The annual work plan of the restaurant is model essay 1 1. Do a good job in internal personnel management, so that the management system is strict and the division of labor is clear.
2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.
3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.
4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.
5. Strengthen the maintenance of member customers.
Plan the overall management and operation of the restaurant
1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.
2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.
3. Strengthen inter-departmental coordination.
4. Pay attention to food safety and hygiene, and do a good job in various safety management.
5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.
Through the recent analysis of the operation of hotel catering department, in order to stabilize and develop customers and maintain the strength of our catering products, we will work hard in the following aspects.
First, product promotion:
1.In May, promote healthy dishes with "melon and fruit fragrance"; Mother's day meal,
In February and June, the "Cool Summer" activity month and Father's Day package were launched.
3. It is suggested to launch "Delicious Handwriting" in July and August to launch different styles of dishes;
In September, we launched a reunion month to enjoy the moon.
4. It is suggested that "Oyster" food month and "Crab-free" food month be held in 10; 1 1 month launched the winter tonic stew series and the "Bake You-A Spicy Flavor" charcoal food festival.
5. 12 months, launched the "home cooking Spa" series of gourmet dishes and the "top ten signature dishes" annual feast activities.
Second, team building:
1. Improve the employment system and training system to improve the overall quality of employees.
(1) Strict labor and employment system, the catering department selects the best new employees to ensure the recruitment quality. At the same time, superior leaders go deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.
(2) Improve the training system. In order to make the training achieve the expected results, the management of the catering department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, set up a training team, then make a training plan, combine theory with practice, and train in a new way in stages and batches. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. 4. Conduct regular assessment, and carry out training in Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, Polite Terms, Safety and Hygiene Knowledge throughout the year.
(3) Standardize the food tasting system. In order to better promote the catering products in our store, the chef will regularly conduct special training on the products launched.
2. Standardize management and improve the system.
(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team not only divides the work but also cooperates, implements the management system from top to bottom, rewards and punishments the management benefits, improves the overall quality of managers, and makes the management work go smoothly.
(2) Improve the meeting system of the Food and Beverage Department. The meeting includes monthly business analysis meeting, weekly meeting, daily evaluation meeting, after-work meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.
(3) Establish a supervision system for product evaluation and supply. In order to limit the bottom and predict the variety, coordinate with various departments to provide products. Every morning, noon and evening, the city will check the estimated supply of products, establish a special account book record for the estimated varieties in the city, and at the same time go to the relevant sub-departments for verification. And require managers to sign, in order to distinguish responsibility.
(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination between various departments.
(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving all kinds of banquets from senior leaders and major companies and hotels.
3. Team stability: In view of the high mobility of catering service personnel, suggestions are made to stabilize hotel catering service.
(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.
(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and let employees have a sense of belonging to the hotel.
(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.
Third, develop business, expand income channels and expand operating income:
With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.
1. Cooperate with local wedding companies, sign reciprocal promotion agreements, open up wedding information sources in our store, and develop income-increasing channels.
2. Earnestly implement the food promotion activities once a month, improve the popularity through a series of business activities, and achieve good economic and social benefits.
3. Carry out joint venture activities, and the catering department and housekeeping department cooperate with each other to promote business.
4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge, communicate with customers, order food, and solicit their valuable opinions through different forms. Call relatives on holidays and customers' birthdays. At the same time, there is a special person responsible for the collection and supplement of customer information, and timely communication in daily regular meetings.
5. Do a good job in catering promotion for important holidays.
6. Conduct regular market inspections and pay attention to the dynamics of competitors in a timely manner.
Fourth, enhance employees' welfare awareness and strengthen cost control;
1. Emphasize the importance of cost control and cost saving, enhance employees' interest awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system.
2. Strictly implement the market inquiry system to ensure the cost control of raw materials.
3-year work plan of restaurant model essay 1. Preparation before class
1, go to work on time, sign in on time, not sign in, not cheat. You must ask for leave in advance.
2. Obey the health work arrangement before the leader opens the file, and complete the work of tableware filling, seasoning preparation, table setting, ornaments and environmental sanitation. Ensure quality and quantity, and make all preparations in advance. As a whole, we should have an overall concept, cooperate with each other and help each other.
