Summary of the work of the operation department of the catering department

Inadvertently, a piece of work is over. Looking back on this extraordinary time, there are laughter, tears, growth and shortcomings. Let's write a work summary for this year's work. Then the question is coming, how to write a work summary? The following is a summary of the work of the operation department of the food and beverage department (5 selected articles), for reference only. Let's have a look.

Work Summary of Operation Department of Food and Beverage Department 1 1. Operation Status

The turnover from 1, X month 1 to X month 30*** is about xx million yuan.

2. The main wedding banquet is.

(1)x month 1 day 18, with the standard of xx yuan.

(2) On the 24th of X, the turnover of a 36-table wedding banquet with standard xx yuan was about xx million yuan.

3. Other consumption is xx million yuan, and the average daily consumption is X million yuan.

4. Catering is mainly based on unit consumption this month, and there is little zero consumption.

5. The indicators issued by the hotel were not completed this month, mainly because the indicators issued by the hotel did not match the actual situation, and the department had shortcomings in marketing and service.

Second, the staff work situation

1, the enthusiasm of employees is always very poor.

2. Employees' work consciousness is not enough.

3. Employees lack enthusiasm for dining customers.

4. Health work has improved, but it is not sustainable.

Three. Management adjustment

1. The management has made adjustments and added a supervisor.

2. Strengthen the follow-up of the access and public health in the dining area, and regularly clean up the hygiene in this area as soon as possible, which has obviously improved the hygiene.

3. The problems existing in the service are mainly the lack of service awareness of employees, and the emotionalization of employees is more common. I also took some measures against each other, such as

(1) Take alternative measures to solve the problem that employees cannot change their nature.

(2) Implement a package of services.

(3) Do a good job in the ideological work of employees.

4. The training is mainly aimed at pre-meal etiquette training. Employees have improved in this respect, and other training is less, mainly based on on-site guidance of management personnel. This training will be strengthened from next month.

5. The activity department has not been carried out, mainly because the catering business is not very good, and it may not be effective after it is carried out. At present, the department is making a cool summer activity plan, which is planned to be submitted for approval in April and will start operation in May. Those who need sponsorship will be reported to the buyer.

Four. Implementation of related systems

Some related systems have also been introduced for the management of restaurants, but the implementation of each group is not in place. The inspection, supervision and guidance on key issues are insufficient, and the department should strengthen management in this regard in the future.

Work plan for next month

1. Strengthen service training (see training plan).

2. Make a cool summer activity plan and try to report it to the general manager's office before the end of the month.

3. Improve employees' awareness of energy conservation and do a good job in keeping hotel property.

4, the weather began to turn hot, do a good job of killing insects and flies.

5. Strengthen employee labor discipline and employee attendance system.

6. Cooperate with the hotel for off-season marketing.

Summary of the work of the operation department of the catering department II. In this month's work, I found many problems. Of course, I can only give some advice to the leaders. First, I have to eat. The first problem I encountered when I came in was eating, and all the employees demanded to change it. That is, when my colleagues have to go through the swill house to pour the leftover food after dinner every day, there is always a kind of dazzling and often stinging tears. There are many early shift workers in that place, hoping to make rectification.

The second place is our locker. The goods in that place are unreasonable, and there is a basket of rotten leather shoes with a ladder across it, which makes the space smaller. There are also several dining cars there, which makes colleagues have no good working environment. The facilities and equipment of the staff canteen should be replaced. The background music in the hall is too loud, and the music sound is controlled at about 60 decibels. In addition, the hygiene of the hall is barely acceptable, and cabinets are prepared in all areas.

Hold on, if you don't hold on, the next work will not be so smooth, so you need to hold on often. There are too many things in the sideboard in Area C. Do you want to take them away to make more room for useful things? The tableware on the card is not enough, and the job responsibilities of employees in various regions are not clear, especially part-time employees. I feel that they have never received formal training because they always have no formal training.

