At this time, the year-end summary is particularly important. It not only points out the advantages and disadvantages of the past enterprises, but also plans the blueprint for the future. Let's take a look at some good year-end concluding speeches.
Food and beverage year-end concluding speech
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The year-end summary speech of catering is an applied style, which records people's review and analysis of their work and study in the past year, finds out experiences and lessons, and obtains regular knowledge to guide their future work and practical activities.
At the end of the year, the summary speech of catering should first summarize the catering work, then summarize their own advantages and disadvantages and the experience and lessons of previous work, and finally state their plans for future work. Food and beverage year-end concluding speech
It is necessary to summarize, analyze and study all the work of the year, affirm achievements, find out problems, learn lessons and explore the development law of things. The central question it wants to solve and answer is not what to do in a certain period,
How to do it and to what extent, but the overall appraisal and conclusion of the implementation results of a certain work, is a rational understanding of previous work practice.
The year-end speech of catering must include the following six points:
First, we should fully understand the essence of year-end summary of catering.
Second, review the catering work, summarize the completion of the catering work, and comprehensively summarize the achievements.
Third, analyze the reasons for the achievements.
Fourthly, analyze the mistakes and problems that lead to the failure of catering work objectives.
5. Prospect and analysis of the current catering situation.
Six, the next year's catering work plan and arrangement.
Year-end concluding speech of catering company
Unconsciously, 20 15 has quietly come to us. From 2065438 to 2004, with the strong support and cooperation of all the staff in the catering department, our catering company has made some achievements, but there are still many shortcomings. Looking back on the past year, the catering work of our company is summarized as follows.
1. During the working period, our company adopted various methods to make the restaurant work smoothly.
Specific performance in the following aspects:
1, pay close attention to management, strengthen health awareness, and vigorously strengthen team quality.
Pay close attention to employees' attendance, service attitude and service level. Set up the value spirit of striving for perfection and striving for first class, and create a good dining environment for customers. Strengthen employees' health awareness. Our company will be responsible for employees' personal hygiene and tableware hygiene inspection before customers eat, and strive to be foolproof and eliminate the health risks of guests eating.
2. Enhance the sense of collective honor and increase team cohesion.
Our company always insists that a good service team should not only have excellent personal qualities, but also have good teamwork spirit, so our company insists on cultivating the concept of "I am proud to be a member of the company" among employees.
3. Obey the leadership arrangement and overcome personal difficulties.
Our working hours are not fixed, and overtime is common, but the employees in our company have no complaints.
4, continue to strengthen the system of team morning meeting.
Several deputy managers in our company take turns to take charge of the morning meeting and give correct guidance to the problems that happened that day in time to avoid repeating the same mistakes. In the implementation of work or when employees encounter psychological difficulties, they can be guided correctly to help encourage employees to overcome difficulties.
5. Strengthen the management of low-value consumables.
meals
After the equipment is fully equipped, our company implements the method of "signing back, purposeful use and recording damage", completes the tableware damage record book and strengthens the tableware management. Dishes with abnormal wear and tear, especially new ones, are expensive.
Tracing the source of heavy tableware and strictly implementing the internal and external compensation system have greatly reduced the damage of tableware. Organize employees to inspect and maintain existing equipment and appliances every month. While mastering the use of equipment and appliances,
But also improves the utilization rate and service life; Strengthen the management of daily water, electricity and light consumption, find and supervise at any time in the management process, such as the use of air conditioners and lamps, and implement them without affecting the service quality.
Economy.
Second, ideological study.
Learning is especially important for our catering industry. Our company mainly enriches and improves the service level from the following aspects:
1, integrating theory with practice.
The new ideas and methods of training and learning are boldly applied to work practice, so as to apply what they have learned, summarize and improve the methods and forms employees. Easy to understand and realize? Materials and systems.
2. Strict training promotes quality.
I
Several old employees in our company can play an exemplary role in the training of new employees, and pass on the accumulated work experience for many years to new employees without reservation, so that they can integrate into the work earlier. Considering the problems encountered in daily service
In view of the problem, we sorted out the guest's preference records to improve the ability of employees to deal with problems; It has strengthened the good atmosphere of comparison, learning, catching up, helping and surpassing, and accumulated experience for various departments to carry out training in the future.
3. While strengthening exchanges and cooperation, Qi Xin made concerted efforts to cheer for the unit.
I
Employees of our company will often exchange various problems or system imperfections encountered in the service, reflect and solve them with relevant leaders at the first time, and form a good centripetal force among colleagues. In terms of teamwork, I want to be different.
