How time flies! The pace of 20xx has arrived in a hurry. I have worked in the hotel catering department for a year in a blink of an eye. This year, thanks to the cultivation of leaders and the encouragement and support of comrades. According to the work arrangement of the manager of the catering department, I am mainly responsible for the daily operation of restaurants, bars and departments and the training of departments. Now I will make a summary report on the work carried out this year.

As an internationally renowned brand hotel, the operation and management of the catering department is very mature and has a high market reputation. Fifteen years of management experience has formed its own management style, and it is difficult to make a breakthrough in service management and training. After joining the job, according to the actual situation of the food and beverage department, I put forward the management goal and slogan of "building an excellent service team", aiming at improving the overall service level and establishing a good industry image. Since I joined the company for one year, I have mainly carried out the following work:

First, to improve service quality as the core, strengthen the construction of service quality project.

The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. In 20xx years, the following work has been carried out in the daily management and service quality construction of various operating departments:

1, write operation procedures to improve service quality. According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen the supervision and management of walking site. On-site supervision and mobile management are important forms of catering management. During my duty, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans and blocked management loopholes.

3. Prepare the overall practical plan of the wedding banquet to improve the service quality of the wedding banquet. Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding service, the overall practical plan of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

4. Convene special service meetings regularly to discuss the problems existing in the service. Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service status of each restaurant in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. At the seminar, restaurants learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints. This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.

Second, organize the first service skill competition to show the service skills of the catering department.

To tie in with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized restaurants to hold the first competition on catering service skills and catering knowledge in August, and worked out a practical scheme for the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was a success, which was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.

Of course, there are still many places that need to be summarized and improved. The purpose of the summary is to comment on the work of the past year, strive for perfection, root out defects, eradicate them, and even uproot them. Our catering department does not allow any defects. Then sum up experience in the work and lay a good foundation for the new year's work. The above is my personal annual work summary report, please comment.

2.2022 Annual Work Summary of Food and Beverage Department

The extraordinary year of 20xx is the fourth year of the establishment of xx Hotel. All the staff of our catering department study hard around the overall situation of sustainable development of the hotel and actively perform their duties in an all-round way. Highlighting the key points of work, Qi Xin made concerted efforts to complete all tasks assigned by superiors. The annual summary report is as follows:

First, be a good assistant, try your best to help the hotel leaders control the overall situation of the work, conscientiously implement the documents issued by the hotel, so that the instructions of the superiors can be implemented, and use their own advantages to improve work efficiency. Actively participate in hotel management, handle interpersonal relationships with functional departments, establish a good external image of the food and beverage department, and lay a good foundation for floor work.

Second, the floor site management:

1, the waiter's courtesy, adhere to the pre-class inspection, do not meet the requirements before leaving the post, the column will be repeated every day. The service personnel in the stands in the floor area should be on call, and politeness should be applied to every detail of the work. Employees should learn from each other, supervise each other and make progress together. Employees should develop good habits and attitudes, and managers at all levels in the food and beverage department should do a good job of pre-meal reception, reduce the waiting time of guests, and at the same time do a good job of explanation, pay attention to the seating of boxes and tables, ensure that there are no mistakes, do a good job of explanation, and be busy without chaos.

2, strictly grasp the post to improve service awareness, improve service efficiency, reasonable deployment of service personnel, centered on the foreman or minister, at any time to support busy or missing areas, other personnel have their own responsibilities, clear their respective responsibilities, reasonable deployment to improve service efficiency.

3, the food and beverage department floor goods management, from large to small personal inventory at the end of each month, whether guest damage or natural damage are required to be documented, someone, someone to supervise, a single person to follow up. Timely report the loss and make up the purchase.

4. For the sanitary management of floors, the public * * * area requires the cleaning staff to clean the foreign objects or dirt immediately, and the ground in the area is dust-free and free from water stains. Sanitary appliances shall be placed neatly without inclination, and each box of sanitary system shall reach everyone. Carry out sanitary cleaning every day and comprehensive cleaning once a week. Strict implementation of health supervision requirements, disinfection registration, large tableware to implement the requirements of one wash, two bleaching and three cleaning. Regular disinfection and bleaching of small tableware.

