Model work plan of hotel catering supervisor

I will lead my team to finish every job seriously and responsibly, sum up the gains and losses of XX years, do everything well and take the business

Model work plan of hotel catering supervisor

I will lead my team to finish every job seriously and responsibly, sum up the gains and losses of XX years, do everything well and take the business further. At the same time, in the future work, I will also be strict with myself, improve my quality, and improve my business knowledge and experience. Now my work plan for 20 1x is as follows:

First, in management, the division of work of the foreman should be made clear, the job should be arranged reasonably, the post should be transferred according to the needs of the work, the professional knowledge and skills of the foreman should be strengthened, and the communication with the guests and the promotion of dishes should be arranged.

Second, to promote and cultivate potential, self-motivated and dedicated employees, and to strengthen the training of various business skills and knowledge of employees, so that every employee can become an all-round development person, and any work at the reception will be excellent.

Third, hold regular employee sit-ins to understand employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and rationalization suggestions.

Fourthly, collect guests' opinions and suggestions on dining service and food quality, and make records as an important basis for us to improve our service and food, reduce the probability of customer complaints, so as to continuously improve and improve our service quality and food quality.

Five, for tableware, the loss is large, and every employee is strictly required to' love the shop and feel at home' and work in strict accordance with the three light operations to reduce the loss of tableware and reduce costs.

6. Strengthen the employees' awareness of openness and service, and serve with smiles and details during meals, especially the awareness of openness. Communicating with guests is a bridge to the soul, and it is also a way to close the distance with guests, enhance familiarity and understanding, and understand their preferences at the same time.

Seven, strengthen the coordination, communication and cooperation between the front hall and the kitchen. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving, and making guests eat healthy and satisfactory dishes.

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First, the restaurant internal management:

1, kitchen operation management

(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, and make statistics every month and one month later.

Use standards to give appropriate rewards to the achievements of energy-saving departments according to percentage.

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 first out", avoids overstock, expiration and deterioration, and takes stock of warehouses 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.

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(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees. This year, the task assigned by the catering department to the hotel is 38xxxx yuan, which is 6xxxx yuan higher than last year's 32xxxx yuan, with an increase rate of 1xxxx. In order to accomplish the task better, the leaders of the food and beverage department have worked out the internal business plan and the benefit wage distribution scheme, and decomposed the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity. Check the turnover, output, expenses and gross profit margin of each department, and implement monthly accounting, excess commission, energy saving and consumption reduction, and bonus, which fully embodies the principle of linking tasks with benefits and wages, so that they can give full play to their respective advantages, find ways to do their business well and mobilize the enthusiasm of employees. The per capita monthly income this year is _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.

(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team, which consists of the leaders of the catering department and the managers of all departments, gives full play to its role throughout the year. The team not only has division of labor and cooperation, but also implements a top-down management system, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly.

2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.

3. Establish a supervision system for product evaluation and supply. In order to limit the variety forecast, coordinate with various departments to do a good job in product supply, check the product supply forecast every morning, afternoon and evening, establish a special account book record for the varieties predicted in the local market, and at the same time go to the relevant departments for verification, and ask the management personnel to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(3) Develop business, develop income-increasing channels and expand operating income.

In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation).

Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse.

Three, eight promotional activities throughout the year, each California bass profit of one yuan, VIP room free of minimum consumption, special dishes are beneficial to eating goods, each 1xxxx. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.

Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. New dishes such as Millennium old turtle soup were launched throughout the year * * * 20xxxxx, which expanded the business income by 65,438+00xxxxx. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.

(4) Public relations with all staff to win more repeat customers.

The leaders of the food and beverage department regard public relations as an important task and often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years. (5) Enhance employees' interest awareness, strengthen cost control and save expenses.

Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' welfare awareness and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities according to the * system, and strengthen control. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.

(6) Do a good job in political and ideological work and promote the improvement of economic benefits.

The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion.

1. Organize employees to participate in the '97 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in the hotel track and field competition, calligraphy competition, skill competition, chess competition, table tennis competition, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In all competitions, we achieved good results, including winning six gold medals and three silver medals in the track and field meeting in the hotel.

2. Throughout the year, this department holds cultural activities, such as competitions, dances and karaoke. Xxxxxx, spring outing xxxx, going out for study 1xxxx, various forums xxxx, women's meeting xxxx, home visit xxxx, visiting patients 2xxxxx.

Through various activities, employees have formed a strong collective that loves hotels, unites and works hard. The employees have good ideological and moral character, and there are xxxx deeds throughout the year. The personnel are stable and the flow of personnel is small. The average monthly turnover this year is about xxxx.

(seven) improve the labor employment system and training system, improve the quality of employees.

1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will not be hired to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated inspections, Minister xxxx and foreman xxxx were promoted throughout the year. Give priority to educating employees who violate the hotel regulations, and punish and dismiss those who refuse to change after repeated education. Employees were punished throughout the year 1xxxx. Due to strict labor and employment, the quality of employees is high and the efficiency is greatly improved.

2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department first made clear the guiding ideology that the training should be "purposeful", "practical" and "timely". Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment, with 20xxxx trainings on promotion manuals, service knowledge, skills, customer service standards, hotel management knowledge, product quality, promotion business knowledge, 50 English sentences, polite expressions and safety and health knowledge throughout the year.

(8) Pay attention to food hygiene and do a good job in safety and fire prevention.

1. Attach importance to food hygiene, improve the post responsibility system for food hygiene, set up a health inspection team, define the health responsible persons of all departments, formulate a system of daily inspection, weekly evaluation and monthly summary, carry out a mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all staff, no poisoning accidents caused by food deterioration were found throughout the year, and the hotel successfully passed the annual inspection and national inspection of provincial and municipal tourism bureaus.

2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the responsible persons for safety and fire prevention in all departments, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and maintains all kinds of equipment. The local jelly department regularly checks the integrity of the gas stove and takes effective measures to ensure the normal development of the food and beverage department and property safety. There was no fire accident this year.

(nine) in accordance with the standards, improve the hardware facilities, beautify the environment, stabilize tourists and improve the business atmosphere.

The total investment of the facilities increased by 30xxxx million yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the corridor and toilet on the fifth floor, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.