Work summary is an important link to do all the work well. Through work summary, we can make clear the direction of the next work, avoid detours, make fewer mistakes and improve work efficiency. The following is the hotel work summary and work plan I have compiled for you, hoping to help you!
Hotel Work Summary and Work Plan 1
Dear leaders: Hello!
With the celebration of Christmas and the arrival of New Year's Day, the bell of 21 years is about to ring. First of all, I wish you good health and smooth work. Looking back on 21 years, with the careful guidance of the company leaders and the support of our employees, I was promoted from a grass-roots supervisor to the chef of eleven branch restaurants. Here, I would like to take this opportunity to thank Mr. Chang, Mr. Chen and the leaders of the company for their trust in me. Now I will sum up my work for one year as follows:
1. Operating conditions
Eleven flavor restaurant was put into trial operation on September 1 and officially opened on September 3.
Second, in terms of operation
Our local restaurant has one stall, which is the independent operation window of Korean food, and two performance windows (rice noodles and iron plates). Stable turnover, reasonable cost and good effect. There is also a beverage window, the cost accounts for more than 75%, as an aid. Under the leadership of Manager Ge, other stalls were adjusted in late September and early October: the turnover of stall 1 was low, and I helped to change it to zero-point snack, and now it is fried and sold, which has played a very good role. The chef in the 1 th gear is transferred to the 4 th gear A new chef was transferred to file 1, and his ability was improved immediately. The turnover has increased by 211-the promotion of 311 yuan. After that, the chef in the 1 th grade was transferred to the 5 th grade, and the chef in the 5 th grade was transferred to the 1 th grade. The turnover rose from 1111-1211 yuan in early September to 1511-2111 yuan. After the fourth gear adjustment, the turnover increased from 1,611 yuan to about 2,111 yuan.
in order to solve the problem of insufficient staff for side dishes, the sixth staff was transferred to the cutting and matching room, focusing on side dishes. In order to support the development of Tangshan store, our store has transferred 9 chefs to Tangshan store on the premise of reasonable division of labor among existing employees. I assisted in the production of the ninth file, and the turnover was basically stable.
hourly workers replace ordinary jobs, transfer competent chefs to process new products, and set up a cake window, where chefs lead waiters to make them, and gradually introduce a series of new products such as sandwiches and egg tarts. Maximize the development of technical force and maximize the utilization of personnel.
After the adjustment, the employees' subjective initiative was fully mobilized, their enthusiasm and creativity were improved, 8 kinds of dishes were added in our store, the sales level of employees was improved, and their sense of competition was increased, which had a good effect.
third, quality
as a chef, I strictly control the products of each stall and strictly implement them according to the standards. During this period, I listened carefully to the opinions and suggestions from all sides, summed up the problems that appeared every month, and made timely improvements to ensure the quality of meals for teachers and students. Iv. health and safety
strictly implement the company's rules and regulations, earnestly do a good job in food hygiene and safety, and put an end to the situation that raw and cooked are not separated. Ensure the safe use of water, electricity and gas, and at the same time, check the safety and hygiene by self-examination and supervisor in turn every day after closing the file, so as to prevent the occurrence of all kinds of accidents and make the alarm bell of safety worries ring. V. Cost
As I just became the head chef of group meals, the cost and some details are not good enough, which needs further improvement. In my future work, I will actively learn from the chefs in various stores, and strive to maximize the company's benefits and achieve a win-win situation. In the future work, I hope that leaders and colleagues will give more valuable opinions and suggestions, and everyone will make progress and develop together!
21__ year work plan
1. Looking forward to 21__ year, with the guidance of leaders and the support of employees, I will set an example, be highly strict with myself, lead employees to provide exquisite dishes and quality services for teachers and students in our school, do my best, work diligently and dutifully, and strive for a new level of turnover.
2 Pay more attention to employees' life, communicate more, and do more training in technology to cultivate useful talents for the company. Actively publicize the company culture, improve the professional quality of employees, retain the hearts of employees and make employees feel at home in the company.
3. Strictly control the cost of dishes, rationalize the use of materials, control the incoming, receiving and inspection of goods, and establish the concept of less goods, diligent goods, no backlog and no waste. Do a good job of cost accounting for each stall to help employees establish a sense of saving. It would be better if the company could implement the performance pay system.
The above is my work plan in the new year. If there is anything wrong, I hope leaders and colleagues will give me more valuable opinions. Thank you!
