First, the internal management of the restaurant:

1. Participate in the formulation of reasonable annual business targets of the restaurant and lead all employees of the restaurant to actively achieve 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.

second, marketing:

1. Make use of various media channels to publicize widely, increase the restaurant's local awareness, 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, and 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 already has a good dining atmosphere, and the flow of people and customer base is not a big problem. Because of this, the relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. around it are our competitors to varying degrees, so:

1. Business. 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.

in my future work, I will make continuous improvement based on this plan and according to the specific operation situation and problems of the restaurant.