1. General provisions:

Recruitment and dismissal:
The document binder is appointed to the position and dismissed by the head of the department in agreement with the head of the department.

Subordination:
The document binder reports directly to ..........................
Document Binder Follows Instructions .................................................................. ......
(instructions of these employees are carried out only if they do not contradict the instructions of the immediate supervisor).

Substitution:

The document binder replaces ............................................................... .................................
Document binder replaces .............................................................. ................................

2. Qualification requirements:

Must know:

• standard formats and rules for cutting cardboard and technical fabrics
• technical requirements applied to cardboard and technical fabric
• rules for compiling and binding documents
• rules for drilling holes and sharpening knives and drills.

3. Job responsibilities:

• Binding documents by hand.
• Unpacking and sorting cardboard.
• Cutting to the format along the shared line.
• Spine made of technical fabric.
• Knife sharpening.
• Selection of documents by numbers and format.
• Colliding sheets.
• Inserting sheets of cardboard on top and bottom.
• Form fitting.
• Drilling holes.
• Flashing documents.
• Gluing the spine.
• Preparation and labeling of the label on the spine and top cover.

4. Rights

1. The document binder has the right to give instructions to his subordinate employees, tasks on a range of issues included in his functional responsibilities.
2. The document binder has the right to control the execution production tasks, timely execution of individual assignments by employees subordinate to him.
3. The document binder has the right to request and receive the necessary materials and documents related to the issues of his activities and the activities of his subordinate employees.
4. The document binder has the right to interact with other services of the enterprise on production and other issues that are part of his functional duties.
5. The document binder has the right to get acquainted with the draft decisions of the enterprise's management concerning the activities of the Division.
6. The document binder has the right to propose for consideration by the manager proposals for improving the work related to the duties provided for in this Job Description.
7. The document binder has the right to submit proposals for the consideration of the head of the proposal to encourage distinguished employees, to impose penalties on violators of production and labor discipline.
8. The document binder has the right to report to the manager on all identified violations and shortcomings in connection with the work performed.

5. Responsibility

1. The binder of documents is responsible for the improper performance or non-performance of his official duties provided for by this job description - within the limits determined by labor legislation Russian Federation.
2. The binder of documents is liable for violation of the rules and regulations governing the activities of the enterprise.
3. When transferring to another job or dismissal from office, the Document Binder is responsible for the proper and timely delivery of cases to the person taking up this position, and in the absence of such, to the person replacing him or directly to his supervisor.
4. The binder of documents is liable for offenses committed in the course of carrying out his activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
5. The document binder is responsible for causing material damage- within the limits determined by the current labor and civil legislation of the Russian Federation.
6. The document binder is responsible for complying with the current instructions, orders and orders for the preservation of trade secrets and confidential information.
7. The document binder is responsible for following the rules internal regulations, safety and fire safety rules.

Material prepared and checked by our experts

General provisions

technological operations for the manufacture of books, binding covers, folders, blank and letterhead products;

methods of regulating the machine for rounding the spine of the block and automatic machines for hatching books;

methods of regulation of all types of equipment used in the cutting of bookbinding materials, the manufacture of bookbinding covers, embossing and gilding;

types of operations performed by mechanized and automatic production lines serviced by machines and units;

rules for the operation of the serviced equipment;

modes of rounding the spine of the block, depending on the volume and density of the paper;

types of white products; technological process production of compound binding covers and insertion of blocks;

types of binding covers;

the technological process of manufacturing one-piece binding covers, passes and certificates with a soft pad;

features of inserting large format book blocks;

technological process of processing blocks and making binding covers;

technological process of performing stitching and binding operations;

types and properties of glue, methods of its application depending on the nature of binding materials and operations;

technical methods of torshoning and gilding the edge of the block;

skin cutting techniques;

technical methods of designing book publications and white products;

technological modes of embossing (colorless, foil, embossed);

operating rules and techniques for regulating technological equipment, fixtures and tools;

the procedure for notifying the manager of all shortcomings discovered during work;

the procedure for actions in the event of accidents and situations that may lead to undesirable consequences;

rules for providing first (pre-medical) assistance to victims of injury, poisoning and sudden illness;

internal labor regulations;

Documents regulating the activities of the bookbinder

3.1 External documents:

3.2 Internal documents:

Charter of the printing house, Orders and instructions of the director of the printing house; Regulations on the printing house, Job description bookbinder, Internal Labor Regulations.

