2022 catering work summary report

#Report# Introduction Time flies, a white horse passes by, a period of time has come to an end, review this period of time since the work, harvest, it is time to seriously do a good job summarizing the work. The following is a summary report of 2022 catering work organized by the examination network, welcome to read!

1.2022 catering work summary report

20__ the first half of the catering department made a good start, the correct leadership at all levels of leadership, the catering department of the staff of the whole staff of the *** with the efforts of the first half of the year than in previous years of the operating income growth of a point, the quality of service, food production Accordingly, the content is presented as follows:

A business situation analysis

The first half of the year **** to complete the business indicators ___ million, the completion of the gross profit of ___ million, of which the reception of the meeting ___, income of ___ million, the team **** ___, income of ___ million, hosting a wedding banquet ___, income of ___ million. With the same period compared to the first half of 20__ year has improved significantly, our benefits have grown, proving that our level has also significantly improved, which is inseparable from the leadership of the correct guidance, staff *** with the same efforts and inter-departmental cooperation.

Second, reception work

1, meeting reception

The first half of this year to receive large-scale meeting ***__, of which the entire hotel is particularly important meeting *** 3, respectively, the province's __ system office director portal network construction meeting, the provincial hall of the __ system office conference and the national __ big inspection of the three major conference reception, meeting reception in the leadership of the Under the correct guidance of the Food and Beverage Department is well organized, developed a comprehensive reception program, the work of a person in charge, responsible to ensure that nothing is wrong, the kitchen by the head chef, ___ is responsible for preparing dishes in advance, the menu, to do dishes fine, hygiene. Front desk by __ responsible for the reception of the meeting stipulated that each table fixed staff, service standards, in our **** with the efforts, the successful completion of the reception work. The leaders were unanimously praised, of course, in the reception we also found our shortcomings.

2, team reception

Relative to the same period in previous years than this year's reception of the team meal is relatively small, the second half of the catering department strive to team meal menu to do a little bit of adjustment, and strive to be able to improve the reception rate of the team meal.

3, wedding reception

In the first half of the wedding reception, customers generally reflect the problem, one is the dining environment of the sense of oppression, another is due to the lack of personnel caused by the incoherent service problem, to solve this problem also need the guidance of the higher leadership.

4, the agreement unit reception

The agreement unit reception is particularly important, only their recognition, our dishes, services, in order to give us a long time to create benefits, the first half of the year, ___, ___, ___ and so on a few agreement unit relatively high reception rate, of course, with the coordination of us and the various sectors of the mutual coordination, cooperation, and communication is inseparable.

Thoughtful reception and up and down the communication, department and departmental cooperation, staff and staff coordination is not separate only to do a good job of these points we can do a good job of reception, in order to win the customer's satisfaction and approval.

Third, internal management

1, dormitory issues

Catering Department is a hotel staff more than a department, the management is more complex, the first half of the leadership under the guidance of the staff dormitory issue of the appropriate restructuring, to stop the previous employees do not sleep at night, outsiders casually into the staff dormitory problem, which fully reflects that we are an organized, disciplined The collective.

2, energy saving and emission reduction

Catering Department consistent to maintain the "people go out, lights out, lights out of the water stop" style of work, in addition to departmental requirements in the processing of the period to seek value-added space, to strengthen the use of the corners, requiring chefs in the dishes after the plate and the number of guests into proportion to the number of meals to be reasonable. Adhere to the monthly recycling of scented napkins and paper. Reuse, reduce costs and increase profits. Employee's gloves provide two months a collar, by the foreman unified to receive, to the old for the new.

3, staff training

Catering Department is aware of the "only continuous training, in order to continue to progress", the first half of the Catering Department continues to organize staff training, large to organize all personnel training walk, stand, end of the bracket, the table on-site rehearsal activities, as small as an example of a meeting a training from the department to select outstanding staff to participate in the Tourism Bureau organized table setting activities. Participated in the Tourism Bureau organized by the podium competition, so that we have a deep understanding of the people outside the people, outside the sky. Summarized a lot of experience, but also learned a lot of things.

Through continuous training, the service level of waiters has been consistently improved, such as placing warm words in the cigarette jar, appropriate introduction of dishes in the service, all reflecting the subtlety of our service. Organize chefs to go out to study, the dishes have a great transformation, in ___ characteristics, added ___ characteristics, get the praise of the leadership.

