Annual work plan of the catering department
Six annual work plans for the catering department
Time flies by in the blink of an eye. New work and new challenges will come again. It is time to take time to write a plan. . What does a good plan look like? The following are 6 articles on the annual work plan of the catering department that I have carefully compiled. Welcome to read. I hope you will like it.
Catering Department Annual Work Plan Part 1
Through the analysis of the business situation in 20xx, our store’s catering products have basically been recognized and accepted by the local market. In order to stabilize customers and maintain strong vitality of our catering products, we will work on the following aspects during the 11 years of work.
1. Food promotion:
1. First quarter: festive feast.
It is recommended to use morning tea as a selling point in January; to use New Year’s Eve dinner as a selling point in February; and to use private kitchen dishes as a selling point in March.
2. Second quarter: It is recommended to launch the special takeout activities of golden pig worship and goose meat to worship ancestors during the Qingming Festival in April; to promote healthy dishes with the aroma of melons and fruits in May; to promote healthy dishes in June; Launching the Cool Summer activity month.
3. The third quarter: It is recommended to carry out delicious handbooks for the twelve constellations in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; launch the Lanting Reunion Moon Appreciation Activity in September.
4. Fourth quarter: It is recommended to launch in October
Oyster Love Oyster Food Month activities, No Crab Food Month activities; launch in November the winter tonic stew series, Let’s grill you a hot and spicy charcoal-grilled food festival; launch Wu Caiye Spa series of gourmet dishes in December,
Lanting’s top ten signature dishes annual feast event.
2. Team building:
1. Improve the labor and employment system, training system, and improve the overall quality of employees
(1) Strict labor and employment system, catering department Recruitment
New employees who meet the conditions will be admitted on a selective basis to ensure the quality of recruitment. At the same time, superior leaders go deep into employees to find talents and continuously enrich the team. Recruit experienced service personnel through introductions from existing employees.
(2) Improve the training system. In order to achieve the expected results of the training, the catering department managers first made it clear that the training must be "purposeful", "practical" and "timely". . The second step is to set up a training group, and the third step is to formulate a training plan, combine theory with practice, and conduct training in phases and in batches with the old bringing in the new. For example, management training, safety and health training once a month; promotion training, service knowledge, service skills training twice a week, etc. Fourth, conduct regular assessments, and carry out "Promotion Manual", "Service Knowledge and Skills", "Customer Service Standards", "Hotel Management Knowledge", "Production Quality", "Promotion Business Knowledge", "English 50 Sentences" throughout the year "," polite language", "safety and health knowledge" and other training.
(3) Standardize the dish trial system. In order to better promote our store’s catering products, the head chef will provide regular special training on the products launched.
2. Standardize management and improve the system
(1) Improve the quality management team led by the catering department and composed of sub-departments. The team divides labor and collaborates, implements the management system from top to bottom, implements rewards and penalties for management efficiency, improves the overall quality of management personnel, and makes management work go smoothly.
(2) Improve the meeting system of the catering department. Meetings include year-end summary meetings, quarterly summary meetings, monthly business analysis meetings, weekly meetings, daily review meetings, before and after work meetings, financial supervision and inspection meetings, health and safety inspection reporting meetings, etc., to ensure that superior instructions are implemented in a timely manner .
(3) Establish a product evaluation and supply supervision system. In order to minimize the bottom line and estimate the varieties, coordinate various sub-departments to do a good job in product supply. The market will check the estimated supply of products in the morning, afternoon and evening every day, keep a special record of the varieties assessed in the market, and go to the relevant sub-departments for verification at the same time.
And require managers to sign to clarify responsibilities.
(4) Strengthen coordination relationships. There are many detailed divisions of labor in hotels, and the completion of a job depends on the coordination and cooperation between various departments.
(5) Improve comprehensive reception capabilities. Comprehensively focus on service standards, product quality, and improve reception capabilities. While hosting all kinds of club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job of taking bookings for various types of banquets for senior leaders and major companies and hotels.
3. Stability of the team: In view of the current situation of high mobility of catering service personnel, in order to stabilize hotel catering services, it is recommended that our department make the work of stabilizing the team a focus in 11 years.
