Restaurant Monthly Work Summary and Plan

Restaurant monthly work summary and plan

The restaurant provides people with delicious food and high-quality services. The following restaurant monthly work summary and plan are brought by me. I hope it will be helpful to everyone. .

Article 1: Restaurant Monthly Work Summary and Plan

Time flies so fast, another month has passed in the blink of an eye. The work of this month is summarized as follows based on the results, experiences and lessons gained during the actual work of the Central Store in x month and the work progress since x month:

1. Achievements in the actual work of x month Achievements, experiences and lessons

Personnel management

1. Establishment of store-loving ideology

It is proposed that everyone in the store must establish the concept of "store-loving" To this day, every store employee can prove through their own actions that they have established our store-loving ideology. Regardless of the enthusiasm and enthusiasm of each clerk in their daily work and the performance of maintaining the collective sense of honor, I can feel that everyone already has the ideological understanding: 'The store is your own home, and the work you do is your own career.'

Since June, the workload has been relatively heavy. It is necessary to complete the work of loading and unloading autumn and winter products and spring and summer products into seasons. For seven or eight days in a row, we often worked overtime to solve the three main tasks of reviewing and counting the quantity of new products, arranging the display of autumn and winter products, and counting the number of returned spring and summer products. Almost all employees sacrificed their rest time to come to the store. Worked overtime to help and no one had any complaints. This attitude towards work has just verified everyone's cohesion and our store-loving thought of "taking the store as home, loving the store as a family, and building a store to win a home". I believe that as long as there is good spiritual thinking as motivation, all colleagues in the store will have more work passion to complete various tasks assigned by the company.

2. Mastering the professional skills of shopping guides

The special study of "The 6-Step Rules of Experiential Marketing" conducted in June has achieved good results in improving our shopping guide skills and capabilities. , by using daily morning meetings and business free time to organize discussions and learn marketing theory, and apply the practice to receive customers now, and exchange the shopping guide tips and tips that I have summarized at the party. *** Share with everyone , thus greatly improving our overall shopping guide skills and capabilities.

Insist on using the free time of store management on Mondays and thirds every week to organize a review of the theoretical knowledge of fabrics mastered during the training, and organize some small groups to "identify fabrics and understand their characteristics, striving to become "little experts in fabric knowledge" Appraisal>Small competition activities also achieved good results. All employees in the store are proficient in the fabrics and characteristics of existing products.

Weaknesses in personnel management:

① When organizing store staff to perform a small task, sometimes only some arrangements are made but there is no specific supervision of the entire implementation process.

② When dealing with employees who violate rules and regulations, they fail to strictly follow the rules and regulations to punish them, so employees who violate regulations may become relaxed and paralyzed and fail to realize the seriousness of violations of rules and regulations.

Second Goods Management

1. The method of setting up an acceptance team to strictly control the purchase of goods is very successful and the effect is remarkable.

The quantity, color, and size of the existing goods in the store have been registered, and a "Goods Sales Inventory Ledger" has been established to formulate ordering plans at any time based on the actual sales data of the store.

2. The inventory work in the store implements the system of initial inventory and review, and the effect is also obvious.

During the inventory, the three groups we established (counting group, recording group, and audit group) were composed of two people in a "one-to-one helping system" and clearly stated the seriousness and severity of the counting errors. Punishment intensity. Now the efficiency and accuracy of inventory work have been greatly improved

3. Emphasis on management in terms of attitude and quality of cashier service, which has been praised and recognized by many new and old customers. Great progress has also been made in improving the speed and accuracy of cashier operations.

Shortcomings in goods management:

① The accuracy of counting the quantity of goods is not precise enough.

②When supervising the cashier and settlement work, the degree of caution is not high enough, resulting in unnecessary errors.

Second, the progress of the work in x

The workload this month is relatively large, focusing on the return of spring and summer products and the launch of new products in autumn and winter to carry out seasonal changes on and off the shelves. Here is a brief summary of the progress of this month’s key work:

1. Product management

1. Return of spring and summer products

Return of spring and summer products Using a "point-to-point" approach, we use the types and quantities of new autumn and winter products in stores as a reference to organize personnel to adjust the corresponding spring and summer products and their locations. On the basis of not affecting the overall display effect of the store, the new autumn and winter products are displayed and put on the shelves for sale. At this point, the spring and summer product returns have been completed.

