First, the 20xx year catering department's business indicators to complete the report

1, catering department in 20xx year's stipulated business indicators for the internal hospitality of 1.5 million, the actual reception income of 454,718 yuan, complete the stipulated task of 30.3%; meeting reception of 25 million , the actual income of 109,834 yuan, 43.9% of the completion of the prescribed tasks; guest breakfast reception of 12,469, the cost of a total of 311,725 yuan (at 25 yuan / bit), the total cost of food and beverage department ingredients for 544,941.47 (including breakfast, group meals, internal reception and the sum of the staff meal). With reference to this year's operating figures, we can see that our department in 20xx year's work effectively control the cost of food and beverage, but in 20xx year's key complaints are also focused on the quality of food and service quality, so the focus of 20xx year's work should be to improve the quality of food and service quality up and down the work of the service, so that we in the coming year for the work of the two aspects can have a qualitative change, welcome! Colleagues from the ministries and leaders of the supervision, correction.

2, catering department guest breakfast use statistics

According to the guest dining rate charts can be seen: guests dining peak period is mainly concentrated in June, October, November, so the catering department in the same month next year should be strengthened dish management, improve the quality of service, so as to increase guest satisfaction.

This is the first year of the guest breakfast more effective and comprehensive data, the Department will continue in the next two years will continue to count the available breakfast data, so as to find out the law of the available breakfast, the future in advance to prepare for the guests to provide better breakfast service.

3, Catering Department cost statistics

4, Catering Department energy consumption statistics

September 20xx-October 20xx water consumption details

December 20xx-October 20xx water consumption details

Second, the specific work of this year

1, due to the Catering Department's facilities, equipment and materials of a large number of types, As the facilities, equipment and materials of the Food and Beverage Department are of many kinds, large in number and used frequently, in order to strictly carry out and implement the hotel's energy-saving policy and control the department's cost consumption, while completing the daily reception work, the department emphasized on "energy-saving and consumption-reducing" training to the staff of the Food and Beverage Department, such as: after the meal is finished, the first time to turn off all the unnecessary lighting equipment; For example: after the meal is finished, turn off all unnecessary lighting equipment at the first time; after the guest breakfast is finished, transport the remaining dishes to the staff dining room to achieve the purpose of reducing energy consumption to achieve the purpose of energy saving and enhance the staff's awareness of saving. 2, internal reception and group meals:

Catering Department VIP reception: 106 times; team reception: 9 times, a total of 115 times.

In the Food and Beverage Department, all the words and figures involved in the statistics of all the forms should be done to do the department to keep the paper version and the electronic version of the two forms and archives, as a witness of my past work and the work of the Department of the future reference documents.

Third, departmental management

(a) departmental division of labor management

1, the department's overall quality of service and the supervision and inspection of daily work by the new deputy manager Li Dandan is responsible for the main focus of the day-to-day management of affairs, such as: the material library, food purchases and cost statistics are assigned to the Wang Gang is responsible for; wine reservoirs, food inventory Yang Yang is responsible for the statistics;

2, the guest dining room Purchasing with the staff restaurant, staff restaurant dishes control mainly by Xiao to be responsible for. 3, the work of the catering department will be refined, and the responsibility down to each person, to achieve the special special, management post from time to time inspection, supervision, in order to be able to establish each employee's sense of responsibility and sense of ownership, so as to improve the quality of our work. (B) food management

1, for the guests complained about the breakfast varieties less, poor taste and so on, the catering department to rectify the situation. Rectification is as follows: ① regular or irregular change of containers, change the location of food and modeling ③ according to

the day before the hotel guests registered information (mainly for the team) of the location or characteristics of the appropriate adjustments to the dishes, so as to comply with the taste of the guests. (C) staff mobility

1, staff mobility is more obvious for the guest restaurant chef and staff restaurant chef. Guest restaurant chef basic quarterly full mobilization, staff restaurant chef basic yearly mobilization.

2, the supervisor left 1 person, the waiter left 1 person, the personnel transfer 1 person.

In terms of personnel stability, the Food and Beverage Department should strengthen staff management, effectively consider for the staff, and try to reduce the turnover rate, enhance the overall service quality and consistency of the Food and Beverage Department.

