1

First, strengthen staff's business training and improve staff's comprehensive quality

Every member of the front office is the image window of the restaurant, not only the overall image should be tested, but also the business knowledge and service skills reflect the management level of a restaurant. If we want to keep business knowledge and service skills on a foundation, 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 the work and lax business level. Therefore, the company plans to conduct necessary training once a month according to the progress and application of employees' business acceptance, and the training methods are mainly biased towards teaching and on-site simulation. At the same time, submit the training summary of last month and the training plan of this month to the General Office and the Human Resources Department before the 5th of each month for supervision.

Second, strengthen employees' sales awareness and skills, and improve occupancy rate

After xx years of ups and downs, the restaurant's hardware facilities have become obsolete and aging with the passage of time. Facing Jiangmen's restaurant industry market, the competition is fierce, which can be said to be a long way to go. Due to the obsolescence and aging of the restaurant's hardware facilities, there are often engineering problems that affect the normal service to the guests. For high-grade guests, some of them will be lost with the appearance of newly decorated and luxurious restaurants. As a member of the restaurant, I know that the guest room is one of the important departments of the restaurant's economic income generation and the most profitable department, so every member of the restaurant has the responsibility and obligation to do a good job in sales. In order to do a good job in sales, I plan to train the front desk receptionist in ways and methods of selling houses and practical skills, and at the same time instill instructions from the leaders of the restaurant authorities, emphasizing that employees should try their best to keep the guests as long as they come to the reception desk, so as to strive for the occupancy rate of the restaurant as much as possible and improve the economic benefits of the restaurant.

Third, strengthen the management of all kinds of reports and customs declaration data

This year is xx, and people from all over the world will come to China in China because of the xx meeting. Facing the sudden "attack" from people from all over the world, as the reception department of the restaurant industry, in order to ensure the normal work of the restaurant, it will strictly require the reception desk at the front desk to do the registration and uploading, and the front desk will check in each guest according to the regulations of the Public Security Bureau and input the information into the computer. At the same time, a special person will be appointed to take charge of guest information and related data reports.

IV. Respond to the slogan of "saving energy and reducing consumption" advocated by restaurant leaders

Saving energy and reducing consumption is a slogan that many restaurants have been calling for, and this department will also respond to the call of restaurant leaders, strictly requiring every employee to make good use of every piece of paper and pen, trade in the old ones, and collect and cut the waste paper into volumes for emergency use in front-line posts. At the same time, the lighting in the lobby, the on-off control of air conditioning, the power consumption in the office and the computer power consumption in the front desk department are reasonably adjusted and planned.

5. Keep the habit of communicating with employees, so as to get closer to each other's understanding and facilitate the development and implementation of work.

Plan to talk to employees in various positions of the department every month, mainly focusing on work and life, so that employees can find someone to talk to in their own departments, and according to the reasonable requirements put forward by employees, they will take the problems existing in their hearts as their own problems and do their best to solve them. If it can't be solved, it will be reported to the restaurant leader. Let employees truly feel that they are respected and valued in the department and in the restaurant.

Work plan of the school cafeteria 2

As the restaurant manager, I made the following work plan for the second half of 21xx:

First, create a harmonious atmosphere and build a learning team; Pay more attention to education with strict management, and teach more with less training

Management work is not simply to follow the rules, but to convince people with reason and morality. "Management" depends on the system, and "management" depends on infection. When employees make mistakes, they should not criticize, blame and punish them blindly. It is important to educate them and let them reflect on their mistakes. Correct them in time, and the same mistakes must not be repeated next time. Organize more cultural and sports activities and training courses, have fun while playing, and learn to be serious and practical. While enriching the cultural life of employees, it can also supplement knowledge energy and keep the vitality of enterprises forever.

second, based on sales maintenance

first of all, we should be clear in our own thinking, know our customers, understand our clients, formulate our own service model, know the most important requirements of our customers, properly carry out sales and maintenance, feel with heart and experience sincerely. Secondly, we should make the banquet reception become our pioneer, do a good job in all the details systematically and comprehensively, and drive our restaurant to climb steadily.

three, the five permanent management is the standard, persistence is the key

"5s" is relatively early in our xx restaurant, but how it is used and implemented, I think it has a direct relationship with our execution, and our employees may not have strong awareness of it, but our managers must have the awareness of indoctrination, advocacy, demonstration, inspection and supervision, and have a deep understanding and supervision of it. Use it as a management tool to work, and discuss the benefits of this method with everyone. Compared with previous work, their thoughts will gradually change, so that employees can form a conscious and active sense of quality and standardization, improve work efficiency and improve service quality.

Fourth, training and learning are not relaxed

At work, each of us needs new energy supplement. Enterprises develop due to the efforts of employees, and employees make progress due to the growth of enterprises. Our xx restaurant strives to create learning opportunities and atmosphere for employees, and vigorously supports, helps and urges employees to keep learning, grow and progress. Make use of the closing time of decoration to tailor the training plan for employees, so that every employee has new knowledge supplement, new vitality and new passion, make efforts for the development of our enterprise and lay a solid foundation for our own career path.

