report on reporting on work and honesty of catering managers

report on reporting on work and honesty of catering managers, many managers in the catering industry will report on reporting on work and honesty at the request of the company, but many people don't know how to write this kind of report. After all, it's not easy to grasp the style. Let me give you a brief understanding of the catering manager's report on debriefing and honesty.

The catering manager's report on debriefing and honesty 1

Dear leaders and colleagues

Hello!

time flies, time flies. In a blink of an eye, I have been the manager of the catering department for two new years. During this time, I regard the hotel as my home and do my best, no matter the big or small things. Because I must do everything well, so that I can live up to the trust of my leaders.

in xx, the food and beverage department successfully received all tasks. This is inseparable from the concerted efforts of employees and the vigorous cooperation of various departments. So the strength of the team is infinite. We carefully take stock of the fruits of the bumper harvest and look up at the trees full of silver flowers in the coming year. Everyone should have a happy smile on his face.

first, seek development in difficulties and profit in stability.

(1) As the saying goes: iron camp cards, flowing soldiers. As a food and beverage department, the turnover of employees is particularly fast, which increases the management difficulty of the food and beverage department. Therefore, when new and old employees alternate, I draw up a new training plan, conduct targeted training, teach and preach them personally at the service site, and test their service awareness and flexibility with strict standardized service procedures, so that employees can consciously increase organizational discipline and collective honor, strengthen their sense of mission and ownership, standardize service operation procedures, and improve service quality. So that that work of the restaurant can run normally.

(2) When the catering industry is depressed and business is difficult to do, I update dishes and adjust prices through market research and business analysis, and contact the conference wedding banquet through various channels, thus bringing better benefits to the hotel.

second, the hotel will always be famous for its hard work and perseverance.

During the Golden Week of November, the Food and Beverage Department not only received a wedding banquet in the Guangbo Hall of the Peony Garden, but also received a meeting with more than 411 people in the sports hotel at the same time. The difficulty of the task made everyone in the food and beverage department sweat.

with the great cooperation of all departments in the hotel, especially the sales department, we worked overtime, and finally the hard work paid off. At the same time, we successfully prepared meals for more than 411 people at the wedding reception. Among them, the hotel staff are United, and the arduous task is solved in our hands. It also gives customers a new understanding of our hotel.

In the process of receiving the wedding banquet, it is very hard for the waiter to adjust the tables and chairs between floors. We have such a group of employees who put the overall situation first, regardless of personal hard work. This is the wealth of our hotel people.

At this point, I think of the corporate culture of marriott Hotel, a subsidiary of Marriott Group, which ranks third in the world: "Take care of your employees, and they will take care of your customers". At the same time, they also emphasize retaining talents. Talent is the pillar of the enterprise, which is reflected by our leaders as soon as they take over the museum. I also respect this principle.

third, do a good job in management, strengthen coordination and improve comprehensive reception capacity.

(1) This year, Yang Jingli and I improved the meeting system of the Food and Beverage Department, including work summary, quarterly summary, daily waiter evaluation meeting, daily review meeting, weekly regular meeting and health inspection report meeting before class. Due to the improvement of the system and the improvement of the meeting quality, the instructions of the superiors were also implemented and executed in time.

(2) Strengthen the coordination relationship. There are many waiters in the catering department with different temperaments, so it is necessary to coordinate the relationship between them, emphasize cooperation, and explain that the foreman must repeatedly emphasize the importance of cooperation at the weekly meeting. If there is a mistake, they must not pass the buck to each other, dare to admit the mistake and help each other correct it. Often care about each other and discover each other's advantages. Facts have proved that this practice is correct.

(3) Improve the comprehensive reception capacity. The food and beverage department not only receives normal individual meals around the table, but also receives large-scale conference buffet meals, box lunch wedding banquets and birthday banquets. Make the guests happy and come back satisfied. And change the menu in time according to taste, so that customers can eat more comfortably.

fourth, looking forward to xx, I am full of confidence.

as the manager of the catering department, I will make persistent efforts to train every waiter strictly, so that every waiter can be independent and let them understand that "the day is going to be a big responsibility for Sri Lankan people, so we must first work hard for their minds and bones".

At the same time, let them understand that "a smile is a weapon". Strive to welcome the Olympic Games with a brand-new service concept and service lineup.

