Personal work plan for catering department

5 personal work plans for the catering department

Between the world of life, if a gap passes by, suddenly, there will be new work and new challenges. Write a plan for Get ready for the next study! So do you really know how to write a good plan? The following is my carefully organized personal work plan for the catering department. Welcome to read and collect it.

Personal work plan for the catering department 1

Working in the catering department, in the new year, I also have to make a personal work plan to complete this year’s work. At the same time, I have also made progress and growth. The new year of the hotel is also a year of vigorous development. I also want to keep up with the pace of the hotel, improve myself, and 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 you can be promoted when there are opportunities. When the time comes, you can grasp it yourself, learn from your colleagues, read books on catering, and keep trying. Only if you do it seriously will you save the knowledge that you should learn and can use it in the future. Okay, then 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. Catering Department Personal Work Plan 2

After the hard work in the hotel, the development of the Catering Department seems to have fallen into a bottleneck that is difficult to break through, but this also means that with a little planning, the Catering Department can work hard through next year's efforts. Significant progress has been made, so although it is a pity to stagnate at this time, it is also to seek opportunities for breakthroughs in the accumulation. While accumulating experience, it is natural to formulate a work plan for the catering department to contribute more to the operation of the hotel. power.

In view of the need to expand the hotel catering area next year, it is necessary to set up a temporary working location in advance. After all, some customers who are not used to dining out often regard the hotel catering department as their first choice, so before ensuring Even if the quality of the project is poor, the usual catering work cannot be left behind. Therefore, next year we will set up a temporary catering area and do a good job in catering work without affecting the overall service of the hotel. Although this process is relatively difficult, it can be done in After the successful expansion of the original site, we will gain more room for development. As an employee of the catering department, I am mainly responsible for serving hotel customers to prevent them from being dissatisfied. In addition, we can consider offering discounts on hotel dishes during the expansion period in exchange for customer satisfaction. Understand that, in fact, if we can wait until the restaurant expansion is successful, we will be able to convert the reputation gained into corresponding customer flow.

Pay attention to the cleaning and disinfection of tableware and maintain the cleanliness of the dining area. In order to make customers feel at ease with the dishes provided by the hotel, it is necessary to do the corresponding cleaning work, although this has not been ignored before. However, work in this area also needs to continue to be strengthened to improve the capabilities of department staff. Even for the overall management of the hotel, we cannot be satisfied with the current working status and stagnate, so both tableware and dining carts must be It cleans and delivers meals to the room upon customer request, and when there are a large number of customers, the oil stains in the dining table area must be dealt with to avoid offending the customer.

Conduct quality inspections on purchased ingredients to prevent substandard dishes from flowing onto customers’ tables. Since the hotel is a service-oriented enterprise, this means that any slight stain may affect the overall operating conditions. Therefore, in my work next year, I should pay attention to the quality inspection of ingredients and ensure the safety of the dishes. I must pay attention to both the purchase channels and the procurement process to solve problems in time when they arise. After all, as a catering company All employees should provide guarantees for customers' dining safety in order to be considered as helping the development of the hotel.

Although the plan is relatively superficial, it contains my emphasis on the work of the catering department and my love for hotel development. I will also embrace this expectation for the catering career and invest in next year's work. I hope that by then Being able to perform at a better level will make the work of the hotel's catering department show a trend of breaking through bottlenecks. Even if the process is difficult, employees in the catering department must perform their duties well and provide good services for the hotel's operations. Catering Department Personal Work Plan 3

First quarter theme: Appreciation of luxury goods

Suggestions: helicopters, yachts, luxury cars, jewelry, watches

Second Quarterly theme: Sports and leisure

Suggestions: horse racing, golf, tennis, kite flying, mountain climbing, fishing

Third quarter theme: Nostalgic art appreciation

Suggestions : Chinese paintings, antiques

The theme of the fourth quarter: financial investment

Suggestions: overseas investment meetings, financial management, securities, real estate auctions

Note: Try to do as much as possible in each event Organize jointly with various 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. As an important link in promoting productivity, no one can miss internal training. 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 4. Complaint handling skills

2. Service language arts 5. Beverage training

3. Menu Knowledge 6. Cigar training

Backend: 1. Kitchen English

2. Five-Standard Method Management

Second Quarter:

Company** *Lessons: 1. Team building

2. Management awareness

3. Efficient communication

Front desk: 1. Sales skills 4. Spoken English

2. Details determine everything 5. Health Department Project Training

3. Green Service 6. Five Permanent Law Management

Backstage: 1. Kitchen English

2. Awareness of innovation

Third quarter:

Public courses: 1. Personal image management

2. 30 principles for getting along with colleagues

　3. Leadership and execution

Front desk: 1. Spoken English

　2. Effective communication skills

　3. Business etiquette skills< /p>

4. Time management skills

Backstage: 1. Kitchen English

2. International popular cuisine

Fourth quarter:

Public *** course: 1. The essence of foreign catering enterprise management

2. Event planning process

3. The development prospects of the catering industry

Front desk : 1. Spoken English

2. Various case analysis

3. Service awareness

4. Service highlights in various countries

Backstage: 1. Kitchen English

2. Front-end and back-end coordination work Catering Department Personal Work Plan 4

Time flies, and the first half of 20xx has passed in the blink of an eye. I would like to report my specific work situation as follows: I officially worked at Tianyuan Kitchen in April 20xx and have been working for three months. At that time, the work situation in the kitchen of the catering department of Tianyuan Kitchen was blank. How to purchase equipment? How to source and control raw materials, market promotion and product positioning, rules and regulations and the formulation of various daily documents, etc.

