1.2022 Catering Employee Work Summary

The year of 20_ is a year of harvest and a year of great development. Under the education, support and encouragement of Mr. Wang. In cooperation with the work of the hotel, so that I learned a lot of things, so that I broaden my mind, and strengthen the work of the exchange with various departments, after I and everyone's *** with the efforts, so that I successfully completed the leadership of the task entrusted to me. Here is a brief summary of the following:

In our daily work, we set up three concepts

1, the customer concept: all for the customer as the focus, no matter how difficult to meet the customer, we have to serve the customer's ultimate goal

2, the idea of the details: the details determine success or failure, do a good job in every work details, the hotel's management system, the service system will run smoothly.

3, the cultural concept: let customers enjoy a high-quality, unique dining experience, so that employees work in a healthy and harmonious corporate atmosphere.

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.

Adhere to the "quality of conscience, quality first" business philosophy, grasp the implementation of the work, so that employees know the hotel standards, is the work of every employee ruler to improve the staff's awareness of standards, I developed a job training program, the organization of staff for the unified operation of the standard.

Around the hotel development requirements, sound hotel management procedures and systems, clear development mission.

Standardize enterprise management, the implementation of brand development strategy, in the logistics of this situation, we feel a great responsibility, the hotel leadership can be a high sense of responsibility and full of enthusiasm for work to lead all employees in the competition for development, carry forward the unity, high efficiency, pragmatism, dedication to the spirit of enterprise. Through energy saving and consumption reduction to maintain the operation of the hotel, and achieved good results. Stabilized the staff team, achieved better economic and social benefits.

The new year, the new century is facing new challenges, but also contains new opportunities, as long as we adhere to the correct leadership of Mr. Wang, solid and good job, and do everything possible to improve the quality of service, and constantly improve the level of service of all employees, we will be able to complete the full quality of the work of the year 20 ___ the task of the century to make our due contribution.

2.2022 catering staff work summary

Busy time passes really fast, turn 2020 the end of the work, looking back at the work of six months. I am in the company's leadership and the support and help of all colleagues, in accordance with the company's requirements, better complete their own work. Through the study and work, the work mode has a new breakthrough, the work method has a greater change, now will be the side of the year's work as a summary of the work as follows:

First, environmental health

As a catering, hygiene is a very important prerequisite for environmental health. I have developed a clear division of labor, the responsibility of the management method, the opposite point, the cold dish room, basement, cold storage, storage room, etc. for regular inspection. The utensils and equipment to the daily cleaning, strict requirements for personal hygiene.

Second, the quality of the dishes

The standardized operation of the dishes, raw materials must be cleaned and selected for processing, strict requirements for the shape of the dishes as well as modeling to the fire is not enough to not come out, color and lustre is not enough not out, not enough vegetables not out, tableware is not clean not out shall prevail, pay close attention to the quality of the dishes.

Third, resource management

Reasonable opening and closing of water, electricity, gas, found that the phenomenon of waste in a timely manner to stop, and enhance the awareness of the staff efficiency, strengthen cost control, cost savings, the correct grasp of the gross profit margin, increase efficiency.

Fourth, the promotion of publicity

Improve the ability to improve the comprehensive reception, regular forecourt and kitchen training. Comprehensively grasp the service standardization, product quality, so that the reception capacity to improve.

Fifth, the cost of norms

Always ask the cost of raw materials, to grasp the market dynamics, reduce costs and improve profits.

Six, equipment inspection

Check the equipment and facilities from time to time, the discovery of problems in a timely manner with the Ministry of Engineering consultations, to grasp the maintenance of equipment and facilities, is in good condition, and get a reasonable use, and to strengthen the management of the time to prevent accidents.

In the hotel catering at the same time, the effective fulfillment of their duties, conscientiously complete the superiors assigned other work, and strive to do their jobs, in the next work, I have to work hard, and strive to correct deficiencies, carry forward the strengths, and strive to achieve greater results for the hotel to create a higher value.

3.2022 Catering staff work summary

In the blink of an eye into the company's work has been more than 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, is now the 20_ annual work situation to summarize the report.

First, the hall surface site management

1, courtesy and politeness requirements of the daily meeting to repeat the practice, the staff to see the guests to politely use language, especially the front desk cashier and the area to look at the position of the service personnel required to do a call will be responded to the request for the courtesy and politeness to the application of the work of every drop, the staff to supervise each other, **** with the progress.

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 manners and courtesy to the guests, the staff to develop a good attitude.

