A summary of the work of hotel catering department

summary of the work of hotel catering department (I)

At present, the catering industry environment is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department has fully implemented the hotel management contract scheme, focused on economic construction, strengthened management, and made it consistent from top to bottom, so that the catering department has made steady progress and achieved good economic and social benefits in the case of a depressed catering industry and heavy contracting tasks. The main work is summarized as follows:

1. The completion of various economic indicators:

The annual operating income of X yuan was increased by X yuan, the growth rate was X%, the operating cost was X yuan, the growth rate was X yuan, the comprehensive gross profit margin was X%, and the operating expenses were X% higher (or lower) than last year's X yuan.

second, the main tasks completed this year:

(1) to implement the hotel management contract scheme, improve the incentive distribution system and mobilize the enthusiasm of employees.

this year, the task assigned by the catering department to the hotel is 3.8 million yuan, up by X million yuan compared with X million yuan last year, with an increase rate of X%. In order to accomplish the task better, the leaders of the Food and Beverage Department have worked out the internal management plan and the benefit wage distribution plan, and broken down the economic indicators into various sub-departments according to the differences in departments, posts, technologies, skills and labor intensity, and approved the turnover, output, expenses and gross profit margin of each sub-department, accounting monthly, over-commission, energy saving and bonus, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think about ways. The per capita monthly income this year is X yuan, an increase of X yuan compared with X yuan in the same period last year, with a growth rate of X%.

(2) do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team, composed of the leaders of the catering department and the managers of different departments, fully played its role throughout the year. The team not only divided the work, but also cooperated. The management system was implemented from top to bottom, and the first level was responsible for the first level, and the management benefits were rewarded and punished, which improved the overall quality of the leaders and made the management work go smoothly.

2. improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly regular meeting, daily review meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting has been improved and the instructions of superiors have been implemented in time.

3. Establish the supervision system of product estimation and supply. In order to estimate the varieties to the maximum extent, and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply in the morning, afternoon and evening every day, set up a special book record for the varieties estimated in the local market, and at the same time go to the relevant departments to verify and verify, and ask the management personnel to sign, so as to distinguish the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes per city has become history, and now the supply of products has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between departments. It is repeatedly emphasized at the weekly regular meeting that departments should not blame each other and shirk their responsibilities when problems arise. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

(3) explore business, develop income-increasing channels and expand operating income.

This year, when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, keep exploring, boldly try again, make wise decisions and follow their own business path. First, six business projects were set up throughout the year: buffet Chinese food, buffet hot pot, seafood whatever you want, Friendship X, Millennium turtle hot pot city, and restaurant chain stores.

second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and tea house to promote business; Guests can enjoy a 15% discount if they spend with their accommodation cards. The sauna center delivers food and provides delicious tea to the tea house.

Third, the promotion activities were held eight times throughout the year, and the California bass was rewarded at a profit of one yuan each, and the VIP room was free of the minimum consumption, and the special dishes benefited the eaters, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.

(4) Public relations with all staff to win more repeat customers.

the leaders of the food and beverage department regard public relations as an important task, and they often instill public relations awareness and knowledge at conferences and meetings. When the sales department is busy, it enriches the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and give them gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.

(5) Enhance employees' awareness of benefits, strengthen cost control and save expenses.

the leaders of the food and beverage department often emphasize the importance of cost control and cost saving, enhance employees' awareness of benefits, and ask employees to take action. At the same time, the relevant systems were improved, the responsibilities were clarified, and the control was strengthened according to the X system. The Regulations on Expenses, the System of Receiving, Paying and Storing Raw Materials, the System of Blocking Loopholes, the System of Rational Use of Raw Materials, the System of Collecting Office Supplies, the System of Purchasing Articles, the System of Financial Audit and Inspection, and the Management System of Cashiers were improved throughout the year. This year, all employees have developed a good habit of saving, opening and closing the water switch, oil switch, gas switch and electric switch reasonably, and stopping the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. In October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, it was changed into turtle and cooked by itself. It took nearly two months to save more than 3 thousand yuan.

(6) do a good job in political and ideological work and promote the improvement of economic benefits.

the food and beverage department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion. Organize employees to participate in the technical competition of excellent chefs and waiters in Yangcheng in XX years, and participate in hotel track and field games, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in hotel donation activities to help the poor, learn three-character classics and learn 5 English sentences. In all competitions, we have achieved good results, including winning six gold medals and three silver medals in the track and field meeting of the hotel. Through various activities, employees have formed a strong collective that loves hotels, unites and works hard. The employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The staff is stable and the turnover is small. The average monthly turnover of employees this year is about 5 people.

(7) Improve the employment system and training system to improve the quality of employees.

1. The system of labor and employment is strict, and the catering department recruits new employees. Those who meet the requirements will be selected on the basis of merit, and those who do not meet the requirements will be rejected, so as to ensure the quality of recruitment. At the same time, the superior leaders went deep into the staff, tapped talents and constantly enriched the team. Through repeated inspections, six ministers and eight foremen were promoted throughout the year. For employees who violate hotel regulations, education is the main thing, and those who refuse to change after repeated education will be punished and dismissed, and 11 employees will be punished throughout the year. Due to the strictness of labor and employment, the quality of employees is high and the efficiency is greatly improved.

