Article 1 Model essay on catering service work plan
First, continue to strengthen the training of employees' business skills and improve their comprehensive quality.
Every member of the catering department is the image window of the hotel. Not only must the overall image stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If you want to keep business knowledge and service skills on the same basis, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' low enthusiasm and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary layered training every month according to the progress of employees accepting business and the situation of new and old employees, and the training method is still partial.
At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.
Second, improve the economic benefits of the hotel in many ways.
Further strengthen the flexibility of bar catering reservation and the awareness and skills of box attendants in wine promotion, improve the level of wine sales, and thus improve the economic benefits of the hotel in many ways.
Third, strengthen the ideological education of employees.
Seize every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.
Fourth, continue to do a good job in energy conservation and consumption reduction.
1. Strictly save daily consumables. Such as napkins, toothpicks, linen, tableware, etc.
2. Reduce equipment operation consumption. Whether the air conditioner is properly turned on and turned off in time, etc.
3. Put an end to running water and ever-burning lamps in toilets.
Five, highlight the people-oriented management concept, keep the habit of communication with employees, in order to increase mutual understanding and facilitate work.
It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments and ensure the smooth communication procedures. Managers always take the problems existing in employees' minds as their own problems according to the reasonable requirements put forward by employees, and solve problems for employees.
If it can't be solved, report to the hotel leaders for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone has a good mood and is more conducive to better service to customers.
Six, continue to do a good job of internal quality inspection.
Daily quality inspection is mainly to check the gfd, etiquette, health discipline, service details in dining, dormitory discipline and health inspection of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, actively report the quality inspection situation of the department, and constantly improve our quality inspection level.
Seven, strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.
The second half of 20xx is a new journey and a new starting point. I am determined, as always, to take the development of the hotel as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility.
Model essay on catering service work plan
20xx is an opportunity year. Consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.
1. Optimize the wedding service process and improve the service quality again.
The overall planning scheme of the 20xx wedding reception will be optimized to further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding reception, package and enhance the festive atmosphere, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of the wedding reception service.
3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.
In 20xx, we will comprehensively supervise and inspect the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette and courtesy, food delivery service, labeling specifications and other contents of all departments in the catering department according to xxx quality inspection standards, publish inspection results regularly every month, and punish unqualified departments and posts accordingly, so as to form a good operation mechanism of daily quality inspection and monthly quality effect evaluation, and promote quality management to a new level.
4. Take the VIP room as a platform to create service highlights and set up quality service windows.
On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.
5. Assist the catering manager to improve product quality.
Product distribution is the core of catering management. In 20xx, we will assist the manager of the food and beverage department to collect customers' opinions and supervise the product quality, so as to promote the improvement of product quality.
6. Adjust the training direction and build a learning team.
In 20xx, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off a wave of learning professional knowledge in the catering department, reward employees who have obtained recognized professional qualification certificates, cultivate knowledge-based management talents, reserve excellent management personnel for hotel upgrading, and build the catering department into a learning department.
7. Optimize training courses and improve management level.
The main course design idea of departmental training in 20xx is to adjust and optimize some courses in 20xx to make the courses more targeted and effective.
8. Cooperate with the Human Resources Department to cultivate employees' corporate identity and improve their professional ethics.
Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion. The smooth development of 20xx's annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department. I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!
Article 3 Model essay on catering service work plan
I. Duties and powers
1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.
2. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.
3. Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.
4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinate employees.
5. Properly handle all kinds of problems and complaints of guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.
6, check the checkout process, guide employees to correct checkout for the guests.
7. Supervise the waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and supplement the missing items in time.
8. Supervise the staff to abide by the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment.
9. Complete other tasks assigned by the manager.
Second, qualifications.
1, love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.
2, familiar with restaurant management and service knowledge, with skilled service skills.
3. Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers.
4. Be familiar with the service process of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.
Previous Page 1 2 Next Page