Annual work summary of catering industry 1
20__ is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking and strengthened communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The following is a brief summary:
In our daily work, we have established three concepts.
1, customer philosophy: everything is customer-centric, and no matter how unruly customers you meet, the ultimate goal is to serve customers well.
2. Details: Details determine success or failure. Only by doing every detail well can the hotel's management system and service system run smoothly.
3. Cultural concept: let customers enjoy high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.
Catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism.
Adhering to the business philosophy of conscience quality and quality first, it is the work ruler of every employee to do a good job of implementation and let employees understand the hotel standards. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.
Focusing on the requirements of hotel development, improve the hotel management procedures and systems, and clarify the development mission.
We feel a great responsibility to standardize enterprise management and implement brand development strategy in logistics. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.
In the new year, the new century faces new challenges, but it also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do a good job in a down-to-earth manner, do everything possible to improve the service quality, and constantly improve the service level of all employees, we will certainly be able to complete various tasks in the past 20 years with high quality and make our due contribution to the century.
Summary of annual work in catering industry II
Looking back _ _, under the correct guidance of hotel leaders, with the close cooperation and strong support of other departments, the Food and Beverage Department, through the concerted efforts of all the staff in the department, focused on the business objectives and tasks issued by the hotel and the requirements of relevant assessment standards. At the same time, the department took the opportunity of "double innovation" activities in the hotel and started with promoting standardization, stressing quality, comparing quality and building image, especially in September 65438+. In order to achieve standardized management, further consolidate the achievements of "double innovation", further sum up work experience, improve work measures, and promote the promotion of departmental work, the annual work of various departments is summarized as follows:
First, the annual business indicators were successfully completed.
According to the annual operating income index of hotel catering department, it is 6.5438+million yuan. The actual operating income for the whole year is 12845854 yuan, of which 20 135 1 yuan, 9 102836 yuan for guest restaurants and 3 18 165438 yuan for drinks and cigarettes.
Judging from the operating situation this year, this year has increased by 688,2041yuan compared with the previous year. It increased by 53%, of which the welcome restaurant increased by 3,322,006 yuan, with an increase rate of 36%, and the staff restaurant increased by18,369 yuan, with an increase rate of 9%.
Second, smoothly prepare for the daily reception.
In the whole year, * * * hosted 14786 tables (134577 people), including 2789 tables for high-grade banquets (26884 people), 3573 tables for meetings (34532 people) and 14506 tables for banquets (1. Compared with last year, the annual meal volume increased 1874 1 table (192742 people).
Third, strictly implement the management system
1. The department has established a perfect management system. The quality inspection team composed of department managers, department heads and team leaders has a clear division of labor for the supervisors, and each team is responsible for managing several small teams. The team has both division of labor and cooperation, implements the management system from top to bottom, requires the first level to be responsible for the first level, and implements rewards and punishments, which improves the sense of responsibility of managers and makes all the work of the department be grasped and managed by others.
2. Improve the system of departmental meetings. According to the requirements of the hotel, the department insists on holding daily pre-shift and post-shift meetings, weekly management meetings, monthly business analysis and food seminars. , and timely communication of the work of the department, timely analysis of problems, reasonable treatment, sum up experience.
3. Adhere to the departmental training system. In order to make the training achieve the expected effect, we must first clarify the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, appoint a special person to take charge, make a training plan, combine theory with practice, conduct "one-on-one" training in the service process, and learn and train new dishes and drinks in time before class; After-hours meeting
Analyze and comment on the cases found in the service that day. The service skills of some employees in the training department have been greatly improved.
4. Strengthen the awareness of star-rated hotels. Since the hotel began to create a "four-star", the department has asked all staff to raise awareness, be proud of being a member of a high-star hotel, and strive to work hard on customer service skills and awareness in their work to provide quality services to guests and realize their self-worth.
Fourth, mobilize the public to achieve full marketing.
All employees in the department are encouraged to do marketing, and they are all salesmen. Through the opportunity of collecting accounts and meeting reception, they can keep in touch with guests at any time, strengthen contact and increase the number of customers. Some employees in this department have their own regulars and can book rooms directly for the guests. For old customers, feel at home and give them more personalized services. The department presents flowers or cakes to guests who have been to the store for their birthdays in time, and reasonably promotes hotel projects other than catering. For example, after dinner, introduce guests to entertainment places for consumption and help guests book rooms. Expanded the hotel's revenue channels. Give full play to the window function of the department, take advantage of the large number of banquet receptions, and promote the reception of private rooms and the service of private rooms and conference rooms by issuing contact cards, taking the initiative to introduce and recommending friends. Many employees have the ability to promote hotels.
