Personal summary of the staff of the food and beverage department 7

If the staff of the food and beverage department want to make the restaurant better, they must have a long-term vision and have the courage and courage to do a good job. People grow up in adversity and need to work hard as well. Next, I'll bring you a personal summary of the staff of the Food and Beverage Department. I hope you will like it.

personal summary of the staff of the food and beverage department (selected article 1)

Looking back on my work in the past 21__ years, with the support and help of my leaders and colleagues, I have been strict with myself and completed my own job well according to the requirements of western restaurants. After 21__ years of study, my work style has been greatly changed and my work quality has been improved. The work in the past 21__ years is summarized as follows:

1. Strengthen self-study and improve business level

There is still a certain distance to be excellent, so I always dare not take it lightly, learn from books, leaders and colleagues, so I feel that I have made some progress in the past 21__ years, in terms of management ability, coordination ability and problem solving.

II. Daily management

As a member of the food and beverage department, we play the role of connecting the preceding with the following and coordinating the left and right. We are faced with complicated and challenging work every day. In the work of the Drinking Hall in 21 years, all the work was aimed at improving service quality and work efficiency, so that the work was organized and integrated into every work.

Try to cooperate with the supervisor to do a good job in the management of the restaurant, and follow the principle of seeking truth from facts, so as to give the upper information and report the lower information. The banquet reception task of this restaurant is relatively heavy. We have received many important guests and banquets for 21 years. However, due to various reasons, the quality and efficiency can't keep up, which requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to be comprehensive and avoid omissions and errors accurately.

3. Work plan for 21 years

1. Make clear the development direction

According to the reception nature of hotel restaurants, the development direction of new products mainly focuses on fine products and exquisiteness, reflecting the grade of the hotel;

2. Ensure the completion of the task

(1) The supervisor should arrange and organize the development work in time, implement the task indicators, and make early preparations. You must finish the task on time, and you can't delay it.

(2) Supervisors and foremen must set an example and take the lead in innovation. They must not only complete personal tasks, but also inspire and help employees to develop new products.

3. Supervisors and foremen should take the lead in learning

to drive employees to improve their personal quality and business skills. Especially in the usual work, we should learn more about information, open up our minds, and do a good job in accumulating basic information; At the same time, we should practice basic skills diligently, pay attention to professional knowledge learning, and improve the level of business skills. Only after accumulating certain knowledge and technology can innovation be inspired.

4. Supervisors and foremen should pay close attention to training

Restaurant managers should make targeted training plans and strengthen business skills training; More training or competitions in pouring wine and mixing wine will not only improve business skills, but also increase the enthusiasm for innovation.

5. Adhere to the relevant regulations on new product development

Cash rewards and assessment on time, improve innovation enthusiasm and initiative, and strive to achieve the 21__ year task index. Personal summary of the staff of the Food and Beverage Department (Selected Part 2)

__ Restaurant is a new restaurant in our downtown area. I have been working in _ _ Restaurant for some time. I am a waiter in _ _ Restaurant, and there are many waiters like me in _ _ Restaurant. In this unique restaurant, I am very happy with my work every day. I really like the service industry. Especially when I am working, I am even more happy to be recognized by customers. The style of our restaurant is more traditional, including design, dishes and staff clothes. I think this is very worth mentioning and has traditional characteristics. Officially, because of this style, many consumers have come to find out more and more, so our usual work will be very busy, and we have also come to the restaurant for a while. At work, I think I should review my work as a waiter:

1. Daily work

A waiter is of course the most basic level in a restaurant, but I have always liked my job, which is my inner love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called a real service.

My daily work in _ _ restaurant is very substantial. Every day, our restaurant opens at 11 o'clock. Because we don't cook breakfast, we go to work late. I arrive early to start a brand-new day. As the reputation of _ _ restaurant slowly begins to grow, customers usually come to eat before 11 o'clock. There are still more waiters in our restaurant, but when we are busy, everyone can't wait to get another pair of hands.

As a waiter, we should have these characteristics: patience, carefulness and responsibility. When customers order, we should keep a correct attitude and smile. These are the basic qualities of the restaurant. As a waiter, we should also be familiar with the menu of our restaurant. When customers ask us to recommend dishes, we should be patient and skilled in introducing dishes. Usually, we should spend a lot of time to understand the characteristics and tastes of each dish, and we should recognize it more. Customers should have a correct attitude and patience when they want to check out the bill, and don't let customers wait. These are the basic skills of a waiter. _ _ Restaurant, in our daily work, we should have enough patience to serve every customer well, and we can't have a big argument with customers, which is the last thing allowed.

Because we go to work late, our usual work is also tense, so we get off work at nine o'clock every night, which is very fulfilling and satisfying. This is a day's work.

II. Gains from my work

During my working in _ _ restaurant, I have always performed well in my work with the attitude of a waiter, and I have finished my work every day. I have never had an argument with customers, which is not allowed. I have always reminded myself to be an excellent restaurant waiter. Personal summary of the staff of the food and beverage department (selected article 3)

After a busy year, the business of the restaurant is still very good this year, which also means that our work this year is very busy. I have also gained a lot this year. For me, this year's work is very substantial and I have learned a lot. The year's work is over, so we should make a summary of our work this year, so that we can know what we have focused on this year and where we still have room for improvement.

1. Work performance

I understand what is the most important thing for us catering people, that is, to pay attention to hygiene, food hygiene, restaurant hygiene and personal hygiene. It must be taken seriously at work, and a little mistake will have an impact on the restaurant. My job concerns not only myself but also the restaurant. What we must do is to satisfy our customers. Although it is impossible to satisfy everyone with our food because of different personal tastes, we should also satisfy them with our service.

