2023 Restaurant Annual Work Plan

5 articles on the 2023 restaurant annual work plan

Time flies so fast, please work together and write a plan. I believe everyone is worried about writing a plan again, right? Below is the 2023 restaurant annual work plan that I have carefully compiled for you. I hope it will be helpful to you.

2023 Restaurant Annual Work Plan (Part 1)

"In the middle of the year, the fruits of victory are gathered, and the Jade Rabbit jumps again to welcome the good year." The correct leadership and leadership of the hotel leaders in the first half of 20__ With the active cooperation of various departments, I was transferred to the catering department to lead all colleagues to unite as one and overcome various difficulties and achieve the following results:

1. Establish an internal quality inspection team within the catering

Completely break the construction In order to overcome the passive situation of hygiene and discipline inspection in the store for more than three years, we took the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is led by the manager of the catering department and consists of deputy managers and several supervisors. It inspects all areas of the catering department at 11:15 noon every day, rectifies and implements the identified problems one by one, and rewards and punishes according to the system. distinct. It has been under the supervision and guidance of the hotel's quality inspection department for six months since its operation, and the quality inspection results have been steadily improved.

2. Compile and revise the latest food and beverage department rules and regulations and the latest table setting standards

Based on the actual situation of the hotel, we brainstormed and organized the preparation of relevant rules and regulations. For example, the floor small meeting system requires each floor position to hold small floor meetings on time every day in addition to the large regular meeting to summarize the shortcomings of the floor yesterday and arrange and supplement the work arrangements of the floor; some employees are lax in their work, violate disciplines and regulations, take and eat privately, etc. Corresponding solutions have also been formulated to deal with the old problems left over, and obvious results have been achieved; as well as labor discipline in the catering department; weekly planning sanitation system, the latest table setting standards, etc.

3. Developed new tableware management methods in conjunction with the kitchen department

The implementation of the new methods has resulted in a lower tableware damage rate than at any time since the establishment of the store, effectively controlling the front and back Damage to cutlery.

4. Uninterrupted background music playing

Through my unremitting efforts and in conjunction with relevant departments, I completely rewrote the history of no background music playing in the catering department of three-star hotels. It creates a warm and elegant dining atmosphere for guests.

5. Change the green plants in the dining area multiple times

According to different floors, different areas, and different needs, promptly contact the flower rental company to arrange and replace various types of flowers and trees, so that the dining environment can be used regularly. Always new. We also implement a green plant maintenance responsibility system in each area, which greatly ensures the survival rate of green plants in each box in each area.

6. Standardized warehouse and linen management

Completely solved the situation of departmental warehouses and linen without dedicated management for many years, effectively controlled the unnecessary loss of linen and linen recycling, The chaotic situation of cleaning, no record of receiving items, etc.

7. Pay attention to training and implementation

Training and implementation need to be grasped with both hands, and both hands must be strong. According to the training content, rectification and implementation should be carried out one by one, step by step, step by step. After a period of hard work, all staff in the catering department have made qualitative improvements in appearance, etiquette, service processes, labor discipline, etc., which has improved the reputation of catering services among guests.

8. A more detailed functional division of labor has been made for each department manager. So that daily work can be carried out smoothly, especially all kinds of major receptions can be successfully completed.

9. Everyone is equal before the system. 2023 Restaurant Annual Work Plan (Part 2)

The work in October has come to an end, and the work needs to keep moving forward. All the previous work is experience, and this experience is for better work in the future. I I also care about these things very much. Only by doing my job well can I continue to do better. The work in October is passing by quickly on my alarm clock. The best work during this period is only if I grasp these things. Work is one time. There is no doubt about this profound test for me. I care about every detail of my work and am constantly accumulating experience. I am now planning my work in November.

1. Recruitment work

November is also a peak recruitment period. I will continue to publish recruitment information based on the situation. Since it is a peak internship period for fresh graduates, at this stage I I will continue to do a good job in related work and do these better. After accumulating these, I should also do a better job, continuously inject fresh blood into the company, be responsible for every recruitment, and in my future life and work. , these should be done better. I think there is nothing that cannot be decided. Post recruitment information on major platforms and choose the best, and you will never fill up the numbers. I believe that it is very necessary to do these well. I will accumulate Enough work experience makes you stronger.

