Catering managers report their work and honesty. Many catering managers will report their work and integrity at the request of the company, but many people don't know how to write such reports. After all, it is not easy to grasp the style. Let me give you a brief understanding of the report of the catering manager.

Report of the Catering Manager 1 Leaders and colleagues.

Hello everyone!

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 xx, 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. So that the restaurant can work 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.

Second, the difficulties and hardships, perseverance, and always enhance the reputation of the hotel.

During the Eleventh Golden Week, the catering department not only received the wedding banquet in the Peony Garden Guangbo Hall, but also received more than 400 people's meetings in the sports 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 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, Yang Jingli and I improved the meeting system of the Food and Beverage Department, including work summary, quarterly summary, daily waiter evaluation meeting, daily comment meeting, weekly meeting and 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 coordination. There are many waiters in the food and beverage department with different temperament. 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 pass the buck to each other, 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 catering 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.

Looking forward to xx, 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 a weapon". Strive to welcome the Olympic Games with a brand-new service concept and service lineup.

I wish all leaders and colleagues a new year, a new atmosphere and new wealth.

Work Report of Catering Manager Dear leaders and colleagues,

Hello everyone!

In 20xx years, under the cordial care of the leaders, under the correct leadership of the manager and with the strong support of all the cadres and employees in the food and beverage department, I earnestly performed my duties, assisted the department manager and all the employees to correct their attitudes, overcome difficulties, work hard and successfully completed various tasks. As the deputy manager of the food and beverage department, I would like to report my work this year from the following four aspects, and please give me your opinions.

First, ideological study.

1. Communicate it to employees in time, and learn the contents of dormitory-related documents carefully and understand the spirit of the notice.

Those who participate in the specific work can assist the department manager to seriously organize and implement (welcome Samsung re-inspection, working group inspection, large-scale reception in the military, work arrangements for major holidays such as Spring Festival, May 1 ST and 11 th, and welcome party, etc.). , and can actively participate in various activities organized by the hotel according to the "unified deployment of the hotel and the specific requirements of the manager", be strict with yourself at work, strictly implement work standards, and often summarize and criticize personal work, regardless of personal gains and losses; As a first-class manager, his thoughts and actions are always consistent with the Party Committee, so that he can't say anything or do anything that affects unity, and he can carry out management work objectively and fairly.

I made self-criticism at the staff meeting and department office meeting. I gave myself a serious warning because of the lax management of the dormitory. I have never talked to the leader about the conditions, honors and interests in the implementation of the work. I talked to the staff when they were in a bad mood, and I can guide and help them correctly. I know more about the abilities, characteristics and working conditions of most employees. I can set an example for my subordinates.

2. Always remind yourself to study harder.

As the assistant manager of the food and beverage department, I constantly improve my comprehensive quality and working ability to meet the development needs of the guest house and the food and beverage department, and truly become the right-hand man of the department manager and the intimate person of the subordinate employees. "First, learn the existing system standards, and proceed from the actual work, accumulate good experience and good practices in management services, and constantly improve the system standards. Efforts should be made to form materials and systems that employees can understand and implement easily (how to handle 120 restaurant service). Secondly, we should attend the professional training arranged by the guest house, understand the new trends of the industry, learn new ideas, and transfer the training in time according to the actual situation of the department (six conventional management methods). Thirdly, by reading newspapers, watching TV and reading books, we can find new problems and new situations, learn from the painful lessons of others and reflect on our own shortcomings. There are outstanding problems in safety and health, and employees have been informed. In the past year, my work ability and management level have been improved to some extent through the training of leaders and personal learning.

Second, perform your duties.

In the past year, I earnestly performed the duties of deputy manager, actively completed various tasks assigned by leaders and department managers, and worked hard to promote safety, management, quality, cost, profit and stability, so that the work of the food and beverage department was better than before.

1, pay close attention to safety and promote business.

Learn from the experience and lessons of last year's work mistakes, and combine the work characteristics and actual situation of the restaurant last year. This paper puts forward the "seven precautions" of restaurants, that is, fire prevention, theft prevention, gas leakage prevention, food poisoning prevention, major quality accidents prevention, accidental injury prevention of employees, and illegal behavior prevention of employees.

