I. Planning (1) According to the actual situation of the store and the company's policies, the front office and kitchen staff are rationally allocated to save personnel costs and realize one person with multiple posts; One post and many responsibilities.

(2) Analyze the historical turnover, reasonably estimate the purchase order, ensure the freshness of the dishes, and strive to achieve zero inventory of vegetables, bean products, meat and seafood purchased on the same day to save costs.

(3) Strengthen and cultivate the safety awareness of all employees in saving water, electricity and coal;

Second, the management of dishes

(1) Record the recycled dishes every night and make full use of them reasonably.

(2) The acceptance of dishes, the processing, production, semi-finished products, finished products and promotion of dishes become a connecting line, and every link is strictly controlled and put in place.

(3) Strengthen the training, innovation, promotion and taste of dishes, and make various cooking methods with the same raw material.

(4) The serving amount should be moderate to ensure the color, fragrance and taste of the dishes; According to the actual passenger flow in the store, you can track the dishes corresponding to different time periods, which is convenient for customers to choose a variety of dishes and increase turnover.

Third, the training plan

(1) Perform the morning meeting every morning; Morning meeting time, training polite expression and promotion skills.

(2) Hold a management team meeting every week; Summarize the store operation, training results and training progress, and adjust the training plan in time; Facilitate better store management.

(3) Zhou Yue irregularly trains the standard of cooking twice, the speed of cooking, the collocation of dishes, and introduces different dishes for different guests, so as to cope with the peak hours reasonably and easily.

2. How to write the catering personal work plan 2022?

1. Task of the business department: Catering service is an indispensable part of the hotel, and the business department is an important income-generating department of the hotel. In all departments of the hotel, the sales department has concentrated employees, many business links, high technical level and wide knowledge; Therefore, strengthening the management of the sales department is of great significance to the management of the whole hotel; The business department is mainly responsible for the sales of restaurant products and banquet services to meet the material and psychological enjoyment needs of different types of dining guests.

Two. Tasks and requirements of the preparation for the opening of the business department:

The preparation work before the opening of the business department is mainly to establish the department operation system, and make full preparations for the opening and operation after the opening in terms of people, money and materials.

Specifically including:

(a) determine the authority and responsibility of the business department:

The sales manager usually arrives at his post two months in advance.

After arriving at the post, you should first get familiar with the plane layout of the hotel through field visits. Then according to the actual situation, determine the jurisdiction area of the business department and the main responsibility scope of the business department, and report the specific suggestions and ideas to the general manager in writing. The hotel management will convene relevant departments to discuss and make a decision. Managers of business departments should start from the overall situation and have a good sense of service when dividing areas and responsibilities.

According to the requirements of professional division of labor, the hotel cleaning work is centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear and determined in writing.

The management scope of the business department is very large. In order to comprehensively utilize all facilities and give full play to their efficiency, the staff canteen is managed by the business department.

(two) to determine the main functions and layout of the regional business department:

According to the overall architectural layout and market positioning of the hotel, the functional positioning of the dining area is detailed; In the regional layout, we should reasonably consider the management process of catering; For example, the rationality of food delivery lines and service processes; Rationality of kitchen workflow; The process of tableware cleaning and washing; Adequate storage space and pantry.

(3) Designing the organizational structure of the business department;

In order to design the organization scientifically and reasonably, business department managers should comprehensively consider various related factors, such as hotel scale, grade, building layout, facilities and equipment, market positioning, business policy and management objectives.

(four) to develop a list of goods procurement:

There are many affairs before the opening of the hotel, and the procurement of business supplies is a very energy-consuming work. It is very difficult to complete this task only by the purchasing department, and all business departments should assist them to complete it together. Whether it is the purchasing department or the sales department, the following questions should be considered when making the purchase list of the sales department:

1. Architectural features of the hotel:

The type and quantity of purchased goods are closely related to the characteristics of buildings; For example, floors usually need to be equipped with work trucks, and the number of some cleaning equipment and food delivery trucks must be considered whether they can reach the dishwashing room or not.

2. Industry standards:

Minimum product standards are the main basis for enterprise managers to make purchase lists.

3. Hotel design standards and target market positioning:

Catering managers should start from the reality of the hotel, according to the design standards and the positioning of the hotel's target market, and consider the demand for catering supplies in the target source market. Such as the layout requirements of high-end banquets; The products of the wedding banquet market.

4. Industry development trend:

Catering managers should pay close attention to the development trend of the industry, have a certain sense of being ahead of the times in the provision of goods, and should not be too traditional and conservative; For example, the catering department reduces the tableware and arrangement such as gold and big red, and increases some elegant arrangements.

3. How to write the catering personal work plan 2022?

1. Employee management 1. Participate in the formulation of reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives. 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.

2. 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.

3, 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. 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.

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 _ restaurant, show the cultural theme and connotation of this casual western food from the aspects of decoration style, high-quality gourmet products and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy.

This restaurant is located in a prosperous area, 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. Are our competitors to varying degrees, so:

1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making pizza, the signature product of restaurants, well, and only when our fists are clenched can we have strength.