In addition, many employees' services are often out of touch and services are often not in place. In order to avoid this situation, I hope to pay more attention to cultivating employees' service consciousness, strengthen their service consciousness, service concept and the principle of kindness among colleagues. My personal work goal is to successfully complete the task. In addition, in order to improve work efficiency, several areas of the hall should be added with several telephones to facilitate contact with the kitchen. There is also the need to find an excellent caterer, because I think if we want to find a waiter to serve, it will definitely make the whole service process out of touch, and the consequence will be to make guests feel that our service is not thoughtful.

Another point that needs to be emphasized is that the waiter should pay attention to recording the time when opening the menu so that the kitchen can cook in time. Tableware in each area is not uniform. For example, there are several models of spoons, and what it will look like when they appear on the same table at the same time. So is the chopstick holder. Chopsticks rack is dirty, too. The chopstick holder is as rotten as a broom and needs to be replaced. The furnishings on the table are also scattered. At the wedding reception, there are towels, tea and drinks. The covering method of chair covers needs to be changed. A person is the same and should be unified. And the countertops in different regions are not uniform. There should be corresponding personnel to find the site and supervise the work of the whole site. In addition, there must be a quality supervision and management team to improve the work and let the company develop as soon as possible.

Summary of the work of the Operation Department of the Food and Beverage Department 3 According to the work arrangement of the Office of the Provincial Food Safety Committee, Hefei held a food safety publicity week from June 13 to June 20, and organized a series of food safety publicity activities. The related work of Food Safety Publicity Week is summarized as follows:

First, attach great importance to and fully deploy the publicity week.

Hefei Food Safety Committee attached great importance to the work of food safety publicity week, and issued the Notice on Launching 20xx Food Safety Publicity Week in Hefei on June 1. According to the requirements of the Notice of Forwarding the Office of the Food Safety Committee of the State Council on Launching 20xx Food Safety Publicity Week (Wan Shi An Ban [20xx] No.22), the county and district food safety offices also formulated local publicity plans, and the food safety offices directly under the municipal government.

The second is the overall action, holding the launching ceremony of the publicity week.

A grand launching ceremony and centralized publicity activities were held in Hefei and various counties and districts to improve the influence of publicity week activities and enhance the publicity momentum. On the morning of June 13, the launching ceremony of food safety publicity week in Hefei and Shushan District was held in the North Square of Sanlian Store of Carrefour Supermarket. Guo Chao, deputy director of Hefei Municipal People's Congress, Sheng Zhigang, vice chairman of CPPCC, and other city leaders, responsible comrades of municipal health (food and drug supervision), agriculture, animal husbandry and fishery, quality supervision, industry and commerce, and responsible comrades of Shushan District Government attended the launching ceremony. After the launching ceremony, a centralized publicity campaign was also carried out to vigorously publicize the food safety law and other laws and regulations, the basic knowledge of food and food additives, and the decision-making arrangements of party committees and governments at all levels on food safety and the implementation of this department. Distribute more than ten kinds of publicity materials to the public, such as Announcement on Strictly Cracking Down on the Illegal Addition of Food and Strictly Regulating the Production, Operation and Use of Food Additives, List of Non-edible Substances that May Be Illegally Added in Food, and List of Easily Abuse Additives. Launching ceremonies or centralized publicity activities were held in Feixi County, Feidong County, Changfeng County, Luyang District, Yaohai District, Shushan District, Baohe District, Xinzhan, Gaoxin and Economic Development Zone. Responsible comrades of local governments, heads of regulatory departments and law enforcement officers all participated in the publicity. Some large-scale and reputable food safety enterprises have also been invited to participate in centralized publicity, and leading food enterprises have launched integrity measures to enhance people's consumer confidence by promoting famous products.

Third, take multiple measures to improve the publicity effect.

Through various publicity measures, Hefei went deep into the grassroots and the masses to carry out publicity, which expanded the publicity breadth and improved the publicity effect.

