Food is the most important thing for the people, and the catering industry will never be out of date. With the rapid development of economy, you can basically taste the special food from all over the country in one area, so it is also a good way for catering companies to make money by opening a catering company all over the streets. The following is a summary of the work of the catering company, welcome to read.

Work summary of catering company model essay 1 I have worked in xxx company for more than a year in a blink of an eye. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. We will summarize and report the work in 20** years, and briefly summarize the work plan in 20** years.

I. Performing duties

Mainly to assist the restaurant manager in the daily internal management of the front office. In the next few months (June, July, August, September), I was mainly responsible for hotel marketing for work needs, leadership trust and self-development needs. Looking back on the work in the past few months, there are mainly the following aspects:

1, pay attention to learning and education, and encourage people to make progress.

I have been in charge of the internal management of the Royal Hotel since I took office. I know that most employees of the Royal Hotel come from Hebei, Anhui, Hunan and other different regions. Their cultural level and comprehensive quality are very different, and their professional level and service awareness are not high. In view of this situation, I listed my own shortcomings one by one and conducted comprehensive training and on-site supervision. Correct the wrong management methods, explain the theory and practice the operation. The operation process of eight skills exercises is standardized from the aspects of standard polite expressions, smiling service, professional ethics and food collocation when guests enter the store. Through learning, employees can strengthen service quality and improve service level. When guests enter the store, they can take the initiative to serve warmly and introduce hotel dishes. When guests light cigarettes, the waiter should hand over the ashtray in time. A skill competition was held in April, and the waiter Tan Liyan won the first place in the skill competition. Other waiters have developed the good habit of asking questions if they don't understand, and asking each other if they don't understand. They have also learned a lot, their mental outlook is getting better and better, and their work efficiency has been improved. However, the operational details need to be improved.

2. Grasp the management system.

In the early stage, there were many problems in the work of the restaurant. The main problem is that there is no standardized system, employees are not clear about the system, and some systems have not been implemented to specific responsible persons. Through the guidance of the leaders of the quality inspection department, I listed the switching time and the person in charge of the wall and audio in the health work system, as well as the service process, personal hygiene requirements and standards of each post, and the matters needing attention in finishing the work, and conducted on-site supervision and inspection every day, which was of great help to employees to strengthen their work consciousness and clarify their work responsibilities. In the later period, the telephone cost was high, so the telephone booth was configured by the senior manager, and the telephone was locked after work, and the waiter was not allowed to make local calls, which put an end to the phenomenon of making local calls after work.

3. Grasp the communication of internal customers.

Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information of customers to the kitchen in time. For example, sometimes customers feedback that "Ami fried pork" is not enough, and "boiling fish" is not fragrant enough. Through sincere feedback from customers, plus our serious discussion and revision, we will continuously improve the quality of dishes and satisfy customers.

4, pays special attention to the reception and management of banquet propaganda work.

October is the golden season for wedding banquets. I made a wedding banquet plan and distributed leaflets to visit the surrounding units. At present, we have undertaken five wedding banquets on June 5438+ 10. Guests have always introduced the advantages of the restaurant, communicated with the wedding company by telephone, and publicized the hotel scale. And made full preparations for the banquet reception in a planned way.

Step 5 eat a team meal

We contact more than 30 tour groups by telephone and have group meals every Saturday, Sunday and Monday. At present, travel agencies, travel agencies, international travel agencies and travel agencies spend the most. By taking group meals, the popularity of the restaurant is increased and the cost of the kitchen is reduced. And take advantage of the opportunity to receive group meals, seriously consult and feedback, and do a good job of feedback statistics.

Second, the direction of future efforts

I deeply feel my own shortcomings in my work, and I will work hard in these aspects in the future:

1. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.

2. While doing a good job in this position, we will continue to develop new customer groups.

3. Do a good job in maintaining and communicating with internal customers.

4. Arrange marketing work in a planned way.

5. Do a good job in customer statistics, constantly strengthen contact, and do a good job in customer complaint handling and information feedback.

6. Work closely with the hotel sales department to receive catering and reception services.

Summary of catering company's work: Fan Wen 2 Time flies, never to return. Yesterday's pains and joys will be the past. What we have to face is not yesterday or tomorrow, but now, we have worked for another year. This year can be said to be an extraordinary year for restaurant management. During the reception tasks in the off-season in the first half of the year and the peak season in the second half of the year, through the joint efforts of restaurant leaders and employees, various business indicators and reception tasks such as meetings and banquets issued by the hotel were finally completed. At the same time, I also gained a lot of knowledge and my own shortcomings in my work during this year. The work summary of 10 and the plan report for 20** years are as follows:

In the past year, with the concerted efforts of Qi Xin, some achievements have been made in health and services, but there are still some shortcomings in details. There are still many things to learn at work, so we need to constantly enrich ourselves and keep learning and making progress. Sometimes it is easy to idealize the problem if you don't see it thoroughly enough, so it will lead to deviation from the actual situation. There are still some irregularities in daily management, which affect the overall effect of the work. Therefore, in the future work and study, we should always pay attention to our own shortcomings, constantly improve our working ability, and better complete other tasks arranged by departments and superiors.

1, accept the work assigned by the supervisor and be fully responsible for the work of the team.

2. Check the performance of employees in this group at any time, correct the problems found in time and play a leading role. Accurately provide the best service for guests.

3, check the appearance of this group of employees, can not meet the requirements and standards can not work.

4. Participate in various business trainings on a regular basis.

5, according to the customer's situation, arrange the staff's work shifts, responsible for the team's staff attendance.

6. Handle service problems and guest complaints, report to the restaurant supervisor, and attend the briefing on time.

20 years is a year full of dreams and hopes. I hope I can make progress in my work, give full play to my advantages, improve the work of my department, learn more knowledge in my career and improve my overall quality. So it is necessary to make a plan for this work:

First, in the new year, we should better implement our original health system and our work flow, and make our work by going up one flight of stairs.

Second, management objectives: strengthen the training of employees' service awareness, strengthen the management of workflow, realize the standardized management of the hotel and improve the satisfaction of guests.

Third, improve their management level, increase hotel service knowledge, practice internal strength and enhance connotation.

Fourth, strengthen the work discipline of employees, because discipline is the basis for us to do every job well.

Fifth, improve staff's service attitude and strengthen staff's politeness, because service attitude is the lifeline of the hotel and politeness is the basic point of service attitude.

Six, strengthen the professional quality training of employees, improve the practical ability of employees, and make the work more standardized.

Seven, cultivate the team spirit of employees and build a harmonious, happy, progressive and healthy team.

Eight, cultivate employees' awareness of energy saving, put an end to waste and reduce hotel expenses.

Nine, strengthen communication and coordination with various departments, to avoid work out of touch.

Improve your ability to solve problems and deal with things. You can improve yourself through communication or study.

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