2. Combine the leisure characteristics of this restaurant and increase the promotion of afternoon tea.

In the long run, it is our goal to continue to open branches and implement multi-store operation.

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.

Fourth, safety management.

1, Service Safety Management of Food and Beverage Department

In the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as guests get up from time to time, waiters should be more vigilant. If the guest drinks too much, the service staff should pay attention to observation and persuade him to drink less as politely as possible to avoid accidents such as drunkenness, injury and fighting. Drunk guests should immediately notify the lobby manager and security department to prevent accidents. Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep food samples for future reference as required. Lock important cigarettes, wine and drinks after work to prevent theft. After the banquet or various activities, the service personnel should check whether there is a fire hazard.

2. Hygienic management of food storage

Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of grain warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems and normal food, short-term storage and long-term storage of food, food with odor and food easy to absorb odor shall not be mixed and piled up.

4. How to write the catering personal work plan 2022?

I. Internal management of the restaurant: 1. Operation and management of kitchen.

(1) According to the market situation and the needs of different periods, discuss with the chef and formulate the promotion plan of holiday catering in different periods of the year, and collect the feedback from the guests during the implementation process to improve it.

(2) Work closely with the kitchen, change the menu regularly, introduce new dishes regularly, constantly improve the production process and product quality, make the products strive for perfection, check the quality of the dishes after the launch, feedback the opinions of the guests in time, improve the quality of the dishes and meet the needs of the guests.

(3) Supervise chefs to do a good job in food hygiene, cost accounting and supply standards. Master the supply and preparation of kitchen ingredients every day, and cooperate with chefs to do related work.

(4) Supervise the head chef to do a good job in the health and safety of the production department, implement the food hygiene system, and conduct regular safety and fire prevention education to ensure production safety.

(5) Regularly analyze the operating costs together with the director of the production department, formulate the cost control plan, and supervise the implementation.

2. Restaurant management

(1) Make gross profit of food sales and strictly control food costs.

(2) Write operating rules, improve service quality, formulate job responsibilities and service standardization procedures for restaurant employees, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

(3) Carry out staff training at all levels to improve the overall quality of staff. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service awareness, service skills, skills and service quality, and improve work efficiency.

(4) Formulate assessment standards for managers, service personnel and employees at all levels, carefully assess the daily work performance of department managers, and stimulate the morale and enthusiasm of employees.

(5) Organize service skill competitions to show the service skill level of employees. Select and reward employees who have achieved excellent results in the competition, so that employees can continue to learn business knowledge.

(6) Strengthen the maintenance of various service facilities and appliances, assign special personnel to be responsible for and manage them, with clear responsibilities, define the inspection items of facilities and appliances, and conduct regular inspections on a regular basis to ensure the normal use of equipment and facilities and reduce accidents.

(7) Pay special attention to the construction of staff, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment of employees.

(8) Before the start of the meal, organize the salesman and the head of the production department to hold a pre-shift sales communication meeting to understand the supply and clearance of dishes on that day, so as to better promote sales.

(9) Strengthen the inspection and management of pre-meal service environment, service material resources and hygiene to ensure that customers have a comfortable dining environment and improve service efficiency.

(10) Arrange the shifts of service personnel flexibly, strengthen personnel regulation during the opening period, and ensure sufficient personnel and quality of service.

(1 1) Strengthen on-site supervision, strengthen walking management, properly handle guest complaints, establish good relations with guests, and organize a summary meeting after work every day.

(12) Establish a restaurant customer opinion collection system to reduce the probability of customer complaints, such as setting up a guest opinion form, a service opinion book and a product opinion book. According to the feedback information, find out the shortcomings of service work, take measures to strengthen pre-meal control and in-meal control, and improve service quality.

(13) Organize regular administrative meetings of restaurant managers to solve existing problems and listen to employees' opinions and suggestions on the internal management and external sales of restaurants.

(14) Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, and arrange special personnel to be responsible for the collection and storage of food raw materials and articles.

(15) Check whether the cost of food and raw materials in restaurants and kitchens is too high, ensure that all costs are transferred in and out, and rationally use resources such as water and electricity to reduce waste, reduce expenses and increase profits.

(16) Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, and assign special personnel to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

Second, cost control

1, formulate energy cost (water, electricity, oil and gas) management system, maintenance system, supervision system and reward and punishment system.

2. Establish scientific standards for rational use of energy, install independent water meters and meters in various regions, make statistics every month, and give appropriate rewards to the achievements of energy-saving departments according to the standards after January.

3. Propagandize and inculcate the concept of energy saving, encourage employees to put forward reasonable suggestions on energy saving, and implement the responsibility system of two-way scientific research projects for energy saving and consumption reduction.

4. Strict acceptance, the establishment of goods warehousing system, from procurement-receipt, inspection-inventory, warehousing-delivery, inventory-processing-service sales-sales revenue, strictly control each level.

5. According to the catering consumption information on the day of booking and the predicted number of catering consumption on that day, purchase as planned to avoid the backlog of goods and affect the operation of funds.

6. Prepare raw material procurement plan, establish procurement approval process, do a good job in procurement management, and put an end to collusion and cheating between supply and demand sides. According to the practice of the hotel industry, the buyer will be changed every six months.

