How to write a daily work plan for a restaurant

Part 1

1. Focusing on improving service quality, strengthen the construction of service quality projects

The construction of catering service quality, It is a huge systematic project and a comprehensive reflection of the strength of catering management. In XX, the following work was carried out in the daily management and service quality construction of each operating department:

1. Write operating procedures and improve Service quality

Based on the actual operation status of each department of the catering department, the "Banquet Service Operation Standards", "Qingyeting Service Operation Standards", "Western Restaurant Service Operation Standards", and "Bar Service Operation Standards" were compiled ", "Service Operation Specifications of the Management Department", etc. It has unified the service standards of various departments, established standards and basis for the training, inspection, supervision and assessment of each department, and standardized employee service operations. At the same time, according to the service requirements of the VIP room, the VIP room service reception process was compiled, which clarified the aspects of customer reception, language requirements, banquet service, wine sales, hygiene standards, item preparation, environmental layout, audio-visual effects, energy conservation, etc. Detailed regulations promote the service quality of VIP rooms.

2. Strengthen on-site supervision and strengthen walking management

On-site supervision and walking management are important forms of catering management. I insist on allocating management time according to the 28-20 principle during my shift. Eighty percent of the time is spent on the management site, and 20% of the time is spent on management summary), and directly participates in on-site services, provides timely corrections and prompts for problems that occur on site, records typical problems, and reports to all parties The department head reported the problem, analyzed the root cause of the problem, formulated a training plan, and plugged the management loopholes.

3. Compile an overall practical plan for wedding banquets to improve the quality of wedding banquet services

The banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet services, the " The "Overall Practical Plan for Wedding Banquet Service" further standardized the operating procedures and service standards of wedding banquet services, highlighted the atmosphere of the wedding scene, and invited the Human Resources Department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the wedding banquet. Market reputation.

4. Regularly hold service special meetings to discuss existing problems in service

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level, improve For customer satisfaction, the last day of each month is designated as the service quality seminar day. 4-5 managers from each restaurant will participate to analyze the service status of each restaurant that month, review the service quality, share management experience, and analyze typical cases. Find the root cause of the problem and discuss management methods. At the seminar, each restaurant learned from each other, and the participants actively participated, expressed their opinions, dared to face problems, and dared to take responsibility, thus avoiding the same service quality problems from recurring in the management process. This form of discussion provides a platform for restaurant managers to communicate and exchange management experience, and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the chance of customer complaints

This year, the catering department implemented a catering case collection system in each restaurant to collect customer feedback on service quality, product quality, etc. Complaints are an important basis for improving management and evaluating the management level of managers in various departments. Each restaurant manager analyzes and summarizes the collected cases and comes up with solutions to the problems, making management more targeted and reducing the chance of customer complaints. .

2. Organize the first service skills competition to demonstrate the service skills of the catering department

In order to cooperate with the hotel’s 15th anniversary celebration, the catering department organized various restaurants to hold the first catering service skills and catering knowledge in August Competition, I wrote a practical competition plan. After more than a month of preparation and preliminaries, with the strong support of the Human Resources Department and the Administration Department, it achieved success and was affirmed by the superior leadership. It fully demonstrated the catering department’s skilled service skills and Excellent basic skills enhance team cohesion, boost employee morale, and achieve the expected goals.

3. Carry out employee training at all levels to improve the overall quality of employees

***15 training sessions were carried out this year, including 3 service skills training sessions, 3 new employee induction training sessions, and special topics There were 9 training sessions, and the curriculum concept and main content are as follows:

1. Expand management ideas and broaden industry horizons

Most of the middle-level managers in each restaurant were gradually promoted from low-level employees (some Managers have been working in the same position for four or five years) and their management vision is relatively narrow. In order to strengthen their management awareness and expand their industry vision and professional knowledge, 7 catering professional knowledge training sessions were set up for middle managers this year. The main content There are "Customer Satisfaction Management", "Catering Marketing Knowledge 1", "Catering Marketing Knowledge 2", "Basic Knowledge of Catering Management", "Catering Aesthetics", "Efficient Communication Skills", "How to Effectively Manage Employees", etc. The setting of these courses has a positive effect in expanding the management ideas, catering expertise and industry vision of middle managers. At the same time, it alleviates various conflicts in the management process and enhances the relationship between employees and employees, and between employees and customers. feelings between.

