Personal work summary of hotel catering department

Personal work summary of the hotel and catering department (collection of 5 articles)

A summary is a written material that conducts a comprehensive and systematic review and analysis of a period of study, work or its completion. Writing a summary is conducive to improving our learning and working abilities, so let us write a summary. So how to write a new summary? The following is a personal work summary of the hotel catering department that I have compiled for you. You are welcome to share it.

Personal work summary of the hotel catering department 1

Time flies, and time flies. In the blink of an eye, I have been working in the catering department of x hotel for one full year. According to the work arrangement of the catering department manager, I mainly Responsible for the daily operations of the department's restaurants, bars and management departments and the department's training. I will now summarize and report on the progress of this year's work, and give a brief overview of the work plan for XX.

As an internationally renowned brand hotel, the operation and management of the catering department are very mature and have high market visibility. After xx years of management experience accumulation and refinement, it has formed its own management style. It must be in service It is more difficult to achieve breakthroughs in management and training. After joining the company, based on the actual situation of the catering department, I proposed the management goal and slogan of "building an excellent service team", aiming to improve the overall service level and establish a good industry image. Since joining the company one year ago, I have mainly carried out the following work:

1. Focusing on improving service quality, strengthening the construction of service quality projects

The construction of catering service quality is a The huge system project is a comprehensive reflection of the strength of catering management. In 20xx, the following work was carried out in the daily management and service quality construction of each operating department:

1. Write operating procedures to improve service quality.

Based on the actual operation status of each department of the catering department, the "Banquet Service Operation Standards", "Qingyeting Service Operation Standards", "Western Restaurant Service Operation Standards", "Bar Service Operation Standards", "Service Operation Standards of the Stewardship Department", etc. It has unified the service standards of various departments, established standards and basis for the training, inspection, supervision and assessment of each department, and standardized employee service operations. At the same time, according to the service requirements of the VIP room, the VIP room service reception process was compiled, which clarified the aspects of customer reception, language requirements, banquet service, wine sales, hygiene standards, item preparation, environmental layout, audio-visual effects, energy conservation, etc. Detailed regulations promote the service quality of VIP rooms.

2. Strengthen on-site supervision and strengthen walking management

On-site supervision and walking management are important forms of catering management. I insist on allocating management time according to the 28-20 principle during my shift. Eighty percent of the time is spent on the management site, and 20% of the time is spent on management summary), and directly participates in on-site services, provides timely corrections and prompts for problems that occur on site, records typical problems, and reports to all parties The department head reported the problem, analyzed the root cause of the problem, formulated a training plan, and plugged the management loopholes.

3. Compile an overall practical plan for wedding banquets to improve the quality of wedding banquet services

The banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet services, the " The "Overall Practical Plan for Wedding Banquet Service" further standardized the operating procedures and service standards of wedding banquet services, highlighted the atmosphere of the wedding scene, and invited the Human Resources Department to conduct special training for the wedding emcee, making the emcee more unique and promoting the wedding banquet. Market reputation.

4. Regularly hold service special meetings to discuss existing problems in service

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level, improve For customer satisfaction, the last day of each month is designated as the service quality seminar day. 4-5 managers from each restaurant will participate to analyze the service status of each restaurant that month, review the service quality, share management experience, and analyze typical cases. Find the root cause of the problem and discuss management methods. At the seminar, each restaurant learned from each other, and the participants actively participated, expressed their opinions, dared to face problems, and dared to take responsibility, thus avoiding the same service quality problems from recurring in the management process. This form of discussion provides a platform for restaurant managers to communicate and exchange management experience, and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the chance of customer complaints

This year, the catering department implemented a catering case collection system in each restaurant to collect customer feedback on service quality, product quality, etc. Complaints are an important basis for improving management and evaluating the management level of managers in various departments. Each restaurant manager analyzes and summarizes the collected cases and comes up with solutions to the problems, making management more targeted and reducing the chance of customer complaints. .

2. Organize the first service skills competition to demonstrate the service skills of the catering department

In order to cooperate with the hotel’s xx anniversary celebration, the catering department organized various restaurants to hold the first catering service skills and catering knowledge in August Competition, I wrote a practical competition plan. After more than a month of preparation and preliminaries, with the strong support of the Human Resources Department and the Administration Department, it achieved success and was affirmed by the superior leadership. It fully demonstrated the catering department’s skilled service skills and Excellent basic skills enhance team cohesion, boost employee morale, and achieve the expected goals.

