The focus of the restaurant work depends on the work attitude and skills of service personnel, to become a qualified restaurant attendant, must have a wholeheartedly for the guest service of good ideas, good style, only with this spirit, in order to do a good job of service work. This article is my restaurant for you to organize the work plan model, just for reference.

Restaurant work plan model:

Most of the time of a person's life spent in the workplace, only to do a good job, happy work, only a happy life. If you are lucky enough to serve as the general manager of the company's food and beverage, I will be supervised by the general manager of the company, responsible for good restaurant services and daily management. The following is my work plan and responsibility:

First, the work plan

1, the internal management of the restaurant:

(1). Participate in the development of reasonable annual business objectives of the restaurant, and lead all restaurant staff to actively complete the business indicators.

(2). According to the market situation and the needs of different periods of time, with the head chef *** with the discussion and development of food and beverage promotional programs, and in the process of implementation of the collection of guest feedback to improve.

(3). Formulate staff duties and service standards program, supervise and check the restaurant management and staff in accordance with the service standards of guest services, and continuously improve the quality of service and work efficiency.

(4). Grasp the staff team construction, grasp the staff ideological trends, through the staff assessment, assessment, for the excellent staff to provide opportunities for promotion and salary increase.

(5). Arrange a person responsible for the development of staff training programs, and organize staff to participate in various training activities, and constantly improve staff service skills, techniques and service quality, improve work efficiency.

(6). At least once a month to convene a general meeting of all employees of the restaurant, analyze, inform the restaurant monthly operating indicators, income and expenditure, to solve the current problems; listen to the staff on the internal management of the restaurant and external sales of views and suggestions, so that employees are widely involved in the management of the restaurant.

(7). Work closely with the kitchen, check the quality of dishes out of the dishes, and timely feedback to guests, improve the quality of dishes to meet the needs of guests.

(8). Establish the restaurant material management system, strengthen the management of restaurant food materials and items, as well as the collection and storage of food materials and items, check whether the cost of food and raw materials in the front office and kitchen is too high, ensure that the transfer of all costs into and out of the reflected, rational use of water, electricity and other resources to reduce waste, reduce costs and increase profitability.

(9). Grasp the restaurant health work and safety work, regularly check the restaurant cleanliness and hygiene, clean and organize all areas of the restaurant, to provide guests with a comfortable, high-quality dining environment.

2, marketing:

(1). Utilize various channels to publicize vigorously, increase the restaurant in the local awareness, establish a good image, create a strong brand, in-depth market.

(2). Seek the opinions of guests, deal with guest complaints, and maximize the satisfaction of guest requirements.

(3), whether the enterprise can be long-term, lies in the cultural appreciation and inheritance, firmly grasp the good corporate catering culture, from the restaurant's decoration and decorative style and high-quality meals, as well as warm and welcoming service, to maximize the display of my restaurant's cultural themes and connotations, so that the restaurant has unlimited vitality.

3, business strategy:

The restaurant's location is good, there has been a relatively good dining atmosphere, the flow of people and the customer base is relatively optimistic, at the same time, the surrounding a variety of fast food restaurants, noodle shops, seafood restaurants, Sichuan restaurants, etc., these forms of food and beverage are our competitors to varying degrees, only to do a good job of the quality of my restaurant's work, especially the quality of service, in order to be in an advantageous position.

(1). We have to operate in a full range of at the same time, the introduction of their own characteristics, carry forward their own characteristics, to focus on my restaurant's signature products to do a good job, the fist clenched tightly to fight out the power.

(2). Combined with the leisure characteristics of the market, an appropriate increase in leisure and entertainment settings.

(3). While ensuring development and profitability, we strengthen the struggle to expand the scale.