20xx year work plan:

First, safety management

Life is above all, the responsibility is heavier than Mount Taishan, to strengthen safety management must be implemented in the strengthening of employee safety awareness, so we should make greater efforts to carry out humane training and education, so that employees can effectively realize that strengthening safety education is to their own, care for others, caring and concern; to make every employee Do familiarize themselves with DuPont's ten major concepts of safety management: (1) all safety accidents can be prevented (2) all levels of management are directly responsible for their own safety (3) all the hidden dangers of safety operations can be controlled (4) safety is a condition of employment (5) employees must receive rigorous safety training (6) supervisors at all levels must carry out safety inspections (7) safety hazards must be corrected in a timely manner (8) outside the work of the safety and safety within the work as well as the safety of the same. (9) good safety is a good business (10) the direct involvement of employees is the key to the quality of service

Restaurant services are relatively diverse, not only to complete the meal preparation, meal health, meal collection, food additions and meals after the end of the meal to pay attention to the guests at any time in order to provide timely and proactive service, in such a complex and varied working conditions, should first allow employees to establish the concept of service, and to ensure that they are able to meet the needs of their customers. Should first let the staff to establish the concept of service, so that the concept of service deep into the minds of each employee, to do everyone for the guest service, for which I am prepared to work in the next year's work arrangements, the main work of the catering department is divided into two, and by the person responsible for, Wang Gang is responsible for the daily management of restaurant affairs and statistics of the groundwork, as well as the new deputy manager of the restaurant, Li Dandan, is responsible for the 20xx annual staff of the quality of service supervision, inspection and training, so that the coming year, the staff will be able to provide timely and active service. The new assistant manager of the restaurant, Li Dandan, is responsible for the supervision, inspection and training of the service quality of the staff for the whole year of 20xx. Third, material management, cost control

Material management is an important part of restaurant management, is the feedback of material shortages, backlog, deterioration, expiration of the information window. Therefore, in the future daily work, should pay attention to material management, in order to reduce the loss of raw materials

to achieve the purpose of reducing costs.

Strictly control the use of goods. For some items to implement the old for the new, one-to-one exchange, such as: batteries, gloves, detergent, etc., these items need to be replaced with the replacement of the items to be exchanged. The items should also be categorized into fixed assets and current assets in response to their frequency of use. Fixed assets should be labeled blocking management, when necessary, should notify the foreman and above to register, receive, if it is able to return the items, should be returned in a timely manner, such as not returned to the use of current assets, should be registered accordingly; for the transfer of items, should be done to transfer procedures. Fourth, the training program

1, make-up training: in the daily reception service work, each employee should make-up, so in 20xx hotel training program in the catering department staff must participate in this one.

2, English training: regular organization of English training, starting from the basic words of daily communication, at least to achieve the staff can understand the central needs of foreign guests to provide accurate and timely service.

3, SOP training: in order to strengthen the catering department staff uniformity standard work, should be carried out by the staff SOP cycle training, and strive to personnel changes, but the standard still need to be consistent.

4, service awareness training: management should develop a special training of service awareness, and combined with daily cases, the staff to explain, supervise, and repeatedly emphasize, so as to achieve the service awareness of each employee deep in their minds (in the service quality of the Department of emphasis).

Part II: Catering operation and service work report

20xx annual work report

First, 20xx year catering operation

20xx year hotel **** realize catering revenue of xx million yuan, the completion rate of xx%. Vertically, the 20xx annual catering **** completed turnover of xx million yuan, 20xx year and it is basically the same.

1, catering business task completion. According to the hotel operating statement shows that only 5, 7, 10, 11, 12 and other five months to complete the operating budget; 20xx catering budget implementation is poor, the reasons are analyzed as follows:

① after the completion of road reconstruction, the hotel in front of the entrance and exit intersections and parking spaces to reduce the inconvenience of entry and exit, parking as an adverse factor affecting the choice of the customer;

② publicity and promotion of the external insufficient efforts, the restaurant's economic, convenient consumption concept and seasonal promotional activities are not widely known, resulting in the overall utilization rate is low;

③ wedding banquets turnover increased by 7% compared to 20xx, room occupancy rate is basically the same, the conference reception, team reception has declined;

④ alcohol turnover fell about xx million yuan compared to 20xx decline rate of 26.3%. 26.3%.

2, the completion of the food gross profit (benchmark gross profit margin of 50%). According to the 20xx monthly financial analysis report data show that, in addition to the first 2, March, the rest of the month catering gross profit rate are up to standard. 20xx average gross profit rate of xx%, out of the year xx%, indicating that a year of kitchen cost control is more satisfactory.

