As a waiter in a hot pot restaurant, you also need to write a summary, so how do you write it? Please come and have a look with me! Summary of hot pot waiter's work

In a blink of an eye, it has been three quarters since XX's operation. Looking back on October, under the correct guidance of all departments of the company and Manager Wang, with the close cooperation of the front and back halls and the strong support and efforts of all staff, the achievement was 1.22 million yuan, which was 75,111 yuan higher than that in September, but it was still a million yuan short of the target of 1.33 million yuan. We will continue to persist and struggle. The following is a summary of the work in October

1. Operation:

In winter, the business of hot pot restaurants is on the rise, the operation is relatively stable, and the customers are relatively stable, so we have made good preparations for the upcoming peak season.

Second, the work situation:

The overall reception service level of employees has improved:

We have a fixed training time every Saturday at 15: 11, and we will give employees training, practice various basic skills and reduce unnecessary complaints;

2. Direct sales of seafood are in good condition:

In order to ensure that too many direct sales of seafood can be completed in the fresh period, we communicated and reported with Liang Xuetao in time, and applied for special sales of seafood. The sales are in good condition, except for abalone, which has been sold gradually

. Up to now, more than 1,111 direct sales of abalone have been promoted by everyone, and there are still one left.

At the same time, I hope that every store in Anhui can tell Liang Xuetao the real inventory in time, and each store, Qi Xin, will work together and cooperate with each other, and take the initiative to ask if there are any other stores that need help to sell them on their behalf when the direct goods of our store are sold out.

Try to sell them in a short time, otherwise the taste and texture will be affected.

3. Management continues to strengthen the training of management methods and skills:

After their own efforts, study and practice, several internship foremen who came in in October and were promoted from grass-roots employees have now entered the management state, and will continue to strengthen their training in the future. Improve various management skills.

4. Personnel recruitment. In the front office, a dozen part-time college students have been recruited, and they can operate independently after training and exercise. Relieved the shortage of waiters; However, there is still a shortage of grass-roots staff, and recruiting staff has been included in the work focus of our store.

5. There has been a decline in guest complaints, which basically means that the service is slow when the guest complains, bugs and other foreign objects are found in the dishes, and there are not enough people during the busy time. All the explanations have been done and no major incidents have occurred. Now, I often sum up some cases for employees, and it is also our focus this month to strengthen the ability to deal with customer complaints, calm the injured hearts of customers in time, and let the customers who complain about customers come again.

6. Communication:

In front of the guests, cultivate the enthusiasm of the foreman, do more communication with customers, patrol Taiwan, convey and understand the feedback from the guests in time, record the return visit when necessary, and do a good job in after-sales service;

In front of employees, we cultivate everyone's team consciousness, do more communication between employees and leaders, appease and support, guide and evaluate the foreman's work, and do a good job in supporting the internship foreman, so as to reduce contradictions and misunderstandings, thus affecting the work arrangement and the pressure of insufficient implementation.

7. Team:

We often instill team spirit into employees, attack individualists, and often establish a correct concept of ideological education for employees, so as to cultivate people's view of loving enterprises.

First, innovative management, highlighting the theme of "income generation and profit" [net -]

Income generation and profit is an unchangeable theme of an enterprise. In order to improve the revenue-generating capacity of the department, the department has done the following work according to the overall annual work arrangement:

① In order to further enhance its popularity and popularity, under the circumstances that there are more direct seafood products and more unsalable dishes, special sales promotions have been launched.

(2) Strengthen the promotion of coupons, so that customers with middle and low consumption levels can come in, have a taste and taste, and change the impression that Macao doulao is "expensive" in the hearts of the people.

③ In order to enhance the popularity and brand effect among vip customers, seize a larger and higher-grade consumer source, and fully display and reflect the hotel's hosting effect and organizational ability,

As for service, it is suggested that a group of service personnel with backbone (such as temperament, image and skills) should be trained in the store, and it is best for VIPs to lead the class or above to serve in person when they come;

In terms of promotion, it is suggested to train a group of sales promotion experts in the store, and ask employees and foremen with good eloquence and strong adaptability to personally order food for guests with different consumption grades;

⑤ In order to strengthen the innovation consciousness of the kitchen department, ensure that the catering products are often replaced by new ones in color and variety, and achieve the purpose of retaining and stabilizing old customers with new dishes,

The second is to change the concept and strengthen the "quality construction".

