Catering annual work summary report

Work summary is an important part of doing all the work well. Through the work summary, you can clarify the direction of the next work, avoid detours, make fewer mistakes, and improve work efficiency. Let me take you to see 5 examples of catering annual work summary reports. I hope it can help everyone!

Catering year-end summary report 1

The current environment in the catering industry is quite severe. How to operate it well? Under the correct leadership of the hotel, the catering department will fully implement the hotel operation contracting plan, focus on economic construction, strengthen management, and be consistent from top to bottom, so that the catering department will be in a recession in the catering industry, and Despite the heavy contracting tasks, we have made steady progress and achieved good economic and social benefits. The main work is now summarized as follows:

1. With the purpose of hospitality and civilized service, we strive to ensure product quality , service quality comes first. By ensuring that more than 100 party school cadres, employees and external units have correct meals, this year's revenue and expenditure are balanced.

2. The catering department performed well in summer reception.

Especially during the summer vacation on August 9, we received China Overseas Real Estate. 322 people work all day and China Overseas Property. August 26-30. The total turnover was more than 300,000 yuan. Everyone united and successfully completed the reception task.

3. The catering department replaced the time card machine

In order to implement the scientific concept of development, adhere to the people-oriented approach, and pay attention to the physical health of our school employees, with the strong support and care of the school leaders, we also The card punching machine was replaced, which reduced waste and prevented multiple users from using the same card, greatly reducing personnel expenses.

4. The catering department should do a good job in purchasing

Starting from the purchasing aspect, purchase as much goods as you have. There should be restrictions on what goods should be shipped to and from the warehouse, which not only enriches employees' meals, but also plays a role in saving money.

5. Replacement of gas pipes in the catering department

In accordance with the requirements of the supervision department, the kitchen layout was reasonably planned. The aging and severely damaged gas pipes were recently replaced, which improved the working environment and safety. production consciousness.

Catering year-end summary report 2

20__ is a year of harvest and a year of great development. Under the general education, support and encouragement. Working with the restaurant, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following is a summary of this year’s work.

1. Establish three concepts in daily work

Everything focuses on customers. No matter how unruly customers we encounter, we must serve the ultimate goal of serving customers well. Details determine success or failure. Only by doing every detail well can the restaurant's management system and service system run smoothly. Let customers enjoy a high-quality, unique dining experience and allow employees to work in a healthy and harmonious corporate atmosphere.

2. Cultivate professionalism and adhere to business philosophy

Catering service hours are long, so try to use the time to organize training and learning. Let employees understand the importance of catering work, and more importantly, let employees have the professionalism to be dedicated and strive to be advanced. Adhere to the business philosophy of "conscience quality, quality first", do a good job in implementation, so that employees understand the standards of the restaurant, which is the work ruler of every employee. In order to improve employees' awareness of standards, I have formulated a job training plan and organized employees to carry out A unified operating standard. Focusing on the development requirements of the restaurant, improve the restaurant management procedures and systems, and clarify the development mission.

3. Standardize corporate management and implement brand development strategy

Under this situation, we deeply feel the great responsibility. Restaurant leaders can lead all employees with a high sense of responsibility and full enthusiasm for work. Seek development in competition and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. Maintaining the operation of the restaurant through energy saving and consumption reduction has achieved good results. Stabilized the workforce and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we do our jobs well, do everything possible to improve service quality, and constantly improve the service level of all employees, We will definitely be able to complete various tasks with high quality and make our due contribution.

Catering year-end summary report 3

Time flies so fast, and it is almost the end of the year. In the blink of an eye, I have been in the catering purchasing department for some time. As a catering industry, it is naturally inseparable from food. Food is an indispensable part of everyone's life. It is impossible to survive without food, so the purchasing department of the catering industry is very important. As the purchasing department, we should pay more attention to the consumers’ diet and ensure the physical and mental health of each customer. Now I will summarize the catering work during this period as follows:

1. The purchaser’s work Under the organizational leadership of the supervisor, the division of labor is responsible for the purchase and supply of staple and non-staple food, oils, seasonings, kitchen utensils, labor insurance and necessary raw materials for the catering department.

