Hotel catering work is an important part of hotel work, and relevant service personnel need to face customers directly. The following summary template of hotel catering work is compiled by me for everyone, so I will share it with you here.

Looking back on the coming year, I have always adhered to the management philosophy of "being responsible for employees, guests and superiors", created an open, fair and just working atmosphere for employees, had clear work objectives and directions, made every reception task well, strived to achieve revenue targets, and carried forward a positive, harmonious and progressive team spirit. I have been the manager of catering department since August of xx. In the first month, I mainly understood and communicated the problems existing in various small departments and the problems that need to be solved urgently through two-hour meetings every day. As a department manager, I have always adhered to the principle of fair, just and humanized management, and "deeply loved and cared for employees, and paid close attention to strict management". However, there are always some work omissions that should not appear in the process of trying to do a good job. Below I will review my work in xx with specific data and events.

1. Revenue and cost control

1. Overall revenue situation

In XX, the self-operated income assessment index of the catering department was 7.66 million yuan (excluding room, package and sales revenue), and the comprehensive sales budget was 11.9216 million yuan, which was actually completed by February 6. Completed 89.86% of the assessment indicators. The difference is 1.2182 million, and it is estimated that the residual income in xx is 651,111, accounting for 95.31% of the total budget. Among them, the income on October 8 is 154,811, the highest daily income since the opening of the hotel; February, August, October and October all exceeded the secondary budget to complete the assessment index.

the income from Chinese food, individual meals and meetings has obviously decreased, which is the main reason for the decrease in overall income. Individual meals mainly did not change significantly in the adjustment of dishes in the first half of the year, and the income was 311,211 yuan. In the second half of the year, the income from Chinese food was 493,111 yuan as of February 6, and it exceeded the income of the first half of the year by only five months after the adjustment of the overall dishes.

the assessment index of western food is 2,611,611 yuan, and 2,631,311 yuan was actually completed by February 6. Western food completed 111.8% of the budget.

2. Cost control

From the wedding banquet, the cost was adjusted, and the department cooperated with the purchasing department to directly purchase the Cargill fish and Duobao fish for the wedding banquet from the market, which greatly reduced the cost. In addition, after the adjustment of the chef team, the chef is required to do his duty, from the initial processing, production process, to the product level by level, to ensure the quality of the product. Chinese and western chefs strictly register the cooking time of dishes, especially the buffet cold dishes of western food. Each link is supervised and managed by the head chef, implemented by the responsible person, and recorded.

second, team building

define the work objectives of the department, so that every employee can know what we are going to do, how to do it and what effect we will achieve, and ensure the smooth information flow of the department and the enjoyment of resources.

"responsible to employees". The department requires managers to pay close attention to employees' mentality at all times, actively communicate with employees, find out whether employees need help in their life and work, and adjust employees' mentality in time so that they can devote themselves to their work in a positive state. If an employee violates discipline in his work, the department will have a separate talk, criticism and education to enhance his team consciousness. Zhu Wenqi slipped and sprained her foot in a western restaurant in October. As the head of the department, she led the grass-roots managers to visit and care for her at the first time. She was very grateful and took up her job as soon as possible. We always embody the people-oriented concept in the practice of management supervision and insist on "treating people with sincerity and convincing people with reason".

"responsible for the guests". Safeguarding the interests of guests and satisfying them has always been our service aim, and making customers happy is our goal. Individual managers in the department still lack management experience and comprehensive management quality, pay little attention to the needs of the guests and have a weak sense of service. As the head of the department, they have repeatedly trained managers to improve their service awareness and the ability to coordinate their work on site. Although they can't achieve obvious results, they still believe that the humility of improving management awareness will continuously improve the satisfaction of the guests. Comprehensive food and service satisfaction, xx year has greatly improved compared with 2118.

