Writing a work summary is to find out the successes and failures, experiences and lessons from past work, and sum up the work situation realistically. If there is something, change it, then encourage it, and set reasonable goals for the next work. The following is a summary of my catering work in the first half of the year, hoping to provide you with reference and reference.

Summary of the catering work in the first half of the year 1

Time flies. It has been a year since I joined the company in a blink of an eye. In this year, with the injection of fresh blood, the popularity of the company has become more and more prosperous, the business is booming, and the scale of the staff team has become more and more powerful. As a member of _ _, I feel extremely honored and proud now, and I feel that I made the right choice to join such a sustainable company. Looking back on the past six months, I have successfully completed all the work with the care and help of the leaders and colleagues of the company. Through these, my ideological consciousness and management ability have been greatly improved compared with the past. For this reason, I am very grateful to the leaders and colleagues of the company for everything they have done for me, which has enabled me to reap such fruits during this period. Because of your existence, I have the passion to work hard; Because of your presence, I can contribute my meager strength to the company without regrets. Because of your presence, I believe that you will lay a spacious road to escort the company in the future and reach a brilliant tomorrow. I would like to take this opportunity to report to you my work during this period, which is summarized as follows.

1. Be a pragmatic manager, be strict with yourself and turn yourself into an operator.

1. I remember that when I first joined the company, the first day I came to work in the store, the first thing I did was to patrol the restaurant and bring out all the sanitary corners I found to my colleagues. At that time, after I mentioned it, I knew that everyone accused me behind my back, saying that I had just arrived in the company and had nothing to do, accusing the restaurant of this and that, and affirming that I would leave in less than three months. Maybe they didn't know. For me, the accusation: "It just reflects my characteristics. I don't care what others think of me. What I care about is how I think of myself." Even if I just joined the company, as long as I am a member of the company, I have the obligation and responsibility to tell the problems I found. This was the case before, now and even more so in the future. From then on, I made up my mind to change the existing deficiencies in the restaurant through my own efforts. In the later days, I used my off-duty time to actively learn the concept of corporate culture and the five-routine method, applied the knowledge of the five-routine method to the actual management work, and cooperated with the foreman of _ _ _ _ to standardize the work cabinets, labels and storage cabinets, specify the placement methods and visual management priorities, and dispose of some unnecessary items.

2. By studying the five-routine method and using the previous work experience, I worked out a daily floor hygiene checklist for the restaurant, urged the staff in each post to do a good job in hygiene, and made a code to inform all staff, so as to improve the execution efficiency, clear rewards and punishments, and at the same time track the future implementation to prevent individuals from being lucky.

3. According to the actual situation of the restaurant, the hygiene items that have no time to be implemented in the morning shift are combined into comprehensive management, and a weekly hygiene implementation regulation table is formulated. It is stipulated that supplementary items should be implemented regularly from Monday to Sunday, so as to improve the overall environmental cleanliness of the restaurant, and specific tasks can be assigned to personnel in various regions.

4. Check gfd of himself and his employees before going to work every day, and don't take time to check gfd of employees at any time during work, and resolutely correct them in time if they meet with unqualified products. Strictly ask yourself and your employees to behave during working hours, and criticize and correct some employees who are unsightly and don't speak civilized words at the first time.

5. Without special circumstances, the daily shift leader must hold regular meetings before and after the shift in strict accordance with the requirements. Use this platform to arrange work tasks and inform everyone of the problems found at work in time, so as to cultivate employees' management awareness and improve the overall efficiency of restaurant work and management. At the same time, it also improved the platter of set dishes and increased the serving time.

6. Pay attention to the training of management team, use the shift time to copy the duties of the minister to the foreman to implement management, give power to the other party, let the foreman plan and understand the minister's work by himself, and then check and supervise by himself. Through inspection, it is found that the foreman has failed to do something in place, so he can inform the other party at the first time and urge them to correct it. So that the foreman is fully qualified for the minister's work after such a long period of time.

7. Think what employees think. With the suggestions and support of the leaders of the company, the dining environment of the canteen on the second floor of the staff was improved, the problem of insufficient dining space in the past was eliminated, and the hygienic implementation standards were clarified. Using their own basic skills, wallpaper decoration was carried out to solve the problem of messy walls, which improved employees' aesthetic vision of environmental dining.

