Annual Work Plan of Food and Beverage Department

Six Annual Work Plans of Food and Beverage Department

Time flies, the blink of an eye has passed, and new jobs and challenges will be ushered in. It's time to take the time to write a plan. What is a good plan? The following are the six annual work plans of the food and beverage department that I have carefully arranged. Welcome to reading. I hope you will like them.

Annual Work Plan of Catering Department 1 Through the operation analysis of 20xx, our catering products have basically been recognized and accepted by the local market. In order to stabilize customers and maintain the vitality of our catering products, we will make efforts in the following aspects in the work of 1 1.

First, food promotion:

1, the first quarter: holiday feast.

It is suggested to use morning tea as a selling point in January; In February, New Year's Eve is a selling point. Private cuisine is a selling point in March.

2. The second season: It is suggested to launch a special take-away activity of golden pig and goose to worship ancestors in April; In May, Xianggua launched healthy dishes. Summer activity month started in June.

3. The third season: It is suggested to launch the delicious handwritten letters of the twelve constellations in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, Lanting Reunion and Moon Appreciation was launched.

4. Fourth quarter: It is suggested that 10 be launched.

Oyster Food Month and Crab-free Food Month; 1 1 month launched a series of winter tonic stew soup, which allows you to bake in a spicy charcoal food festival; /kloc-in October/February, Wu cuisine and Spa series gourmet dishes were launched.

The annual feast of the top ten signature dishes in Lanting.

Second, team building:

1. Improve the employment system and training system to improve the overall quality of employees.

(1) Strict labor and employment system, recruitment by the Food and Beverage Department.

New employees meet the requirements of merit-based admission and ensure the recruitment quality. At the same time, superior leaders go deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.

(2) Improve the training system. In order to make the training achieve the expected results, the management of the catering department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, set up a training team, then make a training plan, combine theory with practice, and train in a new way in stages and batches. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. 4. Conduct regular assessment, and carry out training in Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Polite Terms and Safety and Hygiene Knowledge throughout the year.

(3) Standardize the food tasting system. In order to better promote the catering products in our store, the chef will regularly conduct special training on the products launched.

2. Standardize management and improve the system.

(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team not only divides the work but also cooperates, implements the management system from top to bottom, rewards and punishments the management benefits, improves the overall quality of managers, 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 evaluation meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.

(3) Establish a supervision system for product evaluation and supply. In order to estimate the variety to the maximum extent, coordinate various departments to supply products well. Every morning, noon and evening, the city will check the estimated supply of products, establish a special account book record for the estimated varieties in the city, and at the same time go to the relevant sub-departments for verification. And require managers to sign, in order to distinguish responsibility.

(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination between various departments.

(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving all kinds of banquets from senior leaders and major companies and hotels.

3. Team Stability: In view of the high turnover of catering service personnel, it is suggested that the work of stabilizing the team should be the focus of our department 1 1 year.

(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.

(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and let employees have a sense of belonging to the hotel.

(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.

Third, develop business, expand income channels and expand operating income:

With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.

1. Cooperate with local wedding companies, sign reciprocal promotion agreements, and explore the development of wedding information sources in our store.

Income-increasing channels.

2. Earnestly implement the food promotion activities once a month, improve the popularity through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the catering department and housekeeping department cooperate with each other to promote business.

4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge. Sales staff enrich the floor to communicate with customers and order food when they are busy, and solicit their valuable opinions through different forms. Call relatives on holidays and customers' birthdays. At the same time, there is a special person responsible for the collection and supplement of customer information, and timely communication in daily regular meetings.

5. Do a good job in catering promotion for important holidays.

6. Conduct regular market inspections and pay attention to the dynamics of competitors in a timely manner.

Fourth, enhance employees' welfare awareness and strengthen cost control;

1. Emphasize the importance of cost control and cost saving, enhance employees' interest awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Improve the cost regulations, raw material receiving and dispatching custody system, loophole plugging system, rational use system of raw materials, office supplies collection system, and goods procurement system.

