School canteen work plan 1

First, strengthen the business training of employees and improve their comprehensive quality.

Every member of the lobby is the image window of the restaurant. Not only should the overall image be tested, but also the business knowledge and service skills can reflect the management level of a restaurant. If you want to keep business knowledge and service skills on the same basis, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' lack of enthusiasm for work and lax business level. So your own plan is to conduct necessary weekly training according to the business progress and application of employees. Training methods are mainly biased towards teaching and field simulation. At the same time, submit the training summary of last month and the training plan of this month to the general office and the human resources department for supervision before the 5th of each month.

Second, strengthen employees' sales awareness and skills to improve the occupancy rate.

After xx years of ups and downs, the hardware facilities of the restaurant have become obsolete with the passage of time. Facing the catering market in Jiangmen, the competition is fierce, which can be said to be a long way to go. Due to the outdated hardware facilities in restaurants, engineering problems often occur, which affect the normal service to guests. For high-grade guests, some will be lost with the appearance of newly renovated luxury restaurants. As a member of the restaurant, I know that the guest room is one of the most important and profitable departments in the restaurant, so every member of the restaurant has the responsibility and obligation to do a good job in sales. In order to do a good job in sales, I plan to train the receptionist in the ways and practical skills of selling houses, and at the same time instill the instructions of the restaurant supervisor, emphasizing that employees should try their best to retain guests as long as they come to the reception desk, strive for the occupancy rate of the restaurant as much as possible, and improve the economic benefits of the restaurant.

Three, strengthen the management of various reports and customs declaration data.

This year is xx, and people from all over the world will come to China for the xx conference. Facing the sudden "attack" of people from all corners of the country, as the reception department of the catering industry, in order to ensure the normal work of the restaurant, our duty meeting will strictly require the reception desk at the front desk to register and upload, and the front desk will register every guest according to the regulations of the Public Security Bureau and input the information into the computer. The information of the guests will be reported to the local public security bureau in time through the uploading system of the restaurant, and the information released by the public security bureau will be carefully implemented. At the same time, a special person will be appointed to report the guest information and related data.

Fourth, respond to the slogan of "saving energy and reducing consumption" advocated by restaurant leaders.

Saving energy and reducing consumption is the slogan that many restaurants have been calling for. This department will also respond to the call of restaurant leaders, and strictly require each employee to make good use of every piece of paper and pen, trade in the old for the new, and collect the waste paper and cut it into volumes for emergency use in front-line posts. At the same time, the lighting in the lobby, air conditioning switch control, office electricity consumption and computer electricity consumption in the front desk department are reasonably adjusted and planned.

Five, keep the habit of communication with employees, in order to increase mutual understanding and facilitate the development and implementation of the work.

It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments, and solve their own problems as their own problems according to the reasonable requirements put forward by employees, so as to do their best. If it can't be solved, report it to the restaurant leader. Let employees truly feel that they are respected and valued in departments and restaurants.

School canteen work plan 2

As a restaurant manager, I made the following work plan for the second half of 20xx:

First, create a harmonious atmosphere and build a learning team; Strict management and emphasis on teaching, less training and more teaching.

Management is not simply following the rules, but convincing people with reason and morality. "Management" depends on the system, and "management" depends on infection. When employees make mistakes, don't criticize, blame and punish blindly. It is important to educate them and let them reflect on their mistakes. Correct it in time and never make the same mistake again next time. Organize more cultural and sports activities and training courses, have fun while playing, and learn to be serious and practical. While enriching the cultural life of employees, it can also supplement knowledge energy and keep the vitality of enterprises forever.

Second, based on sales maintenance.

First of all, you should be clear in your thinking, know your customers, understand your customers, formulate your own service model, know the most important requirements of your customers, properly sell and maintain them, feel them with your heart and experience them sincerely. Secondly, let the banquet reception become our pioneer, do all the details systematically and comprehensively, and drive our restaurant to climb steadily.

Three, the five permanent management as the standard, perseverance is the key.

"5s" was put forward earlier in our xx restaurant, but how to use it and how to implement it is directly related to our execution. Our employees may not have a strong sense, but our managers must have the awareness of instilling, advocating, demonstrating, inspecting and supervising, have a deep understanding and experience of it, and apply it as a management tool to work with everyone. Compared with previous work, their thoughts will gradually change, so that employees can form a conscious awareness of quality and norms, improve work efficiency and improve service quality.

Fourth, training and learning are not relaxed.

