餐廳運營手冊該怎麼寫?
一直說系統流程化是解決方法,那麼一家餐廳的運營手冊該如何整理如何撰寫呢?這裏有一份參考目錄,希望能幫助餐營者快速上手。
公司組織:
品牌任務
公司歷史
組織架構
菜單和後廚管理:
菜單開發
菜譜開發
菜品成本
菜譜卡和拍攝
菜單設計及製作
服務檯的建立和結束流程
明細和清潔
庫存流程和控制
食品安全問題
產品循環使用
顧客服務:
菜品名稱和描述
烹飪方法
吧檯基本信息
酒類基本信息
開店流程
關店流程
桌椅佈局
投訴處理
店員及兼職員工
來自後廚和吧檯的指令
呈送賬單
禮物憑證
折扣券
清倉流程
吧檯及飲料管理
飲料類別:
品牌和簡稱
酒類信息
酒吧顧客服務
酒類管理流程
庫存
倒翻灑出來的以及免費贈送的飲料
裝飾菜的準備
點單和完成
呈送賬單
支付流程
開店流程
關店流程
吧檯清理
人員管理
職責描述:
招募
申請表
面試
挑選和僱傭
合同終止
員工培訓
規劃
工作表現
在職紀律:
休假
公司政策
反騷擾政策
守時流程
採購和庫存
產品規則:
供應商
標準
下單流程
接單流程
庫存管理
庫存流程
員工培訓
培訓計劃:
培訓手冊
測試
清潔和衛生
和食物有關的疾病防治
店面
後廚
等候區
大門外
垃圾管理
化學物品管理
清理清單
安全管理
安全管理:
應急流程
安保系統
安保政策和流程
安保條例
防火
搶救及醫療處理
市場營銷:
廣告
促銷
公共關係
優惠時間
新客優惠
商業和財務管理:
現金出納流程和控制
店鋪流程和控制
折扣和免費政策
薪資管理流程
應付賬款
週報
會計報表
財務狀況
保險
設備管理:
設備維護計劃
設備明細和修理
修理供應商
設備更換流程
新設備申請流程
餐廳設施管理:
明細和修理
修理供應商
增加資金申請流程
以上翻譯自How to Turn Your Good Restaurant into a Great Business (Jim Laube)
原文地址:https://www.restaurantowner.com/public/How-to-Turn-Your-Good-Restauran-tinto-a-Great-Business.cfm
Restaurant Operations Manual
Sample Table of Contents
Organization
Mission statement
Company history
Organizational chart
Menu and Kitchen Management
Menu development
Recipe development
Recipe costing
Recipe cards & photos
Menu assembly & production
Station setup & closing procedures
Breakdown & cleanup
Inventory procedures & controls
Food safety
Product rotation
Dining Room Management
Customer service
Menu abbreviations and descriptions
Cooking techniques and terms
Basic bar information
Basic wine information
Opening procedures
Closing procedures
Seating floor plan
Handling complaints
Server side work
Ordering from kitchen & bar
Presenting the check
Payment processing
Gift certificates
Discount coupons
Closeout procedures
Bar and Beverage Management
Drink categories
Brands and abbreviations
Wine information
Bar customer service
Alcoholic management program
Perpetual liquor inventory
Spills and complimentary drinks
Drink recipes and preparation
Preparing garnishes
Order taking and fulfillment
Presenting the check
Payment processing
Opening procedures
Closing procedures
Bar cleanup
Personnel Administration
Job descriptions
Recruiting
Employment application
Interviewing
Selection and hiring
Termination
Orientation
Scheduling
Performance review
Discipline
Vacation and time off
Rules and policies
Sexual harassment policy
Timekeeping procedures
Purchasing and Inventory
Product specifications
Approved vendors
Par levels
Ordering procedures
Receiving procedures
Inventory control
Physical inventory procedures
Employee Training
Training schedules by position
Training manuals by position
Restaurant tests by position
Training checklists by position
Cleanliness and Sanitation
Prevention of foodborne illness
Dining room
Kitchen
Restrooms
Building exterior
Trash management
Chemical management
Cleaning checklists
Safety and Security
Safety management
Emergency procedures
Security systems
Security policies and procedures
Safety rules
Fire protection
First aid and medical care
Marketing and Promotions
Advertising
Promotions
Public relations
Customer database
Benefit nights
New-mover marketing
Business and Financial Management
Cash deposit procedures and controls
Point-of-sale procedures and controls
Discounts and comp policy
Payroll processing
Accounts payable
Weekly reports
Chart of accounts
Financial statements
Insurance
Equipment Management
Equipment maintenance schedule
Breakdowns and repairs
Approved repair vendors
Equipment replacement procedure
New equipment request procedure
Facilities Management
Breakdowns and repairs
Approved repair vendors
Capital improvement request procedure
查看原文 >>