Fan Wenyi

Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I have completed my own job well. Through study and exploration, my work style has changed greatly, 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.

1. Daily management

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily reception work of the restaurant service, and reasonably arrange the work content of the employees. In the first half of the year, the turnover of employees in the restaurant was large, and there were few old employees left. New employees had to learn all the work skills in the shortest time to act as the main staff of the restaurant. Therefore, there were many basic training contents in the first half of the year, and actively assisted the supervisor to complete the training for new employees.

Second, a little 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 also understood a lot of truth, which makes me more aware of how to give full play to my ability and role in the team of restaurants, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant works hard, but his own interests have little impact. Everyone understands the truth of a chopstick and a 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 make progress. Although I was able to adhere to the principles in management, the ways and methods were too straightforward, which made some employees not quite understand themselves and caused great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, patiently reason and talk about the system, and everyone will abide by it, and lead employees by example. Make employees fully feel happy in the big environment of the restaurant, make employees motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all restaurant employees, and our managers take the lead in their efforts.

third, strengthen their own learning and improve their professional level.

Although my position is only a foreman, I still have a lot to improve my knowledge and ability and learn from my superiors in order to be a qualified grass-roots manager. Therefore, we can't take it lightly, learn from books and colleagues. Through hard study and serious understanding in the past year, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem-solving ability, ensuring that my work on duty can be carried out smoothly.

IV. Existing problems

In the past six months, although the work has been successfully completed, there are still some problems and shortcomings, which are mainly manifested in the following aspects: first, although the management level has improved, there are still many shortcomings, for example, sometimes things cannot be arranged and considered comprehensively, resulting in 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 train of thought in my mind. I am a little Lickitung, and I am afraid of speaking. Therefore, I have caused great obstacles in 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 enough in some work, such as inadequate inspection after work, often leaving some small tails, and we are not patient enough in guiding employees' work. Fourth, our execution is not strong, and sometimes we can't finish our work on time or stick to it. Fifth, my theoretical level is not enough. Sixth, there is often inertia in my heart and I don't take the initiative to learn.

5. 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 study, expand knowledge, flexibly apply it to your own work, and optimize work quality.

3. Do a good job of inventory in the restaurant.

4. Provide hands-on guidance for new employees and waiters with irregular operation to improve employees' business level and service awareness.

5, the daily hygiene quality should be strictly controlled and the planned hygiene should be arranged reasonably.

6. Cooperate with the supervisor to take energy-saving measures, tell employees the importance of energy-saving at any time, and strengthen employees' awareness of energy-saving.

7. study hard, prepare for training, improve the training ability and earn the best.

Fan Wener

As a head waiter in the bath area of the bath department, I also entered a brand-new working environment, in a new environment. All the work will start from scratch, and many things will be explored while doing, so as to be comfortable in the work. I know that I am playing a connecting link and coordinating the left and right. What I do every day is also trivial work. It is my important task to straighten out the relationship as soon as possible and put it into my work. It is my duty to fully cooperate with the daily work of the supervisor, which requires us to have a strong sense of work, a correct attitude towards work, a fast work efficiency and comprehensive efforts. My daily duties are:

1. Carry out the instructions given by the supervisor and manage my employees well.

2. Supervise the staff to serve the guests, organize the on-site deployment of the staff, and ensure the service quality.

3. Check the gfd, courtesy and work attitude of the subordinate employees, lead the subordinate employees to do a good job in hygiene and cleanliness, and strictly record the attendance of the employees in this class.

4. Be responsible for collecting the articles of this team, fill in the requisition form, submit it to the supervisor for review, and then collect and keep it.

5. Hold regular pre-shift meetings every day, convey the instructions and notices of our store and various departments, summarize the work situation and matters needing attention in the last shift, and put forward the service requirements of each post.

6. Always check the facilities in the area to ensure that the facilities and equipment in the business area are in good condition.

Our service is embodied in humanized service. We should strive for perfection and create a feeling of being at home for our guests. I have less experience now, and there are still many things waiting for me to learn. Sometimes mistakes will inevitably occur in my work, and I will take warning from the problems that arise. If I want to achieve good results, I have to do it on my own, and I have to redouble my efforts and efforts. I always believe that luck is better than strength.

The smooth development of my usual work is inseparable from the concern of hotel leaders and the support of my colleagues. The hotel is a big family, and my achievements depend on the concerted efforts of everyone. Starting from a new starting point in the new year, past achievements will become history. We should make persistent efforts in our future work and set new goals for ourselves, which will be carried out in the following aspects:

First, we will devote ourselves to maintaining hotel guest relations, actively promote the establishment of customer relationship management, and actively establish effective guest history files through our efforts, so as to truly realize effective and scientific management of guest management.

second, to establish the idea of n taking customers as the center, and to communicate with customers in a meaningful way, understand and influence customer behavior, so as to finally achieve the purpose of improving customer acquisition, customer retention, customer loyalty and customer profitability, which is an iterative process of transforming customer information into positive customer relations.

thirdly, in the hotel, you must set an example, be dedicated, have a decent style and be elegant and generous. Self-confidence, decisiveness, composure, wisdom, liveliness, delicacy, sincerity and efficiency are the description of the position of the foreman in the bath area, which is also the self-requirement of the foreman. As the end of today's report, it is also used to encourage you, please consider it! Thank you!