Summary of catering personal work in the first half of the year

202 1 summary of catering personal work in the first half of the year

Summary is a written material to evaluate and describe the achievements, existing problems, experiences and lessons. Through it, you can get a comprehensive and systematic understanding of your previous study and work. It's time to write a summary. Have you figured out how to write a summary? The following is my personal summary of catering work in the first half of 20021for reference only. Let's have a look.

202 1 personal summary of catering work in the first half of the year 1 with the correct leadership of the leaders and the active cooperation of various departments, I transferred to the catering department to lead all my colleagues to unite as one, overcome various difficulties and made great achievements. I summarized the work in the first half of the year as follows:

I. Achievements made in the first half of the year

1. Establish an internal quality inspection team within the catering industry.

Completely break the passive situation of health and discipline inspection since opening the store for more than three years, and take the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of deputy managers and several supervisors. Inspect all areas of the food and beverage department on time at noon every day, rectify and implement the problems found one by one, and clarify rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.

2. Compile and revise the latest rules and regulations of the Food and Beverage Department and the latest table setting standards.

Combined with the actual situation of the hotel, the relevant rules and regulations were compiled by brainstorming. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day in addition to the big meeting, sum up the shortcomings of this floor yesterday, and arrange to supplement the work arrangement of this floor; For the old problems left by some employees, such as sloppy work, violation of discipline and stealing vegetables, we have also formulated corresponding solutions and achieved remarkable results; And the labor discipline of the food and beverage department; Weekly planned health system, the latest stage setting standards, etc.

3. Combined with the kitchen department, a new tableware management method was formulated.

With the implementation of the new method, the tableware breakage rate is lower than at any time since the store was opened, and the tableware breakage before and after is effectively controlled.

4. The background music plays continuously.

Through my unremitting efforts and joint efforts with relevant departments, the history of music playing without background in the catering departments of three major hotels has been completely rewritten. Create a warm and elegant dining atmosphere for guests.

5. Change the green plants in the dining area many times.

According to different floors, different regions and different needs, contact the flower rental company in time to arrange for the replacement of various flowers and trees, and the dining environment is always new. In addition, the green plant maintenance responsibility system is implemented in each area, which greatly ensures the survival rate of green plants in each area and box.

6. Standardized warehouse and linen management.

It completely solved the situation that there was no special person to manage the department warehouse and linen for many years, and effectively controlled the unnecessary loss of linen and the chaotic situation that the recovery, cleaning and receiving of linen were not recorded.

7. Pay attention to training and implementation.

Training and implementation, both hands should be grasped, both hands should be hard. According to the training content, we will rectify and implement them one by one, implement them step by step and step by step. Through a period of hard work, all the staff of the catering department have improved qualitatively in gfd, etiquette, service process and labor discipline, and improved the reputation of catering services among guests.

8. Clear division of labor

Each department manager has a detailed division of functions. So that the daily work can be carried out smoothly, especially all kinds of major receptions can be completed smoothly.

9. Everyone is equal before the system.

For half a year, I have always adhered to the principle that everyone is equal before the system. What employees are required to do, managers must first do it, reward and punish in strict accordance with the system, and award it with great fanfare, which really has a prize-winning effect; Punishment, punishment and ideological work go hand in hand, so that offenders can be convinced and other employees can take warning.

Of course, I am sober in front of my grades, and there is still a big gap between many jobs and the requirements of hotel leaders.

Second, shortcomings.

1, there are still some employees who have poor subjective initiative in service consciousness and go to work mechanically; Some employees have poor self-discipline, such as standing discipline, service courtesy and in-meal service. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.

2. Some employees still lack the consciousness of unity and cooperation.

3. The executive power of personal management needs to be further strengthened.

4. Individual employees still lack the awareness of saving.

5. Very few employees still have illegal behaviors such as stealing vegetables and taking them privately.

With the implementation of the new hotel standards, our hotel will have a long way to go in the future. Although we have experienced nearly four years of practical exploration and gained some successful experiences, we must always keep a clear head, realize the limitations of Yuncheng market, further divide consumer groups, the internal factors that affect some consumer groups to become repeat customers in Sheng Da, and the influence brought by the constant emergence and fierce competition in the same industry. Therefore, in view of the problems existing in the first half of the year, we should constantly strengthen and improve the management level, service level and personnel quality.

