The restaurant’s annual work plan

Time flies so fast, and our work will usher in new progress. At this moment, we need to start making a plan. How should the plan be drawn up? Below is a sample of the restaurant’s annual work plan that I have collected for you. You are welcome to read it. I hope you will like it. Restaurant annual work plan sample 1

1. Do a good job in internal personnel management, and achieve strict management systems and clear division of labor.

2. Based on the existing regular meetings, further deepen the content of the regular meetings, improve the depth and breadth of the discussions, and build the service quality seminar into a communication platform for all service personnel to learn from each other, learn from each other, and share Service experience inspires ideas

3. We will innovate and improve services on the basis of existing service levels, focus on service details and humanized services, improve the qualifications of service personnel, and improve the salary assessment of waiters treatment standards, strengthen daily services, establish high-quality service windows, create service highlights, and innovate service brands based on the brand.

4. Responsibilities for item management should be assigned to one person, and there are rules to follow, well-documented, someone to implement and someone to supervise.

5. Increase efforts to maintain member customers.

Planning for the overall management and operation of the restaurant

1. Strict management system and employment training system, clearly define job assessment levels, enhance employees' awareness of competition, and improve personal quality and work efficiency.

2. Enhance employees’ efficiency awareness, strengthen cost control, and save expenses. Train employees to develop good conservation habits, use water and electricity rationally, etc., detect waste, stop it in a timely manner and strictly implement relevant penalty systems.

3. Strengthen the coordination relationship between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotional activities and cooperate with surrounding companies to increase membership rates. Restaurant's annual work plan sample 2

Through the recent analysis of the hotel's catering department's operating conditions, in order to stabilize and develop customers while maintaining a strong vitality of our catering products, work will be carried out in the following aspects.

1. Product promotion:

1. In May, we will promote healthy dishes with "the fragrance of fruits and vegetables in the dishes"; Mother's Day set meal,

2. Launch the "Cool Summer" activity month and Father's Day package in June.

3. It is recommended to launch a "delicious handbook" in July and August to introduce different styles of dishes;

Launch a reunion moon moon viewing activity in September.

4. It is recommended to launch the "Oyster" Love Oyster Food Month activity and the "No Crab" Food Month activity in October; launch the winter tonic stew series, "Baked You-One" in November "Hot and Spicy Fragrance" Charcoal Grilled Food Festival;

5. In December, the "Home Cooking Also Spa" series of gourmet dishes and the "Top Ten Signature Dishes" annual feast event will be launched.

2. Team building:

1. Improve the labor and employment system, training system, and improve the overall quality of employees

(1) Strict labor and employment system, catering department Recruit new employees who meet the conditions on a merit-based basis to ensure the quality of recruitment. At the same time, superior leaders go deep into employees to find talents and continuously enrich the team. Recruit experienced service personnel through introductions from existing employees.

(2) Improve the training system. In order to achieve the expected results of the training, the catering department managers first made it clear that the training must be "purposeful", "practical" and "timely". . The second step is to set up a training group, and the third step is to formulate a training plan, combine theory with practice, and conduct training in phases and in batches with the old bringing in the new. For example, management training, safety and health training once a month; promotion training, service knowledge, service skills training twice a week, etc.

Fourth, conduct regular assessments, and carry out "sales manuals", "service knowledge and skills", "customer service standards", "hotel management knowledge", "product quality", "promotion business knowledge", and "courteous phrases" throughout the year , "safety and health knowledge" and other training.

(3) Standardize the dish trial system. In order to better promote our store’s catering products, the head chef will provide regular special training on the products launched.

2. Standardize management and improve the system

(1) Improve the quality management team led by the catering department and composed of sub-departments. The team divides labor and collaborates, implements the management system from top to bottom, implements rewards and penalties for management efficiency, improves the overall quality of management personnel, and makes management work go smoothly.

(2) Improve the meeting system of the catering department. Meetings include monthly business analysis meetings, weekly meetings, daily review meetings, before- and after-shift meetings, health and safety inspection reporting meetings, etc. to ensure that superior instructions are implemented in a timely manner.

