The plan itself is an assessment standard for the progress and quality of the work, which has a strong constraint and supervision function for everyone. Therefore, the plan has both a guiding role and a promoting role in the work. Doing a good job in the work plan is an important means to establish a normal work order and improve work efficiency. Below I have compiled five model articles for hotel restaurant manager's work plan, I hope you like them!
model essay on work plan of hotel restaurant manager 1
1. Work plan
1. Internal management of restaurant
(1) Participate in setting reasonable annual business target of restaurant, and lead all employees of restaurant to actively achieve business target.
(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 dishes, and give feedback to the guests in time to improve the quality of dishes and meet their needs.
(8) Establish the material management system in the dining room, strengthen the management of food raw materials and articles in the dining room, 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 rationally use 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) Vigorously publicize through various channels, 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) The long-term success of the enterprise lies in the appreciation and inheritance of culture, firmly grasping the corporate catering culture of _ _ _ _, 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
Our restaurant has a good geographical location, and has a good dining atmosphere, with a relatively optimistic crowd flow and customer base. At the same time, all kinds of fast food restaurants, noodle restaurants, seafood restaurants, Sichuan restaurants and so on around us are our competitors in different degrees. Only by doing a good job in the quality of our restaurant's work, especially the quality of service, can we be in an advantageous position.
(1) While operating in all directions, we should introduce our own characteristics and carry forward our own characteristics. We should concentrate our efforts on perfecting the signature products of our restaurant, and only when our fists are clenched can we have strength.
(2) According to the leisure characteristics of the market, appropriately increase leisure and entertainment settings.
(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 situation, organization, rules and regulations, hotel product knowledge and other contents of restaurants, so that new employees can have a comprehensive understanding of their "home" and old employees can strengthen their work quality and take care of them.
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 "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 consciousness means that employees should be clear about the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination of "zero shortcomings" and "doing the work well at once". 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 achieve "division of labor without separation".
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 gymnastics rules 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 synchronization of production and consumption. The implementers and audiences of services are all people, and people are all kinds. Therefore, restaurant services are highly random, and all kinds of unpredictable problems will inevitably occur. Restaurant employees must have certain adaptability. If you encounter a guest complaint, you can take it seriously with the 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.
model work plan for hotel restaurant manager 2
21__ is an opportunity year. We should lay a solid management foundation, make full preparations for hotel upgrade, further improve service quality, optimize service process, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.
1. Optimize the wedding banquet service process and improve the service quality again
We will optimize the overall planning scheme of the wedding banquet in 21__, 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, win more potential customers, and wipe the golden signboard of wedding banquet service.
Second, improve the quality of the seminar and establish a good communication platform
On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (the heads of bars and catering departments), enhance the depth and breadth of the seminar, build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate ideological sparks, and turn the quality seminar into a management brand project of the catering department.
Third, establish a monthly quality inspection mechanism and publish the monthly quality status of each department.
In 21 _ _ _ years, we will comprehensively supervise and inspect the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette and courtesy, food delivery service, labeling specifications and other contents of each department in the catering department according to the quality inspection standards, and publish the inspection results regularly every month, and impose corresponding penalties on unqualified departments and posts, thus forming.
IV. Create service highlights and set up quality service windows based on VIP rooms.
On the basis of the existing service level, VIP room services will be innovated and upgraded, focusing on service details and humanized services, and the service personnel in VIP rooms 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 services a service model of catering department, set up a quality service window of catering department, create service highlights, and create service highlights.
V. 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 21__ _, we will assist the manager of the food and beverage department in collecting customer opinions and supervising the quality of products, and * * * will promote the quality of products.
VI. Adjust the training direction and create a learning team
In 21 years, the training direction will be adjusted to reduce the training density, pay attention to the training effect, provide relevant information on industry learning, 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 an upsurge of learning professional knowledge in the catering department. Reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, reserve excellent management personnel for hotel upgrading, and build the catering department into a learning team.
VII. Optimize the training courses and improve the management level
The main curriculum design of departmental training in 21__ years is to adjust and optimize some courses in 21 _ _ years 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 the work in 21__ year depends entirely 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 the various departments of the catering department for my work. 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 the work plan of hotel restaurant manager 3
On the festive day full of joy, _ _ Hotel has turned a new page! Under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life and the hard work of the employees, Central Asians have created brands, established images, expanded markets, sang songs and sweated all the way, and finally achieved very good business performance and successfully completed the overall goal of "three highs and two good". It's another year of enterprise expansion, a crucial year to face new challenges and create a new situation. In the new year, we should temper our internal strength and strive for a brand in Central Asia! Under the new market situation, with the principle of "product, sales, innovation, cost and welfare", we will comprehensively improve product quality, increase sales, strictly control costs, improve employee welfare, innovate systems, products and marketing methods, and firmly grasp innovation, which is the eternal theme of enterprise development, to further realize the leap of hotel quality.
1. Improve product quality and strengthen team building
With the sudden emergence of large and small hotels in Sanya and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is an unavoidable choice to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of the transformation in _ _ _. In terms of software, we should further improve all kinds of rules and regulations, increase personnel training and human resources development, set up a talent pool in Central Asia, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, and strive for a first-class service environment with personalized and humanized services.
second, strengthen the promotion and market expansion.
"_ _" brand of Sichuan cuisine has won a place in Sanya catering market. With the successful renovation of various rooms, luxury rooms of different levels have met the needs of different people. In the new year, it is necessary to increase