Restaurant work plan

Restaurant work plan one:

First, the internal management of the restaurant:

1. Participate in the formulation of a reasonable annual business target for the restaurant, and lead all the staff of the restaurant to actively complete the business indicators.

2. According to the market situation and the needs of different periods, discuss with the head chef and formulate the catering promotion plan, and collect feedback from the guests during the implementation process to improve.

3. Formulate employee job responsibilities and service standard procedures, supervise and inspect restaurant management personnel and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4. Grasp the construction of the workforce, master the ideological trends of employees, and provide employees with opportunities for promotion and salary increase through evaluation and assessment of employees.

5. Arrange special personnel to be responsible for formulating employee training plans, and organize employees to participate in various training activities to continuously improve staff service skills, skills and service quality, and improve work efficiency.

6. At least once a month, the restaurant staff meeting will be held to analyze and report the monthly operating indicators and income and expenditure of the restaurant, to solve the existing problems; to listen to the opinions and suggestions of the employees on the internal management and external sales of the restaurant, so that employees can participate in the restaurant extensively. Management work.

7. Work closely with the kitchen to check the quality of the dishes and promptly feedback the guests to improve the quality of the dishes and meet the needs of the guests.

8. Establish a restaurant material management system, strengthen the management of food ingredients and articles in restaurants, arrange special personnel to be responsible for the collection and storage of food materials and articles, check whether the cost of food and raw materials in the front hall and kitchen is too high, and ensure the transfer of various costs. Transfer out to be reflected, rational use of water, electricity and other resources, reduce waste, reduce costs and increase profits.

9. Grasp the health work and safety work of the restaurant, arrange a special person to check the cleanliness of the restaurant, and regularly clean and organize all areas of the restaurant to provide guests with a comfortable and high-quality dining environment.

Second, marketing:

1. Use various media channels to publicize, increase the visibility of restaurants in the locality, and target the target customer base, and increase the propaganda of the target customer base.

2. Establish frequent customer contact files, establish good relations with customers, and solicit opinions from guests through interviews, telephone interviews, etc., handle customer complaints, and sell restaurant products.

3. Grasping the corporate catering culture of the Florentine Pizza Restaurant, from the decoration and decoration style of the restaurant and the high-quality food, as well as the warm and warm service, to maximize the cultural theme and connotation of this casual western food. Living in this selling point will make the restaurant endless.

Third, business strategy:

This restaurant is located in the bustling area of ​​Jiangdong. It has a good dining atmosphere, and the flow of people and customers is not a big problem. Because of this, the relatively mature fast food restaurants, soy milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan Restaurant, etc., these dazzling forms of dining are all our competitors to varying degrees, so:

1. In the initial stage of operation, we must carry forward our own characteristics while avoiding its edge. We should not win the number of products in the product. We must concentrate our efforts and do a good job in the signature products of the restaurant “Pizza”. It is only when you fight to have power.

2. Combine the leisure characteristics of the restaurant and increase the promotion of afternoon tea.

3. In the long run, it is our goal to continue to open branches and implement multi-store operations.

In the future work, I will use this plan as the basis, and I will continue to improve according to the specific operation conditions and problems of the restaurant.

Restaurant work plan book two:

It is very important to prepare for the opening of the restaurant and the work after the opening of the restaurant. It is also a challenge for professionals engaged in restaurant management. Using the countdown method, the restaurant preparation work was operated as a project, and the practice proved to be extremely operable.

