Staff canteen management plan, the company will choose to make some management plans in order to create a good working and living atmosphere for everyone. In fact, canteen management is more difficult. Let's follow me to see the management plan of the staff canteen, hoping to help you.
Staff canteen management plan 1 1, the guiding ideology
Staff canteen is the life guarantee for employees in the process of employment. Under the premise of food safety and hygiene, under the leadership and supervision of the company, low profit level, high quality service, staff canteen service good life, good overall service.
Second, the overall business objectives
1. Effectively guarantee the life of all employees, allocate the business scale according to the average daily meal level, and meet the needs of people with extreme meals.
2. Meet the dining needs of employees with high, middle and low family incomes. Employees have three meals a day, three, four, five dishes and one soup in the middle and evening ... The management will discuss it separately and be frugal. Basic dining standard: RMB-RMB, and the daily average dining standard is RMB. In order to ensure the minimum demand and provide a living standard to meet the living needs of all employees.
3. In order to ensure the completion of the company's goal of recovering the canteen investment 10000 yuan, and to adapt to the company's management of the canteen to the greatest extent, we are willing to pay the school canteen management fee 10000 yuan.
4. The annual meal income is 10,000 yuan, and the operating gross profit level is%; Operating expenses of ten thousand yuan; Operating expense rate%; Annual profit of the operator 10000 yuan; The profit margin is 10%.
Third, establish and improve a unique management model.
(1) We will send professional kitchen staff and managers to your company for professional kitchen management and operation, and provide catering services for your employees. Your company only needs to provide our existing kitchen utensils, water and electricity, fuel and accommodation, and other expenses will be contracted by our company to standardize our operation.
(2) The company participates in the management of the canteen from beginning to end, guides the management of the canteen, serves our management and ensures that our business activities are legal and effective.
(3) Company management and supervision responsibilities: 1, supervising and approving the service varieties and prices of operators; 2. Inspect and supervise the hygiene and safety of the canteen and punish violations; 3. Spot check and evaluate the quality of service varieties, and punish violations; 4. Manage the meal card system and pay the meal fee to the operator; 5. Coordinate the dining order of employees.
(4) The operator implements computerized cost management, provides the company with detailed consumption and daily accumulation of all material costs every day, and provides detailed supervision basis.
(5) Establish an interest control mechanism to ensure a long-term and effective cooperative relationship between the company and the operators.
Fourth, management measures
(1) Strengthen food safety measures to ensure the food safety of employees. The first is to establish a responsibility system for safety. The canteen will sign a safety responsibility letter with the company, organize production and operation according to the Food Hygiene Law, the Product Quality Law and the company's requirements, provide safe food and ensure food safety. The second is to establish a safety supervision and management system within the enterprise, equipped with special food hygiene quality supervisors. All employees should sign a health and safety responsibility form with the company to implement the health and safety responsibility to everyone. All employees entering the canteen must undergo health examination by the health supervision department and issue health certificates. All managers (including internal and external enterprises) can enter the canteen only after the food hygiene supervisor agrees to issue special protective clothing and cards. The third is to establish a food safety early warning system, all of which should be posted on the wall. If there is any problem, it should be reported to the company and relevant departments in time, and emergency measures should be taken in time to minimize losses.
(2) Increase the variety of colors, improve the insulation measures and improve the dining quality of employees. First, acquire necessary equipment to reduce the loss of diners in improving color, such as increasing the varieties or output of oil cakes, pies, thousand-layer cakes, Regan Noodles, clear soup, Hu spicy soup, etc. To meet the needs of employees and increase the income of operators; Second, choose sandwich insulation equipment that meets the hygienic standard as the appliance for supplying and selling meals, so as to ensure that employees can eat steaming meals. The third is to set up a food quality complaint suggestion box, and hire a mobile food quality price supervisor appointed by employees to conduct spot checks on the temperature, variety and quantity of food and give feedback to the company.
(3) Management organization and responsibility system. According to the characteristics and guiding ideology of canteen construction, the operating mechanism of canteen is determined as unified management, unified management, unified accounting and internal grouping responsibility system assessment. 1, the operator signed a contract with the company to set up a canteen management department to perform specific business management duties and carry out internal and external work in the name of the company canteen. The production department has three production workshops, one variety development workshop is the main body of production and processing, and each workshop produces the same product as planned, with sales as the target assessment basis; Set up financial, warehouse, procurement, quality inspection and other departments to manage the received property in a unified way and control the whole production and operation under the unified management of canteen management department. 2. The wage level should be adapted to the local actual level, and differential wage management should be implemented. The monthly salary of the canteen management manager is RMB yuan, and the monthly salary of the supervisor of the canteen production workshop is RMB yuan. Everything else is controlled to reduce the cost and ensure the normal operation of the canteen.
