As store managers, we must have the habit of planning our work in advance, so how to write the relevant work plan is appropriate? The following are three sample essays on the work plan of the 2122 restaurant manager that I have compiled for your reference.

model essay on the work plan of the restaurant manager 1

? Our Yuwei Xiaoyu Hotpot Restaurant wants to be bigger and stronger, whether it is corporate culture, talent strategy, product quality, environment, service, etc., its purpose is only two words-"making money", earning money to support the family, and making the boss and all the clerks live a happy life. This is the real way to open a store. Therefore, the first priority of a store manager is to make money for our store. "Development is the last word".

? Let me talk about my work plan from the point of view of our manager of Yuwei Xiaoyu Hot Pot.

? I. improvement of safety and hygiene

? The catering industry, especially hot pot restaurants, should make gratifying achievements and build the reputation of brands and customers. First of all, we should put the health of customers first, and put the safety and hygiene of catering first.

? 1. "food safety":

? A problem that the whole people are concerned about, as long as there is a food safety accident, the loss of money is small and the reputation is damaged, so food safety is the most important thing. First of all, from the beginning of purchasing, warehouse acceptance, goods storage, processing and production, food delivery and serving, strictly implement the food safety related system, all work responsibilities to people, and do a good job of supervision and inspection in the process. Make sure nothing happens.

? 2. Restaurant hygiene: Hygiene inspection is listed as the focus of daily work. Imagine that the basic hygiene of the place where you eat is not up to standard, let alone food safety. Therefore, hygiene work is particularly important. The responsibility for regional health lies with people, and the manager will personally check the health every day, and deal with the nonconformities in time.

? 3. Safety work:

? Safety accidents are the biggest expense, so we must improve employees' safety awareness, and there must be a safety knowledge training class every month to let employees know the handling procedures and methods of emergencies.

? Second, improve service quality:

? We should take the quality of employees as the starting point to improve the service quality, and achieve the qualified staffing standards through reasonable recruitment of employees, regular communication with employees and reduction of employee turnover. Only when people are good enough can the service quality be guaranteed.

? Conduct effective training for all employees every month, and check and consolidate the training knowledge at the end of the month.

? Front office foreman participates in service work, demonstrates in practice, and supervises and guides service skills. The foreman must enter each private room three times per meal, supervised by the manager and staff, strengthen communication with guests and increase the number of customers. The store manager participates in front-line work every day, finds the shortcomings of daily work, and makes timely rectification.

? Third, increase passenger flow:

? Regularly launch new products, strengthen sales promotion, and create flowing water.

? Do corresponding preferential activities (such as special dishes) for off-season and holidays, and increase the flow of water by providing value-added services (such as giving away the freezing point when spending more than 211 5 yuan).

? Fourth, reduce costs:

? Reasonable staffing: reasonably staffing each post according to the dining table, so that employees can have a saturated workload under the condition of ensuring quality.

? Front office: the cost of front office will not change much, so we will try our best to cooperate with first-line suppliers to minimize the cost.

? Procurement link: make planned procurement, reduce the number of purchasing trips and reduce fuel costs. Do regular market information surveys, communicate with suppliers, inquire about market conditions, and stabilize food prices. Evaluate suppliers every month.

? Inspection: The warehouse keeper and chef must personally inspect the goods every day, and return the goods with substandard quality or insufficient weight in time, so as not to affect the yield of dishes.

? Tableware breakage: the responsibility for tableware lies with people, and the inspection of tableware breakage in meals should be strengthened. Improve the management and supervision ability of the foreman.

? V. Issue of storage and distribution:

? When storing, clearly mark it and follow the principle of first-in first-out. The delivery must be signed and checked by the department head.

? The problem of primary processing of dishes: the working standard of primary processing is formulated, and the processing is made in strict accordance with the production standard to ensure the yield of dishes.

? Every day, the store manager and chef will assess and score the room length, which mainly includes quantification, product standards and gross profit margin of the room.