Second, staff training

The purpose of training is to improve the professional quality of staff through the staff in the heart, voice, ritual, etiquette, shape, professional knowledge and business skills and other aspects of training, to improve the quality of the restaurant business management level and quality of service, so as to achieve the objectives of the restaurant management. Therefore, for new and old employees, should be trained from the following aspects:

1, restaurant basics training

including the restaurant's founding background, geographic location, architectural style, business philosophy, operating characteristics, source of customers, organizational structure, rules and regulations, hotel product knowledge, etc., so that the new employees will be into their own "home" has a comprehensive understanding of the "home". "There is a comprehensive knowledge and understanding of the old staff to strengthen the quality of their work, care and help new employees.

2, restaurant etiquette and courtesy training

Including strict grooming, instrumentation, grooming, expression, eyes, language, movement and other aspects of the requirements and how to respect the guests' religious beliefs, customs and habits. All employees must be trained in etiquette and courtesy knowledge before starting work, to master the restaurant practitioners in the above aspects of the requirements in order to work in the future service at all times, everywhere reflecting the respect for the guests, to meet the requirements of the guests.

3, restaurant awareness training

Consciousness determines human behavior, behavior into habit. Therefore, in the training of staff must also cultivate their restaurant awareness, such as service consciousness, role consciousness, quality consciousness, team consciousness, obedience consciousness. Simply put, the so-called service consciousness is "guest consciousness", that is, the staff should do in the heart of the guests, the eyes of the guests, always for the sake of the guests, maximize to meet the needs of the guests. Role awareness means that employees should understand their own role in different times, occasions played by the "role" and this role gives the specific requirements. Quality awareness is to staff clear restaurant service quality requirements, understand the characteristics of restaurant services, set up a "zero defects", "once to do a good job" determination. Service for guests is the real all of the restaurant staff's work content, although the restaurant is divided into many different departments and different positions, their work responsibilities are basically different, but they have a **** the same purpose: all for the guests. Therefore, employees should obey the needs of the work, obey the needs of the guests, cultivate teamwork consciousness, to achieve the "division of labor is not divided".

4, business training

Business training for new employees can be carried out from the knowledge, skills and other aspects. Knowledge to enough guidelines, should not be too much depth, the purpose is to help new employees on the job can work smoothly; skills focusing on the specific operating procedures of the post, as far as possible to enable employees to master the necessary service skills. In addition, employees should be basic emergency response capacity training to improve their ability to cope with unexpected problems. Restaurant products have the characteristics of production and consumption synchronization, the implementation of services and services to the audience are people, people are diverse, so the restaurant service has a strong randomness, will inevitably occur a variety of unforeseen problems, the restaurant staff must have a certain degree of adaptability. Such as guest complaints, can be treated seriously with the correct concept, and can be handled in accordance with scientific procedures, more appropriate methods; restaurant safety management has a certain understanding of the management, a simple grasp of the use of commonly used safety facilities, in case of emergencies can be properly and effectively dealt with, and can try to minimize the loss to the lowest degree.

Third, the manager's duties

1, inspection

inspection of the restaurant as a whole departments, backstage indirect service departments, etc., to carry out the work of guidance, with a keen professional eye to find the problem and solve it in a timely manner

2, supervision and inspection

through the inquiry, meetings and on-site inspection methods, to understand the implementation of various business operations, dealing with a variety of unexpected events, to avoid accidents. The company will handle all kinds of emergencies and avoid the occurrence of accidents.

3, reporting

Attend the relevant regular meetings and related business meetings, report on the implementation of the work of the Catering Department, the progress of the work and the superior leadership to solve and coordinate the problem, and at any time to the superiors to report major emergencies.

4, preside over the meeting

Communicate the general manager of the relevant instructions, set up the implementation of the specific implementation of the approach, check the implementation of the day's hospitality program, set up the future work plan, the business situation and improvement measures, listening to reports, internal coordination, checking and summarizing the last regular meeting set up to work on the implementation of the situation.

5, communication

Communication with the relevant business sector functions, communication with all sectors of society, communication with subordinates, communication, exchange of ideas, exchange of information, the establishment of feelings, and to deal with interpersonal relationships.

6, plan

Formulate the objectives and plans of the catering department departments, the development of daily work procedures, daily sales promotion plan and special sales promotion plan, the preparation of raw materials and supplies procurement plan, menu update and selection plan, staff training program.

