Summary of Year-end Work of Catering Supervisors in 2019
The end of XX has come quietly. What is the result in this year? What's the question? Any suggestions? The catering supervisor's year-end work summary must be reflected! At this time, are the food and beverage executives starting to worry about how to write a summary of the year-end work? Where do you start? Is there a sample of the year-end work summary for reference? Yes! The following is a sample of the year-end work summary of the catering supervisor. Just fill in the correct numbers and make the appropriate changes, you can complete a perfect year-end work summary!
text:
At present, the environment of the catering industry is quite severe. How to do a good job of operation, the catering department under the correct leadership of the hotel, fully implement the hotel business contracting plan, focus on economic construction, strengthen management, and consistent, so that the catering department is in a catering industry, and Under the circumstances of heavy contracting tasks, we have made steady progress and achieved good economic and social benefits. The main work is summarized as follows:
I. Completion of various economic indicators:
The annual operating income of _____ yuan, compared with last year's _____ yuan, growth _____ yuan, growth rate __%, operating costs _____ yuan, _____ yuan over the same period last year, increase _____ yuan, increase rate __%, comprehensive gross profit margin __%, Compared with last year's __%, the increase was __%, the operating expenses were _____ yuan, which was _____ yuan higher than the same period last year, and the increase rate was __%. The actual completion of the task was _____ yuan, and the excess was _____ yuan.
Second, the main work completed this year:
Implement the hotel business contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees. This year, the catering department's task of handing over the hotel to the hotel was 38xxxx yuan, up 6xxxx yuan from last year's 32xxxx yuan, and the rate of increase was 1xxxx. In order to accomplish the task well, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit distribution plan. According to the department, position, technology, skills, labor intensity, etc., the economic indicators are decomposed into various sub-sectors, and the points are verified. The department's turnover, output, cost, gross profit margin, monthly accounting, excess commission, energy-saving bonus, fully embodies the principle of the link between the task and the benefits of wages, so that they can play their own advantages, can find ways to do business well, Mobilized the initiative of employees. This year's per capita monthly income is ____ yuan, which is ___ yuan more than the ____ yuan in the same period last year, and the growth rate is __%.
Do a good job in standard management. Strengthen coordination and improve comprehensive reception capacity.
1. A sound management organization, a quality management team composed of leaders of the food and beverage department and sub-department managers, played a full role throughout the year. The group has both division of labor and collaboration. From top to bottom, the management system is implemented at all levels, and the first level is responsible for the first level. The management benefits are rewarded and penalized, which improves the overall quality of the leadership and makes the management work more smoothly.
2. Improve the conference system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, pre-class 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 Improved, the higher-level instructions were implemented in a timely manner.
3. Establish a product supply and supervision system. In order to minimize the variety and estimate the varieties, coordinate the sub-sectors to do a good job in the supply of raw materials, check the supply and supply of the products every morning, afternoon and evening, set a record of the specialties for the varieties that are estimated by the city, and go to the relevant sub-sectors. Verify the verification and ask the manager to sign to clarify the responsibility. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become a history, and the supply situation is now 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. The weekly meeting reminds repeatedly that there are problems, the departments must not blame each other, shirk, and dare to admit mistakes and discover more. The advantages of the other side, coordination, this year has greatly reduced some of the past uncoordinated phenomenon.
5. Improve the overall reception capacity. This year, we will comprehensively improve service standards and produce quality, so that the reception capacity will be greatly improved. At the same time as doing a variety of corporate banquets, receptions, wedding banquets, buffets, and conference receptions, we also received receptions from senior leaders and various types of banquets of major companies and hotels, such as hosting foreign presidents, heads of state, and prime ministers. And the mission, the leaders of the central ministries and commissions, provincial governors, commanders, commanders, mayors, etc.; on the evening of March 18, the reception unit banquets, wedding ceremonies and other orders for a total of 165 seats, creating a business to order next day The highest number of seats; on the evening of September 29, the reception of a total of 75 seats, the highest record of the total number of seats in history. Thanks to the beautiful environment, reasonable price, delicious taste and first-class service, the guests were happy and satisfied, and returned with satisfaction.
Develop business, develop revenue channels, and expand operating income.
This year, when the catering industry is sluggish and business is difficult to do, the leaders of the food and beverage department often conduct market research, conduct business analysis, continually explore, boldly try, make wise decisions, and take their own business paths. First, six business projects were opened throughout the year: self-service Chinese food, buffet hot pot, seafood for you, friendship night club, millennium old turtle hot pot city, restaurant chain.
