Summary of the work of hotel catering department

The catering department is one of the departments of the hotel. It's the end of the year, so it's necessary to sum up the work of this year. The following are three "model essays on work summary of hotel catering department" carefully arranged by me for your reading, hoping to help you! Stay tuned for more exciting content!

Part I: Overview of the work of the hotel catering department Part I: Operation.

As of mid-June, 5438+February, the Food and Beverage Department * * * achieved sales income of xxxx million yuan, including xxxx million yuan and xxxx 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 xxxxxx Hotel Management Co., Ltd. according to the hotel situation and local conditions and the modern enterprise system. 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 xxxxxx Hotel Management Co., Ltd.

(2) Completed all relevant procedures for the company's application for registration, went through industrial and commercial registration and obtained a formal business license.

(3) Successfully completed the rental operation of xxxx catering and straightened out the docking work with the hotel.

④ Establish the company's operation organization and complete the company's quota. Established the catering business project department, finance department and comprehensive department.

⑤. Formulated the salary plan of the hotel management company, and passed the audit of xxxx. 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 business income, but also care about and master their monthly costs and profits, so that every employee can develop 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 performance reform, the wage gap between new and old employees and key 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.

In the wedding banquet market, we strive to be precise and meticulous, which makes the wedding banquet also show a hot scene in 20xx. In one year, the sales revenue of wedding banquets reached 30,000 yuan, and * * * received xxxx wedding banquets, showing a thriving trend.

In terms of developing new business, it officially took over the xx canteen on xx, xx, XX. 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 and make diners feel fresh and have an appetite, we have spent a lot of thoughts and brains. Our purpose is not to generate income, but to serve our employees wholeheartedly, work hard, be cautious, stabilize the price of dishes as much as possible and not raise the price of goods as much as possible. Improve the quality of meals, so that the main and non-staple foods are well-prepared, cold and hot, 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 and made "xx moon cakes" in the Mid-Autumn Festival and sold them to the market, which achieved good economic benefits; Acting and selling two kinds of 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. The tender for purchasing 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, they will be eliminated in the second tender for supply. If the situation is serious, their 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, the procurement procedures are standardized, the procurement channels are expanded, and timely supply is guaranteed. 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 goods at lower prices to minimize costs.

At the same time, all the staff of the food and beverage department actively carry out money-saving activities and strive to control various expenses: xxx and xxx restaurants set the opening hours of air conditioning, stereo 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. This item alone can save nearly xxxx 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 of pumpkin all year round are a relatively successful model.

4. Strengthen publicity.

In the off-season, actively plan promotional activities. A series of promotion schemes were launched in time, such as: holding a beer festival in xx in summer, holding a seafood food festival with a special price of xxxxXx, and launching a "free lunch" activity and a lucky draw. Xxx and xx restaurants * * * jointly held a "summer sale" event. In winter, we launched a series of activities of "It's cold, warm, sincere, thanks to friends". During the activity, "It's your treat, I'll give you a gift", and special dishes with real feelings were introduced: a hairy crab xxxx and a fish1xxx; 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, XX Business Intelligence reported the establishment of xxXX management company and various restaurants, covering new dishes, food festivals and company operations, which caused great repercussions. In addition, actively cooperate with the activities of the 4th "Night of xx" Mid-Autumn Moon Appreciation Party of xxx, and the catering department launched the "Mid-Autumn Moon Appreciation Banquet", which expanded the influence of xxxx.

5. Strengthen the awareness of learning and service.

Hotel is a service-oriented industry, and we have always focused on the training of employees: combined with the publicity of Consumer Protection Law, we participated in xxxx "Food Hygiene Publicity Week" to enhance employees' legal awareness. The staff of the Food and Beverage 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 in their own posts, some extra-curricular knowledge training has been added to enrich and update the knowledge and ability of employees. On the other hand, we organized colorful activities such as speech contest and consignment contest, and employees actively participated in life, which improved the quality of employees and satisfied guests. On February X, 65438, I participated in the "xx Cup" cooking competition in xx city. Participants learned many 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 recover 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 catering department.

Chapter two: summary of the work of hotel catering department. Looking back on the study and work in the past year, under the correct leadership of Mr. Wang, with the close cooperation of all departments and the joint efforts of all staff in the catering department, the catering department successfully completed the business objectives and tasks issued by the hotel at the beginning of 20XX. As a * * star hotel, the operation and management of the food and beverage department is mature and well-known in the market. After nine years of management experience, I have formed my own certain management style, and it is difficult to make a big breakthrough in service management and training. In order to improve the service level as soon as possible and establish a good industry image, since I was in charge of catering work, I have mainly worked in the following aspects. Now I will summarize my work in the past year as follows:

First, re-edit the operation process to improve the service quality.

