2021 Catering Work Summary and Plan

2021 Catering Work Summary and Plan, the hard work has come to an end, during this time, there will certainly be some gains, this time you can write it out, and it is good for yourself, the following look at 2021 Catering Work Summary and Plan.

2021 catering work summary and plan 1

Since October 20xx came to the company, gave me unprecedented challenges. During the renovation of the warehouse work, really a screw a nail to contact hundreds of items, and also have to figure out their usefulness and one by one classification, etc., after their own efforts, although very tired, but also gained a lot, learned a lot. I y realize that as long as the heart, down-to-earth to do, I believe that there is no difficulty that can not be overcome.

In June 20xx, the hotel officially opened, due to the leadership of the trust, support was transferred to the Ministry of Finance. Finance is the hotel's logistics department mainly for the front office to do a good job in all services to ensure the normal operation of the hotel, in other departments of the enthusiastic support and great help to overcome a lot of difficulties, with the successful completion of the work of various departments:

1, and the relevant departments of the bank to do a good job of the hotel's imprest exchange work and the orderly completion of the work of the staff payroll, as well as the monthly suppliers of the money remittance work. The remittance work of the suppliers.

2, with the Procurement Department to do a good job in a timely manner to reimbursement of daily purchases.

3, adhere to the strict audit of the financial procedures, do not meet the financial and hotel procedures are not paid.

4, clean up the customer's signing list, and contact with the relevant departments to complete the customer's reminder work.

5, cash management and bank deposit and withdrawal work.

6, the strict implementation of cash management and settlement system, regular reconciliation of cash, bank deposits, accounts receivable to the accountant.

7, statistics on the daily number of tables and business income summary, regularly reported to the higher leadership.

Looking back to 20xx looking forward to 20xx, I still have a lot of places to progress and improve, 20xx there are more important tasks and work plan is now the focus of the work is arranged as follows:

1, to strengthen the business learning and knowledge updating, and to further improve their own professionalism as well as the ability to organize and coordinate.

2, respond positively to the call of the General Manager's Office, and conscientiously complete the tasks arranged by the leadership.

3, to strengthen the recovery of accounts receivable and clean up the accounts.

4, do a good job of coordination with various departments.

5, improve the management of cash, and strive to rationalize the use of cash.

6, on their own shortcomings and shortcomings to improve.

20xx new year, a new starting point we will be a new face to meet the new year's work, under the leadership of the general manager, combined with the actual, around the "do our best for the front office services, to ensure that the normal operation of the hotel," the purpose of the service, concerted efforts, unity, and for the company's better tomorrow **** with the efforts.

2021 catering work summary and plan 2

In the blink of an eye into the company's daily work has been more than a year, according to the daily work of the company's managers, mainly responsible for the daily operation of the restaurant floor and the department's daily work of the training, the 20xx annual daily work is summarized and reported on the daily work in 20XX year, and the daily work of the intention to make a brief overview.

First, the hall surface site management

1, etiquette and courtesy requirements of the daily meeting to repeat the practice, the staff to see the guests to be polite language, especially the front desk cashier and the area to look at the position of the service personnel required to do a call will be responded to the request to the etiquette and courtesy to the application of the daily work of every drop, the staff to supervise each other, **** with the progress.

2, before the class adhere to the inspection of grooming instrumentation, grooming instrumentation unqualified persons required to organize qualified before going on duty, on duty found that the grooming problem immediately corrected, supervise the use of manners and courtesies to the guests, the staff to develop a good attitude.

3, pay close attention to the positioning of the post and service awareness, improve service efficiency, for service personnel in the dining peak time for reasonable deployment, to the foreman or assistant director as the center at any time to support the busy stalls in the region, the other personnel have their own responsibilities, clear their daily work content, the division of labor and cooperation.

4, advocate the efficiency of the service, require employees as long as there are guests need service immediately for the guest service.

5, goods management from large items to small items, whether it is a guest loss or natural damage, everything is required to do to follow the rules and regulations, evidence-based, someone to implement, someone to supervise, follow up to the person, and summarize.

