Dear leaders, judges and colleagues,

Hello everyone!

First of all, I would like to thank the leaders for providing such opportunities, and also thank my colleagues for their trust and support in my work. I'm Dai from xx Chinese restaurant, and now I'm the head waiter of the delivery team in xx restaurant. Since I joined in 20xx, I have worked and studied in the delivery team of the Chinese restaurant of the Great Wall Hotel for nearly 65,438+00 years. After so many years of accumulation, growth, tempering and edification. Today, I am honored to stand on this witness stage and show myself. I'm excited and a little nervous. Competition is not only an opportunity to show yourself and know yourself, but also an opportunity to learn from and communicate with each other.

Today, I am competing for the position of Chinese restaurant owner. I clearly realize that it is not easy to be a qualified supervisor. As the person in charge of office service personnel, you should have a strong sense of service and dedication, as well as the overall concept, team spirit and cooperation spirit. Proficient and familiar with the rules and regulations, various business knowledge, operating procedures and skills of Chinese restaurants; It is also necessary to continuously strengthen the training of business skills and management skills, master a good level of organization and management, establish a good relationship with the public, and create and create a harmonious working atmosphere and a good working environment for employees. I want to compete for this position, because I think I am fully qualified for this job. Because I think I have the advantage of a grass-roots supervisor:

First, I think that as a grass-roots supervisor of a Chinese restaurant, he should obey the assignment and scheduling of the superior leader, conscientiously complete the tasks and plans assigned by the superior leader, strive to complete the things within his own responsibilities, rationally manage and assign the work arrangements of his employees, lead and urge the employees to complete various reception tasks, so as to "think about what the guests think and worry about what the guests are anxious about", pay attention to the professional skills and service level of the employees, and carry out various businesses of the employees on a regular basis.

Second, pay attention to the development trend of xx restaurant of Great Wall Hotel and the important decisions of the hotel, fully cooperate with the department superiors to actively implement all the work, and earnestly implement and promote all the work.

Third, exquisite service, customer first, carefully analyze the difficult problems in service, including food quality, service quality, food safety, health management, customer complaints, etc., and earnestly grasp the service policy of inspection standards, quality inspection, service, diligent analysis and rectification.

Fourth, in the work, we should carefully understand the work situation and ideological trends of employees, objectively and comprehensively analyze problems, do not favor or protect employees' work behavior, set an example, have honest character, good professional quality and novel and good work style, reasonably and effectively motivate restaurant employees to work, implement the responsibility to people, do not shirk what happens at work, and maintain positive professionalism and good work attitude at work.

Fifth, loyalty is our witness in this enterprise; Sincerity, initiative and enthusiasm are the essence of the service industry, which is well known in the industry. However, how to achieve the above sincerity, initiative and enthusiasm depends on how to create and create a good working atmosphere, so that employees can provide tangible and intangible services to every guest sincerely and proudly, fully display the service level and quality of our restaurant staff, and ensure the normal and orderly operation of all links.

Six, actively cooperate with the communication and coordination between the chef and chefs at all levels, cooperate with the kitchen to do all kinds of food knowledge training, food safety management, health management and other work. To ensure that the product quality meets the hygiene requirements.

I firmly believe that with my personal business skills, knowledge and management ability, I can be competent as a supervisor. Assuming I can compete successfully, I will devote myself to my work with full enthusiasm and attitude, so that we can fully demonstrate my practical working ability. Suppose I am a supervisor, I will work according to the following contents:

1, strengthen staff training

According to the service level and business skills of restaurant employees, investigate the training service demand, formulate an effective employee training plan and report it to the department manager for approval and implementation (generally focusing on theoretical training and practical operation), carefully write the implementation outline of the training plan, complete the training content of each class hour according to the plan and time node, and assess the training content according to the plan, evaluate the effect of the assessment results, analyze the training situation and shortcomings, adjust and modify the training lesson plan, and further improve the training mechanism of restaurant employees; Through training, improve the service consciousness of service personnel, change the service concept, improve the service quality of the restaurant, and strive to make every guest happy and satisfied.

2. Improve service

We will fully establish the business philosophy of taking customers as the center and serving customers wholeheartedly. Incorporate customer service awareness into the important scope of daily management, supervise and manage all business areas and reasonably divide the work, do a good job in every reception, meet personal needs, change the service awareness of service personnel and improve service quality. In addition, we should strengthen the training of complaint cases. When dealing with complaints, every complaint is a supervision and spur to our work. Complaints should be handled seriously according to the restaurant complaint handling plan, and complaints should be handled within an effective time, without evading or shirking. Give the customer a satisfactory answer.

3. Strengthen staff management.

As the saying goes, "Fiona Fang can't be made without rules." Managing employees is a management science and management skill. Therefore, it is necessary to strengthen employee management, lead employees to abide by various rules and regulations and special task assignments, strengthen discipline supervision, organize regular study and training, improve the professional level of all employees, and increase the assessment. Make every employee disciplined, have a good image and speak gently, create a more perfect service quality and social image for the restaurant, and make the catering department a more United and fighting group.

Over the years, with the guidance, help, support and cooperation of leaders and colleagues, I have learned a lot over time and completed my work seriously. Express my heartfelt thanks to you. If today's game is successful, I believe I will live up to everyone's hopes. Some of the rough ideas I mentioned above need to be tested by practice and the help and support of comrades. If I don't succeed in the competition, I will, as always, work hard to find and overcome my own shortcomings and strive for greater progress. Thank you!