The department has also done a lot of work throughout the year, such as often organizing employee activities to enliven employees' spare time; Caring for employees in difficulty in the department and donating colleagues in difficulty collectively; Employees can't wait to find money, but there are still many shortcomings, which need to be summarized and analyzed to promote the next work.
First, internal management needs to be strengthened
1. There have been many employee disputes in this department this year. In the first half of the year, there was a fight between the chef in the staff canteen and the front office staff. In the second half of the year, there was a struggle between management and employees, and there was a contradiction between employees and chefs. These have had a great negative impact on departments and hotels, seriously affecting the orderly management of departments. After the incident, the hotel and the department have dealt with it accordingly, and discussed and analyzed the above incidents within the department, requiring employees to respect each other and tolerate each other.
2. The material management of this department needs to be optimized. For example, the tableware and utensils in the restaurant are damaged and still in use; Some facilities and equipment are improperly used and not maintained in time, resulting in damage and unavailability; Some supplies will be used if they are not properly equipped; Different specifications and models can be used; Problems such as the mixing of old and new materials have caused many quality problems in service reception. In response to this problem, the department will conduct a comprehensive inventory in the near future and supplement, repair and improve it in time.
3. The internal contact of the department is unclear. In the process of reception, there are often mistakes in work, especially in contacting customers, cashier reception and uploading, which affect the overall catering reception. In view of this, the department has strict requirements and is prepared to adopt the bottom elimination system to do the right thing with the right people.
4, execution needs to be strong. Some managers are inefficient, work instructions and reports are not timely, and work coordination is unreasonable, which leads to a lot of work in a passive situation. This problem should start with small things, be strict, step by step, and gradually improve.
Second, the development of dishes is not timely.
The kitchen at the back of the hotel doesn't have its own specialties, either signature dishes or "housekeeping dishes". The dishes are not updated in time and can't meet the needs of the guests outside. The chef's skills are not comprehensive and his cooperation is not tacit. Therefore, some guests are not satisfied with the hotel's dishes. In view of this, chefs need to brainstorm, study hard, and introduce new dishes, special dishes and home-cooked dishes through tasting, investigation and excavation. And update it in time. Attract more guests with excellent service and delicious food.
Third, the quality of employees is uneven.
Some employees have poor professional quality, unfamiliar service skills and weak flexibility, which directly affects the service quality of the hotel, especially in the reception with many guests and high standards, showing the weakness of employees' ability. This is the bottleneck that restricts us from providing quality services. "It is not our responsibility to improve the quality of employees, but it is our responsibility to improve the quality of employees." In the next work, only through training can the comprehensive quality of employees be gradually improved.
Fourth, strengthen the hotel consciousness.
Although the hotel is now a four-star high-star hotel, the employees have not reached the "four-star" level, and their overall awareness, service awareness, quality awareness, team awareness and ownership awareness have not been reflected and brought into play.
Summary of annual work in catering industry 3
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 _ _ _ _ _ yuan. Compared with the previous year, it increased (or decreased) by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ [Work Summary] The annual work summary of the Food and Beverage Department.
Second, the main work completed this year:
(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees.
This year, the Food and Beverage Department allocated 3.8 million yuan to the hotel, an increase of 600,000 yuan over last year's 3.2 million yuan, or 19%. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan, which break down the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity, check the turnover, output, expenses and gross profit rate of each sub-department, and calculate monthly, over-commission, energy saving and bonuses, which fully embodies the principle of linking tasks with benefit wages, so that they can give full play to their respective advantages and find ways. The per capita monthly income this year is _ _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.
(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.
1. Improve the management organization. The quality management team, which consists of the leaders of the catering department and the managers of all departments, gives full play to its role throughout the year. The team not only has division of labor and cooperation, but also implements a top-down management system, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly.
2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, 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 predict the varieties to the maximum extent and coordinate with various departments to do a good job in product supply, we will check the forecast of product supply every morning, afternoon and evening, establish a special account book record for the varieties predicted in the local market, and at the same time go to the relevant departments for verification, and ask the management to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized.
4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.
5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.
(3) Develop business, develop income-increasing 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. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation).
Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides fragrant tea to the teahouse. Work summary is the annual work summary of the food and beverage department.
Three, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.
Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. More than 200 kinds of new dishes, such as Millennium old turtle soup, were introduced throughout the year, which expanded the business income by more than 6,543.8+0,000 yuan. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.