Thank you for your great help from colleagues in other departments. For example, colleagues in the kitchen, guest room and logistics have given us great support in setting the table and unloading the tableware. Thank you very much for your support and help to the food and beverage department!
Third, the existing gap and the direction of efforts.
Although I have made some achievements in the past year, there are still many shortcomings in our company, mainly as follows:
1, the professional knowledge is not comprehensive enough, which affects the improvement of management level.
2. After the system is issued, the execution is not firm enough and the management is passive.
3. Employees' business training is not enough, and the overall service level is not improved obviously.
4. Insufficient understanding of the sense of hardship.
Future efforts:
1, strengthen personal learning, pay attention to practice, constantly improve knowledge connotation, improve their comprehensive quality and management ability, be a good assistant to staff officers and department managers, and be a good leader of subordinate employees.
2. Strengthen the implementation of the system, fully mobilize their subjective initiative, and find ways to resolutely implement the intentions and ideas of superiors in their work.
3. Understand the development trend of the catering hotel industry through various channels, learn from other people's good experiences and practices, and combine the actual situation of the department to complete the work in a pioneering way.
Fourth, the specific work ideas
1, highlighting the catering cultural atmosphere and embodying humanistic feelings. Let customers no longer be satisfied with eating well, but enjoy the food and feel the cultural connotation of our hotel.
2. Organize regular on-the-job training. Through various forms of assessment skills competition, the enthusiasm of employees for active learning and progress is improved, and the overall service level of the department is continuously improved.
3. It is necessary to advocate the full participation of all departments in management, establish the concept that everyone is the owner of the hotel, and reward the suggestions made by our catering department and even the hotel to improve economic benefits, improve service quality, improve social visibility and eliminate waste once they are adopted and achieved remarkable results.
4. Strengthen the ideological and moral education of employees. While carrying out regular knowledge training, we should not neglect the ideological and moral education for employees, and praise and publicize the employees who are willing to bear hardships and take care of the overall situation.
5. Learn and communicate frequently. In the process of continuous learning, improve their professional quality, and at the same time immediately apply it to the development of hotels.
Finally, to quote a famous saying, where there is a will, there is a way. I hope that in the new year, everyone will continue to work hard for a better Huaxing with the enthusiasm as always.
Food and beverage manager's year-end concluding speech
Managers and employees:
Hello everyone!
Singing in the old year and laughing in the new year, the extraordinary 20 14 years have passed, and the hopeful 20 15 years have passed.
This year has come. Facing the opportunities and great challenges of development, we must unify our thinking, raise our awareness, conscientiously sum up our experiences and lessons, rationally arrange and deploy the comprehensive work in 20 15 years, and push forward the diamond era.
Exhibition, innovation management track. I'd like to make some comments on last year's work and this year's arrangement.
I. Review of Work in 20 14 Years
Last year, in order to complete the tasks and objectives set at the beginning of the year, all our staff carried forward the spirit of the diamond age of loving their posts and dedication, worked hard, dared to be the first, achieved ideal results, and all their work reached a new level:
First, characteristic management promotes development.
1, catering features.
Last year, both restaurants completed their tasks well, especially the Chinese restaurant, which achieved considerable results, thanks to both parties.
Face, first, catering tends to be market-oriented. With the development of society, people's consumption level and concept have changed, people's banquets have gradually formed a climate, and the level of personal dinners has been improved again and again. Both stores have formed their own advantages and fixity.
Tourist source. Second, management tends to be refined. In the era of diamonds, people-friendly services and authentic and affordable local cuisine; Tulip's characteristic business model and the accurate positioning of high-end banquets attract guests from all directions, and its turnover is increasing year by year.
Climb up.
2. Personalized room.
I have always stressed that service is meticulous and work hard. The guest room has a strong awareness in this respect, pays attention to detailed service, and has made warm reminder cards such as weather forecast, TV boot prompt, bedtime greeting, etc., which is convenient for guests' daily life and travel and has been well received by guests. We should always think from the perspective of the guests and provide them with satisfactory and surprising services.
Second, hardware upgrades improve efficiency.
In 20 14, according to the company's actual situation and market demand, the company invested more than100000 yuan to transform two large conference rooms, a large banquet hall of a western restaurant, a coal-fired boiler into a natural gas boiler, the replacement of heating pipes in the trench, and the renovation of fire-fighting facilities. , improve equipment and facilities, upgrade hardware, meet customer needs and improve economic benefits.
