Strengthening on-site supervision and walking to management is the work of the restaurant supervisor. Here is what I bring to you 2020 restaurant supervisor individual year-end work summary sample, I hope it can help you!

2020 Catering Supervisor Individual Year-end Work Summary Sample

Time passes so quickly, in a haze of near the end of the year, in a flash I took over the cafeteria for another year.

Looking back at the past every day, I as a cafeteria manager, y feel the responsibility of the major, heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all employees. Therefore, in order to build on our strengths and avoid shortcomings, we can do a better job in the future, now on the work of the year is summarized as follows:

First, as the canteen is naturally inseparable from the diet

Canteen is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a unit of the canteen which is also very important. As a cafeteria manager should be more for the sake of the diet, to ensure that each student's physical and mental health and considerations.

Second, as a collective cafeteria, food hygiene and safety is related to the health of every student.

First of all, we require each cafeteria staff before starting, we have to carry out a pre-service physical examination, the physical examination of those who do not qualify is not on the job. The cafeteria is a place for students to eat, but also the most sensitive to disease, in order to make all the staff can feel comfortable to rest assured that the meal, as a cafeteria staff, I have the responsibility and obligation to do a good job in the cafeteria's health work. From time to time, the staff of the ideological education, implement the requirements of the Food Sanitation Law and so on. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of food hygiene in the canteen, tableware, "a wash, two rinse, three disinfection" work, workstations to do with the use of clean, weekly cleaning of the kitchen. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the work of the staff.

Every day, I have a spare moment, I will go down to the kitchen to patrol, and the canteen staff to get in touch with the communication, the work of the canteen needs or deficiencies, for a detailed understanding of, if not weekly, in a timely manner to make good control. Such as the health situation: due to the number of meals, the previous period of the cafeteria staff, so that we are physically and mentally exhausted, sometimes not in a timely manner, thoroughly cleaned up the health, the placement of items is not neat.

In order to adjust the staff's mentality in time to change the current situation, I personally advise them, personally visit the kitchen, command them or work with them. Make the ceiling, walls, stove, steam box, etc. a new look, the ground, storage, etc. spotless. Kitchen has been significantly improved, a good working environment so that all staff more comfortable, more energetic; similarly, a good dining environment, but also to the dining staff to bring pleasure.

Third, to hold the food into the goods is also very important.

More than a hundred people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, poultry, main and side dishes. By me and the buyer together to purchase, strictly no "quarantine certificate", "food hygiene license" food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and effectively ensure that every employee's health of every employee. During this period, there were no intestinal diseases or food poisoning accidents among the people and workers who ate in our cafeteria. In terms of food hygiene, we purchase vegetables and food that cannot be stored for a long time on a daily basis, and purchase food that can be stored for a long time on a regular basis.

Fourth, a year to receive, large and small meals *** counted more than ten times.

Timely, accurate and smooth completion of the meal reception work, leaving a good impression on leaders at all levels. At the same time to ensure that the staff of the normal meal.

2020 catering supervisor individual year-end work summary sample

Years like a shuttle, time flies like an arrow, in the blink of an eye Entry into the large dining room catering department work for a year, according to the catering manager's work arrangements, is mainly responsible for the department of the day-to-day operation of the restaurant, bar and stewardship department and the department of the training work, is now this year's work to carry out The situation is summarized and reported, and a brief overview of the work intentions for 2019.

As an internationally renowned brand restaurant, the operation and management of the Food and Beverage Department has been very mature, with high market visibility, and after fifteen years of management experience deposition and refinement, it has formed its own management style, and it is difficult to make a breakthrough in service management and training. After joining the company, according to the actual situation of the catering department, I put forward the management goal and slogan of "creating an excellent service team", aiming to improve the overall service level and establish a good image of the industry. One year since I joined the company, I have mainly carried out the following aspects of work:

First, to improve the quality of service as the core, to strengthen the quality of service engineering construction

The construction of the quality of catering service is a huge systematic project, which is a comprehensive embodiment of the strength of the catering management, and the following work has been carried out in 2019 in the day-to-day management of the various operational departments and the construction of the quality of service:

1. p>

1, the preparation of operating procedures, improve service quality

According to the actual operating conditions of the various departments of the Catering Department, the preparation of the "Banquet Service Operation Specification", "Green Leaf Ting Service Operation Specification", "Western Restaurant Service Operation Specification", "Bar Service Operation Specification", "Stewardship Department Service Operation Specification" and so on. It unified the service standard of each department, established the standard and basis for the training, inspection, supervision and assessment of each department, and standardized the service operation of the staff. At the same time, according to the service requirements of the VIP room, compiled the VIP room service reception process, from the reception of consultants, language requirements, seat service, liquor sales, health standards, goods preparation, environmental layout, audio-visual effects, energy saving and other aspects of clear and detailed regulations, to promote the quality of service in the VIP room.

2, strengthen on-site supervision, strengthen the walking management

On-site supervision and walking management is an important form of food and beverage management, I adhere to the principle of two or eight during the shift management time allocation (80% of the time in the management of the scene, 20% of the time in the management of the summary) and directly involved in on-site service, the scene of the problem to give timely corrections and prompts

3, the preparation of the wedding banquet overall practical program to enhance the quality of wedding services

Banquet Services Department is the restaurant's brand project, in order to further enhance the quality of wedding services, the preparation of the "wedding banquet services overall practical program", to further standardize the wedding service operation process and service standards, highlighting the atmosphere of the wedding scene, and invited the Ministry of Human Resources on the wedding master of ceremonies to carry out Specialized training, so that the master of ceremonies hosting more characteristics, to promote the wedding market reputation.

4, regularly convene special meetings on service, to explore the problems in the service

Good service quality is the core of the competitiveness of the restaurant, in order to ensure the quality of service, improve the level of service management, improve customer satisfaction, the last day of the month as a special seminar on the quality of service day, 4-5 level management personnel from the restaurant to participate in the analysis of the restaurant's service situation in the month to review the quality of service, share management experience, and make recommendations on the service quality. The last day of each month is set as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service situation of each restaurant in the month, review the service quality, share the management experience, analyze the typical cases, look for the root causes of the problems, and discuss the management methods. In the seminar, the restaurants learn from each other and learn from each other, the participants actively participate, express their views, dare to face the problem, dare to take responsibility, to avoid the same service quality problems occur again in the management process. This form of seminar for restaurant managers to provide a platform for communication and exchange of management experience, to ensure and enhance the quality of service has played a positive role.

5, the establishment of the restaurant case collection system to reduce the chances of customer complaints

This year, the Ministry of Food and Beverage in the implementation of the restaurant case collection system in the restaurant, collect the restaurant customers on the quality of service, quality of production and other aspects of the complaint, as an important basis for improving the management and assessment of the management level of managers of various departments, the restaurant managers of the collection of the case analysis and summary of the problems Come up with solutions to make management more targeted, reducing the chances of customer complaints.

Second, the organization of the first service skills competition, show the service skills of the Ministry of Food and Beverage

In order to cooperate with the 15th anniversary of the restaurant, the Ministry of Food and Beverage in August, the organization of the restaurants held the first food service skills and catering knowledge contest, the preparation of the contest hands-on program, after more than a month of preparation and the preliminaries, in the Ministry of Human Resources, the Ministry of Administration's strong support for the success, and got the The higher leadership's affirmation, fully demonstrated the catering department skillful service skills and excellent basic skills, enhanced team cohesion, inspired staff morale, and achieved the desired purpose.

Third, to carry out staff training at all levels, to enhance the overall quality of staff

This year **** carried out 15 training, including service skills training 3, newcomer induction training 3, 9 thematic training, the curriculum concept and the main content are as follows:

1, expanding the management of ideas, broaden the horizons of the industry

Most of the middle management of the restaurants Are gradually promoted from the lower level staff (some managers have been working in the same position for four or five years), management vision is relatively narrow, in order to strengthen their management awareness, expand industry vision and professional knowledge, this year for the middle management staff set up seven dining professional knowledge training, the main content of the "Customer Satisfaction Management", "Catering Marketing Knowledge," "Catering Marketing Knowledge," "Catering Marketing Knowledge", "Catering Management Basic Knowledge of Catering, Catering Aesthetics, Efficient Communication Skills, and How to Effectively Manage Employees. These courses are set up to expand the management thinking of middle management, catering expertise and industry vision have a positive effect, while easing the management process in a variety of contradictions and conflicts, to enhance the staff and staff, staff and customers between the feelings.

