Annual Work Plan of Food and Beverage Department

Seven Annual Work Plans of Food and Beverage Department

Time flies too fast, people are caught off guard, and our work has entered a new stage. For better job development in the future, write a plan and prepare for the next study! What are the characteristics of a good plan? The following are eight annual work plans of the Food and Beverage Department compiled by me for reference only. Welcome to reading.

The annual work plan of the food and beverage department 1 In order to get rich benefits in one year's work, we should plan the direction and road in advance to avoid serious problems in the work process. This is the one-year plan of the food and beverage department of our hotel.

First, pay attention to the hotel dining environment

When we eat, we all like to sit in a clean environment, which can also make us feel happy when we eat. The same is true for customers. If customers want to eat in our hotel, we must have a comfortable dining environment in our hotel. In order to meet customers' wishes and publicize the characteristics of green and pollution-free, we should create an elegant, green and comfortable environment for more customers to experience and advocate simplicity and cleanliness. Because too complicated a meal will make people feel very troublesome, which is not our goal. After all, our customers are not single customers, but consumers. Therefore, the layout must conform to everyone's perception, and at the same time, we must improve the greening of the restaurant and let our restaurant have a good dining environment. At the same time, we will take the reformed dining place as a trial, and choose the last general dining place with different styles, so as to facilitate the promotion of our hotel.

Second, launch the main course.

If you want customers to come, you must have attractive features. First of all, the last dish has become the focus of our hotel, and it is also a golden signboard to attract customers. This is not only a way for our hotel to penetrate into the customer image, but also a way for our hotel to integrate into the customer group, so that our work can be carried out better. At the same time, we should actively cooperate with the work, improve the work intensity, strengthen the working methods, and let more people pick up our dishes. Of course, this main course still needs to be promoted. If it is not promoted, how will people know? First of all, we should give the hotel customers a free trial opportunity to leave a good impression on their psychology, and then increase advertising investment in the follow-up publicity to enhance their popularity. At the same time, let the taste of this dish come up and make people like it, so we should start from a comprehensive perspective. Let our main course become a lamp in the dark and let more customers consume it. Of course, we will also make an agreement on the main course. For example, the customer must register as a member, or eat in our restaurant for more than three times. The main course must reflect her treasure and will not be collected by customers at will, but there must be a threshold to let people know that if you want to be late, this dish must have conditions, so as to attract more customers through this attractive and mysterious feature.

Third, improve services.

Service is an important point for customers to come to our hotel again. If customers can't feel our excellent service here, they won't miss it because they don't have features, so they won't be attracted and won't keep thinking about it. Customers like it because the service is good, which can make customers experience the characteristics that other hotels don't have. Service is also a key point to widen our gap. Only in this way can we have more ability to open up a vast space and have better results.

Annual Work Plan of Catering Department 2 I. Development Strategy of Catering Department of Clubhouse

1, department positioning

2. Analysis of competitors

3. Price positioning

4. The key services of the Food and Beverage Department

Second, the management mode of club catering department

1, overall assessment management system

2. Front Office Management

3. Kitchen management

4. Bar management

Third, the marketing strategy of the club catering department

1, customer maintenance

2. Monthly marketing activities

3. Interdepartmental interactive promotion

4, member sales activity design

5. Membership rights and interests

Fourth, the turnover forecast

1, monthly turnover forecast

2. Gross profit margin and cost control

Verb (abbreviation for verb) Department training and investigation

1, internal training

Step 2 investigate

3. Training plan design

The annual work plan of the food and beverage department 3. New year, new atmosphere. As the manager of the hotel catering department, I also made a corresponding work plan for this year's work arrangement.

I. Comprehensive Analysis of the Market in 20xx

1. Positioning of our customer base.

2. Annual competitor analysis.

3. Advertising efforts.

Second, the target market analysis

1 Cultivate customer base and reduce hotel operating costs.

2. Effectively control employee flow and cultivate loyal employees.

Third, we should use soft services to retain guests.

1, excellent service.

2, strict discipline tree image.

Strengthen management and supervision. Implementation is a big problem, especially long-term implementation. Discipline is a code of conduct that a group must abide by in normal work and life, and it is an effective guarantee to improve the combat effectiveness of the department. As the ancients said, Fiona Fang cannot live without rules. Therefore, there must be strict organizational discipline to ensure it. Organizational discipline should always be unremitting, and department managers should take the lead, manage themselves well, and completely put an end to violations of discipline and discipline. We should standardize the behavior and dress of department employees and strive to make the food and beverage department a civilized window of the hotel.

Fourth, innovate management and stress practical results.

1. Beautify the hotel environment and create a warm home.

Strict hygiene management is an effective measure to ensure a clean and tidy hotel environment and provide guests with a comfortable environment. This year, we will strengthen health management. In addition to continuing to adhere to Monday's health check-up, we will also carry out irregular check-ups, strictly follow the standards, never go through the motions, never become a mere formality, inform the inspection results, formulate a reward and punishment system, enhance the sense of responsibility of employees, mobilize their enthusiasm, and make the hotel health work leap to a new level.

