Catering month individual work summary report 范文篇一
According to the requirements of the company's work tasks, seriously implement the basic work, basically completed the tasks entrusted by the company, is now summarized as follows in August:
Dining room work
(1) business situation
This month ushered in the flat season ahead of schedule, this month's budgeted revenues 134500, is adhering to last month's turnover to develop the budget, due to the instability of the market, the budget to complete a little tough, fortunately, and ultimately in the last day of the month to complete this month's budget this month's turnover of 134843 yuan.
(2) staff work
Staff continue to learn, in various positions have different degrees of improvement. Business as a result of the restaurant staff cultural limitations, the staff worked hard to learn for three months, and finally lived up to expectations all learn to use the Ruitong system. Back of the kitchen in the early stage of the original one person to do breakfast, later found that the need for two people, so there are changes in personnel, breakfast two people to do, the back of the kitchen staff is a bit overstretched. Research with the head chef showed that although our restaurant is small, but the variety of dishes is complicated, steaming, stir-frying, cooking and cold mixing. We need to change the menu to change the positioning.
(3) staffing, 1. Due to the work of the Yuan dishwasher lazy slack, work is not serious, so approved by Mr. Huang another dishwasher, now the staff has been to the post. 2. restaurant buffet due to the buffet of temporary workers to do on the 30th on the departure, so this side of the staff is also equipped with a full-time waiter, now in the post.
(4) marketing
1. regular meals. Wenyuan Wensheng to carry out the issuance of vouchers, in the form of red packets into the guest room, to attract
guests eyeballs, while the vouchers are more intuitive, the effect is pleasing, attracting a large number of guests.
2. Breakfast, to sell a meal coupon to give the corresponding commission incentive mechanism, effectively improve the front office
sell coupons enthusiasm, a large increase in the number of meals, at the same time, to ensure that the quality of food is also the key.
August to complete the work
1, the implementation of the marketing program
2, the promotion of restaurant publicity, the production of cards.
3, the purchase of Buffet stove
4, the transformation of the cafeteria
Not completed
1, the development of new dishes
2, the production of new menus
The reasons for the work not completed,
1), the person in charge of the business trip, the introduction of new dishes and the production of the new menu needs to be responsible for the review.
2) The budget was not completed because of market fluctuations, and the end of the peak season, coupled with the positioning of our restaurant is not suitable for the tourist season market.
(5) September's work is as follows:
1, the new personnel work arrangements
2, according to the restaurant staffing situation reasonable arrangement of work, according to the staffing arrangements for work time.
3, peak season summary, for the next peak season to summarize, do the program, make preparations.
4, to strengthen staff courtesy and etiquette and service consciousness.
5, follow up on last month's unfinished matters
6, restaurant repositioning, according to the market, the correct positioning of the restaurant.
Catering month individual work summary report 范文篇二
5, June for the Wuchang catering industry peak season, compared to July and August for the off-season, due to the majority of Wuchang colleges and universities, the students in July and August to leave school, so compared to July and August for the Wuchang catering industry off-season in September with the successive return of the students performance will be accompanied by an increase. Eight floor performance comparison table:
May Jinlu Szechuan May 12 closed store renovation, Cangqiao home May 16 to start formal business, May performance of 340080 yuan, compared with April's performance of 271,692, an increase of 25%, May for the peak season for food and beverage coupled with May Day holiday 3 days, the hardware rectification and basic completion of the performance of the performance gradually stabilized, the cost of 38.4% high. 38.4% high, mainly due to the new menu just listed in January the replacement of dishes caused by the increase in the cost of ingredients.
In June, for the June 1 Children's Day, we launched a campaign to send cotton candy to the store, which was very popular with children. In order to increase the performance of the afternoon tea in addition to the launch of a full 158 yuan to send 78 yuan free afternoon coupon activities, and the introduction of several new dishes made into a small menu, attracting the guests' eyes. June performance of 405,220 yuan compared to the performance of the May growth of 19% growth of 65,140 yuan, the cost of 32.2% of the cost of the normal, especially to the end of the month, the students of various institutions immediately out of school have been out of the dinner party! This also relatively boosted the performance of the month.
