6 articles on restaurant annual work summary and plan

This year has passed so quickly. We are about to say goodbye to this year's work, and we need to start planning the annual work summary of the position. By reviewing our annual work summary, we can effectively recognize our shortcomings. Do you know how to write a work summary? The following "Restaurant Annual Work Summary and Plan" is collected and compiled for everyone. I hope it will be helpful to your study and work. Restaurant annual work summary and plan 1

1. Adjustment and decoration of kitchen layout. Strictly following the requirements of the health supervision department and rationally planning the kitchen layout, the dark kitchen was given a new look after decades, improving the working environment and sanitary quality, which provided prerequisites for the successful reception of the "ASEAN Expo".

2. Decoration and installation of the south door light box. It adds a bit of joy and popularity to the remote and quiet restaurant dining environment.

3. Purchased a batch of tableware, napkins and festive dragon and phoenix tablecloths for wedding banquets and traditional banquets, laying a good material foundation for completing various wedding receptions and creating conditions for zero complaints about this year's wedding.

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, do business analysis, continue to explore, boldly try, make wise decisions, and follow their own business path. First, six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, all-you-can-eat seafood, Friendship Night Club, Millennium Old Turtle Hot Pot City, and restaurant chain stores (under preparation). Second, 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 operations; if guests use their accommodation cards to enjoy a 15% discount, the sauna center’s food delivery business will be provided to the tea house. Provide fragrant tea and snacks. Third, we carry out promotions eight times throughout the year, offering discounts of one yuan per piece of California sea bass, no minimum consumption for VIP rooms, and special discounted dishes for 15 yuan each. Quality service month activities, civility and politeness month activities, promotion and prize-winning activities, etc. Fourth, the sales department and production department regularly launch new dishes and order 18 items every month based on market consumption needs. More than 200 new dishes including thousand-year-old turtle soup were launched throughout the year, and the operating income increased by more than 1 million yuan. Through a series of business activities, the hotel increased its popularity and achieved good economic and social benefits

Time flies, and in the blink of an eye, xx joint-stock operation has gone through three quarters. Looking back on the past quarter, the catering department, under the correct guidance of the hotel and company leaders, with the close cooperation of the hotel brother departments, and with the support of all the cadres and employees of the department, With strong support and efforts, we have bold operations, innovation, and forge ahead, and have exceeded the various operating task indicators set by the company and the hotel, laying a good foundation for realizing the strategic goal of "developing catering" for the company and hotel leaders... The following is a summary of the main work of the catering department in the third quarter and a report on the restaurant's annual work summary and plan 2

The third quarter of 20xx is not only a quarter in which the catering department continues to rise amid the good operating situation in the first half of the year, but also This is a quarter in which the hotel takes the opportunity to participate in the city's tourist hotel service skills competition to enhance its catering brand and market share. It is also a quarter in which the catering department lays a good foundation for achieving the strategic goal of "developing catering" for the company and the hotel. To this end While summarizing the results of the first half of the year, the department identified existing problems and weak links, and combined with the actual situation of the department, began to carry out the following five aspects of work:

First, innovative management, highlighting "income generation, The theme of "Profit"

Income generation and profit are the never-changing themes of an enterprise. In order to improve the department's ability to generate revenue, the department has done the following work according to the annual overall work arrangement:

① In order to further enhance the popularity of the department and the popularity of Huaida Catering, the department used store celebration activities as a wedge to implement in-depth work related to store celebration special price promotion activities. During the promotion period, the department sold 500 special dishes with an amount of x Yu Yuan has received unanimous praise from consumers.

② In order to enhance the external influence and the publicity effect of the banquet, the department formulated and launched the winter banquet menu based on the successful practices of winter banquet menus over the years. In the third quarter, the department received various receptions There were 103 banquets of various sizes with 1,314 tables, and the amount amounted to 45,617, with an average of 34/table.

③In order to enhance the hotel’s visibility and brand effect among VIP customers, seize larger and more high-end consumer customers, and fully demonstrate and reflect the hotel’s large-scale banquet hosting effect and organizational capabilities, the department successfully received The 30x person Christmas buffet and the Four Seasons Flower City signing ceremony buffet hosted by the hotel, with the help of the department’s successful experience in reception buffets, the department put forward a number of valuable suggestions to the person in charge of the Four Seasons Flower City, which were highly praised by the organizers.

④In order to further promote the hotel brand, tap the promotional awareness and potential of all employees, and consolidate and seize a larger market share, the catering department overcame many difficulties despite good operating conditions and heavy workload, Cooperated with the hotel to promote Christmas tickets. During the period, the department sold 64 Christmas tickets with an amount of xx. At the same time, a number of promotional experts such as Liu Hongmei and Tang Zi also emerged in this Christmas ticket sales.