2. Strictly implement the market inquiry system to ensure the cost control of raw materials.

The 2-year annual work plan of the food and beverage department is quietly passing away, and in a blink of an eye, XX year is about to draw a successful conclusion. XX year is coming to us, and everyone is looking forward to what kind of stories and gains will come next year.

Looking back on what happened and changed in this year, for others, this year may be ordinary and dull. But this is of great significance to the catering department of international hotels in the new century, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the compulsory insurance index of 7.6 million and the struggle index of 9.6 million issued by department leaders. As well as the excellent completion of XXX and the specified indicators exceeding XXX are all worthy of celebration, but there are still some shortcomings to be changed. The work in XX years is now reported as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding banquet and large banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, a substantial increase over the same period last year. At the same time, in terms of service quality and banquet reception, the handover and tracking of guests require every management and employee to make guests feel at home and make them happy and satisfied.

2. In the autumn of August, the hotel food and beverage department held the "Huifu Cuisine Entering Danyang and Organic Food Promotion Conference" food festival, and we received it successfully and excellently. In the busy golden week in October, we ushered in the "Star Review". Facing the arduous work, with the joint efforts of everyone, we passed the star rating. And through the efforts and study during the star-rated period, the catering department has become more standardized in management, goods placement, hygiene and waiter operation.

Three, in view of the first and second floor is different from the box fixed reception, multi-functional, more jobs, in the case of the waiter's position is not fixed, it is particularly important to arrange the staff's jobs and reception work reasonably. Therefore, a monthly work plan for employees' work exchange and daily work arrangement is made to make a reasonable division of labor, summarize daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.

Fourth, in order to complete and convey the tasks assigned by the superior leaders more smoothly and better, we should hold a regular meeting on duty every day to convey the spirit of the meeting and check the gfd and manners of employees.

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

Six, formulate a reward and punishment system, so that rewards and punishments are clear, in order to mobilize the enthusiasm of employees and stimulate their potential, improve their service enthusiasm.

With the cultivation, trust and expectation of hotel executives and department leaders, the team on the second floor was handed over to me. I am very happy that the leaders trust me, but I also feel pressure, but as the saying goes, there is no motivation without pressure. In the future work, I will turn pressure into motivation, lead my team, and finish every job seriously and responsibly. At the same time, in the future work, I will also be strict with myself, improve my quality, and enhance my business knowledge and experience. Now my work plan for XX years is as follows:

Clear division of labor and reasonable arrangement of foreman's work in management.

Transfer jobs according to job requirements, strengthen the professional knowledge and skills of the foreman, communicate with customers, and arrange the promotion of dishes.

Second, promote and cultivate potential, self-motivated and dedicated employees and strengthen their business skills.

The training of business knowledge makes every employee become a generalist, and the reception of meetings, banquets, VIPs, buffets, boxes and lobby bars is 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, in view of the loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, make a reasonable plan.

Take stock of stainless steel tableware every day, strictly require every employee 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.

Sixth, strengthen the staff's awareness of open door service, smile service when dining, detail service, especially open door service awareness, and communicate with customers.

Communication is a bridge to the soul, and it is also a way to close the distance with guests, enhance familiarity and understanding, and at the same time understand guests' preferences.

Seven, strengthen the coordination between the front office and the back kitchen and communication and cooperation with other positions. 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.

A new year, a new atmosphere, has quietly appeared in XX. For myself, there are many aspects that need to be improved and studied in the coming year, so I will be more strict with myself in the new year, make continuous progress and study in my future work, and enrich my knowledge and experience. Do things slowly and steadily, calm down, control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, work hard and strive for a better new century and our tomorrow. Here, I want to say thank you to all my colleagues. Thank you for your hard work.

Working in the food and beverage department, in the new year, I will also make a personal work plan to complete this year's work, and at the same time I have made progress and growth. The new year of the hotel is also a year of vigorous development. I also want to keep up with the pace of the hotel, improve myself and make myself gain more.

Do a good job and actively complete a task assigned by the leadership. I know that now that I am in this position, I have to work hard to do things well, so that I can live up to this job, a trust of the leader, and this is also a professional ethics. If I can't even do my own work well, I can't do anything else or make progress. In addition to work, we should also cooperate with our colleagues to complete some things that our team has to do. At the same time, in the catering department, if other colleagues need help, as long as I have the ability and time, I will try my best to help. Let's do a good job in the catering department together, only after doing it well, and then my own work experience.