First, the tasks and requirements for the preparation of the restaurant opening

The preparatory work before the opening of the restaurant is mainly to establish a departmental operation system, and to fully prepare for the operation of the business, finance, and materials for the opening and opening operations, including:

Determine the jurisdiction and scope of responsibility of each department of the restaurant

After the heads of various departments arrive at the post, they must first familiarize themselves with the layout of the restaurant, and it is best to see them on the spot. Then, according to the actual situation, determine the jurisdiction of the restaurant and the main areas of responsibility of each department, and report the specific suggestions and ideas to the general manager in written form. The top management of the restaurant will call the relevant departments to discuss and make decisions. When carrying out regional and responsibility divisions, managers of various departments should proceed from the overall situation and have a good sense of service. According to the professional division of labor requirements, the cleaning of the restaurant is managed. This is conducive to the standardization of the standard, the improvement of efficiency, the reduction of equipment investment, the maintenance and maintenance of equipment and the management of personnel. The division of responsibilities should be clear and determined in writing.

Design restaurants, departments, organizations

To scientifically and reasonably design an organization, the heads of various departments of the restaurant should consider various relevant factors, such as the size, grade, decoration layout, facilities and equipment, market positioning, management policy and management objectives of the restaurant.

Develop an item purchase list

There are many business transactions before the opening of the restaurant. The procurement of business items is a very labor-intensive job. It is very difficult to complete the task by purchasing alone. All business departments should assist them to complete the work together. Regardless of the procurement or the various departments of the restaurant, the following questions should be considered when formulating the procurement list for each department of the restaurant:

1. The architectural features of this restaurant.

The type and quantity of items purchased are closely related to the characteristics of the building. For example, the number of configurations of some cleaning devices is directly related to the number of seats in the restaurant. If the dining car is in the restaurant, it is necessary to consider whether it can be up to the dishwasher.

2. The design standards and target market positioning of the restaurant.

Restaurant management personnel should proceed from the actual situation of the restaurant, according to the design standards, and make reference to the national industry standards. At the same time, according to the target market positioning of the restaurant, consider the demand of the target source market for restaurant supplies, and the preference for the dining environment. And some behavioral habits when spending.

3. Industry development trends.

Restaurant management personnel should pay close attention to the development trend of the industry, and should have a certain sense of advancement in the provision of items, and should not be too traditional and conservative. For example, the restaurant reduces the size of the tableware and arrangement like gold, red, and adds some elegant arrangements.

4. Other situations.

When formulating the material procurement list, relevant departments and personnel should also consider other relevant factors, such as: occupancy rate, restaurant fund status. The design of the purchase list must be standardized, usually including the following columns: department, number, item name, specification, unit, quantity, reference supplier, remarks, etc. In addition, the department needs to determine the standards for the relevant items while developing the procurement list.

Assist in purchasing

Although the heads of various departments of the restaurant do not directly undertake the procurement tasks, this work has a great impact on the opening and opening of the departments. Therefore, the heads of the various departments of the restaurant should pay close attention to and participate in the procurement work. This not only reduces the burden on the procurement staff, but also ensures that the purchased items are largely compliant. The heads of various departments of the restaurant should check the availability of the items on a regular basis against the purchase list, and the frequency of inspections should be gradually increased as the opening of the business approaches.

Participate in or be responsible for the design and production of uniforms

It is the practice of the restaurant industry to participate in the design and production of uniforms in various departments of the restaurant.

Prepare workbooks for various departments of the restaurant

The work manual is the work guide for the department and the basis for the training and assessment of the department staff. In general, the workbook should include job responsibilities, work procedures, rules and regulations, and operational forms.

Participate in employee recruitment and training

Recruitment and training of staff in all departments of the restaurant must be jointly undertaken by the heads of various departments of the restaurant. In the employee recruitment process, according to the general requirements of the restaurant work, the corresponding candidates are initially screened, and the top person in charge of the restaurant is responsible for the good admission. Training is a major task before the opening of the department. The heads of the various departments of the restaurant should proceed from the actual situation of the restaurant, formulate practical and feasible departmental training plans, select and train the department trainers, and guide them to prepare specific teaching plans and supervise the training. The implementation of the plan and ensure that the training is done to achieve the desired results.

