Work plan of catering manager 1

1. Service safety management of catering department

In the process of catering service, service personnel should pay attention to keeping and taking care of guests' belongings to prevent them from being lost or stolen. In the cafeteria, waiters should be more vigilant because guests get up and leave the table from time to time.

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.

For banquets, receptions and catering departments attended by important guests, special personnel shall be appointed to serve and samples of food shall be kept 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. Safety management of kitchen production

It is not allowed to purchase and use rotten, deteriorated and unsanitary dishes and foods.

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.

keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate flies, rats, cockroaches and other harmful insects and unhealthy conditions, place garbage and wastes at designated places and clean them up in time.

food production and marketing personnel must have a health examination every year. For food production and marketing personnel who have joined the work newly or temporarily, they must also have a health examination and obtain a health certificate. Unlicensed personnel are not allowed to participate in food production and marketing.

Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes and hats, do not wear long nails and accessories, do not use food or food ingredients that have expired, and do not produce unsanitary instruments and drinks.

The kitchen staff should pay attention to safe operation, and it is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the oil fume exhauster clean.

when leaving work, all kitchen staff should strictly check whether the gas, water and electricity are turned off, find out and eliminate hidden dangers in time, lock the door and close the window after ensuring that there is no abnormality, and each post should designate a special person to be responsible for the safety management of this post, and the electrical appliances, heating furnaces and catering supplies should be responsible by a special person and strictly abide by the operating procedures.

Kitchen staff should be familiar with all kinds of emergency measures and be proficient in using all kinds of fire-fighting equipment.

3. 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.

check and accept the food in storage, and regularly inspect the hygiene and quality of the stored food if the deteriorated food cannot be stored.

4. Hygienic management of food sales

Attendants in the food and beverage department should have regular physical examinations, and they should be transferred immediately if they find some infectious diseases, and they should often educate the staff who come into contact with food about food hygiene.

the food sold should be non-toxic, harmless, meet certain nutritional requirements, and have corresponding color, fragrance and taste. It is not allowed to sell rotten, rancid, moldy, insect-infested, dirty, mixed with foreign bodies or other foods that may be harmful to human health. All kinds of tableware, tea sets and containers, tools and equipment containing food at the entrance must meet the requirements of food hygiene and prevent food pollution.

work plan of the restaurant manager 2

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 complete 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 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.

5. Assign a special person to be responsible for making 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 dishes, and give feedback to the guests in time to improve the quality of dishes and meet the needs of guests.

8. Establish the management system of restaurant materials, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for 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, 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, arrange special personnel to check the cleanliness of the restaurant, and arrange special personnel to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

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 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 corporate dining culture of Florence Pizza 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 the prosperous area of Jiangdong, 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. 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, 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.

Work Plan of Catering Manager 3

In the new year and new trends, in the work of 21xx, we will focus on the core goal of profit, and strive to create the brand strategy of "full of love for xx, comfortable home" from the aspects of food production, service quality, cost control and marketing innovation, so as to create a new situation of hotel catering. The specific work is as follows:

1.

the products on the first floor are mainly "fast", and the varieties of colors are constantly changed, and some local specialty snacks are launched in time, mainly with the starting point of "stabilizing the first floor". In terms of the products on the second and third floors, we will intensify our innovation. First of all, we will keep the dishes popular with existing customers, constantly improve them, and formulate a standard menu to standardize the dishes in time. At the same time, by holding food festivals and marketing activities of various festivals, new varieties of dishes are introduced. It is planned to hold a food festival in March-April of xxxx, which aims at distinctive taste, affordable price and close to mass consumption. From June to September, it is planned to introduce new cuisines to satisfy more customers' innovative tastes. At the end of 11, efforts will be made to cater to the tastes of business banquets, mutual invitation of units and various middle and high-end consumer customers with high quality, nutrition and characteristics. Strive for the greater market competitiveness of dishes, constantly improve the innovation system of dishes, further manage the development and research of dishes, supervise the quality and follow up the feedback, and open up a good social image of nutritious meals, reasonable meals and exquisite meals in xx, so as to win more customers.

second, training is the means of service, with grass-roots managers as the core, and efforts are made to build an excellent team with excellent service level. To cope with the fierce competition in the catering market.