It is also very important to improve one's ability. At the annual meeting, the leader also said that the hotel will develop this year, so as a member of the catering department, I can't delay. I must keep up with the development of the hotel and improve my ability. Then I can do things more efficiently and have more opportunities at work, so that I can be promoted if I have the opportunity. Learn from colleagues, read books on catering by yourself, and keep trying. Only by doing it seriously and storing what I should learn and can use in the future can I improve myself better. Everyone, only by working hard, can know where one of his limits is and can't relax. That's what the workplace is like. If you don't advance, you will retreat, and you will be surpassed by others. But when the new development opportunity of the hotel comes, you will regret it, so you should work harder in the new year.

Work hard, study hard and improve yourself in all aspects. Although there is a plan, the actual situation will change, so I also want to make changes according to the actual situation, better adjust the plan, conform to the reality, and let myself gain more in this year. I can also contribute my own strength in my work to make the hotel develop better. Only when the hotel is well developed can I be so excellent.

Annual Work Plan of Catering Department 4 I. Development Strategy of Catering Department of Clubhouse

1, department positioning

2. Analysis of competitors

3. Price positioning

4. The key services of the Food and Beverage Department

Second, the management mode of club catering department

1, overall assessment management system

2. Front Office Management

3. Kitchen management

4. Bar management

Third, the marketing strategy of the club catering department

1, customer maintenance

2. Monthly marketing activities

3. Interdepartmental interactive promotion

4, member sales activity design

5. Membership rights and interests

Fourth, the turnover forecast

1, monthly turnover forecast

2. Gross profit margin and cost control

Verb (abbreviation for verb) Department training and investigation

1, internal training

Step 2 investigate

3. Training plan design

Annual Work Plan of Catering Department 5 I. Development Strategy of Catering Department of Clubhouse

1, department positioning

As an important part of a private club, the catering department has a far-reaching impact on the whole club, so it must be improved. It must have the smoothest and most intimate "butler service", provide the most upscale, fashionable and healthy dishes, and be equipped with the most comprehensive drinks and utensils. Because of its high-grade and mystery, many members linger and many non-members want to go. Its products have always been in a leading position in the catering industry.

2. Analysis of competitors

At present, there are no real competitors, but we still take high-end catering clubs and vip clubs in five-star hotels as competitors. Through irregular inspection, we can know their latest trends and make the most wise decision.

3. Price positioning

Efforts to create "the most expensive restaurant in Ningbo" should be achieved through various adjustments, increased services and food research and development. By the end of the year, the words "Ningbo is the most expensive" will be hung on the wall of the clubhouse to publicize our services, increase the trust of members and lay the foundation for the future development of catering.

4. Special services of the club's food and beverage department

We have: the most professional senior chef in Tan Jiacai.

The most upscale and complete wine variety.

The most professional cigar room

The most distinctive private lunch box

The most popular famous dish in China.

The most intimate butler service.

The most elegant membership activity

As long as the company really wants to build a top private club, it must have an excellent team, rich and frequently updated highlight services and superior welfare benefits as a guarantee.

Second, the management mode of club catering department

1, overall assessment management system

Unswervingly carry out A management mode and flat management structure in management, reduce many complicated links, give play to execution faster and improve work efficiency. Make a weekly, monthly and quarterly work plan in advance, and adequate preparation is the basis of success.

All assessments are converted into digital assessments, from the turnover rate index to the daily employee rating table, which not only clearly and simply understands the root causes of problems, but also can solve any problems quickly.

The fair technical competition for employees once a quarter makes employees experience success and bring passion. We hope that those excellent employees with high skills will always be rewarded in the competition.

2. Front Office Management

Standard hotel management is adopted, landing and lockers are managed according to the five-routine method, and "butler service" is implemented in service, so that every employee can master various skills and provide one-stop service at any time.