Duties of a bookbinder

4.1. Binder before the start of the working day:

Passes in the prescribed manner periodic medical examinations;

Passes in the prescribed manner briefing on labor protection;

Accepts workplace;

Prepares the workplace and personal protective equipment;

Checks the serviceability of equipment, fixtures and tools, fences, alarms, interlocks and other devices, protective grounding, ventilation, local lighting, etc.;

Receives raw materials, materials and semi-finished products;

4.2. In the process of work, the binder:

Complies with the requirements of personal hygiene and industrial sanitation;

Complies with the rules for the use of technological equipment, fixtures and tools, methods and techniques for the safe performance of work;

Immediately notifies his immediate supervisor of all shortcomings discovered during work;

Provides first (pre-medical) assistance to victims of injury, poisoning in emergency situations and sudden illness;

4.3. During the working day the binder:

Performs separate binding operations for the manufacture of books, folders, blank and blank products;

Performs, under the guidance of the driver of an automatic line for the production of books, work on mechanized and automatic production lines for the production of books, machines and units that perform binding operations;

Performs laying and overlapping of semi-finished products on the conveyor or in the equipment section;

Accepts and checks the quality of semi-finished products from machines that perform binding operations;

Performs a complex of operations for the manufacture of bookbinding covers and blank products of mass production with independent procurement of materials;

Carries out gluing, rounding and edging of the spine of the block, sticker of the cover;

Makes models of binding covers for mass publications and signal copies;

manufactures lids;

Inserts the block into the lid;

Carries out pressing;

Makes cutting and cutting of materials for covers;

Paints over cuts;

Carries out folding and acquisition of semi-finished products;

Performs cutting of blocks on single-knife machines;

Supervises the operation of the serviced equipment;

4.4. Binder at the end of the working day:

Hands over unused raw materials, materials and semi-finished products;

Cleans the workplace;

Hands over production waste in accordance with the established procedure; - rents a workplace;

Binder's Rights

The binder has the right:

5.1. Get acquainted with the draft decisions of the management of the printing house related to its activities.

5.2. Submit proposals for improvement of the work related to the responsibilities provided for in this instruction for consideration by the management.

5.3. Receive from the heads of structural divisions, specialists information and documents on issues within its competence.

5.4. Require the management of the printing house to assist in the performance of their duties and rights.

Binder's liability

Bookbinder is responsible:

6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.

6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.

6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.

Binder's working conditions

The binder's working hours are determined in accordance with the Internal Labor Regulations established in the printing house.

Terms of payment

The terms of remuneration of the bookbinder are determined in accordance with the Regulations on remuneration of personnel.

9 Final provisions

This Job Description is made in two copies, one of which is kept by the printing house, the other by the employee.

Tasks, Responsibilities, Rights and Responsibilities can be specified in accordance with the change in the Structure, Tasks and Functions of the structural unit and workplace.

Changes and additions to this Job Description are made by order of the director of the printing house.

Download job description
catering service manager(.doc, 61KB)

