Through the summary, people can be scattered, superficial perceptual understanding into a systematic, profound rational understanding, so as to draw scientific conclusions, in order to correct the shortcomings, learn from experience and lessons, so that the work of the future less detour, more results. The following is my hand-picked work summary, I hope to help you!
Do the restaurant waiter's summary of the first
20__ year is coming to an end, this year is a busy year, is a brilliant year, the restaurant in the care and support of the higher-ups, in the correct leadership of the manager of the so-and-so, through the concerted efforts of all the staff, hard work, and achieved great results, occupancy has always been maintained above 90%, the restaurant performance has reached record highs. 90% or more, the restaurant's performance has been a record high, in terms of safety, health, service and other aspects of the relevant departments have been affirmed and the guests unanimously praised. I do as a service staff of the restaurant, through their own efforts, but also achieved good results, many times by the restaurant as an outstanding employee, was rewarded. I will do the following summary of this year's work:
First, respect for leadership, follow the command
In the usual work, a deep understanding of the intentions of the leadership, acceptance of leadership, obedience to the arrangements, in accordance with the requirements of the leadership to do, do not prevaricate, do not pull, not clever, work without complaint, hard work. For the leadership praise and reward, to be able to correctly treat, not arrogant; for the leadership pointed out the shortcomings in the work can be corrected in a timely manner, not violent and not give up. To be able to complete the work tasks assigned by the leadership, often by the restaurant and room manager's praise.
Second, comply with the rules and regulations, good service
Compliance with the rules and regulations set by the restaurant, do not be late, do not leave early, on time, to and from work, to deal with the relationship between the family and the work, the whole year, no leave records, to do a full-time work.
Strictly in accordance with the workflow and leadership requirements for good service, to do room cleaning without dead ends, spotless, clean and tidy, for the guest service, the correct use of civilized language, to be careful, enthusiastic, patient, as far as possible for the guests to meet the requirements of the guests, can not be met, for the guests to explain clearly, to obtain the understanding of the guests. Check the room, found that the restaurant items have losses, timely and guests to check together, the need for compensation, the facts, explain the reasons, so that guests are satisfied.
Third, unity and cooperation, regardless of gain or loss
and restaurant staff to mingle, good solidarity, mutual help, care and love colleagues. In the work, their work is completed, can help other colleagues in a timely manner, not afraid of hard work, not afraid of tired, on call, do not play the eye of the beholder, and colleagues have misunderstandings, to work first, do a good job communicating, eliminating misunderstandings, **** with the good work. In life, the colleagues of the false cold, colleagues sick, can call in a timely manner to greet and visit the hospital, colleagues have something at home, to understand clearly, timely care to help, as a way to promote friendship and promote work.
Fourth, learning with an open mind, and strive to improve
Although the waiter work seven, eight years, but in the restaurant each time the organization of the basic skills and safety training, the importance of thought, action on the proactive. Do ear to, eye to, mouth to, heart to, hand to. Learn to take notes, listen carefully, ask questions if you don't understand, go home and study in time to deepen the impression, work, carefully figure out the correct application, don't understand, won't teach the leadership, teach colleagues, understand and understand, don't leave a blind spot, so that their own level of service and personal qualities and then on a new level.
Existing shortcomings and problems:
1, sometimes the work enthusiasm is not high, not too active, there is the phenomenon of procrastination.
2, the level of service needs to be improved. Civilized polite language used less, the attitude is more rigid, lack of initiative.
In the new year, in the care and support of the higher-ups, under the correct leadership of the ___ manager, I will seriously do my job, and strive to improve their level of service, unity of colleagues, and be proactive, so that they will listen to the words, will serve, will learn, and the restaurant staff to work in unity and coordination together, *** with the efforts of the restaurant in the new year, red-hot, soaring performance, and high The company's business is a great place to work, and it's a great place to work.
Do restaurant waiter's summary of the second
For half a month of restaurant waiter training course is over. In order to better carry out the management and organization of the training course in the future, the organization and management of the training course is now a summary of the management of the training course in order to better accumulate experience for the management of the training course in the future, the work is summarized as follows:
A publicity and organization of enrollment work
Through the distribution of promotional leaflets to the community, so that more people and the community to understand the existing situation of the restaurant waiter and the importance of holding restaurant waiter training courses. The importance of organizing training courses for restaurant attendants, through training is the basic way to improve the business quality and basic skills of Songyang restaurant attendant team. Let more restaurant servers licensed to work for the Songyang restaurant waiter team to lay the foundation for the healthy and orderly development of the license is the trend of the future, so through a variety of forms of publicity channels to publicize and mobilize.
