Attendant's work summary 1 Time flies. It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.
Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:
First, as a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.
Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff.
Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Third, whenever you have free time every day, go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or deficiencies of canteen work and control them in time if there are any problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.
Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.
Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees. Cultivate employees' service consciousness and improve their comprehensive quality.
In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' etiquette and politeness, and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. At previous sessions since February this year,
Carry out service skills training to improve the service level of VIP rooms.
In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.
Adjust the students' transformation mentality and quickly integrate into the catering team.
As an important part of catering staff, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics and entry conditions of interns, this year, * * * conducted three special trainings on how to transform from a campus person to an enterprise person, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.
Develop practical courses in combination with work practice.
The purpose of training is to improve work efficiency and make management more standardized and effective. In April, aiming at the phenomenon of poor execution of restaurant management, the course "Execution" was developed, which made managers fundamentally realize that "a good system needs good execution", and combined with the specific performance of insufficient execution of restaurants and the execution of advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "there is no competitiveness without execution", and managers at all levels had a new understanding and understanding of execution.
As waiters in hotel restaurants, we also have new plans and new year's plans, and we also need to make an overall summary and analysis of the coming year. The year of 20xx has passed quickly, and the new year of 20xx is coming to us. I hope that the waiters in our hotel restaurant will take off their old makeup and put on new makeup in the new year, and there will be newer and better changes. As the saying goes, I believe I can do better! I also hope to bring my happiness to my customers and infect my colleagues here.
I also want to thank all of you for your support and help during our time together. In retrospect, I stumbled all the way, but I was full and fulfilled. I remember the first day when I first entered Shengfeng, I didn't know anything, but I couldn't even say the most basic words to welcome customers. I made a lot of mistakes after I went to the workstation alone. At that time, I really wanted to back down and walk away, but every time I made a mistake, everyone patiently pointed it out to me and personally taught me the correct operation method. I remember a year ago, when I was about to enter the society from school, someone once said to me, "You are a boy, and I believe you can face any difficulties bravely."
I will never forget her words, because it was her words that made me regain my confidence, and I will never forget your support and help, because your support and help made me feel the warmth and warmth of my big family again. Thank you here. I have some friction with you at work. I want to say sorry to you, please forgive me.
Thirdly, I hope that in my future life and work, everyone can give me more suggestions, and I will listen to them with an open mind. I will improve my life or work. Through the time I spent with you in Shengfeng, I found that I have changed better both as a person and as a worker. I get along well with everyone, and I don't feel as tired at work as I did at first. In order to create a warm working environment, for you, my face is full of happy smiles, and for you, I have a warm home in my heart. Let's understand more, complain less, tolerate more and blame less. Finally, remember that we are cheering for a more brilliant tomorrow!
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, ups and downs again and again, full of twists and turns and difficulties. 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 a good day.
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 waiter's work 3 The first half of 20xx is a half 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 my work exchanges with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The person in charge made a brief summary as follows:
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.
Three, adhere to the "quality conscience, quality first" business philosophy.
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.
5. Standardize enterprise management and implement brand development strategy.
In terms of logistics, we feel a great responsibility, and hotel leaders can have a high sense of responsibility and fullness.
Our work enthusiasm leads all the staff to seek development in the competition, and carries forward the enterprise spirit of unity, efficiency, pragmatism and dedication. 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 half year, the new century is facing new challenges and 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 the second half of 20xx with high quality and make our due contribution to the century.
With the further establishment and improvement of market regulations and rules, China's catering market will follow international rules in the fierce competition, and the market will be further planned and purified. The existing 10000 catering enterprises in China and the turnover of nearly 500 billion will continue to increase, and the catering market in China has great potential. In the future, the catering industry will continue to maintain the momentum of rapid development and the scale of the industry will continue to expand. At the same time,
Market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more focused on innovation ability, management means, management level and talent guarantee.
Xinhua News Agency, Beijing, March 29th According to the data analysis released by the Ministry of Commerce on March 29th, it is estimated that the per capita catering consumption expenditure in China will reach 9 15 yuan in 20xx, and the catering market will continue to grow at a high speed of about 17%. The annual retail sales are expected to reach 1, 2 1000 billion yuan, showing four major development trends.
First, catering consumption will maintain a strong development momentum. At present, the per capita catering consumption in China has just reached 100 USD, compared with the US 1600 USD and the French 1050 USD, there is still much room for development.
At present, the main consumption demand of catering industry still comes from urban residents, and the huge market of rural catering has not really started. The huge rural catering market will provide a broad development space for China catering economy.
Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumer goods will break through the traditional food category, showing a trend of convenience, diversification and modernization.
Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home cooking, snack street, food court, Chinese and western fast food can be seen everywhere, and the business is booming.
Fourthly, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will actively adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and saving consumption.
The development of all enterprises is inseparable from the cultivation of talents. Haolexing has long paid attention to team building and established an efficient learning team with broad vision and strong dedication, which has made Haolexing's goal more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our Haolexing team has set a grand goal to make Haolexing go out of Dongying, Shandong, China and the world!
Haolexing has a strong mission of "making more people healthy and happy" and "making the world full of love", and I will fight for this mission all my life! "Everything is possible!" We look forward to the realization of our dreams.
