Catering work report (5 selected articles)

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In a year of fierce competition and fruitful results, under the careful guidance of the hotel leaders and the joint efforts of all the guest room staff, the guest room department has overcome the hotel's related personnel changes, Factors such as the renovation of the dining rooms on the fifth floor of the hotel into guest rooms, renovation of guest room shower rooms, serious personnel losses, repeated inspections by relevant authorities, installation of digital TV set-top boxes, and numerous engineering maintenance projects have enabled all work to be carried out smoothly as planned. Ensured a steady increase in room revenue. In combination with the department's work policy of "starting with high requirements, starting with details, and managing strictly", here is a summary of the work of the guest room department in the past year as follows:

1. Operational aspects:

The total business volume of the guest rooms in xx was 1420xx17.19 yuan (including the total housing income of 14017074.00 yuan and the guest room miscellaneous amount of 183643.19 yuan), and the average monthly turnover was 1183393.10 yuan (of which the monthly average housing income was 1168089.50 yuan, and the monthly guest room revenue was 1183393.10 yuan). The miscellaneous amount is 15,303.60 yuan), the cumulative total number of houses has reached 45,750, the annual average house price is 306.38 yuan, and the occupancy rate is 89.52.

Based on the above data, combined with the annual analysis, various indicators of guest rooms have increased compared with XX, but there is still a certain gap between the business indicators issued by the hotel (average monthly 1.2 million), mainly It is affected by the first quarter and September, but it basically maintains an upward trend. Under the instructions of hotel leaders, room revenue will be as high as possible, "leaving no empty rooms" and "retaining every guest". "As a principle, it is relatively stable except for some months due to the overall decoration of hotel rooms and the off-season factors of tourism. However, miscellaneous income from guest rooms is not stable, and the main factors are reflected in conference reception and drinks.

Problems with conference reception: The hotel only has two conference rooms. The multi-function hall on the fourth floor is called the "Multi-Function Conference Hall" but it cannot actually meet the needs of many guests for business meetings and training meetings. First, the ports for guests to access the Internet are limited, and only one port can be provided. In this way, guests have to bring their own equipment, which causes some trouble to guests. It is recommended to purchase a set of related equipment and keep it in the computer room for safekeeping and use for guest room meetings. Second, the conference whiteboard is of poor quality and difficult to keep. It has been replaced several times within a year. There are many training meetings in the hotel. For training meetings, it is difficult for guests to use, shakes a lot, and other people's writing is not good. To watch, it is recommended to purchase an electronic whiteboard, which eliminates the cost of replacing an ordinary whiteboard and the cost of whiteboard pens; third, the limited area makes it inconvenient to arrange the arrangement the guests want. Meetings with a large number of people cannot be accommodated, and meetings with a small number of people are too busy. The cost is too high. It is recommended that the hotel let the sales department flexibly price based on the number of guests, meeting content and meeting cost; fourth, there is no place for guests to rest, and there is only one nearby restroom around the conference room, which is for men and women. The executive conference room on the 15th floor can only accommodate 20 people. It is a small conference room. The disadvantages are: first, there are no customized table covers. For example, if there are ten people in a meeting, they will have to use table covers and tables for 20 people. The table is pieced together, and additional table covers can be customized to facilitate meetings with fewer people; second, there is no audio equipment.

Problems with drinks: The cost of individual drinks is relatively high compared to hotels of the same grade, and the guests’ consumption psychology and hobbies have not been fully grasped to purchase drinks and put them in guest rooms. During the third quarter of XX, we investigated the beverage situation in individual hotel rooms and made corresponding adjustments. We canceled pistachios and replaced soda water with Wanglaoji. The monthly average remains at around 30,000.

2. In terms of service and health quality:

The service quality has remained relatively stable in XX. The highest rate of customer service complaints was in July and August. This occurred. The main factors are the housing rate and serious staff turnover during that period. New employees cannot integrate with other employees as soon as possible after entering the department, lack of group awareness, and lack of correct guidance from grassroots managers. Based on these Due to factors, the department has carried out a series of internal rectifications. First, it starts with the mentality of old employees and does more ideological education work, so that old employees can have a deeper awareness of their role and roles in the hotel and the department, so that the old employees can The employees realized that the hotel and the department attached great importance to them, and they were guided by the old and the new step by step. In addition, during the continuous review of complaints, another factor in the problem was found to be excessive service and lack of affectionate service by department employees, which did not allow guests to Feeling bored means that the guests cannot realize that the hotel attaches great importance to the guests. It has gone to two extremes and failed to make the guests feel at home. The department launched a series of interesting department and team trainings, plus management staff His personal experience prevented the deterioration of this phenomenon and improved it in the later stage.