Liquor revenue and gross profit. According to the 20xx monthly financial analysis report data show that the 20xx average gross profit margin of liquor is xx%, higher than last year xx%, in the case of the annual liquor sales than last year's sharp decline in liquor operating profit increased by about xx million yuan. However, the gradual increase in BYOB has led to poor sales of in-store liquor, which has also become one of the factors restricting the improvement of restaurant turnover.

4, 20xx market positioning and business ideas

A, market positioning

to receive wedding banquets, conferences and meetings of customers, to further expand the neighborhood of casual customers, travel team market share.

B, business ideas

① According to rough statistics, in 20xx, the wedding reception *** about xx tables, turnover reached xx million yuan, accounting for 1/5 of the annual turnover of food and beverage. 20xx to price increases as an opportunity to seek a wedding company as a partner or set up a wedding department, to increase the publicity and promotional efforts of the wedding banquets, investment and external forces to upgrade and add wedding facilities. Wedding facilities for upgrading, add, increase the added value of the wedding banquet, and further increase turnover;

② more clearly differentiated catering business ideological positioning, and further open the flavor of the VIP lounge consumption and service level. Flavor hall to highlight more features, convenient, affordable consumption concept, reduce the consumption threshold, increase the attendance rate; VIP hall

To more reflect the upscale, comfortable service concept, enhance turnover and customer satisfaction.

③ Enhance the competitiveness and cost-effectiveness of tangible and intangible food and beverage products. Cuisine to create a hotel before the flower will be signature dishes, and the implementation of fine management of dishes, improve the quality of output; service to guide staff to standardize service and personalized service, service innovation, service highlights to reward, promote and create a high-quality service atmosphere;

④ pilot liquor parity sales mechanism, lower sales prices and profit margins to increase sales and improve revenue;

⑤ continue to pilot liquor parity sales mechanism, lower sales prices and profit margins to increase sales and improve revenue;

⑤ to continue to pilot liquor parity sales mechanism, lower sales prices and profit margins, increase sales and improve revenue. ⑤ Continue to try and insist on group purchasing, microblogging, SNS and other new media marketing

Expanding the influence of catering and guiding customers to consume, shaping a good corporate reputation;

⑥ Further enriching and insisting on seasonal catering promotions, increasing publicity and promotion, enhancing its influence on the surrounding retail customer base, and filling the off-season;

II.

Second, the current food service and management problems

According to the catering department "customer opinion processing record book" and the network guest message comments show that the catering service in 20xx is not enough in the following areas:

① the quality of food products need to be improved, there are sundries inside the dishes, the taste of inappropriate phenomena occur from time to time, the quality of the breakfast is not very stable;

② reception of a large number of individual time when the speed of food can not be guaranteed;

③ communication and coordination with the guests to be strengthened;

④ part of the hardware facilities can not meet the needs of dining guests

2, the cause of the analysis

Hardware:

① despite the end of the year on the second floor of the dining room renovation and transformation of the restaurant room, the transformation of reception facilities can basically meet the daily reception Reception facilities can basically meet the daily reception needs, but there are still some problems that have not been fundamentally resolved, such as: the decoration and decoration of the elegant room has not been able to meet the increasing consumer requirements of the customers; part of the elegant room heating problem still exists; sound and wedding facilities are old and often suffered from the meeting and wedding banquet customer complaints; the hall desktop, multi-functional hall chairs are more seriously damaged, etc. have become a direct or indirect impact on customer satisfaction unfavorable factors. satisfaction of the unfavorable factors;

② staff on the maintenance of infrastructure love, care for the awareness of weak, mainly in improper operation and poor sense of responsibility, resulting in damage to the facilities, such as tables and chairs in the process of handling impact damage, scuffing the walls and so on.

Software:

① kitchen quantitative management, the degree of fine management is not enough, resulting in uneven quality of dishes; communication and coordination between the stalls need to be improved, so as to affect the efficiency of the product;

② frequent staff turnover, resulting in the catering backbone of the service force is not enough to rush to use and ignore the staff pre-service training, the new

employees Directly on the job can not be standardized services, personalized and other value-added services can not be discussed;

③ Supervisory layer is often dedicated to pre-dinner preparations and meals after the end of the work, negligent supervision of the service scene and service processes, can not be found in time to rectify the problem;

④ management ideological relaxation will inevitably affect the staff's service consciousness and emotions, resulting in the existence of the service is not proactive, Not standardized operation and other phenomena;

⑤ Due to personnel problems, some services are in a state of absence: welcome service, regular communication with customers, etc.