3, pay close attention to the positioning of the post 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 staff members of their respective responsibilities, clear their work content, division of labor.

4, advocate the efficiency of the service, require employees as long as there are guests need service immediately for the guest 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, and summarize.

6, health management public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The health requirements of the regions of the sofa surface, all around 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 chances of customer complaints, collect restaurant customers on the quality of service, quality and other aspects of the complaint, as to improve the daily management and service to provide an important basis for the restaurant all personnel to collect the case to analyze and summarize the problem to come up with a solution to the problem, so that the daily service is more targeted to reduce the chances of customer complaints.

Second, the daily management of staff

1, the new staff as an important part of the restaurant staff, can quickly integrate into the team, adjust to the transformation of the mentality will have a direct impact on the quality of service and team building. According to the characteristics of new employees and entry into the situation, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the role of transformation, recognize the characteristics of the catering industry. So that the new employees in the psychological make full preparation for the idea, alleviate the role of change due to the role of the maladaptation caused by the dissatisfaction, speed up the pace of integration into the catering team.

2, focusing on the growth of the staff, always pay attention to the staff's mentality, the requirement to maintain a good working condition, from time to time to organize the staff to learn, and to the staff to carry out the assessment, to check the effect of training, and found that deficiencies make up for the timely and improve on the training program, and regularly find employees to talk about their thoughts to do the ideological work, to understand the recent work of their work to find out from the problem! The problem is solved.

3, combined with the actual work to strengthen training, the purpose is to improve work 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 in the formation of a consistent.

Third, there are shortcomings in the work

1, in the process of the work is not enough detailing, the work is not reasonably organized, the work is more cases, the main and secondary is not very clear.

2, the lack of communication between departments, often only after the incident to find the existence of the problem.

3, the training process is not very interactive, reducing the vitality and vigor.

4.2022 Catering Employee Work Summary

Busy and full of 20_ year is about to pass, full of hope ___ has come, this year, our catering department in the hotel under the leadership of the leadership of the right to make good results, now the work of the year is summarized below:

First, the establishment of the daily management plan and management policy

To assist the department manager to complete the overall management of the Food and Beverage Department and supervision, under the manager's authorization, is responsible for checking the day-to-day work of the region: the organization of arrangements for the reception of vip guests, dealing with the guests of the relevant complaints, encountered major problems in a timely manner like the manager to report; and the relevant departments of the hotel Do a good job communicating and coordinating with the relevant departments of the hotel to ensure the smooth progress of the work of the catering department, presided over the convening of the pre-shift and post-shift meetings, the layout of the relevant work arrangements, summing up the problems; in the catering department under the direct leadership of the manager, in collaboration with the foreman, the work of the outstanding staff to give recognition and praise; to the backward employees patiently give and counseling, supervise the staff's quality of work and quality of service, pay attention to the staff's work performance and attitude, mobilize the enthusiasm of the staff, reduce staff turnover. Employee motivation, reduce staff mobility, establish a team consciousness, increase cohesion, and go all out to do a better job.

Second, the management of staff

1, pre-shift inspection of grooming, for the unqualified requirements to organize qualified before going to work, the use of staff etiquette to supervise the use of staff, so that employees to develop good habits.

2, strengthen the staff's sense of service, improve the quality of service, the peak period of the meal for a reasonable deployment of personnel, a clear understanding of the content of their respective work, the division of labor and cooperation, quality and quantity of work.

3, regular staff training, improve service efficiency and awareness, and learn to observe from the subtle to find out what the guests really need, and we need to do everything to do before the guests open their mouths. Service is no small matter, fundamentally change the staff's service attitude, service is not inferior, we are for the gentleman and lady service gentleman and lady. Combined with the kitchen staff training on dishes and the daily urgent push of the dishes, the purpose is to make the staff understand the characteristics of each dish and taste, so that when ordering food can not only give the guests the most correct advice to save the waste of hotel dishes.

The hotel is a very fast update of the industry, the new staff is always an important part of the hotel, we need to be based on the new staff's entry and characteristics of the thematic training, so that it transforms the perspective of the rapid integration into our family. Life, pay attention to the staff's state of mind, the requirements to maintain a good working condition, regularly find employees to talk about their lives, to understand whether there are difficult problems in their lives timely detection and timely solution.