(1) Improve departmental work processes, reduce employee work intensity, and eliminate duplication of work.
(2) Improve the reward and punishment system, and provide generous development space and promotion opportunities to employees with potential for development, so that employees can develop a sense of belonging to the hotel.
(3) Strengthen employee training so that they can learn relevant professional knowledge during their stay in the store.
3. Expand operations, develop income-increasing channels, and expand operating income:
As competition in the catering industry becomes increasingly fierce, regular market surveys, business analysis, and accurate market positioning can To enable our products to maintain long-term market share.
1. Cooperate with local wedding companies, sign a reciprocal promotion agreement, and develop sources of wedding banquet information for our store.
Increase income channels.
2. Effectively implement monthly food promotion activities, increase visibility through a series of business activities, and achieve good economic and social benefits.
3. Carry out joint venture activities, and the catering department and guest room department cooperate with each other to jointly promote operations.
4. All staff engage in public relations to strive for more repeat customers. Instill public relations awareness and knowledge in employees. During busy periods, sales department staff go to the floor to communicate with customers, order food, and solicit their valuable opinions in different ways. Telephone greetings to related customers on holidays and customer birthdays. At the same time, a dedicated person is responsible for collecting and supplementing customer information, and communicating in a timely manner during daily meetings.
5. Do a good job in catering promotions during important holidays.
6. Perform regular market inspections and pay timely attention to competitors’ developments.
IV. Enhance employees’ awareness of benefits and strengthen cost control:
1. Emphasize the importance of cost control and cost savings, enhance employees’ awareness of benefits, and require employees to take action. At the same time, we will improve relevant systems, clarify responsibilities, and strengthen control based on the system. Improve the "Expenses and Expenditure Regulations", "Raw Material Collection, Payment and Deposit System", "Loophole Plugging System", "Rational Use System of Raw Materials", "Office Supplies Receipt System", "Item Subscription System", etc.
2. Strictly implement the market inquiry system to ensure raw material cost control. Annual Work Plan of the Catering Department Part 2
Time is passing quietly, and in the blink of an eye, XX is about to come to a successful end. The year of XX is also approaching us, and everyone is also looking forward to what kind of stories and gains there will be in the coming year.
Looking back on what happened and what changed this year, for others, this year may be ordinary and dull. But for the 'New Century International Hotel Catering Department', it has such extraordinary significance, because in this year, the 'Catering Department' has reached a higher and more stable level. It became more standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of all colleagues, we jointly completed the guaranteed target of 7.6 million and the striving target of 9.6 million issued by the department leaders. And the excellent completion of XXX and the specified indicators exceeding XXX are worthy of celebration, but at the same time, there are also shortcomings that need to be changed.
The work situation in XX is now reported as follows:
1. Under the current severe situation of the catering market and under the correct guidance of the hotel leaders, the banquet hall on the first floor was expanded and upgraded to create a The high-standard wedding banquet reception and large-scale banquet reception have achieved great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover in the banquet hall have continued to increase, significantly compared with the same period last year. growth. At the same time, in terms of service quality and banquet reception, guest handover and tracking require every management and employee to make guests feel "at home, and to make guests happy and satisfied"
2. In the golden autumn of August, the hotel catering department held the "Huifu Cuisine in Danyang and Organic Food Recommendation Meeting" food festival event, and we successfully and brilliantly completed the reception. During the busy Golden Week of October, we ushered in the "star review". Faced with difficult work, with everyone's unity and joint efforts, we passed the star review. The catering department has become more standardized through the efforts and learning during the star review period. Management, item placement, hygiene and waiter operations have become more standardized.
3. Regarding the first and second floors, which are different from the fixed reception in the private rooms, they are multi-functional and have more posts. When the waiter positions are not fixed, how to reasonably arrange the employees’ work positions and reception work? It is particularly important, so every month we work out a work plan for employees' job changes and daily work arrangements, carry out a reasonable division of labor, summarize the daily work and properly handle and analyze emergencies, and provide guidance to each management team Supervise and inspect the work.
