7 catering staff work plan

Work plan for catering staff 1

Time flies, 20xx year is coming to an end, and a new year is coming. Looking back on the past year, I am deeply touched. Thank you

Work plan for catering staff 1

Time flies, 20xx year is coming to an end, and a 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, we will make all preparations for the listing of xx at the end of February of 20xx and train a 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 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. Actively collect the opinions and information of grass-roots stores on the dishes they have learned, and make corresponding adjustments in time.

6. Before XX goes on the market, it is necessary to prepare for the listing of special dishes reserved by 20xx, and add corresponding new varieties according to the popular trend of 10.

Second, about xx store

Store xx will reopen with a brand-new look on March 18 10 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 pieces, supplemented by the original dishes with better sales in other stores, to attract new customers with the original dishes and retain old customers with the new dishes. In the afternoon, the business of some stores in the 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, for example, we will launch simple, quick and rich packages to deliver meals to the employees of the company upstairs. As the core department of the whole restaurant, the kitchen is arranged as follows:

1. Through the investigation of some stores with the same geographical location, main surrounding consumer groups and business model as xxx Road Store, according to the general policy given by the leaders of the operation department and our actual situation, the composition of the whole menu will be completed in the middle of 1 month, including the collocation of lunch, and then reported to the company leaders for review!

2. 10 at the end of February, the kitchen coughed and killed the mirror, envied the embedded cough, and slowly decided to cough and hurt the hammer! The salary of external personnel should be consistent with the company's existing A-level kitchen staff.

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 prices of raw materials and seasonings, conduct accounting according to the requirements of gross profit of dishes, and formulate the market prices of individual dishes.

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

6. 10 Get ready before lobster goes off the market at the beginning of the year. 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.

Diners' Work Plan Part II

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 cause further. 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:

First, in management, the division of work of the foreman should be made clear, the job should be arranged reasonably, the post should be transferred according to the needs of the work, the professional knowledge and skills of the foreman should be strengthened, and the communication with the guests and the promotion of dishes should be arranged.

Second, to promote and cultivate potential, self-motivated and dedicated employees, and to strengthen the training of various business skills and knowledge of employees, so that every employee can become an all-round development person, and any work at the reception will be 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, for tableware, the loss is large, and every employee is strictly required 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.

6. Strengthen the employees' awareness of openness and service, and serve with smiles and details during meals, especially the awareness of openness. Communication with guests is a bridge to the soul, and it is also a way to close the distance with guests, enhance their familiarity and understanding, and at the same time understand their preferences.

Seven, strengthen the coordination, communication and cooperation between the front hall and the 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, 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.

Diners' Work Plan Part III

Time goes by slowly. The old year took away the past honors and achievements, but it brought us a new year full of hope. With the coming of the new year, our work is about to get busy. As a member of the hotel 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 company's year-end party, the service of our xxx catering department was 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 better complete my work and do my own job, I have made the following plans for my development and work in 20xx:

First, be close to the service concept of the hotel ideologically, and closely follow the leadership at work.

At work, as a group and collective, our success does not mean a person's success. The customer's comments on us don't involve any of us. Therefore, if we want to improve our grades and service quality, we should 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 ideas, continue to carry forward the service concept of xxx hotel, and provide the most comfortable service experience for customers coming to xxx. To this end, I should not only learn the company's philosophy, but also strengthen my 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 experiences to my customers.

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

Second, unite the team and drive the team to improve.

As a team, we can't just focus on our own improvement, only the progress of the team can bring victory. Many new people come every year. 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 will also strive to make progress, learn the work skills of outstanding colleagues, try to keep up with everyone's footsteps, and make contributions to xxx Hotel.

In the 20xx 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.

Diners' Work Plan Chapter 4

The work in 10 has come to an end, and the work needs continuous progress. Previous work is all experience, and this experience is for better work in the future. I care about these, too. Only by doing your own work well can you continue to do better. /kloc-the work in 0/0 is flying according to my alarm clock. Only by grasping these, the work during this period is the best. This job is a profound test for me. There is no doubt about it. I am very concerned about every job.

I. Recruitment work

1 1 month is also a recruitment peak, and I will continue to release recruitment information according to the situation. Since it is the peak of internship for fresh graduates, I will continue to do the relevant work at this stage, do all these things better and accumulate them. I also want to do a better job, inject fresh blood into the company and be responsible for every recruitment. In my future life and work, all these should be done better. I don't think anything can be decided. Publish recruitment information on major platforms, select the best candidates, and never make up the number. I believe it is very necessary to do these well, and I will accumulate enough work experience to make myself stronger.

