7 work plans for catering staff

Work Plan for Diners 1

Time flies, the 2xx year is coming to an end and the new year is coming. Looking back on the past year, I am deeply touched. I am very grateful to xx Catering Management Company for once again giving me a cooperation opportunity full of self-challenge and charming prospects. This is a good working platform for me. It is a reflection of my working ability to bring out a group of high-tech and high-quality chefs. Only by working hard and producing good benefits can I repay the trust of the company leaders. 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 and the concerted efforts of everyone 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 work ideas and arrangements for next year in two parts:

1. About stores and companies

1. Cooperate with the company's annual plan, make all preparations for the listing of xx at the end of February of 2xx, and train the team of chefs.

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 have a reasonable reserve of our chef's technical strength, 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 the market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "converge at will" and develop new products from time to time to meet the market demand, creating greater development space and profits for enterprises.

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

5. Take the initiative to collect the opinions and information about the food from the grassroots of each store, and make corresponding adjustments in time

6. Prepare the listing of special dishes preserved in 2xx years before going to market in xx. And add corresponding new varieties according to the trend in the past 1 years

II. About xx Store

xx Store will reopen with a brand-new look on March 18th, 21 after being 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 those of other branches, and we will mainly focus on xxxxxxxxx——, supplemented by the original dishes with better sales in other stores. Attracting new customers with original dishes and retaining our old customers with new ones, the business of some stores in the afternoon market is very weak, but due to the special geographical location of changshou road, we will cooperate with the operation department to make the afternoon market well, such as launching simple, quick and rich packages and delivering meals to serve the employees of the company upstairs. As the core department of the whole restaurant, the kitchen will now make the following arrangements for the whole plan:

1. Based on the investigation of some stores with the same geographical location, main surrounding consumer groups and business model, according to the general guidelines given by the leaders of the operation department and our actual situation, the composition of the whole menu, including the lunch package, will be completed in mid-January, and then reported to the company leaders for review!

2. At the end of February, 21, the kitchen coughed, and the cough was punished. The salary of external staff should be as consistent as possible with the existing A-level kitchen staff of the company

3. After the menu is determined, complete the standardization and standardization of all dishes on the menu, and provide comprehensive and systematic training on food knowledge for kitchen staff and front office service staff respectively!

4. Understand the market prices of raw materials and seasonings, and calculate according to the requirements of gross profit of dishes, and make the market price of a single dish

5. For xxx store, try to make dishes every month, and finally choose about three successful dishes for replacement. Replace the previous standardized materials and do a good job in training

6. Make preparations before lobster goes off the market in early October. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts and try to open up a new situation in my work.

work plan for catering staff 2

in xx years, I will lead my team to finish every job seriously and responsibly, sum up the gains and losses in xx years, do everything well and take the business further. At the same time, in the future work, I will also be strict with myself, improve my own quality, business knowledge and experience. Now the work plan for xx years is as follows:

1. Clear division of labor and reasonable arrangement for the foreman's work in management, post transfer according to job requirements, and strengthen the foreman's business knowledge and skills, communicate with customers and arrange the promotion of dishes.

second, promote and cultivate potential, self-motivated and dedicated employees, and strengthen the training of employees' business skills and knowledge, so that every employee can be an all-round person, and any work at the reception will be an excellent reception.

Third, hold regular employee sit-in meetings to learn about employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and reasonable suggestions.

fourthly, collect guests' opinions and suggestions on the quality of dining service and dishes, and make records as an important basis for us to improve our service and dishes, so as to reduce the probability of customer complaints, thus continuously improving and improving our service quality and dishes quality.

5. For tableware, there is a large loss, and every employee is strictly required to' love the shop as much as the home', and work in strict accordance with the three light operations, so as to reduce the loss of tableware and reduce costs.

6. Strengthen employees' awareness of opening and service, service with smiles and details during meals, especially the awareness of opening service. Communicating with guests is a bridge to the heart, and it is also a way to narrow the distance with guests, enhance their familiarity and understanding, and at the same time understand their preferences.

7. Strengthen the coordination, communication and cooperation between the front room and the back kitchen. 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 dishes, so that guests can eat healthy and satisfactory dishes.

A new year and a new atmosphere are quietly appearing in xx year. For myself, there are many aspects that need to be improved and learned in the coming year. Then I will be more strict with myself in the new year, and I will keep forging ahead and learning in my future work to enrich my knowledge and experience. Do things steadily and calmly, and control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, and work hard and strive for a better new century and our tomorrow.

Work Plan for Diners 3

Time goes by slowly, and the old year takes away past honors and achievements, but it brings us a hopeful New Year. With the coming of the new year, our work is about to get busy. As a member of the hotel's catering department, in the past year, under the command of X leader, we won a great victory at the end of the year beautifully. At the year-end parties of various companies, the services of our xxx catering department were well displayed. But these are just the past tense. In this brand-new year, I will show my strength in my work with a brand-new mental outlook.

