How to manage the canteen well

Reprint the following information for reference

How to manage the canteen

Daily management

1. Be fully responsible for coordinating the management of the canteen and all the coordination work.

2. During working hours, the canteen supervisor should go deep into the site to follow up, carefully observe the deficiencies existing in the employees' work and make corrections; Master the meal opening time to ensure that you don't miss the meal; Pay attention to the situation of meal sharing when starting meals, and deal with the problems of Party A's employees' reaction; Resolutely supervise the on-site supervisor, sit idle in the warehouse during working hours, and do not seriously supervise the on-site work.

3. Be responsible for formulating the job responsibilities of the employees in the department, assessing and evaluating the employees, proposing rewards and punishments according to their actual work, and supervising and coordinating the work among the teams.

4. according to the technical level and specialty of the chefs in this department, put forward suggestions on the arrangement and transfer of post personnel.

5. Be responsible for making the kitchen menu and cost control, making production tasks according to the cost standard of the department, strictly controlling the purchase plan and requirements, and filling in and signing the purchase order.

6. The person in charge of the canteen should communicate with Party A's staff frequently, carefully understand Party A's opinions on the food and health service in the canteen, correctly handle various inevitable incidents, and report to the superior when serious problems are found.

7. be responsible for supervising the implementation of the financial, personnel and procurement regulations of the canteen.

8. Be responsible for working out the specific work and rest time of the kitchen staff.

9. Responsible for the quality and quantity of food raw materials in the canteen.

1. Complete other tasks assigned by superiors.

first, the post setting of the restaurant

(a) the staff canteen has an office, with restaurant administrators, accountants (and custodians) and cashiers (and buyers).

(2) There are chefs and waiters in the dining room.

(3) 5 representatives of employees.

ii. regulations on restaurant management

(1) dining methods.

1. The dining room office makes meal cards, and each unit collects and purchases them by itself according to the number of diners.

2. People who go out to perform official duties must go back to the staff canteen for lunch. In special circumstances, the reasons must be explained in advance, so that the restaurant can reasonably arrange the number of meals.

3. When dining, use the restaurant tray uniformly and choose your own meals.

4. Diners should draw the card before receiving the meal with the meal card.

5. No one from other units is allowed to eat in this restaurant.

6. Except for collective overtime, meals are generally not arranged on public holidays.

(2) Dining time.

1. The dining room is open from 11: 3 to 12: 3 noon. Diners must eat at the specified time and not in advance.

2. Those who can't eat on time due to business should inform the restaurant in advance to stay for dinner.

(3) Ten Rules for Diners

1. Diners should respect the work of restaurant staff and eat in a civilized way.

2. Diners must eat in the dining room and are not allowed to bring food into the office building.

3. Diners should consciously obey the management of restaurant staff.

4. Smoking, spitting and loud noises are not allowed in the dining room.

5. Take good care of the public facilities and public property of the restaurant. Meals and tableware shall not be taken out of the restaurant, and the dining table and stool shall not be moved or damaged at will.

6. Consciously observe the dining order, queue up for meals according to the sequence, and do not crowd or insert the number, and do not lend the meal card to others.

7. Pay attention to hygiene, and consciously keep the dining room clean and tidy. Do not spill food and soup on the dining table, chairs and floor. The leftover food should be poured into the designated container, and the tableware should be placed in the designated storage place, so that people can walk on the table and floor cleanly.

8. Strictly practise economy, put an end to waste, and get meals according to individual appetite, and don't eat less and want more.

9. Alcoholism is strictly prohibited in the restaurant.

1. Don't stay in the restaurant for a long time after eating.

(4) Ten Rules for Restaurant Staff

1. Restaurant staff shall work according to their posts, so as to observe discipline, obey distribution, unite as one and do a good job in cooperation.

2. Restaurant staff should firmly establish a sense of service and complete their jobs with good quality and quantity.

3. Staff members are not allowed to take, divide or eat the main and non-staple food of the restaurant privately. Those who violate the rules will be deducted the bonus or salary of the month according to the seriousness of the case until they are dismissed.

