How to write a weekly work plan for a restaurant

1. How to write a weekly work plan for the restaurant

1. Strengthen business training and improve employee quality

As the front office of the restaurant, every employee We need to face guests directly. The work attitude and service quality of employees reflect the service level and management level of a restaurant. Therefore, the training of employees is the focus of our work. Only through training can employees improve their business knowledge and service skills. Only by further improvement can we provide better quality services to our guests.

2. Instill in employees the awareness of increasing revenue and reducing expenditure, and controlling costs

Raising revenue and reducing expenditure, increasing revenue and reducing expenditure is the unwavering pursuit of every enterprise. Carry out conservation and expenditure-saving activities, Control costs. In order to save costs, for example, we recycle guest card holders every time they check out; reuse expired reports; urge accommodation employees to save water and electricity; control office supplies and make good use of every piece of paper and pen. Through these controls, the front office department will make its due contribution to the restaurant's revenue generation.

3. Strengthen the sales awareness and sales skills of employees and increase the occupancy rate

The front office department actively promotes the sales of individual guest rooms according to market conditions. The sales price at the front desk and the staff In terms of incentives, our department plans to introduce a new policy, the high-priced room policy. While the receptionist understands the preferential policies of the restaurant, he can flexibly grasp the room price according to the market conditions and the occupancy situation of the day. He emphasizes the receptionist: As long as the guests come to the front desk, we must think The purpose of doing everything possible to make guests stay and strive for more occupancy rates.

IV. Pay attention to the coordination between various departments

The restaurant is like a big family. Friction will inevitably occur between departments at work. The quality of coordination depends on the work. Lieutenant General was greatly affected. The front office department is the central department of the entire restaurant. It has a close working relationship with the catering, sales, guest room and other departments. If there is a problem, we can proactively coordinate with the department to solve the problem to avoid the deterioration of the matter, because everyone ***The same purpose is for the restaurant. If it is not solved and handled well, it will have a certain negative impact on the restaurant.

5. Strengthen the management of various reports and customs declaration data

The front desk will check in for each guest in accordance with the regulations of the Public Security Bureau, and enter it into the computer. The information of overseas guests will be passed The restaurant's customs declaration system promptly reports to the Entry and Exit Management Section, conscientiously implements the notices issued by the Public Security Bureau, and reminds each guest to store their valuables. A dedicated person is assigned to be responsible for all reports and data in the front office, who will classify and archive the reports and report them monthly.

2. How to write a weekly work plan for a restaurant

1. Tasks and requirements for restaurant opening preparations

Preparations before the restaurant opens The work is mainly to establish a department operation system and make full preparations in terms of human, financial, material and other aspects for the opening and post-opening operations, including:

(1) Determine the functions of each department of the restaurant Jurisdiction area and scope of responsibility

After arriving at their posts, the heads of each department must first be familiar with the layout of the restaurant and be able to observe it on the spot. Then, based on the actual situation, determine the jurisdiction of the restaurant and the main scope of responsibilities of each department, and submit specific suggestions and ideas in writing to the general manager. The restaurant management will convene relevant departments to discuss this and make a decision. When dividing regions and responsibilities, managers of each department should consider the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of the restaurant is under centralized management. This is conducive to the unification of standards, improvement of efficiency, reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear and established in writing.

(2) Design the organizational structure of each department of the restaurant

To design the organizational structure scientifically and rationally, the managers of each department of the restaurant must comprehensively consider various relevant factors, such as: the size of the restaurant, Grade, decoration layout, facilities and equipment, market positioning, business policies and management objectives, etc.

(3) Make a purchase list of items

There are many things to do before the restaurant opens, and the purchase of operating items is a very energy-consuming task. It is very difficult to complete this task by purchasing alone. Large, each operating department should assist them to complete it together. Whether it is purchasing or the various departments of the restaurant, when formulating the purchasing list for each department of the restaurant, the following issues should be taken into consideration:

1. The architectural characteristics of the restaurant.

The types and quantities of purchased items are closely related to the characteristics of the building. For example, the number of certain cleaning equipment is directly related to the number of seats in the restaurant. Another example is the restaurant's food collection truck. You must consider whether it can reach the dishwashing room.

