In any industry, making a work plan will help us to develop our work and improve our ability. A new job is coming. Have you written your work plan? The following are three practical model essays on the excellent work plan of the restaurant manager for your reference.

excellent work plan of restaurant manager 1

? In the festive days full of joy, saying goodbye to the old and welcoming the new, xx catering has turned a new page! Under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life and the hard work of the employees, Central Asians have created brands, established images, expanded markets, sang songs and sweated all the way, and finally achieved very good business performance and successfully completed the overall goal of "three highs and two good". It is another year of enterprise expansion, a crucial year to face new challenges and open up a new situation. In the new year, we should temper our internal strength and strive for xx brand! Under the new market situation, with the principle of "product, sales, innovation, cost and welfare", we will comprehensively improve product quality, increase sales, strictly control costs, improve employee welfare, innovate systems, products and marketing methods, and firmly grasp innovation, which is the eternal theme of enterprise development, and further realize the leap of hotel quality. The work plan of 21xx hotel is as follows:

? First, improve product quality and strengthen team building

? With the sudden emergence of large and small restaurants in xx city and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is an unavoidable choice to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of the transformation in XX years; In terms of software, we should further improve all kinds of rules and regulations, intensify personnel training and personnel development, set up a talent pool of xx, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, striving for a first-class service environment with personalized and humanized services.

? Second, strengthen sales promotion and market expansion

? The brand of "xx" Sichuan cuisine has won a place in the catering market in xx city. With the successful transformation of various rooms, different levels of luxury rooms have met the needs of different people. In the new year, we should intensify the promotion, further build, establish and strengthen the brand of xx catering, fully expand the market space, and lay a solid foundation for the development and consolidation in the coming year.

? Third, cultivate innovative consciousness and increase innovative measures

? Innovation is the motive force and soul of the hotel's survival. Only with innovation can we have vitality and vitality, and only with innovation can we feel the pleasure of the hotel's growth. In 21xx, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovation consciousness, increase innovation measures, innovate old and backward systems, innovate hardware and software products, and innovate marketing methods and target market selection. On the basis of 21xx, we will further carry out innovation activities, so that hotels can make continuous progress and development in innovation.

? Fourth, strictly control costs and quantify departmental costs

? Controlling various expenses means increasing income. Therefore, this year, the hotel will strengthen the cost control, quantify the various expenses of each department, deduct the overspending from the department's salary, and carry out independent accounting for the operating departments (such as catering and recreation departments) to be responsible for their own profits and losses, so as to strengthen the staff's awareness of cost control and really do a good job in the cost control of the hotel.

? V. Improve employee welfare and enhance corporate culture

? We will further strengthen the construction of corporate culture, enrich employees' life and enhance corporate culture. With the basic implementation of the overall goal of "three highs and two good", the treatment of employees has been greatly improved. In the new year, under the good business performance, the hotel will continue to take it as its responsibility to do a good job in employee welfare. I hope that the employees will work hard and achieve a double harvest for the hotel and individuals.

? With the realization of the general goal of "three highs and two good", we have gone through the period of laying a foundation, overcoming difficulties and gathering energy, and entered a new stage of accelerating development on a high platform and realizing leap at a high level. At this moment, all employees should have a high degree of unity of thought, a high degree of unity of pace and a high degree of self-awareness in action, and further enhance their self-confidence and winning heart. Looking at the overall situation, the opportunity to speed up development is rare. As long as the wisdom and strength of all employees are concentrated and the enthusiasm, subjective initiative and creativity of the employees are mobilized, all kinds of difficulties will be overcome and the construction of xx catering will be pushed forward faster and better. Looking back, we feel proud; Looking ahead, we are full of confidence! In the new year, we will take advantage of the rapid development of the spring breeze in xx city, take the internal strength as an opportunity, take "product, sales, innovation, cost and welfare" as the policy, work together, strive for success! Really realize the "win-win" between individuals and enterprises, * * * write a new movement for the development of our store, and * * * paint a bright future for xx catering!

? Excellent work plan of restaurant manager 2

? The store is about to usher in a new year. As the manager, I will learn from the past year and make a new work plan so that my work can go smoothly.

? I. internal management of restaurants

? 1. Participate in the formulation of reasonable annual business targets of the restaurant, and lead all employees of the restaurant to actively complete 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 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 the staff, grasp the ideological trend of employees, through the evaluation and assessment of employees, to provide excellent employees with opportunities for promotion and salary increase.