2. Cultivate employees’ service awareness and improve their overall quality

In order to cultivate employees’ service awareness and improve their overall quality, this year we carried out the "Catering Service Awareness Training" and "Employee "Mindset Training", "Five Practices for Service Staff", "Employee Etiquette and Courtesy", "Beverage Knowledge" and other training courses. These training courses enable grassroots service staff to improve their service awareness, service mentality, professional service image and catering expertise. Since April this year, no employee disciplinary violations have been reported in previous major inspections of the human resources organization.

3. Carry out service skills training to improve VIP room service levels

In order to improve the service and reception capabilities of VIP rooms, the "VIP Room Service Reception Skills Training" and "Restaurant Ordering" were carried out "Skills Training", which analyzes and explains the problems that arise in service reception in the form of case analysis and demonstration, and conducts practical demonstrations of standardized services, sales techniques and humanized services, which improves the service quality of VIP rooms.

4. Adjust the students’ transformation mentality and quickly integrate into the catering team

As an important part of the catering department, whether interns can quickly integrate into the team and adjust their transformation mentality will directly Affects catering service quality and team building. Based on the characteristics and entry status of interns, three special training sessions on "How to Transform from Campus People to Enterprise People" were conducted this year. The purpose was to adjust the trainees' mentality, face up to role transformation, and understand the characteristics of the catering industry. The setting of this course enables students to be fully mentally prepared, alleviates the dissatisfaction caused by the incompatibility of role changes, and accelerates the pace of integrating into the catering team.

5. Develop practical courses based on actual work conditions

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, the "Execution Power" course was developed based on the lack of execution by the management of each restaurant, so that managers can fundamentally realize that "a good system requires good execution", and combined with the problems of insufficient execution of each restaurant The specific performance and the implementation of execution by advanced enterprises in the same industry are analyzed in the form of case analysis, making managers realize the important principle of "without execution, there is no competitiveness", and managers at all levels have a new understanding of execution. knowledge and understanding, and formed a consensus in management thinking.

IV. Existing problems and deficiencies

Although this year's work was completed as planned, the quality of the completion was not enough. In terms of department operations and training work, Mainly manifested in the following aspects:

1. Insufficient management, uneven efforts, and weak links in some areas

In the management process, the management of some sensitive issues is weak, and many The service quality problems that arise cannot be pointed out to the managers in a straightforward manner, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus will be on the quality of floor services and the management of the stewardship department and the beverage department will be weakened.

2. There are not enough interactive links in the training.

There are not many interactive links in the training process, and employees have fewer opportunities to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speaking speed is too fast

The catering professional knowledge course has too large capacity, the progress is too fast during the training process, and the speaking speed is too fast. It is too fast, so that the trainees cannot understand the training content in depth, which weakens the training effect of this part of the course.

5. Work plan for 201x

201x is a year of opportunities. It is necessary to consolidate the management foundation, make full preparations for hotel upgrades, further improve service quality, optimize service processes, and enhance Existing brand levels, create new brand projects, create service highlights, and establish a good catering brand image.

1. Optimize the wedding banquet service process and improve service quality again

The overall planning plan for the 201x wedding banquet will be optimized to further enhance and highlight the host’s style. Add more popular elements (adjust the background music), improve the packaging of the festive atmosphere, highlight the highlights of the wedding, deepen the audience's impression of the wedding, win more potential customers, and polish the golden sign of wedding banquet service 's brighter.

2. Improve the quality of seminars and establish a good communication platform

Based on the existing service quality seminars, further deepen the content of the seminars and expand the number of participants (bars, The person in charge of the management department will participate), improve the depth and breadth of the seminar, build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate the spark of ideas, and build the quality seminar into Managed branding projects for the food and beverage department.