4, the ideological style of rectification

In April, the hotel organized the rectification of the ideological style of activities, in the activities of the Food and Beverage Department seriously do a good job of rectifying the records, found that the problem of timely rectification, and the January and long-term found in the ideological style of life, made a written summary of the activities of the staff after the quality of a great deal of improvement in the quality of the work of the enthusiasm for a great deal of progress.

5, the management of tableware

20 __ year Catering Department summed up the past experience, the provisions of the rooms, halls and East meal tableware inventory in January, such as with the last month does not match, find out the reasons for the responsibility of the person, if necessary, the staff of self-compensation shortages of tableware, to avoid the phenomenon of unnecessary loss of tableware.

6, bar management

The bar is the Ministry of Food and Beverage and the exchange of guests to and from the window, so the bar staff must have a high quality, combined with the actual situation of the Department of the continuous organization of the bar staff training, assessment, to do the restaurant every day the accounts occurring accurately and accurately do a good job in the record, found that the problem is resolved in a timely manner, and is strictly prohibited to run or leakage of the accounts phenomenon occurs.

7, duty manager system

The day of the duty manager of people, things, accounts, reception, security and other all-round responsibility, while requiring the duty manager all day cell phone on duty, and the provisions of the daily duty manager to the day found that the problem of the day in a timely manner in the regular meeting announced to draw the attention of the staff, including the phenomenon of rewards and penalties for staff to do the rewards and penalties do not stay the night, due to the first half of this year's employee dormitory Restructuring, the provisions of the duty manager on time with the hotel duty manager and the rest of the departmental duty manager to check the dormitory, to find the departmental personnel out of the phenomenon of not returning to the regular meeting to name and criticize, the serious ones fines, and timely to stop similar phenomena occur.

Fourth, the security work

In the reception of the fire fighting activities, so that we have a deep understanding of the fire, the importance of fire safety work, the need to eliminate hidden security risks.

1, the first half of this year, in addition to the original three directors of the Ministry of Food and Beverage in charge of security, in addition to the increase of ___ for the fire equipment safety officer, to achieve the fire daily inspection records archived every day.

2, in June, the catering department actively participated in the production safety consulting activities organized by the hotel, from which improved safety awareness.

3, the internal continuously carry out the new and old staff safety training, improve staff safety awareness.

4, the stove room to do food preservation classification, and labeling, all kinds of food by name special box, strictly prohibit the finished product and semi-finished products mixed. Do no matter how big or small the meeting 24 hours to leave samples, to avoid food poisoning phenomenon.

5, the department of facilities and equipment, day check, day clear work, to exclude all potential safety hazards.

2.2022 catering work summary report

Time flies, a turn of events we ushered in the second half of 20__, looking back at the past first half of the year, there are a lot of good memories come to mind, in the company's attention to the cultivation as well as the support of all employees, I work with the entire staff, correct attitude, Overcome difficulties, solid work, and successfully completed the first half of 20__ the various tasks. Now on my six months of work to give you a brief report, please give comments.

To be honest, as a staff meal in charge of these six months, I y feel the responsibility of the great, the work experience of these years, so that I understand the truth: only with the heart to observe, with the heart to communicate with the customer, we can do a good job of catering services with a concerted effort.

First of all, first report on the first half of the business situation:

Since 20__, the business situation in general is still ideal, hard half a year, we improve the loss of previous years, and there is a certain amount of profit, which makes us all feel more proud. Annual operating income of ___ yuan, compared with last year's ___ yuan, an increase of ___ yuan, operating costs of ___ yuan, compared with the same period last year's ___ yuan, an increase of ___ yuan, an increase of __%.

Secondly, summarize my 20__ first half of the work harvest. Specifically summarized as follows:

1, conscientiously implement the business philosophy of Hundred Flowers Village, the company's business strategy timely and accurately conveyed to each employee, and play a good role in the bridge between the top and bottom.

2, fully mobilize and play the enthusiasm of the staff, to understand the advantages of each employee, and play its strengths, to do the amount of talent. Enhance the cohesion of the team to become a harmonious collective.

3, through a variety of channels to understand the industry information, understanding of the customer's consumer psychology, to know themselves and their peers, and have a good idea, so that our work is more targeted, so as to avoid the unnecessary losses brought about by this.

4, lead by example, do staff. Table marshal. From the overall interests of Baihua Village.

