An excellent work plan must be based on the actual situation of the work, so that it suits you. A new job is coming. Have you written your work plan? The following are three sample essays on the personal excellent work plan of the restaurant manager I have compiled for your reference.
the personal excellent work plan of the restaurant manager is 1
? As a manager of the restaurant, I have new work to do in the new year. I want to make excellent dishes, excellent service, satisfy the guests and be willing to order in our restaurant. I also plan a job in the restaurant in 21xx and make clear my work this year.
? In terms of dishes, in addition to the classic dishes, our restaurant also needs to innovate and make some new dishes, and strive to have one or two dishes a month to try. If the guests like it, they should keep it. If it is not particularly popular, it needs to be eliminated or improved. Only when there are new dishes and classic dishes, can we better attract customers to order. If it remains the same, it will be better to attract customers to order.
? In terms of service, in the new year, I will pay strict attention to the service. Although the service this year is not bad, there is still room for improvement. In the new year, I will formulate and modify new terms of service, train employees well, and let everyone know how to serve them better. At the same time, I will criticize and educate some employees who have bad service attitudes and are complained by guests. If they really don't change or do well, they will be dismissed. A restaurant will be.
? In terms of management, I want to manage the restaurant strictly according to the requirements, whether it is the kitchen or the service of the restaurant. I must manage it well and seriously implement the requirements of the restaurant. When the rules are set up, it needs to be implemented. Only when the implementation is done well can the dishes be excellent, the service be up to standard and the guests be satisfied. Then more guests will be willing to come to our restaurant to eat and order. Only by establishing a good reputation can our restaurant's business be better.
? Personally, I also want to actively study and keep studying, whether it is management, service or dishes, only when I am a store manager, I will be more confident when managing employees, and I will know clearly what they are doing wrong, and how to manage them well, serve the restaurant and make the restaurant business better. The new year is coming, and I am ready. I will do it well as planned next year. In my daily life, I will actively communicate with the employees, understand their work situation, clarify the tasks of the restaurant in the new year, and do a good job in the sales task of the restaurant. Since I am opening a restaurant, I said that in the end, I must let the guests have dinner and provide good service in order to have a good performance. Therefore, I will work hard to complete the New Year in the new year.
? Personal Excellent Work Plan of Restaurant Manager 2
? The new year is coming step by step. In order to achieve good results in 2121, I have made a work plan for my own restaurant in 2121 and implemented it according to the plan.
? First, the restaurant decoration
? For customers, dining is not only a place to eat, but also a place to communicate, talk and chat. In order to meet the requirements of customers, we decided to carry out the renovation plan of the restaurant at the beginning of the year, and divide the restaurant into several areas, one for leisure, one for quiet and suitable areas, and the other for advanced privacy, so as to ensure that it will not be disturbed by outsiders and be divided into multiple grades to meet different customer needs to attract more customers.
? Similarly, the style layout of the whole restaurant has been adjusted, changing the monotonous white color and adding more other elements. Because the customers our restaurant faces are high-end people, it must conform to their tastes. The layout of the whole restaurant must be artistic, special and unique enough to become a unique place, so as to attract customers to eat and relax here. For these detailed specific plots, we will invite specialized interior designers to do it for us, and professional people will do the right thing. I am responsible for implementing this plan to the end, no matter how much obstacles there are.
? Second, bring forth the old and bring forth the new dishes
? If a restaurant doesn't update its dishes frequently, the dishes are still the same and the taste is still the same. Although it can retain some customers, it can't attract more customers. In order to show the vitality of our restaurant, we will launch a new dish every month and make adjustments to these dishes. When people make and adjust these dishes, they will be persistent according to the taste of customers. For example, after customers have eaten, we will have a dish that we want to change for customers to choose, and at least three or four dishes will be launched within one month to let customers taste it for free. The final production of the dishes for one month will be decided through the choice of consumers.
