it is of great significance to make good preparations before the opening of the restaurant for the opening and the work after the opening; It is also a challenge for professionals engaged in restaurant management. Using the countdown method, the restaurant opening preparation work is operated as a project, and the practice proves that it is highly operable. \x1d\ 1. Tasks and requirements of restaurant opening preparation \x1d\ The preparation work before the restaurant opening is mainly to establish the departmental operation system, and make full preparations for the opening and post-opening operation in all aspects, including: \x1d\ (1) Determining the jurisdiction and responsibility scope of each department of the restaurant \x1d\ After the heads of each department arrive at their posts, they should first Then, according to the actual situation, determine the jurisdiction area of the restaurant and the main responsibility scope of each department, and submit specific suggestions and ideas to the general manager in writing. The top management of the restaurant will convene relevant departments to discuss and make a decision. In the division of areas and responsibilities, the managers of all departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the restaurant is under centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, the maintenance of equipment and the management of personnel. The division of responsibilities should be clear and determined in writing. \x1d\ (II) Designing the organization of each department of the restaurant \x1d\ To design the organization scientifically and reasonably, the directors of each department of the restaurant should comprehensively consider various related factors, such as the scale, grade, decoration layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant. \x1d\ (3) Making the list of goods purchase \x1d\ There are many things before the restaurant opens, and the purchase of goods is a very energy-consuming job. It is very difficult to complete this task only by purchasing, and all business departments should assist it to complete it together. Whether purchasing or restaurant departments, the following issues should be considered when making the purchasing list of restaurant departments: \x1d\1. Architectural characteristics of this restaurant. \x1d\ The types and quantities of purchased goods are closely related to the characteristics of buildings. For example, the number of cleaning equipment is directly related to the number of seats in a restaurant, and for example, the dining car in a restaurant has to consider whether it can reach the dishwashing room. \x1d\2. Design standard and target market positioning of this restaurant. \x1d\ Restaurant managers should make a list based on the actual situation of the restaurant, according to the design standards and referring to the national industry standards. At the same time, they should also consider the demand for restaurant supplies in the target market, the preference for dining environment and some behavior habits during consumption. \x1d\3. Industry development trend. Restaurant managers should pay close attention to the development trend of the industry, and should have a certain sense of advance in the provision of goods, not too traditional and conservative. For example, restaurants reduce the tableware and arrangement like gold and big red, and add some elegant arrangements and so on. \x1d\4. Other circumstances. \x1d\ Relevant departments and personnel should also consider other relevant factors, such as the rental rate, the financial situation of restaurants, etc., when making the material purchase list. The design of the purchase list must be standardized, which usually includes the following columns: department, number, item name, specification, unit, quantity, reference supplier, remarks, etc. In addition, departments need to determine the equipment standards of relevant items while formulating the purchase list. \x1d\ (4) Assisting in purchasing \x1d\ Although the department heads of the restaurant do not directly undertake the purchasing task, this work has a great impact on the opening and operation of each department, so the department heads of the restaurant should pay close attention to and participate in the purchasing work appropriately. This can not only reduce the burden of purchasing personnel, but also ensure that the purchased goods meet the requirements to a great extent. The heads of all departments of the restaurant should regularly check the availability of various items against the purchase list, and the frequency of inspection should gradually increase with the approach of opening. \x1d\ (5) Participating in or being responsible for the design and production of uniforms \x1d\ It is a common practice in the restaurant industry for all departments of the restaurant to participate in the design and production of uniforms. \x1d\ (6) The preparation of the work manual of each department of the restaurant \x1d\ is the work guide of the department and the basis for the training and assessment of the staff of the department. Generally speaking, the work manual should include job responsibilities, work procedures, rules and regulations and operation forms. \x1d\ (7) Participate in the recruitment and training of employees \x1d\ The recruitment and training of employees in all departments of the restaurant shall be the responsibility of the directors of all departments of the restaurant. In the process of employee recruitment, according to the general requirements of restaurant work, candidates are preliminarily screened, and the highest person in charge of the restaurant is responsible for the good admission. Training is one of the main tasks before the opening of the department. The heads of all departments of the restaurant should work out practical departmental training plans, select and train departmental trainers, guide them to write specific teaching plans, supervise the implementation of the training plans, and ensure that the training work achieves the expected results. \x1d\ (8) Establishing the property files of all departments of the restaurant \x1d\ Before opening, the property files of all departments of the restaurant were established, which is of great significance to the management of all departments of the restaurant in the future. Many restaurant department heads neglected this work during this period and lost the opportunity to master first-hand information. (9) Follow up the progress of the restaurant decoration project and participate in the acceptance of all departments of the restaurant \x1d\ The acceptance of all departments of the restaurant is generally attended by the decorators, investors, managers, supervisors of all departments of the restaurant and other departments. The participation of all departments of the restaurant in the acceptance inspection can largely ensure that the quality of decoration meets the standards required by the restaurant. Before participating in the acceptance, all departments of the restaurant should design an acceptance checklist for each department of the restaurant according to the situation of the restaurant, and train the personnel of the participating departments accordingly. After acceptance, the department should keep a checklist for follow-up inspection in the future. \x1d\ (11) Responsible for the infrastructure cleaning of the whole store \x1d\ in the infrastructure cleaning of the whole store. All departments of the restaurant are responsible for all the infrastructure cleaning work in their respective areas, as well as the cleaning of the lobby and other related public areas. The success of infrastructure cleaning before opening directly affects the protection of restaurant products. Many restaurants have left permanent regrets because of their neglect of this work. Before the opening of the restaurant, all departments of the restaurant should work with the top management of the restaurant and the relevant responsible departments to determine the infrastructure cleaning plan of each department, then train the employees of each department on cleaning knowledge and skills, equip each department with the necessary appliances and detergents, and inspect and guide the cleaning process. (XI) Simulation operation of departments \x1d\ After all the preparations are basically in place, all departments of the restaurant can carry out simulation operation of departments. This is not only a test of preparatory work, but also a solid foundation for formal operation. \x1d\ II. Preparation plan for the opening of the restaurant \x1d\ Making the preparation plan for the opening of the restaurant is the key to ensure the normal work of all departments of the restaurant before opening. There are many forms of opening preparation plan, and restaurants usually use countdown method to ensure the normal opening preparation. The countdown method can be expressed in both tabular and written forms. The following table is for reference only. \x1d\ Table 1: Work Countdown Table \x1d\ Planned Decoration Period —— trial operation on day, month, day, and officially opened on day (the specific practice is implemented according to the actual situation) \x1d\ Date of submission: year, month, day, month, day, month, day, month, day, table 2: post personnel and basic salary setting \x1d\ Table 3: Investment cost estimation x1d \ Table 4: