Example of work plan for catering staff

With a plan, the work will have clear goals and specific steps, so as to coordinate everyone's actions, enhance the initiative of the work, reduce blindness and make the work proceed in an orderly manner. At the same time, 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.

The first example of catering waiter's work plan

With the implementation of the new hotel standards, our hotel will have a long way to go in the future. Although we have experienced nearly four years of practical exploration and gained some successful experiences, we must always keep a clear head and be aware of the limitations of the xx market, the internal factors that further divide consumer groups and affect some consumer groups to become repeat customers in Sheng Da, and the impact brought by the constant emergence and fierce competition in the same industry.

Therefore, in view of the problems existing in the first half of the year, we should constantly strengthen and improve the management level, service level and personnel quality. For the second half of the year, the following plans are made:

First, continue to strengthen the training of employees' business skills and improve their comprehensive quality.

Every member of the catering department is the image window of the hotel. Not only must the overall image stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If you want to keep business knowledge and service skills on the same basis, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' low enthusiasm and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary layered training every month according to the progress of employees accepting business and the situation of new and old employees, and the training method is still partial.

At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

Second, improve the economic benefits of the hotel in many ways.

Further strengthen the flexibility of bar catering reservation and the awareness and skills of box attendants in wine promotion, improve the level of wine sales, and thus improve the economic benefits of the hotel in many ways.

Third, strengthen the ideological education of employees.

Seize every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

Fourth, continue to do a good job in energy conservation and consumption reduction.

1. Strictly save daily consumables. Such as napkins, toothpicks, linen, tableware, etc.

2. Reduce equipment operation consumption. Whether the air conditioner is properly turned on and turned off in time, etc.

3. Put an end to running water and ever-burning lamps in toilets.

Five, highlight the people-oriented management concept, keep the habit of communication with employees, in order to increase mutual understanding and facilitate work.

It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments and ensure the smooth communication procedures. Managers always take the problems existing in employees' minds as their own problems according to the reasonable requirements put forward by employees, and solve problems for employees.

If it can't be solved, report to the hotel leaders for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone has a good mood and is more conducive to better service to customers.

Six, continue to do a good job of internal quality inspection.

Daily quality inspection is mainly to check the gfd, etiquette, health discipline, service details in dining, dormitory discipline and health inspection of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, actively report the quality inspection situation of the department, and constantly improve our quality inspection level.

Seven, strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.

The second half of 20xx is a new journey and a new starting point. I am determined, as always, to take the development of the hotel as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility.

I firmly believe that under the leadership of the hotel leaders, all the staff will unite as one and work hard, and the business of our Sheng Da hotel will be more and more prosperous, and the future of Sheng Da will be even better!

Example of work plan for catering staff

I. Duties and powers

1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.

2. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

3. Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.

4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinate employees.

5. Properly handle all kinds of problems and complaints of guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, guide employees to correct checkout for the guests.

7. Supervise the waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and supplement the missing items in time.

8. Supervise the staff to abide by the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

Second, qualifications.

1, love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2, familiar with restaurant management and service knowledge, with skilled service skills.

3. Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers.

4. Be familiar with the service process of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.

5. Be familiar with and master the varieties and prices of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.

6. Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and pleasant services for guests.

7. Graduated from Tourism College or equivalent, with more than three years working experience in catering service (more than two years in western food service).

8. Good health, high spirits, dignified appearance and generous temperament.

Third, the work content

1, pay attention to register the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified employees to correct them.

Step 2 prepare before meals

(1), to know the guest's order on that day, and to know the guest's living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

3. Work while eating.

(1), in the process of eating, the head waiter should stand in a certain position, observe carefully and direct the front desk waiter to serve the guests.

(2) For important banquets and guests, the foreman should personally receive and serve them.

(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.

(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.

(5), in the process of dining, pay attention to the assessment of subordinates, good or bad service, low efficiency and so on. It should be recorded, and rewards or criticisms should be made after meals.

4. Work after the market closes

(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.

(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to a good state.

(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful.

(5), the day's work and guests reflect, problems in the banquet, important banquet and guests dining, guest complaints, etc. Make records and report the work of the day to the manager.

Fourth, power.

1. has the right to assign the work of its employees.

2. Have the right to suggest rewards and punishments, promotion or job change for employees within the jurisdiction.

Article 3 Example of Work Plan for Catering Attendants

First, the preparation work before class

1, go to work on time, sign in on time, not sign in, not cheat. You must ask for leave in advance.

2. Obey the health work arrangement before the leader opens the file, and complete the work of tableware filling, seasoning preparation, table setting, ornaments and environmental sanitation. Ensure quality and quantity, and make all preparations in advance. As a whole, we should have an overall concept, cooperate with each other and help each other.

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