With the development of society, people's living standards continue to improve, the competition in the catering industry is also more and more intense, as a store manager, you have to make a work plan? The following is my 2022 restaurant manager work plan sample three, for reference.
Catering store manager work plan 1
? No matter what you do, you must have a plan, there is no plan to do things, it will be messed up into a set, the following is the "catering chain store manager work plan", I hope to bring you help!
? First, the mission and job responsibilities of the store manager
? Catering business stores of all employees is an organic collaboration of the work team, and as the leader of this team - store manager, has a very clear mission and job responsibilities.
?1. Store manager's mission:
? (1) Fully implement the implementation of the company's operating rules to create excellent sales performance and provide good customer service.
? (2) Lead and arrange the daily work of all departments of the store, and y understand, grasp and promote the corporate culture of the chain of companies in their daily work.
? (3) maximize the enthusiasm and creativity of the staff, so as to create a pleasant working environment for all colleagues, so that he or she can become a corporate culture of the most grass-roots executives and defenders, and maximize the possibility of serving the collective and long-term interests of the enterprise.
?2. Store manager's job responsibilities:
? (1) Understand the chain's business philosophy;
? (2)Complete the targets issued by the company;
? (3)Develop the store's business plan;
? (4)Supervise the staff of each department to carry out the business plan;
? (5)Organize education and training for staff;
? (6)Supervise the raw material purchase and acceptance, inventory management of raw materials, dish production and sales service of the stores;
? (7) Supervise and inspect the financial management of stores;
? (8) Supervise the staff management of the personnel department as well as performance appraisal;
? (9)Execute promotional activities and promotional programs issued by the company;
? (10)Understand and grasp the sales dynamics of the store, timely adjustment of dish varieties and improve the quality of dishes;
? (11)Supervise and inspect the store's facade, signage, dish display cabinets, etc., and maintain the store's cleanliness and hygiene;
? (12)Responsible for handling customer complaints and grievances;
? (13) Handle exceptions and emergencies in daily operations;
?3. The basic quality requirements of the store manager:
? (1) guidance ability: the ability to expand the vision of the subordinate, draw the eye, visionary, make the best use of their talents, improve the performance of the guidance ability.
? (2) the ability to train: according to the existing norms of management to cultivate subordinates, teaching feasible methods, steps and skills, so that their duties in their duties, competent; at the same time, but also to find leaks to make up for the shortcomings, to help subordinates as soon as possible to correct and cultivate their ability to grow rapidly.
? (3) information, data mastery: information, data organization, analysis, and make use of it in practice, in order to avoid the shortcomings of the strengths and weaknesses, to identify gaps and fill them, to strengthen the management, enhance the performance of the ability.
? (4) Organizational leadership: the ability to effectively and reasonably organize subordinates, mobilize the enthusiasm of the staff, *** with the completion of the established goals of the head office.
? (5) the ability of sound judgment: on the problem, on the event to objectively judge, correctly analyze, and quickly solve the problem.
? (6) professional skills: the necessary skills to run a catering business (restaurant) and the ability to make customers happy.
? (7) planning ability: the ability to organize manpower, material and financial resources in a planned manner, rational allocation of time and use of space, integration of resources and improve efficiency.
? (8) management ability: constantly identify hidden problems, strengthen management, prevention, so that the overall operating structure of the store more reasonable.
? (9) self-improvement, self-improvement ability: continuous learning and updating of professional knowledge, in the process of the development of catering enterprises can keep pace with the times and grow together with the enterprise, and constantly enrich themselves and improve their own ability.
?10) Integrity of professional ethics: good conduct and noble morals in order to show the charm of the personality, in order to have the effect of upward mobility.
? (11) role model and the ability to take responsibility: leadership is a role model -; in the event of a problem, we must not shirk, delineate the responsibility, the courage to undertake.
