Summary of the work of hotel catering department

The catering department is a department of the hotel. It's the end of the year, so it's necessary to sum up the work of this year. The following are three "model essays on work summary of hotel catering department" carefully arranged by me for your reading, hoping to help you! Stay tuned for more exciting content!

Part I: Overview of the work of the hotel catering department Part I: Operation.

By mid-June, 5438+February, the Food & Beverage Department * * * achieved a sales income of xxxx million yuan, including xxxx million yuan and xxxx million yuan; Compared with the same period of last year, it increased by xxx million yuan, achieving the goal of increasing business indicators by more than xx%. Complete the reception tasks of group companies and other conference teams, and the major complaint rate is 0.

Second, the management situation

1. Establish a hotel management company according to the modern enterprise management system.

In 20xx, under the guidance of the reform idea of "overall planning, step-by-step implementation and bold practice", the catering department established xxxxxx Hotel Management Co., Ltd. according to the hotel's situation and local conditions and the modern enterprise system. The establishment of the company has laid a solid foundation for the sustainable development of the whole library and the deepening and standardization of hotel socialization reform. The Company establishes a board of directors and a board of supervisors, and implements the general manager responsibility system under the leadership of the board of directors. Specifically, the following work has been completed:

The establishment of xxxxxx Hotel Management Co., Ltd.

(2) Completed various procedures related to the company's application for registration, handled the industrial and commercial administration registration, and obtained a formal business license.

(3) Successfully completed the rental operation of xxxx catering and straightened out the interface with the hotel.

④ Establish the company's operation organization and complete the company's personnel quota. Established the catering business project department, finance department and comprehensive department.

⑤. Make the salary plan of the hotel management company and pass the audit of xxxx. The new incentive system and policy are more market-oriented. Employees' income is linked to their work performance, labor contribution and business skills. In the new salary scheme, employees should not only care about their own business income, but also care about and master their own monthly costs and profits, so that every employee can form the habit of accounting and know fairly well. Pay attention to key positions and types of work, so that the performance and labor of employees in each position are consistent with their income. Through the performance reform, the wage gap between new and old employees, key positions and ordinary positions has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.

2. Consolidate the original advantages and actively expand business.

In 20xx, the working idea of the catering department is to consolidate the original market advantages and actively explore new business.

Strive for precision and meticulous in the wedding banquet market, making the wedding banquet also present a hot scene in 20xx. In one year, the sales revenue of wedding banquets reached xxxx million yuan, and * * * received xxx wedding banquets, showing a thriving trend.

In terms of developing new business, we officially took over the xx canteen on xx, xx, XX. XX canteen should not only prepare working meals for hotel employees, but also serve XX and the community well. The canteen work seems simple, but it is not. How to make three meals a day as colorful as possible, so that diners have a sense of freshness and appetite, we have spent a lot of thoughts and brains. Our aim is not to generate income, but to serve employees wholeheartedly, work hard and carefully, try to stabilize the price of vegetables and try not to increase prices. Improve the quality of meals, so that the main and non-staple foods are hot and cold, and there are many varieties. In addition to staff meals, stir-fried dishes and hot pot were also opened. Solve the dietary needs of community residents and enrich the catering content of the community.

In addition to catering, we also actively explore other fields: xx boldly innovated, made "xx moon cakes" in the Mid-Autumn Festival and put them on the market, which achieved good economic benefits; Acting sales of two liquor series products and a beer product.

3. Innovate the management system and effectively control the cost.

The food and beverage department actively explores and dares to explore in controlling costs. Bidding for fish, meat and drinks has begun. After screening, sign a one-month supply agreement with the supplier. Implement dynamic management of suppliers. When signing the bid-winning contract, if there are many problems in terms of supply quality, delivery date and quantity. In addition to being punished according to the contract requirements, it will be eliminated in the second tender for supply. If the situation is serious, its supply qualification will be cancelled immediately. After the price comparison, the purchase unit price of salad oil decreased by xx% compared with that before implementation, and that of yogurt decreased by xx%. Through price comparison bidding, standardize procurement procedures, expand procurement channels and ensure timely supply. At the same time, it increases the transparency of the procurement process and reduces the influence of human factors. On the basis of doing a good job in the existing procurement business, we will broaden the scope of procurement, and we will also adopt this model to purchase other commodities at lower prices and minimize the cost.

