1 restaurant work summary
From this catering waiter, I changed the negative idea that being a catering waiter has no future; I have established the
1 restaurant work summary
From this catering waiter, I changed the negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do. I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Knowing the qualities that a successful waiter should have can enhance his work consciousness and make him determined to be a qualified waiter with ideals, morality, knowledge and discipline.
I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.
In this part-time job as a waiter, I summed up the requirements for being an excellent waiter.
Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You can make ordinary work extraordinary. The people that enterprises need most are people who love their jobs.
First of all, get familiar with working standards and methods quickly.
If you want your company and yourself to win in the fierce competition, you must be able to work as soon as possible and be competent to improve work efficiency.
Second, be diligent.
Food and beverage work is mainly at hand, usually not too heavy, not tired of doing more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you. Working experience of restaurant waiters
Third, be confident.
Compared with money, power and background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.
Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful.
Fourth, responsibility.
: that is, put the interests of the company first and be responsible for your job; Be responsible for the guests and provide them with quality products and services; It means "no respect". Even if no one is supervising you, you will do your job carefully. This is a sign of responsibility.
Fifth, face the unfairness in work with a normal heart.
There is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without a certain ability to withstand setbacks, how can we provoke the girders in the future?
Sixth, the team
Playing team spirit is the consistent pursuit of enterprises, and the work of catering enterprises is composed of various divisions of labor, which greatly needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.
This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people make a mickle and become great. Innovation every day is leading; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.
Summary of restaurant work II
Hello, leaders and colleagues, singing and laughing all the way, all the way hard, sent away for 20___ years.
Looking back on my two years in the hotel, freshness and joy are connected, and emotion and gratitude coexist. However, there is still a certain gap between their own quality and professional level and the actual requirements of the work! But I can overcome difficulties, study hard and correct my work attitude. The following is a summary of my work! From March _ _ _ _ to June 10, our restaurant was opened in the cloister on the second floor because the supervisor was transferred to Qinggou, and my management was not very detailed! So there were some minor problems, I lost my way in my work attitude and took a detour.
In August of _ _ _, the leader assigned me to Hohhot to participate in the Inner Mongolia Autonomous Region Tourist Hotel Service Skills Competition. I saw the gap in the competition, such as my own quality. In the game, it was as natural as no one was watching, but I was extremely nervous. Otherwise, I will get good grades. When you say that, people may think I'm making excuses, but it's not like that. But that was all in the past. It is what I want to do now to sum up my mistakes and use them in next year's work.
_ _ _ year 65438+1October 65438+June _ _ X Cafe opened, and we devoted all our energy to this promising new home. After the opening, the place I am responsible for has not changed. I am still responsible for counting the number of stainless steel utensils and disposable consumables, controlling employees not to use disposable consumables, minimizing the number of disposable consumables and avoiding the loss of stainless steel utensils. The total loss of stainless steel utensils this year is 252 yuan, and the average compensation per employee is 12.6 yuan. The total amount of disposable consumables this year is 7789. 14 yuan, and the total amount of disposable consumables in 2007 is 7453 yuan, an increase of 336. 14 yuan compared with 2007. Because all the hardware, business methods and environment are brand-new, we have won many customers and increased consumables.
I also want to have a new working attitude in a new working environment, so I have done fourteen new job responsibilities.
1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.
2. Set an example, have a strong sense of responsibility and dare to manage.
3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.
4. Reasonably command and arrange manpower, and manage the working shifts of the employees in this class.
5. Check the long-distance attendance of the class, whether the preparatory work is qualified and ready, register the work and discipline of the waiter on that day, and report to the supervisor in time.
6. Handle service problems and guest complaints, and report to the supervisor.
7. Cooperate with the supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.
Eight. Do a good job in the custody of the group items of the class and the hygiene of the restaurant.
9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite.
10. Ensure that the tableware and glassware used before meals are clean, sanitary, bright and seamless.
Eleven. Waiters are required to be familiar with the characteristics of dishes and be good at selling dishes and drinks.
12. Assist the chef to control the quality, such as the shape of the plate, the cold and hot degree of the dishes, etc.
13. Be responsible for keeping a work diary and completing the handover procedures.
Fourteen. Complete the tasks assigned temporarily by the restaurant supervisor.
How time flies! A year passed quickly. Yesterday's joys and sorrows will all pass. What we have to face is not yesterday, nor tomorrow, but now, so it doesn't matter how many successes and failures we had yesterday, what matters is to do our best today. There is a saying that it is not that you are incompetent, but whether you care about your job. In fact, it's not that you are not qualified for this job, but that you don't like it, so you can't do it well. Everyone is dissatisfied with their present situation, but why do some people succeed in this humble job, while others get worse every day and are finally eliminated? In fact, it is very simple, that is, the attitude towards work is different! ! ! Friends, let's face the new year with a good working attitude. I believe that attitude determines success or failure! ! ! thank you
Summary of restaurant work 3
Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I have finished my work well. Through study and exploration, my work style has changed a lot, my work quality has been improved, and I have been affirmed and trusted by everyone. Now I will summarize my work in the past six months as follows.