4. In order to work more smoothly and better and complete and convey the tasks assigned by superior leaders, we must continue to hold regular post meetings every day to convey the spirit of the meeting and check the appearance, courtesy and etiquette of employees. .
5. Pay attention to employees’ thoughts, stabilize their thoughts, maintain good working conditions, and regularly communicate with employees to understand their true thoughts and feelings. And let employees feel the warmth of home here, and regulate their emotions, so as to provide the best quality service to the hotel.
Sixth, formulate a reward and punishment system and make rewards and punishments clear, so as to mobilize the enthusiasm of employees, stimulate their potential, and improve their enthusiasm for service.
With the cultivation, trust and expectations of hotel executives and department leaders, the *** team on the second floor was handed over to me. I am very happy that the leaders have trust in me, but at the same time I feel stressed, but as the saying goes There is no motivation without pressure. In future work, I will turn pressure into motivation, lead my team, and complete every job seriously and responsibly. At the same time, in the future work, I will also strictly demand myself, improve my own quality, improve business knowledge and experience. The work plan for XX is now as follows:
1. Management of the work of the foreman Clear division of labor and reasonable arrangements
Make job transfers according to job requirements, and strengthen the business knowledge and skills of the foreman, improve communication with customers and arrange dishes.
2. Promote and cultivate employees with potential, self-motivation, and dedication to work and strengthen employees’ various business skills
Business knowledge training allows everyone to Each employee is an all-round expert, whether it is receiving meetings, banquets, VIPs, buffets, private rooms, or lobby bars, they can complete the reception with excellence.
3. Hold regular employee symposiums to understand employees’ ideological trends and living conditions, and gain an in-depth understanding of employees’ inner thoughts and rationalized suggestions.
4. Collect guests’ opinions and suggestions on the quality of dining service and dishes, and keep records as an important basis for us to improve services and dishes, reduce the chance of customer complaints, and thus continuously improve and enhance our services. Quality and quality of dishes.
5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, formulate a reasonable plan
Achieve an inventory of stainless steel every day For tableware, every employee is strictly required to "love the store as much as they love their home" and strictly follow the three operations at work, thereby reducing the loss of tableware and reducing and saving costs.
6. Strengthen employees’ awareness of openness and service, smile service and detail service during meals, especially openness of service, and communication with customers
Communication is the bridge to the heart, and it is also Close the distance with guests, enhance familiarity and understanding with them, and at the same time understand their preferences.
7. Strengthen the coordination between the front office and the back kitchen and the communication and cooperation with other positions. Strengthen front desk staff’s awareness of the quality of dishes. They are not only waiters, but also inspectors. They control the quality and quality of each dish. The order and speed of dish delivery play a key role in allowing guests to eat healthily. Satisfying dishes.
A new year, a new atmosphere, XX is quietly coming on the scene. For myself, in the year that is about to pass, there are many aspects that need to be improved and learned, so in the new year I will be more strict with myself, keep making progress, keep learning, and enrich my knowledge and experience in my future work. Be steady in dealing with things, calm in situations, and control and regulate your impulsive personality and temper. I will also lead my team seriously and responsibly, and work together to make the new century and our tomorrow better. Here, I would like to say thank you to all my colleagues. Thank you for your hard work. Catering Department Annual Work Plan Part 3
When working in the Catering Department, in the new year, I also have to formulate a personal work plan to complete this year’s work, and at the same time, I also gain progress and The new year for the hotel is also a year of vigorous development. I also want to keep up with the pace of the hotel, improve myself, and gain more.
Do your job well and actively complete a task assigned by the leader. I know that since I am in this position, I have to work hard to do things well in order to be worthy of this job. , a trust from the leader, and it is also a professional ethics. If I can't do my job well, then there's no point in doing anything else or making progress. In this year's work, in addition to my job, I also have to cooperate with my colleagues to complete some things that our team has to do. At the same time, In the catering department, if other colleagues need help, as long as I have the ability and time, I will try my best to help. Let's work together to improve the catering department. As long as we do a good job at work, then our own You will also gain more work experience, allowing you to grow and gain.