I. General provisions

1. The catering service manager belongs to the category of managers.
2. The catering service manager must know:
   1. 2.1. Law of the Russian Federation "On Protection of Consumer Rights", Rules for the provision hotel services in the Russian Federation, Rules for the provision of services Catering, other normative legal documents regulating the activities of hotels.
   2. 2.2. The structure and layout of the restaurant, cafe, bar.
   3. 2.3. Standards for equipping and furnishing restaurant premises.
   4. 2.4. Service types.
   5. 2.5. Types of dishes, glasses, cutlery, napkins, tablecloths.
   6. 2.6. Principles and technologies of serving dishes.
   7. 2.7. Psychology of product promotion and sales.
   8. 2.8. Product types, assortment.
   9. 2.9. Techniques and methods for compiling menus, wine and beverage cards.
   10. 2.10. Fundamentals of restaurant marketing and sales theory.
   11. 2.11. Special vocabulary on the subject of catering services.
   12. 2.12. The theory of interpersonal communication.
   13. 2.13. Customer needs and expectations.
   14. 2.14. protocol and etiquette.
   15. 2.15. Rules for the preparation of documentation on public catering.
   16. 2.16. Office work standards (classification of documents, procedure for registration, registration, passage, storage, etc.).
   17. 2.17. Information processing methods using modern technical means communications and connections, computers.
   18. 2.18. Reporting methods.
   19. 2.19. Security systems and procedures.
   20. 2.20. Basics labor law, rules and regulations of labor protection, fire safety rules.
3. Appointment to the position of manager of the catering service and dismissal from the position is carried out by order of the hotel manager.
4. The Catering Service Manager reports directly to the Hotel Manager.
5. During the absence of the manager of the catering service (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 proper performance of the duties assigned to him.

II. Job Responsibilities

Catering Service Manager:

1. Coordinates the work of the personnel of the catering service for cleaning the restaurant, cafe, bar by the working day (serving visitors).
2. Coordinates the work service personnel preparation of halls for serving visitors (table setting; preparation of equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).
3. Supervises the compliance of employees with the service business style and neatness.
4. Carries out coordination of actions for meeting and greeting visitors, controls the quality of customer service by service personnel (hall administrators, waiters, etc.).
5. Supervises the acceptance of orders by staff (the order and procedure for the presentation of menus, wine lists, drinks cards by waiters; assisting customers in choosing dishes and drinks; offering customers special and signature dishes; acceptance of an order), makes comments to employees, points out their mistakes and requires correction of mistakes.
6. Controls the order, procedure and sequence of customer service, compliance with food serving technology and serving rules in accordance with each type of service, different ways serving meals, serving wines, alcoholic and non-alcoholic drinks.
7. Controls the preparation of the customer's invoice and the acceptance of payment.
8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the perpetrators, takes action on complaints).
9. Supervises the observance of hygiene standards by the personnel of the service, ensuring the sanitary cleanliness of equipment and inventory.
10. Supervises the preparation of the restaurant, cafe, bar for the end of the working day.
11. Plans the needs of service units.
12. Organizes briefings for service employees, assists employees in resolving problems that arise during work, distributes tasks between them and determines the degree of their responsibility.
13. Participates and coordinates the preparation of the menu, the design of the halls of the restaurant, cafe, bar.

III. Rights

The catering service manager has the right to:

1. 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.
2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary for the performance of his duties.
3. Submit proposals for the improvement of the work related to the duties provided for in this instruction for consideration by the hotel management.
4. Require the management of the hotel to ensure the organizational and technical conditions and execution of the established documents necessary for the performance of official duties.

IV. A responsibility

The Food Service Manager is responsible for:

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.
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 hotel - within the limits established by the current labor and civil legislation of the Russian Federation.

					APPROVE
(name of the enterprise, organization, institution)					(head of an enterprise, organization, institution)
JOB DESCRIPTION
00.00.0000		№ 00			(signature)		(FULL NAME.)
Structural subdivision:	Hotel
Job title:	Catering service manager
					00.00.0000

1. General provisions

This job description defines the functional duties, rights and responsibilities of a catering service manager.

The catering service manager belongs to the category of managers.

The manager of the catering service is appointed to the position and dismissed from the position in accordance with the procedure established by the current labor legislation by order directors hotel on the recommendation of the hotel manager.