2. Human Resources Work

Responsible for the company's daily document arrangement, reception arrangements for new employees, and employee training. These are all tasks that need to be continued seriously and responsibly. They will still be responsible for this in November. There will be a long way to go, and I will be more attentive and enthusiastic in welcoming new people. There will always be things waiting for us that I have experienced before. I will continue to do better. Of course, only by doing a good job in these aspects, Only in this way can we establish a good image, make enough plans and arrange training for new employees, so that they can quickly adapt to the work rhythm here, introduce various work precautions, organize monthly personnel files, and be responsible for paying various employee expenses. , do a good job in performance appraisal. Of course, the work will not be relaxed in November. I will continue to work hard on some work issues. During this time, I will definitely plan and sort out the next stage of work.

3. Work steadily

I will continue to work hard on some personal shortcomings, correct some bad habits, and make myself better at work. I am deeply I know that I have some shortcomings at work, and I will continue to work hard to improve them. I will continue to improve these shortcomings based on my own situation, accumulate more experience in my future life and work, and combine some positive things. , slowly polishing it, for the work in November, I believe that I will do better and better in my serious and responsible work. Of course, there will be more and more work in the future. I will definitely correct my attitude towards the shortcomings that need to be improved. Give full play to the company's fine traditions. 2023 Restaurant Annual Work Plan (Part 3)

20__ has been recorded in the history of everyone’s busy life. 20__ is a year of steady growth and leapfrog development for the hotel. Looking back on the work of 20__, catering With the joint efforts of managers at all levels and all employees, the department has learned and improved in many aspects, improved various standardized management, and has basically formed a relatively mature management system. Looking forward to 20__, Director Yin’s "Xue Shun" "Feng, Chao Jinjue" will always be the goal and direction of our work. The following reports on the 20__ annual work plan of our catering department.

1. Training and assessment work

Management training:

⑴Business skills

⑵Management methods

⑶Working skills

Staff training:

⑴Station setting skills training

February 15th - April 15th.

Assessment will be conducted after April 20th.

⑵ Service terminology training

May 20th - June 30th.

Assessment will be held on July 5th.

⑶ Emergency problem handling training

July 10th - August 30th.

Assessment on September 5th,

(4) Review the past and learn the new

September to December.

There are two centralized training sessions on the 15th and 30th of each month.

The department advocates the employment mechanism of "promoting the capable, giving way to the mediocre, and relegating the mediocre". Employees who have completed one year are required to take the intermediate waiter qualification exam, and employees who have completed two years are required to take the service technician qualification exam.

2. Strengthen department management and improve execution

1. Develop a departmental reward and punishment system to make rewards and punishments clear and encourage employees to innovate services.

2. Formulate evaluation methods for managers to improve their self-management capabilities and work execution capabilities.

3. Revise the department's secondary management system, improve employees' awareness of self-discipline and conservation, cultivate employees' good working habits, and do a good job in energy conservation and consumption reduction.

3. Organize employee entertainment activities

Enrich employees’ spare time life, create a harmonious working environment, improve department cohesion, and enhance employees’ enthusiasm for work, such as Mandarin competitions, employee communication and sharing meetings, and employee get-togethers Will wait.

4. Provide good customer service

⑴ Strictly pay attention to employee appearance, connection service, body language, and vocal service.

⑵ Pay attention to the menu arrangement and customer satisfaction for each meal, strictly grasp customer complaints, require each manager to follow up on 1-2 tables of important customers for each meal, and return visits to at least 5 old customers every week to develop At least 1 new customer, establish and improve customer files, and enjoy unlimited resource sharing.

⑶ Continue to provide personalized services.

For wedding banquets, birthday banquets, birthday banquets, wedding anniversaries and other customer meals, we will arrange the room atmosphere, broadcast blessings in the hotel, take photos, give small gifts, etc., and provide "touching service" to win more More repeat customers.

5. Work closely with the kitchen

Provide timely feedback on customer dining opinions and information every day, hold weekly communication meetings between the front office and the back kitchen to coordinate and solve problems, and timely recommend seasonal adjustments according to seasonal changes Dishes and fruits, adjust side dish menus for wedding banquets, business banquets, and set meals.

6. Launch different forms of preferential and reward activities according to different festivals

Follow the policy of "well planned, well publicized and well executed" to ensure that the activities receive good results Effect.

7. Cooperate with other departments

While doing a good job in the work of this department, closely cooperate with the work of other departments, and strive to achieve both economic and social benefits in the 20__ year. 2023 Restaurant Annual Work Plan (Part 4)

The overall guiding ideology of the 20__ annual marketing planning work is: "Build Yingxike as the first group meal service brand in Central China", "The most distinctive and developing brand in Central China" "potential Chinese fast food brand" as the center.