In order to finish my work better and do my own task well, I hereby make the following plans for my own development and work in 2xx:

First, I am close to the hotel's service concept in my mind and keep up with the leaders in my work

As a group and a collective, our success does not mean the success of one person. Customers' comments on us do not refer to any one of us. So if we want to improve our grades and improve our service quality, we must start with the team. As a member of the catering department, I must also do my job well.

in order to integrate the team, there must be a unified core concept. In this year's work, I will strictly study and improve my ideological concept, continue to develop the service concept of xxx hotel, and provide the most comfortable service experience for customers who come to xxx. To this end, I not only need to learn the company's philosophy, but also strengthen my own ideological cultivation. Outside of work, I need to learn more knowledge from the internet and TV, understand the facts, improve my personal ideological accomplishment and bring more humanized experience to customers.

Secondly, in order to bring better service, my own work ability must be improved continuously. Under the leadership of the leadership, we will carefully summarize and reflect on our work every month. In the future work, I will not only reflect on my mistakes, but also find my own mistakes and correct them in my ordinary work! Let your work be improved in time.

second, unite the team to promote the team

as a team, we can't just focus on our own promotion, only the progress of the team can bring victory. Every year, many new people arrive. As an old employee, I will also be responsible for driving the growth and promotion of these new people and driving the growth of our whole department.

At the same time, I should also make efforts to make progress, learn the work skills of outstanding colleagues, and strive to keep up with everyone's footsteps, so that * * * will contribute to xxx Hotel.

In my 2xx years of work, I will continue to work hard, do my job well and fulfill my responsibilities as a team member. I hope that in the new year, we can also create brilliant achievements.

work plan for catering people 4

The work in October has come to an end, and the work needs to be constantly advanced. All the previous work is experience. This experience is for better work in the future, and I also care about it very much. Only by doing my own work well can I continue to do better. The work in October flies by my alarm clock, and the work during this period is the best. Work is a profound test for me, which is beyond doubt. I am very concerned about every bit of work and am constantly accumulating experience. Now I plan my work in November.

1. Recruitment work

November is also a recruitment peak, and I will continue to release recruitment information in combination with the situation. As it is a internship peak for fresh graduates, I will continue to do related work at this stage. To do all these things better, I should also do my job better, inject fresh blood into the company constantly, and take charge of every recruitment seriously. In my future life and work, these should be done better. I don't think anything can be decided. I will publish recruitment information on various platforms and choose the best ones, and I will never make up for it. I believe these are very necessary to do well, and I will accumulate enough work experience to make myself stronger.

II. Personnel work

I am responsible for the daily filing, reception arrangement for newcomers and staff training of the company, all of which need to continue to be serious and responsible. November will still be a long way to go, and I will be more enthusiastic about receiving newcomers. There will always be things waiting for us in this respect, and I will continue to do better. Of course, only by doing these things well can I establish a good image. Make enough plans to arrange training for new employees, so that they can quickly adapt to the pace of work here, introduce various matters needing attention in work, organize monthly personnel files, be responsible for paying all kinds of expenses for employees, and do a good job in performance appraisal. Of course, I will not relax in November, and I will continue to work hard to refuel some problems above. During this time, I will definitely plan and sort out the next stage of work.

Third, work steadily

I will continue to do a good job in some personal shortcomings, correct some bad habits, and let myself get in touch with work better. I deeply know that I have some bad places at work, and I will continue to work hard to improve them, combining my own situation to make these shortcomings constantly perfect, accumulate more experience in my future life and work, and combine some positive things to slowly polish them. As for the work in November, I believe that I will do better and better in my serious and responsible work, and there will certainly be more and more work in the future. I will definitely correct my attitude and give full play to the fine traditions of the company.

work plan for catering staff 5

In order to get rich benefits in one year's work, we need to plan the direction and road in advance to avoid serious problems in the process of work, which is full of plans of the catering department of our hotel for one year.

First, pay attention to the dining environment of the hotel

We all like to sit in a clean environment when dining, which can also make us happy when dining. The same is true for customers. If customers want to dine in our hotel, we must make our hotel have a comfortable dining environment. In order to fit the customer's meaning and promote the characteristics of green and pollution-free, Be more elegant, green and comfortable for more customers to experience, and advocate simplicity and neatness at the same time, because too complicated dining will make people feel very troublesome, which is not our goal. After all, our customers are not single customers, but consumers, so the layout must conform to everyone's perception, and at the same time, it will improve the greening of the restaurant, so that our restaurant can have a good dining environment. At the same time, the modified dining place will be used as a trial, and the last general dining place will be selected with different styles.

second, launch the main dishes

If you want customers to come, you must have attractive features. First of all, the dishes with the finale will become the focus of our hotel, which 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 better developed and carried out. 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 dish still needs to be promoted. If it is not promoted, how can people know? First, we should give the hotel dining customers a chance to try it out for free, so as to leave a good impression on the customers' psychology, and then increase advertising investment in the subsequent publicity to enhance their popularity. At the same time, we should make the taste of this dish come up and make people like it, so we should start from a comprehensive perspective. Let our main dish become a light in the dark to make more customers consume it. Of course, we will also make an agreement on the main dish, such as the customer must register as a member, or eat in our restaurant for more than three times, and the main dish must reflect her cherish, and it will not be collected by customers at will, but there is 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 seductive and mysterious feature.

Third, improve service

Service is to make customers again.