Restaurant annual work summary and plan 1 1, kitchen layout adjustment and decoration. Plan a reasonable kitchen layout in strict accordance with the requirements of the health supervision department. The black kitchen has taken on a brand-new look for decades, which has improved the working environment and sanitary quality, and provided a prerequisite for successfully hosting the "China-ASEAN Expo".
2. Decoration and installation of south gate light box. It adds a bit of joy and popularity to the remote and quiet dining environment in the restaurant.
3. A number of tableware, napkins and festive dragon and phoenix tablecloths supporting wedding banquets and traditional banquets have been added, which laid a good material foundation for the completion of various wedding banquets and created conditions for zero complaints about weddings this year.
In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse. Three, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc. Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. More than 200 kinds of new dishes, such as Millennium old turtle soup, were introduced throughout the year, which expanded the business income by more than 6,543.8+0,000 yuan. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.
Time flies, the joint-stock operation of xx has gone through three quarters in a blink of an eye. Looking back on the past quarter, under the correct guidance of the hotel and the company's leaders, with the close cooperation of the hotel's brother departments and the strong support and efforts of all the cadres and employees in the department, the catering department boldly operated, was brave in innovation and forge ahead, and exceeded the business tasks set by the company and the hotel, laying a good foundation for realizing the strategic goal of "developing catering" by the company and the hotel's leaders.
The third quarter of 20xx is not only a quarter in which the catering department continued to rise under the good business situation in the first half of the year, but also a quarter in which the hotel promoted the catering brand and market share by taking the service skill competition of urban tourist hotels as a wedge, and it was also a quarter in which the catering department laid a good foundation for the company and the hotel to realize the strategic goal of "developing catering". Therefore, while summing up the achievements in the first half of the year, the department identified the existing problems and weak links and proceeded from the reality of the department.
First, innovative management, highlighting the theme of "generating income and creating profits"
Income generation and profitability are the eternal themes of enterprises. In order to improve the income-generating capacity of the department, according to the annual overall work arrangement, the department has done the following work:
(1) In order to further enhance the department's popularity and the popularity of Huaida Catering, the department took the celebration activities as a wedge to thoroughly implement the work related to the special reward and promotion activities for the celebration. During the promotion period, the department * * * sold 500 kinds of special dishes, the amount of which exceeded X yuan, which was well received by consumers.
(2) In order to strengthen the external influence and publicity effect of the banquet, our department has integrated the successful methods of arranging the winter banquet menu over the years, and formulated and distributed the winter banquet menu. In the third quarter, the department * * * received banquets of various sizes 103 times, with an average amount of 456 17 and an average of 34 tables.
③ In order to enhance the hotel's popularity and brand effect among vip customers, seize more and more high-end customers, and fully display and reflect the hosting effect and organizational ability of the hotel's large-scale banquet, our department successfully received the 30x Christmas buffet and the signing ceremony buffet hosted by the hotel. With the help of the department's successful experience in receiving buffet, the department put forward a number of valuable opinions to the person in charge of the Four Seasons Flower City, which was well received by the organizers.
④ In order to further publicize the brand of the hotel, tap the promotion awareness and potential of all employees, and consolidate and seize a larger market share, the Food and Beverage Department overcame many difficulties and cooperated with the hotel to promote Christmas tickets. During this period, the department * * * sold 64 Christmas tickets, amounting to xx. At the same time, in this Christmas ticket sales, a number of sales promotion experts such as Liu Hongmei and Tang Zi emerged.
⑤ In order to strengthen the innovation consciousness of the kitchen department, ensure that catering products are often replaced by new products in color and variety, and achieve the goal of retaining and stabilizing old customers with new dishes, in the past three months, the kitchen department has launched 10 new dishes, and a number of new food development experts such as How to Xing Zhi, Yang Ping, Fan Jiaxing, He Fa and Liu Fanghua have emerged;
The second is to change ideas and consolidate the foundation of "quality construction"
Quality is fundamental, 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" put forward by the company and hotel leaders at the beginning of the year and maintain the good development trend of catering in the first half of the year, our department began to carry out the following six aspects of "quality construction":
(1) In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, our department began to formulate and implement the implementation schedule for catering staff to participate in the city skill competition as early as 10. With the great attention of hotel leaders and department personnel and the joint efforts of the contestants, the Food and Beverage Department won the first prize of Chinese table design and the third prize of Chinese banquet setting in this skill competition.
