Writing a work plan is actually an inventory of our own work. Make yourself clear and clear. Planning is the starting point for us to move towards active work.

a model essay on catering service work plan

1. Continue to strengthen the training of employees' business skills and improve their comprehensive quality

Every member of the catering department is the image window of the hotel, not only the overall image should stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If we want to keep the business knowledge and service skills on the same basis, we must do a good job in training. If the training work fails to keep up, it will easily lead to employees' lack of enthusiasm for work and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary hierarchical training every month according to the progress of employees' business acceptance and the situation of new and old employees. The training method is still mainly biased towards teaching and on-site simulation, and to supervise them to apply what they have learned at work.

at the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

second, improve the hotel's economic benefits in many ways

further strengthen the flexibility of bar catering reservation and the awareness and skills of box waiters to promote drinks, and improve the level of wine sales, thus improving the hotel's economic benefits in many ways.

Third, strengthen the ideological education of employees

Take every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

4. Continue to save energy and reduce consumption

1. Strictly save daily consumables. Such as napkins, toothpicks, linen, tableware, etc.

2. reduce the consumption of equipment operation. If the air conditioner is turned on reasonably and turned off in time, etc.

3. Put an end to running water and ever-burning lamps in the toilet.

5. Highlight the people-oriented management concept and keep the habit of communicating with employees, so as to get closer to each other and facilitate the development of work.

Plan to talk with employees in various positions in the department every month, mainly focusing on work and life, so that employees can find someone to talk to in their own departments, and ensure the smooth communication procedures. According to employees' reasonable requirements, managers always treat the problems in their hearts as their own problems and solve them with their heart.

if it can't be solved, report it to the hotel leader for help. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone can have a good mood, which is more conducive to better serving customers.

VI. Continue to do a good job in quality inspection within the department

Daily quality inspection mainly focuses on the inspection of gfd, manners, hygiene discipline, details of service in meals, dormitory discipline and hygiene of employees in various positions. Regularly report to the hotel quality inspection department to supervise and guide our work, and take the initiative to report the quality inspection situation of the department, so as to continuously improve our quality inspection level.

VII. Strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution

The second half of 21xx is a new journey and a new starting point. I am determined, as always, to regard the development of hotels as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility.

21xx is an opportunity year. We should lay a solid management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.

1. Optimize the wedding service process and improve the service quality again.

We will optimize the overall planning scheme of the 21xx wedding, further enhance and highlight the style of the host, add more popular elements (adjust the background music) in the wedding hosting, package and enhance the festive atmosphere, highlight the highlights of the wedding, deepen the impression of the audience on the wedding, strive for more potential customers, and polish the golden signboard of wedding service more brightly.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.

In 21xx years, we will comprehensively supervise and inspect the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette, food delivery service, labeling specifications and other contents of all departments in the catering department according to xxx quality inspection standards, publish the inspection results regularly every month, and impose corresponding penalties on unqualified departments and posts, thus forming a quality inspection every day, with quality effects every month.

4. Take VIP room as a platform to create service highlights and set up a high-quality service window

On the basis of the existing service level, VIP room service will be innovated and upgraded, focusing on service details and humanized service, and the service personnel in VIP room will be structurally adjusted to improve the entry qualifications of VIP room service personnel, improve the salary and treatment of waiters, make VIP room reception service a service model of catering department, set up a high-quality service window of catering department, create service highlights and create service highlights.

5. Assist the manager of the food and beverage department to promote the quality of products.

Products are the core of food and beverage management. In 21xx, we will assist the manager of the food and beverage department in collecting customers' opinions and supervising the quality of products, and promote the quality of products.

6. Adjust the training direction and create a learning team

In 21xx, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the study of catering professional knowledge, and set off a wave of learning professional knowledge in the catering department. Reward employees who have obtained various recognized industry qualification certificates, cultivate knowledge-based management talents, reserve excellent management personnel for hotel upgrading, and build the catering department into a learning team.

7. Optimize training courses and improve management level

The idea of setting up the main courses of departmental training in 21xx is to adjust and optimize some courses in 21xx to make the courses more targeted and effective.

8. Cooperate with the Human Resources Department to cultivate employees' sense of corporate identity and improve their professional ethics.

Actively cooperate with the training work of the Human Resources Department to promote corporate culture, cultivate employees' sense of corporate identity, improve their professional ethics and enhance their cohesion. The smooth development of 21xx's annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department. New year's new hope, I hope I can get more guidance and correction from the leaders in the coming year, and I hope I can get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point, and I hope that the catering management can be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward the advantages, correct the shortcomings, further improve the management level, and work hard to build a learning and excellent catering service team!

model essay on catering service work plan

1. Responsibilities and authorities

1. Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.

2. according to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for the attendance of employees.

3. During the business period, be responsible for the supervision, inspection and communication of the whole restaurant.

4. Be responsible for implementing the business training plan of the front office staff, and for the assessment and evaluation of the subordinate staff.

5. Properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, and guide employees to correctly check out the guests.

7. Supervise the waiters to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and replenish the missing items in time.

8. Supervise the staff to abide by the hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

2. Qualifications

1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2. Be familiar with the knowledge of restaurant management and service, and have skilled service skills.

3. Have high foreign language conversation ability, emergency handling ability in restaurants and communication ability with customers.

4. Be familiar with the service procedures of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, cocktail parties, buffet parties, tea parties and exhibitions. Previous 1 2 Next Page