Summary of daily catering work 1

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. Compared with the previous year, it increased (or decreased) by _ _ _ _ _ _ _ _ yuan, with an increase rate of _ _%, while the actual task was _ _ _ _.

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. The task assigned by the Food and Beverage Department to the hotel this year is 38xxxx yuan, which is 6xxxx yuan more than last year's 32xxxx yuan, with an increase of 1xxxx. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan, which break down the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity, check the turnover, output, expenses and gross profit rate of each sub-department, and calculate monthly, over-commission, energy saving and bonuses, which fully embodies the principle of linking tasks with benefit wages, so that they can give full play to their respective advantages and find ways. 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, with the first level being 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, pre-shift 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. The work summary is the model essay on personal work summary of catering supervisor.

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.

At present, the catering industry environment is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the food and beverage department will fully implement hotel management.

Summary of daily work of catering II

As a newly graduated xx student, I don't have much work experience, and few experiences make me feel annoyed and confused when I first came to xxx. But fortunately, I survived! And during this time, I also learned all kinds of indispensable experience in this position, which completely changed me from a student to a professional. Although this change does not mean that I am mature enough, I believe it is a sign that I have grown up! In order to commemorate this period, I will sum up my work during this period, and I will know that I am not doing well when I miss it. My cashier work is summarized as follows:

First, I just entered the restaurant.

Originally, I didn't expect much here after hitting the wall many times, but I just took part in it with a try. The sudden result caught me off guard! Although I am happy to have a job, I am not flustered because I am not fully prepared. Finally, when I set foot on the checkout counter of xxx, the head waiter X received me kindly, told me the basic situation of the restaurant and personally took me to my job-the front desk. Because xxx restaurant is relatively large and there are not a few people who come here to eat, it is necessary to equip multiple cashiers. After that, I apprenticed to my predecessor at the front desk for a while. Although I don't know much about the front desk, I will know what to do with a little explanation, but because we are also the main service stream here, the requirements for the front desk service are not low at all. We should always pay attention to our reception behavior, which is what really bothers me.

Second, the work progress

After working for a period of time, I am almost familiar with the working mode here, and reception etiquette has become my instinctive skill in my work again and again. My job content is the same as my teaching colleagues, such as welcoming guests, providing consulting services, cashier and seeing off guests. Although it sounds like a simple line, there are actually many places to learn and improvise.

The most important thing is consultation. As a well-received restaurant, our restaurant has prepared many dishes and other activities, and some unfamiliar guests or picky guests will come to consult. This requires us to know the dishes and activities of the restaurant like the back of our hand, and we can also answer them to satisfy the guests! I found it difficult at first, but after a long time, I know that even ordinary waiters can recite these.

Third, summary.

The job suits me, my colleagues are good friends and my boss is very good, so why don't I work hard? Although I have basically done my job now, the society is making continuous progress. In the face of more and more picky guests, we can't blame them, we can only think about why we didn't do it.

Daily work summary of food and beverage department 3

The extraordinary year of 20xx is the fourth year of the establishment of * * Hotel. All the staff of our catering department study hard around the overall situation of sustainable development of the hotel and actively perform their duties. Highlighting the key points of work, Qi Xin made concerted efforts to complete all tasks assigned by superiors. The annual summary report is as follows:

First, be a good assistant, try your best to help the hotel leaders control the overall situation of the work, conscientiously implement the documents issued by the hotel, so that the instructions of the superiors can be implemented, and use their own advantages to improve work efficiency. Actively participate in hotel management, handle interpersonal relationships with functional departments, establish a good external image of the food and beverage department, and lay a good foundation for floor work.

Second, the floor site management:

1, the waiter's manners and etiquette, adhere to the pre-class inspection, do not meet the requirements before leaving the post, and practice the column repeatedly every day. The service personnel in the stands in the floor area should be on call, requiring politeness and etiquette to be applied to every detail of the work, and employees should learn from each other, supervise each other and make progress together. Employees should develop good habits and attitudes, and managers at all levels in the food and beverage department should do a good job of pre-meal reception, reduce the waiting time of guests, and at the same time do a good job of explanation, pay attention to the seating of boxes and tables, ensure that there are no mistakes, do a good job of explanation, and be busy without chaos.