2, cultivate staff service awareness, improve the overall quality of staff

In order to cultivate the staff's service awareness, improve their overall quality, this year carried out the "catering service awareness training", "staff mentality training", "five training for service personnel", "staff etiquette and courtesy", "knowledge of alcohol" and other training, these training courses, so that grass-roots service personnel in the service awareness, service mentality, professional service image, professionalism, and so on. Awareness, service mentality, professional service image and professional knowledge of food and beverage have been enhanced since April this year, in the successive human resources organization of the inspection did not appear in the phenomenon of employee discipline.

3, to carry out service skills training, improve the service level of the VIP room

In order to improve the service reception capacity of the VIP room, carried out the "VIP room service reception skills training", "restaurant a la carte skills training", in the form of case studies, demonstrations on the service reception of the analysis of the problems that arise in the form of explanations, and on the standardization of service, sales techniques and humane service to the practical demonstration, enhance the service of the VIP room. Demonstration of standardized services, sales techniques and humanized services, to enhance the service quality of the VIP room.

4, adjust the transition mentality of trainees, rapid integration into the catering team

Interns as an important part of the catering department personnel, whether they can quickly integrate into the team, adjust the transition mentality will have a direct impact on the quality of catering services and team building. According to the characteristics of interns and entry into the situation, this year **** carried out three "how to transform from the campus people into business people" thematic training, its purpose is to adjust the mentality of the students, facing the role of the transformation, to recognize the characteristics of the catering industry. The course is set up so that trainees are psychologically well prepared for the idea, easing the dissatisfaction caused by the lack of adaptation to the role change, and accelerating the pace of integration into the catering team.

5, combined with the actual work, the development of practical courses

The purpose of the training is to improve efficiency, so that the management of more standardized and effective. July, according to the management of the restaurant management in the implementation of the phenomenon of the development of the "executive" course, so that managers from the fundamental realization of the "good system, there must be a good executive! ", and combined with the specific performance of the restaurant execution is not enough and the implementation of advanced enterprises in the same industry on the implementation of the implementation of the analysis in the form of case studies, so that managers realize that "no implementation, there is no competitiveness" of the important reasoning, managers at all levels of the implementation of the implementation of the power of a new awareness and understanding, in the management of the ideological formation of the power of implementation. Understanding, in the management of ideas to form a consistent.

Fourth, there are problems and shortcomings

Although the work of the year according to the plan to complete, but in the completion of the quality of the work is not enough, in terms of the department's operations and training work, mainly in the following areas:

1, the management of the strength of the lack of uniformity of force, some of the links weak

In the management of the management process of some of the sensitive issues of the management of the weak, the repeated occurrence of service quality problems, the quality of service problems. At the same time, the main focus on the quality of service on the floor, weakening the management of the stewardship department, the Ministry of wine.

2, the training interactive link is not enough

In the training process, the interactive link is not much, the opportunity for employees to participate in less, reducing the classroom anger and vitality.

3, the capacity of the course is too large, the progress of the lecture is too fast, the speed of speech is too fast

Catering professional knowledge of the course set capacity is too large, the progress of the training process is too fast, the speed of speech is too fast, so that the trainees can not be in-depth attention to the content of the training, weakening the effect of this part of the course training.

Fifth, 2020 work intention

2020 is a year of opportunity to solidify the management foundation, fully prepared for the restaurant upgrade, to further improve the quality of service, optimize the service process, enhance the grade of the existing brand, to create a new brand of projects, create service highlights, and set up a good image of the catering brand.

