How to write the monthly work plan of the restaurant?

How to write the monthly work plan of restaurant xxxx? It has been eight months since it opened on June 26th last year. Judging from the sales at the beginning of the opening, both the personnel and the operating conditions were very unsatisfactory in the first few months. It can be said that that time was difficult!

Although the entertainment industry and the catering industry are both service industries, there are still differences. Personally, it should be the first time to set foot in this field, and most of them are unfamiliar. Stumbling? Now, I have experienced the beginning of the restaurant. This period of time is a lot of wealth for me. Even in a regular hotel management school, I can't learn it. Experienced the entrepreneurial process of people, things and restaurants! Let yourself realize your shortcomings in it. With the restaurant business getting better and better, we must improve ourselves and strengthen our skills in all aspects.

First, make a summary of last month's work:

1. Ginza's popularity has gradually increased, and the publicity of our store has declined compared with the beginning of its opening, saving a lot of manpower, material resources and financial expenses. In addition to the brand effect of Ginza, our characteristic incense pot should also play a major role. Through the trial operation in the past few months and the efforts of all the staff recently, our store has been recognized by many new and old customers, with a good reputation and more and more repeat customers.

2. As can be seen directly from the turnover, last month was the best month since its opening, especially in the later period, with 7,000 to 8,000 yuan per day and nearly 10,000 yuan on weekends. Excluding all kinds of costs, it is still profitable. Although it is not much, it is still very exciting.

3. The monthly fee may be high for the following reasons:

A staff member added that there were more waiters than before this month.

B the sales of dishes are higher than before, and some dishes may be higher than before.

C had a group purchase, which sold well, but didn't make any money.

D high temperature will reduce the shelf life of vegetables, and more will be thrown away because of deterioration (individual slow-selling balls).

E After the kitchen food is processed, more waste is removed.

Secondly, the work plan for July:

Of course, the focus of next month's work is still sales, and the goal is definitely beyond June. But besides sales, there are other work plans to be implemented:

1. We should improve many systems in this restaurant, such as reward and punishment system, rules and regulations of the restaurant, duty system and recruitment system. The reward and punishment system should be implemented to individuals, with clear rewards and punishments.

2. Pay close attention to recruitment and strengthen the training of employees, because most employees are short-term (and have gone for two long-term), so there has been no systematic training some time ago. I want to take the time to systematically train employees several times while constantly supplementing staff, mainly for customer service!

3. Establish and improve the reward and punishment system of this restaurant, and implement it in July.

4. Talking about the improvement of employees' salary system. Since opening, there is no written salary system table, which is purely based on verbal agreement, which is very irregular, and all employees get the same salary. I suggest restoring the scoring system; For long-term outstanding employees, the salary should be increased a little from time to time. You can shorten the salary increase time or reduce it, but you can't stay! Otherwise, it will be difficult to retain those excellent employees and affect the normal recruitment.

With the increase of customers, many old customers will come to our store, and the number of customers who apply for cards will also increase. I suggest that a member information system should be formulated and improved. For example, enter the guest's information into the computer. If you lose or forget to bring your card, you can retrieve it with your ID card, phone number, card number and password. It is also convenient for us to inquire about the management of members, killing two birds with one stone!

6. Customer service has always been the top priority of our service industry, so we should restrain all employees in the store and set an example. In the process of customer service in restaurants, we should strictly abide by the system and serve with a smile to reduce the conflict with guests to zero.

7. The habit of summing up one month and one week. Take 1 week as the cycle, check last week's work, summarize the problems, and adjust or solve them in time. Will not deviate too much from the prescribed plan, which will help to better complete this month's goals and plans!

The above are some personal views and opinions on the previous stage of work, many of which come from my own personal experience. These problems should be analyzed from both subjective and objective aspects. It is not difficult to find out where the problem is, and then solve it with the right medicine! Everyone hopes that all the problems in the future work will not exist, which is nonsense! place

Therefore, we must face our own difficulties frankly and solve them in our own right way! Although the road ahead will be long and bumpy, it may be more stressful and difficult to meet, but I think everything is just a cloud before our team and our full preparation!

The monthly work plan of the restaurant Fan Wenren spent most of his life in his post. Only by doing a good job and working happily can he 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 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 that eats Chinese food, and showing the cultural theme and connotation of our restaurant to the greatest extent from the decoration style, high-quality food 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 crowds and customers. 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 strengthen our struggle, expand the scale, open branches in different places and implement multi-store operation, which is our goal.

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 new employees know what they want to enter. Home? With a comprehensive understanding, old employees can strengthen their work quality and take care of and help 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 as to show respect to the guests and always 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, what is the so-called service consciousness? 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 their roles at different times and occasions? Role? And the specific requirements given by this role.

Quality consciousness is to ask employees to clarify the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish? Zero defect? 、? Get the job done right away? The determination. 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 they have a common goal: everything is for the guests. Therefore, employees should obey the needs of work and guests, and cultivate team consciousness, so as to? Division of labor? .

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 specific operation process 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 to the Food and Beverage Department at the regular meeting, arrange specific implementation measures, check the implementation of the reception plan on the same day, arrange the work plan, business situation and improvement measures for the day after tomorrow, listen to the report, 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.

I recommend it carefully.