6, health management public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The hygiene requirements of the regions of the sofa surface, around the table and dining table, the ground, no dust and no water stains, neatly placed, no tilt.

7, dining time because the guests to the store is more concentrated, there will often be guests queuing phenomenon, guests will show impatience. At this time it is necessary to foreman team leader personnel to make good reception before the peak of reception preparations to reduce the waiting time of guests, but also should pay attention to the table position, to ensure that there is no error. Do a good job of explaining the daily work, shorten the waiting time, seriously receive every table guests, do busy but not chaotic.

8, buffet is a new project of the restaurant hall, in order to further enhance the buffet service 'quality, developed a "buffet service overall practical program" to further standardize the buffet service operation process and service standards.

9, the establishment of the restaurant case collection system to reduce the rate of customer complaints, collection of restaurant customers on the quality of service, quality and other aspects of the complaint, as to improve the daily management and service to provide an important basis for the restaurant all personnel to collect the case to analyze and summarize the problem out of the solution, so that the daily service is more targeted to reduce the customer's complaint rate.

Second, the daily management of staff

1, the daily work of the new staff for the restaurant staff is an important part of the team, whether it can quickly integrate into the team, adjust the transition mentality will directly affect the quality of service and team building. According to the characteristics of new employees and entry into the situation, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the role of transformation, recognize the characteristics of the catering industry. So that the new employees in the psychological make full preparation for the idea, alleviate the role of change due to the role of the maladaptation caused by the dissatisfaction, to speed up the pace of integration into the catering team.

2, focusing on the growth of the staff, always pay attention to the mindset of the staff, the requirements to maintain a good daily working conditions, from time to time to organize staff to learn, and to staff assessment, check the effectiveness of the training, and found that deficiencies in a timely manner to make up for the improvement of the training program, the monthly regular staff to talk to do the ideological daily work, to understand the situation of their recent day-to-day work to identify problems from the Solve the problem.

3, combined with the actual daily work to strengthen training, the purpose is to improve the efficiency of daily work, so that the management is more standardized and effective. And combined with the daily restaurant case study in the form of analysis, so that members of the daily service has a new awareness and understanding of the daily service consciousness in the formation of a consistent.

Third, there are shortcomings in the daily work

1, in the process of the daily work is not enough detailing, the daily work is not reasonable arrangement, the daily work more cases, the main and secondary is not very clear.

2, the lack of communication between departments, often out of the matter only to find the existence of the problem.

3, the training process is not much interactive, reducing the vitality and vigor.

Four, 20XX daily work plan

1, good internal personnel management, in the management of the system to achieve strict, clear division of labor.

2, in the existing regular meetings on the basis of further deepening the content of the regular meetings, enhance the depth and breadth of the seminar, the quality of service seminars to build a communication platform for all service personnel to learn from each other, learn from each other, share service experience, stimulate the mind

3, will be in the existing service level on the basis of the service of innovation and enhancement, the main focus on the details of the service and humanized service. Improve the entry qualification of the service personnel, enhance the salary assessment treatment standards of the waiter, strengthen the daily service, set up a quality service window, create service highlights, on the basis of the brand and then create a new service brand.

4, in the management of goods on the responsibility of a person, chapter by chapter, with evidence, someone to implement, someone to supervise.

5. Increase efforts to the maintenance of member customers.

Fifth, the overall management of the restaurant management planning

1, strict management system, employment training system, the division of clear job assessment level, enhance the staff's sense of competition, improve personal quality and daily work efficiency.

2, to enhance staff awareness of the benefits, strengthen cost control, cost savings. Training staff to develop good saving habits, reasonable use of water and electricity, etc., found that the phenomenon of waste, stop in a timely manner and strictly enforce the relevant penalty system.

3, strengthen the coordination between departments.

4, heavy food safety and hygiene, grasp the safety management.

5, carry out multi-channel publicity, promotional activities and mutual cooperation with neighboring companies to increase the membership rate.