2. The design standards and target market positioning of the restaurant.

Restaurant managers should make a list based on the actual conditions of the restaurant, design standards, and national industry standards. At the same time, they should also consider the requirements of the target source market for restaurant supplies based on the restaurant’s target market positioning. needs, preferences for dining environments, and some behavioral habits when consuming.

3. Industry development trends.

Restaurant managers should pay close attention to the development trends of the industry, have a certain degree of forward awareness in terms of item allocation, and should not be too traditional and conservative. For example, in the restaurant, reduce the use of gold and bright red tableware and decorations, and add some elegant arrangements, etc.

4. Other situations.

When formulating the material purchase list, relevant departments and personnel should also consider other relevant factors, such as: occupancy rate, restaurant's financial status, etc. The design of the purchasing list must be standardized and should usually include the following columns: department, number, item name, specification, unit, quantity, reference supplier unit, remarks, etc. In addition, when the department is formulating the purchase list, it needs to determine the equipment standards for relevant items.

(4) Assisting in procurement

Although the heads of each department in the restaurant do not directly undertake the procurement task, this work has a greater impact on the opening and post-opening operations of each department. Therefore, The heads of various departments in the restaurant should pay close attention to and participate in the procurement work appropriately. This not only reduces the burden on purchasing personnel, but also ensures to a large extent that the purchased items meet the requirements. The heads of each department in the restaurant should regularly check the purchase list to check the availability of various items, and the frequency of inspections should gradually increase as the opening approaches.

3. How to write a weekly work plan for the restaurant

1. Internal management of the restaurant:

(1) Participate in formulating a reasonable work plan Set the restaurant's annual business goals and lead all restaurant employees to actively complete business targets.

(2) Based on market conditions and needs in different periods, discuss and formulate catering promotion plans with the chef ***, and collect customer feedback during the implementation process for improvement.

(3) Formulate employee job responsibilities and service standard procedures, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

(4) Pay close attention to the construction of the employee team, grasp the ideological trends of employees, and provide promotion and salary increase opportunities for outstanding employees through employee evaluation and assessment.

(5) Arrange dedicated personnel to formulate employee training plans and organize employees to participate in various training activities to continuously improve employee service skills, techniques and service quality, and improve work efficiency.

(6) Hold a meeting of all restaurant staff 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 on the restaurant’s internal management and external sales and suggestions to allow employees to participate extensively in the management of the restaurant.

(7) Work closely with the kitchen to check the quality of the dishes, and provide timely feedback to guests 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 items, as well as the collection and storage of food raw materials and items, check whether the cost of food and raw materials in the front hall and kitchen is too high, and ensure The transfer-in and transfer-out of various costs are reflected, and resources such as water and electricity are rationally utilized to reduce waste, reduce expenses, and increase profits.

(9) Pay attention to the sanitation and safety work in the restaurant, regularly check the cleanliness of the restaurant, clean and tidy all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

2. Marketing:

(1) Use various channels to vigorously promote the restaurant to increase local awareness, establish a good image, build a strong brand, and penetrate into the market.

(2) Solicit customer opinions, handle customer complaints, and meet customer requirements.

(3) The long-term success of an enterprise depends on the appreciation and inheritance of culture, firmly grasping the corporate catering culture of Haoshi Huihan Meal, from the restaurant’s decoration style and high-quality meals, as well as enthusiasm The warm service fully demonstrates the cultural theme and connotation of our restaurant, giving the restaurant unlimited vitality.

3. Business strategy:

My restaurant is in a good location and has a good dining atmosphere. The flow of people and customer base are relatively optimistic. At the same time, various surrounding restaurants Fast food restaurants, noodle restaurants, seafood restaurants, Sichuan restaurants, etc., these various types of catering are our competitors to varying degrees. Only by improving the quality of our restaurant's work, especially the service quality, can we be in an advantageous position.

(1) While operating in an all-round way, we must launch our own characteristics and carry forward our own characteristics. We must concentrate our efforts on making my restaurant’s signature products more refined and good, and fight them with a tight fist. Only then can you have strength.

(2) Combined with the leisure characteristics of the market, appropriately increase leisure and entertainment settings.

(3) While ensuring development and profitability, we will strengthen our efforts, expand our scale, open branches in different places, and implement multi-store operations. This is the goal of our efforts.

