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Annual work summary of cashier in restaurant
The year is coming to an end. As a cashier in a restaurant, we should strive to improve our work level and constantly improve ourselves. The following is the "Annual Work Summary of Restaurant Cashier" compiled by me for your reference only. Welcome to reading.

Cashier's Annual Work Summary (1) For this job, I can do my job seriously and practically. Although I only play an ordinary role, this role is not only as simple as collecting money, but also has many complicated procedures. During my work, I learned a lot of experience and gained a lot of knowledge.

But as a cashier, you must have a positive, enthusiastic, proactive and thoughtful attitude to serve every customer. Occasionally, you will encounter many unpleasant things at work, but you must overcome them without negative emotions, because this will not only affect your mood, but also affect your attitude towards customers.

We meet different guests every day, and different guests have different tempers. We should provide different services for different customers, because the constant purpose of this industry is "customer first". When facing customers, always keep a smile on your face and provide polite service to make customers feel cordial. Even if we encounter some unpleasant things in the service work, if we still greet them with a smile, then unreasonable guests have no reason to lose their temper. The so-called "meet and laugh" makes customers happy and comfortable.

Although this is just a simple cashier, it is so insignificant to others, but it has taught people a lot of truth and improved our own quality. Keep learning, improve your moral cultivation and service skills. "Only learning can constantly sharpen a person's character, improve moral cultivation and improve service skills. Even an ordinary cashier can walk the sky we want as long as she keeps moving forward!

The following are some ideas that I have personally realized in this year's work time that I must understand and demand myself:

First, worry about what the guests are in a hurry and think about what the guests think.

Every day, I will meet different types of customers and provide different types of services for different types of customers. Its service tenet remains unchanged: customers are God! )

Second, smile at customers.

Let customers feel at home with the most intimate side. Even if you encounter unpleasant things in the checkout service, you can still say hello with a smile. I believe that no matter how unreasonable the customer is, there is no reason to lose his temper. )

Third, don't make uncertain promises to the guests.

When the needs of the guests need the assistance of other departments or individuals, they should consult clearly before making a decision, because the guests want the most accurate answer. But in any case, this doesn't mean that you don't have to try your best to solve the problem for the guests. The key is to let the guest know that his problem can't be solved immediately, and you are really trying to help him. Many guests asked the front desk to issue more invoices, but we refused. We must not violate the principle in order to echo the guests. )

Fourth, consider how to make up for the mistakes of colleagues and departments, and ensure that guests can check out in time to satisfy guests.

The cashier at the front desk is the last department that guests contact before leaving the store, so they usually complain to us about the various services of the cashier, and these problems are not caused by the cashier. At this time, it is best to avoid shirking or blaming the departments or individuals that cause difficulties. The style of "making much ado about nothing and hanging high" is the most undesirable. We can't make up for our mistakes, but make our customers doubt our management, thus deepening their distrust of us. Therefore, to play the intermediary function calmly, the cashier should explain the situation to other individuals or departments and ask for help. After the problem is solved, we should ask the guests for advice again. At this time, our guests are often influenced by your enthusiastic help, thus changing the initial bad impression and even establishing the relationship between our close and trusted customers. )

Five, continuous learning, and constantly improve their moral cultivation, and constantly improve their service skills.

Believe me, I can do better. Thank you for your appreciation. I love this job, and I want to do it best! Dear colleagues, fight side by side for us. Let's go

Summary of the annual cashier work in restaurants (2) Although I only play the role of an ordinary cashier at work, my job is not only to collect money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining about the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and bored at work.

At work, I study business knowledge hard. Under the guidance of the foreman's training, I quickly became familiar with the basic situation of the restaurant and the post process of cashier. From theoretical knowledge to practical operation, from reception to customer service, I learned bit by bit and mastered all the business skills that cashiers should have in a short time.