Hygiene quality is the lifeline of the guest room. No sloppy handling can occur in any link of the department. The guest room continues to adhere to the purpose of "employee self-examination, minister inspection, and manager spot inspection". Under the continuous guidance of hotel leaders, Under the guidance, continuous improvement has been achieved. The hotel's room occupancy rate and stay rate are generally relatively high. In this case, it is relatively early to ask for urgent cleaning for daily room renewals. In addition, the daily check-in time of guests is also very early. In order to ensure timely cleaning, The front desk provides rooms for rent, so the rooms are almost kept in a state of "rushing for rooms", and for a period of time, the rooms have been vacant. Even if these objective factors occur, the department is still in the hotel With the tolerance and trust of the leaders, corresponding adjustments were made in a timely manner, and the original fixed floor situation of the health class was changed to a single fixed floor, a dedicated person to replace the floor, and three people to move to and from work late to make up for the vacancies in special time periods. The flexible arrangement of posts and other tasks has further enhanced the spirit of unity and cooperation, allowing us to be on call and help each other, thus protecting the lifeline of the guest rooms.

3. Supporting facilities and equipment:

In order to increase the occupancy rate of guest rooms, the hotel issued relevant work arrangements for xx at the end of xx, one of which was to xx As the year of improving guest room facilities and equipment, the hotel and departments increased the collection of guests' opinions around this work focus and strengthened communication with peers. They also paid more attention to employees' suggestions. When hotel conditions permit, corresponding rectifications have been carried out. The rectification projects are roughly as follows:

1. The guest rooms that were put into use from the 7th floor to the 15th floor were renovated into bar and shower rooms, and the shower curtains were cancelled. The second one is the movable glass door, which is convenient for guests to take a shower and prevents water splashing and flooding of the bar room;

2. The dining room on the fifth floor was transformed into a new type of guest room. The main feature is that the glass door of the shower room in the bar room is Double-opening movable style, quick power supply in the room, new carpets, and renovated triple rooms and triple suites can meet the special needs of individual guests. After being put into use, they have been repeatedly praised by guests;

3. Added Although the linen basket is not fully equipped, it has greatly extended the life of the linen, reduced washing costs, and enhanced environmental protection;

4. The shower room uses mildew-proof glass glue and white cement, reducing the blackening and yellowing of the previous glass glue, and improving the aesthetics of the guest rooms;

5. Based on the TV viewing situation in Shenzhen, give priority to installing digital TVs in the guest rooms, and Achieve the integrated operation of digital TV and VOD, so that guests can watch more of their favorite programs in the room;

6. Give no less than three kinds of gifts to guests who stay in the hotel for ten days or more A piece of seasonal fresh fruit (the cost is within 30.00 yuan) and a printed thank-you letter to thank guests for their trust and support in the hotel, to ensure that the guest room occupancy rate is steadily increased, and to collect more guest opinions to facilitate effective management of the hotel and departments Rectification;

7. Borrow an extraction machine from New World Hotel to periodically extract and clean the carpets in the guest rooms, increasing the maintenance of the carpets in the guest rooms.

4. Training:

In XX, the department has successively introduced and updated relevant rules and regulations, management manuals, training manuals, fire protection files, health files, emergency plans, and energy conservation Plans, etc., for employee work efficiency and work quality, relevant hard-written regulations have been formulated in the standards, such as: ward round time, customer service time, workload, hygiene standards, cleaning time, cleaning standards, etc., and also for guests Based on historical complaints, we sorted out many cases, continuously provided theoretical training to employees, and organized corresponding skills competitions with the remaining funds from departmental activities organized by the department on its own initiative every month to reward employees with solid basic skills in the skills competitions. , in order to retain more outstanding employees and encourage all employees to strive to be the backbone of the department. However, in order not to affect the employees' rest, the department training has formulated corresponding measures. During the training cycle, training should not exceed two days per week, and each training It should not exceed two hours to ensure that employees have a normal rest and do not affect their emotions.

5. Material management and cost control:

In XX, there were many shortcomings in the department’s material management and cost control work. It is worth mentioning that three times during the period There was a shortage of items in the department, which affected the sales of guest rooms.

