Writing ideas and points: Take the work plan of the store manager as the topic, describe in detail the work content and future prospect of this year, and then express your own thoughts and opinions.

text:

time flies, 21xx year 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 a certain catering management company for giving me another cooperation opportunity full of self-challenge and charming 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:

1. About stores and companies:

1. In line with the company's annual plan, in order to meet our peak season next year, we will do all the preparations for the listing of so-and-so at the end of 21xx and train the team of chefs.

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. Before going on the market, prepare the special dishes preserved in 21xx, and add corresponding new varieties according to the popular trend in certain year.

Second, about a certain store:

A certain store will reopen with a brand-new look on March 18th, 2118 after being closed for half a year. In view of the special situation of a certain road, according to the decision of the company's leaders, the products operated by this store will be different from those of other branches. We will focus on a certain store-three large pieces, supplemented by the original dishes with better sales in other stores, so as to attract new customers with the original dishes and retain our old customers with new ones.

the business of some stores in the afternoon market is very weak, but 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 the following arrangements for the whole plan:

1. Through the investigation of some stores with the same geographical location, main surrounding consumer groups and business model, according to the general guidelines given by the leaders of the operation department and our actual situation, the composition of the whole menu, including the lunch package, 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 a certain store, try to make dishes every month, and finally choose about three successful dishes to replace. Replace the standardized materials of dishes in the early stage and do a good job in training.

5. Make good preparations before lobster goes off the market at the beginning of the month. 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.