Time flies, and a period of work has come to an end. I believe that everyone has gained a lot since this time. It's time to write a work summary seriously. Presumably, many people are worried about how to write a good work summary. The following is a summary of the work of the hotel catering manager in the first half of the year (5 general remarks), which I helped you sort out, hoping to help you.

Summary of the manager's work in the first half of the year 1 Time passed quickly, and half a year passed unconsciously. In the fierce competition environment of the catering industry, under the correct leadership of the hotel's senior leaders and department managers, we struggled around the business indicators "3.84 million guaranteed targets and 4.8 million struggling targets" issued by the department.

Looking back, we received birthday banquets, wedding banquets, business banquets, conferences, buffets and high-standard VIP receptions in the first half of the year. * * * Completed 2.23 million yuan, an increase of 280,000 year-on-year. However, compared with the progress of striving for the goal, efforts are still needed. The work in the first half of this year is summarized as follows:

1 Pay attention to employees' ideological trends, stabilize employees' thoughts in order to maintain good working conditions, provide quality services to guests, find deficiencies, correct them in time, improve them, pay attention to the ideological trends of every employee, have regular heart-to-heart talks with employees to do ideological work, gain a deeper understanding of their recent work and life, and find and solve problems.

2. Strengthen employees' awareness of open service. "Communication" is a bridge to the soul, so as to close the distance with the guests, enhance communication with them, and understand their preferences at the same time.

3 gfd, courtesy etiquette requires repeated inspection and indoctrination of employees at daily regular meetings, especially smile service, so that employees can realize the importance of smile service.

4. In order to ensure that guests have a clean and comfortable dining environment, the health responsibility of the banquet hall on the first floor is divided into people.

5. Improve employees' enthusiasm, stimulate their potential service level, formulate reward and punishment system and evaluation of service pacesetter, so as to mobilize and encourage employees' initiative and enthusiastic service.

People should be held responsible for the linen of tableware, and the tableware should be disinfected and counted regularly to ensure that the tableware is not lost or damaged, so as to make full preparations for the next banquet.

Collect feedback cards of customers' opinions and suggestions on 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 catering market and the objectives and tasks assigned by the hotel, the banquet hall on the first floor was expanded and renovated in June. After the upgrade, the current service level, service skills and family service will also be upgraded to create a team with strong comprehensive reception ability. We will accept the wedding banquet after the transformation and plan the work plan and business measures for the second half of the year:

Work plan:

1 According to the renovation of the banquet hall on the first floor, the improvement of guest dining service requirements and service details, the staff's skills training, opening service awareness training, VIP reception service process training, family service and conference reception service process are trained and improved.

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

3. Enhance employees' awareness of selling, benefit, cost control and cost saving. And ask employees to take action.

Do a good job in the reception and preparation of the "Huizhou Food Festival", so that employees can be familiar with 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 about the guests, get familiar with them, communicate with them and improve their marketing ability. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.

6. A la carte restaurant, on the original basis, will be built for guests to eat, which will be more warm and comfortable. A more humane dining environment.

Due to the large turnover of staff in the catering service industry, there are many new employees in our hotel service staff. 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. We will talk according to each employee's different personality characteristics and entry conditions, with the aim of adjusting the mentality to face up to the work, understanding the characteristics of the catering industry, so that employees can be fully psychologically prepared and quickly integrate into the collective. Intensive training on gfd, manners and etiquette, service process and skills for new employees before taking up their posts makes them deeply understand the image representing the hotel and strictly abide by the operating norms of four-star hotels.

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

2. According to the management measures after transformation:

July: Focus on Huizhou Food Festival "Huizhou cuisine enters Danyang to build an organic vegetable brand"

August and September: Champion Banquet, Teacher Xie Banquet and Golden Autumn Moon Cake Gift Box will be launched for promotion.

10: Golden Week focuses on high-end wedding banquets.

