Personal Work Plan of Food & Beverage Department 5

If the gap between life and the world is fleeting, it will suddenly usher in a new job and new challenges. Write a plan to prepare for the next study! So do you really know how to write a good plan? The following is my personal work plan carefully arranged by the Food and Beverage Department. Welcome to read and collect it.

personal work plan of the food and beverage department 1

In the new year, I also want to make a personal work plan to complete the work of this year, and at the same time, I have made progress and growth. The new year of the hotel is also a year of vigorous development. I also want to keep up with the pace of the hotel, improve myself and let myself have more gains.

Do my job well and actively complete a task assigned by the leader. I know that since I am in this position, I have to work hard to do things well, so that I can be worthy of this job, a trust of the leader, and this is also a professional ethics. If I can't do my job well, I can't talk about doing anything else or making progress. In addition to my job, I have to cooperate with my colleagues to complete some things that our team has to do. At the same time, in the food and beverage department, if other colleagues need help, I will try my best to help as long as I have the ability and time. Let's do a good job in the food and beverage department together, and only do a good job, then my own work experience.

It is also a very important thing to improve my personal ability. At the annual meeting, the leader also said that the hotel will develop this year, so I, as a member of the catering department, can't hold back. I must keep up with the development of the hotel and improve my ability, so I can do things more efficiently, and I can also have more opportunities in my job. When there is a promotion opportunity, I can grasp it by myself, study with my colleagues, read books about food and beverage by myself, and keep trying. Only by doing it seriously and storing what I should learn and can use in the future, can I improve myself better. Everyone, only by working hard, can know where one of his limits is, and he can't relax. That's the way in the workplace. If you don't advance, you will be surpassed by others, but when the new development opportunities of the hotel come, you will regret it, so you should work harder in the new year.

Do a good job, study hard and improve myself in all aspects. Although there are plans, the actual situation will change, so I will make changes according to the actual situation, adjust the plan better, conform to the reality, and make myself gain more in this year. I can also contribute my share in my work and make the hotel develop better. Only when the hotel develops well, then I will. Personal work plan of the food and beverage department 2

It seems that the development of the food and beverage department has fallen into a bottleneck that is difficult to break through after the efforts of the hotel, but it also means that with a little planning, the work of the food and beverage department can make significant progress through the efforts of next year. Therefore, although it seems a pity to be stagnant at this time, it is also an opportunity to seek a breakthrough in the precipitation. While accumulating experience, it is natural to make a good work plan of the food and beverage department so as to contribute more to the operation of the hotel.

in view of the need to expand the hotel dining area next year, it is necessary to set up a temporary working place in advance. After all, some customers who are not used to dining out often regard the hotel dining department as their first choice, so they can't fall behind their usual catering work while ensuring the quality of the project. Therefore, we will set up a temporary dining area next year and do a good job in catering work without affecting the overall service of the hotel. Although this process is difficult, it can gain more development space after the successful expansion of the original site. As an employee of the food and beverage department, I mainly do a good job in serving hotel customers to prevent the other party from being dissatisfied. In addition, I can consider discounting hotel dishes during the expansion period in exchange for customers' understanding. In fact, if I can wait until the restaurant expansion is successful, I will be able to convert my reputation into corresponding passenger flow.

Pay attention to the cleaning and disinfection of tableware and keep the dining area clean and tidy. In order to make customers feel at ease about the dishes provided by the hotel, it is natural to do the corresponding cleaning work. Although this work has not been neglected before, it needs to be continuously strengthened to improve the ability of departmental staff. Even for the overall business consideration of the hotel, it cannot be satisfied with the current working state and even stagnate. Therefore, whether it is tableware or dining car, it should be cleaned and delivered to the room at the demand of customers, and when there are a large number of customers, the oil pollution in the dining table area should be dealt with to avoid the other party's aversion.

Quality inspection of the purchased ingredients will prevent unqualified dishes from flowing into customers' dining tables. Because the hotel is a service-oriented enterprise, it means that a little stain may affect the overall operating conditions. Therefore, I should pay attention to the quality inspection of ingredients and ensure the safety of dishes in my work next year. I should pay attention to both the purchase channels and the procurement process to solve the problems in time. After all, as a food and beverage department employee, I should provide protection for customers' dining safety in order to be considered as a help for the development of the hotel.

Although the plan is relatively superficial, it contains my attention to the work of the Food and Beverage Department and my love for the development of the hotel, and I will devote myself to the work next year with this expectation of the food and beverage industry, hoping to play a better level at that time, so that the work of the hotel food and beverage department will show a trend of breaking through the bottleneck. Even if the process is difficult, I should perform the duties of the staff of the food and beverage department and do a good job in serving the hotel. Personal work plan of catering department 3

First quarter theme: luxury goods appreciation

Suggestions: helicopters, yachts, famous cars, jewels and watches

Second quarter theme: sports and leisure

Suggestions: horse racing, golf, tennis, flying kites, climbing mountains and fishing

Third quarter theme: nostalgia art appreciation

Suggestions. Antique

theme of the fourth quarter: financial investment

Suggestions: overseas investment fairs, wealth management, securities and real estate auctions

Note: every event should be held jointly with manufacturers, associations and businesses as far as possible to reduce costs and increase influence; And need to maintain a good relationship with them.