2, strictly grasp the post to improve service awareness, improve service efficiency, reasonable deployment of service personnel, centered on the foreman or minister, at any time to support busy or missing areas, other personnel have their own responsibilities, clear their respective responsibilities, reasonable deployment to improve service efficiency.

3, the food and beverage department floor goods management, from large to small personal inventory at the end of each month, whether guest damage or natural damage are required to be documented, someone, someone to supervise, a single person to follow up. Timely report the loss and make up the purchase.

4. For the sanitary management of floors, the public * * * area requires the cleaning staff to clean the foreign objects or dirt immediately, and the ground in the area is dust-free and free from water stains. Sanitary appliances shall be placed neatly without inclination, and each box of sanitary system shall reach everyone. Carry out sanitary cleaning every day and comprehensive cleaning once a week. Strict implementation of health supervision requirements, disinfection registration, large tableware to implement the requirements of one wash, two bleaching and three cleaning. Regular disinfection and bleaching of small tableware.

5. Establish a restaurant case collection system, reduce the frequency of customer complaints, collect customer complaints about service quality, provide an important basis for improving daily management and service, and analyze and summarize the collected cases, so as to make daily services targeted and reduce the customer complaint rate.

6, the daily management of employees, every new employee into the store has become an important part of the food and beverage department, can be integrated into the group as soon as possible, adjust the transformation mentality, according to the characteristics of new employees and the entry situation. Conduct special training and adjust your mentality. Understand the characteristics of the industry and prepare new employees psychologically. Ease the transformation and adaptation of roles and accelerate the pace of integration into the catering team.

7. Pay attention to the training of employees and strengthen the training in combination with the actual work. The purpose is to improve work efficiency, strengthen quality service, always pay attention to employees' mentality, and require to maintain good working conditions. When catering is not busy, make a training plan, organize employee training, and carry out practical operations from the aspects of courtesy and etiquette workflow and service specification. Provide one-on-one and hands-on guidance to individual bad employees, and regularly train and inspect all departments in the hospital: food delivery department, welcome department and cleaning department to understand their recent work, find problems and solve them.

In the case of a serious shortage of waiters this year, under the direct leadership of the vice president's office, our floor completed the service of the summer champion banquet, mobilized the reserve forces of all floors to support the floor work, and laid a hard battle for the arrival of the Spring Festival.

Third, shortcomings in the work.

1, in the process of work, not careful enough, sometimes there are some unreasonable arrangements, unclear priorities, and lack of communication between departments. It is always after things go wrong that problems are discovered.

2. There is little training between the management minister and the workshop foreman, which is still some old management models. We should organize some advanced management courses for star-rated hotels, walk more, and learn about the management mode of star-rated hotels outside, so that the management of this hotel can be by going up one flight of stairs.

Fourth, the status quo of hotels, problems to be solved

1. In the normal reception work, customers are scattered, and the customer base of the hotel has not been properly utilized. We should define our business policy and adjust our business strategy to attract some foreign customers.

There is a serious shortage of waiters. In the case of a serious shortage of waiters in the big climate, we should give full play to the advantages of this hotel, such as high salary, good welfare, strong affection and cohesion, so that candidates feel that it is a standardized and standardized star hotel.

3, combined with the actual work to strengthen training, improve work efficiency, improve better service quality, strengthen standardized management, so that employees have a new understanding and understanding of daily services.

Although some achievements have been made in each work in the past year, there is still a certain gap with the requirements of the hotel, and there are some problems that cannot be ignored. There is no self-establishment and it needs to be further strengthened. The consistency of service consciousness has laid a new solid foundation for future work and made the hotel more prosperous and developed.

Summary of daily catering work 4

Xx is a year of growth for both hotels and our western restaurants. The star rating reception, large-scale reception and western restaurants have all accepted strict tests. Although there are many shortcomings, it is in the process of rectification that we catch up. Western restaurants can continue to grow. It is a great honor to have the opportunity to join the ranks of our hotel's annual advanced group. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant.

Xx is a year of growth for both hotels and our western restaurants. The star rating reception, large-scale reception and western restaurants have all accepted strict tests. Although there are many shortcomings, it is in the process of rectification that we catch up. Western restaurants can continue to grow. It is a great honor to have the opportunity to join the annual advanced collective of Northwest Petroleum Hotel. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant. The senior events of our store in XX years are described as follows:

First, actively overcome various practical difficulties and have a strong sense of unity and cooperation.

