Catering work report

I. Report on the Completion of the Operating Indicators of the Food and Beverage Department in 20xx

1. The catering department's operating target in 20xx is internal entertainment 1.5 million, and the actual reception income is 4547 18 yuan, accounting for 30.3% of the specified tasks. The conference income was 250,000 yuan, and the actual income was 109834 yuan, accounting for 43.9% of the assigned tasks. The number of guests who received breakfast was 12469, and the total cost was 3 1 1725 yuan (based on 25 yuan/person). The total food cost of the catering department is 54494 1.47 (including the sum of breakfast, group meals, internal reception and staff meals). Referring to this year's operation figures, we can see that our department has effectively controlled the catering cost in the work of 20xx, but the main complaints of 20xx are also focused on the quality of catering and service, so our work in 20xx should focus on improving the quality of catering and service, so that we can make a qualitative change in these two aspects in the coming year. Welcome the supervision and correction of colleagues and leaders of various ministries and commissions.

2, food and beverage department guest breakfast usage statistics

According to the chart of guest dining rate, it can be seen that the peak of guest dining is mainly in June, 10, 1 1, so the catering department should strengthen the management of dishes in the same month next year, improve the service quality, and thus increase the satisfaction of guests.

This is the effective and comprehensive data of the first year's guest breakfast. Our department will continue to count the available breakfast data in the next two years to find out the rules of available breakfast, and make preparations in advance in the future to provide better breakfast service for guests.

3, food and beverage department cost statistics

4, food and beverage department energy consumption statistics

20xx September -20xx year 10 water consumption details

20xx65438+February-20xx65438+1October Water Consumption Details

Second, the specific work this year

1. As the facilities, equipment and materials in the catering department are various, large in quantity and frequently used, in order to strictly implement the hotel's energy-saving policy and control the department's cost consumption, while completing the daily reception work, our department focused on training the staff of the catering department on "energy saving and consumption reduction", such as: turning off all unnecessary lighting equipment at the first time after eating; After breakfast, the guests will transport the remaining dishes to the staff canteen to achieve the purpose of reducing consumption and saving energy and enhance the staff's awareness of saving. 2. Internal reception and group dining:

VIP reception in the Food and Beverage Department: 106 times; Team reception: 9 times, totaling 1 15 times.

In the food and beverage department, all forms involving written and numerical statistics must be in both paper and electronic forms, which can be used as a witness of my previous work and as a reference for my future work.

Third, department management.

(A) division of labor management

1. Li Dandan, the new deputy manager, is responsible for the supervision and inspection of the overall service quality and daily work of the department, and Wang Gang is responsible for the daily management such as material storage, food procurement and cost statistics. Yang Yang is responsible for the statistics of wine depots and grain stocks;

2. Xiao Lai is mainly responsible for the procurement of guest restaurants and staff restaurants and the food supervision of staff restaurants. 3. Refine the work of the food and beverage department, put the responsibility on everyone, make sure that special people specialize in projects and management posts inspect and supervise irregularly, so as to establish the sense of responsibility and ownership of each employee, thus improving the quality of our work. (2) Food management

1. In response to customers' complaints about the lack of breakfast varieties and poor taste, the catering department made rectification. The rectification is as follows: ① Change containers regularly or irregularly, and change the position and shape of food; ③ According to

The location or characteristics of the registration information (mainly for the team) of the guests who stayed in the hotel the day before, and adjust the dishes appropriately to meet the tastes of the guests. (3) personnel flow

1. The chefs in the guest dining room and the staff dining room have obviously changed. Chefs in guest restaurants are basically transferred once every quarter, and chefs in staff restaurants are basically transferred once a year.

2. The supervisor resigned 1, the waiter resigned 1, and the staff was transferred 1.

In terms of personnel stability, the catering department should strengthen personnel management, take employees as the center, try to reduce the turnover rate and improve the overall service quality and consistency of the catering department.

20xx work plan:

I. Safety management

Life is above everything else, and responsibility is more important than Mount Tai. Strengthening safety management must be based on strengthening employees' safety awareness. Therefore, we should strengthen humanized training and education, so that employees can truly realize that strengthening safety education means caring for themselves and others. Let every employee memorize the ten concepts of DuPont safety management: (1) All safety accidents can be prevented; (2) Managers at all levels are directly responsible for their own safety; (3) All hidden dangers of safe operation can be controlled; (4) Safety is a condition for being hired; (5) Employees must receive strict safety training; (6) Supervisors at all levels must carry out safety inspection; (7) Safety hazards must be rectified in time; (4) All employees must receive strict safety training.

