Working experience of catering manager

Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, which is attended by catering managers to analyze the service status of restaurants in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. Let me share my catering experience with you, and welcome your reference.

Working experience in catering 1

How time flies! In a blink of an eye, I have worked in the catering department of __x Hotel for one year. According to the work arrangement of the catering manager, I am mainly responsible for the daily operation of restaurants, bars and stewards in this department and the training of this department. Now I will make a summary report on this year's work and briefly outline my work plan for _ _.

As an internationally renowned brand hotel, the operation and management of the catering department are very mature and have a high market reputation. After years of management experience, I have formed my own management style, and it is difficult to make a breakthrough in service management and training. After joining the job, according to the actual situation of the food and beverage department, I put forward the management goal and slogan of "building an excellent service team", aiming at improving the overall service level and establishing a good industry image. Since I joined the company for one year, I have mainly carried out the following work:

First, to improve service quality as the core, strengthen the construction of service quality project.

The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. In _ _ _, the operating departments carried out the following work in daily management and service quality construction:

1, write operation procedures to improve service quality.

According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen the supervision and management of walking site.

On-site supervision and mobile management are important forms of catering management. During my duty, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans and blocked management loopholes.

3. Prepare the overall practical plan of the wedding banquet to improve the service quality of the wedding banquet.

Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding service, the overall practical plan of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

4. Convene special service meetings regularly to discuss the problems existing in the service.

5. Establish a restaurant case collection system to reduce the probability of customer complaints.

This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.

Second, organize the first service skill competition to show the service skills of the catering department.

To tie in with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized restaurants to hold the first competition on catering service skills and catering knowledge in August, and worked out a practical scheme for the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was a success, which was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.

Catering work experience II

Looking back on the past 20 years, I have many wonderful memories in my mind. I have made great progress under the company's attention and training.

As a store manager, I feel a great responsibility. This half-year experience in store management has made me understand a truth: for a foreign fast food restaurant with good economic benefits, there must be a professional manager; Second, we should have good professional knowledge as the backing; The third is to have a good management system. Observe attentively and communicate with customers attentively, and you can do it well.

The specific summary is as follows:

1, conscientiously implement the company's business policy, and at the same time convey the company's business strategy to every employee correctly and timely, which has played a very good role in connecting the preceding with the following.

2. Do a good job in the ideological work of employees, unite the employees in the store, fully mobilize and give play to the enthusiasm of employees, understand the advantages of each employee, give play to their strengths, and do what they can. Strengthen the cohesion of the shopping mall and make it a United collective.

3, through various channels to understand peer information, understand the consumer psychology of customers, so as to know ourselves and ourselves, make our work more targeted, so as to avoid unnecessary losses.

4. Set an example and be a handsome employee. Constantly instill corporate culture in employees, educate employees to have a sense of the overall situation and do things from the overall interests of the company.

5. Attract customers with thoughtful and meticulous service. Give full play to the initiative and creativity of all employees, and let employees change from passive "let me do" to positive "I want to do". In order to create a good dining environment for customers and create more business performance for the company, lead employees to do their jobs in the following aspects. First of all, do a good job of cleaning every day to create a comfortable dining environment for customers; Secondly, actively serve customers and meet their needs as much as possible; We should constantly strengthen our sense of service and let our customers leave our store with sincere smiles and polite language.

6. Deal with the cooperation between management groups, work cooperation between superiors and subordinates, less complaints, more enthusiasm, look at problems in work objectively and solve them with a positive attitude.

Now, the management of the store is gradually becoming digital and scientific, and the improvement of management means puts forward new job requirements for the store manager. Skilled business will help us achieve various operational indicators. A new year has begun, and achievements can only represent the past. I will manage our agricultural college store with more exquisite and skilled business.

Faced with 20__ years of work, I feel a great responsibility. We should keep a clear head at all times, manage Tomb-Sweeping Day's work ideas well, and focus on the following aspects:

1, strengthen daily management, especially the management of basic work;

2. Strengthen staff training internally, and comprehensively improve the overall quality of staff;

3, establish a high degree of loyalty to the company, love their jobs, the overall situation, all for the sake of the company, to contribute to the improvement of the overall economic benefits of the company.

