The annual work plan of the restaurant in 2023

5 Annual Work Plan of Restaurant in 2023

How time flies! Please work together and write a plan. I believe everyone is worried about writing another plan? The following is the annual work plan of 2023 restaurant that I have carefully arranged for you, hoping to help you.

The annual work plan of the restaurant in 2023 (1) is "Harvest in half a year, and Jade Rabbit will leap into a bumper year". In the first half of 20__, with the correct leadership of the hotel leaders and the active cooperation of various departments, I transferred to the catering department, led all my colleagues to unite as one, overcome various difficulties, and achieved the following results:

First, establish an internal quality inspection team within the catering industry.

Completely break the passive situation of health and discipline inspection since opening the store for more than three years, and take the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of deputy managers and several supervisors. Every day at noon 1 1: 15, inspect all areas of the food and beverage department, rectify and implement the problems found one by one, and clarify rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.

Second, write and revise the latest rules and regulations of the food and beverage department and the latest standards for setting tables.

Combined with the actual situation of the hotel, the relevant rules and regulations were compiled by brainstorming. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day in addition to the big meeting, sum up the shortcomings of this floor yesterday, and arrange to supplement the work arrangement of this floor; Corresponding solutions have also been formulated to the old problems left by some staff members, such as sloppy work, violation of discipline and rules, and stealing vegetables without permission, and obvious results have been achieved; And the labor discipline of the food and beverage department; Weekly planned health system, the latest stage setting standards, etc.

Third, in conjunction with the kitchen department, a new tableware management method has been formulated.

With the implementation of the new method, the tableware breakage rate is lower than at any time since the store was opened, and the tableware breakage before and after is effectively controlled.

Fourth, the background music is played continuously.

Through my unremitting efforts, combined with the relevant departments, the history of non-background music playing in the catering department of three-star hotels has been completely rewritten. Create a warm and elegant dining atmosphere for guests.

5. Replace the green plants in the dining area many times.

According to different floors, different regions and different needs, contact the flower rental company in time to arrange for the replacement of various flowers and trees, and the dining environment is always new. In addition, the green plant maintenance responsibility system is implemented in each area, which greatly ensures the survival rate of green plants in each area and box.

Six, standardized warehouse and linen management

It completely solved the situation that there was no special person to manage the department warehouse and linen for many years, and effectively controlled the unnecessary loss of linen and the chaotic situation of unrecorded recycling, cleaning and receiving of linen.

Seven, grasp the training, grasp the implementation

Training and implementation, both hands should be grasped, both hands should be hard. According to the training content, we will rectify and implement them one by one, implement them step by step and step by step. Through a period of hard work, all the staff of the catering department have improved qualitatively in gfd, etiquette, service process and labor discipline, and improved the reputation of catering services among guests.

Eight, the functions of department managers have been divided in detail. So that the daily work can be carried out smoothly, especially all kinds of major receptions can be completed smoothly.

Nine, everyone is equal before the system.

The annual work plan of the restaurant in 2023 (the second part) came to an end in 10, and the work needs to be continuously promoted. Previous work is all experience. This experience is for a better job in the future, and I care about it. Only by doing your own work well can you continue to do better. October's work flies by my alarm clock. Only by grasping these, can the work be the best, and the work is a profound test for me.

I. Recruitment work

1 1 month is also a recruitment peak, and I will continue to release recruitment information according to the situation. Since it is the peak of internship for fresh graduates, I will continue to do the relevant work at this stage, do all these things better and accumulate them. I also want to do a better job, inject fresh blood into the company and be responsible for every recruitment. In my future life and work, all these should be done better. I don't think anything can be decided. Publish recruitment information on major platforms, select the best candidates, and never make up the number. I believe it is very necessary to do these well, and I will accumulate enough work experience to make myself stronger.

