model essay on monthly work summary of restaurant manager

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monthly work summary of the restaurant manager by Fan Wenyi

I. Performance of duties

Mainly assisting the restaurant manager to do the daily internal management of the front office. In the next few months (June, July, August and September), due to the needs of work, the trust of leaders and the needs of self-development, he was mainly responsible for hotel marketing. Looking back on my work in the past few months, there are mainly the following aspects:

1. Pay attention to study and education, and encourage me to make progress

Since I took office, I have been in charge of internal management in the Royal Hotel, and I know that most employees of the Royal Hotel come from different regions such as Hebei, Anhui, Hunan, etc., and their cultural level and comprehensive quality are very different, and their professional level and service awareness are not high. In view of this situation, I have listed my own shortcomings one by one. Correct the wrong management methods, explain the theory and practice the operation. From the standard polite expressions, smiling service, professional ethics concept and food collocation when guests enter the store, the eight skills practice operation procedures are standardized. Through learning, employees can strengthen the service quality and improve the service level. When guests enter the store, they can take the initiative and enthusiasm to serve, introduce hotel dishes, and when guests light cigarettes, waiters should present ashtrays in time. In April, a skill competition was held, and the waiter Tan Liyan won the first place in the skill competition. Other waiters have developed a good habit of asking questions if they don't understand, asking for advice from each other if they don't know how to go to school, and they have also learned a lot, and their mental outlook is getting better and better, which has improved their work efficiency. However, the operational details need to be improved.

2. In the early stage, there were many problems in the work of restaurants. The main problems were that there was no standardized system, employees were unclear about the system, and some systems were not implemented by specific responsible persons. Through the guidance of the leaders of the quality inspection department, I have listed the switching time and the person in charge of the wall and stereo in the health work system, as well as the service process, personal hygiene requirements and standards of each post, and the matters needing attention in finishing work, and conducted on-site supervision and inspection every day, which is of great help to employees to strengthen their work consciousness and clarify their work responsibilities. In the later period, the telephone cost was high, and the telephone box was configured with the senior manager, and the telephone was locked after work, and no waiter was allowed to make local calls, which put an end to the phenomenon of making local calls after work.

3. Grasp the communication with internal customers

Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information from customers to the kitchen in time. For example, sometimes the customer feedback that "Ami fried meat" is not enough, and "boiling fish" is not fragrant enough, etc., through the sincere feedback from customers, coupled with our serious discussion and revision, the quality of dishes will be continuously improved to satisfy customers.

4. Pay attention to the reception and management of the banquet.

October is the golden season of the wedding banquet. I made a wedding banquet plan and distributed leaflets to the surrounding units for visiting. At present, I have undertaken five wedding banquets in October, introduced the various advantages of the restaurant to the coming guests, telephoned the wedding company, publicized the hotel scale, etc., and made full preparations for the banquet reception in a planned way.

5. Grab group meals

We use telephone communication with more than 31 tour groups every Saturday, Sunday and Monday to receive group meals. At present, travel agencies, travel agencies, China Travel Service and travel agencies spend the most. By receiving group meals, firstly, it increases the popularity of restaurants, and secondly, it reduces the cost of kitchens. And take advantage of the opportunity to receive group meals, seriously consult and feedback, and do a good job in feedback statistics of information.

Second, the direction of future efforts

I deeply feel my own shortcomings in my work, and I will work hard in these aspects in the future:

1. Keep learning, improve myself, and strengthen the study of sales business knowledge and all aspects of knowledge.

2. While doing a good job in this position, constantly develop new customer groups.

3. Maintain and communicate with internal customers.

4. Arrange the marketing work in a planned way.

5. Do a good job in customer statistics, constantly strengthen contact, handle customer complaints and feedback information.

