5 Annual Work Plans for 2023 Restaurant

Time passes so fast, please work together and write a plan, I believe that you are worried about writing a plan again, right? Here is my 2023 restaurant annual work plan for you, I hope it will help you.

2023 restaurant annual work plan (Part 1)

"When the year half of the Exchange victory, the Jade Rabbit leaps again to meet the year of abundance," the first half of 20__ years in the hotel leadership of the correct leadership and the active cooperation of various departments, I transferred to the Ministry of Food and Beverage to lead the unity of all colleagues to overcome all the difficulties to achieve the following results: < /p>

First, the establishment of internal quality inspection team within the catering

Thoroughly break the establishment of more than three years of health, discipline inspection of the passive situation, take the lead in the formation of the catering department of the internal quality inspection team. Quality inspection team has catering manager as leader, team members have deputy manager and several supervisors, every day at 11:15 pm on the catering department of the region to check the problems identified one by one rectification and implementation, and according to the system of rewards and penalties. Run half a year has been the hotel quality inspection department supervision and guidance, quality inspection results to be steadily improved.

Second, the preparation of amendments to the latest food and beverage regulations and the latest table standards

Combined with the actual hotel, brainstorming organizations to prepare the relevant rules and regulations. Such as the floor of the regular meeting system, requiring each floor post in addition to the regular meeting every day on time to convene a small meeting of the floor to summarize the floor of the yesterday's shortcomings, the layout of the floor to supplement the work of the floor arrangements; on the part of the staff to work in a diffuse manner, indiscipline and violation of the law, the private take the old problem of stealing food and so on the development of the corresponding approach to deal with it, and achieve obvious results; and catering labor discipline; weekly plan of the sanitation system, the latest table standards, and so on.

Third, combined with the Kitchen Department developed a new tableware management methods

The implementation of the new approach, so that the tableware breakage rate is lower than any period since the establishment of the store, effectively controlling the breakage of tableware before and after.

Fourth, uninterrupted background music

Through my unremitting efforts, combined with the relevant departments, completely rewrite the three-star hotel food and beverage department without background music playing history. For guests to create a warm and elegant dining atmosphere.

Fifth, many times to replace the dining area greenery

According to different floors, different areas, different needs, timely and flower leasing companies to contact the arrangement, replacement of various types of flowers and trees, the use of the dining environment is always new. And the implementation of the green plant maintenance responsibility system in each area, greatly ensuring the survival rate of the green plants in each area of the box.

Six, standardized warehouses and cloth management

Completely solve the departmental warehouse for many years, the situation of cloth management, effectively control the unnecessary loss of cloth and cloth recycling, cleaning, items to receive no record of the chaotic situation

Seven, grasp the training, grasp the implementation

Training and implementation, both hands have to grasp, both hands are hard. For the training content, one by one to rectify and implement, step by step back, step by step. Through a period of effort, the catering department of all staff whether in appearance, etiquette and manners, or in the service process, labor discipline and other aspects of the quality of improvement, improve the reputation of the catering service in the guests.

VIII, each departmental manager in the function of a more detailed division of labor. So that the daily work can be carried out smoothly, especially all kinds of major receptions can be successfully completed.

Nine, the system before everyone is equal.

2023 restaurant annual work plan (Part 2)

October work comes to an end, the work needs to continue to move forward, the front of all the work is the experience, this experience is to work better in the next, I also care a lot about these, only to do their job well in order to continue to do even better, the work in October in my alarm clock flew by, this period of time only to grasp the work! These are the best, the work is a profound test for me, there is no doubt about it, I care very much about the work of the little by little, and continue to accumulate experience, and now the work of November also plan some.

First, the recruitment work

November is also a peak recruitment period, combined with the situation I will continue to publish recruitment information, due to the fresh graduates of a peak period of internships, I will continue to do a good job at this stage of the work related to the accumulation of these I should also do a better job of work for the company to continue to inject fresh blood, serious and responsible for every recruitment, in the future life and work, I will continue to do a good job. In the future life and work, these are all should do better, I think there is nothing is not able to decide, in the major platforms to publish recruitment information merit selection, absolutely not indiscriminate, I believe that these are very necessary to do well, I will accumulate enough work experience to make themselves more powerful.

