Self-evaluation of restaurant waiters 1
The catering department made a good start in the first half of 20 19. Under the correct leadership of leaders at all levels, and with the joint efforts of all staff in the Food and Beverage Department, the operating income in the first half of 20 19 increased a little compared with previous years, and the service quality and food output must be improved accordingly. The information report is as follows:
I. Analysis of operating conditions
1.2065438+In the first half of 2009, the * * operating index was 3,380.639 million yuan, and the gross profit was 0/.7408039500 yuan, including 98 meetings, revenue of 809.37 million, and revenue of 77 teams * *1/kloc. Compared with the same period, in the first half of 20__ _, there was a marked improvement, and our benefits increased, which proved that our level has also been significantly improved, which is inseparable from the correct guidance of leaders, the concerted efforts of employees and the mutual cooperation between departments.
Second, the reception work
1. Meeting reception
In the first half of this year, we received * * * _ _ large conferences, among which ***3 conferences are particularly important in the whole hotel, namely, the portal construction meeting of the director of the provincial highway system office, the working meeting of the transportation system office of the ministries and agencies and the national trunk highway maintenance management inspection. Under the correct guidance of the leaders, the Food and Beverage Department carefully organized and made a careful reception plan. There is a special person in charge of each job, and the responsibility is implemented to ensure foolproof. The kitchen is next to it. Li Yan is in charge of the front desk. In the reception of the meeting, it is stipulated that each table has a special person in charge and the service is standardized. Thanks to our joint efforts, the reception work has been successfully completed. Won the unanimous praise of the leaders, of course, we also found our own shortcomings in the reception.
2. Team reception
Compared with the same period last year, this year's team meal reception is less. In the second half of the year, the catering department strives to adjust the menu of team meals to improve the reception rate of team meals.
3. Wedding reception
During the reception of the wedding banquet in the first half of the year, customers generally reflected that the dining environment was oppressive, and the service was incoherent due to insufficient staff. To solve this problem, we need the guidance of superior leaders.
4. Agreement Unit Receiving
The reception of protocol units is particularly important. Only with their approval can our dishes, services and talents create benefits for us for a long time. In the first half of the year, the reception rate of several agreement units such as power station, CDC and _ _ College was relatively high. Of course, this is inseparable from our mutual coordination, cooperation and communication with various departments.
Careful reception work can not be separated from communication between superiors and subordinates, cooperation between departments and coordination among employees. Only by doing these well can we do a good job in reception and win the satisfaction and recognition of customers.
Third, internal management.
1. The catering department is a department with a large number of hotel staff, and its management is complicated. Under the guidance of the leaders, the problem of staff dormitory was properly reformed in the first half of the year, which put an end to the problem that employees stayed up all night and outsiders casually entered the staff dormitory, which fully showed that we were an organized and disciplined group.
2. Energy conservation and emission reduction
The catering department has always adhered to the work style of "people go with lights to put out water". In addition, it should be reasonable for the department to seek value-added space in the processing process, strengthen the utilization of scraps, and require the chef's dishes to be in direct proportion to the number of guests after being loaded.
Information * * * enjoys the platform. Adhere to the monthly recycling of incense towels and paper. Reuse, reduce costs and improve profits. Employees' gloves are required to be collected once every two months, and the foreman will collect them and replace them with new gloves.
3. Staff training
The Food and Beverage Department realized that "continuous training is the only way for continuous improvement". In the first half of the year, the Food and Beverage Department continued to organize staff training, from organizing all staff to train walking posture, standing posture, end support and stage setting to training once a week. Excellent staff of the Chinese Department participated in the stage setting competition organized by the Tourism Bureau, which made us deeply realize that there are people outside, and there are days behind. Summed up a lot of experience and learned a lot.
After continuous training, the service level of waiters has been continuously improved, such as putting warm words in the ashtray and introducing dishes properly in the service, which all reflect the exquisiteness of our service. Organize chefs to go out to study, and the dishes have changed a lot. Among the characteristics of Hongqiao, Dongping has been added, which has been well received by leaders.
4. Rectify ideological style
In April, the hotel organized an activity to rectify the ideological style. During the activity, the food and beverage department carefully recorded the rectification situation, rectified the problems found in time, and made a written summary of the ideological style problems found in January and for a long time. After the activity, the quality and initiative of employees have been greatly improved.
