Summary of the work of the operation department of the catering department

Inadvertently, a period of work has ended. Looking back on this extraordinary time, there were laughter, tears, growth and shortcomings. Let's write a work summary for this year's work. Then the question is coming, how to write the work summary? The following is a summary of the work of the operation department of the food and beverage department (selected 5 articles), which is for reference only. Let's take a look. Work summary of the operation department of the food and beverage department 1

1. Business conditions 1. The total turnover from January 1 to October 3 is about xx million yuan.

2. The main wedding banquets are.

(1) The standard price of 18 tables on the 1st of X is xx yuan.

(2) On the 24th of X, the turnover of 36 tables with standard xx yuan was about xx million yuan.

3. Other consumption is xx million yuan, and the average daily consumption is X million yuan.

4. This month, catering is mainly based on unit consumption, with little zero consumption.

5. The indicators issued by the hotel have not been completed this month. The main reason is that the indicators issued by the hotel are not in line with reality, and the department has shortcomings in marketing and service.

second, the work situation of employees

1. The enthusiasm of employees is always poor.

2. Employees are not aware of their work.

3. Employees lack enthusiasm for dining customers.

4. Health work has improved, but it cannot be sustained.

III. Management adjustment

1. The management has been adjusted, and a supervisor has been added

2. The food and beverage area corridors and public sanitation have been followed up, and the sanitation in this area has been cleaned regularly as soon as possible, and the sanitation has been obviously improved.

3. The existing problems in service are mainly the lack of service awareness of employees, and employees are more emotional. I have also taken some measures to fight against each other, such as

(1) taking substitution measures to solve the problem that employees cannot change their nature.

(2) Carry out package service.

(3) Do ideological work for employees.

4. Training is mainly aimed at etiquette and politeness before meals. Employees have improved in this respect, while other trainings are less, mainly based on on the on-site guidance of managers. This training will be strengthened from next month.

5. Activities have not been carried out by the department, mainly because the catering business is not very good, and it may not be effective after the launch. At present, the department is making a plan for a cool summer activity, which is planned to be submitted for approval in April and start operation in May, and those that need sponsorship will be reported to the buyer.

IV. Implementation of relevant systems

Some relevant systems have also been introduced for the management of restaurants, but they have been implemented slowly by various groups. The inspection, supervision and guidance on key issues are insufficient, and the departments should strengthen this management in the future.

Work plan for next month

1. Strengthen service training (see training plan).

2. Make a plan for a cool summer activity and try to report it to general manager office before the end of the month.

3. Improve employees' awareness of energy conservation and do a good job in keeping hotel property.

4, the weather began to turn hot, do a good job of killing insects and flies.

5. Strengthen the labor discipline of employees and the attendance system of employees.

6. cooperate with the hotel in off-season marketing. Work summary of the operation department of the food and beverage department 2

I found many problems in this month's work. Of course, I can only give some suggestions to the leaders. First of all, I have to eat. The first problem I encountered when I came in was eating, and all the employees demanded to change it. That is, when my colleagues had to go through the swill room to pour the rest of the food after eating every day, there was always a dazzling and often stinging tear, and there were many early shift workers in that place, hoping to make rectification.

The second place is our locker. The items in that place are very unreasonable, and there is a basket of rotten leather shoes with a ladder across it, which makes the space smaller. There are also several dining cars there, which makes colleagues have no good working environment. The facilities and equipment in the staff canteen should be replaced. The background music in the hall is loud, and the music sound is controlled at about 6 decibels. In addition, the hygiene in the hall is barely acceptable.

Hold on tight. If we don't hold on tight, the next work will not be so smooth, so we need to hold on to it frequently. Besides, there are too many things in the sideboard in Area C, so whether we should take them away or not, so as to make more room for useful things. There are not enough tableware on the card, and the job responsibilities of employees in various areas are not clear, especially part-time employees. I feel as if they have not received formal training.

In addition, many employees' services are often out of touch, and services are often not in place. In order to avoid this situation, we hope to pay more attention to training employees' service awareness, strengthen their service awareness, service concept, the principle of goodness among colleagues, and personal work goal is to successfully complete the task. In addition, in order to improve work efficiency, several areas in the hall should be added with several telephones to facilitate contact with the kitchen. There is also the need to find an excellent caterer, because I think if we want to find a waiter to serve dishes, it will definitely make the whole service process out of touch, and the consequence will be to make guests feel that our service is not thoughtful.

