In the blink of an eye to join the company's work for more than half a year, according to the manager of the company's work arrangements, is mainly responsible for the day-to-day operation of the restaurant floor and the department's training work, now summarizes the work as follows:

First, the hall surface site management

1, etiquette and courtesy requirements for each day of the regular meeting to repeat the practice, the staff to see the guests to be polite language, exceptionally, the front desk cashier and the regional watch service personnel required to do a call should be asked to the request of the etiquette and courtesy to the application of every drop in the work of the staff to supervise each other, **** with the improvement.

2, adhere to the pre-shift inspection of grooming instrumentation, grooming instrumentation unqualified persons required to organize qualified before going on duty, on duty found that the grooming problem immediately corrected, supervise the use of manners and courtesies to the guests, the staff to develop a good attitude.

3, pay close attention to the positioning of the post and service awareness, improve service efficiency, for service personnel in the peak meal time for reasonable deployment, to the foreman or assistant as the center at any time to support the busy file of the region, the other staff members of their respective responsibilities, clear information on their respective work, the division of labor and cooperation.

4, advocate the efficiency of the service, require employees as long as there are guests need service immediately for the guest service.

5, goods management from large items to small items whether it is a guest loss or natural damage, everything is required to do to follow the rules and regulations, evidence-based, someone to implement, someone to supervise, follow up to the person, and summarize.

6, health management, public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The health requirements of the regions of the sofa surface, all around and dining table, the ground, no dust and no water stains, neatly placed, no tilt.

7, dining time because the guests to the store is more concentrated, there will often be guests queuing phenomenon, guests will show impatience. At this time it is necessary to foreman team leader personnel to make good reception before the peak of reception preparations to reduce the waiting time of guests, but also should pay attention to the table position, to ensure that there is no error. Do a good job of explaining the work, shorten the waiting time, seriously receive each table guests, do busy but not chaotic.

8, buffet is a new project in the dining room hall, in order to further enhance the quality of buffet service, the development of a "buffet service overall practical program" to further standardize the buffet service operation process and service standards.

9, the establishment of the restaurant case collection system to reduce the chances of customer complaints, collect restaurant customers on the quality of service, quality and other aspects of the complaints, as a way to improve the day-to-day management and service provision of an important basis for the restaurant all personnel to collect the case to analyze and summarize the problem to come up with a solution for the day-to-day service is more targeted to reduce the chances of customer complaints.

Second, the daily management of staff

1, the new staff as an important part of the restaurant staff, can quickly integrate into the team, adjust to the transformation of the mentality will have a direct impact on the quality of service and team building. According to the characteristics of new employees and entry scenarios, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the transformation of the protagonist, to recognize the characteristics of the catering industry. So that the new employees in the psychological to make full preparation for the idea, alleviate the protagonist transformation due to the discomfort caused by the dissatisfaction, to speed up the pace of integration into the catering team.

2, focusing on the growth of the staff, always pay attention to the staff's mentality, require to adhere to a good working condition, from time to time to organize staff to learn, and to the staff assessment, check the effect of the training, and found that deficiencies in time to make up for the improvement of the training program, the monthly regular staff to talk to do ideological work, to understand their recent work from the work of the scenario to find out the problem! The problem is solved.

3, combined with the actual work to strengthen training, the purpose is to improve efficiency, so that the management is more standardized and effective. And combined with the daily restaurant case study in the form of analysis, so that the staff members of the daily service has a new knowledge and understanding of the daily service consciousness constitutes a consistent.

Third, there are shortcomings in the work

1, in the process of the work is not enough detailing, the work is not reasonably organized, the work is more scenarios, the main and secondary is not very clear.

2, the lack of communication between departments, often only after the incident to find the existence of the problem.

The first half of 20XX is the half-year of my realization of self-challenge. In the second half of the year, I will strive to correct the shortcomings of the past six months of work, and do a good job in the next.

Part III 2020 Restaurant Attendant Work Summary

From this restaurant attendant, to change my opinion that dry restaurant attendant is no future of negative ideas; set up a line of work, love a line of thought, and understand that a person whether to make a difference, does not lie in what kind of occupation he is engaged in, but in whether he is dedicated to his work. But lies in whether he is dedicated to do a good job of the work he is engaged in. I have the will to practice and correct my work attitude; understand the qualities of a successful waiter should be, so as to enhance my sense of practice, determined to either do not do, to do to do a dream, have the morals, have the knowledge, have the discipline of a qualified waiter.

I learned the principle of serving guests; the procedure for serving guests; the rules of work in the service; the banquet out of the food program; the skills of the tray and the end of the tray to walk in the pace; laying the table, the notes of the table; change the focus of the ashtray; ordering, writing menus, canceling the notes on the dishes and the skills of marketing the dishes; pouring the wine and water the basic methods, procedures and general knowledge of the drink; dealing with the complaints of guests and service emergencies. Guest complaints and service work emergency response skills; restaurant opening preparations and closing notes and a variety of service etiquette, catering hygiene knowledge, fire knowledge and so on. This will enable me to become a good waiter to lay the foundation.

In this waiter ___ work I summarized as a good waiter to have.

One, love your job

When you love your job, you will joyfully and more easily do your job. We want people who dine to have health, energy and good service. You can make ordinary work extraordinary. And the people businesses need most are people who love their work.

Second, quickly familiarize yourself with the standards and methods of work

In order for my business and self to win in the fierce competition, we must be able to work as quickly as possible and competent to improve the efficiency of work.

Third, we must have the spirit of diligence

Catering work is mainly hand work, usually not overweight, more to do with will not be exhausted. So we have to do legs, eyes, hands and heart. Take the initiative to work, take the initiative to find work. "A hard world is not difficult," the proverb says a very profound truth, as long as you are diligent, the door of success will be open for you.

Fourth, have self-confidence

Compared with money, power, background, self-confidence is the most important thing, self-confidence can help people to remove all kinds of obstacles, to overcome all kinds of difficulties, and believe that the self is the show.

Fifth, to learn to do

To do is to be a dedicated, grateful, helpful, ethical people, sincere people, serious business, career will be more successful.

Six, duty

It is in the interests of the company as a whole, responsible for their own jobs; it is responsible for the guests, to supply guests with high-quality products and services; that is, "To no in", even if no one to supervise you, you will do a good job seriously, which is the performance of the duty. The performance of duty.

Seven, the normal heart to deal with unfairness in the work

In the work of no absolute fairness, bit in front of the efforts of the people, the opportunity is always equal. There is no necessary frustration to bear the ability, how can you pick up the beam in the future.

Eight, team

Playing the team spirit is the consistent pursuit of the enterprise, catering business work by a variety of division of labor, very much in need of team members to cooperate. With team spirit, good cooperation staff and business are more successful.

This ___ to my experience is very profound, I think we do everything is, every day to improve a little bit: accumulation of sand into a tower, accumulation of little into a lot, a lot of success is the accumulation of a little bit of a small and into a big tool. Every day a little bit of innovation, is in the direction of; every day to do a little bit more, is in the direction of the harvest; every day to improve a little bit is in the direction of success.