5. Tableware management
In 20 19, the food and beverage department summarized the past experience and stipulated that 1 month 1 day should count the tableware in each private room, lobby and oriental meal. If it is inconsistent with last month, the reason should be found out, and if necessary, employees should pay for the shortage of tableware to avoid unnecessary loss of tableware.
6. Bar management
The bar is the communication window between the catering department and the guests coming and going, so the bar staff must have high quality. According to the actual situation, the department constantly organizes the training and assessment of bar staff, accurately records the daily accounts of the restaurant, and solves problems in time when found. It is strictly forbidden to run accounts or miss accounts.
7. Manager on duty system
On that day, the manager on duty will be fully responsible for the person in charge, affairs, accounts, reception, security and other work. At the same time, the manager on duty is required to turn on the phone all day, and the manager on duty is required to announce the problems found that day in time at the regular meeting every day to attract the attention of employees, including the phenomenon of rewards and punishments for employees. Due to the reorganization of the staff dormitory in the first half of this year, the duty manager is required to check the dormitory on time with the duty managers of hotels and other departments, and find that the department staff do not return, and call the roll at the regular meeting.
Fourth, safety work
In the reception of fire fighting activities, we deeply realized the ruthlessness of fire and water, the importance of fire safety work and the necessity of eliminating potential safety hazards.
1. In the first half of this year, in addition to the original three directors and safety directors, Ada was added as the safety officer of the fire-fighting equipment in the catering department, so that the daily fire inspection records were filed every day.
In February and June, the Food and Beverage Department actively participated in the safety production consultation activities organized by the hotel, and the safety awareness was improved.
3. Continue to conduct internal safety training for new and old employees to improve their safety awareness.
4. Food should be stored and classified in the kitchen and marked. All kinds of food should be put in special boxes according to their names. It is forbidden to mix finished products with semi-finished products. 24-hour sample keeping was done in all meetings to avoid food poisoning.
5. Conduct daily inspection and cleaning of facilities and equipment in the department to eliminate all potential safety hazards.
Self-evaluation of restaurant waiters' jobs II
Looking back on the journey in the first half of this year, there are too many feelings.
The company has made brilliant achievements in 20 years, which is inseparable from the hard work of leaders and employees. Therefore, the responsibility of the restaurant department is even more important. As a restaurant worker, it is my duty to do my duty.
First of all, do a good job in the hygiene of the restaurant, insist on spotless every day, leave no dead ends, and create a clean and tidy dining environment for everyone.
Secondly, do a good job of disinfection of tableware, regularly classify and disinfect tableware, and update damaged and worn tableware in time.
Smile again and greet the diners with a warm and sincere smile.
Finally, listen to the feedback carefully and correct and improve it in time.
The above points are my regular summary of my work in 20__. For the shortcomings, in the next few years, I will try my best to improve and strive to do my work better.
Work summary of restaurant waiters (17);
20 13 in the coming year, the past year may be lost, sad, successful and happy, but it doesn't matter, it's all over. We will work harder and tomorrow will be better.
Many people say I have changed, I believe. I'm really unhappy. There are many things weighing on me. My life and mood are in a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you really care about me. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking, without me, the earth will still turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good.
After all this, I learned a lot. I'm fine now. I have a job, courage, and all of you. i care about you a great deal. Everyone around me, we will always be friends. People say that every family has a hard experience, and you have your own experience. Let's share it. We can learn from each other and improve together. The future belongs to us.
About next year, mine is:
1, live a good day.
2. Earnestly study warehousing knowledge and strive to pass the exam for promotion.
3. Use the rest time for computer training.
4. Learn more and enrich yourself.
Finally, I hope that on this day next year, everyone can go to by going up one flight of stairs, thank you! This situation is not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and be able to make appropriate concessions. Character is the responsibility of the waiter. You should dare to admit your mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service condition brought by the waiter. When there is a contradiction, the waiter must first think clearly whether the fault is on his own side.