I wish all leaders and colleagues a new atmosphere and a new fortune in the New Year. Catering manager's debriefing report 2

Dear leaders and colleagues:

Hello everyone!

in 21xx, under the cordial care of my leader, under the correct leadership of the manager and with the strong support of all the cadres and employees in the food and beverage department, I earnestly performed my post responsibilities, assisted the department manager to work with all the employees to correct their attitude, overcome difficulties and work hard, and successfully completed various tasks. As the deputy manager of the food and beverage department, I would like to give you a report on my work this year in the following four aspects, and please give your comments.

1. Ideological study

1. Communicate to employees in a timely manner, and be able to carefully study the contents of the relevant documents of the hostel and understand the spirit of the notice

Assist the department manager to seriously organize and implement the specific work (welcome Samsung re-inspection, working group inspection, large-scale reception in the military, work arrangements for major holidays such as the Spring Festival, May 1 ST and 11 th, welcome party, etc. Everyone can actively participate in various activities organized by the hostel in accordance with the unified deployment of the hostel and the specific requirements of the manager. They can be strict with themselves and strictly implement work standards in their work, and often summarize and criticize their personal work, regardless of personal gains and losses; As a first-level manager, his thoughts and actions are always consistent with those of the party committees, so that he can not say anything that affects unity and do nothing that affects unity, and he can be objective and fair in carrying out management work.

I have made self-criticism at staff regular meetings and departmental office meetings. Because of lax dormitory management, I give myself a serious warning. I have never talked with leaders about conditions, competing for honor and interests in implementing the work. When I implement the work or my employees are in a bad mood, I have talked with them, and I can correctly guide and help them. I have a better understanding of most employees' abilities, characteristics and work conditions.) I can play an exemplary role for my subordinates.

2. Always remind yourself to strengthen your study

As the deputy manager of the catering department, constantly improve your comprehensive quality and working ability to meet the development needs of the guest house and the catering department, truly become the right-hand man of the department manager and become the caring person of the subordinate employees. "First, learn the existing system standards, and proceed from the actual work, accumulate good experiences and practices in management services, and constantly improve the system standards. Strive to form "understandable and easy to implement" materials and systems for employees (how to deal with the service of 121 restaurants); secondly, participate in professional training arranged by guest houses, understand the new trends of the industry, learn new ideas, and transfer training in time in combination with the actual situation of the department (six regular management methods); thirdly, find new problems and new situations by watching newspapers, TV and reading books, learn from the painful lessons of others, and reflect on their own work deficiencies (about xx and other hotels) There are outstanding problems in safety and health, and employees have been informed.) In the past year, through the training of leaders and personal learning, I have improved my working ability and management level to some extent.

ii. performance of duties

in the past year, I earnestly performed the duties of deputy manager, actively completed various tasks assigned by my leaders and department managers, and strived to pay close attention to safety to promote business, training to promote quality, cost to promote profit, and team to promote stability, which made all the work of the food and beverage department have a new improvement compared with the previous period.

1. Pay close attention to safety and promote business

Learn from the experience and lessons of the previous year's work mistakes, and combine the work characteristics and actual situation of the restaurant last year. This paper puts forward the "seven precautions" of restaurants, namely, fire prevention, theft prevention, gas leakage prevention, food poisoning prevention, major quality incidents prevention, accidental injury prevention of employees, and violation of laws and regulations by employees.

The measures taken are to strengthen education, preach safety knowledge repeatedly in various occasions, and constantly improve employees' safety awareness, so as to avoid unsafe accidents caused by personnel's carelessness; Strengthen management, requiring all employees in the food and beverage department to conscientiously perform their duties, strictly implement safety standards and operating procedures, and avoid unsafe accidents caused by chaotic management and out-of-control personnel; Strengthen inspection, regard the links that are prone to problems in the work as the focus of my management inspection work, and actively avoid unsafe accidents caused by the untimely discovery of hidden dangers.

through the above measures, the food and beverage department did not have any safety accidents and major safety hazards in the past year, which created certain conditions for the department to successfully complete the annual tasks and for the manager to devote his main energy to the overall construction of the department.

2. Pay strict attention to training to promote quality

In view of the work arrangements for new employees, old employees' promotion, vip banquet reception and major festivals, we organized and participated in some routine trainings for many times, and improved and updated the training plan, content and assessment topics; In view of the problems encountered in daily service, I compiled How to Do 121 Restaurant Services to help employees overcome factors such as lack of experience and common sense, * avoid work mistakes to the greatest extent, and improve their ability to deal with problems; Assist the manager to organize and carry out the "Hongxiang Hotel Catering Professional Knowledge Competition" for the first time, which improved the collective sense of honor of employees, strengthened the good atmosphere of competition, learning, catching up, helping and surpassing, and also accumulated experience for future departments to carry out training; In view of the complexity of daily work and many temporary tasks in the restaurant, I carried out walking management in my work, grasped the situation as much as possible in * time, and handled and asked for instructions quickly when problems were found. I rarely worked in the office for a year.

through the above work, it has played its role in stabilizing and improving the service quality of the food and beverage department.

3. Grasp the cost and promote the profit

According to the instructions of the department manager, the management of low-value consumables has been strengthened, and measures such as "signing out, using properly and recording the loss" have been taken, and phenomena such as meal lighters and incense towels can be effectively controlled (only 1,511 lighters were used last year, saving as much as 1,111 yuan); The management of tableware has been strengthened, and the abnormal loss of tableware, especially new tableware and expensive tableware, has been traced back to the source, and the internal and external compensation system (about 1,511 yuan) has been strictly implemented. Combined with the "management method of ***2 pages of six regular articles, the current page is on the second page", employees have been organized to learn the specific methods to reduce the damage of tableware for many times, which has played a positive role; Organize employees to check and maintain the existing equipment and appliances for many times, which not only grasps the use of equipment and appliances, but also improves the utilization rate and service life; Strengthen the management of daily consumption of water, electricity and other major consumption items, find and supervise at any time in the management process, such as the use of air conditioners, hot air curtains and lights, and try to save without affecting the service quality.

4. Grasp the team to promote stability

Be able to obey the leadership and follow the situation when implementing the work, and respect the subordinates and treat the waiters equally when implementing the management work; On behalf of department managers and managers, I visited sick and injured employees many times, which made everyone feel the warmth of family; Willing to work and exchange ideas with employees at ordinary times, paying attention to employees' suggestions, opinions and ideas, and trying their best to help employees solve problems and overcome difficulties; In August this year, a group of Chef xx entered the office. We often "exchange opinions and learn from each other" in a responsible attitude, and all kinds of information can be transmitted in time and accurately. The cooperation between the front desk and the back kitchen is pleasant and tacit, which has promoted the harmony and stability of the team building in the catering department.

Third, there are gaps and direction of efforts

Although I have done some work in the past year and made some achievements, it is the result of the concerted efforts of all the staff in the food and beverage department. There is still a gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly as follows:

1. My knowledge structure is not comprehensive enough, which restricts the improvement of management level.

2. The implementation of the system is not firm enough, and management is sometimes passive.

3. The industry information is not grasped in time, and the innovation ability is obviously insufficient.

4. We don't pay enough attention to employees' business, and the overall service level is not improved quickly.

direction of efforts:

1. We should strengthen personal studies, pay attention to practice, constantly improve the knowledge structure, improve our comprehensive quality and ability to control our work, be a good staff adviser and assistant to leaders, and be a good leader of subordinate employees.

2. We should strengthen the implementation of the system, fully mobilize our own subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without discount.

3. Understand the development trend of xx catering and hotel industry through various channels, grasp the new trends of neighboring peers, absorb the good experiences and practices of others, and combine the actual situation of this department to accomplish the work in a pioneering way.

4. It is important to improve the professional level of departmental staff, emphasizing the combination of quality inspection, training and assessment, promotion and appraisal, regular training and targeted training, centralized training and batch rotation training, and the content and form of training are combined with collective activities and employee hobbies.

IV. Specific ideas for work:

1. Highlight the cultural atmosphere of catering service

Today's consumer demand has changed from eating well in the past to eating specialties, nutrition and culture today, so these aspects should be an important part of the marketing work of the catering department. Combining with the production of new recipes this year, service personnel are required to master the nutritional efficacy of dishes, the origin of fine raw materials, the stories behind special dishes, etc. Taro in Liyuan and chubby fish in Chagan Lake; The origin of Dongpo pork and lung slices, etc.) can increase the added value of our products, make our dishes more attractive and competitive, and at the same time increase the fun of customers in the process of ordering and dining.

2. Organize regular large-scale post training and competition

Improve employees' enthusiasm for active learning and progress through various forms of professional skill competitions, so as to continuously improve the overall service level of the department. That is to say, in the form of kiness World Records, a "Food and Beverage Department List" is set up. The employee who wins the competition is the record holder, who can put the photo of wearing flowers on the * list and get a certain amount of bonus at the same time. Other employees can challenge the record holder at any time.

3. It is necessary to advocate the full participation of all departments in management

It involves departments.