(2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, the innovation of cooking and the introduction of high-quality raw materials have been further promoted and understood. Under the leadership of Vice President Jia, the department organized some backbone chefs to make a comprehensive inspection of raw material markets and social restaurants in Changsha, Zhuzhou and Jishou, which not only broadened their horizons, but also introduced a number of Brazilian specialties and bacon.
(3) In order to further improve the cooking level of the kitchen, strengthen the exchange of cooking skills in the kitchen department, gradually improve the overall technical level of cutting, mixing and packaging of the chef team, and constantly strengthen the quality awareness of the kitchen, on February 29th, 65438, the department held a skill competition in the kitchen. Through this skill competition, * * * launched three new dishes, which not only stimulated the chef's innovative consciousness, but also identified the weak links in the kitchen department.
④ In order to standardize the placement and quantitative management of kitchen tableware, reduce the damage rate of tableware and improve work efficiency, the department drafted and implemented the Interim Measures for the Standardized Placement and Daily Management of Kitchen Tableware and Supplies in Catering Department in February/Kloc-0. At the same time, in order to unify the dishes and utensils in the kitchen department, improve the mat effect and enhance the catering image of the hotel, the department purchased some utensils in the kitchen department according to business needs;
⑤ In order to further improve the reception quality of the grand banquet, understand the overall taste and development trend of the Huaihua grand banquet market, and establish a complete historical record of the reception of the grand banquet, under the guidance of Vice President Jia, a quality tracking table of the dishes of the grand banquet was formulated and implemented, which provided a good basis for gradually improving the reception level of the grand banquet and finding out the problems existing in the service of the grand banquet;
⑥ In view of the current situation that the basic work of the catering front desk attendant is not solid and the quality of the dishes in the kitchen is unstable, combined with the current situation that the dining rooms rebound and the tables are scattered, in order to further improve the "two qualities", stabilize the source of consumers, strengthen the consciousness of all catering guests, change the service concept, actively implement the measures in the Regulations on Integrity Management of Huaihua Hotel, and provide efficient, high-quality and fast services for the guests, the department holds a coordination meeting between the front desk and the kitchen every Wednesday and Saturday.
The summary and plan of the restaurant's annual work passed quickly and never looked back. Yesterday's pains and joys will be the past. What we have to face is not yesterday or tomorrow, but now, we have worked for another year. This year can be said to be an extraordinary year for restaurant planning. Facing the welcoming tasks in the off-season in the first half of the year and the peak season in the second half of the year, with the mutual help of restaurant leaders and employees, I ended the welcoming tasks such as planning indicators and various meetings and banquets issued by the hotel. At the same time, I also gained a lot of knowledge in this year, which is not enough in my own work. Now I will refer to the work summary of the following 10 and the planning report of 20xx.
First, in the past year, with the concerted efforts of Qi Xin, we have made some achievements in health and services, but there are still some shortcomings in details. There are many other things to learn at work, which need to be enriched and improved. Occasionally, I don't see the topic thoroughly enough, and I simply idealize the topic, so it will lead to mistakes with the actual environment. In addition, there are still some atypical places in the usual handling, which have affected the collective achievements of the work. Therefore, in the future work and further study, we should pay attention to our own shortcomings, constantly improve our work skills, and better complete some other work arranged by our superiors.
Ordinary treatment
1. Accept the work assigned by the supervisor and take the work of the team seriously. 2. Check the performance of the employees in this group at any time, and correct the problems in time to show their effectiveness. Provide accurate service to guests.
3. Check the appearance of these employees. Those who fail to meet the standard and seek surrender cannot be hired.
4. Attend various trading trainings on time.
5, according to the customer's situation, arrange employees' work shifts, and carefully check the attendance of employees in this team.
6. Deal with the problems and guest complaints in the work, report to the restaurant supervisor for advice, and attend the briefing on time.
20xx is a year in which people dream and expect to get rich. I hope I can make progress in my work and give full play to my advantages. I also hope that some jobs can be promoted, so that I can learn more knowledge in my professional life and improve my overall quality. So it is necessary to make a plan for this work:
1. In the new year, we should better implement our original health system and our workflow, so that our work can be carried out in by going up one flight of stairs.
