1. Self-inspection report on personal work of hotel catering attendants

21xx is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking, and strengthened my communication with various departments. Through my joint efforts with everyone, I successfully completed the tasks assigned to me by the leaders. The following is a brief summary:

1. We have established three concepts in our daily work.

1. Customer concept: Everything is customer-oriented. No matter how unruly customers we meet, we should take the ultimate goal of serving customers well.

2. Detail concept: details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.

3. Cultural concept: let customers enjoy a high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

second, the catering service time is long, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also make employees have the spirit of dedication to strive for advanced professionalism.

third, adhere to the business philosophy of "quality of conscience, quality first", do a good job of implementation, and make employees understand the hotel standards, which is the working ruler of every employee. In order to improve employees' awareness of standards, I have formulated a job training plan and organized employees to carry out unified operation targets.

fourth, around the requirements of hotel development, improve the hotel management procedures and systems, and define the development mission.

5. Standardize enterprise management and implement brand development strategy. In this case of logistics, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new year, the new century is facing new challenges, but it also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly mention the service level of all staff, we will certainly be able to fully complete all the tasks of XX years with high quality and make our due contribution to the century.

2. Self-inspection report on personal work of hotel catering waiters

21xx is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. Through my unremitting efforts, I have made some achievements in my work, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy in the past year, but it doesn't matter. It's the past. What we should strive for is the future. Many people say that my personality has changed, I believe.

I'm really satisfied. There are many things pressing me, but I still persevere. My life and mood are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really care about me. I've been thinking about what I did wrong and why? I also cheer myself up again and again and stand up again and again. I am thinking that even without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands. I believe that tomorrow will be better, hello, I am good and everyone will be fine.

1. Training

1. Tray essentials, room delivery process.

2. All departments of large, medium and small banquets help explain the relevant knowledge of running vegetables.

3. Training and supervision of hotel related systems.

4. Safety awareness related to food delivery.

5. Learn how to make sauces for this team.

2. Management

1. The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United.

2. I am the same to anyone, and I do things fairly, justly and openly.

3. People-oriented, multi-faceted management methods of people's personalities.

4. In 21xx, the number of people leaving the company was xx, and in 21xx, the number of people leaving the company was x, which was a relatively stable year.

3. As myself, I am responsible for the dish delivery

1. I am responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

4. Several points in operation

1. Shortage of manpower leads to the deformation of dishes when they are busy, which cannot reflect the essence of our company.

2. Due to the prosperity of the country, modern young people are all treasures, less and less able to work, and more and more spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It is really difficult for me to be today!

3. Why can't we recruit people? This is a problem that needs to be solved in time.

4. What is establishment, development, progress, improvement, management, management, maintenance and stability?

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

5. What our team did this year was not in place

1. Some employees were not polite and courteous, and gfd was not in place.

2. Sometimes the relevant standards are not followed.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

In a word, 21xx year takes today as a starting point, a new goal and a new challenge. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and abundant financial resources! I wish all the leaders to March forward bravely in the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year.

3. Self-inspection report on personal work of hotel catering waiters

From this catering waiter, I changed my negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do, and I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he does his best to do his job well. Have my working will and correct my working attitude; Understand the qualities that a successful waiter should have, so as to enhance my professional awareness, and I am determined to be an ideal, ethical, knowledgeable and disciplined qualified waiter if I want to do it.

I learned the principle of serving guests; Procedures for serving guests; Working rules in service; Banquet dish-making procedure; The skill of tray and the walking pace of end support; Precautions for paving and setting tables; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling dishes; Basic methods, procedures and general knowledge of drinking water; Dealing with guest complaints and corresponding skills for service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.

in this part-time job as a waiter, I have summed up what I need to be an excellent waiter.

Love your job: When you love your job, you will do your job happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work differently. And the people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: In order to win the fierce competition for our own enterprise and ourselves, we must be able to put into work and be competent as soon as possible to improve work efficiency.

Be diligent: Food and beverage work is mainly at hand, usually not too heavy, and it will not be exhausted if you do more. So we should be diligent in our legs, eyes, hands and hearts. Take the initiative to work, take the initiative to find a job. The saying "Nothing is difficult in the world" tells a profound truth, as long as you are diligent and successful, the door will be open for you.

Have self-confidence: Compared with money, power and background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties, and believe that self is beautiful.

Learn to be a man: Being a man is a person who is dedicated, grateful, helpful and professional ethics. Being a man in good faith and doing things seriously will lead to more successful career.

