Speech by Competitiveness Manager 1 Dear company leaders, hotel leaders and colleagues,
Good afternoon everyone!
Thanks to the hotel leaders' good intentions in cultivating talents, the competitive speech gave me another opportunity to exercise, and I felt much more confident than before. At the regular meeting of the Golden Pavilion Restaurant yesterday, I also encouraged every employee to cherish the opportunity and bravely stand on the stage to participate in the competitive speech. Whether they are successful or not, they will gain a lot and let themselves take one step ahead of others. I am Ren, and now I am the director of xx. I have nearly 6 years' working experience since the end of 20xx, including 5 years' working experience in catering, and I have changed jobs in different hotels, from employees to foreman and supervisor of star-rated hotels to supervisor and manager of social restaurants. I have exercised my viability in different environments and summed up more practical experience. In my work in 2007, I made a leap in switching to clothing sales. Because of my persistent pursuit and yearning for hotel management, I started working in Huaihua Huatian on March 3rd, 20xx. It's been 1 year and 5 months now, and this is the seventh stop on my catering road. I have been in Huaihua for more than a year. From trial operation to now, I have gone through different courses. From the deputy director of Jinge Restaurant (directly in charge of restaurant scheduling, materials and reservation department) to the director of food court (overall management) and then back to the director of Jinge Restaurant, different management experiences have been added in different positions, and every day in Huaihua Huatian is very tense and full. Here, I understand the importance of setting work goals and clear thinking. Here, I learned how to further demand myself. Here, I learned better horizontal communication. Here, I know how to carry out the work will be more applicable. I also thank the hotel leaders for their careful cultivation and training, which provided us with a good platform and development space.
In the hotel, the status of catering is very important, and it is an indispensable business project for the hotel to meet the basic needs of guests. Hotel leaders have always advocated that the development of hotel catering needs the edification of catering culture. As the assistant manager of the catering department, we should shape this culture, change the staff's thinking from "I want to do" to "I want to do", serve customers with good attitude and enthusiasm, let guests eat delicious dishes, taste the catering culture and establish a brand pioneer. Our current business situation is very smooth, and the turnover has hit record highs.
I'm confident in bidding for the position of assistant manager of food and beverage department. My strengths are: 1, 4 years of management experience. 2. I have worked in several different hotels, have a certain understanding of employees' psychology, and can be a psychological counselor for employees in time. Although I am not good at many majors, I can continue to study after 4 years. I have certain coordination ability. 5. Have certain customer resources. I have some ideas about the position I am competing for. If I succeed in the election, I will start with the following points:
1. Operation principle: operation depends on wisdom, and success depends on planning.
Always adhere to the customer satisfaction-oriented business principle, put the improvement and improvement of food quality and service quality in the first place, and create hot spots by using resources. How to tap the existing resources, inject new activities, create new selling points, add new economic growth points, and how to remain invincible in the fierce market competition and achieve new heights are courses that we must think and study.
1. We must work out the objectives and tasks according to the different operating conditions of each restaurant.
2. Each restaurant puts forward different business activity plans according to different seasons and cycle changes.
Second, the hotel's sexual problems-how to avoid brain drain.
The main reasons for the loss of catering personnel: the reasons for the loss of personnel are often various. According to the statistics of experts, the reasons for the loss are: other development, salary, violation of discipline, physical reasons and other reasons.
Countermeasures: Because the cultivation of catering talents is mainly divided into three parts, namely managers, production technicians and service personnel. Among them, the training of production technicians is the most difficult and the longest, but it plays a vital role in the development of catering.
(1) For managers: give talents a certain development space, so that capable people can go up, mediocre people can put down, and mediocre people can go down. Senior catering managers (including supervisors) have basically worked for more than 2 years or even longer, which means that the core members of our hotel catering have long working hours, stability and rich experience; But the disadvantage is low academic qualifications; Only the foreman level has some new employees with high academic qualifications, but the proportion is very small. Employees with high academic qualifications should lack practical experience and will not be promoted to higher positions for a while. We must strengthen the training of managers, integrate theory with practice, and concentrate on learning after going out to investigate and sum up experience. The key point of management is to manage the managers above the foreman, and strict training and management are the fundamental guarantee to improve the management level and service level of the hotel.