service is the second core product of catering. In xxx, we will carry out periodic cycle training around the theme of "Full of Love, Comfortable Home". Constantly consolidate all kinds of service knowledge through training, assessment and retraining. It is planned to work out ten items of high-quality catering services, that is, on the basis of service procedures, some more detailed personalized service contents will be summarized to form ten easy-to-understand items, and each floor will be required according to different actual conditions of this floor. The foreman and supervisor follow up the implementation, further refine and improve the overall service, and at the same time test the implementation effect through assessment. The service on the first floor is still based on the service policy of "fast", "accurate" and "smart", while highlighting the enthusiasm for old customers. Improve the dishes and service quality of food delivery service. On the second floor, we should focus on creating the atmosphere of the dining room, adding tablecloths and mouthpieces to make the color of the banquet hall more festive. We can consider making chair covers, highlighting the theme of the banquet on the dragon and phoenix terrace in the hall, and continuing to build the banquet brand from the details of restaurant layout. The box service on the third floor highlights individuality. Especially for regular customers, it is necessary to strengthen emotional communication with guests, highlight the word "affection", retain customers with sincerity, enthusiasm and friendship, and establish a part-time marketing team of the catering department based on the third floor. Excellent employees and some managers from all floors will take advantage of the non-opening time to go out and visit customers, listen to their opinions, narrow the distance with customers, develop new customers, and make use of the opportunity of serving in restaurants to get to know customers and formulate marketing.

third, reduce expenses, save costs, and strive for profit space.

Cost control is the focus of this year's work. This year, the hotel stipulated that the gross profit margin of the kitchen was 57%, and the gross profit margin over the years was far from this figure. This year, we will strictly control the purchase of raw materials from the beginning, arrange special personnel to be responsible for acceptance and sign the bill, instead of the previous situation of each kitchen's individual acceptance, so as to control the cost of raw materials. In addition, we will strengthen management in the use of kitchen raw materials and put an end to waste. Constantly improve the department's energy management system and porcelain management system, control the export and use of low-quality consumables, set up property accounts on different floors, make full use of existing warehouses on various floors, put all kinds of articles in classification code, avoid the situation of disorderly stacking in the past, prolong the service life of articles, and make every effort to realize more profits of the department without harming the interests of guests, lowering the service level and affecting the restaurant environment.

finally, I believe that under the correct leadership of the hotel leadership, our department will mobilize the enthusiasm of all the staff in the department and go all out to create better results.

work plan of catering manager 4

1. Food promotion:

1. The first quarter: festive feast.

It is suggested that morning tea should be the selling point in January; In February, New Year's Eve dinner was the selling point. Private cuisine is the selling point in March.

2. In the second quarter, it is suggested that special take-out activities such as "Golden Pig Sacrifice to Ancestors" and "Goose Fragrance" should be launched in April. In May, healthy dishes were promoted with "melons and fruits are fragrant"; In June, the "Cool Summer" activity month was launched.

3. Third quarter: It is suggested to launch the "Twelve Constellations Delicious Handwriting" in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, the "Lanting" reunion and moon viewing activity was launched.

4. Fourth quarter: It is suggested to launch the "Oyster Food Month" in October, and the "Crab Free" Food Month; In November, the series of winter tonic stew soup and the Charcoal Food Festival of "Roasting You-A Kind of Hot and Spicy Fragrance" were launched. In December, the annual feast of "Wucaiye spa" series of gourmet dishes and "Top Ten Specialties of Lanting" was launched.

2. Team building:

1. Improve the labor and employment system and training system, and improve the overall quality of employees

(1) Strictly enforce the labor and employment system, and the catering department recruits new employees on the basis of their qualifications to ensure the quality of recruitment. At the same time, the superior leaders go deep into the employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.

(2) to improve the training system, in order to make the training get the expected effect, the management of the catering department first made clear the guiding ideology that the training should be "purposeful", "practical" and "timely". Secondly, set up a training team, and then make a training plan, combining theory with practice, and training by stages and in batches in a new way. For example, once a month management training, safety and health training; Twice weekly promotion training, service knowledge, service skills training, etc. Fourth, conduct regular assessment, and carry out training on "sales manual", "service knowledge and skills", "customer service standard", "hotel management knowledge", "product quality", "sales promotion business knowledge", "51 English sentences", "polite expressions" and "safety and health knowledge" throughout the year.

(3) standardize the system of food tasting, and in order to better promote our catering products, the chef will regularly give special training to the products launched.

2. Standardize management and improve the system

(1) Improve the quality management team led by the food and beverage department and composed of departments. The team not only divides the work but also cooperates, and implements the management system from top to bottom, rewarding and punishing the management benefits, improving the overall quality of managers and making the management work smoothly.

(2) improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc., to ensure that the instructions of superiors are implemented in time.

(3) Establish the supervision system of estimated supply of finished products. In order to limit the bottom and estimate the varieties, coordinate the various departments to do a good job in product supply. Every morning, noon and evening, the city will check the estimated supply of products, set up a special book record for the varieties estimated by the city, and at the same time go to the relevant sub-departments to verify. And require managers to sign, in order to distinguish responsibility.

(4) strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination and cooperation between various departments.

(5) Improve the comprehensive reception capacity. Grasp comprehensively