How to write the catering work report?

Work summary is a comprehensive and systematic general inspection, general evaluation, general analysis and general research of a period of work, and analyzes the shortcomings of the results in order to learn from them. Summarize the catering work. The following is the catering work report I collected for you, hoping to help you. Welcome to read the reference study!

Catering Work Report 1 20xx In the first half of the year, with the correct leadership of hotel leaders and the efforts of catering staff, the operating income of 20xx in the first half of the year increased by nearly 13 percentage points compared with previous years, and the overall service level and product quality gradually improved. The contents are reported as follows:

I. Business analysis

①.①.20xx The operating target of the catering department in the first half of the year is 3,466,026 yuan, including 2,062,635 yuan for Chinese restaurants and 140339 1 yuan for western restaurants.

②.②.20xx In the first half of the year, the catering department * * * achieved the business target of 3,072,953 yuan, including Chinese restaurant1912/58 yuan and western restaurant 1 160795 yuan. Compared with the same period in the first half of 20xx, the efficiency improvement rate is 12.8%, which is inseparable from the correct guidance of hotel leaders, the efforts of department employees and the mutual cooperation between departments.

Second, the reception work

Banquet reception: * * Received 59 large-scale banquets in the first half of the year, including 22 wedding banquets, 20 meetings of the Supervision Bureau, 9 buffet teams and 8 meetings.

At the wedding reception, under the personal guidance of the leaders, the catering department is responsible for all the work according to the reception plan, and chef Zhu Ruyun is responsible for preparing the dishes in advance, listing the menu, and making the dishes fine and hygienic. The front desk staff are all in place, and the number of people is located in the wedding banquet service, which requires standardized service to ensure the successful completion of the reception.

In the second half of the year, as of June 1 1, there are 26 wedding banquets, 8 meetings1and 9 banquets. On this basis, the food and beverage department will continue to promote marketing and increase bookings while providing good services.

Third, internal management.

The catering department is a department with more hotel staff and complicated management. Under the guidance of leaders, the department put forward the principle of strict management according to procedures and applying in advance, and actively communicated with employees to understand the work dynamics of each employee, formulated the regulations for employees to go to bed according to the instructions of superiors, put an end to the phenomenon of staying up late, and combined with the leave system, realized the improvement of dormitory management. Since I accepted the job in the food and beverage department in mid-April, I have taken "improving staff service and improving customer satisfaction" as my work focus. Judging from the actual evaluation in the past three months, the manners, service awareness and communication understanding of employees have been greatly improved.

①. Staff training

"Training is the foundation, and practice should be improved". Since taking over the work of the catering department, the department has conducted dozens of trainings. In the front office, employees were trained in walking posture, standing posture, terminal support, on-site rehearsal, manners and etiquette, drinks and food knowledge. At the same time, the "six catering skills" were refined to every detail and passed on to employees. At the same time, chefs were invited to teach employees how to choose and cook dishes.

The kitchen will hold a plenary meeting every day to summarize the work of the previous day. According to the feedback and complaints of the guests, the chef will explain the production procedures and requirements of the dishes on the spot, strictly control the quality, and organize the chefs to go out to study irregularly, so as to ensure the original hangzhou dishes characteristics of the hotel and bring forth the new.

Judging from the actual situation in recent months, the overall level of employees has been greatly improved, but there are still many shortcomings. This task will also be one of the key tasks in the second half of the year.

(2) unify thoughts and correct work style.

Before each training, the department will carry out publicity and education, change "Hotel is my home, development depends on everyone" from a slogan to a spirit, and require every employee to be "excellent in character and learning" to improve the sense of collective honor and ideological and moral level. And in accordance with the principle of "those who are able to go up, those who are flat give way, and those who are inferior", cooperate with the human resources department to assess each employee, praise the employees who love the hotel and work actively, and give certain priority to the rotation of employees' private rooms; Strengthen communication and training for employees with lack of work attitude and lax discipline, change their minds and correct their attitudes, so as to narrow the gap with outstanding employees; Those who have a negative attitude towards work and do not obey the leadership will be dealt with seriously, set a typical example and give everyone a warning.

③. Asset management

20xx summarizes past experience, implements regional goods positioning, and implements it to individuals. It strictly requires employees to take care of hotel resources, cooperate with the financial department to conduct a thorough inventory once a month, strictly control delivery and damage, and avoid asset loss.