Restaurant services are relatively diverse, not only to complete the pre-meal preparation, but also to pay attention to the guests at any time in terms of hygiene, food collection, food addition and post-meal finishing, so as to provide services in a timely and proactive manner. In such a complex and diverse working environment, employees should first establish a service concept, let the service concept penetrate into each employee's mind, and let everyone serve the guests. To this end, our department is going to divide the main work of the food and beverage department into two parts in next year's work arrangement, and the special person will be responsible for it. Wang Gang is responsible for the daily management and statistics of the restaurant, and Li Dandan, the new assistant manager of the restaurant, is responsible for the supervision, inspection and training of the service quality of 20xx employees throughout the year, so that our department can improve the service quality to a new level while doing the basic work in the coming year. Third, material management and cost control

Material management is an important part of restaurant management, and it is an information window for feeding back material shortage, overstock, deterioration and expiration. Therefore, in our daily work in the future, we should pay attention to material management to reduce raw materials.

Report the loss to reduce the cost.

Strictly control the collection of goods. Trade-in some items, such as batteries, gloves, detergents, etc. And these items need to be exchanged with the replaced items when they are replaced. At the same time, the frequency of use of articles should be divided into fixed assets and current assets. Fixed assets should be sealed. If necessary, the foreman and above shall be notified to register and collect. If the goods can be returned, they should be returned in time. If it is not returned, it should be classified as current assets and registered accordingly. If you need to transfer items, you should go through the transfer procedures. Fourth, the training plan

1. Makeup training: In the daily reception service, every employee has to wear light makeup, so in the 20xx hotel training plan, all employees in the catering department must attend.

2. English training: organize English training regularly, starting with basic daily communication words, at least to ensure that employees can understand the central needs of foreign guests and provide accurate and timely services.

3.SOP training: In order to strengthen the standardization of employees in the catering department, employees should be trained in SOP cycles to strive for changes in personnel, but the standards should be consistent.

4. Service awareness training: the management should formulate special service awareness training, and explain, supervise and repeatedly emphasize the employees in combination with daily cases, so as to achieve the service awareness (focusing on service quality) in the hearts of each employee.

Chapter II: Catering Management and Service Report

20xx annual work report

I. Catering Operation in 20xx

In 20xx, the hotel * * * realized the catering income of xx million yuan, with the completion rate of xx%. Vertically, the catering turnover in 20xx * * * is xx million yuan, which is basically the same as that in 20xx.

1, completion of catering business tasks. According to the hotel business report, the business budget was completed in only five months (May, July, 10,1,12). The reasons for the poor implementation of the 20xx catering budget are as follows:

(1) After the road reconstruction is completed, the entrance and exit intersections are not reserved in front of the hotel, thus reducing the number of parking spaces. Inconvenient access and parking difficulties have become unfavorable factors affecting customers' choice;

(2) The promotion is not strong enough, and the restaurant's economy, convenient consumption concept and seasonal promotion activities are not widely known, resulting in low overall utilization rate;

③ When the turnover of wedding banquet is increased by 7% compared with 20xx, and the attendance rate of private rooms is basically the same, the number of conference receptions and team receptions decreases;

④ The turnover of drinks decreased by about xx million yuan compared with that of 20xx, with a decrease rate of 26.3%.

2. Completion of food gross profit (the benchmark gross profit margin is 50%). 20xx monthly financial analysis report data shows that except for the first two or three months, the gross profit margin of catering in other months is up to standard. The average gross profit margin of 20xx was xx% and xx% in the year of going out, indicating that the kitchen cost control situation in the past year was ideal.

Wine revenue and gross profit. According to the monthly financial analysis report data of 20xx, the average gross profit margin of beverages in 20xx is xx%, which is an increase of xx% over last year. In the case that the annual sales of beverages dropped sharply compared with last year, the operating profit of beverages increased by about XX million yuan. However, the increasing number of self-brought drinks has led to poor sales of drinks in the store, which has also become one of the factors restricting the improvement of catering turnover.

4.20xx years of market positioning and business ideas.

First, the market positioning

Give priority to reception of wedding banquet and conference customers, and further expand the market share of surrounding individual customers and tourism teams.