4. Strengthen unity and cooperation with various departments and brother stores, create the best seamless working environment, get rid of discordant notes, give full play to employees' greatest work enthusiasm, and gradually become an excellent team.

Catering work experience 3

At present, the catering industry environment is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract scheme, focused on economic construction, and strengthened management, so that the catering department made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

I. Completion of various economic indicators:

The annual operating income is _ _ _ _ _ yuan. Increase (or decrease) by _ _ _ _ _ _ _ _ yuan over the previous year, with an increase rate of _ _%. The task was actually completed by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

Second, the main work completed this year:

(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees. This year, the task of catering to hotels is 38___ _ yuan, which is 6 _ _ _ yuan more than last year's 32___ yuan, with an increase of 1 _ _ _ yuan. In order to accomplish the task better, the leaders of the food and beverage department have formulated an internal management plan and a benefit salary distribution plan, based on departments, posts, technology, skills and labor. Check the turnover, output, expenses and gross profit margin of each department, and implement monthly accounting, excess commission, energy saving and consumption reduction, and bonus, which fully embodies the principle of linking tasks with benefits and wages, so that they can give full play to their respective advantages, find ways to do their business well and mobilize the enthusiasm of employees. The per capita monthly income this year is _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.

(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team, which consists of the leaders of the catering department and the managers of all departments, gives full play to its role throughout the year. The team not only has division of labor and cooperation, but also implements a top-down management system. The first level is responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly.

2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.

3. Establish a supervision system for product evaluation and supply. In order to predict the varieties to the maximum extent and coordinate with various departments to do a good job in product supply, we will check the forecast of product supply every morning, afternoon and evening, establish a special account book record for the varieties predicted in the local market, and at the same time go to the relevant departments for verification, and ask the management to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(3) Develop business, develop income-increasing channels and expand operating income.

In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation).

Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse.

Three, a total of eight promotional activities were carried out throughout the year, each California bass was given a profit of one yuan, and the VIP room was free of minimum consumption, and the special dishes of the eaters were served1_ _ _ _. Quality service month, courtesy month, promotion and prize-winning activities.

Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. New dishes such as Millennium Old Turtle Soup were launched throughout the year ***20____, and the operating income was expanded by10 _ _ ten thousand yuan. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.

(4) Public relations with all staff to win more repeat customers.

The leaders of the food and beverage department regard public relations as an important task and often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years. (5) Enhance employees' interest awareness, strengthen cost control and save expenses.

Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' welfare awareness and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.

(6) Do a good job in political and ideological work and promote the improvement of economic benefits.

The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion.

1. Organize employees to participate in197 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in hotel track and field games, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In all competitions, we achieved good results, including winning six gold medals and three silver medals in the track and field meeting in the hotel.

2. Throughout the year, the department held _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Through various activities, employees have formed a strong collective that loves hotels and works hard together. Employees have good ideology and morality, and they have _ _ _ deeds in changing money all the year round. The personnel are stable and the flow of personnel is small. The average monthly turnover this year is about _ _ _ _.

(seven) improve the labor employment system and training system, improve the quality of employees.

1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will not be hired to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated investigations, the minister _ _ _ _ _ and the foreman _ _ _ _ have been promoted throughout the year. Give priority to educating employees who violate the hotel regulations, and punish and dismiss those who refuse to change after repeated education. Employees were fined 1 _ _ throughout the year. Due to the strictness of labor and employment, employees

2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department first made clear the guiding ideology that the training should be "purposeful", "practical" and "timely". Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment, 20 trainings on promotion manuals, service knowledge, skills, customer service standards, hotel management knowledge, product quality, promotion business knowledge, 50 English sentences, polite expressions and safety and health knowledge throughout the year.

(8) Pay attention to food hygiene and do a good job in safety and fire prevention.

1. Attach importance to food hygiene, improve the post responsibility system for food hygiene, set up a health inspection team, define the health responsible persons of all departments, formulate a system of daily inspection, weekly evaluation and monthly summary, carry out a mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accident caused by food deterioration was found throughout the year, and it successfully passed the annual review and national inspection of star-rated hotels by provincial and municipal tourism bureaus.