According to the actual situation of the hotel and the department, the department does not have a fixed, easy-to-manage warehouse with sufficient storage space. As a result, many of the department’s reprocessed materials often have no place to store. In addition, the department’s warehouse personnel are responsible for Due to the replacement of new employees, the sense of responsibility of the new employees was not strong and the ability to control materials was not good. Material shortages occurred many times. In response to this situation, the department implemented a minister-cum-manager responsibility system and divided the warehouse into a ministerial management. The manager constantly Conduct spot checks to avoid similar situations in future work.

6. Personnel:

Department employees come from all over the world, 2/3 of them are interns who stayed in the store, and they are generally younger. In order to enhance the cohesion of department employees, To prevent employees from being affected by homesickness, etc., the department basically insists on organizing activities once a month or quarter to let employees experience the warmth of home.

7. Engineering aspects:

Engineering maintenance projects are one of the focuses of guest room work. The high guest room occupancy rate has made the progress of engineering maintenance slow, and old engineering projects often appear to be incomplete. Not more than half of the projects have been processed, and new engineering projects are emerging one after another. With the attention of hotel leaders, guest rooms and engineering have held multiple coordination meetings to ensure that engineering maintenance projects are handled in a planned, rational and timely manner. The department has also formulated regulations on The relevant system for engineering maintenance ensures that the director and employees conduct daily inspections of engineering maintenance projects. Every half-monthly planned statistics of engineering maintenance projects are reported to the general manager and passed to the engineering department. The manager plans to arrange key engineering maintenance projects, and employees can report by themselves. Self-examination, the minister promptly inspects and supervises in place. Catering work report 2

1. Daily management and daily work

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily work of restaurant service and reception, and arrange employees reasonably The daily work content of the restaurant was high in the first half of the year, and employees were constantly replaced. There were not many old employees left, and new employees had to learn all the daily work skills in the shortest time and act as the main staff of the restaurant. Therefore, in the first half of the year, There is a lot of basic training content, and we actively assist supervisors in completing the daily training of new employees, so that new employees can quickly enter their daily jobs and help them integrate into the daily work environment as soon as possible.

2. Some experiences in daily management work

After nearly two years of study and training, I have matured a lot in the process of transitioning from ordinary employees to grassroots managers, and I have also understood Many reasons have made me more aware of how to play my own abilities and roles in the restaurant team, and I can face difficulties and setbacks calmly and handle them better. In addition, one person works hard in the daily work of the restaurant, but his own good will have little impact. Everyone understands the principle of one chopstick and a pair of chopsticks. Only when everyone is united and positive can the team be effective. In the past, I only knew how to complete my daily work but could not effectively lead other employees to make progress together. Although I was able to adhere to principles in management, my methods and methods were too straightforward, which made some employees not understand me well and gave me a hard time. It has caused a lot of pressure. In the future, I will study the art of management seriously. No matter what problems I encounter, I must first communicate with employees, be patient and reasonable, follow the system, everyone must abide by it, and lead by example to drive employees. Make employees fully happy in the restaurant environment, keep employees motivated, and create a united and friendly daily work atmosphere. Of course, these good wishes need to be created jointly by all restaurant employees, and our managers will take the lead in working hard.

3. Strengthen your own learning and improve your professional level

Although my position is only a foreman, I must be a qualified grassroots manager. There is still a lot to improve and learn from superiors. Therefore, we should not take it lightly, learn from books and colleagues, study hard in the past year, and understand carefully, so that I feel that I have made some progress in the past six months, and have made further progress in management ability, coordination ability, and problem-solving. Improve and ensure that your daily work can proceed smoothly while on duty.

IV. Existing Problems

In the past six months, although the daily work has been successfully completed, there are still some problems and deficiencies. The main manifestations are: first, although the management level has improved There are areas of progress, but there are still many shortcomings. For example, sometimes we still cannot arrange things and consider them thoroughly, which leads to unreasonable arrangements for some daily work and some problems and loopholes in the service.

Second, training is my weakness. Every time I train, I don’t have a very good and clear idea in my mind. I also have a big tongue, can’t pronounce clearly, and am afraid of speaking, so it creates a big obstacle in my training ability. , unable to express what he wanted to say very well, and the employees were confused. Third, he is not careful enough and patient enough in some daily work. For example, the inspection after the daily work is not done enough and often leaves some small tails. Also, he is not patient enough in guiding employees in their daily work. Fourth, his execution ability is not strong. , sometimes daily work cannot be completed on time and cannot be persisted to the end. Fifth, my theoretical level is not enough. Sixth, there is often laziness in the mind and one does not take the initiative to learn.