2. Handling goal: strengthen the training of staff's awareness of handling affairs, strengthen the handling of workflow, honor the standardized handling of the hotel, and improve the satisfaction of guests.
3. Improve management level, increase hotel management knowledge, practice internal strength and enhance connotation.
4. Strengthen the working rules of employees, because rules are the basis for us to do every job well.
5. Improve employees' situation and strengthen employees' rules and etiquette, because the situation is the lifeline of the hotel, and rules and etiquette are the fundamental points of the situation.
6. Strengthen the training of the essence of employee-property right transaction, improve the practical manipulation skills of employees, and make the work more exemplary.
7. Cultivate the team spirit of employees and build a harmonious, happy, mutually beneficial and healthy team.
8. Cultivate employees' awareness of energy conservation, put an end to extravagance and waste, and cut hotel expenses.
9. Strengthen the similarity and coordination with all parts, and prohibit separation from work.
10. Improved skills in dealing with problems and incidents can be communicated by agreement or advanced.
4 1 restaurant annual work summary and plan. Take the daily duty system of the food and beverage department as an important way of personal performance appraisal.
2, increase the earthen stoves, form a real peasant flavor, and use a lot of wood in the mountains, saving fuel and reducing costs.
3. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to dishes, and medicinal liquor brewed by pharmacies is added to drinks.
4. Continue to care about employees' lives, and change irregular entertainment activities such as showing movies and singing to once a week. At the same time, we will focus on watching two TV series, Love Hotel and Five-Star Hotel, so that employees can feel what a hotel is and what a service consciousness is while watching the stories. At the same time, movies or lectures on popular science knowledge are held to improve employees' farming knowledge and legal awareness, thus improving their personal quality. Practice bonfire barbecue more in case guests need guidance.
5. Continue to carry out training, and complete the specific training of service specifications according to the operating procedures and standards of the Food and Beverage Department. Template of annual training plan for catering enterprises (complete set)
6, adhere to the management of production safety, to ensure the safety of personnel and property.
7. Formulating and implementing menus in different periods according to seasonal changes.
8. Standardize the establishment of supplementary personnel. The restaurant staff are nervous when they are busy. If ecological farming is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.
9. Reasonably transform and increase facilities and private rooms. Originally, I planned to add several ktv rooms. In fact, I can add tables at the same time, and I can sing and relax after dinner. At the same time, the central hall will be slightly transformed into a square table for four to six people. Guests can dine in restaurants, and guests can sing in karaoke bars. At the same time, make good use of the bird language forest and slightly transform the bamboo building to make it have the function of dining and drinking tea. Rice is a farm dish, and tea is China tea (or other drinks).
It has been more than a year since I joined X Company 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 X years and briefly outline my work plan for X years.
The annual work summary and plan of the restaurant 5 time passed quickly and never came back. Yesterday's pains and joys will be the past. What we have to face is not yesterday or tomorrow, but now, we have worked for another year. This year can be said to be an extraordinary year for restaurant operation. Facing the reception tasks in the off-season in the first half of the year and the peak season in the second half of the year, through the joint efforts of restaurant leaders and employees, I finally completed the business indicators and reception tasks such as meetings and banquets issued by the hotel. At the same time, in this year's time, I also gained a lot of knowledge and my own shortcomings in my work. Now I will report my work summary and plan for xx as follows.
First, in the past year, with the concerted efforts of Qi Xin, we have made some achievements in health and services, but there are still some shortcomings in details. There are still many things to learn at work, so we need to constantly enrich ourselves and keep learning and making progress. Sometimes it is easy to idealize the problem if you don't see it thoroughly enough, so it will lead to deviation from the actual situation. There are still some irregularities in daily management, which affect the overall effect of the work. Therefore, in the future work and study, we should always pay attention to our own shortcomings, constantly improve our working ability, and better complete other tasks arranged by departments and superiors.
Current management
1, accept the work assigned by the supervisor and be fully responsible for the work of the team; 2. Check the performance of the employees in this group at any time, correct the problems found in time, and play a leading role. Accurately provide the best service for guests.
