IV. Existing problems and deficiencies

Although the work of this year was completed as planned, the quality of completion was not enough. As far as the operation and training of the department are concerned, it is mainly manifested in the following aspects:

1. Insufficient management, uneven efforts and weak links

Weak management of some sensitive issues in the management process, and frequent services. At the same time, the main focus is on the quality of floor service, which weakens the management of the housekeeping department and the wine department.

2. There are not enough interactive links in training

There are not many interactive links in the training process, and there are fewer opportunities for employees to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speaking speed is too fast

The catering professional knowledge course is too large, and the training progress is too fast and the speaking speed is too fast, which makes the trainees unable to pay close attention to the training content and weakens the training effect of this part of the course.

five, XX year work plan

XX year is an opportunity year, so it is necessary to consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights, and establish a good catering brand image.

1. Optimize the wedding service process and improve the service quality again.

We will optimize the overall planning scheme of the XX wedding, further enhance and highlight the style of the host, add more popular elements (adjust the background music) in the wedding hosting, package and enhance the festive atmosphere, highlight the highlights of the wedding, deepen the impression of the audience on the wedding, win more potential customers and polish the golden signboard of wedding service.

2. Improve the quality of the seminar and establish a good communication platform

On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (the heads of bars and catering departments), enhance the depth and breadth of the seminar, build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate ideological sparks, and turn the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.

In XX years, we will comprehensively supervise and inspect the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette, food delivery service, labeling specifications and other contents of all departments in the catering department according to xxx quality inspection standards, publish the inspection results regularly every month, and impose corresponding penalties on unqualified departments and posts, forming a "quality inspection every day, with quality effect"

4. Take VIP room as a platform to create service highlights and set up a high-quality service window

On the basis of the existing service level, VIP room service will be innovated and upgraded, focusing on service details and humanized service, and the service personnel in VIP room will be structurally adjusted to improve the entry qualifications of VIP room service personnel, improve the salary and treatment of waiters, make VIP room reception service a service model of catering department, set up a high-quality service window of catering department, create service highlights and create service highlights.

5. Assist the manager of the food and beverage department to promote the quality of products.

Products are the core of food and beverage management. In XX, we will assist the manager of the food and beverage department in collecting customer opinions and supervising the quality of products, and promote the quality of products.

6. Adjust the training direction and create a learning team

XX will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in catering service skill assessment, bartender professional qualification certification and catering professional knowledge, and set off a wave of learning professional knowledge in the catering department. Reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, reserve excellent management personnel for hotel star upgrade, and build the catering department into a learning team.

7. Optimize training courses and improve management level

The idea of setting up the main courses of departmental training in XX years is to adjust and optimize some courses in XX years to make the courses more targeted and effective. The main optimized courses are: Customer Complaint Management, Basic Etiquette of Catering Personnel, How to Transform Campus People into Enterprise People, Customer Satisfaction Management, How to Manage Employees Effectively, Staff Psychological Training, Five Basic Practices of Service Personnel, and the newly-opened courses are planned as: Time Management, Six Regular Management Methods of Catering, and Food Safety and Nutrition.

8. Cooperate with the Human Resources Department to cultivate employees' sense of corporate identity and improve their professional ethics.

Actively cooperate with the training work of the Human Resources Department to promote corporate culture, cultivate employees' sense of corporate identity, improve their professional ethics and enhance their cohesion.

the smooth development of xx's annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all the departments in the catering department. New year's new hope, I hope I can get more guidance and correction from the leaders in the coming year, and I hope I can get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point, and I hope that the catering management can be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward the advantages, correct the shortcomings, further improve the management level, and work hard to build a learning and excellent catering service team!

deputy manager of catering department: xxx

XX/12/31.