Five model essays on the work plan of Hunan restaurant

Model work plan of Hunan restaurant 1

I am very happy and honored to be the manager of the pizza restaurant in Florence. Under the su

Five model essays on the work plan of Hunan restaurant

Model work plan of Hunan restaurant 1

I am very happy and honored to be the manager of the pizza restaurant in Florence. Under the supervision of the general manager of the restaurant, I will be responsible for the production, service and daily management of the restaurant. The following are my work plans and responsibilities:

First, the internal management of the restaurant:

1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

2. According to the market situation and the needs of different periods, discuss with the chef * * * to formulate the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.

3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the 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 the staff, grasp the ideological dynamics of employees, through the evaluation and assessment of employees, to provide excellent employees with opportunities for promotion and salary increase.

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 restaurant staff meeting at least once a month to analyze and report the restaurant's monthly operating indicators, revenue and expenditure, and solve 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 dishes, and timely feedback to the guests, improve the quality of dishes, meet the needs of guests.

8. Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for 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 rationally use 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, assign special personnel to check the cleanliness of the restaurant, assign special personnel to regularly clean and tidy all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

Second, marketing:

1. Make extensive publicity through various media channels, increase the restaurant's visibility in the local area, lock in the target customer base, and increase publicity for the target customer base.

2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews (resources come from the first model network), handle guest complaints and sell restaurant products.

3. Firmly grasp the corporate catering culture of Florence Pizza Restaurant, display the cultural theme and connotation of this casual western food to the greatest extent from the decoration style, high-quality gourmet products and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy:

This restaurant is located in the prosperous area of Jiangdong, with a good dining atmosphere, and there is little problem with the flow of people and customer base. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. Are our competitors to varying degrees, so:

1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making pizza, the signature product of restaurants, well, and only when our fists are clenched can we have strength.

2. Combine the leisure characteristics of this restaurant and increase the promotion of afternoon tea.

In the long run, it is our goal to continue to open branches and implement multi-store operation.

In my future work, I will make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.

Hunan restaurant work plan model essay 2

On a festive day full of joy, _ _ _ _ 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 20 years' transformation. In terms of software, it is necessary to further improve various rules and regulations, increase personnel training and human resources development, set up 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.

The brand "_ _ _ _ _" has won a place in the catering market in Sanya. With the successful renovation of various 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 the past 20 years, we have 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 systems, innovate software and hardware products, and innovate marketing methods and target markets. On the basis of 20 years, we must further carry out innovation activities, so that hotels can 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 overspent part from the departmental salary, and conduct independent accounting for the operating departments (such as catering and recreation 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!

Hunan restaurant work plan model essay 3

People spend most of their lives at work. Only by doing a good job and working happily can they have a happy life. If I am lucky enough to be the general manager of the company's catering, I will be responsible for the service and daily management of the restaurant under the supervision of the general manager. The following are my work plans and responsibilities:

I. Work plan

1, internal management of restaurant:

(1). Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

(2) According to the market situation and the needs of different periods, discuss with the chef * * * to formulate the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.

(3) Formulate the post responsibilities and service standard process of employees, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

(4) Pay special attention to the construction of the workforce, 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 and give feedback to the guests in time to improve the quality of the dishes and meet the needs of the guests.

(8) Establish a dining room material management system, strengthen the management of dining room food raw materials and articles, 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 rationally use 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). Make full use of various channels for publicity, increase the visibility of the restaurant in the local area, establish a good image, build a strong brand, and go deep into the market.

(2). Ask for the opinions of the guests, handle the complaints of the guests, and meet the requirements of the guests to the greatest extent.

(3) Whether the enterprise can last for a long time depends on the appreciation and inheritance of culture, firmly grasping the catering culture of the enterprise, showing the cultural theme and connotation of our restaurant to the greatest extent from the decoration style, high-quality meals 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 crowd flow and customer base. 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 an all-round way, we should introduce and develop our own characteristics, concentrate on making our 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 intensify our efforts and expand the scale.

