Three Weekly Work Schedules of Hotel Catering Manager

Catering service: Service quality and service level are not only related to the benefits and reputation of the hotel, but also related to its survival and development. In the process of changing from institutionalization, proceduralization and standardization to individualization and diversification, the service goal we pursue is harmonious service.

Tisch

On a festive day full of joy, the XX Hotel has turned a new page! Under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life, and with the hard work of employees, Central Asians have created brands, established images, expanded markets, sang songs and sweated, and finally achieved very good business performance and successfully completed the overall goal of "three highs and two highs". It is also a year of enterprise expansion, a crucial year to face new challenges and create a new situation. In the new year, we must temper our internal strength and strive for the brand of Central Asia! Under the new market situation, we should take product, sales, innovation, cost and welfare as the policy, comprehensively improve product quality, increase sales efforts, strictly control costs, improve employee welfare, innovate systems, products and marketing methods, firmly grasp the eternal theme of enterprise development, and further realize the leap of hotel quality.

First, improve product quality and strengthen team building.

With the sudden emergence of large and small hotels in Sanya and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is an inevitable choice to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of the transformation in XX years; In terms of software, it is necessary to further improve various rules and regulations, increase personnel training and human resources development, establish a talent pool in Central Asia, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, so as to strive for a first-class service environment with personalized and humanized services.

Second, increase sales promotion and strengthen market expansion.

Third, cultivate innovative consciousness and increase innovative measures.

Innovation is the motive force and soul of hotel's survival. Only with innovation can we have vitality and vigor, and only with innovation can we feel the joy of hotel growth. In XX, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovative consciousness, increase innovative measures, innovate outdated and backward systems, innovate software and hardware products, and innovate marketing methods and target market selection. On the basis of XX years, we should further carry out innovation activities to make the hotel make continuous progress and development in innovation.

Fourth, strictly control costs and quantify departmental costs.

Controlling all kinds of expenses means increasing income. Therefore, this year, the hotel will strengthen cost control, quantify the various expenses of each department, deduct the overspending from the departmental salary, and conduct independent accounting for the operating departments (such as catering and entertainment departments), take responsibility for their own profits and losses, strengthen the staff's awareness of cost control, and really do a good job in hotel cost control.

Improve employee welfare and corporate culture.

We will further strengthen the construction of corporate culture, enrich the lives of employees and enhance corporate culture. With the basic implementation of the general goal of "three highs and two good", the treatment of employees has been greatly improved. In the new year, with good business performance, the hotel will continue to take the welfare of its employees as its responsibility. I hope that employees will work hard to achieve a double harvest for hotels and individuals.

With the realization of the general goal of "three highs and two good", we have gone through the period of laying a foundation, tackling difficulties and gathering energy, and entered a new stage of high-level accelerated development and high-level leap. At this moment, all employees want to click to view this information. More original website articles are highly unified, the pace is highly consistent, and the actions are highly conscious, further enhancing their self-confidence and winning heart. Looking at the overall situation, the opportunity to accelerate development is rare. As long as we concentrate the wisdom and strength of all employees and mobilize their enthusiasm, subjective initiative and creativity, we will be able to overcome all kinds of difficulties and push the construction of XX Hotel forward quickly and well. Looking back, we are proud; Looking ahead, we are full of confidence! In the new year, with the help of the rapid development of Sanya, we will take the opportunity of improving our internal strength, take products, sales, innovation, cost and welfare as the guidelines, and work together with Qi Xin to strive for success! Really achieve a win-win situation between individuals and enterprises, * * * write a new movement for the development of our store, and * * * depict the bright future of Central Asia Hotel!

extreme

Time flies, 20XX year is coming to an end, and a new year is coming. Looking back on the past year, I am deeply touched. Thank you very much for giving me another cooperation opportunity full of self-challenge and charming prospects. This is a good working platform for me. Bringing out a group of high-tech and high-quality chefs is the embodiment of my working ability. Only by working hard and producing good benefits can I repay the trust of the company leaders. /kloc-I came to the company again in October, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes. With the strong management training of the company, the concerted efforts of everyone in Qi Xin and the support of the operation department, I completed the task of standardizing and unifying the existing dishes issued by the company years ago! Thank you for your cooperation. The following is a brief summary of my thoughts and arrangements for the work to be carried out next year in two parts:

A story about shops and companies.