Establish property files for various departments of the restaurant

Before the opening of the business, it began to establish property files of various departments of the restaurant, which is of special significance to the management of various departments of the restaurant in the future. Many department heads of the restaurant lost the opportunity to master first-hand information because they ignored the work during this period.

Follow up the progress of the restaurant decoration project and participate in the acceptance of various departments of the restaurant

The acceptance of various departments of the restaurant is generally attended by the decoration party, the investor, the management party, and the department heads of the restaurant. The various departments of the restaurant participate in the acceptance, which can largely ensure that the quality of the decoration meets the standards required by the restaurant. Before participating in the inspection and acceptance, all departments of the restaurant shall design a checklist for the acceptance of each department of the restaurant according to the situation of the restaurant, and conduct corresponding training for the personnel of the participating departments. After the acceptance, the department should keep a checklist for future follow-up inspections.

Responsible for the infrastructure cleaning work of the whole store

In the infrastructure cleaning work of the whole store. In addition to being responsible for all infrastructure cleaning work in their respective areas, the various departments of the restaurant are also responsible for the cleaning of relevant public areas such as the lobby. The success of the infrastructure cleaning work before the opening of the business directly affects the protection of the finished products of the restaurant. Many restaurants have left a lasting regret because of the neglect of this work. All departments of the restaurant should work with the top management of the restaurant and the relevant responsible department to determine the infrastructure cleaning plan of each department before the opening, and then train the cleaning knowledge and skills of the employees in each department to equip the departments with the necessary equipment and cleaning. And check and guide the cleaning process.

Departmental simulation operation

After the preparation work is basically in place, all departments of the restaurant can carry out the department simulation operation. This is both a test of preparation and a solid foundation for formal operations.

Second, the restaurant opening preparation plan

The establishment of the restaurant opening plan is the key to ensuring that the various departments of the restaurant work normally before the opening of the business. There are many forms of opening preparations, and the restaurant usually uses the countdown method to ensure the normal preparation of the opening. The countdown method can be expressed in the form of a table or in the form of a text. The following tables are for reference only.

Restaurant work plan book three:

1. This private enterprise restaurant management work is the responsibility of the whole enterprise. There are many kinds of management, including the respect of employees, the lack of respect for others among colleagues, the mutual learning between colleagues, and the comparison between colleagues. Advantages, if you want to be respected by others, you should respect others, learn the strengths of others, and add up your own shortcomings. In terms of work skills, everyone has shortcomings, as long as each employee helps each other, promote each other, and not despise others. Skills, do not despise other people's living habits, this is the respect between colleagues, but also the culture of the company.

2. Before the restaurant is opened or opened, their necessary work items are the opening of a restaurant, which is mainly to make the word of mouth first, so there is a certain training base there.

3. It is very important to prepare the work for the restaurant. The store there is newly opened or has been opened. The preparatory work must be operated by a project, that is, the service inside the restaurant. The service is divided into two major directions. Items, 1 is floor service, 2, product service, floor service, divided into three major items, service skills, health knowledge, indoor organization, these floor services are the most important for our three major items.

4. Before we can conduct marketing, we should first clean up common sense of service, 1 service polite language, 2. service language, 3. service skill awareness, 4, service fire safety awareness, 5. service health knowledge,

5. It is the kitchen production service, safe production hygiene, production service, quality and quantity, the speed of production service, but also to continuously give customers the taste of fresh taste, to obtain the best satisfaction of customers, kitchen management, and health and safety. Most importantly, many restaurants, because they only pay attention to the floor service, but neglected the quality of the products produced, and the quality of the products produced, resulting in the customer, the food is not coming out, or the quality can not be maintained, however, leaving customers A very bad impression.

6. To make employees feel intimate and intimate, all employees, including managers and employees, employees and employees, employees and customers are in harmony with each other.

