Under the leadership of the general manager of the hotel, and with the efforts of all the staff in the catering department, our catering department successfully achieved various business indicators in the first half of 20XX. Through strengthening management, improving service and quality, Qi Xin has made concerted efforts, and with the strong support and cooperation of various departments, we have made certain achievements. The main work report is as follows:

1. The operating income of the catering department in the first half of 20XX was 5,975,432.00 yuan, and that in the first half of 10 was 3,891,154.00 yuan. Compared with 1 10, the actual income increased by 2084. 1 1 007,491.95 yuan's profit in the first half of the year, 10' s profit in the first half of the year was 226,802.07 yuan, an increase of 850,898 yuan; 10 The operating cost in the first half of the year is 366,4351.94 yuan,165,438+4,897,940.05 yuan. Operating costs increased by 1, 233,588+06438+0 yuan. 1 1 The average gross profit margin in the first half of the year was 50.04%, and that in the first half of 10 was 45.48%. Compared with 1 10, the gross profit margin increased by 4.56%. In the first half of this year, various business indicators and operating income have been greatly improved. The main tasks we did in the first half of this year are:

1: Strengthen the training of managers and improve personal professional quality.

2. Strengthen management and assessment.

3. Strengthen the research and development of dishes.

4. Strengthen the training of waiters and improve the service quality.

5. Control operating costs and increase gross profit.

6. Rational use of hourly workers to reduce labor costs.

Second, although the catering sector has made great progress, there are still many problems as follows:

1: The team leader has a weak sense of responsibility, can't be strict with team members, has insufficient inspection and supervision, is lax in management, and sometimes delays and perfunctory in work execution.

2. Because the waiter's business process is strong and the business level is mixed, it can't be standardized, programmed and random in the operation specification.

3. In the service to the guests, the language expression ability is low, and the response ability to the questions raised by the guests is poor, so they can't take the initiative to solve them.

4. Planned sanitation and daily sanitation are not done well, so you can't do sanitation as planned if you are a little busy.

5. There is not enough innovation in the change of dishes, the quality of dishes can not be stable for a long time, and the taste and color can not be consistent. 6. Although the quality of the dishes has been well received, there are still quality problems, and sometimes the service is slow and chaotic. In the first half of the year, there were many problems in our catering department. In view of the above problems, we have made improvements item by item in our previous business work.

The bank emphasizes and requires that the problems that occur be rectified gradually, but they will happen again occasionally, which requires us to further strengthen and improve management and improve supervision means in our future work.

Third, although the tasks in the first half of the year were completed well, the work in the second half of the year still has a long way to go. There are many deficiencies and potentials to be tapped in the first half of the year, which requires all the staff of the Food and Beverage Department to seriously rectify the deficiencies in the first half of the year and do a good job in implementing the work plan for the second half of the year;

1: Strengthen management, give full play to the management role of chefs and team leaders, strengthen team building and improve the management ability of team leaders. Managers at all levels set an example from top to bottom and carry out planning, supervision and inspection. Work hard on strict management, do a good job of management from strict to detailed, and pay attention to service quality and food quality.

2. In order to ensure the improvement of food quality, under the care of leaders, we went out to study in the first half of the year, broadening our horizons, casting techniques and injecting new ideas, which laid a solid foundation for launching new recipes and improving breakfast forms in April. In the second half of the year, we should make great efforts to learn innovative dishes by subscribing to cooking-related magazines and give full play to the role of food discussion groups. According to the changes of seasons and customers' demands, we should keep up with the pace of market development, and launch new dishes every month, so as to make the dishes constantly innovate and change, and put forward requirements from the quality and quantity of dishes to achieve the consistency of food quality.

3. In the case of the flow of service personnel, it also brings us a lot of knowledge worth learning. We should care about our employees. Hotel leaders attach great importance to and care for employees. The Dragon Boat Festival gives benefits to single foreign employees. In this behavior, we should always communicate with employees, understand their ideological trends, and give employees more care and love. They are happy at work, and take the initiative to care about their lives at work, arouse their enthusiasm for service and work, and fundamentally further improve their business.

4. Ensure the long-term stability of service quality, further improve the service quality, further strictly demand respectful service, active service and smiling service on the existing basis, organize employees to learn some relevant regulations of hotels and departments, learn service knowledge and cultivate service quality. By watching the knowledge of audio-visual education service, we can further promote and develop the service work and upgrade and improve the service.