B, business philosophy

(1) According to rough statistics, the 20xx wedding reception received about xx tables, with a turnover of more than xx million yuan, accounting for 1/5 of the annual catering turnover. In 20xx, we should take the opportunity of rising prices, seek a wedding company as a partner or set up a wedding department, increase the publicity and promotion of wedding banquets, invest funds and upgrade wedding facilities with the help of external forces, increase the added value of wedding banquets and further increase the turnover;

② Clarify the ideological orientation of differentiated catering management, and further expand the consumption and service level of VIP rooms in flavor restaurants. The flavor restaurant should highlight the characteristic, convenient and affordable consumption concept, lower the consumption threshold and improve the attendance rate; reserved lounge for honoured guests

It is necessary to embody the high-grade and comfortable service concept and improve the turnover and customer satisfaction.

③ Improve the competitiveness and cost performance of catering tangible and intangible products. In terms of dishes, create the hotel's signature dishes before the flower show, implement fine management of dishes, and improve product quality; In terms of service, we should guide employees to combine standardized service with personalized service, reward and promote service innovation and service highlights, and create a high-quality service atmosphere;

(4) try out the fair-price selling mechanism of drinks, appropriately reduce the selling price and profit rate, and increase sales and income; ⑤ Continue to try and insist on group buying, Weibo, SNS and other new media marketing.

Expand the influence of catering, guide customers' consumption, and create a good corporate reputation;

⑥ Further enrich and adhere to the promotional activities of seasonal catering operations, increase publicity and promotion efforts, enhance the influence on surrounding individual customers, and fill the off-season of operations;

Second, the current problems in catering service and management

According to the Food and Beverage Department's record book for handling customer opinions and online guest comments, the lack of 20xx catering services is mainly manifested in the following aspects:

① The quality of dishes needs to be improved. There are sundries in the dishes, the taste is inappropriate, and the quality of breakfast is unstable.

(2) When the reception volume is large, the serving speed cannot be guaranteed at individual times;

③ Communication and coordination with guests need to be strengthened;

④ Some hardware facilities can't meet the needs of dining guests.

2. Cause analysis

Hardware:

① Although the room on the second floor of the restaurant was renovated at the end of xx, the reception facilities after renovation can basically meet the daily reception needs, but there are still some problems that have not been fundamentally solved, such as: the decoration of the room can no longer meet the growing consumption requirements of customers; Some heating problems in elegant rooms still exist; Stereo and wedding facilities are outdated, and customers often complain about meetings and wedding banquets; The table top and chairs in the multi-function hall are seriously damaged, which directly or indirectly affects the customer satisfaction;

(2) Employees' awareness of care and protection for infrastructure maintenance is not strong, which is mainly manifested in improper operation and weak sense of responsibility, resulting in damage to facilities, such as tables and chairs being damaged by impact during handling and scraping walls.

Software:

① Insufficient quantitative management and refined management in the kitchen, resulting in uneven quality of dishes; Communication and coordination between stalls need to be improved, which affects production efficiency;

(2) frequent employee turnover, resulting in a shortage of catering backbone services, eager to choose people and neglect pre-job training for employees, new

Hiring employees directly cannot standardize all services, let alone personalized value-added services;

(3) Supervisors often specialize in pre-meal preparation and post-meal finishing, ignoring the supervision of service site and service process, and failing to find and correct problems in time;

(4) The relaxation of management's ideology will inevitably affect employees' service consciousness and mood, leading to the phenomenon of inactive and irregular service;

⑤ Due to personnel problems, some services are missing: welcome service, regular communication with customers, etc.

3. Suggestions for improvement

(1) According to the actual situation of the hotel, the 20xx catering hardware transformation and service function upgrading plan is formulated, and the hardware facilities and service items that affect the service and image are repaired, replaced and transformed in batches in a planned way.

(2) Special personnel shall be responsible for establishing and perfecting customer files, collecting feedback information on dishes and services, communicating with customers in various forms on a regular basis, strengthening emotional maintenance and stabilizing customer relations in time.

③ Incorporate employees' daily service and safety inspection results into employee performance appraisal, and fundamentally improve employees' awareness of service quality.

(4) Establish a system of service evaluation and customer selection of service personnel, reward employees with good evaluation and high replacement rate, and create a good atmosphere for quality service.

⑤ Pay close attention to the pre-job training of employees. Training professionals as catering trainers are responsible for the daily training of new and old employees to improve the overall service quality from the source.

⑥ Improve management methods and means, give full play to the supervisory function of grass-roots managers, strengthen the monitoring of work site and workflow, and ensure the smooth development of various services and management.