3. Carry out employee training at all levels to improve the overall quality of employees

***15 training sessions were carried out this year, including 3 service skills training sessions, 3 new employee orientation training sessions, and special topics There were 9 training sessions, and the curriculum concept and main content are as follows:

1. Expand management ideas and broaden industry horizons

Most of the middle-level managers in each restaurant were gradually promoted from low-level employees (some Managers have been working in the same position for four or five years) and their management vision is relatively narrow. In order to strengthen their management awareness and expand their industry vision and professional knowledge, 7 catering professional knowledge training sessions were set up for middle managers this year. The main content There are "Customer Satisfaction Management", "Catering Marketing Knowledge 1", "Catering Marketing Knowledge 2", "Basic Knowledge of Catering Management", "Catering Aesthetics", "Efficient Communication Skills", "How to Effectively Manage Employees", etc. The setting of these courses has a positive effect in expanding the management ideas, catering expertise and industry vision of middle managers. At the same time, it alleviates various conflicts and conflicts in the management process, and enhances the relationship between employees and employees, and between employees and customers. feelings between.

2. Cultivate employees’ service awareness and improve their overall quality

In order to cultivate employees’ service awareness and improve their overall quality, this year we carried out the "Catering Service Awareness Training" and "Employee "Mindset Training", "Five Practices of Service Staff", "Employee Etiquette and Courtesy", "Beverage Knowledge" and other trainings. These training courses enable grassroots service staff to improve their service awareness, service mentality, professional service image and catering expertise. Since April this year, no employee disciplinary violations have been reported in previous major inspections of the human resources organization.

3. Carry out service skills training to improve VIP room service levels

In order to improve the service and reception capabilities of VIP rooms, the "VIP Room Service Reception Skills Training" and "Restaurant Ordering" were carried out "Skills Training", which uses case analysis and demonstrations to analyze and explain the problems that arise in service reception, and conducts practical demonstrations of standardized services, sales techniques and humanized services, which improves the service quality of VIP rooms.

4. Adjust the students’ transformation mentality and quickly integrate into the catering team

As an important part of the catering department, whether interns can quickly integrate into the team and adjust their transformation mentality will directly affect their ability to integrate into the team and adjust their transformation mentality. Affects catering service quality and team building. Based on the characteristics and entry status of interns, three special training sessions on "How to Transform from Campus People to Enterprise People" were conducted this year. The purpose was to adjust the trainees' mentality, face up to role transformation, and understand the characteristics of the catering industry. The setting of this course enables students to be fully mentally prepared, alleviates the dissatisfaction caused by the incompatibility of role changes, and accelerates the pace of integrating into the catering team.

5. Develop practical courses based on actual work conditions

The purpose of training is to improve work efficiency and make management more standardized and effective.

In July, the "Execution Power" course was developed based on the lack of execution by the management of each restaurant, so that managers can fundamentally realize that "a good system requires good execution", and combined with the problems of insufficient execution of each restaurant The specific performance and the implementation of execution by advanced enterprises in the same industry are analyzed in the form of case analysis, making managers realize the important principle of "without execution, there is no competitiveness", and managers at all levels have a new understanding of execution. knowledge and understanding, and formed a consensus in management thinking.

IV. Existing problems and deficiencies

Although this year’s work was completed as planned, the quality of the completion was not enough. In terms of department operations and training work, Mainly manifested in the following aspects:

1. Insufficient management, uneven efforts, and weak links in some areas

In the management process, the management of some sensitive issues is weak, and many The service quality problems that arise cannot be pointed out to the managers in a straightforward manner, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus will be on the quality of floor services and the management of the stewardship department and the beverage department will be weakened.

2. There are not enough interactive links in the training.

There are not many interactive links in the training process, and employees have fewer opportunities to participate, which reduces the vitality and vitality of the classroom.

3. The capacity of the course is too large, the teaching progress is too fast, and the speaking speed is too fast

The capacity of the catering professional knowledge course is too large, the progress during the training process is too fast, and the speaking speed is too fast Too fast, so that the trainees cannot understand the training content in depth, which weakens the training effect of this part of the course. Personal Work Summary of the Hotel Catering Department 2

Time flies, and the new year is coming. In the group, the company and the hotel leaders have entrusted me to work in the Jindu Oasis Catering Department for 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. An iron-clad camp and a fleet of soldiers. The staff turnover in the catering department is high. 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 will expand our business scope and begin to receive travel groups for meals. We will formulate detailed reception plans and menus, and train employees on group meal knowledge. We will invite more than 20 well-known travel agencies in the city to visit the store and conduct inspections. 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, for tourists to 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 more than x% compared to last year. We have just received group meals, but we have also achieved certain results. ***We have received 12 countries including xx There are more than x overseas tourists and more than x domestic tourists. 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, the 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, the daily cleaning staff is arranged to have one person holding two positions, which reduces personnel costs and improves work efficiency.