Quality is the foundation, quality is the lifeline of enterprise development, and quality is the eternal theme of enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" put forward by the company and hotel leaders at the beginning of the year, and to maintain the good development situation of catering in the first half of the year, the department started to carry out the following six aspects of work on "quality construction":

① In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, the department started to draw up and implement the "Implementation Schedule of Catering Department Participating in Municipal Skills Competition" as early as October according to the overall work arrangement. With the great attention of hotel leaders and department personnel and the concerted efforts of the contestants, the Food and Beverage Department won the first prize of Chinese table design and the third prize of Chinese banquet setting in this skill competition, which won honors for the hotel and the department.

(2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, and get further promotion and information understanding in the innovation of cooking and the introduction of high-quality raw materials, under the leadership of Vice President Jia, the department organized some backbone kitchen staff to conduct a comprehensive inspection in the raw material markets and social restaurants in Changsha, Zhuzhou and Jishou, which not only broadened the chef's horizons, but also introduced Brazilian barbecue, Huaida Health-preserving Dabao and village bacon.

③ In order to further improve the cooking level of the kitchen, strengthen the communication of cooking skills in the kitchen, gradually improve the overall technical level of cutting, blending and packaging of the chef team, and continuously strengthen the quality awareness of the kitchen, the department held a skill contest in the kitchen on February 29th. Through this skill contest, * * * launched a new dish 3xxxx, which not only stimulated the chef's innovative consciousness, but also identified the weak links in the kitchen.

④ In order to standardize the arrangement and quantitative management of kitchen utensils, reduce the damage rate of tableware and improve the work efficiency, the department drew up and implemented the Interim Measures for Standardizing the Arrangement and Daily Management of Kitchen Tableware and Articles in the Catering Department in December, and at the same time, in order to unify the dishes in the kitchen department, improve the mat effect and enhance the catering image of the hotel, the department made a purchase of some utensils in the kitchen department according to the business needs;

Third, active communication, grasping the key of tourist market

In order to further stabilize tourists, enhance customers' loyalty to the hotel, and maintain and improve the good business situation of catering for half a year

, the department actively played the role of the outreach working group and started to work from the following aspects:

① Regular telephone contact with frequent customers and big consumers, We also made telephone contact or on-the-spot visits to customers who suddenly spent less in a certain period of time to find out the reasons why they didn't come to spend or spent less, and made records and rectification. In the third quarter, the telephone contact and on-the-spot visits of the department reached 21xxxx times. Through the efforts of the department, the consumption units such as Tianzhou Education, Passenger Transport Section and Third Hospital increased significantly compared with the first half of the year.

② In order to further reflect the humanized service of the hotel, the department presented flowers or cakes to the guests who came to the store for their birthdays in time, such as General Manager Zhang of Industrial Company, his family and some leaders of the municipal party committee.

③ In order to reflect the hotel's attention to frequent customers, the information on the development and launch of new dishes is timely fed back to frequent customers through the departmental outreach team, and guests are invited to come for consumption and taste and make valuable suggestions;

through the implementation of the above measures, it not only stabilized the customers, but also narrowed the distance with the frequent customers, expanded the external popularity of hotel catering, established a good social reputation, and also improved the room occupancy rate. In the third quarter of XX, the department room occupancy rate was 57.1, up by 12.xxxx percentage points compared with 45 in the same period last year.

Fourth, Zhang Chi has a moderate degree, which has laid the foundation for team stability.

