summary of catering work in the first half of 2117

summary of catering work in the first half of 2117 is of great significance for achieving the goal of the whole year. The following summary of catering work in the first half of 2117 is what I want to share with you. Welcome to browse.

chapter 1: summary of catering work in the first half of 2117

time flies, and it has been half a year since I joined the company in a blink of an eye. In the past six months, with the injection of fresh blood, the popularity of the company has become more and more prosperous, the business is booming, and the scale of the staff team has become stronger. As a member of Dongji, I feel extremely honored and proud now, and I feel that I made the right choice to join such a sustainable company. Looking back on the past six months, I have successfully completed all the work with the care and help of the leaders and colleagues of the company. Through these, my ideological consciousness and management ability have been greatly improved compared with the past. For this reason, I am very grateful to the leaders and colleagues of the company for everything they have done for me, which has enabled me to reap such fruits during this period. Because of your existence, I have the passion to work hard; Because of your presence, I can contribute my share of Weibo's strength to the company without any regrets. Because of your presence, I believe that in the future, you will pave a spacious avenue to escort the company and reach a brilliant tomorrow. I would like to take this opportunity to report to you on my work during this period. The report is as follows.

1. Be a pragmatic manager, be strict with yourself and turn yourself into an operator.

1. I remember that when I first joined the company, the first day I came to work in the store, the first thing I did was to patrol the restaurant and bring out all the sanitary corners I found to my colleagues. After I brought it up at that time, I knew that everyone was accusing me behind my back, saying that I had just arrived at the company and had nothing to do, accusing the restaurant of this and that, and affirming that I would leave in less than three months, maybe they didn't know, and blaming me: It just reflects my characteristics. I don't care what others think of me. What I care about is how I look at myself. Even if I just joined the company, as long as I am a member of the company, I have the obligation and responsibility to tell the problems I found. This was the case before, now and even more so in the future. From then on, I made up my mind to change the existing deficiencies in the restaurant through my own efforts. In the later days, I used my off-duty time to actively learn the concept of corporate culture and the five-routine method, applied the knowledge of the five-routine method to the actual management work, and cooperated with foreman Chen Jiaojiao and Xie Xiaomin to standardize and adjust the work cabinets, labels and storage cabinets, stipulate the placement methods and visual management priorities, and dispose of some unnecessary items.

2. By studying the five-routine method and using the previous work experience, I worked out a daily floor hygiene checklist for the restaurant, urged the staff in each post to do a good job in hygiene, and made a code to inform all staff, so as to improve the execution efficiency, clear rewards and punishments, and at the same time track the future implementation to prevent individuals from being lucky.

3. According to the actual situation of the restaurant, the hygiene items that have no time to be implemented in the morning shift are combined into comprehensive management, and a weekly hygiene implementation regulation table is formulated. It is stipulated that supplementary items should be implemented regularly from Monday to Sunday, so as to improve the overall environmental cleanliness of the restaurant, and specific tasks can be assigned to personnel in various regions.

4. Check the gfd of yourself and employees before going to work every day, and check the gfd of employees at any time during work, and resolutely correct them in time if they are unqualified. Strictly ask yourself and your employees to behave during working hours, and criticize and correct some employees who are unsightly and don't speak civilized words at the first time.

5. Without special circumstances, the daily shift leader must hold regular meetings before and after the shift in strict accordance with the requirements. Use this platform to arrange work tasks and inform everyone of the problems found at work in time, so as to cultivate employees' management awareness and improve the overall efficiency of restaurant work and management. At the same time, it also improved the platter of set dishes and increased the serving time.

6. Pay attention to the training of management team, use the shift time to copy the duties of the minister to the foreman to implement management, give power to the other party, let the foreman plan and understand the minister's work by himself, and then check and supervise by himself. Through inspection, it is found that the foreman has failed to do something in place, so he can inform the other party at the first time and urge them to correct it. So that the foreman is fully qualified for the minister's work after such a long period of time.

7. Think what employees think. With the suggestions and support of the leaders of the company, the dining environment of the canteen on the second floor of the staff was improved, the problem of insufficient dining space in the past was eliminated, and the hygienic implementation standards were clarified. Using their own basic skills, wallpaper decoration was carried out to solve the problem of messy walls, which improved employees' aesthetic vision of environmental dining.

8. The arrangement of green pots and ornaments in the dining room was adjusted, and suggestions were made and implemented personally to avoid the problems of unsightly environment and potential safety hazards in dining.

9. Pay attention to the advantages of employees at ordinary times, arrange posts reasonably, and strictly start to grasp the work efficiency of employees. For some people who walk slowly, they are determined not to arrange food delivery at the stalls, and do a good job of real-time supervision for individual people with bad manners. Do a good job in ideological education when employees' thoughts change, analyze the basic situation of today's society, establish their life and work goals, and how to plan and overcome the troubles and difficult events encountered at work. Make them feel at ease and voluntarily stand on their posts and do their job well.

11, care about new members and strengthen communication. For employees who are unfamiliar with the company's business, they should set an example and take the lead. If you don't know how to set the stage or place an order, you should set an example first, and then let the other party practice. If you still don't understand later, you should use oral method to practice, so that the other party can practice according to the language, so that they can strengthen their memory, master the basic business skills better and faster, and get started in time.

2. Shortcomings in the work

1. Lack of communication with various departments and coordination of operation management

2. Sometimes, we don't pay attention to details in the work, and the assignment of tasks is not very reasonable

3. Lack of digging for customers, and insufficient communication with customers who often come to the store

4. Insufficient coordination and coordination with various management personnel, resulting in loopholes in the restaurant work arrangement.

5. communication with colleagues is not enough, and there is a lack of training awareness for employees.

