economic activities of the reporting department within the enterprise;
- stimulating the activity of employees for the rhythmic production of their own products of the required quantity and quality - based on the production task;
- creating comfortable conditions for optimizing production processes, training in the latest technologies, effective use of equipment and deepening the professional skills of subordinates to improve the quality of products created;
- drawing up requests for expiring food products, raw materials and semi-finished products, organizing their timely acceptance from the enterprise’s warehouses, monitoring the timing, range and quality of incoming goods;
- providing a wide range of dishes based on customer demand and available ingredients, creating menu items;
- monitoring food production technologies, standards for storing raw materials, compliance of subordinate employees with sanitary standards and the basics of personal hygiene;
- placement of cooks and other subordinates in production, helping to optimize work processes;
- drawing up work schedules for subordinate employees (including cooks);
- carrying out rejection of prepared dishes;
- organization of careful accounting, creation and timely sending of reports on the results of production activities, implementation of the latest technologies and labor methods;
- monitoring the correct operation of machinery and other equipment;
- providing instruction on the rules of preparing dishes and other production tasks;
- monitoring employees' compliance with labor protection standards, sanitary rules and regulations, compliance with discipline in the labor and production spheres, and maintaining subordination;
- creating conditions for improving the qualifications of subordinates.
Rights
3.1. The production manager is vested with the following powers:
- familiarization with projects developed by the organization’s management that relate to the functioning of the company;
- showing initiative in the form of making proposals that help optimize work activity within the employee’s competence;
- attracting employees from those structural divisions that are required to solve production problems (if this item is provided for by the peculiarities of the work of the company’s structural divisions - in other situations, the permission of the general director is required);
- signing and reviewing papers affecting the competence of the production manager;
- submitting for consideration to the general director of the organization proposals regarding the appointment, transfer or dismissal of subordinate employees, nominating employees who deserve encouragement due to high results and employees who are subject to sanctions due to violation of disciplinary standards;
- requirement from management to create appropriate conditions for the performance of job duties.
Responsibility
4.1. Disciplinary liability is imposed on the production manager in the following cases:
- incorrect performance or refusal to perform one’s direct duties, which are concentrated in this instruction - within the framework of current labor legislation;
- systematic non-compliance with the routines practiced in this organization, labor regime, disciplinary norms and safety rules;
- ignoring orders and instructions issued on behalf of the company’s management;
- violation of current Russian legislation - in civil, criminal, labor and administrative spheres;
- causing material damage to the organization through unlawful actions and negligent attitude towards labor duties;
- disclosure of information that has a confidential status.
FILES
Drawing up a job description
At the level of labor legislation, there are no strict requirements for drawing up job descriptions. Its creators are guided by the specifics of the organization and, based on it, include certain items. The standard sections included in this document include the following:
- general provisions;
- job responsibilities;
- rights;
- responsibility.
If necessary, the authors of the instructions can add sections on working conditions, interaction with other departments, etc. The coherence of work in production depends on the clarity of the preparation of this document. Therefore, the drafters of the instructions are interested in a comprehensive description of the functions that are assigned to the employee.
Job description structure
The document opens with information about the general director of the enterprise. Information is provided about the position he holds, company name, full name and signature with a transcript. The title of the document is placed in the center of the first sheet.
General provisions
General provisions contain basic information about the position of a sales representative:
- the category to which the position belongs;
- the order by which the applicant was appointed as a sales representative;
- persons to whom the sales representative reports and persons who are subordinate to him;
- requirements for the applicant to be appointed to the position: education, work experience, additional skills, etc.;
- legislative acts, orders and instructions that an employee must familiarize himself with before starting to perform work tasks;
- rules for preparing documents, maintaining records and sending reports to management;
- safety rules, personal hygiene and sanitary standards observed in production.
Reference! When listing the documents that an employee must rely on in the process of professional activity, the Labor Code of the Russian Federation is mentioned.
Job responsibilities
The section on responsibilities is one of the most important. When creating it, it is important to reflect all aspects of the activity that management expects to see from the hired employee. Particular care should be taken when compiling this chapter if there are several employees in one position.
If it is expected that different production managers will be responsible for different sectors of production, this is reflected in the instructions. If this rule is not followed, failures will occur in the workflow.
Rights
The activities of the production manager involve taking initiative in a number of important issues:
- reporting to superiors about distinguished employees and about employees who are negligent in their duties;
- interaction with other structural divisions within the framework of their competence - when required by job tasks;
- requirement from management to create working conditions that are necessary for coordinated work and implementation of set plans;
- taking part in meetings that affect the work of the enterprise and the area of activity of the production manager.
Reference! The “Rights” section gives the employee the opportunity to participate in improving work processes by making practical suggestions.
Responsibility
Responsibility implies those actions for which the employee will be punished. Punishments have different manifestations: penalties, sanctions, reprimand, suspension, and so on. The severity of the punishment is directly proportional to the damage the employee caused to the company. Therefore, the most serious offenses include:
- causing material damage;
- disclosure of confidential information;
- provision of reports with deliberately distorted data.