Second, the personnel work

Responsible for the company's daily file arrangement, reception arrangement for newcomers and staff training, all of which need continuous and serious responsibility. 1 1 There is still a long way to go, and I will receive new people more warmly. On the one hand, there will always be something waiting for us, and I will continue to do better. Of course, only by doing these things well can we establish a good image and make enough plans to arrange the training of new employees. Let them quickly adapt to the pace of work here, introduce various matters needing attention in work, organize personnel files every month, pay various expenses for employees, and do a good job in performance appraisal. Of course, the work will not be relaxed in 1 1 month, and some of the above problems will continue to work hard. During this time, I will definitely plan and sort out the next stage of work.

Third, slow and steady.

I will continue to do some personal shortcomings, correct some bad habits, and make myself better exposed to work. I deeply know that I have some bad things in my work, and I will continue to work hard to improve these shortcomings, and combine my own situation to accumulate more experience in my future life and work, and combine some positive things to slowly polish them. As for the work in 1 1 month, I believe I will do better and better in my serious and responsible work, and there will be more and more work in the future. I will definitely have a correct attitude and give full play to the company's fine traditions.

Diners' Work Plan Chapter 5

In order to get rich benefits in one year's work, we must plan the direction and road in advance to avoid big problems in the work process. This is the one-year plan of our hotel catering department.

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.

Diners' Work Plan Chapter 6

October is the tourist period of the Golden Week. At the beginning and middle of June 5438+ 10, the main job of the front office is to devote oneself to the major receptions, and it is the top priority of the front office to receive and serve every guest who arrives at the store well. In the meantime, I will arrange manpower and material resources reasonably to ensure that the reception work can reach a new peak.

2. Do a good job in the sales of 10 Golden Week, reasonably control the sales of rooms according to the booking situation of 10 and the forecast of selling houses on that day, and put forward some policy suggestions on price adjustment for some rooms.

3. Do a good job of booking. At that time, a special person will be arranged to follow up the booking work reasonably to prevent overbooking, repeated booking or missed booking. .

4. 10 will arrange reasonable rest for employees in late June. After the large-scale reception of the Golden Week, employees are relatively tired, and some business backbones should adjust their working hours appropriately and take reasonable vacations.

5. Summarize the reception work in 10, share the advantages and disadvantages with the employees in the department at the meeting, commend the employees who have performed well, encourage the employees who have not done enough, draw up the training plan for this month, and conduct post surprise training for some employees who have not done enough in their work. The training method is mainly field simulation. The purpose is to improve employees' proficiency in customer service.

6. Assist the Marketing Department in meeting and team reception.

7. Assist the marketing department to make Christmas arrangements in1February and carry out related activities.

8.6.5438+February is the month near the Spring Festival, and all departments of the hotel are very busy. The main work of our plan in June 5438+February is to stabilize regular customers and pay attention to the reception of individual customers. Therefore, according to our plan, the assistant manager of the lobby will set up a post in the lobby every day to help deal with some emergencies in the lobby and collect the opinions of the guests.

9. According to the weather conditions, reasonably control the switching time of air conditioning and lighting, instill the call of hotel leaders into every employee, and let employees have the consciousness of saving energy and reducing consumption from the bottom of their hearts.

10. Summarize the work of xxx years, share it with employees at departmental meetings, report the work, turnover and operation of the department, commend excellent suggestions, and encourage or punish mediocre ones.

1 1, according to the work of xxx years, draw up a good work plan and submit it to the general manager's office.

In the challenging year of xxx, the department will strive to improve the comprehensive quality of the front desk staff and the marketing skills of the front desk through internal and external training and business exchanges. Under the leadership of the hotel, all the staff of the front office are determined to devote themselves to the operation and development of the hotel with forward-looking vision, advanced marketing, courage to innovate, face difficulties and work hard, strive to complete the economic task indicators issued by the hotel and create a new image and new realm of the front office.

Diners' Work Plan Chapter 7

Time is passing quietly, and in a blink of an eye, 20xx is about to draw a satisfactory full stop. 20xx is also coming to us, and everyone is looking forward to what stories and gains will be made in the coming 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 and overfulfilling of the specified indicators, are all worthy of celebration, but at the same time there are still shortcomings to be changed. The work in 20xx is now reported as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom 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 a "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 quality services 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.