The third quarter is a quarter in which new and old employees of the department alternate, and it is also a quarter in which the staff team is prone to fluctuation. For this reason, in order to improve the overall cohesion and relieve the work pressure of employees, the department organized employees to dine in social restaurants (Dynasty Restaurant, Xiangshui Family, etc.) with good business in batches, which not only deepened mutual understanding among employees, but also absorbed the advantages of social restaurants;

Secondly, the department regularly holds floor meetings in different floors and in different front and back offices to comment and summarize the weekly work, and rewards and punishments according to the individual's work performance, sales promotion ability and complaints in a week, and takes advantage of the opportunity of the kitchen to push new dishes every month to organize some employees with good performance and strong sales promotion ability to participate in the tasting and evaluation of new dishes, which not only has the effect of on-site training, but also enhances the employees' self-confidence and sense of honor. In short, through the implementation of the above measures,

Fifth, pay close attention to team building, forming an atmosphere of striving for implementation

In order to strengthen the sense of responsibility of the backbone of the department, change the working concept of the backbone, and form a working atmosphere of striving for implementation, the department set up a quality inspection team with the backbone of the foreman or above as the team member, and cooperated with the quality inspection every week to carry out quality inspection in all regions of the department, and punished the' regional responsible person who had the worst or most problems every time or ordered him to make rectification within a time limit, and held a informed criticism at the meeting of the departments and ministries, at the same time. Secondly, the department also comments on the work of the backbone above the foreman every month, rewards the superior and punishes the inferior, and puts forward requirements for the next step. In order to improve the overall control ability and management level of the backbone, the department has specially implemented a professional training for the backbone at the foreman level, which not only understands the problems and weak links in the implementation and management of the backbone, but also strengthens the learning awareness and crisis awareness of the backbone.

Third, the main problems

In the third quarter, although the work of the food and beverage department has achieved good results, there are still many problems and weak links, which are far from the requirements of the hotel and the company and the expectations of employees. The main manifestations are:

1. The department's awareness of safety precautions is relatively weak, and the safety knowledge training for employees is not enough, which leads to the deception of 11 packets of 5 soft-packed hibiscus king cigarettes for dinner on October 9.

2. Not paying enough attention to participating in the skill competition in the city, which leads to the unfinished task of participating in the Chinese banquet of the skill competition department.

3. The daily work flow of the post of the back kitchen needs to be further standardized, and complaints about slow serving and inconsistent cooking standards still occur from time to time;

4. The targeted training methods and efforts for the front desk staff are not enough, and the called service still occurs from time to time;

5. The department lacks strength and effective methods for background management, which leads to more daily violations of discipline and discipline of employees than other departments and offices;

Main work arrangements in the fourth and fourth quarters

The fourth quarter is not only the last quarter of the second year of the hotel's deepening profit target joint-stock operation and management, but also a quarter in which catering has laid a solid foundation for XX years' work and reached a higher level. In the fourth quarter, based on the excellent business situation in the previous three quarters, the department took the opportunity of the "three festivals" promotion activities of Spring Festival, Lantern Festival and Valentine's Day and the reception and service in the big feast season, focused on continuous stability, improving the occupancy rate and consumption grade of private rooms, paid close attention to "two qualities" (product and service quality), strengthened two consciousness (competition consciousness and crisis consciousness) as the center, and changed the work style of the team on the premise of stabilizing the staff. Strive hard to achieve catering revenue of 1.8 xxxx yuan in the fourth quarter of profit target joint-stock management, focusing on the following aspects:

First, focus on the implementation of winter warm management measures and the supervision of the effect to ensure a double harvest of benefits and word of mouth;

Second, make arrangements for the Spring Festival promotion series to ensure that the income generated during the Spring Festival will increase by 21% compared with the same period of last year, with stable personnel and no accidents;

Third, we should focus on the reception and service of various wedding and birthday banquets in the fourth quarter, focus on the quality of the banquet products and services, and lay a solid foundation for seizing the market share of XX banquet;

Fourth, adhere to the management idea of low starting point and more affordable mass consumption in the lobby on the second floor, pay close attention to the guarantee of products and fast service, and strive to increase the seating rate of scattered tables greatly compared with the previous three quarters;

Fifth, take advantage of the off-season after the Spring Festival, Lantern Festival and Valentine's Day promotions, carefully sort out the problems existing in the skill competition of the kitchen department on February 29, and carry out targeted training and rectification to ensure the quality of the kitchen products to a new level;

in a word, I firmly believe that under the correct guidance of the company and hotel leaders, with the strong support and assistance of the brother departments, and with the concerted efforts of all the cadres and employees of the department, Qi Xin will certainly accomplish the tasks in the fourth quarter, and the goal of "developing catering" put forward by the company and hotel leaders will certainly be realized!