2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the responsible persons for safety and fire prevention in all departments, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and maintains all kinds of equipment. The local jelly department regularly checks the integrity of the gas stove and takes effective measures to ensure the normal development of the food and beverage department and property safety. There was no fire accident this year.

(nine) according to the star standard, improve the hardware facilities, beautify the environment, stabilize tourists and improve the business atmosphere.

The total investment of the facilities increased by 300,000 yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South Hall and the North Hall on the second floor, the renovation of the corridor and bathroom on the fifth floor, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.

Third, the existing problems:

1. Sometimes the product quality is not stable enough and the serving is slow.

2. The service quality in the lobby is not high enough.

3. The anti-theft work is still relatively poor, and there is a phenomenon of theft.

Four, the idea of next year:

1. Improve product quality and create top ten signature dishes.

2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City.

3. Strengthen standardized management and improve the overall management level and service quality of enterprises.

Catering work experience 4

I have been employed for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the annual work:

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the operation process and service standard of buffet service have been formulated and further standardized.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Food and beverage working experience

Year-end summary: The busy and fulfilling _ _ _ year is coming to an end, and the promising _ _ _ year has arrived. In this year, under the correct leadership of the hotel leaders, our catering department has achieved good results. This year's work is summarized as follows:

1. Make daily management plans and management policies.

Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for the daily work of the inspection area under the authorization of the manager: organize and arrange the reception of vip guests, handle the relevant complaints of guests, and report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over the pre-shift and post-shift meetings, arrange relevant work arrangements, and summarize the existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, mobilize their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.

Employee management:

1. Check gfd before shift. Unqualified requirements are sorted out, and qualified ones can be employed. Supervise the use of employee etiquette, so that employees can form good habits.

2. Strengthen staff's service awareness, improve service quality, rationally allocate staff during the peak meal period, clarify their respective work contents, and work together with each other to ensure quality and quantity.

3, regular staff training, improve service efficiency and awareness, learn to find out what the guests really need from the nuances, and what we have to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. The service is not inferior. We are gentlemen and ladies serving gentlemen and ladies. The purpose of training the kitchen staff and pushing dishes every day is to let the staff know the characteristics and taste of each dish, so that they can give the guests the most correct advice when ordering food and save the waste of hotel dishes. Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain a good working condition, talk with employees regularly, find out whether there are problems in employees' lives and solve them in time.

4. Improve the quality of catering hygiene; Strengthen the supervision of catering hygiene quality, ensure that each private room is in the best condition, and implement the responsibilities step by step; Employees are responsible for private rooms; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he stressed that he had cleaned up the work that ended the meal that day, and made a weekly hygiene table to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.

5. Control material consumption, open source and reduce expenditure; Strengthen employees' awareness of saving, advocate the control of water and electricity waste, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once found a large number of losses, will be investigated for the responsibility of the personnel on duty, and shall be investigated for the joint responsibility of the floor foreman during the period under their jurisdiction.

_ _ _ was an extraordinary year. Since the 18th National Congress of the Communist Party of China, the phenomenon of eating and drinking public funds has been severely investigated. In this case, the catering industry, as a leading enterprise in the service industry, has fallen into a pessimistic situation. Under such circumstances, we should believe that the crisis is always accompanied by opportunities, and we should find a breakthrough from the predicament. Under the correct leadership of hotel leaders, we should strive for progress steadily, overcome difficulties and create new achievements! Specific suggestions are as follows:

1. Since the buffet on the first floor started, the response has been very good. After that, we should constantly bring forth the old and bring forth the new, increase the variety of dishes and drinks, and attract more young tourists. Use network resources for online sales.

2. Reduce the cost of dishes and lead the mass consumption: change the source of tourists from public consumption to independent consumption,

3. Create distinctive 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, receive travel teams and provide team meals of different grades. We have enough room resources. This not only improves the attendance rate of the catering department, but also improves the occupancy rate of the housekeeping department.

As the saying goes, little by little makes a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leading colleagues, study hard, and strive to improve my cultural quality and various work skills, so as to make the greatest contribution to the development of Dayun!

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