Summary of the daily work of catering industry 1

At present, the catering industry environment is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the catering department has fully implemented the hotel management contract scheme, focused on economic construction, strengthened management, and made it consistent from top to bottom, so that the catering department has made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ yuan, an increase of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ _ yuan higher (or lower) than that of the same period last year, with an increase (or decrease) rate of _ _%. In the whole year, _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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 38xxxx yuan to the hotel, which was 6xxxx yuan higher than last year's 32xxxx yuan, with an increase rate of 1xxxx. 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 daily work in catering 2

As a newly graduated xx student, I don't have much work experience, and few experiences have made me encounter trouble and feel confused when I first came to xxx. But fortunately, I survived! Moreover, during this time, I also learned various indispensable experiences in this position, which completely changed me from a student to a professional. Although this change does not mean that I am mature enough, I believe it is a sign that I have grown up! In order to commemorate this period, I will sum up my work during this period, and when I miss it, I can also know what I did badly. My cashier's work is summarized as follows:

1. I just entered the restaurant

I didn't expect much from this place after many times of hitting the wall, but just attended with the mentality of how many attempts. The sudden result caught me off guard! Although I am happy to have a job, I am not flustered because I am not fully prepared. Finally, when I set foot on the checkout counter of xxx, Head Waiter X received me kindly, and told me the basic situation of the restaurant and personally took me to my job-the front desk. Because xxx restaurant is quite large, and there are not a few people coming here to eat, it is necessary to equip with multiple cashiers. After that, I spent a period of time as an apprentice to the predecessor at the front desk. Although there is not much to know about the front desk, I will know what to do after a little explanation, but because we are also the main service stream here, the requirements for the front desk service are not low at all. We should always pay attention to our reception behavior, which is what I really feel troubled about.

II. Work Progress

After working for a period of time, I have almost become familiar with the working mode here, and the etiquette of reception has become an instinctive skill in my work again and again. My work content is the same as that of my teaching colleagues, such as welcoming guests, providing consulting services, cashier and seeing off guests. Although it sounds like a very simple line, there are actually many places to learn and improvise.

The most important thing is consultation. As a well-received restaurant, our restaurant prepares a lot of dishes and other activities, and some unfamiliar guests or picky guests will come to consult. This requires us to know all about the dishes and activities in the restaurant, and we can also answer them to the satisfaction of the guests! At first, I thought it was difficult, but after a long time, I knew that even ordinary waiters could recite these things by heart.

III. Summary

Work is suitable for me, my colleagues are very kind friends, and my boss is very kind, so why don't I work hard? Although I have basically done my job now, the society is constantly improving. In the face of more and more picky guests, we can't blame them, but we can only think about why we didn't do it.

summary of daily work of catering 3

The extraordinary year of 21xx is the fourth year of the establishment of * * Hotel. All the staff of our catering department study hard around the overall situation of the hotel's sustainable development and actively perform their duties in an all-round way. Highlight the key points of work and make concerted efforts to complete the tasks assigned by the superiors. Now the summary of the year is reported as follows:

First, be a good assistant, try your best to assist the hotel leaders to control the overall situation of work, conscientiously implement the documents issued by the hotel, make the instructions of the superiors be implemented, and use their advantages to improve work efficiency. Actively participate in hotel management, handle interpersonal relationships with functional departments, establish a good external image of the food and beverage department, and lay a good foundation for floor work.

2. On-site management of the floor:

1. Attendants' courtesy and courtesy should be checked before work. Those who fail to meet the requirements should be sorted out before leaving the post. The post will be practiced repeatedly every day. The service personnel in the stands in the floor area should be ready at any call, and politeness and courtesy should be applied to every detail of their work. Employees should learn from each other and supervise each other to make progress. Employees should develop a good habit and attitude, and managers at all levels in the food and beverage department should do a good job of reception before meals to reduce the waiting time of guests, and at the same time, do a good job of explanation, pay attention to the box and table seating, ensure that there is no mistake, and do a good job of explanation carefully, so as to be busy and not chaotic.

2. Strictly set posts and improve service awareness, improve service effectiveness, rationally allocate service personnel during the peak meal period, take the foreman or minister as the center, and support the busy or missing areas at any time. Other personnel should do their own duties, clarify their respective job responsibilities, and make reasonable allocation to improve efficient services.

3. The management of items on the floor of the food and beverage department, from large items to small items, shall be carried out by a designated person at the end of each month. No matter whether it is guest damage or natural damage, it is required to be well documented, implemented by someone, supervised by someone and followed by a single person. Timely report the loss and make up the purchase.