5, by thoughtful and meticulous service to greet customers. In order to create a good dining environment for customers, for the company to create more business performance, leading the staff to do their jobs in the following areas, do a good job of cleaning every day, to create a comfortable dining environment for customers; proactive customer service, as far as possible to meet the needs of the customer; to continue to strengthen the sense of service, and with a heartfelt smile and courteous and civilized language, so that the customer is satisfied with the leave!

6.

6, deal with the cooperation between the management group, the collaboration of work between the upper and lower levels, less whining, more enthusiasm, objectively look at the work of the problem, and to solve it with a positive attitude.

Now, the new six months began, looking forward to the second half of 20__, under the guidance of the leaders and the support of the staff, I will be more exquisite and skillful business management of our team, to provide our staff with exquisite dishes and quality service, to do their own efforts, hard work, due diligence, to do their jobs, and strive for turnover to a new level.

3.2022 catering work summary report

The first half of 20__, in all our staff *** with the efforts of the end of the half-year, in this half-year, although encountered a number of problems, but they are all in the management of our company under the wise guidance of the peace of mind. Now summarize the first half of the work.

I as the company's restaurant manager in accordance with the indicators issued by the leadership, standardize the staff, unified scheduling, enhance the competitiveness of our restaurant, but also harvested a lot of praise from customers. Because I understand that our company relies on customers to survive, so to meet the dietary needs of customers, which can occupy a position in the catering industry. I put the restaurant's health, service, and kitchen this several pieces of strict control, only to create a good situation now.

To treat the catering health, I emphasize, in any table, can not see any garbage, grease or even a bit of dust, customers come to our restaurant to eat, like the restaurant clean environment, we must ensure that customers sit on the seats are also tables are clean and tidy, or when the customer sees these places are not clean, we will lose more than just a customer. Want to establish a good reputation, very difficult, however, it is easy because of a momentary negligence to let the reputation fall, so I work, the table we will set a clean film on the table, but also in the end of the customer meal, the first time to organize and clean up, and wipe the table clean, but also need to set another film, waiting for the next customer. Chairs also need to check the hygiene, usually replaced in a timely manner to ensure that the customer to provide a clean and comfortable dining environment.

In terms of service, I emphasize, courtesy and credibility, service customers, the words said must be considered again and again to be able to express, if the service staff can not do the main must, must be reported to the next level, get a reply in response. At the same time in the food and work must emphasize a point, fast food, and to ensure that customers can enjoy peace of mind, never delay, customer patience is often relatively small, only with the fastest service can make customers happy. In the process of giving the client dishes, must do light take light put, never reckless behavior, in the service project to be polite smile. Can not face, let the customer feel our service attitude. Many times these small details, feel no role, but by customers like, pay attention to the details, can reduce unnecessary trouble, but also can make our service more thoughtful.

Kitchen this piece is very important, the kitchen work, I asked each chef must do a good job of kitchen hygiene, and at the same time to improve the speed of cooking, and to do a good job of the taste of the dishes, otherwise the dishes are not good all useless, each chef must be able to accurately estimate the time to do the corresponding preparatory work, which is also convenient for us to carry out the work of the next. Each chef should have a good quality, pay attention to personal hygiene, frying should also pay attention to health, although the customer can not see but we must also do a good job of this, because this can also become our company characteristics, to attract customers to dine.

I am a person who pays attention to details, although in the work of the staff requirements are more stringent, but in the rest of the time I also care about the situation of the staff, and will make adjustments according to the situation, both to ensure that the service should also take care of the staff, which is also my six months of work in the basic practices. I will continue to work hard in the next work to make our company famous.

4.2022 catering work summary report

Time flies, unconsciously six months have passed, in this catering industry under the environment of fierce competition, in the hotel senior leadership and department manager's correct leadership, we are around the department issued by the business indicators " ___ million must ensure that the target and ___ million to strive for the target "task to struggle.

Review the first half of the year we received birthday banquets, wedding banquets, business banquets, meetings, buffets, and high-specification vip reception, etc. ......*** completed ___ million compared with the same period last year increased by ___ million, but from the progress of the target still need to work. Now on the first half of the work summary report as follows:

1, pay attention to the ideological dynamics of the staff, to stabilize the staff's thinking to maintain a good working condition, to provide guests with quality service, and found deficiencies in a timely manner to correct and improve, pay attention to the ideological dynamics of each employee, regularly looking for the staff to talk about exchanges and do the ideological work, an in-depth understanding of their recent work and life situation, and to find problems and solve them. Problems and solutions.