1, by the Xiping Center into a technical school to the townships belonging to the adult technical school decentralized restaurant waiter training course notice.
2. Notification of the restaurant waiter training course was distributed to the community by the teachers of Xiping Adult College. Therefore, through a variety of channels for publicity, enrollment publicity in place, this training course *** enrollment of 74 students.
Second, the management of the training course
Through the publicity and mobilization work in the early stages, at the end of May to determine the list of trainees in the training course, on June 2, the opening ceremony was successfully carried out. Agricultural Bureau and the Education Bureau of the leadership are present to speak, and put forward high hopes to the students, students on behalf of Zeng Chunxiao also made a statement to all the leaders present, said that the students will not fail to live up to the leadership of the teacher's high expectations, and learn the basics of the restaurant waiter and skills, and strive to excel in order to return to the leadership and the community.
Training class *** training 15 days, the theory of the examination and practical examination is completed in half a day, the training course organization and management of significant achievements, 74 students, 74 students to participate in the examination and certification, the examination and certification of 74 qualified, the qualification rate of 100%.
1, the school leadership in conjunction with the class teacher in the opening ceremony in a timely manner to study the establishment of the class committee, the class committee to supervise the management of the training course participants in the learning situation. By the class teacher personally grasp the attendance of students sign in work, serious students attendance, the establishment of a strict leave system, attendance and assessment, assessment of advanced students hook, fully enable students to recognize the importance of learning, so every day training students attendance rate reached 98, 6% or more.
2, in a timely manner with the teachers to strengthen horizontal contact, the timely distribution of a variety of training materials, to encourage students to study seriously, to master the basic knowledge and basic skills of the restaurant waiter, timely organization of students to strengthen the training content of the study and review.
3, actively encourage trainees to participate in training every day, the correct handling of work-study conflicts. School research to the trainees every day at noon to issue fast food coupons for the trainees to solve the difficulties of dining during the training period.
4, classroom teachers often instill safety education for students, tighten the safety of a string, educate students to pay attention to the safety of the way to school and after school, to put the safety of the work of the most important position, to the end of the training did not have a safety incident, all students are happy to participate in training, happy to go home to reunion.
5, the class teacher often talk with students, to strengthen the ideological work of students, the exchange of each other's insights, close to the students, anxious students of the urgency of the idea of the students, so that the students feel at ease to participate in the training and learning.
Third, the file data collection and management
1, in time for students to fill in the basic situation of students, timely submission of copies of ID cards and photos.
2, in time to do a good job of the student registration form and file form, and in time to check with the students themselves to ensure that the information is correct and complete.
3, carefully fill out the vocational skills trainee roster (spreadsheet) and vocational skills appraisal registration form, and submit it to the Labor Bureau in a timely manner for certification.
4, and actively collect a variety of learning materials, vertical exchanges with the students, so that each student has a learning and review materials for students to review the examination to be fully prepared.
In short, the work of the training course is very complicated, and the class teacher needs to summarize the experience constantly. The most fundamental lies in the students correctly deal with the contradiction between work and study, seriously and peace of mind to participate in the training, then the results are certainly gratifying. In the future, only continuous learning, and constantly improve the management of training courses, think of the students, anxious students anxious, for Songyang's food service work training to add bricks and mortar. Then Songyang's food service industry work will go to a new piece of blue sky.
Do the restaurant waiter's summary of the third
20 _ year is my realization of the self-challenge of the year, in this year, I have gained, but also have shortcomings.
In 20_, I will strive to correct the shortcomings of the past year's work, to do a good job in the new year, the past year in the care of the leadership and the enthusiasm of colleagues to help, through their own unremitting efforts, in the work of a certain degree of results, but there are also many shortcomings.
Looking back on the past year, the past year may have lost, sad, successful, happy, but that does not matter, is the past, we have to work hard is the future, there are many people say my personality has changed, I believe.
