219 Hotel Work Summary in the Fourth Quarter

The work of the fourth quarter is over, and the work of one year is coming to an end. Have you made a good summary of your past work here? The following is the "Summary of Work in the Fourth Quarter of 219 Hotel" compiled by me for your reference only. Welcome to read it. Summary of the work in the fourth quarter of 219 Hotel (I)

Looking back on the past fourth quarter, with the correct leadership and strong support of the general manager and the help of colleagues from all departments of the hotel, we earnestly completed all the work assigned by the hotel and strictly performed our duties. On the occasion of resigning the old year and welcoming the new year, we summarized the work in the fourth quarter as follows:

First, we set up a safety supervision team. Improve the overall image of the hotel

In order to further improve the overall image and service quality of the hotel, under the leadership of the general manager, we set up a safety inspection team. We improved the inspection methods of the hotel, continuously improved the service quality of all departments of the hotel by humanized inspection means, implemented the daily, weekly and monthly inspection system, and enhanced the level and intensity of supervision. In order to ensure the high quality and stability of hotel service quality, the safety supervision team standardized the work of all departments and employees of the hotel, so that all employees could keep the same thoughts, ensured that all the work could be put in place, and fully embodied the "strict, detailed and practical" work style. Taking the survival and development of the enterprise as the fundamental premise, closely surrounding the company's interests, we insist on starting from bit by bit and infiltrating into every detail of the work, trying to do a lot of trivial and unremarkable things as well as possible, fulfilling our basic duties, perfecting service projects, standardizing operating procedures, paying attention to detailed services, strengthening implementation, training and supervision, effectively urging the management of various departments and promoting the smooth development of the hotel's service image.

2. maintain internal and external relations to promote hotel cooperation and development

1. maintain and develop external relations

in my work, I always maintain good relations with the outside world, in addition to maintaining contact with relevant government departments, I also establish good communication with other brother hotels. Understand the market information and policy development direction in time, and learn from the successful experience of other hotels, learn their management methods and business strategies with an open mind, select the best and take the essence. While actively maintaining the cooperative relationship with the original fixed customers, we will also establish and develop hotel customers and contribute to the hotel's business.

2. Coordinate and promote internal cooperation

In the handling of daily affairs, give full play to the function of coordination, lubricate the relationship between departments, patiently help solve the difficulties of departments, and promote the coordinated development of all departments and the overall work of the hotel. Strive to create a working atmosphere of unity and cooperation, drive all departments to take the interests of the hotel as the starting point, and Qi Xin will work together to manage scientifically, so that the work of the hotel and all departments can be carried out more smoothly.

3. Pay attention to large-scale reception activities

When there are large-scale meetings or reception activities in the hotel, I attach great importance to them, personally receive them, and actively communicate with the person in charge of the other party and the person in charge of the hotel to understand the process, pay attention to their problems, and supervise the timely improvement until the large-scale reception activities are a complete success.

Third, study hard after work to cultivate personal management literacy

Take time to study books on hotel management, and keep pace with the times in combination with the actual situation of hotel operation, management and service, so as to improve the quality and change the concept. The key to hotel management service is people's subjective initiative, people's mental state, loyalty and professionalism to the hotel, and understanding and application of the connotation of management and service, which inspires and guides everyone to broaden their horizons, learn and forge ahead, and unite and cooperate. Realize your own value and feel the joy of life in the process of completing hotel management indicators, management objectives and reception tasks.

4. Make plans and make active preparations for the five-star re-evaluation

The hotel will have a five-star re-evaluation. According to the new standard of five-star re-evaluation, I carefully consulted and compared, combined with the hotel's current facilities and equipment and service quality, and made a work plan to meet the re-evaluation.

1. Find and solve problems

In my daily work, I will pay more attention to supervision and management, find and summarize the problems in the hotel's current work in time, and put forward effective policies to guide all departments to standardize management in order to meet the standards of re-evaluation. Strictly follow the operation and management of high-star hotel service standards, actively learn from international advanced management experience, continue to innovate and seek the road of differentiated management, at the same time strengthen management, improve the functions of hotel equipment, and strive to improve the customer service awareness of hotel grassroots employees.

2, management creates profits, service creates excellence

The hotel advocates economy and strict control in labor cost, energy cost, material consumption, purchasing warehouse management, etc. by paying close attention to management, tapping potential, cutting expenditure and rationally employing workers. By introducing brand management, the hotel strengthens the training of "Instrument, Smile and Greeting" in the Staff Manual, strengthens the on-site supervision and quality inspection of management personnel, gradually improves the image of the reception department and post, and continuously improves the quality service level of employees.