? Second, the store manager's workflow
?1. Layout of the day's work tasks
? (1) every day at noon before the opening of the regular meeting of the organization's staff, mainly on the previous day's work summary, pointing out the shortcomings of the work of various departments in a timely manner, praising the typical advanced examples; layout of the day's work tasks.
? (2) Communicate the company's new work philosophy and work requirements.
? (3) Announce the results of the handling of some things yesterday, and remind the departments of the specific measures to prevent.
?2. Check and supervise the completion of the work of each department
? (1) regularly and irregularly check and supervise the completion of the work of each department (or the prevailing working order situation), and make a detailed record of typical instances.
? (2) Timely reminder of when the departments should be completed what work.
?3. Understand the guests on the dishes, service quality evaluation
? (1) Understand the guests' evaluation of the quality of dishes in a timely manner, and communicate and exchange with the Executive Chef in a timely manner.
? (2) Timely understanding of the guest's evaluation of the quality of service, and timely communication and exchange with the restaurant manager.
? (3) Supervise the executive chef to innovate kitchen dishes, and organize relevant personnel to evaluate and acceptance, and at the same time, organize relevant personnel to train the service personnel in the knowledge of innovative dishes.
?4. Summarize the day's work and report in time
? (1) Summarize the day's work and report to the head office in a timely manner.
? (2) Take the initiative to contact the relevant personnel of the head office to inquire whether there is a new spirit of work and make detailed records.
?5. Make constructive suggestions to the company based on the operation and management of the store
? (1) Put forward their own detailed opinions on the company's work plan.
? (2) If you need to carry out new work or reform the original work, put forward a detailed work plan.
? Third, the assessment of the store manager
? The assessment of the store manager, mainly from the "moral, ability, diligence, performance" four aspects.
1. "Virtue": specifically including the store manager's political ideology, personal qualities, professional ethics and work style, which is mainly reflected in the daily management work and people in the world. For example, because of the characteristics of the chain, many store managers may be faced with the need to train the new store manager of the situation, so that the store manager is required to do a good job of teaching by example, their own work experience and know how to tell the newcomers to train the newcomers to the chain of food and beverage enterprises for the development of the development of the store manager to make the obligations of a store manager.
?2. "Can": mainly refers to the ability of people, including both the ability to knowledge and the level of learning, but also includes the ability to actually work, organizational skills and physical endurance. For example, the branch in some emergencies, how to handle and respond to the unexpected events encountered, as well as in the development of the branch in the process of how to contribute to the headquarters, put forward programs and plans conducive to the expansion and development of the branch and so on.
?3. "Diligence": reflects the store manager's work attitude, including its work enthusiasm, initiative, creativity and discipline and other aspects. For example, for the chain of food and beverage enterprises, although pay attention to the unification of business practices, however, because the food and beverage enterprises is a set of production, sales, consumer places and services as one of the industry, based on the industry's specificity, the requirements of the branch of the dishes and services should be innovative, change, the corresponding store manager should also be able to grasp the business opportunities in the changing market at any time, to keep abreast of the times and lead the branch of the production and sales service work.
?4. "Performance": mainly refers to work performance. Work performance is a comprehensive reflection of virtue, ability, diligence and performance. The chain of catering enterprises store manager's assessment and evaluation, "performance" is very important and easy to assess the content. Organize the production of dishes and stabilize its quality, expand sales of dishes, improve service
? Quality, expanding the branch of the external influence, is a chain of restaurants branch of the basic business tasks and social responsibility. Chain outlets in a certain period of time to achieve the size of dish sales or sales, on the one hand, reflects the restaurant chain outlets business mechanism is running effectively, on the other hand, also shows that it seeks to survive, the size of the ability to seek development and its business prospects for good or bad. Obviously, under the condition of similar commercial profits, the comparison between the restaurant chain outlets if you want to create better profits, you must first create a higher sales volume. Therefore, the sales target including sales volume target and sales target is the most basic business objectives of the chain stores.