July 26, Jinlu Szechuan officially started business, July turnover of 309,177 yuan in June fell 23.7%, the cost of 39.9%, for the performance of the decline in all the supervisors have made a number of times to analyze:
1, the off-season, tertiary students are leaving the school caused by the entire Qun Guang Plaza traffic reduction;
2, not enough promotional efforts The formation of a strong competitiveness, especially in the case of reduced traffic lack of core competitiveness;
3, because in the process of alternation between the old and new menus, some of the old menu of meals stopped selling;
4, the core parts of the enterprise personnel changes caused by the unstable quality of the meal;
5, the outside of the customer service should continue to strengthen.
6, change the menu to try meals and try to do caused by the growth of costs.
Based on the above points, we make timely adjustments:
1, the guest service: because of the group of light air-conditioning open more sufficient guests generally reflect very cold in this we prepared a shawl for the guests and thoughtful for the guests to wear, but also trained on the guest standard speech, the guests were impressed by our thoughtful service has been praised many times. To the guests of the tea temperature has also been adjusted to adjust the temperature to the degree of warm, polite language, posture and grooming also put forward higher requirements.
2, in order to enhance our brand awareness after a number of communication with the Qun Guang Plaza, we got the outdoor billboard location and in the steps and elevators also made publicity ads.
3, for the new menu listed in August we do sufficient preparation work, the new dishes price recitation, by the king of the chef field staff for three days of training and at the end of the month when the new dishes to do a test meal, the kitchen staff to use the off-duty time to familiarize themselves with the new dishes of the dining process and the production process of the whole store up and down the wholeheartedly for the new menu listed in the market to do a full preparation.
In August, the new menu listed we also launched a corresponding celebration of the first anniversary of the opening of the full 158 to send 50 yuan vouchers for Qun Guang staff to do 8.5% discount, micro-card activities (with micro-card into the store to enjoy 12% discount), and the production of the desk card to publicize the activities of the store and the introduction of new products. Vouchers until 26th **** issued about 600 recycled 110 recycling rate of 18.3%.
Dining month individual work summary report essay three
First, the business situation:
As of the 1st to 25th of this month, the catering department **** to complete sales of 2.887 million yuan. As of the 30th of this month, the wedding banquet 20 stalls, *** count 342 tables, amounting to 478,372 yuan; birthday banquet 6 stalls, 42 tables, amounting to 614,440 yuan; meeting 35 stalls, *** count 214 tables, all with the same period last year have different degrees of increase.
Second, the kitchen:
1, Chaofang Xiang restaurant dishes renovated more than 20 varieties, the main purpose is to enhance the popularity of the promotion of new dishes.
2, the launch of takeaway service. There are three kinds of takeaway service, namely: 218 RMB/set; 388 RMB/set; 588 RMB/set, which aims to increase the influence of Baolong in the society, especially in the neighboring environment.
3, shark's fin, abalone in the actual operation, the arrangement of specialized personnel in accordance with the norms of operation, to ensure the quality.
4, the original rice placed in the warm tube, but the use of down the heat is not enough, and now asked the procurement department to make a warm quilt cover, the effect is better.
5, for the chef on the new launch of dishes have not familiar with the phenomenon, unified standards, training. 6, Spring Festival Cafe two sets of breakfast menu to determine and production.
7, January 15 to February 15 during the seafood promotion activities
8, to determine the theme of the Western Food Festival, marketing and promotion plan, and do a good job of its cost budget, materials, utensils and training.
Third, the restaurant:
1, the development of the restaurant's way of working form, procedural, such as: borrowing items form, late registration form, pre-shift meeting record signing form.
2, the provisions of the pre-shift meeting content, every day class will be the day before the need to pay attention to the things recorded down on the second day of the pre-shift meeting to recognize the staff to understand and sign the endorsement of the contents of the meeting after the sorting and standardization of archiving work;
3, the three restaurants work together in harmony, in the operation of the period of coordination between each other, the human resources reasonable utilization
use, improve the quality of banquet reception and cuisine taste, to do a large, important banquets, the banquet is not a good idea, but a good job. Do a good job of large-scale, important banquets staff deployment, such as: this month, the district government, important banquets in a timely manner will be other restaurant backbone staff transferred to the Jiangnan Hall to do a good job of reception;
4, the staff work schedule submitted to do a good job of personnel arrangements.
5, the restaurant staff and the kitchen with the dishes every day to summarize the information and make a good record;
6, Jiangnan Hall set up a person responsible for ironing chair covers to ensure that the chair covers in the private room flat, comfortable. 7, all the private rooms re-designed layout, and photographed to standardize the operation of the waiter on the layout.
