For your reference:
I'm very happy to stand here today and compete for employment. First of all, let me introduce myself briefly. My surname is Jiang, and I come from ——, and I graduated from —— Public Security College. I'm 22 years old, listening to music, literature and sports. I've been in our store for 4 years, and I've worked as a catering PA, a food delivery waiter and a floor attendant. I am loyal to the enterprise, work in a down-to-earth manner, and go forward with the mentality of not being happy with things and not being sad about myself, and dare to think and do it.
since the hotel arranged for me to take over as the catering manager in October, I have worked harder and overcome many difficulties in the case of a serious shortage of catering personnel, and accomplished the objectives and tasks set by the catering department ideally. Now I will make a simple summary of my work. (slightly completed the task)
Secondly, I successfully formed a new team that is United, young and dare to do, and successfully launched a Christmas party with a turnover of up to one million yuan and a KTV room full. Although we still have many shortcomings in the service process, I believe this is only a process and a stage.
China's catering industry is a completely competitive industry with huge market space and low barriers. With the steady growth of the national economy, disposable income of urban households has increased. The development of tourism and other related industries will further promote the development of China's catering industry. However, the competition in China's catering industry is fierce, the industry order and norms are in the process of being formed, the relevant talents are short of standards and laws and regulations related to food and catering hygiene, the safety awareness and brand awareness of business operators are insufficient, the catering industry lacks national brands, and the industry order mainly depends on enterprise self-discipline. I mainly analyze it from the following aspects:
1. Business principles, management depends on wisdom, and success depends on planning
. How to tap the existing resources, inject new vitality, create new selling points and add new economic growth points is a course that hotels must consider and study in order to remain invincible in the fierce market competition.
1. Promote the right to use the milk and beer counters at the current Chinese food bar. For example, the right to use the milk counter is sold to a dealer for 21,111-31,111 yuan/year.
2. Hotels should actively provide targeted services and products to enterprises, merchants, families and tourists, and will naturally share the rich customers and the rapidly growing social and economic benefits.
second, kitchen management and cost control
the management of kitchen is one of the important components in the whole catering management. The specific content of kitchen management is not visible to the guests, and it can only be judged by the cuisines produced in the kitchen. For example, the chaotic management of kitchen will directly affect the reputation of the restaurant. Therefore, kitchen management is not just to find a good chef, but to strengthen the management of personnel, personnel quality and cost control.
1. Assess the personnel's business, adopt a strict assessment system, implement the final elimination system, assess the employees and chefs' business and quality every month, and eliminate those with the lowest scores. This is to maintain enterprise activities and to improve the competitive environment.
2. bringing forth the old and bringing forth the new in business is the need of business, and it also promotes the continuous improvement of chef's skills and adds charm to the enterprise. Chefs organize the backbone, regularly research and develop new dishes, regularly send chefs to other hotels for study and exchange, introduce new dishes and new cuisines, and enrich their own varieties.
3. Profit comes from effective cost control in procurement and all links, so the quality of cost control will lead to the competitiveness of the hotel, so the poor cost control will directly affect the efficiency of the hotel. Only by establishing an effective cost control system will it be a favorable guarantee for our interests.
4. The management of the purchasing department is an important source of cost control. We should establish a strict purchasing system, strictly control the acceptance, and keep strict records of the quality, price and quantity of the goods in the department, so that the procurement and acceptance can be mutually restricted and supervised.
5. Chefs in the back kitchen should make the best use of materials and resolutely oppose the waste of raw materials. They should process raw materials based on the principle of fine materials and fine materials.
6. The kitchen should strengthen the storage management, send the refrigerator inventory to the chef every day, and the warehouse should take stock once every half month to avoid overstock and waste. Besides filling in the report of purchasing acceptance, inventory and the number of inventory orders every day, the spoiled raw materials must be approved by the chef before they can be disposed of, and fill in the loss report.
Only by continuous reform, continuous thinking and research can we improve and progress our catering management, find our own track and build our own brand.