1.2022 summary report on catering work
The catering department made a good start in the first half of 20__. Thanks to the correct leadership of leaders at all levels and the joint efforts of all employees in the catering department, the operating income in the first half of the year increased by a point compared with previous years, and the service quality and food output also increased accordingly. The contents are reported as follows: 1. Analysis of operating conditions.
In the first half of the year, the operating target was _ _ _ million, and the gross profit was _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Second, the reception work
1, conference reception
In the first half of this year, a total of _ _ large conferences were received, among which three conferences were particularly important in the whole hotel, namely, the portal construction meeting of the director of the provincial system office, the working meeting of the provincial system office and the national inspection. Under the correct guidance of the leaders, the food and beverage department is well organized and has made a careful reception plan. All the work is handled by special personnel, and the responsibility is carried out by people to ensure foolproof. The chef is responsible for the kitchen. _ _ Responsible for the front desk. In the reception of the meeting, it is stipulated that each table should be handled by a special person and the service should be standardized. With our joint efforts, the reception work will be successfully completed. Won the unanimous praise of the leaders, of course, we also found our own shortcomings in the reception.
2. Team reception
Compared with the same period last year, this year's team meal reception is less. In the second half of the year, the catering department strives to adjust the menu of team meals to improve the reception rate of team meals.
3. Wedding reception
During the reception of the wedding banquet in the first half of the year, customers generally reflected that the dining environment was oppressive, and the service was incoherent due to insufficient staff. To solve this problem, we need the guidance of superior leaders.
4, the agreement unit reception
The reception of protocol units is particularly important. Only with their approval can our dishes, services and services create benefits for us for a long time. In the first half of the year, the reception rate of several agreement units such as _ _, _ _ and _ _ was relatively high. Of course, this is inseparable from our mutual coordination, cooperation and communication with various departments.
Careful reception work can not be separated from communication between superiors and subordinates, cooperation between departments and coordination among employees. Only by doing these well can we do a good job in reception and win the satisfaction and recognition of customers.
Third, internal management.
1, dormitory problem
The catering department is a department with a large number of hotel staff, and its management is also complicated. Under the guidance of the leaders, the problem of staff dormitory was properly rectified in the first half of the year, which put an end to the problem of employees staying out at night and outsiders entering the staff dormitory casually, fully demonstrating that we are an organized and disciplined collective.
2. Energy conservation and emission reduction
The food and beverage department has always maintained the working style of "when people walk, the lights go out and the water stops". In addition, it should be reasonable for the department to seek value-added space in the processing process, strengthen the utilization of scraps, and require chefs to serve according to the proportion of guests after serving. Adhere to the monthly recycling of incense towels and paper. Reuse, reduce costs and improve profits. Employees' gloves are required to be collected once every two months, and the foreman will collect them and replace them with new gloves.
3. Staff training
The Food and Beverage Department realized that "continuous training is the only way to make continuous progress". In the first half of the year, the Food and Beverage Department continued to organize staff training, from organizing all staff to train walking posture, standing posture, end support and stage setting to training once a week. Excellent staff of the Chinese Department participated in the stage setting competition organized by the Tourism Bureau, which made us deeply realize that there are people outside, and there are days behind. Summed up a lot of experience and learned a lot.
Through continuous training, the service level of waiters has been continuously improved, such as putting warm words in the ashtray and introducing dishes properly in the service, which all reflect the exquisiteness of our service. Organizing chefs to study abroad has greatly changed the dishes. Among the _ _ features, the _ _ feature was added, which was well received by the leaders.
4, ideological style rectification
In April, the hotel organized an activity to rectify the ideological style. During the activity, the food and beverage department carefully recorded the rectification situation, rectified the problems found in time, and made a written summary of the ideological style problems found in January and for a long time. After the activity, the staff's quality and work enthusiasm were greatly improved.
5, the management of tableware
In 20__ _ _, the Food and Beverage Department summarized the past experience and stipulated that the tableware in each private room, hall and oriental meal should be counted on 1 month 1 day. If it is inconsistent with last month, it is necessary to find out the reason and the responsibility shall be borne by the people. If necessary, employees should pay for the shortage of tableware themselves, so as to avoid unnecessary loss of tableware.
6. Bar management
The bar is the communication window between the catering department and the guests coming and going, so the bar staff must have high quality. According to the actual situation, the department constantly organizes the training and assessment of bar staff, accurately records the daily accounts of the restaurant, and solves problems in time when found. It is strictly forbidden to run accounts or miss accounts.