2. Acceptance and display of autumn and winter products

There are many types, series and quantities of autumn and winter products. During the acceptance of incoming goods, the accuracy and importance of counting quantities are repeatedly emphasized to find error problems. Communicate with warehouse personnel in a timely manner. The display of new autumn and winter products is clearly divided into: sports home and leisure area, infant and children's clothing area, men's and women's boutique series underwear area, and men's and women's basic underwear area. Different display methods are adopted in different areas, using "two unifications" (unified store display). The way of stacking clothes and unifying the spacing of hangers in the store can give customers an overall sense of cleanliness and hierarchy, and ultimately seek the overall store display effect. The existing autumn and winter product display work in the store is basically completed.

2. Master the knowledge of autumn and winter products

1. Be familiar with the prices, fabrics, characteristics and process methods of autumn and winter products.

Combined with the fabric knowledge and product introduction brands learned, we conducted an exchange of ideas on the prices, fabrics, characteristics and advantages of this year’s new autumn and winter products. We also discussed the language module that can best clearly introduce the advantages of each new autumn and winter product, and clearly introduced the advantages of our products to our customers.

2. Master the shopping guide skills of recommending autumn and winter product combinations to customers.

Use your free time in business operations to organize store staff to discuss the matching effects of the store's existing autumn and winter products. When receiving customers, you can not only truly meet the needs of customers, but also improve single-ticket performance, thereby improving the overall performance of the store.

Summarize and draw lessons from the work in August, always remind yourself of the points that need to be paid attention to, and make timely corrections in the next step of work. The key work tasks in September have been basically completed. The next work will focus on further familiarizing with autumn and winter products, improving shopping guide skills to improve store performance, and rectifying staff style and discipline.

In summary, we will briefly summarize this month’s work from the two aspects of the results, experiences and lessons gained during the actual work in x and the progress of the work in x, and clarify the main work in the next step. focus. Part Two: Restaurant Monthly Work Summary and Plan

The joy and laughter along the way, the ups and downs along the way. 20xx-x was a year of hard work for our No. 7 restaurant. Under the correct leadership of the hotel party committee and leaders at all levels of the catering department, and with the strong support of other departments, we will closely focus on the work plan and operating indicators formulated at the beginning of the year, carefully analyze the new business situation, closely integrate the actual situation of the restaurant, strictly manage, and strengthen training. , forge ahead, have the courage to innovate, comprehensively improve management level and service level, and achieve double harvests in a la carte restaurants and buffet restaurants. With the joint efforts of all employees in the restaurant, various business indicators issued by the catering department were exceeded. The total turnover of our VIP restaurant reached __ million yuan, and the gross profit reached __%. The total turnover increased by __ million yuan compared with last year.

Looking back on this year, the main work of Restaurant No. 7 is summarized as follows:

1. Perform job responsibilities conscientiously and do a good job in daily reception.

1. Working together, we successfully achieved a double harvest of buffet restaurants and a la carte restaurants.

(1) In June this year, the first floor of our VIP building restaurant was officially adjusted to a long-term buffet restaurant. In order to do a good job in the operation and reception of the long-term buffet, we held multiple group meetings of the backbone of the restaurant leadership class and above. Provide suggestions, carefully study every reception link, improve the front and back-end software and hardware facilities, such as adding glass walls at the entrance of the restaurant, etc., successfully complete various reception tasks assigned by the hotel, and gain the trust of leaders and guests.

(2) At the same time as the buffet restaurant on the first floor opened, the a la carte restaurant on the second floor also announced its start of operation. In order to ensure the operational quality of the a la carte restaurant, our front and back-of-house staff have united as one to increase training efforts. We have organized back-of-house chefs to come to the front desk many times to explain basic dish knowledge and increase the development of innovative dishes. The high-quality and thoughtful service and delicious dishes have been highly praised by the leaders of the municipal party committee and hotel leaders!

2. Seriously do a good job in reception and strive to build the Songshan catering brand.

With the joint efforts of everyone, our restaurant has successfully hosted the "Ancestor Worship Ceremony in the Emperor's Hometown in the Year of Dinghain", "The Second Central China Investment and Trade Expo", and "National People's Congress Meeting" Waiting for large and important meetings, it ensured long-term meals for the "Henan Provincial Party Committee Inspection Group·Inspection Group", which was highly praised by the leaders of the Provincial Party Committee and sent a banner: "First-class service, warm family". In addition, there are countless small group guests such as "National College Entrance Examination Candidates" and "National High School Entrance Examination Candidates". When receiving the National College Entrance Examination Conference, in order to ensure that candidates can eat a healthy and reasonable diet, we collected college entrance examination healthy eating information from the Internet, newspapers and other aspects, and listed a "Healthy Eating Principles for College Entrance Examination Candidates" to remind parents Candidates, please pay attention to a healthy and reasonable diet during the college entrance examination, so as not to affect the body due to dietary problems and delay the examination schedule. We have also added a meal delivery service for candidates. According to the candidates' dining habits, we will appropriately advance or extend the meal time. We will learn about dining information from candidates every day and adjust the menu in a timely manner to ensure that college entrance examination candidates eat well and eat healthily.