3.

3, improve the proposal

① According to the actual situation of the hotel, the development of 20xx catering hardware renovation and service function improvement program, for the impact of the service and image of the hardware facilities and services, planned, batch by batch for repair, replacement and transformation.

② person responsible for the establishment of a sound customer profile, and collection of dishes and service feedback, regular communication with customers in various forms, in a timely manner and strengthen the emotional maintenance, solid customer relations.

③ The staff daily service and safety inspection results into the staff performance appraisal, from the fundamental to improve the staff's awareness of service quality.

④ Establish service evaluation and customer self-selected service personnel system, and reward employees with better evaluation and higher alternative rate to create a favorable atmosphere of quality service.

⑤ Pay close attention to staff pre-service training. Cultivate specialists as catering trainers, responsible for the daily training of new entrants and old employees, to improve the overall service quality from the source.

⑥ Improve the management methods and means, give full play to the supervision function of the grass-roots managers, strengthen the supervision and control of the work site, the work process, to ensure that all services and management work smoothly.

Part III: Restaurant Annual Summary Report

In the blink of an eye, 20xx has passed half a year, time flies, in the first half of the year, we follow the leadership of the company's policy direction "everyone is a businessman," and constantly manage the management of the adjustment. Followed closely with "Mr. Lee" to build the spirit of learning and the team's passion for the idea, followed closely with "Mr. Wang" down-to-earth, hard-working principle of doing things, in the first half of the efforts of all employees, in the first half of the store in the Yilong do people, do things, learning, team, business There has been great progress and enhancement

The work is reported as follows:

First, the first half of the achievements.

1, turnover (omitted)

2, the number of high number of innovation **** 11 times, of which 3 times in the kitchen, 2 times in the morning tea, snacks 4 times, the whole store 2 times. Company Special Award" in the first half of the year won 21 times.

3, the first half of the competition, Yilong store to post two foremen, two ministers, joined the two college students minister.

4, in the head office set up a "perfect attendance award", many employees self-demanding management, and strive to get the perfect attendance award every month, improve the staff discipline.

Second, what has been done in the first half of the year?

1, advocating "everyone is an operator" to manage the management of the adjustment, by each manager is responsible for different management tasks to operate, thus exercising the ability and responsibility of each person "in charge of" the figures proved that, in the case of the turnover rose, Chen Jiaojiao led the management of the company. The figures prove that in the case of turnover increase, Chen Jiaojiao foreman management of the "parking fees" decline, Xie Xiaodan minister management of the "utilities, material consumption" has decreased.

2, adhere to the convening of the meeting, the 9th of each month of the General Assembly of employees, unscheduled management meetings, management symposium, staff symposium at the end of the month, to provide a platform for employees to perform their own, so that everyone in the meeting in a timely manner to communicate their own ideas and suggestions to achieve the effect of the work of the deficiencies in a timely manner to improve the work of a clear next step of the work of the target, in each meeting of the platform to find the gap with others, so as to make progress. Discover the gap with others, so as to progress.

3, the strengthening of health, we know, engaged in food service, "health is one of the important factors," our business philosophy is "Citizen's Kitchen, conscience quality," the so-called conscience, is to be responsible for the guests, so that every customer came to the East Road base to consume customers can be comfortable, assured, and so on. Consumption of customers can be comfortable, rest assured that we strive to create a good environment for customers, requiring each department to regularly clean up, such as the production sector every Sunday, by the Minister of Wang Yannian is responsible for the floor and the cashier, by the Minister of Chen Mei is responsible for the logistics, set 13th of each month, the 28th for cleaning, and in the daily management of every day requires the managers on the 8 o'clock shift for the morning shift of the health work to check, scoring, do not meet the hygiene of the morning shift Work check, scoring, do not meet the standards of punishment, the effect is that the restaurant health environment by the guests praise.