7, the manager on duty system
On the same day, the manager on duty was fully responsible for people, affairs, accounts, reception and security. At the same time, the manager on duty is required to turn on the phone all day, and the manager on duty is required to announce the problems found that day in time at the regular meeting every day to attract the attention of employees, including the phenomenon of rewards and punishments for employees, so that rewards and punishments will not last overnight. Due to the reorganization of the staff dormitory in the first half of this year, the duty manager is required to check the dormitory on time with the duty manager of the hotel and the duty managers of other departments to find out the phenomenon of department personnel going out.
Fourth, safety work
In the reception of fire fighting activities, we deeply realized the ruthlessness of fire and water, the importance of fire safety work and the necessity of eliminating potential safety hazards.
1. In the first half of this year, in addition to the original three directors and safety directors, the Food and Beverage Department added _ _ fire equipment safety officers, so that the daily fire inspection records can be archived every day.
In February and June, the Food and Beverage Department actively participated in the safety production consultation activities organized by the hotel, and the safety awareness was improved.
3, internal constantly carry out safety training for new and old employees, improve employees' safety awareness.
4. Food should be stored and classified in the kitchen and marked. All kinds of food should be put in special boxes according to their names. It is forbidden to mix finished products with semi-finished products. 24-hour sample keeping was done in all meetings to avoid food poisoning.
5. Conduct daily inspection and cleaning of facilities and equipment in the department to eliminate all potential safety hazards.
2.2022 Summary Report on Catering Work
Time flies. In a blink of an eye, we ushered in the second half of 20__. Looking back on the first half of the year, many good memories come to mind. With the company's emphasis on training and the support of all the staff, I worked hard with all the staff to correct my attitude and overcome difficulties, and successfully completed all the tasks in the first half of 20__. Now I'll give you a brief report on my work in the past six months, and please give us your opinions. To be honest, as a person in charge of staff meals, I feel deeply responsible for the past six months. These years' work experience has taught me a truth: Only by observing attentively and communicating with customers attentively can we do a good job in catering service with the cooperation of Qi Xin.
First of all, let's report on the operation in the first half of the year:
Since 20__ years, the operation has been generally satisfactory. After half a year's efforts, we have improved the losses in previous years and made some profits, which makes us feel more proud. The annual operating income was _ _ yuan, an increase of _ _ yuan over last year, and the operating cost was _ _ yuan, an increase of _ _% over the same period last year.
Secondly, summarize my work achievements in the first half of 20 years. The specific summary is as follows:
1. Earnestly implement the business philosophy of Baihua Village, and timely and accurately convey the company's business strategy to every employee, thus serving as a bridge between the preceding and the following.
2, fully mobilize and give play to the enthusiasm of employees, understand the advantages of each employee, give play to their strengths, and do what you can. Enhance the cohesion of the team and make it a harmonious collective.
3, through various channels to understand peer information, understand the consumer psychology of customers, so as to know ourselves and ourselves, make our work more targeted, so as to avoid unnecessary losses.
4. Set an example and be a handsome employee. Proceed from the overall interests of Baihua Village.
5. Welcome customers with thoughtful and meticulous service. In order to create a good dining environment for customers and create more business performance for the company, lead employees to do their jobs well in the following aspects, do a good job in daily cleaning, and create a comfortable dining environment for customers; Actively serve customers and meet their needs as much as possible; We should constantly strengthen our sense of service and leave customers with a heartfelt smile and polite language.
6. Deal with the cooperation between management groups, work cooperation between superiors and subordinates, less complaints, more enthusiasm, look at problems in work objectively and solve them with a positive attitude.
Now, the new half year has begun. Looking forward to the second half of 20__, with the guidance of leaders and the support of employees, I will manage our team with more exquisite and skilled business, provide employees with exquisite dishes and high-quality services, do my best, work diligently and conscientiously, and strive for a new level of turnover.
3.2022 Summary Report on Catering Work
With the joint efforts of all our staff, the first half of 20__ ended. In the past six months, although I encountered some problems, they were all safely spent under the wise guidance of the management of our company. Now let's sum up the work in the first half of the year. As the restaurant manager of the company, I standardized the staff and unified the scheduling according to the indicators issued by the leaders, which enhanced the competitiveness of our restaurant and won the praise of many customers. Because I understand that our company depends on customers for survival, so we can meet customers' dietary needs and occupy a place in the catering industry. I strictly control the hygiene, service and kitchen of the restaurant, which has created a good situation now.
Regarding food and beverage hygiene, I emphasize that we can't see any garbage, oil stains or even a little dust on any desktop. Customers come to our restaurant for dinner and like the clean environment of the restaurant. We must ensure that the seats and dining tables where customers sit are clean and tidy, otherwise, when customers see that these places are not clean, we will lose more than one customer. It is difficult to build a good reputation, but it is easy to lose it because of a moment's negligence, so when I work, we will put a clean film on the table, and at the same time, customers will clean up the table as soon as they finish eating, and need to put another film to wait for the next customer. Chairs also need to be checked for hygiene, and will generally be replaced in time to ensure that customers have a clean and comfortable dining environment.
In terms of service, I emphasize politeness and credibility. When serving customers, you must think twice before you express what you say. If the service personnel can't do it, they must report to the next higher level and make a response after getting a reply. At the same time, we must emphasize fast serving and ensure that customers can enjoy it with peace of mind. We can't delay. Customers often lack patience, and only the fastest service can satisfy customers. In the process of serving food for the clients, we must handle it carefully, never act rashly, and smile politely in the service items. We can't keep a straight face and let customers feel our service attitude. Many times, these small details have no effect, but they have been liked by customers. Paying attention to details can reduce unnecessary troubles and make our service more thoughtful.
The kitchen is very important. When I work in the kitchen, I ask every chef to do a good job in kitchen hygiene, at the same time, I should speed up cooking and make the food delicious, otherwise the food is not delicious and nothing is useful. Every chef should be able to accurately estimate the time and make corresponding preparations, which is also convenient for our next work. Every chef should have good quality, pay attention to personal hygiene and pay attention to hygiene when cooking. Although customers can't see it, this must be done well, because it can also become the characteristic of our company and attract customers to eat.
I am a detail-oriented person. Although I have strict requirements for employees at work, I also care about the situation of employees at rest, and I will make adjustments according to the situation. It is also my basic practice to guarantee service and take care of employees for half a year. I will continue to work hard in the next work to make our company famous.
4. Summary Report on Catering Work in 2022
Time passed quickly, and half a year passed unconsciously. Under the fierce competition in the catering industry, under the correct leadership of the hotel's senior leaders and department managers, we struggled around the business index "_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The work in the first half of this year is summarized as follows:
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 the ideological trends of every employee, have regular heart-to-heart talks with employees and do ideological work, get a deep understanding of their 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 accept the wedding banquet after the transformation and plan the work plan and business measures for the second half of the year:
I. Work plan
1. According to the renovation of the banquet hall on the first floor and the improvement of guests' dining service requirements and service details, staff skills training, opening service awareness training, VIP reception service process training, family service and conference reception service process training will be carried out to improve the service level. ...
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 "_ _ Food Festival", so that employees can be familiar with the dishes and understand the characteristics of the dishes, so as to better sell them to the 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. On the original basis, the zero-point restaurant will create a more warm and comfortable place for guests to eat. 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.
8. The front desk is also an inspector, controlling the quality, speed and order of each dish.
Second, according to the management measures after transformation
July: Main _ _ Food Festival "_ Vegetables Enter _ _ Create Organic Vegetable Brand".
August and September: Champion Banquet, Teacher Xie Banquet and Golden Autumn Moon Cake Gift Box will be launched for promotion.
10: Golden Week focuses on high-end wedding banquets.
165438+1October: promotion, vip reception, meetings, etc. Hairy crabs and crab gift baskets.
65438+February: group worship banquet, wedding banquet, etc. Will be launched.
In a word, I have learned a lot and matured a lot in the past two years since I joined the restaurant department of _ _ _ Hotel. In this big family full of laughter, ups and downs, it is a big stage to exercise a person. I will also try my best to lead my team to the work area ... In the future work, I will constantly change my shortcomings, constantly improve my quality, and actively cooperate with and implement various tasks assigned by hotel leaders and departments.
Time is passing quietly, and in a blink of an eye, _ _ is about to draw a satisfactory full stop. _ _ is also coming to us, and everyone is looking forward to what stories and gains will be made in the coming year.
5. Summary Report on Catering Work in 2022
In the first half of 20__, with the correct leadership of the hotel leaders and the active cooperation of various departments, I transferred to the catering department, led all my colleagues to unite as one and overcome various difficulties, and achieved the following results: 1. Establish an internal quality inspection team in the food and beverage department.
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.
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.
Third, in conjunction with the kitchen department, a new tableware management method has been 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.
Fourth, the background music is played 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. Replace 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.
Six, 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.
Seven, grasp the training, grasp the 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.
Eight, 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, 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:
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.