Summary of room confirmation work: Busy time passes quickly, and the internship period has ended in a blink of an eye. Looking back on my work in the past few months, with the support and help of the company leaders and colleagues, I have done my job well according to the company's work requirements, which has made a new breakthrough in the future work mode and greatly changed my work style. Now I summarize my work status as follows:
(1) Standardize the terms of service of each post, improve customer service and be customer-oriented.
Comfortable, clean and quiet rest environment, good service courtesy and distinguished enjoyment, I want to be in front of the guests and in their hearts. This is my request for the guest room. Cleanliness is the focus of every guest who comes to a famous hotel, so we ask the service staff to change a guest into a regular customer every two days. We guarantee that every guest who comes to the famous house can live in a clean and comfortable room. In order to ensure the quality of the room and make it a qualified commodity for sale, we will check at every level and never give rags to our guests. In order to improve the qualified rate of room quality, we will conduct spot checks on the clean room every day to ensure that the doors and doors everywhere are clean and tidy.
Live comfortably and eat happily. Although our restaurant is small in scale and has few employees, our service is uncompromising. Friendly terms of service, professional service skills and delicious food quality always make every guest who comes to the restaurant happy and satisfied. When guests go out and leave their warm homes, our service will make them really feel at home here, and it tastes just like eating at home. In the future work, we will pay more attention to service details, and we can understand the needs of guests with one look and one action.
(2) Save income and put an end to waste.
Disposable articles in the guest room consume a lot. In line with the idea that saving is to create profits, we call on all staff to start from me, from scratch, and put an end to all waste.
To strengthen employees' awareness of energy conservation, there are mainly the following points: recycling disposable mineral water beverage bottles, toothbrushes, comb cartons and all recyclable items that can generate income; 2. Clean the room and turn off all unnecessary switches and air conditioners. Turn on and off the lighting of stairs and bathrooms at regular intervals, so that all the lights go out when people leave.
On the premise of ensuring hygiene and safety, we can also recycle the food in the restaurant. I think the income generated this year is also considerable.
(3) Maintenance of equipment and furniture.
The utilization rate of household appliances in guest rooms is very high. In terms of equipment maintenance, guest rooms strictly implement maintenance regulations. Furniture and floor appliances need to be repaired at any time, and the engineering department should be informed in time if they cannot be repaired. We will also maintain and wax the furniture floor from time to time, and once the carpet is found, it can be cleaned, which can not only reduce the overall cleaning times, but also continue the overall hygiene.
Looking back on the past, there was a lot of bitterness, a lot of bitterness, and I lost my way in my work attitude and took a detour, but that was me in the past. In the future work, I will try my best to correct small mistakes, further improve service quality, optimize service processes, create new service highlights and establish a new brand image for us.
The new year is a new starting point. I hope to push the management of room catering to a new level in the new year and make the management more reasonable and perfect. I think in the future work, I will assist the leaders to do the daily work of guest room catering, reasonably arrange the leave, duty and shift change of waiters, make all reception arrangements, handle problems in time when they are found, report them in time, strictly control the sanitation in the area under their jurisdiction, arrange the planned sanitation reasonably, set an example and supervise the service personnel to do so.
The above is my summary, I hope the leaders will give me some advice!
Summary of house changing work July has just passed. Looking back on the foreman's work in the internship for several months, it is like a symphony, with ups and downs and various notes. But through this more than a month's work, there are gains and growth. As a grass-roots manager, there are still many places to learn. The head waiter is not only making rounds in imagination, but also has a lot to do.
1. Room sanitation
The floor foreman is the key person to ensure the sanitary quality of the guest room, and the last link to control the product quality of the guest room, which directly affects the service quality to the guests. Through more than a month's work practice, I have basically mastered the inspection standards of guest room hygiene, and I can also independently control the overall quality of a room. However, there are still shortcomings, and there are still cases where supervisors and departments are not in place. Through analysis, the overall control of room hygiene is not in place, and the inspection is limited to individual places, lacking overall control. The hygienic quality standard is not high enough, and there are still some neglected places in the inspection. However, through the health inspection during this period, I realized that the foreman's inspection is only to supervise the work of changing channels, and it is more important for employees to clean the room. Therefore, in the next work, I will pay more attention to the cleanliness of employees' rooms, improve the hygiene standards of employees, and ensure the first level of room hygiene.
Step 2 manage
Some people say that "the foreman is a person caught in the cracks", which is no exaggeration. He should be responsible for the last supervisor, the next employee and play a leading role. Dealing with the relationship with superiors, peers and subordinates in the work requires more practice and personal experience. In this more than a month, I have basically done very little in this regard, and there is still a lot to go. This aspect will be the place I need to learn most in my future work, not only through books, but also through learning from leaders and colleagues to make up for my shortcomings in this area.
Step 3 communicate
I don't know much about it because I used to work in Building 5 and didn't have much contact with employees in Building 8. Now when you come to work with them in Building 8, you must get to know each other and establish a good working atmosphere. So this month, I strengthened communication with everyone and got to know every employee to some extent. However, due to the large number of employees, large age span and different personalities in Building 8, it is still quite difficult. I'm also trying to communicate with you. Let yourself integrate into this big team as soon as possible.
Communicate with customers
When I became a foreman, the method and mentality of communicating with guests in the reception were different from those in the past. Instead of just communicating with the guests and handing them over to the foreman, we should be independent now, think of the best way to deal with the guests' dissatisfaction and questions, and take the lead in maintaining the image and interests of the hotel in front of the employees. In the past month, I tried to communicate with the guests in charge of the floor every day, from the simplest inquiry about the hotel to the settlement of claims and complaints against the guests. At first, I found it difficult. I didn't know how to speak. I slowly put my heart down to feel the joy of communicating with my guests.
The foreman's work is very complicated and complicated. Through this month's practice, it really doesn't feel so easy, but with the help of director Chen and other shift leaders, I have gradually sorted out some clues. I believe that in the next two months, I will work harder to get everyone to recognize my work.