4, the improvement of service, by Lin Qiongyan minister responsible for the "sound service" in the study after a good business, to carry out the requirements, all employees must open "say", unified "Welcome! The standardization and neatness of "Welcome", and in each high peak period, Minister Zhang Yinan is responsible for the implementation of the arrangement of each management personnel personally responsible for the area of service reception, so that each customer feels the sincerity of our attitude and attention, the effect is that the front-line service process has been praised by the guests many times, and to see the guests for our thumbs up". Thumb", we are y gratified.

5, open source

(1) by Feng Qunxia management of the snack department in 1, 2, March turnover is not very satisfactory, after examining the market, the development of dessert snacks, "health care powder", in 4, 5, June increased turnover, and took three consecutive monthly innovation, four times the day of the innovation award.

(2) raw materials imported by the monthly review of the registration to register every ten days, price comparison, timely detection of changes, especially in the bar fruit in the amount of relatively large "watermelon, lemon" prices are not very stable, after improvement, the requirements of the price must be notified each time before the bill can be opened, to achieve certain results.

(3) sales, in the stall of each high peak period, from the previous shift adjustment to the current fixed-person fixed-post, the use of Xie Xiaodan, Wang Yannian, two ministers of excellent sales ability, fixed for the stall salesman, so that the turnover rose a lot of business card products are included in the sales of the top ten rankings, and get the guests' praise and recognition.

(4) the development of membership cards, requiring each manager and cashier monthly sales task is 10 membership cards, one can know the customer for our brand of trust and support, two can make customers feel "affordable, cheap", the effect is that the members of the monthly consumption from 50,000, 60,000, 70,000, Up to 90,000 in June, we can see that our efforts are recognized by the support of the guests.

(5) to increase the unit "eleven elementary school" delivery ordering, seize the opportunity, sincere treatment of each delivery, regardless of the amount of money more or less, so that the guests feel our sincerity and attention in the first half of the amount of delivery increased by many.

6, cutting costs, division of responsibility, clear to the individual, everything is managed

(1) telephone costs, arranged by Chen Mei minister responsible for management, the requirements can not play a private phone, to put an end to the phenomenon of indiscriminate use of the phenomenon, once found will be severely punished, the effect is the rise in the turnover of foreign deliveries, the telephone costs but continue to decline, this is the management of the results achieved.

(2) parking fees, Chen Jiaojiao foreman management responsible for parking tickets, from the previous placement of the cash register adjusted to the allocation of each employee, the card off for the purchase of a single inquiry - guests asked to take the parking ticket to personally check whether to consume - to take more than two tickets to be taken out of the parking lot in person, the effect of the turnover rose The effect is that turnover increases, parking costs are reasonably reduced control.

(3) material consumption, water and electricity costs, timely understanding of the use of each store, comparison, by the person in charge of Minister Xie Xiaodan is responsible for the query, comparison, after the use of unreasonable conditions for improvement, adjustment, the requirements of the daily switch on time, reasonable use, to achieve "save", the effect is that the turnover growth in the case of costs are controlled. are under control.

7, staff management, new employees to join the Minister Lin Qiongyan is responsible for tracking arrangements to pass on, one to one to teach, take, arrange for accommodation and life, according to the new employees a week of training needs to be trained (practical and theoretical), monthly arrangements for the staff collective activities at least once, and secondly, require each management personnel to organize staff activities at least once a month (reading, Internet, running, potluck, karaoke) and adjust the arrangements out of the fifth floor as a staff study, and the staff will be able to learn more. Adjustment arrangements out of the fifth floor as an employee study room, providing employees with space to study and read books, but also arranged for managers every month must be one-on-one talks, for outstanding performance or thought dynamics of unstable employees, timely understanding of the situation of employees.

8, learning, and actively participate in the company's various meetings in the training activities, field trips, internal training, learning, looking at catering managers, focusing on the East Luji group, on the East Luji blog to learn, thinking guides behavior, thinking determines the way out, and constantly inculcate the staff to "learn from the old in order to live to the old".

Third, the second half of the work plan.

1, to assist Mr. Wang to do a good job of "new to the home" staff recruitment and training.

2, to create a "sales" team, set up a peak "secondary sales team", strengthen sales, and strive to achieve a daily turnover of 20,000 yuan.

3, do a good job of training, monthly training or learning or speech contests, to enrich the staff's spare time and enhance (service, sales, learning, product)

4, catering business competition, focus on the use of fees, reduced to a minimum.

5, to create a "stable management team", and strive to train two more managers in the second half of the time to expand the team.

