Annual work plan of hotel catering

Five-year work plan for hotel catering

New challenge, act now, write a plan. Time flies like a blink of an eye, so sit down and write a plan. The following is the annual work plan of hotel catering that I have carefully arranged for you, hoping to help you.

The annual work plan of hotel catering is19-10. The catering industry is highly competitive. Under the severe situation, I will strive to complete the business indicators issued by my superiors, and mainly carry out the following work around the business indicators:

I. Training and assessment work

1, management training:

(1) management method.

(2) skills.

2. Staff training mainly focuses on the following aspects:

(1) VIP reception specifications and procedures.

(2) Training of new employees' knowledge and operational skills.

(3) Sales skill training.

(4) Training of manners and standing posture.

Second, strengthen departmental management and improve execution.

1, formulate a new reward and punishment system for the department, with clear rewards and punishments, and encourage employees to innovate their services.

2. Continue to formulate the assessment system for managers in groups, improve the self-management ability and work execution of managers, improve employees' awareness of self-discipline and economy, cultivate employees' good work habits, and do a good job in energy conservation and consumption reduction.

Third, organize employees' recreational activities, enrich employees' spare time life, create a harmonious working environment, improve departmental cohesion and enhance employees' work enthusiasm.

Such as entertainment activities, staff seminars, etc.

Fourth, do a good job in customer service.

(1) Pay strict attention to employees' gfd, body language and audio services.

(2) Pay attention to the menu arrangement, customer satisfaction, strictly grasp customer complaints, do a good job of customer feedback on dishes every day, establish and improve customer files, and enjoy resources.

(3) Continue to provide personalized services.

Strengthen communication with new and old customers for dining and important reception. To win more repeat customers.

Five, do a good job in the new sales plan

Do a good job in cost accounting, communicate with the kitchen in time, agree on new plans, and increase turnover income.

Six, closely cooperate with the kitchen.

Feedback customers' dining opinions and information in a timely manner every day, hold a front-office communication meeting once a week, coordinate and solve problems, and make timely suggestions on adjusting seasonal dishes and fruits according to seasonal changes.

Seven, while doing a good job in this department, work closely with other departments.

Strive to achieve a double harvest of economic and social benefits from 10 to 1 1.

Regarding the annual work plan of hotel catering, we plan to invest in the positioning of catering services.

Town X is located at the north 16 km of Luqiao County, Zhejiang Province, and the provincial traffic arteries connecting Town X pass through Town X. The convenience of traffic has brought unprecedented activity to people's thinking. Judging from the current development, the private enterprises in X Town have brought rich material benefits to the people in X Town. There are two middle schools in the south of x town, high school and junior high school. Junior high school is mainly the children of x town people; High school is selected from the students in the county after passing the junior high school entrance examination, with about 2500 students.

There are about 100 scattered private enterprises in the town, including more than 3 enterprises with more than 800 employees. There are also foreigners doing business in X Town. In this way, the town's foreign population accounts for a large proportion. Few people in X Town eat breakfast at home, but many people eat out at noon, including restaurants, high-end Fuxing, mid-range Datong and so on, as well as small services that set up stalls along the street. The problem is that the high-end stalls are too expensive, and so is the mid-range. It's not as good as the special mutton restaurant to earn more money. I plan to open a service similar to a fast food restaurant in the town, which is a little lower than the high-end service and different from the service targets of hotels such as Datong.

Second, the determination of the service object

Chinese food for students' breakfast (part of Chinese food for students)

Chinese food is mainly about filling your stomach and providing drinks, mainly because you are busy with work. Eat well, spend less (5- 10 yuan).

The evening is mainly aimed at people who take supper.

There are also children who like snacks,/kloc-women aged 0/6-30.

Third, the services provided.

Breakfast: change people's diet structure, mainly soybean milk, milk, eggs and steamed bread.

Non-staple food: rice noodles, jiaozi eight-treasure porridge and cold rice noodles.

Cold dishes: provide cold dishes of your choice.

Cooking: provide home-cooked cooking and self-help cooking.

Wine: white wine, beer.

Meals: All set meals and dishes are free.

Drinks include ice water and so on.

Fourth, the mode of operation.