8. The arrangement of green pots and ornaments in the dining room was adjusted, and suggestions were made and implemented personally to avoid the problems of unsightly environment and potential safety hazards in dining.

9. Pay attention to the advantages of employees at ordinary times, arrange posts reasonably, and strictly start to grasp the work efficiency of employees. For some people who walk slowly, they are determined not to arrange food delivery at the stalls, and do a good job of real-time supervision for individual people with bad manners. Do a good job in ideological education when employees' thoughts change, analyze the basic situation of today's society, establish their life and work goals, and how to plan and overcome the troubles and difficult events encountered at work. Make them feel at ease and voluntarily stand on their posts and do their job well.

11, care about new members and strengthen communication. For employees who are unfamiliar with the company's business, they should set an example and take the lead. If you don't know how to set the stage or place an order, you should set an example first, and then let the other party practice. If you still don't understand later, you should use oral method to practice, so that the other party can practice according to the language, so that they can strengthen their memory, master the basic business skills better and faster, and get started in time.

2. Shortcomings in the work

1. Lack of communication with various departments and coordination of operation management.

2. Sometimes we don't pay attention to details in our work, and it's not very reasonable to assign tasks.

3. Lack of digging for customers and insufficient communication with customers who often come to the store.

4. There is not enough coordination with various managers, which has loopholes in the work arrangement of the restaurant.

5. communication with colleagues is not enough, and there is a lack of training awareness for employees.

Third, the next work plan

1. Continue to do a good job in the overall management of floor hygiene to ensure the clean and tidy dining environment in the restaurant.

2. Strengthen the study of corporate culture, five-routine method and hotel management skills, and continue to further improve and improve the efficiency of our work.

3. Strengthen the training of employees' interpersonal skills, courtesy and hotel management skills.

4. Do a good job in promoting the take-away business and increase the company's turnover.

5. Strengthen communication with various departments and strictly manage the overall operation of the floor.

6. Help each other, teach and learn from each other, and develop new members' tasks.

The above is my summary of my work in the past six months, which is not very comprehensive. Please forgive me. At the same time, I hope that in the future work, I can work hard, learn and develop with you. I also hope that you will do a good job of supervising me. If I do something wrong or something wrong, please raise it in time, and I will resolutely correct it. Thank you! Finally, I wish our newly-opened hot pot restaurant in August a smooth opening, and it will become more and more prosperous.

summary of catering work in the first half of the year 2

It has been more than a year since I joined the company in a blink of an eye. According to the work arrangement of the company's leaders, 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 21__ _ and briefly outline my work plan for 21__ _.

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 are required to be sorted out and qualified before they can take up their posts. If they find any appearance problems on the post, they should immediately correct them, supervise the use of guest etiquette and politeness, and the employees should 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.

4. Work plan for 21__ _

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

2. On the basis of the existing regular meeting, we will 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, learn from each other, share service experience, and stimulate their thinking.

3. On the basis of the existing service level, we will innovate and upgrade the service, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of service personnel, and strengthen daily services.

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 food and beverage work in the first half of the year 3

Time flies, and _ _ years will pass in the blink of an eye. Looking back on my work in _ _ _ _ _, I can say that I have both gains and losses. As a shareholder and department head of the restaurant, my sense of responsibility and use has also increased day by day. Before I started working in the hotel, I knew very little about this industry. In just one year after I arrived at the hotel, With the help and assistance of leaders and colleagues, I have made great progress in my own and departmental work. Of course, many problems have occurred during this year, but it is also providing enough experience and capital for my work and personal growth. I summarize and analyze my personal and departmental work, and summarize my work for 21__ years as follows.

1. Summary of work in 21 years

1. Description of work achievements

(1) Significant progress has been made in departmental work in the past six months, and important achievements have been made in standardized management and institutionalized construction.

(2) Major breakthroughs have been made in the outsourcing work, laying a foundation for the hotel to create a good external business environment.

(3) Progress has been made in human resources work, with important progress made in personnel selection, staff training and scientific management and deployment of human resources.

(4) Progress has been made in quality inspection, and the quality inspection system has been basically established.

(5) The work of the Administration Department provides basic support for the overall work and operation of the hotel, keeps close contact with all departments and makes concerted efforts for the development of the hotel.

2. summary of work mistakes

(1) there are still some irregularities in the internal management of the department, which has affected the overall effect of the work.