Time flies, and before you know it, it will be the end of the year. In the past year, we have gained a little through hard work. It's time to make a comprehensive summary of our work this year. So how to write a new pattern for the annual summary? The following is the annual work summary of the catering industry that I helped you sort out (5 general remarks). Welcome to read the collection.

Annual work summary 1 In the busy work, one year is almost over. In this year, our catering department has achieved good results under the correct leadership of hotel leaders. The work this year is summarized as follows:

First, make the daily management plan and management policy.

Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for the daily work of the inspection area under the authorization of the manager: organize and arrange the reception of vip guests, handle the relevant complaints of guests, and report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over the pre-shift and post-shift meetings, arrange relevant work arrangements, and summarize the existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, mobilize their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.

Second, staff management.

1. Check gfd before shift. Unqualified requirements are sorted out, and qualified ones can be employed. Supervise the use of employee etiquette, so that employees can form good habits.

2. Strengthen staff's service awareness, improve service quality, rationally allocate staff during the peak meal period, clarify their respective work contents, and work together with each other to ensure quality and quantity.

3, regular staff training, improve service efficiency and awareness, learn to find out what the guests really need from the nuances, and what we have to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. The service is not inferior. We are gentlemen and ladies serving gentlemen and ladies. The purpose of training the kitchen staff and pushing dishes every day is to let the staff know the characteristics and taste of each dish, so that they can give the guests the most correct advice when ordering food and save the waste of hotel dishes. Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain a good working condition, talk with employees regularly, find out whether there are problems in employees' lives and solve them in time.

4. Improve the quality of catering hygiene; Strengthen the supervision of catering hygiene quality, ensure that each private room is in the best condition, and implement the responsibilities step by step; Employees are responsible for private rooms; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he stressed that he had cleaned up the work that ended the meal that day, and made a weekly hygiene table to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.

5. Control material consumption, open source and reduce expenditure; Strengthen employees' awareness of saving, advocate the control of water and electricity waste, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once found a large number of losses, will be investigated for the responsibility of the personnel on duty, and shall be investigated for the joint responsibility of the floor foreman during the period under their jurisdiction.

Third, optimize the scheme.

1. Since the buffet on the first floor started, the response has been very good. After that, we should constantly bring forth the old and bring forth the new, increase the variety of dishes and drinks, and attract more young tourists. Use network resources for online sales.

2. Reduce the cost of dishes and lead the mass consumption: replace customers with independent consumption.

3. Create distinctive theme banquets, make full use of holidays, and make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.

4. Cooperate with travel agencies, receive travel teams and provide team meals of different grades. We have enough room resources. This not only improves the attendance rate of the catering department, but also improves the occupancy rate of the housekeeping department.

As the saying goes, little by little makes a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leaders and colleagues, study hard, and strive to improve my cultural quality and work skills, so as to make the greatest contribution to the development of the company!

Annual work summary 2, the catering industry, time flies, and it's a new year in a blink of an eye. Leaders of groups, companies and hotels have entrusted me to work in the catering department of Jindu Oasis for more than ten months. With the care and support of the hotel leaders and the help of the brother departments, I cooperated with all the staff of the Food and Beverage Department to do all the work assigned by the hotel seriously, and spent an extraordinary 20xx year together with the staff. Here, I will report my work this year as follows:

First, seek development in difficulties and strive to increase turnover.

1, iron camp, mobile soldiers, for the staff flow of the food and beverage department, since March, the personnel update is particularly fast, and managers and waiters are short of people, so a deputy manager, a supervisor and a foreman were selected from the old employees to form a new leadership team. When new and old employees alternate, make new training plans and conduct targeted training.

