Hello everyone!
With the cordial care of the leader, the correct leadership of the manager and the strong support of all the cadres and employees in the food and beverage department, I earnestly performed my duties and helped the department manager and all the employees to correct their attitudes, overcome difficulties, work hard and successfully complete 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. Be able to carefully study the contents of dormitory-related documents, understand the spirit of the notice and convey it to employees in time. When it comes to specific work, I 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 Day and Eleventh, welcome party, etc.). These can be implemented according to the unified deployment of the hotel and the specific requirements of the manager); Actively participate in various activities organized by the hotel, 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, and he has never done anything that affects unity, and he can be objective and fair in the implementation of management work. I have made self-criticism at the regular staff meeting and department office meeting. Give yourself a serious warning because the dormitory management is not strict. I never talk about conditions, honor and interests with leaders when I carry out my work. When I was working or my employees were in a bad mood, I talked with more than 80% of the employees, and I was able to guide and help them correctly, and I knew more about the abilities, characteristics and working conditions of most employees. ) I can set an example for my subordinates in these aspects.
2. As the deputy manager of the food and beverage department, I always remind myself to strengthen my study and constantly improve my comprehensive quality and working ability, so as 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 "caring backbone" of the subordinate employees. First of all, learn the existing system standards, and proceed from the actual work, accumulate good experience and practices in management services, constantly improve the system standards, and strive to form materials and systems that employees can easily understand and implement (what if there is 120 restaurant service); Secondly, take part in the professional training arranged by the hostel, understand the new trends of the industry, learn new ideas, and timely transfer training in combination with the actual situation of the department (six conventional management methods); Third, by reading newspapers, watching TV and reading books, we can find new problems and new situations, learn from others' painful lessons and reflect on our own shortcomings (informing employees of the outstanding safety and health problems in hotels such as Little Gloria, Sun Hung Kai and Yuanweizhai). In the past year, I have improved my working ability and management level to some extent through leadership training and personal study.
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. Combined with the working characteristics and actual situation of the restaurant last year, and drawing lessons from the previous year, this paper puts forward the "seven precautions" of the restaurant, namely, fire prevention, theft prevention, gas leakage prevention, food poisoning prevention, major quality accidents prevention, accidental injury prevention and violation of laws and regulations by employees. The measures I have taken are: strengthening education, preaching safety knowledge repeatedly on various occasions, constantly improving employees' safety awareness and avoiding 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 compiled "120 How to do restaurant service" to help employees overcome factors such as lack of experience and common sense, avoid work mistakes to the maximum 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, strengthened 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, try our best to grasp the situation at the first time, and handle and report problems quickly when 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 that is abnormally worn, especially for new tableware and expensive tableware. Combined with the management method of "six rules have two pages, and the current page is on the second page [1][2]", employees were organized to learn how to reduce tableware for many times. 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
Settings. 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 Yang Dong came to work in our hospital. 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. To understand the development trend of Shenyang catering hotel industry through various channels, grasp the new trends of neighboring peers, absorb the good experiences and practices of others, and combine the actual situation of this department to complete the work in a pioneering way.
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, to highlight 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, husband and wife lung slices, etc. ) 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 job training, grand assembly. 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. That is to say, in the form of kiness world record, the "Dragon and Tiger List of Catering Department" is set up, and the record holder is the employee who won the competition. You can put the photo of Dai Hua on the dragon and tiger list and get a certain bonus at the same time. Other employees can challenge the record holder at any time. The content of the competition will be very wide, such as knowledge of recipes, setting the table, folding cloth, cleaning tableware and so on. )
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 we often carry out professional knowledge training, we can't ignore the ideological and moral education for employees. This year, employees should be regularly organized to watch CDs of life aspirations, moral models and advanced figures, such as all kinds of models appraised nationwide last year, people who moved China, and typical successful civilians broadcast on rural convention programs, which are all worth watching, learning and experiencing. Many employees have seen the TV series Soldiers Assault. Why does Xu Can Sanduo do everything with his feet on the ground? Not because he is stupid, but because he is persistent. As long as we have a correct attitude and emancipate our minds, a number of Wang Sanduo, Li Sanduo and Sanduo Zhao 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.