Under the guidance of the instructor of Zhejiang Peking University Hotel, according to the actual situation of the Food and Beverage Department, the process of banquet service, zero-point service, box service and VIP reception service was compiled, the service standards of each post were unified, and five permanent management were implemented, which established standards and basis for the training, inspection, supervision and assessment of the department. Standardize the service operation of employees. Especially in VIP reception, the regulations on welcome reception, language requirements, wine promotion, hygiene standards, article preparation, environmental layout, energy saving and other aspects are more clear and detailed, which improves the overall reception level of VIP boxes.

Second, establish a restaurant case collection system, do a good job in the historical files of old customers, and reduce the customer complaint rate.

This year, the Food and Beverage Department implemented the food and beverage case collection system in each team, and kept records of old customers as the basis for improving management and evaluating the management level of each post manager. At the regular meeting of the department, the collected cases are analyzed and summarized, and solutions are put forward to solve the problems. At the same time, the resources of each team can enjoy * * *, so as to avoid the same problems and reduce the complaint rate of customers. Then, customer history files are used to serve old customers in a targeted manner, which truly embodies humanized service.

Third, strengthen training and strengthen the service awareness of employees in star-rated hotels.

In order to cultivate employees' service awareness and improve their business operation skills, the Food and Beverage Department participated in 19 trainings this year, including 6 trainings organized by hotels, 9 trainings organized by departments and 4 induction trainings for new employees. The contents include manners and etiquette, hotel introduction, scenic spots introduction, fire safety knowledge, employee handbook, basic knowledge of four-star hotel business, four-star hotel operation skills and so on. These training courses have significantly improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel.

Four, to carry out youth skills competition activities, improve service skills.

This year, the hotel has launched skills competitions with young workers in the front office, guest rooms, restaurants and other positions, including Chinese table setting, room cleaning, individual check-in reception, individual check-out reception and other projects. In the competition, the top six players are selected by the department's preliminary contest, and then participate in the hotel's final. In the past year, the skills of young workers such as Zhao Beibei, Jin, etc. were selected and became an example for everyone to learn from their entrepreneurship.

Fifth, performance, improve the enthusiasm of employees.

In 20XX, the hotel has formulated a new performance appraisal method, and the incentive policy is more market-oriented. Employees' income is linked to work performance, and labor contribution is linked to business skills. The new assessment method not only makes employees more concerned about the operating indicators and operating income of their departments, but also makes them work harder and actively generate income. On the other hand, the salary distribution is inclined to key positions and types of work. Compared with last year, the performance and labor income of employees in each position have been greatly improved. Furthermore, through the appraisal of senior workers and intermediate workers, the wage gap between old employees and new employees has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.

Six, the office work is as follows

1, strive to do a good job in administrative management, and conscientiously do a good job in writing, printing, information reporting and file management of materials.

2,1-June monthly statistics report to the hotel department salary report.

In 3.20XX, the declaration of "Top Ten Brand Tourist Star Hotels" in * * was completed, and all the materials for re-evaluation of national hotels, famous shops in China, green hotels and A-level units with quantitative grading management of food hygiene were prepared and declared.

4. Assist the trade union to do a good job in new employees' entry, hold workers' congress, organize employees' love activities, and distribute benefits on March 8 Women's Day.

5.20XX years outstanding employee appraisal; Identification of senior workers and intermediate workers.

6. Preparation of all materials in the evaluation process of four-star hotels, record of meeting minutes, formulation and reporting of rectification plans for various rectification projects.

Seven. Existing gaps and efforts.

Although I have done some work and made some achievements in the past year, it is the result of the joint efforts of all the staff in the catering department. There is still a gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly in the following aspects:

1, the knowledge structure is not comprehensive enough, which restricts the improvement of management level.

2. The implementation of the system is not firm enough, and management is sometimes passive.

3, the industry information is not timely, and the innovation ability is insufficient.

4. Not paying enough attention to employees' business, and the overall service level is unbalanced.

Eight, the direction of efforts

1, it is necessary to strengthen personal learning, pay attention to practice, constantly improve the knowledge structure, improve their comprehensive quality and ability to control their work, be a good advisor and assistant to the leaders, and be a good leader of their subordinates.

2. We should strengthen the implementation of the system, fully mobilize subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without compromise.

3. Understand the development trend of * * hotel industry through multiple channels, grasp the new trends of neighboring peers, learn from other people's good experiences and practices, and innovate in combination with the actual situation of the hotel.

4, to improve the business level of hotel employees as the main task to grasp, highlighting the combination of quality inspection, training and assessment, promotion and evaluation; Combination of routine training and targeted training; Combination of centralized training and shift training in batches; The content and form of training are combined with group activities and employees' hobbies.

Nine, 20XX years of work specific ideas:

1, it is necessary to highlight the cultural atmosphere of catering services. Nowadays, the consumer demand of customers has changed from eating better in the past to eating characteristics, nutrition and culture today. Therefore, these aspects should be the new ideas for the catering department to carry out marketing next year. Combined with the characteristics of our existing dishes, we will introduce more exquisite new dishes to increase the added value of our dishes and make our dishes more attractive and competitive.

2. Organize regular on-the-job training and grand meeting. Through various forms of professional skills competitions, the enthusiasm of employees for active learning and progress will be improved, so as to continuously improve the overall service level of the department.

