Summary of hotel catering work

Hotel catering work is an important part of hotel work, and relevant service personnel need to face customers directly. The following summary template of hotel catering work is compiled by me and shared with you here.

Looking back on the coming year, I always adhere to the management philosophy of "being responsible for employees, guests and superiors", create an open, fair and just working atmosphere for employees, have clear work goals and directions, do well in every reception task, strive to achieve income goals, and carry forward positive, harmonious and upward team spirit. I have been the manager of the catering department since August of xx. The first month is mainly through two hours of meetings every day to understand and communicate the problems existing in various small departments and the problems that need to be solved urgently. As a department manager, I have always adhered to the management principles of fairness, justice and humanization, and "deeply care for employees and pay close attention to strict management". However, in the process of trying to do a good job, there are always some work omissions that should not appear. Below I use specific data and events to review my work in xx.

I. Income and cost control

1. Overall income status

In xx, the self-operated income assessment index of the catering department was 7.66 million (excluding room package and sales income), and the comprehensive sales budget was 1 1920600. As of February 6th, it was actually completed 107 12400. Completed 89.86% of the assessment indicators. The difference is 65,438+0,208,200, and the estimated residual income in xx is 650,000, accounting for 95.3 1% of the total budget. Among them,1October 18154,800, the highest since the hotel opened. February, August, 10, 1 10 all exceeded the secondary budget completion assessment indicators.

The income of Chinese food, individual guests and conferences dropped significantly, which was the main reason for the decline in overall income. Individual customers mainly have no obvious changes in the adjustment of dishes in the first half of the year, and their income is 301.2000. In the second half of the year, they greatly adjusted the dishes, and by 65438+February 6, the income of Chinese food was 493 1 10,000.

The assessment index of western food was 2610.06 million, and it was actually 26.38+0.3 million by the end of 65.438+February 6. Western food completed 100.8% of the budget.

According to the income analysis, the annual tourist flow of western restaurants is basically in line with the budget. Except for the lobby bar (as of February 6th, 1 1.5 1.08 million), the annual budget target of 1.8 million can be achieved, which can be used for booking in advance, individual guests and delivering meals.

2. Cost control

The cost was adjusted from the wedding banquet, and the department cooperated with the purchasing department to directly purchase Cargill fish and Duobao fish for the wedding banquet from the market, which greatly reduced the cost. In addition, after the adjustment of the chef team, the chefs are required to do their duty, from the initial processing and production process to the layers of products to ensure the quality of products. Chinese and western chefs strictly register the cooking time of dishes, especially the buffet cold dishes of western food. Each link is supervised and managed by the chef, implemented by the responsible person and recorded.

Second, team building.

Clarify the work objectives of the department, let every employee know what we want to do, how to do it and what effect we want to achieve, and ensure the smooth flow of information and the enjoyment of resources.

"Responsible for employees". The department requires managers to always pay attention to employees' mentality, actively communicate with employees, understand whether employees need help in their lives and work, adjust employees' mentality in time, and make employees devote themselves to their work in a positive state. If employees violate discipline in their work, the department will conduct separate talks, criticism and education to enhance their team awareness. Zhu slipped in a western restaurant in June and sprained his foot. As the head of the department, she led the grass-roots managers to visit and care for them at the first time. She was very grateful and began to work as soon as possible. We always embody the people-oriented concept in the practice of management and supervision, and insist on "treating people with sincerity and convincing people with reason".

"Responsible for the guests". Safeguarding the interests of guests and making them satisfied has always been our service aim, and making customers satisfied is our goal. Individual managers in the department still lack management experience and comprehensive management quality, pay little attention to customers' needs and have a weak sense of service. As department heads, they have trained managers many times to improve their service awareness and their ability to coordinate their work on the spot. Although they can't achieve obvious results, they still believe that improving the humility of management consciousness will continuously improve the satisfaction of guests. Comprehensive catering and service satisfaction, xx year has greatly improved compared with 2008.

