Light is like an arrow, the work of 2021 will soon come to an end, to do a work summary! The following is a "2021 catering manager year-end personal work summary", for reference only, welcome to read this article.

2021 catering manager year-end personal work summary (a)

As a restaurant manager, I always have a great sense of responsibility, which is also very helpful to me, the restaurant industry has always been very competitive, so you want to do in this industry for a longer period of time, to do more, then it should have their own characteristics, in this regard, my experience is also relatively more, and now looking back on the When indeed still y touched, the catering industry should make good adjustments, which I have always had a lot of confidence, for the past year I also summed up some:

Our restaurant, has always been to service first, relative to peers we have been to create their own characteristics, in this very competitive industry, survival should have these characteristics of the place, which is very important. This is very important, in this point above or made full preparation, as a catering manager, I have always felt very confident, in the process I am also serious about maintaining a good state, in the process I have always been in the process of maintaining, to which I am also touched by a lot of building a good image, which is very critical, each catering staff are After a rigorous screening, in this regard always have a very strong confidence, now looking back, it is indeed also feel very meaningful, in this process I think I am doing more serious.

A year, the strict implementation of the rules and regulations of the restaurant, which I should still do a little more seriously, I also think that in this point above the maintenance of a good state, which gives me a very good feeling, in the process I am also very confident about this, in this point I am still very confident, so this year our restaurant is a series of activities. In the neighborhood to make a big promotion, improve the visibility of the restaurant, which is very meaningful, which gives me a better feeling, I also have a deep understanding of this, the restaurant will be held every month staff meeting, we summarize the shortcomings in the work, in the process or to make good adjustments, which is very critical, and I should be adjusted to the next.

I will also be on time to complete their work duties, in this regard I believe I can do a little better, which has been a good improvement in my personal ability, grateful around the same time to help me, the future in the work of the restaurant can make better results, improve the restaurant's turnover, when business is not good, should also reflect on why it will be such a situation. The situation, so in the next work must be carefully planned, the beginning of the new year, our restaurant is also ready, will improve the quality up, so that customers have a better dining experience.

2021 catering manager year-end personal work summary (two)

This year, the restaurant to enhance the quality of service as the core, to strengthen the quality of service engineering and construction of food service quality of construction, is a huge systematic project, is the comprehensive embodiment of the strength of the food and beverage management, the year 2021, in the day-to-day management of the various operating departments and the quality of service construction to carry out the following work:

First, the preparation of operating procedures to enhance the quality of service

According to the actual operating conditions of the various departments of the Ministry of Food and Beverage, the preparation of the "Banquet 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 each department's training, inspection, supervision and assessment, and standardized the service operation of the staff. At the same time, according to the service requirements of the VIP room, the preparation of 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 the clear and detailed regulations, to promote the quality of service in the VIP room.

Second, strengthen the site supervision, strengthen the walking management

Site supervision and walking management is an important form of food and beverage management, I adhere to the two-eight principle of management time allocation during the shift (eighty percent of the time in the management of the site, twenty percent of the time in the management of the summary), and directly involved in the site service, the site problems give timely corrective action. The problem of the scene to give timely corrections and tips on the typical problems recorded, and reflected to the heads of departments, analyze the root causes of the problem, develop training programs, plug management loopholes.

Third, the preparation of the wedding banquet overall practical program

Enhance the quality of wedding banquets Banquet Service Department is the hotel's brand project, in order to further enhance the quality of wedding banquets, the preparation of the "wedding banquets service overall practical program", to further standardize the wedding banquets service operation process and service standards, highlighting the atmosphere of the wedding site, and Invite the Ministry of Human Resources on the wedding master of ceremonies for special training, so that the master of ceremonies to host more characteristics, and promote the reputation of the wedding market.

Fourth, regular meetings on service topics, to explore the problems in the service

Good service quality is the core of the competitiveness of the restaurant, in order to ensure service quality, 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, by the restaurant 4-5 level managers The last day of each month will be set as the service quality seminar day, which is attended by 4-5 level managers of each restaurant to analyze the service situation of each restaurant in that 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, 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.

Fifth, 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 to collect the restaurant customers on the quality of service, quality of the product and other aspects of the complaint, the popular thought as an improvement in the management and assessment of management level of management personnel of the departments of the important basis for the collection of cases of restaurant managers to analyze the collection of cases, the management of the restaurant to the quality of service and the quality of the product and so on. Restaurant managers to analyze and summarize the collection of cases, to come up with solutions to the problem, so that management is more targeted to reduce the rate of customer complaints.

