The following is a summary essay on the work of the security bar that I compiled for you, hoping to help you. A summary of bar work
Time seems to be a river of years flowing down from a distance, crossing every spring, summer, autumn and winter at a never-ending pace. Unconsciously, the time is approaching the end of 2113. In order to better protect the hotel's safety and maintain the normal order of the parking lot, and make my work safe and accident-free, I sum up my work for one year as follows:
First of all, at work, the team members' thoughts are relatively stable, and they are relatively United among themselves, and they can remain vigilant during the shift. All the players can overcome all difficulties under the condition of tight personnel, heavy tasks, heavy workload and long working hours. Strict control, can strictly follow the rules and regulations of the hotel to do, do, do. Secondly, there were no illegal acts and other safety accidents throughout the year. The team members are familiar with the hotel environment and surrounding environment. Regardless of the bad weather, the players can guard their posts and have no influence on their normal work because of the weather. In this year, we can complete all kinds of tasks assigned by hotel leaders to the letter.
However, there are still some shortcomings: First, the team members' working attitude is not positive enough, their working methods are not flexible enough, their behavior language is not in place enough, they are lucky during work, and their observance of labor discipline during work is not enough. Some team members only eat at their posts; During work, there is no post of supervision between team members, and they often stand together and chat. As a result, when the car comes, it can't command the car in time, resulting in the phenomenon that the car can't be cleaned and parked in place, which is a serious waste of parking spaces. Second, the shift is not timely enough, and there is no awareness of checking the vehicles before and after the shift. There are a few players who have no concept of time, do not pay enough attention to going to work, and there is a phenomenon of procrastination. The vehicles are not inspected before and after the shift change, so that the next shift does not know the situation of the vehicles on the previous shift. Third, the team members didn't do enough courtesy, and they didn't salute and say hello to the hotel leaders and guests. In the process of directing the guests to stop, the language is not good, and even quarreling with the guests occurs, which makes the guests uncomfortable. The lack of customer first consciousness has seriously damaged the public image of the hotel. Fourth, the general quality of the players is relatively poor. During military training, there are many laughing and slapstick phenomena on the training ground, and their acceptance ability is relatively poor, and there is no awareness that I want to practice. It is necessary for the foreman to read behind at any time to do it well.
I have been in XX for more than a year. From the team member to the foreman, I have been responsible for my work, abiding by the hotel rules and regulations, uniting the team members and being strict with myself. When I was a team member, I actively cooperated with the foreman and Liu Jingli, and made a good shift system. During my work, I coordinated and ventilated with other team members. In the hotel, I am not only polite, but also serious and responsible at work. But also responsible for the military training tasks of the players. During the training, I listened to your opinions and improved the training methods, so that the players learned some queue movements in a relatively short period of time. But also affirmed by the hotel. In August, I was recommended by the hotel to participate in the star security guard competition in the city because of my relatively outstanding work. Before the competition, I made strict demands on myself, and trained myself on the participating subjects as soon as I had time. During the competition, I went all out to get obvious results and was praised and praised by hotel leaders. I was promoted to foreman in September because of my outstanding work. After serving as the foreman, first, I am more strict with myself, and strive to learn fire control knowledge and various systems. When I don't understand, I will humbly ask other comrades for advice. Second, strictly implement the system of shift handover, and make a summary before and after the shift handover. If the team members are found to be doing badly during work, I will point it out in time. 3. During my work, I will deal with problems in time. When I can't make a decision, I will respond to my superiors in time and help them solve the problems.
Although I have achieved good results this year, there are also some bad aspects. First, because the Chinese New Year is coming, I relaxed my requirements for myself in the next month or so, and the management of the players was not as strict as before. I didn't always emphasize that the players chatted and ate at their posts. Second, sometimes I didn't stick to the summary before the shift change, and I didn't check the floor patrol carefully before, and sometimes I went to work and reduced the number of floor patrols. The inspection in the parking lot was not enough, and the supervision of the players was not enough, which led to the phenomenon of car cleaning in the parking lot.
in view of the above summary, in the coming year, I personally will continue to carry forward the good aspects and learn more. Resolutely correct their own shortcomings, in the next step of work, we should always keep a clear head, strict management, strict requirements, proceed from reality, fundamentally solve, and strive to eliminate accidents in the bud. At the same time, it is also necessary to mobilize all the players to continue to maintain good aspects and efforts, so as to help and care for each other, "think with one heart and make efforts in one place", and achieve a working atmosphere of dressing the, civilized duty, being open-minded, warm and generous. Ensure the life and property safety of hotel personnel and the normal order of the parking lot. Summary of Bar Work Part II
Dear leaders and colleagues, hello, everyone:
It has been almost a year since the * * Eco-Hotel was opened for trial operation. In this year's work, I would like to thank all levels of questions and colleagues for their guidance and concern. Let me learn a lot of valuable things, so that I can constantly improve myself in my usual work and improve my ability to do things. In this year, through their unremitting efforts, they were recognized by the leaders and completed a role change.
As a head waiter in the bath area of the bath department, I also entered a brand-new working environment, in a new environment. All the work will start from scratch, and many things will be explored while doing, so as to be comfortable in the work. I know that I am playing a connecting link and coordinating the left and right. What I do every day is also trivial work. It is my important task to straighten out the relationship as soon as possible and put it into my work. It is my duty to fully cooperate with the daily work of the supervisor, which requires us to have a strong sense of work, a correct attitude towards work, a fast work efficiency and comprehensive efforts. My daily duties are:
1. Carry out the instructions given by the supervisor and manage my employees well.
2. Supervise the staff to serve the guests and organize the on-site deployment of the staff to ensure the service quality.
