Five annual work plans of the food and beverage department

Time flies so fast, and it always goes by inadvertently, and new jobs and challenges will come. It's time to calm down and write the plan well. So do you really know how to write a good plan? The following are five annual work plans of the Food and Beverage Department compiled by me for your reference, hoping to help friends in need.

annual work plan of the food and beverage department 1

When I work in the food and beverage department, in the new year, I also want to make a personal work plan to complete the work of this year, and at the same time, I have made progress and growth. The new year of the hotel is also a year of vigorous development. I also want to keep up with the pace of the hotel, improve myself and let myself have more gains.

Do my job well and actively complete a task assigned by the leader. I know that since I am in this position, I have to work hard to do things well, so that I can be worthy of this job, a trust of the leader, and this is also a professional ethics. If I can't do my job well, I can't talk about doing anything else or making progress. In addition to my job, I have to cooperate with my colleagues to complete some things that our team has to do. At the same time, in the food and beverage department, if other colleagues need help, I will try my best to help as long as I have the ability and time. Let's do a good job in the food and beverage department together, and only do a good job, then my own work experience.

It is also a very important thing to improve my personal ability. At the annual meeting, the leader also said that the hotel will develop this year, so I, as a member of the catering department, can't hold back. I must keep up with the development of the hotel and improve my ability, so I can do things more efficiently, and I can also have more opportunities in my job. When there is a promotion opportunity, I can grasp it by myself, study with my colleagues, read books about food and beverage by myself, and keep trying. Only by doing it seriously and storing what I should learn and can use in the future, can I improve myself better. Everyone, only by working hard, can know where one of his limits is, and he can't relax. That's the way in the workplace. If you don't advance, you will be surpassed by others, but when the new development opportunities of the hotel come, you will regret it, so you should work harder in the new year.

Do a good job, study hard and improve myself in all aspects. Although there are plans, the actual situation will change, so I will make changes according to the actual situation, adjust the plan better, conform to the reality, and make myself gain more in this year. I can also contribute my share in my work and make the hotel develop better. Only when the hotel develops well, then I will. The annual work plan of the catering department 2

1. The development strategy of the catering department of the clubhouse

1. The positioning of the department

As an important part of the private clubhouse, every link of the catering department deeply affects the whole clubhouse, so it must be perfect. It must have the smoothest and most intimate "butler service", and provide the most upscale, fashionable and healthy dishes, equipped with the most comprehensive drinks and utensils. Because of its high-grade, mysterious, let many members linger, let many non-members want to go, its products have been in a leading position in the catering industry.

2. Analysis of competitors

At present, there are no real competitors, but we still take high-end restaurants and vip clubs in five-star hotels as competitors. Through irregular inspections, we can understand their latest trends and make the most wise decisions.

3. Price Positioning

It should be possible to make "Ningbo's most expensive" catering through various adjustments, increased services and research and development of dishes. By the end of the year, the words "Ningbo is the most expensive" will be hung on the wall of the clubhouse, which will promote our services, increase the trust of members and lay the foundation for the future development of catering.

4. Highlights of the catering department of the clubhouse

We have: the most professional Tan Jiacai senior chef

the most advanced and complete wine varieties

the most professional cigar room

the most distinctive and private dining box

the most popular China famous dishes

the most intimate butler service

the most elegant membership activities

As long as the company really wants to build,

Second, the management mode of the club's catering department

1. Overall assessment and management system

In management, the A management mode and flat management structure are unswervingly implemented, so as to reduce many complicated links, give full play to the execution ability and improve work efficiency. Make a weekly, monthly and quarterly work plan in advance, and adequate preparation is the foundation of success.

The assessment is all converted into digital assessment, from the turnover index to the daily employee score table, which can clearly and simply understand the root cause of the problem and solve any problem quickly.

The fair technical competition of employees once a quarter makes employees experience success and bring passion. We hope that those excellent employees with high skills will always be rewarded in the competition.

2.

In front office management, standard hotel management is adopted, landing and lockers are managed according to the five-routine method, and "butler service" is implemented in service, so that each employee can master all kinds of skills and provide one-stop service at any time to the end.

3. Kitchen management

Fully implement the five-routine management system and daily inventory system, intensify the innovation of dishes, and strive to create the most fashionable and healthy top-grade dishes.

4. Bar management

Fully implement the five-routine management system and daily inventory system, not only to make the existing varieties more exquisite, but also to innovate fashionable cocktails, fancy coffee and milk tea.

the above four items of management, together with the department's twice-daily hygiene supervision and inspection, can be described as a five-star management system. As long as they are carefully implemented, they can definitely bring unusual effects.