5. Remember the safety moment carefully.

Safety is the foundation of business and the premise of our work. Every Thursday is our safety inspection day, and the inspection before, during and after each meal must be carried out seriously. The inspection of water, electricity, liquefied gas and enterprise property must be implemented, so as to promise a safety guarantee for the enterprise, classify and quantify all consumables and be serious.

six, hardware maintenance does not fall

we should develop good habits in the maintenance and maintenance of restaurant facilities and equipment, check it every day, report for repair in time, and solve it in time, so that customers can feel the fresh air, clean and bright glass and tableware, full of vitality of flowers and plants, neat and clean auxiliary facilities, and leave an elegant, warm and pleasant impression on customers everywhere.

In the second half of 21xx, we must strictly and conscientiously carry out every work according to the work plan, and take innovative management, innovative management, innovative services and innovative products as our eternal work themes. Let's work together to make persistent efforts and create new glories!

Work Plan of the School Dining Room 3

Time flies, the year of 21xx is coming to an end, and a new year is coming. Looking back on the past year, I am deeply touched. I am very grateful to the catering management company for giving me another cooperation opportunity full of self-challenge and attractive prospects. This is a good working platform for me. It is a reflection of my working ability to bring out a group of high-tech and high-quality chefs. Only by working hard and producing good benefits can I repay the trust of the company leaders. I came to the company again in October, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes. With the strong management training of the company and the concerted efforts of everyone and the support of the operation department, I completed the task of standardizing and unifying the existing dishes issued by the company years ago! Thank you for your cooperation. Here is a brief overview of my work ideas and arrangements for next year in two parts:

1. About stores and companies

1. Cooperate with the company's annual plan, make all the preparations for listing at the end of February 21xx to meet our peak season next year, and train the chef team.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

3. Through professional training and management, we have a reasonable reserve of our chef's technical strength, and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to the market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "converge at will" and develop new products from time to time to meet the market demand, creating greater development space and profits for enterprises.

4. Check the food quality of each store and central kitchen at least 12 times a month, and report the inspection work to the company leaders every week.

5. Take the initiative to collect the opinions and information about the dishes learned by the grassroots in each store, and make corresponding adjustments in time.

6. Prepare the special dishes preserved in 21xx before going to market, and add corresponding new varieties according to the popular trend in xx.

2. About xx Store

xx Store will reopen with a brand-new look on March 18th, xx after being closed for half a year. In view of the special situation of the road, according to the decision of the company leaders, the products operated by this store will be different from those of other branches. We will mainly focus on three pieces, supplemented by the original dishes with better sales in other stores, attracting new customers with the original dishes and retaining our old customers with new dishes. The afternoon business of some stores is very weak. However, due to the special geographical location of changshou road, we will cooperate with the operation department to make the afternoon market well, such as: launching simple, quick and rich packages and delivering meals to serve the employees of the company upstairs. As the core department of the whole restaurant, the kitchen will now make arrangements for the whole plan;

1. Through the investigation of some Helu stores with similar geographical location, main surrounding consumer groups and business models, according to the general guidelines given by the leaders of the operation department and combined with our actual situation, the composition of the whole menu, including the collocation of afternoon meal, will be completed in mid-January, and then reported to the company leaders for review.

2. After the menu is confirmed, complete the standardization and normalization of all the dishes in the menu, and provide comprehensive and systematic training for the kitchen staff and the front office service staff respectively.

3. Understand the market prices of raw materials and seasonings, calculate according to the requirements of gross profit of dishes, and make the market price of individual dishes;

4. For Store X, try out the dishes every month, and finally choose about three successful dishes for replacement. Replace the standardized materials of dishes in the early stage and do a good job in training.

5. Make preparations before lobster goes on sale in early October. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to open up a new situation in my work.

work plan of the school canteen 4

I am very happy and honored to be the manager of the restaurant. Under the supervision of the general manager of the restaurant, I will be responsible for the production, service and daily management of the restaurant. In my half-month work, I have found that:

First, the internal management of the restaurant:

1. I hope all shareholders will hold a shareholders' meeting and seriously think about the future development plan of the restaurant. Under the guidance of this plan, the restaurant will have a clearer goal.

2. Participate in setting reasonable annual business targets of the restaurant, and lead all employees of the restaurant to actively complete the business targets.

3. 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.

4. 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.

5. 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.

6. Be responsible for making employee training plans and organizing employees to participate in various training activities, so as to continuously improve employees' service skills, skills and service quality and improve work efficiency.

7. 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.

8. 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.

9. 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.

11. 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.

11. Maintain and improve the restaurant's equipment and facilities, and provide better service for the restaurant with high-standard hardware facilities

Second, marketing:

1. Make use of various media channels to publicize the restaurant 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 culture of the restaurant, display the cultural theme and connotation of this Hong Kong-style fast food to the greatest extent from the decoration style of the restaurant, high-quality catering products and warm and warm service, and seize this selling point, which will make the restaurant have unlimited vitality.

4. Use all marketing methods to expand the positive impact on restaurants.

Third, business strategy:

1. We accurately position the restaurant in three grades: high school and low school, explore a unique business policy, and develop our own characteristics. Don't win by the number of varieties, we should concentrate our efforts on making some signature products of this restaurant, and we must do it well, and only when our fists are clenched can we have strength. We should build a brand for the restaurant with advanced business philosophy, excellent quality and meticulous service.

2. According to the present operating situation of this restaurant, we can choose the following four operating strategies: 1. Maintain the status quo; Second, take standardized fast catering; Third, the combination of Chinese and western food;

fourth, fine western food.

3. according to the present business situation of the restaurant, fast food and snack should be operated separately.

4. in the long run, it is our goal to continue to open branches and implement multi-store operation.

5. Actively influence existing customers and promote customers.