(3) Establish a product evaluation and supply supervision system. In order to reduce the bottom line and estimate the varieties as much as possible, coordinate various sub-departments to do a good job in product supply. The market will check the estimated supply of products in the morning, afternoon and evening every day, keep a special record of the varieties assessed in the market, and go to the relevant sub-departments for verification at the same time. And require managers to sign to clarify responsibilities.

(4) Strengthen coordination relationships. Hotels have many detailed divisions of labor, and the completion of a job depends on the coordination and cooperation between various departments.

(5) Improve comprehensive reception capabilities. Comprehensively focus on service standards, product quality, and improve reception capabilities. While hosting all kinds of club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job of accepting bookings for various types of banquets for senior leaders and major companies and hotels.

3. Stability of the team: In view of the current situation of high mobility of catering service personnel, in order to stabilize hotel catering services, it is recommended.

(1) Improve departmental work processes, reduce employee work intensity, and eliminate duplication of work.

(2) Improve the reward and punishment system, and provide generous development space and promotion opportunities to employees with potential for development, so that employees can develop a sense of belonging to the hotel.

(3) Strengthen employee training so that they can learn relevant professional knowledge during their stay in the store.

3. Expand operations, develop income-increasing channels, and expand operating income:

As competition in the catering industry becomes increasingly fierce, regular market surveys, business analysis, and accurate market positioning can To enable our products to maintain long-term market share.

1. Cooperate with local wedding companies, sign a reciprocal promotion agreement, and develop sources of wedding banquet information for our store to develop revenue-increasing channels.

2. Effectively implement monthly food promotion activities, increase visibility through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the catering department and guest room department cooperate with each other to jointly promote operations.

4. All staff engage in public relations to strive for more repeat customers. Instill public relations awareness and knowledge in employees, communicate with customers, order dishes, and solicit their valuable opinions in different forms. Telephone greetings to related customers on holidays and customer birthdays. At the same time, a dedicated person is responsible for collecting and supplementing customer information, and communicating in a timely manner during daily meetings.

5. Do a good job in catering promotions during important holidays.

6. Perform regular market inspections and pay timely attention to competitors’ developments.

4. Enhance employees’ awareness of benefits and strengthen cost control:

1. Emphasize the importance of cost control and cost savings, enhance employees’ awareness of benefits, and require employees to take action. At the same time, we will improve relevant systems, clarify responsibilities, and strengthen control based on the system.

2. Strictly implement the market inquiry system to ensure raw material cost control. Restaurant annual work plan sample 3

1. Preparation before work

1. Go to work on time, sign in on time, no signing on behalf of others, no fraud.

(You must ask for leave in advance if something happens).

2. Obey the leadership’s arrangements for hygiene work before opening the stall, and complete all preparatory work in advance, such as filling tableware, preparing seasonings, setting up the table, setting up the table, sanitation, etc., ensuring quality and quantity. We are a whole, we need to have an overall view, we need to cooperate with each other and help each other.

3. Staff lunch and short break.

2. Reception in the class

1. Warmly welcome guests, greet guests proactively, and adhere to polite language

Quickly enter the work before and after the class meeting, be full of energy, and persevere position, keep smiling and pay attention to your own image.

When customers enter the table, they should take the initiative to greet: "Sir/Ms., good afternoon/good evening, everyone" and pull up their chairs to give up their seats.

Remove the chopstick sets, ask for tea (and introduce tea varieties at the same time), and hand over the menu.

Put a coat on the customer. If there is a child taking the child seat, pour the customer the first cup of polite tea.

2. Introduce the dishes, take the initiative to recommend, and be a good consultant

Must master the knowledge of the dish business, understand the market’s estimated varieties and increase varieties.

(1) Be prepared to write down the station number, number of people, date and time, the handwriting should be neat and clear and easy to understand.

(2) When introducing dishes, the dishes should be a combination of meat and vegetables, so that the taste is not easy to repeat. It is recommended to recommend more varieties produced by the kitchen that have good customer response. To achieve the "four don'ts": "Don't have the same taste", "Don't have the same raw materials", "Don't have the same cooking method", "Don't have the same container".

(3) Different dishes are recommended for different audiences and occasions. For braised dishes, the cooking time and dishes with long steaming time should be explained to the customers in advance so that they can be mentally prepared.

(4) If there is an estimate in the middle of the business, the reason for withdrawing the dishes must be clearly stated and signed by the kitchen or department leader before the dishes can be withdrawn.

