Four summary reports on catering work 1

I was mainly responsible for the management of Building No.8 in xxxx. During my work, I adopted various methods to make the work of the restaurant go smoothly. Specific performance in the following aspects:

1. Pay close attention to management, strengthen health awareness, and vigorously strengthen team literacy.

Pay strict attention to employees' attendance, service attitude, service level, etc., establish the value spirit of striving for perfection and striving for the upper reaches for employees, and create a good dining environment for customers. () () () and other colleagues insist on arriving at the earliest post all the year round. This perseverance is worth learning.

Strengthen the staff's hygiene awareness. I will take special care of the staff's personal hygiene and the tableware hygiene inspection before customers eat, and strive to be foolproof and eliminate the health hidden danger of guests eating. () () () Several old employees can always help new employees and play an exemplary role. Create a positive, optimistic and enterprising atmosphere, so that employees are full of enthusiasm for their work.

2. Strengthen the sense of collective honor and increase team cohesion

I always insist that a good service team should not only have excellent personal qualities, but also have good teamwork, so I insist on cultivating the idea of "I am proud to be a member of Huaxing" among employees.

3. Obey the arrangement of leaders and overcome personal difficulties

As a manager, I know the heavy burden on my shoulders and the difficulties of my colleagues. Our working hours are not fixed, and it is common to work overtime, but my colleagues and I have no complaints. Here, I would like to pay special tribute to several married colleagues, such as () (), who are often as busy as everyone else until late at night during the peak dining hours.

4. Continue to strengthen the system of team morning meeting

Several of our deputy managers take turns to take charge of the morning meeting, and give correct guidance to the problems that happened that day in time to avoid repeating mistakes. In the implementation of the work or when employees encounter psychological difficulties, they can be correctly guided to help encourage employees to overcome difficulties.

5. Strengthen the management of low-value consumables

After the tableware was fully prepared, I implemented the method of "signing the tableware, using it with a destination, and recording the damage", made a tableware damage record book, and strengthened the management of tableware. For the abnormal loss of tableware, especially for new tableware and expensive tableware, the internal and external compensation systems are strictly implemented, which greatly reduces the damage of tableware. Organize employees to check and maintain the existing equipment and appliances every month, which not only grasps the use of equipment and appliances, but also improves the utilization rate and service life; We have strengthened the management of daily water consumption and electric light consumption, found and supervised the use of air conditioners and lights at any time in the management process, and tried our best to save without affecting the service quality.

Second, ideological learning

As the saying goes, "It's never too old to learn", learning is especially important for our catering industry. As the manager of the catering department, I know that only by strengthening my professional level and professionalism can I really become the right-hand man of the department manager and become the "caring person and backbone" of the subordinate employees. I mainly enrich and improve myself from the following aspects:

1. Integrating learning theory with practice

I boldly apply the new concepts and methods of training and learning to work practice, so as to apply what I have learned, and summarize and improve the ways and methods to form materials and systems that employees can understand and implement easily.

2. Pay strict attention to training and promote quality

() () and other old employees can play an exemplary role in the training of new employees, and pass on the accumulated work experience for many years to new employees without reservation, so that they can integrate into their work earlier. In view of the problems encountered in daily service, we sorted out the preferences of guests to improve the ability of employees to deal with problems; It has strengthened the good atmosphere of comparison, learning, catching up, helping and surpassing, and also accumulated experience for future departments to carry out training.

3. Strengthen communication and cooperation at the same time, and make concerted efforts to cheer for the unit

I often communicate with my colleagues all kinds of problems encountered in the service or the imperfections of the system, and immediately reflect and solve them with relevant leaders, thus forming a good centripetal force among my colleagues. In terms of teamwork, I would like to thank my colleagues in other departments for their great help. For example, colleagues in the kitchen, guest room and logistics have given us great support in setting the table and unloading tableware. Thank you very much for your support and help to the Food and Beverage Department!