4. For the sanitary management of the floor, the public area requires the cleaning staff to clean it immediately when they see foreign objects or dirt, and the ground in the area is dust-free and free from water stains. Sanitary appliances shall be placed neatly without inclination, and the sanitary system of each box shall reach everyone. Hygiene and cleaning shall be carried out every day, and comprehensive sweeping shall be carried out once a week. Hygiene supervision requirements shall be strictly implemented, disinfection registration shall be made, and the requirements of one wash, two bleaching and three cleaning shall be implemented for large tableware. Regular disinfection and bleaching of small tableware.

5. Establish a restaurant case collection system to reduce the frequency of customers' complaints, collect customers' complaints about the quality of service, and provide an important basis for improving daily management and service, and analyze and summarize the collected cases, so as to make the daily service targeted and reduce the customer complaint rate.

6. Daily management of employees. Every new employee has become an important part of the food and beverage department. Can he or she join the group as soon as possible and adjust his or her transition mentality? According to the characteristics of new employees and their entry situation. Carry out special training and adjust your mentality. Knowing the characteristics of the industry makes new employees psychologically well prepared. Ease the transformation and adaptation of roles and accelerate the pace of integration into the catering team.

7. Pay attention to the training of employees, and strengthen the training in combination with the actual work. The purpose is to improve work efficiency, strengthen quality service, always pay attention to employees' mentality, and require to maintain good working conditions. In the case that catering is not busy, make training plans, organize employee training, and carry out practical operations from the aspects of courtesy and etiquette workflow and service specification. Give one-on-one and hands-on instruction to individual poor employees, and regularly train and inspect all departments on the floor: the food delivery department, the welcome department and the cleaning department, so as to understand their recent work situation and find out and solve problems.

under the serious shortage of waiters this year, under the direct leadership of the vice president's office, our floor completed the service of the summer champion banquet, mobilized the reserve forces of all floors to support the floor work, and laid a hard battle for the arrival of the Spring Festival.

Third, there are shortcomings in the work

1. There is not enough detail in the work process, sometimes there are some unreasonable arrangements, the priorities are not clear, and there is a lack of communication between departments. It is always after things happen that problems are discovered.

2. There is little training between the management ministers and foremen on the floor, which is still some old management modes. We should organize some advanced management courses and star-rated hotel management courses, and walk around more to learn about the management modes of star-rated hotels outside, which can make the hotel management work go to a higher level.

fourth, the current situation of the hotel, the problems to be solved

1. In the normal reception work, there are scattered customers, and the customer base of the hotel is not rationally utilized. We should clarify the business policy and adjust the business strategy to attract some foreign customers.

2. There is a serious shortage of waiters. In the case of a serious shortage of waiters in the big climate, we should give full play to the advantages of this hotel, with high salary, good welfare and strong family ties and cohesion, so that candidates feel that it is a standardized and standardized star hotel.

3. Strengthen training in combination with work practice, improve work efficiency, improve better service quality, and strengthen standardized management, so that employees can have a new understanding and understanding of daily services.

Although some achievements have been made in all the work in the past year, there is still a certain gap with the requirements of the hotel, and there are some problems that cannot be ignored. There is no self-establishment and it needs to be further strengthened. The agreement on service consciousness has laid a new solid foundation for future work and made the hotel more prosperous and developed.

summary of the daily work of catering 4

×× year is a growth year for both hotels and our western restaurants, and the reception of star reviews, large-scale receptions and western restaurants have all accepted strict tests. Although there are many shortcomings, it is in the process of rectification that we catch up. Western restaurants can continue to grow. It is a great honor to have the opportunity to join the ranks of the annual advanced group of our hotel. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant.

×× year is a growth year for both hotels and our western restaurants, and the reception of star reviews, large-scale receptions and western restaurants have all accepted strict tests. Although there are many shortcomings, it is in the process of rectification that we catch up. Western restaurants can continue to grow. It is a great honor to have the opportunity to join the ranks of the annual advanced collective of Northwest Petroleum Hotel. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant. The advanced events of our restaurant in XX are described as follows:

1. Actively overcome various practical difficulties and have a strong sense of unity and cooperation.

Western restaurants have scattered posts and a wide range of work sites. At present, they are mainly in charge of Four Seasons Cafe, Starry Lobby Bar, Zishan Soup Hot Pot, Food Delivery Department, Wine Service Bar, Xingyue Bar, Executive Lounge and Starlight Barbecue Bar, which are open in stages. The turnover of staff is large, and some newly opened posts are not staffed. However, all the staff in the restaurant have a strong sense of "family", and they can actively obey the arrangement of the restaurant leaders, consciously overcome various difficulties, and work together to do a good job. Everyone has formed a good habit of "I'll go there to help whenever I'm busy", and at the same time, I'm ready to be dispatched to other posts to help. For example, the Starlight Barbecue Bar, which was briefly operated from May to mid-September last year, completed the task better without a staff, mainly relying on the night shift and night shift staff of Four Seasons Cafe to help; In April and September, local stars commented on China.