The busy and substantial work has come to an end. I believe you have gained a lot since this time. Let's sum it up and record it in the work summary. So, have you mastered the format of work summary? The following is a summary of the personal work of the restaurant foreman that I collected for you. I welcome you to learn from it and hope it will help you. Summary of the personal work of the restaurant foreman 1

1. Strengthening the construction of service quality project with improving service quality as the core

The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of the strength of catering management. In XX year, 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.

unified the service standards of all departments, established standards and basis for training, inspection, supervision and assessment of all departments, and standardized 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. Strengthening on-site supervision and walking management is an important form of catering management. I insist on allocating management time according to the principle of "28" during my shift (81% time is spent on the management site, and 21% time is spent on management summary), and I directly participate in on-site service, giving timely corrections and prompts to the problems that appear on the site, recording typical problems, and reporting them to the heads of various departments, analyzing the root causes of problems, and making training plans.

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 improve 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, find out the root causes of problems and discuss management methods. 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 xx anniversary celebration of the hotel, the food and beverage department organized the first catering service skills and catering knowledge competition in restaurants in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminaries, with the strong support of the human resources department and the administrative department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills.

Third, carry out employee training at all levels to improve the overall quality of employees

This year, * * * carried out 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers, and 9 special trainings. The curriculum ideas and main contents are as follows:

1. Expand management ideas, Broaden industry horizons

Most middle-level managers in restaurants are gradually promoted by lower-level employees (some managers have been working in the same position for four or five years), and their management horizons are relatively narrow. In order to strengthen their management awareness and expand their industry horizons and professional knowledge, seven catering professional knowledge trainings were set up for middle-level managers this year, the main contents of which are Customer Satisfaction Management, Catering Marketing Knowledge 1, Catering Marketing Knowledge 2 and Catering Marketing Knowledge 2. The setting of these courses has a positive effect on expanding the management ideas, catering professional knowledge and industry vision of middle-level managers, alleviating various contradictions and conflicts in the management process and enhancing the feelings between employees and employees and customers.

2. Cultivate employees' service consciousness and improve their comprehensive quality

In order to cultivate employees' service consciousness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Consciousness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enabled grassroots service personnel to improve their service consciousness, service mentality and knowledge.

3. Carry out service skill training to improve the service level of VIP rooms

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

4. Adjust the students' transition mentality and quickly integrate into the catering team

As an important part of the staff in the catering department, whether interns can quickly integrate into the team and adjust their transition mentality 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.

5. The purpose of developing practical courses

training is to improve work efficiency and make management more standardized and effective. In July, the course "Execution" was developed according to the phenomenon that the management of restaurants did not perform well, which made managers fundamentally realize that "a good system requires good execution", and combined with the specific performance of insufficient execution of restaurants and the implementation of execution by advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "without execution, there is no competitiveness", and managers at all levels had a new understanding and understanding of execution.

IV. Problems and deficiencies

Although the work of this year has been completed as planned, the quality of the work has not been done enough. As far as the operation and training of the department are concerned, it is mainly manifested in the following aspects:

1. Insufficient management, uneven efforts and weak links

The management of some sensitive issues in the management process is weak, and the repeated service quality problems cannot be hit the nail on the head. At the same time, the main focus is on the quality of floor service, which weakens the management of the housekeeping department and the wine department.

2. There are not enough interactive links in training

There are not many interactive links in the training process, and there are fewer opportunities for employees to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speaking speed is too fast

The catering professional knowledge course is too large, and the training progress is too fast and the speaking speed is too fast, which makes the trainees unable to pay close attention to the training content and weakens the training effect of this part of the course.

Five, 21XX year work plan

21XX year is an opportunity year. It is necessary to lay a solid management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.

1. Optimize the wedding banquet service process and improve the service quality again. We will optimize the overall planning scheme of the 21XX wedding banquet, further enhance and highlight the host's style, add more popular elements (adjust the background music) in the wedding hosting, package and enhance the festive atmosphere, highlight the highlights of the wedding, deepen the audience's impression of the wedding, strive for more potential customers, and polish the golden signboard of wedding banquet service more brightly.

2. Improve the quality of the seminar, establish a good communication platform, further deepen the content of the seminar on the basis of the existing service quality seminar, expand the number of participants (the heads of bars and catering departments attend), enhance the depth and breadth of the seminar, build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate ideological sparks, and turn the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department. In 21XX years, we will comprehensively supervise and inspect the hygiene status, engineering status, maintenance status of equipment and facilities, safety management, service quality, employee etiquette and courtesy, food delivery service, logo specification and other contents of each department of the catering department according to xxx quality inspection standards, publish the inspection results regularly every month, and punish the unqualified departments and posts accordingly, forming a "quality inspection every day and quality effect monthly evaluation".

4. Taking the VIP room as a platform, creating service highlights and setting up a quality service window will innovate and upgrade the VIP room service on the basis of the existing service level, focusing on service details and humanized service, and making structural adjustments to the VIP room service personnel, improving the entry qualifications of VIP room service personnel, improving the salary and treatment of waiters, making the VIP room reception service a service model for the catering department, setting up a quality service window for the catering department, and creating service highlights on the basis of the banquet service brand.

5. Assist the manager of the food and beverage department. * * * Promoting the quality of products is the core of food and beverage management. In 21XX, we will assist the manager of the food and beverage department in collecting customer opinions and supervising the quality of products, and * * * promote the quality of products.

6. Adjust the training direction and create a learning team. In 21XX, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, and set off a wave of learning professional knowledge in the catering department. Reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, reserve excellent management personnel for hotel star upgrade, and build the catering department into a learning team.

7. Optimize the training courses and improve the management level. The idea of setting the main courses of departmental training in 21XX years is to adjust and optimize some courses in 21XX years to make the courses more targeted and effective.

8. Cooperate with the Human Resources Department to cultivate employees' corporate identity, improve employees' professional ethics, actively cooperate with the training work of the Human Resources Department, promote corporate culture, cultivate employees' corporate identity, improve employees' professional ethics and enhance employees' cohesion. The smooth development of 21XX's annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department. New year's new hope, I hope I can get more guidance and correction from the leaders in the coming year, and I hope I can get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point, and I hope that the catering management can be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward the advantages, correct the shortcomings, further improve the management level, and work hard to build a learning and excellent catering service team! Summary of the personal work of the restaurant foreman 2

Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I have completed my job well. Through study and exploration, my work style has changed greatly, my work quality has been improved, and I have been affirmed and trusted by everyone. Now I will summarize my work in the past six months as follows.

1. Daily management

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily reception work of the restaurant service, and reasonably arrange the work content of the employees. In the first half of the year, the turnover of employees in the restaurant was large, and there were few old employees left. New employees had to learn all the work skills in the shortest time to act as the main staff of the restaurant. Therefore, there were many basic training contents in the first half of the year, and actively assisted the supervisor to complete the training for new employees.

Second, a little experience in management

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have also understood a lot of truth, which makes me more aware of how to give full play to my ability and role in the team of restaurants, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant works hard, but his own interests have little impact. Everyone understands the truth of a chopstick and a chopstick. Only when everyone is United and positive can this team have combat effectiveness.

In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to make progress. Although I was able to adhere to principles in management, the ways and methods were too straightforward, which made some employees not understand themselves very well and caused great pressure on themselves. In the future, I will seriously study the art of management and communicate with employees first no matter what problems I encounter.