The food and beverage department is one of the departments in the hotel. At the end of the year, it is necessary to summarize the work of this year. The following are three "model essays on the work summary of the hotel food and beverage department" carefully compiled by me for your reading, hoping to help you! Stay tuned for more exciting content! Part I: summary of the work of the hotel's catering department
I. Operation
By the middle of February, the catering department * * * had achieved a sales income of xxxx million yuan, including xxxx million yuan and xxxx million yuan; Compared with the same period of last year, it increased by xxx million yuan, achieving the goal of increasing business indicators by more than xx%. Completed the reception tasks of group companies and other conference teams, and the major complaint rate was 1.
II. Management situation
1. Established a hotel management company according to the modern enterprise management system
In 21xx, under the guidance of the reform idea of "overall planning, step-by-step implementation and bold practice", the catering department established xxxxxx Hotel Management Co., Ltd. according to the framework of modern enterprise system based on the situation of the hotel and local conditions. The establishment of the company has laid a solid foundation for the sustainable development of the whole museum and the deepening and standardization of hotel socialization reform. The company set up a board of directors and a board of supervisors, and implemented the general manager responsibility system under the leadership of the board of directors. Specifically, the following tasks have been done:
① Establishment of xxxxxx Hotel Management Co., Ltd.
② Completion of various procedures related to the company's application for registration, industrial and commercial administrative registration, and formal business license.
③ Successfully completed the work of renting and operating xxxx catering, and straightened out the work of interfacing with the hotel.
④ the company's operating organization was established, and the company's personnel quota was completed. Established the catering business project department, finance department and comprehensive department.
⑤. Formulated the salary plan of the hotel management company and passed the audit of xxxx. The new incentive system and incentive policy are more market-oriented. Employees' income is linked to their work performance, labor contribution and business skills. In the new salary scheme, employees should not only care about their operating income, but also care about and master their monthly costs and profits, so that each employee can form the habit of settling accounts and be aware of it. Pay attention to key positions and types of work, so that the performance and labor of employees in each position are consistent with their income. Through the performance reform, the wage gap between new and old employees and key and ordinary positions has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.
2. Consolidate the original advantages and actively expand the business
In 21xx, the working idea of the food and beverage department is to consolidate the original market advantages and actively explore new business.
In the wedding banquet market, we strive to be precise and meticulous, which makes the wedding banquet show a hot scene in 21xx. In a year, the sales revenue of wedding banquets reached 31,111 yuan, and * * * received xxxx wedding banquets, showing a thriving trend.
In terms of developing new business, it officially took over the xx canteen on X, X, X, 21xx. The xx canteen should not only prepare the working meals for hotel staff, but also serve xx and the community well. The canteen work seems simple, but it is not. How to make three meals a day as varied as possible to make the diners feel fresh and have an appetite, we have spent a lot of thoughts and brains. Our aim is not to generate income, but to serve the staff wholeheartedly, to work hard and be careful, to stabilize the price of dishes as much as possible, and to try our best not to increase the price of goods. Improve the quality of meals, so that the main and non-staple foods are meat, vegetarian, cold and hot, and there are many varieties. In addition to staff meals, stir-fry and hot pot are also opened. Solve the dietary needs of residents in the community and enrich the catering content of the community.
Besides catering, we also actively explore other fields: xx made bold innovations, made "xx moon cakes" in Mid-Autumn Festival and sold them to the market, which achieved good economic benefits; Acting and selling two liquor series products and one beer product.
3. Innovating the management system and effectively controlling the cost
The food and beverage department actively explores and dares to explore in controlling the cost. The bidding for the purchase of fish, meat and drinks was started. After screening, sign a one-month supply agreement with the supplier. Implement dynamic management for suppliers. When signing the bid-winning contract, if there are many problems in terms of supply quality, delivery period, quantity, etc., in addition to being punished according to the contract requirements, they will be eliminated in the second supply bidding. If the situation is serious, their supply qualification will be cancelled immediately. After the price comparison, the purchase unit price of salad oil decreased by xx% compared with that before implementation, and that of yogurt decreased by xx%. Through price comparison bidding, the procurement procedures are standardized, the purchase channels are expanded, and the timely supply is guaranteed. At the same time, it increases the transparency of the procurement process and reduces the influence of human factors. On the basis of doing a good job in the existing procurement business, we will broaden the scope of procurement, and we will also adopt this model to purchase other goods at a lower price, so as to minimize the cost.
at the same time, all the staff of the food and beverage department actively carry out activities of saving money and trying to control various expenses: xxx and xxx restaurants set the opening hours of air conditioners, stereos and lighting lamps from the details. Check the phenomenon of running, running, dripping and leaking at any time. xxx and the engineering department spent two days finding the running and running place of hot water in the gutter and repairing it in time. Only this item can save nearly xxxx yuan every month. Secondly, in the use of raw materials, on the basis of not affecting the satisfaction of guests, the recycling of scraps was achieved. Minimize the use of disposable items. On the other hand, the kitchen chefs are integrated to ensure the quality of dishes and the innovation of new dishes. In the utilization of leftover materials, the development of new dishes should be strengthened, and the new dishes made from pumpkins all year round are a more successful model.
