5 general daily work summaries of catering

Summary of daily work in catering 1

The current environment in the catering industry is quite severe. How to operate well? Under the correct leadership of the hotel, the catering department will comprehensively Implementing the hotel operation contracting plan, focusing on economic construction, strengthening management, and consistent top-down management, the catering department has made steady progress and achieved good economic and social benefits despite the sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _____ yuan, an increase of ____ compared with last year's _____ yuan. _yuan, growth rate__, operating costs _____yuan, an increase of _____yuan compared with _____yuan in the same period last year, growth rate__, comprehensive gross profit margin__, an increase from __ last year (or decreased) __, operating expenses were _____ yuan, an increase (or decrease) of _____ yuan compared with _____ yuan in the same period last year, an increase (or decrease) rate of __, and the actual completion of the task for the year was _____ yuan, which was excessive. Completed _____ yuan, (the annual quota is 38xxxx yuan).

2. Main tasks completed this year:

(1) Implement the hotel operation contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees. This year, the catering department's quota for the hotel is 38xxxx yuan, an increase of 6xxxx yuan from last year's 32xxxx yuan, with an increase rate of 1xxxx. In order to better complete the task, the leaders of the catering department formulated an internal business plan and a benefit wage distribution plan. According to differences in departments, positions, technologies, skills, labor intensity, etc., the economic indicators were broken down into various sub-departments, and each sub-department was approved. The department's turnover, output, expenses, and gross profit margin are calculated monthly, excess commissions, and energy-saving bonuses fully reflect the principle of linking tasks with efficiency and wages, allowing them to give full play to their respective advantages and find ways to do a good job in business. Mobilized employees' initiative. This year's per capita monthly income is ____ yuan, an increase of ___ yuan compared with ____ yuan in the same period last year, with a growth rate of __.

(2) Ensure standardized management. Strengthen coordination relationships and improve comprehensive reception capabilities.

1. Improve the management structure. The quality management team composed of catering department leaders and sub-department managers has fully played its role throughout the year. The team divides labor and collaborates, and implements management from top to bottom. The system makes one level responsible for the other, implements rewards and penalties for management efficiency, improves the overall quality of leadership, and makes management work go smoothly.

2. Improve the meeting system of 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. Due to the improvement of the system, the quality of meetings has improved Improved, superior instructions are implemented in a timely manner, work summary "Standard Example of Personal Work Summary for Catering Supervisors".

3. Establish a product evaluation and supply supervision system. In order to minimize the estimated varieties, coordinate all sub-departments to do a good job in product supply, check the estimated product supply situation every morning, afternoon and evening, set up a special book to record the varieties that have been assessed in the market, and at the same time go to the relevant sub-departments Verify and verify, and require signatures from managers to clarify responsibilities. After the establishment of the system, the phenomenon of five or six dishes per city has become a thing of the past, and now the product supply situation has normalized.

4. Strengthen coordination relationships. The hotel has a detailed division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. It is repeatedly emphasized at the weekly meetings that when problems arise, departments must not blame each other or shirk each other, but must dare to admit mistakes and discover more. Taking advantage of each other's strengths and improving coordination, this year has greatly reduced some of the disjointed and uncoordinated phenomena that existed in the past.

5. Improve comprehensive reception capabilities. This year, we will fully focus on service standards and product quality, so that our reception capacity will be greatly improved.

While doing a good job in hosting various club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job in hosting various types of banquets for senior leaders and major companies and hotels, such as receiving presidents, heads of state, and prime ministers of many foreign countries. and diplomatic missions, domestic central ministerial-level leaders, provincial governors, commanders, military commanders, mayors and other leaders; on March 18, the evening market received 165 banquets, wedding banquets and other dining banquets from units, creating a record of 165 seats since its opening. The highest record for the total number of seats ordered in a day; on the evening of September 29, a wedding banquet of 75 seats was held, setting a record for the highest number of seats for a pure wedding banquet in history. Due to the beautiful environment, reasonable prices, delicious taste and first-class service, guests are happy and satisfied.

The current environment in the catering industry is quite severe. How to operate well? The catering department, under the correct leadership of the hotel, will fully implement hotel operations.