Western restaurants have scattered posts and a wide range of working places. At present, it mainly deals in Four Seasons Cafe, Starry Lobby Bar, Zishan Soup Hot Pot, Food Delivery Department, Bar, Xingyue Bar, Executive Lounge and Starlight Barbecue Bar. There is a large turnover of personnel, and some newly opened positions are not in place, especially the situation of guests. However, all the staff in the restaurant have a strong sense of "home". They can actively obey the arrangement of the restaurant leaders and consciously overcome various difficulties. Qi Xin works together to do a good job. Everyone has developed the good habit of "helping as soon as they are busy", and at the same time they are ready to be sent to other posts to help. For example, the Starlight Barbecue Bar, which was briefly operated from May to mid-September last year, successfully completed its task without a staff member, mainly relying on the night shift and night shift staff of Four Seasons Cafe. In the local and national star evaluation in April and September, restaurant employees can concentrate on doing one thing well, work hard in one place and do their jobs well, and the main service forces in different positions gather together for drills and training, which further enhances the sense of formal service, standardizes the service workflow, and participates as a multi-functional service force, making due contributions to the hotel's participation in star evaluation; 1 1 In the case that the business strategy of Zisha soup pot has changed and the shift allocation cannot be guaranteed, according to the determination and work instructions of the superior leaders and the existing personnel, we actively tried to adjust the shift to ensure the normal business of each branch.

Second, it is resolute to carry out the instructions of superiors and the task is completed.

In last year's work, we were able to strictly carry out the work instructions of the superior leaders, actively carry out the work according to the overall work arrangement of the hotel, compare the quarterly and monthly task indicators, and combine the actual work to successfully complete the reception work for Valentine's Day, International Women's Day, Children's Day, Christmas Day, New Year's Eve and other festivals. As the main reception point on the day of the festival, the restaurant attracted a large number of customers, made soft advertisements for the image promotion of the hotel, and enhanced the visibility of the hotel. Especially in the Asia-Europe Expo, the reception of the "State Grid Congress" and the breakfast reception of the national star judges, the Four Seasons Cafe and the executive lounge are important reception places. All the staff of the restaurant attach great importance to it ideologically, work conscientiously, and satisfy customers with service attitude and quality. In many large-scale event receptions and VIP receptions, the restaurant executive lounge has become an important dining place for breakfast, and all of them have completed their tasks with good working standards. In the "mass meeting", as the main reception department, it can actively cooperate with Tianshan Hall to do a good job of reception, and successfully complete the reception task under the high care and guidance of the leaders.

Third, strive to contribute to the hotel's income and create a strong atmosphere of pursuing Excellence. In the past year, the gift-buying activities of western restaurants throughout the year have made certain achievements in increasing the popularity of the catering department.

In July, August and September, the income of western restaurants in the tourist season is considerable. Among them, the income of XX yuan in July accounted for 22.65% of the turnover of the catering department, and the income of XX yuan in August accounted for 23.57% of the income of the catering department. In September, the income was ×× yuan, accounting for 34.82% of the income of the catering department. The growth of income proportion is inseparable from the correct guidance of leaders and the efforts of employees.

In addition, under the business model of low investment and high return, the barbecue bar has also generated a lot of income. In June, the income of the barbecue bar was RMB ××××, and the operating profit rate was 58.76%. The income in July was ×× yuan, and the operating profit rate was 60.99%. The income in August is ×× yuan. Starting from June 165438+ 10, Zishan Soup Hotpot Restaurant changed its business model and began to implement semi-self-help hot pot for customers. 165438+ 10, the monthly operating income is RMB ×××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××

Western restaurant received great concern and help from leaders at all levels in ×× years, which gave us opportunities for growth, improvement and continuous improvement. In the future, we will be more strict with ourselves and constantly improve ourselves. Strive to reach a new height under the guidance of the hotel and become a powerful brick of the hotel.

Summary of daily catering work 5

20xx is an extraordinary year. All the staff of our catering department study hard around the overall situation of sustainable development of the hotel and actively perform their duties in an all-round way. Highlighting the key points of work, Qi Xin made concerted efforts to complete all tasks assigned by superiors. The work of one year is summarized as follows:

I. Basic operating conditions

The annual revenue of the catering department was 20xx.1.1-20xx.1.1* * x yuan, which was x yuan lower than last year's x yuan. The reception task of hotel companies and other conference teams was completed, and the major complaint rate was 0.