3. Kitchen management

Fully implement the five routine management system and daily inventory system, increase the innovation of dishes, and strive to create the most fashionable and healthy high-end dishes.

4. Bar management

The full implementation of the five routine management system and daily inventory system not only makes the existing varieties more refined, but also innovates fashionable cocktails, fancy coffee, milk tea and so on.

The above four management, together with the health supervision and inspection twice a day by the department, can be described as a five-star management system. As long as it can be seriously implemented, it will definitely bring about extraordinary results.

Third, the marketing strategy of the club catering department

1, customer maintenance

First of all, do a good job in updating the welcome wine. This first impression has an unusual effect. Secondly, do a good job in the whole service process. Every meal, managers must say hello to customers once or twice.

Then waiters and managers must remember the names of each member, and they must be able to address the guests every time to make them feel at home.

Finally, the food and beverage department sends the service content of the new project to members by SMS every month, and informs them in advance.

2. Design of monthly activities

January Longevity Vegetarian Festival

February Valentine's Party

French wine festival in March

April fool's day party

Australian Wine Festival in May

Russian caviar festival in June

July Tougu Fresh Seafood Food Festival

August Qixi Valentine's Day party

Mid-autumn festival dinner in September

October Halloween party

Thanksgiving dinner in November

/kloc-Christmas buffet party in October/February

3. The design of inter-departmental interactive promotion scheme

Make an interactive promotion plan every quarter and show it in advance. Many health care projects on the second floor can also be combined with nourishing products on the first floor.

The actual consumption is over XX yuan, and each table is given two characteristic foot baths.

The actual consumption is over 5,000 yuan, and each table is given a full-body spa and two foot baths.

The actual consumption per table exceeds 10000 yuan, and two people are given Thai palace spa and foot bath.

The above donated items must be used up on the same day, and will be invalid after expiration.

4, member sales activity design

Theme of the first quarter: appreciation of luxury goods

Suggestion: helicopter, yacht, famous car, jewelry, watch.

Theme of the second quarter: sports and leisure

Suggestion: Horse racing, golf, tennis, flying kites, climbing mountains and fishing.

The theme of the third section: nostalgic art appreciation

Suggestion: Chinese painting, antiques

Section IV Theme: Financial Investment

Suggestions: overseas investment Expo, wealth management, securities and real estate auction.

Note: every activity should be held jointly with manufacturers, associations and businesses as far as possible to reduce costs and increase influence; And we need to maintain a good relationship with them.

5. The rights and interests owned by members are designed as follows:

1. Members can get flowers and champagne on their birthdays.

2. Members can participate in many member activities (Feng Shui lectures, health consultation, etc.). ) free of charge.

3. Members can get preferential policies from cooperative businesses with their membership cards.

4. Members get free Internet access, mobile phone charging and local fax when spending in various stores.

5. Members can get door-to-door service when they buy wine and cosmetics, which can be returned within one month.

6. Members can enjoy wine identification service, wine search, shopping guide and wine storage service.

7. Members will receive greeting cards, short messages from health stations, posters, etc. Every now and then.

8. Members enjoy free bathing and sauna five times a month.

9. You can enjoy a bottle of Mason red diamond wine for free every month, without accumulating it every month.

10. Members are free of venue fees when carrying out activities in the clubhouse.

Fourth, the turnover forecast

1, monthly turnover forecast

1 month: 200,000 yuan; in July: 654.38+0.8 million yuan.

February 65438+500,000 August 65438+700,000

March 65438+900,000 September 200,000

April 200,000 265,438+0,000 10 month

200,000 in May and 220,000 in November.

June 65438+800,0001February 230,000

* * * The actual transaction was 2.33 million yuan, with an average of 19 per month. 50 thousand yuan.

2. Gross profit margin and cost control

Once a month, the director of the food and beverage department and the chef will conduct a surprise market survey on the existing quotation together with the Finance and General Office.

Food quality problems are ruled by chefs and bar staff at each inspection, and all food quality problems are returned, otherwise the food and beverage department will bear the responsibility.

The target gross profit margin of the kitchen is: 60%.

The target gross profit margin of the bar is: 70%.