At the same time, all the staff of the Food and Beverage Department actively carry out activities to save expenses and try to control various expenses: xxx and xxx restaurants set the opening hours of air conditioners, stereos and lighting in detail. Check the phenomenon of running, running, dripping and leaking at any time. It took xxx and the engineering department two days to find the hot water escaping place in the gutter and repair it in time. Only this one can save nearly xxxx yuan every month. Secondly, in the use of raw materials, on the basis of not affecting the satisfaction of customers, the recycling of scraps is realized. Minimize the use of disposable goods. On the other hand, integrate kitchen chefs to ensure the quality of dishes and the innovation of new dishes. In the utilization of scraps, we should strengthen the development of new dishes, and the new dishes made by pumpkins all year round are a relatively successful model.

4. Strengthen publicity.

In the off-season, actively plan promotional activities. A series of promotion schemes were launched in time, such as: Oktoberfest held in xx in summer, seafood and food festival held in xxxxXx with special price, "free lunch" and lucky draw. Xxx and xx Restaurant jointly held a "Big Summer Reward" activity. In winter, we will carry out a series of activities of "It's cold and warm, and sincerely thank friends". In the event, "It's your treat, I'll give you a gift" and launch a special dish of true feelings: a hairy crab xxxx and a fish1xxx; Recently, xxx restaurant invited famous chefs from Guangdong to join in and launched authentic high-quality nourishing Cantonese cuisine and abalone wings series.

While actively carrying out various promotional activities, the establishment of xxXX management company and the business situation of various restaurants in XX were reported, covering new dishes, food festivals and company operations, which caused great repercussions. In addition, actively cooperate with the activities of the 4th "Night of xx" Mid-Autumn Moon Appreciation Party of xxx, and the catering department launched the "Mid-Autumn Moon Appreciation Banquet", which expanded the influence of xxxx.

5. Strengthen the awareness of learning and service.

Hotel is a service-oriented industry, and we have always focused on the training of employees: combining with the publicity of consumer protection law, we participated in xxxx "Food Hygiene Publicity Week" to enhance employees' legal awareness. The staff of the catering department actively participated in various trainings organized by the hotel, and the participation rate reached the standard every time; In addition to the basic training of this position, some extra-curricular knowledge training has been added, which has continuously enriched and updated the knowledge and ability of employees. On the other hand, we organized colorful activities, such as speech contest and consignment contest, in which employees actively participated in life, improved their quality and satisfied their guests. On February X, 65438, I participated in the "xx Cup" cooking competition in xx city. Participants learned a lot of cooking techniques in the catering industry and were inspired by them. At the same time, it also showed the technical level of our library to colleagues from all over the world. This competition won the second prize of the team and the third prize of the individual.

Three. Existing problems and future plans

1. It is difficult to collect accounts, and customers default on accounts, resulting in some bad debts and bad debts.

2. The return visit to customers is not enough, and the arrangement of customer files is not perfect.

3. The effectiveness of training is not strong, and the skills of employees have not been significantly improved.

Due to the high mobility of employees, new employees are not skilled in their work.

In this year, although we have made some achievements, we also deeply realize that some work has not been done well. In the future work, we will further strengthen our own construction, strengthen system construction, strengthen business and professional technical training, and improve service awareness and service level. Under the leadership of superiors, create a bright future for the food and beverage department.

Chapter two: summary of the work of hotel catering department. Looking back on the study and work in the past year, under the correct leadership of Mr. Wang, with the close cooperation of all departments and the joint efforts of all staff in the catering department, the catering department successfully completed the business objectives and tasks issued by the hotel at the beginning of 20XX. As a * * star hotel, the operation and management of the food and beverage department is mature and well-known in the market. Nine years of management experience has formed a certain management style, and it is difficult to make a big breakthrough in service management and training. In order to improve the service level as soon as possible and establish a good industry image, since I was in charge of catering work, I have mainly worked in the following aspects. Now I will summarize my work in the past year as follows:

First, re-edit the operation process to improve the service quality.

Under the guidance of the instructor of Zhejiang Peking University Hotel, according to the actual situation of the Food and Beverage Department, the process of banquet service, zero-point service, box service and VIP reception service was compiled, the service standards of each post were unified, and five permanent management were implemented, which established standards and basis for the training, inspection, supervision and assessment of the department. Standardize the service operation of employees. Especially in VIP reception, the regulations on welcome reception, language requirements, wine promotion, hygiene standards, article preparation, environmental layout, energy saving and other aspects have been made more clear and detailed, which has promoted the overall reception level of VIP boxes.

