The focus of the restaurant work depends on the attitude and skills of the service personnel, to become a qualified restaurant attendant, you must have a wholeheartedly for the guests to serve the good ideas, good style, only with this spirit, in order to do a good job of service work. This article is my restaurant for you to organize the work plan book sample, just for reference.

Restaurant work plan essay:

First, the internal management of the restaurant:

1. Participate in the development of a reasonable annual business objectives of the restaurant, and lead the restaurant staff to collaborate with the Department of Sales to actively

2. According to the market situation and the need for different periods of time, and the head chef **** with the discussions And develop food and beverage promotional programs, and in the implementation process to collect guest feedback to improve.

3. Develop staff duties and service standards and procedures, supervise and check the restaurant management and staff in accordance with the service standards of guest services, and constantly improve the quality of service and work efficiency.

4. Grasp the staff team construction, grasp the staff ideological trends, through the assessment of employees, assessment, for the outstanding staff to provide promotion and salary increase opportunities.

5. Arrange for a person responsible for the development of staff training programs, and organize staff to participate in various training activities, and constantly improve staff service skills, techniques and service quality, improve work efficiency.

6. At least once a month, the restaurant held a general meeting of all employees to analyze and inform the restaurant's monthly operating indicators, income and expenditure, to solve the current problems; listen to the staff on the internal management of the restaurant and external sales of views and suggestions, so that employees are widely involved in the management of the restaurant; to the general manager of the Assistant General Manager report.

7. Work closely with the kitchen, check the quality of dishes, and timely feedback to guests, improve the quality of dishes to meet the needs of guests.

8. Establishment of the restaurant material management system, strengthen the management of the restaurant consumable raw materials, goods, arrange for someone in charge of consumable raw materials, goods and custody, check the front office and kitchen food, raw material costs are too high, to ensure that the cost of the transfer in and out of the embodiment of the transfer, the rational use of water, electricity and other resources, to reduce waste, reduce costs, increase profits.

9. Grasp the restaurant's health and safety work, arrange a person responsible for checking the restaurant cleanliness and hygiene, regular cleaning and organizing the restaurant areas, to provide guests with a comfortable, high-quality dining environment.

Second, marketing:

1. Use various channels to publicize widely, (leaflets, eaters, short-term promotions,) to increase the restaurant's awareness, and lock the target customer base, increase the publicity of the target customer base.

2. To establish frequent guest contact files, establish a good relationship with the guests, and through interviews, telephone interviews and other forms of soliciting guest opinions, handling guest complaints, and selling restaurant products.

3. Always carry out the restaurant's own business lines, price, service as an advantage, and work to improve the direction of the guest's suggestions. According to different periods of time to produce promotional programs.

Third, business strategy:

1. The initial stage of operation, we have to avoid its sharp edges at the same time, carry forward their own characteristics, preferential treatment to create characteristics, standard services to create warmth. Continuous improvement and progress.

2. Combined with the characteristics of the restaurant, to increase the promotion of the resident guests, and strive to absorb the presence of resident guests within a certain expectation.

3. Neighborhood and state buildings, banks, institutions, etc. as our primary task of market development, the economic benefits to the guests.

In the future work, I will use this plan as a basis, according to the restaurant's specific operating conditions and problems, and constantly improve.

Restaurant Work Plan Essay 2:

Restaurant Foreman Work Plan:

1. Under the leadership of the department manager/director, check and implement the implementation of departmental rules and regulations and the completion of various tasks.

2. Arrangements, lead, supervise, check the staff to do business before the preparatory work, timely and truthfully reflect the situation to the manager of the department, to the department manager / director of the report on the performance of the staff.

3. Strengthen the site management awareness, timely handling of emergencies. To grasp the guests' mentality, and lead the staff to continuously improve the quality of service.

4. Strengthen the sense of public relations, make friends, establish a good image of the department, there are certain sources of customers.

5. Familiar with the business, in the work of hard-working, conscientious spirit, play an exemplary leading role in assisting the department manager / director to enhance the cohesion of the staff of the department.

6. Check the work attire and personal grooming of the waiter on duty.

7. Do a good job of each employee's attendance scheduling work, strict control, no favoritism.

8. Reasonable arrangements for the work of the restaurant staff, supervise the waiter to do a good job of service and cleanliness.

9. Pay attention to the dynamics of the restaurant dining staff and the service situation at any time, to be on the scene to command, in the event of VIP guests or hold an important meeting, to carefully check the meal preparation work and table arrangement is in line with the standard, and personally on the service to ensure that the service is of a high standard.

10. Strengthen the communication with the guests, understand the guests' opinions on the meals, understand the guests' emotions, properly deal with the guests' complaints, and promptly reflect to the department manager / director.

11. Check the electrical switch, air-conditioning switch, and audio condition of the restaurant, and do a good job of safety and power saving.

12. Regularly check the facilities and inventory of tableware, develop a system of use and storage, and report any problems to the department manager/director in a timely manner.

13. Responsible for cleaning and sanitation work in the restaurant, maintain environmental health, responsible for restaurant beautification work, grasp the tableware, utensils, cleaning and disinfection.

14. Convene pre-shift and post-shift meetings to implement the daily work plan.

15. Pay attention to the performance of the waiter, correct them at any time in the service of mistakes, deviations, make a good record of work performance, as the selection of the quarterly basis for outstanding employees.

16. Actively complete other tasks assigned by the superior manager.

Systematic and efficient completion of the work of the target. In the time, personnel, materials, equipment, capital (cost) and other aspects to get better guarantee.

Steps to develop a work plan:

1. Determine the objectives of the work ------ project, content, duration.

2. Subdivision of the work objectives ------ into several aspects or steps.

3. Analysis of the work process ------ to detail the order of completion of the work and the organization of human and material resources.

Restaurant Work Plan Essay 3:

I am very pleased and honored to be the manager of Florentine Pizza Restaurant, I will be under the supervision of the general manager of the restaurant, responsible for the restaurant's food and beverage production and service and daily management. The following is my work plan and responsibilities:

First, the internal management of the restaurant:

1. Participate in the development of a reasonable annual business objectives of the restaurant, and lead the restaurant staff to actively complete the business indicators.

2. According to the market situation and the needs of different periods, with the head chef **** with the discussion and development of food and beverage promotional programs, and in the implementation of the process of collecting guest feedback to improve.

3. Develop staff duties and service standards program, supervise, check the restaurant management and staff in accordance with the service standards of guest services, and constantly improve the quality of service and work efficiency.

4. Grasp the staff team construction, grasp the staff ideological trends, through the assessment of employees, assessment, for the excellent staff to provide promotion and salary increase opportunities.

5. Arrange for a person responsible for the development of staff training programs, and organize staff to participate in various training activities, and constantly improve staff service skills, techniques and service quality, improve work efficiency.

6. At least once a month, the restaurant held a general meeting of all employees to analyze and inform the restaurant's monthly operating indicators, income and expenditure, to solve the current problems; listen to the internal management of the restaurant and external sales of employees and suggestions, so that employees are widely involved in the management of the restaurant.

7. Work closely with the kitchen, check the quality of dishes, and timely feedback to guests, improve the quality of dishes to meet the needs of guests.

8. Establish the restaurant material management system, strengthen the management of restaurant food materials, goods, arrange for someone in charge of food materials, goods collection and storage, check the front office and kitchen food, raw material costs are too high, to ensure that the cost of transferring in and out of the embodiment of the rational use of water, electricity and other resources to reduce waste, reduce costs, and increase profitability.

9. Grasp the restaurant's health and safety work, arrange a person responsible for checking the restaurant cleanliness and hygiene, regular cleaning and organizing all areas of the restaurant, to provide guests with a comfortable, high-quality dining environment.

Second, marketing:

1. Use various media channels to widely publicize, increase the restaurant in the local awareness, and lock the target customer groups, increase the publicity of the target customer groups.

2. The establishment of frequent guest contact files, and guests to establish a good relationship, and through interviews, telephone interviews and other forms of guest advice, handling guest complaints, sales of restaurant products.

3, firmly grasp the Florentine Pizza restaurant's corporate catering culture, from the restaurant's decorative style and high-quality meals produced, as well as warm and welcoming service, to maximize the display of this casual Western-style cultural themes and connotations, to seize this selling point will make the restaurant has unlimited vitality.

Third, business strategy:

The restaurant is located in the prosperous section of Jiangdong, there has been a relatively good dining atmosphere, the flow of people and the customer base is not a big problem, because of this, the relatively mature surrounding fast food restaurants, soy milk stores, cafes, noodle shops, seafood restaurants, Sichuan restaurants, etc., these forms of food are different degrees of our competitors, so:

1. /p>

1. The initial stage of operation, we have to avoid its sharpness at the same time, carry forward their own characteristics, products, not to win the number of varieties, to focus on the "pizza" this restaurant's signature product to do a good job, fist clenched tightly to fight out the power.

2. Combined with the restaurant's leisure characteristics, increase the promotion of afternoon tea.

3. In the long run, continue to open branches, the implementation of multi-store operations, is the goal of our efforts.

In the future work, I will use this plan as a basis, very according to the specific operating conditions of the restaurant and the problems arising, and continue to improve.