Example of annual work summary of hotel restaurant staff

The second quarter food and beverage department work summary

How time flies! Two quarters have passed in 2007. Looking back on the past quarter, under the correct guidance of hotel leaders, with the concerted efforts of all departments of the hotel and the efforts of all cadres and employees of this department, the catering department boldly operated, was brave in innovation and forge ahead, and exceeded all the business task indicators set by the hotel. The main work of the Food and Beverage Department in the second quarter is summarized and reported as follows:

I. Operation in the Second Section

In the second quarter, the * * * department realized operating income of RMB, an increase of RMB, an increase of%, a profit of RMB, and a quarterly profit target, an increase of RMB, an increase of. In the second quarter, the department * * * received two tables of wedding banquet and birthday banquet, the amount was RMB, and the average reception standard was RMB/table, which was RMB/table higher than that in the same period last year. The attendance rate is * * *, and the attendance rate is.

Second, the main work and practice

The second quarter The second quarter of 2007 is not only a quarter in which the catering department continued to rise under the good business situation in the first quarter, but also the first quarter in which the hotel management implemented the six routine management of the hotel. Since the promulgation and implementation of Liu Chang in our hotel, we have been constantly improving and perfecting ourselves according to the standards and requirements of Liu Chang laws. We started our work from six aspects: site classification, regular arrangement, regular cleaning, regular maintenance, regular standardization and regular education, and got obvious improvement. Here, we summarize our work in this quarter as follows:

First, take measures.

Classification of (1) constants

The kitchen in the front hall of the food and beverage department divides all items into two categories, one is unused and the other is needed.

(2) Regular finishing

We return all the unused items to the warehouse, reduce the number of items to the safest number, and then sort them out, and all the items are labeled so that anyone can understand at a glance.

(3) Always keep clean.

Our food and beverage department regularly cleans the articles, equipment and facilities, with a small sweep every day and a big sweep every Monday to ensure the cleanliness of the articles, equipment and facilities.

(4) Regular maintenance

We regularly maintain the equipment and facilities, and constantly improve and perfect them on the principle of "no classification, no cleaning".

(5) standardization

It is to standardize all the behaviors of employees and unify them.

(6) Formal education

We regularly train our employees on six routine laws and codes of conduct for civility and politeness every week to make their behavior more standardized.

Second, achieve results.

(1) fourth floor warehouse

After the implementation of six routine management, the fourth floor warehouse changed the original phenomenon of scattered items and no designated labels. Now, all the items are placed in order, with designated labels, which are clear at a glance and have achieved obvious results.

(2) wine warehouse

After the implementation of six formal management, the wine warehouse changed the phenomenon that the original wine had no designated label price. Now the wine in the warehouse is arranged neatly and orderly, and all the drinks are labeled as specified.

(3) after the kitchen

After the implementation of the six routine management, the materials and items in the kitchen are neatly arranged, all kinds of items are labeled, the stove is very clean, and each part has designated cleaning items, so that all parts are kept clean and tidy at any time, and tools are placed in an orderly manner. All tools are labeled, so you don't have to spend time looking for them if necessary.

(4) Dining room and meeting room

After the implementation of the six routine management, all the items in the dining room and conference room are placed neatly and orderly, and all items are labeled as required.

In addition, we also buy unified drinking cups for employees, which are located and labeled together, and each part has a designated person in charge, such as air conditioners and fire extinguishers. And clearly define the responsibilities of personnel in each position in written form.

Third, outstanding performance.

Since the implementation of six routine management, we have achieved remarkable results in all parts, especially the management of the fourth floor warehouse has been significantly improved compared with the past, which needs to be continued to work hard and improve.

The promulgation and implementation of the six laws has indeed made us make obvious progress, but we still have some shortcomings, which are not enough for us to continue our efforts. We will continue to improve and perfect according to the management of the six laws to make it better!

In a word, I firmly believe that under the correct guidance of hotel leaders, with the strong support and help of brother departments, and with the concerted efforts and hard work of all cadres and employees in the department, we will be able to complete all the tasks in the third quarter and achieve all the goals put forward by hotel leaders!

The above is the summary of the work of the catering department in the second quarter, and I hope the leaders will criticize and correct me.