? Generally speaking, the assessment of the store's business performance can be carried out from the following aspects:
?1, turnover and total profits of the simultaneous increase;
?2, the quality of the store personnel and the rise in the level of service;
?3, raw materials, semi-finished goods inventory and the reduction of management costs;
?4, reduction in procurement costs;
?5, the expansion of the market share.
?6, faster turnover of dishes, increased utilization of funds;
?7, increased corporate visibility;
?8, significant advertising effects;
? Of course, the store manager's work is heavy, as big as dish planning, inventory management, cost control, down to staff attendance, front office and kitchen cleaning, the store manager must be physically active, supervise the implementation. Store manager's work is comprehensive, a mature store manager, not only to have food production and sales, customer service, internal and external liaison capacity, but also should master the financial, computer and security, fire prevention and other aspects of expertise. The requirements of the store manager position dictate that this is a challenging role. It is not an exaggeration to say that the manager who grows up in this position will have the ability to face the most demanding and critical requirements of various industries. Because, this position, will undoubtedly first cast you into a strong management.
Catering store manager work plan 2? A health
? As we all know, all the service industry in health is to determine the number of important conditions of customer traffic
? A clean, neat and tasteful environment will allow our customers to have a better consumer experience. Therefore, in order to create a better consumer and working environment for customers and themselves, we must have a practical approach, and never favoritism, fair and rigorous to implement. That is, "Leisure Department health standards", we will be divided into areas and positions to refine the writing of each piece of health area standards, every shift handover, weekly cleaning, daily inspection, at any time to monitor.
? Second, the service
? The concept of service is relative, good and bad ultimately measured by the audience groups, then, how do we determine how to treat our valued customers? In fact, there is a saying that "at the beginning of the face to face, the most important thing is to be close to the heart", we believe that mechanical, one-size-fits-all service has no competitiveness, the application of corporate culture to make their own characteristics of the means of service is our way out of the current year in the service training, we want to implement the "service process", "service standards", "detail service", "customer classification", "service", "service", "service", "service", "service", "service", "service". Detailed service", "customer classification needs". Progressive approach to adhere to the training, theoretical and practical combination, from the staff to select the appropriate administrator successor. Gradually strong team, for the next year's peak season to lay a good foundation for customer satisfaction to create a good reputation for the company.
? Third, safety
? We are in the leisure and entertainment industry, customers come into the store rushing to the services we provide. If even the most basic security problems, then the consequences are definitely not optimistic. Personal safety, property safety, food safety, privacy security, environmental security, etc. are not to be ignored in the day-to-day management of the existence of how to protect and find security issues is particularly important. All potential security problems are we need to explore and solve, we will combine the actual situation of the store, improve the plan, make a book, one by one check. And according to the risk of high and low with all the staff of the leisure department to learn and implement. I also hope that the company will give strong support in this.
? Fourth, the personnel
? Employees are the root of the enterprise, so the training of employees, help is particularly important. In the current year, we will be the premise of the company's system, rewards and penalties, equal treatment. Humanized management as a supplement, pay attention to the staff in the work and life of the problems encountered, and give the most intimate encouragement and help, so that employees feel valued, valuable. Satisfied employees bring satisfied customers, satisfied customers bring satisfied enterprises, satisfied enterprises achieve excellent staff. Let's care for the staff, care for the customers, care and care for all the people who help us grow.
? V. Sales
? Wine is also afraid of the deep alley, we can not sit and wait for customers to come to the door, so the integration of departmental resources, the initiative to sell when it is necessary, which is also the content of our work in the active service, good things to let everyone to share, we will add the company in addition to the net sang outside the service program to the service process, in the second service bundled with the second sale. Secondly, apply for sales staff to train us in sales skills and tactics.