The measures taken are to strengthen education, use various occasions to preach safety knowledge repeatedly, constantly improve employees' safety awareness, and avoid unsafe accidents caused by careless thinking; Strengthen management, requiring all employees of the Food and Beverage Department to perform their duties conscientiously, strictly implement safety standards and operating procedures, and avoid unsafe accidents caused by chaotic management and out-of-control personnel; Strengthen inspection, take the links that are prone to problems in work as the focus of my management inspection work, and actively avoid unsafe accidents caused by hidden dangers being discovered in time.

Through the above measures, in the past year, the food and beverage department did not have any safety accidents and major security risks, which created certain conditions for the department to successfully complete its annual tasks and for the manager to devote his main energy to the overall construction of the department.

2. Strict training promotes quality.

For new employees' entry, old employees' promotion, vip banquet reception and major festivals, we organized and participated in some regular trainings for many times, and improved and updated training plans, contents and assessment topics; In view of the problems encountered in daily service, I sorted out how to do a good job in 120 restaurant service, help employees overcome factors such as lack of experience and common sense, * avoid work mistakes to the greatest extent, and improve their ability to deal with problems; Assist the manager to organize the "Hongxiang Hotel Catering Professional Knowledge Competition" for the first time, which improved the collective sense of honor of employees, enhanced the good atmosphere of competition, learning, catching up, helping and surpassing, and accumulated experience for future departments to carry out training; In view of the complicated daily work and many temporary tasks in the restaurant, we should implement walking management in our work, grasp the situation as much as possible in * time, and handle and ask for instructions quickly when problems are found. I seldom work in an office for a year.

Through the above work, it has played a role in stabilizing and improving the service quality of the catering department.

3. Grasp the cost and improve the profit.

According to the instructions of the department manager, the management of low-value consumables has been strengthened, and measures such as "signing back, using correctly and damaging records" have been taken, effectively controlling the phenomenon that food lighters and incense towels can be seen everywhere (only lighters are used less than last year by 1.5 million yuan, saving 1.0 million yuan); The management of tableware has been strengthened, and the internal and external compensation system (about 1.500 yuan) has been strictly implemented for tableware with abnormal loss, especially for new tableware and expensive tableware. Combined with the "six rules have two pages, and the current management method 12 is on the second page", it has played a positive role in organizing employees to learn specific methods to reduce the damage of tableware. Organize employees to inspect and maintain existing equipment and appliances for many times, which not only grasps the use of equipment and appliances, but also improves the utilization rate and service life; Strengthen the management of daily water consumption, electricity consumption and other major consumption items, find and supervise them at any time in the management process, such as the use of air conditioners, hot air curtains and lights, and try to save as much as possible without affecting the service quality.

4. Grasp the team and promote stability

In the execution of work, I can obey the leadership and be emotional. In the execution of management work, I can respect my subordinates and treat them equally, whether they are managers or waiters. On behalf of the department manager and the manager, I visited the sick and injured employees many times, which made everyone feel the warmth of the family. Usually willing to work with employees and exchange ideas, attach importance to employees' suggestions, opinions and ideas, and try their best to help employees solve problems and overcome difficulties; In August this year, a group of chefs xx entered the office. We often "exchange views and learn from each other" in a responsible manner, and all kinds of information can be delivered in time and accurately. The cooperation between the front desk and the back kitchen is pleasant and tacit, which promotes the harmony and stability of the team building of the catering department.

Third, there are gaps and efforts.

Although I have done some work and made some achievements in the past year, it is the result of the joint efforts of all the staff in the catering department. There is still a big gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly in the following aspects:

1, the knowledge structure is not comprehensive enough, which restricts the improvement of 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 obviously insufficient.

4. Not paying enough attention to employees' business, and the overall service level is not improved quickly.

Direction of efforts:

1. We should strengthen personal learning, pay attention to practice, constantly improve the knowledge structure, improve the comprehensive quality and ability to control work, be a good assistant to staff and leaders, and be a good leader of subordinate employees.

2. We should strengthen the implementation of the system, fully mobilize subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without compromise.

3, through a variety of channels to understand the development trend of xx catering and hotel industry, grasp the new trends of the surrounding peers, absorb the good experience and good practices of others, combined with the actual situation of this department, pioneering to complete the work.

