It is a written material that reviews, analyzes and objectively evaluates the work, research or thoughts of a certain period in the past. It plays a connecting role in our study and work. Let's write a summary carefully together. However, I found that I didn't know what to write. The following is my summary of the catering manager's work for one year. Welcome everyone to refer to it, I hope it will help you.

Annual Work Summary of Catering Manager 1 Time flies. In a blink of an eye, I have been working in the catering department of xxx Hotel for one year. According to the work arrangement of the catering manager, I am mainly responsible for the daily operation of restaurants, bars and stewards in this department and the training of this department. Now I will make a summary report on this year's work and briefly outline my work plan for 20xx.

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 appearing 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 plugged 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.

Third, carry out employee training at all levels to improve the overall quality of employees.

This year, * * * conducted 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers and 9 special trainings. The concept and main contents of the course are as follows:

1. Expand management ideas and broaden industry horizons.

Most middle-level managers in restaurants are gradually promoted from lower-level employees (some managers have worked in the same position for four or five years), and their management vision is relatively narrow. In order to strengthen their management awareness, expand their industry vision and professional knowledge, seven catering professional knowledge trainings were set up for middle managers this year, the main contents of which are customer satisfaction management, catering marketing knowledge 1, catering marketing knowledge 2, basic knowledge of catering management, etc. The setting of these courses plays a positive role in expanding the management thinking, catering professional knowledge and industry vision of middle managers, alleviating various contradictions and conflicts in the management process, and enhancing the feelings among employees, employees and customers.

2. Cultivate employees' service consciousness and improve their comprehensive quality.

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,

3. Carry out 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.

4. 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.

5, 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.

Fourth, the existing problems and deficiencies

Although this year's work has been completed as planned, the quality is not enough. As far as departmental operation and training work are concerned, it is mainly manifested in the following aspects:

1, insufficient management, uneven exertion and weak links.

In the process of management, the management of some sensitive issues is weak, and the repeated service quality problems cannot be pointed out to the managers, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus is on the quality of floor service, which weakens the management of housekeeping department and wine department.

2. Training interaction is not enough.

There are not many interactive links in the training process, and there are few opportunities for employees to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speech speed is too fast.

The capacity of the course of catering professional knowledge is too large, and the progress and speech speed are too fast in the training process, which makes students unable to pay close attention to the training content and weakens the training effect of this part of the course.

Verb (abbreviation of verb) Work plan for 20xx years

20xx is an opportunity year. Consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.

1. Optimize the wedding service process and improve the service quality again.

The overall planning scheme of the 20xx wedding reception will be optimized to further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding reception, package and enhance the festive atmosphere, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of the wedding reception service.

2. Improve the quality of seminars and establish a good communication platform.

On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (bar and catering department heads), enhance the depth and breadth of the seminar, build the service quality seminar into an exchange platform for middle managers to learn from each other, share management experience and stimulate ideological sparks, and build the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.

In 20xx, according to xxx's quality inspection standards, we will comprehensively supervise and inspect the hygiene status, engineering status, equipment and facilities maintenance status, safety management, service quality, employee etiquette and courtesy, food delivery service, labeling specifications and other contents of all departments in the catering department, publish the inspection results regularly every month, and impose corresponding penalties on unqualified departments and posts, thus forming a good operating mechanism of "quality inspection every day and monthly evaluation of quality effect" to promote quality management to a new level.

4. Take the VIP room as a platform to create service highlights and set up quality service windows.

On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.

5. Assist the catering manager to improve product quality.

Product distribution is the core of catering management. In 20xx, we will assist the manager of the food and beverage department to collect customers' opinions and supervise the product quality, so as to promote the improvement of product quality.

6. Adjust the training direction and build a learning team.

In the year of 20xx, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off a wave of learning professional knowledge in the catering department, reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, make a good reserve of excellent management talents for hotel star rating promotion, and build the catering department into a learning center.

7. Optimize training courses and improve management level.

The main course design idea of departmental training in 20xx is to adjust and optimize some courses in 20xx to make the courses more targeted and effective. The main optimized courses are: customer complaint management, basic etiquette of catering staff, how to transform campus people into enterprise people, customer satisfaction management, how to effectively manage employees, employee psychological training and service staff. The newly opened courses are: time management, six routine management methods of catering, food safety and nutrition.

8. Cooperate with the Human Resources Department to cultivate employees' corporate identity and improve their professional ethics.

Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion.

The smooth development of 20xx's annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department. I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. 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!

Annual work summary of catering manager II. I am honored to share the harvest and joy of 20xx with you on behalf of the catering department and kitchen team of the Garden Theme Restaurant.

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since its trial operation on June 6 last year, Heyuan Restaurant has been strictly controlling the quality of raw materials and food hygiene, standardizing the operation process and ensuring food safety. In the course of operation, we gradually explored the characteristics and laws of Heyuan restaurant consumer groups, and constantly carefully developed dishes that meet Heyuan restaurant consumer groups. According to the characteristics of seasonal raw material supply, seasonal seasons, some special dishes and innovative dishes are introduced one after another. For example, in view of the rising prices of raw materials in the market, seasonal dishes are carefully developed and used to make excellent, fragrant, beautiful and fashionable low prices. We have also developed some low-priced and high-quality dishes according to different consumer needs, and introduced some new cooking techniques. Especially in September this year, the park provided me with an opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly applied to the production of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and won unanimous praise from guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,000 yuan per day to1-20,000 yuan per day now, and at most it exceeds 30,000 yuan. Per capita consumption has increased from 20 yuan to 40 yuan now, turning losses into profits. Behind this is the chef's production and processing of dishes, plates and bowls, which are created by the chefs with sweat and hard-working hands by the hot stove.