? Sixth, the cost
? No matter how much we earn, if the expenses are greater than the income, then we will always lose money. We will check the number of fixed assets and status, monthly inventory of the use of consumables, fruit in accordance with the number of people present in accordance with the amount of requisitions to ensure that there is no waste, no backlog. Water and electricity are reasonably deployed and switched on and off as needed, and we try to keep the staff trained by the company without increasing personnel costs. On the premise of not affecting the customer service, according to the financial data and requirements, do a good job with the work.
? The above six points is the leisure department this year's work plan, please lead more guidance! Thank you!
? Dining manager work plan 3
? Catering Department is the entire club business area, the customer stays the longest time, the high incidence of complaints area. In order to make it easier to manage the department, stimulate the enthusiasm of the staff, enhance the sense of belonging to the customers, and establish the direction of the development of the department, we make a work plan for 2019, and ask the leaders to give help and guidance.
? First, health
? As we all know, health in all service industries is one of the most important conditions to determine the amount of customer traffic, clean and neat and tasteful environment will allow our customers to have a better consumer experience. Therefore, in order to create a better consumer and working environment for customers and ourselves, we must have a practical approach, and never favoritism, fair and rigorous implementation. That is, "Catering Department health standards", we will be divided into areas and positions to refine the writing of each piece of health area standards, every shift handover, weekly cleaning, daily inspection, supervision at any time.
? Second, the service
? The concept of service is relative, good and bad ultimately measured by the audience groups, then, how do we determine how to treat our valued customers? In fact, there is a saying that "at the beginning of the face to face, the most important thing is to be close to the heart", we believe that mechanical, one-size-fits-all service has no competitiveness, the application of corporate culture to make their own characteristics of the means of service is our way out of the current year in the service training, we want to implement the "service process", "service standards", "detail service", "customer classification", "service", "service", "service", "service", "service", "service". Detailed service", "customer classification needs". Progressive approach to adhere to the training, theory and practice combined with the selection of suitable administrators from the staff to take over. Gradually strong team, for the next year's peak season to lay a good foundation for customer satisfaction to create a good reputation for the company.
? Third, security
? We are the catering industry, customers come into the store when rushing to the services we provide. If even the most basic security problems, then the consequences are definitely not optimistic. Personal safety, property safety, food safety, privacy security, environmental security, etc. are not to be ignored in the day-to-day management of the existence of how to protect and find security issues is particularly important. All potential security problems are we need to explore and solve, we will combine the actual situation of the store, improve the plan, make a book, one by one check. And according to the risk of high and low with all the staff of the catering department to learn and implement. I also hope that the company in this give strong support.
? Fourth, the personnel
? Employees are the root of the enterprise, so the training of employees, help is particularly important. In the current year, we will be the premise of the company's system, rewards and penalties, equal treatment. Humanized management as a supplement, pay attention to the staff in the work and life of the problems encountered, and give the most intimate encouragement and help, so that employees feel valued, valuable. Satisfied employees bring satisfied customers, satisfied customers bring satisfied enterprises, satisfied enterprises achieve excellent staff. Let's care for the staff, care for the customers, care and care for all the people who help us grow.
? V. Sales
? Wine is also afraid of the deep alley, we can not sit and wait for customers to come to the door, so the integration of departmental resources, the initiative to sell when it is necessary, which is also the content of our work in the active service, good things to let everyone to share, we will add the company in addition to the net sang outside the service program to the service process, in the second service bundled with the second sale. Secondly, apply for sales staff to train us in sales skills and tactics.
? Sixth, the cost
? No matter how much we earn, if the expenses are greater than the income, then we will always lose money. We will check the number of fixed assets and status, monthly inventory of the use of consumables, fruit in accordance with the number of people present in accordance with the amount of requisitions to ensure that there is no waste, no backlog. Water and electricity are reasonably deployed and switched on and off as needed, and we try to keep the staff trained by the company without increasing personnel costs. On the premise of not affecting the customer service, according to the financial data and requirements, do a good job with the work.