1.2022 Food and Beverage Department year-end work summary

Years like a shuttle, time is like an arrow, the pace of the 20xx year has come in a hurry, turn around the entry into the hotel catering work has been a year, in this year, thanks to the leadership of the cultivation of the comrades to thank the encouragement of the support. According to the catering manager's work arrangements, I am mainly responsible for the department of the daily operation of the restaurant, bar and stewardship department and the department's training work, the work carried out this year is summarized in the report.

As an internationally renowned brand hotel, the operation and management of the Food and Beverage Department has been very mature, high market visibility, after fifteen years of management experience deposition and refinement, has formed its own management style, to make breakthroughs in service management and training difficulties. After joining the company, according to the actual situation of the catering department, I put forward the management goal and slogan of "creating an excellent service team", aiming to improve the overall service level and establish a good image of the industry. One year since joining, mainly carried out the following aspects of work:

First, to enhance the quality of service as the core, to strengthen the quality of service engineering construction

The construction of catering quality of service is a huge systematic project, is the comprehensive embodiment of the strength of the catering management, the year of 20xx, the day-to-day management of the various departments and the quality of service construction has carried out the following tasks In the year 20xx, the following work was carried out in the daily management and service quality of each operation department:

1, prepare the operation procedures to improve the service quality. According to the actual operating conditions of the various departments of the catering department, the preparation of the "Banquet Service Operation Specification", "Qing Ye Ting Service Operation Specification", "Western Restaurant Service Operation Specification", "Bar Service Operation Specification", "Stewardship Department Service Operation Specification" and so on. It unified the service standard of each department, established the standard and basis for the training, inspection, supervision and assessment of each department, and standardized the service operation of the staff. At the same time, according to the service requirements of the VIP room, prepared the VIP room service reception process, from the reception of consultants, language requirements, seat service, liquor sales, health standards, goods preparation, environmental layout, audio-visual effects, energy saving and other aspects of clear and detailed regulations, to promote the quality of service in the VIP room.

2, strengthen on-site supervision, strengthen the management of walking. On-site supervision and walking management is an important form of food and beverage management, I adhere to the two-eight principle of management time allocation during the shift (eighty percent of the time in the management of the scene, twenty percent of the time in the management of the summary), and directly involved in on-site services, the problems on the scene to give timely corrections and prompts, records of the typical problems, and to the heads of the departments to reflect the root cause of the problem, analyze the problem. Develop training programs to plug management loopholes.

3, the preparation of the wedding banquet overall practical program to enhance the quality of wedding banquet services. Banquet service department is the hotel's brand project, in order to further enhance the quality of wedding services, the preparation of the "wedding service overall practical program" to further standardize the operation process of wedding services and service standards, highlighting the atmosphere of the wedding scene, and invited the Ministry of Human Resources on the wedding master of ceremonies carried out a special training, so that the master of ceremonies to host a more distinctive features, to promote the reputation of the wedding market.

4, regularly convene special meetings on service to discuss the problems in the service. Good service quality is the core of the competitiveness of catering, in order to ensure service quality, improve the level of service management, improve customer satisfaction, will be the last day of the month set as a service quality seminar day, 4-5 level management personnel from each restaurant to participate in the analysis of the restaurant service situation in the month, to review the quality of service, to share the experience of management, the analysis of the typical case, to find the root cause of the problem, and to discuss the management of the approach. In the seminar, the restaurants learn from each other and learn from each other, the participants actively participate, express their views, dare to face the problem, dare to take responsibility, to avoid the same service quality problems in the management process again. This form of seminar for restaurant managers to provide a platform for communication and exchange of management experience, to ensure and enhance the quality of service has played a positive role.

5, the establishment of restaurant case collection system to reduce the chances of customer complaints. This year, the Ministry of Food and Beverage in the implementation of the restaurant case collection system, collect the restaurant customers on the quality of service, quality of production and other aspects of the complaint, as an important basis for improving management and assessment of the management level of the management of the various departments, the restaurant managers to collect the case to analyze and summarize the problem to come up with a solution, so that the management of the management of a more targeted to reduce the rate of complaints from customers.

Second, the organization of the first service skills competition, show the service skills of the Ministry of Food and Beverage

In order to cooperate with the hotel's 15th anniversary, the Ministry of Food and Beverage in August, the organization of the restaurants held the first catering service skills and food and beverage knowledge contest, the preparation of the contest practical program, after more than a month of preparation and the preliminaries in the Ministry of Human Resources, the Ministry of Administration. With strong support, it was a success, recognized by the higher leadership, fully demonstrated the catering department's skillful service skills and excellent basic skills, enhanced team cohesion, boosted staff morale, and achieved the desired purpose.