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

Dormitory management has always been a weak link. This year, we will strengthen management and create a truly comfortable home for hotel employees. To this end, the first is to have a clean dormitory environment. We ask the dormitory administrator to do a good job in public areas. Each dormitory has a dormitory administrator who is responsible for arranging and urging the dormitory staff to clean up, requiring the room to be clean and tidy, and checking the hygiene situation of each dormitory and reporting the inspection situation.

Secondly, it is necessary to strengthen the safety management of dormitories, always keep in mind fire prevention and theft prevention, prohibit outsiders from entering and leaving the dormitory at will, and implement the system of asking and registering outsiders to ensure the personal and property safety of lodgers.

Third, change management type into service type. The administrator should be transformed into a waiter for the accommodation staff. Most of the in-house staff are young people who come from all directions and leave home for the first time. Most of them are young and lack social experience. Therefore, they need our concern in many ways. Therefore, dormitory administrators should pay more attention to their ideological and emotional changes and care about their lives, especially for sick employees, giving them family-like care and making them feel the warmth of their families.

Verb (abbreviation of verb) saves energy and reduces consumption to create benefits.

1. Strengthen the management of water, electricity and gas in the dormitory.

It is necessary to strengthen publicity and education, deepen the concept of advocating economy, opposing waste, opening up new sources and reducing expenditure in the minds of employees, and enhance the awareness of saving. At the same time, it is necessary to strengthen management in this area. In terms of the use of water, electricity and air-conditioning, we should open up according to the actual situation, strengthen supervision and inspection, put an end to the phenomenon of running water, ever-burning lamps and air-conditioning, and strengthen the management of employee bathhouses. It is forbidden for outsiders to take a bath in the bathhouse, and it is forbidden for employees to wash clothes in the bathhouse.

2. Strengthen the management of hotel office supplies, clothing and labor insurance supplies.

We will refer to the previous relevant standards and regulations, reorganize according to the actual situation, formulate the collection period and quantity standard of office supplies, clothing and labor insurance supplies in our department, improve the collection procedures and make good accounts. It is required to distribute the goods according to regulations, ensure that the accounts are consistent with the facts, and properly keep the goods in the warehouse to prevent deterioration and damage.

In short, in the new year, all the staff in general manager office will work hard for the development and take-off of the hotel with a new starting point, a new image and a new work style, under the correct leadership of the hotel, in close cooperation with all departments, and unite as one!

Annual Work Plan of Catering Department 4 I. Development Strategy of Catering Department of Clubhouse

1, department positioning

As an important part of a private club, the catering department has a far-reaching impact on the whole club, so it must be improved. It must have the smoothest and most intimate "butler service", provide the most upscale, fashionable and healthy dishes, and be equipped with the most comprehensive drinks and utensils. Because of its high-grade and mystery, many members linger and many non-members want to go. Its products have always been in a leading position in the catering industry.

2. Analysis of competitors

At present, there are no real competitors, but we still take high-end catering clubs and vip clubs in five-star hotels as competitors. Through irregular inspection, we can know their latest trends and make the most wise decision.

3. Price positioning

Efforts to create "the most expensive restaurant in Ningbo" should be achieved through various adjustments, increased services and food research and development. By the end of the year, the words "Ningbo is the most expensive" will be hung on the wall of the clubhouse to publicize our services, increase the trust of members and lay the foundation for the future development of catering.

4. Special services of the club's food and beverage department

We have: the most professional senior chef in Tan Jiacai.

The most upscale and complete wine variety.

The most professional cigar room

The most distinctive private lunch box

The most popular famous dish in China.

The most intimate butler service.

The most elegant membership activity

As long as the company really wants to build a top private club, it must have an excellent team, rich and frequently updated highlight services and superior welfare benefits as a guarantee.

Second, the management mode of club catering department

1, overall assessment management system

Unswervingly carry out the A management mode and flat management structure in management, reduce many complicated links, give full play to execution faster and improve work efficiency. Make a weekly, monthly and quarterly work plan in advance, and adequate preparation is the basis of success.

All assessments are converted into digital assessments, from the turnover rate index to the daily employee rating table, which not only clearly and simply understands the root causes of problems, but also can solve any problems quickly.

The fair technical competition for employees once a quarter makes employees experience success and bring passion. We hope that those excellent employees with high skills will always be rewarded in the competition.

2. Front Office Management

Standard hotel management is adopted, landing and lockers are managed according to the five-routine method, and "butler service" is implemented in service, so that every employee can master various skills and provide one-stop service at any time.

3. Kitchen management

Fully implement the five routine management system and daily inventory system, increase the innovation of dishes, and strive to create the most fashionable and healthy high-end dishes.

4. Bar management

The full implementation of the five routine management system and daily inventory system not only makes the existing varieties more refined, but also innovates fashionable cocktails, fancy coffee, milk tea and so on.

The above four management, together with the health supervision and inspection twice a day by the department, can be described as a five-star management system. As long as it can be seriously implemented, it will definitely bring about extraordinary results.