4, to improve the professional level of department employees, as a major event to grasp, highlighting the combination of quality inspection, training and assessment, promotion, evaluation, regular training and orientation training, centralized training and batch rotation training, training content and form combined with collective activities and employees' hobbies.

Fourth, the specific ideas of the work:

1, highlighting the cultural atmosphere of catering services.

Now the consumer demand of customers has changed from the past dietary characteristics, nutrition and culture to today's dietary characteristics, nutrition and culture, so these aspects should be an important part of the marketing work of the catering department. Combined with the production of new recipes this year, service personnel are required to master the nutritional efficacy of dishes, the source of fine raw materials, the stories behind special dishes and so on. (For example, the nutritional effects of sea cucumber, abalone and yam; Taro in pear orchard, chubby fish in Chagan Lake; The origin of Dongpo pork and lung slices. ) can increase the added value of our products, make our dishes more attractive and competitive, and at the same time increase the fun of customers in the process of ordering and dining.

2. Organize regular on-the-job training and grand meeting.

Through various forms of professional skill competitions, the enthusiasm of employees for active learning and progress is improved, so as to continuously improve the overall service level of the department. In other words, a "list of food and beverage departments" is set up in the form of kiness World Records. The employee who wins the competition is the record holder, who can put the photo of Dai Hua on the * list and get a certain bonus. Other employees can challenge the record holder at any time.

3. Promote the participation of all departments in management.

Involving the overall construction of the department, encourage employees to give more opinions and put forward good suggestions. Therefore, we can carry out the "Golden Idea" activity for a long time. Once it is adopted and has achieved obvious results, we will immediately reward our catering department and even guest houses for improving economic benefits, service quality, social visibility, safety and waste prevention. Change the misunderstanding that management is only the business of a few leaders in the past, use the system to motivate people and let every employee in the department participate in management.

4. Strengthen the ideological and moral education of employees.

While training professional knowledge frequently, we can't ignore the ideological and moral education for employees. This year, we should regularly organize employees to watch CDs of life aspirations, moral models and advanced figures. As long as we have a correct attitude and emancipate our minds, a batch of xx will also appear in our catering department. This way can strengthen the spiritual civilization construction of the department, improve the combat effectiveness of the team and strive for a harmonious atmosphere in the upper reaches.

5. Emphasize the ultimate goal of management.

Management is not to control employees' fear and escape, nor is it a simple fine. It is to bring backward employees into the advanced stage and set an example for the steady promotion of excellent employees, with the ultimate goal of maximizing profits. This year, the food and beverage department can set up a "honor list, exposure desk and fun corner" in the area where employees work and rest intensively, and record typical and representative positive and negative people and things in daily work with cameras and pictures. At the same time, in the form of written rectification notice, urging the responsible person to rectify the problem within a time limit can avoid the continuous occurrence of some low-level mistakes, so as to better praise the advanced and spur the backward.

6. Continue to improve internal information.

This year, according to the new problems and situations encountered in the work, we should continue to sort out and improve the "120 restaurant service" and form the "150 restaurant service". If conditions permit, it can be bound into volumes and distributed to department employees in the form of pocket books, which is convenient for everyone to learn and improve, better cooperate with the study of the Staff Manual and Etiquette Manual in the hostel, and continuously improve the overall quality of department employees.

7. Increase rewards and punishments.

If conditions permit, the bonus can be increased to 50 yuan, and the bonus can be increased to 100 yuan for the outstanding staff of the hotel, which better reflects the value of the outstanding staff; In order to maintain the quality of service and the stability of the team, more than one serious warning, two guest complaints, three written warnings or five verbal warnings should be dismissed immediately.

8. Go out to study often.

Will always fall behind others, rest on its laurels, behind closed doors. Only by going out to communicate with peers, observing more and learning more can we constantly improve ourselves, because managers used to have a sense of urgency and crisis when they went out to study, and they really felt the gap with others' homes, while employees didn't. They always think they can. Some employees are indeed complacent, slow to accept new ideas, new concepts and new methods, and even have resistance. Therefore, if conditions permit this year, we can send more front-line service personnel out to study and change the way of thinking and working attitude of some employees, especially old employees.

Finally, I want to send you a word. In the new year's work, we must "take big steps and small steps, but we must never rest on our laurels!"

Please criticize and correct the mistakes in the above report.

Thank you!