Divide the main business into breakfast blocks, non-staple food blocks and fast food blocks.

The working hours of the breakfast department are from 3 am to 8 am.

The grocery department has six hours to prepare.

The working hours of the non-staple food department are from 8 am to 8 pm.

The working hours of the fast food department are 10:00am- midnight.

In terms of personnel arrangement, in addition to a backbone member, each department also needs to prepare mobile personnel to adjust the number of work teams.

At 7: 00 a.m. and noon 1 1: 00 during peak hours, the fast food department will send two other departments to help at 6:00-9:00 p.m.

Verb (abbreviation of verb) financial management

Use the computer to order food, and take the meal with the voucher. Pay the bill and leave every day.

Unified management of collective procurement in procurement.

Summarize regularly, find problems and solve them in time.

Sixth, site selection.

To be determined.

Seven. personnel recruitment

In terms of special tastes, we should find people with special skills, especially the non-staple food department.

The fast food department is mainly based on Sichuan cuisine, and such people can be hired through public bidding.

Eight, the main competitors

Even scattered mobile stalls operate snacks, and people don't pay much attention to the hygienic conditions of diet.

If our price is the same as theirs, our profit must be very small. We have to pay rent, workers' wages and taxes. Then where is our profit point? I think: first, it can create a relatively hygienic and comfortable environment. Second, our consumption price and level are not much different from those of small restaurants, but they are 15% higher. Third, quality and quantity can win in the long run.

Nine. Strategies to resist risks

Intensify publicity

Do activities during the holidays

Profit-making consumption

Strive for orders from some factories or schools

Improve the quality of special dishes and services.

X. Need funds

rent

The two simple renovations, house decoration and air conditioning, cost about 30 thousand.

Publicity fee 10000.

It is estimated that 50,000-80,000 people.

Please focus on evaluation and improvement according to this draft plan.

About the annual work plan of hotel catering 3 20__ is a year in which opportunities and challenges coexist. I have been engaged in the management of Chinese restaurants for 20 years, and I have accumulated some work experience, but I also need to see the service concept of employees, and the standardization and standardization of services are still insufficient. At present, there is still a big gap between the service level and service concept of restaurants and other catering enterprises. At the same time, although the dishes have made great progress, there are still factors such as unstable quality, and the effect of highlighting product characteristics is not obvious. Therefore, 20__ is a year of restaurant improvement and development. According to the development of the restaurant in the past 20 years and the actual situation of the restaurant, the department will focus on the two cores of operation and management, and realize the standardization of service, standardization of dishes and institutionalization of management through intangible service and tangible management. By determining the target and the geographical location and conditions of the restaurant itself, we can tap the potential and create brand catering. The following objectives have been set:

First, strengthen management, strengthen service quality and highlight personalized service. Emphasize the characteristics of dishes in ensuring the quality of dishes.

1. According to the standards and requirements, formulate and improve the standards and processes of various services.

2. Strengthen staff training. Make a monthly training plan according to the situation. And effectively apply it to work.

3. Focus on strengthening standardization and standardized service operation.

4. Improve employees' service awareness. In addition to constantly urging employees to strengthen their service awareness in their daily work, we will also carry out some activities around this theme and formulate corresponding incentive measures to mobilize the enthusiasm of each employee.

5. Highlight personalized service. Implement personalized service in a targeted manner and use it step by step.

Promotion mode, adjusted in combination with customer feedback during promotion.

6. According to the market requirements, innovate constantly and introduce dishes that meet the needs of guests. At the same time, efforts should be made to collect the opinions of the guests on the dishes and improve them, and the opinions of the guests should be taken as an important basis for assessing the leaders.

7. Strengthen energy conservation and consumption reduction. Check raw materials on the market regularly to reduce costs. Control the consumption of food and beverage items and materials, regularly check all facilities, equipment and tableware, and the responsibility lies with people. Create a conservation-oriented team, so as to empty interests and manage interests.

8. Strengthen departmental inspection. Put all the inspection lists on the wall, put the responsibility on people, improve the punishment system, check at all levels, and strictly follow the requirements of the restaurant. Resolutely deal with problems when they are found.