Third, the marketing strategy of the club's catering department

1. Customer maintenance

First, the welcome wine is updated, which brings unusual effects. Secondly, the whole service process is well done. Customers must be greeted by the management once or twice for each meal.

2. Five-routine management

Second quarter:

Public lessons: 1. Team building

2. Management awareness

3. Efficient communication

Front desk: 1. Sales skills 4. Oral English

2. Details decide everything. 5. Project training in health department

. Awareness of innovation

third quarter:

public * * * courses: 1. Personal image management

2. 31 principles of getting along with colleagues

3. Leadership and execution

Front desk: 1. Oral English

2. Effective communication skills

3. Business etiquette skills

4. International popular cuisine

fourth quarter:

public * * * classes: 1. Management essence of foreign catering enterprises

2. Activity planning process

3. Development prospect of catering industry

Front desk: 1. Oral English

2. Various case studies

3. Service awareness

4. Looking back on the past year, I am deeply touched. I am very grateful to xx Catering Management Company for once again giving me a 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's 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 preparations for the listing of xx at the end of February 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. Actively collect the opinions and information about the dishes learned by the grassroots in each store, and make corresponding adjustments in time.

6. Before xx goes on the market, prepare for the listing of special dishes preserved in 21xx, and add corresponding new varieties according to the popular trend in xx.

II. 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 xx 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 xxxxxxxxx——, supplemented by the original dishes with better sales in other stores to attract new customers. To retain our regular customers with new dishes, the business of some shops 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. The kitchen staff will be established at the end of February, xx. From the perspective of saving personnel costs, the kitchen staff will be composed of outstanding kitchen staff from major external positions and other stores! The salary of external staff should be as consistent as possible with the company's existing kitchen A-level employees.

3. 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!

4. 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.

5. For xxx store, 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.

6. Make good preparations before lobster goes on the market at the beginning of xx. 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. The annual work plan of the food and beverage department 4

New Year's new atmosphere, as the manager of the hotel food and beverage department, has also set the corresponding work plan for this year's work arrangement.

1. Comprehensive analysis of the market in 21xx

1. Positioning of our customer base.

2. annual competitor analysis.

3. advertising efforts.

2. Market analysis by targeting

1 Cultivate customer base and reduce hotel operating costs.

2 Effectively control staff turnover and cultivate a loyal staff.

Third, we should use soft service to retain guests

1. Excellent service.

2, strict discipline tree image.

the enforcement of management and the strengthening of supervision. Implementation is a big problem, especially long-term implementation. Discipline is a code of conduct that a group must abide by in normal work and life, and it is an effective guarantee to improve the combat effectiveness of the department. As the ancients said, Fiona Fang can't be made without rules. Therefore, it must be guaranteed by strict organizational discipline. Organizational discipline should always be unremitting, and department managers should take the lead and take care of themselves to completely put an end to violations of discipline and discipline. The manners and dress of the employees in the department should be standardized, and efforts should be made to make the catering department a civilized window of the hotel.

Fourth, innovate management and seek practical results

1. Beautify the hotel environment and create a warm home.

strict hygiene management is an effective measure to ensure a clean and tidy hotel environment and provide guests with a comfortable environment. This year, we will strengthen health management. In addition to continuing to adhere to Monday's health inspection, we will also carry out irregular inspections, and strictly follow the standards, never go through the motions, never become a mere formality, inform the inspection results, and formulate a reward and punishment system, so as to enhance the sense of responsibility of employees, mobilize their enthusiasm, and make hotel health work leap to a new level.

2. innovate dormitory management to create a comfortable home for employees

dormitory management has always been a weak link. this year, we will strengthen management to create a real comfortable home for in-store employees. To this end, one is to have a clean dormitory environment. We ask the dormitory administrator to do a good job in the sanitation of the public area, and set up a dormitory manager in each dormitory, who is responsible for arranging and urging the dormitory staff to clean up, requiring indoor cleanliness and tidy items, and inspecting the sanitary conditions of each dormitory and reporting the inspection situation.

Secondly, we should strengthen the safety management of the dormitory, always keep in mind fire prevention and theft prevention, prohibit outsiders from entering and leaving the dormitory at will, and implement the inquiry and registration system for outsiders to ensure the personal and property safety of the accommodation staff.

thirdly, we should change the management type into service type. The administrator should be transformed into a waiter for the accommodation staff. Most of the employees in the hotel are young people who come from all directions and just leave home.