Working hard to improve personal abilities is also a very important thing in the New Year. At the annual meeting, the leader also said that the hotel will develop this year, so as a member of the catering department, I You can't hold back, you must keep up with the development of the hotel. As your abilities improve, you will be able to do things more efficiently, and it will also give you more opportunities in your job and be promoted. When you have the opportunity, you can seize it, learn from your colleagues, read books on catering, and keep trying. Only if you do it seriously will you learn what you need to know and can use it in the future. With good reserves, I can better improve myself. Only by working hard can everyone know where their limit is and cannot relax. This is the way in the workplace. If you don't move forward, you will be surpassed by others, and new development opportunities for the hotel will come. If you fail to grasp it when the time comes, you will regret it when the time comes, so you must work harder in the new year.
Do a good job, study hard, and improve yourself in all aspects. Although there are plans, the actual situation will also change, so I also have to make changes based on the actual situation to do better. The adjustment plan is in line with reality, so that I can have greater gains in this year, and I can also contribute my share at work to make the development of the hotel better. As long as the hotel develops well, then I will You can get more in such an excellent hotel, you can also get greater promotion, and your career path will go more smoothly. Annual work plan of the catering department Part 4
1. Development strategy of the club catering department
1. Department positioning
2. Competitor analysis
3. Price positioning
4. Highlight services of the catering department
2. Club catering department management model
1. Overall assessment management system
2. Front office management
3. Kitchen management
4. Bar management
3. Club catering department marketing strategy
p>1. Customer retention
2. Monthly marketing activities
3. Interdepartmental interactive promotions
4. Member sales activity design
5. Member Rights
4. Sales Forecast
1. Monthly Sales Forecast
2. Gross Profit Margin and Cost Control
5. Department training and inspection
1. Internal training
2. Inspection
3. Training plan design and annual work of the catering department Plan 5
1. Development strategy of the club’s catering department
1. Department positioning
The catering department is an important part of the private club, and every aspect of it It deeply affects the entire club, so it must be perfect. It must have the smoothest and most friendly "butler-style service" and provide the most upscale, fashionable and healthiest dishes, with the most comprehensive range of drinks and utensils. Because of its high-end and mystery, many members forget about it and many non-members want to go there. Its products have always been in the leading position in the catering industry.
2. Competitor analysis
There is no real competitor yet, but we still regard high-end dining clubs and VIP clubs of five-star hotels as competitors. Through irregular inspections, we can understand their latest developments and make the wisest decisions.
3. Price positioning
Efforts to create the “most expensive” restaurant in Ningbo should be achievable through various adjustments, increased services, and research and development of dishes. At the end of the year, the gilded words "Ningbo's Most Expensive" will be hung on the wall of the clubhouse to promote our various services, add trust to members, and pave the way for the future development of catering.
4. Highlight services of the club’s catering department
We have: the most professional Tanjia cuisine senior chef
The most high-end and most complete wine varieties
The most professional cigar room
The most unique and private dining room
The most popular Chinese dishes
The most friendly butler style Service
The most elegant membership activities
As long as a company really wants to build a top private club, it must have an excellent team, rich and frequently updated highlight services, and superior benefits as a guarantee.
2. Management model of club catering department
1. Overall assessment and management system
Unswervingly implement a management model and flat management structure in management , reduce many complex links, exert greater and faster execution capabilities, and improve work efficiency.
Make weekly, monthly, and quarterly work plans in advance. Adequate preparation is the basis for success.
All assessments have been converted into digital assessments, ranging from turnover indicators to daily employee rating sheets. The root cause of the problem can be understood clearly and simply, and any problem can be solved quickly.
A fair employee technology competition every quarter allows employees to experience success and bring passion. We hope that the competition will always reward outstanding employees with high skills.
2. Front office management
Adopt standard hotel-like management. The tables and lockers are managed in accordance with the Five Constant Rules. "Butler-style service" is implemented in terms of service, so that every employee can Master various skills and provide one-stop service at any time to the end.
3. Kitchen management
Comprehensively implement the Five Permanent Law management system and daily inventory system, increase dish innovation, and strive to create the most fashionable, healthy and high-end dishes.
4. Bar management
Fully implement the Five Permanent Law management system and daily inventory system, not only make the existing varieties more exquisite, but also innovate fashionable cocktails and styles Coffee and milk tea.