1, optimize the wedding service process, once again improve the quality of service

Will be the 2019 wedding banquet overall planning program for process optimization, further enhance and highlight the style of the host, in the wedding host link to add more popular elements (adjustments to the background music), the scene of the celebratory atmosphere of the packaging to enhance the highlight of the wedding, deepen the scene audience of the wedding Impression of the wedding, to strive for more potential customers, the wedding service this piece of gold rubbed brighter.

2, enhance the quality of the seminar, the establishment of a good communication platform

In the existing service quality seminars on the basis of further deepening the content of the symposium, expanding the number of participants (bar, the head of the Department of Management to participate), enhance the depth and breadth of the seminar, the quality of the seminar to build the service quality seminars into a platform for the communication of the management of the middle management to learn from each other, learn from each other, and share the management experience, stimulate the spark of ideas, to make the service quality seminar a platform for communication. experience, stimulate the spark of thought, the quality of the seminar into the catering department's management brand project.

3, the establishment of a monthly quality inspection mechanism, published monthly quality status of each department

2020 will be based on the quality inspection standards of the catering department of each department of the health status, engineering status, equipment and facilities maintenance status, safety management, service quality, staff etiquette and courtesy, delivery service, marking norms and other content of the comprehensive supervision and inspection, monthly regular publication of the results of the inspection, the unqualified departments and posts will be subject to appropriate measures. Qualified departments and positions to carry out the appropriate penalties, the formation of "quality inspection every day, the quality of the effect of the monthly evaluation" of the good operation mechanism, the quality of management work to a new level.

4, to the VIP room as a platform to create service highlights, set up a quality service window

will be in the existing service level on the basis of the VIP room service innovation and enhancement, pay attention to the details of the service and humanized service, and the VIP room of the service personnel to carry out structural adjustments to improve the qualifications of the VIP room service personnel to raise the salary of the waiter's treatment, to create a model of service for the restaurant department's hospitality services. Create a service model for the catering department, establish a quality service window for the catering department, create service highlights, and create a new service brand on the basis of the banquet service brand.

5, to assist the catering manager, *** with the promotion of the quality of the product

The production is the core of the catering management, 2020 will assist the catering manager in the collection of customer opinions, the quality of the product to monitor the full work, *** with the promotion of the quality of the product.

6, adjust the direction of training, create a learning team

2020 will be adjusted to the direction of training, reduce the density of training, pay attention to the effect of training, to provide the industry to learn relevant information to guide employees to learn professional knowledge, encourage employees to actively participate in the examination of catering service skills, bartender certification and catering professional knowledge of the study in the catering department set off a wave of learning professional knowledge. Professional knowledge of the boom, to obtain the national recognition of various industry qualification certificates of the staff to reward, cultivate knowledge-based management personnel, for the restaurant upgrading to do a good job of excellent management personnel reserve work, the catering department to create a learning team.

The smooth development of the work in 2019 depends on the careful guidance and care of the leadership, but also inseparable from the Ministry of Human Resources and the Ministry of Administration to help, but also thanks to the catering department of the sub-departments of the strong support for my work. New Year new hope, hope that in the coming year in the work of the leadership can get more guidance and correction, can get colleagues in the work of more friendly, positive cooperation and support. A new start in the New Year, I hope that in the coming year, we can push the catering management to a new level, so that the management is more perfect, more reasonable and more scientific. Summarize the past, look forward to the future, at the beginning of the new calendar, I will continue to carry forward the advantages, correct deficiencies, and further enhance the level of management, in order to create a learning, excellent food service team and strive!

2020 catering supervisor individual year-end work summary sample

Because of the needs of the work and the trust of the leadership and the need for their own development, is mainly responsible for the four seasons of the restaurant's marketing work. From the front office management to internal and external marketing, from the "left Lin right Li" concert to the exciting Asian Cup, from the Asian Cup to Faye Wong concert, and then to the "Ten Ten Beauty", the stadium held a series of activities, the four seasons restaurant is also in the market under the fight, the climax of the operation. Set off a business climax. Review the work of these months, mainly in the following areas:

First, grasp the learning and education, motivation to upward

From the tenure of the four seasons after the restaurant in charge of the internal management of the restaurant, the four seasons to understand the majority of the restaurant staff in Hebei, Anhui, Hunan and other different regions, the level of culture and quality of the integrated there are great differences in the level of business and service awareness is not high, for such a situation, I see the shortcomings of one by one, and I will see the shortcomings of one by one. I see the shortcomings of my own list of diseases, comprehensive training and on-site supervision. Correct the wrong management methods, theoretical explanations and practical practice operations. From the guests into the store's standardized polite language, smile service and the concept of professional ethics, dishes, standardize the eight skills practice operation procedures, through learning, so that the staff to strengthen the quality of service, improve the level of business services, when guests into the store has a welcome sound, can take the initiative, enthusiastic front service, introduce the restaurant flavors, when guests light up the cigarette, the waiter should be presented to the cylinder in a timely manner, and so on. In April, held a skills practical competition, waiter Li Xiaojuan won the first place in the skills competition. Other waiters through the activities of the competition, developed a good habit, do not understand to ask, do not understand to learn, ask each other for advice, but also learned a lot of knowledge, the spirit is getting better and better, improve the efficiency of the work, the shortcomings are the details of the operation is still to be improved.

Second, grasp the management of the establishment of rules and regulations

In the early days, the Four Seasons Restaurant, many of the work of the problem, the main fault exists in the absence of a standardized system, the staff is not clear system, some of the system does not have a specific person in charge of the implementation of the system and so on. Through the guidance of the leadership of the Department of Quality Assurance, I listed the health work system on the wall, the sound of the switching time and the person in charge, as well as the post of the service process, personal hygiene requirements standards, the closing work of the notes, every day on-site supervision and inspection of the staff to strengthen the work of consciousness, a clear job responsibility has a great deal of help. Later, the high cost of telephone, with Manager Wu configuration telephone box, the provisions of the off-duty time will be locked on the phone, as well as any waiter is not allowed to play the city, etc., to eliminate the phenomenon of off-duty time to play the phenomenon of the city.

Third, grasp the internal customer communication

Sincerely communicate with customers, listen to their valuable opinions, continuous improvement and coordination, timely customer feedback information feedback to the kitchen, such as, sometimes the customer feedback "Amei stir-fried meat" portion is not enough, "boiled fish" is not fragrant enough, etc., through the customer feedback "Amei stir-fried meat" is not enough, "boiled fish" is not enough. "not fragrant enough, etc., through the customer's sincere feedback, coupled with our serious discussions, modifications, and constantly improve the quality of dishes, so that customers are satisfied.

Fourth, grasp the reception of the banquet and management of publicity work

October is the golden season for wedding banquets, the development of wedding banquets program, to the surrounding units to distribute leaflets for the work of the visit, at present, I undertook five wedding banquets in October work, to introduce the guests to the front of the four seasons of the restaurant's advantages of the various wedding company to communicate with the phone, the external publicity of the restaurant's size, etc., planning to The banquet reception to do a good job of preparation.

Fifth, in-depth market research, close cooperation with the Sales Department, to grasp the market economy

During the concert, closely cooperate with the Sales Department to undertake the organizing committee venues staff meal box lunch. During the Asian Cup, many times with the work of the stalls and with the internal management supervision, through the Asian Cup, I feel the team spirit, during the Faye Wong concert, many times with the organizing committee to communicate with the leadership of the venue staff meals, coordination of dishes, and then to the Ten Ten concert, undertook a buffet of 280 people to eat, which meal standard 80?100 yuan standard.

Six, grasp the team meal

The use of every Saturday, Sunday, Monday and more than 30 tours to communicate with the phone and reception of group meals, currently come to the tour groups consume the most is a travel agency, through the reception of the group meal, the first for the restaurant to add to the popularity of the second for the kitchen to reduce the cost of expenses. And use the opportunity to receive group meals, seriously consulting feedback, do a good job of information feedback statistics.

In short, in this ordinary and extraordinary seven months, I feel very deep, but also y feel their own shortcomings, at present, outside the market is not completely open, I need to continue to work hard, I will work toward these aspects:

1, continuous learning, improve themselves, strengthen the sales of business knowledge and all aspects of knowledge learning.

2, seriously do a good job in this position at the same time, and constantly develop new customer groups.

