1. Personal Work Summary of Waiter

All the way of singing and laughing, all the way of ups and downs sent away XXXX years, ushered in the promising XXXX years. Looking back on these three months when I came to the hotel, novelty and joy coexisted, moving and thanking coexisted. Three months, although the time was short, it was fruitful for me. Every day here, The gold content of this process is no less than the value of studying in the school for more than ten years, so I thank Li Zongneng for giving me this rare learning opportunity and meticulous guidance, manager Wang for his meticulous care, and all the members of the general department for their cooperation in work and care in life. The specific work is summarized as follows:

1. Work

During these days, I have learned about the hotel's guidelines, layout construction, division of departments, job assignment, personnel positioning and other natural conditions. The General Department functions as an office and an important department to contact leaders and employees. I am honored to be a member of this small group, and it is trivial to collect meal tickets every day, but it can reflect the strictness and advancement of our hotel management. Quality inspection is a necessary and important security department for any enterprise. As a service industry, quality inspection is the most important thing. No matter the sanitary condition of guest rooms or the appearance of catering waiters, it will affect the business development of our hotel. I only know from the beginning that I have a pair of insightful eyes now, which is a progress and a great gain for me. The blackboard newspaper is the window for our hotel to publicize internally.

Publishing newspapers not only improved my writing level, but also enhanced my language expression ability. During the evaluation, thanks to the trust of General Manager Li and the help of Manager Wang, I sorted out two evaluation materials, and I deeply felt my lack of language listing skills and logical thinking. Going to the front line service was the most rewarding place. Although I was hard and nervous, I learned the knowledge of tidying up the room, opening the night bed and how to put it in order to be beautiful. When welcoming and sending experts, I learned the preferences of experts and fed back the information in time, so as to provide better service. At the end of the evaluation work on xx, it happened that the meeting between supply and demand of college students in the three northeastern provinces was held in Harbin, which was the most important thing for our graduates. I made preparations a long time ago, but the floor attendants were really busy. I was moved to see them forget to eat and sleep and work overtime. Although I am a student, I am also a hotel employee. So I didn't attend the job fair. I don't mean how great I am, but I was moved by such a United, dedicated and pragmatic group. The dedication is selfless, so the warmth and passion are hot, so it shines. This is the wealth and growing capital of the enterprise!

Second, learning experience

As a business place under a public institution, international hotel has its unique advantages, and it has become a leader in the same industry in terms of management system and development scale. The overall quality of employees has also been influenced in the specific atmosphere of the university, and they can be far-sighted, explore external markets and consider the interests of employees at the same time. Although they can have the concept of knowing the big picture and taking care of the overall situation,

However, the development of things has two sides. As a new enterprise, it will show its weakness under the impact of the wave of market competition, and there will also be contradictions. As long as we find ways to solve the problems, we will go to by going up one flight of stairs. Competition is also the driving force for the development of enterprises. The key is to master the skills of competition to avoid competition, enhance the sense of innovation, dare to break the traditional concept, business concept and management innovation, and gradually move closer from market-oriented to people-oriented management mechanism.

How much enthusiasm, how much complacency, how much youth and frivolity, and how much laughter and laughter have all ended in yesterday's diary, but the next year will take today as a starting point, and new goals and challenges should be improved. In the new year, we should continue to work hard, report, study and summarize frequently, and finally wish our hotel a clear and clear sky.

2. Model essay on personal work of waiters

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 my communication with various departments. Through my joint efforts with everyone, I successfully completed the tasks assigned to me by the leaders. The following are briefly summarized as follows:

1. Work concept

1. Customer concept: everything is customer-oriented, no matter how unruly customers we meet, we should take serving customers as our ultimate goal.

2. Detail concept: 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 a high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

Second, catering service

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 make employees have the spirit of dedication to strive for advanced professionalism.

III. Business philosophy

Adhering to the business philosophy of "conscience quality, quality first", doing a good job in implementation and making employees understand the standards of restaurants are the working rulers of every employee. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation standards.

Fourth, improve the system

Around the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.

V. Standardize management

Standardize enterprise management and implement brand development strategy. In the case of logistics, 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 dedication. 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 our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly mention the service level of all staff, we will certainly be able to complete all the tasks with high quality and make our due contribution to the century.

3. Personal Work Summary of Waiters

The year of 21xx is about to pass. It is a busy year and a brilliant year. With the care and support of the superior leaders and the correct leadership of the manager, the hotel has made great achievements through the concerted efforts and hard work of all the staff, Qi Xin, and the occupancy rate has always remained above 91%, and the hotel performance has reached new highs. As an employee of the hotel, I have achieved good results through my own efforts, and I have been rated as an excellent employee and rewarded by the hotel many times. I mainly do my job from the following four aspects.

First, respect leaders and obey orders.

In the usual work, deeply understand the intention of the leader, accept the leader, obey the arrangement, and do according to the requirements of the leader, without passing the buck, without being clever, without complaining and working hard. For leaders to praise and reward, they can treat them correctly, without arrogance or rashness; For the deficiencies pointed out by the leaders in the work, they can be corrected in time, and they will not give up. Able to complete the tasks assigned by the leaders, often praised by the hotel and housekeeping manager.

Second, obey the rules and discipline, and do a good job in service.

