Restaurant half year work summary

In the first half of the year, we received birthday banquets, wedding banquets, business banquets, conferences, buffets, and high-profile vip receptions. A total of 2.23 million was compared with the same period last year, an increase of 280,000, but the progress of the indicators More than the need to work hard, the current work summary for the first half of the year is as follows:

1 Pay attention to the employee's ideological dynamics, stabilize the employees' minds to maintain a good working condition, provide high-quality services to the guests, find out the shortcomings, correct them in time, improve them, pay attention to the dynamics of each employee's thoughts, and regularly find employees to talk about Communicate and do ideological work, gain an in-depth understanding of their recent work and life, find problems and solve them.

2 Strengthening employees' awareness of open service “Communication” is a bridge to the heart, bringing the distance between the guests and the guests to improve communication with the guests, and at the same time understanding the preferences of the guests.

3 grooming and courtesy etiquette require daily inspections and instilling ideas for employees, especially smiling services, to make employees aware of the importance of smiling services.

4. In order to ensure a clean and comfortable dining environment for the guests, the sanitation area of ​​the first floor banquet hall is divided into people.

5 Improve employee enthusiasm, and stimulate the potential service level of employees, and develop a reward and punishment system, and the service model's evaluation, in order to mobilize and encourage employees to actively promote the initiative and enthusiastic service.

6 Dispose of cutlery and linen to people and regularly sterilize and carry out inventory to ensure that the cutlery is not lost and damaged to prepare for the next banquet.

7 Collect guest feedback and suggestion feedback cards on the quality of service and dishes, and make a record as an important basis for our services and dishes, reducing the chances of customer complaints.

According to the needs of the catering market, and the index tasks assigned by the hotel, the banquet hall on the first floor will be expanded and rebuilt in June. After the upgrade, the current service level, service skills, and affectionate services will be upgraded to create a comprehensive The team with strong reception ability will receive the wedding reception after our transformation and plan the work plan and operation measures for the second half of the year:

A work plan:

1 According to the renovation of the banquet hall on the first floor and the improvement of the guest's dining service requirements and the details of the service, the staff's skills training, open service awareness training, vip reception service process training and family service, conference reception service process training and Improve service levels,

2 Upgrade the banquet on the first floor to the multi-functional line. When there is no large-scale banquet, we will launch vip reception, large-scale conferences, high-standard meal-sharing, buffets, etc., and develop business, increase revenue channels, and expand operating income.

3 Enhance employees' awareness of opening and marketing, enhance employee awareness, strengthen cost control, and save expenses. And ask employees to take action.

4 Prepare for the reception work of the “Huizhou Food Festival”, and let the staff familiar with the Anhui cuisine and understand its characteristics, in order to better promote to the guests.

5 While doing the job well in the work, often go to the floor to learn and know the guests, familiar with the guests and communicate with the guests, improve marketing ability. Continuously learn, improve yourself, strengthen sales knowledge and knowledge of all aspects of learning.

6 The restaurant will be built on the basis of the original restaurant to make the guests more cumbersome and more comfortable. More user-friendly dining environment.

7 Due to the large turnover of catering service industry, our hotel service staff lacks more new employees. As an important part of the restaurant, new employees can be integrated into the team as soon as possible. Adjusting the mentality will directly affect the entire team and service quality. According to the different personality characteristics and on-the-job status of each employee, the purpose is to adjust the employee's mentality to face the work, and to recognize the characteristics of the catering industry so that employees can fully prepare their minds and accelerate their integration into the collective. For the new employees before the induction of the appearance of the instrument, courtesy etiquette, service process, intensive training of skills, let them deeply realize that it represents the image of the hotel, strictly abide by the norm of four-star hotel operations.