The Catering Department is the entire clubhouse business area, the longest customer stay, the high incidence of complaints area. In order to make it easier to manage the department, stimulate the enthusiasm of the staff, enhance the sense of belonging to the customers, and establish the direction of the development of the department, the 2019 work plan is made, and the leadership is requested to give help and guidance.

First, health

As we all know, health in all service industries is one of the most important conditions to determine the amount of traffic, clean and neat and tasteful environment will allow our customers to have a better consumer experience. Therefore, in order to create a better consumer and working environment for customers and ourselves, we must have a practical approach, and never favoritism, fair and rigorous implementation. That is, "Catering Department health standards", we will subarea and post refinement of the standards written for each piece of health area, every shift handover, weekly cleaning, daily inspection, supervision at any time.

Second, service

The concept of service is relative, good and bad ultimately measured by the audience groups, then, how do we determine how to treat our valued customers? In fact, there is a saying that "at the beginning of the face to face, the most important thing is to be close to the heart", we believe that mechanical, one-size-fits-all service has no competitiveness, the application of corporate culture to make their own characteristics of the means of service is our way out of the current year in the service training, we want to implement the "service process", "service standards", "detailed service", "customer classification", "service", "service", "service", "service", "service", "service", "service", "service". Detailed service", "customer classification needs". Progressive approach to adhere to the training, theoretical and practical combination, from the staff to select the appropriate administrator successor. Gradually strong team, for the next year's peak season to lay a good foundation for customer satisfaction to create a good reputation for the company.

Third, safety

We are the catering industry, customers come into the store rushing to the services we provide. If even the most basic security problems, then the consequences are definitely not optimistic. Personal safety, property safety, food safety, privacy, environmental security, etc. are not to be ignored in the day-to-day management of the existence of how to protect and find security issues is particularly important. All potential security problems are we need to explore and solve, we will combine the actual situation of the store, improve the plan, make a book, one by one check. And according to the risk of high and low with all the staff of the catering department to learn together to implement. Also hope that the company in this give strong support.

Fourth, the staff

The staff is the root of the enterprise, so the training of employees, help is particularly important. In the current year, we will be the premise of the company's system, rewards and penalties, equal treatment. Humanized management as a supplement, pay attention to the staff in the work and life of the problems encountered, and give the most intimate encouragement and help, so that employees feel valued, valuable. Satisfied employees bring satisfied customers, satisfied customers bring satisfied enterprises, satisfied enterprises achieve excellent staff. Let us care for the staff, care for the customers, care and care for all the people who help us grow.

Fifth, sales

Wine is also afraid of the deep alley, we can not sit and wait for customers to come to the door, so the integration of departmental resources, the initiative to sell when it is necessary, this is also the content of our work in the active service, the good thing to let everyone to share, we will be the company in addition to the net sang outside of the service program to add to the service process, in the second service bundled with the second sale. Secondly, apply for sales staff to train us in sales skills and tactics.

Sixth, the cost

No matter how much we earn, if the expenses are greater than the income, then we will always lose money. We will check the number of fixed assets and status, monthly inventory of the use of consumables, fruit in accordance with the number of people present in accordance with the amount of requisitions to ensure that there is no waste, no backlog. Water and electricity are reasonably deployed and switched on and off as needed, and we try to keep the staff trained by the company without increasing personnel costs. Without affecting the premise of customer service, according to the financial data and requirements, to do a good job with the work.

Part II

First, the internal management of the restaurant

1. Participate in the development of a reasonable restaurant business objectives in 2019, and lead the 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 implementation of the process of collecting guest feedback to improve.

3. Develop staff duties and service standards program, supervise, 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 construction of staff team, grasp the staff's ideological trends, through the assessment of employees, assessment, for the excellent staff to provide promotion and pay rise 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 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, 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, goods, arrange for someone in charge of food materials, goods collection and storage, check the front office and kitchen food, raw material costs are too high, to ensure that the cost of transferring in and out of the embodiment of the rational use of water, electricity and other resources to reduce waste, reduce costs, and increase profitability.

9. Grasp the restaurant's health and safety work, arrange a person responsible for checking the restaurant cleanliness and hygiene, regular cleaning and organizing all areas of the restaurant, to provide guests with a comfortable, high-quality dining environment.

Second, marketing

1. Use various media channels to widely publicize, increase the restaurant in the local awareness, and lock the target customer groups, increase the publicity of the target customer groups.

