Summary of Food and Beverage Supervisor's Work in 2123 1

It has been more than two months since he joined the hotel again in a blink of an eye. According to the work arrangement of the restaurant manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. Now, we will make a summary report on the work in 21xx and briefly outline the work plan in 21xx.

1. On-site management of the hall surface

1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests, especially the regional attendant, who requires courtesy and courtesy to be applied to every bit of work, and employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective 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. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be clean and free from water stains, neatly placed and without inclination. 7. During the meal time, because the guests arrive at the store in a concentrated way, there will often be a phenomenon that the guests queue up, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and the entry situation, carry out special training. The purpose is to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain 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, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have 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 in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

3. There are not many interactive links in the training process, which reduces the vitality

4. Work plan for 21xx years

1. Do a good job in internal personnel management, and make the management system strict and the division of labor clear.

2. On the basis of the existing regular meeting, we will further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into a communication platform for all service personnel, learn from each other, share service experience, and stimulate their thinking.

3. On the basis of the existing service level, we will innovate and upgrade the service, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of service personnel, and strengthen daily services.

4. In the management of goods, the responsibility lies with people, and there are rules to follow, well documented, enforced and supervised.

5. Strengthen the maintenance of member customers.

5. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency.

2. Enhance employees' awareness of benefits, strengthen cost control and save expenses. Train employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time and strictly implement the relevant punishment system.

3. Strengthen the coordination between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities and cooperate with surrounding companies to increase the membership rate.

summary of catering supervisor's work in 2123 2

In the busy work, one year is about to pass. During this year, our catering department has achieved good results under the correct leadership of hotel leaders. Now the work of this year is summarized as follows:

1. Establish daily management plan and management policy

Assist the department manager to complete the overall management and supervision of the catering department, and take charge of inspection under the authorization of the manager. Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over pre-shift and post-shift meetings, arrange relevant work arrangements and summarize existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, arouse their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.

2. Staff management

1. Check gfd before work, and only after sorting out the unqualified requirements can he take up his post, and supervise the use of employees' etiquette, so that employees can form good habits.

2. Strengthen employees' service awareness, improve service quality, make reasonable personnel deployment during the peak meal period, clarify their respective work contents, and work in a division of labor to ensure quality and quantity.

3. Conduct regular staff training, improve service efficiency and awareness, and learn to observe and observe what the guests really need from the nuances. What we need to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. Service is not inferior. We are gentlemen and ladies who serve gentlemen and ladies. The purpose of training the staff in the kitchen and pushing the dishes every day is to make the staff understand the characteristics and taste of each dish, so that they can not only give the guests the most correct advice when ordering, but also save the waste of hotel dishes.

Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain good working conditions, talk to employees regularly, and find out whether there are problems in their lives and solve them in time.

4. Improve the hygienic quality of catering; Strengthen the supervision of catering hygiene quality, make sure that each private room is kept in a state and be responsible step by step; The employee is responsible for the private room; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he emphasizes that the work at the end of the day's meal collection has been cleaned up, and a weekly health table has been made to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.

5. Control material consumption, increase revenue and reduce expenditure; Strengthen employees' awareness of saving, advocate controlling the waste of water and electricity, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once a large number of losses are found out, the duty staff will be held accountable, and the floor foreman under the jurisdiction of the period will be held jointly and severally liable.

Third, optimize the plan

1. Since the buffet on the first floor began, the response has been very good. After that, we should constantly introduce new products, increase the variety of dishes and drinks, and attract more young tourists. Make use of network resources for online sales.

2. Reduce the cost of dishes and lead the mass consumption: replace the customers with independent consumption.

3. Create distinctive theme banquets and make full use of holidays to make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.

4. Cooperate with travel agencies, receive tour groups, provide group meals of different grades, and we have enough room resources, which not only improves the attendance rate of the catering department but also improves the occupancy rate of the housekeeping department.

As the saying goes, dribs and drabs make a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leaders and colleagues, work hard, study hard, and strive to improve my cultural quality and various work skills, and make contributions to the development of the company!

summary of catering supervisor's work in 2123 3

1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Up (or down) _ _%, the operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ _ yuan higher (or down) than that of the same period last year, with an increase (or down) rate of _ _ _%. In the whole year, the task was actually completed by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

second, the main tasks completed this year:

(1) to implement the hotel management contract scheme, improve the incentive distribution system and mobilize the enthusiasm of employees. This year, the food and beverage department assigned 38 _ _ _ _ _ _ _ yuan to the hotel, which was 6________ yuan higher than last year's 32________ _ _, with an increase rate of 1 _ _ _ _ _ _. In order to accomplish the task better, the leaders of the Food and Beverage Department have worked out the internal management plan and the benefit wage distribution plan, and broken down the economic indicators into various sub-departments according to the differences in departments, posts, technologies, skills and labor intensity, and approved the turnover, output, expenses and gross profit margin of each sub-department, accounting monthly, over-commission, energy saving and bonus, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think about ways. The per capita monthly income this year is _ _ _ _ yuan, which is _ _ _ _ yuan higher than that in the same period last year, with a growth rate of _ _%.

(2) do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team composed of the leaders of the Food and Beverage Department and the managers of different departments fully played its role throughout the year. The team not only divided the work, but also cooperated. The management system was implemented from top to bottom, and the first level was responsible for the first level. The management benefits were rewarded and punished, which improved the overall quality of the leaders and made the management work go smoothly.

2. improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly regular meeting, daily review meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting has been improved, and the instructions of superiors have been implemented in time. The work summary is "Model essay on personal work summary of catering supervisors".

3. Establish the supervision system of product estimation and supply. In order to estimate the varieties to the maximum extent, and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply in the morning, afternoon and evening every day, set up a special book record for the varieties estimated in the local market, and at the same time go to the relevant departments to verify and verify, and ask the management personnel to sign, so as to distinguish the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes per city has become history, and now the supply of products has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between departments. It is repeatedly emphasized at the weekly regular meeting that departments should not blame each other and shirk their responsibilities when problems arise. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many foreign countries, leaders of central ministries and commissions, governors, commanders, captains and mayors at home; On the evening of March 8, the reception unit of the city booked ***165 seats for banquets and wedding banquets, setting a record for the total number of seats booked on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

At present, the environment of catering industry is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the catering department will fully implement the hotel management.

Summary of Food and Beverage Supervisor's Work in 2123 4

Looking back on _ _ _ _ years, with the care and guidance of leaders and the support of colleagues, as a chef and chef, I always insisted on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, persisting in putting the overall situation first, obeying organizational arrangements, doing one line and loving another, and doing a good job in canteen management with my own practical actions. Add the color and variety of meals, so that the main and non-staple foods can be reasonably matched, reducing losses and saving costs. The concept of warm service is to serve Diya and Zijin wholeheartedly. In _ _ _