model essay on the work plan of Hunan cuisine restaurant 1

I am very happy and honored to be the manager of Florence Pizza Restaurant. Under the supervision of the general manager of the restaurant, I will be responsible for the food and beverage production, service and daily management of the restaurant. The following are my work plans and responsibilities:

First, the 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 with the chef * * * and make the catering promotion plan, 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 staff, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and examination.

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 revenue 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 the needs of the guests.

8. Establish the management system of restaurant materials, strengthen the management of restaurant food raw materials and articles, arrange special personnel to take charge of 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. Do a good job in the hygiene and safety of the restaurant, arrange a special person to check the cleanliness of the restaurant, and arrange a special person to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

Second, marketing:

1. Make use of various media channels to publicize the restaurant widely, increase the local awareness of the restaurant, lock in the target customer base, and increase the publicity of the target customer base.

2. Establish frequent visitor contact files, establish good relations with guests, solicit opinions from guests through interviews and telephone interviews (resources come from First Model Network), handle guest complaints, and sell restaurant products.

3. Firmly grasp the corporate dining culture of Florence Pizza Restaurant, display the cultural theme and connotation of this casual western food to the greatest extent from the decoration style, high-quality food products and warm and warm service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy:

This restaurant is located in the prosperous area of Jiangdong, and it already 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, etc. around it are our competitors to varying degrees, so:

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

2. according to the leisure characteristics of this restaurant, we will increase the promotion of afternoon tea.

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

in my future work, I will make continuous improvement based on this plan and according to the specific operation situation and problems of the restaurant.

model essay on the work plan of Hunan cuisine restaurant 2

On the festive day full of joy, the _ _ _ _ Hotel 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's another year of enterprise expansion, a crucial year to face new challenges and create a new situation. In the new year, we should temper our internal strength and strive for a brand in Central Asia! 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.

1. Improve product quality and strengthen team building

With the sudden emergence of large and small hotels in Sanya 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 21 years. In terms of software, we should further improve all kinds of rules and regulations, increase personnel training and human resources development, set up a talent pool in Central Asia, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, and strive for a first-class service environment with personalized and humanized services.

second, strengthen the promotion and market expansion.

"_ _ _" Sichuan cuisine brand has won a place in Sanya catering market. With the successful renovation of various rooms, different levels of luxury rooms have met the needs of different people. In the new year, we should intensify sales promotion, further build, establish and strengthen the brand of Central Asia, 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 driving 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 21 years, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovative consciousness, increase innovative measures, innovate the outdated system, innovate the hardware and software products, and innovate the marketing methods and target markets. On the basis of 21 years, we must further carry out innovative activities to make the hotel make continuous progress and development in innovation.

Fourth, strict cost control and quantification of departmental costs

Controlling all costs and expenses means increasing income. Therefore, this year, the hotel will strengthen cost control, quantify all costs and expenses of various departments, deduct the cost overruns from departmental salaries, and carry out independent accounting for operating departments (such as catering and recreation departments) to be responsible for their own profits and losses, so as to strengthen employees' awareness of cost control and really do a good job in hotel cost control.

5. Improve employee welfare and enhance corporate culture

We will further strengthen corporate culture construction, enrich employees' lives 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, the hotel will continue to take it as its responsibility to do a good job in employee welfare under good business performance. I hope that the employees will work hard to 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, attacking difficulties and gathering energy, and entered a new stage of accelerating development on a high platform and realizing leap-forward at a high level. At this moment, all employees should click to view this information. More articles on the original website are highly unified, the pace is highly consistent, and the actions are highly conscious, further enhancing their self-confidence and winning heart. Looking at the overall situation, the opportunity to accelerate 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 _ _ _ Hotel will be pushed forward faster and better.

Looking back, we feel very proud; Looking ahead, we are full of confidence! In the new year, we will take advantage of the spring breeze of Sanya's rapid development, take the internal strength as an opportunity, and take the policy of "product, sales, innovation, cost and welfare" as the guideline, work together, strive for success! To truly realize the "win-win" between individuals and enterprises, * * * will write a new movement for the development of our store, and * * * will describe the bright future of Central Asia Hotel!

Hunan cuisine restaurant work plan model essay 3

People spend most of their lives in their jobs. Only by doing their jobs well and working happily can they have a happy life. If I am lucky enough to be the general manager of the company's catering, I will be responsible for the service and daily management of the restaurant under the supervision of the general manager. The following are my work plans and responsibilities:

1. Work plan

1. Internal management of the restaurant:

(1). Participate in formulating reasonable annual business targets of the restaurant and lead all the staff of the restaurant to actively achieve 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 the construction of the staff, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and assessment of employees.

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

(8). Establish a restaurant material management system, strengthen the management of food raw materials and articles in the restaurant, 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 make rational use of 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). Make full use of various channels to publicize, 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, handle the complaints of the guests, and meet the requirements of the guests to the greatest extent.

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

3. Business strategy:

Our restaurant has a good geographical location, and has a good dining atmosphere, with an optimistic flow of people 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). We should launch our own characteristics and carry forward our own characteristics while operating in an all-round way. We should concentrate our efforts on making the signature products of our restaurant well, 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 have stepped up our efforts and expanded our scale.

second, staff training

the purpose of training is to improve the professional quality of employees, improve the management level and service quality of restaurant enterprises, and achieve the goal of restaurant management by training employees in mind, voice, instrument, ceremony, shape, professional knowledge and business skills. Therefore, new and old employees should be trained from the following aspects in turn:

1. Basic knowledge training of restaurants

includes the establishment background, geographical location, architectural style, business philosophy, business characteristics, customer situation, organization, rules and regulations, hotel product knowledge and other contents of restaurants, so that new employees can have a comprehensive understanding of their "home" and old employees can strengthen their work quality and take care of them.

2. Courtesy training in restaurants

includes strict requirements on appearance, appearance, manners, expressions, eyes, language and actions, and how to respect the religious beliefs and customs of guests. All employees must be trained in etiquette and politeness knowledge before taking up their posts, and master the requirements of the restaurant for practitioners in the above aspects, so as to show respect for guests and meet their requirements from time to time in future work services.

3, restaurant awareness training

Consciousness determines people's behavior, and behavior forms habits. Therefore, when training employees, they must also cultivate their hotel awareness, such as service awareness, role awareness, quality awareness, team awareness, obedience awareness and so on. To put it simply, the so-called service consciousness is "guest consciousness", that is, employees should have guests in their hearts and eyes, always consider the guests and maximize their needs. Role awareness means that employees should understand the "role" they play at different times and occasions and the specific requirements given by this role. Quality consciousness means that employees should be clear about the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination of "zero shortcomings" and "doing the work well at once". Serving the guests is the real work content of the restaurant staff. Although the restaurant is divided into many different departments and different positions, their job responsibilities are basically different, but they have the same purpose: everything is for the guests. Therefore, employees should obey the needs of work, the needs of guests, cultivate team consciousness, and achieve "division of labor without separation".

4. Business training

Business training for new employees can be conducted in terms of knowledge and skills. Knowledge should be sufficient, not too much and too deep, in order to help new employees to work smoothly after taking up their posts; Skills focus on the specific operating procedures of this position, and try to make employees master the necessary service skills. In addition, employees should be trained in basic emergency ability to improve their ability to deal with unexpected problems. Restaurant products have the characteristics of synchronous production and consumption, and the implementers and audiences of services are all people, and people are.