⑤In order to strengthen the innovation awareness of the kitchen department, ensure that the catering products are constantly updated in terms of color and variety, and achieve the purpose of retaining and stabilizing old customers with new dishes, the department** * Launched 10 new dishes, and a number of new dish development experts such as He Xingzhi, Yang Ping, Fan Jiaxing, He Fafa and Liu Fanghua emerged;

The second is to change concepts and strengthen "quality construction" "This fundamental

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

① In order to successfully complete the hotel service skills competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, the department began to formulate and implement the "Implementation Schedule for Catering Department Personnel Participating in the Municipal Skills Competition" as early as October. With the great attention of hotel leaders and department personnel, and with the joint efforts of the participants, the catering department won the first prize for Chinese food countertop design and the third prize for Chinese food banquet table setting in this skills competition. The hotel has won honors for the department.

②Based on the actual operating situation of the first half of the year, in order to maintain this good business momentum and further improve and understand the innovation of dish production and the introduction of high-quality raw materials, the department has Under the leadership of the leader in charge, Vice President Jia, some backbone chefs were organized to conduct a comprehensive inspection of raw material markets and social restaurants in Changsha, Zhuzhou, Jishou and other places. This not only broadened the chef's horizons, but also introduced Brazilian barbecue, Huai Da A number of special dishes and high-quality raw materials such as Health Dabao and Xiangli Bacon have been well received by customers.

③In order to further improve the cooking level of the kitchen, strengthen the exchange of cooking skills in the kitchen, gradually improve the overall technical level of cutting, assembling and assembling of the chef team, and continuously strengthen the quality awareness of the kitchen, the department in December A skills competition was held in the kitchen on the 29th. Through this skills competition, 3 new dishes were launched for the first time, which not only stimulated the chef's sense of innovation, but also identified the weak links in the kitchen, becoming the fourth This laid a good foundation for the quarterly kitchen work to reach a new level.

④ In order to standardize the placement and quantitative management of kitchen items, reduce the breakage rate of tableware, and improve work efficiency, combined with the actual daily work of the kitchen, the department formulated and implemented the "Food and Beverage Department Kitchen" in December "Interim Measures for the Standardized Placement and Daily Management of Tableware and Objects". At the same time, in order to unify the plating utensils in the kitchen, improve the banquet effect, and enhance the hotel's catering image, according to operational needs, the department conducted a purchase of some utensils in the kitchen;

⑤ In order to further improve the quality of banquet reception and understand the overall taste and development trend of the Huaihua banquet market, a complete set of banquet reception history files was established. Under the guidance of the leader in charge, Vice President Jia, a plan was drawn up and Implemented the "Banquet Dishes Quality Tracking Form", which provides a good basis for gradually improving the level of banquet reception and identifying problems existing in banquet services;

⑥ Aiming at the lack of basic work of catering front desk waiters Solid, the fact that the quality of kitchen dishes is not stable, combined with the current recovery of catering private room and retail business, in order to further improve the "two qualities", stabilize the consumer source, strengthen the customer awareness of all catering staff, change the service concept, and actively implement Various measures in the "Huaihua Hotel Integrity Management Regulations" are provided to provide guests with efficient, high-quality, and fast services. The department holds coordination meetings between the front desk and the kitchen every Wednesday and Saturday to clarify existing problems such as slow serving time. In response to some complaints, the "Catering Winter Warmth Operation Plan" was drafted and implemented at the same time. Restaurant Annual Work Summary and Plan Part 3

Time flies by quickly and never looks back. Yesterday’s pain and joy will become a thing of the past. What we have to face is not yesterday, nor tomorrow’s future. Today, I have been working for another year. This year can be said to be an extraordinary year for restaurant planning. In the face of the off-season in the first half of the year and the busy season in the second half of the year, through the agreement on restaurant leadership, With the cooperation and efforts of the employees, I finally completed the hotel's planning targets and various meetings, banquets, and other welcome tasks. At the same time, I also gained a lot of knowledge during this year, and solved my own shortcomings at work. Now I would like to summarize the 10-year work summary and the 20xx planning report as follows;

First, in the past year, with the concerted efforts of everyone, certain achievements have been achieved in both health and service. But there are still some shortcomings in details. There are still many things to learn at work, and you need to continue to enrich yourself and continue to learn and improve. Sometimes we do not look at the problem thoroughly enough and it is easy to idealize the problem, which will lead to errors in the actual situation. There are also some atypical places in daily management, which affect the overall performance of the work. Therefore, in future work and study, you must always pay attention to your own shortcomings, continue to improve your work ability, and better complete other tasks assigned by the department and superiors.

Daily management

1. Accept the work assigned by the supervisor and be fully responsible for the work of the team. 2. Check the work performance of the employees of the team at any time, correct problems in a timely manner and play their role. Provide accurate service to guests.