Chapter III: Annual Summary Report of Restaurant

In a blink of an eye, 20xx years have passed for half a year, and time flies. In the first half of the year, we focused on the principle of "everyone is an operator" of the Head Office, the concept of "President Li", created the team's learning spirit and passion, and worked hard around the principle of "President Wang". In the first half of the year, with the efforts of all the staff, Yilong Store was a man and worked hard.

The work is now reported as follows:

I. Achievements made in the first half of the year.

1, turnover (omitted)

2. Innovation times *** 1 1, including 3 times for Chinese food, 2 times for morning tea, 4 times for snacks and 2 times in the whole store. The company's special prize won 2 1 time in the first half of the year.

3. In the job competition in the first half of the year, Yilongdian promoted two foremen, two ministers, and joined two university student ministers.

4. In the "attendance award" set up by the head office, many employees require self-management and strive to get the attendance award every month, which improves the discipline of employees.

2. What did you do in the first half of the year?

1, advocate "everyone is an operator" to regulate management work, and each manager is responsible for different management tasks to operate, so as to exercise everyone's ability and responsibility of "being the master". The figures prove that the "parking fee" managed by Chen Jiaojiao Furman has decreased, and the "consumption of water, electricity and materials" managed by Minister Xie Xiaodan has decreased.

2. Insist on holding meetings, such as the staff meeting on the 9th of each month, irregular management meetings, management symposiums, and employee month-end symposiums, so as to provide employees with a platform to express their ideas and suggestions in time during the meetings. The effect achieved is to improve in time in view of the shortcomings in the work, clarify the goals of the next work, find the gap with others in various conference platforms, and make progress.

3. Strengthening Hygiene We know that hygiene is one of the important factors in catering services. Our business philosophy is "citizen kitchen, conscience quality". The so-called conscience is responsible for the guests, so that every customer who comes to Dongluji for consumption feels comfortable and at ease. We strive to create a good environment for our customers, and require each department to carry out regular cleaning, such as being responsible for the floor and cashier of the production department every Sunday. Minister Chen Mei is in charge of logistics, and the monthly cleaning is scheduled for June 13 and 28th. In daily management, the management personnel of 8 o'clock shift are required to check and grade the health work of the early shift, and those who fail to meet the standard will be punished. The effect is that the sanitary environment of the restaurant is well received by the guests.

4. To improve the service, we need to learn from good enterprises, and then Minister Lin Qiongyan will be responsible for the "audio service". All employees should speak, unify the standard of "welcome" and be neat, and in each high-tech period, Minister Zhang Yinan is responsible for arranging each manager to be personally responsible for the service reception in the region, so that every customer can feel the sincerity and attention of our attitude and the results achieved.

5. Open source

(1) The business volume of the snack bar managed by Feng Yixia was not satisfactory in June 5438+0, February and March. After market research, he developed a dessert and snack "healthy powder", and its turnover increased in April, May and June, winning three consecutive monthly innovations and four next-day innovation awards.

(2) The purchase of raw materials is changed from monthly audit and registration to once every ten days, and changes are found in time by comparing prices, especially the price of "watermelon and lemon" with large fruit at the bar is not very stable. After the improvement, it is required to notify in advance before each price increase, which has achieved certain results.

⑶ Sales: In the high-end period of each stall, it is adjusted from the previous rotation to the current fixed position. Taking advantage of Xie Xiaodan and Wang Yannian's excellent sales ability, they became stall salesmen regularly, which increased the turnover a lot. Business card products have been listed in the top ten sales charts, which have been well received and recognized by the guests attending the meeting.

(4) The development of membership cards requires that the sales task of each manager and cashier is 65,438+00 membership cards per month. On the one hand, we can know customers' trust and support for our brand, on the other hand, we can also make customers feel "good quality and low price". The effect achieved is that the consumption of members has increased from 50,000, 60,000 and 70,000 per month to 90,000 in June. It can be seen that our efforts have been supported and recognized by customers.

(5) Increase the delivery order of the unit "Eleventh Primary School", seize the opportunity, treat every delivery sincerely, no matter how much, let the guests feel our sincerity and attention, and the delivery volume has increased a lot in the first half of the year.

6, throttling, division of responsibilities, clear to the individual, everything is managed by special personnel.

(1) The arrangement of telephone charges is managed by Minister Chen Mei, and it is required not to make personal calls to prevent misuse. Once found, it will be severely punished, and the effect is that the telephone bill is decreasing, while the delivery turnover is increasing, which is the result of management.

