Summary refers to a written material that social groups, enterprises, units and individuals review, check, analyze and evaluate after a certain period, a certain project or a certain work is completed, so as to affirm achievements, gain experience, find out gaps, learn lessons and have some regular knowledge. It can help us sum up our previous thoughts and carry forward our achievements. Let's write a summary. How to write a summary to play its role? The following are three short articles about the summary of the hotel's personal annual work for everyone. Welcome to reading. I hope you will like them.

Looking back on the past year, with the concern of hotel leaders and the cooperation of various departments, our department has done some work in strengthening hotel safety management, improving category system, security patrol inspection, building service brands, organizing learning and so on. The following is a summary of personal annual work of hotel security.

First, further improve and perfect the security system.

1. Organize the implementation

Since 10 took over the security department on June 5438+00, according to the needs of hotel security and fire protection, a fire prevention committee was established. Now that personnel have changed, the fire prevention Committee has been readjusted. The general manager is the director of the Fire Prevention Committee, the deputy general manager is the deputy director, and the managers of all departments are members. According to the principle of "who is in charge, who is responsible", the three-level safety management target responsibility book was implemented.

2. System implementation

In order to ensure the safety of the hotel, we have established a set of safety system according to the actual situation of the hotel, so that the public security fire safety work can be truly rule-based and evidence-based. To this end, we have established a fire alarm and fire disposal plan, post responsibility system for key posts, post responsibility system for gate posts, post responsibility system for patrol posts, post responsibility system for parking lots, emergency support procedures, and key post files for fire control.

3. Implementation of publicity and education

In order to make fire safety work deeply rooted in people's hearts and enhance employees' awareness of fire safety, we have conducted fire safety publicity, education and training for employees in a planned and multi-form manner. Since the beginning of this year, our department has trained employees how to use fire extinguishers 150 times, participated in the fire safety knowledge test 170 times, watched the fire safety video materials 140 times, and distributed fire safety knowledge to all departments. Make employees understand the basic measures and methods of fire prevention, and improve the vigilance of fire prevention.

Second, the implementation of security checks to ensure hotel safety.

In order to implement the fire safety work, we carry out the instructions of the general manager of the hotel and our department to emphasize safety precautions every Monday, Wednesday and Friday, arrange safety precautions and strengthen safety inspection. In view of the long time and heavy task of the restaurant decoration construction site on the second floor, key preventive measures were implemented and the number of inspections was strengthened. During the several months of renovation, we sent security personnel to monitor at the scene, and at the same time implemented the hot work approval system, so that we did not do hot work without approval and without operation certificate, and truly implemented the safety work.

Since taking over, we have carried out more than 200 safety inspections and organized four major safety inspections every two months. At the same time, 13 unsafe factors (such as 1) were found in the safety inspection. The fire extinguisher is out of date. 2. The kitchen operation room is not equipped with a fire blanket. 3 Fire hydrants are short of accessories. ) and so on. In view of the problems found, we have issued a rectification notice and ordered it to rectify within a time limit. Except for some fire extinguishers, all the others have been rectified.

At the same time, the guest information registration system stipulated by the public security bureau and the police station shall be implemented, so as to register carefully and upload it in time.

At the end of the year, you are also worried about the annual work summary! Here is a reference:

The roar of the blower, the noisy conversation, the busy and orderly figure and the hazy window outline a lively dining scene, which is the dining scene of the last large-scale meeting in 20xx this month. The coming 20xx year is an extraordinary year since our catering department resumed normal operation. In fact, it took half a year to start working. During this period, in addition to the normal reception work, the Food and Beverage Department has also formulated and vigorously implemented various management systems suitable for itself, actively carried out necessary training work, and gradually improved the quality of employees, and both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

First, strengthen internal management:

1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.

2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly meeting (interrupted when assisting the marketing work in Wuhan), hold a staff life meeting once a month, formulate weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook. Change the original situation that more than 70 people have to borrow someone from the hotel management company to help with the service. 1, the saturated reception work of 30 people can be easily completed by relying on the unity and cooperation of existing employees, including meals, meetings, entertainment and so on. At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag with 20,000 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; Xie Yuling picked up the envelope containing 100 yuan discarded by the guests, and immediately handed it over to the Food and Beverage Department after receiving the financial entertainment expenses of Hong 'an Station Store in the Provincial Department of Finance. In June+February, 5438, all the chefs of the Disabled Persons' Federation served as escorts, but they had to eat after the meeting, and the buffet breakfast was not accepted. When the table was not cleared, he took the initiative to collect meals and take care of the front desk.

3. Formulated a la carte menu, banquet menu, buffet menu and wine list, and adjusted and revised them according to the response of the guests received at several large-scale meetings.

4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.

5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of five areas: restaurant, conference room, tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Assign special personnel to be responsible for the male and female dormitories in the department.

6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

7, strengthen the safety work of the food and beverage department, take turns on duty every day, check the contents including health, safety, engineering problems, attendance, work completion, file opening and closing, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.

Second, strengthen the improvement of employee welfare:

1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.

2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.

3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.

4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.

Third, rationally transform hardware facilities and equipment.

1, kitchen layout adjustment and decoration. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, which has improved the working environment and sanitary quality, and provided a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.

Add a screen to separate the hall from the kitchen.

4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5, Gabafee furnace, increase the form of diet.

Four, under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work, and arrange the manager to help develop the marketing market.

Five, closely cooperate with relevant departments to do a good job in reception and daily work. Strengthen teamwork and deepen the overall concept.

All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Despite some achievements in this year's work, there are still many difficulties and problems:

1, the catering department has fewer personnel, a wider management scope and a shortage of personnel. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.

2. The rules and regulations are not perfect, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated to cope with the changes in the market.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The canteen facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.

6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.

7. There are no attractive projects in the villa, and the operating conditions of the food and beverage department are relatively low. Increase recreational facilities, saunas, etc.

In next year's work, we will do the following:

1. Take the daily duty system of the Food and Beverage Department as an important embodiment of personal performance appraisal.

2. Formulating and implementing menus in different periods according to seasonal changes.

3. Standardize supplementary staffing. The restaurant staff are nervous when they are busy. If ecological farming is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.

4. Reasonably transform and increase facilities and private rooms. Originally, I planned to add several ktv rooms. In fact, I can add tables at the same time, and I can sing and relax after dinner. At the same time, the central hall will be slightly transformed into a square table for four to six people. Guests can dine in restaurants, and guests can sing in karaoke bars. At the same time, make good use of the bird language forest and slightly transform the bamboo building to make it have the function of dining and drinking tea. Rice is a farm dish, and tea is China tea (or other drinks).

5, increase the earthen stove, form a real peasant flavor, use a lot of wood on the mountain, save fuel and reduce costs.

6. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to dishes, and medicinal liquor brewed by pharmacies is added to drinks.

Summary of the hotel's personal annual work It has been more than a year since I joined X Company in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on my work in 20xx and briefly outline my work plan for 20xx.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination. 7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Four. Work plan for x years

1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.

4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.

5. Strengthen the maintenance of member customers.

V. Overall management of restaurant planning.

1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.

3. Strengthen inter-departmental coordination.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

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