Second, establish a restaurant case collection system, do a good job in the historical files of old customers, and reduce the customer complaint rate.

This year, the Food and Beverage Department implemented a food and beverage case collection system in each team, and kept records of old customers as a basis for improving management and evaluating the management level of managers in each position. And analyze and summarize the collected cases at the regular meeting of the department, come up with solutions to the problems, and at the same time let the resources of each team enjoy * * *, so as to avoid the same problems, reduce the complaint rate of customers, and then use customer history files to serve old customers in a targeted manner, truly embodying humanized service.

Third, strengthen training and enhance the service awareness of staff in star-rated hotels.

In order to cultivate employees' service awareness and improve their business operation skills, the Food and Beverage Department participated in 19 trainings this year, including 6 trainings organized by hotels, 9 trainings organized by departments and 4 induction trainings for new employees. The contents include manners and etiquette, hotel introduction, scenic spots introduction, fire safety knowledge, employee handbook, basic knowledge of four-star hotel business, four-star hotel operation skills and so on. These training courses have significantly improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel.

Four, to carry out youth skills competition activities, improve service skills.

This year, the hotel and the front office, guest rooms, restaurants and other posts carried out skills competitions for young workers, including Chinese table setting, room cleaning, individual check-in reception, individual check-out reception and other projects. In the competition, the top six players are selected by the department's preliminaries, and then they will participate in the hotel finals. In the past year, Zhao Beibei, Jin, and other young workers were selected for the Skills Competition, which became an example for everyone to learn and start a business.

Fifth, performance, improve the enthusiasm of employees.

In 20XX, the hotel has formulated a new performance appraisal method, and the incentive policy is more market-oriented, linking employees' income with work performance and linking labor contribution with business skills. The new assessment method not only makes employees pay more attention to the operating indicators and operating income of their departments, but also makes employees work harder and actively generate income. On the other hand, the salary distribution is inclined to key positions and types of work, and the performance and labor income of employees in each position have been greatly improved compared with last year. Furthermore, through the assessment of senior workers and intermediate workers, the wage gap between old employees and new employees has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.

Six, the office work is as follows

1, strive to do a good job in administrative management, and conscientiously do a good job in writing, printing, information reporting and file management of materials.

2.1-Monthly statistics report to the hotel department salary report.

3. Completed the declaration of "Top Ten Brand Tourist Star Hotels" in * * city in 20XX, as well as the preparation and declaration of all materials for the re-evaluation of hotels, Chinese restaurants, green hotels and A-level units in China for quantitative classification management of food hygiene.

4. Assist the trade union to join new employees, hold a workers' congress, organize employees to offer love activities, and distribute benefits on March 8 Women's Day.

5.20XX assessment and evaluation of outstanding employees in xx years; Examination of senior workers and intermediate workers.

6. Preparation of all materials in the evaluation process of four-star hotels, record of meeting minutes, formulation and reporting of rectification plans for various rectification projects.

Seven. Existing gaps and efforts.

Although I have done some work and achieved some results in the past year, it is the result of the concerted efforts of all the staff in the catering department, Qi Xin. There is still a gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly in the following aspects:

1, the knowledge structure is not comprehensive enough, which restricts the improvement of management level.

2. The implementation of the system is not firm enough, and management is sometimes passive.

3, the industry information is not timely, and the innovation ability is insufficient.

4. Not paying enough attention to employees' business, and the overall service level is unbalanced.

Eight, the direction of efforts

1, strengthen personal learning, pay attention to practice, constantly improve the knowledge structure, improve their comprehensive quality and ability to control their work, be a good adviser and assistant to the leader, and be a good leader of subordinate employees.

2. We should strengthen the implementation of the system, fully mobilize subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without compromise.

3. Understand the development trend of * * hotel industry through multiple channels, grasp the new trends of neighboring peers, learn from other people's good experiences and practices, and innovate in combination with the actual situation of the hotel.

4, to improve the business level of hotel employees as the main task, highlighting the combination of quality inspection, training and assessment, promotion and evaluation; Combination of regular training and targeted training; Combination of centralized training and shift training in batches; The content and form of training are combined with group activities and employees' hobbies.

