Model work plan of restaurant manager 1? Yu Wei Xiaoyu Hotpot Restaurant wants to be bigger and stronger, no matter in corporate culture, talent strategy, product quality, environment, service and so on. Its purpose is only two words-"making money", making money to support the family and making the boss and all the shop assistants live a happy life. This is the real way to open a shop. Therefore, the first task of the store manager is to make money for our store. "Development is the last word".
? Let me talk about my work plan from the perspective of Yu Wei Xiaoyu Hotpot Manager.
? One. Improve safety and hygiene.
? The catering industry, especially hot pot restaurants, should achieve gratifying results and establish the reputation of brands and customers. First of all, we should put the health of customers in the first place and the safety and hygiene of catering in the first place.
? 1, "food safety":
? A problem that the whole people care about, as long as there is a food safety accident, the loss of money is small and the reputation is greatly damaged, so food safety is the most important. First of all, from the beginning of procurement, warehouse acceptance, goods storage, processing and production, food delivery and serving, the food safety-related system is strictly implemented, all work responsibilities are assigned to people, and supervision and inspection in the process are well done. Make sure nothing happens.
? 2. Restaurant hygiene: Hygiene inspection is listed as the focus of daily work. Imagine that the basic sanitation of the place where you eat is not up to standard, let alone food safety. Therefore, health work is particularly important. The responsibility for regional health lies with people, and the manager personally checks the health situation every day and handles the nonconformities in time.
? 3, safety work:
? Safety accidents are the biggest expense, so we must improve the safety awareness of employees, and there must be a safety knowledge training class every month to let employees know the handling procedures and methods of emergencies.
? Second, improve service quality:
? We should take the quality of employees as the starting point to improve the service quality, and achieve the qualified staffing standards by reasonably recruiting employees, communicating with employees regularly and reducing the turnover rate of employees. Only when people are good enough can the quality of service be guaranteed.
? Conduct effective training for all employees every month, and check and consolidate training knowledge at the end of the month.
? Front office foreman participates in service work, demonstrates in practice, and supervises and guides service skills. The foreman must enter each private room three times per meal under the supervision of the manager and employees, strengthen communication with the guests and increase the number of customers. The store manager participates in front-line work every day, finds the shortcomings in daily work, and corrects them in time.
? Third, increase passenger flow:
? Launch new products regularly, strengthen sales promotion and create living water.
? Do corresponding preferential activities (such as special dishes) for off-season and holidays, and increase the flow of water by providing value-added services (such as giving away the freezing point when spending more than 200 5 yuan).
? Fourth, reduce costs:
? Reasonable staffing: according to the dining table, the staff of each post are reasonably allocated, and the workload of employees is saturated under the condition of ensuring quality.
? Front desk: the cost of front desk will not change much, so we will try our best to cooperate with front-line suppliers to minimize the cost.
? Procurement link: do a good job in planned procurement, reduce the number of procurement trips and reduce fuel costs. Do regular market information surveys, communicate with suppliers, ask about the market situation, and stabilize food prices. Evaluate suppliers monthly.
? Inspection: Wareholders and chefs must personally inspect the goods every day and return the unqualified or underweight goods in time to avoid affecting the output of dishes.
? Tableware breakage: the responsibility for tableware lies with people, and the inspection of tableware breakage in meals should be strengthened. Improve the management and supervision ability of foreman.
? Five. Storage and distribution issues:
? When storing, clearly mark and follow the principle of first in first out. Delivery must be signed and checked by the department head.
? Preliminary processing of dishes: formulate the standard of preliminary processing, and process in strict accordance with the production standard to ensure the output of dishes.
? Every day, the store manager and chef will evaluate and grade the room length, mainly including quantification, product standards and gross profit margin of the room.
? Conduct effective training for employees, and supervise and inspect the utilization of food residues at work.
? Food recycling work: improve employees' awareness of recycling, strengthen the management of recycled food, and have a special person in charge. But the recycling work is based on food safety.
? Six, food sales:
? 1, improve the promotion skills of employees and increase the promotion of high-cost dishes.
