Time is passing by, never ending, and we will usher in new joy and new harvest. What are your plans at this time? What kind of work plan is a good work plan? The following is my catering work plan (generally 5 articles). Welcome to reading. I hope you will like it.
Catering work plan 1 1. Improve product quality and strengthen team building.
With the sudden emergence of large and small hotels in xx city and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is an inevitable choice to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of 20xx transformation; In terms of software, we will further improve various rules and regulations, increase personnel training and human resources development, establish a xx talent pool, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, and strive to create a first-class service environment with personalized and humanized services.
Second, increase sales promotion and strengthen market expansion.
"xx" Sichuan cuisine brand has won a place in xx catering market. With the successful renovation of various rooms, different levels of luxury rooms meet the needs of different groups of people. In the new year, we will intensify sales promotion, further build, establish and strengthen the brand of Central Asia, and fully expand the market space to lay a solid foundation for the development and consolidation in the coming year.
Third, cultivate innovative consciousness and increase innovative measures.
Innovation is the motive force and soul of hotel's survival. Only with innovation can we have vitality and vigor, and only with innovation can we feel the joy of hotel growth. In 20xx, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovative consciousness, increase innovative measures, innovate outdated and backward systems, innovate software and hardware products, and innovate marketing methods and target market selection. On the basis of 20xx years, we should further carry out innovation activities, so that hotels can make continuous progress and development in innovation.
Fourth, strictly control costs and quantify departmental costs.
Controlling all kinds of expenses means increasing income. Therefore, in 20xx, the hotel will strengthen the cost control, quantify all kinds of expenses of each department, deduct the cost overruns from the department's salary, and conduct independent accounting for the operation department, so as to strengthen the staff's awareness of cost control and really do a good job in hotel cost control.
Improve employee welfare and corporate culture.
We will further strengthen the construction of corporate culture, enrich the lives of employees and enhance corporate culture. With the basic implementation of the overall goal of "three highs and two good", the treatment of employees has been greatly improved. In the new year, with good business performance, the hotel will continue to take the welfare of its employees as its responsibility. I hope that employees will work hard to achieve a double harvest for hotels and individuals.
Catering Work Plan 2 is a new year and a new trend. At work, our department will focus on the core goal of profit, and strive to create a brand strategy of "full of love, 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 "leader", increase the core competitiveness of catering, build a brand of "xx cuisine, xx cuisine" and build a good reputation of xx cuisine.
The products on the first floor are mainly "fast", and the varieties of colors are constantly changing. Some local snacks are introduced in time, mainly based on "stabilizing the first floor". In terms of products on the second and third floors, we will intensify innovation. First, keep dishes popular with existing customers, constantly strive for perfection, formulate standard menus, and standardize 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 with unique taste, affordable price and close to mass consumption from March to April. 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 manage the development and research of dishes, supervise the quality and follow up the feedback, and open a good social image of nutritious meals, reasonable meals and exquisite meals in xx, thus winning more customers.
Second, with training as the service means and grass-roots managers as the core, we will 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, and we will carry out periodic training around the theme of "full of love, comfortable home" in the hotel. 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 individuality, especially for regular customers. It is necessary to strengthen emotional communication with guests, highlight the word "affection", and retain customers with sincerity, enthusiasm and friendship.
At the same time, establish a part-time marketing team of the food and beverage department on the third floor. Excellent employees and some managers will be deployed from all floors to visit customers during non-business hours, listen to their opinions, narrow the distance with customers, develop new customers, take advantage of the opportunity of serving in restaurants to get to know customers, make the work plan of the marketing team and assess their performance. Drive all employees in the department to sell through the team, and attract and retain more customers with services.
Third, reduce expenses, save costs, and strive for maximum profit space.
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 win more profits for the department without harming the interests of guests, lowering the service level and affecting the restaurant environment.
In a word, in the new year, all employees in general manager office will work hard for the development and take-off of the hotel with a new starting point, a new image and a new work style, under the correct leadership of the hotel, in close cooperation with all departments, and unite as one!
In 20xx, in order to provide good restaurant service and increase turnover, the following plan outline was formulated:
1, under the leadership of department leaders, check the implementation of departmental rules and regulations and the completion of all work.
2. Arrange, lead, supervise and inspect the employees to do all the preparatory work before business, report the situation of the department to the department leader in time and truthfully, and report the work performance of each employee to the department leader.
3. Strengthen the awareness of on-site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality.
4, familiar with the business, carry forward the spirit of hard work and hard work in the work, play an exemplary role and assist the department leaders. Enhance the cohesion of employees in this department.
