Time comes and goes without a trace, unconsciously, we have ushered in the challenges from the new work, in order to work efficiently, it is time to be quiet and write a work plan, the following is what I have organized 2022 about the food and beverage store manager work plan sample three, for reference.

? Dining store manager work plan 1

? First, the internal management of the restaurant

?1. Participate in the development of a reasonable restaurant 2019 business objectives, 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 implementation of the process of collecting guest feedback 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 construction of staff team, grasp the staff's ideological trends, through the assessment of staff, 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 food 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, food and raw materials, storage, 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 water, electricity and other resources, to reduce waste, reduce costs, increase profits.

?9. Grasp the restaurant health work and safety work, arrange for a person responsible for checking the restaurant cleanliness and hygiene, fixed regular cleaning and organizing the restaurant areas, 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. Establishment of frequent guest contact files, and establish a good relationship with the guests, and through interviews, telephone interviews and other forms of solicitation of guests' opinions, dealing with guest complaints, sales of restaurant products.

?3. Firmly grasp the xx corporate dining culture, from the restaurant's decoration and decorative style and high-quality meals produced, as well as warm and welcoming service, the degree 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 section, there has been a relatively good dining atmosphere, the flow of people and customer base is not a big problem, because of this, the relatively mature surrounding fast food restaurants, soy milk store, cafes, noodle shops, seafood restaurants, Sichuan restaurants, etc., these dazzling forms of food and beverage are our competitors to varying degrees, so we should start from the operation of the following aspects:

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?2. Products in the maintenance of soup packets as the main, to promote the xx characteristics of the diet on the basis of complementary delicate cold dishes, home-cooked hot dishes, special steam bowl, focus 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.

? Future work, 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 arising from the continuous improvement.

? Dining manager work plan 2

? Time flies, 20xx year is coming to an end, the new year is coming. Looking back on the past year, a lot of feelings, I am very grateful to xx catering management company again to give me a full of self-challenging and charming prospects of cooperation opportunities, which is a good platform for me to work, can bring out a number of high technology, high quality chef team is my ability to work, only hard work, come up with a good benefit, in order to return to the leadership of the company's trust in me. October again to the company, to now more than three months have passed, in this period of time, I made a comprehensive adjustment to the dishes, in the company's strong management training and everyone's *** with the efforts of the Ministry of Operations support, to complete the company issued in the year before the completion of the standardization of the existing dishes, uniformity of the task! Thank you for the cooperation of all colleagues in the store. The following will be my 20xx upcoming work ideas and arrangements in two parts to do a brief overview:

? First, about the store and the company

?1, with the company's annual plan for next year to meet our peak season, at the end of 20xx xx do xx listing all the preparations for the training of the chef team.

?2, effective supervision and guidance of the kitchen dish operation of each store, strictly according to the standards set by the company to improve the implementation.

?3, through specialized training and management, our chef's technical force to carry out a reasonable reserve, the reasonable introduction of novel dishes suitable for the season, the design and development of dishes, our chef ` and the company to adapt to market demand, to maintain strong competitiveness of the capital, dish innovation is the eternal theme of the catering industry, to achieve the real "will gather with the heart! "From time to time, the development of new products to adapt to market demand, to create more space for the development of enterprises and profits.

?4, the monthly food quality inspection of the stores and the central kitchen no less than 12 times, and weekly report to the company leadership to check the work.

?5, take the initiative to collect the grass-roots level of each store to understand the views and information on the dishes, make timely and appropriate adjustments.

?6, xx down the market before the preparation of 20xx years retained the characteristics of the listing of dishes, and according to the popularity of the trend in 20xx years to increase the corresponding new varieties.

? Second, on the xx store

?xx store in the suspension of six months in March 18, 20xx will be a new look re-opened, in view of the special circumstances of the xx road, according to the company's leadership decision, this store will be operated by the product will be different from the other branches, we will be xx, xx, xx - three major pieces of Mainly, supplemented by other stores with good sales of the original dishes to the original dishes to attract new customers, to add new dishes to retain our old customers, part of the store lunch business is very light, but xx road due to the location of the special, we will cooperate with the Ministry of Operations to do a good job at lunch, such as: the introduction of simple and fast and rich sets of meals and food delivery for the employees upstairs company services. Kitchen as a whole restaurant's core departments, now the entire program to do the following arrangements;

?1, through some and xx road store location, surrounding the main consumer groups, the business model is probably the same as the store's inspection, according to the leadership of the Ministry of Operations to give the general guidelines, combined with our actual situation, in mid-January will be completed in the composition of the entire menu, including the lunch sets of collocation, then submitted to the company leadership for review. The company's leadership review.

?2, the menu is determined, complete the menu of all dishes standardized and normalized, and the kitchen staff and front office staff to do a comprehensive system of dish knowledge training.

?3, to understand the raw materials, seasonings, market prices, according to the requirements of the gross profit of the dishes accounted for, to make the market price of individual dishes.

?4, for the xx store, monthly trial dishes, and ultimately choose about three successful dishes for replacement. And then replace the pre-dinner standardization information, and do a good job of training.

?5, at the beginning of xxx to do a good job before the lobster market preparations for a new year means a new starting point, new opportunities, new challenges, I am determined to work hard, and strive to open a new situation.

? Catering store manager work plan 3

? First, determine the time of the weekly 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 day and night, especially from Monday to Friday, Saturday and Sunday time to be developed separately.

? Second, the content of the weekly plan.

? The content of the weekly plan should include work, study, and life in three major parts, especially in the life of the family, parties, travel, etc. should be arranged in, especially Saturday and Sunday is how to use, of course, this part is mastered by the individual.

? Third, arrange things according to their size and importance.

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

? Fourth, arranged on a daily basis.

? That is, to arrange these things into these 7 days 7 days is a very short time, once the Wednesday, the week will soon be over, so every day there should be a daily plan, there should be 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 should be timely, only to communicate to solve the problem, the problem of the backlog and do not understand the problem of communication is not in place.

? Sixth, the check of the weekly plan.

? Every Wednesday afternoon or Thursday morning must be checked again to see if it is completed and how completed? 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 award of the weekly plan is generally no award or penalty for the weekly plan.

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

? Eight, the weekly program of the meeting to report not more than one hour, do not discuss specific issues at the meeting, after the meeting and then thematic discussions to solve.

? Weekly meeting is generally mutual communication and meet, the leadership of the departments of things, work list and then arrange to straighten out once again, and combined with the monthly plan to emphasize the focus and problem solving, so the meeting can not be too long. Most of the time in the meeting on Friday afternoon, Saturday or Monday morning, regardless of what time, how to facilitate the work of a strong push is possible.

? Nine, be careful to avoid problems when the weekly plan is developed.

?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, Going through the motions, talking about it together, or reporting it 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, requesting support and cooperation with the work.

?8, the handling of things to be able to coordinate, not on the matter, often there may be some side effects of the accompanying, to be coordinated to solve the problem.