Fan Wen's personal work plan for restaurant manager in 2020 (1) The store is about to usher in a new year. As a manager, I will learn from the past year and make a new work plan so that my work can go smoothly.
The first is the internal management of the restaurant.
1. Participate in formulating reasonable annual business objectives of the restaurant, 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 the staff, grasp the ideological dynamics of employees, through the evaluation and assessment of employees, to provide excellent employees with opportunities for promotion and salary increase.
5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.
6. Hold a restaurant staff meeting at least once a month to analyze and report the restaurant's monthly operating indicators, revenue and expenditure, and solve 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 regularly clean and tidy all areas of the restaurant 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 of Xiaoliu Tangbao, display the cultural theme and connotation of Xiaoliu Tangbao to the greatest extent from the decoration style, high-quality dishes and warm and warm 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 the bustling area of Xi 'an, with a good dining atmosphere, and the flow of people and customer base are 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. Surrounded by our competitors to varying degrees, 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 product "Xiaoliu Tangbao" of this restaurant well. Only by clenching our fists can we have strength.
2. On the basis of keeping soup packets as the main product and promoting Shaanxi's 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.
Fan Wen, Restaurant Manager's Personal Work Plan for 2020 (II) My restaurant has ushered in 2020. In the new year, in order to make my store business better and better, I will make a brand-new work plan for the manager.
First, food promotion
1, season 1: festive feast. It is suggested that 1 month take morning tea as the selling point; In February this year, the New Year's Eve dinner was a selling point. Private cuisine is a selling point in March.
2. The second quarter: It is suggested to launch special take-away activities such as "Golden Pig Sacrifice to Ancestors" and "Goose Fragrance" in April; In May, promote the healthy dishes of "melon and fruit fragrance"; In June, the "Cool Summer" activity month was launched.
3. The third season: It is suggested to launch the "Twelve Constellations Delicious Notes" in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, the "Lanting" reunion moon viewing activity was launched.
4. Fourth quarter: It is suggested to launch "Oyster Food Month" and "Crab-free Food Month" in 10; 1 1 month, the winter nourishing stew series and the "Bake You-A Spicy and Fragrant" charcoal food festival were launched. /kloc-In October/February, the series of "Cai Wu Ye Si Ba" and the annual feast of "Top Ten Famous Cuisine in Lanting" were launched.
Second, team building.
1. Improve the employment system and training system, and improve the overall quality of employees.
(1) Strict labor and employment system, the catering department selects qualified new employees and ensures the recruitment quality. At the same time, the superior leaders went deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.
(2) Improve the training system. In order to make the training achieve the expected results, the management of the food and beverage department first made it clear that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, set up a training team, then make a training plan, combine theory with practice, and train by stages in a new way. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment, and training such as Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Courtesy Terms and Safety and Health Knowledge will be carried out throughout the year.
(3) Standardize the food tasting system. In order to better promote our restaurant's catering products, the chef will regularly give special training to the products launched.
2. Standardize management and improve the system.
(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team not only divides the work and cooperates, but also implements the management system from top to bottom, and the management benefits are clearly rewarded and punished, which improves the overall quality of managers and makes the management work go smoothly.
(2) Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.
(3) Establish product evaluation and supply supervision system. In order to estimate the variety to the maximum extent, coordinate various departments to supply products well. Every morning, noon and evening, the market will check the estimated supply of products, establish special account books for the estimated varieties on the market, and go to relevant sub-departments for verification. And require the signature of the manager to distinguish the responsibilities.
(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination and cooperation between various departments.
(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving various club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving various types of banquets from senior leaders and major companies and hotels.
3. Stabilize the team: In view of the current situation of high mobility of catering service personnel, in order to stabilize hotel catering service, it is suggested that our department should take stabilizing the team as the focus of work in XX years.
(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.
(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and make employees have a sense of belonging to the hotel.
(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.
The third is to explore business, open up income channels and expand operating income.
With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.
1. Cooperate with local wedding companies, sign reciprocal promotion agreements, open up wedding information sources in our store, and open up income-increasing channels.
2, earnestly implement the monthly food promotion activities, through a series of business activities, improve visibility, and achieve good economic and social benefits.
3, to carry out joint activities, catering department and housekeeping department cooperate with each other to promote business.
4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge. Sales staff enrich the floor to communicate with customers and order food when they are busy, and ask for their valuable opinions in different forms. Call relatives on holidays and customers' birthdays. At the same time, a special person is responsible for the collection and supplement of customer information, and timely communication during the daily regular meeting.
5. Do a good job in catering promotion for important holidays.
6. Conduct regular market inspection, and pay attention to the dynamics of competitors in time.
The fourth is to enhance employees' welfare awareness and strengthen cost control.
1. Emphasize the importance of cost control and cost saving, enhance employees' welfare awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Improve the expense system, the system of receipt, payment and storage of raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of collecting office supplies and the system of purchasing goods.
In the new year, as a store manager, I should perform my duties. As the leader of the store, it is extremely important to set an example for my subordinates. In the catering industry, it is important to pay attention to fresh ingredients and quality. Therefore, I will make my own work plan as a store manager next.
One. Duties and powers
1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.
2. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.
3. Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.
4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinates.
5. Properly handle all kinds of questions and complaints raised by guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.
6, check the checkout process, guide employees to correct checkout for the guests.
7. Supervise the waiters to use the facilities, equipment and articles in the lobby correctly, do a good job in cleaning and sanitary maintenance, submit the equipment maintenance list in time, control the loss of tableware, and supplement the missing items in time.
8. Supervise employees to abide by the rules and regulations and safety regulations of the hotel, and ensure a clean, beautiful and comfortable dining environment.
9. Complete other tasks assigned by the manager.
Secondly, qualifications
1, love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.
2, familiar with restaurant management and service knowledge, with skilled service skills.
3. Have high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers.
4. Be familiar with the service process of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.
5. Be familiar with and master the varieties and prices of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.
6. Strong organizational skills, able to lead subordinates to do a good job in reception services and provide satisfactory and pleasant services for guests.
7. Graduated from Tourism College or equivalent, with more than three years working experience in catering service (more than two years working experience in western food service).
8. Good health, full of energy, dignified appearance and generous temperament.
Third, the work content
1, pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified employees to correct them.
2. Preparation before meals:
(1), to know the ordering situation of the guests on that day, and to know the living habits and requirements of the guests.
(2) Assign the work of subordinates according to the tasks and requirements of the day.
(3) Call all subordinates before meals, and explain the ordering situation, guest requirements and special precautions of the day.
(4), check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the restaurant layout is unified, whether the lights of doors and windows are bright and tidy, and whether the dining table layout is neat and beautiful; Do not meet the requirements should be completed as soon as possible.
3. Work during meals:
(1), when dining, the head waiter should stand in a certain position, observe carefully, and direct the front desk waiter to serve the guests.
(2) For important banquets and guests, the foreman should personally receive and serve.
(3) Pay attention to mediation, properly handle the contradictions between guests and between guests and front desk attendants, but don't intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report to the manager in time.
(4) After the guest has finished eating, the clerk at the reception desk should be urged to summarize the bill and hand it over to the guest to check out, so as to prevent the bill from being missed.
(5), in the process of eating, pay attention to the assessment of subordinates, good or bad service, high efficiency or low. It should be recorded, and rewards or criticisms should be made after meals.
4. Work after closing:
(1). Tableware reception: After the reception, urge the waiter at the front desk to clean the tableware on the table quickly according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.
(2) Set the table: put away the tableware, put on a clean tablecloth, set the table according to the table setting specification, and restore the good state of the restaurant.
(3) Cleaning the canteen: After doing the above work, do a good job in the canteen hygiene and keep it clean and beautiful.
(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.
(5), the day's work and guest feedback, problems in the banquet, important banquet and guest dining, guest complaints, etc. Make records and report the work of the day to the manager.
Fourth, power.
1. has the right to assign the work of its employees.
2. Have the right to suggest rewards and punishments, promotion or job changes to employees within their jurisdiction.