The work schedule is to reflect the contents of the work plan in the form of a table. Tables are tools for work planning. Through it, the work plan indicators or work items to be completed are listed and summarized, and the basic contents of the enterprise work plan are expressed. Part 1

1. Work plan

1. Internal management of the restaurant:

(1). Participate in setting reasonable annual business targets of the restaurant and lead all employees of the restaurant to actively achieve the business targets.

(2) According to the market situation and the needs of different periods, discuss and formulate the catering promotion plan with the chef * * *, and collect the feedback from the guests in the implementation process to improve it.

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

(4). 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.

(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 to check the quality of the dishes, and give feedback to 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, as well as the collection and storage of food raw materials and articles, check whether the cost of food and materials in the front hall and kitchen 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 costs and increase profits.

(9). Do a good job in the hygiene and safety of the restaurant, regularly check the cleanliness of the restaurant, clean up all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

2. Marketing:

(1). Make full use of various channels to publicize, increase the restaurant's local awareness, establish a good image, build a strong brand and go deep into the market.

(2). solicit the opinions of the guests and handle the complaints of the guests to meet the requirements of the guests.

(3) Whether the enterprise can be long-term depends on the appreciation and inheritance of culture, firmly grasping the corporate catering culture of eating Hui Chinese food, and showing the cultural theme and connotation of our restaurant from the decoration style, high-quality food and warm and warm service, so that the restaurant has unlimited vitality.

3. Business strategy:

(1). We should launch our own characteristics and carry forward our own characteristics while operating in an all-round way. We should concentrate our efforts on making the signature products of our restaurant well, and only when our fists are clenched can we have strength.

(3) While ensuring development and profitability, we will intensify our struggle, expand the scale, open branches in different places and implement multi-store operation, which is our goal.

second, staff training

the purpose of training is to improve the professional quality of employees, improve the management level and service quality of restaurant enterprises, and achieve the goal of restaurant management by training employees in mind, voice, instrument, ceremony, shape, professional knowledge and business skills. Therefore, new and old employees should be trained from the following aspects in turn:

1. Basic knowledge training of restaurants

includes the establishment background, geographical location, architectural style, business philosophy, business characteristics, customer source status, organization, rules and regulations, hotel product knowledge and other contents of restaurants, so that new employees can have a comprehensive understanding and understanding of their upcoming homes, and old employees can strengthen their work quality and take care of and help new employees.

2. Courtesy training in restaurants

includes strict requirements on appearance, appearance, manners, expressions, eyes, language and actions, and how to respect the religious beliefs and customs of guests. All employees must be trained in etiquette and politeness knowledge before taking up their posts, and master the requirements of the restaurant for practitioners in the above aspects, so as to show respect for guests and meet their requirements from time to time in future work services.

3, restaurant awareness training

Consciousness determines people's behavior, and behavior forms habits. Therefore, when training employees, they must also cultivate their hotel awareness, such as service awareness, role awareness, quality awareness, team awareness, obedience awareness and so on. Simply put, the so-called service consciousness is the guest consciousness, that is, employees should have guests in their hearts and eyes, always think of the guests and meet their needs. Role awareness means that employees should understand the role they play at different times and occasions and the specific requirements given by this role.

Quality awareness means that employees should be clear about the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination to do the work well at once without any shortcomings. Serving the guests is the real work content of the restaurant staff. Although the restaurant is divided into many different departments and different positions, their job responsibilities are basically different, but they have the same purpose: everything is for the guests. Therefore, employees should obey the needs of work, the needs of guests, cultivate team consciousness, and do not divide their work.

4. Business training

Business training for new employees can be conducted in terms of knowledge and skills. Knowledge should be sufficient, not too much and too deep, in order to help new employees to work smoothly after taking up their posts; Skills focus on the specific operating procedures of this position, and try to make employees master the necessary service skills. In addition, employees should be trained in basic emergency ability to improve their ability to deal with unexpected problems.

Restaurant products have the characteristics of synchronous production and consumption. The implementers and audiences of services are all people, and people are various. Therefore, restaurant services are highly random, and it is inevitable that all kinds of unpredictable problems will occur. Restaurant employees must have certain adaptability.

If you encounter a complaint from a guest, you can take it seriously with a correct concept and handle it according to scientific procedures and proper methods; Have a certain understanding of the safety management of restaurants, simply master the use of common safety facilities, deal with emergencies properly and effectively, and minimize losses as much as possible.

3. Manager position

1. Patrol

Patrol the whole department of the restaurant, the backstage indirect service department, etc., give work guidance, find problems with keen professional eyes and solve them in time

2. Supervision and inspection

Understand the implementation of various business operations through inquiries, meetings and on-site inspections, and deal with various emergencies to avoid accidents.

3. Report

Attend relevant regular meetings and relevant business meetings, report the implementation and progress of all the work of the Food and Beverage Department and the problems solved and coordinated by the superior leaders, and report major emergencies to the superior at any time.

4. Preside over the meeting

Convey the instructions of the catering department at the general manager's regular meeting, arrange and implement specific implementation measures, check the implementation of the reception plan for the day, arrange the work plan, business situation and improvement measures for the day after tomorrow, listen to the report, conduct internal coordination, and check and summarize the implementation of the work arranged at the last regular meeting.

5. Communication

Communicate with relevant business departments and functional departments, communicate with all walks of life about related matters, communicate with subordinates, exchange ideas, exchange information, establish feelings and handle interpersonal relationships well.

6. Planning

Formulate the objectives and plans of all departments of the Food and Beverage Department, formulate daily work procedures, daily sales promotion plans and special sales promotion plans, and prepare the procurement plan of raw materials, menu updating and selection plans, and staff training plans.

Part II

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 drunken troubles, injuries and fights. The drunken guests should immediately notify the lobby manager and the security department to prevent accidents.

after the banquet or various activities, the service personnel should check whether there are any fire hazards left.

2. Safety management of kitchen production

Purchasing and using corrupt, deteriorated and unsanitary dishes and food are not allowed.

The kitchen production management personnel insist on checking the acceptance and disinfection of tableware, and it is forbidden for irrelevant personnel to enter the kitchen and dining room backstage, so as to prevent cross-contamination between raw food and cooked food, raw materials and finished products in the food production process. Previous 1 2 3 Next Page