I

I have been working in the company for more than a year 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 dining room floor and the training of the department. Now I will make a summary report on the work in 21XX and briefly outline my work plan in 21XX.

1. On-site management of the hall surface

1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests, especially the cashier at the front desk and the service staff at the area who look after seats. They are required to apply courtesy and courtesy to every bit of their work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before work. 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 manners and manners, and the employees should develop a good attitude.

3. Strictly grasp the positioning and service awareness, improve the service efficiency, make reasonable deployment for the 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 own duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Promote 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 to follow, well documented, implemented by someone, supervised by someone, followed by a single person, 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 for 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, which provides 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 that the daily service is more targeted and the probability of customer complaints is reduced.

Second, the 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.

5 year-end summaries by restaurant directors 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 the priorities are not very clear when there are many jobs.

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 21XX years

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, further deepen the content of the regular meeting, enhance the depth and breadth of the seminar, and build the service quality seminar into a communication platform for all service personnel, learn from each other, share service experience, and stimulate ideas

3. We will innovate and upgrade the service on the basis of the existing service level, focusing on service details and humanized services, improving the service personnel's entry qualifications and promoting waiters.

V. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job evaluation 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.

Part II

During this past period, thanks to the reuse of the school leaders and the training of the school, I took the post of supervisor of the canteen from this semester, and was responsible for the development and implementation of the overall work of the canteen. In this school year, the work of the catering department of the General Affairs Department continued to adhere to the principle of "service, standardization, efficiency and first-class" proposed by President Lei. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of working hard and thinking hard, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", make every effort to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve education and the development of the school. Since the establishment of our school, it has been developing by leaps and bounds, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the canteen logistics management is a department that is most closely related to the daily life of teachers and students.

Through this half semester's work, under the guidance of the director, with the strong support and help of the leaders, teachers and colleagues of all departments in the school, I closely cooperated with the director, put all the work in the canteen into practice, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen has been substantially improved this semester and pushed to a new level.

From September of XX, when I took over the canteen work in an all-round way, I encountered great challenges, because on September 1, the high school canteen in Rome Campus was newly opened, and more than a dozen old employees had to be transferred from my Everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen has been operating in a state of lack of staff. This semester, under the condition of insufficient staff, I strengthened the professional ethics training and encouragement for canteen staff, and adopted the "One Belt, One New" approach to canteen management. Let the squad leaders of all classes in the canteen improve themselves while managing others, point out the irregularities in their work in time, and put forward improvement measures to guide them how to make the overall work meet the norms and standards. I took every opportunity to help them until the end of this semester.

In terms of routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle of school leaders for the work of the General Affairs Department; My canteen organizes all staff to study the principles and policies of the school seriously, and how to translate the advanced ideas of school leaders into practical work, so that our work can truly serve the education and teaching of the school, the teachers and students of the school, and the society, and play a good comprehensive benefit; Through the weekly regular meeting, the employees' ideology is formed. Our job is to engage in education, which should not only reflect service, but also reflect education. We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff are clearly displayed, which makes the overall work make effective progress.

From the beginning of every week, insist on holding an early meeting, timely solve and deal with the places where employees fail to meet the standards, sum up yesterday's comprehensive work, arrange new work today, and assess and evaluate the daily work of employees, so that their work is clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work for next week, and summarizes the work of employees this week to help employees improve their work ideas, professional knowledge, skills and service attitude.

Chapter III

Time flies like an arrow, and the sun and the moon fly like a shuttle. In a blink of an eye, xx is coming to an end, accompanied by the celebration of Christmas and the breath of New Year's Day, and the bell of xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on xx years, with the care and guidance of leaders and the support of colleagues, as a chef and chef, I have always adhered to lead by example, set high standards and strict requirements, unite and lead canteen staff, adhere to the overall situation, obey organizational arrangements, do a good job in canteen management with my own practical actions, ensure normal work, and provide exquisite and delicious dishes and quality services for leaders and staff. We have also reclaimed land. Add the color and variety of meals, so that the main and non-staple foods can be reasonably matched, reducing losses and saving costs. The concept of warm service is to serve Diya and Zijin wholeheartedly. In xx years, the canteen * * * received 121 external meals, with a total of 1177 person-times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:

1. Work:

I am now the supervisor and cook in the canteen. Under the guidance of the leaders, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well without wasting, and constantly improve their cooking skills in technology. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

Second, management:

First, regular training and guidance should be given to kitchen employees to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to regard their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to appearance, abide by kitchen rules and regulations, labor discipline, not absent from work, not late, not leaving early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-deteriorating. It is also necessary to ensure that employees' meals are hygienic and delicious, to prevent food poisoning, and to refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

IV. Hygiene:

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and put all aspects of food processing into practice. According to the regulations, every employee must be responsible for his/her own health area and disinfect the operation room every two days

I hope leaders and colleagues will conduct irregular inspections; And put forward valuable suggestions to correct them. Secondly, it is stipulated that food raw materials must be classified and treated separately, and kitchen utensils must also be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety and prevent food from rotting and causing unnecessary waste.

V. Cost:

Under the condition of ensuring no overspending, no waste and the quality of dishes, reducing consumption and saving costs is always one of our important goals. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put the raw materials with long inventory time into use as soon as possible; Develop cost-free dishes to reduce costs.

To sum up, in this year, through the concerted efforts of the team, we have achieved remarkable results in kitchen management; In terms of food innovation, food quality, cost control and staff quality improvement, we have achieved quite high results. Of course, we still have shortcomings. Please ask leaders and colleagues to supervise and correct me. I also feel that my work is challenging and innovative.

After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistants to find out the shortcomings in the future work and keep the good traditions. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and cook more exquisite and delicious dishes.

On the occasion of calling in the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of xx years, and at the same time, we will improve our working ideas, inspect new dishes and accelerate the innovation of dishes. In short, in the future work, I will constantly push myself and enrich my energy, improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow with the company. I believe that our team will be able to move towards a successful and joyful xx.

I am convinced that under the leadership of General Manager Zhang and Yang Zong, with the unremitting efforts of all employees, and based on corporate culture, corporate spirit, corporate purpose and corporate goals, Zijin will surely develop better and better.