"Responsible to the superior", the department requires our managers and employees at all levels to obey the command of the superior, report problems in time, communicate with the superior leaders in time, and put forward good suggestions and solutions to the problems. Don't care about personal gains and losses during working hours, work hard. Although my home is in this city, I go home twice a month at most for work reasons, and even my mother is sick and can't accompany her for a day. My excellent qualities, such as dedication, taking the overall situation into account, due diligence and dedication, make me the leader in the department.

Three. Achievements and shortcomings of xx years' work

Western-style food

Achievements:

1 and February's Valentine's Day promotion activities enhanced the restaurant's popularity with elegant decoration and well-prepared dishes, and received 36 pairs of guests. The income of that day was 8526 yuan. Compared with 2008, the income increased by 448 yuan.

2. On March 8th Women's Day, I received 82 people and earned 7395 yuan. 3. With the joint efforts of relevant departments, Children's Day on June 1st also achieved an ideal income of 3,953 yuan.

In April, August and September, package promotions such as "Passionate Beer Festival" and "Seafood Buffet Festival" were launched, which promoted seasonal sales.

5./kloc-During the reception of the National Games in October, as the head of the department, he slept less than 4 hours every day, followed closely the quality of kitchen dishes, emphasized safety issues, and paid attention to every detail to ensure the smooth reception. Of course, every member of the department has made great efforts to work overtime at the expense of rest time. During the reception, the guests were satisfied with our service by talking with them. Zou Ping offered ginger soup to a female athlete with a cold in Heilongjiang. She thought it might be uncomfortable for guests to sneeze. This subtle concern touched the guests. This also reflects the effectiveness of our careful training. Pay will be rewarded. The catering income of the National Games was 368,000 yuan (including 76,700 yuan for room package), and several written letters of commendation and pennants were received from the guests.

Disadvantages:

1. During the unannounced visit, the western food delivery service was not equipped with vases according to SOP standards, and the tableware was disposable and directly contacted with the desktop, with uneven ingredients; Breakfast service procedures are not up to standard.

2. Because the daily management work is not rigorous, and the focus and priority of work are not clear, there are many violations of discipline and irregular operation in the inspection of hotel quality committees and departments, and they are rated as unqualified posts by hotel quality committees twice a month.

3. The adjustment degree of the corresponding market and tourism products is not enough, and the characteristics are not prominent. Western food adjusts the team of kitchen chefs and updates dishes.

4. There is no good circulation between team building and personnel management, and there is a shortage of personnel. After the new employees arrive, the skills training for the front desk and kitchen staff is not in place. First, the service standards and processes can't meet the SOP requirements of North Company.

The night shift of western food has been detected by MOD many times. Although the department manager has made several spot checks, the problem has not been solved. "Not in place" is the best embodiment of managing western food problems. Therefore, we will carry out "strict management" in xx year to prevent the formation of bad habits such as wasting costs, stealing food and drinking alcohol.

6. During the unannounced visit in the second half of the year, many problems appeared in western food.

Chinese meal

Achievements:

1, 1- A winter nourishing soup food festival was held in February, and the guests responded well.

In February and June, employees of North Company made a thorough observation of their work, and they provided thoughtful service with a smile, which was well received by the leaders of the inspection team.

In March and August, the theme activity of "Passionate Beer Festival" was held, and seafood was on sale every day, which was well received by the guests.

4. Adjust the management team of the Chinese chef, and then adjust the menu and individual dishes of the wedding banquet. The guests gave a good evaluation of the new taste and new features, but the variety of dishes needs to be increased.

5. During the National Games, the income of Kunlun Hall, a private Chinese restaurant, was 24,324 yuan on October 22nd. Since the opening of the hotel, the single room has the highest income.

6. We successfully received the Datong Textile Conference and undertook the large-scale catering task of the district government. Although there is a lack of detailed communication, the working conditions and service standards of employees have been recognized by the leaders of the district government.

7. Zhang Yudong, the head waiter of Chinese food, and Duan, the director of Chinese food, were arranged to study in the Hotel Management College of North Company, and achieved excellent results, and shared their learning experiences in the department.