At work, each of us needs new energy supplement. Enterprises develop due to the efforts of employees, and employees make progress due to the growth of enterprises. Our xx restaurant strives to create learning opportunities and atmosphere for employees, and vigorously supports, helps and urges employees to keep learning, growing and making progress. Make use of the finishing time of decoration to tailor the training plan for employees, so that every employee can have new knowledge supplement, new vitality and new passion, make efforts for the development of our enterprise and lay a solid foundation for their career path.

Five, safe time, saving should be serious.

Safety is the basis of operation and the premise of our work. Every Thursday is our safety inspection day. The inspection before, during and after each meal must be carried out carefully. We must implement the inspection of water, electricity, liquefied gas and enterprise property, and promise to ensure the safety of enterprises. All consumables should be classified, quantified and carefully kept, and we must resolutely resist the phenomenon of running water, ever-burning lamps, waste of goods and waste of staff meals.

Six, hardware maintenance does not fall.

We should develop good habits in the maintenance of the facilities and equipment in the restaurant, check it every day, report for repair in time and solve it in time, so that customers can feel fresh air, clean and bright glass and tableware, vibrant flowers and clean auxiliary facilities, and leave an elegant, warm and pleasant impression on customers everywhere.

In the second half of 20xx's work, we must carry out all the work in strict accordance with the work plan, and take innovative management, innovative management, innovative services and innovative products as our eternal work themes. Let's work together, make persistent efforts and create greater glories!

School canteen work plan 3

Time flies, 20xx year is coming to an end, and a new year is coming. Looking back on the past year, I am deeply touched. I am very grateful to the catering management company for giving me another cooperation opportunity full of self-challenge and attractive prospects. This is a good working platform for me. Bringing out a group of high-tech and high-quality chefs is the embodiment of my working ability. Only by working hard and producing good benefits can I repay the trust of the company leaders. /kloc-I came to the company again in October, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes. With the strong management training of the company, the concerted efforts of everyone in Qi Xin and the support of the operation department, I completed the task of standardizing and unifying the existing dishes issued by the company years ago! Thank you for your cooperation. The following is a brief summary of my thoughts and arrangements for the work to be carried out next year in two parts:

A story about shops and companies.

1. In line with the company's annual plan, in order to meet our peak season next year, we will make all preparations for listing at the end of February 20xx and train a team of chefs.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "follow one's inclinations", constantly develop new products, meet market demand, and create greater development space and profits for enterprises.

4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.

5. Take the initiative to collect the opinions and information of each store on the dishes at the grassroots level, and make corresponding adjustments in time.

6. Prepare for the special dishes preserved in 20xx years before going on the market, and add corresponding new varieties according to the trend of xx years.

Second, about xx store.

Store xx will be reopened with a brand-new look on March 18, xx, after it has been closed for half a year. In view of the special circumstances of the road, according to the decision of the company leaders, the products operated by this store will be different from those of other branches. We will focus on three pieces, supplemented by the original dishes sold well in other stores, to attract new customers with the original dishes and retain old customers with the new dishes. The business of some stores is very weak in the afternoon, but due to the special geographical location of changshou road, we will cooperate with the operation department to make the afternoon market better. As the core department of the whole restaurant, the kitchen will now make arrangements for the whole plan;

1. Based on the investigation of some He Lu stores with similar geographical location, surrounding major consumer groups and business models, according to the general policy given by the leaders of the operation department and our actual situation, the composition of the whole menu will be completed in the middle of 1 month, including the collocation of lunch packages, and then reported to the company leaders for review.

2. After the menu is confirmed, complete the standardization and normalization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively.

3. Understand the market prices of raw materials and seasonings, calculate the gross profit of dishes, and formulate the market prices of individual dishes;

4. For store X, try the dishes every month, and finally choose about three successful dishes to replace. Replace the standardized materials of dishes in the early stage and do a good job in training.

5. 10 Get ready before lobster goes off the market at the beginning of the year. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

School canteen work plan 4

I am very happy and honored to be the manager of the restaurant. Under the supervision of the general manager of the restaurant, I will be responsible for the production, service and daily management of the restaurant. In my half a month's work, I came to the conclusion that:

First, the internal management of the restaurant:

1. I hope all shareholders will hold a shareholders' meeting and seriously consider the future development plan of the restaurant. Under the guidance of this plan, the restaurant will have a clearer goal.

2. Participate in the formulation of reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively complete the business objectives.

3. According to the market situation and the needs of different periods, discuss with the chef * * * to formulate the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.

4. Formulate employee job responsibilities and service standard procedures, and supervise and inspect restaurant managers and employees according to service standards.

Service, and constantly improve service quality and work efficiency.

