Work summary, catering kitchen 1
I have worked in our catering department for almost a year. Looking back on my work in the past year
Work summary, catering kitchen 1
I have worked in our catering department for almost a year. Looking back on my work in the past year, I have gained a lot, but I also found that I still have a lot of room for improvement. I understand that continuous progress is essential if I want to do a good job and provide quality services. I will also summarize the catering work in the past year as follows.
I. Daily work
Every day, my colleagues and I finish my work well in the food and beverage department. I am a waiter. When I first entered the hotel, I felt that this job was very easy. I felt that as a college graduate, doing this job was really a waste of my talents, but after I really worked for a while, I was really ashamed. It is not easy to do a good job in catering service in our hotel. First of all, we mainly target at high-end people and foreign guests. I remember when I first came into contact with foreign guests' service, I felt very sorry for my spoken English. Too poor. Fortunately, the foreign guest knows Chinese, so he speaks Chinese to me politely. But after the service, my face was so hot that I couldn't serve the guests well in English. This also made me understand how difficult it is to be a waiter in the catering department of our hotel. In addition, many meals were set up and some service orders were provided. The recommendation of dishes is also very particular. It's not a simple guest order, but there are many processes and sequences. If the guests don't understand these orders, we will make a fool of ourselves. If the knowledgeable guests order, we will make a mistake and ruin the reputation of our restaurant. After this incident, I also know that it is not easy to do well, and I will work more actively in the future.
Second, active learning.
Besides work, I know I have to study. I have a lot to learn. Although I have learned some knowledge in school before, it is not profound, and a lot of knowledge has been forgotten, but I can't forget it at work. I also understand that I have to do a good job, from setting dishes, serving order, recommending dishes, how to recommend them and so on. At the same time, it also strengthens oral practice. I understand that not every foreign guest knows Chinese, and not everyone is so polite. Besides English, I need to learn the simple usage of other languages. After all, there are guests from other countries coming to dinner. If we can speak their simple language and talk to them, it will actually make them feel the service of our restaurant and add points to our service.
One year's work and study made me understand that although my position is only a waiter, it is not so easy to do it thoroughly. No wonder some people say that you don't look at a simple grass-roots post, which contains a lot of things and needs to learn a lot. In the coming year, I will also actively study, improve myself and do better.
Work summary catering kitchen article 2
Looking back on one year's study and work, under the correct leadership of Mr. Wang, with the close cooperation of all departments and the joint efforts of all staff of the Food and Beverage Department, in 20xx, the Food and Beverage Department successfully completed the business objectives and tasks issued by the hotel at the beginning of the year. As a hotel, the operation and management of the food and beverage department has matured and its market reputation is good. Nine years of management experience has formed a certain management style, and it is difficult to make a big breakthrough in service management and training. In order to improve the service level as soon as possible and establish a good industry image, since I was in charge of catering work, I have mainly worked in the following aspects. Now I will summarize my work in the past year as follows:
First, re-edit the operation process to improve the service quality.
Under the guidance of the instructor of Zhejiang Peking University Hotel, according to the actual situation of the Food and Beverage Department, the process of banquet service, zero-point service, box service and VIP reception service was compiled, the service standards of each post were unified, and five permanent management were implemented, which established standards and basis for the training, inspection, supervision and assessment of the department. Standardize the service operation of employees. Especially in VIP reception, the regulations on welcome reception, language requirements, wine promotion, hygiene standards, article preparation, environmental layout, energy saving and other aspects have been made more clear and detailed, which has promoted the overall reception level of VIP boxes.
Second, establish a restaurant case collection system, do a good job in the historical files of old customers, and reduce the customer complaint rate.
This year, the Food and Beverage Department implemented a food and beverage case collection system in each team, and kept records of old customers as a basis for improving management and evaluating the management level of managers in each position. And analyze and summarize the collected cases at the regular meeting of the department, come up with solutions to the problems, and at the same time let the resources of each team enjoy * * *, so as to avoid the same problems, reduce the complaint rate of customers, and then use customer history files to serve old customers in a targeted manner, truly embodying humanized service.
Third, strengthen training and strengthen the service consciousness of hotel employees.
In order to cultivate employees' service awareness and improve their business operation skills, the Food and Beverage Department participated in 19 trainings this year, including 6 trainings organized by hotels, 9 trainings organized by departments and 4 induction trainings for new employees. The contents include comity and etiquette, hotel introduction, scenic spots introduction, fire safety knowledge, employee handbook, basic knowledge of four major hotels, operation skills of four major hotels, etc. These training courses have significantly improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel.
Four, to carry out youth skills competition activities, improve service skills.
This year, the hotel and the front office, guest rooms, restaurants and other posts carried out skills competitions for young workers, including Chinese table setting, room cleaning, individual check-in reception, individual check-out reception and other projects. In the competition, the top six players are selected by the department's preliminaries, and then they will participate in the hotel finals. In the past year, Zhao Beibei, Jin, and other young workers were selected for the Skills Competition, which became an example for everyone to learn and start a business.
Fifth, performance, improve the enthusiasm of employees.
In 20xx, the hotel has formulated a new performance appraisal method, and the incentive policy is more market-oriented, linking employees' income with work performance and linking labor contribution with business skills. The new assessment method not only makes employees pay more attention to the operating indicators and operating income of their departments, but also makes employees work harder and actively generate income. On the other hand, the salary distribution is inclined to key positions and types of work, and the performance and labor income of employees in each position have been greatly improved compared with last year. Furthermore, through the assessment of senior workers and intermediate workers, the wage gap between old employees and new employees has been widened, and the initiative, enthusiasm and creativity of employees have been mobilized to the maximum extent.
Six, the office work is as follows:
1, strive to do a good job in administrative management, and conscientiously do a good job in writing, printing, information reporting and file management of materials.
2.1-Monthly statistics report to the hotel department salary report.
3.20xx completed the declaration of "Top Ten Brand Tourist Hotels" in xx, and completed the preparation and declaration of all materials for re-evaluation of hotels, Chinese restaurants, green hotels and food hygiene quantitative grading management units.
4. Assist the trade union to join new employees, hold a workers' congress, organize employees to offer love activities, and distribute benefits on March 8 Women's Day.
5.20xx assessment and evaluation of outstanding employees in xx years; Examination of senior workers and intermediate workers.
6. Preparation of all materials during hotel evaluation, recording of meeting minutes, formulation and reporting of rectification plans for various rectification projects.
Seven, the existing gap and the direction of efforts.
Although I have done some work and achieved some results in the past year, it is the result of the concerted efforts of all the staff in the catering department, Qi Xin. There is still a gap between my work ability and management level and the requirements of my superiors and the actual work needs, mainly in the following aspects:
1, the knowledge structure is not comprehensive enough, which restricts the improvement of management level.
2. The implementation of the system is not firm enough, and management is sometimes passive.
3, the industry information is not timely, and the innovation ability is insufficient.
4. Not paying enough attention to employees' business, and the overall service level is unbalanced.
Eight, the direction of efforts:
1, strengthen personal learning, pay attention to practice, constantly improve the knowledge structure, improve their comprehensive quality and ability to control their work, be a good adviser and assistant to the leader, and be a good leader of subordinate employees.
2. We should strengthen the implementation of the system, fully mobilize subjective initiative, use our brains to find ways, and resolutely put the intentions and ideas of superior leaders into work without compromise.
3. Understand the development trend of xx hotel industry through multiple channels, grasp the new trends of neighboring peers, learn from others' good experiences and practices, and innovate in combination with the actual situation of our hotel.
4, to improve the business level of hotel employees as the main task, highlighting the combination of quality inspection, training and assessment, promotion and evaluation; Combination of regular training and targeted training; Combination of centralized training and shift training in batches; The content and form of training are combined with group activities and employees' hobbies.
Nine, 20xx specific ideas:
1, to highlight the cultural atmosphere of catering services. Now the consumer demand of customers has changed from eating well in the past to eating characteristics, nutrition and culture today. Therefore, these aspects should be the new ideas for the catering department to carry out marketing next year. Combining the characteristics of our existing dishes, we will introduce more exquisite new dishes to increase the added value of our dishes and make our dishes more attractive and competitive.
2, organize regular job training, grand assembly. Through various forms of professional skill competitions, the enthusiasm of employees for active learning and progress is improved, so as to continuously improve the overall service level of the department.
