hot pot restaurant annual work summary

First of all, we should summarize the work situation, and then sum up our own advantages and disadvantages and lessons learned from past work. The following is the hot pot restaurant annual work summary I collected for you. Welcome to read!

annual work summary Hotpot Restaurant has been operating for three quarters in a blink of an eye. Looking back on October, under the correct guidance of all departments of the company and Manager Wang, with the close cooperation of the front and back halls, and with the strong support and efforts of all employees, the achievement was 1.22 million yuan, which was 75,111 yuan higher than that in September, but it was still one million yuan short of the target of 1.33 million yuan. We will continue to persist and struggle. The work in October is summarized as follows:

1. Operation:

In winter, the business of hot pot restaurants is on the rise, the operation is relatively stable, and the customers are relatively stable. We have made good preparations for the upcoming peak season.

Second, the work situation:

1. The overall reception service level of employees has improved:

We have a fixed training time every Saturday at 15: 11, and we will give training to employees, practice various basic skills and reduce unnecessary complaints;

2. Direct sales of seafood are in good condition:

In order to ensure that too many direct sales of seafood can be completed in the fresh period, we communicated and reported with Liang Xuetao in time, and applied for special sales of seafood. The sales are in good condition, except for abalone, which has been sold gradually

. Up to now, more than 1,111 direct sales of abalone have been promoted by everyone, and there are still one left.

At the same time, I hope that every store in Anhui can tell Liang Xuetao the real inventory in time, and each store, Qi Xin, will work together and cooperate with each other, and take the initiative to ask if there are any other stores that need help to sell them on their behalf when the direct goods of our store are sold out.

Try to sell them in a short time, otherwise the taste and texture will be affected.

3. Management continues to strengthen the training of management methods and skills:

After their own efforts, study and practice, several internship foremen who came in in October and were promoted from grass-roots employees have now entered the management state, and will continue to strengthen their training in the future. Improve various management skills.

4. Personnel recruitment. In the front office, a dozen part-time college students have been recruited, and they can operate independently after training and exercise. Relieved the shortage of waiters; However, there is still a shortage of grass-roots staff, and recruiting staff has been included in the work focus of our store.

5. There has been a decline in guest complaints, which basically means that the service is slow when the guest complains, bugs and other foreign objects are found in the dishes, and there are not enough people during the busy time. All the explanations have been done and no major incidents have occurred. Now, I often sum up some cases for employees, and it is also our focus this month to strengthen the ability to deal with customer complaints, calm the injured hearts of customers in time, and let the customers who complain about customers come again.

6. Communication:

In front of the guests, cultivate the enthusiasm of the foreman, do more communication with customers, patrol Taiwan, convey and understand the feedback from the guests in time, record the return visit when necessary, and do a good job in after-sales service;

In front of employees, we have cultivated everyone's sense of teamwork, done more communication between employees and leaders, comforted and supported, guided and assessed the foreman's work, and done a good job in supporting the internship foreman's work, thus reducing contradictions and misunderstandings, thus affecting the work arrangement and the pressure of insufficient implementation.

7. Team:

We often instill team spirit into employees, attack individualists, and often establish a correct concept of ideological education for employees, so as to cultivate people's view of loving enterprises.

first, innovative management, highlighting? Income generation and profit? This theme [net -]

Income-generating and profit-making is an unchanging theme of an enterprise. In order to improve the revenue-generating ability of the department, the department has done the following work according to the annual overall work arrangement:

① In order to further enhance the popularity and popularity, in the case of more direct seafood products and more unsalable dishes, a special price reward promotion activity was launched, which was well received by consumers.

(2) Strengthen the promotion of coupons, let customers with low and middle consumption levels come in, taste and taste, and change the mind of Macao Doulao? Expensive? The impression.

③ In order to enhance the popularity and brand effect among vip customers, seize more and more high-end customers, and fully display and reflect the hotel's hosting effect and organizational ability,

As for service, it is suggested that a group of service personnel with backbone (such as temperament, image and skills) should be trained in the store, and it is best for VIPs to lead the class or above to serve in person when they come;

In terms of promotion, it is suggested to train a group of sales promotion experts in the store, and ask employees and foremen with good eloquence and strong adaptability to personally order food for guests with different consumption grades;

⑤ In order to strengthen the innovation consciousness of the kitchen department, ensure that the varieties of catering products are often replaced by new ones, and achieve the purpose of retaining and stabilizing old customers with new dishes,

The second is to change ideas and strengthen? Quality construction? This fundamental

quality is fundamental, quality is the lifeline of enterprise development, and quality is the eternal theme of enterprises. In the third quarter, in order to realize the proposal put forward by the company and hotel leaders at the beginning of the year? Develop catering? This strategic goal, and continue to maintain a good development situation of catering in the first half of the year, the department in? Quality construction? The following six aspects of work have been carried out:

① In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, the department started to draw up and implement the Implementation Schedule for the Personnel of the Food and Beverage Department Participating in the City Skill Competition as early as October according to the overall work arrangement. With the high attention of the hotel leaders and department personnel, and with the concerted efforts of the contestants, the Food and Beverage Department won the first prize and the first prize of Chinese table design in this skill competition.

(2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, and get further promotion and information understanding in the innovation of cooking and the introduction of high-quality raw materials, under the leadership of Vice President Jia, the department organized some backbone kitchen staff to conduct a comprehensive inspection in the raw material markets and social restaurants in Changsha, Zhuzhou and Jishou, which not only broadened the chef's horizons, but also introduced Brazilian barbecue, Huaida Health-preserving Dabao and village bacon.

③ In order to further improve the cooking level of the kitchen, strengthen the communication of cooking skills in the kitchen, gradually improve the overall technical level of cutting, blending and packaging of the chef team, and continuously strengthen the quality awareness of the kitchen, the department held a skill contest in the kitchen on February 29th. Through this skill contest, * * * launched a new dish 3xxxx, which not only stimulated the chef's innovative consciousness, but also identified the weak links in the kitchen.

④ in order to standardize the arrangement and quantitative management of kitchen utensils, reduce the damage rate of tableware and improve work efficiency, the department formulated and implemented the Interim Measures for the Standardized Arrangement and Daily Management of Kitchen Tableware and Articles in the Catering Department in December, and at the same time, in order to unify the dishes in the kitchen department, improve the mat effect and enhance the catering image of the hotel, the department made a purchase of some utensils in the kitchen department according to business needs.

Third, active communication, grasping the key of tourist market

In order to further stabilize tourists, enhance customers' loyalty to the hotel, and maintain and improve the good business situation of catering for half a year

, the department actively played the role of the outreach working group and started to work from the following aspects:

① Regular telephone contact with frequent customers and big consumers, We also made telephone contact or on-the-spot visits to customers who suddenly spent less in a certain period of time to find out the reasons why they didn't come to spend or spent less, and made records and rectification. In the third quarter, the telephone contact and on-the-spot visits of the department reached 21xxxx times. Through the efforts of the department, the consumption units such as Tianzhou Education, Passenger Transport Section and Third Hospital increased significantly compared with the first half of the year.

② In order to further reflect the humanized service of the hotel, the department presented flowers or cakes to the guests who came to the store for their birthdays in time, such as General Manager Zhang of Industrial Company, his family and some leaders of the municipal party committee.

③ In order to reflect the hotel's attention to frequent customers, the information on the development and launch of new dishes is timely fed back to frequent customers through the departmental outreach team, and guests are invited to come for consumption and taste and make valuable suggestions;

through the implementation of the above measures, it not only stabilized the customers, but also narrowed the distance with the frequent customers, expanded the external popularity of hotel catering, established a good social reputation, and also improved the room occupancy rate. In the third quarter of XX, the department room occupancy rate was 57.1, up by 12.xxxx percentage points compared with 45 in the same period last year.

Fourth, Zhang Chi has a moderate degree, which has laid the foundation for team stability.

The third quarter is a quarter in which new and old employees of the department alternate, and it is also a quarter in which the staff team is prone to fluctuation. For this reason, in order to improve the overall cohesion and relieve the work pressure of employees, the department organized employees to dine in social restaurants (Dynasty Restaurant, Xiangshui Family, etc.) with good business in batches, which not only deepened mutual understanding among employees, but also absorbed the advantages of social restaurants;

Secondly, the department regularly holds floor meetings in different floors and in different front and back offices to comment and summarize the weekly work, and rewards and punishments according to the individual's work performance, sales promotion ability and complaints in a week, and takes advantage of the opportunity of the kitchen to push new dishes every month to organize some employees with good performance and strong sales promotion ability to participate in the tasting and evaluation of new dishes, which not only has the effect of on-site training, but also enhances the employees' self-confidence and sense of honor. In short, through the implementation of the above measures,