2. Increase staff training and the development of new dishes, comprehensively improve service quality and food quality, and strive to create a learning atmosphere of "rushing, helping, and exceeding".

1. Provide continuous training to employees to ensure that service quality remains at a high level.

Based on the actual situation of the restaurant, we started from the most basic table watching skills, service skills, dish knowledge, ordering skills, etc., and adopted one-on-one "one-to-one" and "using the old to lead the new" "learning and application In the form of "combination", we will improve the overall service skills of the waiters. We will also strictly pay attention to the personalized training of the waiters on the basis of standardized and standardized services. We will focus more on training the waiters' politeness, etiquette, and body language use, and improve their response to guests' recommendations and complaints. Coping and processing capabilities enable each waiter to stand alone and maintain normal service skills and levels even when the number of staff is small and the workload is heavy.

2. Strive to maintain the technical level of the chef. Improvement of stability and innovation capabilities.

(1) In June this year, the long-term buffet restaurant on the first floor and the a la carte restaurant on the second floor were opened. The restaurant reasonably allocates chefs according to the technical status of the chefs, and operates in a weak and large number of tables. Reasonably allocate personnel to divide labor, strengthen mutual cooperation, and ensure the quality requirements of dishes.

(2) In addition, use the leisure time of management to actively go out to learn new dishes and increase the development of innovative dishes. In recent years, the restaurant has learned innovative dishes such as: "Mongolian tender beef", "bubbly sea pot", "spicy oxtail", "crispy salad beef", "hot pot spicy lamb chops", "fresh cow bone marrow", " "Colorful Fish Rice", "Brown Glutinous Rice Bones", "Double-flavored Deep Sea Fish Head", "Fried Eggs with Ground Vegetables", "Crossing the Bridge Ribs", "Fresh Pepper Chicken Slices", "Chongqing Spicy Chicken" and many more There are dozens of types.

3. Strengthen learning, enhance service awareness, and strive to create a learning atmosphere of “rush, help, and excellence”.

The hotel is an industry with service as its core. In addition to strengthening the basic service skills training of waiters, the restaurant also pays attention to the improvement of the overall quality of waiters, so that the knowledge and abilities of employees can be continuously enriched and updated.

For example: using the free time of operation, all employees studied the two books "Who Are You Working for" and "Everything Saved is Profit" to correct the work mentality of waiters and strengthen awareness of cost saving, energy saving and consumption reduction; in November, we We thoroughly implemented the content of the speech delivered at the "17th Congress of the Communist Party of China" and required all restaurant employees to carefully understand our country's basic national conditions and surrounding situations, understand the party, understand the party, and move closer to the party organization.

3. Strict management and discipline, pay close attention to quality, standardize front and back-end service operating procedures, and constantly improve and implement various rules and regulations.

Quality is life, quality is efficiency, which is the eternal theme of the enterprise. Its quality is directly related to the long-term development of the hotel. Because of this, our restaurant has focused on product quality and service quality since the beginning of the year, and has successively introduced a series of rules and regulations such as the "VIP Restaurant Front Office Management System" and the "VIP Restaurant Kitchen Management System" to ensure that the system is Wall, there are rules to follow and systems to follow!

Fourth, strengthen communication, enhance employees' awareness of benefits, strengthen cost control, and save expenses.

1. Strengthen communication with the marketing department and conference affairs team, and do a good job in cost saving, energy conservation and consumption reduction.

Actively communicate with the conference team before each meal every day, and collect feedback from guests in a timely manner, striving to achieve a reasonable combination of the actual number of diners and the amount of food produced, and reduce the amount of food waste. For example, when the number of diners is too small, we guide guests to have a side meal, and the chef cooks a few side dishes to reduce the waste of buffet dishes.

2. Strictly control the declaration and acceptance of kitchen dishes, reduce daily inventory, and reduce cost waste.

3. In terms of the use of raw materials, the leftover materials are recycled and reused without affecting guest satisfaction. Minimize the use of disposable items.

4. Do a good job in recycling and reusing leftover dishes from buffets and a la carte items.

5. Regularly carry out inventory, repair and maintenance of tableware and various software and hardware facilities and equipment to reduce the aging rate of facilities and equipment. Reduce the cost of additional facilities and equipment.

5. Actively participate in various beneficial activities to enrich employees’ lives and improve their overall quality.

1. While doing their jobs well, employees also actively participate in hotel and provincial and municipal business skills competitions. For example: Comrade Shang Lipei of the restaurant won the title of "20xx Chinese Food Table Setting Technology Expert" in the 20xx technology competition held by the hotel, winning honors for the restaurant.

