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. 20 14 the food and beverage department successfully received all tasks. This is in line with the joint efforts of employees and the strong cooperation of various departments.
Work is inseparable. 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's face must be hung with the secretary's hodgepodge net to laugh with relief.
Seek development in difficulties and gain 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, carry out targeted training, serve them personally, set an example, test their service consciousness and flexibility with strict and standardized service procedures, let employees consciously increase organizational discipline and collective honor, and strengthen their sense of mission and ownership. 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.
The two worked hard and persevered, and always promoted the good 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 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 they 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 year-end summary, quarterly summary, daily waiter evaluation meeting, daily comment meeting, weekly meeting and pre-class 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 20 14, 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: "To make Sri Lankan people live up to their responsibilities, we 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 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.