Second, carry out joint activities, the catering department and the guest room department, sauna center, tea house cooperate with each other to promote business; if guests can enjoy 15% discount on accommodation card consumption, sauna center food delivery business, provide tea to tea house Beauty point.
Thirdly, the promotion activities will be carried out eight times throughout the year, so that each of the rewards will be free of charge for each dollar, the VIP room will be free of minimum consumption, and the special dishes will be fortune, each 1xxxx. Excellent service month activities, civilized and polite month activities, sales promotion events, etc.
Fourth, the sales department and the production department, according to market consumption needs, regularly introduce new dishes and 18 items every month. In the whole year, a total of 20xxxx new dishes such as the Millennium Turtle Soup were introduced, and the operating income was increased by 10xxxx million. The hotel has improved its popularity through a series of business activities and achieved good economic and social benefits.
All members of the public relations, and strive for more repeat customers.
The leaders of the food and beverage department took public relations as an important task, and often instilled public relations awareness and knowledge at large and small meetings. The staff of the sales department will go to the floor to communicate with customers and order food in the field, so they will seek their valuable opinions in different forms. On holidays, call the relevant households, give gifts such as Mid-Autumn Festival moon cakes, send calendars, and send greeting cards. Through everyone's efforts, the overall public relations level of the Food and Beverage Department has improved this year. The number of repeat customers has increased compared with previous years to enhance employee awareness, strengthen cost control and save expenses.
The leaders of the food and beverage department often emphasize the importance of cost control and cost savings, enhance the awareness of employees' benefits, and require employees to take action. At the same time, improve the relevant systems, clarify responsibilities, and strengthen control according to the * system. The “Fee and Expenditure Regulations”, “Materials Collection, Payment and Deposit System”, “Blocking Vulnerability System”, “Rational Use of Raw Materials”, “Office Supplies Requisition System”, “Item Purchase System” and “Financial Review” have been improved throughout the year. Inspection System, "Receipt Management System", etc. This year, all employees have developed good habits of saving, reasonably opening and closing water, oil, gas, electricity, and found waste, and stopped in time. In addition, the head of the food and beverage department and the manager of the supply department conduct regular market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in a timely manner. The millennium old turtle soup launched in October, the original set of semi-finished products, in order to reduce costs, after the change into their own turtles, cooking themselves, nearly two months, saving more than 30,000 yuan.
Do a good job in political and ideological work and promote economic efficiency.
The Food and Beverage Department gives full play to the role of party organizations and trade union organizations, cares for employees, stimulates emotions, and enhances cohesion.
1. Organize employees to participate in the 1997 Yecheng Excellent Chef and Excellent Waiter Technical Competition, participate in hotel track and field games, calligraphy competitions, skill competitions, chess games, table tennis matches, etc. Participate in the hotel's poverty alleviation donation activities, learn the "Three Character Classics" activities, and learn English 50 activities. In the various competitions, they all achieved good results. Among them, six gold medals and three silver medals were won at the hotel's track and field sports meeting.
2. Throughout the year, the department held a civilized courtesy month skills knowledge contest, dance, karaoke and other cultural activities xxxx, spring tour xxxx, went out to study 1xxxx, various types of symposium xxxx, women's association xxxx, home visit xxxx, visit patients 2xxxx.
Through various activities, the employees have formed a strong collective that loves the hotel and unites to work hard. The employees have good moral character and good morale. The whole year has a lot of money. The staff team is stable and the flow is small. The monthly average turnover of this year is about xxxx.
Improve the labor and employment system and training system to improve the quality of employees.
1. Strict labor employment system, the catering department recruits new employees, meet the requirements, select the best, if they do not meet the conditions, they will refuse to accept, do not talk about feelings, and guarantee the quality of recruitment. At the same time, the superior leaders went deep into the employees, tapped the talents, and constantly enriched the team. Through repeated investigations, the ministers xxxx and the foreman xxxx were promoted throughout the year. For employees who violate the hotel regulations, education is the mainstay. If the students do not change their education, they will be punished and dismissed. The employees will be punished for 1xxxx. Due to the strictness of labor and employment, the quality of employees is higher and the efficiency of work is greatly improved.
