market positioning

Yunshan Waterfront Cafe is located outside the university, which is in the same strain as Yunshan Cafe in the north campus, but both of them are a landscape outside Guangzhou. Different from the North Campus, the South Campus has a broader market.

In style, Yunshan Waterfront Cafe is still warm and romantic, providing customers with excellent service and the best enjoyment.

The consumer groups of coffee houses are mainly students and faculty of our school, but there are also teachers and students in university towns, parents of students and tourists from universities.

At the beginning, the food in the coffee shop was positioned at the middle price, because most freshmen in the university town had no consumption consciousness, so we would consider the price more comprehensively and introduce more drinks at the mass price; When the university town is gradually improved and the number of students increases, the style of coffee houses will be gradually upgraded to middle and advanced, and high-style consumer products will be added, while ensuring the balance of prices, so as to meet the consumption needs of all grades as far as possible without reducing the style of coffee houses.

The coffee shop will divide some areas for book bar service, and some fashionable or best-selling books will be provided here, but the minimum consumption will be set in this area to ensure the cost recovery.

Management philosophy

1. Respect the independent personality of catering personnel.

2. Manage the next level: the superior plans to manage the subordinates, who should obey the work guidance of the superior and try their best to complete the tasks assigned by the superior.

Mutual supervision: the management supervises the work of employees, and employees can also put forward their own opinions or opinions to their superiors.

4. Create a collective atmosphere: not only let subordinates feel the strict discipline of the coffee shop, but also care about employees, so that employees can feel the warmth from the collective, which is conducive to strengthening cohesion and improving work enthusiasm.

Treat them fairly, treat them equally, do your best and give full play to their talents.

Department setup and responsibilities

director of a workshop

The store manager is responsible for the comprehensive coordination and management of the work of various departments in the store, urging employees to work, and accepting the supervision of the school.

Communication between coffee shops and schools.

Work content: supervise the work of ministers and employees, stimulate their enthusiasm for work, listen to their opinions, make comprehensive decisions on the operation of all work, communicate with the school on behalf of the coffee shop, reflect the opinions and requirements of employees upwards, and pass on the work required by the school downwards.

Administrative personnel department

Main responsibilities: 1. Handling of personnel arrival and departure.

2. Collection, archiving and management of all kinds of personnel data, and management of employee files.

3. Employee leave, leave distribution, attendance, inspection and statistical distribution.

4. Staff attendance, supervision and salary accounting

5. Discipline check our work.

6. Take notes for each meeting.

7. Keep a record of every time you entertain famous people in the coffee shop, so that you can learn from it next time.

8. Coordinate the contact between this department and other departments.

Personnel distribution: the department has 1 director and 1 archivist.

Wage system: hourly wage system

Different types of employees have different salaries in time; This system is flexible, which can accurately record the working hours of each staff member and accurately calculate the salary of employees.

Work shift organization: fixed single shift system.

In the initial recruitment, we will first find out the free time period of each candidate (including which day of the week and which time period of the day), and then determine the staff for each day of the week according to the time period.

Personnel assessment: conduct a fair assessment of employees and management from four aspects: morality (moral cultivation), ability (professional knowledge level, innovation ability), diligence (cooperation, responsibility, enterprising, discipline, attendance) and performance (work efficiency, work quality), so as to provide a basis for bonus and other reward systems.

(1) employee appraisal

We will specify an index system. For example, for employees' work attitude, we will examine the indicators such as enterprise, dedication, responsibility and sincerity. There are several corresponding performance grades under each indicator, and each grade has a corresponding score.

For example:

Factor index scale

Work attitude and enterprising spirit 1 high and low work enthusiasm, lack of enterprising spirit (3 points)

2. Can work enthusiastically, but not for a long time (4 points)

3. Enterprising, enthusiastic and self-motivated (5 points)

Responsibility 1 indifference to the sales situation of our store (0 point)

Be careful when personal interests are involved (2 points)

3. Passive completion of assigned tasks (4 points)

4. Actively participate in the work in the store and the fate of our store (5 points)

In the process of assessment, all employees have the right to vote on which performance level the assessed employees meet, and the score of this indicator is determined according to the principle that the minority is subordinate to the majority. The sum of the scores of all indicators of employees is the total score of employee assessment. An evaluation will be conducted every quarter.

(2) Performance evaluation of management.

In order to evaluate the working ability, attitude and performance of managers, this system is formulated. Adhering to the principles of openness, fairness, impartiality, objectivity and multi-subjectivity, every manager should accept the evaluation from relevant colleagues, direct subordinates and self. The evaluation is carried out from four aspects: morality, performance, ability and diligence. Details are as follows:

Morality: democracy and moral cultivation;

Achievements: efficiency, quality of work, etc.

Ability: professional knowledge, analysis and decision-making ability, innovation ability, self-study ability, etc. Diligence: cooperation, responsibility, initiative, discipline, attendance, etc.

Monthly and quarterly evaluation shall be completed within the first week of the next evaluation cycle, and the evaluation form shall be uniformly distributed by the administrative personnel department. The year-end assessment shall be completed in the last week of June 65438+ February and the first week of1October 65438+of the following year. The evaluation form shall be filled in by the employees themselves and handed in within the specified date. The evaluation form is evaluated by the administrative personnel department and all employees. Each participant should fill out an evaluation form. Calculate a score according to different weights, first calculate the average score according to the classification of superiors, colleagues, subordinates and self-evaluation, then calculate the final score according to the proportion of people at different levels mentioned above, and determine the evaluation level according to the final score. The evaluation results are linked to the bonus and incentive system. If the appraisee is dissatisfied with the evaluation results, he may lodge a complaint with the administrative personnel department within one week from the date of receiving the results. If no objection is raised within the time limit, it shall be deemed as consent.

Reward system: Reward according to the total score of employee assessment (once every six months).

Finance Department

Implement strict financial management.

The means to realize profit and loss control is to audit the subjects in "Weekly Report" and "Monthly Report". Audit contents include sales, number of customers, average consumption of customers, cash overcharge or underpayment, cash register operation errors, losses, other business items, food raw material prices, hourly wages, electricity, gas and water charges, etc.

The profit and loss reflected in "Weekly Report" and "Monthly Report" are accumulated by the actual data of daily and hourly, and there is no big error in the recorded data:

1. Cash overflow and shortage only allow 0. 1% error.

2. The error rate of cash register operation is only allowed to be 0.6%, and the loss caused shall not exceed 0.3%.

3. The minister must check and sign the business report printed by the cashier system every hour.

Income: food income, food discount, beverage income, beverage discount and service fee income.

Other income: such as minimum consumption.

Operating income plan: 1. Determine the attendance rate and reception number.

2. Confirm per capita consumption

3. Prepare the operating income plan

(1) food cost rate = 1- gross profit rate

(2) Food cost = planned income cost rate

(3) beverage cost rate = (beverage cost amount/planned income) × 100%

Management objectives of the Finance Department:

Pursuing profit maximization, maximizing investment objectives and satisfying internal interests.

1. Finance Office: (1) Customer's consumption settlement.

(2) Settle bills, payments and bills of each shift every day, and prepare corresponding business statements.

2. Cashier's Office: (1) Collect, sort out and check the cash receipts and transfer bills of all the silver counters in the store and send them to the bank.

(2) Pay cash for reimbursement accounts of all departments in the store, and issue various payment fees.

(3) Handling settlement matters with banks, handling related settlement matters, and managing the income and expenditure of bank accounts.

(4) Prepare all kinds of petty cash, and supervise and manage the use of petty cash.

Personnel setup and responsibilities

1. Minister of Finance: review and financial budget (including cash budget, budget assets and liabilities, budget profit and loss, etc. )

Business budget (including sales, production, manufacturing costs, product costs, operating costs, procurement, etc.). )

Formulate financial budget and plan at the Council of Ministers: business budget and plan report.

2. Accounting: daily bookkeeping, checking, counting, keeping vouchers and bank accounts; Responsible for monthly, quarterly and annual financial summary and inventory.

3. There are 1 cashier every day: it is selected by the waiter, and a minister is on duty every day to supervise the checkout, which is recorded by the accountant.

Requirements for vouchers and records:

1. All kinds of collection and payment businesses should be based on legal procedures and complete original vouchers.

2. The original vouchers of various incomes should be copied and remitted to the accounting department from different channels for verification.

3. All kinds of expenses should be filled in according to the original documents (for example, the reimbursement form should be filled in according to the invoices and receipts for purchasing stationery. The reimbursement form should be compiled into a book, which is convenient for auditing, monthly, quarterly and annual inventory and audit).

4. Receipt and payment vouchers should be bound regularly and kept by special personnel.

5. All kinds of income and expenditure should be recorded in time and accurately.

market department

Be responsible for the product promotion of coffee house, and promote the connection between coffee house and consumer groups. Its work is directly or indirectly related to the image, passenger flow and sales of coffee houses, and it is an important department.

Personnel setting and responsibilities of the marketing department

Staffing: 1 minister, 3 members.

Personnel responsibilities:

Minister: Assist coffee shops to achieve sales and business goals, and supervise employees; Do a good job of communication between departments; Timely study guests' evaluation of restaurant service and food and adjust corresponding countermeasures to provide guests with a good consumption environment; Promote sales, organize discussions and formulate sales plans according to market conditions and needs in different periods, and timely promote plans for special foods and drinks; Participate in regular meetings, establish good communication relations with various departments, and cooperate with each other to ensure the smooth progress of business.

Member: responsible for the design and drawing of various posters and making suggestions for various promotion activities; Collect customer questionnaires in time and make statistics; Maintain the webpage and update the webpage content in time.

Scope of work of marketing department

The work of the marketing department includes public relations and publicity.

The role of public relations is to create a favorable business environment for the coffee house, ensure the image of the coffee house, and thus promote the sales of products. Its work includes: establishing good relations with the relevant public through favorable publicity and establishing a good image of the coffee house; Handle the relationship with competitors; Establish guest files, ask regular customers and members for more detailed information, find out guests' hobbies and habits, and ensure guests' satisfaction; Collect customers' opinions on department management and service extensively; Extensive contact with foreign units, and signing preferential consumption contracts with foreign units or individuals.

The function of publicity is to publicize the image of coffee house through various means, promote marketing and expand passenger flow. Its work includes: establishing a coffee house website, constantly updating the content of the website, including the introduction of coffee houses, the systematic introduction of various styles of coffee, the introduction of various products of coffee houses, highlighting the style of coffee houses, publicizing the recent trends of coffee houses and cooperating with the promotion plan; Plan and formulate various corresponding promotion measures in each period, such as holding various festivals, planning competitions in off-season, prize promotion, price promotion, etc. And publicize the seasonal food of the corresponding season, and sum up the experience after each publicity; Responsible for designing, drawing, posting and distributing all kinds of leaflets, banners and posters; It is necessary to update the advertising materials and music in the store in time.

Supply section

The purchasing department of the coffee shop is one of the subordinate departments of the coffee shop. Managed by the coffee shop, responsible for the procurement of all food raw materials and business items in the coffee shop, as well as the entry and exit records of items. It is an indispensable part of the normal operation of coffee shops.

(A) staffing and responsibilities of the purchasing department

Staffing of purchasing department: minister 1 person, several buyers, and two recorders.

Personnel responsibilities:

Minister: As the direct leader of the purchasing department, the minister has a great responsibility and can't afford to lose his job. He is mainly responsible for comprehensively understanding the recent sales situation of the goods to be purchased in the distribution purchase list, being familiar with the recent market demand of the goods to be purchased and accurately predicting the demand for a period of time (usually half a month), making a detailed forecast record of the quantity of the goods to be purchased, formulating the price budget, and reporting the required funds to the finance department of the coffee shop to obtain the purchase funds. In addition, the minister has the responsibility to manage.

Buyer: The buyer is mainly responsible for purchasing abroad, including conducting market research, selecting suitable suppliers, negotiating prices with suppliers, signing sales contracts, and being responsible for the safety of goods during transportation. Purchasing is the main way for coffee shop funds to flow outward, and the quality of purchasing personnel directly affects whether the operating cost is optimal, so purchasing personnel must undergo unified training and have the following qualities: 1. Have rich knowledge of commodities; Master market information, have business sensitivity and adaptability; Familiar with our store; Clear-headed, good at thinking, good at negotiating prices; Understand demand trends and price changes.

Recorder: two recorders are responsible for recording the goods and funds in and out of the purchasing department respectively. The recorder must record the name, specification, quantity, purchase date, purchase funds, expenditure and balance of the goods in detail for the end of the month. ..

(2) Procurement workflow

After the purchasing department receives the list of goods to be purchased, the minister is responsible for making a budget for the quantity and price of the goods to be purchased, and submitting the budget to the Ministry of Finance to apply for shopping expenses, which will be recorded by the recorder on the income and expenditure list of the current month for verification at the end of the month. The purchase funds will be given to the buyer to go out to purchase goods. After the goods are purchased, the department will inspect the goods and record them in detail.

(3) Purchasing principles of the purchasing department

Honest and trustworthy. In the process of purchasing, we should be honest and trustworthy, abide by the contract, ensure the legitimacy, seriousness and effectiveness of the contract, give full play to the role of business contracts in business, establish a good image, and coordinate the relationship between coffee shops and relevant groups.

Waiting for the progress is to decide the procurement according to the market demand, so as to avoid the backlog of goods and poor capital turnover caused by blind procurement.

The procurement channels are stable and numerous. If the procurement is timely and smooth, and the goods are rich and diverse, the procurement department must open channels, establish fixed procurement channels and fixed procurement business relationships, which is conducive to mutual trust and support and reduce costs. Because of mutual understanding, it is easy to meet the procurement needs, and at the same time, it can reduce personnel procurement and save costs. On the other hand, while maintaining a fixed purchase channel, we should pay attention to opening up new purchase points, maintaining the diversification of purchase channels and preventing damage caused by various risks.

(4) Procurement management and methods

Purchase Plan: Make a detailed purchase plan or goods demand list before purchasing. Its preparation must be based on understanding the market demand and the supply of goods. Combined with the commodity inventory dynamics, the specific name, specification, quality, quantity and purchase date are put forward respectively, and the purchase type and quantity are finally determined after unified balance.

Acceptance management: Acceptance after purchase is also an important part of management. With it, we can prevent property losses and reduce and eliminate accidents. The recorder must pay special attention to the acceptance, make detailed records truthfully, and cooperate with the buyer in the inspection.

3. Understand the purchase channels: make a work manual and establish a shortage register, that is, register the goods that customers need but don't have, as one of the basis for purchasing; According to the analysis of customers' opinions provided by the marketing department, the market demand for quantity, quality, variety and price is determined through scientific market forecast, so as to purchase marketable goods and better improve economic benefits.

In a word, the purchasing department of coffee house will make a comprehensive comparison with scientific decision analysis method based on economic benefit, so as to achieve the best benefit of purchasing activities and provide favorable material guarantee for coffee house.

Beverage service department

As an important part of the coffee house, the liquor service department aims to provide students with tangible products represented by various drinks, provide appropriate services to meet customer needs, increase revenue and reduce expenditure, and establish a good social image for the coffee house.

Personnel setup and responsibilities

Staffing: 1 minister, 4 waiters, 2 bartenders and some pastry chefs.

Division of responsibilities:

Minister: Take charge of the overall work to ensure the smooth completion of the task; Ensure the normal supply of beverages; Review the wine purchase plan, make overall planning and determine the content of wine purchase; Check the quality of purchased drinks, and take the leadership responsibility for the purchase requirements and quality of drinks; Educate buyers and waiters in laws and regulations to master their thoughts; Business training, to carry out civilized manners education.

Attendant: greet the guests, guide them to their seats and entertain them; Provide drinks and food, and provide warm and high-quality service for guests;

Check out; Clean the countertop and do a good job of hygiene; Open the file as required and save it for verification.

Bartender: normally supply all kinds of drinks; Responsible for preparing all kinds of drinks; Innovate and develop new varieties.

Chef of dim sum drinks: responsible for the design and production of various dim sum drinks.

[Note] Purchase quantity

Conventional procurement methods:

Standard storage capacity = daily demand * regular purchase interval days+insurance storage capacity (standard storage capacity is the highest storage capacity of a wine in the warehouse)

Beverage demand = standard inventory-quantity on hand+daily demand * delivery days

Minimum storage = daily demand * delivery days+insurance storage.

Order point purchase

Order-point purchase method is a method to purchase drinks stored at or near the order point by consulting the inventory of various drinks on the inventory card.

Order point storage = daily beverage demand-order point storage+daily beverage demand × delivery days

Wine stock card:

Have goods on hand

Receiving and delivering goods

There is some balance in the bank account.

date

Billing number

amount

unit price

a sum of money

date

Billing number

amount

unit price

a sum of money

amount

unit price

a sum of money

Standard storage capacity

Ordered reserve

order quantity

unit

order quantity

Shelf number

Position number

price

Title of article

Purchase cost = 1/2 * quantity per purchase * annual storage cost per piece+(annual sales/quantity per purchase) × cost per purchase.

Wine inspector: After the wine arrives, check the quantity, quality and price in the store.