3, check the appearance of this group of employees, can not meet the requirements and standards can not work.
4. Participate in various business trainings on a regular basis.
5, according to the customer's situation, arrange the staff's work shifts, responsible for the team's staff attendance.
6. Handle service problems and guest complaints, report to the restaurant supervisor, and attend the briefing on time.
Xx is a year full of dreams and hopes. I hope I can make progress in my work, give full play to my advantages and improve the work of my department. I also hope to learn knowledge in my career and improve my comprehensive quality. So it is necessary to make a plan for this work.
First, in the new year, we should better implement our original health system and our work flow, and make our work by going up one flight of stairs.
Second, management objectives: strengthen the training of employees' service awareness, strengthen the management of workflow, realize the standardized management of the hotel and improve the satisfaction of guests.
Third, improve their management level, increase hotel service knowledge, practice internal strength and enhance connotation.
Fourth, strengthen the work discipline of employees, because discipline is the basis for us to do every job well.
Fifth, improve staff's service attitude and strengthen staff's politeness, because service attitude is the lifeline of the hotel and politeness is the basic point of service attitude.
Six, strengthen the professional quality training of employees, improve the practical ability of employees, and make the work more standardized.
Seven, cultivate the team spirit of employees and build a harmonious, happy, progressive and healthy team.
Eight, cultivate employees' awareness of energy saving, put an end to waste and reduce hotel expenses.
Nine, strengthen communication and coordination with various departments, to avoid work out of touch.
Improve your ability to solve problems and deal with things. You can improve yourself through communication or study.
Time flies, and xx years have passed in an instant. Looking back on the work in xx years, we can say that there are gains and losses. As the manager of the restaurant, my job and responsibility also make my sense of responsibility and utilization increasingly enhanced. Before I entered the hotel, I knew little about this industry. In the short period of half a year after I arrived at the hotel, with the help and assistance of leaders and colleagues, I have made great progress in my own and departmental work. Of course, there have been many problems in the past six months, but it is also providing enough experience and capital for my work and personal growth, and summarizing and analyzing my personal and departmental work. Now I will summarize my work this year as follows.
I. Summary of work in xx years
1, job performance description
(1) Over the past six months, the department has made remarkable progress and important achievements in standardized management and institutionalized construction.
(2) An important breakthrough has been made in outsourcing, which has laid a foundation for the hotel to create a good external business environment.
(3) Progress has been made in human resources, from personnel selection and training to scientific management and allocation of human resources.
(4) Progress has been made in quality inspection, and the quality inspection system has been basically established.
(5) The work of the Administration Department provides basic support for the overall work and operation of the hotel, keeps close contact with various departments, and makes concerted efforts for the development of the hotel in Qi Xin.
2. Work error summary
(1) Due to the short time, there are still some irregularities in the internal management of the department, which affects the overall effect of the work.
(2) Pay attention to work quality and efficiency, emphasize strict management, and pay insufficient attention to employees' lives. In the future, we will strengthen communication with employees to ensure that we can better meet the job requirements.
(3) The training work is not systematic, and attention should be paid to improvement in xx.
Two. Xx year work plan
Looking back on the gains and losses of xx year and looking forward to the challenging xx year, there are still many plans waiting for us to implement one by one. Therefore, at the beginning of xx, it is necessary to design and plan this work comprehensively. Here, I will inform you of the departmental plan, in order to put forward suggestions and amendments to my plan, and get your guidance and help in the implementation of the plan.
1, description of overall work plan
A basic principle: hotel management and development is the basic principle, and all work is carried out step by step around this principle.
Two important tasks: promoting human resource management and effectively outsourcing.
Three core links: close combination of training and management, recruitment and selection of suitable personnel, and steady improvement of safety work.
Xx years have carried many people's dreams and come to us at the unique speed of the information age. When I enter this year, I hope I can make progress in my work, give play to my advantages, avoid my disadvantages, and learn to appreciate more life scenery in my career. I hope that the work of this department can be further improved on the existing basis; Next year, my department and I will practice hard, enhance the connotation, accumulate internal strength, expand the memory, build the department into a truly harmonious team, an excellent team, a professional team, and make ourselves a professional restaurant manager!
How time flies! We are approaching the fifth solar term in spring. Starting from this season, the