5. Daily work plan for the second half of the year

1. Actively and conscientiously cooperate with the supervisor in the daily work of the restaurant.

2. Strengthen learning, expand knowledge, apply it flexibly to your daily work, and optimize the quality of daily work.

3. Do a good job in daily inventory of items in the restaurant.

4. Provide step-by-step guidance to new employees and waiters with irregular operations to improve employees' business level and service awareness.

5. Strictly control the quality of daily hygiene and arrange planned hygiene reasonably.

6. Cooperate with supervisors to take energy-saving measures, educate employees on the importance of energy-saving at any time, and enhance employees’ awareness of energy-saving.

7. Study hard, prepare for training, improve your training ability, and strive to achieve it. Catering Work Report Part 3

Dear leaders and colleagues:

Hello everyone!

I was appointed by the general manager on __month__, 20__. It has been __ days since I was honored to join the __ Group Company. Under the leadership and words and deeds of General Manager __, I have experienced the training, preparation, operation, adjustment, and transfer of the Fugou __ dasha store. To ensure that all work can be carried out smoothly, I feel a lot as a deputy general manager. Now I would like to report my work to you, and ask the hotel leaders and all employees to monitor it and ask for your comments and corrections!

1. Lead by example, have strong execution ability and have a plan

I have just joined a new team and everything is going well It's brand new. When I first arrived at the base, I didn't feel unfamiliar. Instead, I felt the "flavor" of passion, enthusiasm, and hardship. Mr. Zhang said, "As a manager, many pairs of eyes are watching you from different angles, including those from superiors, peers, employees, etc., so we must lead by example." Thus began the difficult base life for all management staff.

The preparation work is directed by General Manager _. Deputy General Manager __ and I are responsible for the base, construction site and pre-opening procurement and market research work respectively; whenever I drag my tired body and prepare to fall asleep, At that time, the boss wanted to give me lessons, and I entered the "excited" state again and started a sleepless night. In the company, I learned that managers need to be well-planned. It made me realize that if any work is to be completed efficiently and accurately, there must be a good plan. Diary, weekly work plan summary, monthly work plan summary, and annual work plan summary are tasks that managers must take seriously and are also one of the abilities that managers must possess.

2. Pay close attention to implementation and strengthen basic management at the grassroots level

The hotel grandly opened on __, month __, according to the general instructions: I am responsible for the catering department and the marketing department. department. As the leading department of the hotel, I feel a heavy responsibility. At that time, the employees had just returned from training at the base and had gone through very arduous land reclamation work. Although the morale of the employees was very high, they were still faced with fatigue, panic, and unfamiliar situations. In addition, they had no practical work experience and no tacit cooperation among various departments. , the lack of ability of the grassroots management team and other factors, although the opening reception was very successful, it was still far from the standard. President Xi Jinping required managers at all levels to go deep into the front line to carry out work. There was a manager meeting and multiple department meetings a day. Although I felt exhausted, But it is very fulfilling, because I know that improving basic management as soon as possible is a must for a newly opened hotel.

I have planned and operated several newly opened hotels. I think the opening of Fugou __ was very successful. Faced with the actual situation of short construction period, tight time, high requirements, and difficult conditions, with the vigorous efforts of the group company With the support of the company, we made full use of resources, worked together and worked hard, so that the hotel could open smoothly!

3. Review of the work of the catering department

During the hotel preparation period, I was responsible for the hotel supplies When choosing and ordering, especially for the catering department, from decoration design to kitchen utensils, tableware, small linen supplies and the design and customization of various printed matter, I carefully compared everything from price to quality. Generally speaking, I got the best result. Recognition from superior leaders and practicality after opening.

Under the leadership of department manager __, all the work of the catering department was carried out smoothly. The catering department is the department with the largest number of employees in the hotel. It is divided into two parts: the front office and the kitchen. In the early stage of opening, each department The progress of this work is very slow. There is a large turnover of staff in the front office, and many employees have been lost in less than _ years. This has made the management very passive. The service and sanitation have been unsatisfactory, which has brought a lot of inconvenience to the operation. The front office The main reason is the lack of ability and experience of the grassroots management personnel. As the vice president in charge of this department, I also have certain responsibilities.