Summary of daily work in catering 2

As a newly graduated student of xx, I don’t have much work experience. The few experiences that I have had have made me stand out when I first came to xxx. Sometimes I have encountered troubles and felt confused. But luckily I survived! And I also learned various experiences that are indispensable in this position during this period, which completely transformed me from a student to a professional. Although this change does not mean that I am mature enough, I believe it is a sign that I have grown up! In order to commemorate this period of time, I will summarize the work during this period. When I remember it, I can also know what I did not do well. My cashier job summary is as follows:

1. Just entered the restaurant

After many encounters with the wall, I did not have high expectations for this place, but I just had the mentality of giving it a try. Come and participate. The sudden result caught me off guard! Although I was happy to have a job, I was panicked because I was not fully prepared. Finally, when I stepped onto the checkout counter of xxx, the foreman x cordially received me, told me the basic situation of the restaurant, and then personally brought me to my work station, the front desk. Because xxx restaurant is quite large and there are a lot of people coming here to eat, it is necessary to have multiple cashiers. After that, I spent some time as an apprentice to the senior at the front desk. Although there are not many things that the front desk needs to know, and I know what to do after a little explanation, but because we also focus on service flow here, the requirements for front desk service are not low at all. You must always pay attention to your reception behavior. This is what really bothers me.

2. Work Progress

After working for a period of time, I have become almost familiar with the working mode here, and the etiquette of reception has become instinctive every time I work. Skill. My teaching colleagues and I have the same job content, which is to welcome guests, provide consultation and other services, collect cash, and see off guests. Although it sounds like a very simple line, there are actually a lot of things to learn and adapt to.

The most important thing is the consultation. As a well-received restaurant, our restaurant prepares a lot of dishes and other activities. Some unfamiliar or picky guests will come. Come for consultation. This requires us to be familiar with the restaurant’s dishes, activities, etc., and also be able to answer questions to satisfy the guests! I thought this was difficult at first, but after a while I realized that as long as they put their mind to it, even an ordinary waiter can learn these things by heart.

3. Summary

The job is suitable for me, my colleagues are very kind friends, and my boss is also very kind, so what reason do I have for not working hard? Although I have basically done my job now, society is constantly improving. Facing more and more picky guests, we can't blame the guests, we can only think about why we didn't do it well.

Daily work summary of catering 3

The extraordinary year of 20xx is the fourth year of the establishment of ** Hotel. All employees of our catering department focus on the overall work of the hotel's sustainable development. Study hard and work actively to fully fulfill your responsibilities.

Highlight the key points of work and work together to complete various tasks assigned by superiors. The summary of the year is now reported as follows:

1. Be a good assistant, try your best to assist the hotel leaders to control the overall work, and implement the tasks assigned by the hotel. Documents, conscientiously implement them, implement the spirit of superiors' instructions, and use advantages to improve work efficiency. Actively participate in hotel management, handle interpersonal relationships with functional departments, establish a good external image of the catering department, and lay a good foundation for floor work.

2. On-site management of the floor:

1. The politeness and etiquette of the waiters must be checked before work. Those who fail will be required to be sorted out before being put on duty. Repeated practice will be held every day. The service staff in the stands in the floor area are required to respond to every call and are required to apply politeness and etiquette to every detail of their work. Employees learn from each other, supervise each other and make progress together. Employees develop a good habit and attitude. Managers at all levels in the catering department should do a good job in reception before meals to reduce the waiting time of guests. At the same time, they should do a good job in explanations, pay attention to the seats in the boxes and tables, and ensure that they are done correctly and conscientiously. Explain the work and be busy but not chaotic.

2. Strictly identify positions and improve service awareness, improve service efficiency, and rationally allocate service personnel during the peak dining period, with the foreman or director as the center, to support busy or unavailable customers at any time In each area, other personnel are responsible for their own responsibilities, clarify their respective work responsibilities, and make reasonable allocations to improve service efficiency.

3. The management of items on the catering department floor, from large items to small items, is scheduled for inventory at the end of each month. Whether it is damaged by guests or natural damage, it must be done in a systematic and orderly manner. According to the records, there are people to execute, people to supervise, and people to follow orders. Report losses and replenish positions in a timely manner.

4. For floor sanitation management, cleaning staff in public areas are required to clean immediately when they see foreign objects or dirt. The floor in the area is dust-free and free of water stains. Sanitary utensils are placed neatly and without tilt. The sanitation system of each box is in place. Sanitation is carried out every day and a comprehensive cleaning is carried out once a week. Sanitary supervision requirements are strictly implemented, disinfection registration is done, and large tableware is washed, rinsed and rinsed once a week. Clear requirements. Regularly disinfect and bleach small tableware.