Reference! All punishments that an enterprise has the right to apply to an employee are within the framework of labor legislation. Going beyond what is permitted by the Labor Code of the Russian Federation is also regarded as an illegal action.
Employee information
At the end of the job description, brief information about the employee hired for the position is provided. The following information from the head of the enterprise is reported:
- passport details;
- Business name;
- signature;
- date of review of the document.
Reference! The job description is not certified by a seal.
In order for a job description to gain legal force, it must have three signatures. In addition to the employee for whom the document is intended, the following signatures are left:
- instructions writer;
- general director of the enterprise.
Different employees can act as the drafters of the instructions. In large enterprises, this task is entrusted to HR department specialists. In small companies, this task can be taken on by the boss himself.
We bring to your attention a typical example of a job description for a canteen manager, sample 2019/2020. Job description of the canteen manager should include the following sections: general regulations, job responsibilities of the canteen manager, rights of the canteen manager, responsibilities of the canteen manager.
The job description of the canteen manager should reflect the following points:
Job responsibilities of the canteen manager
1) Job responsibilities. Manages the production, economic, trade and service activities of the canteen, ensuring effective interaction between production departments - workshops and areas, directing their activities to ensure high quality food preparation and a high level of customer service. Organizes timely provision of the canteen with food products necessary for the production, trade and service process. Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. Taking into account market management methods, he studies consumer demand for public catering products. Organizes the placement of workers taking into account their specialty and qualifications, work experience, personal qualities, as well as the rational division of labor in the trade and service activities of the canteen. Organizes record keeping and timely submission of reports on the production and economic activities of the canteen, ensures the correct application of existing forms and systems of payment and labor incentives. Monitors the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and commercial service premises.
The canteen manager should know
2) When performing his duties, the canteen manager must know: resolutions, orders, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering; organization of production and management of the canteen, tasks and functions of its divisions; advanced domestic and foreign experience in organizing catering and serving visitors; canteen operating hours; economics of public catering; organization of payment and labor incentives; labor legislation; internal labor regulations; rules and regulations of labor protection.
Qualification requirements for a canteen manager
3) Qualification requirements. 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. General Provisions
1. The manager of the canteen belongs to the category of managers.
2. A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is accepted for the position of head of the canteen.
3. The head of the canteen is hired and dismissed by the director of the organization.
4. The canteen manager must know:
- resolutions, orders, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
- organization of production and management of the canteen, tasks and functions of its divisions;
- advanced domestic and foreign experience in organizing catering and serving visitors;
- canteen operating hours;
- economics of public catering;
- organization of payment and labor incentives;
- labor legislation;
- internal labor regulations;
- rules and regulations of labor protection, safety, industrial sanitation and fire protection.
5. In his activities, the head of the canteen is guided by:
- legislation of the Russian Federation,
- Charter of the organization,
- orders and instructions of the director of the organization,
- this job description,
- Internal labor regulations of the organization.
6. The head of the canteen reports directly to the director of the organization, ______ (specify position).
7. During the absence of the canteen manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization in the prescribed manner, who acquires the corresponding rights, duties and is responsible for the performance of the duties assigned to him.
2. Job responsibilities of the canteen manager
Dining room manager:
1. Manages the production, economic, trade and service activities of the canteen, ensuring effective interaction between production departments - workshops and areas, directing their activities to ensure high quality food preparation and a high culture of serving visitors.
2. Organizes the timely provision of the canteen with food products necessary for conducting the production, trade and service process.
3. Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.
4. Taking into account market management methods, studies consumer demand for public catering products.
5. Organizes the placement of workers taking into account their specialty and qualifications, work experience, personal qualities, as well as the rational division of labor in the trade and service activities of the canteen.
6. Organizes record keeping and timely submission of reports on the production and economic activities of the canteen, ensures the correct application of existing forms and systems of payment and labor incentives.
7. Monitors the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and commercial service premises.
8. Complies with the internal labor regulations and other local regulations of the organization.
9. Complies with internal rules and regulations of labor protection, safety precautions, industrial sanitation and fire protection, ensures cleanliness and order in his workplace.
10. Carry out, within the framework of the employment contract, the orders of the employees to whom he is subordinate in accordance with these instructions.
3. Rights of the canteen manager
The head of the canteen has the right:
1. Submit proposals for consideration by the director of the organization:
- to improve work related to the responsibilities provided for in this instruction,
- on the encouragement of distinguished employees subordinate to him,
- on bringing to material and disciplinary liability the employees subordinate to him who violated production and labor discipline.
2. Request from structural divisions and employees of the organization the information necessary for him to perform his job duties.
3. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.
4. Get acquainted with the draft decisions of the organization’s management relating to its activities.
5. Require the management of the organization to provide assistance, including ensuring organizational and technical conditions and execution of the established documents necessary for the performance of official duties.
6. Other rights established by current labor legislation.
4. Responsibility of the canteen manager
The canteen manager is responsible in the following cases:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the labor legislation of the Russian Federation.
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.
3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.
Job description for the head of the canteen - sample 2019/2020. Job responsibilities of the canteen manager, rights of the canteen manager, responsibilities of the canteen manager.