After more than two years of operation, Haolexing has entered a mature development path. In order to make better efforts to build a service brand and further establish the purpose of "healthy life, happy delivery". In the past two years, the company has taken civilized and standardized activities as the breakthrough point, "untrained employees are the loss of the company" and "quality is the life of hotel products" as the breakthrough point, paid close attention to the training and education of star-rated employees, strengthened the quality of employees and continuously improved the service level.
Time flies, I have spent half a year happily in Good Music Star. Work hard and enjoy life-this is my consistent principle. I hope I can bring my happiness to my customers and infect my colleagues here.
Here I learn and advocate how to do a good job in quality service, and I must master seven elements:
1, Smile In the daily operation of Haolexing, every employee is required to treat the guests with a sincere smile, which is not affected by time, place, mood and other factors, nor is it limited by conditions. Smile is the most vivid, concise and direct welcome word.
2. Proficiency requires employees to be proficient in all aspects of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, you must have a good training class, constantly sum up experience in actual operation, learn from each other's strong points, and be proficient in many functions, so that you can be proficient in service, which plays an important role in improving the service quality and work efficiency of a good music star, reducing costs and enhancing competitiveness.
3. Be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes ideological preparation and behavioral preparation, and must be done well in advance. For example, before the arrival of the guests, make all preparations and be in a state of being ready to serve the guests without worrying.
4. Attention is to treat every guest as "God" and not neglect the guests. Employees sometimes tend to ignore this link and even have negative service. This is because employees see that they dress casually, spend less money and feel tasteless. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".
Exquisiteness is mainly manifested in being good at observing, guessing the psychology of guests, predicting the needs of guests and providing services in time. Even before the guests ask, we can do it for them to make them feel more cordial. This is what we call higher consciousness.
6. To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before serving, mastering the guests' hobbies and characteristics, creating a "home" feeling for the guests, and making them feel at home when they are happy.
7. Sincere hospitality is the virtue of the Chinese nation. When guests leave, employees should sincerely invite them to come again through appropriate language in order to impress them deeply. The present competition is the competition of service and quality, especially in the catering industry. The importance of service is self-evident. We must use all kinds of high-quality services to form our own service advantages, in order to create higher customer satisfaction in the fierce market competition and make Haolexing invincible!
Every profession needs to stress team spirit, and it is the same in Good Music Star. When business is busy, colleagues can understand each other, and Qi Xin can share the troubles. Usually, there are also difficult customers. If a person is in trouble, other colleagues will go up in time to mediate the dispute, so that the situation is no longer bad. Everyone has a clear division of labor and works actively, which truly achieves the effect of one hero and three gangs in action.
At ordinary times, I will also chat with customers to find out their favorite tastes and recommend new dishes to satisfy customers. In this way, there will be more repeat customers, so that customers can recommend friends and increase the consumption rate.
After that, I will also make some summaries, which will accumulate over time and make my service more acceptable and liked by customers.
As a service person, you will also encounter some setbacks and helplessness. Some people will think that a small service staff is insignificant, some people will think that this profession is low and disrespectful, but what I want to say is: all roads lead to Rome, I am happy to serve others, and I am happy to work here! I can be proud of this collective work. I think my career is like a watch. An hour hand that rotates on the surface can bring time and joy to everyone, while the tiny part that rotates inside is hard to see, but it is essential.
Of course, there is no end to learning, and what we have learned must be applied to our future work. I hope leaders can make more efforts, colleagues can learn from each other, improve service efficiency in our future work, and strive to become an excellent service personnel. Let customers feel unusual happiness in Haolexing!
Summary of waiter's work 5 A year has passed quickly, and I have become a waiter I never thought I would become. I was very confused the year I just graduated, and finally I came here to work by fate. Now that you are working, you should work seriously and responsibly. Through this year's efforts, I am also proficient in the work of restaurants. At first, I thought it was easy to be a waiter, but later I found that it didn't seem so easy after the actual work, not only physically but mentally. But I have persisted this year, and I still admire myself. The following is a brief summary of my work this year:
First of all, attitude
At the beginning, I looked down on this job, which was low in difficulty and low in salary. I think that waiter is too embarrassing. However, I have officially worked in the future, and I want to be worthy of the work given to me by the restaurant. Although this kind of work is easy, I still have to do it seriously. This is a question of responsibility. But when I first started working, I found that the fact seemed not so simple, and it seemed quite difficult to be a waiter. I made a lot of mistakes at first, and I didn't remember the station number. I often served the wrong dishes when I first went to work, and I often took the wrong dishes, but I thought I was just not skilled enough to order more dishes. But after I remembered the name of the station and the dishes, I encountered a new problem, because I changed the position of delivering the dishes to sitting at the door of the restaurant. Just take customers where they should go, and try not to make a big table for two, but this time I really met with difficulties, because it is difficult for me to convince others that any old employee can do it. At first I thought it was because I was not skilled enough. Later, it was discovered that these are all skillful and not so easy. After that, I put down my arrogant heart and studied hard.
Second, ability.
I have been working hard this year, not only for the salary, but also for the restaurant. After all, I will definitely pay for this money. Although I encountered many problems this year, I overcame them one by one and persisted until now. Of course, I'm not alone along the way. I also need to thank my colleagues and restaurant leaders who helped me when I was helpless. This year has given me great exercise, and my ability has been rising rapidly. This makes me very grateful that I didn't give up this job because I was a waiter, and I am also grateful that the restaurant can give me such a platform for growth.
This year has passed through my continuous efforts, but I will continue to work hard next year. Let my ability become stronger and better, even if I am a waiter, I want to be the strongest one.