summary of catering management and work

1 personnel maintenance When we took over the restaurant in the R&D Park on September 8th, XX, more than a year passed, there were still 12 old employees left, and the stability rate of the old employees was-,and we trained a foreman, a western chef, a kitchen stove and a cashier. It is precisely because of the existence of such a group of backbone forces that we can

2 in the first half of the year, the quality of dishes declined because of the unfixed kitchen staff and the departure of western chefs, and the phenomenon of burning and burning was more serious. After two operation assessments, we put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, we finally controlled the decline of the quality of dishes and regained the trust of customers.

Summary

3 Service quality Because our restaurant is an internal canteen, the dining staff are concentrated in time, and the pressure during the peak period is unprecedented. In addition, the employees are basically operated by aunts over 35 years old. Relatively speaking, we are not very good at mastering the 7-step menu and the 4-step cashier, but we must answer questions to customers. Friendly attitude.

4 Safety in production Throughout the past year, it is gratifying that there has not been a safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and also fully reflects the employees' strong sense of self-prevention.

5 Food safety Because of the particularity of dining groups, the personnel are concentrated and the coverage is wide. In order to prevent food safety accidents, We set up a food safety self-inspection team in time. The store manager is fully responsible for the control system, the chef's kitchen is fully responsible for the control system, and the foreman sales is fully responsible for the control system. Responsible for the storage of financial claims, so that the responsibilities are clear. Detailed to people. At the same time, a food sample retention mechanism has been established. Every day, a special person is responsible for sample retention, a special person is responsible for tracking, and the store manager checks and supervises, so as to prevent all food safety accidents.