Monthly report on catering work 1
Time flies, two quarters have passed in a blink of an eye. Looking back on the past quarter, under the correct guidance of hotel leaders, with the concerted efforts of all departments of the hotel and the efforts of all cadres and employees of this department, the catering department boldly operated, was brave in innovation and forge ahead, and exceeded all the business task indicators set by the hotel. The main work of the Food and Beverage Department in the second quarter is summarized and reported as follows:
I. Operation in the Second Section
In the second quarter, the * * * department realized operating income of RMB yuan, an increase of RMB yuan year-on-year, an increase of%, a profit of RMB yuan, and a quarterly profit index, an increase of RMB yuan year-on-year (average monthly), an increase of%. In the second quarter, the department * * * received two tables of wedding banquet and birthday banquet, the amount was RMB, and the average reception standard was RMB/table, which was RMB/table higher than that in the same period last year. The attendance rate is * * *, and the attendance rate is.
Second, the main work and practice
The second quarter of the department The second quarter is not only a quarter in which the food and beverage department continued to rise under the good business situation in the first quarter, but also the first quarter in which the hotel management implemented the management of six hotels. Since the promulgation and implementation of Liu Chang in our hotel, we have been constantly improving and perfecting ourselves according to the standards and requirements of Liu Chang laws. We started our work from six aspects: site classification, regular arrangement, regular cleaning, regular maintenance, regular standardization and regular education, and got obvious improvement. Here, we summarize our work in this quarter as follows:
First, take measures.
Classification of (1) constants
The kitchen in the front hall of the food and beverage department divides all items into two categories, one is unused and the other is needed.
(2) Regular finishing
We return all the unused items to the warehouse, reduce the number of items to the safest number, and then sort them out, and all the items are labeled so that anyone can understand at a glance.
(3) Always keep clean.
Our food and beverage department regularly cleans the articles, equipment and facilities, with a small sweep every day and a big sweep every Monday to ensure the cleanliness of the articles, equipment and facilities.
(4) Regular maintenance
We regularly maintain the equipment and facilities, and constantly improve and perfect them on the principle of "no classification, no cleaning".
(5) standardization
It is to standardize all the behaviors of employees and unify them.
(6) Formal education
We regularly train our employees on six routine laws and codes of conduct for civility and politeness every week to make their behavior more standardized.
Second, achieve results.
(1) fourth floor warehouse
After the implementation of six routine management, the fourth floor warehouse changed the original phenomenon of scattered items and no designated labels. Now, all the items are placed in order, with designated labels, which are clear at a glance and have achieved obvious results.
(2) wine warehouse
After the implementation of six formal management, the wine warehouse changed the phenomenon that the original wine had no designated label price. Now the wine in the warehouse is arranged neatly and orderly, and all the drinks are labeled as specified.
(3) after the kitchen
After the implementation of the six routine management, the materials and items in the kitchen are neatly arranged, all kinds of items are labeled, the stove is very clean, and each part has designated cleaning items, so that all parts are kept clean and tidy at any time, and tools are placed in an orderly manner. All tools are labeled, so you don't have to spend time looking for them if necessary.
(4) Dining room and meeting room
After the implementation of the six routine management, all the items in the dining room and conference room are placed neatly and orderly, and all items are labeled as required.
In addition, we also buy unified drinking cups for employees, which are located and labeled together, and each part has a designated person in charge, such as air conditioners and fire extinguishers. And clearly define the responsibilities of personnel in each position in written form.
Third, outstanding performance.
Since the implementation of six routine management, we have achieved remarkable results in all parts, especially the management of the fourth floor warehouse has been significantly improved compared with the past, which needs to be continued to work hard and improve.
The promulgation and implementation of the six laws has indeed made us make obvious progress, but we still have some shortcomings, which are not enough for us to continue our efforts. We will continue to improve and perfect according to the management of the six laws to make it better!
In a word, I firmly believe that under the correct guidance of hotel leaders, with the strong support and help of brother departments, and with the concerted efforts and hard work of all cadres and employees in the department, we will be able to complete all the tasks in the third quarter and achieve all the goals put forward by hotel leaders!