Three. Work plan for the second half of the year

1. Continue to strengthen the training of employees' business skills and improve their comprehensive quality.

Every member of the catering department is the image window of the hotel. Not only must the overall image stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If you want to keep business knowledge and service skills on the same basis, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' low enthusiasm and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary layered training every month according to the progress of employees accepting business and the situation of new and old employees, and the training method is still partial. At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

2. Further strengthen the flexibility of bar catering reservation and the awareness and skills of box waiters in wine promotion, improve the level of wine sales, and thus improve the economic benefits of the hotel in many ways.

3. Strengthen the ideological education of employees. Seize every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

4. Continue to do a good job of "saving energy and reducing consumption". Strictly grasp the saving of daily consumables. Such as napkins, toothpicks, linen, tableware, etc. Reduce equipment operation consumption. Whether the air conditioner is properly turned on and turned off in time, etc. Put an end to running water and ever-burning lamps in toilets.

5, highlight the people-oriented management concept, keep the habit of communication with employees, in order to increase mutual understanding and facilitate work.

It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments and ensure the smooth communication procedures. Managers always take the problems existing in employees' minds as their own problems according to the reasonable requirements put forward by employees, and solve problems for employees. If it can't be solved, report to the hotel leaders for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone has a good mood and is more conducive to better service to customers.

6, continue to do a good job of quality inspection within the department.

Daily quality inspection is mainly to check the gfd, etiquette, health discipline, service details in dining, dormitory discipline and health inspection of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, actively report the quality inspection situation of the department, and constantly improve our quality inspection level.

7, strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.

Under the leadership of the leaders, all the staff will unite as one and work hard, and the business of our Sheng Da hotel will be more and more prosperous, and the future of Sheng Da will be even better!

Summary of catering personal work in the first half of 200212 The situation in the first half of the year was acceptable, but in the process of summary, I also found some problems. So I want to make a good summary of the work of the catering department in the first half of this year. I also believe that as a member of the catering department, I can do my job and responsibility better. In the second half of the year, I will continue to contribute to the catering department, hoping to make progress through this year's tempering.

First, personal ability.

My time in the food and beverage department is not long, only two years. I was really unfamiliar with the restaurant environment at first, and it took me a long time to get used to it. In fact, as a chef, familiarity is very important, which is our inspiration and know-how in cooking. If there is no good state, maybe every taste will be different. Although most of the talk is limited to skills, I think for me personally, the state is the most important. In the first half of the year, our overall situation was not very stable, so the catering department was also facing great challenges, which was also a strict test of our chef's ability. This time, I think I grew up in such a countercurrent, which improved my ability and my love for my career.

Second, business growth.

Generally speaking, this half year is a great test for me, not only to develop new dishes, but also to selectively improve the old dishes. I haven't been in the restaurant for a long time, and many dishes in the past have not been thoroughly studied. Plus, I am a slow-heating person, so this is a test for me and makes me a little nervous. Fortunately, with the help of my colleagues, I successfully completed the task of improving the dishes. However, I am still a little behind in developing new dishes, and I also request to correct it in the second half of this year.

Third, the improvement of attitude.

Although the first half of the year went smoothly, I actually reflected on myself many times. I used to be alone, but now I have a group of new friends and suitable partners through these six months. It is also of great help to my work. This also tells me that I should correct my attitude, so that I can have my own position in my career and realize more ambitions and ideals in such a period of work. I think this is the most precious value that my career has given me. I also believe that through the efforts in the first half of the year, we can bring some better choices and opportunities for the second half of the year. I will also redouble my efforts and strive for a better victory in this crucial half year in the second half of the year!

202 1 summary of catering personal work in the first half of the year 3. I have been working for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now let me summarize and report:

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply politeness and etiquette to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning 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 carry out their duties, clarify their respective work contents, 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. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6. Hygienic management in public areas requires cleaning personnel to clean up foreign bodies or dirt immediately when they see them. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position 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 item in the restaurant. In order to further improve the quality of buffet service, the operation process and service standard of buffet service have been formulated and further standardized.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose 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 of new employees and their entry conditions, 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 the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies 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, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

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, which reduces the vitality and vitality.

202 1 summary of catering personal work in the first half of the year 4 With the correct leadership of the leaders and the active cooperation of various departments, I transferred to the catering department to lead all my colleagues to unite as one, overcome various difficulties and achieve the following results:

First, establish an internal quality inspection team within the catering industry.