Responsibilities: I am responsible for the company's interests; Is responsible for the guests, to bring quality products and services to the guests; It means "respect is absent". Even if no one is supervising you, you will do a good job seriously. This is the performance of your duties.

A normal mind should deal with unfairness in work: there is no absolute fairness in work, and opportunities are always equal in front of hard workers. Without the necessary potential to bear setbacks, how can we provoke the girders in the future?

Team: It is the consistent pursuit of enterprises to play team spirit. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job has given me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people accumulate a little to make a big difference. Innovating a little every day is moving towards; Doing a little more every day is heading for a bumper harvest; A little progress every day is towards success.

4. Self-inspection report on personal work of hotel catering attendants

In the coming 21xx years, the past year may be lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really miss me. I always wonder what I did wrong and why? I also cheered myself up again and again and stood up again and again. I was thinking, without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands. I believe tomorrow will be better, hello, I am good and everyone will be fine.

After what I have experienced, I have learned a lot. I am fine at the moment. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it. We can learn from each other and make progress together. The future belongs to us.

For next year, my aim is:

1. Do every job every day carefully.

2. Earnestly study warehousing knowledge, and work hard for examination and promotion.

3. Use the rest time for computer training.

4. Learn more other things and enrich yourself.

Finally, I hope everyone will step on a new level by this day of next year, by going up one flight of stairs, thank you! This is not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and be able to make appropriate concessions. Personality is the responsibility of the waiter, so we should dare to admit our mistakes and give the guests an immediate apology and compensation. In general, the guest's mood is a mirror of the service condition brought by the waiter. When a contradiction occurs, the waiter should first think about whether the mistake is on his own side.

5. Self-inspection report on personal work of hotel catering attendants

21xx years will soon pass. With the help and encouragement of hotel leaders and colleagues, I overcame all kinds of difficulties and completed my work well throughout the year, which was affirmed by leaders and colleagues.

Stay on duty all year round, and there is no phenomenon of asking for leave, being late or leaving early; The service quality and work level have been improved, and there are no complaints from guests; Be able to respect leaders, unite colleagues, be courteous and give priority to work. Now I will summarize my main work in 21xx and my plans for next year.

1. Main work this year

1. Learn with an open mind and ask if you don't understand.

during this year, I actively participated in various training activities organized by the hotel, carefully studied service skills and polite expressions, and asked the manager and other old colleagues for advice if I didn't understand anything. After going home, I carefully pondered and practiced, and I can often use polite expressions in my daily life, get rid of the original bad customs and form good habits. In this way, my service level has been improved, my behavior has become more civilized, and I have been well received among the guests and praised by my leaders and colleagues.

2, correct attitude, love their jobs and dedication.

Through this year's exercise, I gradually overcame the shortcomings of being impetuous, impatient and perfunctory, and developed a patient, meticulous and thoughtful work style. During the year, my guests complained less and praised more, and my relationship with my colleagues was harmonious. There were fewer quarrels and sarcastic remarks, and they were replaced by words of mutual encouragement and concern. Makes me more confident in my work.

For the daily work of a hotel, apart from receiving guests, it is mainly to clean the guest room and environmental sanitation. Although I have been cleaning all day, I always give up cleaning some places because of excuses such as being too high, inconspicuous and difficult to move, leaving a dead corner. In this year, when cleaning the room and environmental sanitation, I have been careful not to let go of every stain, dust and hair. If I can't reach the height, I will drop my stool and can't lift it.

3. Obey the arrangement and work hard.

At ordinary times, we should respect the leaders, not be careless, and not discount the things arranged by the leaders, ensuring the quality and quantity. This year, in addition to doing a good job in room service, I participated in the reception work at the front desk when the front desk staff were uneven. At first, I didn't know about the reception work, and I had no confidence and fear of difficulties. Later, with the care and help of the hotel leaders, I overcame my own difficulties, studied hard, consulted from many sources, and kept practicing, so that I had a well-planned plan and did not get into trouble. During this period, I was rated as an excellent employee at the front desk.

Second, the work plan for next year

In the coming year, I have become more mature, the service quality and level have been greatly improved, the service enthusiasm for guests has also increased, my work confidence has increased greatly, and I am full of confidence in my future work.

In general, I was able to fulfill my duties and abide by the rules and regulations of the unit, so as to reassure the leaders and satisfy the guests. However, I also have some bad things to correct, such as haggling over trifles, arguing with my colleagues, being lazy in my work, not being full of enthusiasm and slacking off.

in the new year, I will resolutely overcome these bad work styles and take a ride.