3. Promote the participation of all departments in management. Involving the overall construction of the department, encourage employees to give more opinions and put forward good suggestions. Therefore, we can carry out "Golden Ideas" activities for a long time, and immediately reward our hotel's suggestions on improving economic benefits, improving service quality, enhancing social visibility, improving safety and preventing waste. Once adopted and achieved obvious results. Change the misunderstanding that management is only the business of a few leaders in the past, use the system to motivate people and let every employee in the department participate in management.
4. Emphasize the ultimate goal of management. Management is not to control employees' fear and escape, nor is it a simple fine. It is to bring backward employees into the advanced stage and set an example for the steady promotion of excellent employees, with the ultimate goal of making profits. Next year, "honor lists and exposure tables" can be set up in bulletin boards, staff restaurants and rest areas to record typical and representative positive and negative people and things in daily work with cameras and pictures, so as to better show the young and advanced and spur the backward.
5. Reduce 100 articles on hotel quality service into small pages and distribute them to employees in the form of pamphlets, which is convenient for everyone to learn and improve, better cooperate with the study of hotel employee handbook, hotel job responsibilities and operation procedures of each position, and continuously improve the overall quality of employees.
6. Go out to study often. Stand still, behind closed doors, always fall behind others. Only by going out to communicate with peers more, seeing more and learning more can we constantly improve ourselves. Going out to study, managers will have a sense of urgency and crisis when they come back, and really feel the gap with others.
Finally, I want to give myself and everyone a word. In the new year's work, I must "make great strides and run in small steps, but I must never rest on my laurels!" " I hope to get more support and help from leaders and colleagues in the new year, push hotel management to a new level, make management more perfect, more reasonable and more scientific, and increase the income of all our employees. Summing up the past and looking forward to the future, I will continue to carry forward my advantages, correct my shortcomings, further improve my management level and work with you to build a better hotel service team.
Work summary catering kitchen article 3
As a store manager, I feel a great responsibility. The experience of store management in xx years has made me understand a truth: for a foreign fast food restaurant with good economic benefits, first, there must be a professional manager; Second, we should have good professional knowledge as the backing; The third is to have a good management system. Observe attentively and communicate with customers attentively, and you can do it well. The specific summary is as follows:
1, conscientiously implement the company's business policy, and at the same time convey the company's business strategy to every employee correctly and timely, which has played a very good role in connecting the preceding with the following.
2. Do a good job in the ideological work of employees, unite the employees in the store, fully mobilize and give play to the enthusiasm of employees, understand the advantages of each employee, give play to their strengths, and do what they can. Strengthen the cohesion of the shopping mall and make it a United collective.
3, through various channels to understand peer information, understand the consumer psychology of customers, so as to know ourselves and ourselves, make our work more targeted, so as to avoid unnecessary losses.
4. Set an example and be a handsome employee. Constantly instill corporate culture in employees, educate employees to have a sense of the overall situation and do things from the overall interests of the company.
5. Attract customers with thoughtful and meticulous service. Give full play to the initiative and creativity of all employees, and let employees change from passive "let me do" to positive "I want to do". In order to create a good dining environment for customers and create more business performance for the company, lead employees to do their jobs in the following aspects. First of all, do a good job of cleaning every day to create a comfortable dining environment for customers; Secondly, actively serve customers and meet their needs as much as possible; We should constantly strengthen our sense of service and let our customers leave our store with sincere smiles and polite language.
6. Deal with the cooperation between management groups, work cooperation between superiors and subordinates, less complaints, more enthusiasm, look at problems in work objectively and solve them with a positive attitude.
Now, the management of the store is gradually becoming digital and scientific, and the improvement of management means puts forward new job requirements for the store manager. Skilled business will help us achieve various operational indicators. A new year has begun, and achievements can only represent the past. I will manage our xx store with more exquisite and skilled business.
Faced with 20xx years of work, I feel a great responsibility.
We should keep a clear head at any time and sort out our work ideas for next year, focusing on the following aspects:
1, strengthen daily management, especially the management of basic work.
2. Strengthen the internal training of employees, and comprehensively improve the overall quality of employees.
3, establish a high degree of loyalty to the company, love their jobs, the overall situation, all for the sake of the company, to contribute to the improvement of the overall economic benefits of the company.