(2) Parking fee. The parking ticket that Chen Jiaojiao foreman is responsible for has been adjusted from the previous cashier to be distributed to every employee. Clearing the card means asking when paying the bill-guests should personally check whether they spend the parking ticket-and take more than two tickets out of the parking lot in person, so that the parking fee can be reasonably reduced and controlled when the turnover increases.

(3) Material consumption, water and electricity costs, timely understanding of the use of each store, comparison, the person in charge, Minister Xie Xiaodan, is responsible for the inquiry. After the comparison, the unreasonable use situation is improved and adjusted, and it is required to switch on and off on time every day and use it reasonably, so as to achieve "saving", and the effect achieved is to control the expenditure under the condition of increasing turnover.

7. Employee management: Minister Lin Qiongyan is responsible for tracking and arranging counseling for new employees, teaching, teaching, accommodation and life one-on-one, training according to what new employees need to know in one-week training (practice and theory), and arranging employee group activities at least once a month. Secondly, every manager is required to organize employee activities (reading, surfing the Internet, running, eating and karaoke) at least once a month, and the fifth floor is used as an employee adjustment arrangement.

8. Study, actively participate in various meetings in the company's training activities, go out for inspection, conduct internal training, study, see the catering manager, pay attention to the East Road Foundation, learn the blog of the East Road Foundation, give ideological guidance, decide the way out through thinking, and constantly instill "it's never too old to learn" into employees.

Third, the work plan for the second half of the year.

1. Assist Mr. Wang in recruiting and training "new home" employees.

2. Build a "sales team" and set up a "secondary sales team" in the high-end period to strengthen sales and strive to achieve a daily turnover of 20,000.

3. Do a good job in monthly training, training, study or speech contest, and enrich employees' spare time life and promotion (service, sales, study and products).

4. Under the competition of catering enterprises, pay attention to the use of expenses and minimize them.

5. Build a "stable management team" and strive to train two more managers in the second half of the year to expand the team.

6. Check the procurement of raw materials, register and compare the daily procurement of raw materials every ten days, solve the problems found in time, and replace and mediate unreasonable suppliers in time.

Chapter IV: Work Summary and Work Plan of 20xx Catering Department

Work Summary and Work Plan of Food and Beverage Department in 20xx

Work summary and work plan of catering department in XX years.

Time is passing quietly, and in a blink of an eye, XX year is about to draw a satisfactory full stop. XX year is coming to us, and everyone is looking forward to what kind of stories and gains will come next year.

Looking back on what happened and changed in this year, for others, this year may be ordinary and dull. But this is of great significance to the catering department of international hotels in the new century, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the compulsory insurance index of 7.6 million and the struggle index of 9.6 million issued by department leaders. The excellent completion of () and the overfulfilment of the specified index () are worth celebrating, but there are also some shortcomings that need to be changed. The work in XX years is now reported as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding banquet and large banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, a substantial increase over the same period last year. At the same time, in terms of service quality and banquet reception, the handover and tracking of guests require every management and employee to make guests feel at home and make them happy and satisfied.

2. In the autumn of August, the hotel food and beverage department held the "Huifu Cuisine Entering Danyang and Organic Food Promotion Conference" food festival, and we received it successfully and excellently. In the busy golden week in October, the "star review" was ushered in.

In the face of difficult work, we passed the star rating with the joint efforts of everyone. And through the efforts and study during the star-rated period, the catering department has become more standardized in management, goods placement, hygiene and waiter operation.

Third, for the fixed reception on the first and second floors, which is different from the box, it belongs to multi-function and multi-post. Under the condition that the waiter's post is not fixed, how to arrange the staff's work and reception work is particularly important, so it is necessary to make a work plan for the staff's work exchange and daily work arrangement every month.

Division of labor, and summarize the proper handling and analysis of daily work and emergencies, and supervise and inspect all management work.

Fourth, in order to complete and convey the tasks assigned by the superior leaders more smoothly and better, we should hold a regular meeting on duty every day to convey the spirit of the meeting and check the gfd and manners of employees.

5. Pay attention to employees' ideological trends, stabilize employees' thoughts, maintain good working conditions, communicate with employees regularly, and understand their real thoughts and feelings. And let employees feel the warmth of home here and adjust their emotions, so as to provide the best service for the hotel.

Six, formulate a reward and punishment system, so that rewards and punishments are clear, in order to mobilize the enthusiasm of employees and stimulate their potential, improve their service enthusiasm.

With the cultivation, trust and expectation of hotel executives and department leaders, the team on the second floor was handed over to me. I am very happy that the leaders trust me, but I also feel pressure, but as the saying goes, there is no motivation without pressure. In the future work, I will turn pressure into motivation, lead my team, and finish every job seriously and responsibly. At the same time, in the future work, I will also be strict with myself, improve my quality, and enhance my business knowledge and experience. Now my work plan for XX years is as follows:

First, in management, the division of work of the foreman should be made clear, the job should be arranged reasonably, the post should be transferred according to the needs of the work, the professional knowledge and skills of the foreman should be strengthened, and the communication with the guests and the promotion of dishes should be arranged.

Second, promote and cultivate potential, self-motivated and dedicated employees, and strengthen the training of employees' business skills and knowledge, so that every employee can become an all-round development person, whether it is receiving meetings, banquets, VIPs, buffets, boxes or lobbies.

Third, hold regular employee sit-ins to understand employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and rationalization suggestions.

Fourthly, collect guests' opinions and suggestions on dining service and food quality, and make records as an important basis for us to improve our service and food, reduce the probability of customer complaints, so as to continuously improve and improve our service quality and food quality.

5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, make a reasonable plan, make an inventory of stainless steel tableware every day, and strictly require every employee to' love the shop and feel at home' and work in strict accordance with the three-light operation to reduce the loss of tableware and reduce the cost.

6. Strengthen the employees' awareness of openness and service, and serve with smiles and details during meals, especially the awareness of openness. Communicating with guests is a bridge to the soul, and it is also a way to close the distance with guests, enhance familiarity and understanding, and understand their preferences at the same time.

Seven, strengthen the coordination between the front office and the back kitchen and communication and cooperation with other positions. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving, and making guests eat healthy and satisfactory dishes.

A new year, a new atmosphere, has quietly appeared in XX. For myself, there are many aspects that need to be improved and studied in the coming year, so I will be more strict with myself in the new year, make continuous progress and study in my future work, and enrich my knowledge and experience. Do things slowly and steadily, calm down, control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, work hard and strive for a better new century and our tomorrow. Here, I want to say thank you to all my colleagues. Thank you for your hard work.

Chapter V: Summary Report of Food and Beverage Department's Work

Summary report on the work of catering department in March

I. Operational status

1, March1~ ~ March 3 1 * * The total turnover is about 600,000 yuan. 2. The main wedding banquets are two (1) March 1, 18, and the table label is 588 yuan. (2) On March 24th, the table was marked 36 yuan.

3. Other consumption is 570,000 yuan.

The average daily consumption is 20,000 yuan. 4. Catering is mainly based on unit consumption this month.

There is almost no zero consumption.

The goal set by the hotel has not been fulfilled this month.

The main reason is that the indicators issued by the hotel do not match the actual situation.

In addition, the department also has shortcomings in marketing and service.

Second, the staff work situation

1, the employee's enthusiasm is always poor, and the employee's work consciousness is not enough.

3. Employees lack enthusiasm for dining customers. 4. Health work has improved.

But it can't last.

Three. Management adjustment 1. Management has been adjusted.

A supervisor has been added. 2. Strengthen the follow-up of access to catering areas and public health.

And keep up the speed and clean up the sanitation of this area regularly.

The sanitary situation has improved significantly.

Emotional employees are common, and I have also taken some competitive measures, such as (1) taking alternative measures to solve the problem that employees are hard to change their nature (2) implementing package service. (3) Do a good job in the ideological work of employees.

4. The training is mainly aimed at pre-meal etiquette and politeness.

Employees have improved in this respect.

Other training is less.

Mainly based on the on-site guidance of management personnel.

Training in this field will be strengthened from next month. 5. The Department of Public Information did not carry out any activities.

Mainly the catering business is not very good.

After the launch, it may not be effective.

At present, the department is making a plan for a cool summer activity, which is planned to be submitted for approval in April and will start operation in May. Those who need sponsorship will be reported to buyers.

Fourth, the management of the restaurant has also introduced some related systems, but the implementation of each group is slow and not in place. Insufficient inspection, supervision and guidance on key issues.

All departments should strengthen management in this respect in the future.

Work plan for next month

1. Strengthen service training (see training plan).

2. Make a cool summer activity plan and try to report it to the general manager's 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 starts to turn hot, so do a good job of killing insects and flies. 5. Strengthen employee labor discipline and attendance system.