2021 Catering Work Summary and Plan 3

Currently the catering industry environment is quite severe, how to operate well, the catering department in the hotel under the correct leadership, the full implementation of the hotel's business contracting program to the center of the economic construction, strengthen management, up and down the same, so that the Ministry of Food and Beverage in the catering industry downturn, and contracting tasks, steady progress, and achieved a better economic and social benefits! Now the main work is summarized as follows:

First, the completion of the economic indicators:

The annual operating income of xxxxxx yuan, compared with last year's xxxxxx yuan, an increase of xxxxxx yuan, a growth rate of xx%, the cost of xxxxxx yuan, compared with last year's xxxxxx yuan, an increase of xxxxx yuan, an increase of xx%, the comprehensive cost of xxxxxx yuan, an increase of xxxxxx yuan, an increase of xx%, an increase of xx%. , an increase of xx%, the overall gross profit margin of xx%, compared with last year's xx%, up (or down) xx%, operating expenses of xxxxxx yuan, compared with the same period last year's xxxxxx yuan, an increase (or down) xxxxxx yuan, an increase (or down) rate of xx%, the year's actual completion of the task of xxxxxx yuan, an overfulfillment of xxxxxx yuan, (quota on the annual task of 3.8 million yuan).

Second, the main work done this year:

(a) the implementation of the hotel business contracting program, improve the incentive distribution system, mobilize the enthusiasm of employees. This year, the Food and Beverage Department quota submitted to the hotel's mission of 3.8 million yuan, compared with last year's 3.2 million yuan, up 600,000 yuan, up 19%. In order to better complete the task, the leadership of the Ministry of Food and Beverage has developed an internal business plan and benefit wage distribution program, in accordance with the department, position, technology, skills, labor intensity and other aspects of the economic indicators broken down into sub-departments, approved the turnover of the sub-departments, the amount of output, the amount of costs, gross profit margins, month-by-month accounting, over the amount of commission, energy-saving plus awards, fully.

Embodies the principle of task and benefit salary linkage, so that they play their respective advantages, can find ways to do business, mobilize the positive initiative of the staff. This year's per capita monthly income of xxxx yuan, compared with xxxx yuan in the same period last year, an increase of xxx yuan, a growth rate of xx%.

(2) grasp the standardized management. Strengthen the coordination of relations and improve the comprehensive reception capacity.

1, sound management organization, by the leadership of the Ministry of Food and Beverage, sub-departmental manager of the quality management team, throughout the year to give full play to the role of the group both division of labor, and collaboration, from top to bottom, layer by layer to implement the management system, a level of responsibility for a level of implementation of the management of the effectiveness of the rewards and penalties, to improve the overall quality of leadership, so that the management of the management of the work is more smoothly carried out.

2, improve the catering department's meeting system. Meetings include the year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, before and after the class meeting, financial supervision and audit meeting, health and safety inspection report meeting, etc., due to the improvement of the system, the quality of the meeting improved, the superior directives to be implemented in a timely manner.

3, the establishment of the product estimate Qing supply supervision system. In order to maximize the bottom of the estimated clear varieties, coordination of various sub-departments to do a good job of product supply, every day, morning, afternoon, evening city check the product supply estimated clear situation, the city of the estimated clear varieties set up a special thin record, and at the same time to the relevant sub-department to verify the verification and require the signature of the management staff, in order to share the responsibility. After the establishment of the system, the original Lei Lei each city estimate clear five or six dishes has become history, now the product supply situation has been normalized.

4, strengthen the coordination relationship. Hotel division of labor fine, more links, the completion of a job, depends on the coordination and cooperation between departments, weekly meetings repeatedly emphasized that the problem, the departments shall not blame each other, prevarication, to dare to admit mistakes, more to find each other's strengths, good coordination, this year, greatly reducing the existence of some of the past disjointed phenomenon of uncoordinated.

5, improve the comprehensive reception capacity. This year, a comprehensive grasp of the norms of service, product quality, so that the reception can.