I. Daily management work
Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily work of restaurant service reception, and reasonably arrange the staff's work content. In the first half of the year, the employees in the restaurant are highly mobile and constantly changing, and there are few old employees left. New employees must learn all the work skills in the shortest time before they can act as the main employees of the restaurant. Therefore, there are a lot of basic training contents in the first half of the year, actively assisting the supervisor to complete the training for new employees, so that new employees can quickly enter their jobs and help them integrate into the working environment as soon as possible.
Second, some experience in management.
After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have understood a lot of truth, which makes me more aware of how to play my own ability and role in the restaurant team, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant is very hard, but his own interests have little influence. Everyone knows the truth that one chopstick is one chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to progress. Although I can stick to principles in management, my methods are too straightforward, which makes some employees not know themselves very well and causes great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must communicate with the employees first, be patient and reasonable, and talk about the system. Everyone will abide by it and lead the employees by example. Let employees feel happy in the big environment of the restaurant, let employees be self-motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all the staff of the restaurant, and our managers take the lead.
Third, strengthen self-study and improve professional level.
Although my position is only a foreman, I still have a lot of knowledge and ability to improve and learn from my superiors in order to be a qualified grass-roots manager. Therefore, we should not take it lightly and learn from books and colleagues. Through hard study and careful understanding in the past year, I feel that I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, ensuring the smooth development of duty work.
Fourth, the existing problems
Over the past six months, although the work has been successfully completed, there are still some problems and deficiencies, mainly in:
First, although the management level has improved, there are still many shortcomings. For example, sometimes things are not well arranged and considered, which leads to unreasonable work arrangements and some problems and loopholes in services.
Second, training is my weakness. Every time I train, I don't have a good and clear idea in my mind. I'm a little Lickitung, and I'm afraid to talk. Therefore, it has caused great obstacles to my training ability, and I can't express what I want to say well, and my employees are also confused.
Third, we are not careful and patient in some work, such as not checking in place after work, often leaving some small tails, and not being patient with the work guidance of employees.
Fourth, the execution is not strong, sometimes the work can not be completed on time, nor can it be carried out to the end.
Fifth, my theoretical level is not enough. Sixth, I often feel lazy and don't take the initiative to learn.
Verb (abbreviation of verb) Work plan for the second half of the year
1, actively and seriously cooperate with the supervisor to do the daily work of the restaurant.
2, strengthen learning, expand knowledge, flexible application to their own work, optimize the quality of work.
3. Do a good job in the inventory of restaurant items.
4. Give hands-on guidance to new employees and waiters with irregular operation to improve employees' business level and service awareness.
5, strictly control the quality of daily hygiene, reasonable arrangement of health planning.
6. Cooperate with the supervisor to take energy-saving measures, tell employees the importance of energy conservation at any time, and strengthen employees' awareness of energy conservation.
7. Study hard, prepare for training, improve training ability and earn the best.
Development is the last word, and innovation is the first priority. As long as we emancipate our minds, strengthen our confidence, keep pace with the times and innovate boldly, I believe the hotel will be more brilliant tomorrow!
Summary of restaurant work 4
How time flies! In a blink of an eye, 20×× years will be over. Looking back on the work in the past year, it can be said that it was "ups and downs * * *". The following is a summary of my work in the past year:
First, the waiter in the catering department
20XX On August 23rd, I just graduated and walked out of the university campus. I came to Shanghai as a fresh graduate to look for my first job. It wasn't as easy as I thought, so I went around, and finally I came to xxx Hotel and became a member of the big family of the food and beverage department. The following is a summary of my work as a restaurant waiter:
(1) Do a good job
1, can quickly adapt to the job, and can get along well with colleagues, complete the corresponding guest reception, and have strong learning ability.
2. If you can communicate with the guests, please fill in the "Guest Feedback Form" to help us improve the service quality and service level. For example, carefully record which guests like which dishes? Which guest has any special requirements for the dishes? Which guests like what kind of drinks and so on.
You can finish the work assigned by the foreman carefully. If you don't know, you will ask your colleagues or leaders in time. Customer service will consult colleagues or leaders for the first time when they encounter something they don't know.
4. Be able to correctly understand and treat your own mistakes, dare to admit them when you make mistakes, and correct them when you know them.
5. You can take the initiative to learn the skills of related services from other colleagues. Improve your level.
6. Do things carefully. I will do my job carefully.
7. Be able to lead newcomers well, let them master relevant service knowledge as soon as possible, and independently complete a customer reception.