Abide by the rules and regulations formulated by the hotel, do not be late, do not leave early, get to work on time, handle the relationship between family and work well, have no leave record all year round, and be punctual to work. Do a good job of service in strict accordance with the workflow and leadership requirements, so as to keep the room clean, spotless, clean and tidy. When serving guests, you can correctly use civilized language, be careful, enthusiastic and patient, try to meet the requirements put forward by guests, and explain them clearly for the guests to obtain their understanding. When the hotel items are found to be damaged during rounds, check with the guests in time. When compensation is needed, clarify the facts and reasons to satisfy the guests.

Third, unite and cooperate, regardless of gains and losses.

Get along with hotel staff, do a good job of unity, help each other and care for colleagues. At work, after the completion of your own work, you can help other colleagues in time, not afraid of hardships and tiredness, be on call and not be narrow-minded. When there is a misunderstanding with your colleagues, you should focus on your work, communicate well, eliminate misunderstandings, and do a good job together. In our daily life, we should ask our colleagues about deficiency and cold. When they are sick, we can call them and visit them in the hospital in time. When our colleagues have something at home, we should pay attention to help them in time, so as to enhance our friendship and promote our work.

Fourth, learn with an open mind and strive to improve.

Although I have worked in room service for seven or eight years, the basic skills and safety of every organization in the hotel >; In training, we attach importance to thought and take the initiative in action. Do it by ear, by eye, by mouth, by heart and by hand. Take notes when studying, listen carefully, ask questions if you don't understand, study in time when you get home, and deepen your impression. At work, try to figure it out carefully and apply it correctly. If you don't understand or can't, consult your leaders and colleagues, understand it, and leave no blind spots, so that your service level and personal quality can reach a new level.

Shortcomings and problems:

1. Sometimes the work enthusiasm is not high, and there is procrastination. Sometimes there are many check-outs, the time is tight, the room is not carefully cleaned, and there are still omissions. When making rounds, there are many supplies, and sometimes people forget to register, which has caused losses to individuals and units.

2. The service level needs to be improved. Civilized and polite language is used less, attitude is blunt and lack of initiative.

In the new year, with the care and support of superior leaders and under the correct leadership of manager, I will conscientiously do my job, strive to improve my service level, unite my colleagues, be proactive, be obedient, serve and learn, and work together with all hotel staff to make the hotel prosperous and achieve rapid progress in the new year.

4. Personal Work Summary of Waiters

Looking back on this year's work, with the support and help of leaders and colleagues, we are strict with ourselves and do our work well according to the requirements of the hotel. After a year's study, my work style has changed greatly and my work quality has also improved. Now, my work in the past year is summarized as follows:

1. Daily management

As a member of the catering department, we play the role of connecting the preceding with the following and coordinating the left and right. We are faced with complex and challenging work every day.

During my one-year work in the Drinking Hall, all the work is to improve the service quality and work efficiency, so that the work can be orderly and integrated into every work. Try to cooperate with the supervisor to do a good job in the management of the restaurant. Based on the principle of seeking truth from facts, it is necessary to give the upper hand and report the lower hand. Our hotel has a heavy banquet reception task, and received many important guests and banquets in the second half of the year. However, due to various reasons, quality and efficiency can't keep up, so we need to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to avoid omissions and mistakes comprehensively and accurately.

Second, strengthen self-study

There is still a certain distance to improve the professional level. I dare not take it lightly and learn from books, leaders and colleagues, so 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, thus ensuring the normal operation of all the work in the restaurant.

Gains and losses of three years' work

In the past year, I have been able to work hard, but there are still some problems and shortcomings, mainly as follows:

1. After all, I have only been cooking Chinese food for more than a year, and I have been groping for a lot of work while doing it. On-site management and control business knowledge is also insufficient, so it is impossible to work easily, and the work efficiency needs to be further improved.

2. Some work is not done carefully enough, such as inspection before and after meals, supervision during meals, maintenance of hardware facilities, and health inspection, which are not in place.

Fourth, my own gains

My theoretical level is not too high, and my knowledge and service skills in Chinese food business are not good. Thanks to the concerted efforts of all colleagues, the work in the second half of the year was very good. To sum up, it was quite rewarding:

1. Being able to assist the leaders in the daily work of the restaurant.

2. Arrange the work on duty reasonably, and coordinate, manage and check comprehensively.

3. Cooperate with the leaders to do a good job in reception and arrangement, properly handle problems in work and guest complaints, and report difficult problems to the leaders in time.

4. Do a good job in the safety, energy saving and sanitation of restaurants.

5. Set an example and supervise and inspect the service personnel to do a good job in service.

6. Do a good job in ideological work while providing good service, so as to unite and love friends, help each other and make progress together.

7. Earnestly perform duties and complete other tasks assigned by superiors.

V. Work plan for next year

As I have worked in a western restaurant for one year, western food service is not a strange job for me, but for me, switching from Chinese food to western food is like entering a new working environment. The next work should start from scratch, and it is necessary to get started as soon as possible and straighten out the focus of work. Try harder.

Therefore, the work plan for next year is as follows:

1. Actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2. Strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly apply their own practical work, and optimize work quality.

3. Strengthen the maintenance and health inspection of hardware facilities to give guests a sense of comfort.

4. In view of some new employees and irregular operations, correct and guide them on the spot during the service process, and conduct more training exercises to improve the professional level of employees.

5. Personal Work Summary of Waiters

The coming 21xx, with its head held high, carries the hope of last year and the unremitting efforts of this year. As an ordinary waiter working in an Internet cafe, my job is very simple, that is, to take good care of the guests, which can be done by ordinary people.