Time goes by and never stops. A period of work has ended. I believe you have gained a lot since this time. Write a summary of your work, draw lessons and guide your future work. Are you still worried about writing a work summary? The following is a summary of the work of catering staff I collected for you (5 selected articles). Welcome to share. Summary of catering staff's work 1

It has been more than a year since they joined the company in a blink of an eye. According to the company manager's work, they are mainly responsible for the daily operation of the restaurant floor and some training work. Now, we will make a summary report on the work in the first half of the year and give a brief overview of the work calculation in xx years:

1. On-site management of the hall

1. Etiquette and courtesy require repeated exercises at regular meetings every day. Employees should be polite when they meet guests, especially the cashier at the front desk and the clerk at the regional location, and they should be ready at any time, and they should apply courtesy to every bit of their work, and they should supervise each other and cooperate with each other to improve.

2. gfd should be inspected before work. Those who fail in gfd should be sorted out and qualified before they can take up their posts. The problem of appearance and appearance on the post should be corrected quickly, and the use of guest manners should be supervised, so that employees can develop a superior attitude.

3. Strictly grasp the positioning of posts and the awareness of handling affairs, improve the efficiency of handling affairs, rationally allocate the handling personnel during the meal in Cenling period, support the busy areas at any time with the foreman or encouragement as the center, and other personnel shall do their respective duties, clarify their respective work contents and carry out division of labor and cooperation.

4. We advocate efficiency and require employees to do things for guests as soon as they need to do things.

5. Goods management. From large items to small items, whether it is customer damage or natural damage, everything requires rules to follow, well documented, implemented by someone, supervised by someone, followed by a single person, and summarized.

6. Sanitary treatment of public areas requires the cleaning staff to clean any foreign objects or dirt immediately. The hygiene requirements of each area are that the sofa outside, around, dining table, floor, dust-free and water-stained, neatly placed and without inclination.

7. During the meal period, because the guests arrive at the store in a centralized way, the phenomenon of waiting in line often appears, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before Cenling, 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, treat every table of guests carefully, and be busy without chaos.

8. Buffet is a newly-opened project in the dining hall. In order to improve the quality of buffet service, the Overall Practical Plan for Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect complaints from restaurant customers about the quality of service and quality, and provide an important basis for improving daily governance and service. All restaurant staff analyze and summarize the collected cases, and come up with a solution plan for the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

Second, the 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 quality of work and team support. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the way of integrating into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain superior working conditions, do not organize employees to study on schedule, and make up for the shortcomings in real time by inspecting employees, checking the training effect, and improving training planning, and find employees to talk and do ideological work on schedule every month to understand their recent work situation, from which they can invent and solve problems.

3. Strengthen training according to the actual work, with the aim of improving work efficiency and making governance more standardized and effective. Combined with the analysis of daily restaurant cases, the staff have a brand-new understanding and understanding of daily affairs, and have formed a consensus on daily affairs consciousness.

Third, there are shortcomings in the work

1. In the case of insufficient details in the course of work, unreasonable work control and more work, the priorities are not very clear.

2. There is a lack of communication between parts, and it is often after an accident that the problem is discovered.

3. There are not many interactive links in the training process, which reduces the vitality and vitality. Work summary of catering staff 2

The busy time passed quickly, and the work of XX years was over. I spent half a year reviewing my work. With the support and help of company leaders and colleagues, I successfully completed my work according to the requirements of the company. Through study and work, there has been a new breakthrough in working mode and great changes in working methods. Now let me sum up the work of the border year.

1. Environmental Sanitation

As a restaurant, sanitation is a very important premise, and its goal is environmental sanitation. Formulated a clear division of labor, clear responsibility management methods, regular inspection of the point, cold cuts, basement, cold storage, warehouse. Cleaning utensils and equipment every day requires strict personal hygiene.

2. Quality of dishes

Standardize the operation of dishes. Raw materials must be cleaned and selected after processing. The shape and shape of the plate are strict.