Second, personnel work

Responsible for the company's daily documentation, new reception arrangements, staff training work, these are required to continue to seriously responsible for good, November will still be a long way to go, in the folder reception of newcomers above I will be more attentive and enthusiastic, there will always be with this aspect of the past things waiting for us, I will continue to do better, of course, only to do a good job of these aspects of work, in order to establish a good relationship between the company and its employees, I will continue to do a good job. I will continue to do better, of course, only to do a good job in these aspects of work, in order to establish a good image, make enough plans to arrange for the training of new employees, so that it quickly adapt to the pace of work here, the introduction of all kinds of work matters, organizing the personnel file each month, responsible for paying all kinds of employee expenses, do a good job of performance appraisal, the work of course, in November will not be relaxed, and some of the work of the above issues have to continue to continue to work hard to refuel, this time I will definitely plan to organize a good job. I will definitely plan and organize the next stage of work.

Third, steady and stable

In some personal shortcomings I will continue to do a good job, some bad habits to correct, so that they are more excellent to contact the work, I am y aware of their own work in the work of some bad places, these I will continue to work hard to improve the combination of their own situation so that these shortcomings continue to improve in the life of the work of the later accumulation of more experience, combined with some positive things. Experience, combined with some positive things, slowly polished, for the November work I believe in my serious and responsible work will do more and more good, the future work will of course be more and more, the need to improve the shortcomings of my attitude must be correct, to play a good company's fine tradition.

2023 restaurant annual work plan (Part 3)

20__ year in everyone's busy body has been in the history books, 20__ year is the hotel steadily rising, across the development of a year, review the work of 20__, the catering department at all levels of management, the staff of the *** with the efforts of the multi-faceted learning to improve and improve a variety of standardized management, has basically formed a set of more mature management system, looking forward to 20__ year, the restaurant will be the first time in the future. Management system, looking forward to 20__, Yin Dong's "learning Shunfeng, super Golden Jennifer" will always be the goal and direction of our work, the following report on our catering department 20__ annual work plan.

First, the training and assessment work

Management training:

(1) business skills

(2) management methods

(3) skills

Employee training:

(1) table skills training

February 15 - April 15 .

Assessment after April 20th.

(2) Service language training

May 20 - June 30th.

July 5 assessment.

(3) Emergency Problem Handling Training

July 10-August 30th.

September 5 assessment,

(4) Learning from the past

September-December.

Intensive training twice a month on the 15th and 30th.

The department advocates "those who can, the mediocrity of the mediocrity of the next" mechanism of employment, the full 1 year employees required to take the intermediate waiter, the full 2 years of employees required to take the qualification of the service division.

Second, strengthen departmental management, improve the implementation

1, the development of departmental rewards and penalties system, to achieve clear distinction between rewards and penalties, to encourage employees to innovate services.

2, the development of management evaluation methods to improve the self-management capabilities of managers and the implementation of work.

3, the revision of the department's secondary management system, to improve employee self-discipline, awareness of savings, cultivate good working habits of employees, and do a good job of energy saving and consumption reduction.

3, the organization of staff recreational activities

Enrich the spare time of employees, create a harmonious working environment, improve the cohesion of the department, enhance the enthusiasm of the staff, such as Putonghua competitions, staff communication and sharing sessions, staff gala, and so on.

Fourth, do a good job of customer service

(1) pay close attention to staff grooming, connecting services, body language, audible service.

(2) each meal to focus on menu arrangements, customer satisfaction, pay close attention to customer complaints, requiring each manager to follow up on 1-2 tables of important customers dining each meal, weekly return visits to at least 5 old customers, the development of at least 1 new customer, the establishment and refinement of customer files, resources **** enjoy.

⑶ continue to do a good job of personalized service.

For wedding banquets, birthday banquets, birthday banquets, wedding anniversaries and other customer dining room atmosphere, hotel broadcasting blessings, take photos of souvenirs, give small gifts and other forms of good "moving service", to win more repeat customers.

Fifth, with the kitchen in close cooperation

Daily feedback on customer dining opinions and information, weekly communication will be held in the front office kitchen, coordination to solve the problem, according to seasonal changes in a timely manner recommended adjustments to seasonal dishes and fruits, adjustments to the wedding banquet, business banquets, set menus.

Six, according to different festivals, the launch of different forms of promotional activities

Follow the "planning, publicity, implementation" policy, so that the activities have received a good effect.

Seven, with other departments

Do a good job in this department at the same time, closely cooperate with other departments to work, and strive to 20__ annual Shengshi Kaiyuan achieved double harvest of economic and social benefits.

2023 restaurant annual work plan (Part 4)

20__ annual marketing planning work the overall guiding ideology is: "to create YingXiKe for the first group meal service brand in Central China", "the most characteristics of Central China and the potential for the development of Chinese fast food brands "as the center.

Establish, improve and standardize the internal management mechanism, strengthen the construction of corporate culture, to complete the company's annual work objectives set to provide marketing ideas to achieve the company's leapfrog development.

