Five model articles on the work plan of hotel restaurant manager

The plan itself is the assessment standard of work progress and quality, which has a strong constraint and supervision effect on everyone. Therefore, the plan has both guiding and promoting effects on the work. Making a good work plan is an important means to establish a normal work order and improve work efficiency. Below I have compiled five sample work plans for hotel restaurant managers, I hope you like them!

Model work plan of hotel restaurant manager 1

I. Work plan

1 Restaurant internal management

(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 for a long time depends on the appreciation and inheritance of culture, firmly grasping the corporate catering culture of _ _ _, 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, all kinds of fast food restaurants, noodle restaurants, seafood restaurants and Sichuan restaurants around us are our competitors to varying 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.

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 the new employees have a comprehensive understanding of their "home", and the old employees can strengthen their work quality and take care of and help the 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 as to show respect to the guests and always 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. To put it simply, the so-called service consciousness is "guest consciousness", that is, employees should have guests in their hearts and eyes, always think of guests and meet their needs. Role awareness means that employees should understand the "role" they play at different times and occasions and the specific requirements given by this role. Quality awareness means that employees should be clear about the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination of "zero shortcomings" and "doing the work well at once". 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 achieve "division of labor without separation".

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 gymnastics rules 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 of the food and beverage department, formulate daily work procedures, daily promotion plans and special promotion plans, and formulate raw material procurement plans, menu update and selection plans and employee training plans.

Model essay on the work plan of hotel restaurant manager 2

20__ is the year of opportunity. Consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.

First, optimize the wedding service process and improve the service quality again.

Optimize the overall planning scheme of the 20__ wedding banquet, further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding ceremony, package and enhance the festive atmosphere, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of the wedding banquet service more brightly.

Second, improve the quality of seminars and establish a good communication platform.

On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (bar and catering department heads), enhance the depth and breadth of the seminar, build the service quality seminar into an exchange platform for middle managers to learn from each other, share management experience and stimulate ideological sparks, and build the quality seminar into a management brand project of the catering department.

Third, establish a monthly quality inspection mechanism and publish the quality status of each department every month.

20 years _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Fourth, take the VIP room as a platform to create service highlights and establish a quality service window.

On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.

Five, to assist the manager of the food and beverage department, * * * to improve product quality.

Product distribution is the core of catering management. In 20__ years, assist the manager of catering department to collect customers' opinions and supervise product quality, so as to promote product quality.

Sixth, adjust the training direction and build a learning team.

20__, adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off a wave of learning professional knowledge in the catering department, reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, reserve excellent management talents for hotel upgrading, and build the catering department.

Seven, optimize the training courses and improve the management level.

The idea of setting up the main courses of departmental training in 20__ year is to adjust and optimize some courses in 20__ year, so as to make the courses more targeted and effective.

Eight, cooperate with the human resources department to cultivate employees' corporate identity and improve employees' professional ethics.

Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion. The smooth development of the work in 20__ years depends entirely on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department for my work. I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!

Work plan model of hotel restaurant manager 3

On a festive day full of joy, the _ _ hotel has turned a new page! Under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life, and with the hard work of employees, Central Asians have created brands, established images and expanded markets all the way, singing and sweating all the way, and finally achieved very good business performance and successfully completed the overall goal of "three highs and two good". It is also a year of enterprise expansion, a crucial year to face new challenges and create a new situation. In the new year, we must temper our internal strength and strive for the brand of Central Asia! Under the new market situation, based on the principle of "product, sales, innovation, cost and welfare", we will comprehensively improve product quality, increase sales, strictly control costs, improve employee welfare, innovate systems, products and marketing methods, firmly grasp the eternal theme of enterprise development, and further realize the leap of hotel quality.

First, improve product quality and strengthen team building.

With the sudden emergence of large and small hotels in Sanya and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is an inevitable choice to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of the transformation in _ _ _ _. In terms of software, it is necessary to further improve various rules and regulations, increase personnel training and human resources development, establish a talent pool in Central Asia, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, so as to strive for a first-class service environment with personalized and humanized services.

Second, increase sales promotion and strengthen market expansion.

"_ _" Sichuan cuisine brand has won a place in Sanya catering market. With the successful renovation of all kinds of rooms, different levels of luxury rooms meet the needs of different groups of people. In the new year, we will intensify sales promotion, further build, establish and strengthen the brand of Central Asia, and fully expand the market space to lay a solid foundation for the development and consolidation in the coming year.

Third, cultivate innovative consciousness and increase innovative measures.

Innovation is the motive force and soul of hotel's survival. Only with innovation can we have vitality and vigor, and only with innovation can we feel the joy of hotel growth. In _ _ _, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovative consciousness, increase innovative measures, innovate outdated and backward systems, innovate software and hardware products, and innovate marketing methods and target market selection. On the basis of _ _ _ _ _, we must further carry out innovative activities to make the hotel make continuous progress and development in innovation.

Fourth, strictly control costs and quantify departmental costs.

Controlling all kinds of expenses means increasing income. Therefore, this year, the hotel will strengthen cost control, quantify the various expenses of each department, deduct the overspending from the departmental salary, and conduct independent accounting for the operating departments (such as catering and entertainment departments), take responsibility for their own profits and losses, strengthen the staff's awareness of cost control, and really do a good job in hotel cost control.

Improve employee welfare and corporate culture.

We will further strengthen the construction of corporate culture, enrich the lives of employees and enhance corporate culture. With the basic implementation of the overall goal of "three highs and two good", the treatment of employees has been greatly improved. In the new year, with good business performance, the hotel will continue to take the welfare of its employees as its responsibility. I hope that employees will work hard to achieve a double harvest for hotels and individuals.