6, the raw materials imported gatekeeper, do a good job every ten days of the daily purchase of registration, comparison, found that the problem is resolved in a timely manner, for unreasonable suppliers in a timely manner to replace and mediate.

Part IV: 20xx Catering Department work summary and 20xx work plan

20xx Catering Department work summary and 20xx work plan

XX Catering Department work summary and XX work plan

Time in the silent passing, in the blink of an eye XX year is about to draw a successful conclusion. XX year is also moving towards us, and everyone is looking forward to, in the coming year has what kind of story, has what kind of harvest.

Looking back on what happened in this year, as well as the change, for it is perhaps this year it is ordinary and ordinary. But for the 'New Century International Hotel Food and Beverage Department' for it is with how extraordinary significance, because in this year, 'Food and Beverage Department' and into a higher and more stable a step. More standardized, and under the leadership of the hotel executives and departmental leaders, as well as the support and efforts of all colleagues *** with the completion of the departmental leadership under the mandatory target of 7.6 million and strive to achieve the target of 9.6 million. And excellent completion ( ) and designated targets exceeded ( ) is worth celebrating, but at the same time there are shortcomings need to change. Now the work of the XX year report is as follows:

First, in today's food and beverage market is so severe, in the hotel under the leadership of the correct guiding ideology, will be the expansion of the first floor of the banquet hall to upgrade to create a high-specification wedding reception and reception of large-scale banquets, and in the market to achieve a great influence and create a very good reputation and publicity, and at the same time, the banquet hall to receive the number of tables and turnover At the same time in the quality of service and reception of banquets on the guest handover and tracking are required of each management and staff to make guests feel "home away from home, to do so that guests are happy to come and return with satisfaction. Danyang and organic food will be recommended" food festival activities, we successfully and excellently completed the reception. In the busy October Golden Week ushered in the "star review"

In the face of difficult work, in the unity of everyone, *** with efforts, we passed the star rating. And the catering department through the star evaluation period of hard work and learning is also more standardized, whether it is the management, items placed, hygiene and waiter's operation are more standardized.

Third, for the first and second floor is different from the box fixed reception, belongs to the multi-functional type, the post is more, in the case of the waiter position is not fixed, how to reasonably arrange the staff's work position and reception work is particularly important, so each month to develop the staff's job transfer work and daily work arrangements for the work plan for a reasonable

Reasonable division of labor, and make a summary of the work of each day and the proper handling of emergencies and analysis of the work. Proper handling and analysis of emergencies, and the work of each management to supervise and inspect.

Fourth, in order to work more smoothly and good completion and convey the superior leadership deployment of the work of the task, every day insist on holding a regular meeting of the post, convey the spirit of the meeting and check the staff grooming, manners and etiquette.

Fifth, pay attention to the staff's thinking dynamic, stabilize the staff's thinking to maintain a good working condition, regular communication with the staff to understand the staff's true inner thoughts and feelings. And let the staff here to feel the warmth of home, and regulate the mood of the staff, so as to go to the hotel to provide the best quality service.

Sixth, the development of awards and penalties system, and to make a clear distinction between rewards and penalties, so as to mobilize the enthusiasm of the staff and stimulate the potential of the staff to improve the staff's enthusiasm for service.

In the hotel executives and departmental leaders of the cultivation, trust and expectations of the second floor **** group to me, I'm very pleased with the leadership of my trust, but at the same time I feel the pressure, but as the saying goes, there is no pressure to power. In the future work, I will turn pressure into motivation, leading my team, serious, responsible for the completion of each job. At the same time, in the future work, I will also be strict with themselves, improve their own quality, improve their business knowledge and experience, now XX year's work plan is as follows:

First, in the management of the foreman of the work of a clear division of labor and reasonable arrangements, according to the demand for jobs for the transfer of jobs, and to strengthen the foreman's business knowledge and business skills, to the customer to communicate as well as to arrange for the enhancement of the dish.

Second, the promotion and cultivation of potential, motivation, dedication to the work of the staff and strengthen the staff's business skills, business knowledge training, so that each employee is able to when all-rounders, whether it is the reception of the meeting, banquets, vip, buffet, box, lobby bar work is excellent to complete the reception.

Third, the regular convening of staff seminars, to understand the staff's thinking and life situation, in-depth understanding of the staff's inner thoughts and rationalization of the proposal.