1, in 20__, through the integration of a variety of marketing forms of publicity, in the promotion of means to achieve innovative, efficient, and gradually formed YingXiKe Chinese fast food brand connotation.

2, 20__ marketing planning strive to use the least expansion costs to do the biggest market publicity;

3, 20__ marketing center for the company to prepare a strong sales tool, to ensure that the market publicity channels market publicity image has a strong industry characteristics, to improve the sense of identity of the enterprise of all employees, to assist the operation center to gradually complete the annual sales task in 20__;

4, in 20__, through the integration of a variety of marketing forms to promote innovation, efficiency, and gradually form the brand connotation of YingXiKe Chinese fast food. /p>

4, according to the different seasons and festivals in 20__, to provide a complete set of marketing plan from the beginning of the year to the end of the year, and in accordance with the importance of Wuhan citizens on the degree of festivals to promote the intensity of the distinction, see the "20__ holiday marketing plan proposal"

Holiday corresponding to the type of promotional activities Promotion:

Domestic and foreign important festival promotion: including New Year's Day, Spring Festival, Lantern Festival, Valentine's Day, Women's Day, Mother's Day, Labor Day, Children's Day, Dragon Boat Festival, Chung Yeung Festival, Christmas Day, etc., to do a comprehensive promotional activities, such as lantern riddles, prize-winning couplet activities. (It is recommended to selectively launch a series of activities according to their own needs).

20__ store promotion: it is recommended to comprehensive publicity and promotion, promotional efforts should be relatively large. All kinds of publicity must be in place, such as banners, SMS, DM, in-store posters, promotional products and other comprehensive means of publicity.

Routine promotions: can be formulated temporarily according to demand, mainly for seasonal menu updates, new products and other needs to operate. For example, during the off-season, we launch "lucky draw activities", "new dishes tasting activities", "points exchange activities", etc.

Competitive promotions.

Competitive promotions, mainly for competitors catering promotions done to launch quality services, specials, buy free mainly.

5, the development of promotional programs to be innovative, but can not be detached from the actual situation, claptrap, to be adapted to local conditions, easy to operate, to do the assessment of the later, the specific plan to make a month in advance.

6, combined with the "points membership" and the merchant alliance and self-built Web site for promotional activities, and constantly attract the recruitment of new members. (This project must first develop a separate website, financial cashier software must support the membership points mode)

7, publicity, public welfare activities plan: publicity, including thematic publicity activities (such as the Spring Festival to pay homage to the New Year, 3-15 Consumer Day, peer-to-peer exchanges, etc.) and routine publicity; public welfare activities. Including thematic public service activities (such as the Chongyang Festival, tree planting, etc.) and routine public service activities (such as education, poverty alleviation, help the poor, etc.), at least 1 public service activities a year, the cost of about 20 ___ yuan.

8, to strengthen cooperation with the media, various forms of activities and cooperation. (Advertising can be done in the form of media replacement).

9, padded paper advertising space for rent: for padded paper advertising space for rent. (Mainly for the business alliance can be operated through the replacement mode)

10, to strengthen the rendering of corporate culture: standardize the content and hanging of a variety of express signs. Increase the introduction of enterprises and a variety of suggestive text publicity. Holiday theme promotions do text introduction. The announcement of the pad dinner paper introduces the common sense of life. (such as traffic knowledge, maintenance of a harmonious society, seasonal dietary recipes and taboos, fire knowledge, recipes, etc.)

11, re-create the VIS system, and strengthen the management of VIS. This program is required by the professional brand design company.

2023 restaurant annual work plan (Part 5)

Time passes quietly and silently, and in the blink of an eye __ year is about to draw a successful conclusion. __ year is also moving towards us, and everyone is also looking forward to, in the coming year has what kind of story, has what kind of harvest.

Looking back on what happened in this year, as well as the change, for it may be a year it is ordinary and ordinary. But for the 'New Century International Hotel Food and Beverage Department' for it is with how extraordinary significance, because in this year, 'Food and Beverage Department' and into a higher and more stable a step. More standardized, and under the leadership of the hotel executives and departmental leaders, as well as the support and efforts of all colleagues *** with the completion of the departmental leadership under the mandatory target of 7.6 million and strive to achieve the target of 9.6 million. And excellent completion of the __X and designated targets exceeded the __X is worth celebrating, but at the same time there are shortcomings need to change. Now will ___ years of work report as follows:

First, in today's food and beverage market is so severe, in the hotel under the leadership of the correct guiding ideology, will be the expansion of the first floor of the banquet hall to upgrade to create a high-specification wedding reception and reception of large-scale banquets, in the market to achieve a great influence and create a very good reputation and publicity, at the same time, the reception of the banquet hall table number and turnover At the same time in the quality of service and banquet reception on the guest handover and tracking are required of each management and staff to make guests feel "at home, to do so that guests are happy to come and return with satisfaction"

