1. Sublet the external catering department, abandon the decentralized management mode of "both internal and external repair" and "both hands are not hard" for many years, hold hands and concentrate on developing internal catering management. In 2008, the annual operating income was 6.5438+0.7 million yuan, which was 200,000 yuan more than the annual operating income of 6.5438+0.5 million yuan last year.

2. Determine reasonable loss reduction business objectives and profit indicators. The management of the food and beverage department has made great efforts to implement the objectives, tasks and indicators, and tried every means to reduce costs and save expenses. In 2008, the cost rate and loss amount of the food and beverage department decreased compared with 2007, the task was overfulfilled throughout the year, and the wages of employees generally increased.

3. Cooperate with the sales tasks assigned by the hotel management, actively coordinate the sales awareness of all employees in the food and beverage department, expand domestic demand and promote export. In 2004, one of the wedding reception services received by the hotel was recommended by the hotel staff, accounting for% of all wedding receptions, which achieved a win-win goal of satisfying guests, benefiting employees and benefiting the hotel.

4. Find the right position, avoid the fierce competition with restaurants outside the hotel, focus on wedding banquets, conferences, training and other group customers, and allocate a deputy manager in charge of outreach to increase the sales of group customers. In the case that the number of meetings and class reunions is less than last year, we have done a good job in the excavation and reception of training courses, which has largely made up for the shortcomings brought by the former and laid a solid foundation for overfulfilling business tasks.

Second, strengthen internal management and improve service quality.

1, strictly grasp the personalized training of waiters. Focus on training waiters' manners and body language, improve waiters' ability to deal with customers' pushing dishes and complaints, so that each waiter can be independent and maintain normal service skills and levels in the case of few people and heavy work.

2. Try to keep the chef's technical level stable and improve his innovation ability. At the beginning of the year, the chefs should be replaced according to the technical situation. When the strength is weak and there are many sets, the division of labor should be reasonable, and mutual cooperation should be strengthened to ensure the quality requirements of the dishes. Maintain a certain fresh rate of dishes to meet the novel needs of guests in a certain period.

3. Strengthen the training of food hygiene awareness and level for all members of the Food and Beverage Department. Many times, the health supervision and management departments were hired to carry out on-site supervision and training on the procurement, acceptance, cleaning and processing of restaurant food purposefully and emphatically, so as to strengthen the food hygiene work and emphasize the seriousness of food hygiene.

4. Strengthen the professional training of managers. Participate in all kinds of business training in this industry by stages, constantly improve management awareness and management level, apply what you have learned and apply what you have learned.

Third, rationally transform hardware facilities and equipment.

1, kitchen layout adjustment and decoration. Plan a reasonable kitchen layout in strict accordance with the requirements of the health supervision department. The black kitchen has taken on a brand-new look for decades, which has improved the working environment and sanitary quality, and provided a prerequisite for successfully hosting the "China-ASEAN Expo".

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

3. A number of tableware, napkins and festive dragon and phoenix tablecloths supporting wedding banquets and traditional banquets have been added, which laid a good material foundation for the completion of various wedding banquets and created conditions for zero complaints about weddings this year.

4. The banquet hall and several boxes were decorated with calligraphy and painting, which increased the cultural atmosphere and dining atmosphere of the restaurant and improved the utilization rate of the boxes.

Fourth, strengthen teamwork and deepen the overall concept.

All members of the catering department always keep in mind the overall concept that the hotel is a family, resolutely obey the hotel arrangements, and cooperate and assist the housekeeping department and the office for many times in carrying furniture, painting, planting flowers and weeding, removing garbage and other activities, and serve the hotel and employees with the service belief that everyone is for me and everyone is for you.

Fifth, overcome difficulties and successfully complete the reception task of "Dong Bo".

The 2008 China-ASEAN Expo is both an opportunity and a challenge for our hotel catering. Facing the arduous task of receiving a large-scale international team for the first time, the Food and Beverage Department has made all preparations carefully, fully mobilized the enthusiasm of employees and exerted the team spirit of teamwork, overcome the unfavorable factors of few personnel and weak technical force, and overcome all difficulties. With full work enthusiasm and selfless professionalism, the reception task was successfully completed.

Sixth, there is a problem.

1, backward management means, resulting in inadequate management, failure to grasp details and poor management of key points.

2. Insufficient sales of individual customers.

3. Lack of innovative ability of dishes.

4. The electrical equipment in the cabinet is aging and seriously damaged.

5. The regular employees are older and lack front-line service personnel.

6. The standardization and personalized service of waiters can't always be adhered to.