Fourth, integrated management and coordination
1, do departmental human resources preparation flow situation and structure chart;
2, departmental stewardship department to do quantitative management
A, the number of tableware for each workstation, variety of configuration, to ensure that the normal operation of the items; B, by the Ministry of Stewardship of the configuration of items to monitor and manage the development of the normal loss rate and items to add each month. B, by the management department to monitor and manage the configuration of the goods, set the normal wear and tear rate and the number of items added and the compensation ratio each month.
3, improve the booking office information transfer procedures, require the booking office to receive meal change notification, especially temporary change notification in a timely manner after the information will be transferred to the relevant team, and reported to the supervisor Li, Chef Zhou, Manager Wang, the office. Office to do a good job of supervision.
4, developed a one-year systematic training program, each team according to the annual training program for managers in charge, develop a monthly training program and each training will be reported in writing to the department. At the same time, according to the plan for training and make training records, and after training by the staff to sign the recognition;
5, each team to do a good job during the New Year's Day dishes to promote the staff arrangements, holiday safety;
6, do a good job of the Spring Festival takeaway, New Year's Eve dinner reception, Lantern Festival reception work flow and menu development, preparation, utensils and other related preparations;
7, the development of work arrangements during the Spring Festival;
8, the development of a systematic training program. Developed during the Spring Festival work arrangements.
8, held a meeting of procurement cost control, quality, marketing and catering, summarize last month's work, analyze this month's work, develop a marketing plan for February.
9, the establishment of the Food and Beverage Sales Department, to determine the structure of its preparation, job responsibilities, and arrange for related personnel to carry out rotational learning.
Catering month individual work summary report essay four
Time flies, in a blur of near the end of the year, I took over the cafeteria in the blink of an eye and a year has passed.
Looking back at the past every day, I as a cafeteria manager, y feel the responsibility of the major, heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all workers. Therefore, in order to build on our strengths and avoid shortcomings, we can do a better job in the future, now on the work of the year is summarized as follows:
First, as the canteen is naturally inseparable from the diet, the canteen is an indispensable part of the life of everyone, if we leave the food is impossible to survive, so as a unit of the canteen which is also very important. As a canteen administrator should be more for the sake of the diet, to ensure that each student's physical and mental health and considerations.
Second, as a collective cafeteria, food hygiene and safety is related to the health of every student. First of all, we require each cafeteria staff before starting work, we have to carry out a physical examination before starting work, the physical examination of the unqualified is not on the job. Cafeteria is the place where students eat, but also the most sensitive to disease, in order to make all staff can feel comfortable and assured that the meal, as a cafeteria staff, I have the responsibility and obligation to do a good job in the cafeteria's health work. From time to time, the staff of the ideological education, implement the requirements of the Food Sanitation Law and so on. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of food hygiene in the canteen, tableware, "a wash, two rinse, three disinfection" work, workstations to do with the use of clean, weekly cleaning of the kitchen. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can do their jobs seriously, clear responsibilities, each in their own way, obey the allocation, on call, to ensure the normal operation of the work of the staff. Third, every day, as soon as I have a free moment, I will go down to the kitchen to inspect, communicate with the cafeteria staff to get in touch with the work of the cafeteria needs or deficiencies, for a detailed understanding of the work, such as not good enough to make timely control. For example, the hygiene situation: due to the large number of meals, the first period of the cafeteria staff uncertainty, so that everyone is physically and mentally exhausted, sometimes not in a timely manner, thoroughly cleaned up the hygiene, the placement of items is not neat enough. In order to adjust the staff's mentality in time to change the current situation, I personally advise them, visit the kitchen in person, direct them or cooperate with them to work together. So that the ceiling, walls, stove, steam box, etc., a new look, the ground, storage, etc., spotless. Kitchen has been significantly improved, a good working environment so that all staff more comfortable, more energetic; similarly, a good dining environment, but also to the dining staff to bring pleasure.
Third, to hold the food into the goods is also very important. More than a hundred people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, poultry, main and side dishes. By me and the buyer together to purchase, strictly no "quarantine certificate", "food hygiene license" food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and effectively ensure that every employee's health of every employee. During this period, there were no intestinal diseases or food poisoning accidents among the people and workers who ate in our cafeteria. In terms of food hygiene, we purchase vegetables and food that cannot be stored for a long time on a daily basis, and purchase food that can be stored for a long time on a regular basis.