Under the leadership of General Director _, the catering department began an important task: the positioning of dishes and the selection of the chef team! After many studies on the positioning of catering dishes, the catering department finally selected We have a team of chefs with relatively good management, staffing, and wages. In the early stage of the opening, customers and leaders were very satisfied with the food in the kitchen, which made me feel very gratified. However, there are still many problems in the operation, especially the "slow serving time" that made the leaders and Customers had a lot of complaints, but they were still unresolved. Coupled with the slow update of dishes and the lack of special products, these problems once put the catering industry into a passive situation of being besieged on all sides.

The overall situation of the catering department is very passive, with a loss of __ million yuan for the whole year. Coupled with the problems in cost management and department personnel, I, as the deputy general manager in charge, feel deeply guilty and ashamed.

To be honest, the catering department has taken many detours in the past year. The management and service staff are unstable. I focus on listening to reports and ignore the grassroots.

4. Review of the work of the Marketing Department

In the early stage of the opening, I was in charge of the Marketing Department and handed over the management rights of the Marketing Department in _ month. The department manager is: __ and has two subordinate employees. With no understanding of the Fugou market and unprofessional marketing staff, we have gone through several processes: market research, market analysis, market positioning, learning, customer visits, and banquet visits. The work of the marketing department has been approved by superior leaders. and unanimous recognition and praise from customers. Except for the loss of one person, the department staff is very stable. At the same time, under the guidance of General Manager _, we have developed a number of reputable agreement customers, laying a good foundation for the normal operation of the hotel. _ _Being elected as the Outstanding Department Manager of the Year.

5. Review of the work of performing arts, ktv, and guest rooms

In _ month, according to the instructions of the general manager, I was in charge of the work of performing arts and ktv. The subordinate department managers were __. The operating conditions of the two departments in the early stage of opening were not very ideal. They were the loss-making departments of the hotel. I was not very professional. At that time, I was in charge of three departments and all of them were losing money. I was under great pressure and wanted to give up for a while! But after the patient help of General Manager __, My mentality has been adjusted, and I have actively entered the working state. First, marketing planning, the launch of karaoke cards and the continuous promotion of marketing activities. There have been obvious improvements in all tasks, but the operating performance is still at a loss. In _ months Personnel adjustments were made, Yang Guang was appointed as the deputy manager of KTV, and the operation and management were in chaos. This had something to do with my mentality. Due to personnel changes in _ month, __ was appointed as the guest room manager and marketing department manager. I was responsible for coordinating the work of the guest room department. Under the leadership of manager __, the guest room department quickly entered work, with high morale, stable personnel, and a stable operating situation. rise.

On _month__, I received the general order and went to Luo to start work.

6. Work errors and shortcomings

1. There is no good in-depth work at the grassroots level, and the construction and training of grassroots management teams are not in place.

2. Personal work is too emotional and not calm enough to deal with problems; personal summary and learning ability are not strong and need to be more proactive.

3. VIP reception ability is slightly insufficient, and communication between superiors and subordinates is not proactive.

7. Direction of work efforts and prospects in 20xx

Looking forward to XX, I need to adjust my mentality to be more active and enthusiastic in my work, and resolutely do a good job in the department in charge according to the requirements of the superiors' division of labor. Strive to build and cultivate a grassroots management team with strong execution capabilities, be consistent with the general guidelines of superiors, do their best to do their jobs, and pull the departments in charge out of the "loss-making" ranks!

Sincerely

Salute!

Reporter: ___

Catering work report on _month_day, 20xx 4

I am from xxx Catering Culture Co., Ltd. xx of the company’s head office.

In the more than a month since I came to the company, I have adopted a learning attitude to explore the strengths of every colleague and imitate them. I feel that I have gained and grown here, and at the same time I have found happiness in my work. My master once taught me: If you want to learn to do things, you must first learn to be a person. If you want to learn management, you must first learn to endure hardship. During this time in our company, I not only learned how to do things, but also learned how to be a person.

Today our company established a management committee, which allowed me to see that the company gives our grassroots employees an opportunity to grow, practice, and learn. I don’t want to miss this good opportunity to learn, practice, and grow. So I participated in the election for our head office. I am honored that I ran for the position of president, but at the same time, I clearly feel that there is a lot of pressure on my shoulders. But as the saying goes: "Without pressure, there is no motivation." I believe that this pressure will be the driving force that drives me to the top of my career, and it will spur me to move forward.

