Work Plan of Food and Beverage Department in 2022 1
October is the tourist period of the Golden Week. At the beginning and middle of June 5438+ 10, the main job of the front office is to devote oneself to the major receptions, and it is the top priority of the front office to receive and serve every guest who arrives at the store well. In the meantime, I will arrange manpower and material resources reasonably to ensure that the reception work can reach a new peak.
2. Do a good job in the sales of 10 Golden Week, reasonably control the sales of rooms according to the booking situation of 10 and the forecast of selling houses on that day, and put forward some policy suggestions on price adjustment for some rooms.
3. Do a good job of booking. At that time, a special person will be arranged to follow up the booking work reasonably to prevent overbooking, repeated booking or missed booking. .
4. 10 will arrange reasonable rest for employees in late June. After the large-scale reception of the Golden Week, employees are relatively tired, and some business backbones should adjust their working hours appropriately and take reasonable vacations.
5. Summarize the reception work in 10, share the advantages and disadvantages with the employees in the department at the meeting, commend the employees who have performed well, encourage the employees who have not done enough, draw up the training plan for this month, and conduct post surprise training for some employees who have not done enough in their work. The training method is mainly field simulation. The purpose is to improve employees' proficiency in customer service.
6. Assist the Marketing Department in meeting and team reception.
7. Assist the marketing department to make Christmas arrangements in1February and carry out related activities.
8.6.5438+February is the month near the Spring Festival, and all departments of the hotel are very busy. The main work of our plan in June 5438+February is to stabilize regular customers and pay attention to the reception of individual customers. Therefore, according to our plan, the assistant manager of the lobby will set up a post in the lobby every day to help deal with some emergencies in the lobby and collect the opinions of the guests.
9. According to the weather conditions, reasonably control the switching time of air conditioning and lighting, instill the call of hotel leaders into every employee, and let employees have the consciousness of saving energy and reducing consumption from the bottom of their hearts.
10. Summarize the work of _X years, share it with employees at department meetings, report the work, turnover and operation of the department, commend excellent suggestions, and encourage or punish mediocre ones.
1 1, according to the work of _X years, draw up a good work plan and submit it to the general manager's office.
In the challenging year of _X, the department will strive to improve the comprehensive quality of the front desk staff and the marketing skills of the front desk through internal and external training and business exchanges. Under the leadership of the hotel, all the staff of the front office are determined to devote themselves to the business development of the hotel with forward-looking vision, advanced marketing, courage to innovate, face difficulties and work hard, strive to complete the economic task indicators issued by the hotel, and create a new image and new realm of the front office.
Work Plan II of Food and Beverage Department in 2022
First, the hotel catering department opening process:
1. Contact the engineering contractor and establish this communication channel for future contact.
2. Understand the catering business items and the number of meals.
3. Understand the configuration of hotel rooms, recreation and other supporting facilities.
4. Be familiar with the design blueprints of all regions and conduct field visits.
5, understand the relevant orders and existing property list.
6. Understand all the executed orders and supplement the orders that have not been executed. Check whether the necessary equipment and service facilities are missing, and ensure that the expenditure does not exceed the budget while making up for it.
7. Ensure that all the ordered items can be in place one month before the opening of the business. Before the opening of the business, negotiate with the general manager and relevant departments about the storage and control methods of the main items, and establish the workflow of order acceptance, warehousing and inquiry.
8. Determine the organizational structure, staffing and operation mode.
9. Determine the main course of catering business.
10, prepare job descriptions, work processes, work standards, management systems, operation forms, etc.
1 1. Implement employee recruitment.
12. According to the design requirements of the hotel, determine the layout standard of the dining area.
13, formulate a series of standards and systems such as departmental inventory.
14. Formulate the health and safety management system of the food and beverage department.
15, establish catering quality management system.
16. Make employee training plan before opening.
17. Review the kitchen equipment scheme and completion time.
18. Contact the supplier of cleaning products and ask them to supply all the necessities in place at least one month before opening.
19. Prepare a catering acceptance form for catering acceptance.
20. Approve the salaries and benefits of employees in this department.
2 1. Check and approve the equipment standards of all tableware, tea sets, service articles, linens, cleaning articles, service facilities and other items.
22, the implementation of employee training plan before opening.
23. Negotiate with the general manager the plan of the staff canteen.
24, raw material market survey and analysis; Formulate raw material supply plans and procedures.
