Summary is a written material that reviews, analyzes and objectively evaluates the work, study or thoughts in a certain period in the past. It is a good way to increase your talents. It is better to act immediately and write a summary. However, I found that I didn't know what to write. The following are five summaries of my hotel work carefully arranged. Welcome to share. Summary of Hotel Work 1

It's almost half a year. Looking back on my work in the first half of this year, I actually feel the recession of the hotel industry, but at the same time, the recovery after the epidemic has also made me understand that doing a good job in service and better customer service, even if the external environment is not good, the hotel's customers will continue. Good reputation and good service can attract more customers, although I

at the beginning of the new year, we were actually full of confidence, believing that the business of the hotel would be better this year. But in February, the business really took a turn for the worse. For almost two months, there were no tourists at all. I didn't go home for the New Year, but I stayed in the hotel. But it also made me feel the pain of these days, but I didn't give up. I believed that the epidemic would pass and business would be good. Although we have nothing to do, we also use this time to fully study, learn more about service, reflect on ourselves, and improve what we have not done enough in our service. We discuss with each other and grow together. After these days of study, there are still changes. I also feel that although the waiter is a grass-roots post, he studies hard. In fact, there are many skills and things to learn, and an excellent one.

After the epidemic eased, the hotel began to welcome guests slowly. At the same time, due to our better service, our reputation has been improved. Although the passenger flow is not so much, the number of long-term guests has increased. Moreover, the improvement of service also makes guests more willing to introduce our hotel to friends, and our passenger flow has also increased. I also do my own service well to satisfy the guests. At work, I also feel that my service has been improved and better than before, and I get more affirmation. My previous study and change have not been in vain. I am also proud. Although my position is basic, my heart for progress is not at the bottom. Instead, I feel that I have done my job well and made continuous efforts, and I will have a chance to get promoted in the future. But there are many equally outstanding colleagues, and I have to make continuous efforts.

after half a year, the business of our hotel is getting better and better. I also believe that the passenger flow of our hotel will be better in the second half of the year than in previous years, which also requires me to continue to do a good job in service, and at the same time constantly optimize and improve to make myself better. Summary of Hotel Work 2

The year of 21xx is coming to an end. Looking back on the work of 21xx, there are fruitful joys, difficulties in tackling key problems with colleagues, and melancholy when encountering difficulties and setbacks. Time flies, and unconsciously, the promising year of 21xx is approaching with the beginning of the new year. It can be said that 221xx is a key year for the company to promote industry reform, project start-up, market expansion and sustainable development. This year's work is summarized as follows:

After such a tense and orderly year, I feel that my work skills have reached a new level, and I have a clear plan and steps for doing every job, a direction for action, a goal for my work, and a real bottom in my heart! Basically, we have been busy but not chaotic, tight but not scattered, clear in organization and clear in everything, and fundamentally got rid of the phenomenon that we just worked hard and didn't know how to sum up experience when we first joined the work. In this way, I walked into this year from infinite busyness, and walked out of this year from infinite ease. Also, while working, I also understood the truth of dealing with people and how important it is to have a good attitude, a passion for work and its sense of responsibility in contrast. 21xx years have experienced a lot for the company. Among them, I am in the Qishu Lake Resort Project:

The successful opening of Zilu Temple has unveiled its mystery for the majority of believers, and the opening of Zhongkun International Hotel in Qishu Wonderland has ended the careful casting of the project in the past five years. The next dream of finding Huizhou water stage, resort club and villa area will be opened. I believe that the future of Qishu Lake Resort Project will be even better, and it has also strengthened my confidence in working hard.

after summing up my work for one year, I have come into contact with many new things, produced many new problems, and learned a lot of new knowledge and experience, so that I have improved my ideological understanding and working ability further. In my daily work, I always ask myself to proceed from reality, adhere to high standards and strict requirements, and strive to improve my professional quality and moral quality.

On the whole, there are still some shortcomings and problems that need to be solved urgently, which are mainly manifested in the lack of learning new things, often acting by experience in work and dealing with problems by previous work routines, showing that there is not enough' bold innovation' in work.

