Every Western restaurant manager must know. This information introduces you to the development of Western restaurant operations plan, I hope to help you. 1. Assignment Assigning certain work or tasks to employees, so that they are responsible for their own work within the scope (outside) to complete the task delivered by the store manager. This duty is quite important, can test the store manager's ability to organize the division of labor. 2. Improvement of operating methods to constantly think about how to improve the current Western-style restaurant operating methods, so that it is more efficient, saving unnecessary time and physical strength and can achieve the goal. 3. Employee assessment and education and training Continuous training of employees is the concept of the current Western restaurant should be, because talent is the greatest asset. The duties and responsibilities of the restaurant manager should include how to train the staff. In addition to the headquarters arrangements for staff education and training, Western restaurant managers should also be aimed at the characteristics of the store, the characteristics of the post, the implementation of a series of planned on-the-job training (ojt), so that employees do not have to work for the first time, the skills are not proficient and fear of the psychological impact of the work willingness; or due to a lack of understanding of the poor service caused by customer complaints, affecting the image of Western-style restaurants and business. In addition, managers should always observe the staff's ability to work and work attitude, timely and accurate assessment, as staff promotion, salary adjustment reference. This can also prevent unnecessary troubles - such as employees due to poor mood leading to work injuries or customer complaints and other issues. 4. Personnel management The organizational ability of the Western restaurant manager can be reflected in the personnel management in addition to the performance of the above assignment. Managing people is also an important responsibility of the store manager. Effective management of staff rather than control of staff can enhance the overall work efficiency. In the case of high turnover rate of employees in the western restaurant, how to effectively manage employees, how to let employees have efficient working hours, how not to cause employees to "everywhere under control, always under surveillance," the disgust, how to let employees self-esteem and self-discipline, enjoy themselves, are quite worth thinking about! 5. Safety management Safety management is an important responsibility of the manager, but also the responsibility of each employee. Safety management includes: liquor safety management, business safety management, employee safety management, customer safety management. Good safety management has the following effects. (1)Avoid problems. (2) Once the problem occurs, it can be solved in the most efficient way. 6. Catering business plan tasks Business plan includes plan preparation and plan implementation, which is reflected in the business management process at all times, the specific tasks include the following four aspects. (1) analysis of the business environment, the collection of program information is the premise and basis of program management. Analyze the business environment mainly refers to the market environment. Collect plan information mainly includes regional tourism reception, growth rate, stay days, passenger flow, etc. on the impact of Western-style restaurant catering plan objectives; Western-style restaurant in recent years, the number of reception, growth rate, Western-style restaurant in recent years, operating income, operating costs, operating expenses, operating profit, cost rate, cost rate, rate of profit, and other indicators of the completion of the results of the change of the law. (2) Forecast plan objectives, the preparation of the plan program, focusing on the following five aspects of work. First, according to market trends, characteristics and development trends, based on survey information, predict the attendance rate of the Western restaurant, reception, per capita consumption and operating income. Second, analyze the consumption of food and raw materials, formulate the standard cost of each Western restaurant, forecast the cost amount and cost rate, and determine the cost reduction rate index. Third, according to the business needs and planned income, analyze the composition of circulation costs and their proportional relationship, predict the consumption of various costs, and determine the cost reduction rate indicators. Fourth, analyze the interrelationship of operating income, operating costs, operating expenses and operating profit, and forecast the catering profit target. Fifth, on the basis of the above forecast analysis, the preparation of food and beverage plans, preliminary determination of the plan indicators. (3) to improve the comprehensive balance, the implementation of the plan indicators, and seek truth from facts. Comprehensive balance is the basic principle of program management. (4) play a control function, to complete the program tasks, its focus is to do a good job in three areas. First, based on the western restaurant, kitchen, decomposition plan indicators, clear at all levels, departments and their months, quarters of specific objectives, will guide the attention of all employees to the program tasks, *** with the completion of the program tasks and work hard. Second, the establishment of an information feedback system, day by day, week by week, month by month, quarter by quarter, the completion of the statistical plan indicator results, to find problems, correct deviations, play the function of program control.