2023 restaurant work summary chapter 1

xx year is coming to an end, this year in the restaurant leaders and colleagues to help care for the encouragement, so that I overcame the kind. Kinds of difficulties, the more excellent completion of the work of the year, the leadership and colleagues of the affirmation. Maintain full attendance throughout the year, no leave, late, early departure phenomenon; service quality and level of work has improved, no guest complaints; able to respect the leadership, solidarity with colleagues, to do the courtesy of three, work first. Now I will do the main work in xx year and next year's intention to report, please leaders and colleagues to correct.

First, the main work of this year

1, learning with an open mind, ask questions if you do not understand. In this year, I actively participated in the training activities organized by the restaurant, seriously study service skills and polite language, do not understand the place to the manager and other old colleagues to ask for advice, go home and carefully think about the practice, usually in daily life can often use polite language, change the original customs, and develop a good habit. In this way, without realizing it, my service level has been improved, more civilized behavior, in the guests to meet the praise, the leadership and colleagues praised.

2, correct attitude, dedication. Through this year's forging, I gradually overcome the impatience, do not have the patience to work, perfunctory fault, developed a patient and meticulous, thoughtful work style, a year guests of my complaints less, praise more, and the relationship between colleagues is also cordial, less quarrels between, less sarcasm, replaced by words of mutual encouragement and concern. This makes me more confident in my work. For the daily work of the restaurant in addition to receiving guests, the main is to clean the rooms and environmental health, although all day long in cleaning, the original will always be too high, inconspicuous, not good to move, and other excuses, give up some of the places of the cleaning, leaving a dead end, in this year in the cleaning room and environmental health in each place when the preparation and careful not to let go of each point stains and each particle of dust, hair, the high place can not reach the stools fall stools, the stools fall stools, the stools fall stools, the stools fall stools, the stools fall stools, the stools fall stools, the stools fall stools. The stool on the stool, lift can not be lifted and colleagues together to lift, the original not pay attention to the corners of the walls, window corners, drawer corners, and the hand can not be put into the crevices are trying to find ways to use a rag to wipe clean, so that the dirt has no place to run away.

3, obey the arrangement, hard work. Usually do respect the leadership, do not play mind, for the leadership arrangements, no discount, quality and quantity. This year, in addition to doing a good job of room service work, at the same time in the front desk personnel are not complete. Under the circumstances, participated in the reception of the work of the front desk, the beginning of the work of the front desk due to a lack of understanding, no confidence, fear, after the leadership of the restaurant's concern to help, to overcome their own difficulties, serious study, many teachings, and constantly rehearsal, to do a good job, in case of trouble not chaotic, the more excellent completion of the work of the front desk during the period of the month was rated as an excellent employee.

Second, next year's work intentions

In the upcoming past year, so that I have become more mature, the quality and level of service has improved greatly, the enthusiasm of the guests of the service is also higher, the work of the confidence of the work, the work of the future is full of confidence. On the whole this year to be able to do their duties, to comply with the unit's rules and regulations, so that the leadership to rest assured that the guests are satisfied, but I also have some bad places need to be corrected, such as doing things catty, for some of the trivial things and colleagues quarrel, there is an inertia in the work of the enthusiasm is not enough, passive and idle. In the new year, I want to resolutely overcome these bad work style, riding on the wind of last year's shareholders, strict discipline of their own, seriously study and research work service skills, improve their own level of service, starting from small things, a high starting point, high demand, so that every guest is satisfied, and other colleagues in the restaurant together for every guest to provide a comfortable, peaceful, warm home.

Third, the restaurant suggestions and comments

Now the age of information networks, the survival of those who know the information, but the restaurant in the collection and use of information is far from enough, the frog in the bottom of the well will always only know that a piece of the sky, only to go out and know that the sky outside the sky, outside the people, I hope that the restaurant to organize more employees to go out and learn the industry's advanced level of service and management in order to enhance the competitiveness of the restaurant itself, and also hope that the restaurant leadership usually pay more attention to the work of staff, and the restaurant's other colleagues together to provide a comfortable, peaceful, warm home. I hope that restaurant leaders usually care more about the staff work daily life, more for the sake of employees. We also hope that the leadership of the restaurant will pay more attention to the daily life of the staff and think more about the staff. Organize more cultural and sports activities, which not only enable the staff to get physical exercise but also enrich the spare time.

2023 Restaurant Work Summary Part 2

I have been working in the cafe for a year, although only do some simple work, but also really learned a lot, feel a lot. The following is a summary of my work, and I hope that those who have the destiny to see can benefit.