I pay great attention to hygiene during my work. I should ensure my personal hygiene and leave a good impression on customers. I can't affect the restaurant because of my own reasons. I think my work is done fairly well. At least I am very enthusiastic when I work every day, and I will not let my personal emotions affect my work. My attitude towards customers is very good. Although I feel very tired after work every day, I can adjust my state well after a night's rest and greet my work with a good look again.

second, the work gains

I have gained a lot in the course of this year's work and learned a lot of new things. No matter what industry you want to do well, you need to make a lot of efforts and learn a lot. I know there are still many shortcomings in myself, and I have been studying hard. In this year, I have made great progress, and I can better complete my work and handle some emergencies well. But at the same time, I also have shortcomings, and I still have room for improvement. Therefore, if I want to develop in this industry in the future, I still need to continue to learn, and I can't stop learning and making progress.

This year is a very busy year, and it is also a year with many gains. In fact, I quite like this feeling. I can learn a lot in the busy process. Although my body will be very tired, I have made a lot of progress. In the new year's work, I will certainly encounter many challenges, and I should be prepared to face the future challenges actively. Personal summary of the staff of the Food and Beverage Department (Selected Part 4)

It has been more than a year since I joined the Baiheng Business Hotel in a blink of an eye. In July, according to the work arrangement of the hotel leaders, I took the position of foreman, mainly responsible for the daily work and management of the restaurant lobby, making a summary report on the work in 21__ _, and briefly summarizing the work prospect in 21__ _.

1. In terms of service:

There are fifteen tables in the lobby, which are divided into zones 1, 2, 3 and 4, and the waiters in each zone keep an eye on four tables on average. * * * Seven employees, one for breakfast every day, one for duty, one for mobile help, and the rest for normal staffing.

1. Etiquette and courtesy training requires employees to use polite language when meeting guests, have a greeting voice, apply etiquette and courtesy to their work, and supervise each other between employees to make progress.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only go to work if they are qualified. Correct gfd's problems immediately when they are found during work, and check the use of guest etiquette, so that employees can form a good habit.

3. Strictly grasp the standing posture and service awareness, improve service efficiency, and make reasonable deployment for service personnel during the peak meal period. Motorized personnel will always support busy areas, and other personnel will do their own 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. In terms of service quality, the management has been strengthened, requiring the service staff to change the bone plate frequently and add more tea and water every meal. I also strictly demand myself to check the service situation of the waiter while completing the work arrangement, increase the number of rounds of the station, make up the station in time, and meet more important guests. I will also assist the waiter to do a good job in service during the meal, explain the important matters and deliver the fruit plate in time.

6. I think the foreman's job is to live with the employees every day, communicate more, play a leading role whether at work or after work, and learn to observe the mental outlook and psychological dynamics of employees and care for them in time. Punish the employees who make mistakes according to the hotel system and give them psychological counseling. For outstanding employees, give spiritual and material praise and let them make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and at the same time led the employees to progress, I also got great exercise.

Second, in terms of hygiene:

1. During the hotel's hygiene inspection, there were many problems in our lobby, and I also deeply realized the loopholes in management. First, I didn't have high hygiene requirements for employees, and the inspection was not strong enough. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made detailed weekly and monthly hygiene plans, and the responsible persons in each health area were clearly in place. We will carry out thorough cleaning on a regular basis, maintain a good sanitary condition and give guests a comfortable dining environment.

2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables, and followed up the implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work:

1. It is easy to bring personal emotions into my work. I am warm and thoughtful when I am happy, and I am negligent when I am unhappy. In the future, I will try my best to overcome this situation in my work and truly establish in my mind that customers are God's consciousness.

2 There is a lack of communication between different regions, and it is often only after an accident that problems are discovered.

3. There are not many interactive links in the regular meeting before class, which reduces the vitality

4. The cleanliness of the public area of the hall needs to be further improved.

5 The service standards and skills of staff in the lobby need to be further strengthened.

6. Due to thoughtlessness, I don't think that small problems need to be handed over clearly, which leads to such and such problems, and small things are easy to cause big mistakes. We must take strict precautions in the future to avoid mistakes.

Looking forward to the next four or 21 years, my plan is:

1. Do every job well every day.

2. Refine service measures to improve the satisfaction of guests.

3. Strengthen education and training, and strengthen the quality of employees.

4. Improve the service efficiency and do a good job in daily hygiene.

5. Sort out the cases that happened in the hotel, carefully summarize and analyze them, and then study with the staff, share the service experience, stimulate their thoughts, and reduce the probability of complaints from guests.

6. Listen to the work arrangement of the supervisor and manager, do all the work carefully and report in time.

7. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, make up for deficiencies in time when they are found, talk to employees regularly every month to do ideological work, understand their recent work situation, and find out and solve problems. Personal summary of the staff of the catering department (selected article 5)

In a short period of three months, although the tasks assigned by the superiors can be successfully completed, there is still a big gap from the requirements of the leaders. In the future, I will be more strict with myself, strengthen my study, strive to improve my professional level, give full play to my strengths, and finish every job actively, enthusiastically and meticulously.

time flies, and the three-month probation period is drawing to a close. On February 1, 2111, I was lucky enough to work in Guangzhou West Catering Sales Department. During these short three months, with the kind care and guidance of the company leaders and the enthusiastic help of my colleagues, I quickly became familiar with the company environment and adapted to the new job. Now I will briefly summarize my work during my probation period as follows:

1. Strictly abide by the public.