Second, the daily management of the department

1. Standardized management of departments. Every day at noon, the department manager inspects all areas of the department at X: X, and corrects and implements the problems one by one, and makes clear rewards and punishments according to the system regulations, so as to improve health steadily;

2. Cost control and energy saving:

1) jointly with the kitchen department, formulated a new tableware management method;

2) Tableware is sorted in sequence, put into a frame and cleaned by sorting;

3) Fragile products are cleaned by themselves;

4) Turn on and off the electric light, air conditioner and water heater regularly every day;

5) Reasonable utilization of leftover materials, no waste;

6) Strictly control low-value consumables, so that recipients are recorded;

3. Be a "salesman" and a "housekeeper":

1) Launch the marketing of all staff in the department, mainly through word-of-mouth publicity;

2) Standardize the warehouse and linen management warehouse. Linen is sorted and counted by the foreman, and small square towels are cleaned and kept by the department.

3) Establish a supervision system for product evaluation and supply;

4. Grasp "training" and "implementation". Training etiquette and service awareness, but also training tablecloth, tray, table setting, serving, pouring wine, folding mouth cloth, personally participating in service work and checking regularly;

5. Be a beautiful hotel and a safe hotel. Do a good job in environmental sanitation, protect the peripheral greening, pay attention to fire prevention and theft, pay attention to food safety, and protect their own well-being;

6. Everyone is equal before the system.

Third, there are still some shortcomings in catering work.

1. Some employees have poor subjective initiative and go to work mechanically, and some employees have poor self-discipline, such as standing discipline, service courtesy, service during meals, etc.

2. Some employees still lack the sense of teamwork;

3. The executive power of personal management still needs to be further strengthened;

4. Individual employees still lack the awareness of saving.

Fourth, make a 20xx work plan.

1. Business objectives. From this year's New Year's Day to next year's New Year's Day, we will continue to keep major complaints at 0;

2. Daily management. Continue to strengthen the training of employees' business skills and improve their comprehensive quality, and submit the training plan for the next month to the hotel quality inspection department at the end of each month so that the hotel quality inspection department can supervise and guide them in time:

1) further strengthen the familiarity of bar catering reservations and the awareness and skills of box waiters in wine promotion;

2) Strengthen employees' ideological education, take every opportunity to instill in employees the idea that customers are God, encourage employees to carry forward the spirit of unity and mutual assistance, and establish a collective concept of honor and disgrace;

3) open up economic development channels to increase income and expand operating income, such as launching takeout in the peak season;

4) Carry out public relations for all employees and strive for more repeat customers.

3. Change measures and methods. Improve employees' awareness of benefits and do a good job in energy saving and consumption reduction;

1) Strictly store daily consumables, such as restaurant paper, toothpicks, linen, tableware, etc.

2. Reduce the consumption of equipment operation, such as reasonably turning on and turning off the air conditioner in time;

3) Strictly check the acceptance of dishes and make rational use of scraps;

4) Improve the system of receiving and storing raw materials, collecting office supplies and purchasing goods.

2. Highlight the people-oriented concept, there is no major event in the hotel, and there is no minor event in the hotel.

1) Keep the habit of communicating with employees, enhance mutual understanding and facilitate work;

2) Carry out joint venture activities, and the catering department and the customer service department communicate with each other to improve each other;

3) Strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution;

4) It is suggested that the hotel organize more extracurricular activities for employees, such as track and field, basketball, table tennis, etc.

20xx years is a new starting point. Our department is determined to take the development of the hotel as its own responsibility, the development of the department as its own responsibility, and its own development as its own responsibility. Under the leadership of the hotel leaders, all the staff will work together with Qi Xin to make the hotel more brilliant tomorrow!

Time flies, time flies, and the new year is coming in a blink of an eye. It has been more than ten months since the leaders of groups, companies and hotels entrusted me to work in the catering department of Jindu Oasis. With the care and support of the hotel leaders and the help of the brother departments, I worked with all the staff of the Food and Beverage Department to do all the work assigned by the hotel seriously and worked together with the staff for an extraordinary 20 years. The work report for this year is as follows:

First, seek development in difficulties and strive to increase turnover.

