Life between heaven and earth, if suddenly, will usher in a new job, new challenges, write a plan to prepare for the next study! So do you really know how to write a good plan? The following is my personal work plan carefully arranged by the food and beverage department. Welcome to read the collection.

Personal Work Plan of Food and Beverage Department 1 Working in 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 make myself 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.

The personal work plan 2 of the catering department seems to make the development of the catering department fall into a bottleneck that is difficult to break through, but it also means that with a little planning, the work of the catering department can make remarkable progress through next year's efforts. Therefore, although the stagnation at this time seems to be a pity, it is also an opportunity to seek a breakthrough in precipitation. While accumulating experience, it is natural to do a good job in the work plan of the catering department in order to make more contributions to the operation of the hotel.

In view of the need to expand the hotel dining area next year, it is necessary to build a temporary workplace in advance. After all, some customers who are not used to eating out often take the hotel catering department as their first choice, and they can't lag behind the usual catering work without ensuring the quality of the project. Therefore, a temporary dining area will be set up next year to do a good job of catering without affecting the overall service of the hotel. Although this process is difficult, after the original site is successfully expanded, it can gain more development space. As an employee of the food and beverage department, I mainly do a good job in serving hotel customers to prevent them from being dissatisfied. In addition, I can consider discounting hotel dishes during the expansion period in exchange for customers' understanding. In fact, if I can wait until the restaurant expansion is successful, I can turn my word-of-mouth into corresponding passenger flow.

Pay attention to the cleaning and disinfection of tableware and keep the dining area clean and tidy. In order to reassure customers about the dishes provided by the hotel, it is natural to do the corresponding cleaning work. Although this work has not been neglected before, it needs to be strengthened to improve the ability of departmental staff. Even for the overall management of the hotel, it can not be satisfied with the current working state, or even stagnate. Therefore, whether it is tableware or dining car, it should be cleaned and sent to the room according to the customer's requirements, and when there are a large number of customers, it is necessary to deal with the oil pollution in the table area to avoid the other party's disgust.

Check the quality of purchased ingredients to prevent unqualified dishes from flowing into customers' tables. Because the hotel is a service-oriented enterprise, it means that a little stain may affect the overall operating conditions. Therefore, I should pay attention to the quality inspection of ingredients in my work next year to ensure the safety of dishes. Whether it is the procurement channel or the procurement process, we should pay attention to solving problems in time. After all, as a catering employee, I have to provide security for customers' dining safety in order to help the development of the hotel.

Although the plan is relatively simple, it contains my attention to the work of the food and beverage department and my love for hotel development. I will also put this expectation for the catering industry into next year's work, hoping to play a better level and make the work of the hotel catering department show a breakthrough. Even if the process is difficult, I will perform the duties of catering staff and do a good job in hotel service.

Personal Work Plan of Food and Beverage Department 3 Q 1 Theme: Luxury Appreciation

Suggestion: helicopter, yacht, famous car, jewelry, watch.

Theme of the second quarter: sports and leisure

Suggestion: Horse racing, golf, tennis, flying kites, climbing mountains and fishing.

The theme of the third section: nostalgic art appreciation

Suggestion: Chinese painting, antiques

Section IV Theme: Financial Investment

Suggestions: overseas investment Expo, wealth management, securities and real estate auction.

Note: every activity should be held jointly with manufacturers, associations and businesses as far as possible to reduce costs and increase influence; And we need to maintain a good relationship with them.

5. The rights and interests owned by members are designed as follows:

1. Members can get flowers and champagne on their birthdays.

2. Members can participate in many member activities (Feng Shui lectures, health consultation, etc.). ) free of charge.

3. Members can get preferential policies from cooperative businesses with their membership cards.

4. Members get free Internet access, mobile phone charging and local fax when spending in various stores.

5. Members can get door-to-door service when they buy wine and cosmetics, which can be returned within one month.

6. Members can enjoy wine identification service, wine search, shopping guide and wine storage service.

7. Members will receive greeting cards, short messages from health stations, posters, etc. Every now and then.

8. Members enjoy free bathing and sauna five times a month.

9. You can enjoy a bottle of Mason red diamond wine for free every month, without accumulating it every month.

10. Members are free of venue fees when carrying out activities in the clubhouse.

Fourth, the turnover forecast

1, monthly turnover forecast

1 month: 200,000 yuan; in July: 654.38+0.8 million yuan.

February 65438+500,000 August 65438+700,000

March 65438+900,000 September 200,000

April 200,000 265,438+0,000 10 month

200,000 in May and 220,000 in November.

June 65438+800,0001February 230,000

The actual total turnover is 2.33 million yuan, with an average of 6.5438+0.95 million yuan per month.

2. Gross profit margin and cost control

Once a month, the director of the food and beverage department and the chef will conduct a surprise market survey on the existing quotation together with the Finance and General Office.

Food quality problems are ruled by chefs and bar staff at each inspection, and all food quality problems are returned, otherwise the food and beverage department will bear the responsibility.

The target gross profit margin of the kitchen is: 60%.

The target gross profit margin of the bar is: 70%.

Comprehensive gross profit margin: 65%

Verb (abbreviation for verb) Department training and investigation

1, internal training as an important link to promote productivity, no one can miss it. Make training plans and standards in advance, and everyone must pass the test. In training, in addition to managers, external trainers should also be invited. The training content must be vivid, vivid and exemplified, and all useless and boring training should be cancelled. Before training, all contents must be reviewed by the department head.