3. Resource management

Switch water, electricity and gas reasonably, put an end to waste in time, enhance employees' sense of work efficiency, strengthen cost control, save expenses, correctly control gross profit margin and improve efficiency.

4. Promotion and publicity

Improve the comprehensive reception capacity, and conduct regular training in the front room and kitchen. Fully grasp the service standard, improve product quality and reception capacity.

5. Cost specification

Ask about the cost of raw materials from time to time, grasp the market trends, reduce costs and improve profits.

6. Equipment inspection

Check the equipment and facilities from time to time, negotiate with the engineering department in time when problems are found, and pay special attention to the maintenance of the equipment and facilities. They are in good condition and are used reasonably, so as to strengthen regular management and prevent accidents.

in the hotel catering work, I will conscientiously perform my duties, conscientiously complete other tasks assigned by my superiors, and strive to do my job well. In the next work, I will work hard, try to correct my shortcomings, give full play to my advantages, strive to do better and create higher value for the hotel. Job summary of catering staff 3

Although I am just an ordinary waiter in a restaurant, I have never relaxed my requirements for myself because of my low technical threshold. Perhaps the post of restaurant staff is ordinary, but the work is extraordinary. As long as we are serious people and do things with our hearts, any post is extraordinary. Therefore, during the year when I entered the restaurant and became a waiter, with the encouragement of the store manager and the help of my colleagues, I learned a lot of work skills through my serious and hard work, which made many changes in my thinking and attitude. Even when I went home for a holiday, everyone said that I hadn't seen you for a year, and I felt that I had changed a lot, and the whole person's spirit had improved a lot. I already feel that I have made great progress in the catering industry this year. Let me summarize my work during this period.

First, service has etiquette and work attitude

Smile service has become one of the necessary requirements for employees in all industries, but in our catering industry and my work as a waiter, this requirement is even more strict. Every day, when we have morning meetings and get off work at night, we will talk about this specifically, and we will be trained to some extent. We are required to smile at our guests when we order and settle accounts, be polite and have quality, and convey our friendly and cordial attitude to our guests. Of course, polite reception of guests for dinner does not require us to be flattering, but to be polite and courteous. At work, we also need to have a serious and responsible attitude, and we must ensure that guests can experience the ultimate service when dining in our store. We guarantee that they will not feel left out, such as the speed of serving food and the time to solve problems for them.

2. Diligence makes up for mistakes, and stupid birds fly first

If you want to learn something in a job, you need me to be willing to learn, and you can't learn anything without taking the initiative', so we should take the initiative in our work, and only with more efforts can we get higher efficiency and better grades. Although we can't compare with others in technology, as long as we are willing to pay, we will definitely get more returns!

Third, be optimistic and be kind to others

What we do in the catering industry is to keep good communication with our guests, so that they can feel that our store has a good service attitude and are more willing to eat in our store. Therefore, I worked in the hospital in the catering store, and I am proud of it, that is, to maintain good communication skills, pull in the distance with our guests and let them feel the charm of our store.

The year I worked as a waiter in a restaurant, I think it was a year in which I made great progress. Because of my busy work, I gradually got rid of the problem of playing games. Although I can still play games now, it won't be a mystery like before. It is precisely because of the particularity of the waiter's work that I am more bold and confident in dealing with things in communication with people. I am very grateful for my change this year. Work summary of catering staff 4

Time always goes in such a hurry that a month has slipped through our fingers in a blink of an eye. Looking back on the journey this month, I have too many feelings.

As a restaurant worker, I have the responsibility to do my part. Here, I also want to thank my leaders for giving me this opportunity to exercise, and thank the sisters here for their selfless help in work and life. When I first entered xx Company, I was impressed that it was so clean here, but when I officially started, I realized that these comfortable environments were bought with our hard hands and sweat. Although it was hard, every time I saw these beautiful environments created by our hands, my heart was still a little sweet, because there were very few people. At first, I was a little tired and couldn't rest. Not long after, some summer jobs came. Although they were children who had just left the campus, they were also very hardworking. I won't introduce those who are not in place here. Now we are familiar with our work, but sometimes we still make some small mistakes in details. In the hot summer, our mood is impetuous. But it still can't stop our enthusiasm for work.