4. Strengthen unity and cooperation with various departments and brother stores, create the best seamless working environment, get rid of discordant notes, give full play to the enthusiasm of employees, and gradually become a beautiful team.
Work summary, catering and kitchen article 4
20xx is a year of bumper 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 all the tasks in 20xx with high quality and make our due contribution to the century.
Work Summary Catering Kitchen Chapter 5
I have not been engaged in cashier work in restaurants for a long time, and my own quality and professional level are far from the actual requirements of my work. But I can overcome difficulties, study hard, correct my working attitude, actively consult and learn from other comrades, do my job well and make my due contribution to the development of the restaurant. The following is a summary of my work this year.
First, the cashier work regulations
Cashiers should not carry cash with them when they are in business, so as to avoid unnecessary misunderstanding and possible private transfer of public funds. Cashiers are not allowed to leave the cashier without authorization, so as not to cause losses or cause dissatisfaction and complaints from customers waiting for settlement. Cashiers should not settle accounts for relatives and friends, so as not to cause unnecessary misunderstanding.
At the cashier, the cashier is not allowed to put any personal belongings. Because there may be dishes returned by customers at the checkout counter at any time, or dishes that are temporarily decided not to buy, if there are personal items on the checkout counter, it is easy to be confused with these dishes, causing misunderstanding. Cashiers are not allowed to open cashier drawers at will to check numbers and count cash. Opening drawers at will not only attract people's attention and cause unsafe factors, but also make people suspect the cashier's malpractice.
Second, be familiar with the dishes.
You need to watch the door of the restaurant after work, otherwise individual customers will take the opportunity to leave the restaurant without checking out. Cashiers should not read newspapers and talk and laugh during business hours. They should always pay attention to the situation in front of the checkout counter and in the restaurants they can see, so as to prevent and avoid abnormal phenomena that are not conducive to enterprises. Cashiers should be familiar with the dishes in the restaurant, especially the special dishes, as well as the relevant business situation, so that customers can make correct answers at any time when they ask questions.
Third, pay attention to temporary leave.
Pay attention to the working procedure when you leave the cashier. When you leave the cashier, you should put the sign "Stop Receiving" on the cashier. Lock all cash in the cash register drawer, and the key must be carried with you or given to the shift supervisor for safekeeping; Inform the cashier nearby why he left the cashier and when he returned; If there are customers waiting for settlement before leaving the cashier, don't leave immediately. You should politely ask customers who take advantage to check out at other cashiers. And check the waiting customers before leaving.
As a cashier who deals directly with cash, I feel that I must abide by the management discipline of the restaurant. In the future, I will keep in mind the lessons of this work and strive to do a better job as a cashier.
Work Summary Catering Kitchen Chapter 6
In the coming X, there are many good memories in my mind. With the company's attention and training, I have made great progress, but I also feel that there are many shortcomings.
As a store manager, I feel a great responsibility. After half a year of store management and work experience, I understand such a truth:
First, for a company with good economic benefits, first, there must be professional managers;
The second is to have professional knowledge as the backing;
The third is to have a good management system.
As a member of the company, I want to do the following:
First, seriously implement the company's economic policy, and at the same time correctly and timely convey the company's business philosophy and strategy to every clerk to do a good job of connecting the preceding with the following.
Second, do a good job in the clerk's ideological work, unite the clerk at the same time, fully mobilize and give play to the enthusiasm of the clerk, understand the beauty of each clerk, give play to his specialty, make it applicable to other people, increase and enhance the cohesiveness of our store, and make it a United group.
Third, through various channels to understand peer information, understand customers' consumption psychology and habits, know ourselves and know ourselves, so that our work is targeted, thus avoiding unnecessary losses.
Fourth, lead by example to be a handsome clerk, constantly learn and improve yourself and constantly pass on the corporate culture to the clerk. Educate the clerk to have a global team understanding and proceed from the overall interests of the company.
Fifth, attract customers with warm, thoughtful and meticulous service, give full play to the initiative and enthusiasm of all shop assistants, and create more and better performance for the company! A new year is coming, and achievements can only represent the past. I will manage our Zongyang store with more exquisite and skilled business under the leadership of the company! Strive for better results in X years!