Third, institutional reform adds vitality.
All staff participate in performance management, try performance appraisal and get a certain proportion of business sales. These measures fully prove that the effect is remarkable and enhance the sales awareness of all employees. Although they encountered many difficulties in implementation, everyone could take care of them.
Taking the overall situation into account, overcoming many difficulties and ensuring the effective implementation of the system; After the establishment of the quality inspection team, the supervision mechanism has fully played its role. Hotel rules and regulations have been further improved, and various assessment indicators have been gradually clarified and refined.
With the acceleration of internal management and adjustment, the hotel's control and coordination ability has been significantly enhanced.
Fourth, cultural life gathers people's hearts.
The skills competition held by the company was a complete success, with the forerooms, guest rooms, restaurants, logistics and kitchens of the two stores participating, which made our service skills transition from simple mechanical operation to attentive and emotional interpretation of services.
Cheng fully demonstrated the superb skills and superb skills of our hotel staff; The successful holding of competition for posts, New Year's Day reception and Mid-Autumn Festival party has laid a solid foundation for enriching employees' lives, enhancing team cohesion and building corporate culture.
Foundation.
With the arrival of the new year, history has turned a new page, and we have stood at a new starting point and started a new journey. Tomorrow, we will face more brutal market competition and meet all kinds of difficulties and challenges. On the way forward, we will never give up in the diamond age, and success will be tomorrow!
Second, the status quo and existing problems
Last year, the aftermath of the financial crisis fluctuated, the economic market was turbulent, and the national policy adjustment was introduced? Prohibition? ; Star hotels and chain hotels such as Xinkang, Milan and Ai Jia enter.
The opening of Yuncheng Hotel, Express Chain and Business Hotel has made the saturated hotel market in Yuncheng more competitive. Our internal operating costs have increased year by year, and the prices of water, electricity and coal have risen sharply.
Up? Various variables are intertwined, which makes the tourism industry suffer an unprecedented impact. There are several aspects of our work that need to be strengthened and improved:
1, weak marketing awareness and lack of foresight.
First of all, the marketing team lacks the spirit of cooperation and pragmatism, fighting alone, sweeping the snow at the front door, and ignoring other things in the department, making it difficult to carry out the work. Marketers can't go deep into the front line and promote eating.
Bitter spirit, pay attention to customer dynamics and feedback information in time; Secondly, weak marketing awareness, unclear market analysis, imperfect contract performance, inadequate marketing policies, and unsmooth information channels have repeatedly made other peers get ahead of them.
Occupy the source of tourists. The loss of old customers, the unsustainable new customers, the decline of popularity index and the vicious circle of cycles lead to direct damage to economic benefits.
2. Some facilities are outdated, and it is difficult to satisfy customers.
The particularity of the hotel industry determines that the hardware environment must keep up with the market. 20 14 years, with good hardware resources and management services, it has developed well; However, due to the long operation time and outdated hardware, the service is caused.
Quality declines, customers are not attracted, and old customers are gradually lost. There's only one way in front of us? Determined to redecorate, with a new attitude.
Take advantage of the trend and welcome 20 15.
3. Passive management and lack of innovative consciousness.
After long-term development, the management process is basically smooth, and the execution and team cohesion are all examples of tulip learning. However, after long-term accumulation, some formatted and programmed things have formed, which have hindered the development of enterprises and led to poor performance.
Slip and fall. The urgent task is to introduce fresh blood and break through the inherent thinking in management. We can't always play cards according to the old number, including the management of employees. Special circumstances should be treated specially, and family education and guidance should be paid attention to. In the future
In principle, we should strictly control the recruitment of personnel departments and transfer the entrance of good personnel to the outside. We should treat junior and junior students with caution, recruit according to procedures, and gradually recruit and use personnel with relevant professional qualification certificates according to national requirements. get through
This is a special job. Almost all positions now require this. Waiter, chef, security guard, etc. You must go through relevant formal training and obtain the corresponding qualification certificate before you can take up your post.
Nowadays, with the increasingly fierce market competition, it is not feasible to read the whole story with an imperial calendar. We must focus on the present situation and future of market competition, further enhance the awareness of survival crisis, strengthen the awareness of market competition, and strive to improve the environment.
We should put more efforts and brains into layout and service quality, so that our cause can develop continuously. To coincide with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized the restaurant to hold the first catering service skill and dinner party in August.
