Model essay on personal work plan of restaurant manager 2020

As the manager of the catering industry, we must make a good work plan for the new year and face other competitors in order to cope with it calmly. The following is the personal work plan model of restaurant manager 2020 compiled by me for your reference only. Welcome to reading.

Fan Wen, Restaurant Manager, 2020 Personal Work Plan (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.

First, the internal management of restaurants.

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 formulate 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 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, 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, 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, assign special personnel to regularly clean and tidy all areas of the restaurant, 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 Xiaoliu Tangbao, and display the cultural theme and connotation of Xiaoliu Tangbao to the greatest extent from the decoration style, high-quality food products and warm and thoughtful service of the restaurant. Grasping this selling point 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 customers 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. Surrounded by our competitors to varying degrees, we should start from the following aspects in our operation:

1, business project: we should develop our own characteristics while avoiding its sharp edges. Don't rely on the variety of products to win, but concentrate on making the signature product "Xiaoliu Tangbao" of this restaurant well, and only when your fist is clenched can you 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, so as to truly serve 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 already ushered in 2020. In this 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, the first quarter: holiday feast. It is suggested to use morning tea as a selling point in January; In February, New Year's Eve is 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 launched the winter tonic stew series and the "Bake You-A Spicy Flavor" charcoal food festival. /kloc-in October/February, the "Cai Wu Yespa" series of gourmet dishes and the "Top Ten Specialties of Lanting" annual feast were launched.

Second, team building.

1. Improve the employment system and training system to 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, superior leaders go 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 catering department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, set up a training team, then make a training plan, combine theory with practice, and train in a new way in stages and batches. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. 4. Conduct regular assessment, and carry out training in Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Polite Terms and Safety and Hygiene Knowledge throughout the year.

(3) Standardize the food tasting system. In order to better promote the catering products in our store, the chef will regularly conduct special training on 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 but also cooperates, implements the management system from top to bottom, rewards and punishments the management benefits, 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 evaluation 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 a supervision system for product evaluation and supply. In order to estimate the variety to the maximum extent, coordinate various departments to supply products well. Every morning, noon and evening, the city will check the estimated supply of products, establish a special account book record for the estimated varieties in the city, and at the same time go to the relevant sub-departments for verification. And require managers to sign, in order to distinguish responsibility.

(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 between various departments.

(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving all kinds of banquets from senior leaders and major companies and hotels.

3. Stability of the team: In view of the high mobility of catering service personnel, in order to stabilize the hotel catering service, it is suggested that our department should take the work of stabilizing the team as the focus of 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 let 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.

Third, expand business, develop 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 develop income-increasing channels.

2. Earnestly implement the food promotion activities once a month, improve the popularity through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the 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 solicit their valuable opinions through different forms. Call relatives on holidays and customers' birthdays. At the same time, there is a special person responsible for the collection and supplement of customer information, and timely communication in daily regular meetings.

5. Do a good job in catering promotion for important holidays.

6. Conduct regular market inspections and pay attention to the dynamics of competitors in a timely manner.

Fourth, enhance employees' welfare awareness and strengthen cost control.

1. Emphasize the importance of cost control and cost saving, enhance employees' interest 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 regulations on expenses, the system of receiving and dispatching 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 very important to pay attention to the freshness and quality of ingredients. So next I will make my own work plan as the store manager.

I. 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 subordinate employees.

5. Properly handle all kinds of problems and complaints of 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 waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and supplement the missing items in time.

8. Supervise the staff to abide by the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

Second, 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 a 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 service 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 in western food service).

8. Good health, high spirits, dignified appearance and generous temperament.

Third, the work content

1, pay attention to register 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 guest's order on that day, and to know the guest's living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) Call all subordinates before meals to 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 layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

3. Work during meals:

(1), in the process of eating, 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 them.

(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.

(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.

(5), in the process of dining, pay attention to the assessment of subordinates, good or bad service, low efficiency and so on. It should be recorded, and rewards or criticisms should be made after meals.

4. Work after closing:

(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table 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, spread a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to a good state.

(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen 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 guests reflect, problems in the banquet, important banquet and guests 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 change for employees within the jurisdiction.