Tisch
People spend most of their lives at work. Only by doing a good job and working happily can they have a happy life. I am very happy and honored to be the manager of the Chinese restaurant in the food club. I will be responsible for the service and daily management of the restaurant under the supervision of the restaurant leader. The following are my work plans and responsibilities:
I. Work plan
1, internal management of 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 to make the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.
(3) Formulate the post responsibilities and service standard process 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 workforce, 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, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.
(6) Hold a staff meeting of the restaurant at least once a month, analyze and report the monthly operating indicators and revenue 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 give feedback to the guests in time to improve the quality of the dishes and meet the needs of the guests.
(8) Establish a dining room material management system, strengthen the management of dining room food raw materials and articles, as well as the collection and storage of food raw materials and articles, check whether the cost of food 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, regularly check the cleanliness of the restaurant, clean up all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.
2. Marketing:
(1). Make full use of various channels for publicity, increase the visibility of the restaurant in the local area, establish a good image, build a strong brand, and go deep into the market.
(2). Ask the guest's opinion, handle the guest's complaints and meet the guest's requirements.
(3) Whether the enterprise can last long depends on the appreciation and inheritance of culture, firmly grasping the catering culture of the enterprise that eats Chinese food, showing the cultural theme and connotation of our restaurant from the aspects of decoration style, high-quality food and warm and thoughtful service, so that the restaurant has unlimited vitality.
3. Business strategy:
(1). While operating in an all-round way, we should introduce and develop our own characteristics, concentrate on making our signature products well, and only when our fists are clenched can we have strength.
(2) According to the leisure characteristics of the market, appropriately increase leisure and entertainment settings.
(3) While ensuring development and profitability, we should strengthen our struggle, expand the scale, open branches in different places and implement multi-store operation, which is our goal.
extreme
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 restaurant management 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.
Restaurants have a wide range, which is the comprehensive utilization of conference facilities and the effectiveness of restaurants. Generally, they are banquet halls and conference rooms. 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.
Tisso
I am very happy and honored to be the manager of the pizza restaurant in Florence. Under the supervision of the general manager of the restaurant, I will be responsible for the production, service and daily management of the restaurant. The following are my work plans and responsibilities:
First, 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 to make the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.
3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the 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 workforce, 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, organize employees to participate in various training activities, 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, feedback the opinions of the guests in time, 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 raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, rationally use water, electricity and other resources, 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, assign special personnel to clean and tidy all areas of the restaurant regularly, and 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 Florence Pizza Restaurant, show the cultural theme and connotation of this casual western food from the aspects of decoration style, high-quality food and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.
Third, business strategy:
1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making pizza, the signature product of this restaurant. Well, only by clenching our fists can we have strength.
2. Combine the leisure features of this restaurant and increase the promotion of afternoon tea.
In the long run, it is our goal to continue to open branches and implement multi-store operation.