Part I 2020 Catering Department Individual Work Summary
20x year is a year of harvest, but also a year of great development. Under the education, support and encouragement of the leadership. In cooperation with the work of the hotel, so that I learned a lot of things, so that I have broadened my mind, strengthened the exchange of work with various departments, after I and everyone's *** with the efforts, so that I successfully completed the leadership of the task entrusted to me. The next head of the 20x year's work to make the following summary:First, in the daily work we set up three ideas
1, the customer concept: all for the customer as the focus, no matter how encountered how brutal customers, we have to serve the ultimate purpose of the customer.
2, the details of the concept: details determine success or failure, do a good job in every detail of the work, the hotel's management system, the service system will run smoothly.
3, the cultural concept: so that customers enjoy a high-quality, unique dining experience, so that employees work in a healthy and harmonious corporate atmosphere.
Second, the catering service time is long, and strive to use the time to organize training and learning
Let the staff know the importance of catering work, but also to make the staff have the courage to dedicate themselves to the advanced spirit of professionalism.
Third, adhere to the quality of conscience, quality first business philosophy
Grasp the implementation of the work, so that employees know the standards of the hotel, is the work of each employee ruler. In order to improve the staff's awareness of the standards, I developed a job training program, the organization of the staff for a unified operating standard.
Fourth, around the hotel development requirements, sound hotel management procedures and systems, clear development mission
Fifth, standardize business management, the implementation of brand development strategy
In this case, we are y responsible for the hotel leadership with a high sense of duty and full of enthusiasm for work to lead all employees in the competition for development, and carry forward the unity, high efficiency, pragmatism, dedication Enterprise spirit. After energy saving and consumption reduction to maintain the operation of the hotel, and achieved good results. Stabilized the workforce, achieved better economic and social benefits.
Part II 2020 Catering Department personal work summary
In the blink of an eye into the company's work has been more than half a year, according to the manager of the company's work arrangements, is mainly responsible for the day-to-day operation of the restaurant floor and the department's training work, the degree of the work of the scene is now summarized in the report, and on the work of the intention to make a brief overview.First, the hall surface site management
1, courtesy and politeness requirements of each day of the regular meeting repeatedly practiced, the staff to see the guests to be polite language, exceptionally, the front desk cashier and the area to see the place of the service personnel required to do a call to be answered, and the requirements of the courtesy and politeness to the application of every drop in the work of the staff to supervise each other, **** with the improvement.
2, before the class adhere to the inspection of grooming instrumentation, grooming instrumentation unqualified persons required to organize qualified before going on duty, on duty found that the grooming problem immediately corrected, supervise the use of etiquette and courtesy to the guests, the staff to develop a good attitude.
3, pay close attention to the positioning and service awareness, improve service efficiency, for service personnel in the dining peak time for reasonable deployment, to the foreman or assistant as the center at any time to support the busy stalls in the region, the other personnel have their own responsibilities, clear information on their work, the division of labor and cooperation.
4, advocating efficiency services, requiring employees to immediately serve guests as long as there are guests needing service.
5, goods management from large items to small items, whether it is a guest loss or natural damage, everything is required to do to follow the rules and regulations, evidence-based, someone to implement, someone to supervise, follow up to the person, some summary.
6, health management public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The hygiene requirements of the regions of the sofa surface, around the table and dining table, the ground, no dust and no water stains, neatly placed, no tilt.
7, dining time because the guests to the store is more concentrated, there will often be guests queuing phenomenon, guests will show impatience. At this time it is necessary to foreman team leader personnel to make good reception before the peak of reception preparations to reduce the waiting time of guests, but also should pay attention to the table position, to ensure that there is no error. Do a good job of explaining the work, shorten the waiting time, seriously receive each table guests, do busy but not chaotic.
8, buffet is a new project in the dining room hall, in order to further enhance the quality of buffet service, the development of a "buffet service overall practical program", to further standardize the buffet service operation process and service standards.
9, the establishment of the restaurant case collection system to reduce the rate of customer complaints, collection of restaurant customers on the quality of service, quality and other aspects of the complaints, as a way to improve the daily management and service supply an important basis for the collection of all restaurant staff to analyze and summarize the case, come up with a solution to the problem, so that the daily service is more targeted to reduce the customer's complaint rate.
Second, the daily management of staff
1, the new staff as an important part of the restaurant staff, the ability to quickly integrate into the team, adjust the transition mentality will have a direct impact on the quality of service and team building. According to the characteristics of new employees and entry scenarios, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the transformation of the protagonist, recognizing the characteristics of the catering industry. So that the new employees in the psychological make full preparation for the idea, alleviate the protagonist transformation due to the discomfort caused by the dissatisfaction, speed up the pace of integration into the catering team.
2, focusing on the growth of employees, always pay attention to the staff's mentality, require to adhere to a good working condition, from time to time to organize the staff to learn, and to the staff to assess, check the training effect, and found that deficiencies in time to make up for the improvement of the training program, the monthly regular staff to talk to do the ideological work, to understand the recent work of their work from which they found the problem problem solving.