? Conduct effective training for employees, and supervise and inspect the utilization of food scraps at work.

? Food recycling work: improve employees' awareness of recycling, strengthen the management of recycled food, and have a special person in charge. But the recycling work is based on food safety.

? Six, food sales:

? 1. Improve the sales promotion skills of employees and increase efforts in the sales promotion of high-cost dishes.

? 2, the kitchen to do a good job of preparing meals, speed up the production, do not return food and passive discount problems because of slow production or unfamiliar skills.

? 3. Strengthen communication in the front office of the kitchen, and intensify efforts to push the dishes urgently to avoid wasting.

? Vii. maintenance of facilities and equipment:

? Because our Yuwei Xiaoyu hotpot restaurant is newly opened, the facilities and equipment must be new, so the maintenance work must be done well. Maintenance costs are also a big expense. The responsibility for facilities and equipment lies with people, and employees are regularly trained in the knowledge of facilities and equipment maintenance. Regular maintenance of facilities and equipment.

? The above is my brief work plan. I believe that through the unremitting efforts of all of us, Yuwei Xiaoyu Hot Pot Restaurant will be made bigger and stronger, and both economic benefits and brand benefits will be achieved.

? Model essay on the work plan of the restaurant manager 2

? 1. Organize the operation and management of our store; Responsible for the uploading and issuing of companies and single stores.

? Second, publicize and implement the objectives and tasks, rules and regulations and other instructions issued by the company.

? Iii. formulate and complete various business indicators

? (1) turnover index.

? (2) Cost target.

? (3) The cost rate and gross profit rate of kitchen and bar.

? Iv. according to the predetermined business indicators:

? (1) According to the actual situation of our store, work out the implementation plan to complete the sales plan, including business plan, commodity plan, purchase plan, sales promotion plan, human resources plan, expense plan and financial plan, which can also be subdivided into annual plan, semi-annual plan, quarterly plan, monthly plan, weekly plan and daily plan summary.

? (2) Analyze the daily operating conditions and take timely measures when problems are found.

? V. Staff management, training, daily work arrangement and personnel adjustment in a single store:

? (1) Supervise and manage the employee's attendance, gfd and the implementation of service standards;

? (2) Fair and just work distribution and performance appraisal for employees;

? (3) Do a good job in the basic construction of the staff, be familiar with and master the employees' ideological conditions, always motivate employees to maintain high work enthusiasm and form a good working state, so that employees have a strong sense of mission, responsibility and enterprise.

? (4) Be responsible for training and publicizing the business skills, management system, corporate culture, staff quality and service awareness of single stores.

? (5) Coordinate all aspects of interpersonal relationships in a single store, so that employees can have a harmonious working environment and enhance the cohesion of employees in a single store.

? (6) Patrol during peak business hours, check service quality and product quality, and take timely measures to solve them.

? (7) Organize business evaluation and talent recommendation for subordinate staff, arrange personnel transfer reasonably, appoint and remove personnel in the class, and recommend the appointment and removal of managers above the supervisor.

? (8) To ensure the personal and property safety of customers, subordinate staff and enterprises in a single store.

? Vi. hygiene, food safety and other safety management of a single store:

? (1) The responsibility for the environmental sanitation of a single store shall be assigned to people according to the 6S standard, which shall be checked and implemented by the store manager.

? (2) The facilities and equipment in the store are kept in good condition and in good operation; Application for regular professional maintenance and replacement of facilities, equipment, ventilation system, air conditioning system, refrigerator, freezer and other appliances;

? (3) After the business is over, the manager should make a final check on the security personnel, fire control facilities, gas, power supply, water supply and other links in the store to ensure safe work.

? Seven, single store financial management:

? (1) supervise and audit the work of financial accounting, logistics supervisor, cashier, cashier and caring mother

? (2) The manager should manage all kinds of reports.