? 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, at least once a month to hold a restaurant staff meeting, analysis, reporting the restaurant's monthly operating indicators, revenue and expenditure, to 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 dishes, and timely feedback to the guests, improve the quality of dishes, 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. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, and assign special personnel to regularly clean and tidy all areas of the restaurant to provide guests with a comfortable and high-quality dining environment.

? Second, marketing

? 1. Make extensive publicity through various media channels, increase the local awareness of the restaurant, lock in the target customer base, and increase publicity for 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 of Xiaoliu Tangbao, show the cultural theme and connotation of Xiaoliu Tangbao to the greatest extent from the decoration style, high-quality food products and warm and warm service of the restaurant, and seize this selling point, which will make the restaurant have unlimited vitality.

? Iii. business strategy

? This restaurant is located in the prosperous area of Xi 'an, which 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 and so on around are our competitors in different degrees, so we should start from the following aspects in operation:

? 1. Business projects: We should develop our own characteristics while avoiding its sharp edge. We should not win by the number of varieties in products, but concentrate our efforts on making "Xiaoliu Tangbao", the signature product of the restaurant, well, and only when our fists are clenched can we have strength.

? 2. On the basis of keeping the soup bag as the main product and promoting Shaanxi's special diet, the products are supplemented by exquisite cold dishes, home-cooked hot dishes and special steamed bowls, paying attention to scientific diet and reasonable collocation, so as to truly serve the people in a down-to-earth manner.

? 3. In the long run, it is our goal to continue to open branches and implement multi-store operation.

? In the future work, I will always adhere to the business philosophy of "excellent quality, low price, comfortable environment and thoughtful service" and make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.

? Excellent work plan of restaurant manager 3

? I. responsibilities and authorities:

? 1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.

? 2. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for the attendance of employees.

? 3. During the business period, be responsible for the supervision, inspection and communication of the whole restaurant.

? 4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinate employees.

? 5. Properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

? 6, check the checkout process, guide employees to correctly check out for the guests.

? 7, supervise the waiter to correctly use the facilities, equipment and supplies in the front hall, do a good job of cleaning and health maintenance, timely submit the equipment maintenance list, control the loss of tableware, and timely supplement the missing items.

? 8. Supervise the staff to abide by the rules and regulations of the hotel and safety regulations to ensure a clean, beautiful and comfortable dining environment.

? 9. Complete other tasks assigned by the manager.

? Ii. qualifications:

? 1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

? 2, familiar with the knowledge of restaurant management and service, with skilled service skills.

? 3. Have high foreign language conversation ability, contingency ability to deal with restaurant emergencies and communication ability with customers.

? 4. Be familiar with the service procedures of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, cocktail parties, buffet parties, tea parties, exhibitions and so on.

? 5. Be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills.

? 6, strong organizational ability, can lead subordinates to do a good job in reception service together, to provide guests with satisfactory and pleasant service.

? 7. Graduated from Tourism College or equivalent, with working experience in catering service for more than three years (western food service for more than two years).

? 8. Good health, full of energy, dignified appearance and generous temperament.

? Iii. work content:

? 1, pay attention to register the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge them to correct the unqualified ones.

? 2. Preparation before meals:

? (1) Understand the ordering situation of the guests on that day, and understand the living habits and requirements of the guests.

? (2) Assign the work of subordinates according to the tasks and requirements of the day.

? (3) Gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

? (4), check whether the staff's pre-meal preparation work is complete; Whether condiments and ingredients are ready; Whether the restaurant layout is uniform, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements should be done as soon as possible.

? 3. Work during the meal:

? (1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk clerk to serve the guests.

? (2) For important banquets and guests, the foreman should personally receive and serve them.

? (3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and the desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

? (4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest to check out, so as to prevent the bill from being missed.

? (5), in the process of eating, pay attention to the assessment of subordinates, good or poor service, high efficiency or low, etc. should be recorded, and rewards or criticisms should be made after meals.

? 4. Work after closing:

? (1) Tableware collection: After the meal is collected, urge the desk attendant to quickly clean up the tableware on the table according to the closing procedures and standards, and concentrate it in the food preparation room and send it to the dishwashing room for cleaning and disinfection.

? (2) Table setting: Put away the tableware, put on clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

? (3) Clean the dining room: after doing the above work, do a good job in the hygiene of the dining room and keep it clean and beautiful.

? (4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

? (5), the day's work and guests reflect, problems in the dinner, important banquets and guests dining, guest complaints, etc. Make records and report to the manager on the day's work.

? Iv. power:

? 1. Have the power to allocate the work of its employees.

? 2. Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.