After the establishment of the Management Committee, every member of our Management Committee will uphold the purpose of "coordination, supervision, and service" and "seek truth from facts, perform due diligence" and "assist in the normal business management of the store." , carry out work based on the principle of “ensuring the safe and effective operation of stores”. Inaugural Speech

As the chairman of the main store management committee, I know that my responsibility is not light. In the next work, I will go all out to cooperate with the chef to ensure the quality of dishes and promote the smooth implementation of the Wuchang management plan. At the same time, we assist store managers and managers to ensure good service quality, and urge employees to enhance their service awareness and improve their service skills. We strive to be a good bridge and link between employees and the hotel, and do our best to act as a good glue between colleagues, bonding the hearts of colleagues together. Based on the principles of unity, cooperation and mutual help, we will give full play to the cohesion and combat effectiveness of our head office team. At the same time, we actively understand the work needs and life needs of colleagues, do our best to solve practical problems for colleagues, fully understand the voices of colleagues, coordinate relationships within the team, and create a harmonious and harmonious atmosphere for our team. At the same time, I will also regard our hotel as a big family and regard all my colleagues as my brothers and sisters. As a member of the family, I have the responsibility and obligation to take good care of my family and provide services for my brothers and sisters. Help wherever you can. Furthermore, I will continue to learn and recharge myself to make up for my shortcomings and give full play to my own strengths to set a benchmark for my colleagues.

Finally, I: During my tenure, I will fulfill my duties, act impartially, and will not abuse my power or engage in malpractice for personal gain. We will do our best to build a warm and harmonious working and living environment for everyone, so that every family member can feel the warmth of the family here.

I firmly believe that I can do all this!

Thank you everyone for your support! Catering Work Report Chapter 5

1. Operational Situation:

As of the end of November, the Catering Department *** had achieved sales revenue of 5.396 million yuan, including cash income of 3.21 million yuan and card revenue. 130,000 yuan; the contract signing income was 960,000 yuan, the discount was 118,000 yuan, and the company's internal entertainment was 980,000 yuan. It achieved the goal of operating indicators above 88 and created a net profit of 578,000 yuan for the company. Completed important reception tasks and other important reception tasks for the group company and its companies, and established a good corporate image...

2. Expenses:

Main business costs** *2.83 million yuan, taxes of 170,000 yuan, staff wages and benefits of 1.163 million yuan, water and electricity expenses of 140,000 yuan, amortization of decoration and consumables of 379,000 yuan, transportation expenses, travel expenses, maintenance expenses*** 14,000 yuan.

3. Publicity work:

We used a single page to promote our special venues and banquet discounts, and introduced the wild geese, spot-billed ducks, and Tiantian Qiaomi in our breeding base. Highlight our truly green, environmentally friendly and pollution-free features, and use the SMS platform to follow up on visits from old customers (I hope the company can support this without interruption)

4. Insufficiencies:

Kitchen Cost control and floor energy saving and consumption reduction need to be done in more detail. The improvement of the overall quality of employees should be strengthened through training and the reduction of personnel salary costs should be implemented after the Spring Festival.

5. Banquet reservations:

The banquet reservations in the first half of the year were not very good, and the publicity work was not done well. The booking situation of banquets in the month is good, but we need to increase the promotion of banquets and strive to make them special banquets.

6. Facility repair and maintenance: (Office cooperation required)

The wallpaper for the one-pack and six-pack of hardware facilities should be replaced immediately. The issue of sewerage in the toilet should be paid attention to. To solve the problem, the transportation costs in one year are very staggering, and the tableware in the luxury box has been greatly damaged. There has not been any additional tableware in the past year. It is recommended that the company can provide it.

7. Formulated the hotel rules and regulations and salary plan, and passed the review of the leadership.

A marketing department has been established to better understand customer needs and opinions.

8. Recovery status of contract payment:

As of the end of November, 490,000 yuan of contract payment has not been recovered, including the Grain Bureau, TV Station, Shenbaosheng, Warehouse Construction Site, etc. If the unit requires financial assistance from the company, other funds will be received one after another before XXXX, XXXX.

Next year’s work plan

1. The turnover target is 7 million yuan.

2. Better cost compression and lower cost control.

3. Do a good job in publicity and establish corporate image.

Fourth, increase the publicity of the banquet and raise the banquet reception and reservation to a greater level.

5. Improve the personal quality of employees through training, so that the hotel can be regarded as family and eliminate major energy-saving and consumption-reducing problems such as long-lasting lights and long-running water.

6. Increase the efforts of the marketing department and strengthen marketing for all employees.

7. Recover signed orders and control the signing unit and supervise the whereabouts of the collected money.

8. Complete every reception task seriously and strive to achieve zero complaints.