3. Mobilize all the staff and establish a sense of ownership.

Mobilize all the staff of the hotel, Qi Xin, to work together to welcome the five-star re-evaluation. Create an atmosphere away from home, establish employees' sense of ownership, take the interests and honor of the hotel above everything else as their own responsibility, and require every employee to firmly establish a sense of no small matter in their work, first, be careful and meticulous, and second, start from small things. At all times and everywhere, we should be serious and meticulous, be cautious in words and deeds, and work hard to successfully pass the five-star re-evaluation.

in the new fourth quarter, I will strictly follow the guidelines and instructions of hotel leaders, keep up with the development of the times and the pace of the company on the basis of doing my daily work, and strive to learn various professional knowledge to improve my professional skills and improve my professional quality. Focus on the overall situation of the hotel, strengthen active learning, innovate concepts and methods, and tap the potential ability. I firmly believe that the hotel will advance in a higher and better development direction. Summary of the work of the hotel in the fourth quarter of 219 (II)

Time flies. In the blink of an eye, the joint-stock operation in xx has gone through four quarters. Looking back on the past quarter, under the correct guidance of the hotel and the company's leaders, with the close cooperation of the hotel's brother departments, and with the strong support and efforts of all the cadres and employees in the department, the Food and Beverage Department has boldly operated, been brave in innovation and forge ahead, exceeding the business task indicators set by the company and the hotel, in order to realize the leadership of the company and the hotel. The following is a summary and report of the main work of the catering department in the fourth quarter:

Operation in the first and fourth quarters

In the fourth quarter, the department * * * realized an operating income of 1,929,499.2 yuan, accounting for 122.51% of the quarterly task target, an increase of 19,445.8 yuan compared with 1,739,53 yuan in the same period last year, with an increase rate of 11% and a profit of 2,899,92. Completed 147.34% of the quarterly profit indicator, compared with 263,774.26 yuan in the same period last year (average monthly 87,924.75 yuan), the profit increased by 26,185.85, with a growth rate of 9.9%.

in the fourth quarter, the department * * received 1314 tables for wedding and birthday banquets for 13 times, amounting to 456,177 yuan, with an average reception standard of 347 yuan/table, an increase of 43 yuan/table compared with 34 yuan/table in the same period last year, and 16,258 people were received in a separate table, with an attendance rate of 51.6%, and the private room * * * received 14,5.

II. Main Work and Practice

The fourth quarter of 219 is not only a quarter in which the Food and Beverage Department continued to rise in the good business situation in 219, but also a quarter in which the hotel took the competition of service skills of participating in the city's tourist hotels as a wedge to enhance the catering brand and market share, and it was also a quarter in which the Food and Beverage Department laid a good foundation for realizing the strategic goal of "developing catering" for the company and the hotel. For this reason, while summing up the achievements in the first half of the year, the department identified the existing problems and weak links, and combined with the actual situation of the department, started to carry out the following five aspects of work:

First, innovative management, highlighting the theme of "income generation and profit":

Income generation and profit are the unchanging themes of an enterprise. In order to improve the income generation capacity of the department, according to the annual overall work arrangement, The following work has been done:

① In order to further enhance the popularity of the department and the popularity of Huai Da catering, the department took the celebration activities as a wedge to thoroughly implement the related work of the promotion activities of special rewards for the celebration. During the promotion period, the department * * * sold more than 5, special dishes, amounting to more than 8, yuan, which was well received by consumers.

② In order to strengthen the external influence and the publicity effect of the grand banquet, the department integrated the successful methods of arranging the menu of the grand banquet in winter over the years, and formulated and issued the menu of the grand banquet in winter. In the fourth quarter, the department * * * received 1314 tables for 13 banquets of various sizes, amounting to 456,177 yuan, with an average of 347 yuan per table.

③ In order to enhance the hotel's popularity and brand effect among VIP customers, seize more and more high-end customers, and fully display and reflect the hosting effect and organizational ability of large-scale banquets in the hotel, the department successfully hosted more than 3 people's Christmas buffet and the signing ceremony buffet in xxx City. With the help of the successful experience of the department in hosting the buffet, the department put forward a number of valuable opinions to the person in charge of xxx City, which were well received by the organizers.

④ In order to further publicize the hotel brand, tap the promotion awareness and potential of all staff, and consolidate and seize a larger market share, the Food and Beverage Department overcame many difficulties and cooperated with the hotel to promote Christmas tickets. During this period, the department * * * sold 64 Christmas tickets, amounting to 19,72 yuan. At the same time, a number of sales promotion experts such as …… emerged in this Christmas ticket sales.

⑤ In order to strengthen the innovation consciousness of the kitchen department, ensure that the varieties of catering products are often replaced by new ones, and achieve the purpose of retaining and stabilizing old customers with new dishes, the department has launched more than 1 new dishes in the past three months, and a number of experts in developing new dishes have emerged, such as ………….

