Catering manager's monthly personal summary report

Summary is a kind of literature that comprehensively reviews and examines past social practice activities, which determines that summary has strong objective characteristics. Next, I'll take you to see five sample articles in the monthly personal summary report of the catering manager, hoping to help you!

Monthly summary report of catering manager 1

With the celebration of New Year's Day and the arrival of the Spring Festival, the bell of 20____ is about to ring. First of all, I wish all the leaders good health and smooth work. Looking back 20 years, with the careful guidance of the company leaders and the strong support of our employees, I was promoted from a grass-roots employee to a _ _ _ _ manager. Here, I would like to take this opportunity to thank the company leaders for their trust in me. Now I will summarize the work of the year as follows.

I. Operating conditions:

Since the opening of 65438+ 10/0/8 on June, 20 _ _ _, it is generally unsatisfactory. After working hard for a year, we didn't make a profit for the company and lost a lot of money, which made us feel guilty.

Second, the commercial aspect.

We _ _ _ _ _ * * have five booths, focusing on the Korean food group window, the cold food group and the snack group, which gives us a headache and makes the leader ask questions many times. Sometimes I feel ashamed to face the leader. The monthly turnover is unstable, but the cost is reasonable and the effect is not ideal. The expenses of Korean food group and cold dish group account for more than 55%, and the expenses of drinks and other three components account for 45%. In May, June, July and August, the cost of meat rolls increased by 300% due to the great influence on _ _ when religious associations and television announced fake meat rolls. At that time, the more you bought, the more you lost. After consulting with several managers, we went to several nearby _ _ _ to study and observe, and made adjustments to the meat rolls, personnel and dishes in late September. 1: The cost of meat rolls decreased by %60, from 24 yuan/kg to 8 yuan/kg. 2. There were 37 employees before-now there are 25, and the salary of employees has dropped by %30. After the adjustment, the subjective initiative of employees was fully mobilized, the enthusiasm and creativity of employees were improved, and their sense of competition was increased, which played a good role. The adjustment of dishes is not obvious, (I added three fresh stews, eight-treasure rice, steamed chicken and so on. In the snack group, there are crispy meat floss, chopped pepper fish, braised meatballs and so on. To cold dishes), but the effect is not ideal.

In order to let more people know about the female world, there is a Korean barbecue. We tour to distribute publicity color pages every week, and the effect is not bad. Manager Hu also brought many students into the campus, and now _ _% 65 of the consumer groups are students.

Three. Quality, health and service

As the manager of _ _ _ _, I strictly control the products of each booth and strictly follow the standards. During the period, listen carefully to the opinions and suggestions from all sides, summarize the problems that appear every month, and make timely improvements to ensure the quality of customers' meals.

In terms of health and safety, strictly implement the company's rules and regulations, do a good job in food hygiene and safety, and put an end to the situation of raw and cooked. Ensure the safe use of water, electricity and gas. At the same time, after the file is closed every day, the self-examination and the supervisor take turns to check the safety and hygiene, so as to prevent the occurrence of various accidents and make the alarm bell of safety concerns ring.

In terms of service, what we are doing now is the worst. When we started our business, we had enough employees to study in Beijing, and the service was not bad. Later, a large number of service personnel flowed, and we couldn't recruit professionals, which led to a decline in service. Recently, I contacted the front office supervisor of the foreign trade restaurant and asked her to come over for training.

Because the cost and some details of the first buffet are not good enough, it needs to be further improved. In the future work, I actively learn from chefs in various stores, and strive to maximize the company's benefits and achieve a win-win situation. In the future work, I hope that the leaders will give more valuable opinions and suggestions, and everyone will make progress and develop together!

Looking forward to 20 17, with the guidance of leaders and the support of employees, I will set an example, be highly self-disciplined, lead employees to provide me with exquisite dishes and quality services, do my best, work diligently and diligently, and strive for a new level of turnover.

Pay more attention to the life of employees, communicate more and do more technical training to cultivate useful talents for the company. Actively publicize the company culture, improve the professional quality of employees, retain the hearts of employees and make employees feel at home in the company.

Strictly control the cost of dishes, rationally use materials, control the purchase, receipt and inspection, and establish the concept of less goods, diligent goods, no backlog and no waste. Do a good job in cost accounting of each booth to help employees establish a sense of saving.

I have worked in Jiadao Catering Department for over a year. I feel that there is joy in suffering, and I have a great sense of accomplishment, which is of great help to my future career. Here I want to say thank you to all the leaders of Jiadao.

