1. catering operation report
This restaurant is a new one in our downtown area. I have been working in a restaurant for a year. I am a waiter in the restaurant, and there are many waiters like me in the restaurant. In this unique restaurant, I am very happy to go to work every day. I like the service industry very much, especially being recognized by customers at the same time. The style of our restaurant is more traditional, including design and dishes. I think it is worth mentioning that the employees' clothes are relatively old and have traditional characteristics. The official style has attracted more and more consumers to understand, so our usual work will be very busy and we have been in the restaurant for some time. I think I should review my work as a waiter in the past year: 1. Daily work.
Waiter, of course, is the most basic in the restaurant, but I always like my job, which is my deep love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called real service.
My daily work in the restaurant is very substantial. Every day, our restaurant 10 opens. I went to work late because I didn't cook breakfast. I arrived early to start a new day. Because the reputation of the restaurant is growing slowly, customers will come to eat before 1 1 o. There are still many waiters in our restaurant, but when we are busy, everyone can't wait to get another pair of hands.
As a waiter, we should have these qualities: patience, carefulness and responsibility. We should have a correct attitude and keep smiling when customers order. These are the basic qualities of a restaurant. As waiters, we should be familiar with the menu in our restaurant. When customers ask us to recommend dishes, we should be patient and introduce them skillfully. Usually spend a lot of time to understand the characteristics and taste of each dish, and pay more attention to each dish. Customers should have the right attitude and patience when checking out, and don't keep customers waiting. These are the basic skills of a waiter. In a restaurant, you should be patient enough to serve every customer in your daily work, and you can't make a scene with customers, which is the last thing allowed.
Because I go to work late and I am nervous at ordinary times, I get off work at 9 o'clock every night, which is very fulfilling and satisfying. This is a year's daily work.
Second, the harvest of work.
I have worked in a restaurant for a year and have always performed well as a waiter. I finish my work every day and have never had an argument with my customers, which is not allowed. I always remind myself to be an excellent restaurant waiter.
2. Food and beverage operation report
I strengthening internal management 1. Formulate a new employee code.
With the approval of the villa, it was first implemented in the food and beverage department after a slight modification, which standardized the staff working rules. Based on the staff rules and combined with the work situation of the food and beverage department, the staffing, responsibilities of each post and specific operating rules of the food and beverage department were formulated, which was more than X pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2, actively carry out rules and regulations, service skills, health knowledge and fire knowledge training.
Standardize the weekly meeting and the staff life meeting once a month, formulate the weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook.
Change the original situation of borrowing people from hotel management companies to help with services when meeting more than X people. The saturated reception work of X people can be easily completed by relying on the unity and cooperation of existing employees, including meals, meetings and entertainment.
At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up a bag containing X million yuan in cash, blank checks, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; After the financial reception of Hong 'an Station Store was received by the Provincial Department of Finance, Xie Yuling picked up the envelope containing X yuan discarded by the guests and immediately handed it to the Food and Beverage Department. Chefs at the X-month Disabled Persons' Federation meeting have to be waitresses, but they have to eat after the meeting, and the buffet breakfast is not accepted. When the table is not cleared, they take the initiative to collect their own meals and take care of the front desk.
3. Make the menu and make changes according to the needs of the guests.
A la carte menu, banquet menu, buffet menu and wine list have been made, and adjusted and revised in time according to the response of the guests received at several large-scale meetings.
4. Mainly farm dishes and game.
The management policy of taking farm dishes and game as the leading factor in catering has been formulated, and the team of chefs has been changed accordingly to meet the current work requirements and development needs.
5, the implementation of health responsibility system, responsibility partition to people.
It has changed the original messy situation, especially the sanitary condition of the kitchen has been obviously improved. At the same time, the catering part consists of five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Assign special personnel to be responsible for the male and female dormitories in the department.
6, cost control plan
Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.
7. Strengthen the safety work of the food and beverage department.
Take turns to be on duty every day, and the inspection work includes health, safety, engineering problems, attendance, work completion, opening and closing documents, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.
Second, strengthen the improvement of employee welfare.
1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.
2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.
3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.
4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.
Third, rationally transform hardware facilities and equipment.
1, kitchen layout adjustment and decoration. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, which has improved the working environment and sanitary quality, and provided a prerequisite for the reception with higher requirements in the future.
2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.
Add a screen to separate the hall from the kitchen.
4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.
5, Gabafee furnace, increase the form of diet.
Fourth, explore the marketing market.
On the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out its work and arrange the manager to assist in the development of the marketing market.
Five, closely cooperate with relevant departments to do a good job in reception and daily work; Strengthen teamwork and deepen the overall concept
All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.
Despite some achievements in this year's work, there are still many difficulties and problems:
1, the catering department has fewer personnel, a wider management scope and a shortage of personnel. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.
2. The rules and regulations are not perfect, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.
3. The dishes should be constantly innovated to cope with the changes in the market.
4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.
5. The canteen facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.
6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.
7. There are no attractive projects in the villa, and the operating conditions of the food and beverage department are relatively low. Increase recreational facilities, saunas, etc.
In next year's work, we will do the following:
1. Take the daily duty system of the Food and Beverage Department as an important embodiment of personal performance appraisal.
2. Formulating and implementing menus in different periods according to seasonal changes.
3. Standardize supplementary staffing. The restaurant staff are nervous when they are busy. If ecological farming is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.
4. Reasonably transform and increase facilities and private rooms. Originally, I planned to add several private rooms. In fact, I can add tables at the same time. After dinner, I can sing and relax. At the same time, the central hall will be slightly transformed into a square table for four to six people. Guests can dine in restaurants, and guests can sing in karaoke bars.
At the same time, make good use of the bird language forest and slightly transform the bamboo building to make it have the function of dining and drinking tea. Rice is a farm dish, and tea is China tea (or other drinks).
5, increase the earthen stove, form a real peasant flavor, use a lot of wood on the mountain, save fuel and reduce costs.
6. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to dishes, and medicinal liquor brewed by pharmacies is added to drinks.
7. Continue to care about employees' lives and change irregular entertainment activities such as showing movies and singing to once a week. At the same time, we will focus on watching two TV series, Love Hotel and Five-Star Hotel, so that employees can feel what a hotel is and what a service consciousness is while watching the stories.
At the same time, movies or lectures on popular science knowledge are held to improve employees' farming knowledge and legal awareness, thus improving their personal quality. Practice bonfire barbecue more in case guests need guidance.
8. Continue to carry out training, and complete the specific training of service specifications according to the operating procedures and standards of the Food and Beverage Department.
9, adhere to the management of production safety, to ensure the safety of personnel and property.
3. Food and beverage operation report
1. In terms of service, 1 and the lobby * * *, a total of X tables are divided into xx areas, and the waiters in each area stare at X table on average. * * * X employees, X people who arrange breakfast every day, X people who are on duty, X people who help move, and the rest maintain normal staffing.
2. Etiquette and courtesy training requires employees to use polite language when meeting guests, say hello, apply etiquette and courtesy to their work, and supervise each other and make progress together.
3. Insist on checking gfd before class. Those who fail gfd can only go to work if they are qualified. Correct the problems found in gfd at work immediately, check the use of guest etiquette and let employees form good habits.
4. Strictly master the standing posture and service consciousness, improve the service efficiency, and rationally allocate the service personnel during the peak meal period. Motorized personnel are always ready to support busy areas, and other personnel perform their duties, clarify their respective work contents, and divide their work and cooperate.
5. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.
6. In terms of service quality, management has been strengthened, requiring service personnel to change bone plates and add more tea every meal. I also strictly require myself to check the service of the waiters while completing the work arrangement, increase the number of rounds, make up the station in time to meet more important guests. I will also help the waiter to do a good job of service, explain the important matters and deliver the fruit plate in time.
7. I think the foreman's job is to live with employees every day, communicate with employees more, take the lead whether going to work or leaving work, learn to observe employees' mental outlook and psychological dynamics, and care for employees in time. Punish employees who make mistakes according to the hotel system and give psychological counseling.
For excellent employees, give spiritual and material praise and let them make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and led the employees to make progress. I also got a lot of exercise.
Secondly, in terms of health.
1. During the sanitary inspection of the hotel, there were many problems in our lobby, and I also deeply realized the loopholes in management. First, I don't have high hygiene requirements for employees, and I don't have enough inspection. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made a detailed weekly and monthly hygiene plan, made clear the responsible persons in each hygiene area, and rectified the unqualified ones in time, thus ensuring the re-inspection of the hotel.
We will carry out thorough cleaning regularly, maintain good sanitary conditions and give guests a comfortable dining environment.
2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up. Turn on the air conditioner when the guests come, and turn off the lights and air conditioner as soon as the guests leave.
Third, there are some problems in the work.
1. It is easy to bring personal emotions to work. When you are happy, you are warm and thoughtful, and when you are unhappy, you are somewhat negligent. In the future, you should strive to overcome this situation in your work and truly establish the consciousness that customers are God in your mind.
2, the work process is not detailed enough, the work arrangement is unreasonable, more work and more pay, and the priorities are not very clear.