Completely break the passive situation of health and discipline inspection since opening the store for more than three years, and take the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of deputy managers and several supervisors. Every day at noon 1 1: 15, inspect all areas of the food and beverage department, rectify and implement the problems found one by one, and clarify rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.

Second, write and revise the latest rules and regulations of the food and beverage department and the latest standards for setting tables.

Third, formulate tableware management measures

Combined with the implementation of the new tableware management measures formulated by the kitchen department, the tableware breakage rate is lower than at any time since the store was opened, effectively controlling the tableware breakage before and after.

Fourth, the background music is played continuously.

5. Replace the green plants in the dining area many times.

Six, standardized warehouse and linen management

Seven, grasp the training, grasp the implementation

Eighth, every department manager has a detailed division of functions.

So that the daily work can be carried out smoothly, especially all kinds of major receptions can be completed smoothly.

Nine, everyone is equal before the system

Over the past year, I have always adhered to the principle of equality before the system. What employees are required to do, managers must first do, reward and punish in strict accordance with the system, reward with great fanfare, and truly achieve the effect of reward; Punishment, punishment and ideological work go hand in hand, so that offenders can be convinced and other employees can take warning. Of course, I am sober in front of my grades, and there is still a big gap between many jobs and the requirements of hotel leaders. There are still some shortcomings in catering work:

2. Some employees still lack the consciousness of unity and cooperation.

3. The executive power of personal management needs to be further strengthened.

4. Individual employees still lack the awareness of saving.

5. Very few employees still have illegal behaviors such as stealing vegetables and taking them privately.

202 1 personal summary of catering work in the first half of the year 5 Time flies, and half a year has passed unconsciously. Under the fierce competition in the catering industry, under the correct leadership of the hotel's senior leaders and department managers, we strive hard around the business indicators issued by the department.

Looking back on the first half of the year, we received birthday banquets, wedding banquets, business banquets, conferences, buffets and high-standard VIP receptions.

First, the first half of the work summary

1. Pay attention to employees' ideological trends, stabilize employees' thoughts in order to maintain good working conditions, provide quality services for guests, correct deficiencies in time and improve them. Pay attention to each employee's ideological trends, have regular heart-to-heart talks with employees to do ideological work, gain an in-depth understanding of employees' recent work and life, find problems and solve them.

2. Strengthen employees' awareness of open service. "Communication" is a bridge to the soul, so as to close the distance with the guests, enhance communication with the guests, and at the same time understand the preferences of the guests.

3.gfd, courtesy etiquette requires repeated inspection and indoctrination of employees at daily regular meetings, especially the smiling service, so that employees can realize the importance of smiling service.

In order to create a clean and comfortable dining environment for the guests, the sanitary responsibility of the banquet hall on the first floor is divided.

5, improve the enthusiasm of employees, stimulate the potential service level of employees, formulate reward and punishment system, as well as the evaluation of service pacesetter, so as to mobilize and encourage employees' initiative and enthusiastic service.

6, tableware and linen responsibility to people, regular disinfection and inventory, to ensure that the tableware is not lost and damaged, to make full preparations for the next banquet.

7. Collect feedback cards of customers' opinions and suggestions on service quality and dishes, and make records as an important basis for our services and dishes, so as to reduce the probability of customer complaints.

According to the demand of catering market and the objectives and tasks assigned by the hotel, the banquet hall on the first floor was expanded and renovated in June. After the upgrade, the current service level, service skills and family service will also be upgraded to create a team with strong comprehensive reception ability. We will receive the renovated wedding banquet and plan the work plan and management measures for the second half of the year.

Second, the second half of the work plan

1, according to the renovation of the banquet hall on the first floor, the improvement of guests' dining service requirements and service details, staff skills training, opening service awareness training, VIP reception service process training, family service, conference reception service process training and service level improvement will be carried out.

2. If the banquet on the first floor is upgraded to a multi-functional line, when there is no large banquet, VIP reception, large-scale conference, high-standard meal sharing system, buffet and other receptions will be launched to expand business, expand income channels and expand operating income.

3. Enhance employees' awareness of selling, enhance employees' awareness of benefits, strengthen cost control and save expenses. And ask employees to take action.