165438+1October: promotion, VIP reception, meetings, etc. Hairy crabs and crab gift baskets,

65438+February: Group worship banquet, wedding banquet, etc.

In short, I have learned a lot and matured a lot since I joined the catering department of New Century International Hotel for nearly two years. 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 quality, and actively cooperate with and implement various tasks assigned by hotel leaders and departments.

Summary of the work of hotel catering manager in the first half of the year 2. The catering department made a good start in the first half of 20xx. Under the correct leadership of leaders at all levels, and with the joint efforts of all staff in the catering department, the operating income in the first half of the year increased by one point compared with previous years, and the service quality and food output also increased accordingly. The content is reported as follows:

I. Analysis of operating conditions

In the first half of the year, * * * achieved the business goal of xx million, with a gross profit of xx million, including X meetings, xx teams, xx weddings and XX income. Compared with the same period, 20xx has improved obviously in the first half of the year, and our benefits have increased, which proves that our level has also improved obviously, which is inseparable from the correct guidance of leaders, the concerted efforts of employees and the mutual cooperation between departments.

Second, the reception work

1, conference reception

In the first half of this year, we received ***xx large-scale meetings, among which * * 3 meetings are particularly important in the whole hotel, namely, the portal construction meeting of the director of the office of xx system in the province, the working meeting of the office of xx system in ministries and agencies and the national inspection of xx. Under the correct guidance of the leaders, the Food and Beverage Department carefully organized and made a careful reception plan. There is a special person in charge of all the work, and the responsibility is implemented to ensure foolproof. Chef and xxx are in charge of the kitchen. Xx is in charge of the front desk. In the reception of the meeting, it is stipulated that each table has a special person in charge and the service is standardized. Thanks to our joint efforts, the reception work has been successfully completed. Won the unanimous praise of the leaders, of course, we also found our own shortcomings in the reception.

2. Team reception

Compared with the same period last year, this year's team meal reception is less. In the second half of the year, the catering department strives to adjust the menu of team meals to improve the reception rate of team meals.

3. Wedding reception

During the reception of the wedding banquet in the first half of the year, customers generally reflected that the dining environment was oppressive, and the service was incoherent due to insufficient staff. To solve this problem, we need the guidance of superior leaders.

4, the agreement unit reception

The reception of protocol units is particularly important. Only with their approval can our dishes, services and services create benefits for us for a long time. In the first half of the year, the reception rate of several agreement units such as xx and xx was relatively high. Of course, this is inseparable from the mutual coordination, cooperation and communication between us and various departments.

Careful reception work can not be separated from communication between superiors and subordinates, cooperation between departments and coordination among employees. Only by doing these well can we do a good job in reception and win the satisfaction and recognition of customers.

Third, internal management.

1, dormitory problem

The catering department is a department with a large number of hotel staff, and its management is also complicated. Under the guidance of the leaders, the problem of staff dormitory was properly rectified in the first half of the year, which put an end to the problem of employees staying out at night and outsiders entering the staff dormitory casually, fully demonstrating that we are an organized and disciplined collective.

2. Energy conservation and emission reduction

The food and beverage department has always maintained the working style of "when people walk, the lights go out and the water stops". In addition, it should be reasonable for the department to seek value-added space in the processing process, strengthen the utilization of scraps, and require chefs to serve according to the proportion of guests after serving. Adhere to the monthly recycling of incense towels and paper. Reuse, reduce costs and improve profits. Employees' gloves are required to be collected once every two months, and the foreman will collect them and replace them with new gloves.

3. Staff training

The Food and Beverage Department realized that "continuous training is the only way to make continuous progress". In the first half of the year, the Food and Beverage Department continued to organize staff training, from organizing all staff to train walking posture, standing posture, end support and stage setting to training once a week. Excellent staff of the Chinese Department participated in the stage setting competition organized by the Tourism Bureau, which made us deeply realize that there are people outside, and there are days behind. Summed up a lot of experience and learned a lot.