__ Branch _ _ Restaurant, _ _ Sincerely, I wish Dongan
Hotel Work Summary and Work Plan 2
Time flies. I have been in the hotel for more than six years in a blink of an eye, and I have been promoted to head waiter for more than half a year. ; With the support and help of you, you have been strict with yourself and completed your job according to the requirements of the hotel. Through the study and leadership guidance in recent years, you have made great changes and the quality of your work has been improved. The work in this year is summarized as follows:
1. Daily work management: As a floor foreman, you should have a coordinating role and cooperate with supervisors and managers to do a good job in floor management.
second, strengthen self-study and improve business: to be excellent, you should learn from managers and books to improve your quality, and have certain improvement in management ability and ensure the normal operation of all the work on the floor next year.
there are three problems:
1. Some work is not serious enough, such as making rounds, and the inspection is not in place.
2. I don't care enough about employees, I don't communicate in time, I don't know much about employees' voices, and I'm not at home; If the glaze is exhausted, it is still floating
3. My management level and theoretical level are limited.
Plan for the next year:
1. Actively and seriously cooperate with the manager to do a good job in the daily work of the floor.
2. Strengthen the careful inspection and maintenance of facilities and equipment, and give guests a sense of harmony and comfort during use.
3. Be strict with the sanitary quality of guest rooms, and arrange the planned sanitation reasonably.
4. Strengthen energy-saving inspection, tell employees more about energy-saving knowledge, and try to conduct a second inspection
5. Teach new employees and employees with irregular work in the future to improve their business level.
In the following days, N B will work hard, improve the shortcomings and carry forward the advantages = Tan Mei will sincerely enjoy the perch restaurant and create higher value. This year, thanks to the love of hotel leaders and colleagues, I was elected as the hotel room foreman. As the assistant of the supervisor and manager, I will carefully and properly arrange the specific work, strictly demand myself to do my job well, and actively strive to coordinate the relationship between the relevant departments in the room. Share worries for the manager and create benefits for the hotel.
Here, I make the following work plan for next year
1. Try to improve my own quality. As a hotel room foreman, I have made a great leap from ordinary employee to foreman. This year is an important running-in period for me to exercise. Therefore, I need to learn relevant work knowledge and know myself clearly. We should not only strengthen our self-cultivation and practical work ability, but also learn to draw inferences from others. Strive for success in your work.
Second, be proactive and improve your work level. I believe that through my own efforts, I will constantly enhance my management and coordination ability and make a qualitative leap in handling affairs.
3. To do daily practical work well, we should handle every detail carefully, patiently and attentively. As a foreman, he is neither too big nor too small, and his authority is not great. If you don't do fine work at ordinary times, you will lose your prestige among grassroots employees. Therefore, in my usual work, I should take pains to deal with various problems in my work and straighten out various working relationships.
The above is my annual work plan as a hotel room foreman. I will work in strict accordance with the work plan and strive to create achievements for the hotel.
Hotel Work Summary and Work Plan 3
Half a year has passed in a blink of an eye. In the first half of the year, with the support of the hotel leaders and the hard work and efforts of all the staff in the department, the engineering department overcame the difficulties of less staff and heavy workload and solved various problems in equipment and facilities. The tasks and temporary matters assigned by the hotel leaders have been basically completed as follows:
1. Main tasks
In the first half of the year, we cooperated with various departments to complete the equipment inspection and warranty, and the telephone warranty air-conditioning system was fully maintained
We completed the renovation and construction of the air-conditioning water supply and return main pipe, and completed the maintenance and installation of the facilities and equipment of the Group's new campus; In view of the exposure and improper installation of the TV set-top box, the installation process was completed and the elevator was inspected intensively.
2. Energy use
1. Water: the water fee for the hotel in the first half of the year was 13,444 yuan
2. Electricity: the electricity fee for the hotel in the first half of the year was 96,921 yuan, which was relatively high
3. There were problems
The coordination ability between myself and various departments needed to be further strengthened, and engineering maintenance was needed. Unfamiliar in management, not well managed,
Work plan for the fourth and second half of the year
1. After the hotel is renovated, the engineering department should ensure the normal operation of the hotel, further strengthen the maintenance and operation management of equipment, strengthen the planned maintenance, patrol inspection of equipment, and ensure the normal operation of pumps, elevators, power distribution, air conditioning and water supply systems, especially to improve the intact rate and comfort of guest room facilities. Further strengthen energy management, strengthen cost awareness, improve the management of materials and materials, and the management of spare parts for facilities, and vigorously do a good job in tapping the potential and repairing the old and utilizing the waste.