(5) When ordering, you must take the initiative and gain time, but you must also respect the guests' choices.

(6) After confirming the order, repeat it once, check it is correct, and then hand it over to the cashier and go to the kitchen.

If the guests can think of us when they talk about dining and socializing, and they can think of you when they talk about ordering dishes, this means that your sales promotion is successful.

3. Serve the dishes in order and operate correctly

First of all, according to the order menu, you need to understand the supplies required for the dishes and make preparations in advance, such as knives, forks, required seasonings, etc.

(1) The cold dishes should be arranged evenly (taste, color, meat and vegetables, shape, and matching containers).

(2) At the same time, solicit opinions from customers and collect tea cups.

(3) When serving dishes, you must check the order menu (never order dishes that are not on the menu, never go to the table, look for instructions from the leader), insist on doing A, serving dishes, register B, place them in place C, check Menu menu. When serving, be careful not to serve the elderly, children, or disabled people, and pay attention to balance to prevent the soup from spilling or dripping.

(4) When serving drinks, pay attention to the fact that the drinks are served on stage before being opened in front of the guests.

(5) For dishes with condiments, add the condiments first and then serve.

(6) After serving the dishes, you must explain clearly to the guests (Sir/Ms. the dishes have been served, please tell me if you need anything else).

(7) Serve a fruit plate according to the situation.

4. Provide high-quality service during the banquet

(1) Change the pelvis and ashtray when appropriate. The technique is skillful, the action is quick, and the operation is hygienic.

(2) Observe the dining dynamics. If there are dishes that have been delayed for too long, take the initiative to contact the dish delivery department or the department leader to remind them to order the dishes.

(3) Properly handle trivial conflicts in daily supply. When encountering problems with dishes, you must be open-minded, sincere, kind, and answer patiently. Remember that "a good word makes people laugh, and a gossip makes people laugh." Make people jump", please ask the leader for instructions when you can't solve the problem.

(4) After the customer has finished their meal, they must check the bill to make sure it is correct and pay the bill on behalf of the customer. Be polite when collecting, finding, and counting tickets, and say "thank you" after paying the bill.

(5) When customers leave their seats, they should say goodbye politely and remind them not to leave behind their belongings.

3. Cleaning up at the end of the shift

1. Put away the table in a timely manner according to the operating procedures: (cloth items, glass items, stainless steel items, restaurant supplies, kitchen supplies, countertops, etc.) classification of small items Place them in a way that emphasizes separation of sizes, handling them with care, and sending them to the cup and dishwashing rooms in a timely manner.

2. When it is your turn to be on duty, you must operate in accordance with the "Standard Requirements for Duty Work". Check for “fire hazards” and take safety precautions.

Insist on the use of trays throughout the service reception process. You must consciously and habitually patrol the counter, always pay attention to customers' dining dynamics and behavior, and provide timely and proactive services. You must be flexible and adaptable, and spend more free time communicating with customers to establish good relationships.

Adhere to polite language and industry operating language, be energetic, smile, be dedicated to your duties, abide by restaurant work disciplines, and be a good and qualified employee. Restaurant's Annual Work Plan Sample 4

1. Regarding the hotel's annual tasks and monthly task management responsibility certificates, the guest room secondary consumer goods reward commission plan, the wine commission plan, and the meal and beverage commission plan will be completed at the end of this month. The format of the meeting will be notified to all departments;

2. Regarding the restaurant discount activities on the New Year’s Day holiday, do a good job in service training and production plans, and follow up on matters such as extra meals for employees on the holiday;

3. Continue to host and organize the supervisor meeting on Monday and the department communication meeting on Wednesday, and resolve issues that require departmental coordination and communication cooperation at the meeting;

4. Make a guest room __ sales plan and follow up on advertising The company produces 20 yuan cash dining coupons for restaurants and 100 yuan and 500 yuan cash vouchers for hotels, and follows up on the return of Western restaurant VIP cards.

