summary and plan of the monthly work of the restaurant
The restaurant provides people with delicious food and excellent service. The following summary and plan of the monthly work of the restaurant are brought to you, hoping to help you.
article 1: summary and plan of monthly work in restaurants
how time flies, and another month has passed in an instant. Combining with the achievements, experiences and lessons gained in the actual work of Central Store in X month and the work progress since X month, this month's work is summarized as follows:
1. Achievements, experiences and lessons gained in the actual work in X month
1. Personnel management
1. Establishment of the idea of loving stores
It is proposed that everyone in this store should establish the concept of "taking the store as their home, caring for the store and building the store". No matter from the enthusiasm of each shop assistant at ordinary times and the performance of maintaining the sense of collective honor, I can feel that everyone already has the idea that' the store is their home and the work they do is their own business'.
since the month of X, the workload is relatively large, so it is necessary to complete the seasonal lifting of autumn and winter products and spring and summer products. For seven or eight days in a row, everyone often worked overtime around the three main tasks of checking and counting the number of new products, displaying and arranging products on shelves in autumn and winter, and counting the number of returned products in spring and summer. Almost all employees sacrificed their rest time to come to the store to work overtime and help, and no one had complained. This attitude towards work has just verified everyone's cohesive performance and our idea of "taking stores as home, loving stores as home, and building stores is better than home". I believe that as long as there is a good spirit and thought as the driving force, all colleagues in the store will have more work passion to complete the tasks assigned by the company.
2. Mastering the professional skills of shopping guide
The special study of "Six Steps of Experiential Marketing" held in October has achieved good results in improving our shopping guide skills. By using the daily morning meeting and business leisure time to organize and discuss the marketing theory, and applying it to the current reception of customers, we can exchange our own shopping guide "tips" at the party, so that we can share them together.
We insist on using the spare time of the store on Mondays and Wednesdays to organize the review of the theoretical knowledge of fabrics mastered during the training, and organize some small competitions such as "Recognizing the characteristics of fabrics and striving to be a" small expert in fabric knowledge ",which have also achieved good results. All employees in the store can master the fabrics and characteristics of existing products skillfully.
Shortcomings in personnel management:
① In organizing shop assistants to perform a small task, sometimes only some arrangements are made but the whole implementation process is not specifically supervised.
② When dealing with the problem of clerk's violation of rules and regulations, he failed to punish in strict accordance with the rules and regulations, so that employees who violated the regulations may have relaxed and paralyzed thoughts and fail to realize the seriousness of violating the rules and regulations.
2. Goods management
1. The method of setting up an inspection team in strict control of incoming goods has been very successful and achieved remarkable results.
The quantity, color and size of the existing goods in the store have been registered, and the Daily Account of Goods Sales Inventory has been established, so that the ordering plan can be made at any time according to the actual sales data of the store.
2. In-store inventory work implements the system of initial inventory and repeated inventory, and the effect is also obvious.
the three groups (counting group, record group and audit group) we set up in the inventory are two people in the "one-to-one help system", and clearly put forward the seriousness and punishment of inventory errors. At present, the efficiency and accuracy of inventory work have been greatly improved
3. Emphasis on management in the attitude and quality of cashier service has been well received and recognized by many new and old customers. Great progress has also been made in improving the speed and accuracy of cashier operation.
Shortcomings of goods management:
① It is not accurate enough to count the quantity of goods.
② when supervising cashier settlement, the degree of care is not high enough, which leads to inappropriate mistakes.
II. Progress of work in X
This month, the workload is heavy, and the work of changing seasons is carried out around the return of products in spring and summer and the launch of new products in autumn and winter. Now, we will briefly summarize the progress of key work this month:
1. Goods management
1. Return of products in spring and summer
The return of products in spring and summer adopts the method of "combining points and surfaces", taking the types and quantities of new products arriving in stores in autumn and winter as reference, and organizing personnel to adjust the corresponding products and locations in spring and summer. On the basis of not affecting the overall display effect of the store, new products in autumn and winter will be displayed and sold on shelves. So far, the return of products in spring and summer has been completed.
2. Acceptance and display of autumn and winter products
There are many types, series and quantities of autumn and winter products, and the accuracy and importance of counting the quantity are repeatedly emphasized during the incoming inspection, and the errors are communicated and handled with warehouse personnel in time. The display of new products in autumn and winter is clearly divided into sports home leisure area, baby children's wear area, men's and women's boutique underwear area and men's and women's basic underwear area. Different display methods are adopted in different areas, and "two unifications" (unified stacking method of clothes displayed in the store and uniform spacing of clothes hangers in the store) are used to give customers a whole sense of neatness and layering, and finally seek the display effect of the whole store. The display of existing autumn and winter products in the store has been basically completed.