2. Purchase food raw materials in strict accordance with the requirements of the "Food Hygiene Law", and it is strictly prohibited to purchase spoiled food and expired food.

3. Strictly abide by various guidelines, policies and market management regulations, consciously abide by disciplines and laws, and be selfless and honest.

4. Love your job, study business, grasp information, budget carefully, plan purchases, and ensure supply.

5. When using checks, strictly follow the check management and application methods, keep them properly, report them in a timely manner, and record the use of expenditure items.

6. The purchase of raw materials into the warehouse must be weighed and accepted by the custodian, the invoice must be signed, and the invoice signature must be reviewed by the director and company leaders, and the account can only be reported with the document.

7. At work, be proactive in serving, active in work, and distinguish between public and private matters.

8. Adhere to the principles of purchasing to promote demand, sales to determine purchasing, purchasing diligently and selling diligently, carry forward the spirit of "four diligence" (diligence in eyes, diligence in speech, diligence in hands and diligence in legs), and resolutely complete the leadership Various tasks assigned.

In addition, I also have strict financial discipline. Every time I make a purchase, I always have to accept it and pay it in time. I ensure that the funds are earmarked and not spent indiscriminately. I check out every five days and settle the accounts every ten days. Once reimbursed, we should adhere to the principle of economy to achieve high quality and low price.

Catering year-end summary report 4

The footsteps of 20__ are about to be behind us. Looking back on the footprints we have walked, there are laughter, tears, and small moments in one year. Small successes, but also a touch of disappointment. The year 20__ is meaningful, valuable and rewarding. Be diligent and hard-working at work, and be honest, honest, and pragmatic in your work style. We have established the concept of "saving every penny for the company" and actively implemented the key points of procurement and supply and the work plan formulated at the beginning of the year. Adhere to the working principle of "equal quality compared to price, equal price compared to quality, and save costs for the company to the maximum extent". With the support of the leaders and the cooperation of other colleagues in the company, the tasks undertaken were successfully completed in 20__. The main work is now summarized as follows:

1. Organize and implement the "Sunshine Procurement Strategy" - act in an open and transparent manner in accordance with the procurement system procedures, and take the initiative in all aspects of procurement before, during and after procurement. Accept supervision from audits and other departments.

In 20__, we further emphasized the transparency of procurement work and achieved openness, fairness and impartiality in procurement work. Whether it is the purchase of large or small ingredients, meat or vegetables, as many relevant functional departments as possible are invited to participate. Even when time is tight and the tasks are heavy, we always adhere to this principle and invite relevant personnel from the catering department to inquire about prices and compare prices before, during and after the purchase. That is to ensure the transparency of the work and at the same time ensure the progress of the work.

1. Improve the system, clarify responsibilities, and act according to the rules

The system is clear and the operation is well documented, laying a theoretical foundation for sunshine procurement.

2. Open, fair and transparent

The purchasing department conducts public bidding according to the purchasing plan reported by the chef. There are more than three bidding units, and some have as many as ten companies, which increases the transparency of sunshine purchasing. , to truly reduce costs and protect the company’s interests.

3. Procurement benefits are highlighted across the board.

After implementing the open and transparent sunshine procurement strategy, the same items have become cheaper, saving procurement funds for the company, and intuitively and effectively reducing procurement costs.

2. Carry out work around cost control and purchasing cost-effective food.

Summarize the gains and losses of the previous year and guide the work ideas for the next year. In the work of 20__, we must humbly learn work and management experience from other departments, learn from good working methods, work hard to learn theoretical knowledge of dish matching, constantly improve our business quality and management capabilities, and make the work of this department reach a new level. new level. It is necessary to further strengthen the professionalism, strengthen the sense of responsibility, treat work with high standards and strict requirements. At the same time, our department will continue to do a good job in periodic summaries. Carry out criticism and self-criticism, find gaps, evaluate inadequacies to promote work, and do our best to reduce costs and improve efficiency.

