summary of the foreman's work in the catering department

summary is a kind of written material to evaluate and describe the achievements, existing problems, experiences and lessons gained. Writing summary is conducive to improving our learning and working ability. Let's take time to write summary. So what should we pay attention to in the summary? The following is a summary of the foreman's work in the catering department that I helped you sort out. Welcome to share.

summary of the foreman's work in the catering department 1

Time flies. In a blink of an eye, I have been in xx Hotel for more than a year. Looking back on my work in this year, I have been strict with myself with the support and help of my leaders and colleagues, and completed my own work according to the requirements of the hotel. Through this year's study and leadership guidance, I have made great changes and improved my work quality. I will summarize my work in this year as follows:

1. Daily work management: As a floor foreman, I should have a coordinating role and cooperate with the manager to do a good job in floor management

2. I should strengthen my own study and improve my business: although I am a foreman, I should learn from the manager and books to improve my quality, and I should improve my management ability in the next year to ensure the normal operation of all floors.

third, there are problems: there are also some problems and shortcomings in this year, mainly;

　1。 Some work is not serious enough, such as rounds, facilities, equipment and health inspection is not in place.

　2。 I don't care enough about employees, I don't communicate in time, I don't know much about employees' voices, I'm not responsible at home, and my employees are lax.

　3。 Their own management level and theoretical level are limited.

IV. Plans for the next year:

1. Plan to actively and seriously cooperate with the manager to do a good job in the daily work of the floor.

　2。 Strengthen the careful inspection and maintenance of facilities and equipment to give guests a sense of harmony and comfort during use.

　3。 Strict requirements should be made on the sanitary quality of guest rooms, and the planned sanitation should be arranged reasonably.

　4。 Strengthen energy-saving inspection, tell employees more about energy-saving knowledge and make efforts to conduct the second inspection

5. In the future, we should teach new employees and employees with irregular work to improve their professional level.

in the following days, I will work hard, improve my shortcomings and carry forward my advantages, so that every employee can create higher value for the hotel. Summary of the foreman's work in the catering department 2

It has been more than a year since I joined xx Company in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work in xx and briefly outline my work plan for xx.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective duties, clarify their respective work contents and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as they need service.

5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be clean and free from water stains, neatly placed and without inclination.

7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.

Third, there are shortcomings in the work

1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

IV. Work plan for xx years

1. Do a good job in internal personnel management, with strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into a communication platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, we will innovate and upgrade the service, focusing on service details and humanized service, improving the entry qualifications of service personnel, improving the salary assessment and treatment standards of waiters, strengthening daily service, establishing a high-quality service window, creating service highlights, and innovating service brands on the basis of brands.

4. In the management of goods, the responsibility lies with people, and there are rules to follow, well documented, enforced and supervised.

5. Strengthen the maintenance of member customers.

5. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency.

2. Enhance employees' awareness of benefits, strengthen cost control and save expenses. Train employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time and strictly implement the relevant punishment system.

3. Strengthen the coordination between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities and cooperate with surrounding companies to increase the membership rate. Summary of the foreman's work in the catering department 3

Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I have completed my job well. Through study and exploration, my work style has changed greatly, my work quality has been improved, and I have been affirmed and trusted by everyone. Now I will summarize my work in the past six months as follows.

1. Daily management

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily reception work of the restaurant service, and reasonably arrange the work contents of the employees. In the first half of the year, the turnover of employees in the restaurant was high, and there were few old employees left. The new employees had to learn all the work skills in the shortest time to act as the main staff of the restaurant. Therefore, there were many basic training contents in the first half of the year, and actively assisted the supervisor to complete the training of new employees.

Second, a little experience in management

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have also understood a lot of truth, which makes me more aware of how to give full play to my ability and role in the team of restaurants, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant works hard, but his own interests have little impact. Everyone understands the truth of a chopstick and a chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to make progress. Although I was able to adhere to the principles in management, the ways and methods were too straightforward, which made some employees not quite understand themselves and caused great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, patiently reason and talk about the system, and everyone will abide by it, and lead employees by example. Make employees fully feel happy in the big environment of the restaurant, make employees motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all restaurant employees, and our managers take the lead in their efforts.

Third, strengthen my own study and improve my business level

Although my position is only a foreman, there are still many places to improve my knowledge and ability and learn from my superiors if I want to be a qualified grass-roots manager. Therefore, we can't take it lightly, learn from books and colleagues. Through hard study and serious understanding in the past year, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem-solving ability, ensuring that my work on duty can be carried out smoothly.

IV. Existing problems

In the past six months, although the work has been successfully completed, there are still some problems and shortcomings, which are mainly manifested in the following aspects: first, although the management level has improved, there are still many shortcomings, for example, sometimes things cannot be arranged and considered comprehensively, resulting in unreasonable work arrangements and some problems and loopholes in services. Second, training is my weakness. Every time I train, I don't have a good and clear train of thought in my mind. I am a little Lickitung, and I am afraid of speaking. Therefore, I have caused great obstacles in my training ability, and I can't express what I want to say well, and my employees are also confused. Third, we are not careful and patient enough in some work, such as inadequate inspection after work, often leaving some small tails, and we are not patient enough in guiding employees' work. Fourth, our execution is not strong, and sometimes we can't finish our work on time or stick to it. Fifth, my theoretical level is not enough. Sixth, there is often inertia in my heart and I don't take the initiative to learn.

Work plan for the fifth and second half of the year

1. Actively and seriously cooperate with the supervisor to do the daily work of the restaurant.

2. Strengthen study, expand knowledge, flexibly apply it to your own work, and optimize work quality.

4. Provide hands-on guidance for new employees and waiters with irregular operation to improve employees' business level and service awareness.

5, the daily hygiene quality should be strictly controlled and the planned hygiene should be arranged reasonably.

6. Cooperate with the supervisor to take energy-saving measures, tell employees the importance of energy-saving at any time, and strengthen employees' awareness of energy-saving.

7. study hard, prepare for training, improve the training ability, and strive to achieve it.