Nine, 20XX specific ideas:

1, to highlight the cultural atmosphere of catering services. Now the consumer demand of customers has changed from eating well in the past to eating characteristics, nutrition and culture today. Therefore, these aspects should be the new ideas for the catering department to carry out marketing next year. Combining the characteristics of our existing dishes, we will introduce more exquisite new dishes to increase the added value of our dishes and make our dishes more attractive and competitive.

2, organize regular job training, grand assembly. Through various forms of professional skill competitions, the enthusiasm of employees for active learning and progress is improved, so as to continuously improve the overall service level of the department.

3. Promote the participation of all departments in management. Involving the overall construction of the department, encourage employees to give more opinions and put forward good suggestions. Therefore, we can carry out "Golden Ideas" activities for a long time, and immediately reward our hotel's suggestions on improving economic benefits, improving service quality, enhancing social visibility, improving safety and preventing waste. Once adopted and achieved obvious results. Change the misunderstanding that management is only the business of a few leaders in the past, use the system to motivate people and let every employee in the department participate in management.

4. Emphasize the ultimate goal of management. Management is not to control employees' fear and escape, nor is it a simple fine. It is to bring backward employees into the advanced stage and set an example for the steady promotion of excellent employees, with the ultimate goal of maximizing profits. Next year, "honor lists and exposure tables" can be set up in bulletin boards, staff restaurants and rest areas to record typical and representative positive and negative people and things in daily work with cameras and pictures, so as to better show the young and advanced and spur the backward.

5. Reduce 100 articles on hotel quality service into small pages and distribute them to employees in the form of pamphlets, which is convenient for everyone to learn and improve, better cooperate with the study of hotel employee handbook, hotel job responsibilities and operation procedures of each position, and continuously improve the overall quality of employees.

6. Go out to study often. Stand still, behind closed doors, always fall behind others. Only by going out to communicate with peers more, seeing more and learning more can we constantly improve ourselves. Going out to study, managers will have a sense of urgency and crisis when they come back, and really feel the gap with others.

Finally, I want to give myself and everyone a word. In the new year's work, I must "make great strides and run in small steps, but I must never rest on my laurels!" " I hope to get more support and help from leaders and colleagues in the new year, push hotel management to a new level, make management more perfect, more reasonable and more scientific, and increase the income of all our employees. Summing up the past and looking forward to the future, I will continue to carry forward my advantages, correct my shortcomings, further improve my management level and work with you to build a better hotel service team.

Chapter III: Summary of the work of the hotel's food and beverage department: 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 the catering department: 20xx.1.1-11.31. * *: 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 20XX.8. 15. Every day at noon 1 1: 15, check all areas of the department, rectify and implement the problems found one by one, make clear rewards and punishments according to the system regulations, and improve health steadily.

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.

The work plan for 20XX years is as follows.

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 supervise and guide them in time.

1, further strengthen the familiarity of bar catering reservation and the awareness and skills of box attendants in wine promotion.

2. Strengthen the ideological education of employees, take every opportunity to instill in employees the idea that customers are God, encourage employees to carry forward the spirit of unity and mutual assistance, and establish a collective concept of honor and disgrace.

3. Open up economic development channels to increase income and expand operating income, such as launching takeout in the peak season.

4, all public relations, strive for more repeat customers.

Third, change measures and methods.

1, improve employees' awareness of benefits and do a good job in energy saving and consumption reduction.

① Strictly save daily consumables, such as restaurant paper, toothpicks, linen, tableware, etc.

(2), reduce the consumption of equipment operation, such as air conditioning on and off in time.

(3), strict inspection and acceptance of good food, rational use of scraps.

④ Improve the system of receiving and storing raw materials, collecting office supplies and purchasing goods.

2, highlighting people-oriented, the hotel is no big deal, the hotel is no small matter.

(1), keep the habit of communicating with employees, enhance mutual understanding and facilitate work.

(2) Carry out joint activities, and the catering department and the customer service department communicate with each other and improve each other.

(3), strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.

④ It is suggested that the hotel organize more extracurricular activities for employees, such as track and field, basketball and table tennis.

20XX is a new starting point. I am determined, as always, to take the development of hotels as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility. Under the leadership of the hotel leaders, all the staff will work together with Qi Xin to make the hotel more brilliant tomorrow.

I recommend it carefully.