Comprehensive gross profit margin: 65%

Verb (abbreviation for verb) Department training and investigation

1, internal training as an important link to promote productivity, no one can miss it. Make training plans and standards in advance, and everyone must pass the test. In training, in addition to managers, external trainers should also be invited. The training content must be vivid, vivid and exemplified, and all useless and boring training should be cancelled. Before training, all contents must be reviewed by the department head.

2. Foreign training is testing. For the competitors in our department, the front and back offices can check once a month or irregularly to accurately understand the new projects and highlights of competitors, and check records should be handed in every time.

3. Training plan design

The first section:

Public * * * class:

1, take work as a career.

2. Excellent service quality

Front desk:

1, spoken English

2. Complaint handling skills

3. Service language art

4. Wine training

5, menu knowledge

6. Cigar training

Backstage:

1, Kitchen English

2. Five-routine management

Section 2:

Public * * * class:

1, team building

2. Management consciousness

Step 3 communicate efficiently

Front desk:

1, sales skills

2. Spoken English

3. Details decide everything

4, the health sector project training

5. Green services

6. Five-routine management

Backstage:

1, Kitchen English

2. Innovative consciousness

Section 3:

Public * * * class:

1, personal image management

2. 30 principles of getting along with colleagues

3. Leadership and execution

Front desk:

1, spoken English

2. Effective communication skills

3, business etiquette skills

4. Time management skills

Backstage:

1, Kitchen English

2. International popular food

The fourth quarter:

Public * * * class:

1, management essence of foreign catering enterprises

2. Activity planning process

3. The development prospect of catering industry

Front desk:

1, spoken English

2. Various case studies

3. Service consciousness

4. Service highlights in different countries

Backstage:

1, Kitchen English

2. Cooperation between front and back office

Annual Work Plan of the Food and Beverage Department (6) In order to get rich benefits in one year's work, we must plan the direction and road in advance to avoid major problems in the work process, which is full of the one-year plan of our hotel food and beverage department.

First, pay attention to the hotel dining environment

When we eat, we all like to sit in a clean environment, which can also make us feel happy when we eat. The same is true for customers. If customers want to eat in our hotel, we must have a comfortable dining environment in our hotel. In order to meet customers' wishes and publicize the characteristics of green and pollution-free, we should create an elegant, green and comfortable environment for more customers to experience and advocate simplicity and cleanliness. Because too complicated a meal will make people feel very troublesome, which is not our goal. After all, our customers are not single customers, but consumers. Therefore, the layout must conform to everyone's impression, and at the same time, we must improve the greening of the restaurant and let our restaurant have a good dining environment. At the same time, we will take the reformed dining place as a trial, and choose the last general dining place with different styles, so as to facilitate the promotion of our hotel.

Second, launch the main course.

If you want customers to come, you must have attractive features. First of all, the last dish has become the focus of our hotel, and it is also a golden signboard to attract customers. This is not only a way for our hotel to penetrate into the customer image, but also a way for our hotel to integrate into the customer group, so that our work can be carried out better. At the same time, we should actively cooperate with the work, improve the work intensity, strengthen the working methods, and let more people pick up our dishes. Of course, this main course still needs to be promoted. If it is not promoted, how will people know? First of all, we should give the hotel customers a free trial opportunity to leave a good impression on their psychology, and then increase advertising investment in the follow-up publicity to enhance their popularity. At the same time, let the taste of this dish come up and make people like it, so we should start from a comprehensive perspective. Let our main course become a lamp in the dark and let more customers consume it. Of course, we will also make an agreement on the main course. For example, the customer must register as a member, or eat in our restaurant for more than three times. The main course must reflect her treasure and will not be collected by customers at will, but there must be a threshold to let people know that if you want to be late, this dish must have conditions, so as to attract more customers through this attractive and mysterious feature.

Third, improve services.

Service is an important point for customers to come to our hotel again. If customers can't feel our excellent service here, they won't miss it because they don't have features, so they won't be attracted and won't keep thinking about it. Customers like it because the service is good, which can make customers experience the characteristics that other hotels don't have. Service is also a key point to widen our gap. Only in this way can we have more ability to open up a vast space and have better results.