The drinking knowledge contest has worked out a practical operation plan. After more than one month's preparation and preliminary contest, with the strong support of the Human Resources Department and the Administration Department, it has been successful, affirmed by the superior leaders and fully demonstrated the proficiency of the Food and Beverage Department.
Good service skills and excellent basic skills have enhanced the cohesion of the team, inspired the morale of employees and achieved the expected goals.
Year-end concluding speech by catering supervisor
How time flies! I have worked in the catering department of xxx hotel for a year in a blink of an eye. According to the arrangement of the catering supervisor, I am mainly responsible for the daily operation of restaurants, bars and stewards in this department and the training of this department. Now I will make a summary report on the work carried out this year and briefly outline the work plan for 20 14 years.
As an internationally renowned brand hotel, the operation and management of the catering department is very mature and has a high market reputation. After fifteen years of management experience, I have formed my own management style, focusing on service management and training.
It's hard to make a breakthrough. After joining the job, according to the actual situation of the food and beverage department, I put forward the management goal and slogan of "building an excellent service team", aiming at improving the overall service level and establishing a good industry image. A year's work
Since then, the work has been mainly carried out in the following aspects:
First, to improve service quality as the core, strengthen the construction of service quality project.
The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. 20 14 has carried out the following work in the daily management and service quality construction of various operating departments:
1, write operation procedures to improve service quality.
According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled.
Operating specifications, etc. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the VIP room was compiled.
The service reception process is clearly and detailedly defined from the aspects of customer reception, language requirements, dinner service, wine sales, hygiene standards, goods preparation, environmental layout, audio-visual effects, energy saving and so on, thus promoting the development of VIP rooms.
Quality of service.
2. Strengthen the supervision and management of walking site.
On-site supervision and walking management are important forms of catering management. During the shift, I insist on allocating management time according to the "February 28th" principle (80% time is spent managing the site and 20% time is spent managing the general manager).
), and directly participate in on-site service, timely correct and prompt the problems on site, record typical problems, and report them to the heads of various departments, analyze the root causes of the problems, formulate training plans, and plug management loopholes.
Cave.
3. Convene special service meetings regularly to discuss the problems existing in the service.
Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is managed by 4-5 level restaurants.
Managers attend, analyze the service status of each restaurant in the month, review the service quality, share management experience, analyze typical cases, find out the root of the problem and explore management methods. At the seminar, restaurants learn from each other and learn from each other.
In view of this, the participants actively participated, expressed their opinions, dared to face the problems, dared to take responsibility, and avoided the recurrence of the same service quality problems in the management process. This form of discussion provides a forum for restaurant managers.
The platform for communication and exchange of management experience has played a positive role in ensuring and improving service quality.
4. Establish a restaurant case collection system to reduce the probability of customer complaints.
This year, the Food and Beverage Department has implemented a food and beverage case collection system in various restaurants, collecting customers' complaints about service quality and product quality, as an important basis for improving management and evaluating the management level of department managers.
Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, which makes the management more targeted and reduces the probability of customer complaints.
Second, organize the first service skill competition to show the service skills of the catering department.
In order to cooperate with the celebration of the 0/5th anniversary of the hotel/KLOC-,the Food and Beverage Department organized the restaurant to hold the first competition on catering service skills and catering knowledge in August, and worked out the actual operation plan of the competition. After more than a month of preparation and preliminary competition, the contest was held.
With the strong support of the Human Resources Department and the Administration Department, it achieved success and was affirmed by the superior leaders, which fully demonstrated the skilled service skills and excellent basic skills of the Food and Beverage Department, enhanced the cohesion of the team and inspired the morale of employees.
Achieved the expected purpose.
Third, carry out employee training at all levels to improve the overall quality of employees.
A total of 15 trainings were held this year, including 3 trainings on service skills, 3 trainings on new employees and 9 trainings on special topics. The concept and main contents of the course are as follows:
1. Expand management ideas and broaden industry horizons.
Most of the middle managers in restaurants are gradually promoted from low-level employees, and their management vision is relatively narrow. In order to strengthen their management awareness and expand their industry vision and professional knowledge, seven meals were arranged for middle managers this year.
Liquor professional knowledge training mainly includes customer satisfaction management, catering marketing knowledge I, catering marketing knowledge II, basic knowledge of catering management, catering aesthetics, efficient communication skills and How to?
Effective management of employees, etc. These courses play a positive role in expanding the management ideas, catering professional knowledge and industry vision of middle managers, and at the same time alleviate various contradictions in the management process.