7. To unite employees, it is necessary to clearly define the division of labor among all employees, but to divide the work without division, to be able to work together, and to help others among the colleagues. This kind of solidarity is the fundamental guarantee for the enterprise to achieve its own goals, and also the development of the enterprise. The power and unity enable employees to work together and work side by side.

8. Let employees have interactions. Interaction means that all employees should be clearly defined, but they must cooperate with each other. The goal is to unite and achieve the best. Unity is the guarantee for the company to achieve its goals. It is the driving force for the development of the company. Can work together and create brilliance,

9. The restaurant is diligent, hardworking, and hardworking. Diligence is the precious wealth of the enterprise. Diligence and water conservation, and anti-waste, is also the way of the enterprise. Before the restaurant is opened or opened, it is necessary to establish property files of various departments of the restaurant, establish property files of various departments of the restaurant, and manage the various departments of the restaurant in the future. It is of special significance. Many restaurant hotel managers in various departments have lost the opportunity to master the material information in the store because they neglect the work during this period, so at the end. I don't know how much material in the store, but the frequency is buying.

10. Give employees a comfortable time, happy home, always ask when employees come to apply, how long you have been working here, so staying far away, these are the key terms of the staff, so there, We work eight to nine hours a day, no more than ten hours, the duty is not counted, but the shift is ABC group

Groups A and B, 9:30 to 14; 00 in the morning

Afternoon Group A, 17; 00 to close the market, the next day, pick up 12; 00 classes

Afternoon B group 17;00 to 21:30, 30 afternoon, the next afternoon, to the market

Off work, Group C, 12; 00 to 21:30, 30, three shifts in the evening shift,

Every shift in the evening is required to take the shift record, and the shift record is limited to the shifter.

11, before the meal every day, go to work at 9:30 in the morning to clean up, check whether the furniture is ready, make up the furniture, make up the tableware used before the meal, one to three weeks a week is cleaning, morning inspection in the afternoon, In the storefront, clean the inspection every Monday morning at 14:00, if it is not clean, clean up the day.

12. Every night on duty staff can clean up the store before they can get off work. Every day, the mid-level staff should prepare the tableware for use in the afternoon. Everyone who arrives in the post should check whether the equipment in his jurisdiction is complete.

13. At work, managers and employees can understand each other, don't suspicion of others, trust him at work, do not force people, do not bully them, managers must measure with employees, know how to use them, Do not doubt the use of people. Both can be honest and honest, and treat each other with sincerity.

14. Many companies have done their work, but they can't do it, they can't do it, they can't trust, they don't trust each other. They have a good business, but because of the suspicion, the restaurant has fallen, which has caused regrets.

Restaurant work plan book four:

The 20xx year is a key year for the hotel to create a four-star tourist restaurant and achieve economic growth. Therefore, further improving the quality of employees and improving service skills are urgent needs for the current internal strength. According to the spirit of the hotel board of directors on the intensity of staff training, combined with the actual situation of the hotel, I plan to take the opportunity of cultivating the “one-person and multi-functional staff” in 2007 to further promote the depth of staff training and strive to do a good job in 2007. Full-time training for the year.

First, the guiding ideology

Focusing on the economic work of the restaurant, we will cultivate the theme of “one professional and versatile staff”, carefully study and understand the importance of today's training work, and promote the overall improvement of the overall quality of employees.

Second, the status quo of the hotel

At present, there is still a big gap between the service staff skills and service awareness of the hotel and the four-star target of our store. It is mainly reflected in the fact that the courtesy of the staff is not in place, the customer service awareness is not strong, and the employee business is not familiar.

Third, the current goals and tasks

The 20xx employee training aims at hotel development and job requirements, effectively enhances the importance of employees' awareness of training work, actively guides employees to consciously learn, sharpen their skills, enhance their self-confidence in competitive positions, and cultivate a service with high quality and skills. The high-quality staff team is dedicated to making it a smart employee who is constantly learning and improving in the new era.