Two, consolidate the results, bold innovation, tap the potential, improve economic efficiency.

1. When an old customer comes to the restaurant, the manager should take the initiative to visit, solicit opinions, listen to the opinions of the guests, narrow the distance with the guests, highlight the word "affection" and retain the guests with "sincerity, enthusiasm and friendship".

2. According to the geographical location and season of the restaurant, keep innovating and seize the opportunity to increase income. Summing up on the basis of 20 years, seize every opportunity, especially holidays, Saturday and Sunday. Make a promotion plan according to the characteristics of the restaurant.

3. Customize a variety of promotional programs according to consumer groups and customers, and launch dishes and related supporting projects suitable for guests to attract these guests to the store for consumption. For example, Valentine's Day launched a Valentine's Day package.

4. Strengthen cooperation with the kitchen to share information and cooperate with each other. Do every job in the restaurant.

5. Seize holidays and traditional festivals. Make corresponding products or preferential activities for these festivals, and strive to achieve the best results.

Third, pay close attention to team building.

In the distribution of work, we should put an end to the problem of uneven bitterness and happiness, fully mobilize the enthusiasm of employees, form a working atmosphere of orderly competition and reasonable distribution, and stimulate the enthusiasm of employees.

Fourth, increase concern for employees.

1. In 20__ years, leaders should try their best to pay attention to and care for employees in their lives and work, and try their best to solve all problems for employees.

2. Communicate with employees regularly to understand their mentality.

3. Conduct an employee opinion survey every two months.

4. Give employees ample appreciation space, reward good employees and punish poor employees.

Verb (abbreviation for verb) recruitment work

1. Paste the effective recruitment information on the effective recruitment website.

2. Restaurant managers or supervisors should systematically train new employees.

The year of 20__ is a year in which we have reached a new level, achieved a new leap and forged a new glory. It is necessary to strengthen the belief of "* * * sharing wealth and realizing dreams" and achieve various business indicators.

About the annual work plan of hotel catering 4 20__ year is a year with both opportunities and challenges. I have been engaged in the management of Chinese restaurants for 20 years, and I have accumulated some work experience, but I also need to see the service concept of employees, and the standardization and standardization of services are still insufficient. At present, there is still a big gap between the service level and service concept of restaurants and other catering enterprises. At the same time, although the dishes have made great progress, there are still factors such as unstable quality, and the effect of highlighting product characteristics is not obvious. Therefore, 20__ is a year of restaurant improvement and development. According to the development of the restaurant in the past 20 years and the actual situation of the restaurant, the department will focus on the two cores of operation and management, and realize the standardization of service, standardization of dishes and institutionalization of management through intangible service and tangible management. By determining the target and the geographical location and conditions of the restaurant itself, we can tap the potential and create brand catering. The following objectives have been set:

First, strengthen management, strengthen service quality and highlight personalized service. Emphasize the characteristics of dishes in ensuring the quality of dishes.

1。 According to the standards and requirements, formulate and improve the standards and processes of various services.

2。 Strengthen the training of employees. Make a monthly training plan according to the situation. And effectively apply it to work.

3。 Focus on strengthening standardization and standardized service operations.

4。 Improve employees' service awareness. In addition to constantly urging employees to strengthen their service awareness in their daily work, we will also carry out some activities around this theme and formulate corresponding incentive measures to mobilize the enthusiasm of each employee.

5。 Highlight personalized service. Implement personalized service in a targeted manner and use it step by step.

Promotion mode, adjusted in combination with customer feedback during promotion.

6。 According to the market requirements, innovate constantly and introduce dishes that meet the needs of guests. At the same time, efforts should be made to collect the opinions of the guests on the dishes and improve them, and the opinions of the guests should be taken as an important basis for assessing the leaders.

7。 Strengthen energy saving and consumption reduction. Check raw materials on the market regularly to reduce costs. Control the consumption of food and beverage items and materials, regularly check all facilities, equipment and tableware, and the responsibility lies with people. Create a conservation-oriented team, so as to empty interests and manage interests.

8。 Intensify departmental inspections. Put all the inspection lists on the wall, put the responsibility on people, improve the punishment system, check at all levels, and strictly follow the requirements of the restaurant. Resolutely deal with problems when they are found.