(4) Public relations with all staff to win more repeat customers.
The leaders of the food and beverage department regard public relations as an important task and often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.
(5) Enhance employees' interest awareness, strengthen cost control and save expenses.
Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' welfare awareness and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.
(6) Do a good job in political and ideological work and promote the improvement of economic benefits.
The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion.
1. Organize employees to participate in197 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in hotel track and field games, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In all competitions, we achieved good results, including winning six gold medals and three silver medals in the track and field meeting in the hotel.
2. Throughout the year, our department held 9 competitions, dances, karaoke entertainment activities, spring outing 1 time, study trip 13 times, 5 symposiums, 2 women's parties, 6 home visits and 20 visits to patients.
Through various activities, employees have formed a strong collective that loves hotels and works hard together. Employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The personnel are stable and the flow of personnel is small. The average monthly turnover of employees this year is about 5 people.
(seven) improve the labor employment system and training system, improve the quality of employees.
1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will not be hired to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated inspections, six ministers and eight foremen were promoted throughout the year. Employees who violate hotel regulations should be given priority to education, and those who refuse to change after repeated education will be punished and dismissed. 1 1 employees will be punished throughout the year. Due to the strict employment, the quality of employees is high and the efficiency is greatly improved.
2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department should first make it clear that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment, and more than 200 trainings including Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Courtesy Terms and Safety and Health Knowledge were conducted throughout the year.
(8) Pay attention to food hygiene and do a good job in safety and fire prevention.
1. Attach importance to food hygiene, improve the post responsibility system for food hygiene, set up a health inspection team, define the health responsible persons of all departments, formulate a system of daily inspection, weekly evaluation and monthly summary, carry out a mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accident caused by food deterioration was found throughout the year, and it successfully passed the annual review and national inspection of star-rated hotels by provincial and municipal tourism bureaus.
2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the responsible persons for safety and fire prevention in all departments, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and maintains all kinds of equipment. The local jelly department regularly checks the integrity of the gas stove and takes effective measures to ensure the normal development of the food and beverage department and property safety. There was no fire accident this year.
(nine) according to the star standard, improve the hardware facilities, beautify the environment, stabilize tourists and improve the business atmosphere.
The total investment of facilities increased by more than 3 million yuan in the whole year, mainly including: 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 corridor and bathroom on the fifth floor, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.
Third, the existing problems:
1. Sometimes the product quality is not stable enough and the serving is slow.
2. The service quality in the lobby is not high enough.
3. The anti-theft work is still relatively poor, and there is a phenomenon of theft.
Four, the idea of next year:
1. Improve product quality and create top ten signature dishes.
2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City.
3. Strengthen standardized management and improve the overall management level and service quality of enterprises.
4. Open a restaurant chain.
Annual work summary of catering industry 4 pages
I have worked in _ _ _ company for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on my work in 20__ years and briefly outline my work plan for 20__ years.
First, the hall ground site management
1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.
2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post and supervise the use of guests' manners, so that employees will develop a good attitude.
3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.
4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.
5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.
6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.
7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.
8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.
9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.
Second, the daily management of employees
1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.
2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.
3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.
Third, there are shortcomings in the work.
1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.
2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.
3. There are not many interactive links in the training process, which reduces the vitality and vitality.
Four, _ _ _ year work plan
1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.
2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.
3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.
4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.
5. Strengthen the maintenance of member customers.
V. Overall management of restaurant planning.
1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.
2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.
3. Strengthen inter-departmental coordination.
4. Pay attention to food safety and hygiene, and do a good job in various safety management.
5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.
Annual work summary of catering industry 5 pages
20__ is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking and strengthened communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The following is a brief summary:
1, in our daily work, we have established three concepts.
(1) Customer concept: everything is customer-oriented. No matter how unruly customers you meet, the ultimate goal is to serve them well.
(2) Detail concept: Details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.
(3) Cultural concept: let customers enjoy high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.
2, catering service time is long, strive to use time to organize training and learning. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism.
3. Adhering to the business philosophy of "quality conscience, quality first", doing a good job of implementation and letting employees understand the hotel standards is the working ruler of every employee. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.
4, around the hotel development requirements, improve the hotel management procedures and systems, clear development tasks.
5. Standardize enterprise management and implement brand development strategy. In this logistics situation, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.
In the new year, the new century faces new challenges, but it also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do a good job in a down-to-earth manner, do everything possible to improve the service quality, and constantly improve the service level of all employees, we will certainly be able to complete various tasks in the past 20 years with high quality and make our due contribution to the century.
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