1. Receive money to settle the bill must be in the front end, so you can save a lot of unnecessary time. Save time, error and other opportunity costs caused by such as paraphrasing.

2. Be sure to often appear in front of the boss, only often appear in front of the boss, in order to quickly and the boss to get familiar with the relationship, the boss will teach you more knowledge of the production of cold drinks.

3. There are no guests must be more and the store to communicate with the people, rather than a person nestled in the corner reading magazines. Young people should be more enthusiastic.

4. Try not to make mistakes under the eyes of the boss, although mistakes are inevitable, but do not give the boss to see, because mistakes will leave a sloppy impression on others after all.

5. Be sure to do a good job of the basic work of the store, xxx's founder of the first job is also from the cleaning of the toilet to start, do a good job of basic hygiene work is to their own account, but also to the guests of the responsibility.

6. Guests must ask if they have any change when they pay. This will ensure that the store has enough change to find the guests.

7. Be familiar with the menu, and if you see a change in the menu, update the menu in your mind.

8. Always keep a humble attitude and remember that you have to keep learning.

The work of this time to my experience is very profound, I think we do everything is, a little bit of progress every day: 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 do a little bit more, is in the direction of harvest; every day a little bit of progress is in the direction of success.

2023 Restaurant Work Summary Part 3

Into the restaurant business, starting from a bottom staff, accept the challenge of hard labor, work seven or eight small things a day, there is no share of sitting can only stand. Learn to endure, learn to insist. This is my first job, never done a summer job I so in just two months time to grow up.

Every position has a learning curve, and there is a lot to learn. Just entered the real Kung Fu, the service industry to pay attention to the demand to do nothing, led by a trainer team leader to familiarize themselves with the various areas of the lobby and the operation of the work, even the most basic cleaning are very concerned about step by step method. Sweeping and mopping the floor, washing and scraping the glass is so, clean countertops, preparation of clean disinfectant water is even more so.

In the face of customers, smile service, patience to endure. When the customer pushed open the door of the restaurant into, first of all, they should "welcome and send off", if they are found with more things and not convenient to take the meal time, we have to help take the meal to the dining position. In the peak period, we should pay attention to the recovery while eating, that is to say, customers have to sit and rest after dining, we have to take away those tableware, which can facilitate communication between customers, but also increase the turnover rate of restaurant tableware and table turnover rate, etc., which can also prevent a large group of customers to leave suddenly caused by a large number of lobby plate everywhere "bloom". For example, if a customer asks for chili sauce, plain water, paper towels, an extra set of chopsticks and spoons, etc., you can ask the customer to bring a small child to the restaurant. If you see a customer with a small child to eat, but also take the initiative to help move a bb stool to facilitate the customer to eat better. If a customer finds that the product has a foreign body, or the temperature is not enough, etc. should be properly dealt with, there is a foreign body should help him to change a copy and the original copy in front of the customer's face directly discarded, and then to the manager to report back. The temperature is not enough to help customers heat. Handled properly in order to make the customer's dining process enjoyable, which can better promote the operation of the restaurant. Therefore, we must not be angry with the customer, even if there is aggression can not be angry at the customer. Customers enjoy their meals, then our staff in the work process will be less unnecessary trouble. Customers are satisfied with the meal, the staff work easily and happily is the ideal ideal.

Accumulate experience in the continuous work, familiar with the hand will be able to deal with the friction between the customer more easily. After a certain post identification form, the management culture of the real Kung Fu industry has a certain exposure, but also use the management skills learned in the classroom, and colleagues around get along well, familiar with the services of the lobby, it will have to go to the counter to learn. Due to the lack of familiarity with the menu, in the process of doing the auxiliary staff suffered a lot. Hands and feet are not numb, knock over the products, the heart is nervous, afraid of making mistakes but the more mistakes. When encountering problems you will want to escape, and will not dare to move forward. So it is important to overcome the inner fear and take the step of self-confidence.

Doing a good job supporting is not easy, to go to the cashier to do a good job is not easy. To do auxiliary time to remember the customer point of the meal and some additional requirements, but also do not fall single, according to the auxiliary five-step program this standard to operate. When the customer is to help the cashier to choose to take away to write a single; when more gynecology to greet the customer queuing up to take food; when customers come to the counter to seek other help, such as toothpicks, paper towels, etc. should also be greeted at the same time; when some products need to wait, they should be clear in their hearts, and should always pay attention to remind the cashier. In short, the auxiliary staff to listen to all sides, hands faster than the brain response. Learning to cashier, very nervous and scared. At first, I found the machine so difficult to understand and handle. When the customer came to order, my heart immediately panicked, hand also messy, speech seems to be a little stuttering, the brain will not turn. To be fully familiar with the operation of the cash register buttons, but also on the cash register seven steps familiar with the cashier, but also no longer afraid to stand at the cash register sit cashier. The face of the customer's request for their own can also be very well dealt with.

And then after the training five steps, I was promoted to trainer, the role has changed. My role was to train new staff more, so there was more to learn and master. I need to stay in the restaurant after work to do the homework that trainers should do, and if I don't understand something, I will ask the training manager, or ask other senior team leaders or administrative assistants, etc. They are all my teachers.

In the restaurant work, learned a lot in the classroom learning can not learn patience and perseverance, did not want to give up; in the interpersonal treatment also need to pay attention to the tone and words. Rise to management, although the bottom, but also to do a good job as a manager to do well, in addition to do a good job of modeling, but also in the staff masses to establish their own prestige, correctly dealt with between the staff, as well as between the staff and the staff of the small friction.

So, the first step is difficult, but very important. No matter what kind of industry, what kind of work nature is the same, first of all, to accept it, and then go to practice it, overcome it, until it conquered.

The half-month training course for restaurant waiters is over. In order to better carry out the management and organization of the training course in the future, the organization and management of the training course is now a summary of the work of the management of the training course in order to better accumulate experience for the management of the work of the training course in the future, the work is summarized as follows:

A publicity, organization and launch of enrollment work

Through the distribution of promotional leaflets to the community, so that more people and the community to understand the existing situation of the restaurant attendant and the importance of organizing a restaurant attendant training course, and the importance of the training course. The importance of organizing training courses for restaurant waiters, through training is the basic way to improve the business quality and basic skills of Songyang restaurant waiter team. Let more restaurant servers licensed to work for the Songyang restaurant waiter team to lay the foundation for the healthy and orderly development of the license is the trend of the future, so through a variety of forms of publicity channels to publicize and mobilize.

1, by the Xiping Center into a technical school to the townships belonging to the adult technical school decentralized restaurant waiter training course notice.

2. Teachers of Xiping College of Technology distributed the notice of the restaurant waiter training course to the community. Therefore, through a variety of channels for publicity, enrollment publicity in place, this training course *** enrollment of 74 students.

Second, the management of the training course

Through the publicity and mobilization work in the early stages, at the end of May to determine the list of trainees in the training course, on June 2 successfully carried out the opening ceremony. The leaders of the Agriculture Bureau and Education Bureau were present to speak, and put forward high hopes to the students, students on behalf of Zeng Chunxiao also made a statement to all the leaders present, said that the students will not fail to live up to the leadership, the teacher's high expectations, and learn the basics of the restaurant waiter and skills, and strive to return to the leadership and the community with excellent results.

Training class *** training 15 days, the theory of the examination and practical examination is completed in half a day, the training course organization and management of significant achievements, 74 students, 74 students to participate in the examination and certification, the examination and certification of 74 qualified, the qualification rate of 100%.

1, the school leadership in conjunction with the class teacher in the opening ceremony in a timely manner to study the establishment of the class committee, the class committee to supervise the management of the training course participants in the learning situation. By the class teacher personally grasp the attendance of students sign in work, serious students attendance, the establishment of a strict leave system, attendance and assessment, assessment of advanced students hook, fully enable students to recognize the importance of learning, so every day training students attendance rate reached 98, 6% or more.

2, in a timely manner with the teachers to strengthen horizontal contact, the timely distribution of a variety of training materials, to encourage students to study seriously, to master the basic knowledge and basic skills of the restaurant waiter, timely organization of students to strengthen the training content of the study and review.

3, actively encourage trainees to participate in training every day, the correct handling of work-study conflicts. School research to the trainees every day at noon to issue fast food coupons for the trainees to solve the difficulties of dining during the training period.

4, classroom teachers often instill safety education to students, tighten the safety of a string, educate students to pay attention to the safety of the way to school and after school, put the safety of the work of the most important position, to the end of the training did not have a safety incident, all students are happy to participate in training, happy to go home to reunion.

5, classroom teachers often talk with students to strengthen the ideological work of the students, the exchange of each other's insights, close to the students, anxious students of the urgency of the idea of the students, so that the students feel at ease to participate in the training and learning.

Third, file data collection and management

1, in a timely manner to allow students to fill in the basic situation of the students, the timely submission of copies of identity cards and photographs.

2, in time to do a good job of the student registration form and file form, and in time to check with the students themselves to ensure that the information is correct and complete.

3, carefully fill out the vocational skills trainee roster (spreadsheet) and vocational skills appraisal registration form, and submit it to the Labor Bureau in a timely manner for certification.

4, actively collect a variety of learning materials, vertical communication with the students, so that each student has a learning and review materials for students to review the examination to be fully prepared.

In short, the work of the training course is very complicated, and the class teacher needs to summarize the experience constantly. The most fundamental lies in the students correctly deal with the contradiction between work and study, seriously and peace of mind to participate in the training, then the results are certainly gratifying. In the future, only continuous learning, constantly improve the management of training courses, think of the students, anxious students anxious, for Songyang's food service industry work training to add bricks and mortar. Then Songyang's food service industry work will go to a new piece of blue sky.

As a hotel restaurant waiter, the new year also has a new plan and intention, but also need to the upcoming past year for an overall summary and analysis. 20xx year time passes really fast, the new 20xx year is moving towards us, I hope that our hotel restaurant waiter in this new year to take off the old make-up, put on a new make-up, there is a newer and better transformation, as the saying goes, I believe! I will certainly be able to do better! I also hope that here I can bring my happiness to customers infected colleagues.

I would also like to thank you all, in our together *** things since this period of time to give me support and help, look back to have traveled this road, all the way is stumbling, but it is very fulfilling, I feel a sense of accomplishment. I remember I just stepped into the shengfeng work on the first day, I do not know anything, just over the most basic to the customer to the welcome speech I feel can not open the mouth, I alone on the workstation and made a lot of mistakes, I really want to beat the drum at that time, want to walk away, but every time when I make a mistake when we are patiently pointing out the error to me and personally teach me the correct method of operation; I remember a year ago I will be from the school across the community, there is a person who once said to me that I would like to go home, but I do not know how to do it. I remember a year ago when I was about to enter the society from the school, a person once said to me "You are a boy, I believe you can bravely face whatever difficulties you encounter. Her words I will never forget, because it is her words let me find confidence again, I will not forget everyone's support and help me, because everyone's support and help let me feel the warmth of the big family and warmth again, I would like to say thank you, at the same time in the work of you have had some friction, I would like to apologize to everyone, please forgive me.

Again, I hope that in the future life and work, you can give me more suggestions, I must be open-minded to listen to, whether it is life, or work deficiencies or defects I will improve, through the time with you in Sheng Feng together, I found that whether in the person or in the handling of their own better change. Get along with everyone is also more easy-going, work up does not feel like the beginning of that tired, in order to create a cozy working environment, in order to you and my face are full of joyful smile, in order to you and I have a warm home, let us more understanding, less of a complaint, more forgiveness, less of an accusation. Lastly, let's work hard for a more brilliant tomorrow for Shengfeng!

2023 restaurant work summary chapter 4

Do a good job in the second quarter of the restaurant front of the work naturally can not exist any lazy phenomenon, even without the restaurant leadership repeatedly urged me to do seriously treat the front of the work, after all, want to have a development in the field of work, but refused to put in the effort to become a thing of the past, plus the work of the front desk there are also a lot of people in the work of the restaurant, and the work of the front of the restaurant. Coupled with the work of the front desk there are many need to learn their own place of nature can not lag behind, so I can do a good job in the second quarter of the restaurant front desk work and complete the subsequent summary.

Due to the restaurant's internal layout is relatively good for the sake of leading to have a good reputation, many customers come here after they will like the layout of the restaurant and the staff's efforts to develop into a regular customer, although which also has the credit of the restaurant itself, but can not be ignored by the efforts of many employees, especially the performance of the restaurant's service etiquette is to let customers into the restaurant to feel satisfied, and the front position of employees naturally have to play an exemplary role. The staff naturally have to play an exemplary role in order to treat the work more seriously, whether it is the restaurant reception or customer ordering work can be handled more good, plus usually are more than one front desk staff to cooperate with the sake of the cause of very few errors, but through the second quarter of the performance of the let me find myself in the front position there is still room for development.

With the increase in working time, it is not difficult to find polite words on the development of the work of the front desk can bring a lot of benefits, at least in the minds of customers in the use of good words often to the original level of service is good to add elegance, and I do a good job of the front of the work of the front desk at the same time will focus on learning the work of the staff of the other restaurants, at least through the development of the work of the gradual enhancement of their overall quality of work, and if you are satisfied with the status quo, you can not do the work of the front desk. If you are satisfied with the status quo, resulting in the ability to work has not been able to enhance any will gradually lose the advantage of competition in the workplace, it must be aware of any position if you do not pay attention to the words may be faced with the elimination of the crisis, so I was able to pay attention to their own performance in the front position through the efforts of the `effective.

