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, the 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.

5. Restaurant design brochure, introducing restaurant style, location, telephone number, number of seats, service mode, business hours and various special dishes.

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

7. We should improve the quality of wedding service, further standardize the operation process and service standards of wedding service, give full play to the hardware advantages of our wedding venue, and increase the atmosphere of the wedding scene.

8, combined with the concept of irregular healthy eating throughout the year, launch healthy dishes suitable for the season.

9. Explore cooking materials, create brand dishes, improve the quality of dishes, and create our specialty products.

10, develop products with the theme of green health, pollution-free, pollution-free and health care.

1 1. Make use of environmental resources in different seasons to create special banquets, such as oyster banquets.

12. Cooperate with local photo studios and wedding companies to increase wedding banquets in restaurants.

13, fully mobilize the enthusiasm of employees, do a good job in all-staff marketing, and formulate a reward commission plan for holiday banquets. For example, employees in our restaurant will give corresponding commissions when introducing festive banquets.

14, give full play to favorable resources, introduce more high-profit products such as juice drinks and snacks, and give salesmen a certain percentage of commission.

15. To understand the dietary preferences of local customers, we should give full play to our advantages in seafood pool, focusing on local wild seafood.

16. Make souvenirs (lighters, key chains) to promote our service, such as festivals and birthdays, and give them to guests or old customers.

2. How to write the work plan of the catering supervisor?

First, strengthen learning and dedication.

To do a good job, we must first have a good working attitude and establish a correct outlook on life and values. Therefore, this year, with the help of the national education activities to maintain the advanced nature of Communist party member, our department will carry out the study and education activities to improve employees' professional ethics in a planned and targeted manner, help department employees cultivate their dedication to their posts, and establish the concept of serving wholeheartedly. At the same time, the department will also organize employees to actively participate in hotel training. According to the annual theme training plan of the restaurant, it will also organize employees to carry out training on hotel rules and regulations and business knowledge on a regular basis, so as to continuously improve the business skills and level of department employees and improve work efficiency through training and learning.

Second, strict discipline creates an image.

Discipline is a behavior rule that a group must abide by in normal work and life, and it is an effective guarantee to improve the combat effectiveness of the department. As the old saying goes, "Fiona Fang cannot be made without rules". Therefore, to do a good job in the overall work in 2006, the general office must take strict organizational discipline as a guarantee, and organizational discipline should always be unremitting. Department heads should take the lead in managing themselves and completely put an end to violations of discipline and discipline. The behavior and dress of department employees should be standardized, and efforts should be made to make the comprehensive office a civilized window of the hotel.

Third, innovate management and stress practical results.

1. Beautify the restaurant environment and create a "warm home"

Strict hygiene management ensures the cleanliness of the restaurant and provides a comfortable environment for the guests. Effective measures: Health management will be strengthened this year. In addition to continuing to adhere to Thursday's health check-up, we will also conduct irregular check-ups and strictly follow the standards, never going through the motions and becoming a mere formality. Inform the inspection results, formulate the reward and punishment system, and implement the reward and punishment cash, so as to enhance the sense of responsibility of all departments, mobilize the enthusiasm of employees, and make the restaurant hygiene work leap to a new level. In addition, we must thoroughly prevent flies, rats and cockroaches. At present, it is the peak period of rat beetle breeding, so we should strengthen prevention and control to effectively eliminate flies, cockroaches, rats and other pests.

To beautify restaurants and create a "warm home", flowers and plants are indispensable. This year, we cooperated with the new flower company to strengthen flower management, and asked the flower company to come to the store regularly for pruning and cultivation, to keep the flowers clean and beautiful, and to change the colors and varieties of flowers immediately according to the situation, so that the flowers in the restaurant can be evergreen and common all the year round, giving guests a warm and comfortable feeling.

2. Innovate dormitory management and create a "comfortable home" for employees.

Dormitory management has always been a weak link. This year, we will strengthen management to create a real "comfortable home" for employees in the store.

First of all, we should have a clean dormitory environment. We require the dormitory administrator to do a good job in public areas, and each dormitory has a dormitory administrator who is responsible for arranging and urging the dormitory staff to clean up, requiring indoor cleaning items to be placed neatly and checking the sanitary conditions of each dormitory.

The second is to strengthen the dormitory safety management, prevent fire and theft at all times, prohibit outsiders from entering and leaving at will, and implement the dormitory outsider inquiry and registration system to ensure the personal and property safety of employees.

Third, change management type into service type. Administrators should be transformed into accommodation employees. Most of the hotel staff are young people who have just left home from all directions. Most of them are young and lack social experience, so they need our care in many ways. Therefore, dormitory administrators should pay more attention to the changes of their thoughts and emotions, care about everyone's life, and especially give family-like care to sick employees, so that everyone can feel as warm as family.

3. How to write the work plan of the catering supervisor?

First, the internal management of the restaurant:

1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

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

3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4, pay special attention to the construction of the staff, grasp the ideological dynamics of employees, through the evaluation and assessment of employees, to provide excellent employees with opportunities for promotion and salary increase.

5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.

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

7, work closely with the kitchen, check the quality of dishes, and timely feedback to the guests, improve the quality of dishes, meet the needs of guests.

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

9. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, assign special personnel to regularly clean and tidy all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

Second, marketing:

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

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

3. Firmly grasp the corporate catering culture of Florence Pizza Restaurant, show the cultural theme and connotation of this casual western food from the aspects of decoration style, high-quality food and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy:

This restaurant is located in the prosperous area of Jiangdong, with a good dining atmosphere, and there is little problem with the flow of people and customer base. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. Are our competitors to varying degrees, so:

1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making pizza, the signature product of restaurants, well, and only when our fists are clenched can we have strength.

2. Combine the leisure characteristics of this restaurant and increase the promotion of afternoon tea.

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