1. In the current severe catering market, under the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding reception and large-scale banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, a substantial increase compared with the same period last year. At the same time, in terms of service quality and banquet reception, the handover and tracking of guests require every management and employee to make guests feel "at home, and make them happy and come back satisfied".

second, in the golden autumn of August, the food festival "Huifu Cuisine Entering Danyang and Organic Food Recommendation Meeting" was held by the hotel catering department, and we successfully and excellently received it. In the busy golden week in October, we ushered in the "Star Review". Facing the difficult work, we passed the star review with the concerted efforts of all of us. And the food and beverage department has become more standardized through the efforts and study during the star rating period, whether it is management, item placement, hygiene or the operation of waiters.

third, the first and second floors are different from the fixed reception in the box, and they are multifunctional and have many posts. Under the condition that the positions of waiters are not fixed, it is particularly important to arrange employees' jobs and reception work reasonably. Therefore, it is necessary to make a reasonable division of work for employees' job exchange and daily work arrangement every month, and make a summary of daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.

4. In order to complete and convey the tasks assigned by the superior leaders more smoothly and well, we should hold the regular meeting at the post point every day to convey the spirit of the meeting and check the employees' gfd and manners.

5. Pay attention to employees' thinking trends, stabilize employees' thinking, and maintain good working conditions, and communicate with employees regularly to understand their true thoughts and feelings. And let employees feel the warmth of home here, and adjust their emotions, so as to provide the best service for the hotel.

6. Establish a reward and punishment system, and make rewards and punishments clear, so as to arouse the enthusiasm and potential of employees and improve their service enthusiasm.

under the cultivation, trust and expectation of hotel executives and department leaders, I was handed over to the * * * group on the second floor. I am very happy that the leaders trusted me, but at the same time I feel stressed, but as the saying goes, there is no motivation without pressure. In the future work, I will turn pressure into motivation, lead my team, and finish every job seriously and responsibly. At the same time, in the future work, I will also be strict with myself, improve my own quality, business knowledge and experience. Now the work plan for 2121 is as follows:

1. Clear division of labor and reasonable arrangement for the foreman's work in management, post transfer according to the job requirements, and strengthen the foreman's business knowledge and skills, communicate with customers and arrange the promotion of dishes.

second, promote and cultivate potential, self-motivated and dedicated employees, and strengthen the training of employees' business skills and knowledge, so that every employee can be an all-rounder at all times, whether it is reception meeting, banquet, vip, buffet, box or lobby bar.

Third, hold regular employee sit-in meetings to learn about employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and reasonable suggestions.

fourthly, collect guests' opinions and suggestions on the quality of dining service and dishes, and make records as an important basis for us to improve our service and dishes, so as to reduce the probability of customer complaints, thus continuously improving and improving our service quality and dishes quality.

5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, a reasonable plan is made to make an inventory of stainless steel tableware every day, and every employee is strictly required to' love the shop as home', and the work is strictly carried out in accordance with the three light operations, so as to reduce the loss of tableware and reduce costs.

6. Strengthen employees' awareness of opening and service, service with smiles and details during meals, especially the awareness of opening service. Communicating with guests is a bridge to the heart, and it is also a way to narrow the distance with guests, enhance their familiarity and understanding, and at the same time understand their preferences.

VII. Strengthen the coordination between the front hall and the back kitchen and the communication and cooperation with other posts. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving dishes, so that guests can eat healthy and satisfactory dishes.

A new year and a new atmosphere will quietly appear in 2121. For myself, there are many aspects that need to be improved and learned in the coming year, so I will be more strict with myself in the new year. In my future work, I will keep forging ahead and learning to enrich my knowledge and experience. Do things steadily and calmly, and control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, and work hard and strive for a better new century and our tomorrow. Here, I would like to say thank you to all my colleagues. Thank you for your hard work.

