1. How to write the weekly work plan of the restaurant

First, strengthen business training and improve the quality of employees

As the facade of the restaurant, every employee should directly face the guests, and the working attitude and service quality of employees reflect the service level and management level of a restaurant. Therefore, the training of employees is our focus. Only through training can employees further improve their business knowledge and service skills.

second, instill in employees the awareness of increasing revenue and reducing expenditure, and control costs

increasing revenue and reducing expenditure are the pursuit of every enterprise, and carry out activities of saving and reducing expenditure to control costs. In order to save money, for example, we will recycle the card sets of the guests every time they check out; Reuse of overdue reports; Supervise the staff staying in the accommodation to save water and electricity; Control office supplies and use every piece of paper and pen well. Through these controls, the front office should make due contributions to the income generation of restaurants.

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

The front office actively promotes the sale of scattered rooms according to the market situation. In terms of the price of the front desk and employee incentives, our department plans to introduce a new policy, the high-priced room policy. The receptionist can flexibly grasp the room price according to the market situation and the occupancy situation of the day while understanding the preferential policies of the restaurant, emphasizing that as long as the guests come to the front desk, we should try our best to let them stay and strive for more.

Fourth, pay attention to the coordination among departments

Restaurants are like a big family, and friction will inevitably occur between departments in their work, and the quality of coordination will be greatly affected in their work. The front office is the central department of the whole restaurant, and it has a close working relationship with the catering, sales, guest rooms and other departments. If there is a problem, we can actively coordinate with this department to solve it, so as to avoid the deterioration of things, because everyone's common purpose is for the restaurant, and if it is not solved and handled well, it will bring certain negative effects to the restaurant.

5. Strengthen the management of all kinds of reports and customs declaration data

The front desk will check in every guest according to the regulations of the Public Security Bureau, and input them into the computer. The information of overseas guests will be declared to the Exit-Entry Administration Department in time through the restaurant's customs declaration system, and the notice issued by the Public Security Bureau will be seriously implemented to remind and store the valuables of each guest. Designate a special person to be responsible for all the reports and data in the front office, classify and file the reports and report them monthly.

2. How to write the weekly work plan of the restaurant

1. Tasks and requirements of the restaurant's opening preparations

The preparation work before the opening of the restaurant is mainly to establish the departmental operation system and make full preparations for the opening and post-opening operations in terms of people, finance and materials, including:

(1) determining the jurisdiction and responsibility scope of each department of the restaurant

. Then, according to the actual situation, determine the jurisdiction area of the restaurant and the main responsibility scope of each department, and submit specific suggestions and ideas to the general manager in writing. The restaurant management will convene relevant departments to discuss and make a decision. In the division of areas and responsibilities, the managers of all departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the restaurant is under centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, the maintenance of equipment and the management of personnel. The division of responsibilities should be clear and determined in writing.

(II) Designing the organization of each department of the restaurant

The organization should be designed scientifically and reasonably, and the directors of each department of the restaurant should comprehensively consider various related factors, such as the scale, grade, decoration layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant.

(3) Making the list of goods purchase

There are many things before the restaurant opens, and the purchase of goods is a very energy-consuming job. It is very difficult to complete this task only by purchasing, and all business departments should assist it to complete it together. Whether purchasing or restaurant departments, the following issues should be considered when making the purchasing list of restaurant departments:

1. Architectural characteristics of this restaurant.

The types and quantities of purchased goods are closely related to the characteristics of buildings. For example, the number of cleaning equipment is directly related to the number of seats in a restaurant, and for example, the dining car in a restaurant has to consider whether it can reach the dishwashing room.

2. Design standards and target market positioning of this restaurant.

restaurant managers should make a list from the actual situation of the restaurant, according to the design standards and referring to the national industry standards. At the same time, according to the positioning of the restaurant's target market, they should also consider the demand of the target source market for restaurant supplies, the preference for dining environment and some behavior habits during consumption.

3. Industry development trend.

restaurant managers should pay close attention to the development trend of the industry, and should have a certain sense of being ahead of the times in the provision of goods, and should not be too traditional and conservative. For example, restaurants reduce the tableware and arrangement like gold and big red, and add some elegant arrangements and so on.

4. Other circumstances.

when drawing up the list of purchasing materials, relevant departments and personnel should also consider other relevant factors, such as the occupancy rate and the financial situation of restaurants. The design of the purchase list must be standardized, which usually includes the following columns: department, number, item name, specification, unit, quantity, reference supplier, remarks, etc. In addition, departments need to determine the equipment standards of relevant items while formulating the purchase list.

(4) Assisting in purchasing

Although the heads of various departments of the restaurant do not directly undertake the purchasing task, this work has a great impact on the opening and operation of each department. Therefore, the heads of various departments of the restaurant should pay close attention to and properly participate in the purchasing work. This can not only reduce the burden of purchasing personnel, but also ensure that the purchased goods meet the requirements to a great extent. The heads of all departments of the restaurant should regularly check the availability of various items against the purchase list, and the frequency of inspection should gradually increase with the approach of opening.

3. How to write the weekly work plan of the restaurant

1. Internal management of the restaurant:

(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 check the restaurant managers and employees to serve customers according to the service standards, and continuously improve the service quality and work efficiency.

(4) Do a good job in building the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment.

(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 to check the quality of dishes, and give feedback to the guests in time to improve the quality of dishes and meet their needs.

(8) Establish the material management system in the dining room, strengthen the management of food raw materials and articles in the dining room, as well as the collection and storage of food raw materials and articles, check whether the cost of food and materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and rationally use water, electricity and other resources to reduce waste, reduce costs and increase profits.

