Understanding and summary of catering manager's work

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

1. Pay attention to learning and education and encourage people to make progress (copywriter China, original writer)

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

2. Grasp the management system.

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

3. Grasp the communication of internal customers.

Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information of customers to the kitchen in time. For example, sometimes the customer's feedback that "fried pork in May" is not enough, (China, original manuscript) "Boiling fish" is not fragrant enough, and so on. Through sincere feedback from customers and careful discussion and revision, we will continuously improve the quality of dishes and satisfy customers.

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

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

Step 5 eat a team meal

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

Second, the direction of future efforts

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

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

2. While doing a good job in this position (writing China, writing all kinds of original manuscripts), we will constantly develop new customer groups.

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

4. Arrange marketing work in a planned way.

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

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