Summary of individual catering work in the first half of 2121

Summary is a written material to evaluate and describe the achievements, existing problems, experiences and lessons, etc. Through it, we can comprehensively and systematically understand the previous study and work, and it is time to write a summary. Have you figured out how to write a summary? The following is a summary of my personal work in the first half of 2121 catering for reference only. Let's take a look.

summary of individual catering work in the first half of 2121 1

With the correct leadership of the leaders and the active cooperation of all departments, I transferred to the catering department to lead all my colleagues to unite as one, overcome various difficulties and make great achievements. I summarized the work in the first half of the year as follows:

1. Achievements made in the first half of the year

1. Internal quality inspection team was established in the catering department

The passive situation of hygiene and discipline inspection since the establishment of the store for more than three years was completely broken. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of the deputy manager and several supervisors. Every day at noon, all areas of the food and beverage department are inspected on time, and the problems found are rectified and implemented one by one, and rewards and punishments are clearly defined according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.

2. Compiling and revising the latest rules and regulations of the Food and Beverage Department and the latest table setting standards

Combining with the actual situation of the hotel, we brainstormed and compiled relevant rules and regulations. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day except the big meeting, sum up the shortcomings of this floor yesterday, and arrange and supplement the work arrangement of this floor; We have also formulated corresponding solutions to the old problems left over by some employees, such as sloppy work, violation of discipline and regulations, stealing food and so on, and achieved obvious results; And the labor discipline of the food and beverage department; Weekly planned health system, latest stage setting standards, etc.

3. Combined with the kitchen department, a new tableware management method has been formulated.

The implementation of the new method has made the tableware breakage rate lower than at any time since the establishment of the store, effectively controlling the tableware breakage before and after.

4. The background music plays continuously

Through my unremitting efforts, combined with the relevant departments, the history of non-background music playing in the catering department of the three hotels has been completely rewritten. Create a warm and elegant dining atmosphere for the guests.

5. Change the green plants in the dining area for many times

According to different floors, different areas and different needs, contact the flower leasing company in time to arrange and change all kinds of flowers and trees, and the dining environment will always change. And the green plant maintenance responsibility system is implemented in each region, which greatly ensures the survival rate of green plants in each box in each region.

6. Standardized warehouse and linen management

Completely solved the situation that there was no special person to manage the department warehouse and linen for many years, effectively controlled the unnecessary loss of linen, and the chaotic situation of recycling and cleaning linen and receiving goods without records.

7. Pay attention to training and implement

Training and implementation should be done with both hands. According to the training content, carry out rectification and implementation one by one, step by step, step by step. Through a period of hard work, all the staff of the catering department have improved qualitatively in gfd, manners, service flow and labor discipline, and improved the reputation of catering service among guests.

8. Clear division of labor

A detailed division of functions has been made for each department manager. So that the daily work can be carried out smoothly, especially all kinds of major receptions can be successfully completed.

9. Everyone is equal before the system

For half a year, I have always pursued equality before the system. What employees are required to do, managers should first do it, reward and punish in strict accordance with the system, award with great fanfare, and really have the effect of awarding; Punishment, punishment and ideological work go hand in hand, so that the offenders can be convinced and other employees can take warning.

Of course, I am very sober in front of my grades, and there is still a big gap between many jobs and the requirements of hotel leaders.

2. Shortcomings

1. There are still some employees who have poor subjective initiative in service awareness and go to work mechanically; Some employees have poor self-discipline, such as standing discipline, service courtesy, in-meal service, etc. The management is in the same state, and the absence of leadership is another state, lacking the qualities that a qualified waiter should have.

2. Some employees still lack the consciousness of unity and cooperation.

3. The executive power of individual management still needs to be further strengthened.

4. Some employees still lack the awareness of saving.

5. Very few employees still violate the rules such as stealing food and taking it privately.

with the implementation of the new hotel standards, the future of our hotel will have a long way to go. Although we have experienced nearly four years of practice and exploration and achieved some successful experiences, we must always keep a clear head and be aware of the limitations of Yuncheng market, the internal factors that further divide consumer groups and affect some consumer groups to become repeat customers of Shengda, and the impact brought by the constant emergence and fierce competition in the same industry. Therefore, we should constantly strengthen and improve the management level, service level and personnel quality in view of the problems existing in the first half of the year.