25. Make a menu with the chef. The establishment of the menu is the embodiment of the overall management idea of catering and the quality of catering products. After repeated discussions, the basic plan should be submitted to the general manager after being formulated.
Menu design program:
(1) Clarify the local eating habits (according to the market survey and analysis report)
(2) The target customers of the overall management concept of hotel catering.
③ Raw material supply scheme
④ The strength of the chef team.
(5) comprehensive menu.
⑥ printing. Printed materials are required to be in place one week before opening.
26. Determine the wine supply plan; Work with the finance department to set a reasonable price and report to the general manager.
27. Design and print various printed materials, such as chopstick sets, toothpick sets and wine lists.
28. Contact the housekeeping department to establish a meal delivery procedure.
29. Contact the financial department, formulate the checkout procedure, and arrange more than two class hours of training.
30. Invite the Finance Department to provide financial management training.
3 1. Work with the security department to develop a safety management system.
32. Contact Housekeeping Department to formulate linen laundry procedures.
33. Contact the front office to formulate information feedback procedures such as buffet breakfast.
34. Contact the sales department to establish working procedures for meetings and banquets.
35. Establish the document management procedures of the Food and Beverage Department.
36. Continue to implement the employee training plan. Test the basic skills of catering service, and strengthen training if you fail.
37, cooperate with the finance department, according to the expected demand, establish a set of cloth, tableware, drinks and other guest goods total inventory standards.
38. Check the delivery and receipt dates of all catering facilities.
39, prepare enough cleaning supplies before opening.
40, determine the storage standard of warehouse items.
4 1. Ensure that all catering items are placed on the shelves according to the specifications and standards.
42. Re-check the quantity and quality of furniture and equipment with the general manager and relevant departments, and confirm and modify them.
43. Prepare detailed cargo storage and control procedures with the manager of the finance department to ensure the accuracy, reliability and rationality of all expenses before opening.
44. Continue to implement the employee training plan.
45, together with the engineering manager to fully verify the kitchen equipment installed in place.
46. Formally determine the organization of the Food and Beverage Department.
47. Determine the business hours of each region.
48, the conference room dining table, dining table to conduct a comprehensive statistics.
49, according to the needs of the work and other specifications, work out the personnel allocation scheme.
50. Check and accept with the project leader according to the list. The key points of inspection and acceptance are: decoration, equipment and supplies procurement, staffing and hygiene.
5 1. Formulate relevant regulations on catering consumption.
52, the preparation of the basic situation of the food and beverage department table (should know should be)
53. Prepare for the first cleaning of catering (recruit professionals or temporary workers).
54. Clean up the dining area, decorate the restaurant and enter the simulated business state.
55. Commissioning of kitchen equipment.
56. Standardization of sample dishes in the main menu.
57. Preparation for simulated opening: Determine the simulated opening time, define the simulated opening purpose, hold departmental meetings, and emphasize the importance of simulated opening. Get the unity of all the staff.
Second, the trial operation before opening
The trial operation before opening is often the busiest and most prone to problems in hotels. Studying the characteristics and problems of this stage is conducive to reducing the occurrence of problems and ensuring the smooth transition of the hotel from preparation before opening to normal business. During the trial operation before opening, the management of the food and beverage department should pay special attention to the following issues:
Positive attitude
When the hotel enters the trial operation stage, many problems will emerge. In this regard, some catering managers will be impatient and blame their subordinates too much. The correct way is to adopt a positive attitude, that is, to complain less about subordinates, encourage them more and help them find solutions to problems. In communication with other departments, we should not focus on who should be held accountable, but should study how to solve the problem. The manager of the food and beverage department should hold regular analysis meetings, summarize them in time and actively communicate with other departments.
(two) regularly check the availability of materials.
As mentioned above, the management of the food and beverage department should assist in purchasing and checking the availability of materials. In practice, the catering department of many hotels often ignores this work, so that many items are not in place at the critical moment of opening, which affects the department's work before opening.
(C) focus on process control
Before the opening, the workload of the food and beverage department was very heavy. Managers at all levels should adhere to the front-line inspection and supervision, control the operation process, and prevent individual employees from taking "shortcuts" and damaging decoration materials. The use of some equipment should be carried out under the guidance of professionals in engineering or field. Managers can often get twice the result with half the effort by checking and correcting in time after assigning tasks.