Fourth, a year to receive, large and small meals *** counted more than ten times. Timely, accurate, smooth completion of the meal reception work, to all levels of leadership left a good impression. At the same time to ensure that the staff of the normal meal.
Cultivate staff service awareness, improve the overall quality of staff
In order to cultivate the staff's service awareness, improve their overall quality, this year carried out the "catering service awareness training", "staff mentality training", "five training of service personnel", "staff etiquette and courtesy", "knowledge of alcohol" and other training, these training courses, so that grass-roots service staff in the service awareness, the Service mentality, professional service image and professional knowledge of food and beverage have been enhanced, since April this year, in the successive human
resources organization of the inspection did not appear in the phenomenon of employee discipline.
3, to carry out service skills training, improve the service level of the VIP room
In order to improve the service and reception capacity of the VIP room, carried out the "VIP room service and reception skills training", "restaurant a la carte skills training", in the form of case studies, demonstrations on the service and reception of the analysis of the problems that occur in the form of explanation, and standardized service, sales techniques and humane service to the practical demonstration, improve the service of the VIP room Demonstration of standardized service, sales techniques and humanized service, to improve the service quality of the VIP room.
4, adjust the transition mentality of trainees, quickly accommodate the catering team
Interns as an important part of the catering department personnel, whether they can quickly integrate into the team, adjust the transition mentality will have a direct impact on the quality of catering services and team building. According to the characteristics of the interns and the entry situation, this year **** carried out three "how to transform from the campus people into business people" special training, its purpose is to adjust the mentality of the students, facing the role of the transformation, to recognize the characteristics of the catering industry. The course is set up so that trainees are psychologically well prepared for the idea, easing the dissatisfaction caused by the lack of adaptation to the role change, and accelerating the pace of integration into the catering team.
5, combined with the actual work, the development of practical courses
The purpose of the training is to improve efficiency, so that the management of more standardized and effective. July, according to the phenomenon of the management of the restaurant in the implementation of the implementation of the "executive" course, so that managers from the fundamental understanding of the "good system, there is a need to have a good executive! ", and combined with the specific performance of the restaurant execution is not enough and the implementation of advanced enterprises in the same industry on the implementation of the implementation of the analysis in the form of case studies, so that managers realize that "no implementation, there is no competitiveness" of the important reasoning, managers at all levels of the implementation of the implementation of the power of a new awareness and understanding, in the management of the ideological formation of the power of implementation. Understanding, in the management of the idea to form a consistent.
Dining month individual work summary report essay five
Time passes really fast, and then another month. Now combined with the Central store in August the actual work of the process of results achieved in the experience of lessons learned and September since the progress of the work of the two major aspects of this month's work is summarized as follows:
First, _ month of the actual work of the process of results achieved in the experience of lessons learned
a personnel management
1. love the establishment of store ideas
proposed to carry out in the store, everyone should set up a "to the store", "to the store, to the store, to the store, to the store, to the store, to the store. Everyone should set up the "store as a home, love the store as a home, build the store to win the home" of the idea of love for the store education activities so far, each shopkeeper can prove through their own actions have set up this kind of love for the store's ideas. Whether it is from each member of the staff usually work actively and enthusiastically, to maintain the performance of the collective sense of honor can let me feel that we have: 'store is their home, the work done is their own business' of the ideological understanding.
_ month since the workload is relatively large, to complete the fall and winter products and spring and summer products for the season on the shelf work. Seven or eight days in a row, we often work overtime around the number of new goods audit inventory, fall and winter products on the shelves of the display layout, the number of spring and summer products returned to the inventory of the three main tasks to attack, all almost all employees have sacrificed their own time off to the store overtime to help and no one has complained. This attitude towards work has just verified the cohesive performance of all of us and our 'store as home, love store as home, build store wins home' love store idea. I believe that as long as there is a good spirit of thought as a driving force, all colleagues in the store will have more passion for work to complete the tasks assigned by the company.
2. Guide the mastery of professional skills
_ month of "experiential marketing 6-step rule" of the thematic study, to enhance the ability of our guide skills has achieved good results, through the use of the daily morning meeting and operation of the free time to unify the organization to discuss and learn the marketing theory, and the use of the practice of the current reception of the customer to go to the evening party to exchange their own summary of the guide! 'Tips and tricks, careful' *** everyone together to share, so that our overall shopping guide skills ability to improve a lot.