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. Simply put, the so-called service consciousness is "guest consciousness", that is, employees should have guests in their hearts and eyes, always think of the guests and meet their needs to the maximum extent. 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 specific operation process 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, arrange specific implementation measures, check the implementation of the reception plan on the same day, arrange future work plans, business conditions and improvement measures, listen to reports, 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.

Summary:

Dear general manager, if I succeed in becoming the manager of this company, I will always follow the corporate culture and core values. Under the leadership of the general manager, we will carry forward the spirit of sincere unity and hard work, continue to maintain this spirit of hard work for many years, maintain the principle of keeping promises and keeping promises, manage these three stores well, and work hard for the company's development, enlargement and strength.

As a manager, I will constantly improve myself and always play an exemplary role. I will try my best to serve the company, and I will also coordinate all departments to work hard, be a good leader's information transmitter, and do my job well. I will set an example, be strict with myself, do a good job in the restaurant and eliminate the worries of the leaders. I will apply my years of work experience to my new job, be serious and responsible, and lead the team to scale new heights.

Hunan restaurant work plan model essay 4

1, Service Safety Management of Food and Beverage Department

In the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as guests get up from time to time, waiters should be more vigilant.

If the guest drinks too much, the service staff should pay attention to observation and try to persuade him to drink less politely to avoid accidents such as drunken troubles, injuries and fights. Drunk guests should immediately notify the lobby manager and security department to prevent accidents.

Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep food samples for future reference as required. Lock important cigarettes, wine and drinks after work to prevent theft.

After the banquet or various activities, the service personnel should check whether there is a fire hazard.

2, the kitchen safety production management

Do not purchase and use corrupt, deteriorated and unsanitary dishes and food.

Kitchen production management personnel insist on acceptance and disinfection of tableware, and prohibit irrelevant personnel from entering the kitchen and dining room backstage to prevent cross-contamination between raw and cooked food, raw materials and finished products in the food production process.

Keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and unhealthy conditions, and put garbage and waste in designated places and clean them up in time.

Food production and marketing personnel must have a health check-up every year. For food producers who are newly employed or temporarily taking part in the work, operators must also carry out health checks and apply for health certificates. Unlicensed personnel are not allowed to participate in the production and sale of contact food.

Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes, do not wear long nails and ornaments, do not use food or food raw materials that have expired, and do not make unsanitary utensils and drinks.

Kitchen staff should pay attention to safe operation. It is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the range hood clean.

Kitchen staff should strictly check whether the gas, water and electricity are turned off after work, find and eliminate hidden dangers in time, lock the doors and windows after ensuring that there is no abnormality, and designate special personnel to be responsible for the safety management of each position. Electrical appliances, heating stoves and catering supplies should be handled by special personnel, and the operating procedures should be strictly observed.

Kitchen staff should be familiar with all kinds of emergency measures and skillfully use all kinds of fire fighting equipment.

3. Hygienic management of food storage

Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of grain warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems and normal food, short-term storage and long-term storage of food, food with odor and food easy to absorb odor shall not be mixed and piled up.

We should do a good job in the acceptance of stored food. If the spoiled food cannot be put into storage, the stored food shall be regularly inspected for hygiene and quality.

4. Hygienic management of food sales

Waiters in the food and beverage department should have regular physical examinations. Once infectious diseases are found, they should be transferred immediately, and food hygiene education should be given to the staff who come into contact with food frequently.

The food sold shall be non-toxic and harmless, meet certain nutritional requirements, have corresponding color, fragrance and taste, and shall not be sold as spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign bodies or other foods that may endanger human health. All kinds of tableware, tea sets and containers, tools and equipment for food must meet the requirements of food hygiene and prevent food pollution.