The next step is to innovate constantly in the future work, communicate with colleagues around me in time, listen to the opinions of colleagues and leaders around me and implement it in my work. I will continue to work hard in the next work, report my thoughts and feelings to the leaders more often, and correct and make up my own shortcomings and defects in time. We need unity to have strength in our work, cooperation to succeed and push our work forward! I believe: under the correct leadership of the superior, the future of the company is like a vast eagle, flying high. Summary of Hotel Work 3

The food and beverage department made a good start in the first half of 21xx. Under the correct leadership of leaders at all levels and the concerted efforts of all the staff in the food and beverage department, the operating income in the first half of the year increased by a point compared with previous years, and the service quality and food production were correspondingly improved. The contents are now reported as follows:

1. Analysis of business conditions

In the first half of the year, the business target was xx million, and the gross profit was xx million, including X meetings, xx teams, xx wedding banquets and XX million incomes. Compared with the same period, in the first half of 21xx, there has been a marked improvement, and our benefits have increased, which proves that our level has also improved significantly, which is inseparable from the correct guidance of leaders, the concerted efforts of employees and the mutual cooperation between departments.

II. Reception work

1. Meeting reception

In the first half of this year, there were ***xx large-scale meetings, among which * * 3 meetings were particularly important in the whole hotel, namely, the portal network construction meeting of the director of the xx system office in the province, the working meeting of the xx system office of the provincial department and the reception of the national xx inspection. Under the correct guidance of the leaders, the food and beverage department was well organized. A careful reception plan has been made, and the special person is responsible for all the work, and the responsibility goes to the people to ensure foolproof. The chef and xxx are responsible for preparing dishes in advance and listing the menu, so as to make the dishes fine and hygienic. Xx is in charge of the front desk, and the number of people per table and the service standard are stipulated in the conference reception. With our concerted efforts, the reception work was successfully completed. It won unanimous praise from the leaders, and of course we also found our shortcomings in the reception.

2. Team reception

Compared with the same period of last year, there are fewer team meals received this year. In the second half of the year, the Food and Beverage Department strives to adjust the menu of team meals in order to improve the reception rate of team meals.

3. Wedding reception

During the wedding reception in the first half of the year, customers generally reflected that one was the depressive feeling of the dining environment, and the other was the problem of incoherent service caused by insufficient staff. To solve this problem, we need the guidance of superior leaders.

4. It is particularly important for the agreement unit to receive

the reception of the agreement unit. Only with their approval can our dishes, services and services create benefits for us for a long time. In the first half of the year, the reception rate of several agreement units such as xx, xx and so on is relatively high, which is of course inseparable from our mutual coordination, cooperation and communication with various departments.

Careful reception work is inseparable from communication between superiors and subordinates, coordination between departments, and coordination between employees. Only by doing these things well can we do a good reception and win customers' satisfaction and approval.

III. Internal management

1. Dormitory problem

The catering department is a department with a large number of hotel staff, and it is also complicated to manage. Under the guidance of the leaders in the first half of the year, the appropriate restructuring of the staff dormitory problem stopped the previous problem that employees stayed out at night and outsiders casually entered the staff dormitory, which fully demonstrated that we were an organized and disciplined group.

Adhere to the monthly recycling of incense towels and paper. Reuse, reduce costs and improve profits. Employees' gloves are required to be received once every two months, which shall be collected by the foreman in a unified way and exchanged for new ones.

3. Staff training

The Food and Beverage Department realized that "continuous training is the only way to make continuous progress". In the first half of the year, the Food and Beverage Department continuously organized staff training, ranging from organizing all staff to train walking posture, standing posture, holding the table, and setting the table, to training once every meeting. Excellent staff from the Chinese department participated in the table setting competition organized by the Tourism Bureau, which made us deeply realize that there are people outside. Summed up a lot of experience and learned a lot.

Through continuous training, the service level of waiters has been consistently improved, such as putting warm words in the ashtray and introducing dishes properly in the service, which all reflect the subtlety of our service. Organizing chefs to study abroad has greatly changed the dishes. Among the xx features, xxx features have been added, which has been well received by the leaders.

4. Rectification of ideological style

In April, the hotel organized an activity to rectify ideological style. During the activity, the Food and Beverage Department carefully recorded the rectification, rectified the problems found in time, and made a written summary of the ideological style problems found in January and in the long term. After the activity, the quality of employees was greatly improved and their work enthusiasm was greatly improved.