2. Improve the training system. In order to make the training receive the expected results, the leaders of the Food and Beverage Department first clarified that the training should have the guiding ideology of "purpose", "practicality" and "temporality". Secondly, a training team was set up, and the training program was formulated. The theory and practice were combined to train in phases and in new ways. For example, monthly management training, safety and health training; weekly promotion training, service knowledge, service skills training, etc. Fourth, regular assessments, "promotional manuals", "service knowledge, skills", "customer service specifications", "hotel management knowledge", "production quality", "promotional business knowledge", "English 50 sentences" "," "courtesy language", "safety and health knowledge" and other training up to 20xxxx times.
Pay attention to food hygiene and do a good job in safety and fire prevention.
1. Pay attention to food hygiene, improve the responsibility system for various food hygiene posts, set up a health inspection team, clarify the health responsible persons of each sub-sector, and formulate a system for daily inspection, weekly evaluation, and monthly summary, and carry out the activity of mobile red flag competition. The sub-sectors that are well-received are rewarded, and the sub-sectors with poor health are deducted accordingly. Due to the efforts of all employees, no poisoning accidents caused by food deterioration were found throughout the year, and the annual and national inspections of star-rated hotels of the provincial and municipal tourism bureaus were successfully passed.
2. We will do a good job in safety and fire prevention, set up a safety fire prevention leading group, implement the safety fire prevention personnel of each sub-sector, conscientiously implement the safety first, prevention-oriented policy, formulate a safety fire prevention system, improve safety and fire prevention measures, and equip all floors with gas masks. Employees watch fire-resistant videos and conduct practical training on fire-fighting equipment. The production department regularly cleans the fume pipe and performs maintenance work on various equipment. The gelry department regularly inspects the integrity of the gas stove, and through effective measures, ensures the normal development of the food and beverage department and the safety of the property. No fire accident occurred this year.
In accordance with the star-rated standards, the hardware facilities have been improved, the environment has been beautified, the source of customers has been stabilized, and the business atmosphere has been improved.
The total investment of the facilities increased by 30xxxx million yuan throughout the year, mainly: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the fifth floor corridor and the restroom, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Etc., due to the perfect package of service facilities, attracted a lot of repeat customers.
Third, the existing problems:
1. The quality of the produce is sometimes not stable enough and the serving is slow.
2. The quality of service in the hall is not high enough.
3. The anti-theft work has also been done poorly and there has been a theft.
Fourth, the concept of next year:
1. Improve the quality of the products and create ten signature dishes.
2. Grasp the operation of the friendship nightclub and the millennium old turtle hot pot city.
3. Strengthen standardized management and improve the overall management level and service quality of enterprises.
4. Opened a restaurant chain.
The above is the full content of the year-end work summary of the catering supervisor.
text:
At present, the environment of the catering industry is quite severe. How to do a good job of operation, the catering department under the correct leadership of the hotel, fully implement the hotel business contracting plan, focus on economic construction, strengthen management, and consistent, so that the catering department is in a catering industry, and Under the circumstances of heavy contracting tasks, we have made steady progress and achieved good economic and social benefits. The main work is summarized as follows:
I. Completion of various economic indicators:
The annual operating income of _____ yuan, compared with last year's _____ yuan, growth _____ yuan, growth rate __%, operating costs _____ yuan, _____ yuan over the same period last year, increase _____ yuan, increase rate __%, comprehensive gross profit margin __%, Compared with last year's __%, the increase was __%, the operating expenses were _____ yuan, which was _____ yuan higher than the same period last year, and the increase rate was __%. The actual completion of the task was _____ yuan, and the excess was _____ yuan.
Second, the main work completed this year:
Implement the hotel business contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees. This year, the catering department's task of handing over the hotel to the hotel was 38xxxx yuan, up 6xxxx yuan from last year's 32xxxx yuan, and the rate of increase was 1xxxx. In order to accomplish the task well, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit distribution plan. According to the department, position, technology, skills, labor intensity, etc., the economic indicators are decomposed into various sub-sectors, and the points are verified. The department's turnover, output, cost, gross profit margin, monthly accounting, excess commission, energy-saving bonus, fully embodies the principle of the link between the task and the benefits of wages, so that they can play their own advantages, can find ways to do business well, Mobilized the initiative of employees. This year's per capita monthly income is ____ yuan, which is ___ yuan more than the ____ yuan in the same period last year, and the growth rate is __%.
Do a good job in standard management. Strengthen coordination and improve comprehensive reception capacity.
1. A sound management organization, a quality management team composed of leaders of the food and beverage department and sub-department managers, played a full role throughout the year. The group has both division of labor and collaboration. From top to bottom, the management system is implemented at all levels, and the first level is responsible for the first level. The management benefits are rewarded and penalized, which improves the overall quality of the leadership and makes the management work more smoothly.
2. Improve the conference system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, pre-class 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 Improved, the higher-level instructions were implemented in a timely manner.
3. Establish a product supply and supervision system. In order to minimize the variety and estimate the varieties, coordinate the sub-sectors to do a good job in the supply of raw materials, check the supply and supply of the products every morning, afternoon and evening, set a record of the specialties for the varieties that are estimated by the city, and go to the relevant sub-sectors. Verify the verification and ask the manager to sign to clarify the responsibility. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become a history, and the supply situation is now 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. The weekly meeting reminds repeatedly that there are problems, the departments must not blame each other, shirk, and dare to admit mistakes and discover more. The advantages of the other side, coordination, this year has greatly reduced some of the past uncoordinated phenomenon.
5. Improve the overall reception capacity. This year, we will comprehensively improve service standards and produce quality, so that the reception capacity will be greatly improved. At the same time as doing a variety of corporate banquets, receptions, wedding banquets, buffets, and conference receptions, we also received receptions from senior leaders and various types of banquets of major companies and hotels, such as hosting foreign presidents, heads of state, and prime ministers. And the mission, the leaders of the central ministries and commissions, provincial governors, commanders, commanders, mayors, etc.; on the evening of March 18, the reception unit banquets, wedding ceremonies and other orders for a total of 165 seats, creating a business to order next day The highest number of seats; on the evening of September 29, the reception of a total of 75 seats, the highest record of the total number of seats in history. Thanks to the beautiful environment, reasonable price, delicious taste and first-class service, the guests were happy and satisfied, and returned with satisfaction.
Develop business, develop revenue channels, and expand operating income.
This year, when the catering industry is sluggish and business is difficult to do, the leaders of the food and beverage department often conduct market research, conduct business analysis, continually explore, boldly try, make wise decisions, and take their own business paths. First, six business projects were opened throughout the year: self-service Chinese food, buffet hot pot, seafood for you, friendship night club, millennium old turtle hot pot city, restaurant chain.
Second, carry out joint activities, the catering department and the guest room department, sauna center, tea house cooperate with each other to promote business; if guests can enjoy 15% discount on accommodation card consumption, sauna center food delivery business, provide tea to tea house Beauty point.
Thirdly, the promotion activities will be carried out eight times throughout the year, so that each of the rewards will be free of charge for each dollar, the VIP room will be free of minimum consumption, and the special dishes will be fortune, each 1xxxx. Excellent service month activities, civilized and polite month activities, sales promotion events, etc.
Fourth, the sales department and the production department, according to market consumption needs, regularly introduce new dishes and 18 items every month. In the whole year, a total of 20xxxx new dishes such as the Millennium Turtle Soup were introduced, and the operating income was increased by 10xxxx million. The hotel has improved its popularity through a series of business activities and achieved good economic and social benefits.
All members of the public relations, and strive for more repeat customers.
The leaders of the food and beverage department took public relations as an important task, and often instilled public relations awareness and knowledge at large and small meetings. The staff of the sales department will go to the floor to communicate with customers and order food in the field, so they will seek their valuable opinions in different forms. On holidays, call the relevant households, give gifts such as Mid-Autumn Festival moon cakes, send calendars, and send greeting cards. Through everyone's efforts, the overall public relations level of the Food and Beverage Department has improved this year. The number of repeat customers has increased compared with previous years to enhance employee awareness, strengthen cost control and save expenses.
The leaders of the food and beverage department often emphasize the importance of cost control and cost savings, enhance the awareness of employees' benefits, and require employees to take action. At the same time, improve the relevant systems, clarify responsibilities, and strengthen control according to the * system. The “Fee and Expenditure Regulations”, “Materials Collection, Payment and Deposit System”, “Blocking Vulnerability System”, “Rational Use of Raw Materials”, “Office Supplies Requisition System”, “Item Purchase System” and “Financial Review” have been improved throughout the year. Inspection System, "Receipt Management System", etc. This year, all employees have developed good habits of saving, reasonably opening and closing water, oil, gas, electricity, and found waste, and stopped in time. In addition, the head of the food and beverage department and the manager of the supply department conduct regular market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in a timely manner. The millennium old turtle soup launched in October, the original set of semi-finished products, in order to reduce costs, after the change into their own turtles, cooking themselves, nearly two months, saving more than 30,000 yuan.
Do a good job in political and ideological work and promote economic efficiency.