1, iron camp, mobile soldiers, for the flow of personnel in the food and beverage department,1since October, personnel have been updated very quickly, and managers and waiters are short of people, so a deputy manager, a supervisor and a foreman have been selected from the old employees to form a new leadership team. When new and old employees alternate, make new training plans and conduct targeted training.

2. Since March, we have expanded our business scope, started to receive tourists for meals, worked out a detailed reception plan and menu, and trained employees for group meals. We invited more than 20 well-known travel agencies in the city to visit the hotel, analyzed the tourism market this year, publicized the hotel's geographical advantages such as being close to the expressway and convenient transportation, formulated a standard menu with more than two sets, and expanded the choices of travel agency guests. The peak season is coming. In view of the inaccurate and late arrival time of tourists, the business hours have been extended so that tourists can have food when they arrive. We also made a lot of publicity on the Internet, joined the X Travel Group, and posted photos and menus of hotel reception places to X Travel Agency, which played a very good publicity role. This year, the tourism in our city is far worse than last year, and the passenger flow has dropped by more than x%. We have just received a group meal, but we have also made some achievements. * * * Received more than X overseas tourists from xx and other 12 countries, and received more than X domestic tourists, and established long-term cooperative relations with more than X travel agencies in the city and 3 travel agencies outside the province, laying a good foundation for group meal reception next year.

Second, pay attention to the quality of internal service and adjust the strength of chefs in the production department.

1.In April, the strength of the chef changed. It's time to change the dishes and the marketing ideas of the dishes.

2. Pay close attention to service quality, pay attention to ideological quality education, managers increase service follow-up, and stimulate employees' work enthusiasm. In August, we launched Quality Service Month to enhance the enthusiasm of waiters, strengthen active service and humanized service, and selected two catering "service stars", xx. In terms of ideological education, taking the story of _ collecting money as an example, it was announced that the hotel would give economic rewards, which promoted the enthusiasm of employees and improved their ideological quality.

Third, adjust the post arrangement of personnel, reduce personnel expenses and reduce operating costs.

In view of the unstable reception passenger flow of the hotel, the internal personnel have also made relative adjustments. The original meal preparation and delivery personnel, acting in their own way, do their own jobs, and lack the spirit of unity and cooperation. Together with the head waiter Hou Yanling, they readjusted their personnel according to the reception situation and stuck to one post. According to the time of serving and the situation of closing the table, adjust the meal preparation personnel in Building X at any time and close the table centrally. The resident food delivery staff on the first floor was evacuated to directly deliver the staple food to the food ladder and transfer it to the next floor to prepare meals, and personnel were temporarily arranged to pick up the tableware ladder, which greatly reduced the waste of personnel, saved X people to prepare meals compared with the original personnel, and reduced the number of personnel in the dishwashing room from X to X, saving X people in the food preparation and disinfection room under the condition of ensuring normal reception, and saving more than X yuan per month.

Linen management and hall area sanitation, daily cleaning personnel are arranged in two shifts, which reduces personnel costs and improves work efficiency.

Make use of the existing superior environment, focus on improving the reception level of wedding banquets, and carry out all-staff sales, so that wedding banquets account for a large proportion of operating income. Among them, we received four high-end wedding banquets, cooperated with large well-known wedding companies in Beijing, and cooperated with * * * to arrange high-end weddings, which was the first case in our city, which increased the economic benefits for the hotel and played a good publicity role.

Fourth, increase business projects in seasonal changes.

Winter is coming. In the off-season of catering, according to the hotel's business requirements, we expanded our business, set up Jindu Hall as a shabu-shabu restaurant on the third floor, and added the traditional charcoal hotpot of mutton shabu-shabu, in an effort to increase business income.

In the past year, there were also many shortcomings in the work, such as comprehensive requirements for employees, insufficient rewards and punishments, insufficient initiative in service and lack of marketing knowledge. When the new year comes, we should correct our shortcomings, start from ourselves, do a good job in training, expand the scope of marketing, learn marketing knowledge and improve service quality.

Pay attention to food quality, improve hygiene standards, and put into 20xx work with a brand-new service concept.

I want to go up a storey still higher, I wish the Group and its branches a happy New Year, and I wish all leaders and colleagues a new atmosphere and a new atmosphere in the New Year!