5. Establish a restaurant case collection system, reduce the frequency of customer complaints, collect customer complaints about service quality, provide an important basis for improving daily management and service, and analyze and summarize the collected cases, so as to make daily services targeted and reduce the customer complaint rate.

6, the daily management of employees, every new employee into the store has become an important part of the food and beverage department, can be integrated into the group as soon as possible, adjust the transformation mentality, according to the characteristics of new employees and the entry situation. Conduct special training and adjust your mentality. Understand the characteristics of the industry and prepare new employees psychologically. Ease the transformation and adaptation of roles and accelerate the pace of integration into the catering team.

7. Pay attention to the training of employees and strengthen the training in combination with the actual work. The purpose is to improve work efficiency, strengthen quality service, always pay attention to employees' mentality, and require to maintain good working conditions. When catering is not busy, make a training plan, organize employee training, and carry out practical operations from the aspects of courtesy and etiquette workflow and service specification. Provide one-on-one and hands-on guidance to individual bad employees, and regularly train and inspect all departments in the hospital: food delivery department, welcome department and cleaning department to understand their recent work, find problems and solve them.

In the case of a serious shortage of waiters this year, under the direct leadership of the vice president's office, our floor completed the service of the summer champion banquet, mobilized the reserve forces of all floors to support the floor work, and laid a hard battle for the arrival of the Spring Festival.

Third, shortcomings in the work.

1, in the process of work, not careful enough, sometimes there are some unreasonable arrangements, unclear priorities, and lack of communication between departments. It is always after things go wrong that problems are discovered.

2. There is little training between the management minister and the workshop foreman, which is still some old management models. We should organize some advanced management and hotel management courses now, visit hotels more, and learn about the management mode outside, so that the management of this hotel can be by going up one flight of stairs.

Fourth, the status quo of hotels, problems to be solved

1. In the normal reception work, customers are scattered, and the customer base of the hotel has not been properly utilized. We should define our business policy and adjust our business strategy to attract some foreign customers.

There is a serious shortage of waiters. In the case of a serious shortage of waiters in the big climate, we should give full play to the advantages of this hotel, with high salary, good welfare, strong affection and cohesion, so that candidates feel that * * is a standardized and standardized hotel.

3, combined with the actual work to strengthen training, improve work efficiency, improve better service quality, strengthen standardized management, so that employees have a new understanding and understanding of daily services.

Although some achievements have been made in each work in the past year, there is still a certain gap with the requirements of the hotel, and there are some problems that cannot be ignored. There is no self-establishment and it needs to be further strengthened. The consistency of service consciousness has laid a new solid foundation for future work and made the hotel more prosperous and developed.

3.2022 Annual Work Summary of Food and Beverage Department

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 xx yuan, with a year-on-year increase of xx yuan, with a growth rate of xx%, operating costs are xx yuan, with a year-on-year increase of xx yuan, with a growth rate of xx%, comprehensive gross profit margin is xx%, with a year-on-year increase of xx%, actual tasks are xx yuan, and tasks are exceeded by xx yuan.

Two, the implementation of hotel management contract scheme, improve the incentive distribution system, mobilize the enthusiasm of employees.

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.

Third, do a good job in standardized management.

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 cooperates with each other, but also cooperates with each other. The management system is implemented from top to bottom, and the first level is responsible for the first level. The management benefits are rewarded and punished, which improves the overall quality of 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 limit the estimated varieties and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply every morning, afternoon and evening, establish a special account book record for the varieties estimated in the local market, and at the same time go to the relevant departments for verification, and ask the management personnel 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.

Fourth, develop business, open up income channels and expand operating income.

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.

1. Six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood for you to eat, friendship nightclub, Millennium old turtle hot pot city and restaurant chain (in preparation).

2, to carry out joint activities, catering department and housekeeping department, sauna center, teahouse cooperate with each other 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.

3. Eight promotion activities were held throughout the year, and each California bass was rewarded with a profit of one yuan. The VIP room is free of minimum consumption, and the special dishes are good for eating, each serving 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.

The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!

4.2022 Annual Work Summary of Food and Beverage Department

A new year, a new atmosphere, is quietly emerging in xx. For the whole catering department, there are many aspects that need to be improved and learned in the coming year. In the new year, we will be more strict with ourselves, and in our future work, we will make continuous progress, keep learning and enrich our knowledge and experience. Do things slowly and steadily, calm and calm, and strive for a better tomorrow for xx Hotel and our catering department.

