The work plan of the catering manager is feasible.

Let's make a plan for our future work. Do you really know how to make plans? Time flies. The following is the practical work plan of the catering manager that I have carefully arranged for you. I hope it helps you.

Actual Work Plan of Catering Manager 1

In the new year and new trend, in the work of 20__, our department will focus on the core goal of profit, and strive to create a brand strategy of "full of family, comfortable home" from the aspects of food production, service quality, cost control and marketing innovation, and create a new situation in hotel catering. The specific work is as follows:

First, take production as the "leading factor", increase the core competitiveness of catering, build the brand of "gourmet, gourmet" and create a good reputation for food.

The products on the first floor are mainly "fast", the varieties of colors are constantly changing, and some local snacks are launched in due course, mainly with the starting point of "stabilizing the first floor", and we will increase innovation in the production of dishes on the second and third floors. First, keep the dishes popular with existing customers, constantly strive for perfection, and formulate the standard menu of standardized dishes in time. At the same time, through the marketing activities of food festivals and various festivals, new varieties of dishes are introduced. It is planned to hold a food festival from March to April in X year, with the goal of distinctive taste, affordable price and close to mass consumption. From June to September, it is planned to launch new cuisines to meet the innovative tastes of more customers. At the end of June 10, we tried our best to cater to the tastes of high-quality, nutritious and distinctive business banquets, mutual invitations from units and various high-end consumer customers. Strive for greater market competitiveness of dishes, constantly improve the innovation system of dishes, further improve the development and research, quality supervision and follow-up feedback of dishes, open a good social image of nutritious meals, reasonable meals and exquisite diets, and win more customers.

The second is to take training as the service means and grass-roots managers as the core, and strive to build an excellent team with excellent service level. To cope with the fierce competition in the catering market.

Service is the second core product of catering. In X year, we will carry out periodic cycle training around the theme of "full of love, comfortable home". Through training, assessment and retraining, we will constantly consolidate various service knowledge. Ten high-quality catering services are planned, that is, based on the service process, some more detailed personalized service contents are summarized to form ten easy-to-understand contents, and each floor is required according to the different actual conditions of this floor. The foreman and supervisor follow up the implementation, further refine and improve the overall service, and at the same time test the implementation effect through assessment. The service on the first floor is still based on the service policy of "fast", "accurate" and "skillful", while highlighting the enthusiasm for old customers. Improve the dishes and service quality of food delivery service. On the second floor, we should focus on creating the atmosphere of the restaurant, adding tablecloths and mouthparts to make the color of the banquet hall more festive. You can consider making chair covers, highlighting the theme of Longfengtai banquet in the hall, and continuing to build a banquet brand from the details of restaurant layout. The box service on the third floor highlights personality. Regular customers, in particular, should strengthen emotional communication with guests, highlight the word "affection", retain customers with sincerity, enthusiasm and friendship, and establish a part-time marketing team of the catering department based on the third floor. Excellent employees and some managers on all floors will use non-business hours to visit customers, listen to their opinions, narrow the distance with customers, develop new customers, and use the opportunity of serving in restaurants to get to know customers and formulate marketing.

Third, reduce expenses, save costs and strive for profit margins.

Cost control is the focus of work this year. This year, the hotel stipulates that the gross profit margin of the kitchen is 57%, and the gross profit margin over the years has a certain gap from this figure. This year, the procurement of raw materials will be strictly controlled from the beginning, and special personnel will be arranged to be responsible for the acceptance and sign the bill, instead of the previous situation of separate acceptance of each kitchen, thus controlling the cost of raw materials. In addition, we will strengthen the management of the use of kitchen raw materials to prevent waste. Constantly improve the department's energy management system and porcelain management system, control the export and use of low-quality consumables, set up property accounts on different floors, make full use of existing warehouses on each floor, put all kinds of articles in classification code, avoid the past disorderly stacking, prolong the service life of articles, and try our best to realize more profits of the department without harming the interests of guests, lowering the service level and affecting the restaurant environment.

Finally, I believe that under the correct leadership of the hotel leaders, our department will mobilize the enthusiasm of all the staff in the department and go all out to create better results.