5. Members' rights and interests are designed as follows:

1. Members can get flowers and champagne on their birthdays.

2. Members can participate in many member activities (Feng Shui lectures, health consultation, etc.) free of charge

3. Members can get preferential policies from cooperative merchants with their membership cards

4. Members can get free Internet access, mobile phone charging and local fax when spending in various stores.

5. Members can get door-to-door service when they buy alcohol and cosmetics, and they can get a refund and replacement within one month.

6. Members can enjoy wine identification service, wine search, shopping guide and wine storage service.

7. Members will get greeting cards, health messages, promotional posters and so on from time to time.

8. Members can enjoy the sauna five times a month for free

9. They can enjoy a bottle of Mason Red Diamond wine for free every month, without accumulating it every month.

11. Members are free of venue fees when engaging in activities in the clubhouse.

4. Forecast of turnover

1. Forecast of monthly turnover

January 211,111 July 181,111

February 151,111 August 171,111

March 191,111 September 211,111

April 211,111 October 211,111

May 211,111 November 221,111

June 181,111 December.

2. Gross margin and cost control

Once a month, the director of the food and beverage department and the head chef, together with the finance department and the head office, conduct a surprise market survey on the existing quotation.

food quality problems are ruled by the chef and the bartender at each inspection, and all quality problems will be returned, otherwise the catering department will bear the responsibility.

The target gross profit rate of kitchen is 61%

The target gross profit rate of bar is 71%

The comprehensive gross profit rate is 65%

V. Department training and inspection

1. As an important link to promote productivity, no one can miss it. Make training plans and standards in advance, and everyone must pass the test. In the training, in addition to the management personnel, the external trainers should also be invited in. The training content must be vivid, vivid and exemplified, and all useless and boring training should be cancelled. Before the training, all the contents must be reviewed by the department director.

2. External training means inspection. For competitors in our department, the front and back offices can inspect them once a month or irregularly, so as to know exactly the new projects and highlights of the competitors, and inspection records must be submitted for each inspection.

3. Training plan design

The first quarter:

Public classes: 1. Taking work as a career

2. Excellent service quality

Front desk: 1. Oral English 4. Complaint handling skills

2. Service language art 5. Wine training

3. Menu knowledge 6. Five-routine management

the second quarter:

public * * * classes: 1, team building

2, management awareness

3, efficient communication

front desk: 1, sales skills 4, oral English

2, details determine everything 5, project training in health department

3, green service 6. Awareness of innovation

third quarter:

public * * * courses: 1. Personal image management

2. 31 principles of getting along with colleagues

3. Leadership and execution

Front desk: 1. Oral English

2. Effective communication skills

3. Business etiquette skills

4. International popular cuisine

fourth quarter:

public * * * classes: 1. Management essence of foreign catering enterprises

2. Activity planning process

3. Development prospect of catering industry

Front desk: 1. Oral English

2. Various case studies

3. Service awareness

4. Now I will report my specific work as follows: I officially went to work in lucky chance Kitchen in April 21xx, and now I have been working for three months. At that time, the working situation of the kitchen in the catering department of lucky chance Kitchen was blank, including how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations, and the formulation of various daily bills.

in view of the above problems, I made a preliminary plan based on my past experience. On the one hand, I searched for information, got involved in the front line of the market, seized first-hand materials, and made a purchasing plan. On the other hand, according to the market situation and the geographical location of the kitchen, the positioning of the dishes is initially determined and the recipes are formulated. Strive for accurate positioning, which can lay the foundation for the next operation. Lucky chance Kitchen started its trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superiors, the kitchen of the Food and Beverage Department constantly improved the dishes according to the requirements of the guests, so as to make the dishes more suitable for the market. Since its opening, its revenue has reached more than 511,111 yuan.

In business, there are also some problems in the work of the kitchen department, such as: the positioning of dishes is inaccurate, the design of dishes is not determined according to the requirements of guests, and so on. With all kinds of problems and efforts to change and enhance the product image, we ushered in the second half of the year.

Now the work plan for the second half of 21xx is reported as follows:

1. In terms of food positioning

Develop and plan the dishes according to the overall strategic planning of the hotel, and continuously improve and enhance the product image according to the operating conditions of the restaurant and the market customer survey. According to the needs of the consumer groups in the kitchen, we will constantly enrich the products so that they can gradually form a group of targeted and stylized products. Make the product establish its own brand in the development and change.

second, in the kitchen administration,

we should systematically integrate core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and guide kitchen administration with the goal of efficiency. Effectively monitor and guide the kitchen, and improve the execution in strict accordance with the standards. Make a reasonable reserve of chefs' technical strength and introduce novel dishes reasonably

Third, in terms of personnel,

conduct professional skills assessment, eliminate the fittest, and adopt the methods of inviting in and out and regular training to improve personnel's business skills and professionalism. On the premise of combining reality, further improve various rules and regulations in the kitchen.

4. In terms of food production,

the system of four-level control is adopted, and the system of one control is negative, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return if there is any problem. Otherwise, everyone has to bear the corresponding responsibility.

V. In the acceptance and use of raw materials

We should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.

VI. Strictly implement the Food Hygiene Law in terms of food hygiene and fire safety

. Do a good job in kitchen hygiene and safety, maintain the kitchen environment, hygiene and equipment safely, and control the cost and expenses at the same time. Strictly implement the standard operating procedures, prevent all kinds of accidents, achieve safety in production, and keep the alarm ringing!

7. in terms of communication, manage yourself, people and teams.

In the second half of the year, it means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to open up a new situation in my work. Personal Work Plan of Food and Beverage Department 5

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 development and work in 21xx:

First, I am closely attached to the hotel's service concept in my mind and closely followed in my work.