1. How to write a personal work plan for catering 2122

1. Make a plan

(1) According to the actual situation of the store and the company's policy, rationally allocate the front office and kitchen staff, save personnel costs, and realize more posts for one person; One post and many responsibilities.

(2) Analyze the historical turnover, reasonably estimate the purchase order, ensure the freshness of the dishes, and strive to achieve zero inventory of vegetables, bean products, meat and seafood purchased on the same day and save costs.

(3) Strengthen and cultivate the safety awareness of all employees in saving water, electricity and coal;

Second, dish management

(1) Record the recycled dishes every night and make reasonable and full use of them.

(2) Acceptance of dishes, processing, production, semi-finished products, finished products and promotion of dishes become a connecting line, and every link is strictly controlled and put in place.

(3) Strengthen the training, innovation, promotion and taste of dishes, so as to make various cooking methods with the same raw materials.

(4) The serving amount should be moderate, so as to ensure that the dishes are full of color, flavor and taste; According to the actual passenger flow in the store, we can track the corresponding dishes in different time periods, so that customers can choose a variety of dishes and increase their turnover.

Third, the training plan

(1) Perform the morning meeting every morning; Morning meeting time to train polite expressions and promotion skills.

(2) hold management group meetings every week; Summarize the store operation, training results and training progress, and adjust the training plan in time; It is convenient for better store management.

(3) Zhou Yue regularly trains twice the standard of cooking, the speed of cooking, and the collocation of dishes, and promotes different dishes for different guests, so as to reasonably and easily cope with the rush hour.

2. How to write a personal work plan for catering 2122

1. Tasks of the business department:

Catering service is an indispensable part of the hotel, and the business department is an important income-generating department of the hotel. In all departments of the hotel, the sales department has concentrated employees, many business links, high technical level and wide knowledge; Therefore, strengthening the management of the sales department is of great significance to the operation and management of the whole hotel; The business department is mainly responsible for the sales of restaurant products and banquet services to meet the material and psychological enjoyment needs of different types of dining guests.

2. Tasks and requirements for the opening of the business department:

The preparation work before the opening of the business department is mainly to establish the department operation system and make full preparations for the opening and operation after the opening in terms of people, finance and materials.

Specifically, it includes:

(1) Determining the jurisdiction and responsibility scope of the business department:

Generally, the manager of the business department should arrive at his post two months in advance.

after arriving at the post, you should first get familiar with the plane layout of the hotel through on-the-spot inspection. Then, according to the actual situation, determine the jurisdiction area of the business department and the main responsibility scope of the business department, and report the specific suggestions and ideas to the general manager in writing. The hotel management will convene relevant departments to discuss this and make a decision. When dividing the areas and responsibilities, the managers of the business department 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 hotel 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.

The business department has a large management scope. In order to comprehensively utilize all facilities and give full play to its effectiveness, the staff canteen is managed by the business department.

(2) Determine the main functions and layout of each area of the business department:

According to the overall architectural layout and market positioning of the hotel, the catering area should be positioned in detail; In the regional distribution, we should reasonably consider the management processes of catering; Such as the rationality of food delivery lines and service processes; Rationality of kitchen workflow; The process of tableware cleaning and washing; Adequate storage space and pantry.

(3) Designing the organizational structure of the business department:

To design the organizational structure scientifically and reasonably, the manager of the business department should comprehensively consider various related factors, such as hotel scale, grade, building layout, facilities and equipment, market positioning, business policy and management objectives.

(4) Making the goods purchase list:

There are many things before the hotel opens, and the purchase of goods is a very energy-consuming job. It is very difficult to complete this task only by the purchasing department, and all operating departments should assist them to complete it together. No matter the purchasing department or the sales department, the following problems should be considered when making the purchasing list of the sales department:

1. Architectural characteristics of the hotel:

The types and quantities of purchased items are closely related to the architectural characteristics; For example, floors usually need to be equipped with work trucks, and the number of some cleaning equipment and food trucks must be considered whether they can reach the dishwashing room and so on.

2. Industry standard:

The minimum product standard is the main basis for business managers to make the purchase list.

3. Design standard and target market positioning of the hotel:

Catering managers should consider the demand for catering supplies in the target source market according to the actual situation of the hotel, the design standard and the target market positioning of the hotel. Such as the layout needs of high-end banquets; The products of the wedding banquet market.

4. Industry development trend:

Catering managers should pay close attention to the development trend of the industry, and should have a certain sense of being ahead of the times in the provision of goods, and should not be too traditional and conservative; For example, the catering department reduces the tableware and arrangement like gold and big red, and adds some elegant arrangements and so on.

3. How to write the personal work plan for catering in 2122

1. Staff management

1. Participate in setting reasonable annual business targets of the restaurant and lead all the staff of the restaurant to actively complete the business targets. Formulate employee job responsibilities and service standard procedures, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

2. hold a general meeting of all staff of the restaurant at least once a month to analyze and report the monthly operating indicators and revenue 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.

3. Do a good job in building the staff, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and examination. 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.

2. 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 frequent visitor 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 corporate catering culture of _ restaurant, show the cultural theme and connotation of this casual western food from the decoration style, high-quality food products and warm and warm service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy

This restaurant is located in a prosperous area, and it has a good dining atmosphere, and the flow of people and customer base is not a big problem. For this reason, the relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. around it are all our competitors to varying degrees, so:

1. At the initial stage of operation, Carry forward your own characteristics, don't win by the number of varieties, but concentrate on making "pizza", the signature product of this restaurant, well done, and only when your fist is clenched can you have strength.

2. according to the leisure characteristics of this restaurant, we will increase the promotion of afternoon tea.