④ Customer file system

For frequent customers, regular customers, agreement companies and VIP guests who come to spend money, the Food and Beverage Department establishes guest files, recording in detail the names, companies, contact numbers, food preferences, customs and taboos, consumption standards and settlement methods of the guests, and requires each waiter to know these important guests like the back of his hand, that is, to remember the appearance of the guests and call out their surnames and positions at the first time when the guests come to the store for the second time, so as to increase their intimacy and pride.

⑤. Business record analysis

Every day, the foreman on duty helps the usher to make a record of the catering business of the day and divide it according to the guest level, which is an analysis content of the daily catering department meeting and also serves as the tracking and attention of new customers. When the consumption frequency or amount of new customers reaches a certain standard, it will be added to the customer file as a basis.

Fourth, safety training.

Safety is the premise of doing business. The food and beverage department requires the manager on duty to check the safety of the business area three times a day in the morning, at noon and at night, and strictly control the disinfection of water, electricity, kitchen supplies and tableware.

(1). This department constantly conducts safety training for new and old employees to improve their safety awareness. (2) The front desk requires tableware disinfection and irregular tableware hygiene inspection to ensure the safety of guests' dining.

(3) The food in the kitchen shall be classified and marked, and all kinds of food shall be packed in special boxes by name. It is forbidden to mix finished products with semi-finished products. 24-hour sample keeping was done in all meetings to avoid food poisoning.

④ Actively participate in all kinds of safety training organized by the hotel, so that every employee can integrate safety awareness into their daily work.

Verb (abbreviation of verb) Work plan for the second half of the year

The catering department has made a good start in the first half of 20xx, and the second half is the peak season for tourism, banquets and corporate gatherings in Dalian. The catering department strives to make greater achievements on the basis of the first half of the year. The specific scheme is as follows:

(1) Do a good job in catering reception on the premise of ensuring safety.

(2) Strengthen staff training, aiming at the weak links such as etiquette reception, strengthen training, implement a perfect reward and punishment system, organize chefs to go out to study in time, and innovate more.

(3) Supplement guest files and establish a complete VIP reception process.

④ Strengthen the management and supervision of banquet service, and formulate a perfect banquet service process.

⑤ For the thank-you banquet after July, make a complete banquet menu and make a good camp.

Marketing and publicity work.

6. Prepare for the marketing of Mid-Autumn moon cakes in advance, increase customer feedback service, and do a good job in maintaining and contacting catering customers.

⑦. Complete the restaurant renovation and tableware improvement of the Food and Beverage Department, and strengthen the promotion and seafood training of employees.

8. Implement the policy of "all-staff marketing", strengthen communication between departments, learn from each other's strengths, and strive to make the work more perfect and in place.

In the assessment year, under the correct guidance of hotel leaders, with the close cooperation and strong support of other departments, the Food and Beverage Department focused on the business objectives and tasks issued by the hotel and the requirements of relevant assessment standards. At the same time, our department took the opportunity of the hotel to carry out "double innovation" activities, starting with promoting standardization, stressing quality, comparing quality and building image, especially on September X, in order to realize standardized management, further consolidate the achievements of "double innovation" and further sum up work experience.

First, the annual business indicators were successfully completed.

According to the annual operating income index of hotel catering department, it is 6.5438+million yuan. The actual operating income of the whole year is 12845854 yuan, of which 20x5 1 yuan, 9 102836 yuan for guest restaurants, 318185 yuan.

Judging from the operating situation this year, this year has increased by 688,2041yuan compared with the previous year. The growth rate is 53%. Among them, guest meals increased by 33220xx yuan, an increase of 36%. The staff canteen increased by 65,438 yuan+08,369 yuan, an increase of 9%.

Second, smoothly prepare for the daily reception.

In the whole year, * * * hosted 14786 tables (134577 people), including 2789 tables for high-grade banquets (26884 people), 3573 tables for meetings (34532 people) and 14506 tables for banquets (1. Compared with last year, the annual meal volume increased 1874 1 table (192742 people).

Third, strictly implement the management system

1. The department has established a perfect management system. The quality inspection team composed of department managers, department heads and team leaders has a clear division of labor for the supervisors, and each team is responsible for managing several small teams. The team has both division of labor and cooperation, implements the management system from top to bottom, requires the first level to be responsible for the first level, and implements rewards and punishments, which improves the sense of responsibility of managers and makes all the work of the department be grasped and managed by others.

2. Improve the system of departmental meetings. According to the requirements of the hotel, the department insists on holding daily pre-shift and post-shift meetings, weekly management meetings, monthly business analysis and food seminars. , and timely communication of the work of the department, timely analysis of problems, reasonable treatment, sum up experience.

