As a newly opened restaurant, there are a lot of preparatory work in the early stage, especially the restaurant, which covers a wide range and contains a lot of content, which will have a great impact on the management after opening. I hope to have some operability and provide real help.

It is of great significance to make good preparations before the opening of the restaurant for the opening of the restaurant and the work after the opening. It is also a challenge for professionals engaged in catering management.

In this paper, the countdown method is used to operate the restaurant opening preparation as a project.

First, the restaurant's work tasks

Catering service has many business links, high technical level, wide subject knowledge and the most complicated management. Strengthening restaurant management is of great significance to the management of the whole restaurant. Mainly responsible for the processing of food raw materials, the cooking of various diet foods, the sales of products in various restaurants and banquet services to meet the material and psychological enjoyment needs of guests in the store and those who come to eat outside the store.

Second, the tasks and requirements of restaurant opening preparations

The preparation work before the opening of the restaurant is mainly to establish a departmental operation system, and make full preparations for the opening and operation after the opening in terms of people, money and materials.

Specifically including:

Third, determine the jurisdiction and responsibility of the restaurant.

Restaurants (managers) usually arrive at their posts two months in advance.

After arriving at the post, you should first get familiar with the plane layout of the hotel through field visits. Then according to the actual situation, determine the main responsibility scope of restaurants in the jurisdiction and departments, and report specific suggestions and ideas to the general manager in writing. The top management of the restaurant will convene relevant departments to discuss and make a decision. Restaurant managers should start from the overall situation and have a good sense of service when dividing areas and responsibilities.

The dining room has a wide range, which is a general banquet hall and conference room that comprehensively utilizes conference facilities and exerts maximum efficiency. The staff canteen is also under unified management.

4. Determine the main functions and layout of the restaurant.

According to the overall architectural layout and market positioning of the restaurant, the functional positioning of the restaurant area is refined. In the regional layout, we should reasonably consider the management process of restaurants; Such as food delivery lines; Rationality of service process; Rationality of kitchen workflow; The process of tableware cleaning and washing; Adequate storage space and food preparation room; In particular, the multifunctional banquet hall (usually with two sets of facilities) should have enough space to store conference tables and dining tables.

Verb (abbreviation for verb) restaurant organization

In order to design the organization scientifically and reasonably, restaurant managers should comprehensively consider various related factors, such as the scale, grade, architectural layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant.

The intransitive verb lists the goods to be bought.

There are many affairs before the opening of the restaurant, and it is a very energy-consuming job to purchase goods. It is very difficult to complete this task only by the purchasing department, and all business departments should assist them to complete it together. Procurement, when making the procurement list of each department, the following issues should be considered:

1. Architectural features of the restaurant. The types and quantities of purchased goods are closely related to the characteristics of buildings.

2. Design standards and target market positioning of restaurants. Restaurant managers should start from the reality of the restaurant, according to the design standards, and at the same time, according to the positioning of the restaurant target market, consider the demand of the target source market for restaurant supplies. For example, high-end banquet layout needs.

3. Other circumstances. Relevant departments and personnel should also consider other related factors when making the material purchase list, such as the attendance rate of the restaurant and the financial situation of the restaurant. The design of the purchase list must be standardized, which usually includes the following columns: department, number, project name, specification, unit, quantity, reference supplier, remarks, etc. In addition, all departments need to determine the equipment standards of related projects when making the purchase list.

4. Assist in purchasing

Although the restaurant manager does not directly undertake the procurement task, this work has a great influence on the opening and operation of the food and beverage department. Therefore, the restaurant manager should pay close attention to and properly participate in the procurement work. This can not only reduce the burden of purchasing, but also ensure that the purchased goods meet the requirements to a great extent. The manager should regularly check the availability of various items according to the purchase list, and the inspection frequency should gradually increase as the opening date approaches.

Participate in the design and production of uniforms.

Different styles of restaurants have a lot of work. For example, only western restaurants have a zero-point restaurant, banquet hall, box and flavor restaurant. In order to create a better service atmosphere, the styles and fabrics of uniforms should be differentiated.

Seven. Compilation of Management Practice of Departmental Operation Manual

The operation manual is a guide to the work of the department and the basis for the training and assessment of the staff of the department. Generally speaking, the operation manual can include job responsibilities, work procedures, rules and regulations and operation forms.

Eight. Participate in employee recruitment

Under normal circumstances, the recruitment and training of restaurant employees should be jointly undertaken by the human resources department and the restaurant. In the process of employee recruitment, the human resources department preliminarily screens the candidates according to the overall requirements of restaurant work, and the restaurant manager is responsible for the good admission.

Nine. Do a good job in pre-opening training.

