Traditional Culture Encyclopedia - Hotel accommodation - How to write the weekly work plan of the restaurant?

How to write the weekly work plan of the restaurant?

1. How to write the weekly work plan of the restaurant?

First, strengthen business training and improve the quality of employees.

As the front office of the restaurant, every employee should face the guests directly. The working attitude and service quality of employees reflect the service level and management level of a restaurant. Therefore, the training of employees is the focus of our work. Only through training can employees further improve their business knowledge and service skills and better provide quality services to customers.

Second, instill in employees the awareness of increasing revenue and reducing expenditure, and control costs.

It is the pursuit of every enterprise to increase revenue and reduce expenditure, and to carry out cost-saving activities to control costs. In order to save money, for example, we will recycle the guest's card sleeve every time the guest checks out; Reuse overdue reports; Supervise the accommodation personnel to save water and electricity; Take good care of office supplies and use every piece of paper and pen. Through these controls, the front office should make due contributions to the restaurant's income generation.

Third, strengthen employees' sales awareness and skills, and improve the occupancy rate.

According to the market situation, the front office actively promotes the sales of scattered rooms. In terms of the price at the front desk and employee incentives, our department plans to introduce a new policy, the high-priced housing policy. While understanding the preferential policies of the restaurant, the reception staff can flexibly grasp the room price according to the market situation and the occupancy situation of the day, emphasizing that as long as the guests come to the front desk, they should try their best to let them stay and strive for more occupancy rate.

Fourth, pay attention to the coordination between departments.

Restaurants are like a big family. There will inevitably be friction between departments at work, and the quality of coordination at work will also be greatly affected. The front hall is the central department of the whole restaurant, which has close working relationship with departments such as catering, sales and guest rooms. If there is a problem, you can actively coordinate with this department to solve it, so as to avoid things from getting worse, because everyone's common goal is for the restaurant. If it is not solved well and handled badly, it will bring certain negative effects to the restaurant.

Five, strengthen the management of all kinds of statements and customs declaration data.

According to the regulations of the Public Security Bureau, the front desk will check in every guest and input them into the computer. Declare the information of overseas guests to the entry-exit administration department in time through the restaurant's customs declaration system, and conscientiously implement the notice issued by the Public Security Bureau to remind each guest to pay attention to his valuables. Designate a special person to be responsible for all reports and data at the front desk, classify and file them, and report them monthly.

2. How to write the weekly work plan of the restaurant?

I. Tasks and Requirements of Restaurant Opening Preparations

The preparation work before the opening of the restaurant is mainly to establish a departmental operation system, and make full preparations for the opening and operation after the opening from the aspects of people, money and materials, including:

(a) determine the jurisdiction and responsibility of the restaurant departments.

After the heads of various departments arrive at their posts, they should first be familiar with the plane layout of the restaurant and be able to make field trips. Then according to the actual situation, determine the jurisdiction of the restaurant and the main responsibilities of each department, and submit specific suggestions and ideas to the general manager in writing. The restaurant management will convene relevant departments to discuss and make a decision. In the division of areas and responsibilities, managers of various departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of restaurants is centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear and determined in writing.

(2) Design the organization of each department in the restaurant.

In order to design the organization scientifically and reasonably, the directors of all departments of the restaurant should comprehensively consider the scale, grade, decoration layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant.

(three) to develop a list of goods procurement

There are many affairs before the opening of the restaurant, and it is a very energy-consuming job to purchase goods. This task is difficult to complete only by purchasing, and all business departments should assist them to complete it together. Whether it is the purchasing department or the restaurant department, the following questions should be considered when making the shopping list of the restaurant department:

1. The architectural features of this restaurant.

The types and quantities of purchased goods are closely related to the characteristics of buildings. For example, the number of cleaning equipment is directly related to the number of seats in the restaurant. For example, the dining car in the restaurant should consider whether it can reach the dishwashing room.

2. The design standard and target market positioning of this restaurant.

Restaurant managers should make a list according to the actual situation, design standards and national industry standards of the restaurant. At the same time, according to the positioning of the restaurant's target market, they should also consider the demand of the target source market for restaurant supplies, the preference for dining environment and some behavior habits when consuming.

3. Industry development trend.

Restaurant managers should pay close attention to the development trend of the industry and have a certain sense of being ahead of the times in the provision of goods, and should not be too traditional and conservative. For example, the restaurant reduces the tableware and arrangement such as gold and big red, and increases some elegant arrangements.