5. Management of Tableware

In 21xx, the Food and Beverage Department summarized the past experience and stipulated that the tableware in each private room, lobby and east dining room should be counted on January 1st. If it is inconsistent with last month, the reason should be found out, and the responsibility should be borne by people. If necessary, employees should pay for the tableware in short supply, thus avoiding the unnecessary loss of tableware.

6. Bar management

The bar is the communication window between the catering department and the guests coming and going. Therefore, the bar staff must have high quality. In combination with the actual situation, the department constantly organizes the training and assessment of the bar staff, so that the daily accounts in the restaurant can be accurately recorded, and problems can be solved in time. It is strictly forbidden to run accounts or miss accounts.

7. Duty manager system

On that day, the duty manager is fully responsible for people, things, accounts, reception, security, etc. At the same time, the duty manager is required to turn on his mobile phone all day, and the duty manager is required to announce the problems found on that day at the regular meeting in time to attract the attention of employees, including the phenomenon of rewarding and punishing employees, so that the rewards and punishments will not last overnight. The duty manager is required to check the dormitory with the hotel duty manager and other department duty managers on time, so as to find the phenomenon that the department personnel go out and don't return, criticize them at the regular meeting, and impose fines in serious cases to stop similar phenomena in time.

iv. safety work

during the reception of fire fighting activities, we deeply realized the importance of fire fighting safety work and the necessity of eliminating potential safety hazards.

1. In the first half of this year, in addition to the original three directors and safety directors, the Food and Beverage Department added xx as the fire equipment safety officer, so that the daily fire inspection records can be archived every day.

in February and June, the food and beverage department actively participated in the production safety consultation activities organized by the hotel, from which the safety awareness was improved.

3. Internal safety training for new and old employees is continuously carried out to improve employees' safety awareness.

4. Food shall be kept and classified in the kitchen, and marked. All kinds of food shall be stored in special boxes according to their names. It is forbidden to mix finished products with semi-finished products. 24-hour sample-keeping work has been done for all meetings, and food poisoning has been avoided.

5. Daily inspection and daily clearing of facilities and equipment in the department to eliminate all potential safety hazards. Summary of Hotel Work 4

Over the past year, how to do a good job in service in our hotel is summarized as follows:

1. Strengthen management, improve management level and enrich management team

1. Establish attendance system, regular meeting system and work record system, and improve supervision mechanism.

First of all, the system of punching in and out of work is implemented, and the records are checked and counted monthly, and employees who are late, leave early and absent from work are punished, thus ensuring the normal working hours of the hotel.

Secondly, the person in charge of the hotel department holds a regular meeting once a week to summarize the work of last week and put forward the plan for next week; Communicate the plan and arrangement of hotel network work to every employee. Various departments of the hotel also frequently contact and coordinate related work. In this way, the whole hotel has a systematic and complete operation procedure, thus improving the efficiency of management and work. Thirdly, the post record system is implemented, and each post is assigned a special person to be responsible, and the work investigation and registration records are improved. For example, the hotel requires the sales department, engineering department and security department to make relevant work records every ten days or so, which is not only conducive to the effective comparison and supervision of hotel work, but also provides a basis for the hotel to sum up experience and formulate a more scientific, standardized and perfect management plan.

② Strengthen the training of managers and improve their level.

first of all, in view of the shortcomings of hotel managers, such as lack of business knowledge, low command efficiency and lack of systematicness and integrity, the hotel has organized some managers to study in several hotels with corresponding stars in Guilin, and visited the newly opened Danxia Hot Spring nearby, which greatly improved the service quality of the hotel.

secondly, according to the needs of management and the results of comprehensive evaluation of hotels, a group of managers have been allocated from front-line employees. X department heads and X foreman were appointed and removed. After adjustment, the management team of our hotel has been further enriched, and the self-motivation of employees has also been stimulated.

③ Carefully organize employees' study and training, comprehensively improve their service level and comprehensive quality, and stabilize the workforce.

in view of the problems of some employees in our hotel, such as nonstandard service, inadequate service, weak hotel awareness and relatively large mobility, we mainly take the following two measures to correct them: