How to write a catering work report

The work summary is to conduct a comprehensive and systematic general inspection, general evaluation, general analysis, and general research on the work of a period of time, and analyze the shortcomings of the results, so as to draw lessons from the experience. Let’s make a work summary of the catering work. The following are catering work reports that I have collected and provided for you. I hope it will be helpful to you. Welcome to read and learn! Catering Work Report 1

In the first half of 20xx, under the correct leadership of the hotel leaders and the entire efforts of the catering department employees, the operating income in the first half of 20xx increased by nearly 13 percentage points compared with previous years. Overall, The service level and product quality have gradually improved. The content is now reported as follows:

1. Operation analysis

①. In the first half of 20xx, the catering department *** completed the business target: 3466026 yuan, Among them, Chinese restaurant: 2,062,635 yuan and Western restaurant: 1,403,391 yuan.

②. In the first half of 20xx, the catering department *** completed the business target of 3,072,953 yuan, including Chinese restaurant: 1,912,158 yuan and Western restaurant: 1,160,795 yuan. Compared with the same period, there was a significant improvement in the first half of 20xx, with an efficiency improvement rate of 12.8%. This is inseparable from the correct guidance of hotel leaders, the hard work of department employees and the mutual cooperation between departments.

2. Reception work

Banquet reception: *** received 59 large banquets in the first half of the year, including 22 wedding banquets, 20 Supervision Bureau meetings and meals, and 9 buffet teams , 8 meetings and meals.

During the wedding banquet, under the personal guidance of the leader, the catering department followed the reception plan and had dedicated personnel responsible for all tasks. In the kitchen, chef Zhu Ruyun was responsible for preparing dishes in advance and making menus to ensure that the dishes were fine and hygienic. All front desk staff are in place, wedding banquet services are provided with a minimum number of personnel, and service standards are required to ensure a successful reception.

As of November in the second half of the year, 26 wedding banquets, 18 meetings and 9 banquets have been booked. On this basis, the catering department will continue to market and publicize, and increase bookings while providing good services.

3. Internal Management

The catering department is a department with many employees in the hotel and its management is complex. Under the guidance of the leadership, the department strictly manages employee discipline, job regulations, etc. according to procedures and must apply for everything in advance. At the same time, it actively communicates with employees to understand the work dynamics of each employee and formulates according to the instructions of superiors. The regulations for employees returning to bed at night prevent the phenomenon of going to bed late, and at the same time, combined with the leave system, the dormitory management is improved. Since I accepted the job in the catering department in mid-April, I have taken "improving employee service and increasing guest satisfaction" as my focus. Judging from the actual evaluation in the past three months, employees have improved in terms of courtesy, service awareness, and communication and understanding. Great improvement.

①. Employee training

“Training is the foundation, practice must be improved.” Since taking over the work of the catering department, the department has conducted dozens of trainings. The front office has learned from the staff’s walking posture, Conduct detailed training in various aspects such as standing posture, support, table setting, etiquette and courtesy, wine, food knowledge and other aspects. At the same time, the "six major catering skills" are refined and divided into every detail to teach employees. Invite the head chef to provide professional explanations to employees from the selection of ingredients, cooking to finished products.

The kitchen has an overall meeting every day to summarize the work of the previous day. The head chef explains the food production procedures and requirements on the spot in response to customer feedback and complaints, strictly controls quality, and organizes chefs to go out for inspection and study from time to time. , while ensuring the hotel’s original Hangbang cuisine characteristics, we must innovate and introduce new dishes.

Judging from the actual situation in the past few months, the overall level of employees has been greatly improved, but there are still many shortcomings. This task will also be regarded as one of the key tasks in the second half of the year.

②. Unify thinking and correct style

The department will conduct publicity and education before each training, turning "the hotel is my home, and development depends on everyone" from a slogan into a spirit , requiring every employee to be "excellent in both character and talent" to improve the collective sense of honor and ideological and moral standards.

In accordance with the hotel's employment principle of "promoting the capable, giving up to the mediocre, and demoting the inferior", we cooperate with the human resources department to assess each employee. Employees who love the hotel and work actively will be praised and rotated in employee private rooms. Give certain priority to employees who lack work attitude and lack of discipline; strengthen communication, strengthen training, change their thinking, and correct their attitudes in order to narrow the gap with outstanding employees; those who have a negative work attitude and disobey leadership will be dealt with seriously , and set an example to serve as a warning to everyone.

③. Asset management

In 20xx, we summarized past experience, implemented regional item positioning, implemented it to individuals, strictly required employees to protect hotel resources, and cooperated with the financial department to conduct thorough monthly Make inventory and strictly control shipments and damage to avoid the loss of assets.

④.Customer file system

For regular customers, old customers, contracted units and VIP guests, the catering department establishes guest files and records the guest's name, unit and contact number in detail , dietary preferences, customs and taboos, consumption standards and settlement methods, etc., and requires each waiter to "know people and know each other" to these important guests, that is: keep the guest's appearance in mind, and be able to call the guest immediately when the guest comes to the store for the second time. Provide the guest's surname and position to increase the guest's sense of intimacy and pride.

⑤. Business record analysis

Every day, the foreman on duty assists the receptionist in making the catering business records of the day, and divides them according to the guest levels, as a daily meeting of the catering department An analysis content that also serves as the tracking and attention of new customers. When the new customer's consumption frequency or consumption amount reaches a certain standard, it will be added to the customer file as a basis.

4. Safety training

Safety is the prerequisite for business. The catering department requires managers on duty to inspect the safety of the business area three times a day in the morning, noon and evening, and strictly control water, electricity, kitchen products and tableware disinfection.

①. The department continuously carries out safety training for new and old employees to improve employees’ safety awareness. ②. Tableware is required to be disinfected in the front hall, and tableware hygiene inspections are conducted from time to time to ensure the dining safety of guests.

③. Food storage and classification should be carried out in the kitchen stove, and labels should be placed. Each type of food should be in a dedicated box according to product name. Mixing of finished products and semi-finished products is strictly prohibited. We have achieved 24-hour sample retention regardless of the size of the meeting to avoid the occurrence of food poisoning.

④. Actively participate in various safety training organized by the hotel, so that every employee can integrate safety awareness into their daily work.

5. Work plan for the second half of the year

In the first half of 20xx, the catering department has made a good start. The second half of the year will be the peak of the tourist season, banquets and corporate gatherings in Dalian. In this period, the catering department strives to achieve greater results based on the first half of the year. The specific plan is as follows:

①. Under the premise of ensuring safety, do a good job in catering reception.

②. Strengthen employee training, conduct intensive training on weak links such as etiquette and reception, implement a complete reward and punishment system, organize chefs to go out to study in a timely manner, and innovate more.

③. Supplement and improve guest files and establish a complete VIP reception process.

④. Strengthen the management and supervision of banquet services and formulate a complete banquet service process.

⑤. For the teacher appreciation banquet after July, formulate a complete banquet menu and do a good job in marketing

⑥. Prepare the Mid-Autumn Festival mooncake marketing work in advance, increase customer feedback services, and maintain and contact catering customers.

⑦. Complete the renovation of the restaurant and improve the tableware of the catering department, and strengthen employees' sales promotion and seafood training.

⑧. Implement the "all-employee marketing" policy, strengthen communication between departments, learn from each other's strengths, and strive to make the work more complete and in place.

Catering Work Report 2

Looking back on the year, the Catering Department, under the correct guidance of the hotel leaders, with the close cooperation and strong support of other departments, and through the joint efforts of all employees in the department, focused on the goals issued by the hotel. Business objectives and tasks, as well as the requirements of relevant assessment standards. At the same time, the department took the hotel's "mass entrepreneurship and innovation" activities as an opportunity to start from promoting standards, stressing quality, comparing quality, and building image. Especially on September x, the hotel went smoothly After being approved by the Star Rating Committee and awarded "Four Stars", the department's management and operating income have been greatly improved. In order to achieve standardized management, further consolidate the results of "mass entrepreneurship and innovation", to further summarize work experience, improve work measures, and promote the improvement of department work, the work done by the department throughout the year is summarized as follows:

1. Successfully completed the annual operating target

According to the annual operating income target of the hotel and catering department, it is 10 million yuan. The actual operating income for the year was 12,845,854 yuan, of which the staff restaurant income was 20xx51 yuan, the guest restaurant income was 9,102,836 yuan, the alcoholic beverage income was 3,181,185 yuan, the cigarette income was 251,288 yuan, and the other income was 109,194 yuan, completing the annual plan of 10 million yuan 129%.

Judging from this year’s operating conditions, this year has increased by 6,882,041 yuan compared with the previous year. The growth rate was 53%. Among them, the guest restaurant increased by 33220xx yuan, an increase of 36%. The staff restaurant increased by 18369 yuan, an increase of 9%.

2. Smoothly handle daily receptions

We received 14,786 tables of guests (134,577 people) throughout the year, including 2,789 high-end banquet tables (26,884 people) and 3,573 conference tables (34,532 people), 14,506 banquet tables (146,573 people), and 7,610 zero-customer tables (76,001 people). The comprehensive table utilization rate is 31%. Compared with the previous year, the number of meals consumed throughout the year increased by 18,741 tables (192,742 people).

3. Strictly implement various management systems

1. The department has established a complete management system. A quality inspection team composed of department managers, department supervisors and team leaders will conduct Supervisors carry out a clear division of labor, and each is responsible for the management of several small teams. The teams divide labor and collaborate, and implement the management system from top to bottom, requiring one level to be responsible for the other, implementing rewards and punishments, and improving management The sense of responsibility of the personnel ensures that all the work of the department is grasped, managed and held accountable, thereby promoting the coordination and development of the overall work of the department;

2. Improve the department meeting system, and the department insists on holding meetings in accordance with hotel requirements Daily before and after work meetings, weekly management meetings, monthly business analysis and dish seminars, etc., communicate department work in a timely manner, analyze problems in a timely manner, deal with them reasonably, and summarize experience.

3. Adhere to the departmental training system. In order to achieve the expected results of training, we first clarify the guiding ideology that training must be "purposeful", "practical" and "timely". Secondly, a dedicated person was designated to take charge, and a training plan was developed. It combined theory with practice, and used the old-to-new method to provide "one-on-one" training during the service, and to introduce new dishes and drinks in a timely manner at the pre-class meeting. Study and training; after-class meeting

Analyze and comment on the cases discovered during the day's service. The service skills of some employees in the department have been greatly improved through training.

4. Strengthen the awareness of star-rated hotels. Since the hotel started to create "four stars", the department has required all employees to raise their awareness and be proud of being a member of a high-star hotel. At work, we strive to work hard on customer service skills and awareness, provide customers with quality services, and realize self-worth as our service purpose.

IV. Mobilize the public to achieve all-employee marketing

Within the department, all employees are encouraged to do marketing, and all of them become marketers. Through accounts collection, meeting reception and other opportunities, Keep in touch with guests at any time, strengthen contact, and increase customer sources. Some employees in the department have their own regular customers and can directly book rooms for guests. Make old customers feel at home and provide them with more personalized services. The department promptly presents flowers or cakes to guests who come to the store to celebrate their birthdays, and reasonably promotes hotel projects other than catering. For example, after the guests have finished their meal, introduce the guests to spend money in recreational facilities, help the guests book a room, etc. Expand the hotel's revenue channels.

Give full play to the department's window role and take advantage of the large number of banquet receptions to promote the department's private room reception, guest rooms, and conference room services by issuing contact cards, proactive introductions, and friend recommendations. Many employees already have the skills to promote the hotel.

The department also did a lot of work throughout the year, such as organizing regular employee activities and activating employees’ spare time; caring for employees in need in the department, making collective donations to colleagues in need; employees returning money without knowing it, etc., but there are still problems in many aspects Inadequate, more summary and

analysis is needed to promote the next step of work.

1. Internal management needs to be strengthened

1. There were many employee disputes in the department this year. In the first half of the year, there were fights between chefs in the staff restaurant and front office employees. In the second half of the year, there were fights between managers and employees. Fights occurred, conflicts between employees and chefs, etc., which had a great negative impact on the department and the hotel, seriously affecting the orderly management of the department. After the incident, the hotel and the department have dealt with it accordingly, and The above incidents were discussed and analyzed in the department, and employees were required to respect and tolerate each other, avoid similar problems from happening, and learn from past mistakes and provide guidance for future events.

2. The department’s material management needs to be optimized. For example, the tableware, cups and utensils in the restaurant are damaged and are still used; some facilities and equipment are damaged due to improper use and timely maintenance; some supplies are not fully equipped and are used. Problems such as the use of different specifications and models and the mixed use of new and old materials have caused many quality problems in the department's service reception. In response to this problem, the department will conduct a comprehensive inventory in the near future and make timely additions, repairs, and improvements.

3. The internal connection within the department is not clear. During the reception, work errors often occur, especially the waiters at the bar. There are errors in contacting customers, cashier reception, and uploading and issuing, which affects the overall catering reception. In response to this, the department has strict requirements and plans to eliminate employees at the end and use the right people to do the right things.

4. The execution ability needs to be strengthened, some managers are not efficient in their work, their work requests and reports are not timely, and their work coordination is unreasonable, resulting in a lot of work in the department being in a

passive situation. This issue should start with small things, strict requirements, step by step, and gradually improve.

2. The development of dishes is not timely

The hotel kitchen does not have its own special dishes, or it is specialty dishes or "house dishes". The dishes are updated in a timely manner and cannot adapt to the needs of outside guests. Demand, chef skills are not comprehensive, coordination and cooperation are not tacit. As a result, some guests were dissatisfied with the hotel's food. For this item, chefs are required to brainstorm, study carefully, and introduce new dishes, special dishes, and famous dishes through tasting, inspection, and excavation. And update it in a timely manner. Attract more guests with quality service and delicious food.

3. The quality of employees is uneven

Some employees are not professional, have unfamiliar service skills, and are not flexible, which directly affects the hotel's service quality, especially when there are many guests. , the reception with high standards shows the weakness of the department staff's ability. This is a bottleneck that restricts us from providing quality services. "It is not our responsibility that the quality of our employees is not high, but it is our responsibility to improve the quality of our employees." In our work, we can only gradually improve the overall quality of our employees through training.

IV. Hotel awareness should be strengthened

Although the hotel is now a high-star hotel with a "four-star" rating, the employees have not reached the "four-star" level. Overall awareness, service awareness, quality awareness, team awareness, ownership awareness, etc. have not been reflected and exerted. As some guests commented, the hotel's hardware is first-class, but the service needs to be improved.

In the next step of work, we will start with recruitment, start with induction training, and go through the entire process from department introduction to formal employment to cultivate employees' hotel awareness, let employees understand the hotel industry, become familiar with the hotel where they work, and work in the hotel they like. .

The above is a summary of the department for the whole year. The analysis is not thorough in many aspects and the summary is profound. However, regarding the above issues, the department will make reasonable arrangements and take effective measures to improve them for the next Prepare for a greater harvest in the year ahead.

Catering Work Report 3

Dear hotel leaders, hello,

I am Zhao Nan, the lobby foreman. It has been more than a year since I started working at Baiheng Business Hotel. In July, according to the The work arrangement of the hotel leader, serving as the lobby foreman, is mainly responsible for the daily work and management of the restaurant lobby, saying goodbye to the old and welcoming the new, reviewing the work situation in 20xx to make a summary report, and making a brief overview of the work prospects for 20xx.

1. In terms of service: 1. There are fifteen tables in the hall, which are divided into areas one, two, three and four. On average, the waiters in each area watch four tables. ***There are seven employees, one for breakfast, one for duty, one for mobile assistance, and the rest maintain normal staffing.