4. Other circumstances.

When making the material purchase list, the relevant departments and personnel should also consider other related factors, such as the rental rate and the financial situation of the restaurant. The design of the purchase list must be standardized, which usually includes the following columns: department, number, project name, specification, unit, quantity, reference supplier, remarks, etc. In addition, all departments need to determine the equipment standards of related projects when making the purchase list.

(4) assist in purchasing.

Although the person in charge of each department of the restaurant does not directly undertake the procurement task, this work has a great influence on the opening and operation of each department. Therefore, the heads of all departments of the restaurant should pay close attention to and participate in the procurement work properly. This can not only reduce the burden of purchasing personnel, but also ensure that the purchased goods meet the requirements to a great extent. The heads of all departments of the restaurant should regularly check the availability of various items against the purchase list, and the inspection frequency should gradually increase with the approach of opening.

3. How to write the weekly work plan of the restaurant?

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 staff, 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, give feedback to the guests in time, improve the quality of the dishes and meet the needs of the guests.

(8) Establish the material management system of the restaurant, strengthen the management of food raw materials and articles in the restaurant, 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 make rational use of 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) Vigorously publicize through various channels to increase the restaurant's visibility in the local area, establish a good image, build a strong brand and go deep into the market.

(2) solicit the opinions of the guests, handle the complaints of the guests and meet the requirements of the guests.

(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:

Our restaurant has a good geographical location, a good dining atmosphere and optimistic crowds and customers. At the same time, various fast food restaurants, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. We are surrounded by competitors of different degrees. Only by improving the quality of our restaurant, especially the service quality, can we be in an advantageous position.

(1) While operating in all directions, we should introduce and develop our own characteristics. We should concentrate on making our restaurant's signature products well, and only when our fists are clenched can we have strength.

(2) According to the leisure characteristics of the market, appropriately increase leisure and entertainment settings.

(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.

4. How to write the weekly work plan of the restaurant?

1. About the annual and monthly business responsibilities of the hotel, the bonus commission plan for secondary consumer goods in rooms, the commission plan for drinks, and the commission plan for barbecue meals and drinks 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 bundling 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;

5. How to write the weekly work plan of the restaurant?

First, continue to further strengthen food safety and hygiene management, strengthen employee training, and improve the overall business level and service quality of employees.

Second, further strengthen the political and ideological work of employees. Organize staff to study politics regularly, constantly improve the awareness of serving teachers and students, and be polite, civilized and enthusiastic.

Third, strictly implement the Food Safety Law, and staff must hold health certificates to prevent food safety and hygiene accidents.

Four, do a good job in food procurement, transportation, storage and daily food hygiene management, where food deterioration, corruption and deterioration are found, and resolutely do not purchase in advance to prevent food poisoning.

Five, do a good job of cleaning and disinfection of kitchen utensils and tableware, tableware should be disinfected every meal, and ensure that tableware and food are stored separately to prevent cross infection.

Six, to ensure that the rough machining runs in accordance with the operating rules, so that the food placed on the table is beautiful and clean, strengthen fly prevention measures in summer, and do a good job of heat preservation in winter.

Seven, we must do a good job in purchasing grain, oil, vegetables and other foods, and do a good job in all kinds of inventory and related matters at the end of the month.

Eight, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement, pay attention to the cost-effective.

Nine, correctly handle the working relationship between employees at all levels in the restaurant, support each other, live in harmony and work together.

10. The purchased goods must be accepted by the inspector of the canteen warehouse management center and the restaurant manager at the same time, then sign the invoice and submit it to the accountant for reimbursement.

Eleven, the procurement of kitchen materials (tableware, cookers) and other materials, must be reported to the management office for approval before purchasing.

Twelve, to consciously do their job, work hard, and constantly improve the quality of food, to ensure that no mistakes, no safety accidents.

13. Wear work clothes during working hours. Smoking and other things unrelated to work are strictly prohibited during working hours. Take a bath regularly. Don't leave too long nails when you have a haircut. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. The restaurant manager is responsible for the overall cleaning of the restaurant on Friday, so that the restaurant is always clean, hygienic and orderly.

Fourteen, further improve the target management system and system construction, and further improve the assessment methods.

Fifteen, to change the service mode, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.

Sixteen, give full play to the functions of the group management committee, hold regular meetings, and timely listen to and feedback the information between teachers and students.

17. All staff should accept new challenges with a new attitude. In order to ensure the all-round development of catering work, we are confident to abide by the school rules and regulations, pay attention to economy, implement the work, and make due efforts to establish a good overall image.