Establish, improve, and standardize the internal management mechanism of the company, strengthen the construction of corporate culture, provide marketing ideas for completing various annual work goals set by the company, and achieve the company's leap-forward development.

1. In 20__, through the integration of various marketing forms for publicity, we achieved innovation and efficiency in promotion methods, and gradually formed the brand connotation of Yingxike Chinese fast food.

2. The 20__ marketing plan strives to use the least expansion expenses to achieve maximum market promotion;

3. The 20__ marketing center will prepare powerful sales tools for the company to ensure Market promotion channels The market promotion image has strong industry characteristics, improves the corporate identity of all employees, and assists the operation center to gradually complete the annual sales tasks in 20__;

4. According to the seasons and festivals in 20__ Different from each other, we provide a complete set of marketing plans from the beginning to the end of the year, and differentiate the promotion intensity according to the importance Wuhan citizens attach to the festival. For details, see the "20__ Holiday Marketing Planning Proposal"

Festival Correspondence Recommended types of promotional activities:

Important holiday promotions at home and abroad: including New Year's Day, Spring Festival, Lantern Festival, Valentine's Day, Women's Day, Mother's Day, Labor Day, Children's Day, Dragon Boat Festival, Double Ninth Festival, and Christmas etc., conduct comprehensive promotions, such as Lantern Festival, launching lantern riddle guessing, prize-winning activities, etc. (It is recommended to launch a series of activities selectively according to your own needs).

20__ store celebration promotion activities: It is recommended to carry out comprehensive publicity and promotion, and the promotion intensity should be relatively large. All kinds of publicity must be in place, such as banners, text messages, DMs, in-store posters, promotional products and other comprehensive publicity methods.

Routine promotions: can be temporarily formulated according to needs, mainly for seasonal menu updates, new product launches and other needs.

For example, in the off-season, "lottery activities", "new dish tasting activities" and "points exchange activities" are launched.

Competitive promotions are mainly targeted at promotions made by competitor restaurants, focusing on launching high-quality services, special offers, and free gifts.

5. The formulation of the promotion plan should be innovative, but it should not be divorced from the actual situation and sensationalize. It should be adapted to local conditions and easy to operate. It should be evaluated in the later stage and the specific plan should be made one month in advance.

6. Combine "point membership" with merchant alliances and self-built websites to carry out promotional activities to continuously attract and recruit new members. (In this project, Yingxike’s separate website must be developed first, and the financial cashier software must support the member points model)

7. Publicity and charity activity plans: Publicity includes themed publicity activities (such as Spring Festival greetings, 3· 15 Consumer Day, peer exchange meetings, etc.) and routine publicity; public welfare activities. Including themed public welfare activities (such as Double Ninth Festival, tree planting, etc.) and routine public welfare activities (such as student aid, poverty alleviation, assistance to the poor, etc.), there should be at least one public welfare activity a year, and the cost is about 20__ yuan.

8. Strengthen cooperation with the media and carry out various forms of activities and cooperation. (Advertising can be carried out through media replacement).

9. Rental of advertising space on meal paper: Rental of advertising space on meal paper. (Mainly for merchant alliances, it can be operated through the replacement mode)

10. Strengthen the rendering of corporate culture: standardize the content and hanging of various clear signs. Add company introduction and various suggestive text promotions. Make text introductions to holiday themed promotions. The place paper announcement introduces daily life tips. (Such as traffic knowledge, knowledge on maintaining a harmonious society, seasonal dietary recipes and taboos, fire protection knowledge, recipes, etc.)

11. Re-establish the VIS system and strengthen the management of VIS. This solution needs to be handled by a professional brand design company. 2023 Restaurant Annual Work Plan (Part 5)

Time passes quietly, and in the blink of an eye, __ year is about to come to a successful end. The year of XX is also approaching us, and everyone is also looking forward to what kind of stories and gains there will be in the coming year.

Looking back on what happened and what changed this year, for others, this year may be ordinary and dull. But for the 'New Century International Hotel Catering Department', it has such extraordinary significance, because in this year, the 'Catering Department' has reached a higher and more stable level. It became more standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of all colleagues, we jointly completed the guaranteed target of 7.6 million and the striving target of 9.6 million issued by the department leaders. And the excellent completion of __ The work situation in __ years is now reported as follows:

1. Under the current severe situation of the catering market and under the correct guidance of the hotel leaders, the banquet hall on the first floor was expanded and upgraded to create a A high-standard wedding banquet reception and large-scale banquet reception has achieved great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover in the banquet hall have continued to increase. Compared with the same period last year Substantial growth. At the same time, in terms of service quality and banquet reception, guest handover and tracking require every management and employee to make guests feel "at home, and to make guests happy and return satisfied."