2. Improve the training system. In order to make the training get the expected effect, the leaders of the food and beverage department first made clear the guiding ideology that the training should be purposeful, practical and timely. Secondly, a training team was set up, and a training plan was formulated again and again, and the training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice weekly promotion training, service knowledge, service skills training, etc. Fourthly, regular assessment was conducted, and more than 2 trainings were conducted throughout the year on sales promotion manuals, service knowledge, skills, customer service standards, hotel management knowledge, product quality, sales promotion business knowledge, 5 English sentences, polite expressions, safety and health knowledge, etc.

(8) Pay attention to food hygiene and do a good job in safety and fire prevention.

1. Pay attention to food hygiene, improve the post responsibility system of food hygiene, set up a health inspection team, define the health responsible persons in each department, formulate the system of daily inspection, weekly appraisal and monthly summary, and carry out the mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accident caused by food deterioration was found throughout the year, and it successfully passed the annual review and national inspection of star-rated hotels by provincial and municipal tourism bureaus.

2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the person in charge of safety and fire prevention in each department, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and does a good job in the maintenance of various equipment. The local jelly department regularly checks the integrity of gas stoves, and through effective measures, it ensures the normal development of all the work of the catering department and the safety of property. There has been no fire accident this year.

(9) according to the star standard, improve the hardware supporting facilities, beautify the environment, stabilize the tourists and improve the business atmosphere.

The total investment in facilities increased by more than 3 million yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South Hall and the North Hall on the second floor, the renovation of the corridor and toilet on the fifth floor, the opening of Friendship X, the purchase of equipment for the Millennium Old Turtle Hot Pot City, etc. Due to the perfect matching of service facilities, it attracted many repeat customers.

Third, the existing problems:

1. Sometimes the quality of the products is not stable enough and the serving is slow.

2. The service quality of the hall is not high enough.

3. The anti-theft work is still poor, resulting in theft.

4. Ideas for next year:

1. Improve the quality of products and create ten signature dishes.

2. Do a good job in the management of XX.

3. Strengthen standardized management and improve the overall management level and service quality of enterprises.

4. Open a restaurant chain branch. A summary of the work of the hotel's catering department (II)

Looking back on this year's work, with the support and help of the leaders and colleagues, I strictly demanded myself and completed my job well according to the requirements of the hotel. Through the study in the first half of the year, my work style has changed greatly and my work quality has been improved. Now I will summarize my work in the past six months as follows:

I. Daily management work

in the second half of the year, in the work of the beverage hall, all the work is aimed at improving service quality and work efficiency, so that the work can be organized and integrated into every work. Strive to cooperate with the supervisor 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. The banquet reception task of our hotel is relatively heavy. In the second half of the year, we received many important guests and banquets, but due to various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to be comprehensive and avoid omissions and errors accurately.

Second, strengthen self-study and improve business level

To be excellent, there is still a certain distance between my knowledge and ability, so I always dare not take it lightly, and learn from books, leaders and colleagues. After that, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem handling, ensuring the normal operation of all the work in the restaurant.

gains and losses in the third and second half of the year

In the past six months, I have been able to carry out my work seriously, but there are still some problems and shortcomings, mainly as follows:

1. After all, I have only been working on Chinese food for more than a year, and I have been groping for a lot of work while doing it, and my knowledge of on-site control business is also insufficient, so that I can't work with ease, and my work efficiency needs to be further improved.

2. Some work is not detailed enough, such as inspection before and after meals, supervision during meals, maintenance of hardware facilities and sanitary inspection.

3. My theoretical level is not too high.

My knowledge and service skills in Chinese food business are not good. Through the joint efforts of all colleagues, the work in the second half of the year was well completed, and it was quite rewarding to sum up:

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

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

4. Cooperate with the leaders to do all kinds of reception and arrangement work, properly handle problems and complaints from guests during work, and report any problems to the leaders in time.

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

6. Lead by example, supervise and inspect service personnel to do a good job in service.

7. Do a good job in ideological work while doing a good job in service, so as to unite and love friends, help each other and make progress together.

8. Earnestly perform duties and conscientiously complete other tasks assigned by superiors

4. Work plan for the first half of next year

As I worked in a western restaurant in the first half of the year, western food service is not a strange job for me, but it is like a new working environment for me to switch from Chinese food to western food. The next work should start from scratch, and it is necessary to get started as soon as possible and straighten out the focus of work. Try harder.

Therefore, the work plan for half a year is as follows:

1. Actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2. Strengthen study, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly apply their own practical work, and optimize work quality.

3, strengthen the maintenance of hardware facilities and health inspection, to give guests a sense of comfort.

4. In view of some new employees and irregular operation, correct and guide them on the spot during the service process, and conduct more training and drills to improve the professional level of employees.

5. The hygiene and quality of kitchen products should be strictly controlled.

6. Strengthen the inspection of energy conservation, and explain to the waiters more often at ordinary times to improve the awareness of energy conservation. A summary of the work of the hotel's catering department (III)

Looking back on one year's study work, with the correct leadership of the superior and the strong support of all departments in the hotel, the catering department United and brainstormed, and successfully completed the annual plan. Now I will summarize the work of the year

I. Operation

By the middle of December, the catering department had achieved a sales income of XX million yuan, including XX million yuan and XX 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%. Completed the reception tasks of group companies and other conference teams, and the major complaint rate was .

II. Management

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

2XX years ago, the catering department made a comprehensive plan in the hotel.