Post speech of manager of food and beverage department

Dear leaders and colleagues,

Hello everyone!

My name is xx, and I think everyone has a general understanding of me, so I won't introduce myself endlessly and waste your precious time. You don't know me, and you don't know me. Let's talk more privately, just kidding. In the face of such severe competition, I am very excited and relax properly. Okay, let's get down to business. The position I want to compete for today is the position of manager of catering department.

When I stepped onto this platform, I felt inexplicably excited. Thanks to the kindness of the hotel leaders, it provided us with this fair and just opportunity to compete for jobs. The competition in the post gave me another opportunity to exercise, which made me grow rapidly and helped me to improve my personal courage, eloquence and temperament. I hope that every employee can cherish the opportunity and bravely stand on the podium to participate in the competition speech, regardless of success or failure, they will gain a lot. I want to compete for the position of manager of catering department.

I have some confidence in competing for this position. The development of hotel catering needs the influence of catering culture. As the manager of the catering department, I must shape the catering culture, change the concept of employees from "I want to do" to "I want to do", serve the guests with good attitude and enthusiasm, let the guests eat delicious dishes and taste the catering culture. I believe that advanced management concepts will make it easier for the hotel catering department to make achievements. My work will focus on:

First, correct working attitude and establish a new industry style.

In the past, some operators thought that the quality of dishes

First, the quality of service is second. Practice has proved that service is the first and dishes are the second.

What kind of atmosphere do you think it will be if a table of rich and delicious dishes is served by an unenthusiastic restaurant staff, who keeps a straight face and says nothing, likes to eat it herself, does not replenish the wine in the cup in time, and does not replace the residue in the dish when it is full? Even high-quality guests don't want to come again. Only when the kitchen and floor cooperate well and make up for each other's shortcomings in the work can we give full play to the advantages of the overall catering. Therefore, we are required not to bring personal emotions in our lives into our work. As soon as we enter the workplace, we should serve our guests wholeheartedly, that is, we should have a good working attitude. Enthusiasm, initiative and smile are our basic working attitude towards our guests, and the charm of smile-it is the cheapest investment in the world, but it can get rich returns. Smile is a symbol of self-confidence, a full display of etiquette, a manifestation of harmony and a sign of mental health. We can tell a joke at the pre-class meeting every day to adjust everyone's mentality and smile in front of the mirror for a minute every day. Smile is the basic quality of our service staff, and we need to bring it to our guests and colleagues.

Good work attitude and service awareness require continuous training for employees and exchange of experience among employees. The education of employees' service consciousness must be carried out in time, at any time and anywhere. The employees of the food and beverage department should select the advanced, learn the advanced, advocate mutual assistance, jointly improve the team consciousness and better serve customers. Only first-class employees can provide first-class service. Guests dining in the hotel restaurant care about what kind of quality service the staff can provide, no matter who the manager of the food and beverage department is. Our philosophy should be that employees serve customers and managers serve employees, so it is employees, not managers, who really impress customers. The manager's job is mainly to manage and coordinate employees, so that employees can better show them to customers. I believe I can manage this team well.

Second, service should be personalized, and service is not a slogan.

Our hotel industry can't stay in the slogan stage. "The customer is God" is a slogan, "The customer is always right"

It is also a slogan, "Customer is God". It's good that we can treat our customers as brothers. We should attach importance to customers and really put them in front of us.

In our hearts, we will serve our guests with our heart and keep bringing forth the new, so as to attract customers.

Our domestic catering service lacks subjective initiative, pays attention to every service detail, advocates mutual help and common progress among employees, enables new and old employees to have the same level of service to guests, actively guides guests to consume, and introduces certain.

Some special dishes tell guests the best way to eat, for example, some dishes need to be eaten hot, and drinks with ice cubes are more delicious. , and introduce the dishes.

Take a step back so as not to throw up on the plate. When guests check out, we need to ask if a dish doesn't move chopsticks.

If the guests don't like it, let them express their opinions and say that they are welcome to taste it next time. Some business guests are in the way.

