Monthly work plan of hotel catering department

The work schedule reflects the contents of the work plan in the form of a table. Tables are tools for work planning. Through it, the work plan indicators or work items to be completed are listed and summarized to express the basic contents of the enterprise work plan.

I. Work plan

1, internal management of restaurant:

(1). Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

(2) According to the market situation and the needs of different periods, discuss with the chef * * * to formulate the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.

(3) Formulate the post responsibilities and service standard process of employees, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

(4) Pay special attention to the construction of the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and assessment of employees.

(5) Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.

(6) Hold a staff meeting of the restaurant at least once a month, analyze and report the monthly operating indicators and revenue and expenditure of the restaurant, and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

(7) Work closely with the kitchen, check the quality of the dishes and give feedback to the guests in time to improve the quality of the dishes and meet the needs of the guests.

(8) Establish a dining room material management system, strengthen the management of dining room food raw materials and articles, as well as the collection and storage of food raw materials and articles, check whether the cost of food raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and rationally use water, electricity and other resources to reduce waste, reduce costs and increase profits.

(9) Pay special attention to the hygiene and safety of the restaurant, regularly check the cleanliness of the restaurant, clean up all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

2. Marketing:

(1). Make full use of various channels for publicity, increase the visibility of the restaurant in the local area, establish a good image, build a strong brand, and go deep into the market.

(2). Ask the guest's opinion, handle the guest's complaints and meet the guest's requirements.

(3) Whether the enterprise can last long depends on the appreciation and inheritance of culture, firmly grasping the catering culture of the enterprise that eats Chinese food, showing the cultural theme and connotation of our restaurant from the aspects of decoration style, high-quality food and warm and thoughtful service, so that the restaurant has unlimited vitality.

3. Business strategy:

(1). While operating in an all-round way, we should introduce and develop our own characteristics, concentrate on making our signature products well, and only when our fists are clenched can we have strength.

(3) While ensuring development and profitability, we should strengthen our struggle, expand the scale, open branches in different places and implement multi-store operation, which is our goal.

Second, staff training.

The purpose of training is to improve the professional quality of employees, improve the management level and service quality of catering enterprises by training employees in thought, voice, appearance, etiquette, physique, professional knowledge and business skills, so as to achieve the purpose of catering management. Therefore, new and old employees should receive the following training in turn:

1, basic knowledge training of restaurants

Including the restaurant's founding background, geographical location, architectural style, business philosophy, business characteristics, customer situation, organization, rules and regulations, hotel product knowledge and so on. Let new employees have a comprehensive understanding of their upcoming home, and old employees can strengthen their work quality and take care of and help new employees.

2. Restaurant etiquette training

Including strict requirements on appearance, appearance, manners, expressions, eyes, language and movements, and how to respect the religious beliefs and customs of guests. All employees must be trained in etiquette and politeness knowledge before taking up their posts, and master the requirements of the restaurant for employees in the above aspects, so that they can always respect the guests and meet their requirements in future work services.

3. Cultivation of restaurant consciousness

Consciousness determines people's behavior, and behavior forms habits. Therefore, when training employees, we should also cultivate their hotel awareness, such as service awareness, role awareness, quality awareness, team awareness, obedience awareness and so on. Simply put, the so-called service consciousness is the guest consciousness, that is, employees should have guests in their hearts and eyes, always think of the guests and meet their needs. Role awareness means that employees should understand their roles at different times and occasions and the specific requirements given by this role.

Quality awareness is to ask employees to clarify the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination to do it well at once without any shortcomings. Serving guests is the real job of restaurant staff. Although the restaurant is divided into many different departments and different positions, their job responsibilities are basically different, but their purpose is the same: everything is for the guests. Therefore, employees should obey the needs of work and guests, cultivate team consciousness, and don't divide labor.

4. Business training

Business training for new employees can be carried out from both knowledge and skills. Knowledge should be sufficient, not too much and too deep, so as to help new employees work smoothly after taking up their posts; Skills focus on the specific operation process of this position, and try to let employees master the necessary service skills. In addition, employees should be trained in basic emergency ability to improve their ability to deal with unexpected problems.

Catering products have the characteristics of synchronous production and consumption. The implementers and audiences of services are all people, and people are all kinds. Therefore, restaurant services are very random, and it is inevitable that there will be various unpredictable problems. Restaurant staff should have certain adaptability.

If you encounter complaints from guests, you can take them seriously with the correct concept and deal with them according to scientific procedures and appropriate methods; Have a certain understanding of the safety management of restaurants, simply master the use of common safety facilities, properly and effectively handle emergencies, and minimize losses as much as possible.

Third, the position of manager.

1, patrol

Patrol the whole restaurant department, backstage indirect service department, etc. , give work guidance, and find problems with keen professional vision and solve them in time.

2, supervision and inspection

Understand the implementation of various business operations through inquiries, meetings, on-site inspections, etc., and deal with various emergencies to avoid accidents.

3. Report

Participate in relevant regular meetings and business meetings, report on the implementation and progress of all the work of the Food and Beverage Department and the problems solved and coordinated by superiors, and report major emergencies to superiors at any time.

Step 4 chair the meeting

Convey the general manager's instructions to the Food and Beverage Department at the regular meeting, arrange specific implementation measures, check the implementation of the reception plan on the same day, arrange the work plan, business situation and improvement measures for the day after tomorrow, listen to the report, conduct internal coordination, and check and summarize the implementation of the work arranged at the last regular meeting.

Step 5 communicate

Communicate with relevant functional departments of various business departments, communicate with all walks of life about related matters, communicate with subordinates, exchange ideas, exchange information, establish feelings and handle interpersonal relationships well.

Step 6 plan

Formulate the objectives and plans of all departments in the food and beverage department, formulate daily work procedures, daily promotion plans and special promotion plans, and prepare raw material procurement plans, menu update and selection plans and employee training plans.

extreme

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.

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 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.

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