(2) For production technicians (chefs), it is necessary to establish a perfect employee training system, develop employees' abilities, strengthen the cultivation of high-quality labor, establish a post performance salary system and a new kitchen organization, and implement a salary and welfare system based on material incentives. At present, our department is implementing it.
(3) For service personnel: students with high academic qualifications are unwilling to serve as waiters, while those with low academic qualifications obviously do not meet the needs of high-star services. We need a large number of fresh troops to provide services at the front, but these people are getting fewer and fewer.
A. Evaluate the quality of employees regularly to form a competitive team. Through the assessment of the quality of employees, it can provide support for the selection of hotel management cadres and the construction of leading bodies, contribute to the development and effective use of talents, and help to form a learning team. At the same time, the training methods can be diversified, and the regular meeting time can be used to explain stories with substantive representative significance, which not only enlivens the atmosphere but also enlivens the thinking of employees.
B. Communicate with employees in time to achieve 8 understandings (understanding employees' family situation, address, telephone number, family members, education, hobbies, etc.). ), understand and master the employees' ideological status, work performance, business level and family status, carry out targeted ideological education, help them solve some practical problems and difficulties, and make them have a sense of belonging, responsibility and dedication.
C, do a good job in employee career planning,
D, analyze the characteristics of human nature in time, study psychology, control employees of different ages with different management methods, and be a good psychological counselor for employees. Educate employees to abide by the law, obey the leadership and management, cultivate and improve the hotel awareness of employees, and consciously do their jobs.
Third, correct working attitude, establish a new industry style and strengthen service quality.
1. Psychological enthusiasm, initiative and smile are the working attitudes we should have towards our guests. Smile is a symbol of self-confidence, a full display of etiquette, a manifestation of harmony and a sign of health. Good work attitude and service awareness require continuous training for employees and exchange of experience among employees. The education of employees' service consciousness must be timely, anytime, anywhere, with advanced departments, advanced learning, mutual help and mutual assistance, so as to improve the team consciousness and let the employees of the catering department serve customers better.
Only first-class employees can provide first-class service. Ordinary guests eat in the hotel restaurant, and what they care about is what kind of quality service employees can provide. Our philosophy should be that employees serve customers and managers serve employees, and most of them really impress customers. My job is mainly to manage employees, coordinate well, and let employees show it to customers better. I believe I can manage this team well.
3. Strengthen service quality:
(1) Arrive at the front line in time, give work guidance, and solve problems in time when found.
(2) Before important banquets and key guests start eating, they should be carefully inspected in strict accordance with the requirements of various inspection standards, and problems or deficiencies should be corrected in time.
(3) In the "patrol inspection" management, check whether the restaurant staff are working according to the operating rules, check their instruments, work efficiency, technical proficiency and service attitude, and supervise them to maintain a high level of service.
(4) Check the food quality irregularly with the executive deputy chef.
(5) Properly handle guest complaints to ensure effective service.
Fourth, actively study business needs and enter the market in time.
The chef in the kitchen is one of the important parts of the whole catering management. The specific content of kitchen management can only be judged by the dishes made in the kitchen. Therefore, the following two links are very important:
A. Communication link: The front desk manager and the kitchen manager must keep close contact and communication in time, the front desk must feed back the customer information in time, and the background should allocate raw materials in time and make new products regularly, so as to achieve the characteristics of "no one has me, people have me first, and people have me."
B. Ordering: (1) The front and back office should regularly (at least once a month) conduct professional training on dishes, and chefs can be invited to attend meetings for training. The front desk should conduct spot checks on dishes in time to improve the level and ability of employees to order and prepare dishes. (2) Notify the restaurant's estimate list every day, and ask the staff to strengthen their memory, and ask the new and urgent dishes in the kitchen to be sold in time within the specified time. Ensure the freshness and taste characteristics of raw materials. Only by continuous reform, thinking and development research can we improve and improve our catering management and build our own brand better. (3) Grasp the characteristics of dish promotion: regular customers often eat new dishes, and new customers combine multi-color new dishes; (4) According to the basic methods of dishes, reasonably match the menu.
