# Report # Introduction The unforgettable work life has come to an end. Looking back on the work during this period, I must have made a lot of achievements. It's time to make a work report seriously. The following is the catering operation report compiled by KaoNet, welcome to read!

1. Report on catering operation

The restaurant is a new restaurant in our downtown area. I have been working in the restaurant for one year. I am a waiter in the restaurant, and there are many waiters like me. In this unique restaurant, I am very happy with my work every day. I really like the service industry, especially when I can get the customer's affirmation while working. The style of our restaurant is more traditional, including design, dishes and staff costumes. I think this is very worth mentioning and has traditional characteristics. Officially, this style has attracted many consumers to find out more and more. In this case, our usual work will be very busy and we have been in the restaurant for a while. I think I should look back on my work as a waiter in the past year:

1. Daily work

A waiter is of course the most basic level in a restaurant, but I have always liked my job, which is my inner love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called a real service.

My daily work in the restaurant is very substantial. Every day, our restaurant opens at 11 o'clock. Because we don't cook breakfast, we go to work late. I arrive early to start a brand-new day. Because the reputation of the restaurant is slowly growing, customers usually come to eat before 11 o'clock. There are still more waiters in our restaurant, but when we are busy, everyone can't wait to get another pair of hands.

As a waiter, we should have these characteristics: patience, carefulness and responsibility. When customers order, we should keep a correct attitude and smile. These are the basic qualities of the restaurant. As a waiter, we should also be familiar with the menu of our restaurant. When customers ask us to recommend dishes, we should be patient and skilled in introducing dishes. Usually, we should spend a lot of time to understand the characteristics and tastes of each dish, and we should recognize it more. Customers should have a correct attitude and patience when they want to check out the bill, and don't let customers wait. These are the basic skills of a waiter. In a restaurant, we should be patient enough to serve every customer well in our daily work, and we can't have a big argument with customers, which is the last thing allowed.

Because we go to work late, our usual work is also tense, so we get off work at nine o'clock every night, which is very fulfilling and satisfying. This is our daily work for a year.

II. Gains from my work

After working in a restaurant for one year, I have always performed well in my work with the attitude of a waiter. I have finished my work every day and never had an argument with customers. This is not allowed. I have always reminded myself to be an excellent restaurant waiter.

2. Report on catering operation

1. Strengthening internal management

1. Formulated a new Staff Code

which was approved by the villa. After a few modifications, it was first implemented in the catering department to standardize the staff work code. Based on the staff code, combined with the work situation of the catering department, the staffing, post responsibilities and specific operating specifications of the catering department were formulated, which lasted for more than x pages and were still being revised. And carry out daily management work according to various rules and regulations.

2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge

Standardize the weekly meeting and the staff life meeting once a month, formulate the weekly cleaning priorities, strengthen the management work, improve the quality of employees, change the lazy work habits that were formed by long-term semi-closure, and change the mental outlook.

change the situation that when meeting with more than x people, we borrowed people from the hotel management company to help us. With the solidarity and cooperation of existing employees, the reception work of X people can be easily completed, including meals, meetings and entertainment.

At the same time, good spirits are constantly reflected. For example, Huang Huarong, at the meeting of Chengtou Real Estate Group, picked up a bag with X million yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it over to the front desk; After the reception of Hong 'an Zhan Store's financial hospitality to the Provincial Department of Finance, Xie Yuling picked up the envelope containing X yuan discarded by the guests and immediately handed it over to the Food and Beverage Department. Chefs at the X-month Disabled Persons' Federation meeting all have to act as hostesses, but they have to eat at the end of the meeting and the breakfast buffet is not collected. When the table is not cleared, they take the initiative to collect meals by themselves and take care of the front desk.

3. Make the menu and change it according to the needs of the guests.

Make the a la carte menu, banquet menu, buffet menu and wine list, and make timely adjustments and revisions according to the response of the reception guests at several large meetings.

4. Taking farm dishes and game as the leading factor

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 divided into people

to change 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. Cost control plan

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

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.

3. Reasonable transformation of 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. Develop the marketing market

Under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department and arrange the manager to help develop 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 office in carrying furniture, cleaning up the garbage in the main building and other activities, with the service belief that everyone is for me and I am for everyone, serving the villa and serving 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. There are no attractive projects in the villa, which 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. Make and implement menus in different periods according to seasonal changes.

3. 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.

4. Reasonably transform and increase facilities and private rooms. Originally planned to add several 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 building to make it have the function of dining and drinking tea. The meal is farmhouse food and the tea is China tea (or other drinks).

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

6. 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.

7. Continue to care about employees' lives, and change the entertainment activities such as showing movies and singing from time to time 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.

8. 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.

9. Adhere to the management of production safety to ensure the safety of personnel and property.

3. Report on catering operation

1. In terms of service

1. There are x tables in the lobby, which are divided into xx areas, and the waiters in each area stare at X tables on average. ***x employees, X who arrange breakfast every day, X who are on duty, X who help with mobility, and the rest who maintain normal staffing.

2. Etiquette and courtesy training requires employees to use polite language when meeting guests, have a greeting voice, apply etiquette and courtesy to their work, and supervise each other among employees to make progress.

3. Insist on the inspection of gfd before class. Those who fail in gfd can only go to work after they have passed the inspection. Correct gfd's problems immediately when they are found during work, and check the use of guest etiquette, so that employees can form a good habit.

4. Pay strict attention to standing posture and service awareness, improve service efficiency, and make reasonable deployment for service personnel during the peak meal period. Motorized personnel will support busy areas at any time, and other personnel will do their own duties, clarify their respective work contents and carry out division of labor and cooperation.

5. Advocate efficient service, and require employees to serve guests as soon as they need service.

6. In terms of service quality, the management has been strengthened, requiring the service staff to change the bone plates frequently at each meal and add more tea and water. I also strictly demand myself to check the service situation of the waiters while completing the work arrangement, increase the number of rounds, make up the tables in time, and meet more important guests. I will also assist the waiters to do a good job in service during meals, explain important matters and deliver fruit plates in time.

7. I think the foreman's job is to live with employees every day, communicate with them more, take the lead whether at work or after work, and learn to observe employees' mental outlook, psychological dynamics and care for employees in time. Punish the employees who make mistakes according to the hotel system and give them psychological counseling.

give spiritual and material praise to employees who have performed well, so that they can make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and at the same time led the employees to progress, I also got great exercise.

2. In terms of hygiene

1. During the hotel hygiene inspection, there were many problems in our lobby, and I also deeply realized the loopholes in management. Firstly, I didn't have high hygiene requirements for employees, and the inspection was not strong enough. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made detailed weekly and monthly hygiene plans, and the responsible persons in each health area were clearly in place, and the unqualified ones were promptly carried out.

We will carry out thorough cleaning regularly, maintain a good sanitary condition and provide guests with a comfortable dining environment.

2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up the implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work

1. It is easy to bring personal emotions into my work. I am warm and thoughtful when I am happy, and I am negligent when I am unhappy. In the future, I will try my best to overcome this situation in my work and truly establish in my mind that customers are God's consciousness.

2. In the process of work, the details are not detailed enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

3. There is a lack of communication between regions, and the existence of problems is often discovered only after an accident.

4. Interactive ring of regular meeting before shift