5. Continue to follow up on the recruitment of personnel in various hotel departments , timely replenishment can maintain the normal operation of the hotel;

6. Contact surrounding communities and gardens to find a two-bedroom and one-living room to rent for Zhong Hong of Xinsheng Company to live in;

7. Ensure the normal operation of the hotel’s liquidity and reasonable repayment. This week, Mr. Chen’s salary loan of 20,000 yuan will be repaid, as well as part of the work clothes payment;

8. Continue to follow up on the maintenance of the front desk system, follow up on the work processes of each department and Service skills training to improve the overall service level of the hotel;

9. Regarding market vegetable prices, this week we will bring accountants and statistics to conduct market research on various markets in Zhuhai, and try our best to find cheaper prices in the future. Purchase goods in the market;

10. As the end of the year approaches, do a good job in the fire safety of each department and the personal safety of employees, and arrange for the security department to conduct more inspections and investigations. Restaurant annual work plan sample 5

1. Food and beverage department service safety management

During the catering service process, service staff should pay attention to keeping and taking care of guests' belongings to prevent loss or theft. In a buffet restaurant, waiters need to be even more vigilant as guests get up and leave the table from time to time.

If a guest drinks too much during a meal, the service staff should pay attention to it and politely advise him to drink less if possible to avoid accidents such as drunkenness, injury, and fights. In case of drunk guests, the lobby manager and security department should be notified immediately to prevent accidents.

Banquets, receptions, and catering departments with important guests must designate dedicated personnel to serve and keep food samples for future reference as required. When leaving get off work, important cigarettes, wine and beverages should be locked to prevent theft.

After banquets or various activities, service staff should check whether there are any fire hazards left.

2. Kitchen production safety management

The purchase and use of spoiled, spoiled, and unhygienic dishes and food are not allowed.

Kitchen production management personnel insist on inspection and acceptance, disinfect tableware, strictly prohibit unrelated personnel from entering the kitchen and restaurant backstage, and prevent cross-contamination of raw food and cooked food, raw materials and finished products during the food production process.

Keep the environment inside and outside the kitchen clean, take measures to eliminate flies, mice, cockroaches and other harmful insects and breeding conditions, place garbage and waste at designated places, and clean them up in time.

Food production and operation personnel must undergo a health examination every year. Food production operators who are new to work or temporarily join the work must also undergo a health examination and apply for a health certificate. Personnel without a certificate are not allowed to participate in contact with food production. , business work.

Chefs should maintain personal hygiene. They must wash their hands before working, wear clean work clothes and hats, are not allowed to have long nails or wear accessories, are not allowed to use food or food ingredients that have exceeded the shelf life, and are not allowed to produce inappropriate food. Hygienic equipment and drinks.

Kitchen staff should pay attention to safe operations. It is strictly forbidden to play with sharp objects such as kitchen knives. They are not allowed to leave the heating oil pan without permission. Keep the range hood clean.

Each kitchen staff must strictly check that gas, water and electricity are not turned off when leaving get off work, discover and eliminate hidden dangers in a timely manner, lock the doors and close windows after ensuring that there are no abnormalities, and designate dedicated personnel for each position. Responsible for the safety management of this position. Electrical appliances, heating furnaces, and dietary supplies must be handled by dedicated personnel and operating procedures must be strictly followed.

Kitchen staff should be familiar with various emergency measures and be proficient in using various fire-fighting equipment.

3. Hygienic management of food storage

Prevent mold and insects, control temperature and humidity, and regularly clean and disinfect food warehouses. Reduce the contamination of food by external factors. All types of food should be stored in categories. Food and non-food, raw materials and semi-finished products with hygienic quality problems and normal food, short-term storage and long-term storage food, as well as food with odor and food that is easy to absorb odor should not be mixed and stacked. .

The food entering the warehouse should be inspected and accepted. If spoiled food cannot be stored in the warehouse, regular hygiene and quality inspections should be carried out on the food in stock.

4. Hygiene management of food sales

Catering department waiters must have regular physical examinations. Once any infectious disease is found, they must be transferred immediately and staff who come into contact with food must be regularly inspected. Food hygiene education.

The food sold should be non-toxic, harmless, meet certain nutritional requirements, and have corresponding color, aroma, and taste. Foods that are spoiled, rancid, moldy, insect-infested, or contaminated must not be sold. clean, mixed with foreign matter or other foods that may be harmful to human health. All kinds of tableware, tea sets, and containers, tools, and equipment used to hold food in the mouth must comply with food hygiene requirements to prevent food contamination.