Just because I understand that the performance of the front desk work is closely related to the development of the restaurant will make me pay so much attention to this is not only their own responsibilities, but also to the work of the performance of the serious and responsible, coupled with a long career will always have to go through a lot of challenges naturally can not be unmotivated, so I do a good job of the second quarter of the front of the work after the direction of the career will also be based on career advancement and gradually strengthen the study of the work of skills, even if the work of other positions, the work of the front desk is not the only thing that I can do, but also the work of the front desk. Even the involvement of other positions can also increase their understanding of the restaurant, this more comprehensive understanding of the restaurant can undoubtedly accumulate a lot of experience in the development of their positions in the front of the restaurant.

It can be said that the completion of the work of the front desk is not only the results of their own efforts during this period of time is also the accumulation of career development needs, it seems that the performance of the scenery but lurks in a number of need to be taken seriously the pitfalls of the place, at least I was able to realize that I have a lot of work in the front of the position of the place can not do a good job, in addition to the need to strengthen the use of skills in addition to strengthening the work of the initiative to strengthen their own only.

2023 restaurant work summary chapter 5

20xx year is my self-challenge of the year, I will strive to correct the shortcomings of the past year's work, to do a good job in the new year, the past year in the care of the leadership and the enthusiasm of colleagues to help, through their own unremitting efforts to work on the necessary results, but there are also many shortcomings. There are also many shortcomings. Looking back on the past year, the past year may have lost, sad, successful, happy, but that's not important, is the past, we have to work hard is the future, there are a lot of people say my personality has changed, I believe. I'm really satisfied, there are many many things pressured me, I still insist to go through, my life, emotions are the same according to, although there are no ups and downs, at least also experienced some storms, sweet and sour, once and for all the ups and downs and difficulties, sometimes I really Wyatt condensation me, I always think I am which is wrong, why is it like this? I am also time and time again for self-pumping, time and time again to stand up, I am thinking, even if there is no me, the earth as well as according to the turn, things are the same to solve, I do not want to be weak, coward, fate is in the hands of the self, I believe that tomorrow will be better, you, I am good, everyone will be good.

Now the work is summarized as follows:

First, training:

1, tray essentials, room delivery process.

2, large, medium and small banquets in various departments to help run the dish of the relevant knowledge to explain.

3, hotel-related system training and supervision.

4, out of the dish pathway related to safety awareness.

5, the team to learn the sauce production.

Second, management:

1, the superior is the model of the subordinate, I have always insisted on leading by example, so my team is very united.

2, I am the same to anyone, fair, just and open to do things.

3, people-oriented, people and people's personalities multifaceted management style.

4, in 20xx the number of passages left the annual number of 23 people, 20xx passages left the annual number of 4 people, 20xx is a more stable year.

3, as I myself, responsible for the work of the food passing.

1, responsible for the hall surface of the sauce running.

2, passing dishes out of the corresponding output and control.

3, the coordination of manpower to pass food.

Fourth, a few points in the operation.

1, the lack of manpower, busy, resulting in the deformation of the dish modeling, reflecting the essence of the company.

2, due to the country's prosperity, resulting in modern young people are babies, more and more will not work, more and more spoiled by mom and dad, only the pursuit of money, do not understand for others to think differently, do this day I'm really difficult ah!

3, why can not recruit people into the reason, this is the problem must be resolved in a timely manner.

4, what is meant by the establishment, what is meant by development, what is meant by progress, what is meant by improvement, what is meant by management, what is meant by who manages who, what is meant by who maintains who for who, and how to stabilize.

5, looking forward to the superiors to understand the other same industry food delivery manpower allocation.

Fifth, the team did not do in this year.

1, part of the staff courtesy and etiquette, grooming is not in place.

2, sometimes did not operate according to the relevant standards.

3, due to the logistics part of the staff thought too abnormal, can not communicate, resulting in the supervision is not in place.

In short, 20xx year and this day as a starting point, new goals, new challenges, in the new year continue to work hard, study hard, hard to summarize, and finally wish us a prosperous hotel business, financial resources! Wish you leaders in the work of the journey forward, life on the runway smooth sailing, I wish all colleagues in the new year to continue to write a new brilliant life!