4, improve the quality of food and beverage hygiene; strengthen the supervision of the quality of food and beverage hygiene, be sure to ensure that each room to maintain the state of the implementation of the level by level responsible; employees responsible for the package room; floor foreman of the room under the jurisdiction of the health, and items equipped with the situation of one by one rigorous inspection, while emphasizing that the day of the closing end of the work of the end of the cleaning and the development of weekly plans for the hygiene schedule, targeted The restaurant cleaning and organizing and maintenance and repair, improve the quality of restaurant health and restaurant equipment and facilities life.

5, the control of material consumption, open source and reduce expenditure; to strengthen the staff's awareness of saving, advocating the control of water, electricity and energy waste, the implementation of the material consumption management responsibility system. Unified comprehensive inventory, once the loss of responsibility to a person, a large number of losses once found to pursue the responsibility of employees on duty at the same time, the period of jurisdiction over the floor foreman will be held jointly and severally liable.

20_ is an extraordinary year, xx since the big, on the phenomenon of public money to eat and drink investigation and punishment is severe, this situation, so that in the service industry leading enterprises in the catering industry into an unpromising situation. In such a situation, we have to believe that the crisis is always accompanied by opportunities, we should find a breakthrough from the predicament, steady progress, overcome the difficulties, under the correct leadership of the leadership of the hotel, and then create a good record! Specifically the following aspects of the proposal:

1, since the beginning of the buffet on the first floor, get the response is still very good, after the work we have to continue to push the boundaries, the introduction of new products, increase the variety of dishes and drinks, to attract more young customers. Utilizing network resources, network sales.

2, reduce the cost of food, leading the public consumption: the source of customers from public money into independent consumption.

3, to create characteristic theme banquets, make full use of holidays, so that birthday banquets, wedding banquets, family banquets, business banquets become an important part of increasing turnover.

4, cooperation with travel agencies, reception of tourist teams, providing different grades of team meals, we also have enough guest room resources, so that not only to increase the attendance rate of the catering department and enhance the occupancy rate of the guest room department.

As the saying goes: dribs and drabs, make extraordinary, in the future work, no matter the work of the Food and Beverage Department is boring or colorful, I have to continue to accumulate experience, with all the leadership and colleagues together *** with efforts, hard work, hard learning, and strive to improve the quality of culture and work skills, for the development of the _x to make a contribution!

5.2022 Catering staff work summary

Busy 20_ year is about to go by, full of hope ___ has come, now the work of the year is summarized as follows:

First, the practical implementation of the job responsibilities, conscientious performance of their duties.

Job duties are the work requirements of the workers, but also a measure of their own work is good or bad standards, they are engaged in business work, always with job duties as the standard of action, from the work of a little bit of work, strict requirements for their own behavior, in the work of the business, first of all, we need to understand their own products, analyze the market information and timely development of marketing programs, and secondly, they are often with the Secondly, he often communicate with other regional salesman, hard to exchange, analyze the market situation, in order to *** with the improvement.

Second, product knowledge, and understanding of competing products

The so-called know your enemy and know yourself, so you have to know the company's corporate culture, product components, production processes and product selling points must be well known, such as product advantages, competitiveness and product shortcomings. There are also competitors' advantages, shortcomings and market share, all the competitors' promotional policies and activities. So that you can better sell their products.

Third, clear market competition situation.

Due to the Beijing liquor market is large, so there are too many competitors are seizing the market, such as Niulanshan, Red Star, Yanghe blue classic, Luzhou, Hengshui Laobaijian, Laojiao and other competitors, are here to fight to the death. The Beijing market is one of the most difficult markets to operate in the country because of its high cost and fierce competition. But Beijing is the market for branding, is the place where each manufacturer must fight, so that Beijing is also bound to be one of the key markets _ wine.

The company did a lot of investigation and detailed planning before the trial run in Beijing, so it didn't fully spread in the Beijing catering channel, but only selected more than a hundred A\B terminal hotels to carry out the trial run of _ wine.

I am now responsible for 11 terminal hotels, every day to go to various hotels, with the store's service personnel, from not knowing to friends, from not knowing _ wine to the current strongly recommended _ wine, from the beginning of a hotel have not been marketing, to the current 6 have been moving 2 have been back to the single, the rate of marketing 54%, the rate of return orders for 33%. Although a little progress, but not enough, to my goal or a certain distance, because now the competition is too incentive, and bring your own liquor is also very much, there are all aspects of the matter, so it is not a person who can solve the matter, I will do my best. Now in Beijing this market, _ wine is now sold although not of, but I believe that in the future the company's strong support, in all of us *** with the efforts, _ wine will be sold, look forward to _ wine new year, I'm ready!