(D) to strengthen the protection of finished products
The most serious damage to carpets, wallpaper, furniture and other finished products of restaurants often occurs during the period before opening, because at this stage, there are the most construction teams in the store, and everyone is catching up with the project progress. At this time, the task of the food and beverage department is also the heaviest, and it is easy to ignore protection, and it is often difficult to coordinate with engineering units. Nevertheless, the management of the food and beverage department can't slack off in the protection of finished products. It is necessary to formulate a pre-control plan for the problems that are easy to appear in the preliminary layout, and require managers to command in the front line.
(5) Strengthen the management of warehouses and articles.
Before and during the opening of the business, the work of the department is particularly complicated. Managers often ignore the management of some items and keys, and establish a strict responsibility system for the collection of items to reduce the loss of items before opening.
(VI) Strengthening energy-saving management
During the layout and sanitation before opening, the energy consumption in various places is also very high. Especially lighting, tap water, etc. ; It is necessary to teach employees to develop good work habits anytime and anywhere, and cultivate awareness of energy saving and consumption reduction.
(seven) to determine the specifications of the goods.
After taking over the box and banquet hall, the manager of the food and beverage department will work with the manager of the restaurant to immediately determine the specifications of the table and the items, and take photos to make standardized patterns for effective training. Others, such as pantry, work cabinet, etc. , are standardized, in order to achieve the effect of unified management, so that the later services in a certain order. If this period of time can not be unified, it will often lead to repeated rework of waiters, and the disorderly layout of restaurants will take a long time to adjust.
(8) The Engineering Department and the Food and Beverage Department are responsible for acceptance.
As the user department, the acceptance of the food and beverage department is very important to ensure the later quality. The food and beverage department should design an acceptance form according to the actual situation of the hotel before acceptance, and list the items that need to be accepted one by one to ensure that no items are missed during acceptance. The Food & Beverage Department should ask the accepted unit to sign the acceptance form and keep a copy to avoid the phenomenon of wrangling in the future. After the acceptance, the experienced catering manager will list all the problems in categories, so as to facilitate the construction unit to arrange rework.
Third, pay attention to the shift of focus, so that the work of the department gradually transitions to normal operation.
During the opening period, the work of the department is complicated, but the department manager should keep a clear head and gradually guide all the work on the normal track. In the meantime, department managers should pay special attention to the following issues:
(1) Adjustment of management consciousness. We should shift the focus of our work from backstage management to business development, and discuss the sales plan with the sales department and public relations department.
(2) Employees' courtesy and appearance are required according to the specifications. The formation of employees' habits during the opening period has a great influence on their future work.
Work Plan of Food and Beverage Department in 2022 3
Working in the food and beverage department, in the new year, I will also make a personal work plan to complete this year's work, 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 gain more.
Do a good job and actively complete a task assigned by the leadership. I know that now that I am in this position, I have to work hard to do things well, so that I can live up to this job, a trust of the leader, and this is also a professional ethics. If I can't even do my own work well, I can't do anything else or make progress. In addition to work, we should also cooperate with our colleagues to complete some things that our team has to do. At the same time, in the catering department, if other colleagues need help, as long as I have the ability and time, I will try my best to help. Let's do a good job in the catering department together, only after doing it well, and then my own work experience.
It is also very important to improve one's ability. At the annual meeting, the leader also said that the hotel will develop this year. As a member of the catering department, I really can't hold back. I must keep up with the development of the hotel and improve my ability, so that things can be more efficient, and I can have more opportunities at work, and I can seize the promotion opportunities. Learn from colleagues, read books on catering by yourself, 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 can't relax. That's what the workplace is like. If you don't advance, you will retreat, and you will be surpassed by others. But when the new development opportunity of the hotel comes, you will regret it, so you should work harder in the new year.
Work hard, study hard and improve yourself in all aspects. Although there is a plan, the actual situation will change, so I also want to make changes according to the actual situation, better adjust the plan, conform to the reality, and let myself gain more in this year. I can also contribute my own strength in my work to make the hotel develop better. Only when the hotel is well developed can I be so excellent.
