Summary of catering work in a week

Summary is a written material to review and analyze the study, work, life or its completion, including achievements, existing problems, experiences and lessons gained in a certain period. It can make sporadic, superficial and superficial perceptual knowledge rise to comprehensive, systematic and essential rational knowledge. Let's write a summary for ourselves. But I found that I didn't know what to write. The following is a summary of my catering work for a week, which I carefully arranged. Welcome to share.

Summary of catering work in a week 1 I have worked in xxx company for more than a year in a blink of an eye. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. Now we will summarize and report the work situation in X years, and make a brief summary of the work plan in X years.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Summary of catering work The second week passed quickly, and 20xx years passed unconsciously. In the fierce competition environment of the catering industry, under the correct leadership of the hotel's senior leaders and department managers, we strive around the business indicators issued by the department.

Looking back on this year, we received birthday banquets, wedding banquets, business banquets, conferences, buffets and high-standard VIP receptions. * * * Completed 2.23 million yuan, up 280,000 year-on-year. However, compared with striving for the target progress, efforts are still needed. This year's work is summarized as follows:

1 Pay attention to employees' ideological trends, stabilize employees' thoughts, maintain good working conditions, provide quality services to guests, find deficiencies, correct them in time, improve them, pay attention to the ideological trends of every employee, have regular heart-to-heart talks with employees to do ideological work, gain a deeper understanding of their recent work and life, and find and solve problems.

2. Strengthen employees' awareness of open service. "Communication" is a bridge to the soul, so as to close the distance with the guests, enhance communication with the guests, and at the same time understand the preferences of the guests.

3 gfd, courtesy etiquette requires repeated inspection and indoctrination of employees at daily regular meetings, especially smile service, so that employees can realize the importance of smile service.

4. In order to ensure that guests have a clean and comfortable dining environment, the health responsibility of the banquet hall on the first floor is divided into people.

5. Improve employees' enthusiasm, stimulate their potential service level, formulate reward and punishment system and evaluation of service pacesetter, so as to mobilize and encourage employees' initiative and enthusiastic service.

People should be held responsible for the linen of tableware, and the tableware should be disinfected and counted regularly to ensure that the tableware is not lost or damaged, so as to make full preparations for the next banquet.

Collect feedback cards of customers' opinions and suggestions on service quality and dishes, and make records as an important basis for our services and dishes, so as to reduce the probability of customer complaints.

According to the demand of catering market and the objectives and tasks assigned by the hotel, the banquet hall on the first floor was expanded and renovated in June. After the upgrade, the current service level, service skills and family service will also be upgraded to create a team with strong comprehensive reception ability. We will accept the wedding banquet after the transformation and plan the work plan and business measures for the second half of the year:

Work plan:

1 According to the renovation of the banquet hall on the first floor, the improvement of guest dining service requirements and service details, the staff's skills training, opening service awareness training, VIP reception service process training, family service and conference reception service process are trained and improved.

If the banquet on the first floor is upgraded to a multi-functional line, VIP reception, large-scale conference, high-standard meal sharing system, buffet and other receptions will be launched when there is no large-scale banquet, so as to develop business, open up revenue channels and expand operating income.

3. Enhance employees' awareness of selling, benefit, cost control and cost saving. And ask employees to take action.

4. Make preparations for the reception of "Food Festival", so that employees can be familiar with Huizhou cuisine and understand its characteristics, so as to better sell it to guests.

5 Do a good job in this position at work and often go to the floor to learn about the guests, get familiar with them, communicate with them and improve their marketing ability. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.

6. A la carte restaurant, on the original basis, will be built for guests to eat, which will be more warm and comfortable. A more humane dining environment.

Due to the large turnover of staff in the catering service industry, there are many new employees in our hotel service staff. As an important part of the restaurant, whether new employees can integrate into the team as soon as possible and adjust their mentality will directly affect the whole team and service quality. We will talk according to each employee's different personality characteristics and entry conditions, with the aim of adjusting the mentality to face up to the work, understanding the characteristics of the catering industry, so that employees can be fully psychologically prepared and quickly integrate into the collective. Intensive training on gfd, manners and etiquette, service process and skills for new employees before taking up their posts makes them deeply understand the image representing the hotel and strictly abide by the operating norms of four-star hotels.

The front desk is also an inspector, controlling the quality, speed and order of each dish.

2. According to the management measures after transformation:

July: Focus on Huizhou Food Festival "Huizhou cuisine enters Danyang to build an organic vegetable brand"

August and September: Champion Banquet, Teacher Xie Banquet and Golden Autumn Moon Cake Gift Box will be launched for promotion.

10: Golden Week focuses on high-end wedding banquets.

165438+1October: promotion, VIP reception and meeting of "hairy crabs" and crab gift baskets.

65438+February: group worship banquet, wedding banquet, etc. Will be launched.

In short, I have learned a lot and matured a lot since I joined the catering department of New Century International Hotel for nearly two years. In this big family full of laughter, ups and downs, it is a big stage to exercise a person, and I will try my best to lead my team to the work area. In the future work, we will constantly change our own shortcomings, constantly improve our own quality, and actively cooperate with and implement various tasks assigned by hotel leaders and departments.