3. Employees have lunch and rest.
Second, classroom reception.
1, warmly welcome guests, take the initiative to say hello, and stick to polite language.
Quickly enter the post before and after the shift, full of energy, stick to the post, keep smiling and pay attention to the image.
When customers enter the dining table, they should take the initiative to say "good afternoon/good evening, sir/madam" and pull up their chairs to give up their seats.
Remove the chopsticks cover, ask for tea (and introduce the varieties of tea), and hand over the menu.
Cover the customer with a coat. If there is a child sitting in a child seat, pour the first polite cup of tea for the customer.
2, order introduction, active recommendation, be a good staff.
Must master the knowledge of cooking business and understand the local market to estimate varieties and increase varieties.
(1) Prepare to write down the station number, serial number, date and time, and the handwriting should be correct and clear.
(2) Introduce dishes with meat and vegetables, and the taste is not easy to repeat. It is suggested that the kitchen produce varieties with good customer response. We should do "four noes": "don't have the same taste", "don't have the same raw materials", "don't have the same cooking method" and "don't have the same container"
(3) Recommend different dishes for different objects and different occasions. For marinated vegetables, cooked for a long time and cooked for a long time, it is necessary to explain to the guests in advance so that the customers are psychologically prepared.
(4) If it is estimated in the middle of business, the reason for returning the food must be explained before returning the food, and signed by the kitchen or department head.
(5) Take the initiative to order food, buy time, but also respect the choice of guests.
(6) Be sure to repeat it after ordering, and then give it to the cashier in the kitchen.
It can make guests think of us when they talk about entertainment, and think of you when they talk about ordering food, which shows that your sales promotion is successful.
3. Orderly serving and correct operation
First of all, according to the menu, understand what the dishes need, and make preparations in advance, such as knives, forks, seasonings, etc.
(1) Cold dishes should be evenly distributed (taste, color, vegetarian dishes, shapes and matching containers).
(2) At the same time, solicit opinions from customers and collect small handles.
(3) When serving, be sure to look at the menu (dishes that are not on the menu will never come up, ask the leader for instructions), insist on doing A, sign up for serving B, put them in place C, and check the dishes. When serving, be careful not to serve to the elderly, children and the disabled, and pay attention to balance to prevent the soup from overflowing and dripping.
(4) Pay attention before opening the drink when you go on stage.
(5) All dishes with seasoning are served with seasoning first.
(6) Make it clear to the guests after serving (sir/madam has finished serving, please let me know if you need anything else).
(7) according to the situation, water bowl.
4. Provide quality service during the dinner.
(1) Replace pelvis and ashtray as appropriate. Skilled in technology, quick in action and hygienic in operation.
(2) Observe the dining dynamics. If there are dishes that have been overtime for a long time, you should take the initiative to contact the delivery department or department leaders to remind them to rush the dishes.
(3) properly handle trivial contradictions in daily supply. When you encounter food problems, you should be open-minded, sincere, friendly and patient. We should remember the truth that "a good word makes people laugh and a gossip makes people jump". If we can't handle it, we should ask the leaders for instructions.
(4) After the customer has finished eating, check the bill and pay the bill on behalf of the customer. Be sure to collect, find and sing tickets, and be polite after paying the bill: "Thank you."
(5) When customers leave their seats, they should say goodbye politely and remind them not to leave their belongings behind.
Third, clean up after class.
1. Close the table in time according to the operating procedures: (cloth, glass, stainless steel, restaurant supplies, kitchen supplies, countertops, etc. ) Small pieces should be placed in categories, emphasizing the separation of size, and should be handled with care, and sent to the cup washing room and the dish washing room in time.
2. It is duty to operate according to the "duty standard requirements". Check "fire hazards" and take safety precautions.
In the whole service reception process, adhere to the use of trays. We should consciously and habitually patrol Taiwan, always pay attention to customers' dining dynamics and manners, and send out signals to provide services in a timely and proactive manner. Be flexible, communicate with customers in your spare time and establish good relations.
Adhere to polite language and industrial operation language, be full of energy, smile, do your best, observe the work discipline of the restaurant, and be a qualified and good employee.