4. Strengthen promotion and publicity
In the off-season of sales, actively plan promotion activities. A series of promotional programs were launched in time, such as: Oktoberfest was held in xx in summer, and the price of special dishes with great value was xxxx; Xx held a seafood food festival, and launched a "free lunch" activity and a lucky draw. Xxx and xx Restaurant * * * jointly held the activity of "Big Bargain in Summer". In winter, a series of activities of "It's cold, warm, sincere and thank friends" were carried out. During the activities, "It's your treat, I'll give you a gift" and special dishes of true feelings were introduced: a hairy crab xxxx and a fish 1xxxx; Recently, xxx Restaurant invited famous chefs from Guangdong to join us, and launched authentic high-grade nourishing Cantonese cuisine and abalone wings series.
While actively carrying out various promotional activities, the establishment of xxXX management company and restaurants were publicized and reported in XX Business Intelligence, covering new dishes, food festivals and company operations, which caused great repercussions. In addition, actively cooperate with the activities of the 4th "Night of xx" Mid-Autumn Festival Moon Appreciation Party of xxx, and the catering department launched the "Mid-Autumn Festival Moon Appreciation Banquet", which expanded the influence of xxxx.
5. Strengthen learning and enhance service awareness
Hotels are service-oriented industries, and we have always taken the training of employees as a key point: combined with the publicity of the Consumer Protection Law, we participated in the "Food Hygiene Publicity Week" of xxxx, which enhanced the legal awareness of employees. The staff of the food and beverage department actively participated in various trainings organized by the hotel, and the participation rate reached the standard every time; In addition to the basic training in their own posts, some extra-curricular knowledge training has been added, so that the knowledge and ability of employees have been continuously enriched and updated. On the other hand, we organized a variety of activities, such as speech contest and consignment contest, in which employees actively participated in life, improved the quality of employees and satisfied the guests. On February X, I participated in the "xx Cup" cooking competition in xx city. The participants learned a lot of cooking techniques in the catering industry and were inspired by it. At the same time, it also showed the technical level of our library to colleagues from all over the world. This competition won the second prize of the group and the third prize of the individual.
III. Existing problems and future plans
1. It is difficult to recover accounts, and customers default on accounts, resulting in some bad debts and bad debts.
2. There is not enough return visit to customers, and the arrangement of customer files is not perfect.
3. The effectiveness of training is not strong, and the skills of employees have not been significantly improved.
4. Due to the high mobility of employees, new employees are not skilled in their own work.
In this year, although we have made some achievements, we also deeply realized that some work has not been done. In the future work, we will further strengthen self-construction, strengthen system construction, strengthen business and professional technical training, and improve service awareness and service level. Under the leadership of superiors, create a bright future for the food and beverage department. Chapter ii: summary of the work of the hotel's food and beverage department model essay
Looking back on one year's study and work, under the correct leadership of Mr. Wang, with the close cooperation of all departments and the concerted efforts of all the staff of the food and beverage department, the food and beverage department successfully completed the business target task issued by the hotel at the beginning of the year in 21XX. As a * * star hotel, the operation and management of the catering department has matured, and its market visibility is good. After nine years of management experience, it has formed its own certain management style, and it is also difficult to make a big breakthrough in service management and training. In order to improve the service level as soon as possible and establish a good industry image, since I took charge of the catering work, I have mainly carried out the work in the following aspects. Now I will summarize the work in the past year as follows:
1. Rewrite the operation process to improve the service quality
Under the guidance of the instructor of Zhejiang Peking University Hotel, I have compiled the banquet service, zero-point service, box service and VIP reception service process according to the actual situation of the catering department, unified the service standards of each post and implemented them. Standardize the service operation of employees. In particular, in VIP reception, the welcome reception, language requirements, wine promotion, hygiene standards, goods preparation, environmental layout, energy saving and other aspects have been made more clear and detailed, which has promoted the overall reception level of VIP boxes.