Second, the personnel work

Responsible for the company's daily file arrangement, reception arrangement for newcomers and staff training, all of which need continuous and serious responsibility. 1 1 There is still a long way to go, and I will receive new people more warmly. On the one hand, there will always be something waiting for us, and I will continue to do better. Of course, only by doing these things well can we establish a good image and make enough plans to arrange the training of new employees. Let them quickly adapt to the pace of work here, introduce various matters needing attention in work, organize personnel files every month, pay various expenses for employees, and do a good job in performance appraisal. Of course, the work will not be relaxed in 1 1 month, and some of the above problems will continue to work hard. During this time, I will definitely plan and sort out the next stage of work.

Third, slow and steady.

I will continue to do some personal shortcomings, correct some bad habits, and make myself better exposed to work. I deeply know that I have some bad things in my work, and I will continue to work hard to improve these shortcomings, and combine my own situation to accumulate more experience in my future life and work, and combine some positive things to slowly polish them. As for the work in 1 1 month, I believe I will do better and better in my serious and responsible work, and there will be more and more work in the future. I will definitely have a correct attitude and give full play to the company's fine traditions.

The annual work plan of the restaurant in 2023 (Part III) 20__ has been included in the history books in the busy figure of everyone. 20__ is a year of steady growth and leap-forward development of hotels. Looking back on the past 20 years, with the joint efforts of managers at all levels and all employees, the Food and Beverage Department has basically formed a relatively mature management system and improved various standardized management. I look forward to it.

I. Training and assessment work

Management training:

(1) business skills

⑵ Management methods

(3) Skills

Staff training:

(1) stage scenery skill training

February 15- April 15.

Assessment after April 20.

(2) Service language training

May 20th-June 30th.

Evaluation on July 5.

(3) Emergency problem handling training

July10-August 30th.

Evaluation on September 5,

(4) review the past and learn new things.

September-65438+February.

15 and 30, intensive training twice a month.

The department advocates the employment mechanism of "those who are able to go up, those who are flat and those who are mediocre". Employees who have completed 1 year are required to take the intermediate waiter exam, and employees who have completed 2 years are required to take the service technician qualification exam.

Second, strengthen departmental management and improve execution.

1, formulate departmental reward and punishment system with clear rewards and punishments, and encourage employees to innovate services.

2. Formulate assessment methods for managers to improve self-management ability and work execution.

3. Revise the department's secondary management system, improve employees' awareness of self-discipline and economy, cultivate employees' good work habits, and do a good job in energy conservation and consumption reduction.

Third, organize employees' recreational activities.

Enrich employees' spare time life, create a harmonious working environment, improve the cohesion of departments, and enhance employees' enthusiasm for work, such as Putonghua competitions, employee exchange and sharing meetings, employee parties, etc.

Fourth, do a good job in customer service.

(1) Pay close attention to employees' gfd, connection services, body language and audio services.

(2) Pay attention to the menu arrangement and customer satisfaction of each meal, strictly grasp customer complaints, and require each manager to follow up 1-2 tables of important customers every meal, pay a return visit to at least 5 old customers every week, develop at least 1 new customers, establish and improve customer files and enjoy resources.

(3) Continue to provide personalized services.

Used for wedding banquets, birthday banquets, birthday banquets, wedding anniversaries, etc. Do a good job in room atmosphere layout, hotel broadcast blessings, take photos, give small gifts, etc. Do a good job of "touching service" and strive for more repeat customers.

Five, closely cooperate with the kitchen.

Feedback customers' dining opinions and information in time every day, hold weekly communication meetings between the front office and the kitchen, coordinate and solve problems, put forward suggestions on adjusting seasonal dishes and fruits in time according to seasonal changes, and adjust the side dishes menu of wedding banquets, business banquets and set meals.

Six, according to different festivals, launch different forms of preferential incentives.

Follow the principle of "good planning, good publicity and good execution" to make the activity achieve good results.

VII. Cooperation with other departments

While doing a good job in this department, we should cooperate closely with other departments and strive to achieve a double harvest of economic and social benefits in the prosperous new century.

Annual Work Plan of Restaurant in 2023 (Chapter 4) The overall guiding ideology of the marketing plan for 20 _ _ years is: around "building Yingxike into the first service brand of group meals in Central China" and "the most distinctive and potential Chinese fast food brand in Central China".

Establish, improve and standardize the internal management mechanism, strengthen the construction of corporate culture, provide marketing ideas for the completion of the company's annual work objectives, and realize the company's leap-forward development.

1.20__, through the integration of various marketing forms, the brand connotation of Yingxike Chinese fast food has gradually formed.

2.20__ year marketing plan strives to maximize marketing with the least expansion expenses;

3.20__ _ year, the marketing center will prepare powerful sales tools for the company, ensure that the marketing image has strong industry characteristics, improve the corporate identity of all employees, and assist the operation center to gradually complete the annual sales task in 20__ _ _;

4. According to the different seasons and festivals in 20__ _, provide a set of marketing plan from the beginning of the year to the end of the year, and distinguish the promotion efforts according to the importance Wuhan citizens attach to festivals. See the Proposal on Holiday Marketing Planning in 20__ _ for details.

Recommended promotion types corresponding to festivals:

Publicity of important festivals at home and abroad: including New Year's Day, Spring Festival, Lantern Festival, Valentine's Day, Women's Day, Mother's Day, Labor Day, Children's Day, Dragon Boat Festival, Double Ninth Festival and Christmas. , and comprehensive promotion, such as the Lantern Festival, the launch of solve riddles on the lanterns and prize-winning activities. (It is recommended to launch a series of activities selectively according to your own needs).

20__ year celebration promotion: it is recommended to carry out comprehensive promotion, and the promotion efforts should be relatively strong. All kinds of publicity must be in place, such as banners, text messages, DM, in-store posters, promotional products and other comprehensive publicity means.

Regular promotion: it can be made temporarily according to the demand, mainly for seasonal menu update, new product listing and other needs. For example, in the off-season, "lottery", "new dishes" and "points exchange" are launched.

Competitive promotion, mainly aimed at the promotion of competitors' catering, is mainly to introduce quality services, special prices and gifts.

5. The formulation of promotion plan should be innovative, but it should not be divorced from reality and grandstanding. It should be adapted to local conditions, easy to operate and evaluated later. The specific plan should be made one month in advance.

6, combined with "integral members" and business alliances and self-built websites for promotional activities, and constantly attract new members. (In this project, we must first develop a separate website for welcoming guests, and the financial cashier software must support the membership points model. )

7. Publicity and public welfare activities plan: Publicity includes thematic publicity activities (such as Spring Festival greetings, 3. 15 Consumer Day, peer exchange meeting, etc.). ) and regular publicity; Public welfare activities. Including theme public welfare activities (such as double ninth festival, tree planting, etc.). ) and regular public welfare activities (such as helping students and helping the poor, etc.). ), there are at least 1 public welfare activities a year, which costs about 20 yuan.

8. Strengthen cooperation with the media and carry out various forms of activities and cooperation. (Advertising can be done by changing media).

9. Rent of advertising space on pad paper: Rent of advertising space on pad paper. (Mainly for business alliances, which can be operated by replacement mode)

10, strengthen the rendering of corporate culture: standardize the content and suspension of various express cards. Increase enterprise introduction and all kinds of suggestive text publicity. Text introduction of festival theme promotion activities. Paper-padded announcement introduces life tips. (such as traffic knowledge, maintaining a harmonious society, seasonal diet recipes and taboos, fire protection knowledge, recipes, etc.). )

1 1. Rebuild VIS system and strengthen VIS management. This scheme needs to be undertaken by a professional brand design company.

The restaurant's annual work plan for 2023 (Chapter 5) is quietly passing by, and in a blink of an eye, _ _ is about to draw a successful conclusion. _ _ is also coming to us, and everyone is looking forward to what stories and gains will be made in the coming year.