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

in my future work, I will make continuous improvement based on this plan and according to the specific operation situation and problems of the restaurant.

IV. Safety management

1. Service safety management of the food and beverage department

In the process of food and beverage service, the service staff should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as the guests get up from the table from time to time, the waiters should be more vigilant. If the guest drinks too much, the service staff should pay attention to the observation and politely advise him to drink less if possible, so as to avoid accidents such as drunkenness, injury and fighting. The drunken guests should immediately notify the lobby manager and the security department to prevent accidents. Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep samples of food for future reference as required. Lock up important cigarettes, alcohol and drinks after work to prevent theft. After the banquet or various activities, the service personnel should check whether there are any fire hazards left.

2. Hygienic management of food storage

Do a good job in mildew prevention, insect prevention, temperature and humidity control, and regularly clean and disinfect the food warehouse. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, food with problems in the hygiene quality of raw materials and semi-finished products and normal food, food stored for a short period of time and for a long period of time, and food with odor and food easy to absorb odor should not be mixed and piled up.

4. How to write a personal work plan for catering in 2122

1. Internal management of restaurants:

1. Operation and management of kitchens

(1) According to the market situation and the needs of different periods, discuss with the chef and formulate holiday catering promotion plans in different periods of the year, and collect feedback from guests to improve them in the implementation process.

(2) Cooperate closely with the kitchen, change the menu regularly, launch new dishes regularly, constantly improve the production technology and product quality, make products strive for perfection, check the quality of dishes after the launch, and feedback the opinions of guests in time to improve the quality of dishes and meet the needs of guests.

(3) urge the chef to do a good job in food hygiene, cost accounting and supply standards. Grasp the supply and preparation of kitchen ingredients every day, and coordinate with the chef to do related work.

(4) urge the chef to do a good job in hygiene and safety in the production department, implement the food hygiene system, and carry out regular safety protection and fire prevention education to ensure production safety.

(5) regularly analyze the operating costs with the director of the production department, formulate the cost control plan, and supervise its implementation.

2. Management of restaurants

(1) Make the gross profit of food sales and strictly control the cost of food.

(2) Write operating rules, improve service quality, formulate job responsibilities and service standardization procedures for restaurant employees, supervise and check restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

(3) Carry out employee training at all levels to improve the overall quality of employees. Assign special personnel to make employee training plans and organize employees to participate in various training activities, so as to continuously improve employees' service awareness, service skills, skills and service quality and improve work efficiency.

(4) formulate the assessment standards for managers, services and staff at all levels, and carefully assess the daily work performance of department managers, so as to stimulate the morale and enthusiasm of employees.

(5) organize service skill competitions to show the service skill level of employees. Select and reward employees who have achieved excellent results in the competition, so that employees can continue to learn business knowledge.

(6) Strengthen the maintenance of various service facilities and appliances, assign special personnel to be responsible for it, manage it by special personnel with clear responsibilities, define the inspection items of facilities and appliances, and conduct regular and regular inspections to ensure the normal use of equipment and facilities and reduce accidents.

(7) Do a good job in building the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment.

(8) before the start of the meal, organize all the salesmen and the heads of production departments to hold a pre-shift sales communication meeting to understand the supply and clearance of dishes on that day, so as to do a better job in sales promotion.

(9) Strengthen the inspection and management of pre-meal service environment, service material resources and hygiene to ensure a comfortable dining environment for customers and improve service efficiency.

(11) flexibly arrange the shifts of service personnel, strengthen personnel control during the opening of the market, and ensure sufficient personnel in the service to ensure the service quality.

(11) Strengthen on-site supervision, strengthen walking management, properly handle guest complaints, establish good relations with guests, and organize a summary meeting after work every day.

(12) Establish a system for collecting customers' opinions in restaurants, so as to reduce the probability of customers' complaints, such as setting up a guest opinion form, a service opinion book and a product opinion book. According to the feedback information, find out the shortcomings of service work, take measures to strengthen pre-meal control and in-meal control, and improve service quality.

(13) Organize regular administrative meetings of restaurant managers to solve existing problems and listen to employees' opinions and suggestions on internal management and external sales of restaurants.

(14) Establish the management system of restaurant materials, strengthen the management of restaurant food raw materials and articles, and arrange special personnel to take charge of the collection and storage of food raw materials and articles.

(15) Check whether the cost of food and materials in restaurants and kitchens is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and make rational use of water, electricity and other resources to reduce waste, reduce expenses and increase profits.

(16) 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.

2. Cost control

1. Formulate the management system of energy expenses (water, electricity, oil and gas), maintenance system, supervision system and reward and punishment system.

2. Establish scientific standards for rational use of energy consumption, install independent water meters and electric meters in various regions, and make monthly statistics. After January, refer to the standards and give appropriate rewards to the achievements of energy-saving departments according to percentage.

3. Propagandize and instill the concept of energy conservation, encourage employees to put forward reasonable suggestions on energy conservation, and implement a two-way research project responsibility system of energy conservation and expenditure reduction.

4. Strictly check and accept the goods, and establish a system of goods warehousing and storage. From purchasing-receiving, inspection-inventory, storage-delivery, inventory-processing-service sales-sales revenue, it is required to strictly control each pass.

5. according to the catering consumption information on the booking day and the number of catering consumers predicted on that day, purchase goods according to the plan to avoid the backlog of goods and affect the operation of funds.

6. Prepare the raw material procurement plan, establish the procurement approval process, do a good job in procurement management, put an end to collusion and cheating between the supply and demand sides, and replace the buyer every six months according to the usual practice in the hotel industry.

7. Organize relevant restaurant personnel to conduct market survey at least once a month to understand and master the variety and price changes of raw materials in the market and accurately determine the procurement of raw materials for various dishes.