3, combined with the actual work to strengthen training, the purpose is to improve efficiency, so that the management of more standardized and effective. And combined with the daily restaurant case study in the form of analysis, so that the staff members of the daily service has a new knowledge and understanding of the daily service consciousness constitutes a consistent.
Third, there are shortcomings in the work
1, in the process of the work is not enough detail, the work arrangement is unreasonable, the work of more scenarios, the primary and secondary is not very clear.
2, the lack of communication between departments, often after the incident only to find the existence of the problem.
Part III 2020 Catering Department personal work summary
The past six months, is not ordinary half a year. From the beginning of last year's preparations to this year's trial operation on x month x day, the hotel in the group's leadership care and correct leadership, we closely around the group put forward the work of the ideas and objectives, adhere to the development of the operation, enhance the quality of corporate services as the focus, pay close attention to business management. Hotel chairman, general manager of the leadership team clear vision of the development of our hotel, development goals, business philosophy, and corporate culture, as a driving force and our goals, leading the department managers and supervisors, foremen, unite all the staff of the hotel, up and down the same, work together, in revenue, profit, excellence and stability have made a contribution to make a considerable amount of performance. On the occasion of the New Year, it is necessary to review and summarize the work of the past six months, achievements, experience and shortcomings, in order to build on strengths and avoid shortcomings, and forge ahead in the second half of the year and strive to create new successes.The first scientific decision-making, concerted efforts, the hotel year to create a three-point performance
(a) operating revenue
20XX (x-x months) operating income of x million yuan, other business income of x million yuan, with a total income of x million yuan (of which: Food and Beverage Department of x million yuan, the Department of Housing of x million yuan, the half-year average occupancy of the rooms for the x% average annual room rate of x yuan. Operating costs of x million yuan, gross profit amounted to x million yuan, the comprehensive gross profit margin, operating expenses of x million yuan, operating taxes of x million yuan, management costs of x million yuan, financial expenses of x million yuan, non-operating expenses of x million yuan, total loss of x million yuan profit.
(B) management system to generate profits
As the saying goes, "people manage people die of anger, the system manages people to serve people", rules and regulations are the cornerstone of all work. Since the trial operation of the hotel, with the depth of the work and the characteristics of the local hotel industry, the trial operation by the management company to develop some of the system's irrationality and inappropriateness appeared, and constraints on some of the work of the smooth development.
Departments according to the actual work of the problems encountered, and gradually establish the work of the department appropriate rules and regulations, the implementation of each post, and the monthly performance appraisal as a checking standard, and with the individual's wages.
At present, the hotel system standardized, smooth order, there are rules to follow, there is a basis to follow, "the system man" has really been put into practice.
(C) safety and stability
The hotel after the development of "large-scale activities, emergency plans" and other security plans, to do the daily fire, burglary and other "six prevention", half a year almost did not occur an accidental security incidents. Under the concern and guidance of the general manager of the hotel, the managerial leadership held a feedback meeting with department managers every day to inform the situation and put forward requirements. The security department arranges the cadres and staff to work extra hours, patrols diligently, and closely guards and controls. Under the cooperation of the relevant departments, group prevention and control, to ensure that the activities are foolproof and the hotel is busy but not chaotic security and stability.
The second brand management, the hotel focuses on eight work
(a) to foreign coordination, the establishment of good social relations
The hotel has been in half-construction and half-operation of the trial period since the trial operation since 20XX x 15, the hotel's fire is not accepted, resulting in the business license and the relevant procedures have not been handled, but also led to the relevant departments of the relevant functions of the hotel to me. The hotel has carried out a number of inspections and issued punishment orders, after the general manager's office of external coordination, communication, application for exemption from the city's cultural inspection brigade, the city's health epidemic prevention station, the city health bureau, the police station and other departments of the nearly 100,000 yuan of fines, to avoid the hotel's economic losses, and also take this opportunity to establish a good social relationship with these functional departments.
(B) to financial management as the goal, to grasp every job
1, accounting basic work
In order to ensure that the financial accounting in the unit's work to play an accurate role in guiding the financial system in compliance with the premise of the financial system, to conscientiously fulfill the requirements of the financial work, correctly play the importance of accounting work.
2, accounting management
Strengthened the hotel's asset management, debt management, increased the supervision function of the hotel ministries and monetary fund management. Strictly implement the asset management methods and internal asset transfer procedures issued by the Group Finance Department. Carefully set up the overall asset books, set up a docket for off-book assets; seriously clean up the hotel's debts and liabilities, and promptly recover all receivables every month; supervise and strictly control the hotel's front-desk cashier to the day and night audits, the cashier, daily purchase prices, and the control of room costs; supervise the accountants, regularly take a sample of cash on hand at the cashier's stock, and regularly take a sample of cash on hand at the front-desk cashier's stock at the day audits, so as to Do not be foolproof.