1, in line with the company's annual plan, in order to meet our peak season next year, we will make all preparations for the listing of xx at the end of February of 20XX and train a team of chefs.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of catering industry, so as to achieve continuous convergence, constantly develop new products, meet market demand, and create greater development space and profits for enterprises.

4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.

5. Take the initiative to collect the opinions and information of each store on the dishes at the grassroots level, and make corresponding adjustments in time.

6. Prepare the special dishes reserved 20XX years before the listing of xx, and add corresponding new varieties according to the trend of XX.

Second, about xx store.

Store xx will be reopened with a brand-new look on March 18, xx, after it has been closed for half a year. In view of the special situation of XX Road, according to the decision of the company leaders, the products operated by this store will be different from other branches. We will focus on XXX \ XXX \ XXX- three large pieces, supplemented by the original dishes sold well in other stores, to attract new customers with the original dishes and retain our old customers with the new dishes. In some shops, business is very slow in the afternoon. However, due to the special geographical location of changshou road, we will cooperate with the operation department to do a good job in the afternoon market, such as: launching simple, fast and rich packages to deliver meals to the employees of the company upstairs. As the core department of the whole restaurant, the kitchen will now make arrangements for the whole plan;

1. Based on the investigation of some stores whose geographical location, main surrounding consumer groups and business models are roughly consistent, according to the general policy given by the leaders of the operation department and our actual situation, the composition of the whole menu, including the collocation of lunch packages, will be completed in the middle of 1 month, and then reported to the company leaders for review.

2. After the menu is confirmed, complete the standardization and normalization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively.

3. Understand the market prices of raw materials and seasonings, calculate the gross profit of dishes, and formulate the market prices of individual dishes;

4. For xxx store, try to cook dishes every month, and finally choose about three successful dishes to replace them. Replace the standardized materials of dishes in the early stage and do a good job in training.

Tisso

20xx is an opportunity year. 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.

First, optimize the wedding service process and improve the service quality again.

The overall planning scheme of the 20xx wedding reception will be optimized to further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding reception, package and enhance the festive atmosphere, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of the wedding reception service.

Second, improve the quality of seminars and establish a good communication platform.

Third, establish a monthly quality inspection mechanism and publish the quality status of each department every month.

In 20xx, we will comprehensively supervise and inspect the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette and courtesy, food delivery service, labeling specifications and other contents of all departments in the catering department according to xxx quality inspection standards, publish inspection results regularly every month, and punish unqualified departments and posts accordingly, so as to form a good operation mechanism of daily quality inspection and monthly quality effect evaluation, and promote quality management to a new level.

Fourth, take the VIP room as a platform to create service highlights and establish a quality service window.

On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.

Five, to assist the manager of the food and beverage department, * * * to improve product quality.

Product distribution is the core of catering management. In 20xx, we will assist the manager of the food and beverage department to collect customers' opinions and supervise the product quality, so as to promote the improvement of product quality.

Sixth, adjust the training direction and build a learning team.

In 20xx, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off a wave of learning professional knowledge in the catering department, reward employees who have obtained recognized professional qualification certificates, cultivate knowledge-based management talents, reserve excellent management personnel for hotel upgrading, and build the catering department into a learning department.

Seven, optimize the training courses and improve the management level.

The main course design idea of departmental training in 20xx is to adjust and optimize some courses in 20xx to make the courses more targeted and effective.

Eight, cooperate with the human resources department to cultivate employees' corporate identity and improve employees' 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. The smooth development of 20xx's annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department. 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. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!