Pre-opening training is one of the main tasks before the restaurant opens. Restaurant managers should make feasible departmental training plans according to the actual situation of the restaurant, select and train departmental trainers, guide them to write specific teaching plans, supervise the implementation of training plans, and ensure that the training work achieves the expected results.

The overall training plan is compiled in a countdown manner. Generally, employees are required to be in place one month ago. After half a month of overall military training in the restaurant, the restaurant will arrange training. The main contents of the training are: the basic theoretical knowledge of restaurants; Basic skills exercises; Restaurant service standard process training; Restaurant main menu training; In order to train the cohesion of the team, some teamwork learning and training can be interspersed during the training. After the training, you can organize a large-scale report meeting on the training results, and you can also find some excellent service personnel from it.

Before the opening of Tenuto, the health work was abandoned.

The success of sanitary work before opening directly affects the protection of restaurant products. Restaurants should jointly determine the departmental cleaning plan and conduct a comprehensive cleaning work before opening.

XI。 Department simulation operation

After all the preparations are basically in place, the restaurant can carry out departmental simulation operation. This is not only a test of preparation, but also a solid foundation for formal operation.

Third, the restaurant opening preparation plan

Twelve. Before opening 15 days

After the person in charge of the restaurant is in place, the project coordinator or manager is responsible for contacting the engineering contractor, but the manager of the food and beverage department must establish this communication channel for future contact.

Thirteen. From 15 to 20 days before the opening.

1. Participate in selecting materials and styles of uniforms.

2. Understand the business items and the number of people in the restaurant.

3. Understand the configuration of supporting facilities such as restaurants.

4. Be familiar with the design blueprints of all regions and make field trips.

5. Understand the relevant orders and the existing property list.

6. Understand all the executed orders and supplement the orders that have not been executed.

7. Ensure that all the ordered items can be in place 10 days before the opening, negotiate with the general manager about the storage and control methods of the main items before the opening, and establish the workflow of order acceptance, warehousing and inquiry.

8. Check whether the necessary equipment and service facilities are omitted, and ensure that the expenditure does not exceed the budget.

9. Determine the organizational structure, staffing and operation mode.

10 Determine the main course of the restaurant.

1 1. Write job description, workflow, work standard, management system, operation form, etc.

12. Implement employee recruitment.

14. From 12 to 10 before the opening.

1. According to the design requirements of the restaurant, determine the layout standards of each area of the restaurant.

2. Formulate a series of standards and systems such as departmental inventory.

3. Make plans for the use and management of work keys in this department.

4. Formulate the hygiene and safety management system of restaurants.

5. Develop procedures for receiving and using chemicals (such as cleaning agents).

6. Formulate inspection and maintenance procedures for restaurant facilities and equipment.

7. Establish a restaurant quality management system.

8. Make employee training plan before opening.

15. 8 to 6 days before opening.

1. Review the design scheme of dishwasher and kitchen equipment scheme of housekeeper group.

2. Contact the supplier of cleaning products, and ask them to supply all the necessities in place at least 6 days before opening.

3. Prepare a restaurant inspection and acceptance form for the restaurant to use when collecting.

4. Check the salaries and benefits of restaurant employees.

5, approved all tableware, tea sets, service supplies, linen, cleaning supplies, service facilities and other items equipped with standards.

6. Implement employee training plan before opening.

16. 20 days before opening

1, investigate and analyze the raw material market; Formulate raw material supply plans and procedures.

2. 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 procedure: ① Identify local eating habits (according to market survey and analysis report); (2) the target customers of the overall management concept of the restaurant; (3) raw material supply scheme; ④ The strength of the chef team; ⑤ Make a comprehensive menu; ⑤ Print. Printed materials are required to be in place one week before opening.

3. Determine the wine supply plan; Work with the finance department to set a reasonable price and report to the general manager.

4. Design and print various printed materials, such as chopstick sets, toothpick sets and wine lists.

5. Contact the Finance Department to formulate the checkout process and arrange training for more than two class hours.

6. Invite the Finance Department to provide financial management training.

7. Develop a security management system with security guards.

8. Establish the document management procedure of the restaurant.

9. Continue to implement the employee training plan. Test the basic skills of restaurant service, and strengthen training if it fails.

17. Day 5 before opening

1. According to the expected demand, cooperate with the financial department to establish a set of general inventory standards for guest goods such as cloth, tableware and drinks.

2. Check the delivery and receipt dates of all restaurant facilities.

3. Prepare enough cleaning supplies before opening.

5. Ensure that all restaurant items are placed on the shelves according to the specifications and standards.

6. Re-check the quantity and quality of furniture and equipment with the general manager and relevant departments, and confirm and modify them.