5. Establish a restaurant case collection system to reduce the frequency of customer complaints and collect customer complaints about service quality as an important basis for improving daily management and service. Analyze and summarize the collected cases. Make daily services more targeted and reduce customer complaint rate.

6. Daily management of employees. Every new employee becomes an important part of the catering department when they enter the store. Whether they can integrate into the team as soon as possible and adjust their transition mentality is based on the characteristics of the new employees and their entry status. Carry out special training and adjust your mentality. Understanding the characteristics of the industry enables new employees to be fully mentally prepared. Ease the change and adaptation of roles and accelerate the pace of integration into the catering team.

7. Focus on employee training and strengthen training based on actual work conditions. The purpose is to improve work efficiency and strengthen quality services. Always pay attention to the mentality of employees and require them to maintain good working conditions when the catering is not busy. Next, formulate training plans, organize employee training, and conduct practical operations from courtesy and etiquette work processes to service standards. Provide one-on-one, step-by-step guidance to individual employees with poor performance, and provide regular training and inspections to various departments on the floor: the food delivery department, reception department, and cleaning department to understand their recent work conditions and identify and solve problems.

Due to the serious shortage of waiters this year, our floor, under the direct leadership of the Deputy General Office, completed the service work for the summer No. 1 Scholar Banquet, mobilized the reserve forces of each floor to support floor work, A tough battle has been fought for the arrival of the Spring Festival.

3. Shortcomings in the work

1. There is not enough detail in the work process, sometimes there are some unreasonable arrangements, the priorities are not clear, and there is a lack of communication between departments. The existence of the problem is always discovered after something happens.

2. There is little training among the floor management directors and foremen. They are still old management models. We should organize and learn some current advanced management and star hotel management courses, and walk around more to understand the outside world. The star hotel management model can bring the hotel's management work to a higher level.

4. The current situation of the hotel and the problems that need to be solved

1. In normal reception work, there are only scattered customers, and the hotel’s customer base is not properly utilized. , the business policy should be clarified, the business strategy should be adjusted, and some external customers should be attracted.

2. There is a serious shortage of waiters. In the case of a serious shortage of waiters in the big climate, the hotel should give full play to its advantages, such as high wages, good welfare benefits, strong family affection and cohesion, so that the applicants feel that it is a standardized and standardized hotel. Standardized star hotel.

3. Strengthen training based on actual work conditions, improve work efficiency, improve better service quality, and strengthen standardized management so that employees can have a new understanding of daily services.

Although various tasks over the past year have achieved certain results, there is still a certain gap with the hotel's requirements. There are some problems that cannot be ignored. The self-establishment has not been established and needs to be further strengthened. Forming a consensus on service awareness has laid a new and solid foundation for future work, making the hotel more prosperous and developed.

Summary of Daily Work in Catering 4

Year ×× was a year of growth for both the hotel and our western restaurant. We welcomed star reviews, large-scale receptions, and the western restaurant all accepted strict requirements. test. Although there are many shortcomings, it is during the rectification process that we have caught up. Western restaurants have been able to continue to grow. I am honored to have the opportunity to join the ranks of the annual advanced collectives of our XX hotel. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant.

The year ×× was a growth year for both the hotel and our western restaurant. With star reviews and large-scale receptions, the western restaurant has undergone rigorous tests. Although there are many shortcomings, it is during the rectification process that we have caught up. Western restaurants have been able to continue to grow. I am honored to have the opportunity to join the ranks of our Northwest Petroleum Hotel's annual advanced group. Of course, this is inseparable from the strong command and care of the leadership and the unremitting efforts of all employees in our restaurant. The advanced events of my restaurant in XX are described as follows:

1. Actively overcome various practical difficulties and have a strong sense of unity and cooperation.

The western restaurant has scattered positions and a wide range of work areas. Currently, it is mainly in charge of the "Four Seasons Cafe", "Starry Sky Lobby Bar", "Zishen Soup Hot Pot", "Meal Delivery Department" and "Beverage Service Bar" ", "Xingyue Bar", "Executive Lounge" and the "Starlight BBQ Bar" that are open in phases, there is a large turnover of personnel, and some newly opened positions have no staff establishment, especially when the customer demand is very busy. The staff arrangement is very tight. However, all restaurant staff have a strong sense of "one family" and can actively obey the arrangements of the restaurant leadership, consciously overcome various difficulties, and work together to do a good job. Everyone has formed the good habit of "going there to help wherever there is a lot of work". While working hard to complete their own work, they are always ready to be dispatched to other positions to help. For example, the Starlight Barbecue Bar, which was temporarily operated from May to mid-September last year, did not have a single employee and mainly relied on the evening and night shift employees of the Four Seasons Cafe to help. The task was completed relatively well; in April During the local star rating and national star rating work in September, restaurant employees were able to think in one place, work hard in one place, and work together to do their jobs well. The main service staff from different positions gathered together for drills and training to further enhance formal service awareness, standardize service work processes, and participate as the main service force with one specialty and multiple abilities, making due contributions to the hotel's participation in star reviews; in November, Zishan Soup Hotpot changed its business strategy and could not guarantee In the case of shift allocation, according to the determination, intention and work instructions of the superior leaders, based on the existing personnel, we actively find ways to adjust the shifts to ensure the normal business of each branch.

2. Implement the instructions of superiors resolutely and complete the work tasks well.

In last year's work, we were able to strictly implement the work instructions of our superiors, actively follow the hotel's comprehensive work deployment, compare quarterly and monthly task indicators, carry out work based on actual conditions, and complete the work well. Holiday reception work such as "Valentine's Day", "International Women's Day", "Children's Day", Christmas and New Year's Eve. As the main reception point on festival days, the restaurant attracts a large number of customers, serves as a soft advertisement for the hotel's image, and enhances the hotel's popularity. Especially during the dining for ministers and above at the Asia-Europe Expo, the closed store reception for the "State Grid Conference" and the breakfast reception for the National Star judges, the Four Seasons Cafe and Executive Lounge serve as important reception places, and all the restaurant staff attach great importance to them. He works conscientiously and responsibly, and successfully completes the guarantee tasks with a service attitude and service quality that satisfies customers. In many consecutive large-scale event receptions and key VIP receptions, the restaurant executive lounge has become an important dining place for breakfast, and the tasks have been completed with good work standards. In the "Public Meeting", as the main reception department, we were able to actively cooperate with Tianshan Hall to do a good job in reception. Under the high care and guidance of the leaders, we successfully completed the reception task.

3. Strive to contribute to the hotel’s revenue generation and create a strong atmosphere of excellence. In the past year, the Western restaurant's year-round purchase and gift activities have made certain achievements in increasing the popularity of the catering department.

In the three months of July, August and September, the income of Western restaurants during the peak tourist season was considerable. Among them, the income of ×× yuan in July accounted for 22.65% of the turnover of the catering department, and the income of ×× yuan in August accounted for 22.65% of the turnover of the catering department. 23.57 of the income. In September, the income was ×× yuan, accounting for 34.82 of the catering department’s income. The increase in revenue proportion is inseparable from the correct guidance of leaders and the hard work of employees.

In addition, the barbecue bar also generates a lot of revenue under the low-investment and high-return business model. In June, the barbecue bar had an income of ×× yuan and an operating profit margin of 58.76; in July, the revenue was ×× yuan and the operating profit margin was 58.76. 60.99; Income in August is ×× yuan. In November, Zishantang Hotpot Restaurant began to change its business model and open it to customers in the form of semi-self-service hotpot. The operating income in November was ×× yuan, and the operating income in December was ×× yuan, with 835 people received. The change in business model not only stimulated the business of Zishan Tang Hotpot Restaurant, but also provided guarantee for the catering department to increase its consumer base.

The Western Restaurant received a high degree of care and help from leaders at all levels in ××, which gave us the opportunity to grow, improve, and continuously improve. In the future, we will be more strict with ourselves and constantly improve ourselves. Strive to reach new heights under the guidance of the general direction of the hotel and become a powerful brick and mortar of the hotel.

Daily work summary of catering 5

In the extraordinary year of 20xx, all employees of our catering department studied hard around the overall work of the hotel's sustainable development, and worked actively to fully perform their duties. Highlight the key points of work and work together to complete various tasks assigned by superiors. The work situation of the year is summarized as follows:

1. Basic operating conditions

The catering department has been in business throughout the year Income: 20xx.1.1-20xx.1.1***x yuan, a decrease of x yuan from last year's x yuan, completed the reception tasks of the hotel company and other conference teams, and the major complaint rate was 0.