3. There is a lack of communication between regions, and problems are often discovered only after they have gone wrong.
4. There are not many interactive links in the regular meeting before class, which reduces the vitality and vitality.
5. The cleanliness of public areas in the lobby needs to be further improved.
6. The service level and skills of lobby staff need to be further strengthened.
7. Due to the thoughtlessness during the shift change, it is considered that small problems do not need to be handed over clearly, which leads to such and such problems, and small things can easily lead to big mistakes. In the future, strict preventive measures must be taken to avoid mistakes.
Four. Looking forward to the second half of 20xx, my plan
1, live every day well.
2. Improve service measures to improve customer satisfaction.
3, strengthen education and training, strengthen the quality of employees.
4. Improve service efficiency and do daily hygiene.
5. Sort out the cases that happened in the hotel, sum up and analyze them carefully, and then study with the staff, share the service experience, stimulate the mind and reduce the probability of complaints from guests.
6, listen to the supervisor, the manager's work arrangement, earnestly do all the work, report in time.
7. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, make up for any deficiencies found in time, talk to employees regularly every month to do ideological work, understand employees' recent work, find problems and solve them.
4. Food and beverage operation report
The roar of the blower, noisy conversation, busy and orderly figures and hazy windows outline a lively dining scene, which is the dining scene of the last large-scale meeting this month in X years. The coming year of X is an extraordinary year since our catering department resumed normal operation. In fact, it only took half a year to start working. During this period, in addition to the normal reception work, the Food and Beverage Department has also formulated various management systems suitable for itself and implemented them vigorously, actively carried out necessary training work, and gradually improved the quality of employees, both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows: 1. Strengthen internal management:
1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly meeting (interrupted when assisting the marketing work in Wuhan), hold a staff life meeting once a month, formulate weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook. Change the original situation that more than 70 people have to borrow someone from the hotel management company to help with the service. The reception of x0 people can be easily completed through the unity and cooperation of existing employees, including meals, meetings, entertainment and so on. At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag with 20,000 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; Xie Yuling picked up the envelope containing 100 yuan discarded by the guests, and immediately handed it over to the Food and Beverage Department after receiving the financial entertainment expenses of Hong 'an Station Store in the Provincial Department of Finance. Chefs at the X-month Disabled Persons' Federation meeting have to be waitresses, but they have to eat after the meeting, and the buffet breakfast is not accepted. When the table is not cleared, they take the initiative to collect their own meals and take care of the front desk.
3. Formulated a la carte menu, banquet menu, buffet menu and wine list, and adjusted and revised them according to the response of the guests received at several large-scale meetings.
4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.
5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Assign special personnel to be responsible for the male and female dormitories in the department.
6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.
7, strengthen the food and beverage department safety work, take turns on duty every day, check including health, safety, engineering problems, attendance, work completion, file opening and closing and other effective inspection work, put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.
Second, strengthen the improvement of employee welfare:
1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.
2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.
3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.
4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.
5. Catering operation report
Through study and work, new breakthroughs have been made in working methods, and great changes have taken place in working methods. 1, environmental sanitation
As a restaurant, hygiene is a very important prerequisite, aiming at environmental hygiene. I have formulated a management method with clear division of labor and responsibility to people, and regularly inspect the opposite point, cold dish room, basement, cold storage and warehouse. Clean appliances and equipment every day, and strictly require personal hygiene.
2. Food quality
Standardize the operation of dishes, clean and select raw materials before processing, and strictly demand the shape and shape of dishes. The quality of dishes should strictly control the temperature, color, quantity and unclean tableware.
3. Resource management
Switch water, electricity and gas reasonably, stop waste in time when it is found, enhance employees' sense of work efficiency, strengthen cost control, save expenses, correctly grasp gross profit margin and increase benefits.
4. Promotion and publicity
Improve the comprehensive reception capacity, and regularly carry out front office and kitchen training. Fully grasp the service standards and product quality, and improve the reception capacity.
5. Cost specification
Always ask about the cost of raw materials, grasp the market dynamics, reduce costs and improve profits.
6, equipment inspection
Check the equipment and facilities frequently, consult with the engineering department in time when problems are found, and pay special attention to the maintenance of the equipment and facilities, so as to make them in good condition and use them reasonably, strengthen daily management and prevent accidents.
While doing a good job in hotel catering, we should conscientiously perform our duties, conscientiously complete other tasks assigned by superiors, and strive to do our job well. In the following work, I will work hard, try to correct my shortcomings, carry forward my advantages, strive to achieve greater work results and create higher value for the hotel.