5. In order to ensure the completion of the annual profit target, we should strictly control the cost, make rational use of raw materials, do rough work and fine work, take the reuse of leftovers as a bright spot to tap the potential and increase efficiency, make the best use of them as much as possible, strive to make low-priced dishes into high-grade dishes, and do a good job in the arrangement and quality control of dishes. From the way of obtaining all kinds of raw materials, each team in the backyard is required to inform employees of the prices of all kinds of raw materials regularly or at any time in strict accordance with the requirements, so that employees can have accounts to calculate when they clearly understand the prices of all kinds of raw materials. The department regularly informs employees of the completion of various business indicators once a month, so that every employee doesn't know whether he is working or not, and learns how to control and save costs in the process of work, starting with saving a clove of garlic, and doing a good job of cost control under the premise of ensuring the quality of catering.

6. Strictly control the quality of procurement. Even if many people know the market price and investigate the market situation, the procurement is based on quality. The chef is required to keep abreast of the market situation and adjust the supplier's price regularly according to the market situation to ensure the high quality and low price of imported food raw materials.

7. Strengthen the sense of responsibility of department employees, educate and drive them ideologically, and do a good job in departmental communication to ensure the smooth operation.

8. Strengthen the awareness of promoting efficiency of all staff in the department, and increase the number of customers with high-quality service and delicious meals as the guarantee.

9. Strictly grasp the hygiene quality, conscientiously implement the star standard, environmental protection standard and food hygiene law, ensure food safety, strictly implement the disinfection system, and do a general cleaning once a month. Health areas should have a system of special person in charge and real-name registration, and do a good job in the custody and maintenance of facilities and equipment, find problems in time and solve them in time.

10: Strengthen safety management and carry out work according to the goal of comprehensive social management to ensure zero in the second half of the year. In the future work, although the pressure of the food and beverage department is great in the second half of the year, as long as all the staff of the food and beverage department work together under the leadership of the hotel, Qi Xin will conscientiously implement the above measures in management, and I think we will definitely achieve all the indicators issued by the hotel. Chapter three: summary of the work of the catering department in the first half of the year and measures in the second half.

Food and beverage department's work summary in the first half of 2007 and measures in the second half of 2007. Under the command and arrangement of the hotel's superior leaders, and through the joint efforts of all the staff in the catering department, all the business indicators in the first half of 2007 have been well completed. In the first half of the year, the planned revenue was 3.35 million, the actual completion was 3.558 million, the overfulfilled was 208,000, the annual progress was 1.63 million, the planned cost was1.852 million, the planned cost was1.300 million, and the actual cost was 1.29 million. The planned profit target is 162800 yuan, the actual profit is 4 10000 yuan, and the profit target is more than 10000 yuan. In the first half of the year, as our catering department, we can implement the work plan and measures formulated by the department at the beginning of the year in an orderly manner, strengthen the sense of responsibility of employees based on our own work, implement various work and management systems, and strictly manage them. No matter big or small, employees can be rigorous and meticulous in their work. Through effective management and ideological education, the collective cohesion has been enhanced and the enthusiasm of department employees has been mobilized. In order to ensure the improvement of service quality and food quality, we have done patient and meticulous persuasion and education on some details in daily work in time, guided and trained employees to provide services according to specifications, and operated backyard according to standards. Continuously improve the quality and color of dishes, take corresponding measures to control costs, successfully complete the reception work, and better complete the business indicators issued by the hotel in the first half of the year. Although the indicators were well completed in the first half of the year, there are many unsatisfactory places in the actual business work. The business income in the first half of the year was not as good as that in the same period last year, with a decrease of 342,000 yuan. According to the present form and the business work in the second half of the year, there will be great difficulties and pressures, and the situation is not optimistic. Summarizing the business work in the first half of the year, the following deficiencies are reflected in the actual work:

1. Employees' sense of ownership, dedication and love for their posts has not been further reflected and brought into play in their work. Even individual employees feel indifferent and insensitive to the rise and fall of enterprises, and there are phenomena in their work, such as dealing with things, not being careful enough, and not having a strong sense of the overall situation.

2. The implementation of tapping the potential to increase efficiency, saving energy and reducing consumption is not solid enough, individual employees are not aware of saving, some employees are not very concerned about the fluctuation of raw material prices, and sometimes there is waste in the business process, and some employees have poor self-discipline awareness.

3. When the quality of the food is unstable, the time difference is good, the quality of the food is sometimes problematic, the fancy renovation can't keep up with the development of the catering industry, and the initiative consciousness of innovation is poor. Even some teams and groups need the constant attention of leaders to produce results, which fails to reflect the due value of the food from meticulous work.

4. The service quality cannot be consistent for a long time. Some service personnel have poor language skills, imprecise standard operation, smiling service, respectful greetings and lack of active service awareness.

