Summary of hotel catering work

Year-end summary, half-year summary and quarterly summary are the most common and used most. As far as its content is concerned, work summary is to conduct a comprehensive and systematic general inspection, general evaluation, general analysis and general research on the work for a period of time, and analyze the shortcomings of achievements in order to learn from them. Today, I will provide you with a summary of hotel catering work, hoping to bring you help.

Summary of Hotel Catering Work I

Through study and work, new breakthroughs have been made in working methods, and great changes have taken place in working methods.

1, environmental sanitation

As a restaurant, hygiene is a very important prerequisite, aiming at environmental hygiene. I have formulated a management method with clear division of labor and responsibility to people, and regularly inspect the opposite point, cold dish room, basement, cold storage and warehouse. Clean appliances and equipment every day, and strictly require personal hygiene.

2. Food quality

Standardize the operation of dishes, clean and select raw materials before processing, and strictly demand the shape and shape of dishes. The quality of dishes should strictly control the temperature, color, quantity and unclean tableware.

3. Resource management

Switch water, electricity and gas reasonably, stop waste in time when it is found, enhance employees' sense of work efficiency, strengthen cost control, save expenses, correctly grasp gross profit margin and increase benefits.

4. Promotion and publicity

Improve the comprehensive reception capacity, and regularly carry out front office and kitchen training. Fully grasp the service standards and product quality, and improve the reception capacity.

5. Cost specification

Always ask about the cost of raw materials, grasp the market dynamics, reduce costs and improve profits.

6, equipment inspection

Check the equipment and facilities frequently, consult with the engineering department in time when problems are found, and pay special attention to the maintenance of the equipment and facilities, so as to make them in good condition and use them reasonably, strengthen daily management and prevent accidents.

While doing a good job in hotel catering, we should conscientiously perform our duties, conscientiously complete other tasks assigned by superiors, and strive to do our job well. In the following work, I will work hard, try to correct my shortcomings, carry forward my advantages, strive to achieve greater work results and create higher value for the hotel.

Summary of hotel catering work II

Looking back on one year's study and work, under the correct leadership of Mr. Wang, with the close cooperation of all departments and the joint efforts of all staff in the catering department, the catering department successfully completed the business objectives and tasks issued by the hotel at the beginning of 20xx. As a * * star hotel, the operation and management of the food and beverage department is mature and well-known in the market. Nine years of management experience has formed a certain management style, and it is difficult to make a big breakthrough in service management and training. In order to improve the service level as soon as possible and establish a good industry image, since I was in charge of catering work, I have mainly worked in the following aspects. Now I will summarize my work in the past year as follows:

First, re-edit the operation process to improve the service quality.

Under the guidance of the instructor of Zhejiang Peking University Hotel, according to the actual situation of the Food and Beverage Department, the process of banquet service, zero-point service, box service and VIP reception service was compiled, the service standards of each post were unified, and five permanent management were implemented, which established standards and basis for the training, inspection, supervision and assessment of the department. Standardize the service operation of employees. Especially in the VIP reception, the regulations on welcome reception, language requirements, wine promotion, hygiene standards, article preparation, environmental layout, energy saving and other aspects have been made more clear and detailed, which has promoted the overall reception level of VIP boxes.

Second, establish a restaurant case collection system, do a good job in the historical files of old customers, and reduce the customer complaint rate.

This year, the Food and Beverage Department implemented a food and beverage case collection system in each team, and kept records of old customers as a basis for improving management and evaluating the management level of managers in each position. At the regular meeting of the department, the collected cases are analyzed and summarized, and the solutions to the problems are put forward. At the same time, the resources of each team are shared, so the same problem will not occur again, and the complaint rate of customers will be reduced. Then use the customer history files to serve the old customers in a targeted manner, which truly reflects the humanized service.

Third, strengthen training and enhance the service awareness of staff in star-rated hotels.

In order to cultivate employees' service awareness and improve their business operation skills, the Food and Beverage Department participated in 19 trainings this year, including 6 trainings organized by hotels, 9 trainings organized by departments and 4 induction trainings for new employees. The contents include manners and etiquette, hotel introduction, scenic spots introduction, fire safety knowledge, employee handbook, basic knowledge of four-star hotel business, four-star hotel operation skills and so on. These training courses have significantly improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel.

Four, to carry out youth skills competition activities, improve service skills.

This year, the hotel and the front office, guest rooms, restaurants and other posts carried out skills competitions for young workers, including Chinese table setting, room cleaning, individual check-in reception, individual check-out reception and other projects. In the competition, the top six players are selected by the department's preliminaries, and then they will participate in the hotel finals. In the past year, Zhao Beibei, Jin, and other young workers were selected for the Skills Competition, which became an example for everyone to learn and start a business.

Fifth, performance, improve the enthusiasm of employees.

