The manager of a restaurant has many things to be responsible for, so it is particularly important to make a summary at the end of each year. The following is "Restaurant Manager annual work summary 2119" brought by me for your reference only. Welcome to read it. Annual work summary, the restaurant manager, passed away in a blink of an eye in the year of 2119. During this year, he learned a lot. In order to better complete the work, sum up experience, foster strengths and avoid weaknesses, and improve my business skills, the work situation is summarized as follows:
1. Work summary
It is estimated that I have been in the catering business for many years, and I have experienced a lot since the beginning, and I am constantly summing up and accumulating experience and knowledge in the kitchen, but I still haven't done well enough. 21xx is also the fastest-growing year for our xx. We have done well and have shortcomings. The kitchen has always been the top priority of our catering industry, and it is the most important part to grasp the taste buds of customers. If we want to do this well, we need the assistance and help of our whole restaurant. The speed of food delivery is also an issue that we have been emphasizing this year, but the results are not very good, especially in the peak period, for example, in our xx store, sometimes the food delivery will become very slow, especially the fried dishes.
I think the reasons may be the following:
1, the number of goods at the station is insufficient. That is to say, there are only three pots in our restaurant, and it is not enough to fish for vegetables and water during the peak period.
2, the cooperation of the kitchen staff is not enough. The staff did not reach a good fit, and the team tacit understanding of our kitchen was not enough, which led to everyone being in a hurry at the peak and not knowing how to start and how to improve the serving speed.
3, the number of hot dishes is a bit large. Under the same operation, the fewer dishes there are, the faster the serving speed will be. At the beginning, our xx store had both fish pots, fried dishes and grilled fish, and the manpower was certain, which led to the shortage of manpower. During the peak period, it was easy to lead to one person with three or even four positions, which also affected our serving speed. Wouldn't it be better if we halved the number of our hot dishes, removed the ones that are not easy to sell and left the fine products? I think he may be better, the serving speed will be improved accordingly, and the waste and consumption of dishes will be reduced accordingly. Increasing the speed of serving is equivalent to catching a part and looking back!
Second, work feelings
After stepping into a new job, after a year of exercise, I have gained more and deeper understanding of this job. Everyone has different understandings and feelings about work or career, and so do I. For me, I usually grasp my own ideological context from two angles.
First of all, mentality. To paraphrase Milu's words, "Attitude is everything". With the right attitude, we can use the right method, find the right direction and get the right result. Specifically, my attitude towards work is to choose what I like and then do my best for what I love. I always think that work should not be a task or a burden, but a pleasure and enjoyment, and only when you are interested in it and fall in love with it completely can you fully appreciate the happiness. I believe that I will find the pleasure of my work in my efforts to explore and discover this business, and I can do my best for it without reservation. It can be said that only when you know how to enjoy your work can you know how to succeed, and you can't be reluctant during the period.
secondly, it's about ability, which can be divided into professional ability and basic ability. I can illustrate this problem with a simple example: for a camel, its professional ability determines its ability to survive in a desert environment, while its basic ability, including adaptability, perseverance and natural vigilance, determines how long it can survive in a desert environment. Specific to people, professional ability determines that you are suitable for a certain job, and basic abilities, including self-confidence, cooperation ability, ability to take responsibility, adventurous spirit and development potential, will directly determine the vitality of the job. A successful person in his career must be a person whose two abilities can develop and operate in harmony.
III. Work Objectives
In my future work, I will redouble my efforts to learn professional knowledge and master more business skills, so as to lay a solid foundation for my future work.
In terms of work style, I can abide by the rules and discipline, unite with colleagues, be realistic and optimistic, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Carry forward the fine tradition of hard work, hard work and helpfulness in life, always be honest, work diligently, live a hard and simple life, always remember your responsibilities and obligations, be strict with yourself, and strive to complete the tasks assigned by the leaders at any time.
With the rapid development of our restaurants, it can be expected that our work will be heavier, our requirements will be higher and our knowledge will be higher and wider. To this end, I will work harder, study hard, strive to improve my cultural quality and various work skills, and make due contributions.
looking forward to 21xx, we will not only keep the original spirit of being sincere and responsible to colleagues and guests, but also take the satisfaction of guests as our goal. We will also learn professional knowledge and build a team with execution, speak with benefits and maximize value. We believe that as long as we take out a new spirit of the team, follow the steps of the enterprise, are not afraid of hardships and are determined to change, I firmly believe that we will definitely be in the catering industry. Restaurant manager annual work summary 2119 II
As a person in charge of staff meals, I feel a great responsibility in the past year. My working experience in recent years has made me understand the truth that only by observing attentively and communicating with customers attentively can we do a good job in catering service with Qi Xin.