Through continuous training, the service level of waiters has been continuously improved, such as putting warm words in the ashtray and introducing dishes properly in the service, which all reflect the exquisiteness of our service. Organizing chefs to study abroad has greatly changed the dishes. Among the xx features, the xxx feature has been added, which has been well received by the leaders.

4, ideological style rectification

In April, the hotel organized an activity to rectify the ideological style. During the activity, the food and beverage department carefully recorded the rectification situation, rectified the problems found in time, and made a written summary of the ideological style problems found in January and for a long time. After the activity, the staff's quality and work enthusiasm were greatly improved.

5, the management of tableware

In 20xx, the Food and Beverage Department summarized the past experience and stipulated that 1 month 1 day should be used to count the tableware in each private room, lobby and east restaurant. If it is inconsistent with last month, we should find out the reason and bear the responsibility. If necessary, employees should make up for the shortage of tableware by themselves, so as to avoid unnecessary loss of tableware.

6. Bar management

The bar is the communication window between the catering department and the guests coming and going, so the bar staff must have high quality. According to the actual situation, the department constantly organizes the training and assessment of bar staff, accurately records the daily accounts of the restaurant, and solves problems in time when found. It is strictly forbidden to run accounts or miss accounts.

7, the manager on duty system

On the same day, the manager on duty was fully responsible for people, affairs, accounts, reception and security. At the same time, the manager on duty is required to turn on the phone all day, and the manager on duty is required to announce the problems found that day in time at the regular meeting every day to attract the attention of employees, including the phenomenon of rewards and punishments for employees, so that rewards and punishments will not last overnight. Due to the reorganization of the staff dormitory in the first half of this year, the duty manager is required to check the dormitory on time with the duty manager of the hotel and the duty managers of other departments to find out the phenomenon of department personnel going out.

Fourth, safety work

In the reception of fire fighting activities, we deeply realized the ruthlessness of fire and water, the importance of fire safety work and the necessity of eliminating potential safety hazards.

1. In the first half of this year, in addition to the original three directors, the Food and Beverage Department added xx as the safety officer of fire equipment, so that the daily fire inspection records can be archived every day.

In February and June, the Food and Beverage Department actively participated in the safety production consultation activities organized by the hotel, and the safety awareness was improved.

3, internal constantly carry out safety training for new and old employees, improve employees' safety awareness.

4. Food should be stored and classified in the kitchen and marked. All kinds of food should be put in special boxes according to their names. It is forbidden to mix finished products with semi-finished products. 24-hour sample keeping was done in all meetings to avoid food poisoning.

5. Conduct daily inspection and cleaning of facilities and equipment in the department to eliminate all potential safety hazards.

Summary of Hotel Catering Manager's Work in the First Half of the Year 3 1. cultivate

Distribute monthly training content according to the training plan formulated by xx, and rectify and implement weekly training plan one by one according to the training content. The manners, service processes and labor discipline of employees have improved, but the supervision and implementation are not in place, which leads to the slow training effect.

2. Service

1. Increase the use of etiquette and service words in daily meetings, so that employees can skillfully and practically apply them to their posts through daily practice. The putonghua of employees' posts is not up to standard, and the regulations on dinner service are not implemented in place at the level of supervision, guidance and management, and the regulations are not detailed and clear.

2. Employees have a poor sense of subjective initiative and service, and go to work mechanically. Some employees have poor self-discipline, such as standing discipline, service courtesy and dining service. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.

3. Some employees still lack the sense of teamwork. 4. The executive power of management needs to be further strengthened.

5. Individual employees lack awareness of saving.

3. Hygiene

A health team has been set up, and managers and foremen inspect all areas in groups every day, and rectify and implement the problems found one by one, but now there is no persistent implementation, supervision and clear rewards and punishments.

4. Special services

Give gifts to various banquets, festivals and activities, and increase various value-added services.

5. File creation

Banquet classification, meal label, reception number and per capita statistics, master market consumption.