Looking back on what happened and changed in this year, for others, this year may be ordinary and dull. But this is of great significance to the catering department of international hotels in the new century, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the compulsory insurance index of 7.6 million and the struggle index of 9.6 million issued by department leaders. As well as the excellent completion of __X and the designated indicators exceeding __X are all worth celebrating, but there are still some shortcomings to be changed. The work report for _ _ is as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding banquet and large banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, a substantial increase over the same period last year. At the same time, in terms of service quality and banquet reception, the handover and tracking of guests require every management and employee to make guests feel at home and make them happy and satisfied.

2. In the autumn of August, the hotel food and beverage department held the "Huifu Cuisine Entering Danyang and Organic Food Promotion Conference" food festival, and we received it successfully and excellently. In the busy golden week in October, we ushered in the "Star Review". Facing the arduous work, with the joint efforts of everyone, we passed the star rating. And through the efforts and study during the star-rated period, the catering department has become more standardized in management, goods placement, hygiene and waiter operation.

Three, in view of the first and second floor is different from the box fixed reception, multi-functional, more jobs, in the case of the waiter's position is not fixed, it is particularly important to arrange the staff's jobs and reception work reasonably. Therefore, a monthly work plan for employees' work exchange and daily work arrangement is made to make a reasonable division of labor, summarize daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.

Fourth, in order to complete and convey the tasks assigned by the superior leaders more smoothly and better, we should hold a regular meeting on duty every day to convey the spirit of the meeting and check the gfd and manners of employees.

5. Pay attention to employees' ideological trends, stabilize employees' thoughts, maintain good working conditions, communicate with employees regularly, and understand their real thoughts and feelings. And let employees feel the warmth of home here and adjust their emotions, so as to provide the best service for the hotel.

Six, formulate a reward and punishment system, so that rewards and punishments are clear, in order to mobilize the enthusiasm of employees and stimulate their potential, improve their service enthusiasm.

With the cultivation, trust and expectation of hotel executives and department leaders, the team on the second floor was handed over to me. I am very happy that the leaders trust me, but I also feel pressure, but as the saying goes, there is no motivation without pressure. In the future work, I will turn pressure into motivation, lead my team, and finish every job seriously and responsibly. At the same time, in the future work, I will also be strict with myself, improve my own quality, and enhance my business knowledge and experience. Now my work plan for _ _ is as follows:

Clear division of labor and reasonable arrangement of foreman's work in management.

Transfer jobs according to job requirements, strengthen the professional knowledge and skills of the foreman, communicate with customers, and arrange the promotion of dishes.

Second, promote and cultivate potential, self-motivated and dedicated employees and strengthen their business skills.

The training of business knowledge makes every employee become a generalist, and the reception of meetings, banquets, VIPs, buffets, boxes and lobby bars is excellent.

Third, hold regular employee sit-ins to understand employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and rationalization suggestions.

Fourthly, collect guests' opinions and suggestions on dining service and food quality, and make records as an important basis for us to improve our service and food, reduce the probability of customer complaints, so as to continuously improve and improve our service quality and food quality.

Five, in view of the loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, make a reasonable plan.

Take stock of stainless steel tableware every day, strictly require every employee to' love the shop and feel at home', and work in strict accordance with the three light operations to reduce the loss of tableware and reduce costs.

Sixth, strengthen the staff's awareness of open door service, smile service when dining, detail service, especially open door service awareness, and communicate with customers.

Communication is a bridge to the soul, and it is also a way to close the distance with guests, enhance familiarity and understanding, and at the same time understand guests' preferences.

Seven, strengthen the coordination between the front office and the back kitchen and communication and cooperation with other positions. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving, and making guests eat healthy and satisfactory dishes.

A new year, a new atmosphere, _ _ is quietly coming out. For myself, there are many aspects to be improved and studied in the coming year, so I will be more strict with myself in the new year. In my future work, I will make continuous progress, keep learning and enrich my knowledge and experience. Do things slowly and steadily, calm down, control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, work hard and strive for a better new century and our tomorrow. Here, I want to say thank you to all my colleagues. Thank you for your hard work.