2. Foreign training is testing. For the competitors in our department, the front and back offices can check once a month or irregularly to accurately understand the new projects and highlights of competitors, and check records should be handed in every time.

3. Training plan design

The first section:

Public course: 1. Take work as a career.

2. Excellent service quality

Front desk: 1, oral English 4, complaint handling skills

2, service language art 5, wine training

3, menu knowledge 6, cigar training

Backstage: 1, Kitchen English

2. Five-routine management

Section 2:

Public course: 1, team building

2. Management consciousness

Step 3 communicate efficiently

Front Desk: 1, Sales Skills 4, Oral English

2. Details decide everything. 5. Health sector project training

3. Green services. Five-routine management

Backstage: 1, Kitchen English

2. Innovative consciousness

Section 3:

Public course: 1, personal image management

2. 30 principles of getting along with colleagues

3. Leadership and execution

Front desk: 1, spoken English

2. Effective communication skills

3, business etiquette skills

4. Time management skills

Backstage: 1, Kitchen English

2. International popular food

The fourth quarter:

Public course: 1, management essence of foreign catering enterprises

2. Activity planning process

3. The development prospect of catering industry

Front desk: 1, spoken English

2. Various case studies

3. Service consciousness

4. Service highlights in different countries

Backstage: 1, Kitchen English

2. Cooperation between front and back office

The time of personal work plan 4 of the Food and Beverage Department has passed so quickly, and the first half of 20xx has passed in a blink of an eye. Now I will report my specific work as follows: I officially went to work in Lucky Chance Kitchen in April 20xx, and now I have been working for three months. At that time, the work of the kitchen in the catering department of Lucky Chance Kitchen was blank, including how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations, and the formulation of various daily bills.

In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the market situation and the geographical location of the kitchen, the positioning of the dishes is initially determined and the recipes are formulated. Strive for accurate positioning, which can lay the foundation for the next operation. Lucky chance kitchen started trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes according to the requirements of the guests, making the dishes more suitable for the market. Since its opening, its income has reached more than 500,000 yuan.

In business, there are also some problems in the work of the kitchen department, such as: the positioning of dishes is not accurate, and the design of dishes is not determined according to the requirements of guests. With all kinds of problems and efforts to improve product image, we ushered in the second half of the year.

The work plan for the second half of 20xx is now reported as follows:

First of all, in the positioning of dishes

Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's food management and market customer survey. According to the needs of the kitchen consumer groups, we will constantly enrich the products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.

Second, in the kitchen management.

Systematically integrate core competitiveness, standardize management level, improve market competitiveness with modern information means, and guide kitchen management with efficiency as the goal. Effectively monitor and guide the kitchen, and improve the execution in strict accordance with the standards. Reasonable reserve of chef's technical strength and reasonable introduction of novel dishes.

Third, in terms of personnel.

Professional skills assessment, survival of the fittest, please come in and go out and train regularly to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Fourth, in the production of dishes.

Four-level control system and one-level control system are adopted, that is, dish chefs, stove chefs, waiters and waiters have the right to return goods if they have problems at the first level. Otherwise, everyone should bear the corresponding responsibility.

V. Acceptance and use of raw materials

We must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.

Six, in terms of food hygiene and safety, fire safety

Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety, maintain kitchen environment, hygiene and equipment safely, and control costs and expenses at the same time. Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!

Seven, communication, manage yourself, manage good people and manage the team.

The second half of the year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

Personal Work Plan of Food and Beverage Department 5 Time is slowly passing. The old year took away the past honors and achievements, but it brought us a new year full of hope. With the coming of the new year, our work is about to get busy. As a member of the hotel catering department, in the past year, under the command of X leader, we won a great victory at the end of the year beautifully. At the company's year-end party, the service of our xxx catering department was well displayed. But these are just the past tense. In this brand-new year, I will show my strength in my work with a brand-new mental outlook.

In order to better complete my work and do my own job, I have made the following plans for my development and work in 20xx:

First, be close to the service concept of the hotel ideologically, and closely follow the leadership at work.

At work, as a group and a collective, our success does not mean a person's success. The customer's comments on us don't involve any of us. Therefore, if we want to improve our grades and service quality, we should start with the team. As a member of the catering department, I must also do my job well.

In order to integrate the team, there must be a unified core concept. In this year's work, I will strictly study and improve my ideas, continue to carry forward the service concept of xxx hotel, and provide the most comfortable service experience for customers coming to xxx. To this end, I should not only learn the company's philosophy, but also strengthen my ideological cultivation. Outside of work, I need to learn more knowledge from the Internet and TV, understand the facts, improve my personal ideological accomplishment, and bring more humanized experiences to my customers.

Secondly, in order to bring better service, my own working ability must also be continuously improved. Under the leadership of the leadership, I will seriously summarize and reflect on my work every month. In the future work, I will not only reflect on my own mistakes, but also find my own mistakes in ordinary work and correct them! Let your work be improved in time.

Second, unite the team and drive the team to improve.

As a team, we can't just focus on our own improvement, only the progress of the team can bring victory. Many new people come every year. As an old employee, I will also be responsible for driving the growth and promotion of these new people and driving the growth of our whole department.

At the same time, I also want to make continuous progress, learn the working skills of outstanding colleagues, try to keep up with everyone's footsteps, and jointly contribute my own strength to xxx Hotel.

In the 20xx years of work, I will continue to work hard, do my job well and fulfill my responsibilities as a team member. I hope that in the new year, we can create brilliant achievements together.