? (3) Strengthen the property management of a single store, master and control the effective and rational use of property, strictly implement effective cost control and financial work monitoring, implement the execution of contracts within the business scope of our store, and control all expenses and cost consumption of our store;

? (4) Strengthen the financial expense budget of a single store and plan the expenses reasonably.

? Eight, single-store dishes and service quality management and innovation

? (1) The quality management of kitchen dishes, especially the quality control of raw materials, the personal inspection and acceptance of special dishes before two meals a day, and the personal control of food safety management;

? (2) Organize kitchen staff to study and develop products;

? (3) Organize all staff to learn about food safety;

? (4) Strictly manage the company's work flow and work standards;

? (5) Innovative service awareness and innovative marketing methods.

? IX. Handling of Customer Complaints and Opinions

? (1) Treat guests with humility and enthusiasm, properly handle guest complaints, continuously improve service quality and passenger flow management;

? (2) Strengthen on-site supervision, stick to the front line during business hours, and timely find and correct problems arising from services;

? (3) Quickly and properly handle all kinds of sudden accidents; Such as power failure, fire, burns, falls, theft, etc.;

? (4) To maintain good communication with customers, we must know more than five customers every day, and do a good job in customer information registration, understand customers' opinions and needs, and constantly improve the single-store business strategy to enhance performance;

? (5) To create emotion for customers, the interests of customers are interests, the satisfaction of customers and the surprise of customers are the interests of the company.

? X. foreign-related management

? (1) Maintain good relations with the merchants in the business circle and the neighborhood in the nearby community;

? (2) Participate in the affairs of quality supervision, municipal administration, industry and commerce, taxation, health and epidemic prevention, fire protection, police station, traffic patrol platform, community streets, neighborhood committees and other government functional departments, and maintain a good interactive relationship; Responsible for the handling and annual examination of various documents, and urge the assistant manager (or logistics supervisor) of our store to handle all kinds of documents of employees;

? (3) Maintain good interaction with local social groups.

? (4) Maintain good relations with the media.

? XI. Everyday things

? (1) Keep a good work log;

? (2) Do a good job in "parent" employee management and customer management, and create an intimate atmosphere of "family";

? (3) reflect and share every day;

? (4) read books every day, and advocate the staff to form the habit of reading and learning. The store manager must read two books on business management or related books every month, and write his reading experience;

? (5) Keep close contact with the company management department, and upload the items required by the headquarters every day;

? (6) Strengthen physical exercise for yourself and the team, and develop good living habits;

? (7) Introduce yourself to strangers every day and publicize the good image of the company and its brand;

? (8) Do a good job in "civilized etiquette".

? Model essay on the work plan of the restaurant manager 3

? First, the internal management of restaurants

? 1. Participate in setting reasonable 21xx annual business target of the restaurant, and lead all employees of the restaurant to actively complete the 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 customer feedback to improve it during the implementation.

? 3. Formulate the post responsibilities and service standard procedures of employees, supervise and inspect the restaurant managers and employees to serve customers according to the service standards, and continuously improve the service quality and work efficiency.

? 4. Pay special attention to 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 of employees.

? 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, check the quality of the dishes, and feedback the opinions of the guests in time to improve the quality of the dishes and meet the needs of the guests.

? 8. Establish a restaurant material management system, strengthen the management of food raw materials and articles in the restaurant, arrange special personnel to take charge of 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, rationally use water, electricity and other resources, reduce waste, reduce costs and increase profits.

? 9. Pay special attention to the hygiene and safety work of the restaurant, assign special personnel to check the cleanliness of the restaurant, and assign 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 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 catering culture, from the restaurant decoration style and high-quality food products, as well as warm and warm service, to show this cultural theme and connotation, seize this selling point, will make the restaurant have unlimited vitality.

? Third, business strategy

? This restaurant is located in a prosperous area, which has a good dining atmosphere, and the flow of people and customer base is not a big problem. Because of this, there are relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants and Sichuan.