(4) Cost management. The particularity of staff canteen determines that the profit return of operators is low, and managers must strengthen cost management and seek benefits from management. First, set up a purchasing team to reflect the changes in the vegetable market at any time, choose the purchase channel to the maximum extent within the time allowed for preservation, and reduce the cost and price of materials; Second, establish and improve the internal information and control system, carry out quantitative management of all material costs, reflect the purchasing, sales, processing and inventory of material costs on a daily basis, formulate replenishment measures in time, put an end to people's goods and people's prices, and re-weigh and check all incoming goods, so as to achieve daily measurement and monthly inventory, and timely handle the quantity and length; The third is to quantify management expenses and write off management expenses in strict accordance with the plan. Within the planned scope, some expenses are contracted, and some projects are managed by target contracting, so as to ensure that each expense is controlled within the planned scope and ensure the normal operation of the canteen. Fifth, establish and improve the supporting management system. During the operation period of 1 month, establish management systems such as contract target management, food hygiene and safety, safety operation procedures, post responsibility system in each link, spiritual civilization construction, internal staff rewards and punishments, etc., so that business management behavior can be followed by rules.
Staff canteen management plan 2 i. General rules
(1) This system is formulated to improve the management level of the canteen and create a warm and clean dining environment for employees.
(two) this system is applicable to the canteen staff and the staff who eat in the Committee.
(three) the office is responsible for the management of the staff canteen, and accepts complaints from the canteen staff and diners.
Second, the canteen work management
(a) canteen management to implement the overall duty room responsibility system, that is, canteen supervisors are fully responsible for food quality, sanitary conditions, dining environment, etc. , and bear the corresponding responsibility for the problem.
(2) The canteen staff is responsible for providing three meals a day for all employees of the Committee.
(three) canteen procurement should be serious, frugal, appropriate and reasonable arrangements for daily meals, not to cause food deterioration, waste or insufficient weight.
(4) Dining in the canteen should be three meals a day, with various styles and varieties. Vegetables, fish, melons and fruits must be fresh and clean every day, free from pollution, corruption and mildew. Food that goes bad overnight is strictly prohibited.
(5) When cooking, meat, fish and beans should be cooked thoroughly, and dishes separated from meals should be cooked thoroughly. Food is not greasy, and monosodium glutamate should be used as little as possible.
(6) The equipment, facilities and appliances in the kitchen operation room shall be managed at fixed points, so as to be placed in an orderly manner, free from oil stains and cobwebs, and free from sewage and sundries on the ground.
(7) The dining room should be clean, sanitary and ventilated, and various effective measures should be taken to eliminate mosquitoes and flies irregularly. Protective measures such as fly curtain, screen window, electronic fly killer, fly killing paper, fly swatter, regular spraying of chemicals and garbage bags should be adopted to minimize the pollution of flies and mosquitoes in restaurants and ensure that there are no flies, cockroaches and flying insects.
(8) The surfaces of tables and chairs are free of oil stains, neatly arranged and frequently cleaned; Clean the ground once a day, once a week and once a month to keep it clean. Glass doors and windows should be clean, and the ground should be clean without cigarette butts.
(nine) tableware should be cleaned after use, and there should be no residue of washing products. Disinfect twice a day, and you can't use it without disinfection; Disinfected tableware must be stored in a special cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked.
(10) The staff in the canteen can't leave until the leaders and employees have finished eating, cleaning the desktop and cleaning it up.
(eleven) the office organizes the canteen staff to conduct regular physical examination every year, and those who are not suitable for canteen work will be dismissed.
Third, catering management.
(1) The food standard is two meats, two dishes and one soup in principle. Workers should eat in a civilized way.
(2) No spitting, no littering, no littering and no loud noises in the canteen.
Fourth, rewards and punishments.
(1) Evaluate the management of canteen staff.
(two) the form of assessment can take public assessment, but also can form an assessment team assessment. The office should set up a mailbox to accept the opinions and complaints of employees.
(three) the implementation of the assessment system, once a month. Score above 90 points (inclusive) is excellent, above 80 points (inclusive) is good, above 60 points (inclusive) is qualified and below 60 points is unqualified.
(four) three consecutive unqualified, informed criticism, until the dismissal. Give appropriate rewards for Excellence at the end of the year.
Five, canteen attendance and leave system
(a) canteen staff within the scope of attendance, attendance by the manager in charge of the canteen.
(2) Those who arrive seven hours late and leave early a month will be deducted one day's salary, and those who are absent from work for more than three days without reason will be treated according to their attitude after criticism and education.
(3) If the canteen staff asks for personal leave or sick leave within three days, they shall fill in the leave slip by themselves, and can only ask for leave after the administrator agrees to report it to the director of the office and the leader in charge for signature and approval. If the personal leave or sick leave exceeds three days, I will fill in the leave slip, and I can take a leave only after the administrator and the office director agree and report to the competent leader for signature and approval.