While selling dishes and services, wine sales are our profit growth point. At present, Huaihua guests generally like to bring their own drinks. In view of this situation, restaurants can take different sales measures in time according to different business models and situations. When I worked in the food court before, the average customer who came to the store spent less than 35 yuan (except drinks). I purposely proposed that all fruit juices should be sold 1 piece and rewarded 1 yuan/piece (because there are more tickets for employees in the food court every month, and the Golden Pavilion is balanced by restaurants), which is conducive to improving sales enthusiasm. In the Golden Pavilion restaurant, whether the turnover can reach a higher level depends on the income of the box besides banquets and meetings. In order to increase the turnover of the box, I once again put forward the wine sales reward. Where liquor with a price of more than 888 yuan 1 bottle is sold, 1 yuan/bottle will also be awarded. And adopt a positive sales concept to instill, which will bring some income to the sales of drinks.
Fifth, service should be personalized, and service is not a slogan.
1, our hotel industry can't stay at the slogan stage of service. "Customer is God" is a slogan, "Customer is always right" is also a slogan, "Customer is God". We should treat our customers as brothers and sisters, treat them as lovers, attach importance to them, truly take them to heart, serve them wholeheartedly, constantly bring forth new ideas and attract customers back, so as to attract customers. Domestic catering services generally lack subjective initiative, so we must pay attention to every service detail, advocate mutual assistance and progress among employees, let new and old employees have the same level of customer service, take the initiative to guide guests to consume, and introduce some special dishes to tell guests the best way to eat, such as some dishes need to be eaten while they are hot, and drinks with ice cubes are more delicious. When introducing dishes, take a step back to avoid spitting stars splashing on them, and when guests check out, if a dish doesn't have chopsticks, we need to ask the guests if it tastes right, let them give their opinions and welcome them to taste it next time. Some business guests are embarrassed to put forward packing because of their face. Our employees should take the initiative to encourage guests to pack and put an end to waste.
2. Do a good job in customer information statistics and summary learning in time to ensure that it is implemented in every service.
For example:
(1) The secretary likes to eat lobster or sashimi like mussels when eating in the Golden Pavilion restaurant. Every waiter in the restaurant has his own preference. When the secretary has dinner, he will order this dish in advance. Provide personalized service.
(2) General Manager Jiang likes to sit at Table 6 every time he comes to dinner. He likes drinking red wine and beer. Red wine is usually stored in advance, three times a week. In view of this situation, we can analyze their dietary characteristics, reserve a table for them in advance and prepare their red wine in advance. The restaurant requires every waiter to memorize his own appearance characteristics, so that guests can find the feeling of "going home for dinner"
When we collect important customer information, we can use the way of on-site service discovery and summary, or we can learn from the leaders.
Sixth, do a good job in catering marketing.
1, pay attention to the development of marketing work, actively cooperate with the hotel marketing department to plan and formulate catering characteristic marketing plans, so that marketers can innovate in catering every time they go out for promotion, combine catering marketing with hotel rooms, entertainment, conferences and other projects, adopt various promotion methods, and use the existing tourism network to develop new markets.
2. Do a good job in the classification of restaurant customers, do a good job in customer analysis in time, and visit restaurant regulars in time (when serving in the box).
3. Establish a VIP service specialist.
4, timely understanding of the department's operating data and cost data, and timely use charts and tables to compare and analyze the data with the person in charge of each restaurant. Find a new fulcrum in the data, and rectify the problems in time.
5. Investigate the market in time, especially the banquet market with bad reputation. Huaihua local banquet market has a characteristic: a large number of people, many dishes needed, but the consumption level is not high. How to make our banquet bigger in this competition requires certain negotiation skills. In view of this piece, the reservation department is required to summarize and sort out the reception highlights of the hotel 1 year in time, follow up the new seasonal dishes in time, meet the customers' demand for product tastes and do a good job in sales.
Seven, strengthen safety and health management.
Safety and hygiene is the most important thing in catering, and restaurants must always be vigilant.
1, safety key prevention concept: every place and every angle has potential safety hazards (required and popularized to every employee).
Restaurant staff must always pay attention to:
First, strengthen the prevention of outsiders; B, standardize operating procedures; C, employees' self-protection consciousness; D. Fire prevention, theft prevention and accident prevention; E, familiar with all kinds of fire protection knowledge of the hotel.
2. Health:
A restaurant must always keep the environment clean, requiring managers to strengthen supervision. B the kitchen must ensure the hygiene of the products. Prevention of natural and biological disasters.