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

6. Be responsible for making employee training plans, organizing employees to participate in various training activities, constantly improving employees' service skills, skills and service quality, and improving work efficiency.

7. Hold a restaurant staff meeting at least once a month, analyze and report the restaurant's monthly operating indicators and revenue and expenditure, and solve existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

8. Work closely with the kitchen, check the quality of the dishes, feedback the opinions of the guests in time, improve the quality of the dishes and meet the needs of the guests.

9. Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for the collection and storage of food raw materials and articles, check whether the cost of food raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, rationally use water, electricity and other resources, reduce waste, reduce costs and increase profits.

10. 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 regularly clean and tidy all areas of the restaurant to provide guests with a comfortable and high-quality dining environment.

1 1. Maintain and improve the equipment and facilities of the restaurant, and provide better service for the restaurant with high-standard hardware facilities.

Second, marketing:

1. Make extensive publicity through various media channels, increase the restaurant's visibility in the local area, lock in the target customer base, and increase publicity for the target customer base.

2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews, handle complaints from guests and sell restaurant products.

3. Firmly grasp the corporate culture of the restaurant, display the cultural theme and connotation of this Hong Kong-style fast food to the greatest extent from the decoration style, high-quality catering products and warm service of the restaurant, and seize this selling point, which will make the restaurant have unlimited vitality.

4. Use all marketing methods to expand the positive impact on the restaurant.

Third, business strategy:

1. We carry out precise marketing of restaurants in three grades: high, middle and low, explore a unique management policy and carry forward our own characteristics. We should concentrate on making some signature products of our restaurant instead of winning by the number of varieties. We must do it well, and only when our fists are clenched can we have strength. We should build a brand for the restaurant with advanced business philosophy, excellent quality and meticulous service.

2. According to the current operating situation of this restaurant, we can choose the following four business strategies: 1. Maintain the status quo; Second, take standardized fast catering; Third, the combination of Chinese and western;

Fourth, exquisite western food.

According to the current operating conditions of restaurants, fast food and snacks should be operated separately.

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

5. Actively influence existing customers, improve their quality of life and develop high-end customer groups.

In my future work, I will make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.

School canteen work plan 5

20xx is a year in which opportunities and challenges coexist. I have accumulated some work experience in operating Chinese restaurants for 20xx years, but we should also 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, 20xx is a year of restaurant promotion and development. According to the development of 20xx 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. Summarize on the basis of 20xx years and seize every opportunity, especially holidays, Saturdays and Sundays. 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.

1.20xx 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 20xx is a year for us to reach a new level, achieve a new leap and create new glories. It is necessary to strengthen the belief of "* * * sharing wealth and realizing dreams" and achieve various business indicators.

School canteen work plan 6

20xx is an opportunity year. Consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image. The work plan for the second half of the year is as follows:

1. Optimize the wedding service process and improve the service quality again.

Optimize the overall planning scheme of the wedding banquet in the second half of the year, further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding host, package and enhance the festive atmosphere at the scene, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of wedding banquet service.

2. Improve the quality of seminars and establish a good communication platform.

On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (bar and catering department heads), enhance the depth and breadth of the seminar, build the service quality seminar into an exchange platform for middle managers to learn from each other, share management experience and stimulate ideological sparks, and build the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.

In 20xx, according to the quality inspection standards of some departments, we will comprehensively supervise and inspect the hygiene, engineering conditions, equipment and facilities maintenance, safety management, service quality, employee etiquette and courtesy, food delivery service, labeling specifications and other contents of all departments in the catering department, publish the inspection results regularly every month, and impose corresponding penalties on unqualified departments and posts, thus forming a good operating mechanism of "quality inspection every day, quality effect monthly evaluation" and pushing the quality management work to a new level.

4. Take the VIP room as a platform to create service highlights and set up quality service windows.

On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.

5. Assist the catering manager to improve product quality.

Products are the core of catering management. In the second half of the year, we will assist the manager of the food and beverage department to collect customers' opinions and supervise the product quality, so as to promote the improvement of product quality.

6. Adjust the training direction and build a learning team.

In the second half of the year, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off an upsurge of learning professional knowledge in the catering department, reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, do a good job in the reserve of outstanding management personnel for hotel star-rated promotion, and build the catering department into a learning team.

7. Optimize training courses and improve management level.

The main course design of departmental training in the second half of the year is to adjust and optimize some courses in the second half of the year to make the courses more targeted and effective.

8. Cooperate with the Human Resources Department to cultivate employees' corporate identity and improve their professional ethics.

Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion. The smooth development of the work in the second half of the year depends entirely on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department for my work. I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!