5. There are some deficiencies in the communication between departments and posts. Individual employees' ideological understanding is vague, and sometimes the connection between the front desk and the kitchen, upstairs and downstairs is not in place, and communication is lacking, which affects work efficiency.

6. The chef's technical level and the service personnel's professional ability are improved slowly, which can't better meet the requirements of the guests. Although theoretical training and mutual learning such as support, guidance and communication were carried out at the beginning of the year, the operation in the first half of the year proved that there is still a considerable gap from the required goal.

7. Although the maintenance of facilities and equipment has improved slightly, it has not improved much.

8. All employees' awareness of promotion is not clear, and individual employees only complete personal tasks.

9. The sense of responsibility of individual employees is still not strong.

10. Health work is not detailed enough, and many problems need to be improved and perfected in our future work. To this end, we will continue to work hard in the second half of the year to ensure the completion of various business indicators. The Food and Beverage Department has specially formulated the work measures for the second half of the year:

1. Seek benefits from management and strengthen management. Managers at all levels of the department plan, arrange, supervise, check and implement the work from top to bottom. All levels should strictly manage, do a good job in management, and attach importance to service quality and food quality.

2. Strengthen team building, improve the supervisory role of team leaders, discuss and study the problems in enterprise management, and each employee makes a small summary of his work performance for one month, improve the quality of employees in the form of mutual promotion and help, guide and educate employees to change their thinking and understanding, correct their work attitude, strengthen team awareness, do a good job in coordination between teams and groups, and enhance cohesion. This is the overall situation. The implementation of accountability, strict management in accordance with the 100-point assessment system and rules and regulations, and clear rewards and punishments.

3. Ensure the steady improvement of service quality and further improve the service quality. In view of the problems existing in the service work in the first half of the year,

Put forward strict requirements from the aspects of smile service and honorific service, so that everyone can realize the importance of smile service and honorific service ideologically and make every smile and greeting come from the heart. Ask the team leader and assistant to supervise and check the service quality during the meal to ensure that the service work is completed from beginning to end; Mobilize employees' service enthusiasm and work enthusiasm, carefully select the mobile red flag of the service team once a month, and carry out catching up, helping and surpassing activities to make the service work develop in a good direction.

4. To ensure the improvement of food quality, we should work hard from meticulous work. On the basis of ensuring the quality of food, we should do a good job in bringing forth the old and bringing forth the new. According to the quality requirements of daily dishes, we should ensure the consistency of quality and quantity, improve the technical quality of chefs, and strictly implement assessment accountability in each team in the backyard.

5. Do a good job of tapping potential and increasing efficiency, strictly control and save costs, rationally use raw materials, make the best use of them, and control the arrangement and quality of dishes. Judging from the acquisition of various raw materials, all teams in the backyard are required to strictly follow the requirements. At present, the prices of some raw materials have risen sharply, so that employees can be informed of the prices of all kinds of raw materials regularly or at any time, so that they can settle accounts with a clear understanding of the prices of all kinds of raw materials. The department regularly informs employees about the completion of various business indicators once a month, so that every employee can learn how to control and save costs not only at work, but also at every link.

6. Strictly control the quality of purchasing, investigate the market conditions, continue to adopt wholesale market to approve vegetables, and speak with quality and price.

7. In order to ensure the completion of the profit target, control the expenditure of various expenses, strictly control the number of employees, reasonably arrange employment, and save fuel and material consumption. The use and distribution of low-value consumables shall be carried out in strict accordance with departmental regulations.

8. Strengthen the promotion awareness of employees in this department, do a good job in foreign promotion, and take high-quality service and high-quality food as the promotion guarantee for customers.

9. Strictly grasp the hygiene quality, ensure that the hygiene of each shift area meets the hygiene standards, strictly clean and disinfect the tableware, and each team leader regularly conducts various hygiene inspections.

10. Pay attention to the maintenance of facilities and equipment, report and handle problems in time, educate and train employees to take care of facilities and equipment, and ensure that facilities and equipment are in good condition, which will not affect their normal use.

1 1. It is required to do a good job of communication and cohesion between teams and groups in this department, and the department should do a good job of coordination with various departments.

12. While doing a good job, we should pay attention to safety management, operate in strict accordance with operating procedures, and strictly control food hygiene during the use of various safety facilities such as liquefied gas, pressure cookers and diesel stoves. Ensure that safety accidents are zero.

In view of the above measures, our food and beverage department will make concrete implementation and execution in the second half of the year to ensure the smooth completion of various indicators.

Thank you!

food and beverage department

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