The annual work plan of the restaurant is 4 1. The annual and monthly tasks of the hotel, the incentive commission plan for secondary consumer goods in rooms, the commission plan for drinks and the commission plan for barbecue meals will be notified to all departments in the form of meetings at the end of this month;
2. Do a good job in the service training and production plan of the restaurant's New Year's Day holiday discount activities, and follow up the dining situation of employees on the holiday day;
3. Continue to preside over and organize the directors' meeting on Monday and the departmental communication meeting on Wednesday to solve the problems that all departments need to coordinate and communicate at the meeting;
4. Make room sales plan, follow up the advertising company to make restaurant 20 yuan cash coupons and hotel 100 yuan and 500 yuan cash coupons, and follow up the return of VIP cards in western restaurants.
5. Continue to follow up the recruitment of all departments of the hotel and make timely supplements to maintain the normal operation of the hotel;
6. Contact the surrounding communities and gardens, find a set of two rooms and one living room for rent, and live in Hong Zhong of Xinsheng Company;
7, to ensure the normal operation of the hotel liquidity, reasonable repayment. This week, I also paid Teacher Chen a salary loan of 20,000 yuan and some work clothes.
8. Continue to follow up the maintenance of the front desk system, follow up the work processes and service skills training of various departments, and improve the overall service level of the hotel;
9. Regarding the market price of vegetables, this week we will conduct market research on various markets in Zhuhai by accounting and statistics, and try our best to find markets with more favorable prices so as to purchase goods in the future;
10, near the end of the year, do a good job in the fire safety of all departments and the personal safety of employees, and arrange the security department to conduct more inspections and investigations.
Annual Work Plan of Restaurant 5 1, Service Safety Management of Food and Beverage Department.
In the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as guests get up from time to time, waiters should be more vigilant.
If the guest drinks too much, the service staff should pay attention to observation and try to persuade him to drink less politely to avoid accidents such as drunken troubles, injuries and fights. Drunk guests should immediately notify the lobby manager and security department to prevent accidents.
Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep food samples for future reference as required. Lock important cigarettes, wine and drinks after work to prevent theft.
After the banquet or various activities, the service personnel should check whether there is a fire hazard.
2, the kitchen safety production management
Do not purchase and use corrupt, deteriorated and unsanitary dishes and food.
Kitchen production management personnel insist on the acceptance and disinfection of tableware, and prohibit irrelevant personnel from entering the kitchen and dining room backstage to prevent cross-contamination between raw and cooked food, raw materials and finished products in the food production process.
Keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and unhealthy conditions, and put garbage and waste in designated places and clean them up in time.
Food production and marketing personnel must have a health check-up every year. For food producers who are newly employed or temporarily taking part in the work, operators must also carry out health checks and apply for health certificates. Unlicensed personnel are not allowed to participate in the production and sale of contact food.
Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes, do not wear long nails and ornaments, do not use food or food raw materials that have expired, and do not make unsanitary utensils and drinks.
Kitchen staff should pay attention to safe operation. It is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the range hood clean.
Kitchen staff should strictly check whether the gas, water and electricity are turned off after work, find and eliminate hidden dangers in time, lock the doors and windows after ensuring that there is no abnormality, and designate special personnel to be responsible for the safety management of each position. Electrical appliances, heating stoves and catering supplies should be handled by special personnel, and the operating procedures should be strictly observed.
Kitchen staff should be familiar with all kinds of emergency measures and skillfully use all kinds of fire fighting equipment.
3. Hygienic management of food storage
Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of grain warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems and normal food, short-term storage and long-term storage of food, food with odor and food easy to absorb odor shall not be mixed and piled up.
We should do a good job in the acceptance of stored food. If the spoiled food cannot be put into storage, the stored food shall be regularly inspected for hygiene and quality.
4. Hygienic management of food sales
Waiters in the food and beverage department should have regular physical examinations. Once infectious diseases are found, they should be transferred immediately, and food hygiene education should be given to the staff who come into contact with food frequently.
The food sold shall be non-toxic and harmless, meet certain nutritional requirements, have corresponding color, fragrance and taste, and shall not be sold as spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign bodies or other foods that may endanger human health. All kinds of tableware, tea sets and containers, tools and equipment for food must meet the requirements of food hygiene and prevent food pollution.