The second is to change the concept and strengthen the "quality construction":

Quality is the foundation, quality is the lifeline of enterprise development, and quality is the eternal theme of enterprises. In the fourth quarter, in order to achieve the strategic goal of "developing catering" put forward by the company and hotel leaders at the beginning of the year, and to maintain the good development situation of catering in the first half of the year, the department started to carry out the following six aspects of work on "quality construction":

① In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, the department started to draw up and implement the "Implementation Schedule of Catering Department Participating in Municipal Skills Competition" as early as October according to the overall work arrangement. With the great attention of hotel leaders and department personnel and the concerted efforts of the contestants, the Food and Beverage Department won the first prize of Chinese table design and the third prize of Chinese banquet setting in this skill competition, which won honors for the hotel and the department.

(2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, and get further promotion and information understanding in the innovation of cooking and the introduction of high-quality raw materials, under the leadership of Vice President xx, the department organized some backbone kitchen staff to go to raw material markets and social restaurants in xx, xx and other places for a comprehensive inspection, which not only broadened the chef's horizons, but also introduced a number of special dishes and high-quality raw materials, such as …………………………………………………………………………………………………………

③ In order to further improve the cooking level of the back kitchen, strengthen the communication of cooking skills in the kitchen department, gradually improve the overall technical level of cutting, blending and packaging of the chef team, and constantly strengthen the quality awareness of the back kitchen, the department held a skill contest in the back kitchen on December 29th. Through this skill contest, * * * launched more than 3 new dishes, which not only stimulated the chef's innovative consciousness, but also identified the weak links in the kitchen department.

④ In order to standardize the arrangement and quantitative management of kitchen utensils, reduce the damage rate of tableware and improve the work efficiency, the department drew up and implemented the Interim Measures for Standardizing the Arrangement and Daily Management of Kitchen Tableware and Articles in the Catering Department in December, and at the same time, in order to unify the dishes in the kitchen department, improve the mat effect and enhance the catering image of the hotel, the department made a purchase of some utensils in the kitchen department according to the business needs;

⑤ In order to further improve the reception quality of the grand banquet, understand the overall taste and development trend of the grand banquet market, and establish a set of complete records of the reception history of the grand banquet, under the guidance of Vice President xx, the quality tracking table of the grand banquet dishes was drawn up and implemented, which provided a good basis for gradually improving the reception level of the grand banquet and identifying the problems existing in the service of the grand banquet. Summary of the work of the hotel in the fourth quarter of 219 (III)

Looking back on the past fourth quarter, the hotel is expected to achieve quarterly sales revenue of over xx million yuan, an increase of x% compared with the same period of last quarter, in which catering revenue accounts for x% of the total revenue, room sales revenue accounts for x%, and room operating income increases by x% compared with the same period of last quarter.

1. People-oriented management and service

People are the core of work, but in the hotel service industry, people are more important than other factors. Hotel operation needs excellent managers and high-quality employees. According to the characteristics of each department and the different division of labor within the department, the hotel has organized staff training practice for many times. Focus on employees to demonstrate and learn new service skills, gather management to exchange flexible and applicable management experience, and actively write down feedback and experience. A wide range of management concepts, led by the management to reverse the old thinking and implement; Smaller skills are taught by managers, and employees who learn quickly are selected to lead other employees to practice.

For example, how to strengthen the self-improvement of the management in the process of hotel growth, find breakthroughs in daily life, and put out problems in the hidden danger stage; Kitchen cutting and matching, quantitative personal skills sharing, comparison of dining table decoration in the front hall, answering skills drills in front of guests, cleaning order of guest rooms, etc. Moreover, every quarter, the hotel will select "wuyue Star" to reward those employees who are enthusiastic in service and skilled in innovation, and to praise those employees who have made remarkable progress, are active in learning and have a good atmosphere. The forms of transmission include leaders' orders, regular meetings and employee exchanges. Through the above-mentioned series of activities, employees have a tight and progressive string in their consciousness, which makes management realize the room for progress. It has a benign inertia to improve the overall quality of hotel employees.

second, safety production is based on diligence

safety is the guarantee of continuous production and one of the most basic elements of hotel operation. There was no safety incident in the fourth quarter. Without the guarantee of safe production, any achievements and honors are not solid. Employees should first be trained in production safety, avoid dangerous behaviors in their daily work processes, and immediately stop them once they are found, then actively participate in various fire safety trainings, master "three understandings", "three meetings" and "three tips", and participate in fire drills organized by hotels. For the basic operating equipment of the hotel, routine maintenance and inspection is the most effective way to eliminate hidden dangers in production safety, and all departments will be active once they find problems.