Chapter 1: 20xx Restaurant Work Report 1. Report on the Completion of Business Indicators of the Catering Department in 20xx 1. The catering department’s stipulated operating indicators in 20xx are internal reception of 1.5 million yuan, and the actual reception income is 454,718 yuan, completing 30.3% of the prescribed tasks; meeting

The reception was 250,000 yuan, and the actual income was 109,834 yuan, completing 43.9% of the prescribed tasks; the number of guest breakfast receptions was 12,469, and the total cost was 311,725 ??yuan (based on 25 yuan/person). The total cost of food ingredients in the catering department was 544,941.47 (including breakfast, group tours)

meals, in-house hospitality and staff meals).

Referring to this year's operating figures, we can see that our department effectively controlled catering costs in 20xx. However, the key complaints in 20xx were also concentrated on the quality of dishes and service, so the focus of work in 20xx

We must improve the quality of dishes and service so that we can make qualitative changes in these two aspects of work in the coming year. Supervision and corrections from colleagues and leaders in various departments are welcome.

2. Statistics on guest breakfast usage in the catering department. According to the guest dining rate chart, it can be seen that the peak dining periods for guests are mainly concentrated in June, October and November. Therefore, the catering department should strengthen dish management and improve service quality in the same months next year.

Thereby increasing guest satisfaction.

This is the most effective and comprehensive data on guest breakfast in the first year. Our department will continue to collect data on available breakfast in the next two years to find out the pattern of available breakfast and make preparations in advance to provide guests with better breakfast.

Serve.

3. Cost statistics of the catering department 4. Statistics of energy consumption of the catering department Water usage details from September 20xx to October 20xx Water usage details from December 20xx to October 20xx 2. Specific work this year 1. Due to the facilities and equipment of the catering department

There are many kinds and quantities of materials and materials, and the frequency of use is high. In order to strictly implement and implement the hotel's energy-saving policy and control the department's cost consumption, while completing the daily reception work, our department focused on "energy saving and reduction" for the employees of the catering department.

"Consumption" training, for example: after finishing the meal, turn off all unnecessary lighting equipment as soon as possible; after the guest breakfast is finished, transport the remaining dishes to the staff restaurant to reduce consumption, achieve energy saving, and enhance

Employees’ awareness of thrift.

2. Internal reception and group meals: VIP reception by the catering department: 106 times; team reception: 9 times, a total of 115 times.

All forms involving text and numerical statistics in the catering department must be kept in both paper and electronic formats and archived in the department, as a testimony of my previous work in the department and as a reference for future work.

3. Department Management (1) Division of Department Management 1. The new deputy manager Li Dandan is responsible for the overall service quality of the department and the supervision and inspection of daily work. Daily management such as material warehouse, food procurement and cost planning is the responsibility of Wang Gang

; Yang Yang is responsible for the statistics of the wine reservoir and dish inventory; 2. Xiao Lai is mainly responsible for the purchase of guest restaurants and staff restaurants, and the control of dishes in the staff restaurants.

3. Detail the work of the catering department and place the responsibility on each individual, implement dedicated personnel for specific tasks, and carry out irregular inspections and supervision at management posts, in order to build each employee's sense of responsibility and ownership, thereby improving the quality of our work

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(2) Dishes management 1. In response to customer complaints about the lack of breakfast varieties and poor taste, the catering department made rectifications.

The rectifications are as follows: ① Regularly or irregularly change the serving utensils, change the placement and shape of the food ③ Based on the location or characteristics of the guest registration information (mainly for groups) who checked in the hotel the day before, appropriately adjust the dishes to suit the taste of the guests

.

(3) Staff turnover 1. The more obvious staff turnover is the chefs in the guest restaurants and the chefs in the employee restaurants.

The chefs in the guest restaurant are basically transferred once every quarter, and the chefs in the staff restaurant are basically transferred once a year.

2. One supervisor resigned, one waiter resigned, and one staff member was transferred.

In terms of personnel stability, the catering department should strengthen employee management, truly consider employees, try to reduce staff turnover, and improve the overall service quality and consistency of the catering department.