2. In the golden autumn of August, the hotel catering department held the "Huifu Cuisine in Danyang and Organic Food Recommendation Meeting" food festival event, and we successfully and brilliantly completed the reception. During the busy Golden Week of October, we ushered in the "star review". Faced with difficult work, with everyone's unity and joint efforts, we passed the star review. The catering department has become more standardized through the efforts and learning during the star review period. Management, item placement, hygiene and waiter operations have become more standardized.

3. Regarding the first and second floors, which are different from the fixed reception in private rooms, they are multi-functional and have more posts. When the waiter positions are not fixed, how to reasonably arrange the employees’ work positions and reception work? It is particularly important, so every month we work out a work plan for employees' job changes and daily work arrangements, carry out a reasonable division of labor, summarize the daily work and properly handle and analyze emergencies, and provide guidance to each management team Supervise and inspect the work.

4. In order to work more smoothly and effectively to complete and convey the work tasks assigned by superior leaders, we must continue to hold regular post meetings every day, convey the spirit of the meeting, and check the appearance, courtesy and etiquette of employees. .

5. Pay attention to employees’ ideological trends, stabilize their thoughts, so as to maintain good working conditions, and regularly communicate with employees to understand their true inner thoughts and feelings. And let employees feel the warmth of home here, and regulate their emotions, so as to provide the best service to the hotel.

6. Develop a reward and punishment system and make rewards and punishments clear, so as to mobilize employees' enthusiasm and potential, and improve employees' service enthusiasm.

With the cultivation, trust and expectations of hotel executives and department leaders, the *** team on the second floor was handed over to me. I am very happy that the leaders have trust in me, but at the same time I feel stressed, but as the saying goes There is no motivation without pressure. In future work, I will turn pressure into motivation, lead my team, and complete every job seriously and responsibly. At the same time, in the future work, I will also strictly demand myself, improve my own quality, improve business knowledge and experience. The work plan for __ years is now as follows:

1. Management of the foreman Clear division of labor and reasonable arrangements

Make job transfers according to the needs of the job, and strengthen the business knowledge and skills of the foreman, improve communication with customers and arrange dishes.

2. Promote and cultivate employees with potential, self-motivation, and dedication to work and strengthen employees’ various business skills

Business knowledge training allows everyone to Each employee is an all-round expert, whether it is receiving meetings, banquets, VIPs, buffets, private rooms, or lobby bars, they can complete the reception with excellence.

3. Hold regular employee symposiums to understand employees’ ideological trends and living conditions, and gain an in-depth understanding of employees’ inner thoughts and rationalized suggestions.

4. Collect guests’ opinions and suggestions on the quality of dining service and dishes, and keep records as an important basis for us to improve services and dishes, reduce the chance of customer complaints, and thus continuously improve and enhance our services Quality and quality of dishes.

5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, formulate a reasonable plan

Achieve an inventory of stainless steel every day In terms of tableware, every employee is strictly required to "love the store as much as they love their home" and strictly follow the three operations at work, thereby reducing the loss of tableware and reducing and saving costs.

6. Strengthen employees’ awareness of opening and service, smile service and detail service during meals, especially opening up service awareness, and communicate with customers

Communication is the bridge to the heart, and it is also Close the distance with guests, enhance familiarity and understanding with them, and at the same time understand their preferences.

7. Strengthen the coordination between the front office and the back kitchen and the communication and cooperation with other positions. Strengthen front desk staff’s awareness of the quality of dishes. They are not only waiters, but also inspectors. They control the quality and quality of each dish. The order and speed of dish delivery play a key role in allowing guests to eat healthily. Satisfying dishes.

A new year, a new atmosphere, __ year is quietly coming on the scene. For myself, in the year that is about to pass, there are many aspects that need to be improved and learned, so in the new year Here I will be more strict with myself. In future work, I will continue to make progress, continue to learn, and enrich my knowledge and experience. Be steady in dealing with things, calm in situations, and control and regulate your impulsive personality and temper.

I will also lead my team seriously and responsibly, and work together to make the new century and our tomorrow better. Here, I would like to say thank you to all my colleagues. Thank you for your hard work.