. In order to enrich the lives of employees and enhance team cohesion, the restaurant has actively signed up to participate in many cultural, sports and public welfare activities held by the hotel that are popular and highly participatory for employees, such as: "March 8" Women's Day rope skipping and shuttlecock kicking competitions and other projects, and gave full play to his talents in the competition, achieved rankings, and won praise from hotel leaders, which reflected the good quality of the catering employees in star-rated hotels.

2. Actively participate in various love-giving and body-warming activities organized by the hotel. For example: (1) Donating children's clothing and books to children in poverty-stricken areas; (2) Mobilizing all employees to participate in Comrade Zhang Zheng's donation activities to help Comrade Zhang Zheng fight against cancer. etc.

6. Pay attention to food hygiene and do a good job in safety, fire prevention and waterlogging prevention.

1. Pay attention to food hygiene and improve the responsibility system for various food hygiene positions. Clarify the person responsible for health in each sub-department and strictly enforce the penalties for health inspections. Strictly control food production and acceptance. Unqualified dishes are not allowed to be accepted, and rotten dishes are not allowed to be cooked into dishes and sold to guests.

2. Pay close attention to safety and fire prevention work. Conscientiously implement the policy of safety first and prevention first, requiring all restaurant employees to "call the police and use fire extinguishers". Each floor is equipped with complete fire extinguishing equipment. Employees are actively organized to watch fire prevention videos and conduct practical operations of fire prevention equipment. training. The production department regularly cleans the oil fume pipes and performs maintenance work on various equipment.

3. Do a good job in safe rain and waterproofing. During the rainy season this year, flooding occurred in the restaurant. In order to ensure the normal operation of the restaurant, our restaurant specially set up a waterproofing team. Everyone arrived at work one hour in advance to participate in the drainage of accumulated water in the restaurant.

Sometimes, when we hear in the weather forecast that there will be heavy rain at night, we will send people on duty and get up every two hours at night to check and make sure it is rainproof and waterproof, so as not to affect the reception work of the restaurant. Part 3: Monthly work summary and plan of the restaurant

1. Business status

1. The total turnover from x month 1 to x month 30*** is about 600,000 Yuan

2. The main wedding banquet is

(1) 588 yuan for 18 tables on the 1st of x month

(2) 600 yuan for 36 tables on the 24th of x month The wedding banquet turnover is about 32,000 yuan based on non-standard calculation of yuan

3. Other consumption is 570,000 yuan, and the average daily consumption is 20,000 yuan

4. Catering this month is mainly for units Consumption is the main focus, and zero consumption is very small.

5. The indicators issued by the hotel were not completed this month. The main reason is that the indicators issued by the hotel are not in line with reality. In addition, the department has problems in marketing and service. There are shortcomings.

2. Employees’ work situation

1. Employees’ motivation is always poor

2. Employees’ work awareness is not enough

< p> 3. Employees lack enthusiasm for dining customers

4. Sanitation work has been improved, but it cannot be sustained

3. Management adjustments

1 , The management has been adjusted and a supervisor has been added

2. Strengthen the follow-up of the sanitation of the dining area passages and public facilities, and continue to clean up the sanitation of the area regularly, and the sanitation has been improved Significant improvements have been made.

3. The current problems in the service are mainly the lack of service awareness among employees, and employees are more emotional. I have also taken some countermeasures, such as

< p>　(1) Replacement measures have been taken to solve the problem of employees’ hard-to-change nature

　(2) Provide subcontracting services.

　(3) Do ideological work for employees.

4. The training is mainly focused on etiquette and politeness before meals. Employees have improved in this aspect. Other training is less. It mainly focuses on on-site guidance by managers. This aspect will be strengthened starting next month.

5. The department has not carried out activities in the past, mainly because the catering snack business is not very good, and it may not be effective after it is launched. The department is currently making a plan for a cool summer activity, which is planned to Approval will be submitted for approval in April, and operations will begin in May. Those who need sponsorship will be reported to the buyer.

Fourth, some relevant systems have also been introduced for the management of the restaurant, but the implementation of each group is very slow and not in place. There is insufficient inspection, supervision and guidance on key issues, and the department should strengthen management in this area in the future.

Next month’s work plan

1. Strengthen service training (see training plan).

2. Make a plan for a cool summer activity and try to submit it to the general manager’s office before the end of the month

3. Improve employees’ awareness of energy conservation and take good care of hotel property

4. The weather is starting to get hotter, so do a good job in killing insects and flies

5. Strengthen employees’ labor discipline and employee attendance system

6. Cooperate with the hotel to do a good job Off-season marketing efforts. ;