The manager of the restaurant makes a summary of his own work, which is conducive to the smooth development of the restaurant work. The following is a sample summary of the restaurant manager's work collected by me, which is welcome for reference.

restaurant manager's work summary (1)

Dear leaders and colleagues:

Afternoon!

I am honored to share with you the harvest and joy of 21__ years on behalf of the Food and Beverage Department and the kitchen team of the Garden Theme Restaurant. (Below, I will report to you from four aspects)

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since its trial operation on October 6th last year, Heyuan Restaurant has always strictly controlled the quality of raw materials and food hygiene, standardized the operation process and ensured food safety. In the course of operation, we gradually explore the characteristics and laws of the consumer groups in Heyuan restaurant, and constantly carefully develop dishes that meet the consumer groups in Heyuan restaurant. According to the characteristics of seasonal raw material supply, we have successively launched spring, summer, autumn and winter festivals and some special dishes and innovative dishes. For example, in view of the rising price of raw materials in the market, we have carefully developed and made use of seasonal dishes to make excellent, fragrant, delicious and stylish low prices. We have also developed some low-priced and high-quality dishes according to different consumer demands, and introduced some new cooking techniques. In particular, in September this year, the park provided me with an opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly used in the preparation of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and winning praise from guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,111 yuan per day to 1-21,111 yuan per day now, exceeding 31,111 yuan at most. Per capita consumption has increased from 21 yuan to 41 yuan now, and turned losses into profits. Behind this is the production and processing of dishes, plates and bowls by chefs, which are created by chefs with sweat and hard-working hands by the hot stove.

second, increase training, standardize the main and auxiliary ingredients of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan restaurant.

in the course of business operation in the past year, the biggest difficulty we face is the instability and high mobility of the staff. In particular, May to October is the busiest time for restaurants and the biggest turnover of chefs, which brings great pressure and challenges to kitchen work. In order to stabilize the quality of dishes and provide excellent service for guests, we have adopted the following methods:

1. Personnel get through to use. We will get through to the chefs in the garden kitchen, the coffee shop kitchen and even the dining kitchen, and make full use of the overtime policy given by the park to overcome various difficulties such as staff shortage, and successfully complete the reception tasks again and again.

2. Strengthen training. This year, the kitchen has been trained 56 times, so that new employees can be competent for their posts quickly. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, using the rice mouth to preach and teach in practical work; On the other hand, I used my spare time for training, taught my own skills to everyone, and trained the newly learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the formula of main and auxiliary materials of dishes, so that the quality and taste of restaurant dishes will not be affected because some chefs leave their jobs.

4. keep innovating. 18 seasonal cold dishes and 72 seasonal Chinese and western hot dishes have been introduced successively, enriching the choices of guests, and forming innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot, fungus and cabbage" and "Taciang three cups of chicken", which are deeply loved by guests.

Third, adhere to the team spirit of close cooperation between the kitchen and the dining room, create a harmonious restaurant, and win good results.

a good catering brand needs the close cooperation between the restaurant and the kitchen. Over the past year, our dining room and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. In case of feedback from guests, we will adjust it in time to achieve customer satisfaction and attract repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen cooperated closely, cooperated with each other and supplemented each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple job of washing dishes. A good dish can't be served without clean and hygienic utensils, so we are indispensable just like the barrel effect. Here, we would like to express our gratitude to all the staff and other brother departments of the restaurant. With your's efforts and support, the guests inside and outside the school can recognize and praise the brand of Heyuan Restaurant.

summary of restaurant manager's work (II)

Looking back on my work in the past six months, with the support and help of leaders and colleagues, I have been strict with myself and completed my job well according to the requirements of western restaurants. Through the study in the first half of the year, my work style has changed greatly and my work quality has been improved. The work in the past six months is summarized as follows:

First, I have strengthened my study.

To improve the business level, there is still a certain distance to be excellent, so I always dare not take it lightly, learn from books, leaders and colleagues, so I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem-solving ability, which ensures the normal operation of all the work in the restaurant.

II. Daily management

As a member of the food and beverage department, we play the role of connecting the preceding with the following and coordinating the left and right. We are faced with complicated and challenging work every day. In the first half of the year, in the work of the drinking and drinking hall, all the work was aimed at improving service quality and work efficiency, so that the work was organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task of our hotel is relatively heavy. In the first half of the year, we received important guests and banquets for many times. However, due to various reasons, the quality and efficiency can't keep up, which requires us to strengthen our work awareness, pay attention to speeding up the work pace, improve work efficiency, and strive to be comprehensive and avoid omissions and errors accurately.