4. How to write a weekly work plan for the restaurant

1. About the hotel’s annual tasks, monthly task management responsibility certificate, guest room secondary consumer goods reward commission plan , the wine commission plan, as well as the meal and drink commission plan will be notified to all departments in the form of a meeting at the end of this month;

2. Regarding the restaurant discount activities on the New Year’s Day holiday, do a good job in service training and product planning, Follow up on matters such as extra meals for employees on holidays;

3. Continue to host and organize Monday supervisor meetings and Wednesday department communication meetings, and resolve issues that require coordination and communication between departments;

4. Make a guest room bundle sales plan, follow up with the advertising company to make 20 yuan cash dining coupons for restaurants and 100 yuan and 500 yuan cash vouchers for hotels, and follow up on the return of VIP cards for Western restaurants,

5. Continue to follow up on the recruitment of personnel in various departments of the hotel, and make timely additions to maintain the normal operation of the hotel;

6. Contact surrounding communities and gardens to find a two-bedroom and one-living room for rent. Live for Zhong Hong of Xinsheng Company;

7. Ensure the normal operation of the hotel’s liquidity and reasonable repayment. This week, Mr. Chen’s salary loan of 20,000 yuan will be repaid, as well as part of the work clothes payment;

8. Continue to follow up on the maintenance of the front desk system, follow up on the work processes of each department and Service skills training to improve the overall service level of the hotel;

9. Regarding market vegetable prices, this week we will bring accountants and statistics to conduct market research on various markets in Zhuhai, and try our best to find cheaper prices in the future.

5. How to write a weekly work plan for the restaurant

1. Continue to further strengthen food safety and hygiene management, strengthen employee training and improve employee quality Overall business level and service quality.

2. Further strengthen the political and ideological work of employees.

Regularly organize political studies for employees, constantly improve the consciousness of serving teachers and students, and be polite, civilized, and proactive.

3. Strictly implement food safety laws, and staff must hold health certificates when working to strictly prevent food safety and hygiene accidents.

4. Do a good job in food procurement, transportation, storage and daily food hygiene management. Any food that has deteriorated or been found to be corrupt must not be pre-purchased to prevent food poisoning.

5. Do a good job of washing and disinfecting kitchen utensils and tableware. Tableware should be disinfected for each meal, and ensure that tableware and food are stored separately to prevent cross-infection.

6. It is necessary to ensure that the rough processing is carried out in accordance with the operating procedures, wash first and then cut, and the food on the dining table should be beautiful and tidy. In summer, fly prevention measures should be increased, and in winter, insulation should be done well. Work.

7. We must do a good job in purchasing grain, oil, vegetables and other food, and do a good job in various inventory counts and related matters at the end of the month.

8. The quality of the procurement of various materials, food, and vegetables must be ensured, and the supply must be timely. Purchase infrequently and purchase frequently, and pay attention to cost-effective prices.

9. Correctly handle the working relationship between restaurant staff at all levels, support each other, get along well, and work together.

10. The purchased items must be accepted by the canteen warehouse management center acceptance officer and the restaurant manager at the same time and signed on the invoice before they can be submitted to the accountant for reimbursement.

11. The purchase of materials (tableware, cooking utensils) and other materials needed for the kitchen must be reported to the management office for approval before purchase.

12. You must consciously do your job well, endure hardships and stand hard work at work, constantly improve the quality of food, and ensure that there are no mistakes, safety and accidents.

13. Wear work clothes during working hours. Smoking and other matters unrelated to work are strictly prohibited during working hours. Take regular baths. Get a haircut and don’t keep your nails too long. For the sanitary areas allocated to individuals, they must be cleaned up in a timely manner to ensure that drinking tableware, floors, and warehouses are clean and tidy. The restaurant manager will be responsible for a comprehensive cleaning task on Fridays to keep the restaurant clean, hygienic and orderly at all times.

Fourteenth, it is necessary to further improve the target management system and various system constructions, and further improve the assessment methods.

15. Take changing service methods and improving service awareness as the breakthrough point, focusing on improving the food in the canteen and strengthening the quality of the food, and work hard.

16. Give full play to the functions of the partnership management committee, hold regular meetings, and listen to and give feedback to teachers and students in a timely manner.

Seventeen. All employees must accept new challenges with a new attitude. In order to ensure the comprehensive development of catering work, we are confident that we will abide by the school's rules and regulations, pay attention to economy, and implement the work in a practical manner. Make due efforts to establish a good overall image.