Work Plan of Food and Beverage Department in 2022 4
I have been working and managing in the catering department of our hotel for half a year. In the first half of our hotel's food and beverage department, although I can't say that I did a particularly amazing job in the management of the head of the food and beverage department, I still fulfilled the job requirements of the head of the food and beverage department this year. In order to make the catering department of our hotel operate normally in the second half of the year, to welcome more guests, create more income and establish a good catering group, I will make corresponding work plans for my catering supervisor in the second half of the year. My hotel catering supervisor's work plan for the second half of the year is as follows:
First of all, I want to make scientific and reasonable adjustments to the schedule of our catering staff. In my daily catering work in the first half of this year, the staff of our department told me that my scheduling was unreasonable in some places, and the manager of our catering department also put forward very insightful opinions on my scheduling. For example, I often arrange the same shift for an employee in the employee schedule. Because of different shifts and working hours, the work content of our hotel restaurants will be different, so their workload will be very different. Some shifts will be a little easier, and some shifts will have a little more workload and be a little tired. Therefore, there are some unfair places in my previous scheduling work, which will cause dissatisfaction among some employees in the food and beverage department, thus intensifying the contradictions among employees in our department. Therefore, in the second half of the supervisor's work, I will adopt a more scientific and reasonable scheduling method.
Secondly, I will do a good job in the supervision and management of our catering staff. Although in the first half of this year, the worksheets of our catering staff generally met the requirements of our hotel leaders for their work, there are still many places that need to be improved. In this regard, I think our catering staff still have a lot of room for improvement. I believe that in the second half of the year, after strengthening the supervision and guidance of their work, we will let the leaders of our hotel see the significant changes in the quality of catering work of every employee in our catering department.
Finally, in the second half of the year, I will also innovate my own supervisor management methods, and innovate our restaurant management methods according to the operation of the catering department in the first half of the year, so that our catering department can better meet the requirements of hotel guests and the services provided by our catering department can better meet the needs of hotel guests. I know it is difficult for me to meet the above requirements, but I will work hard with all the members of our catering department.
Work Plan of Food and Beverage Department in 2022 5
I. Service Safety Management of Food and Beverage Department
1, in the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, waiters should be more vigilant, because guests will get up and leave the table from time to time.
2. If the guest drinks too much, the service staff should pay attention to observation and try to persuade him to drink less politely to avoid accidents such as drunken troubles, injuries and fights. Drunk guests should immediately notify the lobby manager and security department to prevent accidents.
3. For banquets, receptions and catering departments attended by important guests, special personnel shall be appointed to serve and food samples shall be kept for future reference as required. Lock important cigarettes, wine and drinks after work to prevent theft.
4, after the banquet or various activities, service personnel should check whether there is a fire hazard.
Second, the kitchen safety production management
1. It is not allowed to buy and use corrupt, deteriorated and unsanitary dishes and food.
2, kitchen production management personnel insist on inspection and acceptance, tableware disinfection, it is forbidden to irrelevant personnel into the kitchen and canteen background, in the process of food production to prevent cross contamination of raw food and cooked food, raw materials and finished products.
3. Keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and unhealthy conditions, and put garbage and wastes in designated places and clean them up in time.
4, food production and operation personnel, must carry out health examination every year, new or temporary personnel engaged in food production and operation must also carry out health examination, for health certificate, undocumented personnel shall not participate in contact with food production and operation.
5. Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes and work caps, do not leave long nails and wear ornaments, do not use expired food or food ingredients, and do not make unsanitary utensils and drinks.
6, kitchen staff should pay attention to safe operation, it is forbidden to play with sharp tools such as kitchen knives, are not allowed to leave the heating oil pan without authorization, keep the range hood clean.
7. When working, the kitchen staff should strictly check whether the gas, water and electricity are turned off, find and eliminate hidden dangers in time, and lock the door and close the window after ensuring that there is no abnormality. Each post should designate a special person to be responsible for the safety management of this post, and the electrical appliances, heating stoves and catering supplies should be handled by a special person and strictly abide by the operating procedures.
8, the kitchen staff should be familiar with all kinds of emergency measures, and can skillfully use all kinds of fire fighting equipment.
Three. Hygienic management of food storage
Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of grain warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems and normal food, short-term storage and long-term storage of food, food with odor and food easy to absorb odor shall not be mixed and piled up.
We should do a good job in the acceptance of stored food. If the spoiled food cannot be put into storage, the stored food shall be regularly inspected for hygiene and quality.
Four, food sales hygiene management
Waiters in the food and beverage department should have regular physical examinations. Once infectious diseases are found, they should be transferred immediately, and food hygiene education should be given to the staff who come into contact with food frequently.
The food sold shall be non-toxic and harmless, meet certain nutritional requirements, have corresponding color, fragrance and taste, and shall not be sold as spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign objects or other foods that may endanger human health. All kinds of tableware, tea sets and containers, tools and equipment for food must meet the requirements of food hygiene and prevent food pollution.
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