To save face, I'm embarrassed to put forward packing. Our employees should take the initiative to advocate packing for guests and put an end to waste.

Third, the dishes should have a taste and eat food culture.

Cultural marketing does not necessarily require a lot of investment, and the ingenious design of some nuances will also show the ingenuity of hotel people. The popular "menu literature" abroad is an excellent example, which better publicizes the hotel's business philosophy and characteristics through menus.

Show the uniqueness of the hotel in a small place. First of all, starting with designing a beautiful and distinctive menu, make our menu system.

Personalize it and print colorful seafood or some signature dishes to give guests a feeling that the menu is too beautiful.

Beautiful, that dish must be delicious.

Dishes are loaded with various shells, which is very seaside. If these dishes are connected with marine culture again,

Give a nice name, make up a touching story, and then blend in with the legend of the name "Tianhu" and hang a picture in the restaurant.

A painting of marine life, and introduces his name, characteristics and ornamental value in detail, which fully embodies the cultural characteristics of our seaside hotel.

It is also the independent intellectual property right of our hotel to show the hotel catering culture.

Public institutions in Beihai spend 2-4 times or more on reception than hotel rooms, and all meals and drinks are above 1000 yuan. By improving the dishes and services of catering, we need to introduce special dishes to attract customers' consumption.

1. Adhere to the principle of high quality, that is, strictly control all aspects of catering, ensure the stability of quality and make dishes.

At the same time, pay close attention to cost management and save money. In the process of catering management, there is no doubt.

There is also considerable profit margin, which is a necessary condition to improve the efficiency of catering operations, and reduce costs by controlling procurement.

The price of vegetables attracts customers, and the overall price of vegetables decreases. Some high-end dishes can be expensive, most of them are of high quality and low price, and the price of vegetables is overall.

In fact, it is low, but it also takes care of the requirements of high-consumption customers.

2. Adhere to the principle of facing the public, never be complacent and self-righteous, and blindly improve the positioning of your own enterprise.

We must put a correct attitude, put down the shelf (price) of star-rated hotels, and start from actual consumption to develop more suitable for the public.

Consumer products, especially in the peak season of holiday consumption, should be vigorously promoted at wedding banquets, teams and conferences whenever possible.

Meals, using their own resource advantages, increase service items, and provide consumers with more choices.

3. Provide low-cost and high-quality packages and fast food for ordinary families. Packages are divided into different grades, but mainly according to the number of people, such as 4-person package, 6-person package and 8-person package. The more people, the lower the price, which can attract more people to spend. The main purpose is to win by profit.

2 1 century is a healthy and nutritious diet, and it also needs environmental protection. Therefore, we will cook whatever the guests need, and the dishes will continue to innovate and keep up with the market pulse. Chefs should show their unique skills in personal skills.

Make some distinctive and creative dishes and perform some artistic performances in front of the guests.

Actively use new food raw materials and accessories, and constantly introduce some new dishes. In the choice of raw and auxiliary materials, choose the right materials to make the best use of them and save costs. The main and auxiliary materials of the dishes are properly matched, with distinct themes and exquisite seasoning. Highlight the color, aroma, taste and shape of dishes. Timely launch special dishes, one special dish per week, to attract guests by differentiation.

Safety and hygiene is the most important thing in catering. Restaurant hygiene and kitchen hygiene should provide guests with a clean and comfortable dining environment.

Special attention should also be paid to the hygiene of the bathroom.

Why do you say that? If the sanitary conditions in the bathroom are good, the other sanitary conditions in the hotel restaurant will be better.

! Neat hygiene will leave a good impression on customers.

Theory and practice are like a person walking on two legs. I have been constantly learning advanced hotel catering management knowledge and advanced service concept at home and abroad. If there is theory without practice, I hope everyone will give me another leg-practice, so that I can run with both legs and contribute to the development of the hotel. Please believe in my ability, give me a chance and give me a smile.

My speech is over, thank you.