2121 food and beverage work summary and work plan model essay 2

The coming year of 2121 is an extraordinary year since our food and beverage department resumed its normal operation. In fact, it took only half a year to start its work. During this period, in addition to the normal reception work, the food and beverage department also formulated various management systems suitable for itself and paid close attention to their implementation, and actively carried out necessary training to improve the quality of employees step by step. Both reception capacity and employees' mental outlook have been significantly improved. The work at this stage is summarized as follows:

1. Strengthening internal management:

1. Formulated a new Staff Code, which was approved by the villa and first implemented in the catering department after a few modifications, and standardized the staff work standards. Based on the staff code, combined with the work situation of the catering department, the staffing, various post responsibilities and specific operation specifications of the catering department were formulated, reaching 71 years. And carry out daily management work according to various rules and regulations.

2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly regular meeting (interrupted when assisting in marketing work in Wuhan), hold the staff life meeting once a month, formulate the weekly cleaning key work, strengthen the management work, improve the quality of employees, change the lazy work habit formed by long-term semi-closure, and change their mental outlook. Change the original situation of borrowing people from hotel management companies to help with services when meeting more than 71 people. The reception work of 131 people can be easily completed by the unity and cooperation of existing employees, including meals, meetings and entertainment. At the same time, the good spirit is constantly reflected. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag left by the guests containing 21,111 yuan in cash, a blank check, a large number of bank cards and certificates and immediately handed it over to the front desk; Xie Yuling picked up the envelope containing 111 yuan discarded by the guests and immediately handed it over to the food and beverage department after the reception of the financial hospitality of Hong 'anzhan Store by the Provincial Department of Finance. In February, all the waiters in the Disabled Persons' Federation meeting were supposed to act as hostesses, but the breakfast buffet was not collected as soon as the meeting was over. When the table was not cleared, the chef took the initiative to collect meals alone and took care of the front desk.

3. A la carte menu, banquet menu, buffet menu and wine list have been worked out, and they have been adjusted and revised in time according to the response of the reception guests at several large-scale meetings.

4. The management policy of taking farm dishes and game as the leading factor in catering has been formulated, and the team of chefs has been replaced accordingly, so that it can meet the current work requirements and development needs.

5. The hygiene responsibility system has been implemented, and the responsibility has been assigned to people, which has changed the original messy situation, especially the sanitary condition of the kitchen has been significantly improved. At the same time, the food and beverage department is divided into five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Arrange a special person to be in charge of the male and female dormitory in the department.

6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

7. Strengthen the security work of the Food and Beverage Department, and take turns to be on duty every day, and check the work including hygiene, safety, engineering problems, attendance, work completion, opening and closing files, etc. Effectively check the work and put an end to hidden dangers. This inspection will be regarded as one of the assessment contents of every employee in the food and beverage department.

Second, strengthen the improvement of employee welfare:

1. Improve employee meals, formulate weekly recipes, make them carefully, and listen carefully to employees' feedback to make positive improvements.

2. After work, organize mountaineering exploration activities and carry out bonfire barbecue activities, which will not only increase entertainment items when guests come, but also enrich employees' spare time.

3. After the projector is bought, the newly released blockbuster will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, efforts will be made to create a harmonious atmosphere of unity and cooperation and enhance employees' sense of belonging and collectivity.

4. The money from selling garbage every month is used as the activity funds of employees, and as a welfare, some summer fruits and socks are bought for them.

third, reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, improving the working environment and sanitary quality, which provides a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall coordinated as a whole.

3. Add screens to separate the hall from the kitchen.

4. Install the projector and the automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5. Add Buffy stoves to increase the diet.

iv. under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out its work and arrange the manager to assist in developing the marketing market.

5. closely cooperate with relevant departments to do all kinds of reception and daily work. Strengthen teamwork and deepen the overall concept.

all members of the food and beverage department always keep in mind the overall concept that the villa is a family, resolutely obey the arrangement of the villa, especially the front desk staff, play the role of the nerve center of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning the garbage in the main building and other activities, and take the service belief that everyone is for me and I am for everyone, serving the villa and serving the employees. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately obeyed the dispatch and command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Although some achievements have been made in this year's work, there are still many difficulties and problems:

1. The catering department has fewer staff, a wider management scope and a shortage of staff. Although it can successfully complete the reception task, the quality is poor and it cannot reflect the special service.

2. The rules and regulations are not perfect enough, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated in response to market changes.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The dining room facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed from the times, and smallpox has fallen off seriously, which needs to be repaired or updated urgently. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the middle hall.

6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet their needs.