Work self-appraisal refers to friends who have worked for a period of time to make self-evaluation of their work performance. So how to write job self-appraisal? Below I will share with you five articles on self-appraisal of waiters, hoping to help you. Welcome to read!

waiter self-appraisal 1

With the education, support and encouragement of restaurant leaders. In cooperation with the work of the restaurant, I learned a lot, broadened my thinking, and strengthened my communication with various departments. Through my joint efforts with everyone, I successfully completed the tasks assigned to me by the leaders. A brief appraisal is made as follows:

1. Work concept

1. Customer concept: everything is customer-oriented, no matter how unruly customers we meet, we should take the ultimate goal of serving customers

2. Detail concept: details determine success or failure. Only by doing every detail well can the restaurant management system and service system run smoothly.

3. Cultural concept: let customers enjoy a high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

second, catering service

catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also make employees have the spirit of dedication to strive for advanced professionalism.

Third, the business philosophy

Adhere to the business philosophy of "conscience quality, quality first", do a good job of implementation, and make employees understand the standards of restaurants, which is the working ruler of every employee. In order to improve employees' awareness of standards, I formulated a job training plan and organized employees to carry out unified operation standards.

iv. improve the system

around the requirements of restaurant development, improve the restaurant management procedures and systems, and define the development mission.

V. Standardize management

Standardize enterprise management and implement brand development strategy. In this case of logistics, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full work enthusiasm, and carry forward the spirit of unity, efficiency, pragmatism and dedication. After saving energy and reducing consumption, the restaurant was kept running and achieved good results. It has stabilized the staff and achieved good economic and social benefits.

as long as we insist on the correct leadership of the leaders, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly raise the service level of all employees, we must be able to complete all the tasks with high quality and make our due contribution to the century.

waiter self-appraisal 2

As an ordinary catering waiter working in a hotel, my job is very simple, that is, to take good care of the guests, and most people can do it well. I can't say I'm smart, so I just have to do well in my post. I also know that my ability is not strong, so I've always thought that I can only get a better result if I keep working hard.

this year, due to the influence of the national economic climate and the continuous deepening of anti-corruption activities, the environment of the catering industry is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department has fully implemented the hotel management contract plan, focusing on economic construction, strengthening management, and being consistent from top to bottom, so that the catering department has made steady progress and achieved good economic and social benefits under the situation that the catering industry is depressed and the contracting task is heavy. The main work of the year-end work of the food and beverage department is identified as follows:

1. Scenarios of completing various economic indicators:

The annual operating income reached _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Up (or down) _ _%, the operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ _ yuan higher (or down) than that of the same period last year, with an increase (or down) rate of _ _ _%. In the whole year, the task was actually completed by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

(year-end appraisal by the Food and Beverage Department)

Second, the existing problems:

1. Sometimes the quality of the products is not stable enough and the serving is slow.

2. The service quality of the hall is not high enough.

3. the anti-theft work is still poor, and there is a phenomenon of theft.

Third, ideas for next year:

1. Improve the quality of products and create ten signature dishes.

2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City.

3. Strengthen standardized management and improve the overall management level and service quality of enterprises.

4. Open a restaurant chain.

IV. Main tasks completed this year:

(1) Pay attention to food hygiene and do a good job in safety and fire prevention.

1. Pay attention to food hygiene, improve the post responsibility system of food hygiene, set up a health inspection team, define the health responsibility person of each department, formulate the system of daily inspection, weekly appraisal and monthly appraisal, carry out the mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accident caused by food deterioration was found throughout the year, and it passed the annual hotel inspection and national inspection of provincial and municipal tourism bureaus.

2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the person in charge of safety and fire prevention in each department, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and does a good job in the maintenance of various equipment. The local jelly department regularly checks the integrity of gas stoves, and after effective measures, it ensures the normal development of all the work of the catering department and the safety of property. There has been no fire accident this year.

(2) Implement the hotel management contract scheme, improve the incentive distribution system, and mobilize employees' initiative. This year, the food and beverage department assigned 3.8 million yuan to the hotel, up 611,111 yuan from 3.2 million yuan last year, with an increase rate of 1.9%. In order to accomplish the task better, the leaders of the catering department have worked out an internal management plan and a benefit wage distribution plan. According to the differences in departments, posts, technologies, skills and labor intensity, the economic indicators are decomposed into various sub-departments, and the turnover, output, expenses and gross profit rate of each sub-department are verified, and the monthly accounting, excess commission, energy saving and bonus are carried out, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think about it. The per capita monthly income this year is _ _ _ _ yuan, which is _ _ _ _ yuan higher than that in the same period last year, with a growth rate of _ _%.

(3) do a good job in standardized management. Strengthen coordination and improve comprehensive reception skills.

1. Improve the management organization. The quality management team, which is composed of the leaders of the catering department and department managers, has fully played its role throughout the year. The team not only divides the work, but also cooperates, and implements the management system from top to bottom, with the first level being responsible for the first level, rewarding and punishing the management benefits, improving the overall quality of the leaders and making the management work smoothly.

2. improve the meeting system of the catering department. The meeting includes year-end appraisal meeting, quarterly appraisal meeting, monthly business analysis meeting, weekly meeting, daily review meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting has been improved, and the instructions of superiors have been implemented in time.