5. Check the work clothes and personal behavior of the personnel on duty.
6. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleaning.
7, regularly check the facilities and counting tableware, formulate the system of storage and use, and report to the department head in time if there is any problem.
8. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.
9, before and after the work meeting, the implementation of the daily work plan.
10, pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and record his work performance as the basis for selecting outstanding employees every quarter.
1 1, and actively complete other tasks assigned by superior leaders.
Catering work plan 3 1. Strengthen cost control and establish a cost quality control analysis system.
Through the analysis and comparison of operating expenses in xx years, we think that cost control should be more detailed in terms of increasing revenue and reducing expenditure. This year, our department will establish a cost analysis and control system, requiring each team to do a good job in dose registration and comparative analysis of related cost indicators. For example, the average consumption of disposable articles in a room is more than X million yuan per month, and the daily consumption cost of disposable articles in each room is X yuan, accounting for about X of the room cost. Starting from June, we require floors to strengthen the control of disposable consumption, and conduct a comparative analysis of disposable consumption every month to check for missing items and fill gaps, so as to reduce consumption cost. Pa carpet class and laundry room are responsible for cleaning carpets, sheets and uniforms in the whole store respectively. The market price of professional detergent is relatively expensive, so we ask the team to compare the washing effect in controlling the dosage of chemicals, and different detergents are used for different sheets. Do monthly analysis to reduce the cost of chemicals.
In xx years, the maintenance cost of our department reached xx million yuan, accounting for xx of the annual operating expenses. This year, while ensuring the normal use of guest room equipment and facilities, our department strictly controls the maintenance cost. The supervisor or foreman confirms the parts that need to be replaced, completes the use registration of the replaced parts, and summarizes the maintenance list every month to check with the engineering department, feedback the quality effect and reduce the maintenance cost.
Second, refine the responsibility and implement the foreman's responsibility system.
This year, we will strengthen the management of this department. The foreman in charge will be fully responsible for people, money, materials, work efficiency, property, equipment and facilities maintenance, customer compensation audit and other work in the area under his jurisdiction, and will be present to supervise and reduce the complaint rate. The foreman in charge shall be jointly and severally liable for the service quality problems within his jurisdiction as a reference for the monthly work quality assessment.
Third, stimulate the enthusiasm of employees and try out the employee reward mechanism.
This year, our department will try a new reward mechanism when evaluating the quality of employees' work. On the basis of good basic assessment items such as work discipline, work attitude, obedience consciousness and service standards, the work efficiency award is established, that is, the work is accurate, fast and basically without complaints. Health quality award refers to the normal and clean rooms and equipment, beautiful beds and correct equipment, unity and obedience award refers to obeying the work arrangement of superiors, and unity, friendship and comprehensive award of colleagues refers to work efficiency. These individual awards are used to replace the previous comprehensive scoring assessment methods, and to stimulate the enthusiasm of employees with appreciation. Rental rate is the main index of income assessment of housekeeping department.
According to the preliminary calculation, in xx years, the average selling cost of each room in our department is xx yuan, the average house price is xxx yuan, and the gross profit of selling a room is xx yuan without depreciation. Through comparative analysis, we initially conceived a sales incentive mechanism for the main desk. Based on the planned rental rate in the monthly operating index, combined with the average house price, the reward amount of the front desk reception group is calculated according to the percentage of the increased operating income, so as to increase the awareness of the front desk staff to take the initiative to sell and mobilize their enthusiasm for selling houses.
Fourth, do a good job in information collection and service return visits of frequent customers.
We will pay more attention to frequent hotel guests and major customers, and gradually establish a return visit system. Regular customers and long-term guests can appropriately give greater discounts on house prices and retain old customers with preferential measures.
The bell of the catering work plan 4 20xx is about to ring, and the catering complex building has been presented to the people of Hong Kong with a brand-new look for a whole year. In the new year, faced with the opening of high-star hotels such as PetroChina Taifu, challenges and opportunities coexist. We believe that under the correct leadership of the General Office, departments are confident and determined to strive for new breakthroughs in business indicators, and the pressure is great. However, only when there is pressure will there be motivation, which requires the Department of Public Information to work in the new building. In the new year, we will continue to make full use of the advantages of hardware facilities, increase efforts in software management, especially in the aspects of the stability and improvement of service quality, the adjustment of dish structure and the development of new dishes, etc., and put innovative management ideas into our annual work, constantly adjust and improve, and strive to create a catering operation system with new source characteristics to attract guests better. We are confident that we will strive to achieve the goals and tasks set by the General Office. In order to better carry out the work in the new year, the following plans are formulated.