Of course, the need to summarize the improvement of the place is still many, many, the purpose of the summary is to review the past year's work, in the excellence of the search for perfection, in the flaws in the search for the root of the knot, and to eradicate, or even uprooted, our catering department does not allow any defects in the root of the knot. And then summarize the experience in the work, and lay a good foundation for the New Year's work. The above is my personal report on the year-end work summary, please comment.

2.2022 Food and Beverage Department year-end summary

20xx extraordinary year is the fourth year of the establishment of the XX Hotel, our Food and Beverage Department of the staff around the hotel's sustained development of the work of the overall situation of hard work to learn, actively work to fulfill their responsibilities in a comprehensive manner. Highlight the focus of the work, work together to complete the work of the superior delivery of the task, is now a year's summary of the situation is summarized as follows:

First, as a good assistant, and do our best to assist the hotel leadership to control the overall situation of the work of the hotel issued the document, conscientiously carry out the implementation of the instructions of the higher level to the implementation of the spirit of the use of the advantages of improving work efficiency. Proactive participation in hotel management, and functional departments to deal with interpersonal relations, establish a good external image of the catering department, to lay a good foundation for the work of the floor.

Second, the floor of the site management:

1, the courtesy and etiquette of the waiters, adhere to the inspection before the shift, those who are not qualified to require finishing and then listed on the post, and every day will be listed on the repeated practice of the floor area stands of the service staff to do a call, the requirements of courtesy and etiquette applied to every detail of the work, the staff learn from each other, and supervise each other ** ** with progress. * with progress. Employees to develop a good habit and attitude, catering department managers at all levels to do a good job of pre-dinner reception in order to reduce the waiting time of guests, while doing a good job of explaining the work, pay attention to the box, table position to the right number to ensure that there is no error seriously do a good job of explaining the work to do busy but not chaotic.

2, pay close attention to the fixed position and improve service awareness, improve service effectiveness, for service personnel in the dining peak time for reasonable deployment, to the foreman or minister as the center, at any time to support the busy stalls or lack of stalls in the region, the other staff members of their respective responsibilities, clear their respective job responsibilities, reasonable distribution to improve efficiency of service.

3, the catering department floor goods management, from large items to small items at the end of each month to inventory, whether it is damaged by the guests or natural damage are required to do a chapter, evidence-based, someone to implement, someone to supervise, follow up to the person. Timely reporting of losses to make up warehouse requisitions.

4, the floor of the health management, public **** area requires cleaning staff to see a foreign body or dirt must be cleaned immediately, the area of the ground without dust, no water stains. Sanitary appliances are neatly placed, no tilt, the health system of each box to the person, daily sanitation and cleaning, weekly comprehensive sweeping, strict implementation of health supervision requirements, do a good job of disinfection registration, the implementation of a large tableware washing two bleaching three clear requirements. Regular disinfection and bleaching of small tableware.

5, the establishment of the restaurant case collection system to reduce the frequency of customer complaints, the collection of customer complaints about the quality of service, as a way to improve the day-to-day management and service to provide an important basis for the collection of cases to analyze and summarize, so that the daily service has the target to reduce the customer's complaint rate.

6, the daily management of employees, each of the new employees into the store to become an important part of the Ministry of Food and Beverage, whether from the speed of integration into the Mission, adjust the transformation of the mentality, according to the characteristics of the new employees and entry into the situation. Carry out special training to adjust the mentality. Recognize the characteristics of the industry so that new employees are psychologically well prepared for the mind. Ease the role of the transition and adaptation to speed up the pace of integration into the catering team.

7, focusing on staff training, combined with the actual work to strengthen training, the purpose is to improve efficiency, strengthen quality service, always pay attention to the staff's state of mind, the requirement to maintain a good working condition in the catering is not busy, the development of training plans, the organization of staff training, from the courtesy of etiquette workflow, the service norms of the actual operation. Individual poor staff for one-on-one, hand in hand teaching, the floor of the various departments: food delivery department, the Department of hospitality, the Department of cleaning regular training and inspection, to understand their recent work from which to find problems, solve the problem.

In this year's serious shortage of waiters, our floor under the direct leadership of the vice president of the Office, to complete the service work of the summer banquet of the first prize, mobilize the reserve force of each floor to support the work of the floor for the arrival of the Spring Festival to play a good hard battle.

Third, there are shortcomings in the work

1, in the work process is not detailed enough, sometimes there are some unreasonable arrangements, the main and secondary is not clear, the lack of communication between the departments, always things go wrong only to find out the existence of the problem.

2, the floor of the management of the minister, the foreman of the management of the training is less, or before some of the old management mode, should be organized to learn some of the current advanced management, the hotel's management courses, and more travel to visit to understand the outside of the hotel management mode, the management of the hotel can make the management of the hotel to a higher level.