7. Organize restaurant related personnel to conduct a market survey at least once a month to understand and master the variety and price changes of raw materials in the market, and accurately determine the purchase price of raw materials for various dishes.

8. Strengthen the management of the use of low-value consumables, exchange old stationery for new ones, prevent employees from using guest materials and prevent restaurant materials from being stolen.

9, food processing comprehensive utilization of leftovers, improve the yield of food, such as radish skin can be used to make pre-meal snacks.

10. In order to control the cost, meals for customers and employees should be separated, which is beneficial to accounting.

1 1, do a good job in employees' ideological work and prevent employees from stealing vegetables.

12, training employees to be "multi-functional". If the large banquet staff is insufficient, logistics procurement, engineering and other personnel can be mobilized to participate in the work.

13, the staffing should be reasonable, fully consider the work needs, and reduce unnecessary post setting and unnecessary management levels.

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15. Make clear the brand and price of the goods. Food raw materials generally include edible oil, rice, flour, various meats, eggs, poultry, dried and fresh vegetables and fruits, aquatic products and various seasonings. There are many kinds and different prices.

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In addition to typing the outbound order with the computer, we should also make a detailed account with the account book to ensure that the computer and the account book are registered in the same way. At the same time, it also creates conditions for "first in first out, last in last out" to avoid overstock, expiration and deterioration, and clear the warehouse every month.

17. The financial department of the restaurant should check the dishes, drinks, drinks and bills sold every day, and also check the number of the menu or menu or card to prevent account leakage, account leakage and account evasion, which will increase the catering cost of the hotel and cause economic losses.

18. Establish a strict loss reporting system for deterioration, damage and loss of raw materials, and formulate a reasonable loss reporting rate. The head of the department shall report the loss to the financial warehouse, fill in the loss report form according to the name, specification and weight, and explain the reasons for exceeding the specified loss report rate.

19, the purchase channels should be diversified. Green vegetables can be wholesaled in Kaiping Yi Tong, game Jiangmen restaurant can be wholesaled by itself, and seafood can be wholesaled to coastal areas by itself, which can control costs and improve price competitiveness.

20, the introduction of "six regular" management concept, combined with their own business practice, fully mobilize the self-discipline of employees. The essence of "six regulars" is: work is often studied, daily rectification is often made, the environment is often clean, things are often stipulated, everyone is often self-disciplined, and all staff are often marketing.

Third, marketing:

1. Under the influence of national policies, to do a good job in restaurant management, it is necessary to take (delicious, distinctive and affordable) as the development direction of catering.

2. Understand the catering market information and competitors' situation, do a good job in positioning our catering service, and urge everyone to implement it.

3. Coordinate the opinions and work of various departments internally, contact major companies, institutions and enterprises, and establish good relations.

4. Use various media channels (leaflets, short messages, WeChat, radio, television, newspapers, etc. ) Conduct extensive publicity, increase the restaurant's awareness, lock in the target customer base, and increase publicity to the target customer base.

5. Restaurant design brochure, introducing restaurant style, location, telephone number, number of seats, service mode, business hours and various special dishes.

6. 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.

7. We should improve the quality of wedding service, further standardize the operation process and service standards of wedding service, give full play to the hardware advantages of our wedding venue, and increase the atmosphere of the wedding scene.

8, combined with the concept of irregular healthy eating throughout the year, launch healthy dishes suitable for the season.

9. Explore cooking materials, create brand dishes, improve the quality of dishes, and create our specialty products.

10, develop products with the theme of green health, pollution-free, pollution-free and health care.

1 1. Make use of environmental resources in different seasons to create special banquets, such as oyster banquets.

12. Cooperate with local photo studios and wedding companies to increase wedding banquets in restaurants.

13, fully mobilize the enthusiasm of employees, do a good job in all-staff marketing, and formulate a reward commission plan for holiday banquets. For example, employees in our restaurant will give corresponding commissions when introducing festive banquets.

14, give full play to favorable resources, introduce more high-profit products such as juice drinks and snacks, and give salesmen a certain percentage of commission.

15. To understand the dietary preferences of local customers, we should give full play to our advantages in seafood pool, focusing on local wild seafood.

5. How to write the catering personal work plan 2022?

I. Internal management of the restaurant: 1. Participate in the formulation of 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 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. Designate a person to be responsible for making employee training plans, organizing employees to participate in various training activities, and constantly improving employees' service skills, skills and service quality, and improving 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 dishes, and timely feedback to the guests, improve the quality of dishes, meet the needs of 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 Florence Pizza Restaurant, show the cultural theme and connotation of this casual western food from the aspects of decoration style, high-quality food and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy:

This restaurant is located in the prosperous area of Jiangdong, with a good dining atmosphere, and there is little problem with the flow of people and customer base. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. Are our competitors to varying degrees, so:

1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making pizza, the signature product of restaurants, well, and only when our fists are clenched can we have strength.

2. Combine the leisure characteristics of this restaurant and increase the promotion of afternoon tea.

In the long run, it is our goal to continue to open branches and implement multi-store operation.