? 2, the kitchen should do a good job of preparing meals, speed up the production, and don't have the problem of returning meals and passive discounts because of slow production or unfamiliar skills.
? 3. Strengthen communication in the kitchen lobby, step up food urging and avoid waste.
? Seven. Maintenance of facilities and equipment:
? Because our Yu Wei Fish Hotpot Restaurant is newly opened, the facilities and equipment must be new, so we must do a good job of maintenance. Maintenance cost is also a big expense. The responsibility for facilities and equipment lies with people, and employees are regularly trained in the knowledge of facilities and equipment maintenance. Regular maintenance of facilities and equipment.
? The above is my brief work plan. I believe that through our unremitting efforts, Yu Wei Xiaoyu Hotpot Restaurant will definitely become bigger and stronger, and achieve economic benefits and brand benefits.
? Model essay on restaurant manager's work plan 2
? 1. Organize the operation and management of our store; Responsible for uploading and distributing the company and single store.
? The second is to publicize and implement the company's objectives, tasks, rules and regulations and other instructions.
? Third, formulate and complete various business indicators.
? (1) Volume index.
? ② Cost target.
? (3) Cost rate and gross profit rate of kitchen and bar.
? Four, according to the predetermined business indicators:
? (1) According to the actual situation of our store, formulate the implementation plan for completing the sales plan, including business plan, commodity plan, purchasing plan, promotion plan, human resource plan, expense plan and financial plan, which can also be subdivided into annual plan, semi-annual plan, quarterly plan, monthly plan, weekly plan and daily plan summary.
? (2) Analyze the daily operation and take timely measures when problems are found.
? Five, single store staff management, training, daily work arrangements and personnel adjustment:
? (1) Supervise and manage staff attendance, gfd and the implementation of service standards;
? (2) Fair and just work distribution and performance appraisal for employees;
? (3) Do a good job in the basic construction of the staff, be familiar with and master the employees' ideological conditions, and always encourage employees to maintain high work enthusiasm and form a good working state, so that employees have a strong sense of mission, responsibility and enterprise.
? (4) To be responsible for the training and publicity of business skills, management system, corporate culture, staff quality and service awareness of single stores.
? (5) Coordinate all aspects of interpersonal relationships in a single store, so that employees can have a harmonious working environment and enhance the cohesion of employees in a single store.
? (6) Patrol during peak business hours, check service quality and product quality, and take timely measures to solve them.
? (7) Organize the business assessment and talent recommendation of subordinate employees, reasonably arrange personnel transfer, appoint and remove personnel in the class, and suggest appointing and removing managers above the supervisor.
? (8) Ensure the personal and property safety of customers, subordinate employees and enterprises in a single store.
? Six, single store cleaning, food safety and other safety management:
? (1) The environmental sanitation of a single store shall be arranged according to 6S standard, and the responsibility shall be carried out by people, which shall be checked and implemented by the store manager.
? (2) The facilities and equipment in the store are kept in good condition and running well; Applications for regular professional maintenance and replacement of facilities, equipment, ventilation systems, air conditioning systems, refrigerators, freezers and other appliances;
? (3) After the business is over, the store manager should make a final inspection on the security personnel, fire control facilities, gas, power supply and water supply in the store to ensure safety.
? Seven, single store financial management:
? (1) Supervise and review the work of financial accounting, logistics supervisor, cashier, cashier and caring mother.
? (2) The manager should manage all kinds of reports.
? (3) Strengthen the management of single store property, master and control the effective and reasonable use of property, strictly implement effective cost control and financial work monitoring, implement contract execution within the business scope of our store, and control all expenses and cost consumption of our store;
? (4) Strengthen the budget of single store financial expenses and plan expenses reasonably.
? Eight, single-store food and service quality management and innovation
? (1) Quality management of kitchen dishes, especially quality control of raw materials, personal inspection and acceptance of special dishes before two meals a day, and personal control of food safety management;
? (2) Organize kitchen staff to research and develop products;
? (3) Organize all employees to learn food safety knowledge;
? (4) Strictly manage the company's workflow and work standards;
? (5) Innovative service awareness and innovative marketing methods.