Third, the marketing strategy of the club catering department

1, customer maintenance

First of all, do a good job in updating the welcome wine. This first impression has an unusual effect. Secondly, do a good job in the whole service process. Every meal, managers must say hello to customers once or twice.

2. Five-routine management

Section 2:

Public course: 1, team building

2. Management consciousness

Step 3 communicate efficiently

Front Desk: 1, Sales Skills 4, Oral English

2. Details decide everything. 5. Health sector project training

3. Green services. Five-routine management

Backstage: 1, Kitchen English

2. Innovative consciousness

Section 3:

Public course: 1, personal image management

2. 30 principles of getting along with colleagues

3. Leadership and execution

Front desk: 1, spoken English

2. Effective communication skills

3, business etiquette skills

4. Time management skills

Backstage: 1, Kitchen English

2. International popular food

The fourth quarter:

Public course: 1, management essence of foreign catering enterprises

2. Activity planning process

3. The development prospect of catering industry

Front desk: 1, spoken English

2. Various case studies

3. Service consciousness

4. Service highlights in different countries

Backstage: 1, Kitchen English

2. Cooperation between front and back office

Chapter 5 of the Annual Work Plan of the Food and Beverage Department Time flies, the year of 20xx is coming to an end, and the new year is coming. Looking back on the past year, I am deeply touched. Thank you very much 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:

First of all, about shops and companies.

1, in line with the company's annual plan, in order to meet our peak season next year, make all preparations for the listing of 20xx at the end of February, 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 the stores at the grass-roots level on the dishes they have learned, and make corresponding adjustments in time.

6. Before xx goes on the market, prepare for the listing of special dishes reserved by 20xx, and add corresponding new varieties according to the popular trend of XX.

Second, about xx store

Store xx will be reopened with a brand-new look on March 18, xx, after it has been closed for half a year. In view of the special situation of xx Road, according to the decision of the company leaders, the products operated by this store will be different from other branches. We will focus on xxxxxxxxx——-three big pieces, supplemented by the original dishes sold well in other stores, to attract new customers with the original dishes and retain old customers with the new dishes. The afternoon business of some shops is very weak, but due to the special geographical location of changshou road, we regard the kitchen as the core department of the whole restaurant, and will arrange it as follows:

65438+

2. The kitchen staff will be established at the end of February xx. From the perspective of saving personnel costs, the kitchen staff will be composed of outstanding kitchen staff from major external positions and other stores! The salary of external personnel should be as consistent as possible with the company's existing kitchen A-level employees.

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

4. Understand the market price of raw materials and seasonings, calculate the gross profit of dishes, and set the market price of individual dishes.

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

6. Get ready before lobster goes on the market at the beginning of 6.xx. 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.

Working in the food and beverage department, in the new year, I will also make a personal work plan to complete this year's work, and at the same time I have made progress and growth. The new year of the hotel is also a year of vigorous development. I also want to keep up with the pace of the hotel, improve myself and make myself gain more.

Do a good job and actively complete a task assigned by the leadership. I know that now that I am in this position, I have to work hard to do things well, so that I can live up to this job, a trust of the leader, and this is also a professional ethics. If I can't even do my own work well, I can't do anything else or make progress. In addition to work, we should also cooperate with our colleagues to complete some things that our team has to do. At the same time, in the catering department, if other colleagues need help, as long as I have the ability and time, I will try my best to help. Let's do a good job in the catering department together, only after doing it well, and then my own work experience.

It is also very important to improve one's ability. At the annual meeting, the leader also said that the hotel will develop this year. As a member of the catering department, I really can't hold back. I must keep up with the development of the hotel and improve my ability, so that things can be more efficient, and I can have more opportunities at work, and I can seize the promotion opportunities. Learn from colleagues, read books on catering by yourself, and keep trying. Only by doing it seriously and storing what I should learn and can use in the future can I improve myself better. Everyone, only by working hard, can know where one of his limits is and can't relax. That's what the workplace is like. If you don't advance, you will retreat, and you will be surpassed by others. But when the new development opportunity of the hotel comes, you will regret it, so you should work harder in the new year.

Work hard, study hard and improve yourself in all aspects. Although there is a plan, the actual situation will change, so I also want to make changes according to the actual situation, better adjust the plan, conform to the reality, and let myself gain more in this year. I can also contribute my own strength in my work to make the hotel develop better. Only when the hotel is well developed can I be so excellent.

The 7 Time annual work plan of the food and beverage department is quietly passing away, and in a blink of an eye, XX year is about to draw a successful conclusion. XX year is coming to us, and everyone is looking forward to what kind of stories and gains will come next 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 XXX and the specified indicators exceeding XXX are all worthy of celebration, but there are still some shortcomings to be changed. The work in XX years is now reported as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the banquet hall 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 quality, and enhance my business knowledge and experience. Now my work plan for XX years 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, has quietly appeared in XX. For myself, there are many aspects that need to be improved and studied in the coming year, so I will be more strict with myself in the new year, make continuous progress and study in my future work, 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.