Second, master the knowledge of autumn and winter products
1. Be familiar with the price, fabric, characteristics and process methods of autumn and winter products.
with the knowledge of fabrics and product introduction cards, we will exchange and learn about the price, fabrics and characteristics of new products in autumn and winter this year. And discuss the language module that can clearly introduce the advantages of each new autumn and winter product, and clearly introduce the advantages of our products to our customers.
2. master the shopping guide skills recommended to customers with autumn and winter products.
Using the spare time to organize shop assistants to discuss the matching effect of the existing autumn and winter products in the store, we can not only really meet the customers' needs, but also improve the single ticket performance, thus improving the overall performance of the store.
Summarize and draw lessons from the work in August, always remind yourself of some points that need attention, and correct them in time in the next step. The key tasks in September have been basically completed, and the next work focuses on three major tasks: further familiarizing with autumn and winter products, improving shopping guide skills, improving store performance, and rectifying staff style and discipline.
to sum up, this month's work is briefly summarized from two aspects: the achievements, experiences and lessons gained during the actual work in X and the work progress in X, and the focus of the next work is clearly defined. Part two: summary and plan of the restaurant's monthly work
Laughing and singing all the way, all the way through the wind and rain. 2xx-x is a year of hard work for our No.7 restaurant. Under the correct leadership of the leaders of the Party Committee and the Food and Beverage Department of the hotel, with the strong support of other departments, we carefully analyzed the new situation of operation around the work plan and business indicators formulated at the beginning of the year, closely combined with the actual situation of restaurants, strictly managed, strengthened training, forged ahead, dared to innovate, and comprehensively improved the management level and service level, and achieved a double harvest of zero-point restaurants and cafeterias. With the concerted efforts of all the staff in the restaurant, all the business indicators issued by the catering department were overfulfilled. Our VIP restaurant has a total turnover of RMB _ _ million and a gross profit of _ _%. The total turnover increased by _ _ ten thousand yuan compared with last year.
Looking back on this year, the main work of Restaurant No.7 is summarized as follows:
First, earnestly perform the post responsibilities and do a good job in daily reception.
1. With concerted efforts, we achieved a double harvest of cafeteria and a la carte restaurant.
(1) In June this year, the first floor of the dining room in our VIP building was officially converted into a long-term cafeteria. In order to do a good job in the reception of long-term buffets, we held several meetings of leading cadres above the class, made suggestions, carefully studied every reception link, and improved various hardware and software facilities in front and back, such as adding a glass fence at the entrance of the dining room, which successfully completed all reception tasks assigned by the hotel and won the support of leaders and guests staying in the hotel.
(2) At the same time that the cafeteria on the first floor opened, the zero-point restaurant on the second floor also announced the start of operation. In order to ensure the management quality of the zero-point restaurant, our front-office and back-office staff unite as one, increase training efforts, and organize chefs from the back kitchen to explain the basic dishes knowledge at the front desk many times, and increase the development of innovative dishes. Excellent and thoughtful service and delicious dishes have been highly praised by the leaders of the municipal party Committee and the hotel!
2. do a good job in reception and strive to build Songshan catering brand.
with the concerted efforts of all of you, our restaurant has successfully received many important meetings, such as "ancestor worship ceremony in the hometown of Emperor Ding Hainian", "Second China Central Investment and Trade Expo" and "National People's Congress", which ensured the long-term dining of "Inspection Team of Henan Provincial Party Committee", which was highly praised by the leaders of the provincial party Committee and sent a banner: "First-class service, warm family. In addition, there are numerous small group guests such as "National College Entrance Examination Candidates" and "National Entrance Examination Candidates". During the reception of the national college entrance examination meeting, in order to ensure that the candidates can eat a healthy and reasonable diet, we collected information on healthy diet in the college entrance examination from the Internet, newspapers and other aspects, and listed a "Principles of Healthy Diet for College Entrance Examination Candidates" to remind parents and candidates to pay attention to healthy and reasonable diet during the college entrance examination, so as not to affect their health and delay the examination trip because of dietary problems. We have also added a meal delivery service for candidates. According to candidates' eating habits, we can appropriately advance or extend the meal opening time, get information from candidates every day, and adjust the menu in time to ensure that college entrance examination candidates eat well and healthily.
second, strengthen staff training and the development of new dishes, improve the service quality and food quality in an all-round way, and strive to create a learning atmosphere of "catching up, helping and surpassing".