2. Since March, we have expanded our business scope, started to receive tourists for meals, worked out a detailed reception plan and menu, and trained employees for group meals. We invited more than 20 well-known travel agencies in the city to visit the hotel, analyzed the tourism market this year, publicized the geographical advantages of the hotel, such as being close to the expressway and convenient transportation, formulated a standard menu with more than two sets, and expanded the choices of travel agency guests. The peak season is coming. In view of the inaccurate and late arrival time of tourists, the business hours have been extended so that tourists can have food when they arrive. We also made a lot of publicity on the Internet, joined four tourism network groups, and released photos and menus of hotel reception places to more than 200 travel agencies for planning and adjustment, which played a very good publicity role. This year, the tourism in our city is far worse than last year, and the passenger flow has dropped by more than 40%. We have just received a group meal, but we have also made some achievements. Received more than 0/000 overseas tourists from Malaysia, the United States, Germany, South Korea and other countries 12, and more than 500 domestic tourists 1500. We have established long-term cooperative relations with more than 30 travel agencies in the city and 3 travel agencies outside the province, laying a good foundation for group meal reception next year.

Second, pay attention to the quality of internal service and adjust the strength of chefs in the production department.

1.In April, the strength of the chef changed. It's time to change the dishes and the marketing ideas of the dishes.

2. Pay close attention to service quality, pay attention to ideological quality education, managers increase service follow-up, and stimulate employees' work enthusiasm. In August, we launched Quality Service Month to enhance the enthusiasm of waiters, strengthen active service and humanized service, and selected two catering "service stars" xx and xxx. In the aspect of ideological education, taking xx's story of finding money in vain as an example, the hotel claims to give economic rewards to promote the enthusiasm of employees and improve their ideological quality education.

Third, adjust the post arrangement of personnel, reduce personnel expenses and reduce operating costs.

In view of the unstable reception passenger flow of the hotel, the internal personnel have also made relative adjustments. The original meal preparation and delivery personnel, acting in their own way, do their own jobs, and lack the spirit of unity and cooperation. Together with the foreman Hou Yanling, they readjusted their personnel according to the reception situation and stuck to one post. According to the time of serving and the situation of receiving tables, adjust the food preparation personnel on the 1-4 floor at any time to collect tables centrally. The resident food delivery personnel on the first floor were evacuated, and the staple food was sent directly to the food ladder and then to the next floor to prepare meals, and the staff was temporarily arranged to pick up the tableware, which greatly reduced the waste of personnel. Compared with the original staffing, the number of people in the dishwashing room is reduced from 4 to 3, and the number of people in the food preparation and disinfection room is reduced to 3 under the condition of ensuring normal reception, saving more than 4,000 yuan per month.

Linen management and hall area sanitation, daily cleaning personnel are arranged in two shifts, which reduces personnel costs and improves work efficiency.

Three years in annual work summary, the catering industry, passed quickly, and time flies. In a blink of an eye, I have been working in the catering department of a big restaurant for a year. According to the work arrangement of the catering manager, I am mainly responsible for the daily operation of restaurants, bars and stewards in the department and the training of the department. Now I will make a summary report on this year's work and briefly outline my work plan for 20xx.

As a well-known brand restaurant, the operation and management of the catering department is very mature and has a high market visibility. After fifteen years of management and refining, it has formed its own management style, and it is difficult to make a breakthrough in service management and training. After joining the job, according to the actual situation of the food and beverage department, I put forward the management goal of "building an excellent service team", aiming at improving the overall service level and establishing a good industry image. Since I joined the company for one year, I have mainly carried out the following work:

First, to improve service quality as the core, strengthen the construction of service quality project.

The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. In 20xx years, the following work has been carried out in the daily management and service quality construction of various operating departments:

1, write operation procedures to improve service quality.

According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection and supervision, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen the supervision and management of walking site.

On-site supervision and mobile management are important forms of catering management. During my duty, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans and blocked management loopholes.

3. Prepare the overall practical plan of the wedding banquet to improve the service quality of the wedding banquet.

Banquet service department is a brand project of the restaurant. In order to further improve the quality of wedding service, the overall practical plan of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

4. Convene special service meetings regularly to discuss the problems existing in the service.

Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service status of each restaurant in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and discuss management. At the seminar, restaurants learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case system to reduce the probability of customer complaints.

This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.

Second, organize the first service skill competition to show the service skills of the catering department.

In order to cooperate with the celebration of the 0/5th anniversary of Restaurant/KLOC-,the Food and Beverage Department organized the first competition on catering service skills and catering knowledge in August, and worked out the actual operation plan of the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.

Third, carry out employee training at all levels to improve the overall quality of employees.

A total of 15 trainings were held this year, including 3 trainings on service skills, 3 trainings on new employees and 9 trainings on special topics. The concept and main contents of the course are as follows:

1, manage ideas and broaden industry horizons.

Most middle-level managers in restaurants are gradually promoted from lower-level employees (some managers have worked in the same position for four or five years), and their management vision is relatively narrow. In order to strengthen their management awareness, expand their industry vision and professional knowledge, seven catering professional knowledge trainings were set up for middle managers this year, the main contents of which are customer satisfaction management, catering marketing knowledge 1, catering marketing knowledge 2, basic knowledge of catering management, etc. The setting of these courses plays a positive role in expanding the management thinking, catering professional knowledge and industry vision of middle managers, alleviating various contradictions and conflicts in the management process, and enhancing the feelings among employees, employees and customers.

2. Cultivate employees' service consciousness and improve their comprehensive quality.

In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' courtesy and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. Since April this year, in the previous manpower,

3. Carry out service skills training to improve the service level of VIP rooms.

In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

4. Adjust students' transition mentality and quickly integrate into the catering team.

As an integral part of the catering industry, whether students can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics and entry conditions of interns, three special trainings on how to transform from campus people to enterprise people were held this year, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

5, combined with the actual work, the development of practical courses.

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, aiming at the phenomenon of poor execution of restaurant management, the course "Execution" was developed, which made managers fundamentally realize that "a good system needs good execution", and combined with the specific performance of insufficient execution of restaurants and the execution of advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "there is no competitiveness without execution", and managers at all levels had a new understanding and understanding of execution.

Fourth, the existing problems and deficiencies

Although this year's work has been completed as planned, the quality is not enough. As far as departmental operation and training work are concerned, it is mainly manifested in the following aspects:

1, insufficient management, uneven exertion and weak links.

In the process of management, the management of some sensitive issues is weak, and the repeated service quality problems cannot be pointed out to the managers, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus is on the quality of floor service, which weakens the management of housekeeping department and wine department.

2. Training interaction is not enough.

There are not many interactive links in the training process, and there are few opportunities for employees to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speech speed is too fast.

The capacity of the course of catering professional knowledge is too large, and the progress and speech speed are too fast in the training process, which makes students unable to pay close attention to the training content and weakens the training effect of this part of the course.

Annual work summary 4, the catering industry, time flies, time flies. In a blink of an eye, I have been the manager of the catering department for two years. During this time, I regard the hotel as my home and go all out, no matter big or small. Because I must do everything well, so that I can live up to the trust of the leaders. In 20xx, the Food and Beverage Department successfully received all tasks. This is inseparable from the joint efforts of employees and the strong cooperation of various departments. So the strength of the team is infinite. We carefully take stock of the harvested fruits and look forward to the trees full of silver flowers in the coming year. Everyone should have a happy smile on his face.

First, seek development in difficulties and gain benefits in stability.

(1) As the saying goes: iron camp cards, mobile soldiers. As a food and beverage department, the turnover of employees is particularly fast, which increases the management difficulty of the food and beverage department. Therefore, when new and old employees alternate, I draw up a new training plan, conduct targeted training, give lectures and preach in person at the service site, test employees' service awareness and flexibility with strict and standardized service processes, let employees consciously increase organizational discipline and collective honor, strengthen their sense of mission and ownership, standardize service operation processes, and improve service quality. Work summary enables the restaurant to operate normally.

(2) When the catering industry is depressed and business is difficult to do, I update dishes and adjust prices through market research and business analysis, and contact conference weddings through various channels to bring better benefits to the hotel.

Secondly, Yong Yang Hotel has a good reputation for its hardships and perseverance.

During the Eleventh Golden Week, the Food and Beverage Department not only received the wedding banquet in the Guangbo Hall of the multifunctional hall of xx Garden, but also received the meeting and dining of more than 400 people in xx Hotel. The difficulty of the task made everyone in the food and beverage department sweat. With the strong cooperation of all departments in the hotel, especially the sales department, we twisted into a rope and worked overtime. Finally, the efforts paid off. At the same time, we successfully prepared a meal delivery meeting for more than 400 people. Among them, the hotel staff are United and the arduous task is solved in our hands. This also gives customers a new understanding of our hotel.