In order to cooperate with the hotel's xx anniversary celebration, the Food and Beverage Department xx month organization of the restaurants held the first catering service skills and catering knowledge contest, the preparation of the contest practical program, after more than a month of preparation and preliminaries, in the Ministry of Human Resources, the Ministry of Administration of the strong support of the success of the higher leadership of the affirmation of the full demonstration of the Food and Beverage Department of the skilful service skills and excellent basic skills, to enhance team cohesion, inspire and encourage the management of customer complaints. Enhance the cohesion of the team, inspire the morale of the staff, and achieve the desired purpose.

2021 catering manager year-end personal work summary (three)

Light like an arrow, time like a shuttle. In the blink of an eye, I served as catering manager to now have met two new year, in this period of time, I regarded the hotel as their own home as dedicated, no matter what the big things and small things are personally for. Because I must do a good job of every thing, so as to live up to the leadership of my trust. 20xx year catering department successfully received all the tasks. This and the staff's *** with the efforts of all departments of the strong collaboration is inseparable. So the power of the team is infinite. We carefully inventory the fruits of the harvest, look up high at the coming year's full of silver flowers, everyone's face should hang up a gratifying smile.

First, difficult to seek development, stability and profit

(1) as the saying goes: the iron of the battalion, water soldiers. As the Ministry of Food and Beverage, the staff renewal is particularly fast, which also increases the difficulty of the management of the Ministry of Food and Beverage, so in the alternation of new and old employees, I drew up a new training plan, targeted training, service scene in person, in order to teach them to teach them to teach them, with a strict specification of the operation of the service procedures to test their sense of service and flexibility, so that the staff consciously increase the sense of organization and discipline and a sense of collective honor to strengthen their sense of mission and spirit of ownership. Their sense of mission and the spirit of ownership, standardize the service operation process, improve the quality of service, to create a tough team! Summary of the work so that the restaurant can run normally.

(2) in the catering industry downturn, business is difficult to do, I through market research, business analysis, update dishes, adjust prices, and through various channels to contact the conference wedding banquet, so as to give the hotel to bring better benefits.

Second, the hardship, perseverance, never fall down, the hotel name forever

In the eleven golden weeks during the catering department not only received xx garden multifunctional hall Guangbo Hall wedding banquets, in the same time, also received the xx hotel more than 400 people's meeting meals. The enormity of the task so that the catering department of each person in the hands of a sweat. In the hotel under the strong collaboration of all departments, especially the sales department, we screwed together, overtime, and finally work hard, in the successful completion of the wedding banquet at the same time also successfully prepared for more than 400 people's conference meal delivery. This hotel staff up and down one heart, the difficult task in our hands to solve. Also make customers have a new understanding of our hotel.

In the process of receiving the wedding banquet, the waiter will be adjusted between the floor tables and chairs, it is very hard, we have such a group of the greater good, regardless of personal hard work of the staff, which is the greatest wealth of our hotel people. Speaking of this, I think of the corporate culture of Marriott Hotel, which is the third largest hotel in the world, which is: "Take care of your employees and they will take care of your customers". At the same time they emphasize retaining talent. Talent is the backbone of a business, and this was evident to our leaders as soon as they took over the hotel. I honor this principle as well.

Third, grasp the management, strengthen the coordination of relations to improve the comprehensive reception capacity

(1) this year, I and the manager of the catering department to improve the meeting system, including the end of the year summary quarterly summary of the daily waiter's assessment of the daily review of the meeting of the weekly meeting of the pre-shift meeting of the hygiene inspection and reporting will be as a result of the system's improvement, the improvement of the quality of the meeting, the superiors of the directives have been timely implementation. The instructions of the superior have been implemented and executed in a timely manner.

(2) to strengthen the coordination of the relationship between the personal resume, catering department waiters are numerous, temperamentally different, which must coordinate the relationship between them, emphasizing the collaborative nature of the account foreman in the weekly meeting must be repeatedly stressed the importance of cooperation, such as the emergence of the error, shall not shirk their responsibilities to each other, we must be bold enough to admit the error, and help each other to correct. Often care for each other, more to find each other's merits, the facts prove that this approach is correct.

(3) to improve the comprehensive reception capacity. Catering Department in addition to the reception of normal casual dining around the table, but also reception of large-scale conference buffet dining, boxed lunches, wedding banquets, birthday banquets and other types of diverse dining forms. So that guests are happy to come, satisfied and return. And according to the taste of timely replacement menu, so that customers eat more comfortable.

Fourth, looking forward to 2022, I am doubly confident

As the manager of the catering department, I will continue to work hard on each waiter to pay close attention to the training, so that each waiter can be unique, so that they understand: "The sky will be a great responsibility in the people also, must be the first to suffer their hearts and minds, and labor their tendons and bones! They will understand that "the sky will send a great man, must first suffer his heart and mind, toil his bones". At the same time, we also let them understand that "smile is the best weapon". Strive for a new service concept, service lineup to meet the arrival of 2022.

2021 catering manager year-end personal work summary (four)

2021 is coming to an end, in this year, under the correct leadership of the leadership, in the active support of colleagues and vigorously help, I strictly require themselves, in accordance with the requirements of the restaurant, better to complete their own work, not only to successfully complete the work task, but also to get the praise of guests and colleagues and the leadership of the affirmation. Through more than half a year of learning and groping, my way of working has a greater change, the quality of work has a new enhancement.

I. My job responsibilities are mainly

1, lead by example, strong sense of responsibility, dare to manage.

2, reasonable command and arrangement of manpower, management of the restaurant staff work shifts.

3, check the attendance of the restaurant personnel, the preparation work is qualified and ready, and the waiter's work on the day, discipline and other aspects of the assessment and registration, and timely reflection to the leadership.

4, dealing with service problems and guest complaints, and report to the leadership.

The subordinate staff for business training, and constantly improve the professional knowledge and service skills of the staff.

5, do a good job in the custody of the classroom items and restaurant hygiene.

6, pay attention to the guest movement at any time, supervise the staff to take the initiative, enthusiasm, polite hospitality.

7, require waiters to familiarize themselves with the characteristics of the dishes, good marketing dishes and drinks.

8, responsible for writing a good work diary, do a good job handover procedures.

2022 year of self-challenge, I will strive to correct the shortcomings of the past year's work, to do a good job in the new year. In the past year, in the care of the leadership and the enthusiasm of colleagues to help, through their own unremitting efforts, in the work of certain achievements, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful, happy, but that's not important, is the past, we have to work hard is the future.

In the first day I joined the company's work, the company's leadership on health issues have been emphasized many times, so the issue of health is always the top priority of our usual work. Therefore, every day to arrange the work of the first item, I emphasize the issue of hygiene.

For all the work arranged by the leadership, we always fulfill it without fail. Of course, for the staff's requirements and hopes, we also timely reported to the higher leadership. I think only the waiter body and mind to face the customer joy, can make the customer have a real home away from home feeling consciousness.

Second, the restaurant in 2021 there are some problems

1, part of the staff polite manners, grooming is not in place.

2, sometimes did not operate according to the relevant standards.

3, due to the logistics part of the staff thought too abnormal, can not communicate, resulting in the supervision is not in place.

Three, 2022 work plan

1, strive to improve their learning ability, enhance their business knowledge and professional skills and techniques, to the leadership and seniors to learn from the management of experience and the ability to deal with customer complaints,

2, to improve their own at the same time to lead the other employees together! Progress, regularly organize some training courses. Involving aspects can be more extensive, from product knowledge to daily customer complaints can teach them how to solve the appropriate time can also do some incentive training.

3, communication is very important to do a good job in a timely manner with the staff's ideological work, careful observation of their thinking, in order to keep abreast of their ideas and opinions, and make a good record, feedback.

4, that is, we must treat the customer as a friend, think of a friend, anxious friend. Smile is from the heart, only really see them as a friend, in order to really do service with a smile. So that the service can be in place, the performance will naturally be improved. This is also I need to *** with efforts to learn.

5, to complete the superior leadership arranged down the various other matters.

Fourth, summarize

In 2022, I will spare no effort to lead my colleagues to make persistent efforts to grasp the quality of our services, improve our service standards, and comprehensively improve the company's efficiency. Create a new situation of service work.

In short, 2022 is again today as a starting point, new goals, new challenges, in the new year continue to work hard, study hard and summarize.