3. Establish a monthly quality inspection mechanism and announce the monthly quality status of each department

In 201x, the health status, engineering status, and equipment of each department of the catering department will be inspected according to the xxx quality inspection standards Comprehensive supervision and inspection will be carried out on facility maintenance status, safety management, service quality, employee etiquette and courtesy, food delivery services, labeling specifications, etc. The inspection results will be published regularly every month, and unqualified departments and positions will be punished accordingly to form a "quality inspection The good operating mechanism of "every day, monthly quality and effect evaluation" has pushed quality management work to a new level.

4. Use the VIP room as a platform to create service highlights and establish a high-quality service window

We will innovate and improve the VIP room service based on the existing service level, focusing on service details and humanized services, and make structural adjustments to the VIP room service personnel, improve the qualifications of VIP room service personnel, improve the salary of waiters, build the VIP room reception service into a service model of the catering department, and establish the reputation of the catering department. A high-quality service window creates service highlights and creates an innovative service brand based on the banquet service brand.

5. Assist the catering department manager to jointly promote product quality

Production is the core of catering management. In 201x, we will assist the catering department manager in collecting customer opinions and supervising product quality. Do enough work in other aspects to jointly promote product quality.

6. Adjust the direction of training and create a learning team

In 201x, the direction of training will be adjusted to reduce the density of training, focus on training effects, provide information related to industry learning, and guide employees to learn. Professional knowledge, encourage employees to actively participate in catering service skills assessment, bartender professional qualification certification and catering professional knowledge learning, set off an upsurge in learning professional knowledge in the catering department, and reward employees who have obtained various industry qualification certificates recognized by the state , cultivate knowledge-based management talents, reserve excellent management personnel for hotel upgrades, and build the catering department into a learning team.

7. Optimize training courses and improve management levels

The main curriculum setting concept for department training in 201x is to adjust and optimize some of the courses in 201x to make the courses more targeted. sex, effectiveness.

8. Cooperate with the Human Resources Department to cultivate employees’ sense of corporate identity and improve their professional ethics

Actively cooperate with the Human Resources Department’s various training efforts, promote corporate culture, and cultivate employees’ understanding of the company. The company's sense of identity improves employees' professional ethics and enhances employees' cohesion. The smooth development of the work in 201x was entirely due to the careful guidance and care of the leaders, and it was also inseparable from the help of the Human Resources Department and the Administrative Department. It was also due to the strong support of the various branches of the Catering Department for my work. New Year and New Hope. I hope that in the coming year I will receive more guidance and correction from my leaders at work, and that I will receive more friendly and active cooperation and support from my colleagues at work. With the New Year and a new starting point, I hope to push the catering management work to a new level in the coming year and make the management more perfect, more reasonable and more scientific. Summarizing the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward my strengths, correct my shortcomings, further improve my management level, and work hard to build a learning-oriented and excellent catering service team!

Chapter 2

1. Strengthen learning and dedication

To do a good job, you must first have a good work attitude and establish a correct outlook on life and values. Therefore, this year our department will use the help of the whole country to Carry out educational activities to maintain the advanced nature of Communist Party members, conduct spring breeze planned and targeted learning and educational activities to improve employees' professional ethics and quality, help department employees cultivate their love for their jobs, dedication and dedication, and establish the concept of wholehearted service. At the same time, the department will also organize employees to actively participate in hotel training. According to the restaurant's annual theme training plan, the department will also regularly organize employees to conduct hotel rules and regulations and business knowledge training, and continuously improve the business skills and level of department employees through training and learning to improve services. efficiency.

2. Strict discipline builds image

Discipline is a group that must abide by behavioral rules for normal work and life to improve the department's combat effectiveness and effectively guarantee it. The ancients said: "There is no circle without rules." Therefore, if the General Office wants to do a good job in the overall work in 20xx, it must be guaranteed by strict organizational disciplines. Organizational disciplines must be constantly grasped. Department heads must take the lead in managing themselves and completely eliminate violations of disciplines and violations. Department employees must standardize their speech, behavior, and dress, and strive to build the general office into a civilized window in the hotel.