Self-evaluation of restaurant waiters' jobs 3
After a month's probation, because of my excellent performance and good working condition, the hotel felt that I was qualified for this job and decided to take me as a regular employee. The following is a summary of my work in the adaptation period since this month:
I applied for the job as a box attendant in a hotel on _ _ _ _ _ _ _. There are many waiters in this industry, and many people leave and join. During the month I worked, three colleagues left one after another. One of them is the "master" who is responsible for taking me. When I first started working, I knew nothing about the work of box attendants. Master spent more than a week teaching me all kinds of things.
First of all, before serving, whether in winter or summer, we always prepare napkins before guests arrive. Go to work every morning 10. Then go to the spare room and take some dishes washed last night back to the box, and bring napkins. When we get to the box, we need to wipe every plate to make sure there is no water stain. Then fold the napkins, fold each napkin to the size of soap, and put it in the disinfection cabinet for disinfection. After all the guests arrive, put napkins into the napkin tray in front of you with tweezers according to the number of people.
As a waiter, memorizing the menu is very important. It is necessary to understand whether each dish is a dry pot or a hot pot. Every dish is different, so the small stove is different. Small gas tanks need to be prepared in advance, but they cannot be ventilated when cooking. Only when you eat can you put the gas in a jar and light it. It should also be noted that the first course, the sixth course and the last course should not be served with fish, and the fish head should face inward when serving, and the fish tail should deal with the guests and should not be placed horizontally. Meat and vegetables should be put together, not meat and vegetables. Before serving hot pot, you need to count the number of pots needed in the order and put the small stove in advance. Three pots are triangular, and four pots are square. You can't lean together. And when serving, you need to say "Hello, excuse me, this dish is …" When all the dishes are served, you need to say: "Hello, your order has been served, please enjoy it."
In addition, there are meals, cups and plates, flower arrangement, tea and so on. Although it was only over a week, the master taught me well in all aspects. Although she resigned and left later, I dare not forget what she taught me. I am lucky to meet someone like Master. She is very serious and responsible for her work, which has turned me from a novice who knows nothing into a person who can guard two boxes alone and handle things well.
Self-evaluation of restaurant waiters' jobs 4
Entering a catering enterprise, starting from a lowest-level employee, I understand the challenges of hard work and fatigue. I can only stand and not sit when I do seven or eight small things a day. Learn to be patient and persistent. This is my first job. I have never worked as a summer job, so I grew up in just over two months.
Every post has a knowledge, and there are many things to learn. I have just entered the real kung fu, and I know nothing about what the service industry should pay attention to. Under the leadership of a trainer, I am familiar with the operation of each area and work in the lobby. Even the most basic cleaning is very particular about steps and methods. Sweeping the floor, washing the glass and scraping the glass are all the same, especially cleaning the countertop and preparing to clean the disinfectant.
Respond to customers, serve with a smile and be patient. When customers push open the door of the restaurant and come in, we should give them a "welcome and farewell" first. If we find that they have a lot of things with them and it is inconvenient to take the food, we will help them take the food to the dining place. During peak hours, we should pay attention to recycling while eating, that is, when customers sit down and rest after eating, they should take away those tableware, which can facilitate the communication between customers and increase the turnover rate of tableware and tables in the restaurant, thus avoiding a large group of customers leaving suddenly, resulting in "flowers" everywhere in the lobby.
For example, for customers' dining requirements, customers need Chili sauce, boiled water, paper towels and an extra pair of chopsticks and spoons. If you see customers who bring their children to dinner, you should also take the initiative to help move a bb stool so that customers can have a better meal. If the customer finds that the product has foreign matter or the temperature is not enough, it should be handled properly. If there is a foreign object, you should change it for him, throw away the original one directly in front of the customer, and then report to the manager. If the temperature is not enough, you can help customers heat it. Only by handling it well can customers have a pleasant dining process and better promote the operation of the restaurant. Therefore, you must not be angry with customers, even if you have grievances. Customers have a good meal, so our employees will have a lot of unnecessary troubles at work. Customers are satisfied with their meals, and employees' work is simple and enjoyable.