Third, the existing gap and the direction of efforts

Although I have made some achievements in the past year, I still have many shortcomings, mainly as follows:

1. My professional knowledge is not comprehensive enough, which has affected the improvement of management level.

2. After the system is issued, the execution is not firm enough, and the management is passive.

3. Not enough attention has been paid to employee business training, and the overall service level has not been improved obviously.

4, the understanding of the sense of hardship is not enough.

Future efforts:

1. Strengthen personal study, pay attention to practice, constantly improve knowledge connotation, improve their comprehensive quality and management ability, be a good staff officer and assistant to department managers, and be a good leader of subordinate employees.

2. Strengthen the implementation of the system, fully mobilize one's subjective initiative, use one's brains to find ways, and resolutely put the intentions and ideas of the superior leaders into the work to the letter.

3. Understand the development trend of catering and hotel industry through various channels, learn from other people's good experiences and practices, and combine the actual situation of this department to complete the work in a pioneering way.

Fourth, specific work ideas

1. Highlight the catering cultural atmosphere and reflect humanistic feelings. Let customers no longer be satisfied with eating well, but enjoy the food and feel the cultural connotation of our hotel.

2. Organize regular on-the-job training. Through various forms of assessment skill competitions, the enthusiasm of employees for active learning and progress is improved, and the overall service level of the department is continuously improved.

3. We should advocate the participation of all departments in management, establish the concept that everyone is the owner of the hotel, and reward our catering department and even hotels for their suggestions on improving economic benefits, service quality, social visibility and eliminating waste as soon as they are adopted and have achieved remarkable results.

4. Strengthen the ideological and moral education of employees. While carrying out knowledge training regularly, we should not neglect the ideological and moral education of employees, and praise and publicize employees who are willing to bear hardships and take care of the overall situation.

5. Learn and communicate frequently. In the process of continuous learning, improve their professional quality, and at the same time immediately apply it to the development of hotels.

Finally, to quote a famous saying, nothing is difficult if you put your mind to it. In the new year, I hope everyone will continue to work hard for a better Huaxing with enthusiasm as always. Summary report of catering work 2

Dear hotel leaders,

I'm zhaonan, the lobby foreman. I've been working in Baiheng Commercial Hotel for more than a year in a blink of an eye. In July, I worked as the lobby foreman according to the hotel leaders' work arrangement, mainly responsible for the daily work and management of the restaurant lobby, to bid farewell to the old and welcome the new, to review the work in 21xx and make a summary report, and to briefly outline the work prospect in 21xx.

1. In terms of service: 1. There are fifteen tables in the lobby, which are divided into zones 1, 2, 3 and 4, and the waiters in each zone keep an eye on four tables on average. * * * Seven employees, one for breakfast every day, one for duty, one for mobile help, and the rest for normal staffing.

1. Etiquette and courtesy training requires employees to use polite language when meeting guests, have a greeting voice, apply etiquette and courtesy to their work, and supervise each other among employees to make progress.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only go to work after they have passed the inspection. Correct gfd's problems immediately when they are found during work, and check the use of guest etiquette, so that employees can form a good habit.

3. Pay strict attention to standing posture and service awareness, improve service efficiency, and make reasonable deployment for service personnel during the peak meal period. Motorized personnel will support busy areas at any time, and other personnel will do their own 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 they need service.

5. In terms of service quality, the management has been strengthened, requiring the service staff to change the bone plates frequently and add more tea and water every meal. I also strictly demand myself to check the service situation of the waiters while completing the work arrangement, increase the number of rounds of Taiwan, make up the tables in time, and meet more important guests. I will also assist the waiters to do a good job in service during meals, explain important matters and deliver fruit plates in time.

6. I think the foreman's job is to live with employees every day, communicate with them more, take the lead whether at work or after work, and learn to observe employees' mental outlook, psychological dynamics and care for employees in time. Punish the employees who make mistakes according to the hotel system and give them psychological counseling. For outstanding employees, give spiritual and material praise and let them make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and at the same time led the employees to progress, I also got great exercise.