In 20xx, the hotel has formulated a new performance appraisal method, and the incentive policy is more market-oriented, linking employees' income with work performance and linking labor contribution with business skills. The new assessment method not only makes employees pay more attention to the operating indicators and operating income of their departments, but also makes employees work harder and actively generate income. On the other hand, the salary distribution is inclined to key positions and types of work, and the performance and labor income of employees in each position have been greatly improved compared with last year. Furthermore, through the assessment of senior workers and intermediate workers, the wage gap between old employees and new employees has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.

Six, the office work is as follows:

1, strive to do a good job in administrative management, and conscientiously do a good job in writing, printing, information reporting and file management of materials.

2.1-Monthly statistics report to the hotel department salary report.

3. Completed the declaration of "Top Ten Brand Tourist Star Hotels" in * * city in 20xx, as well as the preparation and declaration of all materials for the re-evaluation of hotels, Chinese restaurants, green hotels and A-level units in China for quantitative classification management of food hygiene.

4. Assist the trade union to join new employees, hold a workers' congress, organize employees to offer love activities, and distribute benefits on March 8 Women's Day.

5.20xx assessment and evaluation of outstanding employees in xx years; Examination of senior workers and intermediate workers.

6. Preparation of all materials in the evaluation process of four-star hotels, record of meeting minutes, formulation and reporting of rectification plans for various rectification projects.

Seven, the existing gap and the direction of efforts.

Although I have done some work and achieved some results in the past year, it is the result of the concerted efforts of all the staff in the catering department, Qi Xin. There is still a gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly in the following aspects:

1, the knowledge structure is not comprehensive enough, which restricts the improvement of management level.

2. The implementation of the system is not firm enough, and management is sometimes passive.

3, the industry information is not timely, and the innovation ability is insufficient.

4. Not paying enough attention to employees' business, and the overall service level is unbalanced.

Eight, the direction of efforts:

1, strengthen personal learning, pay attention to practice, constantly improve the knowledge structure, improve their comprehensive quality and ability to control their work, be a good adviser and assistant to the leader, and be a good leader of subordinate employees.

2. We should strengthen the implementation of the system, fully mobilize subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without compromise.

3. Understand the development trend of * * hotel industry through multiple channels, grasp the new trends of neighboring peers, learn from other people's good experiences and practices, and innovate in combination with the actual situation of the hotel.

4, to improve the business level of hotel employees as the main task, highlighting the combination of quality inspection, training and assessment, promotion and evaluation; Combination of regular training and targeted training; Combination of centralized training and shift training in batches; The content and form of training are combined with group activities and employees' hobbies.

Nine, 20xx specific ideas:

1, to highlight the cultural atmosphere of catering services. Now the consumer demand of customers has changed from eating well in the past to eating characteristics, nutrition and culture today. Therefore, these aspects should be the new ideas for the catering department to carry out marketing next year. Combining the characteristics of our existing dishes, we will introduce more exquisite new dishes to increase the added value of our dishes and make our dishes more attractive and competitive.

2, organize regular job training, grand assembly. Through various forms of professional skill competitions, the enthusiasm of employees for active learning and progress is improved, so as to continuously improve the overall service level of the department.

3. Promote the participation of all departments in management. Involving the overall construction of the department, encourage employees to give more opinions and put forward good suggestions. Therefore, we can carry out "Golden Ideas" activities for a long time, and immediately reward our hotel's suggestions on improving economic benefits, improving service quality, enhancing social visibility, improving safety and preventing waste. Once adopted and achieved obvious results. Change the misunderstanding that management is only the business of a few leaders in the past, use the system to motivate people and let every employee in the department participate in management.

4. Emphasize the ultimate goal of management. Management is not to control employees' fear and escape, nor is it a simple fine. It is to bring backward employees into the advanced stage and set an example for the steady promotion of excellent employees, with the ultimate goal of maximizing profits. Next year, "honor lists and exposure tables" can be set up in bulletin boards, staff restaurants and rest areas to record typical and representative positive and negative people and things in daily work with cameras and pictures, so as to better show the young and advanced and spur the backward.

5. Reduce 100 articles on hotel quality service into small pages and distribute them to employees in the form of pamphlets, which is convenient for everyone to learn and improve, better cooperate with the study of hotel employee handbook, hotel job responsibilities and operation procedures of each position, and continuously improve the overall quality of employees.

6. Go out to study often. Standing still, behind closed doors, will always fall behind others. Only by going out to communicate with peers, observing more and learning more can we constantly improve ourselves. Going out to study, managers will have a sense of urgency and crisis when they come back, and really feel the gap with others.

Finally, I want to give myself and everyone a word. In the new year's work, I must "take big steps, take small steps, but never stand still!" I hope to get more support and help from leaders and colleagues in the new year, push hotel management to a new level, make management more perfect, more reasonable and more scientific, and increase the income of all our employees. Summing up the past and looking forward to the future, I will continue to carry forward my advantages, correct my shortcomings, further improve my management level and work with you to build a better hotel service team.