Fourth, training methods and content implementation

With each department as the basic training unit, we will implement the training principle of combining marketing service concepts and skills, and organize the implementation of post-filling and multi-energy training methods. It is planned to carry out targeted training in three aspects and continuously improve the job skills of employees.

1. Professional skills training

The new ideas and ideas of management work have become an urgent knowledge requirement for restaurant staff, including managers. Therefore, this year we are preparing to increase the training of managers' professional knowledge, and regularly organize training courses on improving management skills trained by hotel general managers, deputy general managers or senior managers.

The main station, the housekeeping center, etc., as an important window for the quality service of the restaurant, the lack of foreign language standards in tourism will inevitably have a crucial impact on the operation of the restaurant. Therefore, in order to improve the foreign language standards of the employees in the above relevant departments, the hotel will conduct an English training course in the near future. Specific plan

1 Time: It is planned to start in February, with three months as a cycle, and two training sessions per week.

2 Objective: To improve the basic conversational ability of employees' foreign languages, and to reach the level of basic communication with foreigners.

3 Objects: All employees in the front office, and the housekeeping center and switchboard staff are required to participate. Employees in other positions are allowed to sign up voluntarily.

4 Assessment: During the training period, the personnel department will conduct an uninterrupted assessment in the form of small tests to examine the degree of mastery of the employees. After the training, the Ministry of Personnel will conduct a major assessment, which is mainly for oral test.

5 Incentive and punishment mechanism: A. Incentive, salary promotion for employees with excellent test scores, B, setting a certain English allowance, C, giving priority to the selection of outstanding employees in the year; penalties, retesting for those who fail to pass the examination Opportunities, unqualified personnel will consider delaying the promotion.

Employee business skills training: The department is the training unit. The department formulates the employee training plan and implements it monthly. The personnel department is responsible for tracking and supervising, and makes reasonable suggestions for the training.

2, employee shop training

Employees apply for entry

Training content: employee handbook, hotel profile, service etiquette, code of conduct and service awareness, fire and safety knowledge, service skills, hotel knowledge, etc.

Assessment

Employee turnover training

Employee promotion training

Employee turnover assessment

Employee promotion assessment

The new employees are the new force in the restaurant's economic activities, enhancing their temperament and honing their skills so that they can be synchronized with the fast-growing restaurants as soon as possible. According to the principle of “first training, post-employment”, “side training, and on-the-job”, there are plans to carry out step-by-step training for new employees in a step-by-step manner.

Training content: job responsibilities, departmental rules and regulations, staff scheduling, holiday application, departmental organization, departments and contact telephones to be contacted, departmental service awareness and service standards, business knowledge and skills, departmental training policies and procedures, pre-class Post-shift handover program, departmental hygiene standards, colleagues' introductions, operating procedures, etc.

New employee entrance training: Personnel Department

The new employee induction training is carried out once or twice a month, and the time schedule avoids the peak period of the department's business. The on-the-job training is conducted once a week, using the training from 14:00-16:30 in the afternoon.

After the training, the personnel department will conduct an assessment, and the results will be used as the basis for the employee's correction.

3, a special training

The training of "one special and multi-energy" talents is the theme of this hotel's training work in 2007. Reasonable allocation of human resources and the cultivation of a multi-functional and multi-functional talent is the top priority of our work. Therefore, this year we decided to do a good job in three aspects of training.

In the first-line positions, we will take the lead in implementing different types of skills in the same class to strengthen the flow of talents, solve the problem of lack of staff in emergency situations, and provide employees with comprehensive service skills and create a multi-functional and intelligent staff. The condition of the prime.