8. Improve the reception of the wedding banquet, and provide thoughtful service for the guests as much as possible with the cooperation of the brother departments. Timely serving and good quality of dishes are our evaluation, so as to achieve zero complaints about wedding service; In terms of wine management, we made a temporary wine management desk based on the lack of work in xx years, and there was a special person to manage wine at the banquet site. The guests reflected that our wine management was more professional, which reflected the excellent management service of four-star hotels.

9. The staff of the department received many letters of commendation from the guests in the private room.

Disadvantages:

1. Managers lack working experience and standards, and the service lacks characteristics and personalization, which reflects the lack of service details (such as the skills and experience of ordering personnel; Insufficient attention to details in service; Employees lack food knowledge; Service language is not in place; )。

2. In the sanitary inspection, we found out the sanitary corner of Chinese food, which caused such a low-level management problem. The daily inspection and supervision work is not in place, and the department manager is mainly responsible. In the future work, it is necessary to conduct a health check once a week, requiring all regions to do health every day to check the effect. Especially after the banquet, we should arrange enough people to clean thoroughly, especially for dead corners and parts that are not easy to clean, and we should focus on handling and inspection.

3. In the process of adjustment, product features are not obvious and brand building is slow. Although the adjustment of the dishes has been recognized by the guests, the special dishes and brand dishes have not taken root in the hearts of the guests. Therefore, it is imperative to establish our special dishes, which is also one of the main work goals of xx in the first half of the year.

Fourth, clear the direction of work in xx years in view of the shortcomings

Seeing the achievements and shortcomings of the department, I realized the problems of loose management and execution of the department, so I will start with the details, improve the service level from training, improve the quality from management, and manage and implement it step by step.

1, emphasizing safety and improving management.

Strengthen safety education and emphasize the safety problems that are easy to occur in all links.

2. Grasp training and improve quality.

In strict accordance with the 50-hour training plan of xx years and the SOP training plan of the Food and Beverage Department (the training plan has been formulated), the assessment has achieved results.

3. Control costs and increase profits.

Strengthen the management of facilities, equipment, tableware and consumables, strictly implement the protection system and compensation system, control the use of electric energy, put an end to running water, make full use of raw materials, and create maximum value at the lowest cost.

4. Strengthen team building to ensure the stability of service quality.

Department employees should unify their thinking with the hotel, strengthen ideological exchanges with employees, attach importance to employees' suggestions and opinions, and earnestly be "responsible to employees".

Here, I would like to thank the leaders and departments of the North Company for their inspection and guidance. In view of these problems in the food and beverage department, we immediately held a meeting to make profound introspection and rectification opinions. The specific rectification opinions will be completely rectified on the 25th of this month.

Every one of us wants to see the brilliance of this team, but the gap between our managers' management consciousness and business level, coupled with their inability to put into practical work and the lack of principles and opinions in management work, makes our work have too many loopholes. As a department manager, I deeply feel that there is still a lot of work to be done and many details need to be changed and improved. Therefore, we can't just strive to complete the assessment indicators. I will also strengthen the guidance, management and training of daily work. In xx, I will manage the basic details and strictly implement the company's management system of "deep care and strict management".

At present, the difficulties faced by this department in improving service are the rational allocation of personnel and the establishment of service training system. The internship period is short, and the students in the first two months of adaptation period and the half-year internship period only work hard for four months, and the turnover of personnel is large, so they can't train the backbone quickly. In xx, the department established an excellent employee system by reasonably applying for salary increase for some regular employees. However, it still needs the support of hotels and human resources departments to establish and improve a good human resources system.

Finally, on behalf of the department, I would like to thank the hard-working staff. It is the joint efforts of all of us that benefit this department. We all start from the grass roots and know that only when we fall down and get up on small things will we be mature and perfect. As department heads, we should think deeply and summarize the management work of the past year, take its essence and discard its dross.

I am here to make clear the work direction of xx, aiming at the detailed management and business development of the department. Everyone will fully cooperate with a positive attitude and work status, and share weal and woe. Strive for our market and meet the new task next year.

Sometimes, I believe that with the support and trust of the hotel leaders and the efforts of all the staff in the department, the catering department will definitely take on a new look in xx.