1. Etiquette training requires employees to use polite words when meeting guests, say hello, and apply etiquette and politeness to work. Employees can supervise each other and make progress together.

2. Insist on checking the appearance before work. Those whose appearance is unsatisfactory must be sorted out before going to work. If there are any problems with appearance during work, correct them immediately. Check the use of customer etiquette and politeness to let employees Develop a good habit.

3. Strictly pay attention to posture and service awareness, improve service efficiency, and conduct reasonable deployment of service personnel during peak dining periods. Mobile personnel will support busier areas at any time, and other personnel will have their own responsibilities. responsibilities, clarify their respective work contents, and carry out division of labor and cooperation.

4. Promote efficient service and require employees to serve guests immediately as long as there are guests in need.

5. In terms of service quality, management has been strengthened, requiring service staff to frequently change bone plates and add more tea and water for each meal. I also strictly require myself to check the service status of the waiters while completing work arrangements. , increase the number of table patrols, and replace tables in a timely manner. When encountering more important guests, I will also assist the waiters in serving meals, explain important matters, and deliver fruit plates in a timely manner.

6. I think the foreman’s job is to live with employees every day, communicate more, take the lead whether at work or after get off work, and learn to observe employees’ mental outlook, psychological dynamics, Caring for employees in a timely manner. Employees who make mistakes will be punished accordingly according to hotel policies and provided with psychological counseling. For employees with outstanding performance, we will give spiritual and material praise to enable them to make continuous progress. Find ways to increase everyone's enthusiasm for work. While working as an administrator, I learned a lot. I learned how to take responsibility, think about problems independently, mastered the correct method of handling customer complaints, and learned to coordinate and arrange the work of employees. While leading employees to make progress, I also gained a lot. A great exercise.

2. In terms of hygiene:

1. During the hotel's hygiene inspection, many problems appeared in our lobby. I also deeply realized the loopholes in management. The first is I did not have high hygiene requirements for employees, and the inspections were not strong enough. Secondly, I did not take the lead in guiding enough. I re-study the previous hygiene standards and formulated detailed weekly and monthly hygiene plans. The responsible persons of each health area were clearly in place. Make rectifications on unqualified items in a timely manner to ensure that the hotel passes the re-inspection and implement strict hygiene standards into daily work. We will conduct thorough cleaning regularly to maintain a good sanitary condition and provide guests with a comfortable dining environment.

2. In terms of energy conservation and consumption reduction, we have always emphasized the recycling of low-value consumables and tracked their implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work:

1. It is easy to bring personal emotions to work. When I am happy, I am enthusiastic and thoughtful, and when I am unhappy, I am negligent. In the future, at work Try to overcome this situation as much as possible and truly establish in your mind the awareness that customers are God.

2. The work process is not detailed enough, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear.

3. There is a lack of communication between various regions, and problems are often discovered only after something goes wrong.

4. There are not many interactive sessions in the regular meeting before class, which reduces the vitality and vitality.

5. The cleanliness of the public area of ??the hall needs to be further improved.

6. The service standards and skills of lobby employees need to be further strengthened.

7. Due to lack of consideration when handing over the shift, I thought that small issues did not need to be handed over clearly, resulting in problems of this kind and that. Small things can easily lead to big mistakes. We must take strict precautions in the future to avoid mistakes.

IV. Outlook for 20xx, my plan is:

1. Do every job carefully every day.

2. Refine service measures to improve customer satisfaction.

3. Strengthen education and training and enhance the quality of employees.

4. Improve service efficiency and perform daily hygiene.

5. Organize cases that have occurred in the hotel, carefully summarize and analyze them, and then learn with employees, share service experience, stimulate ideas, and reduce the chance of guest complaints.

6. Follow the work arrangements of supervisors and managers, do all work carefully and report in time.

7. Pay attention to the growth of employees, always pay attention to the mentality of employees, require them to maintain good working conditions, organize employees to study from time to time, make up for deficiencies in a timely manner, and talk to employees regularly every month to do ideological work , understand their recent work situation and discover and solve problems.