2. In terms of hygiene:

1. During the hotel hygiene inspection, there were many problems in our lobby, and I also deeply realized the loopholes in management. Firstly, I didn't have high hygiene requirements for employees, and the inspection was not strong enough. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made detailed weekly and monthly hygiene plans, and the responsible persons in each health area were clearly in place. We will carry out thorough cleaning on a regular basis, maintain a good sanitary condition and give guests a comfortable dining environment.

2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up the implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work:

1. It is easy to bring personal emotions into my work. I am warm and thoughtful when I am happy, and I am negligent when I am unhappy. I will try my best to overcome this situation in my work and truly establish in my mind that customers are God's consciousness.

2. In the process of work, the details are not detailed enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

3. There is a lack of communication between regions, and the existence of problems is often discovered only after an accident.

4. There are not many interactive links in the regular meeting before class, which reduces the vitality

5. The cleanliness of the public area of the hall needs to be further improved.

6. The service standards and skills of the staff in the lobby need to be further strengthened.

7. Due to the thoughtlessness during the shift change, it is considered that small problems do not need to be handed over clearly, which leads to such and such problems. Small things are easy to cause big mistakes, so we must take strict precautions in the future to avoid mistakes.

Looking forward to 21xx years, my plan is:

1. Do every job every day carefully.

2. Refine service measures to improve guest satisfaction.

3. Strengthen education and training, and strengthen the quality of employees.

4. Improve service efficiency and do a good job in daily hygiene.

5. Sort out the cases that happened in the hotel, summarize and analyze them carefully, and then study with the staff, share the service experience, stimulate their thoughts, and reduce the probability of complaints from guests.

6. Listen to the work arrangement of the supervisor and manager, do all the work carefully and report in time.

7. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, make up for deficiencies in time when they are found, and talk to employees regularly every month to do ideological work, understand their recent work situation, and find out and solve problems. Food and beverage work summary report 3

In the year of review, under the correct guidance of hotel leaders, with the close cooperation and strong support of other departments, the food and beverage department focused on the business objectives and tasks issued by the hotel and the requirements of relevant assessment standards through the concerted efforts of all the staff of the department. At the same time, the department took the opportunity of the hotel to carry out "double innovation" activities, starting from promoting standardization, stressing quality, comparing quality and building image, especially in September. In order to achieve standardized management, further consolidate the achievements of "double innovation", further sum up work experience, improve work measures and promote the improvement of departmental work, the work done by the department throughout the year is summarized as follows:

1. Successfully complete the annual operating index

According to the annual operating income index of the hotel catering department, it is 11 million yuan. In the whole year, the actual business income was 12,845,854 yuan, including 21xx51 yuan for staff canteen, 9,112,836 yuan for guest canteen, 3,181,185 yuan for wine and drinks, 251,288 yuan for cigarettes and 119,194 yuan for other income, accounting for 1.29% of the annual plan of 1 million yuan.

judging from the operating situation this year, this year has increased by 6,882,141 yuan compared with the previous year. The growth rate is 53%. Among them, the guest restaurant increased by 33221xx yuan, with an increase rate of 36%. The staff restaurant increased by 18,369 yuan, with an increase rate of 9%.

2. Make daily receptions smoothly

Throughout the year, * * * received 14,786 tables (134,577 people), including 2,789 high-end banquets (26,884 people), 3,573 meetings (34,532 people), 14,516 banquets (146,573 people) and 7,611 zero guests. Compared with last year, the annual meal volume increased by 18741 tables (192742 people).

3. Strictly implement various management systems

1. The department has established a perfect management system. The quality inspection team composed of department managers, department heads and team leaders clearly divides the work of the supervisors, and each team is responsible for the management of several small teams. The teams both divide the work and cooperate, and implement the management system from top to bottom, requiring the first level to be responsible for the first level, and implementing rewards and punishments, which improves the sense of responsibility of managers.

2. Improve the departmental meeting system. According to the requirements of the hotel, the department insists on holding daily pre-shift meeting, weekly management meeting, monthly business analysis and food seminar, etc., and timely communicate with the department's work, analyze problems in time, handle them reasonably and sum up experience.

3, adhere to the department training system, in order to make the training receive the expected effect, first clear the training.