It is also important to emphasize that waiters should pay attention to writing down the time when opening the menu, so that the kitchen can make dishes in time. Tableware in different areas is not uniform. For example, there are several types of spoons, and what it will look like when they appear at the same table at the same time. The chopstick holder is also very dirty. The chopstick holder is rotten like a broom and needs to be replaced. The furnishings on the table are also scattered. At the wedding banquet, there are towels and brewing. The way of covering chair covers and chair covers needs to be changed. One person is the same, and it should be unified. In addition, the countertops in various regions are not uniform. There should be corresponding personnel to find the field and supervise the work of the whole site. In addition, there should be a quality supervision and management team to improve the work and let the company develop as soon as possible. Summary of the work of the Operation Department of the Food and Beverage Department 3

According to the work arrangement of the Office of the Provincial Food Safety Committee, Hefei City held a food safety publicity week from June 13 to June 2, and organized a series of food safety publicity activities. The relevant work of the food safety publicity week is summarized as follows:

First, attach great importance to it. Overall deployment of publicity week

Hefei Food Safety Committee attaches great importance to the work of food safety publicity week, and issued the Notice on Launching Food Safety Publicity Week in Hefei in 2xx on June 1 according to the requirements of the Notice on Forwarding the Activities of Food Safety Committee Office of the State Council (No.22 of Anhui Food Safety Office [2xx]). Food safety offices in counties and districts have also formulated local publicity programs, and food safety supervision departments directly under the municipal government have also deployed their own publicity work, and food safety publicity work has been deployed to all industries and grass-roots units in counties and districts.

second, overall action, holding the launching ceremony of publicity week

Hefei city and all counties and districts have held grand launching ceremonies and concentrated publicity activities to improve the influence of publicity week activities and enhance the publicity momentum. On the morning of June 13th, the launching ceremony of food safety publicity week in Hefei and Shushan District was held in the North Square of Sanlian Store of Carrefour Supermarket. Guo Chao, deputy director of Hefei Municipal People's Congress, Sheng Zhigang, vice chairman of CPPCC, and other city leaders, responsible comrades of municipal health (food and drug supervision), agriculture, animal husbandry and aquatic products, quality supervision, industry and commerce, and responsible comrades of Shushan District Government attended the launching ceremony. After the launching ceremony, a centralized publicity campaign was also carried out to vigorously publicize the Food Safety Law and other laws and regulations, the basic knowledge of food and food additives, and the decision-making arrangements of party committees and governments at all levels on food safety and the implementation of this department. Distribute more than ten kinds of publicity materials to the public, such as "Announcement on Strictly Cracking Down on Illegal Food Addition and Strictly Regulating the Production, Operation and Use of Food Additives", the list of non-edible substances that may be illegally added in food and the list of additives that are easy to abuse. Launching ceremonies or centralized publicity activities were held in Feixi County, Feidong County, Changfeng County, Luyang District, Yaohai District, Shushan District and Baohe District, as well as in Xinzhan, Gaoxin and Economic Development Zones. Responsible comrades of local governments, heads of regulatory departments and law enforcement personnel all participated in the publicity. Some large-scale and reputable food safety enterprises have also been invited to participate in centralized publicity, and leading food enterprises have launched integrity initiatives to enhance people's consumer confidence by promoting famous products.

Third, take multiple measures to improve the publicity effect

Through various publicity measures, Hefei has gone deep into the grassroots and the masses, carried out publicity, expanded the publicity breadth and improved the publicity effect.

first, carry out publicity and consultation. The city * * * received 1147 on-site consultations, 13, publicity consultants and 58,3 publicity materials. Baohe District also innovatively printed 1, cards of food safety knowledge and distributed them to the masses.

second, publicity through the media. The Municipal Food Safety Office publicized on the food and drug special page of Hefei Daily, and all counties and districts also publicized on special pages in local media such as Feidong Daily, Luyang Daily and Yao Poster. The city publicized 11 times through radio, television, newspapers and other media.