First of all, let's report the operating conditions in 21xx:
Since 21xx, the operating conditions are generally satisfactory. After a year of hard work, we have improved the losses in previous years and made some profits, which makes us feel more proud. In the whole year, I realized an operating income of xx yuan, an increase of xx yuan compared with last year's xx yuan, and an operating cost of xx yuan, an increase of xx yuan compared with the same period last year, with an increase rate of xx%. < P > Secondly, I summarized my work gains in 2115. Specifically, it can be summarized as follows:
1. Earnestly implement the business philosophy of xx, and timely and accurately convey the company's business strategy to every employee, so as to serve as a bridge between the preceding and the following.
2. fully mobilize and give full play to the enthusiasm of employees, understand the advantages of each employee, and give full play to their specialties, so that quantity can be applied. Enhance the cohesion of the team and make it a harmonious collective.
3. Understand the information of peers through various channels, understand the consumer psychology of customers, know yourself and know what you know, and make our work more targeted, so as to avoid unnecessary losses.
4. Set an example and be a handsome employee. Proceed from the overall interests of xx.
5, rely on thoughtful and meticulous service to attract customers. In order to create a good dining environment for customers and create more business achievements for the company, lead employees to do their jobs well in the following aspects, do a good job in daily cleaning, and create a comfortable dining environment for customers; Actively serve customers and meet customer needs as much as possible; We should constantly strengthen our sense of service, and leave our customers with a heartfelt smile and polite language.
6. Deal with the cooperation between management groups and the cooperation between superiors and subordinates, with less complaints and more enthusiasm, look at the problems at work objectively and solve them with a positive attitude.
Now, the new year has begun. Looking forward to 21xx, with the guidance of leaders and the support of employees, I will manage our team with more exquisite and skilled business, provide exquisite dishes and quality services for our employees, do my best, work diligently and dutifully, and strive for a new level of turnover. Annual work summary, the restaurant manager, has been working in xxx company for more than a year in a blink of an eye in 2119. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. Now, we will make a summary report on the work in xx and briefly outline the work plan for xx.
1. On-site management of the hall surface
1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.
2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.
3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective duties, clarify their respective work contents and carry out division of labor and cooperation.
4. Advocate efficient service, and require employees to serve guests as soon as they need service.
5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.
6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt.
the hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be dust-free and free from water stains, neatly placed and without inclination.
7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience.
At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct.
do a good job of explanation, shorten the waiting time, and carefully receive every table of guests, so as to be busy without chaos.
8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.
9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.
2. Daily management of employees
1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building.
according to the characteristics of new employees and their entry conditions, special training is carried out, with the purpose of adjusting the mentality of new employees, facing up to the role transformation and understanding the characteristics of the catering industry.
Make new employees fully mentally prepared, ease the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.
2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.
3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective.
combined with the case analysis of daily restaurants, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.
Third, there are shortcomings in the work
1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.
2. There is a lack of communication between departments, and problems are often discovered only after an accident.
3. There are not many interactive links in the training process, which reduces the vitality and vitality. annual work summary, the restaurant manager, looked back on the past 21xx years in 2119, and many beautiful memories came to his mind. With the company's attention and training, he made great progress.
As a store manager, I deeply feel the great responsibility. My experience in store management over the past six months has made me understand the following truth: for a foreign fast food restaurant with good economic benefits, first, there must be a professional manager; The second is to have good professional knowledge as the backing; The third is to have a good management system. Observe with your heart and communicate with customers with your heart, and you can do it well.
It can be summarized as follows:
1. Seriously implement the company's business policy, and at the same time convey the company's business strategy to every employee correctly and timely, so as to serve as a bridge between the preceding and the following.
2. Do a good job in the ideological work of employees, unite the employees in the store, fully mobilize and give play to the enthusiasm of employees, understand the advantages of each employee, and give full play to their specialties, so that quantity can be applied. Enhance the cohesion of our store and make it a United collective.
3. Understand the information of peers through various channels, understand the consumer psychology of customers, know yourself and know what you know, and make our work more targeted, so as to avoid unnecessary losses.
4. Set an example and be a handsome employee. Constantly instill corporate culture into employees, educate employees to have a sense of overall situation, and do things from the overall interests of the company.
5, rely on thoughtful and meticulous service to attract customers. Give full play to the initiative and creativity of all employees, so that employees can change from passive "let me do it" to positive "I want to do it". In order to create a good dining environment for customers and create more business achievements for the company, lead employees to do their jobs in the following aspects. First of all, do a good job of cleaning every day to create a comfortable dining environment for customers; Secondly, actively serve customers and meet their needs as much as possible; We should constantly strengthen our sense of service, and make our customers leave our shop with a heartfelt smile and polite language.
6. Deal with the cooperation between management groups and the cooperation between superiors and subordinates, with less complaints and more enthusiasm, look at the problems at work objectively and solve them with a positive attitude.
Now, the management of stores is gradually becoming digital and scientific, and the improvement of management means has put forward new job requirements for the store manager. Skilled business will help us achieve various operational indicators. A new year has begun, and achievements can only represent the past. I will manage our agricultural college store with more exquisite and skilled business.
faced with 21xx years of work, I feel a great responsibility. We should always keep a clear head and sort out the working ideas and key points for next year.