3. Innovate management and seek practical results

1. Beautify the restaurant environment to create a "warm home"

Strict hygiene management ensures a clean and tidy restaurant environment and provides a comfortable environment for guests . Effective measures: This year we will intensify health management. In addition to continuing to insist on Thursday health inspections, we will also conduct irregular inspections and strictly follow the standards and never go through the motions or become a formality. Notify the inspection results and formulate a reward and punishment system, and implement rewards and punishments to enhance the sense of responsibility of each department, mobilize the enthusiasm of employees, and bring the restaurant sanitation work to a new level. In addition, we must thoroughly carry out the work of preventing flies, rodents and mantises. We are currently at the peak breeding season for rats and mantises, and we must intensify management efforts to effectively eliminate flies, cockroaches, rats and other pests.

Flowers and plants are indispensable embellishments to beautify the restaurant and create a "warm home". This year we cooperated with the New Flower Company to strengthen the management of flowers and plants. We require the flower and plant company to come to the store regularly to prune and cultivate flowers, keep the flowers and plants clean and beautiful, and promptly change the colors and varieties of flowers and plants according to the situation. We strive to make the flowers and plants in the restaurant evergreen, evergreen and new, and provide guests with With a warm and comfortable feeling.

2. Innovate dormitory management to create a “comfortable home” for employees

Dormitory management has always been a weak link. This year, we will increase our management efforts to create a truly "comfortable home" for our hotel employees. To do this, we must first have a clean dormitory environment. We require dormitory administrators to do a good job in public area sanitation, and set up dormitory directors in each dormitory to arrange and supervise dormitory staff to clean, require indoor cleaning items to be placed neatly, and inspect the hygienic conditions of each dormitory.

Second, we must strengthen dormitory safety management, always remember to prevent fire and theft, and prohibit outsiders from entering and exiting at will. The dormitory implements an inquiry and registration system for outsiders to ensure the personal and property safety of dormitory employees.

The third is to change the management type to the service type.

Administrators need to transform into accommodation employees. Most of the waiters and accommodation employees come from all over the world, young people who have just left home. Most of them are young and lack social experience, so they need our care in many aspects. Therefore, dormitory administrators should pay more attention to the changes in their thoughts and emotions, care about everyone's lives, and especially give them family-like care for sick employees, so that everyone can feel the warmth of family.

Part 3

1. Tasks and requirements for restaurant opening preparations

The preparation work before the restaurant opening is mainly to establish a department operation system and prepare for the opening and Make full preparations for post-opening operations in terms of human, financial, material and other aspects, including:

(1) Determine the jurisdiction and scope of responsibility of each department in the restaurant

Each After the department supervisor arrives at his post, he must first be familiar with the layout of the restaurant and be able to observe it on the spot. Then, based on the actual situation, determine the jurisdiction area of ??the restaurant and the main scope of responsibilities of each department, and submit specific suggestions and ideas in writing to the general manager. The restaurant management will convene relevant departments to discuss and make a decision. When dividing regions and responsibilities, managers of each department should consider the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the restaurant is centralized and managed. This is conducive to the unification of standards, improvement of efficiency, reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear and established in writing.

(2) Design the organizational structure of each department of the restaurant

To design the organizational structure scientifically and rationally, the managers of each department of the restaurant must comprehensively consider various relevant factors, such as: the size of the restaurant, Grade, decoration layout, facilities and equipment, market positioning, business policies and management objectives, etc.

(3) Make a purchase list of items

There are many things to do before the restaurant opens, and the purchase of operating items is a very energy-consuming task. It is very difficult to complete this task by purchasing alone. Large, each operating department should assist them to complete it together. Whether it is purchasing or the various departments of the restaurant, when formulating the purchasing list for each department of the restaurant, the following issues should be taken into consideration:

1. The architectural characteristics of the restaurant.

The types and quantities of purchased items are closely related to the characteristics of the building. For example, the number of certain cleaning equipment is directly related to the number of seats in the restaurant. Another example is the restaurant's food collection truck. You must consider whether it can reach the dishwashing room.

