The key to improving the store's efficiency depends on the manager's leadership and management ability. In order to better cope with the pressure and challenges brought by work, it is very necessary for us to write a work plan. The following are three sample articles on the personal work plan of the restaurant manager compiled by me for your reference.

the personal work plan of the restaurant manager is 1

? The competition in the catering industry is fierce from September to October. Under the severe situation, I will try my best to achieve the business targets issued by my superiors, and mainly carry out the following work around the business targets:

? I. Training assessment

? 1. training of managers:

? (1) management methods.

? (2) skills.

? 2. Staff training mainly focuses on the following:

? (1) VIP reception specifications and procedures.

? (2) Training of new employees' knowledge and operation skills.

? (3) sales skills training.

? (4) Training in manners and standing posture.

? Second, strengthen departmental management and improve execution

? 1. Formulate a new reward and punishment system for the department, so as to make rewards and punishments clear and encourage employees to innovate their services.

? 2. Continue to formulate the inspection system for grouping managers, improve the self-management ability and work execution of managers, improve employees' awareness of self-discipline and economy, cultivate employees' good work habits, and do a good job in energy conservation and consumption reduction.

? Third, organize employees' recreational activities, enrich employees' spare time life, create a harmonious working environment, improve departmental cohesion and enhance employees' work enthusiasm

? Such as entertainment activities, staff seminars, etc.

? Fourth, do a good job of customer service

? (1) Pay strict attention to employees' gfd, body language and audio service.

? (2) Pay attention to the menu arrangement, customer satisfaction, strictly grasp customer complaints, do a good job of customer feedback on dishes every day, establish and improve customer files, and enjoy resources.

? (3) Continue to provide personalized service

? Strengthen communication with customers for new and old customers' dining and important reception. To win more repeat customers.

? V. Make a new sales plan

? Do a good job in cost accounting, communicate with the kitchen in time, agree on new plans, and increase the turnover income

? Six, closely cooperate with the kitchen

? Feedback customers' dining opinions and information in time every day, hold a communication meeting between the front and back office once a week, coordinate and solve problems, and make timely suggestions to adjust seasonal dishes and fruits according to seasonal changes.

? Seven, do a good job in this department at the same time, closely cooperate with other departments

? Strive to achieve a double harvest of economic and social benefits from 11 to 11. Personal Work Plan of Restaurant Manager 2

? 1. Organize the operation and management of our store; Responsible for the uploading and issuing of companies and single stores.

? Second, publicize and implement the objectives and tasks, rules and regulations and other instructions issued by the company.

? Iii. formulate and complete various business indicators

? (1) turnover index.

? (2) Cost target.

? (3) The cost rate and gross profit rate of kitchen and bar.

? Iv. according to the predetermined business indicators:

? (1) According to the actual situation of our store, work out the implementation plan to complete the sales plan, including business plan, commodity plan, purchase plan, sales promotion plan, human resources plan, expense plan and financial plan, which can also be subdivided into annual plan, semi-annual plan, quarterly plan, monthly plan, weekly plan and daily plan summary.

? (2) Analyze the daily operating conditions and take timely measures when problems are found.

? V. Staff management, training, daily work arrangement and personnel adjustment in a single store:

? (1) Supervise and manage the employee's attendance, gfd and the implementation of service standards;

? (2) Fair and just work distribution and performance appraisal for employees;

? (3) Do a good job in the basic construction of the staff, be familiar with and master the employees' ideological conditions, always motivate employees to maintain high work enthusiasm and form a good working state, so that employees have a strong sense of mission, responsibility and enterprise.

? (4) Be responsible for training and publicizing the business skills, management system, corporate culture, staff quality and service awareness of single stores.

? (5) Coordinate all aspects of interpersonal relationships in a single store, so that employees can have a harmonious working environment and enhance the cohesion of employees in a single store.

? (6) Patrol during peak business hours, check service quality and product quality, and take timely measures to solve them.

? (7) Organize business evaluation and talent recommendation for subordinate staff, arrange personnel transfer reasonably, appoint and remove personnel in the class, and recommend the appointment and removal of managers above the supervisor.

? (8) To ensure the personal and property safety of customers, subordinate staff and enterprises in a single store.

? Vi. hygiene, food safety and other safety management of a single store:

? (1) The responsibility for the environmental sanitation of a single store shall be assigned to people according to the 6S standard, which shall be checked and implemented by the store manager.

? (2) The facilities and equipment in the store are kept in good condition and in good operation; Application for regular professional maintenance and replacement of facilities, equipment, ventilation system, air conditioning system, refrigerator, freezer and other appliances;

? (3) After the business is over, the manager should make a final check on the security personnel, fire control facilities, gas, power supply, water supply and other links in the store to ensure safe work.

? Seven, single store financial management:

? (1) supervise and audit the work of financial accounting, logistics supervisor, cashier, cashier and caring mother

? (2) The manager should manage all kinds of reports.

? (3) Strengthen the property management of a single store, master and control the effective and rational use of property, strictly implement effective cost control and financial work monitoring, implement the execution of contracts within the business scope of our store, and control all expenses and cost consumption of our store;

? (4) Strengthen the financial expense budget of a single store and plan the expenses reasonably.