The first is to carry out publicity and consultation. The city * * * received on-site consultation 1 147 person-times, publicity consultants 1300 person-times, and distributed 58,300 publicity materials. Baohe District also innovatively printed 10000 food safety knowledge cards and distributed them to the masses.

The second is publicity through the media. The Municipal Food Safety Office publicized it in the food and drug special edition of Hefei Daily, and all counties and districts also publicized it in the special editions of local media such as Feidong Daily, Luyang Daily and Yao Poster. The city publicized 10 1 times through radio, television, newspapers and other media.

The third is to hang banners for publicity. Food safety supervision departments actively organize food production and operation enterprises to hang food safety banners in factories and business premises; At the same time, all streets, towns and development zones have posted food safety banners and slogans in prominent positions in villages under their jurisdiction to carry out food safety publicity in all directions. There are 477 publicity banners hanging in the city. The main language is that the responsibility of food safety is more important than Mount Tai, food is the most important thing for the people, food safety comes first, and food safety law is implemented to promote coordinated economic and social development.

The fourth is to go deep into the street community to carry out publicity. Our city has carried out centralized publicity in the streets of food enterprises such as Huaihe Road Pedestrian Street and Suzhou Road, carried out popular science activities in 30 communities, and carried out community publicity activities in Jing 'an Xincheng Square in Longgang Development Zone, sending food safety publicity to the grassroots. The Municipal Agriculture Commission and Feixi County jointly organized and carried out the publicity activity of "Safe Agricultural Materials Going to the Countryside and Entering the Village", and more than one seed, pesticide and fertilizer production enterprise, such as Hefei Fengle Seed Industry, Zhong Yanhong Sifang Group and Hefei Chineydy Chemical Industry, participated in this activity.

The fifth is to publicize the enterprise. Hefei Municipal Bureau of Quality Supervision, together with the Municipal Education Bureau and Luyang District Government, carried out food safety education activities on campus, gave a lecture on food safety knowledge for teachers and students of Bojingwan Primary School in Hefei, and publicized it. The health supervision departments of Luyang District, Yaohai District and Xinzhan District, together with the District Education Committee and Construction Bureau, went deep into schools and canteens on site to carry out publicity. The Municipal Bureau of Quality Supervision conducted publicity and representative training on the implementation of the main responsibility of food production enterprises in the form of meetings. Through the free SMS platform for food safety, food safety supervision laws and regulations, work requirements and important information were sent to all food certification enterprises and small workshops in the city in a timely manner, with a total of 800 times. The Municipal Agriculture Committee held a training class to publicize the person in charge of the agricultural product production base. The Municipal Administration for Industry and Commerce issued an "open letter to food additive business households in the province" to enterprises for publicity.

Food safety publicity is an important part of food safety work. In the future food safety supervision and rectification work, our city will, as always, carry out publicity for the masses and administrative counterparts to create a good atmosphere for the whole society to care for and support food safety.

Summary of the work of the operation department of the catering department 4 Looking back on the work in the past six months, with the support and help of leaders and colleagues, I have completed my work well. Through study and exploration, my work style has changed a lot, my work quality has been improved, and I have been affirmed and trusted by everyone. Now I will summarize my work in the past six months as follows.

I. Daily management work

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily work of restaurant service reception, and reasonably arrange the staff's work content. In the first half of the year, the employees in the restaurant are highly mobile and constantly changing, and there are few old employees left. New employees must learn all the work skills in the shortest time before they can act as the main employees of the restaurant. Therefore, there are a lot of basic training contents in the first half of the year, actively assisting the supervisor to complete the training for new employees, so that new employees can quickly enter their jobs and help them integrate into the working environment as soon as possible.

Second, some experience in management.