I made mistakes at work, too. It was the supervisor and foreman who encouraged me again and again, making me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this kind of encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and high enthusiasm for work, I was affirmed by my superiors and let me go to xx for an internship. I was not used to it at first, and I felt that it was not as good as the restaurant in all aspects. However, after a period of tempering, I finally understand that only by eating hard can I become a master. After a period of hard work, the leader gave me a good evaluation and asked me to be the front desk. At that moment, I was very happy. Tired is worth it. At the same time, I feel a lot of pressure. The leader values me so much. This is my trust. I think I should work hard and do my duty well. This is a new challenge for me.

During the one-year internship, I learned about the management and culture of the restaurant, among which I learned the most:

I. Quality of service

For catering and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. It can also make customers feel honored and establish a good brand and image for the enterprise. In xx, we can see that restaurant leaders attach great importance to the improvement of service quality, and even for our interns, they have to undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to old employees, and constantly improve their professional quality and level. Department managers and supervisors often say to us, "Your every move represents our xx, and your image is our xx image". "Guests can never be wrong, only we can be wrong." Only sincere service will bring a smile to the guests. "

Second, restaurant culture.

The restaurant is full of service culture, etiquette culture, regional culture, food culture, problem-solving culture and so on. The staff here are all hosts, and all the guests who come to the restaurant will depend on the restaurant and the people in the restaurant to some extent. In addition to accepting culture or knowledge in the process of receiving services, they will also ask people in restaurants for help when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. So people who work here must have more knowledge, culture and self-restraint. The guest is tasting a dish, and the waitress in her ear introduces the knowledge about this dish in a sweet voice, including its origin, spread, characteristics, new ideas and so on. This not only increases the fun of tasting dishes, but also allows guests to gain some new knowledge and information, making them feel glad that you are from another level.

In every corner of the restaurant, there are polite service personnel, standardized operation, professional smile and humble manners, so that guests are not affected by etiquette culture all the time. Individuals in society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial impact on guests and promotes the quality and cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn more about the local regional culture, customs and landscape features. Everyone in the restaurant should be familiar with this. The dining room is just a single building. Only under the regional background can he have a rich background and cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, basically not for a separate accommodation environment. Therefore, the restaurant needs to have a function to provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance of local business office. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "problem solving", which is the ability to provide knowledge to help guests solve problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.

Cashier is an important position in the restaurant, which requires a strong sense of responsibility and good communication skills. It is very stressful for me. In the face of difficulties and pressures, I didn't flinch, but faced them. After working in the cashier position at the front desk for one year, I can say that I am qualified for this job now, and I believe I will do better in other similar positions in the future.

Annual Work Summary of Restaurant Cashier (III) Over the past year, under the correct leadership of the section chief, with the active support and great help of my colleagues, I have been able to strictly demand myself, better perform the duties of the foreman and successfully complete the work tasks, which has been affirmed by the leaders and praised by my colleagues. To sum up, I have gained a lot.

First, on-the-job study, and constantly improve their professional level.

As a cashier foreman, the cashier is the first. Only when the professional level is high can we win the support of our colleagues and take good care of the people below. Although I have been working as a cashier for three years, I have made some achievements, but these achievements are still not enough. With the development of supermarkets, new requirements are put forward for our cashier's work. Through study, I can always master computer operation technology first, and always give guidance to the following comrades.

Second, do a good job in employee management and guidance.

Although the foreman is not a big leader, he also manages a bunch of people. It is the trust of the leaders that makes me shoulder this heavy responsibility. Therefore, at work, I always have strict requirements for them. No matter who violates the discipline, I will not tolerate it. It is precisely because I can be strict with myself, manage boldly and care about the employees below, so they all respect me and obey my management. In a year, we will

Third, arrange the cashier's duty and shift change reasonably.

The cashier's work is not tiring, but he must be careful, so the cashier must always keep a good attitude and vigorous energy. Therefore, when arranging several clerks, I always try to let the cashiers have a good rest and take care of their special circumstances without affecting their work.

Fourth, do a good job at the first level and share worries with leaders.

As a foreman, I will never trouble the leader for the problems that can be solved at the cashier level, and I will never miss the opportunity to report to the leader for instructions on the major events of xx.

Five, through the year-end summary, I have several feelings.