The above four management items plus the department’s twice-daily health supervision and inspection can be described as a five-star management system. As long as it can be implemented seriously, it will definitely bring extraordinary results
3. Marketing strategy of the club catering department
1. Customer retention
First of all, do a good job in updating the welcome wine. This first impression brings extraordinary effects. Secondly, do a good job in updating the welcome wine. Throughout the entire service process, customers must be greeted by management once or twice every time they dine.
Then the waiters and management must remember the name of each member, and must be able to address the guests every time to make them feel like they are home.
Finally, the catering department sends new project service contents to members in the form of text messages every month and informs members in advance.
2. Monthly event design
January Longevity Vegetarian Festival
February Valentine’s Day Party
March French Wine Festival
April April Fools’ Day Party
Australian Wine Festival in May
Russian Caviar Festival in June
July Fresh Seafood Food Festival
August Valentine’s Day Party
September Mid-Autumn Festival Dinner
October Halloween Party
November Thanksgiving Dinner
December Christmas buffet party
3. Inter-department interactive promotion plan design
Develop an interactive promotion plan every quarter and display it in advance. Many health care items on the second floor can also be combined with the nourishing products on the first floor.
Each table with actual consumption of XX yuan will receive a free special foot bath for 2 persons
Each table with actual consumption of 5,000 yuan will receive a full body spa and foot bath for 2 persons
Each table For actual consumption of RMB 10,000 or more, 2 persons will receive free Thai-style palace spa and foot bath.
The above gift items must be used up on the same day and will become invalid upon expiration.
4. Member sales activity design
First quarter theme: Appreciation of luxury goods
Suggestions: helicopters, yachts, luxury cars, jewelry, watches
p>
Second Quarter Theme: Sports and Leisure
Recommendations: Horse racing, golf, tennis, kite flying, mountain climbing, fishing
Third Quarter Theme: Nostalgic Art Appreciation
Suggestions: Chinese paintings, antiques
Fourth quarter theme: financial investment
Suggestions: overseas investment conferences, financial management, securities, real estate auctions
Note: Each event should be held jointly with manufacturers, associations, merchants, etc. to reduce costs and increase influence; and it is necessary to maintain good relationships with them.
5. The rights and interests of members are designed as follows:
1. Members can receive flowers and champagne on their birthdays.
2. Members can participate in many membership activities for free (Feng Shui lectures, health consultations, etc.)
3. Members can get preferential policies at cooperative merchants with their membership cards
4. Members receive free Internet access, mobile phone charging, and local faxing when spending money in each store.
5. When members purchase wine and cosmetics, they can receive door-to-door service and guaranteed returns and exchanges within one month.
6. Members enjoy wine appraisal services, wine search, shopping guide and wine storage services.
7. Members will receive greeting cards, health tips text messages, promotional posters, etc. from time to time.
8. Members can enjoy five free baths and saunas per month
9. They can enjoy a free bottle of Mason Red Diamond wine every month, and there is no accumulation every month.
10. Members are free of venue fees when engaging in activities at the club.
IV. Sales Forecast
1. Monthly Sales Forecast
January 200,000, July 180,000
February 150,000 in August 170,000
March 190,000 September 200,000
April 200,000 October 210,000
May 200,000 November 220,000
June 180,000 and December 230,000
***A total actual turnover of 2.33 million yuan, an average of 195,000 yuan per month.
2. Gross profit margin and cost control
Once a month, the director of the catering department, together with the chief chef, conducts a surprise market survey on the existing quotations with the finance and general office.
Food quality issues will be determined by the head chef and bar staff during each inspection. In case of quality issues, all returns will be made, otherwise the catering department will be held responsible.
The target gross profit margin for the kitchen is: 60
The target gross profit margin for the bar is: 70
The comprehensive gross profit margin is: 65
5. Department training and inspection
1. Internal training is an important link in promoting productivity and no one can miss it. Develop training plans and standards in advance, and everyone must pass them. In addition to having managers train, outside trainers must also be invited in for training. The training content must be vivid, vivid, and give examples. All useless and boring training must be canceled. All content must be reviewed by the department director before training.