First of all, do a good job in the hygiene of the restaurant, stick to a touch of dust every day and leave no dead ends, and create a clean and tidy dining environment for everyone.

Secondly, do a good job in disinfection of tableware, regularly disinfect tableware by classification, and update broken and worn tableware in time.

Thirdly, serve with a smile, and greet the dining staff with a warm and sincere smile.

finally, listen to the feedback carefully and make corrections and improvements in time.

the above points are my regular summary of my work in July. For the shortcomings, in the days to come, I will definitely make efforts to improve and strive to do my work better. Work summary of catering staff 5

Unconsciously, 21xx has quietly come to us. Under the leadership of Manager Zhang of the restaurant, with the strong support and cooperation of all the staff in the food and beverage department, I have made some achievements in my work, but there are still many shortcomings. Looking back on the past year, I will summarize my work as follows:

1. I was mainly responsible for the management of Building 8 in 21xx. During my work, I adopted various methods to make the work of the restaurant go smoothly. Specific performance in the following aspects:

1. Pay close attention to management, strengthen health awareness, and vigorously strengthen team literacy.

Pay strict attention to employees' attendance, service attitude, service level, etc., establish the value spirit of striving for perfection and striving for the upper reaches for employees, and create a good dining environment for customers. Colleagues insist on arriving at the earliest post all the year round, and this perseverance is worth learning.

Strengthen the staff's hygiene awareness. I will take special care of the staff's personal hygiene and the tableware hygiene inspection before customers eat, and strive to be foolproof and eliminate the health hidden danger of guests eating. Several old employees can always help new employees and play an exemplary role. Create a positive, optimistic and enterprising atmosphere, so that employees are full of enthusiasm for their work.

2. Strengthen the sense of collective honor and increase team cohesion

I always insist that a good service team should not only have excellent personal qualities, but also have good teamwork, so I insist on cultivating the idea of "I am proud to be a member of Huaxing" among employees.

3. Obey the arrangement of leaders and overcome personal difficulties

As a manager, I know the heavy burden on my shoulders and the difficulties of my colleagues. Our working hours are not fixed, and it is common to work overtime, but my colleagues and I have no complaints. Here, I would like to pay special tribute to several married colleagues, who are often as busy as everyone else until late at night during the peak dining hours.

4. Continue to strengthen the system of team morning meeting

Several of our deputy managers take turns to take charge of the morning meeting, and give correct guidance to the problems that happened that day in time to avoid repeating mistakes. In the implementation of the work or when employees encounter psychological difficulties, they can be correctly guided to help encourage employees to overcome difficulties.

5. Strengthen the management of low-value consumables

After the tableware was fully prepared, I implemented the method of "signing the tableware, using it with a destination, and recording the damage", made a tableware damage record book, and strengthened the management of tableware. For the abnormal loss of tableware, especially for new tableware and expensive tableware, the internal and external compensation systems are strictly implemented, which greatly reduces the damage of tableware. Organize employees to check and maintain the existing equipment and appliances every month, which not only grasps the use of equipment and appliances, but also improves the utilization rate and service life; We have strengthened the management of daily water consumption and electric light consumption, found and supervised the use of air conditioners and lights at any time in the management process, and tried our best to save without affecting the service quality.

Second, ideological learning

As the saying goes, "It's never too old to learn", learning is especially important for our catering industry. As the manager of the catering department, I know that only by strengthening my professional level and professionalism can I really become the right-hand man of the department manager and become the "caring person and backbone" of the subordinate employees. I mainly enrich and improve myself from the following aspects:

1. Integrating learning theory with practice

I boldly apply the new concepts and methods of training and learning to my work practice, so as to apply what I have learned, and summarize and improve the ways and methods, so as to form an "understandable and easy-to-implement" staff.