Second, strengthen training, standardize the formula of main and auxiliary materials of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan Restaurant.

In the past year's business process, the biggest difficulty we faced was the instability and high mobility of employees. Especially from May to 165438+ 10, the restaurant is the busiest time and the chef is the most mobile, which brings great pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide quality services for guests, we have adopted the following methods:

1. personnel passed. Get through the chefs in the garden kitchen, coffee shop kitchen and even catering kitchen, make full use of the overtime policy given by the park, overcome various difficulties such as lack of manpower, and successfully complete the reception task again and again.

2. Strengthen training. This year, the kitchen was trained 56 times, so that new employees can quickly become competent. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, to preach and teach with a rice mouth in practical work; On the other hand, I use my spare time to train, teach my own skills to everyone, and train the newly-learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the formula of main and auxiliary materials, so that the quality and taste of restaurant dishes will not be affected by the departure of some chefs.

4. Keep innovating. 18 seasonal cold dishes and 72 Chinese and western hot dishes were introduced one after another, which enriched the choices of guests and formed innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot, fungus and cabbage" and "three cups of chicken with Taxiang", which were deeply loved by guests.

Third, adhere to the team spirit of close cooperation between kitchen and restaurant, build a harmonious restaurant and win good results.

A good catering brand needs the close cooperation between the restaurant and the kitchen. In the past year, our restaurant and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. If there is customer feedback, we will adjust it in time to achieve customer satisfaction and attract repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen work closely together, cooperate with each other and complement each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple dishwashing job. A good dish is inseparable from clean and hygienic utensils, so we are as indispensable as the barrel effect. Here, we would like to express our gratitude to all the staff and other brother departments in the restaurant. With your efforts and support, guests inside and outside the school will recognize and praise the brand of Heyuan Restaurant.

Food and beverage manager's three-year work summary. Under the supervision of the general manager of the restaurant, my work is summarized as follows:

First, the internal management of restaurants.

1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

2. According to the market situation and the needs of different periods, discuss with the chef * * * to make a catering promotion plan, and collect customer feedback to improve it in the implementation process.

3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4. Pay special attention to the construction of the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and assessment of employees.

5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.

6. Hold a meeting of all staff of the restaurant at least once a month, analyze and report the monthly operating indicators and income and expenditure of the restaurant, and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

7. Work closely with the kitchen, check the quality of the dishes, feedback the opinions of the guests in time, improve the quality of the dishes and meet the needs of the guests.

8. Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for the collection and storage of food raw materials and articles, check whether the cost of food raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, rationally use water, electricity and other resources, reduce waste, reduce costs and increase profits.

9. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, assign special personnel to clean and tidy all areas of the restaurant regularly, and provide guests with a comfortable and high-quality dining environment.

Second, marketing.

1. Make extensive publicity through various media channels, increase the restaurant's visibility in the local area, lock in the target customer base, and increase publicity for the target customer base.

2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews, handle complaints from guests and sell restaurant products.

3. Firmly grasp the corporate catering culture, display the cultural theme and connotation of this casual western food to the greatest extent from the decoration style, high-quality gourmet products and warm and thoughtful service of the restaurant, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy.

This restaurant is located in a prosperous area, with a good dining atmosphere, and the flow of people and customers is not a big problem. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. Are our competitors to varying degrees, so:

1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making the signature product "pizza" of this restaurant well. Only by clenching our fists can we have strength.

2. Combine the leisure features of this restaurant and increase the promotion of afternoon tea.

In the long run, it is our goal to continue to open branches and implement multi-store operation.

I. Performing duties

After taking office in March, 20xx mainly assisted the restaurant manager in the daily internal management of the front office. In the next few months (June, July, August, September), due to work needs, leadership trust and self-development needs, I was mainly responsible for the marketing of Junjun Hotel. From the front office management to internal and external marketing, from the concert "You in Zuo Lin" to the exciting Asian Cup, from the Asian Cup to the concert in Faye Wong, and then to "Perfect", the stadium held a series of activities, and the Four Seasons Restaurant also set off a business climax with the efforts of the market. Looking back on the work of these months, there are mainly the following aspects: attaching importance to study and education and encouraging yourself to make progress. I have been in charge of the internal management of the Royal Hotel since I took office. I understand 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.

Second, pay attention to management and build a system.

In the early stage, there were many problems in the work of Four Seasons 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.

Third, 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.

Four, do a good job in the reception and management of banquet propaganda work.

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

Five, in-depth market research, close cooperation with the sales department, grasp the market economy.

During the Youli Concert in Zuo Lin, he worked closely with the sales department to undertake the packed lunch for the staff of the organizing committee, and generated a packed lunch record of 10000 yuan. During the Asian Cup, I cooperated with the stall work and internal management supervision for many times. Through the Asian Cup, I felt the team spirit. During the concert in Faye Wong, I communicated with the leaders of the Organizing Committee for many times about the dining of the venue staff and coordinated the dishes, which earned the hotel more than 10,000 yuan for meals. Then he took over the buffet for 280 people at the perfect concert, in which the meal fee was 80-65,438+000 yuan.

Sixth, grasp the team.

Catering uses telephone to communicate with more than 30 tour groups and receives group meals every Saturday, Sunday and Monday. At present, travel agencies, travel agencies, international travel agencies and travel agencies spend the most on visiting tour groups. 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.

In short, in this ordinary and extraordinary seven months, I feel deeply, but also deeply feel my own shortcomings. At present, the outside market has not been fully opened, so I need to continue my efforts. I will work hard in these aspects:

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.