3. Check the gfd, courtesy and work attitude of the subordinate employees, lead the subordinate employees to do a good job in hygiene and cleanliness, and strictly record the attendance of the employees in this class.
4. Be responsible for collecting the articles of this team, fill in the requisition form, submit it to the supervisor for review, and then collect and keep it.
5. Hold regular pre-shift meetings every day, convey the instructions and notices of our store and various departments, summarize the work situation and matters needing attention in the last shift, and put forward the service requirements of each post.
6. Always check the equipment and facilities in the area to ensure that the facilities and equipment in the business area are in good condition.
Our service is embodied in humanized service. We should strive for perfection and create a feeling of being at home for our guests. I have less experience now, and there are still many things waiting for me to learn. Sometimes mistakes will inevitably occur in my work, and I will take warning from the problems that arise. If I want to achieve good results, I must do it on my own feet and redouble my efforts and efforts. I always believe that it is better to speak by strength than by luck. The smooth development of work at ordinary times is inseparable from the concern of hotel leaders and the support of colleagues. The hotel is a big family, and its achievements are achieved by the concerted efforts of everyone. Starting from a new starting point in the new year, past achievements will become history. We should make persistent efforts in our future work and set new goals for ourselves, which will be carried out in the following aspects:
First, we will devote ourselves to maintaining hotel guest relations, actively promote the establishment of customer relationship management, and actively establish effective guest history files through our efforts, so as to truly realize effective and scientific management of guest management.
second, it is an iterative process of transforming customer information into positive customer relationship to establish the idea of "customer-centered" and to understand and influence customer behavior through meaningful communication with customers, so as to finally achieve the purpose of improving customer acquisition, customer retention, customer loyalty and customer profitability.
thirdly, in the hotel, you must set an example, be dedicated, have a decent style and be elegant and generous. Self-confidence, decisiveness, composure, wisdom, liveliness, delicacy, sincerity and efficiency are the description of the position of the foreman in the bath area, which is also the self-requirement of the foreman. As the end of today's report, it is also used to encourage you, please consider it! Thank you! Summary of Bar Work Part III
It's almost a year since I entered Swan Lake Hotel in a blink of an eye, from land reclamation, trial operation to opening operation. In this year's work, I would like to thank leaders at all levels and colleagues for their guidance and concern. Let me learn a lot of valuable things, so that I can constantly improve myself in my usual work and improve my ability to do things. In this year, through their unremitting efforts, they were recognized by the leaders and completed a role change.
As a head waiter on the 25th floor of the food and beverage department, I also entered a brand-new working environment, in a new environment. All the work will start from scratch, and many things will be explored while doing, so as to be comfortable in the work. I know that I am playing a connecting link and coordinating the left and right. What I do every day is also trivial work. It is my important task to straighten out the relationship as soon as possible and put it into my work. It is my duty to fully cooperate with the daily work of the supervisor, which requires us to have a strong sense of work, a correct attitude towards work, a fast work efficiency and comprehensive efforts. The reception on the 25th floor is generally an important vip reception. We must not have any mistakes in the service process, which requires us to do our best in all aspects, and think of solving any problems that can arise. For the sake of smooth service in the meal, we must make full preparations before meals, and often check it several times. When guests eat, the floor and the patio should cooperate closely, and the speed of serving is also very particular. We will attach great importance to every reception, and record the leaders' dining habits and preferences for dishes when they are in a hurry after dinner, so as to facilitate targeted service at the next meal. Our service is embodied in humanized service, and we should strive for perfection to create a feeling of being at home for our guests. I have less experience now, and there are still many things waiting for me to learn. Sometimes mistakes will inevitably occur in my work, and I will take warning from the problems that arise. If I want to achieve good results, I must do it on my own feet and redouble my efforts and efforts. I always believe that it is better to speak by strength than by luck.
how time flies! I have been working in the catering department of xxx Hotel for one year in a blink of an eye. According to the work arrangement of the catering department manager, I am mainly responsible for the daily operation of the restaurants, bars and stewards of the department and the training of the department. Now I will make a summary report on the work this year and briefly outline my work plan for 2113.
as an internationally renowned brand hotel, the operation and management of the food and beverage department is very mature, with high market popularity. After fifteen 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. Since I joined the company for one year, I have mainly carried out the following work:
1. Strengthening the construction of service quality project with improving service quality as the core
The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In 2114, I carried out the following work in the daily management and service quality construction of various operating departments:
1. Improve the service quality
According to the actual operation conditions of various departments in the catering department, we have compiled the Operating Specifications for Banquet Service, Qingyeting Service, Western Restaurant Service, Bar Service and Stewardship Service. Unify the service standards of all departments, establish standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.
2. Strengthen on-site supervision and ambulatory management
On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.
3. Compile the overall practical plan of wedding banquet to improve the quality of wedding banquet service
Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet service, the overall practical plan of wedding banquet service was compiled, which further standardized the operation process and service standards of wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.
4. Hold special service meetings regularly to discuss the problems existing in service.
Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other, and the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This form of discussion provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.
5. Establish a restaurant case collection system to reduce the probability of customer complaints
This 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, organize the first service skills competition to show the service skills of the food and beverage department
In order to cooperate with the hotel's 15th anniversary celebration, the food and beverage department organized restaurants to hold the first competition on service skills and knowledge of food and beverage in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminaries, with the strong support of the human resources department and the administrative department, it was successful, affirmed by the superior leaders, and fully demonstrated the skilled service skills of the food and beverage department.