2. External training is inspection. For the competitors of our department, the front and back offices can conduct inspections once a month or irregularly to accurately understand the new projects and highlights of the competitors. Each inspection must be submitted Inspection records.
3. Training plan design
First quarter:
Public lessons:
1. Treat work as a career
2. Excellent service quality
Front desk:
1. Spoken English
2. Complaint handling skills
3. Service language arts
4. Drinking training
5. Menu knowledge
6. Cigar training
Backstage:
1. Kitchen English
2. Five-Standard Method Management
Second Quarter:
Public *** Class:
1. Team building
2. Management awareness
3. Efficient communication
Front desk:
1. Sales skills
p>2. Spoken English
3. Details are everything
4. Project training of the health department
5. Green services
6. Five-Standard Method Management
Backend:
1. Kitchen English
2. Innovation Awareness
Third Quarter:
p>
Public *** course:
1. Personal image management
2. 30 principles for getting along with colleagues
3. Leadership and execution ability
Front desk:
1. Spoken English
2. Effective communication skills
3. Business etiquette skills
4. Time management skills
Backstage:
1. Kitchen English
2. International popular cuisine
IV Quarterly:
Public courses:
1. The essence of foreign catering enterprise management
2. Event planning process
3. Development prospects of the catering industry
Front desk:
1. Spoken English
2. Analysis of various cases
3. Service awareness
p>4. Highlights of services in various countries
Backend:
1. Kitchen English
2. Annual work plan of the catering department for front-end and back-end coordination work 6
To obtain huge profits in a year’s work, we need to plan the direction and path in advance to avoid major problems in the process of work. The following is the plan of our hotel and catering department for the next year. .
1. Pay attention to the hotel dining environment
We all like to sit in a clean environment when dining. This can also make us happy when dining. The same is true for customers. If we want customers to be willing to dine in our hotel, we must provide our hotel with a comfortable dining environment. In order to cater to customers' wishes and promote green and pollution-free features, we must make an elegant, green and comfortable environment more appealing to customers. Many customers come to experience it, and at the same time we advocate simplicity and tidiness, because too complicated a meal will make people feel very troublesome. This is not our goal. After all, we are not facing a single customer, but a broad range of consumers, so the layout is It must be in line with everyone's perception, and at the same time it will improve the greening of the restaurant and give our restaurant a good dining environment. At the same time, we will use the modified dining location as a trial, and choose a more common dining location with different styles to facilitate the promotion of our hotel. .
2. Launch main dishes
If you want customers to come, you must have attractive features. The first is to have a finale dish that becomes the focus of our hotel and also attracts customers. The golden signboard is not only the image of our hotel that is deeply rooted in customers, but also a way for our hotel to integrate into the customer group, so that our work can develop better and unfold better. At the same time, we must actively cooperate with the work, increase work intensity, strengthen work methods, and let more people accept our dishes. Of course, this main dish needs to be promoted. If it is not promoted, how will people know about it? The first thing is to pay attention to hotel dining. Provide customers with a free trial opportunity to leave a good impression on customers, and then increase advertising investment in subsequent publicity to increase visibility. At the same time, the taste of the dish must be enhanced and people will like it, so we must start from a comprehensive perspective. , we cannot work from a single point, we need to do more work well, so as to achieve a broad promotion effect. Let our main dish become a beacon in the dark and attract more customers to consume it. Of course, we will also make agreements for the main dish. For example, customers must register as members, or dine in our restaurant more than three times, and That is, the main dish must reflect her cherishment. She will not let customers collect it arbitrarily, but has a threshold to let people know that if they want to be late for this dish, there must be conditions. Through such characteristics, it is full of temptation and mystery. to attract more customers.
3. Improve service intensity
Service is an important point for customers to come to our hotel again. If customers cannot feel our high-quality service here, they will not stay with us. Because without features, there is not much attraction, and customers cannot keep thinking about it. Customers like it because the service is good, allowing customers to experience features that other hotels do not have. Service is also a key point, and it is the key point to open the gap between us. Only in this way can we have more ability to develop a broad space and achieve better results.