Work plan for the third and second half of the year:

1. Clarify the development direction:

According to the reception nature of hotel restaurants, the development direction of new products mainly focuses on fine products and exquisiteness, reflecting the grade of star-rated hotels;

2. Ensure the completion of the task:

(1) The supervisor should arrange and organize the development work in time, implement the task indicators and make early preparations. You must finish the task on time, and you can't delay it.

(2) Supervisors and foremen must set an example and take the lead in innovation. They must not only complete personal tasks, but also inspire and help employees to develop new products.

3. Supervisors and foremen should take the lead in learning and drive employees to improve their personal quality and business skills. Especially in the usual work, we should learn more about information, open up our minds, and do a good job in accumulating basic information; At the same time, we should practice basic skills diligently, pay attention to professional knowledge learning, and improve the level of business skills. Only after accumulating certain knowledge and technology can innovation be inspired.

4. Supervisors and foremen should pay close attention to training: restaurant managers should make targeted training plans and strengthen business skills training; More training or competitions in pouring wine and mixing wine will not only improve business skills, but also increase the enthusiasm for innovation;

5. adhere to the relevant regulations on new product development, honor rewards and assessment on time, improve innovation enthusiasm and initiative, and strive to complete the task targets in the second half of the year.

summary of restaurant manager's work (3)

1. Focusing on improving service quality, strengthening service quality engineering is a huge systematic project, which is a comprehensive embodiment of catering management strength. In _ _ _ _, the following work was carried out in the daily management and service quality construction of various operating departments:

1. Writing operating procedures, Improve service quality According to the actual operation situation 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. Compiling the overall practical plan of the wedding banquet and improving the service quality of the wedding banquet is a brand project of the hotel. In order to further improve the service quality of the wedding banquet, the overall practical plan of the wedding banquet service was compiled, which further standardized the operation process and service standards of the 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.

summary of the restaurant manager's work (iv)

I _ _ _, the catering manager of Wujiang Restaurant, led all the staff of the restaurant to complete all the business and management indicators set by the hotel under the correct leadership of the chairman and leaders at all levels, and * * * improved the service quality, management level and economic benefits of the hotel. This year's work is reported as follows:

At the beginning of the establishment of the restaurant, various systems were not perfect, and the perfection of the system and the establishment of various working procedures can only be gradually completed after a long period of practice. Therefore, the establishment of the system is also a long-term and complicated work. The standardization and institutionalization of hotel management is the foundation of hotel development. Since the establishment of this department, the management of this department has clearly defined the overall norms and standards of this department and successively issued relevant procedural and standardized management documents. In the aspect of target assessment, we should make assessment according to the assessment implementation method that has been issued, summarize the actual implementation progress according to the formulated work plan, and put forward the problems that need to be solved, so that all the work can be implemented by people, which can also be used as the basis for the assessment of each department

1. 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 specifically responsible for the work in a certain business field under the authorization of the manager. Responsible for checking the daily work of each division; Organize and arrange the reception of VIP guests; Handle the related complaints of guests; 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 the 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 advanced employees; Give patient guidance and encouragement to backward employees, supervise their work quality and service quality, pay attention to their work attitude and performance, and coordinate and communicate with them face to face in time if they find any emotional problems, and solve them properly; Mobilize the enthusiasm of employees, reduce the mobility of employees, establish a sense of team, increase cohesion, go all out and do better. Strive to win more customers for the hotel with our high-quality and efficient service.

according to the characteristics of our restaurant, I have the following working ideas, main points and shortcomings for the future work of the food and beverage department. Please ask the leaders to give directions:

1. Improve the service quality of employees, strengthen the service awareness of employees, do a good job in counseling new and backward employees, arrange each team to make training plans, do a good job in regular training of employees, and supervise the implementation. Ensure that every employee can master the skills needed for the job, and at the same time, be enthusiastic, proactive, polite, patient and considerate in customer service. The Cross Policy of It' Hotel's Service Industry. Set up inspection-free floors or senior waiters for employees with excellent performance, and report to the manager of the food and beverage department for consideration of their work treatment or as an important reference for future promotion.

2. Improve the sanitary quality of restaurants: strengthen the supervision of the sanitary quality of restaurants, ensure that each box is kept in a state, and implement a step-by-step responsibility system: employees are responsible for the small hall they clean; The floor foreman must strictly check the sanitary quality and equipment of the floors under his jurisdiction one by one; Comprehensive supervision and inspection of the small hall cleaned by each employee on duty; Strictly check the dead corners one by one and step by step, resolutely put an end to the complaints caused by sanitary quality problems and affect the reputation of the hotel, and emphasize the same day.