Fourth, the collection of guests on the quality of dining services and dishes and suggestions, and make a good record as we improve the service and dishes as an important basis for reducing customer complaints, so as to continuously improve and enhance the quality of our services and the quality of dishes.

Fifth, for the first and second floor tableware, loss of large quantities, especially glassware and stainless steel tableware loss and attrition, to develop a reasonable plan to do a daily inventory of stainless steel tableware, and strictly require each employee to 'love store such as love home', in strict accordance with the operation of the work of the three light to carry out the work so as to reduce the tableware loss, reduce and save costs. Losses, reduce and save costs.

Six, strengthen the staff's opening, service awareness, meal service with a smile, detail service, especially the opening service awareness, the guest communication ''communication'' is the bridge to the heart, but also closer to the distance between the guests, and enhance the relationship between the guest The familiarization and understanding, and at the same time to understand the guest's preferences.

Seven, strengthen the coordination between the front office and the kitchen and other posts of communication, cooperation. Strengthen the front desk staff to the quality of the dishes awareness, they are not only a waiter, but also an inspector, control the quality of each dish and quality, the order of dishes and the speed of the dishes play a key role, so that guests eat healthy and satisfied with the dishes.

A new year, new weather, XX year in quietly debut, for itself in the past year, there are many aspects need to improve and learn, then in the new year I will be more demanding of themselves, in the future work, and constantly enterprising, continuous learning, enrich their knowledge and experience. To do things steadily, calmly, control and regulate their own impulsive personality and temper. Will also be serious and responsible to lead my team, **** the same for the new century and our tomorrow is better, to work hard, to struggle. Here, to all colleagues to say thank you, thank you, fortunate.

Part V: Food and Beverage Department Summary Report

March Food and Beverage Department Summary Report

First, the business situation

1, March 1 ~ ~ ~ ~ ~ March 31 **** counted turnover of about 600,000 yuan, 2, the main wedding banquets for the 2 (1) March 1, 18 tables of the standard 588 (2) March 24, 36 tables of the standard 600 yuan. March 24, 36 tables standard 600 yuan not standard calculation of wedding turnover of about 32,000 yuan

3, other consumption of 570,000 yuan

average daily consumption of 20,000 yuan 4, catering this month is mainly unit consumption

zero consumption is very little

5, this month failed to complete the indicators issued by the hotel

the main reason for the first is that the hotel is not in line with the actual indicators issued by the hotel. The main reason is that the targets issued by the hotel is not in line with the actual

In addition, the department has deficiencies in marketing and service.

Second, the work of the staff

1, staff motivation has been poor 2, staff awareness of the work

3, the staff lack of enthusiasm for the dining customers 4, hygiene work has improved

but can not be sustained

Third, the management of the adjustment situation 1, the management of the adjustments

added a supervisor 2, strengthen the food and beverage area access

The main reason for this is that the hotel issued the target is not realistic

In addition, the department has a marketing and service deficiencies. Supervisors 2, to strengthen the food and beverage area channel and public **** hygiene follow-up

and maintain speed to the area of hygiene regular cleaning

hygiene has been significantly improved.

Staff emotional more common, I have also taken some measures to contend with the nature of the measures, such as (1) staff nature is difficult to change the problem of taking measures to replace (2) the implementation of the follow-up package service. (3) to do the ideological work of employees.

4, training is mainly for the etiquette and manners in the pre-dinner training

employees in this area has improved

other training is less

mainly to the management of the site guidance is given

next month to start to strengthen this aspect of the training. 5, the activities of the department has not been carried out

Mainly because the food and beverage zero point business is not very good

After the launch of the effect is not necessarily

Currently, the department is making a cool summer activities program, plans to be introduced in April reported for approval in May to start operations, which need to be sponsored will be reported to the purchasing agent.

Fourth, the management of the restaurant has also introduced some relevant systems, but the implementation of the group is very slow and not in place.

The key problem is that the inspection and supervision and guidance power is not enough

The department should strengthen the management of this aspect in the future.

Next month's work plan

1, to strengthen service training (see training program).

2, to make a cool summer activities program, at the end of the month before the General Manager's Office

3, to raise awareness of energy saving, and do a good job of the hotel's property storage 4, the weather began to turn hot, do a good job of extermination of insects and flies 5, to strengthen the staff's labor discipline and employee attendance system