Accumulate experience in continuous work, and you can handle the friction with customers more easily after you are familiar with it. After passing the necessary post assessment form, I had the necessary contact with the management culture industry of Kungfu, and I also used the management skills I learned in the uploading class to get along well with my colleagues around me and became familiar with the service in the lobby, so I went to the counter to study. Because I am not familiar with the menu, I have suffered a lot in the process of being an assistant. Clumsy, knocking over products, nervous and afraid of making mistakes, the more mistakes there are. When you encounter problems, you will want to escape and dare not move forward. Therefore, it is very important to overcome your inner fears and take a confident step.
It is not easy to be an assistant, and it is even harder to be a cashier. Remember the customer's order and some additional requirements when assisting, and you can't stay alone. You should follow the standard of five auxiliary steps. Help the cashier to write the bill when the customer chooses to take out; When there are many gynaecologies, customers should be greeted to queue up to order and take meals; When customers go to the counter for other help, such as toothpicks, paper towels, etc., they should also be greeted at the same time; When some products need to wait, be clear in your heart and always remind the cashier. In short, assistants should listen to all directions, and their hands are faster than their brains. When I was a cashier, I was very nervous and scared. At first, I thought that machine was difficult to understand and repair. When the customer came to order, my heart suddenly panicked and my hands were in a mess. My words seemed to stutter and my mind couldn't turn. After being fully familiar with the key operation of the cash register and the seven steps of the cash register, I will never be afraid to stand by the cashier again. I can also handle customer requirements well.
After five steps of training, I was promoted to trainer, and the protagonist changed. My duty is more to train new employees, so I have more things to learn and master. I need to stay in the restaurant after work and do my homework as a trainer. If I don't understand, I will ask the training manager or other senior team leader or administrative assistant. They are all my teachers.
Working in a restaurant, I learned a lot of patience and persistence that I couldn't learn in class, and never thought about giving up; Attention should also be paid to tone and words in interpersonal processing. Ascend to the management level, although it is the lowest level, but do what a manager should do. In addition to being a good example, we should also establish self-esteem among employees and correctly handle small frictions between employees.
Therefore, it is difficult but important to take the first step. No matter what industry you are engaged in or the nature of your work, you should first understand it yourself, then practice it, overcome it and conquer it.
Self-evaluation of restaurant waiters' jobs 5
2008 is a year of self-challenge. I will try to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of my leaders and the enthusiastic help of my colleagues, I have made necessary achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter. It's over. What we want is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. A lot of things weighed on me, but I persisted. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you really cherish me. I always wonder what I did wrong and why. I also cheered myself up again and again and stood up again and again. I'm thinking, even without me, the earth will still turn and things will still be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good.
The work is summarized as follows:
I. Training:
1, tray required, food delivery process.
2, large, medium and small banquet department to help explain the relevant knowledge of cooking.
3, hotel related system training and supervision.
4. Safety awareness related to food delivery.
5. Learn how to make sauces for this team.
Second, management:
1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.
I am the same to anyone, and I do things fairly and openly.
3, people-oriented, people's personality is reflected in many aspects of management.
4. In 2007, 23 people left Sichuan Finance, and in 2008, 4 people left Sichuan Finance, which was a relatively stable year.
Third, as myself, I am responsible for food delivery.
1, responsible for the operation of noodle sauce.
2. Output and control the food delivery accordingly.
3. Coordination of food delivery personnel.
Fourth, some key points in operation.
1, the shortage of manpower leads to the deformation of the food when it is busy, which cannot reflect the essence of our company.
Due to the prosperity of the country, modern young people are treasures, less and less able to work and more spoiled by their parents. They only pursue money and don't understand empathy. I'm having a hard time!
3. Why not recruit people? This is a problem that must be solved in time.
4, what is establishment, what is development, what is improvement, what is improvement, what is management, who is in charge, who is against, and how to stabilize.
5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.
Five, the team is not in place this year.
1. Some employees are impolite and gfd is not in place.
2, sometimes not according to the relevant standards.
3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.
In a word, 2009 is 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 go forward bravely on the journey of work and smooth sailing on the runway of life. I wish all my colleagues continued to write new glories in life in the new year!
Five articles on self-evaluation of restaurant waiters in 2020;
★ Five self-evaluations of teachers' post work
★ Five self-evaluations of job confirmation
★ Five articles on nurses' post self-evaluation.
★ Model essay on self-evaluation of job promotion
★ Model essay on self-evaluation of officers