It has been more than * * months since the trial operation of the hotel. During this time, thank you for your support and concern for the Food and Beverage Department. The catering department is a big department in the hotel, so there are some difficulties and pressures in management and work. However, with the care of superior leaders and family-style training, the confidence and ability of employees have increased. Therefore, any development of the hotel can not be separated from the care of the leaders and the efforts of the employees. Thank you for your strong support and help to our work, which has made us have today's achievements and due work supplement. Based on this year's work experience, let's do business better and better next year. Now, we will make a summary report on this year's work and briefly outline our work plan for next year.

As the first five-star hotel in XXX, brand hotel has entered a mature stage through the daily operation of restaurants, bars and butlers in internal departments and the training of departments. In order to improve the popularity in Handan hotel market, the management style of catering department has been formed through the deposition and refinement of management experience from the beginning of hotel preparation, and it is difficult to make a breakthrough in service management and training.

In the past six months, the Food and Beverage Department has summarized the following shortcomings, which need further improvement:

1, sometimes the product quality is not stable enough and the serving is slow.

On this issue, we need to fully communicate and coordinate with the kitchen; Floor and food delivery students should strengthen management and training to minimize guests' dissatisfaction with services and dishes.

2. The service quality of the floor is not high enough.

In terms of customer service, our service has not reached the required standard. For guests, star-rated hotels have everything, and star-rated hotels should have the best service and the most satisfactory service. In order to increase guest satisfaction and reduce guest complaints, we should learn from this year's shortcomings in next year's work, so that Jindu five-star hotel can gain a foothold in Handan Hotel, the largest market.

There are still quite a few problems related to human resources.

Since the opening of the hotel, the food and beverage department has always been the department with the largest personnel transfer, that is, the hotel can't keep people. For newly-opened hotels, it is not easy to stabilize employees, and the enthusiasm of employees cannot be improved, leading to brain drain.

4. Lack of staff training.

There has been a lot of work to be done since the hotel opened. Of course, training is an essential one, and we ignore the life planning of employees. Training time is more, and it is difficult for staff to control themselves. Training is needed after work, and employees are tired of training. Training also includes the reasons for brain drain.

5, strengthen standardized management, improve the overall management level and service quality of enterprises.

While training employees, improve our managers in an all-round way. As managers, we should have the quality and ability. Learn how to use interpersonal skills to set a good example for employees.

In order to cooperate with the preparations for the hotel in 2009, according to the spirit of XXX company documents, the work plan of the catering department next year is mainly divided into the following stages.

First, the stage of diligence, hard work and pragmatism. At present, in view of the present situation of catering, in order to implement the spirit of document meeting of Jinjiang (North) Company. First of all, the staff of the food and beverage department have a new work plan. Based on the corporate philosophy of "Three Images" and the strategic thought of "Twenty Cross Policy" of XXX Company, to ensure the basic impression of front-line employees on customers, the Food and Beverage Department will strengthen the training of employees in batches, reflecting a group of diligent, hardworking and pragmatic front-line grassroots management cadres, thus driving the ideological understanding of the whole department from thought to action. The work plans for the above stages will be implemented one by one in the first quarter.

Second, the stage of unity, communication and endeavor. According to the specific situation of the food and beverage department, there are too many small departments, the time difference between the first line and the second line, and unity is one of the most important basic conditions for our department to ensure the development of all work. Strengthening communication is an effective channel to ensure unity. We plan to hold a manager-level seminar on the specific situation of each small department in the catering department, and then reorganize each small department into two or three large departments for special discussion. It will be a good thing to strengthen regular meeting communication, service and sales training, and pave the way for improving service training and stimulating marketing activities.

Third, strengthen the awareness of service and training stage. Managers and supervisors of all departments should, on the basis of daily operation and various case studies, strengthen the service awareness and essentials of front-line employees every day, conduct on-site hands-on training for employees in time, and promote some excellent employees as teaching materials to other employees, so as to achieve economic awareness and empathy.

Fourth, the stage of improving basic business facilities. In the first half of next year, it is planned to improve the infrastructure such as XXX bar, Chinese restaurant on the second floor, conference room and banquet hall on the fifth floor, so as to open the hotel as soon as possible, create profits for the hotel as soon as possible, strive to achieve various business indicators for next year, and ensure the self-sufficiency of the catering department.

5. Review, summarize and be in the review stage. The Food and Beverage Department organizes monthly meetings for managers above the director level to review, summarize and review again. Review some business activities, details, personnel division, system division and responsibility division that happened this month, and summarize the problems of communication and coordination with external parties. So as to review the problems existing in our own departments and individuals, correct them in time, and learn some better and effective methods to improve our basic skills and work ability, and finally make contributions to the development of the hotel.

Change yourself,