3. Establish the supervision system of product estimation and supply. In order to limit the variety estimation and coordinate the various departments to do a good job in product supply, the market will check the situation of product supply estimation every morning, noon and evening, set up a special book record for the varieties estimated in the local market, and at the same time go to the relevant departments to verify and verify, and ask the management personnel to sign, so as to distinguish their responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and the situation of product supply has been normalized at this moment.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between departments. It is repeatedly emphasized at the weekly regular meeting that departments should not blame each other and shirk their responsibilities when problems arise. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception skills. This year, we will pay full attention to the service standard and the quality of products, which will greatly improve the reception ability. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many foreign countries, leaders of central ministries and commissions, governors, commanders, captains and mayors at home; On the evening of March 8, the reception unit of the city ordered ***165 seats for banquets and wedding banquets, setting a record for the total number of seats ordered on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(4) explore business, develop income-increasing channels and expand operating income. This year, when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and follow their own business path. First, six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, seafood whatever you want, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and tea house to promote business; Guests can enjoy a 15% discount if they spend with their accommodation cards. The sauna center delivers food and provides fragrant tea to the tea house. Third, the promotion activities were carried out eight times throughout the year, and the California perch was rewarded with a profit of one yuan each, and the VIP room was free of minimum consumption, and the special dishes were beneficial to the eaters, at a price of 15 yuan each. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc. Fourth, the sales department and the production department regularly launch new dishes and order 18 items every month according to the needs of market consumption. More than 211 kinds of new dishes, such as Millennium old turtle soup, were launched throughout the year, which expanded the operating income by more than 1 million yuan. After a series of business activities, the hotel improved its popularity and achieved good economic and social benefits.

(5) Public relations with all staff to win more repeat customers. The leaders of the catering department regard public relations as an important task, and they often instill public relations awareness and knowledge at meetings and conferences. When the sales department is busy, it enriches the floor to communicate with customers and order food, and asks for their valuable opinions in different forms. On holidays, call relatives and give them gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Thanks to everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.

(6) according to the standard, improve the hardware supporting facilities, beautify the environment, stabilize the customers and improve the business atmosphere. The total investment in facilities increased by more than 3 million yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the corridors and toilets on the fifth floor, the opening of the Friendship Nightclub, the purchase of equipment for the Millennium Old Turtle Hot Pot City, etc. Due to the perfect matching of service facilities, it attracted many repeat customers.

(7) Enhance employees' awareness of benefits, strengthen cost control and economize expenses. The leaders of the food and beverage department often emphasize the importance of cost control and frugality, enhance employees' awareness of benefits, and ask employees to take action. At the same time, improve the relevant systems, clarify responsibilities, and strengthen control according to the system. Throughout the year, the Regulations on Expenses, the System of Receiving, Paying and Storing Raw Materials, the System of Blocking Loopholes, the System of Rational Use of Raw Materials, the System of Collecting Office Supplies, the System of Purchasing Articles, the System of Financial Audit and Inspection, and the System of Managing Cashiers were improved. This year, all employees have developed a good habit of frugality, opening and closing the water switch, oil switch, gas switch and electric switch reasonably, and stopping the waste in time when it is found. In addition, the leaders of the catering department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. The Millennium old turtle soup, which was launched in October, was originally purchased as a complete set of semi-finished products. In order to reduce the cost, it was changed to self-feeding and self-cooking, and it took nearly two months to save more than 31 thousand yuan.

(8) do a good job in political and ideological work to promote the improvement of economic benefits. The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion.

1. Organize employees to participate in the' 97 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in hotel track and field games, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in the hotel's donation activities to help the poor, learn the "three-character classics" activities, and learn 51 English sentences. In all competitions, we have achieved good results, including winning six gold medals and three silver medals in the track and field meeting of the hotel.

2. Throughout the year, our department held 9 cultural activities such as courtesy month skill knowledge contest, dance, karaoke and so on, 1 spring outing, 13 study tours, 5 symposiums of various types, 2 women's parties, 6 home visits and 21 visits to patients. Through various activities, the employees have formed a strong group that loves hotels and works hard together. The employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The staff is stable and the turnover is small. The average monthly turnover is about 5 people this year.

(9) Improve the employment system and training system to improve the quality of employees.

1. Strict labor and employment system, the catering department recruits new employees. Those who meet the requirements will be selected on the basis of merit, and those who do not meet the requirements will be rejected, so as to ensure the quality of recruitment. At the same time, the superior leaders went deep into the staff, tapped talents and constantly enriched the team. After repeated inspections, six ministers and eight foremen were promoted throughout the year. For employees who violate hotel regulations, education is the main thing, and those who refuse to change after repeated education will be punished and dismissed, and * * * will punish 11 employees throughout the year. Due to the strictness of labor and employment, the quality of employees is high and the efficiency is greatly improved.

2. Improve the training system. In order to make the training achieve the expected results, the leaders of the catering department first made clear that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, a training team was set up, and a training plan was formulated again and again, and the training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice weekly promotion training, service knowledge, service skills training, etc. Fourthly, regular assessment was conducted, and more than 211 trainings including "sales manual", "service knowledge and skills", "customer service standard", "hotel management knowledge", "product quality", "sales promotion business knowledge", "51 English sentences", "polite expressions" and "safety and health knowledge" were conducted throughout the year.

I don't have to work as a waiter all the time in the future, because men are ambitious in all directions, and the future of being a catering waiter is not very clear. I can only strive for myself constantly, and only by working hard can I belong to myself.