(II) Deficiencies
1, not bold and flexible enough. In the event of an emergency, they will not be flexible, but will blindly ask others for help.
2. Lack of teamwork ability. When you cooperate with others to complete a customer reception, you will not cooperate tacitly with your colleagues, but will only fight alone.
3, communication with the guests is not generous enough, and the speech is not neat enough.
Second, the restaurant foreman.
Through my own efforts and the help and guidance of my colleagues, in September, 20 ×××. I passed the observation of the restaurant foreman, supervisor and manager, and was officially promoted to the restaurant foreman. The following is a summary of my work as a restaurant foreman during this period:
(1) Do a good job
1. As a newly promoted foreman, I can take this role change seriously, treat my work as always and maintain a good working attitude.
2. As a newcomer, when I was managing the private room with another foreman * * *, I was able to assist her well, helping her to do a good job in guest reception, material inventory, warehousing and so on.
3. Be able to lead other waiters in the private room to do related services, and urge the food delivery personnel to do the corresponding pre-meal preparation and daily duty work.
4, when the guest situation gap, arrange the personnel on duty to do daily health work and related health work plan.
5. As the wine manager of the food and beverage department, do a good job of daily wine report and wine replenishment.
(II) Deficiencies
1, I didn't fully realize the difference between a foreman and a waiter. For a long time, I still stayed at the level of an excellent waiter and didn't give full play to the role of the foreman.
2. As a foreman, he lacks prestige, management methods are not in place, and management efforts need to be strengthened, which is too humanized.
3. The requirements for employee etiquette are not strict enough.
4. The service details are not handled carefully enough. Did not lead the staff to do a good job in service and improve our service quality and level.
5. Employees' awareness of saving is weak.
Three, in view of the above five deficiencies, my work plan for 20 ××× years is as follows:
1, carefully supervise employees, and urge employees to do corresponding work in strict accordance with the latest employee appraisal system of the Food and Beverage Department. Once employees are found to have violated relevant assessment items, points will be deducted according to the corresponding scores.
2, learn from other foreman, strengthen their management ability, give full play to their role, find a breakthrough in the daily repetitive work, improve yourself.
3. Strengthen the training of employee etiquette, so that employees can face the repetitive work every day with a positive attitude.
4. Get to know the psychological dynamics of employees by gathering or chatting with them, and encourage them to make progress and constantly improve themselves.
5. Strengthen employees' awareness of saving and reduce the recycling of related consumables. For example, finishing after meals is the first time to recycle toothpicks and matches.
6. Strengthen the management of drinks and regularly check the shelf life of drinks. For drinks that are about to expire but can't be sold, contact the warehouse manager as soon as possible to see if they can be returned to the supplier. Eliminate expired drinks.
7. Strengthen the training of employees' knowledge of drinks, drinks and dishes, so that employees can learn about new dishes, drinks and drinks at the first time, thus recommending and introducing guests.
The above is my summary of my work in 20 ×××× years and my work plan for 20 ×××× years.
Summary of restaurant work 5
20xx is a year of self-challenge. I will try to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of my leaders and the enthusiastic help of my colleagues, I have made necessary achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter. It's over. What we want is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. A lot of things weighed on me, but I persisted. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, twists and turns, and difficulties again and again. Sometimes you really cherish me. I always wonder what I did wrong and why. I also cheered myself up again and again and stood up again and again. I'm thinking, even without me, the earth will still turn and things will still be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good.
The work is summarized as follows:
I. Training:
1, tray required, food delivery process.
2, large, medium and small banquet department to help explain the relevant knowledge of cooking.
3, hotel related system training and supervision.
4. Safety awareness related to food delivery.
5. Learn how to make sauces for this team.
Second, management:
1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.
I am the same to anyone, and I do things fairly and openly.
3, people-oriented, people's personality is reflected in many aspects of management.
4. Twenty-three people left their jobs in XX and four people left their jobs in XX, which was a relatively stable year.
Third, as myself, I am responsible for food delivery.
1, responsible for the operation of noodle sauce.
2. Output and control the food delivery accordingly.
3. Coordination of food delivery personnel.
Fourth, some key points in operation.
1, the shortage of manpower leads to the deformation of the food when it is busy, which cannot reflect the essence of our company.
Due to the prosperity of the country, modern young people are treasures, less and less able to work and more spoiled by their parents. They only pursue money and don't understand empathy. I'm having a hard time!
3. Why not recruit people? This is a problem that must be solved in time.
4, what is establishment, what is development, what is progress, what is improvement, what is management, who is in charge, who is against, and how to stabilize.
5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.
Five, the team is not in place this year.
1. Some employees are impolite and gfd is not in place.
2, sometimes not according to the relevant standards.
3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.