3. Promote the participation of all departments in management. When it comes to the overall construction of the department, encourage employees to give more opinions and put forward good suggestions. Therefore, we can carry out "Golden Ideas" activities for a long time, and immediately reward our hotel's suggestions on improving economic benefits, improving service quality, enhancing social visibility, improving safety and preventing waste. Once adopted and achieved obvious results. Change the misunderstanding that management is only the business of a few leaders in the past, and use the system to motivate people so that every employee in the department can participate in management.

4, to emphasize the ultimate goal of management. Management is not to control employees' fear and escape, nor is it a simple fine. It is to bring backward employees into the advanced stage and set a good example for the steady promotion of excellent employees, with the ultimate goal of maximizing profits. Next year, we can set up an "honor list exposure desk" in the bulletin board, staff canteen and rest area to record typical and representative positive and negative people and things in our daily work with cameras and pictures, so as to better show young people's advancement and spur them to fall behind.

5. Compress 100 articles on hotel quality service into small pages, and distribute them to employees in the form of pamphlets, so that everyone can learn and improve, and better cooperate with the study of Hotel Staff Manual, Hotel Job Responsibilities and operating rules of each post, and constantly improve the overall quality of employees.

6. Always go out to study. Stand still, behind closed doors, always fall behind others. Only by going out to communicate with peers, observing more and learning more can we constantly improve ourselves. Going out to study, managers will have a sense of urgency and crisis when they come back, and really feel the gap with others.

Finally, I want to give myself and everyone a word. In the new year's work, I must "take big steps and small steps, but never stand still!" " I hope to get more support and help from leaders and colleagues in the new year, push hotel management to a new level, make management more perfect, more reasonable and more scientific, and increase the income of all our employees. Summing up the past and looking forward to the future, I will continue to carry forward my advantages, correct my shortcomings, further improve my management level and work with you to build a better hotel service team.

Chapter III: Summary of the work of the hotel's food and beverage department: Looking back on one year's 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 I will sum up my work for one year.

One. Operating conditions

1, completion of various economic indicators

Annual revenue of the catering department: 20xx.1.1-11.31. * *: 2 1 10000 yuan, compared with 2 16265438+ last year.

Second, the daily management

1, department standardized management

It is composed of 20XX.8. 15 department managers. Every day at noon 1 1: 15, check all areas of the department, rectify and implement the problems found one by one, and specify rewards and punishments according to the system, so as to improve health steadily.

2. Cost control and energy saving and consumption reduction

The joint kitchen department has formulated a new management method for tableware. Tableware shall be placed in an orderly manner, packed and cleaned by classification, and fragile articles shall be cleaned by themselves. Lights, air conditioners and water heaters shall be turned on and off regularly every day, and leftover materials shall be used reasonably without waste. Low-value consumables shall be strictly controlled to ensure that recipients are recorded.

3. Pay attention to "sales" and "housekeeping"

(1), launching departmental staff marketing, mainly relying on word-of-mouth publicity.

(2), standardize the warehouse and linen management warehouse, linen by the foreman is responsible for sorting and counting, two small square towels by the department to clean and store.

(3) Establish product estimation and supply supervision system.

④ Grasp "training" and "implementation". Conduct etiquette and service awareness training for 1, 2 spread tablecloths, trays, set tables, serve food, pour wine and fold cloth, 3 personally participate in service work and check regularly.

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

6. Everyone is equal before the system.

Third, there are still some shortcomings in catering work.

1, there are still some employees who have poor subjective initiative, 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.

The work plan for 20XX years is as follows.

One. Business objective

We will continue to keep major complaints to zero.

Second, the daily management

Continue to strengthen the training of employees' business skills, 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 give timely supervision and guidance.

1, to further strengthen the proficiency of bar catering reservation and the awareness and skills of box attendants in wine promotion.

2. Strengthen the ideological education of employees, 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 channels to increase income and expand business income for economic development, such as launching take-out in the peak season.

4, all public relations, strive for more repeat customers.

Third, change measures and methods.

1, improve employees' awareness of benefits and do a good job in energy saving and consumption reduction.

① Strictly save daily consumables, such as restaurant paper, toothpicks, linen and tableware.

(2) Reduce the consumption of equipment operation, such as reasonable opening and timely closing of air conditioners.

(3), strict inspection and acceptance of good food, rational use of scraps.

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

2, highlighting people-oriented, the hotel is no big deal, the hotel is no small matter.

(1), keep the habit of communicating with employees, enhance mutual understanding, and facilitate the work.

(2) Carry out joint activities, and the catering department and the customer service department communicate and 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 and table tennis.

20XX is a new starting point. I am determined to take the development of the hotel as my responsibility, the development of the department as my responsibility, the development of the staff as my responsibility, and my own development as my responsibility. Under the leadership of the hotel leaders, all the staff will work together with Qi Xin to make the hotel more brilliant tomorrow.

I recommend it carefully.