restaurant manager's work summary report

when the work reaches a certain stage or comes to an end, we need to carefully analyze and study the work done in the previous period, affirm the achievements, find out the problems, and sum up the experiences and lessons, so as to better do the next work. The following is a summary report on the work of the restaurant manager that I collected and sorted out. Welcome to learn from it.

restaurant manager's work summary report (I)

The catering in August was not bad. In order to do better work next month and beyond, the work of this month is summarized as follows:

First, focusing on improving service quality, strengthening the construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In XX year, The following work has been carried out in the daily management and service quality construction of various operating departments:

1. Compile operating rules to improve service quality. According to the actual operating conditions of various departments in the catering department, we have compiled operating rules for banquet service, operating rules for Qingyeting service, operating rules for western restaurant service, operating rules for bar service and operating rules for catering department service. Unify the service standards of all departments, establish standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen on-site supervision and ambulatory management

On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.

3. Compiling the overall practical plan of the wedding banquet and improving the service quality of the wedding banquet is a brand project of the hotel. In order to further improve the service quality of the wedding banquet, the overall practical plan of the wedding banquet service was compiled, which further standardized the operation process and service standards of the wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold special service meetings regularly to discuss the problems existing in service.

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other, and the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This form of discussion provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints

This year, the Food and Beverage Department implemented a restaurant case collection system to collect customers' complaints about service quality and product quality, which is an important basis for improving management and evaluating the management level of managers in various departments. Restaurant managers analyzed and summarized the collected cases and came up with solutions to the problems, making management more targeted and reducing the probability of customer complaints.

second, organize the first service skills competition to show the service skills of the Food and Beverage Department

In order to cooperate with the hotel's 15th anniversary celebration, the Food and Beverage Department organized restaurants to hold the first competition of service skills and catering knowledge in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills. Summary report on the work of the restaurant manager (II)

Dear leaders and colleagues:

Hello everyone! With the celebration of New Year's Day and the upcoming Spring Festival, we have ushered in the year of 21xx. First of all, I wish all the leaders a happy family and all the best in the new year, and all colleagues are healthy and work smoothly.

Looking back on the past 21xx years, many wonderful memories come to mind. With the company's attention to training and the support of all employees, I worked hard with all employees to correct my attitude, overcome difficulties and successfully completed various tasks in 21xx years. Now I will give you a brief report on my work in the past year, and please give your comments.

To tell the truth, as a person in charge of staff meals, I deeply feel a great responsibility in the past year. My working experience in recent years has made me understand the truth that only by observing attentively and communicating with customers attentively can we do a good job in catering services with Qi Xin's concerted efforts.

First of all, let's report the operating conditions in 21xx:

Since 21xx, the operating conditions are generally satisfactory. After a year of hard work, we have improved the losses in previous years and made some profits, which makes us feel more proud. The annual operating income was _ _ _ _ _ _ yuan, up _ _ _ _ _ yuan from last year, and the operating cost was _ _ _ _ _ _ yuan, up _ _ _ _ _ _ _ _ yuan from the same period last year, with an increase rate of _ _ __%.

Secondly, Specifically, it can be summarized as follows:

1. Seriously implement the business philosophy of Baihua Village, and timely and accurately convey the company's business strategy to every employee, so as to serve as a bridge between the preceding and the following.

2. fully mobilize and give full play to the enthusiasm of employees, understand the advantages of each employee, and give full play to their specialties, so that quantity can be applied. Enhance the cohesion of the team and make it a harmonious collective.

3. Understand the information of peers through various channels, understand the consumer psychology of customers, know yourself and know what you know, and make our work more targeted, so as to avoid unnecessary losses.

4. Set an example and be a handsome employee. Proceed from the overall interests of Baihua Village.

5, rely on thoughtful and meticulous service to attract customers. In order to create a good dining environment for customers and create more business achievements for the company, lead employees to do their jobs well in the following aspects, do a good job in daily cleaning, and create a comfortable dining environment for customers; Actively serve customers and meet customer needs as much as possible; We should constantly strengthen our sense of service, and leave our customers with a heartfelt smile and polite language.

6. Deal with the cooperation between management groups and the cooperation between superiors and subordinates, with less complaints and more enthusiasm, look at the problems at work objectively and solve them with a positive attitude.

Now, the new year has begun. Looking forward to 21xx, with the guidance of leaders and the support of employees, I will manage our team with more exquisite and skilled business, provide exquisite dishes and quality services for our employees, do my best, work diligently and dutifully, and strive for a new level of turnover. Summary report on the work of restaurant manager (III)

At present, the catering industry environment is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the catering department has fully implemented the hotel management contract scheme, focused on economic construction, strengthened management, and made it consistent from top to bottom, so that the catering department has made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work in August is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Up (or down) _ _%, the operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ _ yuan higher (or down) than that of the same period last year, with an increase (or down) rate of _ _ _%. In the whole year, the task was actually completed by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

Main tasks completed in February and August:

(1) Implementing the hotel management contract scheme, improving the incentive distribution system and mobilizing the enthusiasm of employees.

in August, the task assigned by the catering department to the hotel was xxx million yuan, an increase of xx million yuan compared with xx million yuan last year, with an increase rate of 1.9%. In order to accomplish the task better, the leaders of the Food and Beverage Department have worked out the internal management plan and the benefit wage distribution plan, and broken down the economic indicators into various sub-departments according to the differences in departments, posts, technologies, skills and labor intensity, and approved the turnover, output, expenses and gross profit margin of each sub-department, accounting monthly, over-commission, energy saving and bonus, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think about ways. The per capita monthly income this year is _ _ _ _ yuan, which is _ _ _ _ yuan higher than that in the same period last year, with a growth rate of _ _%.

(2) do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team composed of the leaders of the Food and Beverage Department and the managers of different departments fully played its role throughout the year. The team not only divided the work, but also cooperated. The management system was implemented from top to bottom, and the first level was responsible for the first level. The management benefits were rewarded and punished, which improved the overall quality of the leaders and made the management work go smoothly.

2. improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly regular meeting, daily review meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting has been improved and the instructions of superiors have been implemented in time.

3. Establish the supervision system of product estimation and supply. In order to limit the estimated varieties and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply in the morning, afternoon and evening every day, set up a special book record for the varieties estimated in the local market, and at the same time go to the relevant departments to verify and verify, and ask the management personnel to sign, so as to distinguish the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes per city has become history, and now the supply of products has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between departments. It is repeatedly emphasized at the weekly regular meeting that departments should not blame each other and shirk their responsibilities when problems arise. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many foreign countries, leaders of central ministries and commissions, governors, commanders, captains and mayors at home; On the evening of October 8, the reception unit of the city ordered ***165 seats for banquets and wedding banquets, setting a record for the total number of seats ordered on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.