summary of the work of catering companies

Food is the most important thing for the people. The catering industry is an industry that will never go out of date. With the rapid development of the economy, you can basically taste special foods from all over the country in one area, so it is also a good way for catering companies to start a catering company all over the streets. The following is a summary of the work of catering companies, welcome to read.

summary of catering company's work model essay 1

It has been more than a year since I joined xxx company in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work in 21** and briefly outline my work plan for 21**.

1. Performance of duties

Mainly to assist the restaurant manager in the daily internal management of the front office. In the next few months (June, July, August and September), due to the needs of work, the trust of leaders and the needs of self-development, he was mainly responsible for hotel marketing. Looking back on my work in the past few months, there are mainly the following aspects:

1. Pay attention to study and education, and encourage me to make progress

Since I took office, I have been in charge of internal management in the Royal Hotel, and I know that most employees of the Royal Hotel come from different regions such as Hebei, Anhui, Hunan, etc., and their cultural level and comprehensive quality are very different, and their professional level and service awareness are not high. In view of this situation, I have listed my own shortcomings one by one. Correct the wrong management methods, explain the theory and practice the operation. From the standard polite expressions, smiling service, professional ethics concept and food collocation when guests enter the store, the eight skills practice operation procedures are standardized. Through learning, employees can strengthen the service quality and improve the service level. When guests enter the store, they can take the initiative and enthusiasm to serve, introduce hotel dishes, and when guests light cigarettes, waiters should present ashtrays in time. In April, a skill competition was held, and the waiter Tan Liyan won the first place in the skill competition. Other waiters have developed a good habit of asking questions if they don't understand, asking for advice from each other if they don't know how to go to school, and they have also learned a lot, and their mental outlook is getting better and better, which has improved their work efficiency. However, the operational details need to be improved.

2. In the early stage, there were many problems in the work of restaurants. The main problems were that there was no standardized system, employees were unclear about the system, and some systems were not implemented by specific responsible persons. Through the guidance of the leaders of the quality inspection department, I have listed the switching time and the person in charge of the wall and stereo in the health work system, as well as the service process, personal hygiene requirements and standards of each post, and the matters needing attention in finishing work, and conducted on-site supervision and inspection every day, which is of great help to employees to strengthen their work consciousness and clarify their work responsibilities. In the later period, the telephone cost was high, and the telephone box was configured with the senior manager, and the telephone was locked after work, and no waiter was allowed to make local calls, which put an end to the phenomenon of making local calls after work.

3. Grasp the communication with internal customers

Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information from customers to the kitchen in time. For example, sometimes the customer feedback that "Ami fried meat" is not enough, and "boiling fish" is not fragrant enough, etc., through the sincere feedback from customers, coupled with our serious discussion and revision, the quality of dishes will be continuously improved to satisfy customers.

4. Pay attention to the reception and management of the banquet.

October is the golden season of the wedding banquet. I made a wedding banquet plan and distributed leaflets to the surrounding units for visiting. At present, I have undertaken five wedding banquets in October, introduced the various advantages of the restaurant to the coming guests, telephoned the wedding company, publicized the hotel scale, etc., and made full preparations for the banquet reception in a planned way.

5. Grab group meals

We use telephone communication with more than 31 tour groups every Saturday, Sunday and Monday to receive group meals. At present, travel agencies, travel agencies, China Travel Service and travel agencies spend the most. By receiving group meals, firstly, it increases the popularity of restaurants, and secondly, it reduces the cost of kitchens. And take advantage of the opportunity to receive group meals, seriously consult and feedback, and do a good job in feedback statistics of information.

Second, the direction of future efforts

I deeply feel my own shortcomings in my work, and I will work hard in these aspects in the future:

1. Keep learning, improve myself, and strengthen the study of sales business knowledge and all aspects of knowledge.

2. While doing a good job in this position, constantly develop new customer groups.

3. Maintain and communicate with internal customers.

4. Arrange the marketing work in a planned way.

5. Do a good job in customer statistics, constantly strengthen contact, handle customer complaints and feedback information.

6. Cooperate closely with the hotel sales department for meal reception and reception services. Model essay 2

Time flies quickly, and it will never turn back. Yesterday's bitterness and joy will become the past. We have to face not yesterday, nor tomorrow, but now, and we have worked for another year. In this year, it can be said that it is an extraordinary year for restaurant management. In the face of the reception tasks of the off-season in the first half of the year and the peak season in the second half of the year, through the joint efforts of restaurant leaders and employees, At last, I have completed the business indicators and reception tasks of various meetings, banquets and so on issued by the hotel. At the same time, I have gained a lot of knowledge during this year, and I have some shortcomings in my work. Now I will report my work summary in 2111 and my plan for 21 years as follows:

In this year, with the concerted efforts of everyone in Qi Xin, I have made some achievements in health and service, but there are still some shortcomings in details. There are still many things to learn at work, and we need to constantly enrich ourselves and keep learning and making progress. Sometimes it is easy to idealize the problem if you don't see it thoroughly enough, so it will lead to deviation from the actual situation. There are still some irregularities in daily management, which affect the overall effect of the work. Therefore, in the future work and study, we should always pay attention to our own shortcomings, constantly improve our working ability, and better complete other tasks arranged by departments and superiors.

1. Accept the work assigned by the supervisor and be fully responsible for the work of the team

2. Check the performance of the employees in this group at any time, correct the problems in time and play a leading role. Accurately provide the best service for guests.

3. Check the appearance of the employees in this group. Those who fail to meet the requirements and standards cannot go to work.

4. Participate in various business trainings on a regular basis.

5, according to the customer situation, arrange the work shifts of employees, and be responsible for the attendance of employees in this team.

6. Deal with the problems in service and guest complaints, report to the restaurant supervisor, and attend the pre-shift meeting on time.

The year of 21 * * is a year full of dreams and hopes. I hope I can make progress in my work, give full play to my advantages, improve the work of my department, and learn more knowledge and improve my overall quality in my career. Therefore, it is necessary to make a plan for the work:

First, in the new year, we should better implement our original health system and our work flow, so that our work can go to a higher level.

second, management objectives: strengthen the training of employees' service awareness, strengthen the management of workflow, realize the standardized management of hotels and improve the satisfaction of guests.

Third, improve their management level, increase their knowledge of hotel services, practice internal skills and enhance their connotation.

fourth, strengthen the work discipline of employees, because discipline is the basis for us to do every job well.

5. Improve staff's service attitude and strengthen staff's courtesy, because service attitude is the lifeline of the hotel, and courtesy is the basic point of service attitude.

VI. Strengthen the training of employees' professional quality, improve their practical operation ability and make the work more standardized.

VII. Cultivate the spirit of teamwork among employees and build a harmonious, happy, progressive and healthy team.

8. Cultivate employees' awareness of energy conservation, put an end to waste and reduce hotel expenses.

IX. Strengthen communication and coordination with various departments to avoid disjointed work.

11. Improve your ability to solve problems and handle things. You can improve yourself through communication or study. ;