Summary of the work of hotel catering department

Summary of the work of hotel catering department (1) 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 catering department fully implemented the hotel management contract scheme, focused on economic construction, strengthened management, and was consistent from top to bottom, 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:

Annual operating income of X yuan, up X yuan, growth rate of X%, operating cost of X yuan, up X yuan, growth rate of X%, comprehensive gross profit margin of X%, up (or down) X%, operating expenses of X yuan, up (or down) X yuan.

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 assigned by the Food and Beverage Department to the hotel is 3.8 million yuan, an increase of X million yuan over last year's X million yuan, with an increase of X%. 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 X yuan, an increase of X yuan over the same period last year, with a growth rate of X%.

(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 cooperates with each other, but also cooperates with each other. The management system is implemented from top to bottom, and the first level is responsible for the first level. The management benefits are rewarded and punished, which improves the overall quality of 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.

(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 set up throughout the year: buffet Chinese food, buffet hot pot, seafood at will, Friendship X, Millennium Turtle Hot Pot City, and restaurant chain stores.

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, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.

(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, the relevant systems have been improved, the responsibilities have been clarified, and the control has been strengthened according to the X 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. Organize employees to participate in the technical competition of excellent chefs and waiters in Yangcheng in XX, and participate in hotel track and field competitions, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in hotel donation activities to help the poor, learn three-character classics and learn 50 sentences of English. 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. Through various activities, employees have formed a strong collective that loves hotels and works hard together. Employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The personnel are stable and the flow of personnel is small. The average monthly turnover of employees this year is about 5 people.

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

1, strict labor and employment system, the catering department recruits new employees, those who meet the requirements are selected, and those who do not meet the requirements are rejected to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated inspections, six ministers and eight foremen were promoted throughout the year. Employees who violate hotel regulations should be given priority to education, and those who refuse to change after repeated education will be punished and dismissed. 1 1 employees will be punished throughout the year. Due to the strict employment, the quality of employees is high and the efficiency is greatly improved.

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, and more than 200 trainings including promotion manuals, service knowledge, skills, customer service standards, hotel management knowledge, product quality, promotion business knowledge, 50 English sentences, polite expressions, safety and health knowledge were carried out 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 safety and fire prevention, set up a leading group for safety and fire prevention, implement the safety and fire prevention responsibilities of all departments, earnestly 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 facilities increased by more than 3 million 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 toilet on the fifth floor, the opening of Friendship X, 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 XX.

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

4. Open a restaurant chain.

Looking back on this year's work, with the support and help of leaders and colleagues, I have been strict with myself and completed the work well according to the requirements of the hotel. Through the study in the first half of the year, my work style has changed greatly and my work quality has also improved. The work in the past six months is summarized as follows:

I. Daily management work

As a member of the catering department, our role is to connect the preceding with the following and coordinate the left and right. We are faced with complex and challenging work every day.

In the second half of the year, in the work of the wine and drink hall, all work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task in our hotel is rather heavy. In the second half of the year, we received many important guests and banquets, but for various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to avoid omissions and mistakes comprehensively and accurately.

Second, strengthen self-study and improve professional level.

To be excellent, there is still a certain distance from my knowledge and ability, so I have been afraid to take it lightly, and learn from books, leaders and colleagues, so that I feel that I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, ensuring the normal operation of all the work in the restaurant.

Three. Gains and losses of work in the second half of the year

Over the past six months, I have been able to carry out my work seriously, but there are still some problems and deficiencies, mainly in:

1. After all, I've only been cooking Chinese food for over a year. I have been groping while doing a lot of work, and my knowledge of on-site control business is not enough, so my work efficiency needs to be further improved.

2. Some work is not done carefully enough, such as inspection before and after meals, supervision between meals, maintenance of hardware facilities, health inspection, etc.

My theoretical level is not too high.

Chinese food business knowledge and service skills are not good. Through the joint efforts of all my colleagues, we have successfully completed the work in the second half of the year, which is quite rewarding to sum up:

1, able to assist the leaders in the daily work of the restaurant.

3, reasonable arrangement of work on duty, comprehensive coordination, management and inspection.

4, cooperate with the leadership to do a good job of reception and arrangement, properly handle the problems in the work and the guest's complaints, and report the problems to the leadership in time.

5. Do a good job in the safety, energy saving and sanitation of restaurants.

6, set an example, supervision and inspection service personnel to do a good job of service.

7. Do a good job in ideological work while doing a good job in service, so as to achieve unity and friendship, help each other and make common progress.

8, earnestly perform their duties, and earnestly complete other work assigned by the superior.

Fourth, the work plan for the first half of next year

As I worked in a western restaurant in the first half of the year, western food service is no stranger to me, but for me, changing from Chinese food to western food is like entering a new working environment. The next work should start from scratch, get started as soon as possible, and straighten out the key points of work. Try harder.

Therefore, the half-year work plan is as follows:

1, actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2, strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexible use of their own practical work, optimize the quality of work.

3, strengthen the maintenance of hardware facilities and health inspection, to give guests a sense of comfort.