3, do a good job of internal customer maintenance and communication.

4, planned and organized marketing work.

5, do a good job of customer statistics, and constantly strengthen the contact, do a good job of customer complaint handling and feedback information.

6, closely cooperate with the restaurant sales department to receive meals and reception services.

2020 Restaurant Supervisor Individual Year-end Work Summary Sample Four

In the blink of an eye into the company's work has been more than a year, according to the company's manager's work arrangements, is mainly responsible for the day-to-day operation of the restaurant floor and the department's training work, is now the 2019 annual work is summarized and reported.

First, the hall surface site management

1, etiquette and courtesy requirements of the daily meeting repeatedly practiced, the staff to see the guests to politely use language, especially the front desk cashier and area to see the position of the service personnel required to do a call should be asked to the request of the etiquette and courtesy to the work of every drop, the staff supervise each other, **** with the progress.

2, adhere to the pre-shift inspection of grooming instrumentation, grooming instrumentation unqualified persons required to organize qualified before going on duty, on duty found that the grooming problem immediately corrected, supervise the use of etiquette and courtesy to the guests, the staff to develop a good attitude.

3, pay close attention to the positioning and service awareness, improve service efficiency, for service personnel in the dining peak time for reasonable deployment, to the foreman or assistant as the center at any time to support the busy stalls in the region, the other personnel have their own responsibilities, clear their respective work content, the division of labor and cooperation.

4, advocating efficiency services, requiring employees to immediately serve guests as long as there are guests needing service.

5, goods management from large items to small items, whether it is a guest loss or natural damage, everything is required to do to follow the rules and regulations, evidence-based, someone to implement, someone to supervise, follow up to the person, some summary.

6, health management public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The hygiene requirements of the regions of the sofa surface, around the table and dining table, the ground, no dust and no water stains, neatly placed, no tilt.

7, dining time because the guests to the store is more concentrated, there will often be guests queuing phenomenon, guests will show impatience. At this time it is necessary to foreman team leader personnel to make good reception before the peak of reception preparations to reduce the waiting time of guests, but also should pay attention to the table position, to ensure that there is no error. Do a good job of explaining the work, shorten the waiting time, seriously receive each table guests, do busy but not chaotic.

8, buffet is a new project in the dining room hall, in order to further enhance the quality of buffet service, the development of a "buffet service overall practical program", to further standardize the buffet service operation process and service standards.

9, the establishment of the restaurant case collection system to reduce the rate of customer complaints, collection of restaurant customers on the quality of service, quality and other aspects of the complaint, as to improve the daily management and service to provide an important basis for the restaurant all personnel to collect the case to analyze and summarize the problem to come up with a solution to the problem, so that the daily service is more targeted to reduce the customer's complaint rate.

Second, the daily management of staff

1, the new staff as an important part of the restaurant staff, the ability to quickly integrate into the team, adjust the transition mentality will directly affect the quality of service and team building. According to the characteristics of new employees and entry into the situation, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the role of transformation, recognize the characteristics of the catering industry. So that the new employees in the psychological make full preparation for the idea, alleviate the role of change due to the role of the maladaptation caused by the dissatisfaction, to speed up the pace of integration into the catering team.

2, focusing on the growth of employees, always pay attention to the mentality of employees, the requirements to maintain a good working condition, from time to time to organize staff to learn, and to the staff to assess, check the training effect, and find deficiencies in a timely manner to make up for the training program to improve the monthly regular staff to talk to do the ideological work, to understand the recent work of their work from which to find a problem to solve the problem.

3, combined with the actual work to strengthen training, the purpose is to improve efficiency, so that the management of more standardized and effective. And combined with the daily restaurant case study in the form of analysis, so that members of the daily service has a new awareness and understanding of the daily service consciousness in the formation of a consistent.

Third, there are shortcomings in the work

1, in the process of the work is not enough detail, the work arrangement is unreasonable, the work of more cases, the primary and secondary is not very clear.

2, the lack of communication between departments, often after the incident only to find the existence of the problem.

3, the training process is not much interaction, reducing the anger and vitality.

?