Monthly summary of bar work

Summary is to review and analyze a certain period, a certain project or some work afterwards, so as to draw a regular conclusion, which can give people the motivation to work hard. Let's write a summary well. How to write a summary so as not to become a mere formality? The following is a summary of the monthly work of the bar that I help you organize. Welcome to read and collect.

monthly work summary of the bar 1

As an internationally renowned brand hotel, the operation and management of the food and beverage department is very mature, with a high market reputation. 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 21xx, I carried out the following work in the daily management and service quality construction of various operating departments:

1. Writing operating procedures, 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. Compiling the overall practical plan of the wedding banquet and improving the service quality of the wedding banquet is a brand project of the hotel. In order to further improve the service quality of the wedding banquet, the overall practical plan of the wedding banquet service was compiled, which further standardized the operation process and service standards of the 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 45-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, find out the root causes of problems and discuss them. 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 catering service skills and catering knowledge competition 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 Administration Department, it was successful and affirmed by the superior leaders. It fully demonstrated the catering department's skillful service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees, and achieved the expected purpose.

Third, it carried out staff training at all levels to improve the overall quality of employees

This year, * * * conducted 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers and 9 special trainings

. The conception and main contents of the curriculum are as follows:

1. Expand management ideas and broaden industry horizons

Most middle-level managers in restaurants are gradually promoted by low-level employees (some managers have been working in the same position for four or five years), and their management horizons are relatively narrow. In order to strengthen their management awareness, expand industry horizons and professional knowledge, seven catering professional knowledge trainings were set up for middle-level managers this year. The main contents include Customer Satisfaction Management, Knowledge of Catering Marketing I, Knowledge of Catering Marketing II, Basic Knowledge of Catering Management, Catering Aesthetics, Efficient Communication Skills, How to Manage Employees Effectively, etc. The setting of these courses has a positive effect on expanding the management ideas, catering professional knowledge and industry vision of middle-level managers, alleviating various contradictions and conflicts in the management process and enhancing the feelings between employees and employees and customers. Monthly work summary of the bar 2

I have worked in a Japanese bar for a while, now I calm down and think about the shortcomings in my work, and briefly summarize the things that should be paid attention to in my future work.

1, sense of responsibility. Only with a sense of responsibility can we do things well and make things more perfect, instead of simple mechanical movement, so that we will not simply stick to specific tasks and forget other aspects.

2. Take the initiative. In the process, there can be no mutual shirking of tasks. Take the initiative to do what you should do, but one thing, don't be too enthusiastic and always fill other people's vacancies in the same thing. It's no problem to make up for it for the time being. What you should do is to report to the BOSS, which is his management problem. Otherwise it will be thankless. In its place, seek its administration. Only in this way will the division of labor be clear, the management system will be more perfect and everyone will benefit.

3, to creatively complete the task. This is exactly the same as the "creative completion of work" advocated by quality classes. It is to understand the intention of the task given to you by the BOSS, and to understand what he means. For example, the boss said that the table in the room you are in charge of is not bright enough, so you should not only solve the table, but also think about how the whole sanitation is done. Check your hygiene again, where it hasn't been cleaned and where it hasn't been cleaned. Sometimes, but think about it from the perspective of BOSS.

4, active learning. No matter where you are, there are all kinds of opportunities to learn, and you can always do your job better. You can learn not only your own job, but also other aspects, as well as management, management, etc. If you have experience, how can you allocate personnel and coordinate your work? If you are BOSS, how to form a profit model, how to attract customer service and so on. The so-called "learning is endless". Of course, the premise is that you have a restless heart.

5. When you have some suggestions for your company, please be tactful and peaceful. I saw this from a colleague. He has nothing to say about his performance at work, and he has great insight into how to manage and coordinate his work, but he is a little arrogant. Always interrupting the manager's speech at the meeting and constantly refuting it. As a result, the manager doesn't like it very much, so he will lose the opportunity to learn from an excellent person. After all, it still takes iron to get into the position of manager. So please make your suggestions seriously, kindly and sincerely. Don't be sarcastic and retorted. It's actually to solve the problem better. Why don't you convince others?

these are the basic points that I have to win in my work project. I may have to do things better, but these are just some of them. In addition, during the one-month stay, there are still many shortcomings:

1, time is not used well. At work, 24 hours a day, an average of 8 hours of work, 11 hours of sleep, two hours of eating and washing, and more than 3 hours are wasted. Basically, I stay in bed and play with my mobile phone, go to the store in advance, watch movies in the dormitory, and sometimes play poker. I am more stupid every day, and I don't think about taking time to study. Although I went to the cultural center to study later, the previous state has lasted for nearly half a month, but it was only a month in total.

2. I failed to reflect on my problems in my work in time. Although I sometimes think about it, I am not thorough. I have been smeared for a month, but I haven't been able to calm down and reflect in time. Although I still want to, the effect of overdue is not obvious.