"Responsible to the superior", the department requires our managers and employees at all levels to obey the command of the superior, report problems in time, communicate with the superior leaders in time, and put forward good suggestions and solutions to solve the problems. Don't care about personal gains and losses in working hours, work hard. Although my home is in this city, I go home at most twice a month for work reasons, and even my mother is ill and can't spend a day with her. My good qualities, such as dedication, taking the overall situation into consideration, due diligence and dedication, have enabled me to take the lead in the department.

achievements and shortcomings in xx years

achievements in western food

Valentine's Day promotions in October and February enhanced the restaurant's popularity with elegant decorations and carefully prepared dishes, and received 36 pairs of guests. The revenue for the day was 8526 yuan. Compared with 2118, the income increased by 448 yuan.

on women's day, March 8th, 82 people were received on that day, and the income was 7395 yuan. 3. With the concerted efforts of relevant departments, Children's Day on June 1st also achieved ideal income, with the revenue of 3953 yuan.

In April, August and September, the package promotions such as "Passionate Beer Festival" and "Seafood Buffet Festival" were launched, which promoted seasonal sales.

In the reception of the National Games in May and October, as the head of the department, he slept less than 4 hours every day, and kept up with the quality of the dishes in the kitchen, emphasizing safety issues and grasping every detail to ensure the smooth reception. Of course, every member of the department made great efforts and sacrificed his rest time to work overtime. During the reception, through the conversation with the guests, the guests were satisfied with our service. Zou Ping took the initiative to send ginger soup to a female athlete with a cold in Heilongjiang. She felt that the guests might be uncomfortable through sneezing. This subtle concern touched the guests. This also reflects the effectiveness of our detailed training. Pay will be rewarded. The catering revenue of the National Games is 368,111 yuan (including 76,711 yuan for the room package), and several written letters of commendation and banners are received from the guests.

Disadvantages:

1. In the unannounced visit, the western food delivery service was not equipped with vases according to SOP standards, and the tableware was disposable and directly contacted with the desktop, and the ingredients of the dishes were uneven; Breakfast service procedures are not up to standard.

2. Because the daily management work is not rigorous, and the priorities and priorities of the work are not clear, there have been many cases of violation of discipline and nonstandard operating standards in the inspection of the hotel quality committee and departments, and they have been rated as unqualified monthly posts twice by the hotel quality committee.

3. The adjustment degree of the corresponding market and tourist products is not enough, and the characteristics are not prominent. Western food adjusts the kitchen chef team and updates the dishes.

4. There is no good cycle in team building and staff management, and there is a shortage of staff. After new employees arrive at their posts, the skills training of employees in the front office and the back kitchen is not in place. First, the service standards and procedures cannot meet the SOP requirements of North Company.

5. The night shift of western food has been detected by MOD for many times. Although the department managers have conducted random checks for many times, the problem has not been solved. "Inappropriate position" is the best embodiment of the management of western food problems. Therefore, "strict management" will be carried out in xx year to prevent the formation of bad habits such as wasting costs, stealing food and drinking.

6. During the unannounced visits in the second half of the year, there were many problems with western food.

Chinese food

Achievements:

A winter nourishing soup food festival was held in October and February, and the guests responded well.

2. In June, during the inspection work of North Company, employees smiled and provided thoughtful service to get praise from the leaders of the inspection team.

In March and August, the theme of "Passionate Beer Festival" was held, and a special sale of seafood every day was well received by the guests.

4. Adjust the management team of the Chinese kitchen, and then adjust the à la carte dishes and individual dishes of the wedding banquet. The guests gave a good evaluation of the new taste and new features, but the variety of dishes needs to be increased.

5. During the National Games, the income of Kunlun Hall, a private room for Chinese food, was 24,324 yuan on October 22nd. Since the opening of the hotel, the income of a single private room was the highest.

6. We successfully received the Datong Textile Conference, and undertook the large-scale dining task of the district government. Although there is a lack of detailed communication, the working conditions and service standards of the employees have been recognized by the leaders of the district government.

7. I arranged for Zhang Yudong, the head waiter of Chinese food, and Duan Haixia, the supervisor of Chinese food, to study in the Hotel Management School of North Company, and achieved excellent results, and shared their learning experiences in the department.

