How to write a work summary for restaurant summary

The catering industry is an industry that developed earlier in China. The continuous influx of internationally renowned catering enterprises has had a profound impact on the business philosophy, service quality standards, cultural atmosphere, diet structure and quality requirements of employees in China's catering industry. The following small series has compiled five selected model essays for your reference.

Summary of catering work 1

Looking back on one year's study work, with the correct leadership of the superior and the strong support of all departments of the hotel, the Food and Beverage Department United and brainstormed and successfully completed the annual plan. Now let me sum up my work for one year.

I. Operating conditions

1, completion of various economic indicators

Annual revenue of catering department: 20 _ _.1.1-1.31. * *: 2 1 10000 yuan, compared with 2 16265438 last year.

Second, the daily management

1, standardized management of departments

It is composed of department managers of 20__.8. 15. Every day at noon 1 1: 15, check all areas of the department, rectify and implement the problems found one by one, reward and punishment are clear according to the system regulations, and health is steadily improved.

2. Cost control and energy saving and consumption reduction

Combined with the kitchen department, a new tableware management method was formulated. Tableware should be placed neatly, classified and framed, cleaned by classification, and fragile articles should be cleaned by themselves. Lights, air conditioners and water heaters should be turned on and off regularly every day, and scraps should be used reasonably without waste. Low-value consumables should be strictly controlled to ensure that recipients are recorded.

3. Pay attention to "sales" and "housekeeping"

(1), launching departmental staff marketing, mainly relying on word-of-mouth publicity.

(2), standardize the warehouse and linen management warehouse, linen by the foreman is responsible for sorting and counting, two small square towels by the department for cleaning and storage.

(3) Establish product estimation and supply supervision system.

④ Grasp "training" and "implementation". Etiquette and service awareness training 1, 2 spreading tablecloth, tray, setting table, serving food, pouring wine and folding cloth, 3 personally participating in service work and checking regularly.

⑤ Be a beautiful hotel and a safe hotel. Do a good job in environmental sanitation, protect the peripheral greening, focus on fire prevention and theft prevention, pay attention to food safety, and protect their own well-being.

6. Everyone is equal before the system.

Third, there are still some shortcomings in catering work.

1, there are still some employees who have poor subjective initiative, go to work mechanically, and some employees have poor self-discipline, such as standing discipline, service courtesy, service during meals, etc.

2. Some employees still lack the sense of teamwork.

3. The executive power of personal management needs to be further strengthened.

4. Individual employees still lack the awareness of saving.

In view of the work in the next 20 years, the following plans are made.

I. Operational objectives

Yuan, strive to reach yuan next year, and continue to keep major complaints to zero.

Second, the daily management

Continue to strengthen the training of employees' business skills and improve their comprehensive quality, and submit the training plan for the next month to the hotel quality inspection department at the end of each month so that the hotel quality inspection department can give it in time.