Summary of the supervisor's work

1. Strengthening the internal management:

1. Formulated a new Staff Code, which was approved by the villa, and was first implemented in the food and beverage department after a few modifications to standardize the staff work code, and based on the staff code, combined with the work situation of the food and beverage department, formulated the staffing, various post responsibilities and specific operating specifications of the food and beverage department, which was more than 71. And carry out daily management work according to various rules and regulations.

3. A la carte menu, banquet menu, buffet menu and wine list have been worked out, and they have been adjusted and booked according to the response of the reception guests at several large-scale meetings.

4. The management policy of taking farm dishes and game as the leading factor in catering has been formulated, and the team of chefs has been replaced accordingly, so that it can meet the current work requirements and development needs.

5. The hygiene responsibility system has been implemented, and the responsibility has been assigned to people, which has changed the original messy situation, especially the sanitary condition of the kitchen has been significantly improved. At the same time, the food and beverage department is divided into five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Arrange special personnel to be in charge of the men's and women's dormitory in the department.

6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

7. Strengthen the security work of the Food and Beverage Department, and take turns to be on duty every day, and check the work including hygiene, safety, engineering problems, attendance, work completion, opening and closing files, etc. Effectively check the work and put an end to hidden dangers. This inspection will be regarded as one of the assessment contents of every employee in the food and beverage department.

Second, strengthen the improvement of employee welfare:

1. Improve employee meals, formulate weekly recipes, make them carefully, and listen carefully to employees' feedback to make positive improvements.

2. After work, organize mountaineering exploration activities and carry out bonfire barbecue activities, which will not only increase entertainment items when guests come, but also enrich employees' spare time.

3. After the projector is bought, the newly released blockbuster will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, efforts will be made to create a harmonious atmosphere of unity and cooperation and enhance employees' sense of belonging and collectivity.

4. The money from selling garbage every month is used as the activity funds of employees, and as a welfare, some summer fruits and socks are bought for them.

third, reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, improving the working environment and sanitary quality, which provides a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall coordinated as a whole.

3. Add screens to separate the hall from the kitchen.

4. Install the projector and the automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5. Add Buffy stoves to increase the diet.

iv. under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out its work and arrange the manager to assist in developing the marketing market.

5. closely cooperate with relevant departments to do all kinds of reception and daily work. Strengthen teamwork and deepen the overall concept.

all members of the food and beverage department always keep in mind the overall concept that the villa is a family, resolutely obey the arrangement of the villa, especially the front desk staff, play the role of the nerve center of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning the garbage in the main building and other activities, and take the service belief that everyone is for me and I am for everyone, serving the villa and serving the employees. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately obeyed the dispatch and command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Although some achievements have been made in this year's work, there are still many difficulties and problems:

1. The catering department has fewer staff, a wider management scope and a shortage of staff. Although it can successfully complete the reception task, the quality is poor and it cannot reflect the special service.

2. The rules and regulations are not perfect enough, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated in response to market changes.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The dining room facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed from the times, and smallpox has fallen off seriously, which needs to be repaired or updated urgently. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the middle hall.

6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet their needs.

7. The villa is not very attractive. The overall environment of the project affects the business situation of the food and beverage department. Increase recreational facilities, saunas, etc.

In next year's work, we will do the following work well:

1. Take the daily duty system of the food and beverage department as an important way to evaluate personal performance.

2. Add earthen stoves to form a real peasant flavor, and use a lot of wood on the mountain to save fuel and reduce costs.

3. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to the dishes, and medicinal liquor brewed by the pharmacy is added to the drinks.

4. Continue to care about employees' lives, and change the irregular entertainment activities such as showing movies and singing to once a week. At the same time, focus on watching two TV series, Love Hotel and Five-Star Hotel, so that employees can feel what a hotel is and what a service consciousness is when watching the story. At the same time, films or lectures on popular science knowledge will be held to improve employees' farming knowledge and legal awareness, thus improving their personal quality. Practice more bonfire barbecues in case the guests need to guide them.

5. Continue to carry out the training work, and complete the specific training work of service specifications according to the operating procedures and standards of the Food and Beverage Department. Template of annual training plan of a catering enterprise (complete set)

6. Insist on safety production management to ensure the safety of personnel and property.

7. Make and implement menus in different periods according to seasonal changes.

8. standardize the establishment of supplementary personnel. Restaurant staff are tight when busy at ordinary times. If ecological aquaculture is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.

9. Reasonably transform and increase facilities and private rooms. Originally planned to add several ktv private rooms, in fact, tables can be added at the same time, and you can sing and relax after dinner. At the same time, the central hall will be slightly transformed into a square table with four to six people. If there are guests dining, it can be a restaurant, and if there are guests singing, it can be a karaoke bar. At the same time, make good use of the bird language forest, and slightly transform the bamboo house to make it have the function of dining and drinking tea. The meal is a farm dish and the tea is China tea (or other drinks). ;