7. Prepare detailed cargo storage and control procedures with the Chief Financial Officer to ensure the accuracy, reliability and rationality of all expenses before opening.

8. Continue to implement the employee training plan.

18. The third day before opening.

1. Fully verify the installation of kitchen equipment with the engineering manager.

2. Formally determine the organizational form of the restaurant.

3. Determine the business hours of the restaurant.

4. Make comprehensive statistics on tables and dining places in conference rooms.

5, according to the needs of the work and other specifications, work out the personnel allocation scheme.

6. 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.

7. Formulate relevant regulations on restaurant consumption.

8, prepare the basic situation of the dining room table (should know should be)

9. Start cleaning the restaurant for the first time (recruit professionals or temporary workers).

Nineteen. The day before opening

1, integrated restaurant area, entering the simulated operation state.

2. Commissioning of kitchen equipment.

3. Standardization of sample dishes in the main menu.

4. 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.

Twenty. Trial operation before opening

The trial operation before opening is often the busiest and most prone to problems in restaurants. Studying the characteristics and problems at this stage is conducive to reducing the occurrence of problems and ensuring the smooth transition of restaurants from preparation before opening to normal business. Restaurant managers should pay special attention to the following issues during the trial operation before opening:

(1) Take a positive attitude.

When the restaurant enters the trial operation stage, many problems will be exposed. In this regard, some restaurant 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.

(2) Always check the availability of materials.

As mentioned above, the restaurant manager should assist in purchasing and checking the availability of materials. In practice, many hotel restaurants often ignore this work, so that many items are not in place at the critical moment of opening, which affects the department's work before opening. Everyone is catching up with the progress of the project, and at this time, the task of the restaurant is also the heaviest, and it is easy to ignore protection, and it is often difficult to coordinate with the engineering unit. Nevertheless, restaurant managers should not slack off on the protection of finished products, so as not to leave permanent regrets. In order to strengthen the protection of restaurant products, restaurant managers can take the following measures:

(3) Take over the dining room box, banquet hall and other areas as soon as possible, strengthen management, and take full responsibility for the protection of dining room facilities and equipment. The Food and Beverage Department needs to make specific and clear provisions on how to protect facilities and equipment.

(4) 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 system for the collection of items.

(twenty-one) to determine the specifications of the goods.

After the restaurant manager and others took over the box and banquet hall, they immediately determined the table placement specifications and items placement specifications, and took 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.

(twenty-two) the engineering department and the restaurant are jointly responsible for the acceptance.

As the user department, the acceptance of the restaurant is very important to ensure the later quality. Before acceptance, the restaurant should design an acceptance form according to the actual situation of the restaurant, and list the items that need to be accepted one by one to ensure that no items are missed during acceptance. Restaurants should require the accepted unit to sign the acceptance form and keep a copy to avoid the phenomenon of wrangling in the future. After acceptance, the management personnel will list all the problems in categories so that the construction unit can arrange rework.

(23) pay attention to the key points of work.

1, and the manners and appearance of employees are required according to the specifications. The formation of employees' habits during the opening period has a great influence on their future work.

2. Establish a formal communication system. Each department began to establish the internal meeting system, the handover system and the use of forms; So that the communication between departments and within departments is gradually on the right track.

3. Pay attention to the maintenance of the equipment.

4. Strengthen the training of restaurant dishes. Especially the dishes during the opening period, the main specialties of the restaurant, etc. Chefs should regularly conduct targeted training for waiters at regular catering meetings.

5. Simulated opening schedule:

Primary stage:

Familiarize yourself with the environment two days ago. Attendants are familiar with the catering and the overall environment of the hotel, so they should give the staff enough time. After the chef enters the site, he is skilled in using the equipment.

Familiar with the table two days ago. Familiar with restaurant layout, service process and serving process.

Familiarize yourself with the recipes of the previous two days. Simulate ordering and welcoming. Practice ordering and serving in the kitchen.

I've been familiar with it for two days. Familiar with a series of catering work.

Improvement stage:

Skilled operation in the first 2 days. Master all aspects of table layout, service and serving. Familiar with integration.

Ready to open:

Before 1 day, fully prepare for the opening.

In the simulated opening stage, regular pre-shift meeting should be held according to normal operation, such as setting up stage and cleaning; After each simulation, an analysis meeting will be held, composed of managers, training department managers, restaurant managers and other senior managers, to objectively evaluate restaurants, services and products, correct wrong codes, and ensure normal operation after opening.

In the later stage of the simulated opening, you can also invite the general manager of the restaurant or the resident staff of the management company to try the dishes and guide them.