1. Opening day of hot pot restaurant: 1. All the staff call to work in advance, clean up and check the catering supplies, hygiene, menus, work supplies and service supplies, and take their positions to prepare for the guests. 2. Prepare to put the guest sign-in desk in a proper position in the lobby, and put away pens and paper. Arrange the positions of receptionists and visitors, and arrange reception work. 3. Provide pre-meal service for guests according to the service mode, introduce product features, and remind guests to take good care of valuables. 4, specialist command vehicles, take good care of the guest's vehicle, to prevent scratches, loss. 5. Prepare the fruit in advance and scoop up the water. 6, do a good job of finishing cleaning for the guests farewell.
7. Designate a special person to receive guests' dining service.
The first day's work is very important, especially should be paid attention to.
2. On the opening night or the next day: 1. On the opening day, we summarized and reported the work, gave favorable comments, put forward improvement measures in view of the shortcomings, and officially started the shop opening business. 2. Within one month after the opening, hold a work summary meeting in the front hall and kitchen every day, make adjustments according to the feedback from the work and guests, adjust the number of dishes and the style of display, and then make reasonable adjustments according to the situation.
Three: within two days: 1. The leaders of the hot pot restaurant make an estimate according to the guest plan of inviting friends, and fully prepare the raw materials, drinks, drinks, cold dishes, hot dishes and vegetables needed for the next day. 2. Hold a staff mobilization meeting, and arrange the reception staff, dining arrangement, vehicle command, parking, rest and entertainment for the guests the next day. 3, do a good job in overall health, eliminate health corner. 4. Check the implementation of each link and post, and rectify the existing problems in time. 5、
Arrange personnel positions, responsible locations, work nature and key coordination positions. 6, the bar staff, cashier staff to prepare change, grasp all kinds of drinks, food prices, product placement. 7. Determine the contents of the promotion activities, inform the whole store staff (for training) to get ready, and arrange the banquet by special personnel. -
Four: within three days: 1. Arrange the staff in place, taste the kitchen products, and the waiter learns how to make soup, order menu, use wine list, check bills and practice the procedures before serving. 2. Conduct actual combat drills during the trial operation, and rectify and adjust the situation of each link. 3. Environmental sanitation and cleanliness, including the overall cleanliness of the hotel. 4. Warning signs, service signs and various rules and regulations on the wall. 5. Employees should dress according to regulations and check their own instruments.
Five: Within five days: 1. Prepare the goods, including putting the drinks in the hot pot restaurant in place, setting the prices of drinks and making the drinks list. 2. Determine the form and method of the opening ceremony, hang cloth labels, rent plants, and make creative preparations before opening. All preparations include tables and chairs, catering supplies, kitchen supplies and various raw materials. 4.- Determine the promotion activities of the opening enterprises, and implement the opening celebration process and opening publicity methods in combination with the headquarters.
Five: within ten days: 1. Contact ten days in advance to confirm the number of work plates for each post, the number of clothes for each type of work, seasoning supplies and other ingredients, so that the headquarters can prepare the supply in time and determine the supply method. 2, determine the local media or other forms of publicity plan, refers to the people to implement (as planned). 3. Determine the publicity plan and print the relevant banner advertisements of our store. 4. Determine the business invitation letter and related promotional items (business cards, gas models, etc.). ). 5. Processing and making business cards for personnel in various positions. 6. According to the local price and local actual situation, press 1: 2 to make menus, order menus, wine lists, add menus and other related services. 7. Buy customized napkins, leaves, brooms, towels and other low-value consumables. 8, kitchen floor, lobby, shop, seafood fish pond and other large-scale cleaning and sanitation work.
Six: within twenty-five days: 1. Contact and confirm that the front office management personnel and kitchen management personnel are in place, and determine the personnel, post standards and post responsibilities of each post, and all the personnel in each post are in place, and at the same time conduct pre-job training. 2. The training of kitchen staff in the front office and back office officially started. 3. Clean up the environmental sanitation, and do a good job in cleaning up the hotel's environmental sanitation and tableware in the early stage. 4、
Be sure to implement and sort out all the supply conditions to ensure the supply of goods for opening. The relationship between various raw materials, dishes and meat suppliers.
Seven: within thirty days: 1. Procurement, formulation and planning of kitchen facilities and equipment. 2. Understand and book the quantity and price of dining room tables, chairs and steam bottles. 3. Understand the quantity and price of raw materials according to the local market. Things that can't be bought locally should be recorded. 4. Determine the number of employees and the source of employees. And handle the relevant documents (business license, health permit, fire certificate, tax certificate, smoke and drainage certificate, etc.). 5. Contact and implement the production of storefront signs, as well as the store name and main hot pot restaurant varieties (preferably novel and fashionable). 6, restaurants, kitchens, warehouses and other multi-purpose single, wine list, statement of payment contact implementation. 7, hot pot restaurant drinks, beverages, all kinds of equipment ingredients supply contact implementation. 8, determine the implementation of the front office, kitchen management personnel (work). 9. Contact, formulate and implement the ordering and production of catering supplies, kitchen supplies and employees' clothing. 10, to find out the cost of local media (newspapers, TV, radio) or other forms of publicity.
"Everything is difficult at the beginning", and a good beginning is half the battle. One month before opening the store, the operators of hot pot restaurants must pay attention to it and pay more attention to it.