Eight, strengthen material management, improve economic efficiency.
(1) Understand and master the market prices of various materials in the restaurant, check the loss in time, and guide the declaration and replenishment of materials; According to the busy off-season of the catering industry, understand the increase and decrease of the purchase amount of food raw materials, and sell them in time to avoid loss or waste caused by shortage or backlog; Familiar with the inventory situation.
(2) Ask the front desk staff to strictly implement the three-level control system, check the standards, specifications and requirements of food raw materials and beverages, and control the cost and gross profit margin.
Nine, familiar with the business, stick to job responsibilities, and enhance their own management capabilities.
1, actively cooperate with the boss's management, strengthen the study of business knowledge, and constantly improve their management ability.
2. The catering department is the department that directly provides face-to-face service to the guests in the hotel, with large passenger flow, complex tastes and requirements, long service duration and high requirements. As the manager of the catering department, we should be familiar with and master the laws and characteristics of this work, and carefully supervise the management personnel and employees to do a good job in service.
3. Make a work plan in time and complete all tasks in an orderly manner.
The above is just my understanding, thinking and immature conception of this post management work. The important thing is to implement the action, hoping to help me do my work better and better. There is a famous saying that there is only one way to choose-that is, the way to give up; There is only one way to refuse-that is the road to growth. Regardless of the success or failure of this competition, I will face it calmly. Because the lamp of life is lit by enthusiasm, and the boat of life is moving forward by hard work. Personal growth is inseparable from everyone's support and guidance. I will live up to expectations, promote the development of the department with pragmatic style and continuous innovation, and make good returns for our future business efforts and the careful training of the hotel! Thank you!
Speech by the competition manager 2 1. Do a good job according to the company's "three decisions" work deployment. With the idea and goal of "optimizing resource allocation, renewing ideas and integrating behaviors, innovating working mechanism, and stimulating the potential of teams and individuals", do a good job in departmental work and management.
(A) the concept and behavior, through post adjustment, optimize the allocation of resources, with a brand-new concept, let employees understand, post merger and personnel streamlining, and advocate multi-function.
Specializing in many things means not simply doing more things, but doing the work more beautifully under the new mechanism environment, so as to optimize the professional value and realize the organic unity of enterprise prosperity and employee interests. And through the integration of ideas to achieve the integration of behavior, effectively embodies the team and individual pragmatic innovation, positive and enterprising spirit.
(2) On the operational level, according to the deployment and implementation framework of the company's "three decisions" work, optimize the resource allocation of the company's office, enterprise management office, archives room and computer room, integrate their functions, adjust their posts, refine personnel allocation and optimize management and workflow; Take lean and efficient as the pursuit and innovate the working mechanism.
Arrange and link up the new functions of official/traffic vehicle management.
(3) Focus on key points, integrate computer room and file management resources, create new posts, and build an information management operation platform. Take this as an opportunity to optimize the management and workflow of the department.
Pay attention to the smooth flow, transmission and feedback of information between decision-making/management/executive, and do a good job and service for the company's leadership decision-making and enterprise management operation.
(4) Promote the informatization construction of the company in the short to medium term, cooperate with relevant departments, and further improve the company's local area network with more economical investment to make it run more effectively; Consider establishing the company's MIS () and establishing the working mechanism of management information collection, processing and feedback. In this way, relatively little investment can be made (it is unrealistic to realize centralized control of production/manufacturing computers, and even a large investment can be made in ERP (enterprise resource planning) system), which can effectively change the existing situation of "information island" management of various majors in the company, and better serve business management with information integration and management, smooth information flow and application. Create conditions for the optimization of the company's management process, improve management efficiency, and enhance the response speed to changes in the market and business environment.
4. Give full play to the coordinating role of this department.
Under the operation environment of the company's new management system, under the leadership of the company's management team, take the initiative to make progress, give full play to the unique organization and coordination role and service function of this department, and organize and coordinate the implementation of the company's main work arrangements.
During the year, we focused on the following main tasks:
(a) to coordinate the relationship with various departments and workshops, and grasp the overall promotion and implementation of the "three decisions" work;
(2) Reform of salary system and construction of corresponding incentive mechanism;
(3) Coordinating the improvement and revision of rules and regulations;
(4) Efforts should be made to improve the executive power of the management/executive layer and do related work well;
(five) comprehensive utilization of resources management and new waste identification;
(six) the implementation of cleaner production, pay close attention to the development of its program; And cooperate with the implementation of ISO14001/OHSAS18001,and cooperate with relevant departments and workshops to ensure the overall work in place.