3. Check the appearance of employees in this group. Those who do not meet the requirements and standards will not be allowed to work.

4. Participate in various trading trainings on schedule.

5. Arrange employees’ work shifts according to customer conditions, and carefully check the attendance of employees in this team.

6. Solve problems and customer complaints that occur during service, report to the restaurant supervisor for advice, and attend the pre-shift meeting on time.

The year 20xx is a year that makes people full of dreams and hopes. I hope that I can make progress in my work and give full play to my own advantages. I hope that all aspects of work can be improved, and I also hope that I can improve myself in my work. In professional life, you can learn more knowledge and improve your overall quality. Therefore, it is necessary to make a plan for the work:

1. In the new year, we must better implement our original sanitation system and our work processes so that our work can be more efficient. A step.

2. Management objectives: Strengthen the training of employees’ service awareness, strengthen the management of work processes, implement standardized hotel management, and improve guest satisfaction.

3. Improve your management level, increase your knowledge of hotel services, practice your internal skills and improve your connotation.

4. Strengthen employees’ work discipline, because discipline is the foundation for us to do every job well.

5. Improve the staff's business attitude and strengthen their rules and etiquette, because the business attitude is the lifeline of the hotel, and the rules and etiquette are the basic point of the business attitude.

6. Strengthen the training of employees’ property and business quality, improve employees’ practical operation skills, and make the work more standardized.

7. Cultivate the spirit of teamwork among employees and create a harmonious, happy, mutually beneficial and healthy team.

8. Cultivate employees’ awareness of energy conservation, eliminate waste, and reduce hotel expenses.

9. Strengthen communication and coordination with various departments and avoid causing work distractions.

10. Improve your ability to solve problems and solve problems by communicating through communication or learning. Restaurant Annual Work Summary and Plan Part 4

1. Use the daily duty system of the catering department as an important performance method for personal performance appraisal.

2. Add earth stoves to create a real farmhouse flavor, and use the abundant wood on the mountain to save fuel and reduce costs.

3. Increase the variety of drinks and truly realize the essence of catering. Food smoked with pine needles is added to the dishes, and medicinal wine brewed by the pharmacy is added to the drinks.

4. Continue to care about the lives of employees, and organize entertainment activities such as movies and singing from irregular intervals to once a week. At the same time, we will focus on watching the two TV series "Love Hotel" and "Five-Star Hotel". Let employees feel what a hotel is and what service awareness is at the same time while watching the plot. At the same time, videos or lectures on popular science knowledge are carried out to improve employees’ breeding knowledge and legal awareness, thereby improving their personal qualities. Practice campfire and barbecue frequently to prepare for guest needs.

5. Continue to carry out training and complete specific training on service specifications in accordance with the operating procedures and standards of the catering department. Annual training plan template for a catering company (full set)

6. Adhere to safety production management to ensure the safety of personnel and property.

7. Formulate and implement menus for different periods according to seasonal changes.

8. Standardize the establishment and recruitment of personnel. The restaurant staff is tight during busy times. If ecological breeding is carried out, it can solve the workload during leisure hours. Complete the transformation from service quality to quality.

9. Reasonably renovate and add facilities and private rooms. The original plan was to add several KTV private rooms, but in fact it is possible to add tables at the same time, so that you can sing and relax after the meal. At the same time, the middle hall was slightly modified and added into a square table for four to six people. It can be used as a restaurant when guests are dining, and it can be used as a singing room when guests are singing. At the same time, we made good use of the bird forest and slightly modified the bamboo building to have the functions of dining and drinking tea. The meal is farm food and the tea is Chinese tea (or other beverages).

In the blink of an eye, I have been working in company And give a brief overview of the work plan for X year.

Restaurant Annual Work Summary and Plan Part 5

Time flies by and goes by without looking back. Yesterday’s pain and joy will become a thing of the past. What we have to face is not yesterday, nor tomorrow, but Now, I have been working for another year. This year can be said to be an extraordinary year for restaurant management. In the face of the reception tasks of the off-season in the first half of the year and the peak season in the second half of the year, through the efforts of restaurant leaders and employees, With the joint efforts of ***, I finally completed the business indicators issued by the hotel and various conferences, banquets, and other reception tasks. At the same time, I also gained a lot of knowledge during this year and my own shortcomings at work. Now I will report the work summary of xx and the plan of xx as follows;

First, in this year, with the concerted efforts of everyone, certain achievements have been achieved in health and services, but in There are still some shortcomings in details. There are still many things to learn at work, and you need to constantly enrich yourself and continue to learn and progress. Sometimes we don’t look at the problem thoroughly enough and it is easy to idealize the problem, which will lead to deviation from the actual situation. There are also some irregularities in daily management, which affects the overall effect of the work. Therefore, in future work and study, we must always pay attention to our own shortcomings, constantly improve our work abilities, and better complete other tasks assigned by the department and superiors.