(four) the canteen staff must go through the formalities of asking for leave in the Committee office, and inform the office of the number of days, reasons, whereabouts and contact information. After the vacation expires, you must go to work on time and go to the office to go through the formalities of canceling your vacation. Go to work on time within the prescribed time limit. If it is necessary to extend the time, the office and the administrator must be informed of the number of days and the reasons, otherwise it will be treated as absenteeism.
(five) canteen staff must stick to their posts, not to go out at will, not to be late and leave early, not to leave their posts; Those who don't go to work or obey the distribution without reason shall be treated as absenteeism and their wages shall be deducted. If the circumstances are serious, they shall be dismissed.
(7) The canteen staff can't go to work on time during illness. I need to apply to the committee office. After approval, it can be treated as sick leave with the certificate of the hospital at or above the county level. Those who don't return without reason, in addition to withholding wages, will be dealt with severely according to the seriousness of the case.
Six, canteen administrator job responsibilities
(a) responsible for the overall management of the canteen, accurately grasp the ideological work and living conditions of the canteen staff, strengthen ideological and political work, and fully mobilize the enthusiasm of the canteen staff.
(two) do a good job in the deployment of staple food, increase the variety of colors, improve the quality of food, do a good job in cost accounting, so that food is sufficient in weight, reasonable in price, economical and practical, with many patterns, varieties and good quality.
(three) to do a good job in food hygiene and safety in the canteen.
(4) Do a good job in the assessment of canteen staff.
(5) Always listen to employees' opinions and demands on the canteen, and constantly improve service attitude and food quality.
(six) actively participate in political study and collective activities, and strive to learn business knowledge, and constantly improve the level of business.
(seven) to supervise the daily cleaning and disinfection of kitchen utensils and tableware and the cleaning of kitchen environmental sanitation.
(eight) to supervise and inspect the personal hygiene of chefs.
(9) Pay attention to saving and eliminating waste, regularly check and maintain all canteen equipment, and do a good job in fire prevention and theft prevention.
(ten) to complete other temporary tasks assigned by the leadership.
Seven, canteen hygiene system and hygiene standards
(1) Environmental sanitation
1. The dining hall is clean and bright, with no dust on the dining table, no garbage on the floor, and no dirty water and dust on the stool. The floor should be bright and clean. Cleaning staff should clean and mop the floor of the hall at least 2-3 times a day, and clean the dining table at any time to ensure the canteen is clean and tidy.
2. There is no sundries and garbage around the canteen, and there is no dirt and garbage in the drainage ditch around the canteen. Clean 1-2 times a day at least to ensure the outdoor environment is clean and tidy.
3. The canteen should be equipped with facilities for killing flies, mosquitoes, poisons and rats, and the environment of the canteen should be completely disinfected 1-2 times a month.
4. The bathroom should be cleaned and rinsed for a long time to ensure that there is no peculiar smell in the bathroom, and it is required to be disinfected once a week.
(two) canteen kitchen, operation room, storage room, kitchen utensils hygiene.
1, the canteen kitchen must be kept clean and tidy every day, the ground should be kept dry, and there should be no garbage and sundries; Cooking utensils and kitchenware are cleaned after use every day, then disinfected and placed neatly and orderly; Wash the vegetable piers and kitchen knives after use and put them in order; Fresh vegetables, dry goods and other foods are put on shelves, and soy sauce and vinegar are canned. They are not allowed to be put anywhere. The floor of the operation room is free of garbage and important articles, kept dry and tidy, the food in the storage room is displayed in an orderly manner, and the pool cover is free of dust and kept clean and bright.
2. The canteen kitchen, operation room and storage room shall be cleaned once a day to ensure that the walls are free of dust and cobwebs; Clean every Monday and thoroughly arrange kitchen facilities such as walls, floors, kitchen utensils and chopping boards.
3. Raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated and cross-seasoned.
4, dry goods evaporation and hygiene, to clean, rinse, ensure no sand, sundry, are not allowed to sell rotten food processing.
(3) Hygiene of vegetables and meat
1, the rotten, deteriorated or weedy parts of vegetables must be removed before cleaning. After processing, it needs to be cleaned again before it can enter the cooking process of steaming, frying and boiling.
The meat must be cleaned before steaming, frying, boiling and exploding.
(4) Personal hygiene
1. Wear work clothes and work caps at work, dress neatly, keep good appearance and be full of energy.
2. Operators shall not have long hair and nails, and shall not wear rings, bracelets and other accessories. Wash your hands before operation to ensure that the food is clean and hygienic.
3, change clothes frequently, take a bath frequently, and establish a good external image.
(5) Warehouse sanitation
1, the warehouse is clean and bright, and the materials are stacked orderly. Rice flour and dry goods must not be placed on the ground.
There are no cobwebs on the wall. Strengthen moisture-proof and rat-proof, and check regularly to prevent materials from rotting and deteriorating.