first, adjust business measures to reduce costs.

1. Sublet the external dining department, abandon the decentralized management mode of "both internal and external training" and "both hands are not hard" for many years, hold hands and concentrate on developing the internal dining management. In 2118, the operating income was 1.7 million yuan, which was 211,111 yuan more than the operating income of 1.5 million yuan in the whole year of last year.

2. To determine the reasonable loss reduction business objectives and profit indicators, the management of the food and beverage department has made great efforts to implement the objectives, tasks and indicators, and tried every means to reduce costs and save expenses. In 2118, the cost rate and loss amount of the food and beverage department decreased compared with 2117, when the annual task was overfulfilled and the employees' wages generally increased.

3. Cooperate with the sales task assigned by the management of the hotel, actively coordinate the sales awareness of all employees in the food and beverage department, expand domestic demand and promote export. In 2114, among the red and white banquet services received by restaurants, one was recommended and introduced by hotel staff, accounting for% of all red and white banquets, achieving the win-win goal of satisfying guests, benefiting employees and benefiting restaurants.

4. Find the right position, avoid the fierce competition with the restaurants outside the hotel, set the group customers such as wedding banquets, conferences and training as the main direction, and deploy a deputy manager in charge of outreach to increase the sales of group customers. In the case that the number of meetings and class reunions is reduced compared with last year, the excavation and reception of training courses have been done vigorously, which has largely made up for the defects caused by the former and laid a solid foundation for overfulfilling business tasks.

second, strengthen internal management and improve service quality.

1. Pay strict attention to the personalized training of waiters. Focus on training waiters' manners and body language, and improve their ability to deal with customers' pushing dishes and complaints, so that each waiter can be independent and maintain the normal service skills and level under the condition of few people and heavy work.

2. Try to keep the chef's technical level stable and improve his innovation ability. At the beginning of the year, according to the technical situation, the chefs were replaced, and when the strength was weak and the number of sets was large, the division of labor was rationally allocated, and mutual cooperation was strengthened to ensure the quality requirements of dishes. Maintain a certain rate of fresh dishes to meet the novelty needs of guests in a certain period.

3. Strengthen the training of food hygiene awareness and level of all members of the Food and Beverage Department. Many times, the health supervision and management departments have been hired to conduct on-site supervision and training on the procurement, acceptance, cleaning and processing of restaurant food with a purpose and focus, so as to strengthen the food hygiene work and emphasize the seriousness of food hygiene.

4. Strengthen the business training of management. Participate in all kinds of business training in this industry by stages and batches, constantly improve management awareness and management level, apply what you have learned and apply what you have learned.

third, reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. Reasonable kitchen layout is planned in strict accordance with the requirements of the health supervision department. The black kitchen has taken on a new look for decades, which has improved the working environment, improved the sanitary quality and provided a prerequisite for the successful reception of "China-ASEAN Expo".

2. Decoration and installation of south gate light box. It adds a bit of joy and popularity to the remote and quiet dining environment in the restaurant.

3. A number of tableware, napkins and festive dragon and phoenix tablecloths supporting wedding banquets and traditional banquets were added, which laid a good material foundation for the completion of various wedding receptions and created conditions for zero complaints about weddings this year.

4. The banquet hall and several boxes were renovated and decorated with calligraphy and painting, which increased the cultural atmosphere and dining atmosphere of the restaurant and improved the utilization rate of boxes.

fourth, strengthen teamwork and deepen the overall concept.

all members of the catering department always keep in mind the overall concept that the hotel is a family, resolutely obey the hotel's arrangements, and cooperate and assist the housekeeping department and the office for many times in carrying furniture, painting, planting flowers and weeding, removing garbage and other activities, with the service belief that everyone is for me and I am for everyone, serving the hotel and serving the employees.

5. Overcome difficulties and successfully complete the "Dongbo" reception.

China-ASEAN Expo in p>2118 is both an opportunity and a challenge for our hotel and restaurant. Faced with the arduous task of receiving a large-scale international team for the first time, the Food and Beverage Department earnestly made all the preparations, fully mobilized the enthusiasm of employees and exerted the team spirit of teamwork, overcame the unfavorable factors of few personnel and weak technical force, and eliminated all difficulties. With full work enthusiasm and selfless professionalism, the reception task was successfully completed.

sixth, there are problems.

1. The management method is backward, resulting in inadequate management, failure to grasp details, and poor management of key points.

2. The individual sales are insufficient.

3. Lack of innovative ability of dishes.

4. The electrical equipment in the box is aging and seriously damaged.

5. The regular employees are older and lack front-line service personnel.

6. The standardized and personalized service of waiters cannot always be adhered to.