First, take the five-star rating as the core, strengthen internal management and work pragmatically.
1. Aim at a new starting point and set new goals.
Xx is another five-star review year for our store, with two major positions: restaurant and kitchen. Work closely around the indicators of the hotel, adhere to the customer-centered, constantly adjust the internal management ideas, improve the service level, always adhere to the "five-star standard" and "employee handbook" as the basis, and strengthen the strict management of employees' daily behavior norms and operating standards. At the same time, it is determined that the catering business index in xx area is 70 million yuan, the total food cost rate is controlled below 44%, and the energy consumption of water, electricity and electricity is within the hotel's environmental protection target. In order to achieve the above goals, we need to strengthen management and training in our daily work, optimize the management team and improve management efficiency. Constantly improve the internal combination structure and system, constantly expand the team of employees and managers, and tap the internal potential. At the same time, we plan to go out of the store, learn from the strengths of peer hotels to improve ourselves, truly match the catering service software with the hardware of the new building, and make the hotel in a leading position.
2. Pay special attention to the construction of staff, and steadily improve service quality and product quality.
In the first year of the opening of the new building, when the department received large-scale wedding banquets and conferences, the existing staff could not meet the normal operation requirements, so they had to rely on the strength of brother departments, students and foreign dishwashers to complete various reception tasks. In 20xx, the department will continue to strengthen the management of internal service personnel, and pay more attention to the management of external employees.
3. Combined with the actual performance and performance of employees, continue to implement the bonus coefficient assessment. Responsibility and ability are the key to effectively implement all the work of the department. Before carrying out the task, we must first implement the responsibility. In the new year, we will increase the training and assessment of managers above the foreman, and at the same time increase the training of post employees to ensure the new improvement of employees' mental outlook, manners and etiquette, business skills, product quality and spirit of unity and cooperation. At the same time, according to the actual performance of kitchen employees, the department continues to do a good job in the annual bonus evaluation, and the evaluation results will be used as an effective basis for the annual selection of advanced employees and advanced positions. The restaurant continues to evaluate the quarterly bonus coefficient, which reflects fairness and justice. It links employees' income with customers' situation and workload, and links managers' work efficiency and employees' satisfaction with bonuses. On the basis of adhering to the principle of grading employees' personal bonus coefficient, we should dig out employees who have made great progress in their daily work tables, appropriately increase the bonus coefficient, appropriately reduce the bonus coefficient of employees with poor performance, and even transfer from their posts to fully mobilize the enthusiasm of employees and create a working atmosphere of catching up with learning.
4. Renovation of dishes, striving for new breakthroughs.
Catering will continue to adhere to the concept of taking customers and economic interests as the center and meeting different levels of service needs, further strengthen internal management, and continue to keep the incidence of food safety accidents at zero, and the customer satisfaction rate is ≥97.5%. Advocate active service consciousness, and strive to improve the quality of service and dishes. In view of the long-standing problem of slow updating of catering dishes, the catering department will adopt the way of "please come in and go out" to develop new dishes, especially home-cooked dishes, keep the original structure of dishes unchanged and increase the flavor cuisine. Designate a special person to operate some special dishes, create high-quality dishes, and continue to exchange and learn with peers on a regular basis, in principle, ensure not less than once a month. Specially selected chefs are regularly introduced to enrich the variety of dishes. This year, the department will continue to seek new channels of chef strength, invite or hire foreign chefs to increase their technical strength, expand the range of food choices, improve new dishes, and create a high-taste food culture with new source characteristics.
5. Conscientiously do a good job in the cleaning and maintenance of departmental sanitary dishes, and implement five-star standards throughout the year to ensure high-standard sanitary quality and clean sanitary environment.
In order to meet this requirement, the department will further improve the health planning of each post, organize regular and irregular health checks, and let employees develop good health habits. Remind and explain the existing problem departments through morning meetings, pre-meal meetings and regular meetings, so as to make timely rectification.
Second, internal management is further programmed and standardized.
1. In the new year, the department will continue to implement and popularize seven routine management laws to ensure that everything is put in place and the responsibility lies with people. In daily operation, it is constantly adjusted and improved according to the actual situation to form standardized management.