In short, 20xx takes this day as a starting point, new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and abundant financial resources! I wish all the leaders go forward bravely on the journey of work and smooth sailing on the runway of life. I wish all my colleagues continued to write new glories in life in the new year!
The new year is coming. There may be loss, sadness, success and happiness in the past year, but it doesn't matter. It's over. We will work harder and tomorrow will be better.
Many people say I have changed, I believe. I'm really unhappy. There are a lot of things weighing on me. My life and mood are in a mess. Although there are no ups and downs, at least I have experienced some ups and downs, twists and turns, and difficulties again and again. Sometimes you really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again and stand up again and again. I'm thinking, without me, the earth will still turn and things will still be solved. I don't want to be a weak person, and I don't want to be a coward. My fate is in my own hands. I believe tomorrow will be better, hello, I am good, everyone is good.
After all this, I learned a lot. I'm fine now. I have a job, courage, and all of you. i care about you a great deal. Everyone around me, we will always be friends. People say that everyone has a hard experience, and you have your own. Let's share. We will learn from each other and make progress together. The future belongs to us.
About next year, my plan is:
1, live every day well.
2. Earnestly study warehousing knowledge and strive to pass the exam for promotion.
3. Use the rest time for computer training.
4. Learn more and enrich yourself.
Finally, I hope everyone can go to a new level next year, thank you!
Summary of restaurant work 6
With the education, support and encouragement of restaurant leaders. In cooperation with the work of the restaurant, 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:
First, the work concept
1, customer philosophy: everything is customer-centric, and no matter how unruly customers you meet, the ultimate goal is to serve customers.
2. Details: Details determine success or failure. Only by doing every detail well can the restaurant 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.
Second, catering services.
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.
Third, business philosophy.
Adhering to the business philosophy of "quality conscience, quality first", it is the work ruler of every employee to implement it well and let employees understand the standards of the restaurant. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.
Fourth, improve the system.
Focusing on the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.
Standardized management of verbs (abbreviation of verb)
Standardize enterprise management and implement brand development strategy. In this logistics situation, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm, and carry forward the spirit of unity, efficiency, pragmatism and professionalism. By saving energy and reducing consumption to maintain the operation of the restaurant, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.
As long as we adhere to the correct leadership of the leaders, 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 tasks with high quality and make our due contribution to the century.
Summary of restaurant work 7
First, restaurant management.
I always knew that these details were indispensable to my daily work. It is very difficult to manage a restaurant well. Every employee's work should be arranged in place, and everyone's work should be clear. Many times, some details should be urged actively. In the past year, I rectified the working rhythm of the restaurant, defined everyone's responsibilities, United the restaurant staff and improved the work efficiency. I always think these are some basic tasks. We must have a good attitude to manage. From the manager's point of view, I think the daily operation of the restaurant was orderly in the past year. Of course, it is also crucial to improve the tacit understanding of employees. I have always been aware of this, at least in my opinion, these are crucial. I hope to do this well in my work.
Second, the implementation of rules and regulations.
Ensure the quality of work of all employees in the restaurant, including kitchen, front desk, service and procurement. All employees should know the rules and regulations of the restaurant and do everything according to the system. I will never tolerate violations of work discipline. This year I am also very aware of the importance of this. I think it is very important to implement the system at work and let employees actively abide by it. I have always been very clear about this. Now that I think about it, I feel very excited
Third, combine practical learning.
At work, be sure to have enough time and energy to master these details. Learning is essential. As the manager of the restaurant, I always learn experience at work, which makes me make continuous progress in my study and work. I will never let myself be in a state of wasting time. There are still many places to be improved in restaurants, and the competition in the catering industry is also great. In the past year, I have been actively learning better business models and better. I have always believed that only by studying can I make progress and grow rapidly. Looking forward to 20xx, I will become a better restaurant manager and improve all kinds of shortcomings.
Summary of restaurant work 8
20x years is a year of harvest and great development. With the education, support and encouragement of the leaders. 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 summary of the work in the past 20 years:
First, 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.
Two, the catering service time is long, and strive to use this 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.
Third, adhere to the business philosophy of conscience quality and quality first.
Doing a good job of implementation and letting employees understand the standards of the hotel is the work 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.
Four, around the hotel development requirements, improve the hotel management procedures and systems, clear development tasks.
Five, standardize enterprise management, implement brand development strategy
In this case, 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 spirit of unity, efficiency, pragmatism and professionalism. After saving energy and reducing consumption, the hotel operation was maintained and good results were achieved. It has stabilized the staff and achieved good economic and social benefits.
In the new year, the new century is facing new challenges and contains new opportunities. As long as we adhere to the correct leadership of the leaders, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly improve the service level of all staff, we will certainly be able to complete all tasks with high quality and make due contributions to the hotel.