2, to strengthen the staff's open service consciousness "communication" is the bridge to the heart, closer to the distance between the guests to enhance communication with the guests, and at the same time to understand the guests' preferences.

3, grooming, courtesy and etiquette requirements of the daily meeting repeatedly on the staff to check and instill the idea, especially the smile service, so that employees realize that the importance of smile service.

4, in order to ensure that the guests to create a clean, comfortable dining environment, the first floor of the banquet hall health sub-regional division of responsibility to the person.

5, to improve the enthusiasm of the staff, and stimulate the potential level of service, the development of a reward and punishment system, and the service champion of the `competition, in order to mobilize and encourage the staff to actively promote the initiative awareness and enthusiasm of the service.

6, the tableware and fabric responsibility to a person and regularly disinfected and inventory to ensure that the loss of tableware and damage to the next when the banquet to do a good job of preparation.

7, the collection of guests on the quality of service and cuisine of the meal and the feedback card, and do a good job of recording as an important basis for us to enter the service and cuisine, to reduce the chances of customer complaints.

According to the needs of the catering market, and the hotel issued the target task, the first floor banquet hall in June for expansion and transformation, after building and upgrading, will now be the level of service, service skills, and affectionate service will also be enhanced to create a comprehensive reception capacity of the team will be transformed into a strong wedding reception and planning for the second half of the work plan and operational measures:

First, the work plan

1, according to the first floor banquet hall after the transformation and the guests of the dining service requirements of the enhancement and service details will be on the staff skills training, openings service awareness training, vip reception service process training and affectionate service, conference reception service process training and enhance the level of service ......

2, the first floor of the banquet upgraded to a multi-functional line, in the absence of large banquets when the launch of vip reception, large-scale meetings, high-specification meal system, buffet and other receptions, to open up the business, the development of revenue channels, expanding business income.

3, to enhance the staff's awareness of the opening and marketing awareness, enhance the staff's sense of efficiency, strengthen cost control, cost savings. And require employees to pay the action.

4, on the "___ Food Festival" reception work to prepare, and let the staff are familiar with the grasp of ___ dishes and understand the characteristics of its features, in order to better go to market to the guests.

5, in the work of this post seriously do a good job at the same time often go to the floor to learn and recognize the guests, the guest's familiar and communicate with the guests to enhance the marketing ability. Continuous learning, improve themselves, strengthen the sales of business knowledge and all aspects of knowledge learning.

6, will be zero point restaurant, on the basis of the original to create a guest dining, more warm, more comfortable. More humane dining environment.

7, due to the catering service industry, the flow of personnel is large, so the lack of new employees in our hotel service staff more new employees as an important part of the restaurant, whether or not to integrate into the team as soon as possible to adjust the mentality of the whole team and the quality of service will have a direct impact on the quality of service, according to the different character traits of each employee and entry into the job to talk, the purpose of the adjustment of the employee's mindset to face the work, recognize the characteristics of the catering industry so that employees in the psychological and physical environment, and to make the staff more comfortable. Characteristics of the catering industry so that employees in the psychological preparedness of the mind to speed up the integration of the collective. On the new staff before the start of grooming, courtesy and etiquette, service procedures, skills training, so that they are y aware of the image of the hotel on behalf of the strict adherence to the norms of the operation of the four hotels.

8, the front desk is also the inspector, control the quality of each dish quality, speed and order of dishes.

Second, according to the remodeled business measures

July: the main ___ Food Festival "___ vegetables into the ___ create organic vegetable brands.

August, September: the launch of the first year of the banquet, thank you banquet, the Golden Autumn moon cake gift box marketing.

October: Golden Week to focus on high-grade wedding reception.

November: "hairy crab" and crab hamper marketing, vip reception, meetings and other ......

December: the launch of reunion banquets, wedding banquets and so on.

In short, in the nearly two years since I joined the catering department of the ___ Hotel, I have learned a lot and matured a lot, in this family full of laughter, sweet and sour, it is the exercise of a person's big stage, and I will also try to lead my team to the work area with all my heart to strive for ...... in the future. The work will also continue to change the shortcomings, constantly improve their own quality, and proactive cooperation, the implementation of the hotel leadership and departments under the various tasks.

Time passes silently, and the year ___ is about to draw to a successful conclusion. __ year is also moving towards us, and everyone is looking forward to, in the coming year has what kind of story, has what kind of harvest.