Fourth, the hotel's current situation, the need to face the problem

1, in the normal reception, are some scattered customers, the hotel's customer base is not reasonably utilized, it should be clear that the business approach, adjust the business strategy, to attract some foreign customers.

2, the serious lack of waiters, in the case of a serious lack of atmospheric waiters, should play to the strengths of this hotel, high wages and benefits, good treatment, affinity and cohesion, so that candidates feel that ** is a standardized, regulated hotel.

3, combined with the actual work to strengthen training, improve efficiency, improve the quality of better service, strengthen the standardization of management, so that employees have a new knowledge and understanding of the daily service.

The work of the year, although there have been some achievements, but there is still a gap with the requirements of the hotel, there are a number of issues that can not be ignored, the establishment of their own did not, to be further strengthened. In the service consciousness to form a consistent, for the future work to lay a new solid foundation to make the hotel more prosperous and developed.

3.2022 Catering Department year-end work summary

Currently the catering industry environment is quite grim, how to do a good job of business, catering department in the hotel's correct leadership, the full implementation of the hotel business contracting program to economic construction as the center, strengthen management, up and down the same, so that the catering department in the Catering industry downturn, and heavy contracting tasks, steady progress, and achieved better economic and social benefits, the main work is summarized as follows:

First, the completion of the economic indicators

Annual operating income of xx yuan, compared with last year's xx yuan, an increase of xx yuan, a growth rate of xx%, the cost of business xx yuan , compared with the same period last year's xx yuan, an increase of xx yuan, an increase of xx%, the integrated gross margin of xx%, compared with last year's xx%, the actual completion of the task for the year xx yuan, an overachievement of xx yuan.

Second, the implementation of the hotel business contracting program, improve the incentive distribution system, mobilize the enthusiasm of the staff

In order to better complete the task, the leadership of the Food and Beverage Department to develop an internal business plan and benefit wage distribution program, in accordance with the department, position, technology, skills, labor intensity and other aspects of the different economic indicators broken down into sub-departments

Third, grasp the standardized management

1, sound management structure, 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 the implementation of the management of the effectiveness of the rewards and penalties, to improve the leadership of the The overall quality of the management of the management of the smoother.

2, improve the catering department's meeting system. Meetings include 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 minimize the bottom of the estimated clear varieties, coordination of various sub-departments to do a good job of product supply, every day, morning, afternoon and evening city check the product supply estimated clear situation, the city of the estimated clear varieties of 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, six dishes of the phenomenon has become history, and now the product supply situation has been normalized.

4, strengthen the coordination relationship. Hotel division of labor is 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, we must be brave enough to admit mistakes, and more to find each other's strengths, good coordination, this year, greatly reducing the existence of some of the past disjointed phenomenon of uncoordinated.

Fourth, open up the business, the development of revenue channels, expanding business income

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

1, the year opened six business projects: buffet Chinese food, buffet hot pot, seafood you eat, friendship night club, the Millennium Old Turtle Hot Pot City, catering chain (in preparation).

2, to carry out joint activities, Food and Beverage Department and Rooms Department, Sauna Center, Tea House with each other, *** with the promotion of business; such as guests with accommodation card consumption can enjoy 15% discount, sauna center delivery business, to the Tea House to provide fragrant tea and desserts.

3, the year to carry out promotional activities eight times, concessions to reward the guests California perch a dollar per strip, VIP room free minimum consumption, special dishes Yi-FeiJia, 15 yuan per section. Quality service month activities, civilized and polite month activities, sales promotion activities with prizes.

New Year, a new beginning, I hope that in the coming year will be able to push the catering management to a new level, so that the management is more perfect, more reasonable, more scientific. Summarize the past, look forward to the future, at the beginning of the new calendar, I will continue to carry forward the advantages, correct deficiencies, and further enhance the level of management, in order to create a learning, excellent food service team and efforts!

4.2022 Catering Department year-end work summary

A new year, a new meteorology, xx year in the quiet debut, for the entire catering department, in the upcoming past year, there are many aspects of the need to improve and learn, in the new year we will be more demanding! In the new year we will be more strict requirements for their own work in the future, and constantly enterprising, continuous learning, enrich their knowledge and experience. To do things steadily, calmly, *** with the same for the xx hotel and our food and beverage department of a better tomorrow, to work hard, to struggle.

In our catering department work time is almost a year's time, looking back on this year's work, there are a lot of ` harvest, but also to find their own still have a lot of room for progress, I understand that I want to do a good job, good service, and continuous progress is essential, I also do the following summary of the catering work of the year.