2. Daily management of the department

1. Standardized management of the department.

Department managers inspect all areas of the department at x o'clock at noon every day, rectify and implement the identified problems one by one, and provide clear rewards and punishments according to the system, and hygiene is steadily improved;

2. Cost control and energy conservation Consumption reduction:

1) Developed new tableware management methods in conjunction with the kitchen department;

2) Tableware is sequenced, classified, and framed for cleaning;

3) Clean fragile items by yourself;

4) Turn on and off lights, air conditioners, and water heaters regularly every day;

5) Make reasonable use of leftover materials without wasting them;

6) Strictly control low-value consumables and keep records of their use;

3. Focus on "sales" and "housekeeping":

1) Mobilize all employees in the department for marketing, mainly through word-of-mouth publicity;

2) Standardize the warehouse and linen management warehouse, the linen is sorted and counted by the foreman, and 2 small square towels are cleaned by the department designated person Storage;

3) Establish a product evaluation and supply supervision system;

4. Pay attention to "training" and "implementation". Training in etiquette and service awareness, as well as training in laying tablecloths, trays, setting tables, serving dishes, pouring wine, folding cloths, personally participating in service work and checking regularly;

5. Be a beautiful hotel , safe hotel. Do a good job in environmental sanitation, protect peripheral greening, focus on fire and theft prevention, pay attention to food safety, and ensure your own health;

6. Everyone is equal before the system.

3. There are still some shortcomings in catering work

1. There are still some employees who have poor subjective initiative and work mechanically, and some employees have poor self-discipline, such as: Standing discipline, polite service terms, meal service, etc.;

2. Some employees still lack the sense of teamwork;

3. Individual management still needs to further strengthen their execution capabilities ;

4. Individual employees still lack awareness of saving.

4. Formulate work plans for 20xx

1. Business goals. From New Year's Day this year to New Year's Day next year, we will continue to maintain 0 major complaints;

2. Daily management. Continue to strengthen the business skills training of employees, improve the overall quality of employees, 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 provide timely supervision and guidance:

1 ) Further strengthen the proficiency of bar dining reservations and the wine promotion awareness and skills of box waiters;

2) Strengthen the ideological education of employees, use every opportunity to instill in employees the concept that the customer is God, and encourage employees to carry forward the spirit of unity and mutual assistance , establish a collective concept of honor and disgrace;

3) Develop channels for economic development to increase income and expand business income, such as launching takeout during peak seasons;

4) Public relations among all employees to strive for more repeat customers.

3. Change measures and methods. Increase employees' efficiency awareness and do a good job in energy conservation and consumption reduction;

1) Strictly pay attention to the saving of daily consumables, such as restaurant paper, toothpicks, linens, tableware, etc.;

2 Reduce equipment The consumption of operation, such as turning on the air conditioner properly and turning it off in time;

3) Strictly check the acceptance of dishes and rationally use leftover materials;

4) Improve the "raw material receipt, payment, Deposit system", "Office supplies requisition system" and "Item purchase system".

2. Highlight the concept of people-oriented, no big deal in the hotel and no small matter in the hotel.

1) Maintain the habit of communicating with employees to enhance mutual understanding and facilitate work;

2) Carry out joint activities, 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 improve the situation of weak execution by individual managers;

4) It is recommended that the hotel organize more leisure activities for employees, such as track and field, basketball, Table tennis etc.

20xx is a new starting point. Our department is determined to continue to regard the development of the hotel as its own responsibility, the development of the department as its own responsibility, and its own development as its own responsibility. Under the leadership of the hotel leaders, all employees With unity and hard work, the hotel will have a more brilliant future!

Time flies, and the new year is coming. The leaders of the group, company and hotel have entrusted me to work in the catering department of Jindu Oasis. More than ten months. With the care and support of the hotel leaders, the great help of the brother departments, and the coordination of all the employees of the catering department, we have conscientiously completed the various tasks assigned by the hotel, and worked together with the employees to operate the business. We have spent an extraordinary 20_ years. I would like to report on my work this year. As follows:

1. Strive for development amidst difficulties and strive to increase turnover

1. The iron-clad camp and the flowing soldiers have a large turnover of staff in the catering department. Since June, employees The replacement was very fast, and both managers and waiters were short of personnel. Therefore, a deputy manager, a supervisor, and a foreman were selected from among the old employees to form a new leadership team. At the time of the replacement of old and new employees , formulated a new training plan, targeted training, and a one-by-one approach to help new employees adapt to the environment and start working as soon as possible.