During the reception of the wedding banquet, the waiter worked hard to adjust the tables and chairs between floors. We have such a group of employees who focus on the overall situation and ignore their personal efforts. This is the greatest wealth of our hotel people. At this point, I thought of the corporate culture of Marriott Hotel, a subsidiary of the world's third-ranked Marriott Group: "Take care of your employees, and employees will take care of your customers." At the same time, they also emphasize retaining talents. Talent is the pillar of the enterprise, which was reflected as soon as our leader took over the museum. I also respect this principle.

Third, do a good job in management, strengthen coordination and improve comprehensive reception capacity.

(1) This year, Manager X and I improved the meeting system of the Food and Beverage Department, including year-end summary, quarterly summary, daily waiter evaluation meeting, daily review meeting, weekly meeting and pre-shift health inspection report meeting. Due to the improvement of the system and the quality of the meeting, the instructions of the superiors have also been implemented and implemented in time.

(2) Strengthen the coordination relationship Resume: There are many waiters in the food and beverage department with different temperament, so it is necessary to coordinate their relationship and emphasize cooperation, indicating that the foreman must repeatedly emphasize the importance of cooperation at the weekly meeting. If there are mistakes, we must not shirk our responsibilities, but dare to admit them and help each other correct them. Always care about each other and find their advantages. Facts have proved that this practice is correct.

(3) Improve the comprehensive reception capacity. The food and beverage department not only receives normal individual meals around the dining table, but also receives large-scale conference buffets, box lunch wedding banquets, birthday banquets and so on. Let the guests be happy and return home satisfied. And change the menu in time according to the taste to make customers eat more comfortably.

4. Looking forward to 20xx, full of confidence.

As the manager of the catering department, I will make persistent efforts to train every waiter strictly, so that every waiter can be independent and let them understand: "If you want the Sri Lankan people to live up to their responsibilities, you must first work hard for their thoughts and bones." At the same time, let them understand that "a smile is the best weapon". Strive to welcome the arrival of 20xx with a brand-new service concept and service lineup.

Annual work summary in the catering industry 5 In a blink of an eye, I have been working in the company for more than a year. According to the work arrangement of the company manager, I served as the restaurant manager. The summary of this time is as follows.

First, the hall site management

1. Etiquette and politeness need to be practiced repeatedly at daily regular meetings, and employees should use polite expressions when meeting guests. In particular, the cashier at the front desk and the service personnel at the regional inspection post are required to be clear at a glance, and they are required to apply etiquette and courtesy to every point of their work so that employees can supervise each other and make progress together.

2. Insist on checking gfd before going to work. Those who fail gfd must complete and pass before they can get employment. If any gfd problem is found in the post, correct it immediately, supervise the use of guest etiquette, and cultivate a good attitude of employees.

3. Strictly grasp the post setting and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should have a sense of responsibility, clear their own work content, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. From big pieces to small pieces, whether it is customer damage or natural damage, everything needs to be followed by rules, documented, implemented by someone, supervised by someone, followed up and summarized by a single person.

6. Health management in public areas requires cleaning personnel to clean foreign objects or dirt immediately. Hygiene in all areas requires that the sofa surface, periphery, dining table and floor should be kept clean, tidy and free from water stains.

7. When dining, because the guests arrive at the store intensively, there are often guests waiting in line, and the guests will be impatient. At this time, it is necessary for the foreman and team leader to prepare for the reception before the reception peak to reduce the waiting time of the guests. At the same time, pay attention to the position of the desktop to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new dish in the restaurant. In order to improve the quality of buffet service, the overall implementation plan of buffet service was formulated, and the operation process and service standard of buffet service were further standardized.

9. Establish a restaurant case collection system to reduce the probability of customer complaints and collect restaurant customers' complaints about service quality and quality. As an important basis for improving daily management and service provision, all employees of the restaurant analyze and summarize the collected cases and put forward solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics and employment situation of new employees, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by improper role conversion, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for the shortcomings found in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, aimed at improving work efficiency, make management more standardized and effective. Combined with the analysis of daily restaurant cases, employees have a new understanding and understanding of daily service and formed a consistent sense of daily service.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process.

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