I believe many people have the habit of writing work summary, and we can find out the reasons why we are not in place and the problems in our work. The following are three sample articles of annual work summary template that I share with you for reference. You are welcome to read them.

? Meal and drink annual work summary template model essay

? 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 enhanced the service awareness, service mentality, professional service image and catering professional knowledge of grass-roots service personnel. Since April this year, in previous sessions, There was no employee violation in the major inspection of the resource organization.

? 1. Develop service skills training to improve the service level of VIP rooms

? In order to improve the service reception capacity of VIP rooms, we 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.

? 2. Adjust the students' transformation mentality and quickly integrate into the catering team

? As an important part of catering staff, interns can quickly integrate into the team and adjust their transition mentality, which will directly affect the quality of catering services and team building.

? 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.

? 3, combined with the actual work, develop practical courses

? Meal and drink annual work summary template model essay

? At work, although I just act as an ordinary cashier, my job is not only as simple as collecting money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, no matter whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining because of the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and boring at work.

? At work, I studied business knowledge assiduously. Under the guidance of the foreman's training, I quickly became familiar with the basic situation of the restaurant and the post process of cashier. From theoretical knowledge to practical operation, from reception to customer service, I learned little by little, and in a very short time I mastered all the business skills that cashier should have.

? I also made mistakes in my work. It was the supervisor and foreman who gave me encouragement again and again, which made me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of the leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and enthusiasm for work, I was affirmed by my superiors and asked me to practice in Club X. At first, I was not used to it, and I felt that it was not as good as a restaurant in all aspects. However, after a period of tempering, I finally realized that only by eating hard can I be a master. After a period of hard work, the leaders gave me a good evaluation and asked me to be the receptionist. At that moment, I was very happy. Being tired is worth it. At the same time, I feel a lot of pressure. The leaders value me so much. This is my trust. I think I should work hard and do my duty well. This is another new challenge for me.

? During the one-year internship, I learned something about the management and culture of the restaurant, among which what I learned the most was:

? 1. service quality

? For restaurants and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. Moreover, it can make customers feel honored and establish a good brand and image for the enterprise. In X, we can see that restaurant leaders attach great importance to the improvement of service quality, and even for our interns, they must undergo strict etiquette training before they can take up their posts. Follow-up training and guidance for old employees, and constantly improve their professional quality and level. Department managers and supervisors often say to us, "Your every move represents our X, and your image is our X's image". "The guests will never be wrong, but only we will be wrong. "Only sincere service will bring a smile to the guests. ”

? 2. Restaurant culture

? The restaurant is full of service culture, etiquette culture, regional culture, food culture, difficulty-solving culture and so on. All the staff here are hosts, and all the guests who come to the restaurant will depend on the restaurant and the restaurant people to a greater or lesser extent. In addition to receiving culture or knowledge in the process of receiving service, they also ask the restaurant people for help when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. Therefore, people working here must have more knowledge, culture and self-restraint. Guests are tasting a dish, and the waitress in her ear introduces the knowledge about the dish in a sweet voice, including its origin, spread, characteristics, new ideas, etc., which not only adds to the fun of tasting the dish, but also allows the guests to receive some new knowledge and information, making them feel glad you came from another level.

? In every corner of the restaurant, there are polite service personnel, standardized operation, professional smile and humble manner, so that guests are not influenced by etiquette culture all the time. Individuals in the society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial influence on the guests and promotes the quality and self-cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn more about the local regional culture, customs and landscape features. Everyone in the restaurant should be very familiar with this. The restaurant is just a single building. Only under the regional background can he have a rich background and a cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, and basically don't come for a separate accommodation environment. Therefore, the restaurant needs to have a function that can provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance for business office in the local area. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "solving difficulties", that is, the ability to provide knowledge to help guests solve difficult problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.

? Cashier is an important position in the restaurant, which requires a strong sense of responsibility and good communication skills, which is very stressful for me. In the face of difficulties and pressure, I didn't flinch, but rose to the challenge. After a year in the cashier position at the front desk, I can say that I am qualified for this job now, and I believe I will do better in other similar jobs in the future.

? Meal and drink annual work summary template model essay

? In the busy work, one year is about to pass. During this year, under the correct leadership of hotel leaders, our food and beverage department has achieved good results. Now the work of this year is summarized as follows:

? First, establish the daily management plan and management policy

? Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for the daily work of the inspection area under the authorization of the manager: organize and arrange the reception of vip guests, handle the relevant complaints of guests, and report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over pre-shift and post-shift meetings, arrange relevant work arrangements and summarize existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, arouse their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.

? Second, the staff management

? 1. Check gfd before shift. Only when the unqualified requirements are sorted out and qualified can they go to work. Supervise the use of employees' etiquette, so that employees can form good habits.

? 2. Strengthen employees' service awareness, improve service quality, rationally allocate personnel during the peak meal period, clarify their respective work contents, and work in a division of labor and cooperation to ensure quality and quantity.

? 3, regular staff training, improve service efficiency and awareness, learn to sense motive from the nuances to find out what the guests really need, and all we need to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. Service is not inferior. We are gentlemen and ladies who serve gentlemen and ladies. The purpose of training the staff in the kitchen and pushing the dishes every day is to make the staff understand the characteristics and taste of each dish, so that they can not only give the guests the most correct advice when ordering, but also save the waste of hotel dishes.

? Hotel is a fast-changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can transform their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain good working conditions, talk to employees regularly, and find out whether there are problems in their lives and solve them in time.

? 4. Improve the hygienic quality of catering; Strengthen the supervision of catering hygiene quality, ensure that each private room is in the best condition, and implement the responsibility step by step; The employee is responsible for the private room; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he emphasizes that the work at the end of the day's meal collection has been cleaned up, and a weekly health table has been made to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.

? 5. Control material consumption, open source and reduce expenditure; Strengthen employees' awareness of saving, advocate controlling the waste of water and electricity, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once a large number of losses are found out, the duty staff will be held accountable, and the floor foreman under the jurisdiction of the period will be held jointly and severally liable.

? Iii. optimization plan

? 1. Since the buffet on the first floor began, the response has been very good. After that, we should constantly introduce new products, increase the variety of dishes and drinks, and attract more young customers. Make use of network resources for online sales.

? 2. Reduce the cost of dishes and lead the mass consumption: replace the customers with independent consumption.

? 3. Create distinctive theme banquets and make full use of holidays to make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.

? 4. Cooperate with travel agencies, receive travel teams, provide team meals of different grades, and we have enough room resources. In this way, not only the attendance rate of the catering department is improved, but also the occupancy rate of the housekeeping department is improved.

? As the saying goes, dribs and drabs make a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leaders and colleagues, work hard, study hard, and strive to improve my cultural quality and various work skills, so as to make the greatest contribution to the development of the company!