4. Make preparations for the reception of the "Food Festival", so that employees can be familiar with Huizhou cuisine and understand its characteristics, so as to better sell it to guests.

5, while doing a good job in this position, I often go to the floor to learn and understand the guests, get familiar with the guests and communicate with them, and improve my marketing ability. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.

6. Create a more warm and comfortable dinner for the guests on the original basis. A more humane dining environment.

7. Due to the large turnover of personnel in the catering service industry, there are many new employees in our hotel. As an important part of the restaurant, whether new employees can integrate into the team as soon as possible and adjust their mentality will directly affect the whole team and service quality. We will talk according to each employee's different personality characteristics and entry conditions, with the aim of adjusting the mentality to face up to the work, understanding the characteristics of the catering industry, so that employees can be fully psychologically prepared and quickly integrate into the collective. The intensive training on gfd, etiquette, service process and skills for new employees before taking up their posts has made them deeply aware of the image representing the hotel and strictly abide by the operating norms of the four major hotels.

Summary of personal catering work in the first half of 200216 I have experienced two departments with different business methods and working methods, from which I learned a lot and felt deeply. /kloc-Although the work on the 0/2 floor is not easy to carry out, I have made great efforts to do it, making use of the opinions and suggestions of customers' visits, holiday promotion activities and SMS publicity platform to continuously improve and sell it. I transferred back to the company's food and beverage department in May this year. During the three periods from "May 1 Golden Week" to "School Banquet" to "Eleventh Golden Week", the income of the department has been on the rise, which is inseparable from the correct leadership of the company and the joint efforts of all employees. During this period, my main work is as follows:

First, do a good job in team management of the department.

In order to comprehensively improve the management level of the department; Strengthen team building, do a good job in team management of the department, give full play to the work enthusiasm of each employee, encourage employees to devote themselves to work with full enthusiasm, make use of the advantages of team building, hold a meeting once a month, make a summary once a month, and all employees participate in management construction. After the meeting, study and summarize the suggestions and opinions of employees, find out the shortcomings in service work, strictly implement the front line, go deep into the site to find problems in time and solve them at any time.

Second, do a good job in the service quality of the department.

Do a good job in pre-job and on-the-job training for new employees, adhere to the self-inspection of waiter service, and the supervisor comprehensively checks the quality and assessment system. Through the feedback of quality information, measures are taken to strengthen pre-control and on-site control, improve service quality and make customers more satisfied. While ensuring the existing services, we will continue to innovate and strive to eat nutrition, culture and health in the dishes. Introduce a new dish every week and give the waiter an appropriate new dish sales policy. At the same time, the waiter is required to write pens and notebooks before the meeting, and also to write pens and notebooks at work. The dishes that guests like and dislike are recorded in the notebook, and the food quality inspector makes statistics every day, keeps a good record of customer history, keeps old customers and digs new customers, so that every customer is happy and satisfied. Learning from the standing ways of other hotels to welcome guests has improved the enthusiasm for guests.

Third, broaden the channels of increasing income and improve the economic benefits of the department.

After experiencing the peak of the group's New Year's Eve dinner at the beginning of the year, the catering business situation is extremely pessimistic. The department tried to penetrate the market. First, the "wild male fish head" was introduced, and a cooperation agreement was signed with it to create special dishes in the villa, which also promoted the consumption of other dishes and achieved good results. Second, the introduction of high-profit tea sales has improved the gross profit margin of the department. Thirdly, in view of the serious phenomenon of bring your own drinks, the department has formulated a plan to collect service fees, and used the incentive policy of selling drinks at different prices to increase the sales of employees' drinks.

Fourth, strengthen cost control and save expenses.

In view of the high rate of tableware breakage at present, the Management Measures for Tableware Breakage was formulated through the decision of the departmental team building meeting, and the tableware was managed by fixed personnel, fixed place and fixed quantity, and checked before and after meals, which achieved good results. Wash the kitchen floor with washing powder, put all the detergent in the finance room, and replace the empty pot with a new one.

Excellent completion of two large-scale conferences, 5 1 reception of Miss International, reception of CITIC Department, and many provincial, city and county meetings. During the reception, the department held several meetings and made good plans to ensure the comfort and peace of mind of customers. After the meeting, the department summed up the experience and found out the shortcomings, which provided a guarantee for the improvement of service quality in the later period.

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