Half-year work summary of restaurants

Introduction: After a series of work, we still need a work summary for study and review. How to write a good work summary? The following is a summary of the restaurant's semi-annual work compiled by me for everyone, hoping to help everyone!

summary of the restaurant's semi-annual work-

since I entered the restaurant finance department as a cashier in xx, I have humbly learned new professional knowledge, actively cooperated with the work of the business department, tried my best to adapt to the new job, and assumed the job responsibilities with the fastest speed and the best state.

first of all, with the support and help of the company and department leaders, the establishment and standardization of various financial systems and daily work processes of restaurants have been promoted. With the guidance and help of my colleagues, I learned a lot of common sense about restaurant management and operation, which made me familiar with the working environment quickly.

Secondly, as a cashier in a restaurant, I tried my best to perform my duties in four aspects: planning, receiving and paying, reflecting and supervising. In the past few months, I kept improving my working methods and successfully completed the following tasks:

1. Daily work:

1. Strictly implement the cash management and settlement system, regularly check the cash and accounts with the accountant, and find that the amount is inconsistent, so as to

2. Recover various incomes in time, issue receipts, recover cash in time and deposit it in the bank.

3. According to the basis provided by the accountant, contact with the relevant departments of the bank, and complete the payment of employees' salaries and other funds in an orderly manner.

4. adhere to the financial procedures, strictly review (pay according to the examination and approval authority), and do not pay for the documents that do not meet the procedures.

5. Do a good job in the supervision of cashier and the management of cashier.

2. Phased work:

1. Assist leaders to supplement and fine-tune the financial reimbursement system and cashier workflow according to the operation of the restaurant.

2. according to the problems collected during the trial operation, draw up the operation flow of restaurant material procurement, the management method of electronic menu information rights, and work out the rules for checking the distribution and use of vouchers in cooperation with the promotion plan.

3. Looking back at the existing problems, I think:

1. The research on the problems in the management and operation of this restaurant is not deep enough, resulting in the lack of foresight in the related issues of financial management lines, and the management system is often revised only after the problems occur.

2. In view of the above problems, the direction of future efforts is:

Strengthen theoretical study and further improve work efficiency. To be familiar with the business, we must learn relevant professional knowledge and humbly consult leaders and colleagues to enhance their ability to analyze and solve problems.

to sum up. In the past six months, our efforts have been rewarded. I insist that I be cautious about my work and master the principles that financial personnel should master in my work. As a financial personnel, it is especially necessary to grasp a good balance between system and human feelings, not only to do a good job of supervision and control, but also to pay attention to appropriate working methods. Only by constantly improving the professional level can the work be carried out more smoothly. Half-year work summary of restaurants II

Time flies, and I joined the catering department of xxx Hotel in a blink of an eye. In the past year, as the department manager of the catering department, I was mainly responsible for the work of various restaurants in the department. Now I will make a summary report on the work in the second half of the year and briefly summarize the work in the second half of this year. As an internationally renowned brand hotel, the operation and management of the food and beverage department is very mature, with high market visibility. After more than ten years of management experience, it has formed its own management style, and it is difficult to make a breakthrough in service management and training. After joining the job, according to the actual situation of the food and beverage department, I put forward the management goal and slogan of "building an excellent service team", aiming at improving the overall service level and establishing a good industry image. In the past six months, I have mainly carried out the following work:

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

(1) Strengthening on-site supervision and walking management

On-site supervision and walking management are important forms of catering management, and I insist on allocating management time according to the principle of "28" during my shift (81% of the time is at the management site and 21% is at the management summary). And directly participate in on-site service, give timely correction and prompt to the problems on site, record the typical problems, and reflect them to the heads of various departments, analyze the root causes of the problems, make training plans, and plug management loopholes.

(2) Establish a restaurant case collection system to reduce the probability of customer complaints

In the second half of the 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, carry out staff training at all levels to improve the overall quality of employees

In order to further strengthen the professionalism of employees in our store, we should mainly strengthen the training of new and old employees in the second half of the year, mainly as follows:

(1) Cultivate employees' service awareness and improve their overall quality

In order to cultivate employees' service awareness and improve their overall quality, In the second half of the year, we mainly carried out the training of catering service consciousness, employee mentality training, five disciplines for service personnel, employee manners and knowledge of drinks, etc. These training courses have enhanced the service consciousness, service mentality, professional service image and catering professional knowledge of grass-roots service personnel. Since April this year, there has been no employee violation of discipline in previous major inspections of human resources organizations.

(2) Pay attention to food hygiene and do a good job in safety and fire prevention. 1. Pay attention to food hygiene, improve the post responsibility system of food hygiene, set up a health inspection team, define the health responsible persons in each department, formulate a system of daily inspection, weekly appraisal and monthly summary, and carry out the mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accident caused by food deterioration was found throughout the year, and it successfully passed the annual review and national inspection of star-rated hotels by provincial and municipal tourism bureaus. 2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the responsible person for safety and fire prevention in each department, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and does a good job in the maintenance of various equipment. The local jelly department regularly checks the integrity of gas stoves, and through effective measures, it ensures the normal development of all the work of the catering department and the safety of property. There has been no fire accident this year.

III. Problems

Although the work in the second half of the year was completed as planned, the quality of completion was not enough. As far as departmental operation and training work 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) Insufficient interactive links in training

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

the smooth development of the work in the second half of this year depends entirely 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 various departments in the food and beverage 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!

iv. Work plan for the coming year

The coming year is an opportunity year. We should 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 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 wedding banquet in 2119, 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 and 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, enhance the depth and breadth of the seminar, and build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate ideological sparks, and make the quality seminar a management brand project of the catering department. ;