4. In view of the irregular operation of some new employees, on-site correction and guidance are provided during the service process, and more training and drills are conducted to improve the professional level of employees.

5. The hygiene and quality of kitchen products should be strictly controlled.

6, strengthen energy-saving inspection, usually explain to the waiter, improve energy-saving awareness.

Summary of the work of the hotel's food and beverage department (III) Looking back on the one-year study work, with the correct leadership of the superior and the strong support of all departments of the hotel, the food and beverage department United and brainstormed and successfully completed the annual plan. Now let me sum up my work for one year.

I. Operating conditions

By mid-June, 5438+February, the Food and Beverage Department * * * had achieved sales income of XX million yuan, including XX million yuan and XX million yuan; Compared with the same period of last year, it increased by XXX million yuan, achieving the goal of increasing business indicators by more than XX%. Complete the reception tasks of group companies and other conference teams, and the major complaint rate is 0.

Second, the management situation

1. Establish a hotel management company according to the modern enterprise management system.

In 20XX, under the guidance of the reform idea of "overall planning, step-by-step implementation and bold practice", the catering department established XX Hotel Management Co., Ltd. according to the modern enterprise system, based on the hotel situation and local conditions. The establishment of the company has laid a solid foundation for the sustainable development of the whole library and the deepening and standardization of hotel socialization reform. The Company establishes a board of directors and a board of supervisors, and implements the general manager responsibility system under the leadership of the board of directors. Specifically, the following work has been completed:

(1), set up XX hotel management co., ltd.

(2) Completed various procedures related to the company's application for registration, and registered in the administrative department for industry and commerce, and obtained a formal business license.

(3) Successfully completed the rental operation of XX catering and straightened out the interface with the hotel.

(4) Establish the operating organization of the company and complete the staffing of the company. Established the catering business project department, finance department and comprehensive department.

(5) Formulate the salary plan of the hotel management company and pass the audit of XX. The new incentive system and policy are more market-oriented. Employees' income is linked to their work performance, labor contribution and business skills. In the new salary scheme, employees should not only care about their own business income, but also care about and master their own monthly costs and profits, so that every employee can form the habit of accounting and know fairly well. Pay attention to key positions and types of work, so that the performance and labor of employees in each position are consistent with their income. Through the performance reform, the wage gap between new and old employees, key positions and ordinary positions has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.

2. Consolidate the original advantages and actively expand business.

In 20XX, the working idea of the catering department is to consolidate the original market advantages and actively explore new business.

Strive for precision and meticulous in the wedding banquet market, making the wedding banquet also present a hot scene in 20XX. In one year, the sales revenue of wedding banquets reached XX million yuan, and * * * received XXX wedding banquets, showing a thriving trend.

In terms of developing new business, it officially took over XX canteen on August 27th, 2004. XX canteen should not only prepare working meals for hotel employees, but also serve XX and the community well. The canteen work seems simple, but it is not. How to make three meals a day as colorful as possible, so that diners have a sense of freshness and appetite, we have spent a lot of thoughts and brains. Our aim is not to generate income, but to serve employees wholeheartedly, work hard and carefully, try to stabilize the price of vegetables and try not to increase prices. Improve the quality of meals, so that the main and non-staple foods are hot and cold, and there are many varieties. In addition to staff meals, stir-fried dishes and hot pot were also opened. Solve the dietary needs of community residents and enrich the catering content of the community.

In addition to catering, we also actively explore other fields: XX boldly innovated, made "XX moon cakes" in the Mid-Autumn Festival and put them on the market, which achieved good economic benefits; Acting sales of two liquor series products and a beer product.

3. Innovate the management system and effectively control the cost.

The food and beverage department actively explores and dares to explore in controlling costs. Bidding for fish, meat and drinks has begun. After screening, sign a one-month supply agreement with the supplier. Implement dynamic management of suppliers. When signing the bid-winning contract, if there are many problems in terms of supply quality, delivery date and quantity. In addition to being punished according to the contract requirements, it will be eliminated in the second tender for supply. If the situation is serious, its supply qualification will be cancelled immediately. After the price comparison, the purchase unit price of salad oil decreased by XX% compared with that before implementation, and that of yogurt decreased by XX%. Through price comparison bidding, standardize procurement procedures, expand procurement channels and ensure timely supply. At the same time, it increases the transparency of the procurement process and reduces the influence of human factors. On the basis of doing a good job in the existing procurement business, we will broaden the scope of procurement, and we will also adopt this model to purchase other commodities at lower prices and minimize the cost.

At the same time, all the staff of the Food and Beverage Department actively carry out activities to save expenses and try to control various expenses: XXX and XXX restaurants set the opening hours of air conditioners, stereos and lighting in detail. Check the phenomenon of running, running, dripping and leaking at any time. It took XXX and the engineering department two days to find the hot water escaping place in the gutter and repair it in time. Only this one can save nearly XX yuan every month. Secondly, in the use of raw materials, on the basis of not affecting the satisfaction of customers, the recycling of scraps is realized. Minimize the use of disposable goods. On the other hand, integrate kitchen chefs to ensure the quality of dishes and the innovation of new dishes. In the utilization of scraps, we should strengthen the development of new dishes, and the new dishes made by pumpkins all year round are a relatively successful model.