Summary:

Dear General Manager, if I am successful in becoming a manager of the company, I will always follow the corporate culture and core values. Under the leadership of the general manager, carry forward the spirit of sincerity and unity, hard work, continue to maintain this spirit of hard work for many years, to maintain the principle of doing what we say we are going to do, operating and managing these three stores, for the company's development, bigger and stronger and work hard.

As a manager I will continue to improve themselves, always play an exemplary role. I will do my best for the company's services, but also to coordinate the various departments to work seriously, do a good job of leading the message of the transmitter, but also to do their own work, set an example, self-discipline, the restaurant's work well, exclude the leadership of the worries, I will shoot my many years of work experience Apply to my new job above, serious and responsible, and lead the team to climb the peak.

Dining Room Work Plan:

20__ year is a year of opportunities and challenges. In 20__ years of operation in the restaurant has accumulated some work experience, but we should also see the staff's service concept, service standardization, standardization is still insufficient. At this stage, there is still a big gap between the service level and service concept of the restaurant and other catering companies. At the same time, although the dishes have made great progress, there are still factors such as unstable quality and inconspicuous effect of outstanding product characteristics. Therefore, 20__ is a year for the restaurant to improve and develop. According to the development of the 20__ year and the actual situation of the restaurant, the department will focus on the operation and management of the two core, through the intangible service, tangible management, to achieve the standardization of service, standardization of dishes, management system. By determining the objectives and the restaurant's own location and conditions, tap the potential to create a brand of catering. Now set the following goals:

I. Strengthen management, strengthen the quality of service, highlighting personalized service. In order to ensure the quality of the dishes emphasize the characteristics of the dishes.

1. In accordance with the standards and requirements to develop and improve the standards and processes of various services.

2. Strengthen staff training. According to the situation, make a monthly training program. And effectively applied to the work.

3. Focus on strengthening the standardization, standardization of service operations.

4. Improve the staff's service consciousness. In addition to the daily work in the daily supervision of staff to strengthen the service consciousness, but also to take some of the activities around this theme and the development of appropriate incentives to mobilize the enthusiasm of each employee.

5. Highlight the personalized service. Targeted implementation of personalized service, the use of gradual

way to promote the promotion of the promotion of the guest's feedback to be adjusted.

6. According to market requirements, continuous innovation, the introduction of dishes to meet the needs of guests. At the same time to increase efforts to collect guests' opinions on the dishes to be improved, and the guests' opinions as an important basis for the assessment of leaders.

7. Strengthen the work of energy saving and consumption reduction. Regularly examine the market for raw materials to reduce costs. Control the consumption of food and beverage items and materials, regular inventory of all facilities and equipment, tableware, and responsibility. Create a conservation-oriented team, so that the empty out of the benefits, management benefits.

8. Increase the intensity of departmental inspection. Put all checklists on the wall, and take responsibility to the person and improve the penalty system, layer by layer inspection, strictly in accordance with the requirements of the restaurant. Problems found resolutely dealt with.

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

1. old customers to the restaurant manager to take the initiative to go to visit and ask for advice, listen to the views of guests, closer to the distance with the guests, highlighting the "love" word, with "sincerity, enthusiasm, friendship" to retain guests.

2. According to the location of the restaurant and the season, continue to innovate and seize the opportunity to increase revenue. Summarize on the basis of 20__, seize every opportunity, especially holidays and Saturdays and Sundays. Make a good promotion plan according to the characteristics of the restaurant.

3. According to the consumer groups and sources of customers to customize a variety of promotional programs, the introduction of dishes suitable for the guests and related ancillary items, in order to attract these guests to the store consumption. For example, the Valentine's Day package was launched on Valentine's Day.

4. Strengthen the cooperation with the kitchen, so that the information **** enjoy, full cooperation. Do a good job of every job in the restaurant.

5. Seize the holidays and traditional festivals. For these festivals to develop a corresponding product or promotional activities, and strive to achieve the best results.