? Nine. Handling of customer complaints and opinions
? (1) Treat guests with humility and enthusiasm, properly handle guest complaints, and continuously improve service quality and passenger flow management;
? (2) Strengthen on-site supervision, stick to the front line during business hours, and find and correct problems in service in time;
? ③ Quickly and properly handle all kinds of unexpected accidents; Such as power failure, fire, burns, falls, theft, etc. ;
? (4) To maintain good communication with customers, we must know more than five customers every day, register customer information, understand customers' opinions and needs, and constantly improve the single-store business strategy to improve performance;
? (5) To create emotion for customers, the interests of customers are interests, and the satisfaction and surprise of customers are the interests of the company.
? X. Foreign-related management
? (1) Maintain good relations with merchants in the business circle and surrounding communities;
? (2) Participate in the affairs of government functional departments such as quality supervision, municipal administration, industry and commerce, taxation, health and epidemic prevention, fire protection, police station, traffic patrol platform, community streets, neighborhood committees, etc., and maintain a good interactive relationship; Responsible for the handling and annual examination of all kinds of documents, and urge our assistant manager (or logistics supervisor) to handle all kinds of documents of employees;
? (3) Maintain good interaction with local social groups.
? (4) Maintain good relations with the media.
? XI。 Everyday things
? (1) Keep a work log;
? (2) Do a good job in employee management and customer management of "parent company" and create an intimate atmosphere of "family";
? (3) reflect and share every day;
? (4) Read books every day, and encourage employees to form the habit of reading and learning. The store manager must read two books about enterprise management or related books every month and write his own reading experience;
? (5) Keep close contact with the company management department and upload the items needed by the headquarters every day;
? (6) Strengthen physical exercise for yourself and the team and develop good living habits;
? (7) Introduce yourself to strangers every day and publicize the good image of the company and its brand;
? (8) Do a good job of "civilized etiquette".
? Catering Manager Work Plan Model 3
? The first is the internal management of the restaurant.
? 1. Participate in the formulation of reasonable annual business objectives of the restaurant for 20xx, and lead all employees of the restaurant to actively achieve the business objectives.
? 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 process of implementation to make improvements.
? 3. Formulate the post responsibilities and service standard procedures of employees, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.
? 4. Pay special attention to the construction of 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 meeting of all staff of the restaurant at least once a month, 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, check the quality of the dishes, and feedback the opinions of 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 restaurant food raw materials and articles, arrange special personnel to be responsible for 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 rationally use water, electricity and other resources to reduce waste, reduce costs and increase profits.
? 9. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, and assign special personnel 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 extensive publicity through various media channels, increase the restaurant's visibility in the local area, lock in the target customer base, and increase publicity for the target customer base.
? 2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews, handle complaints from guests and sell restaurant products.
? 3. Firmly grasp the corporate catering culture, show the theme and connotation of this culture from the decoration style, high-quality food products and warm and enthusiastic service of the restaurant, and seize this selling point, which will make the restaurant have unlimited vitality.
? Third, business strategy.
? This restaurant is located in a prosperous area, with a good dining atmosphere, and the flow of people and customer base is not a big problem. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. It is surrounded by our competitors in different degrees, so we should start from the following aspects in our operation:
? 1. Commercial project: We should develop our own characteristics while avoiding its sharp edges. We should not win by the variety of products, but concentrate on making the signature products of this restaurant well, so that we can have strength when we clench our fists.
? 2. On the basis of keeping the soup bag as the main product and promoting the special diet, the products are supplemented by exquisite cold dishes, home-cooked hot dishes and special steamed bowls, paying attention to scientific diet and reasonable collocation, and truly serving the people in a down-to-earth manner.
? In the long run, it is our goal to continue to open branches and implement multi-store operation.
? In the future work, I will always adhere to the business philosophy of "excellent quality, low price, comfortable environment and thoughtful service", and make continuous improvement based on this plan according to the specific operating conditions and problems of the restaurant.