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have understood a lot of truth, which makes me more aware of how to play my own ability and role in the restaurant team, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant is very hard, but his own interests have little influence. Everyone knows the truth that one chopstick is one chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to progress. Although I can stick to principles in management, my methods are too straightforward, which makes some employees not know themselves very well and causes great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must communicate with the employees first, be patient and reasonable, and talk about the system. Everyone will abide by it and lead the employees by example. Let employees fully feel happy in the big environment of the restaurant, let employees be self-motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all the staff of the restaurant, and our managers take the lead.

Third, strengthen self-study and improve professional level.

Although my position is only a foreman, I still have a lot of knowledge and ability to improve and learn from my superiors in order to be a qualified grass-roots manager. Therefore, we should not take it lightly and learn from books and colleagues. Through hard study and careful understanding in the past year, I feel that I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, ensuring the smooth development of duty work.

Fourth, the existing problems

Over the past six months, although the work has been successfully completed, there are still some problems and deficiencies, mainly in the following aspects: First, although the management level has improved, there are still many deficiencies. For example, sometimes things are not well arranged and considered, which leads to unreasonable work arrangements and some problems and loopholes in services. Second, training is my weakness. Every time I train, I don't have a good and clear idea in my mind. I'm a little Lickitung, and I'm afraid to talk. Therefore, it has caused great obstacles to my training ability, and I can't express what I want to say well, and my employees are also confused. Third, we are not careful and patient in some work, such as not checking in place after work, often leaving some small tails, and being impatient with the work guidance of employees. Fourth, our execution is not strong, and sometimes we can't finish the work on time or stick to it. Fifth, my theoretical level is not enough. Sixth, I often feel lazy and don't take the initiative to learn.

Summary of the work of the operation department of the catering department 5. I have worked in the company for more than a year in a blink of an eye. Looking back on this year's work, with the support and help of leaders and colleagues, I have been strict with myself and completed the work well according to the requirements of the hotel. Through this year's study, my work style has changed greatly and my work quality has also improved. Now I will make a summary report on the work in 20 ×××× years.

I. Daily management work

As a member of the catering department, our role is to connect the preceding with the following and coordinate the left and right. We are faced with complex and challenging work every day. In this year's work in the restaurant, all the work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the manager to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported.

Second, strengthen self-study and improve professional level.

To be excellent, there is still a certain distance from my knowledge and ability, so I have been afraid to take it lightly, and learn from books, leaders and colleagues, so that I feel that I have made some progress in the past year, and my management ability, coordination ability and problem-solving ability have been further improved, ensuring the normal operation of all the work in the restaurant.

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post and supervise the use of guests' manners, so that employees will develop a good attitude.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, ask any guest to need service, and the employee will answer "here" at the first time.

5, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

6. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. In order to improve the quality of buffet service and further standardize the operation process and service standard of buffet service. At this time, it is necessary for team members to prepare for the reception before the reception peak, increase food clips, take food in two directions at the same time, reduce the waiting time of guests, and pay attention to the table position to ensure correctness. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

Three, this year's work, I can seriously carry out the work, but there are also some problems and deficiencies, mainly in:

1. I groped for a lot of work while doing it, and I didn't have enough knowledge of on-site management and control business, so my work efficiency needs to be further improved.

2. Some work is not done carefully enough, such as inspection before and after meals, supervision between meals, maintenance of hardware facilities, health inspection, etc.

3. Lack of communication between departments often leads to problems only after they are discovered. Through the joint efforts of all my colleagues, I have successfully completed this year's work, and it is quite rewarding to sum up:

1, able to assist the leaders in the daily work of the restaurant.

3, reasonable arrangement of work on duty, comprehensive coordination, management and inspection.

4, cooperate with the leadership to do a good job of reception and arrangement, properly handle the problems in the work and the guest's complaints, and report the problems to the leadership in time.

5. Do a good job in the safety, energy saving and sanitation of restaurants.

6, set an example, supervision and inspection service personnel to do a good job of service.

7. Do a good job in ideological work while doing a good job in service, so as to achieve unity and friendship, help each other and make common progress.