? Eight, single-store dishes and service quality management and innovation

? (1) The quality management of kitchen dishes, especially the quality control of raw materials, the personal inspection and acceptance of special dishes before two meals a day, and the personal control of food safety management;

? (2) Organize kitchen staff to study and develop products;

? (3) Organize all staff to learn about food safety;

? (4) Strictly manage the company's work flow and work standards;

? (5) Innovative service awareness and innovative marketing methods.

? IX. Handling of Customer Complaints and Opinions

? (1) Treat guests with humility and enthusiasm, properly handle guest complaints, continuously improve service quality and passenger flow management;

? (2) Strengthen on-site supervision, stick to the front line during business hours, and timely find and correct problems arising from services;

? (3) Quickly and properly handle all kinds of sudden accidents; Such as power failure, fire, burns, falls, theft, etc.;

? (4) To maintain good communication with customers, we must know more than five customers every day, and do a good job in customer information registration, understand customers' opinions and needs, and constantly improve the single-store business strategy to enhance performance;

? (5) To create emotion for customers, the interests of customers are interests, the satisfaction of customers and the surprise of customers are the interests of the company.

? X. foreign-related management

? (1) Maintain good relations with the merchants in the business circle and the neighborhood in the nearby community;

? (2) Participate in the affairs of quality supervision, municipal administration, industry and commerce, taxation, health and epidemic prevention, fire protection, police station, traffic patrol platform, community streets, neighborhood committees and other government functional departments, and maintain a good interactive relationship; Responsible for the handling and annual examination of various documents, and urge the assistant manager (or logistics supervisor) of our store to handle all kinds of documents of employees;

? (3) Maintain good interaction with local social groups.

? (4) Maintain good relations with the media.

? XI. Everyday things

? (1) Keep a good work log;

? (2) Do a good job in "parent" employee management and customer management, and create an intimate atmosphere of "family";

? (3) reflect and share every day;

? (4) read books every day, and advocate the staff to form the habit of reading and learning. The store manager must read two books on business management or related books every month, and write his reading experience;

? (5) Keep close contact with the company management department, and upload the items required by the headquarters every day;

? (6) Strengthen physical exercise for yourself and the team, and develop good living habits;

? (7) Introduce yourself to strangers every day and publicize the good image of the company and its brand;

? (8) Do a good job in "civilized etiquette". Personal Work Plan of Restaurant Manager 3

? First, the internal management of restaurants

? 1. Participate in setting reasonable 21xx annual business target of the restaurant, and lead all employees of the restaurant to actively complete the business target.

? 2. According to the market situation and the needs of different periods, discuss and formulate the catering promotion plan with the chef * * *, and collect customer feedback to improve it during the implementation.

? 3. Formulate the post responsibilities and service standard procedures of employees, supervise and inspect the restaurant managers and employees to serve customers according to the service standards, and continuously improve the service quality and work efficiency.

? 4. Pay special attention to the construction of staff, grasp the ideological trend of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment of employees.

? 5. Assign special personnel to make employee training plans, and organize employees to participate in various training activities, so as to continuously improve employees' service skills, skills and service quality and improve work efficiency.

? 6. Hold a general meeting of all staff of the restaurant at least once a month to analyze and report the monthly operating indicators and income and expenditure of the restaurant and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively. 7. Work closely with the kitchen, check the quality of the dishes, and feedback the opinions of the guests in time to improve the quality of the dishes and meet the needs of the guests.

? 8. Establish a restaurant material management system, strengthen the management of food raw materials and articles in the restaurant, arrange special personnel to take charge of the collection and storage of food raw materials and articles, check whether the cost of food and raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, rationally use water, electricity and other resources, reduce waste, reduce costs and increase profits.

? 9. Pay special attention to the hygiene and safety work of the restaurant, assign special personnel to check the cleanliness of the restaurant, and assign special personnel to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

? Second, marketing

? 1. Make use of various media channels to publicize widely, increase the local awareness of the restaurant, lock in the target customer base, and increase the publicity of the target customer base.

? 2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through interviews and telephone interviews, handle complaints from guests, and sell restaurant products.

? 3. Firmly grasp the catering culture of a certain enterprise, display the cultural theme and connotation to the greatest extent from the decoration style, high-quality food products and warm and warm service of the restaurant, and seize this selling point, which will make the restaurant have unlimited vitality.

? Third, business strategy

? This restaurant is located in a prosperous area, which has a good dining atmosphere, and the flow of people and customer base is not a big problem. Because of this, the relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on around are our competitors in different degrees, so we should start from the following aspects in operation:

? 1. Business projects: We should develop our own characteristics while avoiding its sharp edge. We should not win by the number of products, but concentrate our efforts on doing a good job of "A certain", a restaurant's signature product, and only when our fists are clenched can we have strength.

? 2. On the basis of keeping the soup bag as the main product and promoting a special diet, the products are supplemented by exquisite cold dishes, home-cooked hot dishes and special steamed bowls, paying attention to scientific diet and reasonable collocation, so as to truly serve the people in a down-to-earth manner.

? In the long run, it is our goal to continue to open branches and implement multi-store operation.

? In the future work, I will always adhere to the business philosophy of "excellent quality, low price, comfortable environment and thoughtful service" and make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.