Hot pot restaurant year-end work summary

Year-end work summary of hot pot restaurant

The year-end summary must first give an overview of the work situation, and then summarize your own strengths and weaknesses and the lessons learned from past work. Here is what I have collected for you. The hot pot restaurant’s year-end work summary, welcome to read!

The hot pot restaurant’s year-end work summary 1

In the blink of an eye, the operation of XX has gone through three quarters, and we look back on 10 In September, under the correct guidance of various departments of the company and Manager Wang, with the close cooperation of the front and back offices, and with the strong support and efforts of all employees, the performance was 1.22 million yuan, 75,000 yuan more than in September, but We are still 110,000 yuan short of the target of 1.33 million yuan. We will continue to persevere and struggle. The following is a summary of the work in October:

1. Operational situation:

It is winter, and the business of hot pot restaurants continues to increase. The operating situation is relatively stable, and the customer base is also relatively stable. , we have made preparations for the upcoming peak season.

2. Work situation:

1. The overall reception service level of employees has improved:

Our 15:00 every Saturday is fixed During the training time, employees will be trained to practice various basic skills and reduce unnecessary complaints;

2. Seafood direct sales are in good condition:

In order to ensure that there are too many Directly shipped seafood can be sold within the fresh period. We communicated and reported to Liang Xuetao in a timely manner, and applied for seafood sales at special prices. The sales situation is good. Except for abalone, which has a lot of direct merchandise due to breeding technology, it is now gradually

Sales are gradually going on. More than 1,000 abalones have been sold directly through everyone’s promotion. As of today, there are still abalones left. It was not until November that 200 abalones were allocated to the Anqing store and 100 abalones to the Tongling store. I would like to express my appreciation. Thank you to these two stores, thank you for your support.

At the same time, I hope that every store in Anhui will promptly tell Liang Xuetao the true inventory number. Each store will work together and cooperate with each other. When the store's direct goods are sold out, they will take the initiative to ask if there is any. If other stores need help selling on behalf of others,

Try to sell them out within a short period of time, otherwise the taste and texture will be affected.

3. In terms of management, we continue to strengthen the training of management methods and management skills:

Several intern foremans who came in in October and were promoted from grassroots employees have, through their own efforts, , study and practice, and now have entered the management state, and we will continue to strengthen their training in the future. Improve various management skills.

4. In terms of personnel recruitment, the front office has recruited a dozen part-time college students. After training and training, they can operate independently; this has alleviated the shortage of waiters; however, there is still a lack of grassroots employees, and the recruitment of employees has been Incorporate into the focus of my store.

5. There has been a decrease in customer complaints. Basically, customers complained that the food was served slowly during busy periods, bugs and other foreign objects were found in the dishes, and there were not enough staff during busy periods. We have already provided explanations. No big events happened. Now I often summarize some cases for employees to strengthen the ability to deal with customer complaints, promptly appease the hurt hearts of customers, and allow customers who complained to come back again. This is also included in our work focus this month. .

6. Communication:

In front of the guests, cultivate the enthusiasm of the foreman, do more communication with the customers, patrol the station, convey and understand the feedback from the guests in a timely manner, if necessary Keep records of return visits and do a good job in after-sales service;

In front of employees, we cultivate everyone's team awareness, do more communication between employees and leadership, and provide comfort and support, guidance, and assessment. While doing the work of the foreman, we should do a good job in supporting the work of the intern foreman, and reduce the occurrence of conflicts and misunderstandings

, which will affect the arrangement of work and the pressure of insufficient execution.

7. Team aspect:

Frequently instill team spirit in employees, criticize individualists, often establish correct ideological education concepts for employees, and cultivate everyone's love for the company.

The first is innovative management, highlighting the theme of "income generation and profit" [Net-]

Income generation and profit are the never-changing themes of an enterprise. In order to improve the department's ability to generate income, Based on the overall annual work arrangement, the department has carried out the following work:

① In order to further enhance popularity and visibility, special price promotions were launched when there were many direct seafood products and many unsaleable dishes. , received unanimous praise from consumers.

② Strengthen the vigorous promotion of coupons, let customers with middle and low consumption levels come in, taste and taste, and change the "expensive" impression of Macao Doulao in the hearts of the people.

③In order to enhance the visibility and brand effect among VIP customers, seize larger and more high-end consumer customers, and fully demonstrate and reflect the hotel's hosting effect and organizational capabilities,

In terms of service, it is recommended to cultivate a group of backbone service staff (such as temperament, image, and skills) in the store. When VIPs come, it is best to serve them in person at a class level or above;

In terms of promotion, it is recommended to provide service staff in the store Train a group of promotion experts, requiring employees and foremen with good eloquence and strong adaptability to personally order dishes for guests with different consumption levels;

⑤ In order to strengthen the innovation awareness of the kitchen department, ensure that catering products are in the best variety The first is to change things frequently and achieve the purpose of retaining and stabilizing old customers with new dishes.

The second is to change the concept and strengthen the foundation of "quality construction"

Quality It is the foundation, quality is the lifeline of enterprise development, and quality is the eternal theme of enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" proposed by the company and hotel leaders at the beginning of the year, and to continue to maintain the good development situation of catering in the first half of the year, the department embarked on the following six aspects of work in "quality construction":

① In order to successfully complete the hotel service skills competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, the department began to formulate and implement the "Implementation Schedule for Catering Department Personnel Participating in the Municipal Skills Competition" as early as October. With the great attention of hotel leaders and department personnel, and with the joint efforts of the participants, the catering department won the first prize for Chinese food countertop design and the third prize for Chinese food banquet table setting in this skills competition. hotel and won honors for the department.

②Based on the actual operating situation of the first half of the year, in order to maintain this good business momentum and further improve and understand the innovation of dish production and the introduction of high-quality raw materials, the department has Under the leadership of the leader in charge, Vice President Jia, some backbone chefs were organized to conduct a comprehensive inspection of raw material markets and social restaurants in Changsha, Zhuzhou, Jishou and other places. This not only broadened the chef's horizons, but also introduced Brazilian barbecue, Huai Da A number of special dishes and high-quality raw materials such as Health Dabao and Xiangli Bacon have been well received by customers.

③In order to further improve the cooking level of the kitchen, strengthen the exchange of cooking skills between the kitchen departments, gradually improve the overall technical level of cutting, assembling and assembling of the chef team, and continuously strengthen the quality awareness of the kitchen, the department in December A skills competition was held in the kitchen on the 29th. Through this skills competition, 3xxxx new dishes were launched, which not only stimulated the chef's sense of innovation, but also identified the weak links in the kitchen, ranking fourth. This laid a good foundation for the quarterly kitchen work to reach a new level.

④ In order to standardize the placement and quantitative management of kitchen items, reduce the breakage rate of tableware, and improve work efficiency, combined with the actual daily work of the kitchen, the department formulated and implemented the "Food and Beverage Department Kitchen" in December "Interim Measures for the Standardized Placement and Daily Management of Tableware and Objects". At the same time, in order to unify the kitchen utensils, enhance the banquet effect, and enhance the hotel's catering image, according to operational needs, the department conducted a purchase of some utensils in the kitchen.

The third is to actively communicate and grasp the key of the customer source market

In order to further stabilize the customer source, enhance customer loyalty to the hotel, maintain and improve the catering industry

With a good operating situation in the past six months, the department has actively played the role of the outreach working group and started to carry out work in the following aspects:

① Conduct regular phone calls with regular customers and large consumers, and conduct regular phone calls for a certain period of time Customers who suddenly spent less money were contacted by phone or visited on-site to understand the reasons why they did not come to spend or spent less, and records were made and rectifications were made. In the third quarter, the number of phone calls and on-site visits to regular customers by the department *** reached 20xxxx This time, through the efforts of the department, consumer units such as Tianzhou Education, Passenger Transport Section, and Three Hospitals increased significantly compared with the first half of the year;

② In order to further reflect the hotel's humanized service, the department promptly gave gifts to guests who came to the hotel to celebrate their birthdays

③In order to reflect the hotel’s emphasis on regular customers, information on the development and launch of new dishes is promptly provided through the department’s external relations team Provide timely feedback to regular consumers, and invite guests to come to taste and provide valuable opinions;

Through the implementation of the above measures, not only the source of consumer customers has been stabilized, but also the distance with regular consumers has been shortened, and the distance between them has been expanded. It has increased the publicity of the hotel and catering, established a good social reputation, and also increased the private room occupancy rate. In the third quarter of XX, the departmental private room occupancy rate was 57.1, an increase of 12.xxxx percentage points from 45 in the same period last year.

Fourth, there is a degree of openness and relaxation, which lays the foundation for a stable team.

The third quarter is a quarter where new and old employees in the department alternate, and it is also a quarter where the employee team is prone to fluctuations. To this end, in order to improve the overall cohesion and relieve employees' work pressure, the department organized employees in batches to have dinner in social restaurants with good business (Dynasty Restaurant, Xiangshui Renjia, etc.), which not only deepened mutual understanding among employees, but also absorbed the experience of social restaurants

Secondly, the department holds regular floor meetings by floor and front and back office to comment and summarize the weekly work, and based on the individual's work performance, sales ability and whether there are complaints during the week, etc. rewards and punishments according to the situation, and use the opportunity of the kitchen to promote new dishes every month to organize some employees with good performance and strong sales ability to participate in the tasting and evaluation of new dishes. This not only achieves the effect of on-site training, but also enhances the Employees' self-confidence and sense of honor. In short, through the implementation of the above measures, the employee team has been stabilized and a good foundation has been laid for the department's operation and income generation.

The fifth is to pay close attention to team building, forming an atmosphere of striving for implementation

In order to strengthen the sense of responsibility of the backbone of the department, change the work concept of the backbone, and form a working atmosphere of striving for implementation. , the department establishes a quality inspection team with key members at or above the foreman as team members, who take turns to coordinate quality inspections every week to conduct quality inspections in various areas of the department, and punish those responsible for the areas with the worst performance or the most problems in each inspection or order them to make rectifications within a time limit. , and criticized them at the meeting of the department and ministries, and rewarded the regional responsible persons who performed well in each inspection; secondly, the department also conducted monthly work evaluations for the foreman and above, implemented rewards for the good and punished the bad, and proposed the next work According to the requirements, in order to improve the overall control ability and management level of the backbone, the department specially implemented a professional training for the backbone of the foreman level, which not only understood the problems and weak links of the backbone in the implementation of management, but also strengthened the learning awareness and crisis awareness of the backbone. .

3. Main problems

In the third quarter, although the catering department achieved good results, there are still many problems and weak links between the hotel and the company. There is still a big gap between the requirements and the expectations of employees, which is mainly reflected in:

1. The department’s safety awareness is relatively weak, and employees’ safety knowledge training is not enough, which led to the 10-bag dinner on October 9 The occurrence of 5 Soft Pack Furong Wang Yan being deceived;

2. Not enough attention was paid to participating in the municipal skills competition, which led to the failure to complete the task of setting up a table for the Chinese dinner banquet of the municipal skills competition department and competing for one and two. ;

3. The daily work process of the kitchen department needs to be further standardized, and complaints about slow serving time and inconsistent dish production standards still occur from time to time;

4. The implementation of targeted training methods and intensity for front-desk employees is not enough, and calls for service still occur from time to time;

5. The department lacks intensity and effective methods for back-end management, resulting in more daily violations of disciplines and violations by employees. There are many other departments;

Main work arrangements for the fourth and fourth quarters

The fourth quarter is not only the last quarter of the second year for the hotel to deepen its profit target joint-stock operation and management, but also the catering for XX It will be a quarter to lay a solid foundation for the year's work and move to a higher level.

In the fourth quarter, based on the good operating situation in the first three quarters, the department will take the Spring Festival, Lantern Festival, Valentine's Day and Valentine's Day promotions as well as the reception and service during the banquet season as an opportunity to continue to stabilize and increase the private room occupancy rate. and consumption grade as the focus, focusing on "two qualities" (product and service quality), strengthening two consciousnesses (competition consciousness and crisis consciousness), and on the premise of stabilizing the workforce, changing the team's work style and working together to We will work hard and strive to achieve a catering income of 18xxxx yuan in the fourth quarter of the profit target joint-stock operation and management, focusing on the following aspects:

First, focus on the implementation and implementation of winter warm-up business measures Supervise the results to ensure a good harvest of benefits and reputation;

The second is to make good arrangements for the Spring Festival promotion series to ensure that the Spring Festival income is increased by 20% compared with the same period last year, and the personnel are stable and safe without accidents;

The third is to take the reception and service of various wedding and birthday banquets in the fourth quarter as a starting point, focus on the production and service quality of banquets, and lay a solid foundation for seizing the banquet market share in XX;

Fourth, in the business philosophy of the lobby on the second floor, we must adhere to the mass consumption business philosophy of low starting point and high benefits, pay close attention to the guarantee of products and fast services, and strive to have a larger increase in the attendance rate in the lobby compared with the first three quarters;

The fifth is to take advantage of the off-season after the Spring Festival, Lantern Festival, and Valentine’s Day promotions to carefully sort out the problems existing in the kitchen skills competition on December 29, and implement targeted training and rectification. Ensure that the quality of kitchen products reaches a new level;

In short, I firmly believe that under the correct guidance of the company and hotel leaders, with the strong support and assistance of the brother departments, and with the concerted efforts of all the cadres and employees of the department, With hard work, the work tasks in the fourth quarter will be completed, and the goal of "developing catering" proposed by the company and hotel leaders will be achieved!

Year-end work summary of hot pot restaurant II

Time is running like water. It has been half a year since our hot pot restaurant officially opened. In these six months, I have transformed from an ordinary waiter to a foreman through my own efforts and the cultivation of my leadership. Although sometimes I work very hard, I feel that my life is very fulfilling. This is a good training opportunity for me, especially when I encounter a lot at work for the first time and I am a little worried about not handling it properly.

When I held a meeting with the leaders for the first time, I looked at everyone carefully and listened carefully to everyone's conversation. My heart was pounding, afraid that I would say the wrong thing or make an indecent move;

During the first regular meeting before class, I was afraid that my tone would hurt everyone, but I still It hurts everyone;

When I assigned work for the first time, I was afraid that I would not allocate it reasonably;

When I issued a ticket to an employee for the first time, I was in a state of disbelief. I am afraid that I will hurt the employees;

The first time I was interviewed by someone else, I was still a little nervous. I didn’t know what kind of person the person who applied for the job was, how old they were, and how I should behave. Not unfamiliar, I need more self-confidence, a sufficient understanding of the work, asking questions that will be helpful in actual work in the future, and grasping as many details as possible in the first aspect, etc. Fortunately, I have a good understanding of the business After I have enough understanding of the position, I know what kind of new people we need to join our team. Those who succeed in the subsequent interviews basically meet the requirements after the assessment. Although the decisions are made based on intuition, I am still very pleased;

For the first time, I stand on the top and give everyone a work summary report. If there are any shortcomings or deficiencies, I hope my leaders and colleagues can help me.

Now we will summarize the work in XX and give a brief overview of the work plan in XX.

1. On-site management of the hall

1. Etiquette and politeness require repeated practice in daily meetings. Employees should use polite words when meeting guests, especially the front desk cashier and area seat-keeping service personnel are required to do so. Respond to every call, requiring etiquette and politeness to be applied to every bit of work. Employees supervise each other and make progress together.

2. Insist on inspection of appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can take up the job. If appearance problems are found on the job, they should be corrected immediately. Supervise the use of guest etiquette and politeness, and cultivate employee development. A good attitude.

3. Strictly focus on job positioning and service awareness, improve service efficiency, and make reasonable deployment of service personnel during peak dining periods, with the foreman or assistant as the center to support busy areas at any time, and other personnel Everyone should take their own responsibilities, clarify their respective work contents, and carry out division of labor and cooperation.

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

5. Item management From large items to small items, whether it is customer damage or natural damage, everything must be done in a systematic and well-documented manner, with someone to implement it, someone to supervise, and someone to follow up. A single person and a summary.

6. In sanitation management public areas, cleaning staff are required to clean immediately when they see foreign objects or dirt. Hygiene requirements in each area require that the surface of the sofa, its surroundings, the dining table, and the floor should be dust-free and water-stained, neatly arranged, and not tilted. 7. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient. At this time, the foreman and team leader need to be prepared for the reception before the reception peak to reduce the waiting time for guests. At the same time, they should also pay attention to the table positions to ensure that they are correct. Do a good job in explaining, shorten the waiting time, carefully receive each table of guests, and be busy but not chaotic.

8. The buffet is a new project in the restaurant. In order to further improve the quality of the buffet service, we have formulated and further standardized the operating procedures and service standards of the buffet service.

9. Establish a restaurant case collection system to reduce the chance of customer complaints and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and services. All restaurant staff will review the collected cases Analyze and summarize, and come up with solutions to problems to make daily services more targeted and reduce the chance of customer complaints. ;