In response to the above problems, I made a preliminary plan based on past experience. On the one hand, I searched for information, got involved in the front line of the market, obtained first-hand materials, and formulated a purchasing plan; on the other hand, I based on the market conditions and the geographical location of the small kitchen. Position: Preliminarily determine the positioning of dishes and formulate recipes. Strive for accurate positioning to lay the foundation for the next step of operations. Tianyuan Kitchen started a trial operation under the attention and care of the leaders. While working hard to complete various tasks assigned by superiors, the catering department kitchen continued to improve the dishes according to the requirements of the guests, so that the dishes can be more adaptable. market. Since its opening, the revenue has reached more than 500,000 yuan.

During the operation, some problems also appeared in the kitchen department, such as: the positioning of the dishes was not accurate, the dish design was not based on the requirements of the guests, etc. We ushered in the second half of the year with various problems and determination to make changes and improve product image.

The work plan for the second half of 20xx is now reported as follows:

1. In terms of dish positioning

Develop and plan dishes in accordance with the overall strategic plan of the hotel. The operating status of restaurant dishes and market customer surveys are used to continuously improve and enhance product image. According to the needs of Laixiaochu consumer groups, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and change.

2. In terms of kitchen management

Systematically integrate core competitiveness, improve management level through standardization, use modern information means to improve market competitiveness, and be guided by efficiency goals Kitchen management work. Effectively monitor and guide the kitchen, and strictly follow standards to improve execution. Properly reserve the technical strength of chefs and introduce new dishes in a reasonable manner

3. In terms of personnel

Conduct professional skill assessments, survive the fittest, and adopt methods of inviting in and out and regular training to improve The business skills and professionalism of personnel. On the premise of combining reality, various rules and regulations within the kitchen will be further improved.

4. Controlling the production of dishes

Adopt a four-level control system, one level negates control, that is, the side dish chef checks, the stove cook checks, the waiter checks, and the waiter checks , if there is any problem at any level, you have the right to return it. Otherwise, everyone must bear corresponding responsibilities.

5. In terms of acceptance and use of raw materials

Strictly control the quality of raw materials, increase the utilization rate of raw materials, and strive to give the greatest benefits to customers.

6. In terms of food hygiene and safety and fire safety

Strictly implement the "Food Hygiene Law". Pay close attention to kitchen hygiene and safety work, carry out safe maintenance of kitchen environment, hygiene and equipment, and control costs and expenses at the same time. Strictly implement standardized operating procedures to prevent the occurrence of various accidents, achieve safe production, and keep the alarm bell ringing!

7. In terms of communication, manage yourself, others, and the team.

The second half of the year means a new starting point, new opportunities, and new challenges. I am determined to make persistent efforts and strive to open up a new situation in my work. Catering Department Personal Work Plan 5

Time passes slowly. The old year takes away the past honors and achievements, but brings us a new year full of hope. With the arrival of the new year, our work is about to get busy. As a member of the hotel's catering department, in the past year, under the command of leader x, we beautifully won the big victory at the end of the year. At the year-end parties of various large and small companies, the services of our xxx catering department are well demonstrated. But these are just the past tense. In this new year, I will show my strength at work with a new mental outlook.

In order to complete the work better and do my own tasks well, I am here to make the following plans for my development and work in 20xx:

1. Close ideological connection The hotel's service concept is to follow the leadership's progress at work

At work, as a group, a collective, our success does not refer to the success of one individual. What customers say about us does not refer to any one of us. Therefore, if we want to improve our performance and improve our service quality, we must start from the team. As a member of the catering department, I must also do my job well.

In order to integrate the team, there must be a unified core concept.

During this year's work, I must strictly study and improve my ideological concepts, continue to develop the service concept of xxx hotel, and provide the most comfortable service experience for customers who come to xxx. To this end, I not only need to learn the company's philosophy, but also strengthen my own ideological cultivation. Outside of work, I need to absorb more knowledge from the Internet and TV, understand practical matters, improve my personal ideological cultivation, and bring a more humane experience to customers.

Secondly, in order to provide better services, my own working ability must also be continuously improved. Under the leadership of our leaders, we will carefully summarize and reflect on our work every month. In future work, I must not only reflect after making mistakes, but also discover my own mistakes in daily work. Correct your mistakes! Let your work be improved in a more timely manner.

2. Unite the team and drive team improvement

As a team, we cannot just focus on our own improvement. Only the progress of the team can bring victory. Every year, many new people arrive. As an old employee, I am also responsible for driving the growth and improvement of these new people, and driving the growth of our entire department.

At the same time, I must also work hard to improve, learn the work skills of outstanding colleagues, work hard to keep up with everyone, and contribute our own strength to xxx hotel together.

In my work in 20xx, I will continue to work hard, do my job well, and fulfill my responsibilities as a member of the team. I hope that in the new year, we can also create brilliance.