The ability to greatly improve. Do a good job in all kinds of community banquets, receptions, banquets, buffets, conference meals reception, but also do a good job of senior leaders and major companies, hotels, all types of banquets reception, such as reception of a number of foreign countries, presidents, heads of state, and missions, the domestic central ministries and commissions, provincial governors, commanders, military chiefs, mayors and so on leadership; March 18 evening city reception units banquets, wedding feasts, such as ordering ***165 seats, create Opened to Lei day booking the highest number of seats; the night of September 29, reception wedding **** 75 seats, a record of the highest number of seats of the total number of pure wedding history. Because of the beautiful environment, reasonable price, delicious flavor, first-class service, so that guests are happy and Lei Lei, satisfaction and return.

(C) to open up the business, the development of income channels, expanding business income.

This year in the catering industry downturn, the business is difficult to do, the leadership of the Ministry of Food and Beverage often market research, do business analysis, continuous exploration, bold test, wise decision-making, take their own way of doing business.

First, the year opened six business projects: self-service Chinese food, self-service hot pot, seafood, you can click, friendship nightclub, the Millennium old turtle hot pot city, restaurant chain (in preparation).

Second, to carry out joint activities, catering and guest rooms department, sauna center, tea house mutual cooperation, *** with the promotion of business; such as guests with accommodation card consumption can enjoy 15% discount, sauna center meal delivery business, to the tea house to provide fragrant tea points.

Third, eight promotional activities throughout the year, concessions California perch one dollar per strip, VIP room free minimum consumption, special dishes, food home, 15 yuan per section. Quality service month activities, civilization and courtesy month activities, sales promotion activities with prizes.

Fourth, the sales department and the Ministry of production, according to the market consumption needs, the monthly regular launch of new dishes, point 18 models. Year launched a thousand years old turtle soup and other new dishes *** more than 200, expanding operating income of more than 1 million yuan, the hotel through a series of business activities to improve the visibility, and achieved good economic and social benefits.

(D) full public relations for more repeat business.

The leadership of the Ministry of Food and Beverage to public relations as an important work Lei grasp, the size of the meeting, often inculcate public relations awareness and knowledge. Sales Department personnel in the peak field when filled to the floor and customer communication, ordering food, in different forms to solicit their valuable opinions. On holidays, to the relationship of telephone greetings, gifts such as Mid-Autumn Festival mooncakes, offer calendars, send New Year's cards and so on. Through everyone's efforts, the overall level of public relations in the catering department this year has improved, and the number of repeat customers has increased compared to previous years.

(E) Enhance the staff's awareness of the benefits, strengthen cost control, cost savings.

The leadership of the catering department often emphasizes the importance of cost control, cost savings, enhance the staff's awareness of the benefits, and require employees to pay the action. At the same time to improve the system, clear responsibility, according to x system to strengthen control. Throughout the year to improve the "cost of expenditure regulations", "raw materials, payment, storage system", "to plug the loopholes system", "the rational use of raw materials system", "office supplies system", "goods requisition system", "financial audit audit system", "cashier management system" and so on. This year, all the staffs have developed good saving habits, turn on and off the water, oil, gas and electric valves reasonably, and stop the wasteful phenomenon in time. In addition, the leadership of the catering department and the manager of the supply department conduct regular market surveys to grasp the dynamics of market prices and adjust the purchase price of raw materials in a timely manner. In October, the launch of the Millennium Turtle Soup, the original Lei is a complete set of semi-finished goods, in order to reduce costs, after Lei changed into their own turtle, their own cooking, nearly two months Lei, saving the cost of more than 30,000 yuan.

(6) Do a good job of political thought, promote the improvement of economic efficiency.

Catering Department to give full play to the role of the party and trade union organizations, care for employees, stimulate emotions, enhance cohesion.

1, the organization of staff to participate in the 97 years of Yangcheng excellent chef, excellent waiter technical competitions, to participate in the hotel track and field games, calligraphy competitions, skills competitions, chess competitions, table tennis matches and so on. Participate in the hotel's donation activities to help the poor and needy, learning the "Three Character Classic" activities, learning English 50 activities. In the various competitions, have achieved good results, including the hotel's athletic games, on the pick six gold medals, three silver medals.

