Daily diary of catering management

Everyone has been exposed to the diary to some extent in study, work and even life. Let's take action and write a diary immediately. What kind of log have you seen? The following is the daily work log of catering management I compiled for you. Welcome to read it. I hope you will like it.

daily work log of catering management 1

1. Routine inspection

The manager is on duty for two shifts, and should be on duty for lunch and dinner, and be fully responsible for the management of the restaurant. All kinds of equipment and facilities in the restaurant should be kept in good condition and inspected one by one according to the inspection list.

1. Check the internal and external environmental sanitation of the restaurant;

2. All kinds of equipment and facilities in the dining room should be kept intact;

3. The table setting shall conform to the regulations, and the tableware shall be neat, uniform, clean and without gaps, and the tablecloth and mat towel shall be free from holes and stains;

4. The chairs are neatly arranged, the chairs are clean and dust-free, the cushions are free of stains, and the chairs are vertically and horizontally aligned or arranged in a pattern shape;

5. The workbench shall be placed in an orderly manner, the sideboards shall meet the requirements, the dishes shall be stacked neatly, and the tableware arrangement shall be standardized;

6. Whether the preparations for the banquet, especially the scheduled banquet, have been completed;

7. Tableware shall be fully prepared and thoroughly cleaned;

8, all kinds of spices are fully prepared;

9. The beverage is well prepared and reaches the specified temperature standard;

11, all kinds of service appliances and linen are ready;

11, the ground clean and tidy, do not have any sundry confetti;

12, comfortable environment, lighting and air conditioning equipment in good condition;

13. If air conditioning is needed, it should be turned on half an hour in advance.

2. Hold a regular meeting of on-the-job managers of the Food and Beverage Department at 1: 11 a.m. and 11: 51 a.m. every day to summarize and report the work of the restaurant and accept the work instructions from the superiors;

2. Understand the daily banquet and business situation.

3. Hold a pre-meal meeting for all waiters at noon

1 and 11: 11 to summarize the work of the day before yesterday and in the morning, request to convey the work instructions of superiors in advance, check the appearance of waiters, and then give a brief training on emergency knowledge and skills;

2. Check the preparation of lunch and supervise the work of the supervisor and foreman;

3. After lunch, supervise the waiter to provide polite, fast and efficient service for the guests;

4. During the meal, we should pay attention to patrol the restaurant, keep good communication with the guests, and be ready to deal with unexpected accidents at any time;

5. After lunch, complete the lunch work report, and examine and approve all kinds of picking lists and maintenance documents;

6. Train the waiters in service knowledge and skills regularly from 15: 31 to 16: 31 every day, and check the training results.

IV. Evening

Work at night is the same as above. After dinner, you should make a work report for the day and examine and approve various documents. Daily work log of catering management 2

1. Check yesterday's work:

1. Communicate with the chef after punching in and coordinate to solve the existing problems.

2. Organize and record the training, solving and completing the task objectives today and check the completion of yesterday's work at 11: 11 in advance.

3. check the guest's opinion book, vouchers and group purchase reservation, and issue vouchers for the day.

2. patrol and inspect the preparation work before meals in the front hall and kitchen:

1. patrol and inspect the preparation work before meals in the front hall and kitchen, and check the sanitation of kitchen environment, personal hygiene, equipment and facilities, tableware, semi-finished products and raw materials, and correct the problems existing in the kitchen products.

2. Check the storage and acceptance of raw materials regularly.

3. Attend the sunshine meeting:

1. Spot check the appearance of employees.

2. Comment on the pre-meal preparation, point out the existing problems and implement the rectification.

3. Train the sales promotion and dishes of the day and solve the problems at work.

4. Use skills to stimulate employees' work enthusiasm.

fourth, check the preparation work before meals in the restaurant. Including:

1, environmental hygiene, equipment and facilities hygiene, personal hygiene, tableware hygiene.

2. Check whether all kinds of articles (tableware, utensils, drinks, linen, menus, alcohol, etc.) are ready.

3, check whether the table is standard, complete and beautiful, and correct me in time when problems are found.

4, patrol, check the front office, kitchen work preparation, stocking and hygiene.

5. Stick to your post and do a good job of command and supervision during meals:

1. First, stand at the door of the restaurant to welcome guests.

2. Insist on commanding on the floor, and command at various stalls during peak hours, coordinate with each other, and solve problems when found.

3. Patrol to check whether the waiters provide high-quality, fast and accurate services to the guests according to the service standards.

4. Patrol to check whether the dish delivery port is smooth.

5, patrol to check the quality of the kitchen products and whether it is fast.

6, patrol to check the operation of the equipment in the meal.

7. establish a good customer relationship, actively seek customers' suggestions and opinions, and solve customers' difficult problems and complaints.

8. Maintain old customers and develop new customers.

9. Supervise the implementation of safety operation regulations at any time to prevent all kinds of safety accidents.

11, check the use of all kinds of low-value consumables, and reduce the cost reasonably.

11. Check the delivery of all kinds of complimentary drinks.

VI. Closing and dining:

1. Check the closing hygiene of the front hall and kitchen and the storage hygiene of semi-finished products and raw materials in the kitchen.

2. Check the cooking of employees' meals to ensure that employees have a good meal.

3. Arrange lunch and duty for employees.

4. Check the bar drinks handover record and the work handover of off-duty employees.

VII. Closing patrol:

1. Handling related matters inside and outside the store.

2. Spot check the training work of various departments or organize employees to have a discussion.

3. Draw inventory management status and check whether the physical objects are consistent with the accounts.

4. Rest can be arranged appropriately after the above work is completed.

5. Understand the income of the day and supervise the cashier's payment.

6. Spot check the kitchen account and actual savings and cost accounting.

7, patrol the dining guests, if there is any abnormality, assist the guests to handle it properly.

8. Patrol to check whether the water, electricity, gas and equipment switches are turned off, and be on duty or off duty according to the shift schedule. ;