The Food and Beverage Department gives full play to the role of party organizations and trade union organizations, cares for employees, stimulates emotions, and enhances cohesion.
1. Organize employees to participate in the 1997 Yecheng Excellent Chef and Excellent Waiter Technical Competition, participate in hotel track and field games, calligraphy competitions, skill competitions, chess games, table tennis matches, etc. Participate in the hotel's poverty alleviation donation activities, learn the "Three Character Classics" activities, and learn English 50 activities. In the various competitions, they all achieved good results. Among them, six gold medals and three silver medals were won at the hotel's track and field sports meeting.
2. Throughout the year, the department held a civilized courtesy month skills knowledge contest, dance, karaoke and other cultural activities xxxx, spring tour xxxx, went out to study 1xxxx, various types of symposium xxxx, women's association xxxx, home visit xxxx, visit patients 2xxxx.
Through various activities, the employees have formed a strong collective that loves the hotel and unites to work hard. The employees have good moral character and good morale. The whole year has a lot of money. The staff team is stable and the flow is small. The monthly average turnover of this year is about xxxx.
Improve the labor and employment system and training system to improve the quality of employees.
1. Strict labor employment system, the catering department recruits new employees, meet the requirements, select the best, if they do not meet the conditions, they will refuse to accept, do not talk about feelings, and guarantee the quality of recruitment. At the same time, the superior leaders went deep into the employees, tapped the talents, and constantly enriched the team. Through repeated investigations, the ministers xxxx and the foreman xxxx were promoted throughout the year. For employees who violate the hotel regulations, education is the mainstay. If the students do not change their education, they will be punished and dismissed. The employees will be punished for 1xxxx. Due to the strictness of labor and employment, the quality of employees is higher and the efficiency of work is greatly improved.
2. Improve the training system. In order to make the training receive the expected results, the leaders of the Food and Beverage Department first clarified that the training should have the guiding ideology of "purpose", "practicality" and "temporality". Secondly, a training team was set up, and the training program was formulated. The theory and practice were combined to train in phases and in new ways. For example, monthly management training, safety and health training; weekly promotion training, service knowledge, service skills training, etc. Fourth, regular assessments, "promotional manuals", "service knowledge, skills", "customer service specifications", "hotel management knowledge", "production quality", "promotional business knowledge", "English 50 sentences" "," "courtesy language", "safety and health knowledge" and other training up to 20xxxx times.
Pay attention to food hygiene and do a good job in safety and fire prevention.
1. Pay attention to food hygiene, improve the responsibility system for various food hygiene posts, set up a health inspection team, clarify the health responsible persons of each sub-sector, and formulate a system for daily inspection, weekly evaluation, and monthly summary, and carry out the activity of mobile red flag competition. The sub-sectors that are well-received are rewarded, and the sub-sectors with poor health are deducted accordingly. Due to the efforts of all employees, no poisoning accidents caused by food deterioration were found throughout the year, and the annual and national inspections of star-rated hotels of the provincial and municipal tourism bureaus were successfully passed.
2. We will do a good job in safety and fire prevention, set up a safety fire prevention leading group, implement the safety fire prevention personnel of each sub-sector, conscientiously implement the safety first, prevention-oriented policy, formulate a safety fire prevention system, improve safety and fire prevention measures, and equip all floors with gas masks. Employees watch fire-resistant videos and conduct practical training on fire-fighting equipment. The production department regularly cleans the fume pipe and performs maintenance work on various equipment. The gelry department regularly inspects the integrity of the gas stove, and through effective measures, ensures the normal development of the food and beverage department and the safety of the property. No fire accident occurred this year.
In accordance with the star-rated standards, the hardware facilities have been improved, the environment has been beautified, the source of customers has been stabilized, and the business atmosphere has been improved.
The total investment of the facilities increased by 30xxxx million yuan throughout the year, mainly: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the fifth floor corridor and the restroom, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Etc., due to the perfect package of service facilities, attracted a lot of repeat customers.
Third, the existing problems:
1. The quality of the produce is sometimes not stable enough and the serving is slow.
2. The quality of service in the hall is not high enough.
3. The anti-theft work has also been done poorly and there has been a theft.
Fourth, the concept of next year:
1. Improve the quality of the products and create ten signature dishes.
2. Grasp the operation of the friendship nightclub and the millennium old turtle hot pot city.
3. Strengthen standardized management and improve the overall management level and service quality of enterprises.
4. Opened a restaurant chain.
The above is the full content of the year-end work summary of the catering supervisor.
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