Monthly summary report of catering manager 2

At present, the catering industry environment is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract scheme, focused on economic construction, and strengthened management, so that the catering department made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

I. Completion of various economic indicators:

The annual operating income is _ _ _ _ _ yuan. Increase (or decrease) by _ _ _ _ _ _ _ _ yuan compared with the previous year, with an increase rate of _ _%. The task yuan was actually completed in the whole year, exceeding the task yuan.

Second, the main work completed this year:

(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees.

This year, the Food and Beverage Department allocated 3.8 million yuan to the hotel, an increase of 600,000 yuan over last year's 3.2 million yuan, or 19%. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan, which break down the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity, check the turnover, output, expenses and gross profit rate of each sub-department, and calculate monthly, over-commission, energy saving and bonuses, which fully embodies the principle of linking tasks with benefit wages, so that they can give full play to their respective advantages and find ways. The per capita monthly income this year is _ _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.

(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team, which consists of the leaders of the catering department and the managers of all departments, gives full play to its role throughout the year. The team not only has division of labor and cooperation, but also implements a top-down management system, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly.

2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.

3. Establish a supervision system for product evaluation and supply. In order to predict the varieties to the maximum extent and coordinate with various departments to do a good job in product supply, we will check the forecast of product supply every morning, afternoon and evening, establish a special account book record for the' varieties' predicted in the local market, and at the same time go to relevant departments for verification, and ask management personnel to sign it to clarify responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

Monthly summary report of catering manager 3

First, go all out to meet the standards in the canteen.

In order to build our college into a comprehensive university as soon as possible and implement the spirit of the 11th Party Congress, catering enterprises must have provincial-level standard canteens for supporting services.

During the summer vacation, the catering company raised 2.4 million yuan to complete the infrastructure construction and realize the standardized canteen, and more than 50 people participated in the project construction. At the end of the project, the company 130 people went into battle together, successfully ending the whole summer project. In order to save every dollar, everyone in the company, including the manager, has become the most common labor force. After the overall construction, the area of two student backbone canteens increased by 1000 square meters, the cooking equipment basically reached stainless steel, and the hardware facilities basically reached the requirements of provincial "standardized canteens". At present, the kitchen hardware environment of the first canteen has been listed as a model of university canteen by the health administrative department of Ganjingzi District, Dalian.

The company's annual management is more standardized and orderly than before. We operate according to the requirements of the provincial "standardized canteen" rules. According to the detailed rules of "standardized canteen" and the actual situation of our college, we revised the rules and regulations of catering service company of Dalian Institute of Light Industry. All employees have studied and discussed the rules and regulations, and new workers have received training in organizational discipline, basic skills, food hygiene regulations and service requirements before taking up their posts. At the same time, students are required to take the exam.

The improvement of the quality of all staff has laid a solid foundation for the establishment of provincial standardized canteens. After hard work and full preparation, the catering management level of our hospital has reached or partially exceeded the requirements of provincial standardized canteens. Two student canteens were rated as standardized canteens in Liaoning Province on _ _ _+065438+10/9. The service effect of catering in our college has been recognized by superiors and society, which is the greatest contribution to the school and provides supporting basic service standards for the construction of comprehensive universities in advance. It was rated as "standardized canteen", which effectively promoted the standardization and standardization of logistics services in our hospital.

Second, improve service quality standards and achieve a new high of teacher-student satisfaction.

According to the high standard management rules and service standards of standardized canteens, enterprise operation is the best process to realize the satisfaction of teachers and students, schools and catering enterprises.

During this year, our food production was strictly in accordance with relevant laws and regulations, and no intestinal infectious diseases occurred among diners. Explain that our food hygiene work has been implemented; The quality control of the production process meets the requirements; The tableware cleaning and disinfection process of food meets the hygiene requirements; The dining environment is first-class in the local area, and all passers-by are famous; The provincial and municipal health administrative departments have not raised any objections or substantive issues to the canteen inspection; We are really responsible for the health of diners.

The annual profit rate is around 8%, which is lower than the provincial standardized canteen 15% index. Low-profit management benefits diners and highlights public welfare logistics services in colleges and universities.

The main and non-staple food varieties of three meals a day are more than the indicators of standardized canteens. In the afternoon and evening, the main and non-staple foods in the two main canteens exceeded 100, which was twice as high as the standard. In March of _ _ _, we successfully exchanged cooking skills with Shaanxi University of Science and Technology, and the social and economic effects were obvious.

Opened a food street. The original address of the snack bar was zoned, and a special snack area consisting of mutton restaurant, fried cake shop, northwest Lamian Noodles shop, fast food box lunch room, Xinjiang barbecue room and flavor steamed bun shop was formed, which solved the dietary needs of some people and enriched the catering content of our hospital.