Second, in the autumn of August in the hotel catering department organized by the "Huifu cuisine into Danyang and organic food recommendation will be Danyang and organic food recommendation will be organized by the hotel food and beverage department in the golden month of August "food festival activities, we successfully and excellently completed the reception. In the busy October Golden Week ushered in the "star review", in the face of difficult work, in the unity of everyone, *** with efforts, we passed the star rating. And the catering department through the star evaluation period of efforts and learning is more standardized, whether it is management, items placed, health and waiter's operation are more standardized.

Third, for the first and second floor is different from the box fixed reception, belongs to the multi-functional type, more posts, in the case of the waiter position is not fixed, how to reasonably arrange the staff's work position and reception work is particularly important, so each month to develop the staff's job transfer work and daily work arrangements for the work plan for a reasonable division of labor, and to make a summary of the work of each day and the unexpected incident Proper handling and analysis, and supervision and inspection of the work of each management.

Fourth, in order to work more smoothly and good completion and convey the work of the deployment of the higher leadership tasks, daily adherence to hold a regular meeting of the post, convey the spirit of the meeting and check the staff grooming, courtesy and etiquette.

Fifth, pay attention to the staff's thinking dynamic, stabilize the staff's thinking to maintain a good working condition, regular communication with the staff to understand the staff's true inner thoughts and feelings. And let the staff here to feel the warmth of home, and regulate the mood of the staff, so as to go to the hotel to provide the best quality service.

Sixth, the development of a system of rewards and penalties, and to make a clear distinction between rewards and penalties, so as to mobilize the enthusiasm of the staff and stimulate the potential of the staff to improve the enthusiasm of the staff to serve.

In the hotel executives and departmental leaders of cultivation, trust and expectations of the second floor **** group to me, I am very pleased with the leadership of my trust, but at the same time I feel the pressure, but as the saying goes there is no pressure to power. In the future work, I will turn pressure into motivation, leading my team, serious, responsible for the completion of each job. At the same time, in the future work, I will also be strict with themselves, improve their own quality, improve their business knowledge and experience, now ___ years of work plan is as follows:

First, in the management of the foreman of the work of a clear division of labor and reasonable arrangements

According to the demand for jobs for the transfer of jobs, and to strengthen the foreman's business knowledge and business skills, to the customer to communicate as well as to arrange for the dishes. Enhancement.

Second, promote and cultivate potential, motivation, dedication to the work of the staff and strengthen the staff's business skills

business knowledge training, so that every employee can be when the all-rounders, whether it is the reception of the meeting, banquets, vip, buffet, private rooms, lobby bar work is excellent to complete the reception.

Third, the regular convening of staff seminars, to understand the staff's thinking and life situation, in-depth understanding of the staff's inner thoughts and rationalization of the proposal.

Fourth, the collection of guests on the quality of dining services and dishes and suggestions, and make a good record as we improve the service and dishes as an important basis for reducing customer complaints, so as to continuously improve and enhance the quality of our services and the quality of dishes.

Fifth, for the first and second floor tableware, loss of large quantities, especially glassware and stainless steel tableware loss and attrition, to develop a reasonable plan

To do a daily inventory of stainless steel tableware, strict requirements for each employee are 'love store such as love of home', in the work of the operation strictly in accordance with the three light to carry out, work thereby reducing the loss of tableware, reduce and save costs.

Six, to strengthen the staff's opening, service awareness, meal service with a smile, detail service, especially the opening of the service consciousness, the guest communication

Communication is the bridge to the heart, but also closer to the distance between the guests, and enhance familiarity with the guests and understanding, and at the same time to understand the guest's preferences.

Seven, strengthen the coordination of the front office and the back of the kitchen and communication with other posts, cooperation. Strengthen the front desk staff to the awareness of the quality of the dishes, they are not only a waiter, but also an inspector, control the quality of each dish and quality, the order of dishes and the speed of the dishes play a key role, so that guests eat healthy and satisfied with the dishes.

A new year, new weather, ___ year in the quiet debut, for itself in the past year, there are many aspects of the need to improve and learn, then in the new year I will be more demanding of themselves, in the future work, and continue to forge ahead, continuous learning, enrichment of their knowledge and experience. To do things steadily, calmly, control and regulate their own impulsive. Character and temper. Will also be serious and responsible to lead my team, **** the same for the new century and our tomorrow is better, to work hard, to struggle. Here, to all colleagues to say thank you, thank you, fortunate.