Model of Hunan Restaurant Work Plan (Chapter 5)

20xx is a year in which opportunities and challenges coexist. I have accumulated some work experience in operating Chinese restaurants for 20xx years, but we should also see the service concept of employees, and the standardization and standardization of services are still insufficient. At present, there is still a big gap between the service level and service concept of restaurants and other catering enterprises. At the same time, although the dishes have made great progress, there are still factors such as unstable quality, and the effect of highlighting product characteristics is not obvious. Therefore, 20xx is a year of restaurant promotion and development. According to the development of 20xx and the actual situation of the restaurant, the department will focus on the two cores of operation and management, and realize the standardization of service, standardization of dishes and institutionalization of management through intangible service and tangible management. By determining the target and the geographical location and conditions of the restaurant itself, we can tap the potential and create brand catering. The following objectives have been set:

First, strengthen management, strengthen service quality and highlight personalized service. Emphasize the characteristics of dishes in ensuring the quality of dishes.

1. According to the standards and requirements, formulate and improve the standards and processes of various services.

2. Strengthen staff training. Make a monthly training plan according to the situation. And effectively apply it to work.

3. Focus on strengthening standardization and standardized service operation.

4. Improve employees' service awareness. In addition to constantly urging employees to strengthen their service awareness in their daily work, we will also carry out some activities around this theme and formulate corresponding incentive measures to mobilize the enthusiasm of each employee.

5. Highlight personalized service. Personalized service should be targeted, step by step, and adjusted in combination with customer feedback.

6. According to the market requirements, innovate constantly and introduce dishes that meet the needs of guests. At the same time, efforts should be made to collect the opinions of the guests on the dishes and improve them, and the opinions of the guests should be taken as an important basis for assessing the leaders.

7. Strengthen energy conservation and consumption reduction. Check raw materials on the market regularly to reduce costs. Control the consumption of food and beverage items and materials, regularly check all facilities, equipment and tableware, and the responsibility lies with people. Create a conservation-oriented team, so as to empty interests and manage interests.

8. Strengthen departmental inspection. Put all the inspection lists on the wall, put the responsibility on people, improve the punishment system, check at all levels, and strictly follow the requirements of the restaurant. Resolutely deal with problems when they are found.

Two, consolidate the results, bold innovation, tap the potential, improve economic efficiency.

1. When an old customer comes to the restaurant, the manager should take the initiative to visit, solicit opinions, listen to the opinions of the guests, narrow the distance with the guests, highlight the word "affection" and retain the guests with "sincerity, enthusiasm and friendship".

2. According to the geographical location and season of the restaurant, keep innovating and seize the opportunity to increase income. Summarize on the basis of 20xx years and seize every opportunity, especially holidays, Saturdays and Sundays. Make a promotion plan according to the characteristics of the restaurant.

3. Customize a variety of promotional programs according to consumer groups and customers, and launch dishes and related supporting projects suitable for guests to attract these guests to the store for consumption. For example, Valentine's Day launched a Valentine's Day package.

4. Strengthen cooperation with the kitchen to share information and cooperate with each other. Do every job in the restaurant.

5. Seize holidays and traditional festivals. Make corresponding products or preferential activities for these festivals, and strive to achieve the best results.

Third, pay close attention to the construction of the workforce.

In the distribution of work, we should put an end to the problem of uneven bitterness and happiness, fully mobilize the enthusiasm of employees, form a working atmosphere of orderly competition and reasonable distribution, and stimulate the enthusiasm of employees.

Fourth, increase concern for employees.

1.20xx years, leaders should try their best to pay attention to and care for employees in their lives and work, and try their best to solve all problems for employees.

2. Communicate with employees regularly to understand their mentality.

3. Conduct an employee opinion survey every two months.

4. Give employees ample appreciation space, reward good employees and punish poor employees.

Verb (abbreviation for verb) recruitment work

1. Paste the effective recruitment information on the effective recruitment website.

2. Restaurant managers or supervisors should systematically train new employees.

The year of 20xx is a year for us to reach a new level, achieve a new leap and create new glories. It is necessary to strengthen the belief of "* * * sharing wealth and realizing dreams" and achieve various business indicators.