Insist on the use of every Monday and Wednesday store operating more free time to organize a review of the fabric theory knowledge mastered in training, and the organization of some 〈recognition of fabrics to recognize their characteristics, and strive to do "fabric knowledge of a small master" of the small competition〉contests, but also achieved very good results. Store all employees are able to skillfully grasp the existing product fabrics, characteristics.
Personnel management deficiencies:
① In the organization of the staff to perform a small task, sometimes only do some arrangements but not specific supervision of the entire implementation process.
② dealing with staff violations of rules and regulations, not in strict accordance with the rules and regulations of the punishment, so that there is a violation of the provisions of the staff may appear to relax the paralysis of the mind, can not recognize the seriousness of the violation of rules and regulations.
Second goods management
1. In the strict customs of the goods set up acceptance of the group's method is very successful and effective.
The number of existing goods in the store, colors, sizes have been registered, and the establishment of the "goods sales inventory ledger" can be readily based on the store's actual sales data to develop ordering plans.
2. The store inventory work to implement the initial disk and re-examination of the system, the effect is also very obvious.
Inventory of the three groups we set up (counting group, recording group, audit group) to "one-to-one belt system" in the two people in a group, and clearly put forward the seriousness of the inventory errors and the severity of the punishment. Now inventory work efficiency, accuracy have greatly improved
3. Emphasis on the attitude and quality of cashier services on the very grasp of management, has been a lot of new and old customers praise and recognition. There is also great progress in improving the speed and accuracy of cashier operations.
Insufficient goods management:
① In the counting of the number of goods on the accuracy is not enough to be more precise.
② Supervision of cashier settlement work, the degree of carefulness is not high enough to lead to the occurrence of undeserved errors.
Second, the progress of the work of the month
This month's workload is larger, around the return of spring and summer products, fall and winter new products listed on the shelves for the season. Now the progress of this month's key work to do a brief summary:
A Goods Management
1. Spring and summer product returns
Spring and summer product returns "to take the point of surface" combined with the method of the autumn and winter new products to the store as a reference to the type and number of cases, the organization of personnel on the corresponding spring and summer products and the location of the downlink. Spring and summer products and the location of the shelf adjustment. On the basis of not affecting the overall display effect of the store on the fall and winter new products for display on the shelves for sale. So far the spring and summer product return work has been completed end.
2. Autumn and winter product acceptance and display
Autumn and winter product types, series, quantity, in the goods acceptance re-emphasize the accuracy and importance of the number of counting, and found that the problem of error in a timely manner and the warehouse personnel to communicate and deal with. Autumn and winter new product display out of the sample according to: sports home leisure area, infant and children's clothing area, men and women's boutique series underwear area, men and women's basic underwear area is clearly divided in different areas to take a different display method, the use of the "two unity" (unified store display clothing stacking method, unified store hanging rack spacing), to give customers an overall sense of neatness, hierarchy. Neatness, sense of hierarchy, and ultimately seek the overall store display effect. The store's existing fall and winter product display work is basically complete.
Second, grasp the knowledge of fall and winter products
1. Familiar with the price of fall and winter products, fabrics, features, technology and methods.
Combined with the knowledge of the fabrics learned and the product profile card on the price of this year's new fall and winter products, fabrics, characteristics of the advantages of the **** with the exchange of learning. And discuss the language module that can most clearly introduce the advantages of each new fall and winter products, and introduce the advantages of our products clearly to our customers.
2. Master the fall and winter products with the recommended shopping guide skills to customers.
The use of operating free time to organize the store staff to discuss the store's existing fall and winter products with the effect of receiving customers not only can really meet the needs of customers at the same time to improve the performance of a single ticket, thus improving the overall performance of the store.
Summarize the lessons learned from the work in August, always remind themselves of the points that need attention, in the next step in the work of timely correction. September key tasks have been basically completed, the next work focuses on further familiarization with the fall and winter products, improve shopper skills to enhance the performance of the store, rectify the staff style and discipline of the three major work.
In summary, from the actual work in August to carry out the process of results achieved in the lessons learned and the progress of the work in September two aspects of the work of this month to briefly summarize and clarify the next step to focus on the work of the main focus.
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