First, the daily work

Daily I work with my colleagues in the catering department to do my job, I do waiter work, began to enter the hotel I think this work is very easy, and I think that I'm a college graduate, to do this work is really a waste of my talent, but really do a period of time, I myself! Really feel ashamed, our hotel restaurant services want to do a good job is not simple, first of all, we are mainly aimed at high-end people and foreign guests, I remember the first contact with the foreign guest service, my spoken language I feel very sorry for this job, how so poor, fortunately, the foreign guest is to understand the Chinese language, so he is very polite with me to say Chinese, but after the service is hot, my face, I can not be very good in English to serve the guests, but also in English. I actually can not be very good in English to serve the guests, which also makes me understand that want to do a good job in our hotel catering department a waiter is not easy, and a lot of meals on the plate, some of the order of food, dishes recommended is also particularly elaborate, not simply guests point on is, but there are a lot of processes and sequences, if you do not understand these guests to order food, we make a fool of ourselves okay, if you know the Guests point, we made a mistake, then it is to spoil the reputation of our restaurant. After this thing, I also know to do well is not easy, but also in the future more positive to work.

Second, actively learn

In addition to work, I understand that I want to do a good job, I have to learn, and to learn a lot of things are also special, although there is some understanding of the previous school, but it is not deep, and there is a lot of knowledge has been forgotten, but in the work of the case can not be forgotten to occur, from the plate, the order of serving, dish recommendations, the taste of various dishes, the food, the food, the food, the food, the food, the food, the food, the food, the food, the food, the food, the food. Dishes recommended, the taste of various dishes, how to recommend, and so on a series of learning is also let me understand, want to do a good job, is really not easy, at the same time I also strengthened my oral practice, I understand that not every foreign guests understand Chinese, and not everyone is so polite, in addition to English, I also need to learn the simple use of other languages, after all, there are also guests from other countries to eat, if I can speak some of their simple language, I would like to learn the simple use of other languages, and I would like to learn the simple use of other languages. If you can speak some of their simple language and their conversation, in fact, more can let them feel our restaurant service, to our service points.

A year of work and study so that I understand, although my position is only a waiter, but want to do a good job, in fact, is not so easy, no wonder others say, do not look at a simple grass-roots positions, but contains a lot of things is particularly, to learn is also particularly much, in the coming year I am also to actively learn, to enhance their own, to do better.

5.2022 Catering Department year-end work summary

Looking back to sum up this year's work, I gained a lot, as a member of the catering department I feel that I have a great deal of responsibility as the hotel's one of the most important departments, in fact, I think that they are in such an environment will be constantly progressing below. For this year, every day of work I have been urging myself to do a good job of their own, all is the premise of the work, I must realize this, review of the catering work is still full of full, a year is not the end, but it is worth thinking about, it is worth to recall, but also on the work of the year to summarize some of the work.

Under the correct leadership of the hotel leadership team, our catering department has been very passionate for a year, of course, the work of the enthusiasm also needless to say, I look back on their own performance this year, first of all, I think I am motivated to be very large, after all, there is a good working atmosphere, I do not want to let myself dwell too much on this, I need to emphasize this point in my work, I need to be able to see that this is not the case. Often that is to say in this point above very consciously, now I review these I think it is very necessary to improve the good, now think about it is also very optimistic, the work of my scrupulous, white their work in an organized manner in the perfect good, in many things I have to pose just the right mindset, down-to-earth and do a good job of their own, I believe that there is no problem in this regard.

My department in the first half of this year in the good results, we have been working in several directions, to ensure that health, to ensure that the flavor, to ensure that the service, these three points are our catering department a year *** with the direction of the efforts, think about it this is this is very necessary, serious breakthroughs in the self-improvement of the quality of the work of some of the good things, these are my duties. Is my duty, a year I seriously get the health, which is also my main work, seriously to the high standard of health indicators, so that customers can rest assured that the meal, the health situation is not one or two sentences can be said clearly, but we have been seriously and responsibly do a good job in these points, I also hope to be able to work in the next work in the direction of this endeavor, the 20xx year is very tense, catering work I seriously Fulfill the provisions of the hotel, do not dare to have the slightest relaxation, of course, in the upcoming 20xx year catering health still can not be ignored, I will only be more and more strict, the same for themselves.

I think I have certain shortcomings, in the hotel work encountered problems can not be avoided, the personal ability to lack, looking back on this year I still try to deal with some of the problems is not decisive enough, catering work taboo this, I am not unaware of this, it is very obvious, I also see that I encountered the problem of indecision, I hope to improve these, I hope to improve these, the work of 20xx year I want to do. 20xx year's work I think is full, for this situation I will grasp the overall construction of their own, to realize the value.