3. Adhere to the departmental training system. In order to make the training achieve the expected effect, we must first clarify the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, appoint a special person to take charge, make a training plan, combine theory with practice, conduct "one-on-one" training in the service process, and learn and train new dishes and drinks in time before class; After-hours meeting

Analyze and comment on the cases found in the service that day. The service skills of some employees in the training department have been greatly improved.

4. Strengthen the awareness of star-rated hotels. Since the hotel began to create a "four-star", the department has asked all staff to raise awareness, be proud of being a member of a high-star hotel, and strive to work hard on customer service skills and awareness in their work to provide quality services to guests and realize their self-worth.

Fourth, mobilize the public to achieve full marketing.

All employees in the department are encouraged to do marketing, and they are all salesmen. Through the opportunity of collecting accounts and meeting reception, they can keep in touch with guests at any time, strengthen contact and increase the number of customers. Some employees in this department have their own regulars and can book rooms directly for the guests. For old customers, feel at home and give them more personalized services. The department presents flowers or cakes to guests who have been to the store for their birthdays in time, and reasonably promotes hotel projects other than catering. For example, after dinner, introduce guests to entertainment places for consumption and help guests book rooms. Expanded the hotel's revenue channels. Give full play to the window function of the department, take advantage of the large number of banquet receptions, and promote the reception of private rooms and the service of private rooms and conference rooms by issuing contact cards, taking the initiative to introduce and recommending friends. Many employees have the ability to promote hotels.

The department has also done a lot of work throughout the year, such as often organizing employee activities to enliven employees' spare time; Caring for employees in difficulty in the department and donating colleagues in difficulty collectively; Employees can't afford money, but there are still many shortcomings, which need to be summarized and summarized.

Analyze and promote the next step.

First, internal management needs to be strengthened

1. There have been many employee disputes in this department this year. In the first half of the year, there was a fight between the chef in the staff canteen and the front office staff. In the second half of the year, there was a fight between management and employees, and there was a contradiction between employees and chefs. These have had a great negative impact on departments and hotels, seriously affecting the orderly management of departments. After the incident, the hotel and the department have dealt with it accordingly, and discussed and analyzed the above incidents within the department, requiring employees to respect each other and tolerate each other.

2. The material management of this department needs to be optimized. For example, the tableware and utensils in the restaurant are damaged and still in use; Some facilities and equipment are improperly used and not maintained in time, resulting in damage and unavailability; Some supplies will be used if they are not properly equipped; Different specifications and models can be used; Problems such as the mixing of old and new materials have caused many quality problems in service reception. In response to this problem, the department will conduct a comprehensive inventory in the near future and supplement, repair and improve it in time.

3. The internal contact of the department is unclear. In the process of reception, there are often mistakes in work, especially in contacting customers, cashier reception and uploading, which affect the overall catering reception. In view of this, the department has strict requirements and is prepared to adopt the bottom elimination system to do the right thing with the right people.

4, the execution needs to be strong, some managers are inefficient, work instructions and reports are not timely, and work coordination is unreasonable, resulting in a lot of work in the department.

Passive situation. This problem should start with small things, be strict, step by step, and gradually improve.

Second, the development of dishes is not timely.

The kitchen at the back of the hotel doesn't have its own specialties, either signature dishes or "housekeeping dishes". The dishes are not updated in time and can't meet the needs of the guests outside. The chef's skills are not comprehensive and his cooperation is not tacit. Therefore, some guests are not satisfied with the hotel's dishes. In view of this, chefs need to brainstorm, study hard, and introduce new dishes, special dishes and home-cooked dishes through tasting, investigation and excavation. And update it in time. Attract more guests with excellent service and delicious food.

Third, the quality of employees is uneven.

Some employees have poor professional quality, unfamiliar service skills and weak flexibility, which directly affects the service quality of the hotel, especially in the reception with many guests and high standards, showing the weakness of employees' ability. This is the bottleneck that restricts us from providing quality services. "It is not our responsibility to improve the quality of employees, but it is our responsibility to improve the quality of employees." In the next work, only through training can the comprehensive quality of employees be gradually improved.

Fourth, strengthen the hotel consciousness.

Although the hotel is now a four-star high-star hotel, the employees have not reached the "four-star" level, and their overall awareness, service awareness, quality awareness, team awareness and ownership awareness have not been reflected and brought into play. As some guests commented, the hotel's hardware is first-class, but the service needs to be improved.