Monthly report on catering work II
First, pay close attention to the arrangement and implementation of the suggestions and proposals of the workers' congress. On September 7th, the trade union held a special meeting of the democratic management group of the workers' congress, attended by Miao Xianjie and Zhang Yaoqing, the main leaders of the party and government, the heads of the special group, some trade union chairmen and workers' representatives, and mainly discussed the welfare of workers. Li Su, chairman of the trade union, presided over the meeting. At the meeting, six suggestions and opinions on living welfare put forward by the former workers at the democratic forum of the Second Workers' Congress of the Eighth National People's Congress were mainly discussed, especially on canteen management and subsidies for off-site construction.
In view of the problem of project canteen reflected by employees, Zhu, deputy manager of the multi-economic department, put forward four management ideas. It is envisaged that through more than one month of centralized rectification, the sense of responsibility of canteen staff to serve all employees will be further enhanced, so that the service quality of the company's canteen will be significantly improved and the employee satisfaction rate will be improved.
Regarding the construction allowance for foreign projects, Li Jihai, the manager of human resources department, put forward a preliminary idea: the construction allowance policy for foreign projects will be formulated in kilometers, and the farther the project construction site is, the higher the allowance will be, so that employees far away from Shanghai can get certain economic compensation.
Secretary Miao Xianjie emphasized that the hot issues raised by employees are closely related to the interests of employees. Through the bridge and link of democratic management, the opinions of employees can be reflected in time. Relevant functional departments should find ways to solve the hot issues raised by employees, and hope to hear more employees' good policies and suggestions in the future to promote the development of enterprises. Chairman Li Su said that democratic management is the carrier of two-way communication between enterprises and employees. We should carefully analyze and discuss every opinion and suggestion of employees, solve the hot issues of employees according to the actual situation of enterprises, and promote the harmonious development of enterprises.
Two, do a good job in the Mid-Autumn National Day condolences to the frontline backbone. This year is a crucial year for the company to expand its construction scale. Many cadres and workers are fighting in foreign projects, which are Mid-Autumn Festival and National Day. The company's trade unions especially think of these backbones who are working outside the home and the family members who are burdened with the family. To this end, in early September, the company's trade union comrades overcame their busy work, often doing things well during the day and visiting key families at night; During their limited days back in Shanghai, some comrades of the Project Working Committee also actively visited key families and sent them to organizations for care. On September 9th, Li Su, the chairman of the company's labor union, paid special condolences to the workers and masses at the scene when he visited the Fengcheng project in Jiangxi. Before the Mid-Autumn Festival, the company's trade union expressed condolences to more than 100 backbones and their families.
Third, carry out the appraisal and response of "safety criticism" activities, and plan and summarize the safety work well. In a month's time, the company evaluated more than 50 "thorns", and finally, * * * produced three "best thorns" and three "excellent thorns". Under the leadership of the trade union, organize leaders and experts to consult the "thorn point" and rectify it from three levels: the company, the grassroots and the team.
Four, to participate in Caojing-Wang Ting counterpart competition promotion activities. During the month, the company's trade union actively cared about the promotion of Caojing-Wang Ting counterpart competition, insisted on going deep into the field to help carry out activities, and made a summary after the # 1 unit was put into production. At the same time, according to the requirements of the superior company, the company's trade union completed the preparation of relevant publicity materials, revised and improved the application materials of the participating projects, and worked proactively and timely. In addition, the company's trade unions are also actively concerned about the creation of a civilized construction site for Caojing Project, and have good contact and communication with relevant parties.
Writing articles on the exchange of experience with trade union characteristics. Within the month, according to the requirements of the superior trade union, the company's trade union will have three working papers to write; To this end, the company carefully organized the writing team and personnel, discussed and discussed, found the breakthrough point, and wrote the manuscript. At the same time, do a good job of collecting and sorting out relevant pictures and materials to lay a good foundation for CD production.
Six, prepare for the two levels of trade union cadres class meeting, do a good job in personal work summary report.
Seven, organize the welfare group of the workers' congress to inspect and evaluate the canteen. From September 16 to September 20, the Living Welfare Group of the Workers' Congress inspected the canteens in Changzhou, Shazhou, Taicang, Wujing and Caojing respectively.