I have worked in our catering department for almost a year. Looking back on this year's work, I have gained a lot and found that I still have a lot of room for improvement. I understand that continuous progress is essential if I want to do a good job and provide quality services. I will also make the following summary of this year's catering work.

I. Daily work

Every day, my colleagues and I finish my work well in the food and beverage department. I am a waiter. When I first entered the hotel, I felt that this job was very easy. I felt that as a college graduate, doing this job was really a waste of my talents, but after I really worked for a while, I was really ashamed. It is not easy to do a good job in catering service in our hotel. First of all, we mainly target at high-end people and foreign guests. I remember when I first came into contact with foreign guests' service, I felt very sorry for my spoken English. Too poor. Fortunately, the foreign guest knows Chinese, so he speaks Chinese to me politely. But after the service, my face was so hot that I couldn't serve the guests well in English. This also made me understand how difficult it is to be a waiter in the catering department of our hotel. In addition, many meals were set up and some service orders were provided. The recommendation of dishes is also very particular. It's not a simple guest order, but there are many processes and sequences. If the guests don't understand these orders, we will make a fool of ourselves. If the knowledgeable guests order, we will make a mistake and ruin the reputation of our restaurant. After this incident, I also know that it is not easy to do it well, and I will work harder in the future.

Second, active learning.

Besides work, I know I have to study. I have a lot to learn. Although I have learned some knowledge in school before, it is not profound, and a lot of knowledge has been forgotten, but I can't forget it at work. I also understand that I have to do a good job, from setting dishes, serving order, recommending dishes, how to recommend them and so on. At the same time, it also strengthens oral practice. I understand that not every foreign guest knows Chinese, and not everyone is so polite. Besides English, I need to learn the simple usage of other languages. After all, there are guests from other countries coming to dinner. If we can speak their simple language and talk to them, it will actually make them feel the service of our restaurant and add points to our service.

One year's work and study made me understand that although my position is only a waiter, it is not so easy to do it thoroughly. No wonder some people say that you don't look at a simple grass-roots post, which contains a lot of things and needs to learn a lot. In the coming year, I will also actively study, improve myself and do better.

5.2022 Annual Work Summary of Food and Beverage Department

Looking back and summing up this year's work, we have gained a lot. As a member of the catering department, I feel responsible. As one of the most important departments of the hotel, I actually feel that I will make continuous progress in such an environment. I always tell myself to do my job well every day of the year. Everything is the premise of my work. I must be aware of this. Looking back on the catering work, it is still very substantial. A year is not the end, but it is worth thinking about.

Under the correct leadership of the hotel leaders, our catering department has been very passionate for a year. Needless to say, I look back on my performance this year. First of all, I feel very motivated. After all, my working atmosphere is very good. I don't want to dwell too much on this. I need to emphasize this point in my work, which often means that I am very conscious at this point. Now that I have reviewed these things, I think it is necessary to improve them. Now I feel optimistic, too I am conscientious in my work and have been improving my work in an orderly way. In many things, I have a good attitude and do my job in a down-to-earth manner. I believe there is no problem in this respect.

Our department achieved good results in the first half of this year. We have been working hard in several directions to ensure hygiene, taste and service. These three points are the constant direction of our catering department in the past year. It is very necessary to think seriously, break through ourselves seriously, accept some good things with an open mind and improve the quality of work. These are my responsibilities. In the past year, I have done a good job in health, which is also my main task. Earnestly achieve high standards of health indicators, so that customers can rest assured of eating. Health status can't be clearly stated in one or two sentences, but we have been doing these things seriously and responsibly. I also hope to work hard in this direction in the next work. 20xx is very tense, and I dare not relax my catering work at all. Of course, catering hygiene can't be ignored in the coming 20xx year. I will only become stricter and stricter, and so will I.

I think I have some shortcomings. I can't avoid the problems encountered in hotel work, but my personal ability is lacking. Looking back on this year, I still worked hard and was not decisive enough in dealing with some problems. I don't know. Catering is taboo. Obviously, I also saw my indecision in the face of problems. I hope to improve these. I think my work in 20xx years is substantial, and I will do a good job in building myself in an all-round way under such circumstances.