The first is to cultivate team spirit. Because company management is not an individual behavior, a person's ability is bound to be limited. If everyone is twisted into a rope, we can get twice the result with half the effort. But this must be based on the fact that every employee has a high professional quality, a sense of responsibility for work and a good moral quality, otherwise team spirit will become an empty talk. So how to actively carry forward team spirit? Specific to each department, if your efforts and achievements are recognized by the leaders, it will inevitably affect your colleagues around you. Everyone follows your example, and your progress invisibly drives everyone's progress. On the contrary, the achievements of others will also become the driving force for your continuous progress, thus forming a chain reaction of a virtuous circle. The second is to learn to communicate with departments and leaders. The organizational distribution of a company is like a net, and each department seems to be independent, but in fact there is an inevitable connection between them. Take the finance department as an example. Every department has to deal with daily affairs. Keep in touch with all departments, listen to their opinions and suggestions, and correct problems in time when found. In this way, the supervision function is effectively played, and secondly, the information can be fed back to the leaders in time, so that the work can be changed from passive to active. The third is to have an enterprising heart to climb the peak forever. This puts higher demands on our financial personnel-sailing against the current, or retreating if you don't advance. If you want to develop your career, you must arm your mind to adapt to the market competition environment of survival of the fittest.

How many times in life? In the days to come, we should turn our thoughts into actions and paint the blueprint for the future with our diligence and wisdom.

Annual work summary (4), cashier in restaurant, time flies and never looks back. Yesterday's pains and joys will become the past. What we have to face is not yesterday or tomorrow, but now. So it doesn't matter how many successes and failures yesterday, what matters is to do it today.

There is a saying that is very good! Elimination, in fact, is not that you are incompetent, but whether you care about your work. Yes, it's not that you are not qualified for this job, but that you don't like it, so you can't do it well. In fact, everyone is not satisfied with their present situation, but why some people can succeed in this humble job, while others are getting worse every day; Finally eliminated? In fact, it is very simple, that is, the attitude towards work is different.

I have been working for a year. What did I do this year? What are my joys and sorrows? Looking back, I had a lot of pain and sadness, lost my way in my work attitude and took a detour, but that's all over. I will sum up my mistakes and use them in my work next year. This is what I want to do now. Maybe my colleagues think that work is not fun. If you think so, you are wrong. In fact, as long as we are good at discovering, there are many things worthy of our happiness at work.

Sometimes I complain about this. You are not allowed to go to the cashier when you are not busy. When I am busy, I am allowed to go to the cashier. Of course, we all know that the cashier is the most tired at the busiest time, and he is afraid that if he has less money, he will be scolded by customers. People with feelings are in a bad mood. But I think about it, why. Probably because they think I have this ability, they will arrange me to attend this busiest time. Is it difficult to arrange for new employees to attend? Calm down and think about it. All my complaints are wrong. In fact, as long as we are good at grasping happiness, happiness is around us. When I prepare meals as quickly as possible and present them to customers, isn't it my happiness that customers give me a satisfied smile?

Sometimes I complain about this. I often do some boring things, such as sweeping the floor, closing the dishes and mopping the floor, even primary school students can do it. Until one day, after reading two stories last year, my attitude changed. The first story tells a true story told by a senior Japanese official when he was young. When he was young, he worked as a waiter in a hotel. At first, the manager told him to wash the toilet. He thinks this job is meaningless. I'm not in the mood to work all day. His mind was discovered by the manager, so he cleaned the toilet in front of him and put a glass of water in the toilet to drink. The manager's behavior touched him too deeply. Later, he learned to work hard. Finally achieved success.

Another story is that the boss of xxx wanted to develop xx, so he recruited a local general manager. When all the exams are passed, the last one is to clean the bathroom, which surprises all the candidates. Finally, a candidate passed the final exam. Later, his wife told the boss that he had been cleaning his bathroom.

It can be seen that a person who does great things often does small things. These seemingly trivial things are the key to a person's life. Speaking of which, do you still think these things are insignificant? The new year is coming, and I believe I can do it.