Taking advantage of the existing superior environment, we focused on improving the level of wedding banquets, mobilizing all sales, so that wedding banquet income accounted for a large proportion of operating income, including receiving 4 high-end wedding banquets, and cooperating 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, the business will be expanded and the Jindu Hall on the third floor will be set up for shabu-shabu. 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 work, 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 atmosphere and good luck in the new year! Personal work summary of the hotel catering department 3

The new year, the new atmosphere, 2020 is quietly debuting. For the entire catering department, there are many aspects that need to be improved and improved in the past year. As for learning, in the new year we will be more strict with ourselves. In future work, we will continue to make progress, continue to learn, and enrich our knowledge and experience. Be steady and calm in dealing with things, and work hard and fight for a better tomorrow for XX Hotel and our catering department.

I have been working in our catering department for almost a year. Looking back on the work over the past year, I have gained a lot, and I also found that I still have a lot of room for improvement. I understand that I want to Doing a good job, providing good service, and continuous progress are essential. I will make the following summary of the catering work this year.

1. Daily work

On a daily basis, I work with my colleagues in the catering department to do my job well. I work as a waiter. When I first entered the hotel, I found this job very easy. , and I feel that it is really a waste of my talents for me, a university graduate, to do this job, but after doing it for a while, I really feel ashamed. It is not easy to do a good job in the restaurant service of our hotel. , First of all, we mainly target high-end people and foreign guests. I remember when I first came into contact with foreign guest service, I felt very sorry for this job because of my spoken English. Why was it so bad? Fortunately, the foreign guests knew Chinese, so they He spoke Chinese to me politely, but after the service, my face was hot. I couldn't serve the guests in English very well. This also made me understand that I wanted to be a good person in the catering department of our hotel. It's not easy to be a waiter, and the presentation of many meals, the order of serving dishes, and the recommendation of dishes are also very particular. It is not just a matter of customers ordering, but there are many processes and sequences. , If a customer who doesn’t understand these orders orders, it’s okay if we make a fool of ourselves. If a customer who understands orders, and we make a mistake, it will ruin the reputation of our restaurant. After this incident, I also understand that it is not easy to do well, and I will work more actively in the future.

2. Active learning

In addition to work, I understand that if I want to do well, I must study, and there are many things to learn. Although I had some understanding in school before, It is not profound, and there is still a lot of knowledge that has been forgotten, but forgetting cannot happen at work, from plate placement, serving order, dish recommendations, the taste of various dishes, how to recommend them, etc. A series of studies also made me understand that it is really not easy to do well. At the same time, I also strengthened my oral practice. I understand that not every foreign guest understands Chinese, and not everyone is so polite. In addition to English, I also need to learn the simple usage of some other languages. After all, there are guests from other countries coming to dine. If I can talk to them in their simple languages, it can actually make them feel the service of our restaurant and give them a better understanding of our restaurant. Bonus points for our service.

A year of work and study made me understand that although my position is just a waiter, it is actually not that easy to do it well. No wonder others say, don’t look at a simple grassroots position. , but it contains a lot of things, and there is a lot to learn. In the coming year, I will also actively learn, improve myself, and do a better job. Personal work summary of the hotel catering department 4

The current catering industry environment is quite severe. How to operate well? Under the correct leadership of the hotel, the catering department will fully implement the hotel operation contracting plan, center on economic construction, and strengthen management. , the top and bottom are consistent, so that the catering department can make steady progress and achieve good economic and social benefits despite the sluggish catering industry and heavy contracting tasks. The main work is now summarized as follows:

1. , Completion of various economic indicators

The annual operating income was xx yuan, an increase of xx yuan compared with last year's xx yuan, a growth rate of xx%, and the operating cost was xx yuan, an increase of xx yuan compared with the same period last year. xx yuan, an increase rate of xx%, a comprehensive gross profit margin of xx%, compared with last year's xx%, and the actual completion of the task for the whole year was xx yuan, exceeding the target by xx yuan.

2. Implement the hotel operation contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees

In order to better complete the task, the leaders of the catering department formulated an internal operation plan and efficiency wage distribution The plan breaks down the economic indicators into various sub-departments according to differences in departments, positions, technologies, skills, labor intensity, etc., and determines the turnover, output, expenses, and gross profit margins of each sub-department, and calculates them monthly, and any excess Commissions and energy-saving bonuses fully reflect the principle of linking tasks with performance wages, allowing them to give full play to their respective advantages, find ways to do a good job in business, and mobilize the initiative of employees.