Customization customers often come to customers to collect data, resulting in less customer data and slow update. In view of the problems and deficiencies in the first half of the year, the work plan for the second half of the year is as follows:

1. Continue to strengthen the job skills training of employees, pay attention to the training effect, and supervise the implementation to people.

2. Unified requirements for employees' comprehensive quality image, working language, polite language, gfd and Putonghua.

3. Improve employees' service awareness, dinner service, division of labor and execution of each foreman.

4. The health team continues to insist on clear and uninterrupted rewards and punishments.

5. Customize the uniform standard of frequent customer data collection.

6. Value-added services make an effect on the spot and create surprises.

In the second half of the year, we will continue to improve and advance with the times, and take this as a starting point to raise it to a new level in an all-round way.

Summary of the work of hotel catering manager in the first half of the year. 20xx years' work review

Over the past year, based on the development of XX, the catering center has made remarkable achievements in catering management and service through the efforts of all staff, played a role in logistics support and achieved remarkable results.

Work highlights:

(A) to promote catering management services to a new level.

In-depth study, adhere to the implementation of quality management system standards, adhere to cost control and implementation of rules and regulations, adhere to internal learning exchanges and external communication, so that all work can be carried out in an orderly manner and ensure the smooth progress of all work.

(2) Strengthen procurement and warehouse management and strictly control the procurement of raw materials.

The catering center always adheres to the joint procurement system for employees' meals, adheres to the principle of "health and safety, high quality and low price, and complete qualifications", and ensures supply on the premise of ensuring quality. On the one hand, by knowing the market information in time, we can use the price difference to adjust the inventory, control the purchase and stabilize the price. On the other hand, it is necessary to strengthen the management of raw materials warehousing and acceptance, improve the relevant regulations and procedures for incoming goods acceptance, and at the same time increase the quarantine supervision of incoming goods. By publishing the turnover of canteen procurement materials and card machines every month, we will put an end to unauthorized procurement and close the source.

(3) Strengthen safety awareness to ensure that no major accidents occur.

The catering center has always attached importance to safety in production and established a supervision and inspection system. The problems found in the inspection process are treated by combining on-site rectification and rectification within a time limit, which provides a strong guarantee for improving the management level and service level of catering safety.

1, earnestly implement fire safety work, strengthen employees' awareness of safety responsibility by organizing fire training and drills, and set up special safety inspectors to check the operation of various electrical appliances and gas equipment at any time to ensure that no major accidents occur in safety production.

2. Seriously implement the quantitative classification management and quantitative classification management system. On the basis of ensuring the A-level canteen, in order to continuously improve the overall quality of employees, special inspection standards have been formulated through health knowledge training, and canteen administrators are arranged to supervise and inspect the whole process of food processing and production every day, and the inspection results will be announced.

(four) for the families of factory workers, do a good job in management and service.

In order to meet the dietary requirements of employees' families, the catering center has been exploring the new concept of catering management, and has formed a multi-variety and multi-grade management model based on employees' basic meals supplemented by local characteristics.

1. Intensify the renovation of equipment and facilities. This year, we added a cauldron workbench to the canteen and updated some parts of the smoking machine.

2. Organizing technical backbones to study abroad not only improves the taste of food, but also reduces the reception cost.

3. Strengthen communication with employees. We solicit opinions, participate in food delivery, keep abreast of employees' satisfaction with the work of the food and beverage center, and request the establishment of smooth communication channels in time.

(five) go all out to complete maintenance, emergency repair, emergency logistics services.

In 20xx, the task of overhaul and emergency repair in our factory is very heavy. According to the unified arrangement of the factory, our center made preparations in advance, made a meal plan for personnel during maintenance and emergency repair, adjusted the dining mode as needed, and adjusted the work and rest time of relevant personnel in time. All the staff worked overtime and worked tirelessly to ensure the meals of the maintenance and repair personnel, dispatched more than 100 meals, and delivered delicious meals to the commanders and soldiers fighting in the front line in time. It has made due contributions to the successful completion of the maintenance and emergency repair task of our factory.