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

Restaurant managers should make a list based on the actual conditions of the restaurant, design standards, and national industry standards. At the same time, they should also consider the requirements of the target source market for restaurant supplies based on the restaurant’s target market positioning. needs, preferences for dining environments, and some behavioral habits when consuming.

3. Industry development trends.

Restaurant managers should pay close attention to the development trends of the industry, have a certain degree of forward awareness in terms of item allocation, and should not be too traditional and conservative. For example, in the restaurant, reduce the use of gold and bright red tableware and decorations, and add some elegant arrangements, etc.

4. Other situations.

When formulating the material purchase list, relevant departments and personnel should also consider other relevant factors, such as: occupancy rate, restaurant's financial status, etc. The design of the purchasing list must be standardized and should usually include the following columns: department, number, item name, specification, unit, quantity, reference supplier unit, remarks, etc. In addition, when the department is formulating the purchase list, it needs to determine the equipment standards for relevant items.

(4) Assisting in procurement

Although the heads of each department in the restaurant do not directly undertake the procurement task, this work has a greater impact on the opening and post-opening operations of each department. Therefore, The heads of various departments in the restaurant should pay close attention to and participate in the procurement work appropriately. This not only reduces the burden on purchasing personnel, but also ensures to a large extent that the purchased items meet the requirements. The heads of each department in the restaurant should regularly check the purchase list to check the availability of various items, and the frequency of inspections should gradually increase as the opening approaches.

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

It is a common practice in the restaurant industry that all departments of the restaurant participate in the design and production of uniforms.

(6) Compile the work manual for each department of the restaurant

The work manual is the work guide of the department and the basis for the training and assessment of department employees. Generally speaking, the work manual should include job responsibilities, work procedures, rules and regulations, and operation forms.

(7) Participate in the recruitment and training of employees

The recruitment and training of employees in each department of the restaurant must be jointly responsible for the supervisors of each department in the restaurant. During the employee recruitment process, applicants are initially screened based on the general requirements for restaurant work, and the person in charge of the restaurant is responsible for checking the admissions. Training is a major task before the department opens. The heads of each department in the restaurant need to formulate practical department training plans based on the actual conditions of the restaurant, select and train department trainers, guide them to write specific teaching plans, and supervise the implementation of the training plan. Implement and ensure the training achieves the desired results.

(8) Establish property files for each department of the restaurant

Before opening, start establishing property files for each department of the restaurant, which is of particular importance for the future management of each department of the restaurant. Many restaurant department managers neglected the work during this period and lost the opportunity to master first-hand information

(9) Follow up the progress of the restaurant decoration project and participate in the acceptance inspection of various restaurant departments

The acceptance of each department of the restaurant is generally attended by the decorator, investor, manager, supervisor of each department of the restaurant and other departments. All departments of the restaurant participate in the acceptance inspection, which can ensure to a large extent that the quality of the decoration meets the standards required by the restaurant. Before participating in the acceptance inspection, each department of the restaurant should design an acceptance check list for each department of the restaurant based on the situation of the restaurant, and provide corresponding training to the participating department personnel. After acceptance, the department must keep a checklist for future follow-up inspections.

(10) Responsible for the infrastructure cleaning work of the entire store

In the infrastructure cleaning work of the entire store. In addition to all infrastructure cleaning work in their respective areas, each department of the restaurant is also responsible for the cleaning of related public areas such as the lobby. The success of pre-opening infrastructure cleaning work directly affects the protection of the restaurant’s finished products. Many restaurants have left permanent regrets due to their neglect of this task. Each department of the restaurant should jointly determine the infrastructure cleaning plan of each department with the restaurant management and relevant responsible departments before opening, and then train employees in each department on cleaning knowledge and skills, and equip each department with the necessary equipment and equipment. cleaning agents and provide inspection and guidance on the cleaning process.