annual work summary's model essay on food and beverage outlets 7

What food and beverage outlets need to pay attention to is to treat every guest as "God" and not neglect the guests. Employees sometimes tend to ignore this link, and even have negative service phenomenon. Next, I'd like to bring you a sample essay on annual work summary, a restaurant. I hope you will like it.

1

21__ years has been an extraordinary year for restaurants and restaurants. Since the hotel was restructured, the front office has actively cooperated with the marketing department to receive various meetings of different types and scales, most notably, the reception of the National People's Congress. The successful reception of the meeting has been unanimously recognized by the leaders of the Municipal People's Congress, and the hard work of employees has always paid off in exchange for the fruits of recognition. However, although we have gained some experience from the reception of the meeting, there are still some jobs that have not been done. In view of this situation, we will sum up our rich experience in the future reception and learn from each other's strengths.

The front office is the sales window of the city hotel, so we must master certain sales skills in terms of room prices, and how to sell our services, which requires us to master certain skills in sales promotion; In the order of price from high to low, but often we are still lacking in this respect, have a weak consciousness, and don't realize the importance of work. When guests come, they are only introducing and selling mechanically. Due to the frequent turnover of hotel employees, fresh blood is always added from time to time. There are more new employees in the front office this year, and the trained new employees have different business knowledge and their own quality standards. In this case, according to the work needs, the manager has trained the front office employees on business knowledge and skills many times, so that it is important for us to learn to sell, so that we can sell the products of the hotel to our guests and make them happy to accept them. Training allows us to firmly establish staff work, deepen business knowledge and carry out our work better.

As an employee of the front office, we should be standard in smiling, courtesy, enthusiasm and thoughtfulness, and come to every guest opposite, so that they can come happily and leave satisfied. We will meet the work challenges in the second half of the year with a high sense of responsibility and will work harder to complete the annual plan issued by the hotel. A new year is coming. The past year may have been lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again, and stand up again and again. I am thinking, without me, the earth will turn around as usual, and things will be solved as usual. I don't want to be a weak person or a coward, and my fate is in my own hands. I believe that tomorrow will be better, hello, I am good, and everyone will be fine.

After what I have experienced, I have learned a lot from it. I am fine now. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it. We can learn from each other and make progress together. The future belongs to us.

For next year, my plan is:

1. Do every job every day carefully.

2. Earnestly study warehousing knowledge, and work hard for examination and promotion.

3. Use the rest time for computer training.

4. Learn more other things to enrich yourself.

Finally, I hope everyone will step on a new level by next year, by going up one flight of stairs, thank you!

__ is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. With the care of my leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy in the past year, but it doesn't matter. It's the past. What we should strive for is the future. Many people say that my personality has changed, I believe. I am really satisfied. There are many things pressing me, but I still persist in it. My life and emotions are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I have been thinking about what I did wrong and why? I also cheer myself up again and again and stand up again and again. I am thinking that even without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands. I believe that tomorrow will be better, hello, I am good and everyone will be fine.

The work is summarized as follows:

1. Training:

1. Tray essentials, room delivery process.

2. All departments of large, medium and small banquets help explain the relevant knowledge of running vegetables.

3. Training and supervision of hotel related systems.

4. Safety awareness related to food delivery.

5. Learn how to make sauces for this team.

2. Management:

1. The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United.

2. I am the same to anyone, and I do things fairly, justly and openly.

3. People-oriented, multi-faceted management methods of people's personalities.

4. In _ _ _, there were 23 people who left the company, and in _ _ _, there were 4 people who left the company, which was a relatively stable year.

third, as myself, I am responsible for the food delivery.

1. Be responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

fourth, some points in operation.

1. The shortage of manpower leads to the distortion of the dishes when they are busy, which cannot reflect the essence of our company.

2. Due to the prosperity of the country, modern young people are all treasures, less and less able to work, and more and more spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It is really difficult for me to be today!

3. Why not recruit people? This is the biggest problem that needs to be solved in time.

4. What is establishment, development, progress, improvement, management, management, maintenance and stability?

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

5. The team did not do well this year.

1. Some employees are not polite and gfd is not in place.

2. Sometimes the relevant standards are not followed.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

In a word, _ _ year takes today as a starting point, a new goal and a new challenge. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and abundant financial resources! I wish all the leaders to March forward bravely in the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year!

By the end of the year, I have been working in a restaurant for more than ten years. Looking back on my work experience in these years, I feel deeply, and I have paid and gained. The following is a summary of my work:

First, I know how to smile and am good at smiling. In today's society, smiling has become an essential professional quality in all walks of life. Especially in the business field. There is a saying, "If you can't smile, don't do business".

second, be diligent. Diligence means hard work, that is, working hard and paying more than others. Fast is efficiency.

third, enthusiasm. People can have no passion, but they must have enthusiasm. Because the warm breath is very infectious. Just like the light and heat of the sun, and full of vitality. This is a mental outlook and state that reflects the heart.

fourth, thoughtful. Thoughtfulness is the foundation and the most important way to treat guests. Since we are thoughtful, we must take the initiative to do a good job and provide services, and we must be good at observation and know how to put ourselves in the other's shoes, so as to make the guests unexpected and provide advanced services. Who can make the guests feel at home, then he is really "thoughtful". Think about what the guests think and worry about what the guests are anxious about.

fifth, adaptability. In the restaurant, people from all levels of society are exposed every day, from officials to the people; Regardless of religion. Therefore, it is inevitable to require service personnel to have good adaptability. Some people say: "Dining room is the cradle of training diplomats." It makes sense.

sixth, the sense of ownership. Work is actually another form of learning. When we know and can work from the owner's point of view and position, it is a kind of self-improvement and progress. Will stand higher, see farther and do better.

The above is my experience and summary of my work, but there are still some shortcomings. In the new year, I should work harder to do my job well. Annual work summary model essay in restaurant 3

Looking back on my work in the past six months, with the support and help of leaders and colleagues, I have completed my job well. Through study and exploration, my work style has changed greatly, my work quality has been improved, and I have been affirmed and trusted by everyone. Now I will summarize my work in the past six months as follows.

1. Daily management

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily reception work of the restaurant service, and reasonably arrange the work content of the employees. In the first half of the year, the turnover of employees in the restaurant was large, and there were few old employees left. New employees had to learn all the work skills in the shortest time to act as the main staff of the restaurant. Therefore, there were many basic training contents in the first half of the year, and actively assisted the supervisor to complete the training for new employees.

Second, a little experience in management

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have also understood a lot of truth, which makes me more aware of how to give full play to my ability and role in the team of restaurants, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant works hard, but his own interests have little impact. Everyone understands the truth of a chopstick and a chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to make progress. Although I was able to adhere to the principles in management, the ways and methods were too straightforward, which made some employees not quite understand themselves and caused great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, patiently reason and talk about the system, and everyone will abide by it, and lead employees by example. Make employees fully feel happy in the big environment of the restaurant, make employees motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all restaurant employees, and our managers take the lead in their efforts.

third, strengthen their own learning and improve their professional level.

Although my position is only a foreman, I still have a lot to improve my knowledge and ability and learn from my superiors in order to be a qualified grass-roots manager. Therefore, we can't take it lightly, learn from books and colleagues. Through hard study and serious understanding in the past year, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem-solving ability, ensuring that my work on duty can be carried out smoothly.

IV. Problems

In the past six months, although the work has been successfully completed, there are still some problems and shortcomings, mainly as follows:

1. Although the management level has improved, there are still many shortcomings, such as sometimes it is still impossible to arrange and consider things comprehensively, resulting in some unreasonable work arrangements and some problems and loopholes in services.

2. Training is my weakness. Every time I train, I don't have a good and clear train of thought in my mind. I have a little Lickitung, and I am afraid of speaking, so I have a great obstacle in my training ability. I can't express my meaning well, and my employees are confused.

3. Not careful and patient enough in some work, such as not checking in place after work, often leaving some small tails, and not being patient enough in guiding employees to work.

4, the execution is not strong, sometimes the work can not be completed on time, nor can it be carried out to the end.

5. My theoretical level is not enough.

6. I often feel lazy and don't take the initiative to learn. Annual work summary model essay 4

A busy semester has passed. As the top priority in logistics, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the food of employees and students, and to ensure the physical and mental health of each teacher and student. Now, the canteen work during this period is summarized as follows:

First, show certificates and eliminate potential safety hazards

As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of each teacher and student. First of all, every canteen staff should have a physical examination before taking up their posts every year, and those who fail the physical examination will not be allowed to take up their posts. Secondly, carry out ideological education for staff from time to time and implement the requirements of the food hygiene law. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen work.

second, strengthen software management

at the beginning of the semester, canteen managers and staff members learn the Food Hygiene Law of the People's Republic of China together to improve the ideological understanding of each staff member. This semester, ten rules and regulations have been formulated and put on the wall, especially the flow chart of food poisoning reporting and the plan for food poisoning prevention and control, so as to ensure the safety and standardization of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to run the school's collective canteen well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up, and all kinds of main materials are strictly controlled, thus fundamentally eliminating food safety hazards.

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