2.2. In XX, the department absorbed the advantages of hotels such as Guo Mao and Fanghua, and the rise of hotels such as PetroChina Taifu, combining the experience and lessons of previous years, which caused great pressure on the department. Therefore, according to the structural characteristics of the new building, we will continue to increase the distribution of managers on each floor on the existing basis, divide the jurisdiction areas, implement the management of personnel and posts, and form the work responsibilities of managers at each point into words for supervision. At the same time, improve the vegetable distribution department, reduce the number of employees who run vegetables in daily operation, strengthen the storage of corresponding vegetable transport vehicles, improve the efficiency of vegetable distribution and reduce labor costs.
3. The box is served by one person, and the articles are kept by one person. Each point and each box should implement personnel positioning, implement responsibility to people, and provide targeted services. The person in charge of each box is required to be responsible for the daily dining service of the guests, and at the same time do a good job in cleaning and keeping the related tableware, and link the loss of tableware with the guest's opinions and bonuses. At the same time, the hall of 100 table is divided into four areas during operation, and each area is added with a watchman to assist and supervise the work of the desk attendant in the area, and at the same time, it is necessary to cooperate with the bar in the corresponding area to distribute and collect drinks.
4. The catering team implements a complete division of labor for employees such as picking vegetables, washing and cleaning, and performs their duties. Chicken, duck, fish and aquatic products will continue to rely on the strength of suppliers, and only 1 people will be arranged to do cleaning work. 1 Cleaners will be responsible for the daily hygiene of the kitchen, taking into account the cleaning and transportation of the chef's side dishes. The rest of the washing workers will be distributed in various washing points, cooperate with the kitchen to engage in temporary work such as sea cucumber processing, implement equipment and facilities, and have special personnel responsible for cleaning and maintenance.
5. During the operation of the new building, the department has increased a certain number of high-grade table-setting supplies such as new varieties of tableware, and the annual loss rate of 20xx is quite large. The department will learn a lesson, constantly revise the existing compensation system for tableware and linen, gradually improve it, strengthen supervision and truly put the compensation system in place.
6. The hotel undertakes wedding banquets, large-scale conferences and other activities, and further raises the prices of items such as dining standards and charging standards for the use of equipment and facilities, and forms written regulations. At the same time, strengthen the management of wedding companies in the new year.
Third, practice internal strength and deepen the sense of innovation.
Innovation is the source of life for catering. In daily operation, we constantly strengthen management supervision, improve the comprehensive quality and ability of all employees, carry out all-round work in service, internal management, optimization combination, cost reduction and efficiency improvement, seek new management ideas, deepen innovation consciousness, and strive to shape every employee into the image of "the department is my home" and "I offer suggestions and suggestions for the development of departmental dishes and the improvement of service quality" in the construction of the workforce, and open up new avenues. For the problems in the work, we should regularly absorb the opinions and suggestions of employees and enhance their sense of ownership. At the same time, we should work hard on daily training, make a fuss about practical operation and service testing, and apply the gains of expanding experience training to our work. Cultivate employees into a well-trained, clear responsibilities and clear service team. We should pay more attention to training a group of service rookies and management talents.
Fourth, pay close attention to the training of employees' business skills to ensure a steady increase in service quality.
1.20xx years, the department rectified and adjusted its thinking according to the problems exposed in the training in xx years. On the basis of five-star standards, we continued to promote the operation of seven routine management and three major systems, further improved the departmental training system, formulated a feasible training work plan, and set up an inspection team to track and test the training effect.
2. For new employees after 2009, we should pay attention to the guidance of psychological quality, strengthen pre-job training, improve employees' knowledge and operational skills, pay attention to cultivating employees' manners, sense of responsibility, loyalty and execution to the hotel and teamwork spirit, and strive to cultivate employees' hard-working spirit and flexibility.
3. Take targeted training for old employees to improve their language service ability and operational skills.
4. Old employees should play the role of "passing, helping and bringing", and all positions in the front and back office should pay attention to communication, learn from each other, and infiltrate training into daily work.
5. According to the actual operation, if necessary, implement cross-training among employees within the department.
6. Strengthen the training of managers, especially the cohesion among grass-roots managers, establish a global view, learn business skills and management skills, organize personnel to go out to study when necessary, and apply the advanced management experience and methods learned to practical work, so as to make "learning useful".
7. English training pays attention to practical results, and strives to achieve 65,438+000% of the C-level foreign language compliance rate of the front desk staff who have completed one year. The training is graded according to the level of employees. Encourage employees to speak English with each other, create a good learning atmosphere, infiltrate English learning into all aspects of work, and improve the oral English level of employees communicating with foreign guests.
8. In some typical cases in daily work, the department will organize employees to study and discuss, analyze and provide targeted training from time to time to improve their ability to deal with problems.
Verb (abbreviation of verb) establishes and perfects the communication and coordination system between the front and the back.
During the one-year operation of the new building, many aspects of the front and back office need to be further adjusted, and communication and coordination within the department are needed to solve problems in time, which is conducive to the overall operation of the department. In xx, the department will continue to take the kitchen to deliver the supply situation and special dishes of the day to the restaurant in time through the sales order, and the restaurant will also timely give back the information of guests' meals in writing and convey it to the kitchen, so that the backstage can use the morning meeting time every day to analyze internal problems and ensure the service to the guests. In the new year, the department will also set up a service quality and product quality tracking team to deeply understand customer needs, better improve the internal quality management of the department, further strengthen the service awareness of employees, take service quality as the first line of life, maintain and expand the service connotation, provide subtle value-added services, further improve customer historical files, pay attention to customer complaints and suggestions, make a record of return visits in time, and effectively use customer historical files. Continue to advocate the first question responsibility system, think about what the guests think and worry about what the guests are anxious about. Make the service before the guests speak, so that the guests can really feel the warmth of the new garden and find the feeling of going home.
Six, continue to strengthen cost control, to maximize operating profits.
Achieve xx annual business indicators, full participation, strengthen supervision of raw material acceptance, implement this work, strive to control the loss of tableware linen within 3‰, do a good job in on-site supervision and inspection of water and electricity conservation, and increase the assessment of illegal operations. At the same time, a new model of tableware management system will be implemented, and inspection and on-site supervision of reusable resources will be strengthened to minimize waste.
Actively cooperate with PA Group to strengthen the cleaning and maintenance of carpets, do a good job in the collection and distribution mechanism of furniture maintenance, restaurant linen and tableware in time, refine the daily work of eliminating the "four pests", ensure food safety, and assign special personnel to be responsible for the distribution and cleaning of restaurant linen, minimize losses, strive to reduce the total cost rate of the department and maximize profits.
Strengthen the staff's awareness of goods management and energy saving, encourage all staff to participate in cost control innovation, actively cooperate with departments to reduce costs and fees, and focus on the rational use of raw materials and disposable items for dishes and energy saving for electrical appliances.
In a word, with the help of the hardware facilities of the new building of xx, the food and beverage department will conscientiously implement the principles and policies formulated by the general manager's office and deepen the work of the department in the new year. The task is arduous, but the department believes that under the correct leadership of the general manager's office and the joint efforts of all the staff in the department, the annual target task will be completed as soon as possible.
Catering Work Plan 5 is a new year and a new trend. In the work of 20xx, we will focus on the core goal of profit, and strive to create a brand strategy of "full 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 production of X Building is based on "fast", constantly changing the varieties of colors and introducing some local snacks in due course, mainly taking "stabilizing the first floor" as the starting point, and we will intensify the innovation in the production of X Building dishes. First, keep the dishes that are very popular with existing customers, constantly strive for perfection, and formulate a standard menu to standardize dishes in a timely manner. 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 with unique taste, affordable price and close to mass consumption in 20xx 10. /kloc-plans to launch new cuisines in October to meet the new tastes of more customers. At the end of X, we will strive to cater to the high-quality, nutritious and distinctive tastes of 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. In order to cope with the fierce competition in the catering market
Service is the second core product of catering. In 20xx, 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 policy of X Building is still "fast", "accurate" and "skillful", and at the same time, it highlights the enthusiasm for old customers. Improve the dishes and service quality of food delivery service. Building X focuses on the creation of the dining room atmosphere, adding tablecloths and mouthpieces to make the color of the banquet hall look more festive from the desktop. 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. Box service in X building highlights individuality, especially for regular customers, it is necessary to strengthen emotional communication with customers, highlight the word "affection", retain customers with sincerity, enthusiasm and friendship, and at the same time establish a part-time marketing team of the catering department with X building as the point, deploy outstanding employees and some management personnel from all floors to visit customers, listen to their opinions, narrow the distance with customers, develop new customers, and make use of the opportunity of serving in restaurants to understand customers and formulate marketing.
Third, reduce expenses, save costs and strive for profit margins.
Cost control is the focus of work in 20xx. In 20xx, the hotel stipulated that the gross profit of kitchen was xx%, which was far from this figure over the years. In the year of 20xx, we will strictly control the procurement of raw materials from the beginning, and arrange special personnel to be responsible for the acceptance and sign the bill, instead of the previous acceptance of each kitchen, so as to control 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.
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