Position relationships:

1.4.1	direct submission	hotel manager
1.4.2.	Additional submission	hotel director
1.4.3	Gives orders	Agency employees
1.4.4	The employee replaces	Person appointed by the hotel director
1.4.5	The employee replaces

1. Qualifications for a Catering Service Manager:

2.1.	Education	higher; average professional education
	work experience	Minimum experience in the hospitality industry (1 year; 2 years; other)
	knowledge	Law of Ukraine "On Protection of Consumer Rights", Rules for the provision of hotel services in Ukraine, other regulatory legal documents, The structure and layout of the restaurant, cafe, bar. Standards for equipping and furnishing restaurant premises. Service types. Types of dishes, glasses, cutlery, napkins, tablecloths. Principles and technologies of serving dishes. Psychology of product promotion and sales. Product types, assortment. Techniques and methods for compiling menus, wine and beverage cards. Fundamentals of restaurant marketing and sales theory. Special vocabulary on the subject of catering services. The theory of interpersonal communication. Customer needs and expectations. protocol and etiquette. Rules for the preparation of documentation on public catering. Office work standards (classification of documents, procedure for registration, registration, passage, storage, etc.). Methods of information processing using modern technical means of communication and communication, computers. Reporting methods. Security systems and procedures. Fundamentals of labor legislation, rules and norms of labor protection, fire safety rules.
	skills
	Additional requirements	additional trainingin the direction of "Management in the hotel business",

1. Documents regulating activities

3.1 External documents:

Legislative and regulatory acts relating to the work performed.

3.2 Internal documents:

Charter of the hotel, Orders and instructions of the director of the hotel (manager of the hotel); Regulations on the hotel, Job descriptioncatering service manager, Internal labor regulations.

1. Job Responsibilities catering service manager

Catering Service Manager:

4.1. Coordinates the work of the personnel of the catering service for cleaning the restaurant, cafe, bar by the working day (serving visitors).

4.2. Coordinates the work of the service personnel in preparing the halls for serving visitors (table setting; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).

4.3. Supervises the observance by the employees of the service of business style and neatness.

4.4. Carries out coordination of actions for meeting and greeting visitors, controls the quality of customer service by service personnel (hall administrators, waiters, etc.).

4.5. Carries out control over the acceptance of orders by staff (the procedure and procedure for presenting menus, wine lists, drinks cards by waiters; assisting customers in choosing dishes and drinks; offering customers special and signature dishes; accepting orders), makes comments to employees, points out their mistakes and requires bug fixes.

4.6. Controls the order, procedure and sequence of customer service, compliance with the technology of serving food and serving rules in accordance with each type of service, various ways of serving dishes, serving wines, alcoholic and non-alcoholic beverages.

4.7. Controls the preparation of the customer's invoice and the acceptance of payment.

4.8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the perpetrators, takes action on complaints).

4.9. Supervises the observance of hygiene standards by the personnel of the service, ensuring the sanitary cleanliness of equipment and inventory.

4.10. Supervises the preparation of the restaurant, cafe, bar for the end of the working day.

4.11. Plans the needs of service units.

4.12. Organizes briefings for service employees, assists employees in resolving problems that arise during work, distributes tasks between them and determines the degree of their responsibility.

4.13. Participates and coordinates the preparation of the menu, the design of the halls of the restaurant, cafe, bar.

1. Rightscatering service manager

The catering service manager has the right to:

5.1. 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.

5.2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary for the performance of his duties.

5.3. Submit proposals for the improvement of the work related to the duties provided for in this instruction for consideration by the hotel management.

5.4. Require the management of the hotel to ensure the organizational and technical conditions and execution of the established documents necessary for the performance of official duties.

1. A responsibility catering service manager

Catering service manageris responsible:

6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.

6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.

6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.

1. Working Conditions for a Catering Service Manager

7.1. The mode of operation of the manager of the catering service is determined in accordance with the Internal Labor Regulations established in hotels .

7.2. In connection with production necessity the manager of the catering service may be sent on business trips (including local ones).

7.3. To solve the operational issues of the manager of the catering service, official vehicles can be allocated.

1. Terms of payment

The terms of remuneration for the manager of the catering service are determined in accordance with the Regulations on paymentstaff labor.