the third is to hang banners for publicity. Food safety supervision departments actively organize food production and operation enterprises to hang food safety banners in factories and business premises; At the same time, all streets, towns and development zones put up food safety banners and slogans in a prominent position in each village in the jurisdiction to carry out food safety publicity in all directions. There are 477 publicity banners hanging in the whole city. The main language is that food safety responsibility is more important than Mount Tai, food is the first priority for the people, food safety is the first priority, and food safety law is implemented to promote coordinated economic and social development.

the fourth is to go deep into the street community to carry out publicity. Our city carried out centralized publicity in the pedestrian street of Huaihe Road, Suzhou Road and other food enterprises' concentrated streets, carried out a popular science popularization activity in the 3-head community, carried out publicity activities in the community in Jing 'an Xincheng Square of Longgang Development Zone, and sent food safety publicity to the grassroots. The Municipal Agriculture Committee and Feixi County jointly organized and carried out the publicity activities of reassuring agricultural materials to go to the countryside and enter the village. More than 1 seed, pesticide and fertilizer production enterprises, including Hefei Fengle Seed Industry, Zhongyanhong Sifang Group and Hefei Chineydy Chemical Industry, participated in the activities.

the fifth is to carry out publicity for enterprises. Hefei Municipal Bureau of Quality Supervision, together with the Municipal Education Bureau and Luyang District Government, carried out food safety education activities on campus, giving a lecture on food safety knowledge to teachers and students of Bojingwan Primary School in Hefei and promoting it. The health supervision departments in Luyang District, Yaohai District and Xinzhan District, in conjunction with the District Education Commission and the Construction Bureau, went deep into schools and site canteens to carry out publicity. The Municipal Bureau of Quality Supervision carried out publicity on behalf of the training in the form of a conference on the implementation of the main responsibility of food production enterprises. Through the free SMS platform for food safety, laws and regulations, work requirements and important information on food safety supervision were sent to all food certified enterprises and small workshops in the city in a timely manner, with a total of 8 times. The Municipal Agriculture Commission held training courses and carried out publicity for the person in charge of the agricultural product production base. The Municipal Administration for Industry and Commerce issued the "Open Letter to Food Additive Business Households in the Province" to enterprises to carry out publicity.

food safety publicity is an important part of food safety work. In the future food safety supervision and rectification work, our city will, as always, carry out publicity for the masses and administrative counterparts, and create a good atmosphere for the whole society to care for and support food safety. Work summary of the operation department of the food and beverage department 4

Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I have completed my own work well. Through study and exploration, my work style has changed greatly, my work quality has been improved, and everyone has affirmed and trusted me. Now I will summarize my work in the past six months as follows.

1. Daily management

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily reception work of the restaurant service, and reasonably arrange the work content of the employees. In the first half of the year, the turnover of employees in the restaurant was large, and there were few old employees left. New employees had to learn all the work skills in the shortest time to act as the main staff of the restaurant. Therefore, there were many basic training contents in the first half of the year, and actively assisted the supervisor to complete the training for new employees.

Second, a little experience in management

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have also understood a lot of truth, which makes me more aware of how to give full play to my ability and role in the team of restaurants, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant works hard, but his own interests have little impact. Everyone understands the truth of a chopstick and a chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to make progress. Although I was able to adhere to the principles in management, the ways and methods were too straightforward, which made some employees not quite understand themselves and caused great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, patiently reason and talk about the system, and everyone will abide by it, and lead employees by example. Make employees fully feel happy in the big environment of the restaurant, make employees motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all restaurant employees, and our managers take the lead in their efforts.

Third, strengthen my own study and improve my business level

Although my position is only a foreman, there are still many places to improve my knowledge and ability and learn from my superiors if I want to be a qualified grass-roots manager. Therefore, we can't take it lightly, learn from books and colleagues. Through hard study and serious understanding in the past year, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem-solving ability, ensuring that my work on duty can be carried out smoothly.

IV. Existing problems

In the past six months, although the work has been successfully completed, there are still some problems and shortcomings, which are mainly manifested in the following aspects: first, although the management level has improved, there are still many shortcomings, for example, sometimes things cannot be arranged and considered comprehensively, resulting in unreasonable work arrangements and some problems and loopholes in services. Second, training is my weakness. Every time I train, I don't have a good and clear train of thought. I have a little Lickitung, and I am afraid of speaking, so I am training myself.