Tall man. The next step is to start with recruitment, start with induction training, from department introduction to formal employment, cultivate employees' hotel awareness, let employees know about the hotel industry, be familiar with the hotel where they work and work in the hotel they like.

The above is the summary of the department for a whole year. Many aspects are not thorough and the summary is profound. However, for the above problems, our department will make reasonable arrangements and take effective measures to improve them, so as to prepare for greater gains next year.

Catering work report 3 Dear hotel leaders, hello,

I'm Zhao Nan, the head waiter. In a blink of an eye, I have worked in Baiheng Business Hotel for more than a year. In July, according to the work arrangement of the hotel leaders, I served as the lobby foreman, mainly responsible for the daily work and management of the restaurant lobby, reviewing the work in 20xx, making a summary report and briefly summarizing the work prospect in 20xx.

1. Service: 1, there are fifteen tables in the lobby, which are divided into 1, 2, 3 and 4 areas, and the waiters in each area stare at four tables on average. * * * Seven employees, one has breakfast every day, one is on duty, one is mobile to help, and the rest are normally staffed.

1, etiquette and courtesy training, requires employees to use polite language and have a greeting voice when meeting guests, and apply etiquette and courtesy to their work, so that employees can supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only go to work if they are qualified. Correct the problems found in gfd at work immediately, check the use of guest etiquette and let employees form good habits.

3. Strictly master the standing posture and service consciousness, improve the service efficiency, and rationally allocate the service personnel during the peak meal period. Motorized personnel are always ready to support busy areas, and other personnel perform their duties, clarify their respective work contents, and divide their work and cooperate.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. In terms of service quality, management has been strengthened, requiring service personnel to change bone plates and add more tea every meal. I also strictly require myself to check the service of the waiters while completing the work arrangement, increase the number of rounds, fill the table in time and meet more important guests. I will also help the waiter to serve well during the meal, explain the important matters and deliver the fruit plate in time.

6. I think the foreman's job is to live with employees every day, communicate with employees more, take the lead whether going to work or leaving work, learn to observe employees' mental outlook and psychological dynamics, and care for employees in time. Punish employees who make mistakes according to the hotel system and give psychological counseling. For excellent employees, give spiritual and material praise and let them make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and led the employees to make progress. I also got a lot of exercise.

Second, in terms of health:

1. During the sanitary inspection of the hotel, there were many problems in our lobby, and I also deeply realized the loopholes in management. First, I don't have high hygiene requirements for employees, and I don't have enough inspection. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made a detailed weekly and monthly hygiene plan, made clear the responsible persons in each hygiene area, and rectified the unqualified ones in time, thus ensuring the re-inspection of the hotel. We will carry out thorough cleaning regularly, maintain good sanitary conditions and give guests a comfortable dining environment.

2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up. Turn on the air conditioner when the guests come, and turn off the lights and air conditioner as soon as the guests leave.

Third, there are some problems in my work:

1. It is easy to bring personal emotions to work. When you are happy, you are warm and thoughtful, and when you are unhappy, you are somewhat negligent. In the future, you should strive to overcome this situation in your work and truly establish the consciousness that customers are God in your mind.

2, the work process is not detailed enough, the work arrangement is unreasonable, more work and more pay, and the priorities are not very clear.

3. There is a lack of communication between regions, and problems are often discovered only after they have gone wrong.

4. There are not many interactive links in the regular meeting before class, which reduces the vitality and vitality.

5. The cleanliness of public areas in the lobby needs to be further improved.

6. The service level and skills of lobby staff need to be further strengthened.

7. Due to the thoughtlessness during the shift change, it is considered that small problems do not need to be handed over clearly, which leads to such and such problems, and small things can easily lead to big mistakes. In the future, strict preventive measures must be taken to avoid mistakes.

Four. 20xx year outlook. My plan is:

1, live a good day.

2. Improve service measures to improve customer satisfaction.

3, strengthen education and training, strengthen the quality of employees.

4. Improve service efficiency and do daily hygiene.

5. Sort out the cases that happened in the hotel, sum up and analyze them carefully, and then study with the staff, share the service experience, stimulate the mind and reduce the probability of complaints from guests.

6, listen to the supervisor, the manager's work arrangement, earnestly do all the work, report in time.

7. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, make up for any deficiencies found in time, talk to employees regularly every month to do ideological work, understand employees' recent work, find problems and solve them.