9

I. General provisions

1. The manager of the catering service belongs to the category of managers.

2. A person with ____________ (higher; secondary) professional education, additional training in the direction of "Management in the hotel business", work experience in the hotel business of at least ____________ (1 year; 2 years; etc.) .

3. The catering service manager must know:

3.1. Law of the Russian Federation "On Protection of Consumer Rights", Rules for the provision of hotel services in the Russian Federation, Rules for the provision of catering services, other regulatory legal documents regulating the activities of hotels.

3.2. The structure and layout of the restaurant, cafe, bar.

3.3. Standards for equipping and furnishing restaurant premises.

3.4. Service types.

3.5. Types of dishes, glasses, cutlery, napkins, tablecloths.

3.6. Principles and technologies of serving dishes.

3.7. Psychology of product promotion and sales.

3.8. Product types, assortment.

3.9. Techniques and methods for compiling menus, wine and beverage cards.

3.10. Fundamentals of restaurant marketing and sales theory.

3.11. Special vocabulary on the subject of catering services.

3.12. The theory of interpersonal communication.

3.13. Customer needs and expectations.

3.14. protocol and etiquette.

3.15. Rules for the preparation of documentation on public catering.

3.16. Office work standards (classification of documents, procedure for registration, registration, passage, storage, etc.).

3.17. Methods of information processing using modern technical means of communication and communication, computers.

3.18. Reporting methods.

3.19. Security systems and procedures.

3.20. Fundamentals of labor legislation, rules and norms of labor protection, fire safety rules.

3.21. ______________________________________________________________.

4. Appointment to the position of manager of the catering service and dismissal from the position is carried out by order of the hotel manager.

5. The catering service manager reports directly to the hotel manager.

6. During the absence of the manager of the catering service (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 proper performance of the duties assigned to him.

7. _________________________________________________________________.

II. Job Responsibilities

Catering Service Manager:

1. Coordinates the work of the personnel of the catering service for cleaning the restaurant, cafe, bar by the working day (serving visitors).

2. Coordinates the work of the service personnel in preparing the halls for serving visitors (table setting; preparing equipment for serving and serving food and drinks); creating comfortable conditions in the hall (temperature and visual).

3. Monitors the observance of business style and neatness by employees of the service.

4. Coordinates actions for meeting and greeting visitors, controls the quality of customer service by service personnel (hall administrators, waiters, etc.).

5. Monitors the acceptance of orders by staff (the procedure and procedure for presenting menus, wine lists, drinks cards by waiters; assisting customers in choosing dishes and drinks; offering customers special and signature dishes; accepting orders), makes comments to employees, points out their mistakes and requires bug fixes.

6. Controls the order, procedure and sequence of customer service, compliance with the technology of serving food and serving rules in accordance with each type of service, various ways of serving dishes, serving wines, alcoholic and non-alcoholic drinks.

7. Controls the preparation of the client's invoice and the acceptance of payment.

8. Works with customer complaints (finds out the reasons for customer dissatisfaction, identifies the perpetrators, takes action on complaints).

9. Monitors the observance of hygiene standards by the personnel of the service, ensuring the sanitary cleanliness of equipment and inventory.

10. Controls the preparation of the restaurant, cafe, bar for the end of the working day.

11. Plans the needs of service units.

12. Organizes instructing service workers, assists workers in resolving problems that arise in the course of work, distributes tasks between them and determines the degree of their responsibility.

13. Takes part and coordinates the preparation of the menu, the design of the halls of the restaurant, cafe, bar.

14. ________________________________________________________________.

The catering service manager has the right to:

1. 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.

2. Request personally or on behalf of the immediate supervisor from the heads of hotel services and specialists information and documents necessary for the performance of his duties.

3. Submit proposals for the improvement of the work related to the duties provided for in this instruction for consideration by the hotel management.

4. Require the management of the hotel to ensure the organizational and technical conditions and execution of the established documents necessary for the performance of official duties.

5. _________________________________________________________________.