Restaurant work plan five:

In the happy days of joy and resignation, the Central Asia Hotel has opened a new page! Under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life and the hard work of the employees, the Central Asians created a brand, a tree image, and expanded the market. All the way to the song, all the way to sweat, finally achieved A very good business performance, successfully completed the "three high two good" overall goal. It is another year of enterprise expansion. It is a crucial year for facing new challenges and opening up new situations. In the new year, we must cultivate the internal strength of the enterprise and strive for the Central Asian brand! In the new market situation, with the principle of “product, sales, innovation, cost, and welfare”, we will improve product quality, increase sales, strictly control costs, improve employee welfare, and innovate systems, innovative products, and innovative marketing methods. , firmly grasp the innovation---the eternal theme of this enterprise development, and further realize the leap of hotel quality. 2008 hotel work plan

First, improve product quality and strengthen team building

With the sudden emergence of large and small hotels in Sanya, and the increasingly mature consumer psychology, the requirements for hotel products are getting higher and higher, and constantly improving the quality of hotel products to meet the needs of the market is an unavoidable choice. On the hardware facilities and equipment, the hotel will further refine the product transformation work on the basis of the transformation in 2006, comprehensively improve the quality of hardware products; further improve various rules and regulations on software, and increase personnel training and human resource development. With the strength, the establishment of the Central Asian talent pool, relying on the talent pool, continuously delivers outstanding talents to the frontline management departments, and strives for a first-class service environment with personalized and humanized services.

Second, increase sales promotion and strengthen market expansion

The “Tianfu Building” Sichuan cuisine brand has won a place in the food market of Sanya. With the successful transformation of various types of rooms, different levels of luxury rooms have met the needs of different people. In the new year, we must increase sales promotion, further build, establish and strengthen the brand of Central Asia, fully expand market space, and lay a solid foundation for the development and consolidation of the coming year.

Third, cultivate awareness of innovation and increase innovation

Innovation---is the driving force and soul of the hotel. If you have innovation, you can have vitality and vitality. If you have innovation, you can feel the joy of hotel growth. In 2006, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Effect. In the new market situation, we must vigorously cultivate awareness of innovation, increase innovation measures, innovate in old and backward systems, innovate in hardware and software products, and innovate in marketing and target market choices. On the basis of 2006, further innovation activities will enable the hotel to continuously improve and develop in innovation.

Fourth, strict cost control, quantify departmental costs

Controlling various costs and expenses is to increase income and income. Therefore, this year, the hotel will strengthen the cost control, quantify the various costs of each department, and the over-spending will be deducted from the departmental salary, and the operating department will be independently accounted for, and will be responsible for its own profits and losses. In order to strengthen the cost control awareness of employees, and truly do a good job in the cost control of the hotel.

Fifth, improve employee welfare and enhance corporate culture

We will further strengthen the construction of corporate culture, enrich the life of employees, and enhance the cultural heritage of the company. With the basic implementation of the overall goal of “three highs and two good”, the treatment of employees has been greatly improved, and the hotel is in good business in the new year. Under the performance, we continue to do our job as a staff member, and we hope that our employees will work hard to achieve a good harvest for both hotels and individuals.

With the realization of the overall goal of “three highs and two good”, we have gone through the period of laying the foundation, attacking the difficulties and gathering energy, and entered a new stage of accelerating development on a high level and achieving leapfrogging at a high level. At this moment, all employees Thoughts should be clicked to view the original website of this material. More articles are highly unified, the pace is highly consistent, and the action is highly conscious, further enhancing self-confidence and winning. Looking at the overall situation, the opportunity to accelerate development is rare. As long as we concentrate the wisdom and strength of all employees and mobilize the enthusiasm, subjective initiative and creativity of our employees, we will be able to overcome all kinds of difficulties and make the construction of Central Asia hotels faster and better. Advance. Looking back, we are very proud; looking forward to the future, we are full of confidence! In the new year, we will take advantage of the rapid development of Sanya City, take advantage of the internal strength, and take "product, sales, innovation, cost, welfare" as the guideline, work hard, work together, create great results! Realize the "win-win" between individuals and enterprises, and jointly write a new movement for the development of our store, and jointly depict the beautiful future of Central Asia Hotel!