4. Strengthen publicity.

In the off-season, actively plan promotional activities. A series of promotional programs were launched in time, such as: Oktoberfest was held in XX in summer, and the price of special dishes with great value started at XX; XX held a seafood and food festival, and launched a "free lunch" activity and a lucky draw. XXX and XX Restaurant jointly held a "Big Summer Reward" activity. In winter, we will carry out a series of activities of "It's cold and warm, and sincerely thank friends". During the activity, "it's your treat, I'll give you a gift" and launch a special dish of true feelings: one hairy crab XX and one fish 1XX; Recently, XXX restaurant invited famous chefs from Guangdong to join in and launched authentic high-quality nourishing Cantonese cuisine and abalone wings series.

While actively carrying out various promotional activities, it reported the establishment of XX management company and various restaurants in XX business situation, covering new dishes, food festivals, company operations, etc., which caused great repercussions. In addition, actively cooperate with the activities of the 4th "Night of XX" Mid-Autumn Festival Moon Appreciation Party in XXX, and the catering department launched the "Mid-Autumn Festival Moon Appreciation Banquet", which expanded the influence of XX.

5. Strengthen the awareness of learning and service.

Hotel is a service-oriented industry, and we have always focused on the training of employees: combining with the publicity of consumer protection law, we participated in XX "Food Hygiene Publicity Week" to enhance employees' legal awareness. The staff of the catering department actively participated in various trainings organized by the hotel, and the participation rate reached the standard every time; In addition to the basic training of this position, some extra-curricular knowledge training has been added, which has continuously enriched and updated the knowledge and ability of employees. On the other hand, we organized colorful activities, such as speech contest and consignment contest, in which employees actively participated in life, improved their quality and satisfied their guests.

On February 9, 65438, he participated in the "XX Cup" cooking competition in XX city. Participants learned a lot of cooking techniques in the catering industry and were inspired by them. At the same time, it also showed the technical level of our library to colleagues from all over the world. This competition won the second prize of the team and the third prize of the individual.

Three. Existing problems and future plans

1. It is difficult to collect accounts, and customers default on accounts, resulting in some bad debts and bad debts.

2. The return visit to customers is not enough, and the arrangement of customer files is not perfect.

3. The effectiveness of training is not strong, and the skills of employees have not been significantly improved.

Due to the high mobility of employees, new employees are not skilled in their work.

In this year, although we have made some achievements, we also deeply realize that some work has not been done well. In the future work, we will further strengthen our own construction, strengthen system construction, strengthen business and professional technical training, and improve service awareness and service level. Under the leadership of superiors, create a bright future for the food and beverage department.

Summary of Hotel Catering Department (4) In a blink of an eye, I have been out of school for a year. This year's internship experience left me with too many feelings. I have matured a lot. Think about my youth and immaturity when I first joined the work. Now I am a girl who dares to say and do, and I am no longer shy and timid.

This year, I worked as an intern in a hotel. For this year's internship experience in the hotel, my conclusion is that the catering industry belongs to the traditional service industry, in order to provide catering service products to guests and achieve business goals. As a qualified catering waiter, I should always maintain a cordial and enthusiastic attitude, always think of the guests and make them feel at home. Service is an attitude and a desire to do things better. The catering service is completed by the service staff of our catering department through manual labor, so our service attitude, professional level and operational skills are intuitively reflected in front of the guests, and their gestures, words and deeds may leave a deep impression on the guests, so we should let the guests enjoy active, patient and thoughtful service when dining, and meet the physical and psychological needs of the guests to the greatest extent.

And this internship, my position is a catering waiter. I know that any position in a restaurant should be aimed at better serving guests. Catering service positions are divided into front desk service and back desk service. Front desk service positions include front desk manager, supervisor, foreman, reservation clerk, usher, bartender, waiter, etc. And they are in direct contact with the guests and face the guest service, while the backstage service positions include chefs, cleaners, dishwashers and so on. , and basically do not contact with guests. The main task of the catering department is to provide guests with high-quality dishes, drinks, snacks and quality services to meet the various needs of guests.

The catering department is the only department in the hotel that produces and provides physical products. It is the most basic task of the hotel catering department to provide tangible products with dishes as the mainstay. Now the catering department has also expanded from various restaurants in the traditional sense to comprehensive and multifunctional supporting places, including exchange activities and leisure and entertainment activities.

The operation of the catering department directly affects the development of the hotel. I know that although my work is simple and unremarkable, it is an indispensable link, which affects the normal operation of the hotel. Therefore, I am meticulous in my work, try my best to provide the best service for my guests, and smile so that every guest can come back happily and satisfactorily. Although it's hard work, I'm still very happy to get praise from others. Thank you very much for providing us with valuable internship opportunities this year.