? At the same time, for some unpopular dishes, our restaurant will make corresponding investigations. Through a questionnaire, we can find out that customers are not satisfied with those dishes and need to take them off the shelves. For this reason, we will give customers a 9.5% discount through preferential activities, such as filling out the form, so as to understand the needs of customers and make it clear that our dishes need to be eliminated.
? Iii. personnel management of restaurants
? The restaurant has become better, and the catering provided is more excellent. What is needed is that the executors can do the basic work, especially the good service staff, who represent the image of the restaurant. In order to make all the restaurant staff do a good job, we will do simple etiquette and service training for the new employees to avoid conflicts between the service staff and customers when entertaining customers.
? We can't chill the hearts of the people inside the restaurant, so we will compensate them after investigation, but we will severely punish the employees who have made mistakes, that is, those who have made mistakes will be punished, those who have made contributions will not be buried by those who have the ability, and those who have worked hard will not be rewarded. Those who have tried their best to get everyone's approval for the restaurant will do better training and become the elite of the restaurant.
? Of course, the constraints on ourselves will not be reduced. If we are strict in working hours as administrators but can't convince the public without punishing ourselves, we need to do our own work well. Personal Excellent Work Plan of Restaurant Manager 3
? First, health
? As we all know, hygiene is an important condition to determine the amount of passenger flow in all service industries. A clean, tidy and tasteful environment will give our customers a better consumption experience. Therefore, in order to create a better consumption and working environment for our customers and ourselves, we must have a practical method, and we must implement it fairly and rigorously without favoritism. That is the "Health Standard of Leisure Department". We will write down the standards of each health area in detail by region and post, and hand over each shift, clean every week, check every day and supervise at any time.
? Second, the service
? The concept of service is relative, and whether it is good or not is ultimately measured by the audience. So, how can we determine how to treat our valued customers? In fact, there is a saying that "face to face at the beginning is the most important thing". We believe that the mechanical and uniform service has lost its competitiveness, and it is our way out to apply the culture of the enterprise to make our own unique service means. This year, we should implement Service Process, Service Standard, Detailed Service and Customer Classification Demand in service training. Adhere to the training step by step, combine theory with practice, and select suitable administrators' successors from the staff. Gradually strengthen the team, lay a good foundation for next year's peak season, satisfy customers and build a good reputation of the company.
? Third, safety
? We are a leisure and entertainment industry, and customers come to the store for the services we provide. If even the most basic safety is problematic, then the consequences are definitely not optimistic. Personal safety, property safety, food safety, privacy safety and environmental safety can not be ignored in daily management. How to ensure and find safety problems is particularly important. All potential safety problems are something we need to explore and solve. We will combine the actual situation in the store, improve the plan, make a book and check them one by one. And according to the level of risk, study and implement it with all the staff in the leisure department. I also hope that the company will give strong support in this project.
? Iv. personnel
? People are the foundation of an enterprise, so it is particularly important to train and help people. In this year, we will take the company system as the premise, with clear rewards and punishments and equal treatment. With humanized management as the supplement, pay attention to the problems encountered by personnel in their work and life, and give the most intimate encouragement and help to make personnel feel valued and valuable. Satisfied personnel bring satisfied customers, satisfied customers bring satisfied enterprises, and satisfied enterprises make excellent personnel. Let's care for people, customers and all those who help us grow.
? V. sales
? The smell of wine is also afraid of the depth of the alley, so we can't wait for customers to come to our door. Therefore, it is necessary to integrate departmental resources and take the initiative to sell. This is also the content of active service in our work. Good things should be shared by everyone. We will add the company's services except net mulberry to the service process and bundle the secondary sales in the secondary service. Secondly, apply for sales staff to train us in sales skills and speech skills.
? VI. Cost < P >? No matter how much we earn, if the expenditure is greater than the income, then we will always lose money. We will check the quantity and status of fixed assets, check the usage of consumables every month, and purchase fruits according to the number of people present to ensure no waste or backlog. Reasonable allocation of water and electricity, on-off as needed, try to retain the personnel trained by the company without increasing personnel costs. Under the premise of not affecting customer service, do a good job of cooperation according to financial data and requirements.