Daily management

1. Accept the work assigned by the supervisor and be fully responsible for the work of the team. 2. Check the work performance of the employees in the team at any time, correct problems in a timely manner if problems are found, and play a leading role. . Accurately provide the best service to guests.

3. Check the appearance of employees in this group. Those who do not meet the requirements and standards will not be allowed to work.

4. Regularly participate in various business trainings.

5. Arrange the work shifts of employees according to customer conditions, and be responsible for checking the attendance of employees in this team.

6. Handle service problems and customer complaints, report to the restaurant supervisor, and attend the pre-shift meeting on time.

During your career, you can learn knowledge and improve your overall quality. Therefore, it is necessary to make a plan for the work

1. In the new year, we must better implement our original health system and our work processes so that our work can reach a higher level. steps.

2. Management objectives: Strengthen the training of employees’ service awareness, strengthen the management of work processes, realize standardized hotel management, and improve guest satisfaction.

Third, improve your management level, increase your knowledge of hotel services, practice your internal skills and improve your connotation.

Fourth, strengthen the work discipline of employees, because discipline is the basis for us to do every job well.

Fifth, improve the service attitude of employees and strengthen their courtesy and etiquette, because service attitude is the lifeline of the hotel, and courtesy and etiquette are the basic points of service attitude.

Sixth, strengthen the training of employees’ professional quality, improve their practical ability, and make the work more standardized.

7. Cultivate the spirit of teamwork among employees and create a harmonious, happy, mutually progressive and healthy team.

8. Cultivate employees’ awareness of energy conservation, eliminate waste, and reduce hotel expenses.

9. Strengthen communication and coordination with various departments to avoid work disconnection.

10. Improve your ability to solve problems and handle things. You can improve yourself through communication or learning.

Restaurant Annual Work Summary and Plan Chapter 6

Time flies, and xx is about to pass in the blink of an eye. Looking back on the work throughout the year, it can be said that there are both gains and losses. As the manager of the restaurant, the work I am engaged in The responsibilities and responsibilities I bear have also made my sense of responsibility and use increasingly stronger. Before entering the hotel to work, I knew very little about this industry. In just six months after arriving at the hotel, under the guidance of all leaders and colleagues, With the help and assistance, both myself and the department have made great progress. Of course, many problems have occurred during this six months, but this is also providing me with enough experience and capital to rely on for my work and personal growth, which is very important for my personal and personal development. The department’s work is summarized and analyzed, and this year’s work is summarized as follows.

1. Summary of work in xx

1. Description of work achievements

(1) In the past six months, the department has made significant progress in standardized management and institutionalization. Important achievements were made in construction.

(2) Important breakthroughs were made in outsourcing work, laying the foundation for the hotel to create a good external operating environment.

(3) Human resources work has made progress, and important progress has been made in personnel selection and recruitment, employee training, and scientific management and deployment of human resources.

(4) Quality inspection work has made progress, and the quality inspection system has been basically established.

(5) The administrative department provides basic support for the overall operation of the hotel, maintains close contact with various departments, and works together for the development of the hotel.

2. Summary of work mistakes

(1) The short time and some irregularities in the internal management of the department have affected the overall effect of the work.

(2) Focus on work quality and efficiency, emphasize strict management, and pay insufficient attention to employees’ lives. In the future, we will strengthen communication with employees to ensure that we can better meet work requirements.

(3) The training work lacks systematicity, and attention should be paid to improvement in XX.

2. Work plan for xx

Looking back at the gains and losses of xx and looking forward to the challenging xx, there are many plans waiting for us to implement them one by one, so At the beginning of XX, it is necessary to carry out a comprehensive design and planning of the work. I would like to inform you of the department plan in the hope that you can make suggestions and corrections to my plan, and to get your feedback during the implementation of the plan. Guidance and assistance.

1. Description of the overall work plan

A basic principle: take hotel operation and development as the basic principle, and all work will be gradually carried out around this principle.

Two important tasks: the improvement of human resources management and the effective development of outsourcing work.

Three core links: the close integration of training and operation and management, the recruitment and selection of suitable personnel, and the steady improvement of safety work.

The year XX carries the dreams of many people and is rushing towards us at the speed unique to the information age. Entering this year, I hope that I can make progress in my work, give full play to my advantages, and Avoid disadvantages and learn more about life in your career; I also hope that department work can be further improved on the existing basis; next year my department and I will work hard to practice internal skills, improve connotation, accumulate internal strength, expand memory, and The department has been built into a truly harmonious team, an excellent team, and a professional team, and it has also made oneself a professional restaurant manager!