Speech by competition manager 3 leaders and colleagues:
Good afternoon everyone! First of all, thank you for giving me this opportunity. I'm competing for the position of deputy production manager.
My name is xxx, and I am currently working as a warehouse supervisor in the company. My main work scope is the procurement and storage of raw materials, the preparation of materials in the workshop according to the production tasks, the storage and inventory of finished products, the consistency of accounts and accounts, and the planning of 6s in the finished product area. Because of my work, I know something about the process of supply chain, and I know the importance of the process very well. Therefore, my speech is mainly aimed at the workflow of our work and gives you a report on the standardization of workflow. In fact, the process is everywhere in our lives. No matter what we do, whether it is life, leisure or work, there is an order of "what to do first, then what to do, and finally what to do". This is the process in our life, but we don't use the word "process" to express it.
Any process is better than no process, and a good process is better than a bad process, but even the best process needs to be improved. In the development of enterprises, production needs a perfect process to operate.
Illustrate the importance of standardized process with examples:
First of all, please allow me to use some materials to illustrate that business process standardization is the key for enterprises to become bigger and stronger.
Only standardized things can be copied and popularized quickly. To give a few examples, the success of multinational chain giants like McDonald's and KFC has benefited from this to some extent. Highly unified standardized management and the application of advanced information technology have provided strong support for its standardization, greatly accelerated its expansion, reduced operating costs and occupied a dominant position in the market.
Speech by Competitive Manager 4 Dear Leader:
Hello everyone! Blooming youth, passionate years, youth means having dreams. I love the company, I love teamwork, and I am more willing to dedicate all my talents to this group, so today I stepped onto this podium to prove myself and explain my views. Today I want to be the deputy manager of the competition area.
In addition to paying attention to safety, the deputy manager of the area should also assist the manager to do a good job in oil management and give advice to the manager so as to make the company's development path realize sustainable development continuously. So this position needs comprehensive ability and strong sense of responsibility. Today, I came to the podium to participate in the competition, because as a contemporary youth with ideals, ambitions and sense of responsibility, as an oil man who is interested in contributing to the reform and development of China's oil industry, I should be duty-bound to stand up and accept the selection of leaders and comrades. After some weighing, I think my advantages mainly include the following points:
1, with good political literacy.
I love the oil industry and have rich working experience.
Years of work practice have made me develop a rigorous, meticulous, solid and efficient work style.
4, with a comprehensive organization, coordination and management quality and ability.
5. Have certain organization and coordination ability and management ability.
"A calm lake can't make a thin sailor, and a comfortable environment can't make a great man of the times." I deeply understand that it is useless to sit on the road and talk on paper to do a good job. The important thing is to do it in a down-to-earth manner.
If I succeed in this competition, I will be guided by "safety first", adhere to the policy of "prevention first, combining prevention with elimination" and the concept of "safety is benefit", earnestly implement the fire safety system, strengthen fire safety management, and strive to put an end to all safety accidents. My working philosophy is:
1, assist the regional manager to do a good job in operation and management, and be a good staff officer to carry out specific work.
2. Implement the safety management system and territorial management responsibilities at different levels.
3. Implement HSE management, compete for gas station reserve manager, and record electronic system data in detail.
4. Pay special attention to the training of gas station safety personnel.
5. Regularly organize gas stations to carry out drills, and prepare and revise the draft post plan of deputy general manager of emergency branch.
Leader: A few minutes' competitive speech can't fully describe my many thoughts about my future work, but it is enough to express my love for the company. If I succeed in the competition, I know that it is not only my personal sweat, but also the infinite trust of the leaders. I will try my best to unify the idea of strengthening "safety" work for all employees in the jurisdiction, adhere to the safety responsibility system of who is in charge and who is responsible based on the HSE management system, so that every employee can always remember that safety responsibility is more important than Mount Tai, start from small things, start from normal times, attack "low standards, old habits and bad habits", resolutely put an end to "three violations" and go all out to do a good job in safety work!
My bank account manager has finished bidding for the draft. Thank you!