2. From March, we expanded our business scope and began to receive travel groups for meals. We formulated detailed reception plans and menus, and trained employees on group meal knowledge. We invited more than 20 well-known travel agencies in the city to visit the store and conduct inspections on This year's tourism market analysis, publicity of the hotel's environmental advantages, close to the highway, convenient transportation and other geographical advantages, formulated a standard, more than two sets of menus, increased the choice of travel agency customers, when the peak season is coming, targeted at tourists arriving The store time was inaccurate and late, and the business hours were extended so that tourists could dine as soon as they arrived. They also did a lot of publicity online, joined x travel network groups, and published the hotel's reception venue photos and menus to x multiple travel agencies. It has played a good publicity role. This year, our city's tourism is far less than last year. The passenger flow has dropped by x more than last year. We have just received group meals, but we have also achieved certain results. ***We have received overseas guests from 12 countries including xx There are more than x tourists and more than x domestic tours. We have established long-term cooperative relationships with x number of travel agencies in the city and 3 travel agencies outside the province, laying a good foundation for the reception of group meals next year.

2. Pay attention to the quality of internal services and adjust the strength of chefs in the production department

1. In April, the strength of chefs was changed. It was time to change the dishes and change the marketing ideas of the dishes

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2. Pay close attention to service quality and pay attention to ideological and quality education. Managers have increased service follow-up to stimulate employees' work enthusiasm. In August, a quality service month activity was launched to enhance the waiters' work enthusiasm and strengthen proactive services. For human service, two catering "service stars" xx and xx were selected. In terms of ideological education, using the deeds of xx as an example, the hotel applied for financial rewards to stimulate employees' work enthusiasm and improve the education of employees' ideological quality.

3. Adjust personnel position arrangements, reduce staff expenses, and reduce operating costs

In response to the unstable passenger flow in the hotel, relative adjustments have also been made to internal employees. The waiters each hold one position and are responsible for their own responsibilities. They lack the spirit of unity and cooperation. Together with Hou Yanling, the food preparation foreman, they make adjustments to the staff according to the reception situation. They are not fixed in one position. According to the serving time and the closing situation, the level x The food preparation staff can be adjusted at any time, and the staff can be concentrated to close the tables. The permanent food delivery staff on the first floor can be withdrawn. Once the pasta is available, the staple food can be delivered directly to the food elevators for meal preparation on each floor. Personnel can be temporarily arranged to pick up the tableware from the elevators, thus greatly reducing the waste of personnel and preparing food. The dining room saves x people compared with the original staffing. The original number of people in the dishwashing room is reduced from x to x. The number of people in the meal preparation and disinfection rooms is reduced by x people while ensuring normal reception. The monthly expenditure is saved by x yuan.

In terms of linen management and hall area sanitation, one person is assigned to perform multiple duties for daily cleaning, which reduces personnel costs and improves work efficiency.

Taking advantage of the existing superior environment, we focused on improving the level of wedding banquet receptions and mobilizing all employees to sell, so that wedding banquet income accounted for a large proportion of operating income. Among them, we received 4 high-end wedding banquets and cooperated with a large and well-known wedding company in Beijing , *** cooperated with the high-end wedding scene layout, which is the first of its kind in our city, which has increased economic benefits for the hotel and also played a very good publicity role.

4. Adding business items with seasonal changes

When winter comes and the catering off-season, according to the hotel's business requirements, we expand our operations and set up the Jindu Hall on the third floor for hot water. The hot pot restaurant has newly added the traditional mutton-shabu charcoal hot pot in an effort to increase operating income.

In the past year, there have been many deficiencies at work. The requirements for employees are not comprehensive enough, rewards and punishments are not enough, there is a lack of initiative in services, and there is a lack of marketing knowledge. Correct deficiencies when the new year comes, start from yourself and strictly focus on training, expand marketing scope, learn marketing knowledge, improve service quality,

Focus on food quality, improve hygiene standards, and Invest in the work in 20xx with a new service concept.

I would like to wish the group and its branches a better future in the new year. May all leaders and colleagues have a new outlook and good luck in the new year!