Catering year-end summary report 5

In the busy work, another year is about to pass. During this year, our catering department has achieved good results under the correct leadership of the hotel leaders. The achievements of this year are now summarized as follows:

1. Establish daily management plans and management policies

Assist the department manager to complete the overall management and supervision of the catering department. Under the authorization, be responsible for the daily work of the inspection area: organize and arrange the reception of VIP guests, handle related complaints from guests, report major problems to the manager in a timely manner; communicate and coordinate with relevant departments of the hotel to ensure the smooth work of the catering department Conduct, preside over and hold pre- and post-shift meetings to arrange relevant work arrangements and summarize existing problems; under the direct leadership of the catering department manager, collaborate with the foreman to affirm and praise the work of outstanding employees; patiently provide support and encouragement to underachieving employees Coach and supervise employees' work quality and service quality, pay attention to employees' work performance and work attitude, mobilize employees' enthusiasm, reduce employee mobility, establish team awareness, increase cohesion, and go all out to do better.

2. Employee management

1. Check the appearance before work, sort out the unqualified requirements before taking up the job, supervise the use of etiquette by employees, so that employees can develop good habits.

2. Strengthen employees' service awareness, improve service quality, reasonably allocate personnel during the peak dining period, clarify their respective work contents, divide labor and cooperate, and carry out work with guaranteed quality and quantity.

3. Regularly conduct employee training to improve service efficiency and awareness, and learn to observe words and expressions to discover what the guests really need from the subtle details. What we need to do is to do everything before the guests speak. Service is no small matter and fundamentally changes the service attitude of employees. Service is not inferior to others. We are gentlemen and ladies serving gentlemen and ladies. Combined with the kitchen's training of dishes for employees and daily urgently recommended dishes, the purpose is to enable employees to understand the characteristics and taste of each dish, so that they can not only give guests the most correct suggestions when ordering, but also save the hotel's dishes. waste.

The hotel is a rapidly updating industry, and new employees will always be an important part of the hotel. We must conduct special training based on the new employees’ entry status and characteristics so that they can change their perspectives and quickly integrate into our big team. in the family. In life, pay attention to the mentality of employees, require them to maintain good working conditions, talk to employees regularly, and understand whether they have any problems in their lives and find and solve them promptly.

4. Improve the hygienic quality of catering; strengthen the supervision of catering hygienic quality, ensure that each private room is kept in the best condition, and implement level-by-level responsibility; employees are responsible for the private rooms they are responsible for; and the floor foreman is responsible for the area under their jurisdiction Strictly inspect the hygiene and equipment of the rooms one by one. At the same time, it is emphasized that the cleaning work at the end of the day's meal collection is completed, and a weekly plan hygiene schedule is formulated to carry out targeted cleaning, maintenance and repair of the restaurant to improve the hygiene quality of the I restaurant and the restaurant. The service life of equipment and facilities.

5. Control material consumption, increase revenue and reduce expenditure; strengthen employees' awareness of conservation, advocate controlling the waste of water and electricity, and implement a material consumption management responsibility system. A unified and comprehensive inventory will be carried out. Once the person responsible for the loss is identified, the on-duty employees will be held accountable for a large amount of losses. At the same time, the foreman of the floor under the jurisdiction of the period will be held jointly and severally liable.

3. Optimization Plan

1. Since the start of the buffet on the first floor, the response has been very good. In the future, we will continue to introduce new products, increase dishes and drinks variety to attract more young customers. Use network resources to conduct online sales.

2. Reduce the cost of dishes and lead mass consumption: replace customer sources with independent consumption.

3. Create unique theme banquets, make full use of holidays, and make birthday banquets, wedding banquets, family banquets, and business banquets an important part of increasing turnover.

4. Cooperate with travel agencies to receive travel groups and provide team meals of different grades. We also have sufficient guest room resources. In this way, we not only increase the occupancy rate of the catering department but also increase the occupancy of the guest room department. Rate.

As the saying goes: Every little bit makes a difference. In my future work, no matter whether the work in the catering department is boring or colorful, I must continue to accumulate experience and work together with all leaders and colleagues. ***Work hard together, work diligently, study hard, strive to improve cultural quality and various work skills, and make the greatest contribution to the development of the company!

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