1. Provide continuous training for employees to ensure that the service quality is always maintained at a high level.
combined with the actual situation of the restaurant, we start with the most basic skills of staring at the table, service skills, knowledge of dishes and ordering skills, and adopt the form of "one-on-one persuasion", "bringing the old with the new" and "combining learning with application" to improve the overall service skills of waiters. And strictly grasp the personalized training of waiters on the basis of standardized and standardized services. Pay more attention to training waiters' manners and body language, and improve their ability to deal with customers' pushing dishes and complaints, so that each waiter can be independent and maintain the normal play of service skills and level under the condition of few people and heavy work.
2. Try to keep the chef's technical level stable and improve his innovation ability.
(1) In June this year, the long-term cafeteria on the first floor and the zero-point restaurant on the second floor were opened. The restaurants rationally allocated chefs according to the technical conditions of chefs, and when the strength was weak and there were many sets, the division of labor was rationally allocated, and mutual cooperation was strengthened to ensure the quality requirements of dishes.
(2) In addition, after taking advantage of business leisure, take the initiative to go out and learn new dishes and increase the development of innovative dishes. Over the past year, the innovative dishes that the restaurant has learned are: Mongolian tender beef, bubble pot in the sea, spicy oxtail, crispy salad beef, spicy mutton chop in pot, fresh milk beef bone marrow, multicolored fish and rice, brown glutinous rice bone, double-flavored deep-sea fish head, scrambled eggs with ground vegetables and so on.
3. Strengthen study and service awareness, and strive to create a learning atmosphere of "catching up, helping and surpassing".
Hotel is a service-oriented industry. In addition to strengthening the basic service skills training of waiters, restaurants also pay attention to the improvement of the comprehensive quality of waiters, so that the knowledge and ability of employees are constantly enriched and updated. For example, in the spare time of business, all the staff learned two books, Who are you working for and What you save is profit, to correct the working mentality of waiters, strengthen the awareness of cost saving, energy saving and consumption reduction; In October, we thoroughly studied the contents of the speech delivered at the 17th Congress of the * * * Production Party in China, and asked all employees in the restaurant to seriously understand the basic national conditions and surrounding forms of our country, understand the Party, know the Party and get close to the Party organization.
third, strict management, strict discipline, pay close attention to quality, standardize the operating procedures of front and back office services, and constantly improve and implement various rules and regulations.
quality is life, and quality is benefit, which is the eternal theme of the enterprise, and its quality is directly related to the long-term development of the hotel. For this reason, our restaurant has focused on product quality and service quality since the beginning of the year, and has successively issued a series of rules and regulations, such as "VIP Building Restaurant Front Hall Management System" and "VIP Building Restaurant Kitchen Management System", so that the system is on the wall, there are rules to follow, and there are rules to follow!
fourth, strengthen communication, enhance employees' awareness of benefits, strengthen cost control and save expenses.
1. strengthen communication with the marketing department and the conference group, and do a good job in cost saving and energy saving.
Take the initiative to communicate with the meeting group before each meal every day, and collect the feedback information from the guests in time, so as to achieve a reasonable combination of the actual number of diners and the output of meals and reduce the waste of products. For example, when the number of people dining is too small, we guide the guests to eat the meal around, and the chef in the back cooks a few side dishes to reduce the waste of buffet dishes.
2. Strictly control the declaration and acceptance of kitchen dishes to reduce daily inventory and cost waste.
3. In the use of raw materials, on the basis of not affecting the satisfaction of the guests, the scrap was recycled. Minimize the use of disposable items.
4. Do a good job in the recovery and secondary reuse of buffet and leftover dishes.
5. Check, repair and maintain tableware and various software and hardware facilities and equipment regularly to reduce the aging rate of facilities and equipment. Reduce the additional cost of facilities and equipment.
5. Actively participate in various beneficial activities to enrich employees' lives and improve their comprehensive quality.
1. While doing their jobs well, employees also actively participate in business skill competitions in hotels, provinces and cities. For example, Comrade Shang Lipei of the restaurant won the title of "21xx Chinese food table setting expert" in the 21xx technical competition held by the hotel, which won the honor for the restaurant.
. In order to enrich the staff's life and enhance the team cohesion, the restaurant actively signed up for many cultural and public welfare activities held by the hotel, such as skipping rope and kicking shuttlecock on Women's Day on March 8, and gave full play to its talents in the competition, won the praise of hotel leaders, which reflected the good quality of catering employees in star-rated hotels.
2. Take an active part in various activities organized by the hotel to offer love and keep warm. Such as: (1) Donating children's clothes and books to children in disaster-stricken areas; (2) Mobilize all employees to participate