2. The establishment of frequent guest contact files, and guests to establish a good relationship, and through interviews, telephone interviews and other forms of guest advice, handling guest complaints, sales of restaurant products.

3, firmly grasp the xx corporate catering culture, from the restaurant's decoration and decorative style and high-quality meals produced, as well as warm and welcoming service, the degree of display of this xx cultural themes and connotations, to seize this selling point, will make the restaurant has unlimited vitality.

Third, business strategy

The restaurant is located in xx busy area, has a relatively good dining atmosphere, traffic and customer base is not a big problem, because of this, the relatively mature surrounding fast food restaurants, soy milk stores, cafes, noodle shops, seafood restaurants, Sichuan restaurants, etc., these forms of food and beverage are our competitors to varying degrees, so we should start from the following aspects of business. Business should start from the following aspects:

1. Business project: we have to avoid its sharpness at the same time, carry forward their own characteristics, products, do not win the number of varieties, to focus on "xx" this book of restaurants to do a good job of fine signatures of products, fist clenched tightly to fight out the power.

2. Products in the maintenance of soup packets as the main, to promote the xx characteristics of the diet on the basis of the complementary delicate cold dishes, home-cooked hot dishes, special steaming bowls, focusing on scientific diets, rational mix and match, and really do down-to-earth for the people's services.

3. In the long run, continue to open branches, the implementation of multi-store operations, is the goal of our efforts.

In the future, I will always adhere to the "good quality, low prices, comfortable environment, excellent service" business philosophy of excellence, and this plan is based on the restaurant's specific operating conditions and problems, and constantly improve.

Part III

One, the time of the 2019 plan

Is it from Monday to Sunday, or from Saturday to Friday, depending on how the company is assessed and managed; in each day, including the day and night, especially from Monday to Friday, the time of Saturday and Sunday should be developed separately

Two

Third, according to the size of things, the importance of the arrangement

must be clearly divided into priority, at the same time to complete the work can be divided into their own independent completion, need to cooperate with the completion of the completion of the work of others to complete the different categories, must be completed must be completed, there must be a work desk account or work task list.

Fourth, arranged on a daily basis

That is, to arrange these things to the 7 days 7 days is a very short period of time, a Wednesday, the week will soon be over, so every day there should be a daily plan to have a daily work list, so that with the weekly plan can be combined.

Fifth, the special time schedule

In fact, as a leader of most of the time is the arrangement and communication, especially on the top and bottom of the communication in a timely manner, only to communicate in order to solve the problem, the problem of the backlog and do not understand the problem of communication is not in place.

Sixth, the weekly program check

Wednesday afternoon or Thursday morning must be checked again to see whether it is completed as well as completed how? If the completion is not good, then we must take measures to decide whether to work overtime on Saturday and Sunday, the weekly plan is necessary to ensure the completion.

Seven, the weekly plan of the award general weekly plan no rewards and penalties

Because there is no assessment, so it should be the weekly plan to develop appropriate incentives and penalties, one is to complete a good award, the second is to complete a bad one to be punished, and linked to the monthly assessment connected to, and summarized.

Eight, the weekly plan of the meeting report should not exceed one hour, do not discuss specific issues at the meeting, and then thematic discussions after the meeting to solve

Weekly meetings are generally mutual exchanges and head-to-head, the leader of the various departments of the things, the work list and then arrange to straighten out once again, and combined with the monthly plan to emphasize the key points and the solution to the problem, so the meeting can not be too long. Meeting time is mostly on Friday afternoon, Saturday or Monday morning, regardless of what time, how to favor the work of a strong push is possible.

Nine, pay attention to avoid problems in the development of weekly plans.

1, can not catch the focus with the work that must be done.

2, the division of labor does not know who to complete.

3, digital goals are not clear.

4, go through the motions, talking together, or reported without checking.

5, and the weekly plan in the monthly plan is not well integrated.

6, the workload is too large, simply can not be completed, resulting in weekly plans often fall through.

7, the department manager is to be the most clear every day of the week's work, and each employee should be clear about what needs to be done every day, while the department manager should also be effective in managing their own supervisors and leaders, and ask for support and cooperation with the work.

8, the handling of things to be able to co-ordinate, can not be a matter of fact, often there may be some side effects of the accompaniment, to be co-ordinated to solve the problem.