The restaurant provides free porridge and soup for diners every afternoon and evening. There is a special food sales window to provide subsidized catering services for poor students. There are 200 umbrellas to serve teachers and students in rainy days. There are 12 TVs in the canteen, which can play various programs as diners, enrich students' cultural life and relieve school pressure.

The faculty buffet was successfully piloted. The social effect is very good.

No chef or employee of a catering company quarrels with diners or has more than one incident throughout the year.

In the first and second canteens, the on-site office chair of the director of the catering area is set up to realize zero-distance contact between the server and the served person and directly accept the questions, complaints or criticisms of the diners face to face.

Monthly summary report of catering manager 4

I. Performing duties

Mainly to assist the restaurant manager in the daily internal management of the front office. In the next few months (June, July, August, September), I was mainly responsible for hotel marketing for work needs, leadership trust and self-development needs. Looking back on the work in the past few months, there are mainly the following aspects:

1, pay attention to learning and education, and encourage people to make progress.

I have been in charge of the internal management of the Royal Hotel since I took office. I know that most employees of the Royal Hotel come from Hebei, Anhui, Hunan and other different regions. Their cultural level and comprehensive quality are very different, and their professional level and service awareness are not high. In view of this situation, I listed my own shortcomings one by one and conducted comprehensive training and on-site supervision. Correct the wrong management methods, explain the theory and practice the operation. The operation process of eight skills exercises is standardized from the aspects of standard polite expressions, smiling service, professional ethics and food collocation when guests enter the store. Through learning, employees can strengthen service quality and improve service level. When guests enter the store, they can take the initiative to serve warmly and introduce hotel dishes. When guests light cigarettes, the waiter should hand over the ashtray in time. A skill competition was held in April, and the waiter Tan Liyan won the first place in the skill competition. Other waiters have developed the good habit of asking questions if they don't understand, and asking each other if they don't understand. They have also learned a lot, their mental outlook is getting better and better, and their work efficiency has been improved. However, the operational details need to be improved.

2. Grasp the management system.

In the early stage, there were many problems in the work of the restaurant. The main problem is that there is no standardized system, employees are not clear about the system, and some systems have not been implemented to specific responsible persons. Through the guidance of the leaders of the quality inspection department, I listed the switching time and the person in charge of the wall and audio in the health work system, as well as the service process, personal hygiene requirements and standards of each post, and the matters needing attention in finishing the work, and conducted on-site supervision and inspection every day, which was of great help to employees to strengthen their work consciousness and clarify their work responsibilities. In the later period, the telephone cost was high, so the telephone booth was configured by the senior manager, and the telephone was locked after work, and the waiter was not allowed to make local calls, which put an end to the phenomenon of making local calls after work.

3. Grasp the communication of internal customers.

Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information of customers to the kitchen in time. For example, sometimes customers feedback that "Ami fried pork" is not enough, and "boiling fish" is not fragrant enough. Through sincere feedback from customers, plus our serious discussion and revision, we will continuously improve the quality of dishes and satisfy customers.

4, pays special attention to the reception and management of banquet propaganda work.

October is the golden season for wedding banquets. I made a wedding banquet plan and sent leaflets to the surrounding units for a visit. At present, we have undertaken five wedding banquets on June 5438+ 10. Guests have always introduced the advantages of the restaurant, communicated with the wedding company by telephone, and publicized the hotel scale. And made full preparations for the banquet reception in a planned way.

Step 5 eat a team meal

We contact more than 30 tour groups by telephone and have group meals every Saturday, Sunday and Monday. At present, travel agencies, travel agencies, international travel agencies and travel agencies spend the most. By taking group meals, the popularity of the restaurant is increased and the cost of the kitchen is reduced. And take advantage of the opportunity to receive group meals, seriously consult and feedback, and do a good job of feedback statistics.

Second, the direction of future efforts

I deeply feel my own shortcomings in my work, and I will work hard in these aspects in the future:

1. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.

2. While doing a good job in this position, we will continue to develop new customer groups.

3. Do a good job in maintaining and communicating with internal customers.

4. Arrange marketing work in a planned way.

5. Do a good job in customer statistics, constantly strengthen contact, and do a good job in customer complaint handling and information feedback.

6. Work closely with the hotel sales department to receive catering and reception services.

Monthly summary report of catering manager 5

I have been employed for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work of 2065438+0 _ (2065438+0 _) and briefly outline my work plan for 2065438+0 _ (2065438+0 _).

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.

Four, 20 _ _ _ year work plan

1, do a good job of internal cough, explain the bad pregnancy on the street and stop it.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.

4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.

5. Strengthen the maintenance of member customers.

V. Overall management of restaurant planning.

1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.

3. Strengthen inter-departmental coordination.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

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