2. Establish a restaurant case collection system, and make a good record of old customers' customer history to reduce the customer complaint rate
This year, the Food and Beverage Department has implemented a restaurant case collection system in each team, and at the same time, made a good record of old customers' customer history as a basis for improving management and evaluating the management level of managers in various positions. And analyze and summarize the collected cases at the regular meeting of the department, come up with solutions to the problems, and at the same time make the resources of each team enjoy * * *, so as to avoid the same problems, reduce the complaint rate of customers, and then use the customer history files to serve the old customers in a targeted manner, truly embodying humanized service.
Third, strengthen training, and strengthen the service awareness of staff in star-rated hotels
In order to cultivate staff's service awareness and improve their business operation skills, the Food and Beverage Department participated in 19 trainings this year, including 6 trainings organized by hotels, 9 trainings organized by departments and 4 induction trainings for new employees. The contents include Courtesy and Courtesy, Hotel Profile, Scenic Spots Profile, Fire Safety Knowledge, Employee Handbook, Four-star Hotel Business Basic Knowledge, Four-star Hotel Operation Skills, etc. These training courses have significantly enhanced the service awareness, service mentality, professional service image and catering professional knowledge of grassroots service personnel.
Fourth, carry out skills competition activities for young workers to improve service skills
This year, the hotel has carried out skills competition activities for young workers in conjunction with the front office, guest rooms, restaurants and other positions, including Chinese-style table setting, room cleaning, check-in reception for individual guests, check-out reception for individual guests and other projects. In the competition, the top six contestants were selected by the department's preliminaries and then participated in the hotel's finals. In the past year, Zhao Beibei, Jin Hefang, Lei Lin and other young workers' skills were selected, which became an example for everyone to learn from their business.
V. Linking performance to improve employees' work enthusiasm
In 21XX, the hotel has formulated a new performance appraisal method, and the incentive policy is more market-oriented, linking employees' income with their work performance, labor contribution and business skills. The new appraisal method not only makes employees more concerned about the operating indicators and operating income of the department, but also makes them work harder and actively generate income. On the other hand, the salary distribution is tilted towards key positions and types of work, which has greatly improved the performance and labor income of employees in each position compared with last year. Furthermore, through the appraisal of senior workers and intermediate workers, the wage gap between old employees and new employees has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.
VI. Office work is as follows
1. Strive to do a good job in administrative management, and conscientiously do a good job in writing, printing, information reporting and file management of materials.
from February to June, report the salary statements of all departments of the hotel on time.
3. The declaration of "Top Ten Brand Tourist Star Hotels" in * * city in 21XX, the preparation and declaration of all materials for the re-evaluation of national hotels, famous Chinese restaurants, green hotels and A-level units in quantitative grading management of food hygiene were completed throughout the year.
4. assist the trade union in joining new employees, holding workers' congresses, organizing employees' love activities, and distributing benefits on March 8th Women's Day.
assessment and appraisal of outstanding employees in 5 and 21XX years; Appraisal of senior workers and intermediate workers.
6. Preparation of all materials during the evaluation of four-star hotels, recording of meeting minutes, formulation and reporting of rectification plans for various rectification projects.
VII. Existing gaps and direction of efforts
Although I have done some work in the past year and made some achievements, it is the result of the concerted efforts of all the staff in the food and beverage department. There is still a gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly as follows:
1. My knowledge structure is not comprehensive enough, which restricts the improvement of my management level.
2. The implementation of the system is not firm enough, and management is sometimes passive.
3, the industry information is not timely, and the innovation ability is insufficient.
4. Not enough attention is paid to employees' business, and the overall service level is unbalanced.
VIII. Direction of Efforts
1. Strengthen personal study, pay attention to practice, constantly improve the knowledge structure, improve their comprehensive quality and ability to control their work, be a good staff adviser and assistant to leaders, and be a good leader of subordinate employees.
2. We should strengthen the implementation of the system, fully mobilize our own subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without discount.
3. Understand the development trend of * * hotel industry through multiple channels, grasp the new trends of neighboring peers, learn from others' good experiences and practices, and combine the actual situation of our hotel to innovate.
4. We should take improving the professional level of hotel staff as the main task, emphasizing the combination of quality inspection, training and assessment, promotion and appraisal; Combination of routine training and targeted training; Combination of centralized training and break-up batch rotation training; The content and form of training are combined with group activities and employees' hobbies.
specific ideas for the work in the ninth and 21XX years:
1. Highlight the cultural atmosphere of catering service.