Summary of catering work in the first half of the year

Catering work summary for the first half of 2017

Catering’s work summary for the first half of the year is of great significance for achieving the goals for the whole year. The following summary of catering work in the first half of 2017 is what I want to share with you. You are welcome to browse.

Chapter 1: Summary of catering work in the first half of 2017

Time flies, and half a year has passed since I joined the company. In this half year, with the injection of fresh blood, the company’s The popularity is getting more and more popular, the business is booming, and the staff team is getting stronger. As a member of Dongluji, I now feel extremely honored and proud. I feel that I made the right choice to join such a sustainable company. of. Looking back on the past six months, I have successfully completed various tasks with the care and help of the company's leaders and colleagues. Through these, I have greatly improved my ideological awareness and management capabilities compared to the past. For this, I am very grateful. Everything the company leaders and colleagues have done for me has allowed me to reap such fruits during this period of time. Because of your existence, I have the passion to work hard; because of your existence, I can contribute my share of Weibo to the company without any regrets. Because of your existence, I believe In the future, you will pave a broad road to protect the company and lead directly to a glorious tomorrow. I would like to take this opportunity to report to you my work during this period, which is as follows.

1. Be a pragmatic manager, strictly demand yourself, and turn yourself into an operator.

1. I remember when I first joined the company, the first thing I did when I came to work in the store was to inspect the restaurant and bring up all the hygienic blind spots I found to my colleagues. come out. After I brought it up at that time, I knew that everyone was blaming me behind my back, saying that I had just come to the company and was looking for something to do. They blamed the restaurant on this and that, and they definitely said that I would leave within three months of working. Maybe they don't know that for me, the accusation is nothing more than a reflection of my characteristics. I don't care what others think of me. What I care about is how I think of myself. Even when I just joined the company, as long as I am a member of the company, I have an obligation and responsibility to speak out about the problems I have discovered. This was true before, it is true now, and it will be true in the future. From then on, I made up my mind to change the current deficiencies in the restaurant through my own efforts. In the days that followed, I used my time after work to actively study corporate culture concepts and the Five Constant Methods, and apply the knowledge of the Five Constant Methods. In terms of actual management work, we worked with foremen Chen Jiaojiao and Xie Xiaomin to make standardized adjustments to work cabinets, item labels, and storage cabinets, stipulated placement methods, and key points of visual management. We also disposed of some unnecessary items and did unnecessary work. Waste of space.

2. By studying the Five Permanent Laws and using previous work experience, I developed a daily floor hygiene inspection list for the restaurant, urged staff in each position to do a good job in hygiene, and established codes and notices. All employees should improve execution efficiency, clearly distinguish rewards and punishments, and at the same time keep track of future execution to prevent individual individuals from acting by chance.

3. Based on the actual situation of the restaurant, we combined the sanitation projects that we did not have time to implement during the morning shift into comprehensive management, and formulated a weekly sanitation implementation schedule. It is stipulated that sanitation and supplementary projects should be implemented from Monday to Sunday to improve the overall environmental cleanliness of the restaurant. Specific tasks can be assigned to personnel in each area.

4. Check the appearance of yourself and your employees before going to work every day. Make time to check the appearance of employees at any time during work. If you encounter any unqualified things, make corrections in a timely manner. Strictly require the speech and behavior of yourself and your employees during working hours, and be able to criticize and correct employees who have unsightly postures and uncivilized speech as soon as possible.

5. Unless there are special circumstances, daily class leaders must hold regular meetings before and after work in strict accordance with the requirements. Use this platform to arrange work tasks and inform everyone of problems discovered at work in a timely manner to train employees. Management awareness to improve the overall efficiency of restaurant work and management. At the same time, the platter of set menu side dishes has also been improved and the serving time has been improved.

6. Pay attention to cultivating the management team, use the time of leadership, copy the work responsibilities of the minister to the foreman to implement management, give power to the other party, and let the foreman plan and understand the work of the minister on his own content, and then check and supervise it yourself. Through inspection, if you find that the foreman has not done his job well, you can inform him immediately and urge him to make corrections. Over time, the foremen will be able to become fully qualified for the work of the minister.

7. Think about what employees think. With the suggestions and support of the company's leaders, the dining environment in the employee canteen on the second floor has been improved, eliminating the previous problem of insufficient dining space, and clarifying hygiene implementation standards. Using the basic skills I have mastered, I decorated the dirty walls with wallpaper to improve the employees' aesthetic vision of the environment and dining.

8. Adjusted the placement of green pots and accessories in the restaurant, made suggestions and personally implemented the problem of wires in the restaurant to avoid unsightly environment and potential safety hazards during dining. question.

9. Pay attention to the strengths of employees, arrange positions reasonably, and strictly focus on employees' work efficiency. Resolutely not arrange for some staff who walk slowly to pass food at the stall, and promptly supervise individual staff who are not polite and polite. When employees encounter changes in their thinking, we should provide ideological education to them, analyze the basic situation of today's society, establish their life and work goals, and how to plan and overcome troubles and difficult events encountered at work. Make them feel at ease and willing to stand on their posts and do their jobs well.

10. Care for new members and strengthen communication. For employees who are new to the company and are unfamiliar with the business, set a good example and take the lead. If you encounter someone who doesn't know how to set up a table or place an order, you should first set an example and then let the other person practice the operation. If you still don't understand, use the oral method to teach and let the other person practice the operation according to the language, so that he can use it. It can enhance memory, master basic business skills better and faster, and get started in time.

2. Shortcomings in work

1. Lack of communication and operation management coordination with various departments

2. Sometimes not paying attention to details in work, The assignment of tasks is not very reasonable

3. Lack of customer exploration and insufficient communication with customers who often come to the store

4. Insufficient coordination with various managers and lack of arrangement of restaurant work Vulnerability phenomenon.

5. Insufficient communication with colleagues and lack of awareness of employee training.

3. Next-step work plan

1. Continue to do a good job in comprehensive management of floor hygiene and ensure a clean and tidy dining environment in the restaurant

2. Strengthen the study of corporate culture, the Five Permanent Laws, and hotel management skills, and continue to further improve and increase the efficiency of our work

3. Strengthen the training of employees in conduct, etiquette, and hotel management skills

4. Do a good job in improving the takeaway business and increase the company's turnover

5. Strengthen communication with various departments and strictly control the overall management and operation of the floor

6. Work with various managers to help each other, teach and learn from each other, and develop new members.

The above is my summary of my work in the past six months. It is not very comprehensive. Thank you Please understand. At the same time, I hope that in my future work, I can work hard, learn together, and develop together with everyone.

I also hope that you will supervise my work well. If I have made a mistake or if there is anything wrong, please point it out in time and I will resolutely correct it. Thank you! Finally, I wish our new Daojia hot pot restaurant a smooth opening in August. , the more it does, the more prosperous it becomes.

? Chapter 2: Summary of catering work in the first half of 2017

Time flies, and half a year has passed before you know it. In this fiercely competitive environment in the catering industry, in Under the correct leadership of the hotel's senior leaders and department managers, we worked hard around the business targets issued by the department: 3.84 million guaranteed targets and 4.8 million striving targets.

Looking back on the first half of the year, we received birthday banquets, wedding banquets, business banquets, conferences, buffets, and high-standard VIP receptions, etc., *** completed 2.23 million, an increase of 28% compared with the same period last year million, but we still need to work harder to achieve the goal. The work summary for the first half of the year is as follows:

1. Pay attention to the ideological trends of employees, stabilize their thinking to maintain a good working condition, provide quality services to guests, and correct deficiencies in a timely manner. And improve it, pay attention to the ideological trends of each employee, regularly talk to employees and do ideological work, gain an in-depth understanding of their recent work and life situations, and discover and solve problems.