Third, the next work plan

1. Continue to do a good job in the overall management of floor hygiene to ensure the clean and tidy dining environment in the restaurant

2. Strengthen the study of corporate culture, five-routine method and hotel management skills. Continue to further improve and improve the efficiency of our work

3. Strengthen the training of employees' interpersonal skills, courtesy and hotel management skills

4. Do a good job in promoting the take-away business, increase the company's turnover

5. Strengthen communication with various departments, strictly grasp the overall management operation of the floor

6. Help and help each manager, teach and learn from each other, and develop new members to handle. At the same time, I hope that in the future work, I can work hard, learn and develop with you. I also hope that you will do a good job of supervising me. If I do something wrong or something wrong, please raise it in time, and I will resolutely correct it. Thank you! Finally, I wish our newly-opened hot pot restaurant in August a smooth opening, and it will become more and more prosperous.

? Chapter 2: summary of catering work in the first half of 2117

Time flies, and half a year has passed unconsciously. Under the fierce competition in the catering industry, under the correct leadership of senior hotel leaders and department managers, we are focusing on the business indicators issued by the department? 3.84 million compulsory insurance indicators and 4.8 million striving indicators? The task is to struggle.

Looking back, in the first half of the year, we received birthday banquets, wedding banquets, business banquets, conferences, buffets, and high-standard vip receptions, etc., and * * * completed 2.23 million, an increase of 281,111 compared with the same period of last year, but we still need to work hard compared with the progress of striving for targets. The summary of the work in the first half of this year is as follows:

1 Pay attention to employees' ideological trends, stabilize employees' thoughts to maintain good working conditions, provide quality services for guests, find shortcomings, correct them in time, and improve them, pay attention to each employee's ideological trends, talk to employees regularly and do ideological work, and deeply understand their recent work and life, from which problems can be found and solved.

2 strengthen employees' awareness of opening service? Communication? It's a bridge to the heart, which can close the distance with the guests, improve the communication with them, and at the same time understand their preferences.

3 gfd, courtesy etiquette requires that employees be inspected and indoctrinated repeatedly at the regular meeting every day, especially the smiling service, so that employees can realize the importance of smiling service.

4. In order to ensure a clean and comfortable dining environment for the guests, the sanitation of the banquet hall on the first floor should be divided into people.

5 to improve the enthusiasm of employees and stimulate their potential service level, we have formulated a reward and punishment system and the evaluation of service pacesetters, so as to mobilize and encourage employees' positive initiative and enthusiastic service.

6 Responsibility for tableware and linen should be given to people, and regular disinfection and inventory should be carried out to ensure that tableware is not lost or damaged, so as to make full preparations for the next banquet.

7 collect feedback cards of guests' opinions and suggestions on the service quality and dishes, and make records as an important basis for our services and dishes, so as to reduce the probability of customer complaints.

according to the demand of the catering market and the target tasks assigned by the hotel, the banquet hall on the first floor was expanded and renovated in June. After building and upgrading, the current service level will be improved. Service skills and family-friendly services will also be improved to create a team with strong comprehensive reception ability. We will receive and plan the wedding reception after our renovation, and plan the work plan and business measures for the second half of the year:

1. Work plan:

1 According to the renovation of the banquet hall on the first floor, the improvement of guests' dining service requirements and the details of services, employees will be trained in skills. Open service awareness training, vip reception service process training and family service, conference reception service process training and service level improvement,

2 If the banquet on the first floor is upgraded to a multi-functional line, vip reception, large-scale conference, high-standard meal sharing system and buffet will be launched when there is no large-scale banquet, so as to develop business, increase revenue channels and expand business income.

3 Enhance employees' awareness of opening and selling, enhance employees' awareness of benefits, strengthen cost control and save expenses. And ask employees to take action.

4 pairs? Huizhou Food Festival? The reception work should be well prepared, and employees should be familiar with and master Huizhou cuisine and understand its characteristics, so as to better sell it to guests.

5 Do a good job in this position at work and often go to the floor to learn and know the guests, get familiar with them and communicate with them, so as to improve the marketing ability. Keep learning, improve yourself, and strengthen sales business knowledge and all aspects of knowledge learning.

6 The Dining Room will be built on the original basis, making it more warm and comfortable for guests to eat. A more humane dining environment.

7 because of the large turnover of staff in the catering service industry, there are many new employees in our hotel. As an important part of the restaurant, whether new employees can integrate into the team as soon as possible and adjust their mentality will directly affect the whole team and service quality. The purpose of talking according to each employee's different personality characteristics and entry situation is to adjust their mentality to face up to their work, understand the characteristics of the catering industry, and make employees fully mentally prepared and quickly integrate into the collective. The intensive training of gfd, manners and etiquette, service process and skills for new employees before taking up their posts has made them deeply realize that it represents the image of the hotel and strictly abides by the standardization of the operation of four-star hotels.

8 The front desk is also an inspector, who controls the quality, speed and order of each dish.

second, according to the management measures after the transformation:

July: focusing on Huizhou Food Festival? Anhui cuisine enters Danyang to create an organic vegetable brand?

August and September: the promotion of champion banquet, teacher-thanking banquet and golden autumn moon cake gift box was launched.

October: Golden Week focuses on high-end wedding reception.

October:? Hairy crabs And crab gift basket promotion, vip reception, meetings, etc.,

February: group worship banquet, wedding banquet, etc.,

In short, I have learned a lot and matured a lot in the nearly two years since I joined the catering department of New Century International Hotel. In this big family full of laughter, ups and downs, it is a big stage to exercise a person. I will also try my best to lead my team to the work area, and I will constantly change my shortcomings in the future work, constantly improve my own quality, and actively cooperate with and implement various tasks assigned by hotel leaders and departments.

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