The simplest method is the restaurant management system

1. Purpose:

This method is formulated to ensure food hygiene and safety, provide dining guarantee, create a clean and orderly dining environment, and effectively control costs.

2. Scope:

2.1 Work content: work with certificates, sanitary environment, menu management, raw material procurement, food safety, dining guarantee, dining order, cost control, supplementary provisions

2.2 Object: restaurant staff and all employees

3. Definition:

Management refers to the background operation of the kitchen and the dining management of employees.

IV. Power and Responsibility:

General Affairs Unit of Management Department

V. Contents:

5.1 Work with certificates

5.1.1 The restaurant of our company obtained a hygiene license and hung it right above the restaurant's rice sales window.

5.1.2 the restaurant must keep the annual inspection standard of the health department.

5.1.3 all staff in the restaurant must obtain health certificates and have a physical examination once a year, otherwise they are not allowed to take up their posts.

5.1.4 A chef must have another chef's certificate, otherwise he may not take up his post.

5.1.5 Working hours of restaurant staff:

6: 31-8: 31

11: 31-13: 31

15: 31-18: 31

5.2 Sanitary environment

5.2.1.

5.2.2 The functional areas of the restaurant, such as dressing room, pantry, operation room and meal selling area, must be strictly separated.

5.2.3 all restaurant backstage operators must wear work clothes and masks when entering the operation room.

5.2.4 personnel outside the management department are strictly prohibited from entering the operation room.

5.2.5 besides maintaining the overall hygiene of the restaurant, the backstage operators should also maintain personal hygiene. Wash your hands frequently, cut your nails frequently, and keep your work clothes clean and tidy.

5.2.6 the environmental sanitation of the dining room should always be bright, clean and dust-free. The standards are as follows:

scope of work

working standards

working requirements

restaurant signs

no dust and stains

weekly cleaning

bright glass and no dust

weekly cleaning

ceiling, lamps and walls

no dust and stains. Ventilation equipment

free of oil stain and dust

weekly cleaning

sewer

free of blockage and oil stain, and kept smooth

daily cleaning

tableware

free of oil stain and water stain

disinfection after use

workbench

free of sundries and oil stain

cleaning after use.

5.3.2 when making the menu, the eating habits of employees in different regions of the company should be considered as much as possible.

5.3.3 The menu shall not be changed arbitrarily after it is formulated. The general affairs unit of the management department shall require the supplier to make preparations in advance, and shall not affect the logistics support of the company.

5.4 procurement of raw materials and auxiliary materials

5.4.1 All supplies in the restaurant must be purchased by the general affairs unit of the management department.

5.4.2 in principle, once a week, the chef shall fill in the supplementary material purchase form according to the budgeted consumption and submit it to the general affairs unit of the management department.

5.4.3 vegetables are delivered daily by the supplier according to the menu, and rice, noodles, etc. can be reserved for one week.

5.4.4 raw materials and auxiliary materials shall be purchased in accordance with the company's procurement management measures.

5.4.5 raw materials and auxiliary materials must be purchased quantitatively and must not be wasted.

5.5 Food Safety

5.5.1 Restaurant staff must abide by the hygiene operation rules and other hygiene systems.

5.5.2 all tableware must be disinfected before use.

5.5.3 In any case, raw and cooked food must be separated.

5.5.4 The chef must make a good inspection, and has the right to reject stale vegetables, rotten and spoiled foods and raw materials.

5.5.5 The restaurant staff must fully cooperate to ensure food safety in all aspects.

5.6 dining guarantee

5.6.1 Restaurant staff must go to work on time to ensure that employees eat on time.

5.6.2 Restaurant staff should establish a sense of service and be polite to others.

5.6.3 when starting meals, ensure that the cooked food in the restaurant is fragrant, the food is quantitative, and treat people equally.

5.6.4 the general affairs unit of the management department sets up a suggestion box at the entrance of the restaurant, and collects suggestions from employees every week to improve the service level.

5.7 Dining order

5.7.1 All employees must queue up for meals when they enter the restaurant, and the restaurant staff has the right to stop those who do not obey the order.

5.7.2 employees should clean up the dining table after eating, and no residue should be left on the desktop.

5.7.3 employees should put their plates in the designated collection place and put them in order after eating.

5.8 cost control

5.8.1 the general affairs unit of the management department shall communicate with the human resources unit and purchase raw materials quantitatively according to the actual number of diners.

5.8.2 the general affairs unit shall, jointly with the financial unit, calculate the shared cost of the fixed assets of the restaurant, and calculate the meal expenses of the employees according to the actual weekly consumption cost of raw materials and auxiliary materials and the cost of water, electricity and manpower.

5.8.3 the general affairs unit shall calculate the expenses of the restaurant according to the facts and report them to the supervisor of the management department for approval.

5.8.4 restaurant staff should turn off the water and electricity switch before leaving work, except for necessary devices.

5.9 Supplementary Provisions

5.9.1 Senior leaders of the company shall dine alone, which shall be arranged separately by the general affairs unit.

5.9.2 each department must report to the general affairs unit of the management department in advance to receive a meal coupon, and be accompanied by the reception unit to the restaurant for dinner.

5.9.3 if important guests need to be entertained in the company, the general affairs unit will arrange private room reception.

VI. Reference documents:

Measures for procurement management

VII. Application forms:

Registration forms for original and auxiliary materials of restaurants

Menu coupons

Purchase orders

VIII. Supplementary Provisions:

These Provisions shall be implemented as of the date of promulgation.