On the Work Plan of Restaurant

The focus of restaurant work depends on the working attitude and skills of service personnel. If you want to be a qualified restaurant waiter, you must have a good concept and style of serving the guests wholeheartedly. Only with this spirit can you serve well. This article is a sample of the restaurant work plan I compiled for you, for reference only.

Restaurant work plan model:

People spend most of their lives at work. Only by doing a good job and working happily can they have a happy life. If I am lucky enough to be the general manager of the company's catering, I will be responsible for the service and daily management of the restaurant under the supervision of the general manager. 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 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 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 for the opinions of the guests, handle the complaints of the guests, and meet the requirements of the guests to the greatest extent.

(3) Whether the enterprise can last for a long time depends on the appreciation and inheritance of culture, firmly grasping the catering culture of the enterprise, showing the cultural theme and connotation of our restaurant to the greatest extent from the decoration style, high-quality meals and warm and thoughtful service, so that the restaurant has unlimited vitality.

3. Business strategy:

Our restaurant has a good geographical location, a good dining atmosphere, and optimistic crowd flow and customer base. At the same time, all kinds of fast food restaurants, noodle restaurants, seafood restaurants and Sichuan restaurants around us are our competitors to varying degrees. Only by improving the quality of our restaurant, especially the service quality, can we be in an advantageous position.

(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 intensify our efforts and expand the scale.

Second, staff training.

The purpose of training is to improve the professional quality of employees, improve the management level and service quality of catering enterprises by training employees in thought, voice, appearance, etiquette, physique, professional knowledge and business skills, so as to achieve the purpose of catering management. Therefore, new and old employees should receive the following training in turn:

1, basic knowledge training of restaurants

Including the restaurant's founding background, geographical location, architectural style, business philosophy, business characteristics, customer situation, organization, rules and regulations, hotel product knowledge and so on. Let the new employees have a comprehensive understanding of their "home", and the old employees can strengthen their work quality and take care of and help the new employees.

2. Restaurant etiquette training

Including strict requirements on appearance, appearance, manners, expressions, eyes, language and movements, and how to respect the religious beliefs and customs of guests. All employees must be trained in etiquette and politeness knowledge before taking up their posts, and master the requirements of the restaurant for employees in the above aspects, so that they can always respect the guests and meet their requirements in future work services.

3. Cultivation of restaurant consciousness

Consciousness determines people's behavior, and behavior forms habits. Therefore, when training employees, we should also cultivate their hotel awareness, such as service awareness, role awareness, quality awareness, team awareness, obedience awareness and so on. Simply put, the so-called service consciousness is "guest consciousness", that is, employees should have guests in their hearts and eyes, always think of the guests and meet their needs to the maximum extent. Role awareness means that employees should understand the "role" they play at different times and occasions and the specific requirements given by this role. Quality awareness means that employees should be clear about the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination of "zero shortcomings" and "doing the work well at once". Serving guests is the real job of restaurant staff. Although the restaurant is divided into many different departments and different positions, their job responsibilities are basically different, but their purpose is the same: everything is for the guests. Therefore, employees should obey the needs of work and guests, cultivate team consciousness, and achieve "division of labor without separation".

4. Business training

Business training for new employees can be carried out from both knowledge and skills. Knowledge should be sufficient, not too much and too deep, so as to help new employees work smoothly after taking up their posts; Skills focus on the gymnastics rules of this position, and try to let employees master the necessary service skills. In addition, employees should be trained in basic emergency ability to improve their ability to deal with unexpected problems. Catering products have the characteristics of synchronous production and consumption. The implementers and audiences of services are all people, and people are all kinds. Therefore, restaurant services are very random, and it is inevitable that there will be various unpredictable problems. Restaurant staff should have certain adaptability. If you encounter complaints from guests, you can take them seriously with the correct concept and deal with them according to scientific procedures and appropriate methods; Have a certain understanding of the safety management of restaurants, simply master the use of common safety facilities, properly and effectively handle emergencies, and minimize losses as much as possible.

Third, the position of manager.

1, patrol

Patrol the whole restaurant department, backstage indirect service department, etc. , give work guidance, and find problems with keen professional vision and solve them in time.

2, supervision and inspection

Understand the implementation of various business operations through inquiries, meetings, on-site inspections, etc., and deal with various emergencies to avoid accidents.

3. Report

Participate in relevant regular meetings and business meetings, report on the implementation and progress of all the work of the Food and Beverage Department and the problems solved and coordinated by superiors, and report major emergencies to superiors at any time.

Step 4 chair the meeting

Convey the general manager's instructions, arrange specific implementation measures, check the implementation of the reception plan on the same day, arrange future work plans, business conditions and improvement measures, listen to reports, conduct internal coordination, and check and summarize the implementation of the work arranged at the last regular meeting.

Step 5 communicate

Communicate with relevant functional departments of various business departments, communicate with all walks of life about related matters, communicate with subordinates, exchange ideas, exchange information, establish feelings and handle interpersonal relationships well.

Step 6 plan

Formulate the objectives and plans of all departments of the food and beverage department, formulate daily work procedures, daily promotion plans and special promotion plans, and formulate raw material procurement plans, menu update and selection plans and employee training plans.

Summary:

Dear general manager, if I succeed in becoming the manager of this company, I will always follow the corporate culture and core values. Under the leadership of the general manager, we will carry forward the spirit of sincere unity and hard work, continue to maintain this spirit of hard work for many years, maintain the principle of keeping promises and keeping promises, manage these three stores well, and work hard for the company's development, enlargement and strength.

As a manager, I will constantly improve myself and always play an exemplary role. I will try my best to serve the company, and I will also coordinate all departments to work hard, be a good leader's information transmitter, and do my job well. I will set an example, be strict with myself, do a good job in the restaurant and eliminate the worries of the leaders. I will apply my years of work experience to my new job, be serious and responsible, and lead the team to scale new heights.