Monthly report on catering work 3
I have worked in _ _ _ _ _ company for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work in _ _ _ _ _ _ _ _.
First, the hall ground site management
1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.
2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.
3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their 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 possible when they need service.
5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.
6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination. 7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.
8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.
9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.
Second, the daily management of employees
1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.
2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep 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, understand their recent work, find problems and solve them.
3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and 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 the priorities are not very clear in the case of more work.
2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.
3. There are not many interactive links in the training process, which reduces the vitality and vitality.
Monthly report on catering work 4
I. Operational status
The turnover of 1 and March1~ ~ March 3 1 * * is about 600,000 yuan.
2. The main wedding banquet is March 1 two tables (1), and the standard table of 18 is 588 yuan. (2) The turnover of 36 standard tables in 600 yuan on March 24th is about 32,000 yuan.
3. Other consumption is 570,000 yuan, with an average daily consumption of 20,000 yuan.
4. Catering is mainly based on unit consumption this month, and there is little zero consumption.
5. The indicators issued by the hotel have not been completed this month. The main reason is that the indicators issued by the hotel are inconsistent with the actual situation, and the department has shortcomings in marketing and service.
Second, the staff work situation
1, the enthusiasm of employees is always very poor.
2. Employees' work consciousness is not enough.
3. Employees lack enthusiasm for dining customers.
4. Health work has improved, but it is not sustainable.
Three. Management adjustment
1. The management has made adjustments and added a supervisor.
2. Strengthen the follow-up of the access and public health in the dining area, and regularly clean up the hygiene in this area as soon as possible, which has obviously improved the hygiene.
3. The problems existing in the service are mainly the lack of service awareness of employees, and the emotional phenomenon of employees is common. I have also taken some measures to counter it, such as (1) taking substitution measures to solve the problem that employees cannot change their nature; (2) Implement a package of services. (3) Do a good job in the ideological work of employees.
4. The training is mainly aimed at pre-meal etiquette and politeness. Employees have improved in this respect, and other training is less, mainly based on on-site guidance of managers. This kind of training will be strengthened from next month.
5. The activity department has not been carried out, mainly because the catering business is not very good, and it may not be effective after it is carried out. At present, the department is making a cool summer activity plan, which is planned to be submitted for approval in April and will start operation in May. Those who need sponsorship will be reported to the buyer.
Fourth, the management of the restaurant has also introduced some related systems, but the implementation of each group is slow and not in place. Inspection, supervision and guidance on key issues are insufficient, and all departments should strengthen management in this regard in the future.
Work plan for next month
1. Strengthen service training (see training plan).
2. Make a cool summer activity plan and try to report it to the general manager's office before the end of the month.
3. Improve employees' awareness of energy conservation and care for hotel property.
4, the weather began to turn hot, do a good job of killing insects and flies.
5. Strengthen employee labor discipline and employee attendance system.
6. Cooperate with the hotel for off-season marketing.
Monthly report on catering work 5
How time flies! It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.
Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:
First, as a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.
Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Third, whenever you have free time every day, go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or deficiencies of canteen work and control them in time if there are any problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.
Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.
Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
Cultivate employees' service consciousness and improve their comprehensive quality.
In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' etiquette and politeness, and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. At previous sessions since April this year,
There is no employee violation in the major inspection of resource institutions.
3. Carry out service skills training to improve the service level of VIP rooms.
In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.
4. Adjust students' transition mentality and quickly integrate into the catering team.
As an important part of catering staff, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics and entry conditions of interns, this year, * * * conducted three special trainings on how to transform from a campus person to an enterprise person, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team. 5, combined with the actual work, the development of practical courses.
The purpose of training is to improve work efficiency and make management more standardized and effective. In July, aiming at the phenomenon of poor execution of restaurant management, the course "Execution" was developed, which made managers fundamentally realize that "a good system needs good execution", and combined with the specific performance of insufficient execution of restaurants and the execution of advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "there is no competitiveness without execution", and managers at all levels had a new understanding and understanding of execution.