Restaurant supervisor's work summary for the second half of 20 10 and plan for the first half of 2010. With the support and help of leaders and colleagues, I was strict with myself and finished my work well according to the requirements of the hotel. Through the study in the first half of the year, my work style has changed greatly and my work quality has also improved. The summary of the work in the past six months is as follows: 1. As a member of the catering department, daily management plays the role of connecting the preceding with the following and coordinating the left and right, and we are faced with trivial and challenging work every day. In the second half of the year, in the work of the wine and drink hall, all work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task in our hotel is rather heavy. In the second half of the year, we received many important guests and banquets, but for various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to avoid omissions and mistakes comprehensively and accurately. Second, strengthen their own study and improve their professional level. There is still a certain distance between their knowledge and ability, so they always dare not take it lightly, and learn from books, leaders and colleagues, so that they feel that they have made some progress in the past six months, and their management ability, coordination ability and problem-solving ability have been further improved, ensuring the normal operation of all the work in the restaurant. 3. Gains and losses in the second half of the year. Over the past six months, I have been able to carry out my work seriously, but there are still some problems and shortcomings, mainly in: 1. After all, I've only been cooking Chinese food for more than a year, and a lot of work is done while groping. I don't have enough knowledge of on-site management and control, so I can't do it with ease, and my work efficiency needs to be further improved. 2. Some work is not done carefully enough, such as inspection before and after meals, supervision during meals, maintenance of hardware facilities, and health inspection. My theoretical level is not too high, and my understanding of Chinese food business is poor service skills. Through the joint efforts of all my colleagues, the work in the second half of the year has been completed well, and it is quite rewarding to sum up: 1. It can help the leaders to do the daily work of the restaurant. 3. Reasonable arrangement of duty work, comprehensive coordination, management and inspection. 4. Cooperate with the leaders to do a good job of reception and arrangement, properly handle the problems and complaints of the guests at work, and report to the leaders in time if there are any problems. 5. Do a good job in the safety, energy saving and hygiene of restaurants. 6. Set an example, supervise and inspect the service personnel to do a good job in service. 7. Do a good job in ideological work while serving, and achieve unity, friendship, mutual help and common progress. 8. Seriously perform their duties and accomplish other tasks assigned by superiors. 4. Work plan for the first half of next year. As I worked in a western restaurant in the first half of the year, western food service is no stranger to me, but for me, changing from Chinese food to western food is like entering a new working environment. The next work should start from scratch, get started as soon as possible, and straighten out the focus of work. Try harder. So the work plan for half a year is as follows: 1. Actively and seriously cooperate with leaders to do a good job in the daily management of restaurants. 2. Strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly use their own practical work, and optimize the quality of work. 3. Strengthen the maintenance and health inspection of hardware facilities to give guests comfort. 4. In view of some new employees and irregular operations, on-site correction and guidance are carried out in the service process, and more training and drills are carried out to improve the professional level of employees. 5. The hygiene and quality of kitchen products should be strictly controlled. 6. Strengthen energy-saving inspection, explain to the waiter at ordinary times, and improve energy-saving awareness.