Restaurant work plan model:

20__ is a year full of opportunities and challenges. I have been engaged in the management of Chinese restaurants for 20 years, and I have accumulated some work experience, but I also need to see the service concept of employees, and the standardization and standardization of services are still insufficient. At present, there is still a big gap between the service level and service concept of restaurants and other catering enterprises. At the same time, although the dishes have made great progress, there are still factors such as unstable quality, and the effect of highlighting product characteristics is not obvious. Therefore, 20__ is a year of restaurant improvement and development. According to the development of the restaurant in the past 20 years and the actual situation of the restaurant, the department will focus on the two cores of operation and management, and realize the standardization of service, standardization of dishes and institutionalization of management through intangible service and tangible management. By determining the target and the geographical location and conditions of the restaurant itself, we can tap the potential and create brand catering. The following objectives have been set:

First, strengthen management, strengthen service quality and highlight personalized service. Emphasize the characteristics of dishes in ensuring the quality of dishes.

1. According to the standards and requirements, formulate and improve the standards and processes of various services.

2. Strengthen staff training. Make a monthly training plan according to the situation. And effectively apply it to work.

3. Focus on strengthening standardization and standardized service operation.

4. Improve employees' service awareness. In addition to constantly urging employees to strengthen their service awareness in their daily work, we will also carry out some activities around this theme and formulate corresponding incentive measures to mobilize the enthusiasm of each employee.

5. Highlight personalized service. Implement personalized service in a targeted manner and use it step by step.

Promotion mode, adjusted in combination with customer feedback during promotion.

6. According to the market requirements, innovate constantly and introduce dishes that meet the needs of guests. At the same time, efforts should be made to collect the opinions of the guests on the dishes and improve them, and the opinions of the guests should be taken as an important basis for assessing the leaders.

7. Strengthen energy conservation and consumption reduction. Check raw materials on the market regularly to reduce costs. Control the consumption of food and beverage items and materials, regularly check all facilities, equipment and tableware, and the responsibility lies with people. Create a conservation-oriented team, so as to empty interests and manage interests.

8. Strengthen departmental inspection. Put all the inspection lists on the wall, put the responsibility on people, improve the punishment system, check at all levels, and strictly follow the requirements of the restaurant. Resolutely deal with problems when they are found.

Two, consolidate the results, bold innovation, tap the potential, improve economic efficiency.

1. When an old customer comes to the restaurant, the manager should take the initiative to visit, solicit opinions, listen to the opinions of the guests, narrow the distance with the guests, highlight the word "affection" and retain the guests with "sincerity, enthusiasm and friendship".

2. According to the geographical location and season of the restaurant, keep innovating and seize the opportunity to increase income. Summing up on the basis of 20 years, seize every opportunity, especially holidays, Saturday and Sunday. Make a promotion plan according to the characteristics of the restaurant.

3. Customize a variety of promotional programs according to consumer groups and customers, and launch dishes and related supporting projects suitable for guests to attract these guests to the store for consumption. For example, Valentine's Day launched a Valentine's Day package.

4. Strengthen cooperation with the kitchen to share information and cooperate with each other. Do every job in the restaurant.

5. Seize holidays and traditional festivals. Make corresponding products or preferential activities for these festivals, and strive to achieve the best results.

Third, pay close attention to team building.

In the distribution of work, we should put an end to the problem of uneven bitterness and happiness, fully mobilize the enthusiasm of employees, form a working atmosphere of orderly competition and reasonable distribution, and stimulate the enthusiasm of employees.

Fourth, increase concern for employees.

1. In 20__ years, leaders should try their best to pay attention to and care for employees in their lives and work, and try their best to solve all problems for employees.

2. Communicate with employees regularly to understand their mentality.

3. Conduct an employee opinion survey every two months.

4. Give employees ample appreciation space, reward good employees and punish poor employees.

Verb (abbreviation for verb) recruitment work

1. Paste the effective recruitment information on the effective recruitment website.

2. Restaurant managers or supervisors should systematically train new employees.

The year of 20__ is a year in which we have reached a new level, achieved a new leap and forged a new glory. It is necessary to strengthen the belief of "* * * sharing wealth and realizing dreams" and achieve various business indicators.

Restaurant work plan Fan Wensan:

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 cooperate with the sales department.

2. According to the market situation and the needs of different periods, discuss with the chef * * * to make a catering promotion plan, and collect customer feedback to improve it in the implementation process.

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; Report to the assistant general manager.

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 raw materials and articles consumed by restaurant materials, arrange special personnel to be responsible for the collection and storage of raw materials and articles consumed by materials, 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, arrange special personnel to check the cleanliness of the restaurant, and be personalized.

Clean up all areas of the restaurant and provide guests with a comfortable and high-quality dining environment.

Second, marketing:

1. Widely publicized through various channels (leaflets, customer websites, short-term promotions, etc.). ) to increase the restaurant's awareness, 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. Always carry out the restaurant's own business route, take price and service as advantages, and strive to improve the direction according to the suggestions of the guests. Make promotion plans according to different periods.

Third, business strategy:

1. At the initial stage of operation, while avoiding its sharp edge, we should carry forward our own characteristics, create characteristics in preferential treatment and create warmth in standardized service. Continuous improvement and progress.

2. According to the characteristics of this restaurant, increase the promotion of in-house guests, and strive to attract in-house guests within a certain expectation.

3. Peripheral and national buildings, banks, institutions, etc. It is the primary task of our market development, and the economic benefits are for guests.

In my future work, I will make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.

Attachment: (Monthly Task Arrangement)