Two, consolidate the results, bold innovation, tap the potential, improve economic efficiency.

1。 When an old customer comes to the restaurant, the manager should take the initiative to visit, solicit opinions, listen to the opinions of the guests, narrow the distance with the guests, highlight the word "affection" and retain the guests with "sincerity, enthusiasm and friendship".

2。 According to the geographical location and season of the restaurant, we will constantly innovate and seize the opportunity to increase revenue. Summing up on the basis of 20 years, seize every opportunity, especially holidays, Saturday and Sunday. Make a promotion plan according to the characteristics of the restaurant.

3。 According to consumer groups and customers, we will customize a variety of promotional programs, launch dishes and related supporting projects suitable for guests, and attract these guests to the store for consumption. For example, Valentine's Day launched a Valentine's Day package.

4。 Strengthen the cooperation with the kitchen to share information and cooperate with each other. Do every job in the restaurant.

5。 Seize holidays and traditional festivals. Make corresponding products or preferential activities for these festivals, and strive to achieve the best results.

Third, pay close attention to team building.

Fourth, increase concern for employees.

1。 In 20__ years, leaders should try their best to pay attention to and care for employees in their lives and work, and try their best to solve all problems for employees.

2。 Communicate with employees regularly to understand their mentality.

3。 Conduct an employee opinion survey every two months.

4。 Give employees ample room for appreciation, reward good employees and punish poor employees.

Verb (abbreviation for verb) recruitment work

1。 Paste the effective recruitment information on the effective recruitment website.

2。 Restaurant managers or supervisors systematically train new employees.

About the annual work plan of hotel catering 5 I. Food promotion

1, Section 1: Festival Feast

_ _ 1 month

A. New Year's Day morning tea opened in Lingnan-family gathering __X Old Guangzhou morning tea supermarket, opened the self-service morning tea in Ming stalls to meet the needs of more consumers and increase catering income.

B. We will hold a small gathering of friends for 3-4 people at 288 yuan/seat and 6-8 people at 588 yuan/seat. At the same time, 20 special holiday dishes were launched.

C family dinner: 1 188 yuan/seat 10 yuan/seat 1588 yuan/seat 10 yuan/seat 1880 yuan/seat 10 yuan.

_ _ February

A presentation-"Li" is made with a generous heart and a crystal heart-"Regent's Night Reunion Banquet"

(1) Regent Hall ￥6888/25 seats.

(2)5 luxury boxes ￥ 3,888/seat 15 persons.

(3) Large box ￥ 2,388/seat: 10 person.

(4) 8- 10 people 1788 yuan/seat in the middle box.

(5) Small box for 6-8 people ￥ 1388/ seat.

(6) The Lingnan Hall has 30 seats with 8 people (888 seats), 8- 101388 seats, 8- 10 seats1788 seats, and the large box 10 seats/2388 seats.

B. The reunion dinner is 888 yuan/seat for 8 people, 8- 10 people 1388 yuan/seat, 8- 10 people 1788 yuan/seat, and the big box 10 people is 2388 yuan/seat.

C. Morning tea is held in Lingnan, and the whole hall is held on the first day of the new year.

D. There is a rice cake sales desk on February 7th-February 17 and a Lantern Festival sales desk on February 7th-February 2nd1.

E Bali Western Restaurant Bar launched "Love Dependence" candlelight dinner on February 14. 288 yuan for two, 2 cups of chocolate, roses and champagne for Valentine's Day.

March

A launch "Tanfu Private Kitchen" and introduce a team of chefs to manage traditional official private kitchens.

B launched a special promotion of "Fantasia of Shrimp" seafood.

C Bali Western Restaurant launched "Golden Collar Wine Experience".

2. Section II

_ _ April

Tomb-Sweeping Day launched the special take-away activities of "Golden Pig Sacrificing Ancestors" and "Goose Fragrance".

B. promote the promotion of "the taste of the sea" seafood.

Bali Western Restaurant "Forever Blues" Wine and Food Promotion Month

_ _ May

A. Start the morning tea Lingnan plan during the May Day holiday.

B. Promote healthy dishes with "sweet smell of fruits and vegetables".