Suddenly, enhance the feelings between employees and between employees and customers.
2. Cultivate employees' service consciousness and improve their comprehensive quality.
In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines of service personnel, employee etiquette and drinks.
Knowledge and other training courses, these training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. Since April this year, they have been in the previous human resources group.
No employee violated discipline in the inspection of the organization.
3. Carry out service skills training to improve the service level of VIP rooms.
In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.
4, combined with the actual work, the development of practical courses.
The purpose of training is to improve work efficiency and make management more standardized and effective. In July, in view of the phenomenon that the management of restaurants is not in place, the course of "execution" was developed, which enabled managers to fundamentally realize the "good system"
Degree, to have a good execution ",and combined with the specific performance of the restaurant's lack of execution and the implementation of advanced enterprises in the same industry, in the form of case analysis, so that managers realize that" without execution, it will. " "
Fail to live up to expectations ",managers at all levels have a new understanding and understanding of execution, and formed a consensus on management thinking.
Fourth, the existing problems and deficiencies
Although this year's work has been completed as planned, the quality of the work is not enough. As far as departmental operation and training are concerned, it is mainly manifested in the following aspects:
1, insufficient management, uneven exertion and weak links.
In the process of management, the management of some sensitive issues is weak, and the repeated service quality problems cannot be pointed out to the managers, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus is on the quality of floor service, which weakens the management of housekeeping department and wine department.
2. Training interaction is not enough.
There are not many interactive links in the training process, and there are few opportunities for employees to participate, which reduces the vitality and vitality of the classroom.
3. The course capacity is too large, the teaching progress is too fast, and the speech speed is too fast.
The capacity of the course of catering professional knowledge is too large, and the progress and speech speed are too fast in the training process, which makes students unable to pay close attention to the training content and weakens the training effect of this part of the course.
Verb (abbreviation of verb) 20 15 year work plan
20 15 is the year of opportunity. Consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.
1. Optimize the wedding service process and improve the service quality again.
The overall planning scheme of the 20 14 wedding banquet will be optimized to further enhance and highlight the style of the host, and more popular elements (adjusting the background music) will be added to the wedding host to make the scene festive.
Improve the packaging, highlight the highlights of the wedding, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of wedding service.
2. Improve the quality of seminars and establish a good communication platform.
On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (the heads of bars and housekeeping departments will attend), enhance the depth and breadth of the seminar, and build the service quality seminar into a medium-sized seminar.
The communication platform for senior managers can learn from each other, learn from each other, share management experience, stimulate ideological sparks, and make quality seminars a management brand project of the catering department.
3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.
20 15 according to xxx quality inspection standard, sanitary condition, engineering condition, equipment and facilities maintenance condition, safety management, service quality, employee etiquette and courtesy, food delivery service, identification specification, etc. All departments in the catering department.
Conduct comprehensive supervision and inspection, publish inspection results regularly every month, and punish unqualified departments and posts accordingly. Quality inspection is conducted every day, and the quality effect is month after month.
Comments? Good operation mechanism makes the quality management work to a new level.
4. Assist the catering manager to jointly improve the product quality.
Products are the core of catering management. 20 15 assist the manager of catering department to collect customers' opinions, supervise product quality and jointly improve product quality.
5. Optimize training courses and improve management level.
The main course design of departmental training in 2007 is to adjust and optimize some courses of 20 14, so as to make the courses more targeted and effective. The main optimized courses are: customer complaint management and catering.
Basic etiquette of staff, how to transform campus people into enterprise people, customer satisfaction management, how to effectively manage employees, psychological training of employees and service personnel, and formulate new ones.
Courses offered include: time management, six routine catering management methods, food safety and nutrition, menu making, emotional intelligence of managers, etc. Among them, six routine food and beverage management methods will be the main courses this year.
Special training, and closely combine daily management with what you have learned, and comprehensively promote catering management.
6. Cooperate with the Human Resources Department to cultivate employees' corporate identity and improve their professional ethics.
Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion.
I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point, and I hope to push forward the catering management in the coming year.
To a new level, make management more perfect, more reasonable and more scientific. Summing up the past and looking forward to the future, in the new year, I will continue to carry forward the advantages, correct the shortcomings, further improve the management level and build a
Work hard for a learning and excellent catering service team!
A good year-end summary speech can not only sum up the past and look forward to the future, but also boost the morale of employees and create better performance for enterprises.