4. Restaurant staff must change their work clothes and hats before going to work.

5. The restaurant staff will not be late, leave early or leave their posts without reason.

6. Make sure that meals are served on time, and make all preparations five minutes before meals.

7. Don't talk loudly and talk about topics unrelated to work during work.

8, in the process of work, to cherish the dining room utensils and equipment.

9. Supervise whether the dining staff have wasteful behaviors, dare to stop them and report to the administrator.

1. The restaurant staff should clean up immediately after eating.

Third, the management mode of the restaurant

1. The staff canteen is managed by a special person, and the restaurant staff should correct their service attitude, strive to improve the quality of food and reduce the cost of food.

2. Restaurant administrators should regularly solicit opinions from staff representatives on food quality, taste, service attitude and hygiene, and consciously accept the supervision of the masses.

3. Before the purchased materials are put into storage, the storekeeper must check and accept them, and perform the formalities of signing and putting them into storage. After warehousing, it is necessary to strengthen custody, classified storage and classified accounting; When leaving the warehouse, the delivery system shall be strictly implemented. The keeper shall deliver the goods with the kitchen picking list, and the keeper and the picker shall sign the delivery.

4. Conscientiously implement the Hygienic Food Law, separate good diseases from mouth, raw food from cooked food, and food from raw materials to prevent pollution, intestinal infectious diseases and food poisoning.

5. solicit opinions extensively, order a recipe once a week, adjust meals according to the recipe, change the pattern of meals frequently, and do a good job in matching staple food with non-staple food to ensure that employees have enough to eat.

6. Be vigilant and do a good job in security. Non-kitchen staff are not allowed to enter, and infectious diseases are prohibited.

iv. financial accounting regulations

1. the restaurant office should strengthen the economic accounting management of the restaurant.

2. Accounting personnel should set up account books and original vouchers according to the requirements of the financial system.

3. A detailed account of inventory items should be established and improved, so that the account items are consistent, and there are no off-account items.

V. Health management regulations

1. Improve the health system. The restaurant staff is responsible for the division of labor and responsibility.

2. Keep the floor, wall, ceiling, hood, doors and windows, workbench and utensils clean, free from dust, cobwebs and pollution.

3, strict kitchen hygiene requirements, according to the prescribed hygiene standards.

4. Food shall be stored in accordance with the requirements of "four isolation" and strictly cross-contaminated. Personal belongings shall not be stored in the kitchen.

5. It is forbidden to process and use spoiled and expired food.

6. The garbage should be put into the barrel and covered, and cleaned up and transported out in time.

7. Actively eliminate the four pests, spray and pat in time, and eliminate pests such as flies, cockroaches and mice.

8. Wear work clothes and hats during working hours, wash and change frequently to keep them clean, and slippers are forbidden.

9. Employees are not allowed to have long hair, wear rings or dye their nails. Personal hygiene should be "four diligent".

1, employees should carry out health check-ups and health knowledge training.

VI. Warehouse management regulations

1. Irrelevant personnel are not allowed to enter the warehouse. After picking, the picker should leave the warehouse immediately.

2. Smoking and storage of toxic substances are prohibited in the warehouse.

3. All goods in and out of the warehouse must go through the corresponding procedures.

5. It is forbidden to store personal items in the warehouse, and the items in the warehouse are not allowed to be lent out or given away without permission.

6. The key to the warehouse shall be properly kept by the storekeeper, and shall not be given to others at will.

7. The articles in the warehouse must be placed neatly and orderly.

8. The warehouse should regularly carry out pest control and rodent control to ensure that the inventory items are free from insects and rodents.

9. All rooms in the warehouse should be equipped with fire-fighting equipment and maintain good performance.

1, warehouse inventory once a month.

VII. Job responsibilities

(I) Job responsibilities of restaurant manager

Under the leadership of the office, the restaurant manager is fully responsible for the management of the restaurant. Its main responsibilities are:

1. Responsible for making the restaurant work plan, arranging the work tasks, and guiding and supervising the restaurant staff to do their jobs well.