Practical Work Plan of Catering Manager II

After 20__ years of business analysis, our catering products have been basically 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 quarter: It is recommended to launch special take-away activities such as golden pig ancestor worship and goose fragrance 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 work plan of the food and beverage manager is practical Chapter 3.

May 20th is a year full of opportunities. 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.

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

The overall planning scheme of the wedding banquet in May 2000 is optimized to further enhance and highlight the style of the host, add more popular elements (adjust the background music), package and enhance the festive atmosphere, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers and polish the golden signboard of the 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 May of 20__ _ _, according to the quality inspection standards, the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette, food delivery service, labeling specifications and other contents of all departments of the catering department were comprehensively supervised and inspected, and the inspection results were published regularly every month, and the unqualified departments and posts were punished accordingly, forming a good operation mechanism of "quality inspection every day and quality effect monthly assessment" to promote quality management.

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 May, 20 _ _ _, assist the manager of the food and beverage department to collect customers' opinions, supervise product quality and promote product quality improvement.

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

In May, 20__, 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 a wave 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, and reserve excellent management talents for hotel star-level upgrade.

7. Optimize training courses and improve management level.

On May 20th, the main curriculum of departmental training is to adjust and optimize some courses on May 20th 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 May of 20__ 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 of the food and beverage department. 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!

The work plan of the food and beverage manager is practical Chapter 4.

I. Restaurant service

Through the summary and analysis of the past year, it is found that customers can't find a waiter when they come to our restaurant to order a dish, which is a very bad thing to keep customers waiting.

So I decided to set a service button in front of each dining table, and press our waiter to arrive within one minute, which will reduce the waste of customers' time. At the same time, we will set up a special service team in the restaurant to give customers a better service experience and a better dining environment. We will thank our customers for their dissatisfaction and some feedback at the first time, and at the same time improve the shortcomings mentioned by our customers. Every customer will come to the restaurant. Be sure to let customers feel the service enthusiasm and working atmosphere of our restaurant, respect customers, get customers' recognition and complete their explanation.

Serve customers wholeheartedly, do a good job in our characteristic service, improve our service efficiency and give our store a better service environment.

Second, cultivate the politeness of restaurant staff.

Some qualities are not innate, and some manners are not innate, but we can cultivate them. Through our past work, our restaurant also found some service points. Customers are very friendly to those who smile and serve, have a good impression on polite service personnel, and are easily recognized and accepted by customers. As long as we do a good job in service, we will certainly get their approval. In order to strengthen this work and ability, it is decided to start next year.

1, do a good job in service etiquette training at the beginning and end of each month, improve the quality and ability of restaurant service personnel, and make our waiters become first-class waiters.

2. The performance of service personnel will be assessed every month. The performance of each waiter depends on the customer's opinion of the waiter As long as the waiter's service satisfies the customer, we will reward the waiter and encourage them to continue to work hard.

3. Change the service mode, change the company's clothing, and design service clothing that conforms to the public's aesthetics, so that customers can feel bright after reading it.

Working in the company, all waiters are required to use service communication language, treat customers and colleagues politely, and integrate quality service into their daily work, which is a natural pleasure.

Third, do a good job in restaurant hygiene management.

Guests who eat in restaurants pay the most attention to their own dining environment. If the dining environment is poor, everyone has no desire to eat. If you want to change this situation, you must change the tablecloth and cushion for each customer's meal.

1. Each cleaning staff must arrive at the cleaning table within ten minutes after the customer leaves the table, and no more than five minutes.

2. Replace the tablecloth and cushion of each dining table with clean cushions and tablecloths in time to prepare for the next customer. This is a kind of respect for the customers who are dining and our service attitude, ensuring cleanliness and cleanliness, and ensuring that no garbage is left.

3, improve work efficiency, do a comprehensive cleaning work every night after closing time, and disperse all kinds of smells in the whole restaurant in time to avoid the smell of the next day still permeating and disturbing customers the next day.

The work plan of the food and beverage manager is practical Chapter 5.

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, make statistics every month, and give appropriate rewards to the achievements of energy-saving departments according to the standards after January.

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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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.