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

In the distribution of work to put an end to the problem of uneven distribution of bitterness and happiness, fully mobilize the enthusiasm of the staff, the formation of orderly competition, the reasonable distribution of the work atmosphere, to stimulate the staff to love the store as a home, love of work and dedication to the labor enthusiasm.

Fourth, increase the concern for employees

1. In 20__ years, the leadership in life, work, to try to do to focus on employees, care for employees, as far as possible for employees to solve all the problems.

2. Communicate with employees on a regular basis to understand their mindset.

3. Every two months to conduct a survey of employee opinions

4. To give employees full appreciation of the space, the good staff rewards, poor staff punishment.

V. Recruitment

1. in the effective recruitment network to paste effective recruitment information

2. restaurant managers or supervisors of the new staff for systematic training

20__ years is our stride towards a new stage, to achieve new leaps and bounds, casting a new brilliant year. We must firmly believe that "*** with the rich, realize the dream" of this belief, to achieve the business indicators.

Restaurant Work Plan Model:

First, the internal management of the restaurant:

1. Participate in the development of a reasonable annual business objectives of the restaurant, and lead the restaurant staff to collaborate with the Department of Sales to actively

2. According to the market situation and the needs of the different periods of time, and the Chef *** with the discussion and the development of food and beverage promotional programs, and in the implementation of the plan. Formulate food and beverage promotional programs, and in the implementation of the process of collecting feedback from guests to improve.

3. Develop staff duties and service standards program, supervise and check the restaurant management and staff in accordance with the service standards of guest services, and constantly improve the quality of service and work efficiency.

4. Grasp the staff team construction, grasp the staff ideological trends, through the assessment of employees, assessment, for the outstanding staff to provide promotion and salary increase opportunities.

5. Arrange for a person responsible for the development of staff training programs, and organize staff to participate in various training activities, and constantly improve staff service skills, techniques and service quality, improve work efficiency.

6. At least once a month, the restaurant held a general meeting of all employees to analyze and inform the restaurant's monthly operating indicators, income and expenditure, to solve the current problems; listen to the staff on the internal management of the restaurant and external sales of opinions and suggestions, so that employees are widely involved in the management of the restaurant; to the general manager of the Assistant General Manager report.

7. Work closely with the kitchen, check the quality of dishes, and timely feedback to guests, improve the quality of dishes to meet the needs of guests.

8. Establishment of the restaurant material management system, strengthen the management of the restaurant consumable raw materials, items, arrange for someone in charge of consumable raw materials, items to receive and custody, check the front office and kitchen food, raw materials, whether the cost is too high, to ensure that the cost of the transfer in and out of the embodiment of the transfer, the rational use of resources such as water, electricity, etc., to reduce waste and reduce costs, and to increase profitability.

9. Grasp the restaurant's health and safety work, arrange a person responsible for checking the restaurant cleanliness and hygiene, fixed

period of cleaning and organizing the restaurant areas, to provide guests with a comfortable, high-quality dining environment.

Second, marketing:

1. Using various channels of publicity, (flyers, eaters, short-term promotions,) to increase the restaurant's visibility, and lock the target customer base, increase the publicity of the target customer base.

2. The establishment of frequent guest contact files, and guests to establish a good relationship, and through interviews, telephone interviews and other forms of solicitation of guests' views, dealing with guest complaints, sales of restaurant products.

3. Always carry out the restaurant's own business lines, price, service as an advantage, and work to improve the direction of the guest's suggestions. According to different periods of time to produce promotional programs.

Third, business strategy:

1. The initial stage of operation, we have to avoid its sharp edges at the same time, carry forward their own characteristics, preferential treatment to create characteristics, standard services to create warmth. Continuous improvement and progress.

2. Combined with the characteristics of the restaurant, increase the promotion of the resident guests, and strive to absorb the presence of resident guests within a certain expectation.

3. Neighborhood and state buildings, banks, institutions, etc. as our primary task of market development, the economic benefits to the guests.

In the future work, I will use this plan as a basis, according to the specific operating conditions of the restaurant and the problems arising, and constantly improve.

Annex: (the organization of the month's tasks)