5.2022 catering work summary report

In the first half of 20__ in the hotel leadership of the correct leadership and the active cooperation of all departments, I transferred to the Food and Beverage Department to lead the unity of all colleagues, to overcome the difficulties to achieve the following results:

a. Catering to the establishment of the internal quality inspection team

To completely break the three years of construction of the store, the restaurant has been the most important part of the work of the Food and Beverage Department, and to improve the quality of life of all the staff. p> Thoroughly break the establishment of more than three years of health, discipline inspection of the passive situation, take the lead in the formation of the Ministry of Food and Beverage internal quality inspection team. Quality inspection team has catering manager as leader, team members have deputy manager and several supervisors, every day at 11:15 pm on the catering department of the regional inspection, the problems identified one by one rectification and implementation, and according to the system of rewards and penalties. Run half a year has been the hotel quality control department supervision and guidance, quality control results have been steadily improved.

Second, the preparation of amendments to the latest food and beverage regulations and the latest table standards

Combined with the actual hotel, brainstorming organizations to prepare the relevant rules and regulations. Such as the floor of the small regular meeting system, requiring each floor post in addition to the regular meeting every day on time to convene a small meeting of the floor to summarize the floor of the yesterday's shortcomings, the layout of the floor to supplement the work of the floor arrangements; on the part of the staff to work in a diffuse manner, indiscipline and violation of the law, the private take the old problem of stealing food and so on the legacy of the development of the corresponding approach to deal with it, and achieve significant results; and the Ministry of Food and Beverage Labor Discipline; weekly plan of the sanitation system, the latest table standards.

Third, combined with the Kitchen Department developed a new tableware management approach

The implementation of the new approach, so that the tableware breakage rate is lower than any period since the establishment of the store, effectively controlling the breakage of tableware before and after.

Fourth, uninterrupted background music

Through my unremitting efforts, combined with the relevant departments, completely rewrite the history of the three hotels in the catering department without background music play. For guests to create a warm and elegant dining atmosphere.

Fifth, many times to replace the dining area greenery

According to different floors, different areas, different needs, timely and flower leasing companies to contact the arrangement, replacement of various types of flowers and trees, the use of the dining environment is always new. And the implementation of the green plant maintenance responsibility system in each area, greatly ensuring the survival rate of the green plants in each area of the box.

Six, standardized warehouses and grass management

Completely solved the departmental warehouses for many years, the situation of the grass is not managed by a person, effectively controlling the unnecessary loss of grass and grass recycling, cleaning, items to receive no record of the chaotic situation.

Seven, grasp the training, grasp the implementation

Training and implementation, both hands should grasp, both hands should be hard. For the training content, one by one to rectify and implement, step by step, step by step, step by step. Through a period of effort, the catering department of all employees whether in the grooming, courtesy and politeness, or in the service process, labor discipline and other aspects of the qualitative improvement, improve the reputation of the catering service in the guests.

Eight, the system is equal

Six months, I have consistently pursued the system is equal. Requirements for employees to do, managers should be the first to do, strictly according to the system of rewards and penalties, awards, fanfare awards, really play the effect of awards; penalties, penalties and ideological work and into the penalties for violations of the personnel convinced, so that other employees to take warning. Of course, in front of the results I am very sober, a lot of work from the hotel leadership requirements are still a big gap. Catering work there are still some shortcomings:

1, there is still a part of the staff service consciousness of the subjective initiative is poor, mechanical to work; part of the staff self-discipline is poor, such as the station discipline, service courtesy language, meal service, etc., the management of a kind of leadership in a different state, the leadership is not in the absence of the lack of a qualified waiter should be the quality of.

2, part of the staff still lacks the sense of unity and cooperation.

3, individual management in the implementation of the power still need to be further strengthened.

4, individual employees still lack of saving consciousness.

5, a very few employees are still stealing food and other irregularities.

With the implementation of the new standards for hotels, our hotel's future will be a long way to go, although we have experienced nearly four years of practice and exploration and achieved some success, but we must always keep a clear head, aware of the limitations of the Yuncheng market, consumer groups to further polarize and influence some consumer groups to do the Sundance of the various aspects of the internal factors of the repeat business, as well as the same industry continue to emerge and the impact of fierce competition. And the impact of fierce competition. Therefore, we have to focus on the first half of the existing problems and constantly strengthen to improve the level of management, service level and quality of personnel.