2. Strengthen employees’ open service awareness. Communication is the bridge to the heart, shortening the distance with guests, enhancing communication with guests, and at the same time understanding the guests’ preferences. .

3. Appearance, courtesy and etiquette require repeated inspection and indoctrination of employees at daily meetings, especially smile service, so that employees can realize the importance of smile service.

4. In order to ensure a clean and comfortable dining environment for guests, the hygiene responsibilities of the banquet hall on the first floor are divided into different areas and assigned to people.

5. To improve the enthusiasm of employees and stimulate their potential service levels, we have formulated a reward and punishment system and the evaluation of service pacesetters to mobilize and encourage employees' proactive awareness and enthusiastic service.

6. Put the tableware and linens in the person's responsibility and regularly disinfect and take inventory to ensure that the tableware is not lost or damaged and to make adequate preparations for the next banquet.

7 Collect guests’ opinions and suggestions on the service quality and dishes, and keep records as an important basis for us to improve the service and dishes, so as to reduce the chance of customer complaints.

According to the needs of the catering market and the target tasks issued by the hotel, the banquet hall on the first floor will be expanded and renovated in June. After the upgrade, the current service level, service skills, and friendly service will also be improved. We will make improvements to create a team with strong comprehensive reception capabilities. We will host wedding banquets after our renovation and plan the work plan and business measures for the second half of the year:

First 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 and friendly service, conference reception service process training and Improve service level,,

　2 Upgrade the banquet on the first floor to a multi-functional one, launch VIP reception when there are no large banquets, large conferences, high-standard meal sharing system, buffet and other receptions, develop operations and develop Increase revenue channels and expand operating income.

3 Improve employees’ awareness of opening and promotion, enhance employees’ awareness of benefits, strengthen cost control, and save expenses. And ask employees to take action.

4. Be prepared for the reception of the Huizhou Food Festival, and make employees familiar with Huizhou cuisine and understand its characteristics, so that they can better promote it to guests.

5 While doing your job conscientiously at work, you should often go to the floor to learn and get to know customers, become familiar with them and communicate with them to improve your marketing capabilities. Continuously learn, improve yourself, strengthen sales business knowledge and all aspects of knowledge learning.

6. Based on the original a la carte restaurant, we will create a place where guests can have a warmer and more comfortable dining experience. A more humane dining environment.

7 Due to the large turnover of personnel in the catering service industry, our hotel service staff lacks many new employees. 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 entire team and service quality, and conduct conversations based on each employee's different personality characteristics and employment situation. The purpose is to adjust the employees' mentality to face their work, understand the characteristics of the catering industry, make employees fully mentally prepared, and speed up their integration. Come among the group. Intensive training on appearance, courtesy, service procedures, and skills for new employees before taking up their posts makes them deeply aware that they represent the image of the hotel and strictly abide by the operational norms of a four-star hotel.

8 The front desk is also an inspector, controlling the quality, delivery speed and order of each dish.

2. Business measures after the transformation:

July: Focus on the Huizhou Food Festival? Huizhou cuisine enters Danyang to create an organic vegetable brand?

August, September: Launched the promotion of No. 1 Scholar Banquet, Appreciation Banquet, and Golden Autumn Mooncake Gift Box.

October: Golden Week focuses on high-end wedding receptions.

November: Promotion of hairy crabs and crab gift baskets, VIP receptions, meetings, etc.,

December: Launch of group banquets, wedding banquets, etc.,

In short, I have learned a lot and matured a lot in the nearly two years since I joined the catering department of New Century International Hotel. In this big family full of laughter, ups and downs, it is the training for a person. On the big stage, I will also work hard and lead my team to work hard in the work area. In future work, I will continue to change the shortcomings, constantly improve my own quality, and actively cooperate and implement the hotel leadership. and various tasks assigned by the department.

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