With the realization of the general goal of "three highs and two good", we have gone through the period of laying a foundation, tackling difficulties and gathering energy, and entered a new stage of accelerating development on a high platform and realizing leap at a high level. At this point, all employees should click to view this information. More original website articles are highly unified, the pace is highly consistent, and the actions are highly conscious, further enhancing their self-confidence and winning heart. Looking at the overall situation, the opportunity to accelerate development is rare. As long as the wisdom and strength of all staff are concentrated and the enthusiasm, subjective initiative and creativity of staff are mobilized, all kinds of difficulties will be overcome and the construction of _ _ hotel will be promoted faster and better. Looking back, we are proud; Looking ahead, we are full of confidence! In the new year, we will take advantage of the spring breeze of Sanya's rapid development, take the opportunity of improving our internal strength, take the policy of "product, sales, innovation, cost and welfare", and work together with Qi Xin to strive for success! To truly realize the "win-win" between individuals and enterprises, * * * will write a new movement for the development of our store, and * * * will depict the bright future of Central Asia Hotel!

Work plan model of hotel restaurant manager 4

Time flies, 20 years are coming to an end, and a new year is coming. Looking back on the past year, I am filled with emotion. I am very grateful to the catering management company for giving me another cooperation opportunity full of self-challenge and charming prospects. This is a good working platform for me. Bringing out a group of high-tech and high-quality chefs is the embodiment of my working ability. Only by working hard and producing good benefits can I repay the trust of the company leaders. /kloc-I came to the company again in October, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes. With the strong management training of the company, the concerted efforts of everyone in Qi Xin and the support of the operation department, I completed the task of standardizing and unifying the existing dishes issued by the company years ago! Thank you for your cooperation. The following is a brief summary of my thoughts and arrangements for the work to be carried out next year in two parts:

A story about shops and companies.

1, in line with the company's annual plan, in order to meet our peak season next year, at the end of February, 20, we will make all preparations for listing and train the chef team.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "follow one's inclinations", constantly develop new products, meet market demand, and create greater development space and profits for enterprises.

4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.

5. Take the initiative to collect the opinions and information of each store on the dishes at the grassroots level, and make corresponding adjustments in time.

6. _ _ Make preparations for the listing of special dishes preserved 20__ years before the listing, and add corresponding new varieties according to the trend in _ _ _.

Second, about _ _ store

_ _ Store will reopen with a brand-new look on March 18 after being closed for half a year. In view of the special situation of _ _ Road, according to the decision of the company leaders, our products will be different from other branches. We will take _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ as the core department of the whole restaurant, and the kitchen will now make arrangements for the whole plan;

1. Through the investigation of some stores whose geographical location, main consumer groups and business models are roughly consistent, according to the general policy given by the leaders of the operation department and our actual situation, the whole menu will be completed in the middle of 1 month, including the collocation of lunch, and then reported to the company leaders for review.

2. After the menu is confirmed, complete the standardization and normalization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively.

3. Understand the market prices of raw materials and seasonings, calculate the gross profit of dishes, and formulate the market prices of individual dishes;

4. For the _ _ _ store, try to cook dishes every month, and finally choose about three successful dishes to replace them. Replace the standardized materials of dishes in the early stage and do a good job in training.

5. 10 Get ready before lobster goes off the market at the beginning of the year. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

Model essay on the work plan of hotel restaurant manager 5

First, to improve service quality as the core, strengthen the construction of service quality project.

The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. In _ _ _, the operating departments carried out the following work in daily management and service quality construction:

1, write operation procedures to improve service quality.

According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen the supervision and management of walking site.

On-site supervision and mobile management are important forms of catering management. During my duty, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans and blocked management loopholes.

3. Prepare the overall practical plan of the wedding banquet to improve the service quality of the wedding banquet.

Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding service, the overall practical plan of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

4. Convene special service meetings regularly to discuss the problems existing in the service.

Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and customer satisfaction, the last day of each month is designated as the service quality seminar day, attended by 4-5 managers of each restaurant, to analyze the service status of each restaurant in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. At the seminar, restaurants learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

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

This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.

Second, organize the first service skill competition to show the service skills of the catering department.

To tie in with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized restaurants to hold the first competition on catering service skills and catering knowledge in August, and worked out a practical scheme for the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was a success, which was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.

Third, carry out employee training at all levels to improve the overall quality of employees.

This year, * * * conducted 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers and 9 special trainings. The concept and main contents of the course are as follows:

1. Expand management ideas and broaden industry horizons.

Most middle-level managers in restaurants are gradually promoted from lower-level employees (some managers have worked in the same position for four or five years), and their management vision is relatively narrow. In order to strengthen their management awareness, expand their industry vision and professional knowledge, seven catering professional knowledge trainings were set up for middle managers this year, the main contents of which are customer satisfaction management, catering marketing knowledge 1, catering marketing knowledge 2, basic knowledge of catering management, etc. The setting of these courses plays a positive role in expanding the management thinking, catering professional knowledge and industry vision of middle managers, alleviating various contradictions and conflicts in the management process, and enhancing the feelings among employees, employees and customers.

2. Cultivate employees' service consciousness and improve their comprehensive quality.

In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' etiquette and politeness, and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. At previous sessions since April this year,

3. Carry out service skills training to improve the service level of VIP rooms.

In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

4. Adjust students' transition mentality and quickly integrate into the catering team.

As an important part of catering staff, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics and entry conditions of interns, this year, * * * conducted three special trainings on how to transform from a campus person to an enterprise person, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

5, combined with the actual work, the development of practical courses.

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, aiming at the phenomenon of poor execution of restaurant management, the course "Execution" was developed, which made managers fundamentally realize that "a good system needs good execution", and combined with the specific performance of insufficient execution of restaurants and the execution of advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "there is no competitiveness without execution", and managers at all levels had a new understanding and understanding of execution.

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