2. In the autumn of August, the hotel food and beverage department held the "Huifu Cuisine Entering Danyang and Organic Food Promotion Conference" food festival, and we received it successfully and excellently. In the busy golden week in October, we ushered in the "Star Review". Facing the arduous work, with the joint efforts of everyone, we passed the star rating. And through the efforts and study during the star-rated period, the catering department has become more standardized in management, goods placement, hygiene and waiter operation.
Three, in view of the first and second floor is different from the box fixed reception, multi-functional, more jobs, in the case of the waiter's position is not fixed, it is particularly important to arrange the staff's jobs and reception work reasonably. Therefore, a monthly work plan for employees' work exchange and daily work arrangement is made to make a reasonable division of labor, summarize daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.
Fourth, in order to complete and convey the tasks assigned by the superior leaders more smoothly and better, we should hold a regular meeting on duty every day to convey the spirit of the meeting and check the gfd and manners of employees.
5. Pay attention to employees' ideological trends, stabilize employees' thoughts, maintain good working conditions, communicate with employees regularly, and understand their real thoughts and feelings. And let employees feel the warmth of home here and adjust their emotions, so as to provide the best service for the hotel.
Six, formulate a reward and punishment system, so that rewards and punishments are clear, in order to mobilize the enthusiasm of employees and stimulate their potential, improve their service enthusiasm.
Under the cultivation, trust and expectation of hotel executives and department leaders, I was handed over to the second floor. I am very happy that the leaders trust me, but I also feel pressure, but as the saying goes, there is no motivation without pressure. In the future work, I will turn pressure into motivation, lead my team, and finish every job seriously and responsibly. At the same time, in the future work, I will also be strict with myself, improve my quality, and improve my business knowledge and experience. Now my work plan for 2020 is as follows:
First, make a clear division of labor and reasonable arrangements for the foreman's work in management, transfer jobs according to job requirements, strengthen the foreman's business knowledge and skills, communicate with customers, and arrange the promotion of dishes.
Second, promote and cultivate potential, self-motivated and dedicated employees, and strengthen the training of employees' business skills and knowledge, so that every employee can become an all-round development person, whether it is receiving meetings, banquets, VIPs, buffets, boxes or lobbies.
Third, hold regular employee sit-ins to understand employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and rationalization suggestions.
Fourthly, collect guests' opinions and suggestions on dining service and food quality, and make records as an important basis for us to improve our service and food, reduce the probability of customer complaints, so as to continuously improve and improve our service quality and food quality.
5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, make a reasonable plan, make an inventory of stainless steel tableware every day, and strictly require every employee to' love the shop and feel at home' and work in strict accordance with the three-light operation to reduce the loss of tableware and reduce the cost.
6. Strengthen the employees' awareness of openness and service, and serve with smiles and details during meals, especially the awareness of openness. Communication with guests is a bridge to the soul, and it is also a way to close the distance with guests, enhance their familiarity and understanding, and at the same time understand their preferences.
Seven, strengthen the coordination between the front office and the back kitchen and communication and cooperation with other positions. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving, and making guests eat healthy and satisfactory dishes.
In the new year of 2020, a new atmosphere will emerge quietly. For myself, there are many aspects to be improved and studied in the coming year, so I will be more strict with myself in the new year. In my future work, I will make continuous progress, keep learning and enrich my knowledge and experience. Do things slowly and steadily, calm down, control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, and strive for a better new century and our tomorrow. Here, I want to say thank you to all my colleagues. Thank you for your hard work.
Summary of catering work and model essay on work plan for 2020 II
The coming year of 2020 is an extraordinary year since our catering department resumed normal operation. In fact, it will take half a year to start working. During this period, in addition to the normal reception work, the Food and Beverage Department has also formulated and vigorously implemented various management systems suitable for itself, actively carried out necessary training work, and gradually improved the quality of employees, both in reception capacity and mental outlook of employees. The work at this stage is summarized as follows:
First, strengthen internal management:
1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly meeting (interrupted when assisting the marketing work in Wuhan), hold a staff life meeting once a month, formulate weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook. Change the original situation that more than 70 people have to borrow someone from the hotel management company to help with the service. 1, the saturated reception work of 30 people can be easily completed by relying on the unity and cooperation of existing employees, including meals, meetings, entertainment and so on. At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag with 20,000 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; Xie Yuling picked up the envelope containing 100 yuan discarded by the guests, and immediately handed it over to the Food and Beverage Department after receiving the financial entertainment expenses of Hong 'an Station Store in the Provincial Department of Finance. In June+February, 5438, all the chefs of the Disabled Persons' Federation served as escorts, but they had to eat after the meeting, and the buffet breakfast was not accepted. When the table was not cleared, he took the initiative to collect meals and take care of the front desk.
3. Formulated a la carte menu, banquet menu, buffet menu and wine list, and adjusted and revised them according to the response of the guests received at several large-scale meetings.
4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.
5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Assign special personnel to be responsible for the male and female dormitories in the department.
6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.
7, strengthen the safety work of the food and beverage department, take turns on duty every day, check the contents including health, safety, engineering problems, attendance, work completion, file opening and closing, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.
Second, strengthen the improvement of employee welfare:
1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.
2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.
3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.
4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.
Third, rationally transform hardware facilities and equipment.
1, kitchen layout adjustment and decoration. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, which has improved the working environment and sanitary quality, and provided a prerequisite for the reception with higher requirements in the future.
2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.
Add a screen to separate the hall from the kitchen.
4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.
5, Gabafee furnace, increase the form of diet.
Four, under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work, and arrange the manager to help develop the marketing market.
Five, closely cooperate with relevant departments to do a good job in reception and daily work. Strengthen teamwork and deepen the overall concept.
All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.
Despite some achievements in this year's work, there are still many difficulties and problems:
1, the catering department has fewer personnel, a wider management scope and a shortage of personnel. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.
2. The rules and regulations are not perfect, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.
3. The dishes should be constantly innovated to cope with the changes in the market.
4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.
5. The canteen facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.
6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.