8. Improve the reception of the wedding banquet, and provide thoughtful service to the guests as much as possible with the cooperation of the brother departments. Timely serving and good quality of dishes are the comments of the guests, so as to achieve zero complaints about the wedding banquet service; In terms of wine management, drawing on the lack of work in xx years, we made a temporary wine management table, and there was a special person to manage the wine at the banquet site. The guests reflected that our wine management was more professional, which reflected the excellent management service of four-star hotels.

9. The staff of the department received many letters of commendation from the guests on the private room service.

Shortcomings:

1. Managers lack work experience and standards, and the service lacks characteristics and personalization, which reflects the lack of service details (such as the skills and experience of ordering personnel; Insufficient attention to details in service; Lack of food knowledge of employees; Service language is not in place; )。

2. In the inspection of health work, we found out the dead corner of Chinese food hygiene, and there was such a low-level management problem. The daily inspection and supervision work were not in place, and the department managers took the main responsibility. In the future work, we should conduct a major health inspection once a week, requiring all regions to do hygiene every day, and check the effect. Especially after the banquet, we should arrange enough personnel to carry out thorough cleaning, especially for the dead corner and the parts that are not easy to clean.

3. The product features are not obvious in the process of adjustment, and the brand establishment is slow. Although the adjustment of the dishes has been recognized by the guests, the special dishes and brand dishes have not taken root in the hearts of the guests. Therefore, it is imperative to establish our special dishes, which is also one of the main work objectives in the first half of xx.

IV. Defining the work direction for xx years

After seeing the achievements and shortcomings of the department, I realized the problems of loose management and execution of the department, so I will start from the details, improve the service level from training, improve the quality from management, and manage and implement it step by step in xx years.

1. stress safety and promote business

strengthen safety education, and emphasize the safety problems that are easy to occur in all links.

2. Pay attention to training and improve quality

Conduct training in strict accordance with the 51-hour training plan of xx years and the SOP training plan of the Food and Beverage Department (the training plan has been formulated), assess and achieve results.

3. Control costs and increase profits

Strengthen the management of facilities, equipment, tableware and consumables, strictly implement the protection system and compensation system, control the use of electric energy, put an end to running water, make full use of raw materials, and create maximum value with minimum cost.

4. Strengthen team building to ensure the stability of service quality

The staff of the department and the hotel should unify their thinking, strengthen the exchange of ideas with the staff, attach importance to the suggestions and opinions of the staff, and be truly "responsible for the staff".

here, I would like to thank the leaders of the North Company and all departments for their inspection and guidance. In view of these problems in the Food and Beverage Department, we immediately held a meeting to make profound introspection and rectification opinions, and all the specific rectification opinions will be completed on the 25th of this month.

every one of us wants to see the brilliance of this team, but the gap between our managers' management consciousness and professional level, coupled with their inability to devote themselves to practical work, lack of principles and opinions in management work, make our work have too many loopholes. As a department manager, I deeply feel that there are still many jobs to be done, and there are still many details to be changed and improved. Therefore, We should not only strive to complete the assessment indicators, but also strengthen the guidance, management and training of daily work. In xx, I will manage the basic details and strictly implement the company's management system of "loving deeply and paying close attention to strict management".

At present, the difficulties faced by the department are the reasonable allocation of personnel and the establishment of service training system. The internship period is short, the adaptation period of the first two months is short, and the students in the half-year internship period only work hard for four months, and the employee mobility is large, so it is impossible to train the backbone quickly. In xx, the department established an excellent employee system by reasonably applying for a salary increase for some regular employees. However, it still needs hotels and manpower to establish a sound human resources system.

finally, on behalf of the department, I would like to express my gratitude to the hard-working employees. It is the concerted efforts of all of us that have led to the harvest of the department. We all start from the grass roots, knowing that only when we fall down and get up in small things will we be mature and perfect. As the head of the department, we should think deeply and summarize the management work in the past year, take its essence and discard its dross.

I'm here to make clear the work direction for xx year, aiming at the detailed management of the department and business development. Everyone will fully cooperate with each other with a positive attitude and working status, and honor and disgrace will be honored. To strive for our market and meet the new tasks next year.

sometimes, I believe that with the support and trust of hotel leaders and the efforts of all staff in the department, the catering department will take on a brand-new look in xx.