(9) Do a good job in the hygiene and safety of the restaurant, regularly check the cleanliness of the restaurant, clean up all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

2. Marketing:

(1) Vigorously publicize through various channels, increase the restaurant's local awareness, establish a good image, build a strong brand and go deep into the market.

(2) solicit the opinions of the guests, and handle the complaints of the guests to meet the requirements of the guests.

(3) Whether the enterprise can be long-term depends on the appreciation and inheritance of culture, firmly grasping the corporate catering culture of serving Chinese food, and showing the cultural theme and connotation of our restaurant from the decoration style, high-quality food and warm and warm service, so that the restaurant has unlimited vitality.

3. Business strategy:

Our restaurant has a good geographical location, and already has a good dining atmosphere, with optimistic crowd flow and customer base. At the same time, all kinds of fast food restaurants, noodle restaurants, seafood restaurants, Sichuan restaurants and so on around us are our competitors in different degrees. Only by doing a good job in the quality of our restaurant's work, especially the quality of service, can we be in an advantageous position.

(1) While operating in all directions, we should introduce our own characteristics and carry forward our own characteristics. We should concentrate our efforts on perfecting the signature products of our restaurant, and only when our fists are clenched can we have strength.

(2) According to the leisure characteristics of the market, appropriately increase leisure and entertainment settings.

(3) While ensuring development and profitability, we will intensify our struggle, expand the scale, open branches in different places and implement multi-store operation, which is our goal.

4. How to write the weekly work plan of the restaurant

1. Notify all departments in the form of meetings at the end of this month about the annual and monthly tasks of the hotel, the bonus commission plan for secondary consumer goods in rooms, the commission plan for drinks and the commission plan for grilled meals and drinks;

2. Do a good job in service training and product planning, and follow up the staff's meal increase on New Year's Day.

3. Continue to preside over and organize the meeting of directors on Monday and departmental communication meeting on Wednesday, and solve the problems that departments need to coordinate and communicate at the meeting;

4. Make the sales plan of room bundling, follow up with the advertising company to make the restaurant 21 yuan cash dining vouchers and the hotel 111 yuan and 511 yuan cash vouchers, and follow up the return of VIP cards in western restaurants.

5. Continue to follow up the recruitment work of hotel departments and supplement them in time, which can maintain the normal operation of the hotel;

6. Contact the surrounding communities and gardens, and find a two-bedroom and one-bedroom apartment to rent for Zhong Hong of Xinsheng Company;

7. Ensure the normal operation of the hotel's liquidity and make reasonable repayment. This week, I will repay Mr. Chen's salary loan of 21,111 yuan, as well as part of the work clothes;

8. Continue to follow up the maintenance of the front desk system, follow up the work flow of each department and the training of service skills to improve the overall service level of the hotel;

9. With regard to the market price of vegetables, this week, we will take accounting and statistics to conduct a market survey on various markets in Zhuhai, and try to find more favorable markets to purchase goods in the future.

5. How to write the weekly work plan of the restaurant

1. Continue to further strengthen food safety and hygiene management, strengthen staff training and improve the overall business level and service quality of employees.

second, further strengthen the political and ideological work of employees. Organize political study for employees on a regular basis, constantly improve the consciousness of serving teachers and students, and be polite, civilized and enthusiastic.

third, strictly enforce the food safety law, and staff must hold health certificates to prevent food safety and hygiene accidents.

fourth, do a good job in food procurement, transportation, storage and daily food hygiene management, and resolutely do not pre-purchase any food that has been found to have deteriorated and rotted to prevent food poisoning.

5. Do a good job in the washing and disinfection of kitchen utensils and tableware. The tableware should be disinfected every meal, and the tableware and food should be separated in storage to prevent cross-infection.

VI. Make sure that the rough machining is carried out according to the operating rules, that the food is washed first and then cut, that the food on the rice table is placed beautifully and neatly, that the fly prevention measures should be strengthened in summer, and that the heat preservation work should be done well in winter.

seven, we must do a good job in purchasing all kinds of food such as grain, oil and vegetables, and do a good job in all kinds of inventory at the end of the month and related matters.

8. To ensure the quality of all kinds of materials, food and vegetables, the supply must be timely, less frequent purchases should be made, and the price should be cost-effective.

IX. Correctly handle the working relationship between restaurant staff at all levels, and support each other, get along well and work together.

11. The purchased goods must be accepted by the inspector of the canteen warehouse management center and the restaurant manager at the same time and then signed on the invoice before being submitted to the accountant for reimbursement.

Xi. Materials (tableware, cookers) and other materials needed for the kitchen must be reported to the management office for approval before purchasing.

12. We should consciously do our job well, work hard, constantly improve the quality of food, and ensure that there are no mistakes and accidents.

XIII. Wear work clothes during working hours. Smoking and other matters unrelated to work are strictly prohibited during working hours. Take a bath regularly. Haircut, do not leave too long nails. For the health areas distributed to individuals, it is necessary to clean them up in time to ensure the cleanliness of drinking utensils, floors and warehouses. The restaurant manager is responsible for the overall cleaning of the restaurant on Friday, so that the restaurant is always clean, hygienic and orderly.

XIV. To further improve the target management system and the construction of various systems, it is necessary to further improve the assessment methods.

Fifteenth, take changing the service mode and improving the service consciousness as the breakthrough point, and focus on improving the canteen diet and strengthening the food quality, and grasp the truth and the facts.

XVI. Give full play to the functions of the management committee, hold regular meetings, and timely listen to and feedback the information among teachers and students.

XVII. All staff should accept new challenges with a new attitude. In order to ensure the all-round development of catering work, we are confident to abide by all the rules and regulations of the school, pay attention to economy, implement the work and make due efforts to establish a good overall image.