2. Management.
improve the work service procedures, strengthen initiative and coordination, and coordinate the work with various departments, especially between the front and back departments and between the upper and lower levels. Timely and effective, don't shirk, do more work, manage with care, strengthen the daily inspection of facilities and equipment, divide the responsibility into areas, and put the responsibility on people. And a maintenance team regularly tells the front desk users about the use and maintenance knowledge to prevent barbaric operation.
strengthen personnel training, service awareness training, service skills training, strive for multi-competence, make full use of human resources, control the total number of personnel, improve services, improve the backstage image, and promote the quality of work to a new level.
in short, no matter how big or small things are, we must do the best. I believe that there is no best, only better, only constant self-pressure, looking for excitement in our work, passion for our career, passion for our work, deep affection for our enterprises, and affection for our customers. A comfortable hotel is bound to become a home where customers feel at home.
Hotel Work Summary and Work Plan 4
The year of 21 _ _ has passed quickly. In this year, with the concerted efforts of all the staff of the hotel, we successfully completed various tasks, vigorously promoted the brand of _ _ _, and constantly expanded the social influence of the hotel. On this occasion, it is necessary to review and summarize the work, achievements, experience and shortcomings of the past year, so as to foster strengths and avoid weaknesses, strive for progress, and strive to achieve better results in the new year.
I. Operation
In 21 years, the main business income of the hotel was RMB * * *, the cost was RMB _ _ _, and the profit was RMB _ _ _ _ _ _, realizing the business goal of turning losses into profits set at the beginning of the year. Housekeeping department realized income of RMB _ _ _, with an average monthly income of RMB _ _ _. Among them, the room income is RMB _ _ million, accounting for _ _% of the room income; There were _ _ rooms in the Housekeeping Department in early 2114. In May, the number of hotel rooms was increased to _ _, and it was put into use in October. This year, * * * was rented into the house, with a occupancy rate of _ _%. The food and beverage department realized an income of RMB _ _ _, with an average monthly income of RMB _ _ _. Among them: the main meal income is RMB _ _ _, accounting for _% of the total catering income; The wedding banquet income (statistics from October to February) is RMB _ _ _, accounting for _% of the total catering income; The individual income (statistical data from October to February) is RMB _ _ million, accounting for _ _% of the total catering income; The agreed unit (statistical data from October to February) is RMB _ _ million, accounting for _ _% of the total catering revenue.
second, the management situation
(a) external managers, clear business ideas. In March, the hotel hired a professional hotel management team to settle in, and made corresponding adjustments to the hotel's management methods and concepts, which became the key point for the hotel's business performance to improve.
(2) Introduce local employees to broaden the influence of the hotel. Through the vigorous publicity of local employees and years of work experience, the hotel's external work has been greatly improved.
(3) internal personnel integration, to achieve the best of people. Through the part-time job of marketing manager and restaurant manager, the marketing work can be effectively improved; The engineering department will assign special personnel to ensure that the engineering problems are solved in time; The manager of housekeeping department is a manager with professional knowledge to improve the quality of room service and unify the service process.
(4) Successfully completed the municipal evaluation of three-star hotels. In 21__ years, the hotel carried out business training, goods purchase, system improvement and other work around evaluating Samsung. With the hard work of all staff, the hotel basically reached the standard of three-star hotel and was recognized by evaluation experts.
iii. Other aspects
(1) Improve product quality. First of all, we launched five bowls of seats, which are widely loved by people in Huan County, and made great efforts on the quality of other dishes, which improved compared with last year. Secondly, a large number of guest rooms are purchased to meet the needs of guests and realize humanized service.
(2) improve services. Cultivate employees' awareness of opening their mouths, adopt guests' opinions reasonably and solve problems in a targeted manner, so as to make _ _ service the focus of foreign competition.
(3) Optimize procurement methods and reduce costs. This year, various items were compared and purchased through online shopping, and qualified products were purchased through lower prices.
(4) Improve the treatment and welfare of employees. In 21__ years, the per capita wage increased by about _ _ yuan compared with the previous year; Use bonuses, holiday dinners and small items to improve employees' welfare and care about employees' lives.
(5) training. Training is the eternal theme of the hotel. This year, the hotel organized hotel awareness training, fire fighting training, practical training of service skills, etc., and constantly strengthened the work skills of employees in various positions by taking big classes, dividing departments and going out to study.
IV. Shortcomings
(1) Operation
The tourist market is unscientific, and the proportion of large-scale receptions is low; Service management is not up to standard and service awareness is not strong; Various preferential activities have not received the expected results.
(2) Management
The team lacks cohesion and execution; The ability of managers needs to be improved, and the management methods are not good; Upload and release work is not in place.
(3) Construction of staff
The mobility of staff is relatively high; Lack of service skills; Lack of staff culture construction.
Work objectives for the next five or 21 years
(1) Pay close attention to management. The executive ability of middle-level personnel determines the hotel's operation ability.