Third, the work plan for the second half of the year

1. Continue to strengthen the business skills training of employees and improve their comprehensive quality.

every member of the food and beverage department is the image window of the hotel. Not only should the overall image stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If you want to keep the business knowledge and service skills on the same basis, you must do a good job in training. If the training work fails to keep up, it will easily lead to the lack of enthusiasm and lax business level of employees. Therefore, in the second half of the year, it is planned to conduct necessary hierarchical training every month according to the progress of employees accepting business and the situation of new and old employees. At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

2. further strengthen the flexibility of bar catering reservation and the awareness and skills of box attendants in wine promotion, so as to improve the level of wine sales, thus improving the economic benefits of the hotel in many ways.

3. Strengthen the ideological education of employees. Take every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

4. continue to do the work of "saving energy and reducing consumption". Strictly grasp the saving of daily consumables. Such as napkins, toothpicks, linen, tableware, etc. Reduce the consumption of equipment operation. If the air conditioner is turned on reasonably and turned off in time, etc. Put an end to running water and ever-burning lamps in toilets.

5. Highlight the people-oriented management concept and keep the habit of communication with employees, so as to get closer to each other's understanding and facilitate the work.

It is planned to talk with employees in various positions in the department every month, mainly focusing on work and life, so that employees can find their confidants in their own departments and ensure the smooth communication procedures. According to the reasonable requirements put forward by employees, managers always treat the problems existing in employees' hearts as their own problems to solve them with heart and solve problems for employees. If it can't be solved, report it to the hotel leader for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone can have a good mood, which is more conducive to better serving customers.

6. Continue to do a good job in quality inspection within the department.

Daily quality inspection, which mainly checks the gfd, courtesy, hygiene discipline, details of in-meal service, dormitory discipline and hygiene of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, and take the initiative to report the quality inspection situation of the department, so as to continuously improve our quality inspection level.

7. Strengthen the supervision mechanism and competition mechanism, and gradually improve the situation that individual managers are not strong in execution.

under the leadership of the leadership, all the staff will unite as one and work hard, and the business of our Shengda Hotel will be more and more prosperous, and the future of Shengda will be even brighter! Summary of individual catering work in the first half of 2121 2

The situation in the first half of the year was relatively acceptable, but in the process of summary, I also found some problems. Therefore, I want to make a good summary of the work of the catering department in the first half of this year. I also believe that as a member of the catering department, I can do my job and responsibility better. In the second half of the year, I will continue to contribute my own strength to the food and beverage department, and I hope I can make progress through this year's tempering.

1. Personally,

I haven't been in the catering department for a long time, only two years. At first, I was really not familiar with the restaurant environment, and it took me a long time to get used to it. In fact, as a chef, familiarity is very important, which is our inspiration and know-how in cooking. If there is no good state, maybe each taste will be different. Although most of the talk is limited to skills, I think for me personally, the state is the most important. In the first half of the year, our overall situation was not very stable, so the catering department was also facing great challenges, which was also a strict test of our chef's ability. This time, I think I grew up in such a countercurrent, which improved my ability and my love for my career.

second, business growth

generally speaking, the past six months have been a great test for me, not only to develop new dishes, but also to selectively improve them in the past. I haven't been in the restaurant for a long time, and I haven't thoroughly studied many dishes in the past. Plus, I am a slow-heating person, so this matter is a test for me, which makes me a little nervous. But fortunately, with the help of my colleagues, I successfully completed the task of improving dishes. However, I still have some backwardness in developing new dishes, and I also ask for correction in the second half of this year.

Third, attitude improvement

Although the first half of the year passed smoothly, I actually reflected on myself many times. I used to be alone, but now I have a group of new friends and suitable partners through the past six months. It is also of great help to my work. This also tells me that I have to correct my attitude, so that I can have my own position in my career and realize more of my ambitions and ideals in such a period of work. I think this is the most precious value my career has given me. I also believe that I can bring some better choices and opportunities for the second half of the year through my efforts in the first half of the year. I will also redouble my efforts to achieve better victory in this crucial half year in the second half of the year! Summary of catering individual's work in the first half of 2121 3

It has been more than a year since he joined the company in a blink of an eye. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training work of the department. Now, the summary report is as follows:

1. On-site management of the hall surface

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the regional attendant.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective duties, clarify their respective work contents and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as they need service.

5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be clean and free from water stains, neatly placed and without inclination.

7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a new project in the dining hall. In order to improve the quality of buffet service, the operation process and service standards of buffet service have been formulated and further standardized.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.

Third, there are shortcomings in the work

1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

3. There are not many interactive links in the training process, which reduces the vitality and vitality. Summary of individual catering work in the first half of 2121 4

With the correct leadership of the leaders and the active cooperation of various departments, I transferred to the catering department to lead all my colleagues to unite as one, overcome various difficulties and achieve the following results:

1.