Timely report on wine acceptance:

Title of article

Supplier name

invoice number

Number of boxes

Number of bottles

Capacity per bottle

Unit price per bottle

Price per box

total

be equal to

investigator

Price positioning

The groups faced by Spruce Waterfront Cafe include: our students, our faculty, students and faculty of other universities in the university town, and people visiting the school or abroad. Among them, students are the main consumer groups, but most of them are freshmen at this stage, and their consumption consciousness is not strong. Therefore, in the initial stage of opening, the prices of soft drinks (such as cola), fruit juice, milkshake, ice cream and some coffee will be lowered appropriately, with the profit rate accounting for 50% of the cost, while the profit rate of fruits, assorted dishes and refreshments accounting for 60% of the cost. However, high-end consumer goods such as red wine, cocktails and branded coffee will give people the illusion of style, grade and low quality because of lower prices, so it still accounts for 65% of the cost with reference to the price positioning of the North Campus.

Personnel on duty and opening hours

Opening hours: 1 1: 30 ~ 22: 30 Sunday to Thursday to cooperate with the school lights-out system.

Friday to Saturday 1 1:30~~23:30

Duty schedule: the first shift:11:30 ~ ~13: 30.

Second shift: 13:30~~ 16:30.

Third shift: 16:30~~ 19:30.

Fourth shift:19: 30 ~ 22: 30/19: 30 ~ 23: 30.

Two waiters and/kloc-0 bartenders are arranged in each time period, and three waiters and two bartenders are arranged on Thursday, Friday afternoon and Saturday. The specific personnel arrangement will be arranged by the administrative personnel department according to the curriculum of each employee.

attached table

Staff rules and store rules

1 personnel record:

Employees are required to fill in personnel forms and provide correct personal information and recent photos before taking up their posts. If there is any change during the employment period, it should be reported to the administrative personnel department as soon as possible.

2 employee card

Employees must wear ID cards when they go to work. If it is lost, you should immediately report the loss, go through the replacement procedures and return it when you leave.

Attendance: employees must be on duty according to the "work schedule" and "post responsibility table". Employees should go to work on time until the specified time. If there is any shift adjustment, they should first get the permission of the department head.

Procedure for taking leave: If you need to take leave due to emergency or illness, you should immediately notify the competent administrative and personnel department for approval. Those who leave their posts without authorization are regarded as absenteeism. If you apply for sick leave, you must show a sick leave form issued by a registered doctor.

5 job responsibilities

Employees must be loyal, diligent, obey their superiors, respect and help their colleagues, and try their best to assume their responsibilities.

6 service attitude

Always keep a polite smile and respond politely to customers. Don't argue with customers. If an accident occurs, it shall be immediately notified to the superior leader for handling.

7 dress up

Always keep your appearance clean and tidy, and your nails should be trimmed frequently. Male employees engaged in store service are not allowed to have beards and long hair. Female employees must wear headscarves at work.

8 moral behavior

Employees are strictly prohibited from swearing, smoking, eating, spitting and talking about anything unrelated to business in the store. It is also forbidden to gamble, steal, take drugs, drink too much, engage in malpractices, lose public funds, fight, maliciously destroy equipment and public property. If they violate the rules, they will be handed over to the police in addition to being fired.

9 collection

If there is any gleaning, regardless of the size, the employee should immediately hand it over to the supervisor for registration, so that the owner can retrieve it at any time.

Never be greedy or take it for yourself. Once found, you will be disciplined.

10 Shoes Office Branch

When employees enter or leave the mall, they are not allowed to leave the mall with any belongings unless they get the approval of the relevant department heads in advance. If there is a crime, they will be regarded as theft.

1 1 fire prevention and fire alarm

Employees must strictly abide by the fire notice issued by the company and pay attention to fire safety. If there is a fire, you should keep calm, call your colleagues to help and inform your superiors to call the police, turn off the power and gas valves at the scene, and quickly assist the guests to evacuate the fire site.

daily statement

date

project

unit price

Income amount

aggregate amount

cashier

Minister signature

Our thoughts

Cake DIY We provide guests with the opportunity to design and make their own favorite cakes. We provide guests with baked cakes, cream, fruits and other raw materials. Guests can design cake styles according to their own preferences and make them themselves.

Students whose birthdays are on the first day of school can get a cake for free when they go to the coffee shop for consumption.

Hold happy hours in the off-season, and then design related games, such as "guessing coffee": every consumer can participate in coffee tasting, and anyone who guesses the type of coffee can spend a day for free.

If possible, we will put a piano in the store to create a better atmosphere and provide a platform for customers to show themselves.