Fifth, pay close attention to team building, forming an atmosphere of striving for implementation

In order to strengthen the sense of responsibility of the backbone of the department, change the working concept of the backbone, and form a working atmosphere of striving for implementation, the department set up a quality inspection team with the backbone of the foreman or above as the team member, and cooperated with the quality inspection every week to carry out quality inspection in all regions of the department, and punished the regional responsible person with the worst inspection or the most problems every time, or ordered him to make rectification within a time limit, and conducted a informed criticism at the meeting of the departments and ministries, and at the same time, conducted quality inspection for each time Secondly, the department also comments on the work of the backbone above the foreman every month, rewards the superior and punishes the inferior, and puts forward requirements for the next step. In order to improve the overall control ability and management level of the backbone, the department has specially implemented a professional training for the backbone at the foreman level, which not only understands the problems and weak links in the implementation and management of the backbone, but also strengthens the learning awareness and crisis awareness of the backbone.

Third, the main problems

In the third quarter, although the work of the food and beverage department has achieved good results, there are still many problems and weak links, which are far from the requirements of the hotel and the company and the expectations of employees. The main manifestations are:

1. The department's awareness of safety precautions is relatively weak, and the safety knowledge training for employees is not enough, which leads to the deception of 11 packets of 5 soft-packed hibiscus king cigarettes for dinner on October 9.

2. Not paying enough attention to participating in the skill competition in the city, which leads to the unfinished task of participating in the Chinese banquet of the skill competition department.

3. The daily work flow of the post of the back kitchen needs to be further standardized, and complaints about slow serving and inconsistent cooking standards still occur from time to time;

4. The targeted training methods and efforts for the front desk staff are not enough, and the called service still occurs from time to time;

5. The department lacks strength and effective methods for background management, which leads to more daily violations of discipline and discipline of employees than other departments and offices;

Main work arrangements in the fourth and fourth quarters

The fourth quarter is not only the last quarter of the second year of the hotel's deepening profit target joint-stock operation and management, but also a quarter in which catering has laid a solid foundation for XX years' work and reached a higher level. In the fourth quarter, based on the excellent business situation in the previous three quarters, the department will focus on the Spring Festival, Lantern Festival and Valentine's Day. Three quarters? The promotion activities and the reception and service in the peak season of the big banquet should be taken as an opportunity to focus on maintaining stability and improving the rental rate and consumption grade of private rooms, so as to pay close attention to? Two masses? (Quality of products and services), focusing on two consciousnesses (competition consciousness and crisis consciousness), changing the working style of the team on the premise of stabilizing the staff, Qi Xin made concerted efforts to strive to achieve catering income of 1.8 xxxx yuan in the fourth quarter of profit target joint-stock management, focusing on the following aspects:

First, focus on the implementation and effect supervision of winter warm management measures to ensure a double harvest of benefits and word of mouth;

Second, make arrangements for the Spring Festival promotion series to ensure that the income generated during the Spring Festival will increase by 21% compared with the same period of last year, with stable personnel and no accidents;

Third, we should focus on the reception and service of various wedding and birthday banquets in the fourth quarter, focus on the quality of the banquet products and services, and lay a solid foundation for seizing the market share of XX banquet;

Fourth, adhere to the management idea of low starting point and more affordable mass consumption in the lobby on the second floor, pay close attention to the guarantee of products and fast service, and strive to increase the seating rate of scattered tables greatly compared with the previous three quarters;

Fifth, take advantage of the off-season after the Spring Festival, Lantern Festival and Valentine's Day promotions, carefully sort out the problems existing in the skill competition of the kitchen department on February 29, and carry out targeted training and rectification to ensure the quality of the kitchen products to a new level;

in short, I firmly believe that under the correct guidance of the company and hotel leaders, with the strong support and assistance of the brother departments, and with the concerted efforts of all the cadres and employees of the department, Qi Xin will certainly be able to complete the work tasks in the fourth quarter, as proposed by the company and hotel leaders? Develop catering? This goal will certainly be achieved!

Hot Pot Restaurant annual work summary II

Time flies, and our hot pot restaurant has been officially opened for half a year; In the past six months, I have changed from an ordinary waiter to a foreman through my own efforts and leadership. Although sometimes, I am very hard, but I feel that life is very fulfilling. This is a good exercise opportunity for me, especially when I meet a lot of first-time worries and mishandling at work.

First time with the leaders.