2, the year the department held a civilization and courtesy month skills knowledge quiz competition, dance, karaoke and other recreational activities 9 times, a spring tour, 13 visits to study, all types of symposiums 5 times, women's meetings 2 times, 6 home visits, visit the sick 20 times.

Through a variety of activities, so that the staff formed a love of the hotel, unity and development of a strong collective, the staff of good ideological character, the year pick up the gold and not to blame for the deeds of 8 times, the staff team is stable, the flow is small, this year's average monthly flow of personnel about 5 people.

(7) improve the labor system and training system, improve the quality of staff.

1, strict labor system, the Ministry of Food and Beverage recruitment of new employees, eligible, merit-based, do not meet the conditions, all rejected, no mercy, to ensure the quality of recruitment. At the same time, the senior leadership in-depth between the staff, digging talent, and constantly enrich the team, through repeated inspections, the annual promotion of 6 ministers, foreman 8 people. Violation of the hotel's rules of the staff, education-based, for repeated offenders, then the punishment of dismissal, the year **** punishment of 11 employees. As a result of the strict nature of labor and employment, the quality of staff is high, the efficiency of the work greatly improved.

2, improve the training system. In order to make the training to receive the expected results, the leadership of the Ministry of Food and Beverage first clear training to have a "purpose", "practical", "time" of the guiding ideology. Secondly, set up a training team, and thirdly, developed a training program, take the combination of theory and practice, the old with the new way, phased training. For example, once a month management training, safety and health training; twice a week promotional training, service knowledge, service skills training. Four, regular assessment, the year to carry out "sales manual", "service knowledge, skills", "consultant service norms", "knowledge of hotel management", "quality of production", "promotional business knowledge", "50 sentences of English", "polite language", "safety and hygiene knowledge" and other training for more than 200 times.

(H) pay attention to food hygiene, good safety and fire prevention.

1 attention to food hygiene, improve the food hygiene job responsibility system, set up a health inspection team, clear health responsibility of each sub-department, the development of a daily inspection, weekly evaluation, monthly summary of the system, to carry out the red flag competition activities, the sub-department of the health of the good reward, poor health sub-department of the corresponding deduction of the penalty. As a result of the efforts of all staff, the year did not find food spoilage caused by poisoning accidents, successfully passed the provincial and municipal tourism bureau's annual review of star hotels and national inspection.

2 grasp the safety and fire prevention work, the establishment of a leading group of safety and fire prevention, the implementation of the sub-departmental safety and fire prevention responsible person, seriously implement the safety first, prevention-oriented policy, the development of safety and fire prevention system, improve safety and fire prevention measures, each floor is equipped with gas masks, organize staff to watch fire prevention video, and fire prevention equipment for hands-on training. The Production Department regularly cleans the grease ducts and does the maintenance work of all equipment. Ground Curry Department regularly check the integrity of gas stoves, through effective measures to ensure the normal development of the work of the catering department and the safety of property, this year to Lei did not occur any fire accident.

(IX) in accordance with the star standard, improve the hardware facilities, beautify the environment, stabilize the source of customers, improve the business atmosphere.

Increase the total investment of more than 300 million yuan in facilities throughout the year, mainly: the second floor of the East Hall of the transformation, the second floor of the South and North Hall of the renovation, the fifth floor corridors, restroom renovation, the opening of Friendship Nightclub, the Millennium Old Turtle Hot Pot City equipment purchases, etc., due to the perfect matching of services and facilities, to attract a lot of repeat customers.

Third, there are problems:

1, the quality of the product is sometimes not stable enough to serve food slower.

2, the service quality of the hall surface is not high enough.

3, anti-theft work is still doing poorly, the phenomenon of theft.

Fourth, the next year's vision:

1, improve the quality of the product, create ten signature dishes.

2, grasp the friendship nightclub, the Millennium Old Turtle hot pot city business.

3, strengthen the standardization of management, improve the overall management level and quality of service.

4, the opening of restaurant chain outlets.