3. Do a good job in standardized management

1. Improve the management structure. The quality management team composed of leaders of the catering department and sub-department managers has fully played its role throughout the year. The team has divided labor , and collaboration, from top to bottom, implement the management system at all levels, one level is responsible for the other, and implement rewards and penalties for management efficiency, which improves the overall quality of leadership and makes management work go more 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.

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.

4. Expand operations, develop income-increasing channels, and expand operating income

This year, when the catering industry is in recession and business is difficult to do, the leaders of the catering department often conduct market surveys and do business operations Analyze, constantly explore, boldly try, make wise decisions, and follow your own business path.

1. Six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, all-you-can-eat seafood, Friendship Night Club, Thousand-year-old Turtle Hot Pot City, and restaurant chain stores (under preparation).

2. Carry out joint venture activities. The catering department, the guest room department, the sauna center, and the tea house cooperate with each other to jointly promote business; if guests use their accommodation card to make purchases, they can enjoy a 15% discount and the sauna center will Catering business, providing fragrant tea and delicious snacks to tea houses.

3. Promotional activities are carried out eight times throughout the year, offering California sea bass at one yuan each, no minimum consumption for VIP rooms, and special Yishijia dishes at 15 yuan each. Quality service month activities, civility and politeness month activities, promotion and prize-winning activities, etc.

With the new year and a new starting point, I hope to push the catering management work to a new level in the coming year and make the management more perfect, more reasonable and more scientific. Summarizing the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward my strengths, correct my shortcomings, further improve my management level, and work hard to build a learning-oriented and excellent catering service team! Personal Work Summary of the Hotel Catering Department 5

Time flies, and the new year is coming. In the group, the company and the hotel leaders have entrusted me to work in the Jindu Oasis Catering Department for 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, I have carefully completed the various tasks assigned by the hotel, and worked together with the employees to operate the business. I have spent an extraordinary 20xx year. I would like to report my work this year as follows :

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

1. The camp is made of iron and the troops are flowing. The staff turnover in the catering department is high. Since June, the staff has been replaced very quickly. There is a shortage of staff in both managers and waiters. Therefore, a deputy manager is selected from among the old employees. A new leadership team was formed with a supervisor and a foreman. When new and old employees were replaced, a new training plan was formulated. Targeted training was carried out with the old leading the new and the one-by-one approach to enable new employees to adapt to the environment as soon as possible. Work.

2. In March, we expanded our business scope and began to receive dining groups for tourism groups. 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 hotel, analyze this year's tourism market, and promote the advantages of the hotel environment. , close to the expressway, convenient transportation and other geographical advantages, it has developed a first-class standard and more than two sets of menus, which increases the choice of travel agency customers. When the peak season is coming, in view of the inaccurate and late arrival time of tourists, the hotel has extended the business hours so that tourists can dine as soon as they arrive. We 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, which played a good publicity role. This year our city’s tourism is far less than last year, with passenger traffic down by more than There are more than x people, and 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. Focus on internal service quality and adjust the strength of chefs in the production department

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

　2. Pay close attention to service quality, pay attention to ideological and quality education, managers increase service follow-up, stimulate employees' enthusiasm for work, and launch a high-quality service month activity in August, which enhances the waiters' enthusiasm for work, strengthens proactive service, and humanistic service, and selected xx, xx's two catering "service stars", in terms of ideological education, took XX's deeds of returning money as an example, and applied for economic rewards from the hotel to stimulate employees' work enthusiasm and improve employees' ideological quality education.

3. Adjust staff position arrangements, reduce headcount 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, thereby greatly reducing the waste of personnel and preparing food. The dining room saves x people compared to 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 ensuring normal reception. The monthly savings are x yuan.

In terms of linen management and hall area sanitation, daily cleaning staff are arranged to have one person holding two positions, which reduces personnel costs and improves work efficiency.

Taking advantage of the existing superior environment, we focused on improving the level of wedding banquet reception, mobilizing all sales, so that wedding banquet income accounted for a large proportion of operating income, including receiving 4 high-end wedding banquets, and cooperating 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, the business will be expanded and the Jindu Hall on the third floor will be set up for shabu-shabu. 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 shortcomings 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 a lack of marketing knowledge. Correct deficiencies when the new year comes, start from yourself and strictly focus on training work, 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 atmosphere and good luck in the new year!