Food and Beverage Supervisor's Work Summary in 2023 1

It has been more than two months since I joined the hotel again in a blink of an eye. According to the work arrangement of the restaurant 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 my work in 20xx and briefly outline my work plan for 20xx.

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 service personnel in the area are required to be on standby at any time, and they are required to apply etiquette and courtesy to every work. 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.

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 the entry situation, special training is carried out. The purpose is 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. 20xx work plan

1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

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.

Summary of catering supervisor's work in 2023 II

In the busy work, a year is almost over. In this year, under the correct leadership of the hotel leaders, our catering department has achieved good results. The work this year is summarized as follows:

First, make the daily management plan and management policy.

Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for the daily work of the inspection area under the authorization of the manager: organize and arrange the reception of vip guests, handle the relevant complaints of guests, and report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over the pre-shift and post-shift meetings, arrange relevant work arrangements, and summarize the existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, mobilize their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.

Second, staff management.

1. Check gfd before shift. Unqualified requirements are sorted out, and qualified ones can be employed. Supervise the use of employee etiquette, so that employees can form good habits.

2. Strengthen staff's service awareness, improve service quality, rationally allocate staff during the peak meal period, clarify their respective work contents, and work together with each other to ensure quality and quantity.

3, regular staff training, improve service efficiency and awareness, learn to find out what the guests really need from the nuances, and what we have to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. The service is not inferior. We are gentlemen and ladies serving gentlemen and ladies. The purpose of training the kitchen staff and pushing dishes every day is to let the staff know the characteristics and taste of each dish, so that they can give the guests the most correct advice when ordering food and save the waste of hotel dishes.

Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain a good working condition, talk with employees regularly, find out whether there are problems in employees' lives and solve them in time.

4. Improve the quality of catering hygiene; Strengthen the supervision of catering hygiene quality, ensure that each private room is kept in a state, and be responsible step by step; Employees are responsible for private rooms; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he stressed that he had cleaned up the work that ended the meal that day, and made a weekly hygiene table to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.

5. Control material consumption, open source and reduce expenditure; Strengthen employees' awareness of saving, advocate the control of water and electricity waste, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once found a large number of losses, will be investigated for the responsibility of the personnel on duty, and shall be investigated for the joint responsibility of the floor foreman during the period under their jurisdiction.

Third, optimize the scheme.

1. Since the buffet on the first floor started, the response has been very good. After that, we should constantly bring forth the old and bring forth the new, increase the variety of dishes and drinks, and attract more young tourists. Use network resources for online sales.

2. Reduce the cost of dishes and lead the mass consumption: replace customers with independent consumption.

3. Create distinctive theme banquets, make full use of holidays, and make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.

4. Cooperate with travel agencies, receive travel teams and provide team meals of different grades. We have enough room resources. This not only improves the attendance rate of the catering department, but also improves the occupancy rate of the housekeeping department.

As the saying goes, little by little makes a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with all leading colleagues, study hard, strive to improve my cultural quality and various work skills, and make contributions to the development of the company!

Summary of Food and Beverage Supervisor's Work in 2023 Chapter III

I. Completion of various economic indicators:

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

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 38 _ _ _ _ _ _ _ _ yuan to the hotel, which is 6 _ _ _ _ _ _ _ _ _ yuan more than last year's 32 _ _ _ _ _ _ _ _ _ _, with an increase of1_ _ _ _. 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, pre-shift 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. The work summary is the model essay on personal work summary of catering supervisor.

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 the relevant departments for verification, and ask the management to sign it to clarify the 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, prime ministers 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.

At present, the catering industry environment is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the food and beverage department will fully implement hotel management.

Summary of Food and Beverage Supervisor's Work in 2023 Chapter IV

Looking back on _ _ _ _ _, with the care and guidance of leaders and the support of colleagues, as a chef and chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading canteen staff, persisting in the overall situation, obeying organizational arrangements, doing a good job in canteen management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and high-quality services for leaders and staff. Increase the color and variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In _ _ _ _ _ _, the canteen received external dining 12 1 time, accounting for 1077 person-times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:

I. Work:

I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

Second, management:

First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

Fourth, health:

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.

I hope that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.

Verb (short for verb) cost:

Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.

To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.

After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.

On the occasion of saying goodbye to the old and welcoming the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of _ _ _ _ _, and at the same time improve our working ideas, investigate new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team can move towards success and happiness.

I believe that under the leadership of General Manager Zhang and General Manager, through the unremitting efforts of all employees of the company, and in line with corporate culture, entrepreneurial spirit, corporate purpose and corporate goals, Zijin Mining will surely develop better and better.

Chapter 5: Summary of Food and Beverage Supervisor's Work in 2023

In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' etiquette and politeness, and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. At previous sessions since April this year,

1. Develop service skills training to improve the service level of VIP rooms.

In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

2. Adjust students' transition mentality and quickly integrate into the catering team.

As an important part of catering staff, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics and entry conditions of interns, this year, * * * conducted three special trainings on how to transform from a campus person to an enterprise person, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

3, combined with the actual work, the development of practical courses.

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, aiming at the phenomenon of poor execution of restaurant management, the course "Execution" was developed, which made managers fundamentally realize that "a good system needs good execution", and combined with the specific performance of insufficient execution of restaurants and the execution of advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "there is no competitiveness without execution", and managers at all levels had a new understanding and understanding of execution.

Summary of Food and Beverage Supervisor's Work in 2023 Chapter VI

First, strengthen internal management:

1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.

3. A la carte menu, banquet menu, buffet menu and wine list have all been made, and they have been adjusted and booked according to the response of the guests received at several large-scale meetings.

4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.

5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Assign special personnel to be responsible for the male and female dormitories in the department.

6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

7, strengthen the safety work of the food and beverage department, take turns on duty every day, check the contents including health, safety, engineering problems, attendance, work completion, file opening and closing, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.

Second, strengthen the improvement of employee welfare:

1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.

2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.

3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.

4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.

Third, rationally transform hardware facilities and equipment.

1, kitchen layout adjustment and decoration. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, which has improved the working environment and sanitary quality, and provided a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.

Add a screen to separate the hall from the kitchen.

4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5, Gabafee furnace, increase the form of diet.

All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Despite some achievements in this year's work, there are still many difficulties and problems:

1, the catering department has fewer personnel, a wider management scope and a shortage of personnel. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.

2. The rules and regulations are not perfect, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated to cope with the changes in the market.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The canteen facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.

6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.

7. There are no attractive projects in the villa, and the operating conditions of the food and beverage department are relatively low. Increase recreational facilities, saunas, etc.