About the hotel catering manager’s year-end summary and work plan for the coming year

The environment of the catering industry is severe. How to operate the catering department under the hotel? The hotel operation contracting plan focuses on economic construction and management, from top to bottom, so that the catering department is in a recession in the catering industry and has heavy contracting tasks. Under the circumstances, progressing, and achieving economic and social benefits, the main work summary: 1. Economic indicators: Operating income xxxx yuan, compared with xxxx yuan, an increase of xxxx yuan, a growth rate of xx%, operating costs xxx yuan, compared with the same period xxx yuan, xxx yuan, rate xxx%, comprehensive gross profit margin xxx%, compared with xxx%, increased (or decreased) xxx%, operating expenses were xxx yuan, compared with xxx yuan in the same period, (or decreased) xxx yuan, ( or decline) rate xxx%, the task is xxx yuan, and the excess is xxx yuan, (the annual quota is xxxx million yuan). 2. Main tasks: (1) Hotel operation contracting plan, incentive distribution system, and mobilizing employees' enthusiasm. , the catering department's quota of 3.8 million yuan was handed over to the hotel, an increase of xx million yuan compared to xxx million yuan, with an increase rate of xx%. Based on local tasks, the catering department formulated an internal business plan and a profit-based wage distribution plan, decomposed the economic indicators into each sub-division based on differences in position, position, technology, skills, labor intensity, etc., and determined the turnover, product volume, and expense of each sub-division. , gross profit rate, monthly calculation, excess commission, energy saving bonus, embody the principle of linking tasks with efficiency wages, so that their respective advantages can find ways to operate, and mobilize the enthusiasm of employees. The per capita monthly income is xxxx yuan, which is xxxx yuan more than xxxx yuan in the same period, with a growth rate of xxxx%. (2) Standardize management. relationships, comprehensive reception capabilities. 1． Improve the management structure, and the quality management composed of the catering department and sub-managers has played a role. It has both division of labor and collaboration. It has a top-down, layer-by-layer management system, one level for one level, and there are rewards and penalties for management efficiency. Overall quality makes management work better. 2. Meeting system for the catering department. Meetings include year-end summary meetings, quarterly summary meetings, monthly business analysis meetings, weekly meetings, daily review meetings, before- and after-work meetings, financial supervision and inspection meetings, health and safety inspection reporting meetings, etc. The quality of the meetings is determined by the system. instruction. 3． Product evaluation and supply supervision system. Evaluate and clear varieties as much as possible, and divide the product supply work into each department. Check the product supply and estimate status every morning, afternoon and evening in the market. Set up a special book record for the varieties that have been appraised in the market. Verify and verify when you arrive at the branch, and require the signature of the manager. , to clarify responsibilities. After the establishment of the system, the original market has estimated the history of five or six dishes in each city, and now the production and supply situation has been improved. 4. relation. The hotel has a fine division of labor and many links. The success of a job depends on the cooperation between each party. It is repeatedly emphasized at the weekly meetings that problems arise between blaming and evading others. We must dare to admit our mistakes and take advantage of each other's advantages. It's a big deal. Not out of touch. 5. Comprehensive reception capacity. , service standards and product quality greatly enhance the reception capacity. In reception of club banquets, cocktail parties, wedding banquets, buffets, conference meals, and reception of high-end and large-scale banquets of major companies and hotels, such as reception of multiple foreign presidents, heads of state, prime ministers and missions, domestic ministerial and provincial level Chiefs, commanders, military commanders, mayors, etc.; on March 18th, the evening market received banquets, wedding banquets, etc., with a total of 165 seats, setting a record for the total number of seats booked since the opening day; on September 29th In the evening, there were 75 wedding banquets, setting a record for the total number of wedding banquets in history. The beautiful environment, price, delicious taste and first-class service make the guests happy and satisfied. (3) Expand operations, develop income-increasing channels, and increase operating income. When the catering industry is in recession and business is difficult to do, the catering department often conducts market research, conducts business analysis, boldly tries, makes wise decisions, and follows the best business path. , opened six business projects: buffet Chinese food, buffet hot pot, all-you-can-eat seafood, Friendship Night Club, Thousand-year-old Turtle Hot Pot City, and restaurant chain stores (under preparation). , joint venture activities, operated by the catering department and guest room department, sauna center, and tea house; if guests present their accommodation card, they can enjoy a 15% discount, meals will be delivered in the sauna center, and fragrant tea and snacks will be served in the tea house. ?, eight promotions, offering California seabass at one yuan each, VIP rooms with no minimum purchase, and special dishes for 15 yuan each.

The production department cleans oil fume pipes and maintains equipment. The kitchen department checks the integrity of the gas stoves and takes measures to ensure the safety of the catering department and property to avoid any fire accidents. 9) Star standards and supporting hardware facilities beautify the environment, stabilize the customer base and improve the business atmosphere. The total investment in facilities is more than 3 million yuan, mainly: the renovation of the east hall on the second floor, the decoration of the south and north halls on the second floor, the decoration of the corridors and restrooms on the fifth floor, the opening of Friendship Nightclub, the purchase of equipment for the Millennium-old Turtle Hotpot City, etc. The perfect set of service facilities has attracted many repeat customers. ? 3. Questions: 1. The quality of the food is sometimes stable and the food is served slowly. 2. The service quality in the restaurant is still high. 3． The anti-theft work was not done well, it was stolen. 4. Ideas for next year: 1. The quality of the products produced creates ten signature dishes. 2. The management of Friendship Nightclub and Millennium-old Turtle Hot Pot City. 3． Standardize management, overall enterprise management and service quality. 4. Opening a restaurant chain branch. Work plan: At present, the hotel is implementing plan management, requiring each department to submit a department work plan for the next month at the end of each month, and a plan implementation report at the beginning of the next month. Since the implementation of this measure, Good results have been achieved, and the attitudes and enthusiasm of management in various departments have been mobilized. However, there are still cases where plans are submitted irregularly and on time. The main reason is that the concept of plan is not clear? Characteristics of planning? Planning requirements? What are the types of plans and the writing requirements for the plans. As a hotel manager at any level, being able to write a work plan is a basic requirement.

1. The concept of planning

Planning is the first step in the hotel work process. Planning refers to the process of arranging and arranging the work to be performed within a specific period of time. Everything will be successful if it is foreseen, and it will be ruined if it is not prepared. No matter how big or small the matter is, there should be a prior arrangement. If it is expected that something will suddenly change, there should also be a prior analysis and judgment and emergency preparation. Of course, big things have big plans, and such plans often need to be written; some small things may not be reflected in written form, and it may be enough to exist in the minds of hotel managers. But in any case, planning is an essential step in the hotel work process.

Hotel planning means that hotel managers plan in advance what to do, how to do it and who to do it. Specifically, hotel plans should consider 3 important issues. First, what are we going to do and for whom? Second, what goals do we want to achieve? The third is to achieve the set goals. How do we manage the activities of the organization? The answers to these questions will determine the hotel's approach to all future activities. Therefore, formulating various plans for the hotel is the first and most important job for hotel managers. The plan can arrange all other work comprehensively and reasonably. It should be said that there is no management without a plan.

The hotel plan has the following benefits:

The plan will force managers to think comprehensively and help managers choose more effective management plans. The plan also provides guidance and evaluation of the work of subordinates. status and hotel operating performance

standards and basis.

In fact, failure to plan is to choose chaos, and failure to implement planned management is to implement crisis management.

2. Characteristics of plan formulation

Hotel plans are formulated and implemented by managers at all levels of the hotel. Therefore, we can analyze and grasp the types and characteristics of different hotel plans from the perspectives of different hotel management levels.

1. Upper-level managers

That is, the hotel group president and hotel general manager formulate comprehensive and long-term plans for hotel development. Since the external environment involved, including legal changes, social trends, government policies, economic development, international relations, and the quantity and characteristics of customer demand, is difficult to predict, such strategic plans are uncertain and require constant adjustment. .

2. Middle managers

That is, department managers should formulate business action plans for their departments under the guidance of the overall hotel goals and policies provided by upper-level managers. The plans at the middle level are mainly related to internal affairs, so the uncertainty of the plan is greatly reduced. Such plans are also long-term and creative in nature.

Middle managers should develop a work plan for their department for at least one month.

3. Lower-level managers

That is, the supervisor has to make plans. Their planning horizons are shorter and their content is more specialized and concrete. The plan at this level is often an operation plan based on established customer sources or tasks, which includes employee working time arrangements, employee division of labor and work requirements, etc. Lower-level managers plan for at least a week.

3. Requirements for plan formulation

A good hotel plan should include six aspects: goals, measures, implementation time, person in charge, budget, and evaluation control.

To formulate a hotel plan, you also need to pay attention to the following aspects:

First, the plan must be written down. This will make people think more carefully when making plans, and can also always remind managers to work hard to achieve it. It is easy to communicate among all personnel and can be used as a standard for work inspection.

Second, the plan must be understood and accepted. Let everyone know, because the plan is everyone's action goal and plan.

Third, the planned goals must be feasible, so as to be motivating; they must also be challenging, and can only be achieved through continuous efforts. Only in this way will it be of guiding significance.

Fourth, the implementation period must be specified, otherwise, there will be no sense of urgency and responsibility. In addition, the time specified for achievement of the goal must be consistent with the employee's working hours and the time when he or she is interested in the goal.

IV. Types of hotel work plans

Hotel work plans are formulated based on the tasks and goals assigned by superiors, and are specific arrangements for various decisions made by superiors. .

In terms of the timing of the plan, there are long-term plans and short-term plans. As far as managers' work plans are concerned, they are generally short-term plans.

In terms of plan content, there are plans to complete economic indicators, plans to carry out marketing activities, business work plans and management work plans. As a plan that managers often make, it is generally a plan for business work and management work. From the performance characteristics of the plan, it can be divided into a comprehensive work plan - often reflected as a completion target plan, or a special work plan.

Once the target plan is completed

it is divided into a target plan for completing the task and a target plan for the work level that should be achieved at a certain stage. A plan to accomplish a goal can generally be viewed as a comprehensive work plan.

For example, superiors require that a Chinese restaurant’s monthly turnover should reach 800,000 yuan. As a Chinese restaurant manager, you should make plans to complete the monthly turnover target. This may involve the arrangement of various resources, how to carry out marketing activities, how to improve the quality of work to facilitate promotion, how to mobilize the enthusiasm of employees and other measures, and even May propose matters that need to be resolved by superiors and work content that needs to be coordinated by other departments.

For another example, in order to enable each of his employees to reach a higher level of skill level within half a year, a manager of a guest room department formulated a technical level compliance plan, in which he made plans based on the actual situation of each employee. Specific arrangements for project training and exercises, arrangements for pairs to help and learn from each other, and time arrangements for segmented assessments and overall evaluation, etc.

Two special work plans

For example, a certain department formulates a work plan to receive a certain large group in the middle of a certain month, the marketing department formulates a work plan to receive a certain V.I.P guest, and a certain restaurant formulates a certain work plan for a certain V.I.P. There are plans to hold a large-scale singing and dancing dinner at the conference. These plans generally reflect manpower arrangements, material resources, financial budgets, time determination, information flow, etc. They may also reflect work procedures, collaboration requirements and other items, and may also make specific requirements for the work results to be achieved.

For another example, in order to further improve the English proficiency of its employees, the front office department formulated a special English training plan for employees for a certain period, the engineering department formulated a comprehensive maintenance plan for the air-conditioning and refrigeration system, and the marketing department formulated Plans to develop new sales networks and visit new and old customers are also special work plans.

5. Plan writing requirements

As mentioned before, managers must solve a certain problem and complete a certain task assigned by their superiors

There is the step of “planning”.

For more important and complex tasks, there should be a plan in written form so that the executors have rules to follow and it is also convenient for relevant personnel to check and implement. The structure of a written plan is generally:

A title, which is the name of the plan. The title is required to be accurate and the theme clear.

The second preface, which is the reason and guiding ideology for formulating this plan, requires being straight to the point and using concise language.

Three main texts, this is the main part of the plan. Including:

The planned goals, work requirements, work priorities, measures, methods, steps, time arrangements, manpower arrangements, etc. This part focuses on:

——What to do;

——Where to do it (Where);

——When to do it and how When it is done (When);

——Who will do it (Who);

——How to do it and what the result should be (How).

This part is required to be written clearly and specifically, and the quantifiable indicators should be as quantified as possible; the lines should be clear and the expressions should be clear; for time arrangement, manpower arrangement, information transmission work, methods, action steps, work progress, and result standards etc., be as detailed as possible without being vague; if tables are available, they should be used as much as possible.

In short, the main content is required to be written carefully, thoughtfully, clearly and concretely, so as to facilitate the implementation of the plan.