6. Cooperate closely with the hotel sales department for meal reception and reception services. Monthly work summary of restaurant manager Fan Wener

Time flies, and he has been working in the catering department of xxx Hotel for one year in a blink of an eye. According to the work arrangement of the catering department manager, he is mainly responsible for the daily operation of restaurants, bars and stewards in the department and the training of the department. Now, this year's work is summarized and reported, and the work plan for XX year is briefly summarized.

as an internationally renowned brand hotel, the operation and management of the food and beverage department is very mature, with a high market reputation. After xx years of management experience, it has formed its own management style, and it is difficult to make a breakthrough in service management and training. After joining the job, according to the actual situation of the food and beverage department, I put forward the management goal and slogan of "building an excellent service team", aiming at improving the overall service level and establishing a good industry image. Since I joined the company for one year, I have mainly carried out the following work:

1. Strengthening the construction of service quality project with improving service quality as the core

The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In XX year, I carried out the following work in the daily management and service quality construction of various operating departments:

1. Improve the service quality

According to the actual operation conditions of various departments in the catering department, we have compiled the Operating Specifications for Banquet Service, Qingyeting Service, Western Restaurant Service, Bar Service and Stewardship Service. Unify the service standards of all departments, establish standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen on-site supervision and ambulatory management

On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.

3. Compile the overall practical plan of wedding banquet to improve the quality of wedding banquet service

Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet service, the overall practical plan of wedding banquet service was compiled, which further standardized the operation process and service standards of wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold special service meetings regularly to discuss the problems existing in service.

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other, and the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This form of discussion provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints

This year, the Food and Beverage Department implemented a restaurant case collection system to collect customers' complaints about service quality and product quality, which is an important basis for improving management and evaluating the management level of managers in various departments. Restaurant managers analyzed and summarized the collected cases and came up with solutions to the problems, making management more targeted and reducing the probability of customer complaints.

second, organize the first service skills competition to show the service skills of the Food and Beverage Department

In order to cooperate with the hotel's 15th anniversary celebration, the Food and Beverage Department organized restaurants to hold the first competition of service skills and catering knowledge in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills.

Third, carry out employee training at all levels to improve the overall quality of employees

This year, * * * carried out 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers, and 9 special trainings. The curriculum ideas and main contents are as follows:

1. Expand management ideas, Broaden industry horizons

Most middle-level managers in restaurants are gradually promoted by lower-level employees (some managers have been working in the same position for four or five years), and their management horizons are relatively narrow. In order to strengthen their management awareness and expand their industry horizons and professional knowledge, seven catering professional knowledge trainings were set up for middle-level managers this year, the main contents of which are Customer Satisfaction Management, Catering Marketing Knowledge 1, Catering Marketing Knowledge 2 and Catering Marketing Knowledge 2. The setting of these courses has a positive effect on expanding the management ideas, catering professional knowledge and industry vision of middle-level managers, alleviating various contradictions and conflicts in the management process and enhancing the feelings between employees and employees and customers.

2. Cultivate employees' service awareness and improve their comprehensive quality

In order to cultivate employees' service awareness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Awareness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enabled grassroots service personnel to improve their service awareness, service mentality and knowledge.

3. Carry out service skill training to improve the service level of VIP rooms

In order to improve the service reception capacity of VIP rooms, we have carried out "VIP Room Service Reception Skills Training" and "Restaurant Ordering Skills Training", analyzed and explained the problems in service reception in the form of case analysis and demonstration, and demonstrated the standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

4. Adjust the students' transformation mentality and quickly join the catering team.

As an intern, the quality of catering service and team building are improved. According to the characteristics of interns and their entry conditions, this year, * * * has carried out three special trainings on how to transform from campus people to enterprise people, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

5. The purpose of developing practical courses

training is to improve work efficiency and make management more standardized and effective. In July, the course "Execution" was developed according to the phenomenon that the management of restaurants did not perform well, which made managers fundamentally realize that "a good system requires good execution", and combined with the specific performance of insufficient execution of restaurants and the implementation of execution by advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "without execution, there is no competitiveness", and managers at all levels had a new understanding and understanding of execution.

IV. Problems and deficiencies

Although the work of this year has been completed as planned, the quality of the work has not been done enough. As far as the operation and training of the department are concerned, it is mainly manifested in the following aspects:

1. Insufficient management, uneven efforts and weak links

The management of some sensitive issues in the management process is weak, and the repeated service quality problems cannot be hit the nail on the head. At the same time, the main focus is on the quality of floor service, which weakens the management of the housekeeping department and the wine department.

2. There are not enough interactive links in training

There are not many interactive links in the training process, and there are fewer opportunities for employees to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speaking speed is too fast

The catering professional knowledge course is too large, and the training progress is too fast and the speaking speed is too fast, which makes the trainees unable to pay close attention to the training content and weakens the training effect of this part of the course. ;