2. Be responsible for organizing the professional training of restaurant staff, and conscientiously do a good job in ideological and political work of staff.

3. Be responsible for formulating and improving various rules and regulations of restaurant management and measures and standards for management assessment.

4. Be fully responsible for the management and supervision of food hygiene in restaurants and workplace hygiene.

5. Be responsible for the management and supervision of restaurant safety.

6, responsible for food adjustment, examination and approval of recipes and reception work.

7, responsible for market research, effective management and supervision of purchasing personnel.

8. Be responsible for drawing up plans for purchasing and updating cooking equipment and facilities.

9. Coordinate the work in all aspects of the restaurant, properly resolve and handle various contradictions, and maintain the unity of restaurant staff.

1. Complete other tasks assigned by the leaders.

(II) Responsibilities of Restaurant Accountant

Restaurant accountants work under the leadership of restaurant administrators and accept the guidance and supervision of superior business departments. Its main responsibilities are:

1. To implement the relevant national laws and regulations and be responsible for the financial work of the restaurant.

2. Be responsible for the fund management and cost accounting of the restaurant.

3. Provide various statistical data and reports of restaurants on schedule.

4. Be responsible for the management of the restaurant's fixed assets, check the assets and make inventory every month.

5. Complete other tasks assigned by the leaders.

(III) Responsibilities of the cashier in the restaurant

1. Implement the relevant national laws and regulations under the leadership of the restaurant administrator and be responsible for the management of cash and deposits in the restaurant.

2, responsible for the restaurant accounts receivable.

3. Be responsible for paying the fees payable by various restaurants.

4. Be responsible for checking the correctness of invoices and receipt documents.

5. Be responsible for the cash storage and safety of the restaurant.

6. Be responsible for the attendance of the restaurant.

7. Complete other matters assigned by the leaders.

(4) Responsibilities of the Buyer

1. According to the purchasing plan or the arrangement of the competent leader, do a good job in purchasing staple food, non-staple food, condiments, cookers and assorted products, and purchase the required items and raw materials in time.

2. Be familiar with and strictly implement the Food Hygiene Law, and refuse to purchase moldy, spoiled, rotten and contaminated food and raw materials.

3. Do a good job in market research, grasp the market price and supply channels in time, and ensure the quality and low price of the purchased goods and raw materials.

4. The purchased goods and raw materials must be filled in the receipt form on the same day and submitted to the keeper for acceptance and warehousing.

5, strictly abide by the financial system, so that the invoice is consistent with the real thing, the procedures are perfect, and the settlement is timely and accurate.

6. Take an active part in restaurant management, provide market information actively, and put forward reasonable purchasing suggestions according to market changes.

7. Do other tasks assigned by the leaders.

(V) Job responsibilities of the keeper

1. Check and accept the purchased food and various raw materials, weigh those that need to be weighed, and check those that need to be pieced.

2. The food and raw materials in the warehouse should be classified, neatly placed and clearly marked, and raw material entry and exit account books should be established to ensure that the accounts are consistent.

3. similar materials shall be distributed according to the principle of first-in and first-out.

4. The stock of standing food and raw materials in the warehouse is fixed, and the purchase plan is made in time.

5. Strengthen the management of stored food and raw materials, ensure no insects and mildew, prevent rot and deterioration, and minimize losses.

6. Make material inventory regularly.

7. Personal belongings shall not be stored without authorization.

8. Complete other tasks assigned by the leaders.

(VI) Job responsibilities of waiters

1. Waiters must have a correct sense of service, good gfd, skilled professional knowledge, rich work experience and reception ability.

2. Before meals every day, tables, chairs, floors, etc. in the dining room must be scrubbed clean without dust and sundries, and tableware should be thoroughly disinfected and washed.

3. After eating, clean up in time.

4. Before coming off work, check whether the hose and power supply are turned off, and tidy up all the appliances.