Second, the work performance and experience

(1) Actively respond to the problems encountered, overcome difficulties and successfully complete the task.

1. The practice of providing service guarantee for employees' families has laid a solid foundation for providing catering service guarantee for large-scale events in the future and coping with various emergencies.

2. Conscientiously implement the relevant requirements for running the canteen of factory workers, do a good job in management, provide a good dining environment for factory workers, and fully embody the idea of caring for factory workers and serving their families.

3. Conscientiously implement the classified and quantitative management of the Ministry of Health, overcome difficulties through unremitting efforts, and ensure the food hygiene and safety of our A-level store. The drug and food management department has repeatedly supervised and inspected without major problems or food safety accidents, and completed the catering upgrade.

(B) explore new management concepts

1, paying attention to * * * management is an important link to do a good job in catering services. The normal operation of the catering center has been highly valued and guided by Luochuan Food and Drug Administration, factory leaders and factory authorities to ensure food safety and hygiene and prevent food poisoning. The key lies in the implementation and implementation of the system.

2. Strengthen foreign exchanges. Our dining center has achieved fruitful results in half a year's work, especially the dining of employees has been well received and attracted the attention of colleagues in brother units. Many units visited and studied from management services to cost accounting, and also learned many advanced management methods and concepts, which promoted the continuous improvement of our services.

Five hours passed quickly after the manager of the hotel catering department summarized the work in the first half of the year. In a blink of an eye, we ushered in the second half of xx. Looking back on the first half of the year, many good memories come to mind. With the company's emphasis on training and the support of all the staff, I worked hard with all the staff to overcome difficulties and successfully completed all the tasks in the first half of xx. Now I'll give you a brief report on my work in the past six months, and please give us your opinions.

To be honest, as a person in charge of staff meals, I feel deeply responsible for the past six months. These years' work experience has taught me a truth: Only by observing attentively and communicating with customers attentively can we do a good job in catering service with the cooperation of Qi Xin.

First of all, let's report on the operation in the first half of the year:

Since xx years, the overall operating conditions are satisfactory. After half a year's efforts, we have improved the losses in previous years and made some profits, which makes us feel more proud. The annual operating income is xx yuan, higher than last year's xx yuan, and the operating cost is xx yuan, higher than last year's xx yuan, with an increase of xx%.

Secondly, summarize my work in the first half of xx. The specific summary is as follows:

1. Earnestly implement the business philosophy of Baihua Village, and timely and accurately convey the company's business strategy to every employee, thus serving as a bridge between the preceding and the following.

2, fully mobilize and give play to the enthusiasm of employees, understand the advantages of each employee, give play to their strengths, and do what you can. Enhance the cohesion of the team and make it a harmonious collective.

3, through various channels to understand peer information, understand the consumer psychology of customers, so as to know ourselves and ourselves, make our work more targeted, so as to avoid unnecessary losses.

4. Set an example and be a handsome employee. Proceed from the overall interests of Baihua Village.

5. Welcome customers with thoughtful and meticulous service. In order to create a good dining environment for customers and create more business performance for the company, lead employees to do their jobs well in the following aspects, do a good job in daily cleaning, and create a comfortable dining environment for customers; Actively serve customers and meet their needs as much as possible; We should constantly strengthen our sense of service and leave customers with a heartfelt smile and polite language.

6. Deal with the cooperation between management groups, work cooperation between superiors and subordinates, less complaints, more enthusiasm, look at problems in work objectively and solve them with a positive attitude.

Now, the new half year has begun. Looking forward to the second half of xx, with the guidance of leaders and the support of employees, I will manage our team with more exquisite and skilled business, provide our employees with exquisite dishes and high-quality services, and try my best to work hard and strive for a new level of turnover.

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