3, not actively learning.

4, people are too silent and not active at all. Although I am working hard, I get along with my aunt in my spare time. I feel that there is no topic at all. They are not interested in what I care about, and I am not interested in what they are interested in. But after all, life is life, there is no question of having the same language, and humor is not the patent of some people. Just study with peace of mind. You should take the initiative to talk in various occasions in the future to make yourself more talkative. Monthly work summary of the bar 3

In the past year, under the correct leadership of the leaders and with the active support and great help of colleagues, the duties of the bar foreman have been well performed and the work tasks have been successfully completed, which has been well received by guests and colleagues and affirmed by the leaders. To sum up, I have gained a lot.

First, work overtime and finish the decoration as soon as possible

The most important work this year is the pre-decoration work. Since I was informed to go to work in April, in order to put the new room into use one day earlier, we have overcome many difficulties and carried forward the spirit of not being afraid of hardship and fatigue. On the basis of completing our own work, we worked overtime and fought continuously every day, and completed the cleaning, placing and pre-decoration of the old and new furniture in a short time.

second, assist the department manager to do the daily work of the housekeeping department

In order to better assist the department manager to do the daily work, the foreman has been working in the regular day shift system since this year. The implementation of this system means that the foreman must take part in the work every day, supervise and participate in various service work every day. Worrying, laborious and offensive work may not be finished. However, in order to live up to the expectations of the leaders and not affect the normal operation of the company, I go to work tirelessly every day, and I have been taking part in work except for a few days of sick leave due to injury. So that we have no accidents on the second and third floors due to poor supervision or human factors.

3. Reasonably arrange the duty and shift work of floor attendants

Shift work of floor attendants is a very important link. To make sure that the waiter can do the work of the company well and not miss the matters at home, we adopt the way that the foreman works with the day shift every day, so that the foreman can exercise his heart and supervise the waiter's every job in real time, and try his best to do what he can't do and what he can't expect. So that every staff member can devote himself to the service work with enthusiasm without worries and face the guests with a brand-new attitude every day.

Fourth, cooperate with the manager to do a good job, handle problems found in the work in time, and report them to the leader in time when there are problems.

As the foreman, the main job is to cooperate with the department manager to do a good job in uploading and issuing difficult problems. At the beginning of the opening, all the work needs to be straightened out. I threw myself into the reception work of opening customers when my hand was not healed. Many customers, some staying in hotels, some coming to celebrate, many strange faces coming and going, and a large part of the staff are novices. I secretly hold myself steady, track and remind every detail of every staff member, and make detailed arrangements to make the opening reception work go smoothly. There are various maintenance problems such as water, electricity and telephone in the newly-installed guest room. Every detail is recorded in detail and reported to the manager in time to solve them quickly, so as not to leave adverse effects on the new customers. At the same time, the expectations of the staff will be reported to the leaders through normal channels in time, and the leaders are expected to solve them.

V. Do a good job in safety, fire prevention and hygiene of floors

From the first day of work, the company leaders re-emphasized the safety issue, so the safety issue has always been the top priority of our usual work. Therefore, I emphasize safety issues in every item of my daily work. Pay attention to the links when making rounds. Cigarette butts on beds, floors and carpets in corridors are the biggest hidden dangers. Of course, it is the first problem. Secondly, in order to do a good job in hygiene, we have also made detailed arrangements: namely, the system of "three cleanness", "three degrees" and "two inspections", which includes three cleanness of room hygiene, bed hygiene and bathroom hygiene, etc. The "three degrees" means that the bed quilt has an angle, the furniture has brightness and the working process has speed; The "two-check" system means that the health worker completes his self-examination and asks the foreman to review it. Adhere to the "one-day-by-one" system of vacant rooms, find existing problems in time and solve them in time, and strive to minimize omissions.

six, lead by example, supervise and check the floor service personnel to do a good job of service

leading by example is the key for me to do a good job, and it is also a magic weapon to serve others. In addition to working the regular day shift every day. In the process of cleaning, I have been directly involved in cleaning, and when I found out that there was an unqualified procedure or incomplete cleaning, I not only pointed out the problem, but also redone the demonstration myself, so that the same mistake would not appear twice in the same person. In this way, the new staff will quickly adapt to the work, and the old staff can not only do their job well, but also bring any new staff. In our daily service work, we are almost responsive. Answer customer questions, guide customers to open the door, guide customers to use the facilities in the guest room, and even help customers shop in the small supermarket at the door when they are not busy. The so-called big river has water and the small river is full. We hope to exchange our excellent service for the company's rapid development. I hope our labor will not be wasted.

VII. Do a good job in ideological work while doing a good job in service, and achieve unity, friendship, mutual help and progress

Ideological work is the primary work of all work. Do a good job in ideological work, and its key work is half finished. In our small group on the second and third floors, how can we make?