I'm really satisfied, there are many, many things weighing on me, I still insisted to go through, my life, emotions are the same according to just, although there are no ups and downs, at least also experienced some storms, sweet and sour, once and for all the ups and downs and difficulties, sometimes I really wai condensation me, I have been thinking I am which is wrong, why is it like this? I am also time and time again to cheer for themselves, time and time again to stand up, I was thinking, even if there is no me, the earth as usual, things to be solved, I do not want to be weak, coward, fate in their own hands, I believe that tomorrow will be better, you, I am good, everyone will be good. Now the work is summarized as follows:
First, training:
1, tray essentials, room delivery process.
2, large, medium and small banquets in various departments to help run the dish of the relevant knowledge to explain.
3, hotel-related system training and supervision.
4, out of the dish pathway related to safety awareness.
5, the team to learn the sauce production.
Second, management:
1, the superior is the model of the subordinate, I have always insisted on leading by example, so my team is very united.
2, I am the same to anyone, fair, just and open to do things.
3, people-oriented, people and people's personalities multifaceted management style.
4, 20__ year passages annual number of people leaving 23 people, 20__ passages annual number of people leaving 4 people, 20__ year is more stable year.
Third, as I myself, is responsible for the work of food delivery.
1, responsible for the hall surface of the sauce running.
2, passing dishes out of the corresponding output and control.
3, the coordination of manpower to pass food.
Fourth, a few points in the operation.
1, the lack of manpower, busy, resulting in the deformation of the dish modeling, reflecting the essence of the company.
2, due to the country's prosperity, resulting in modern young people are babies, more and more will not work, more and more spoiled by mom and dad, only the pursuit of money, do not know for others to think differently, do today's I'm really difficult ah!
3, the reason why the recruitment of people, this is a problem that must be resolved in a timely manner.
4, what is meant by the establishment, what is meant by development, what is meant by progress, what is meant by improvement, what is meant by management, what is meant by who manages who, what is meant by who maintains who for who, what is meant by how to stabilize.
5, looking to the superiors to understand the other fellow tradesmen to pass the food manpower preparation.
Fifth, the team did not do in this year.
1, part of the staff courtesy and etiquette, grooming is not in place.
2, sometimes did not operate according to the relevant standards.
3, due to the logistics part of the staff thought too abnormal, can not communicate, resulting in the supervision is not in place.
In short, the next year and today as a starting point, new goals, new challenges, in the new year to continue to work hard, hard to learn, hard to summarize, and finally, I wish our hotel business is booming, prosperity! Wish you leaders in the work of the journey forward, life on the runway, wish you colleagues in the new year to continue to write a new brilliant life.
Do the restaurant waiter's summary of the fourth
Another end of the year, I work in the restaurant has been more than ten years, looking back on these years of work experience, I also feel very deep, have to pay, but also have gained, the following summary of their own work is as follows:
First, know how to smile, and be good at smiling. In today's society, the smile has become engaged in all walks of life a necessary professional quality. Especially in the commercial field. There is such a saying, said: "will not smile, do not do business".
Second, diligence. Diligence, is hard work, is hard, pay more than others. Fast, is the efficiency.
Third, passion. People can be passionless, but must have enthusiasm. Because the breath of enthusiasm is very infectious. Like the sun's light and heat, and energized. It is a reflection of the inner spirit and state.
Fourth, thoughtful. Hospitality, thoughtfulness is the foundation, but also the most important. Since the talk about thoughtfulness, it is inevitable to take the initiative to do a good job, take the initiative to provide services, and to be observant, but also know how to think differently, to do what the guests do not think, to provide advanced services. Who can do to let the guests feel like a sense of return, then he is really done "thoughtful". I want to think of the guests, anxious guests of the urgent.
Fifth, adaptability. In the restaurant, every day will come into contact with people from all levels of society, on to the officials, down to the people; regardless of the three religions and nine streams. Therefore, the requirement for service personnel to have good adaptability has become a necessity. Some people say: "restaurant, is the cradle of training diplomats." Is very reasonable.
Sixth, the sense of ownership. Work, in fact, is another form of learning. When we know and can stand in the master's point of view and position to work, itself is a self-improvement and progress. Will stand higher, see farther, do better.
The above is my experience and summary of their own work, while there are still shortcomings, in the new year, but also to work harder to do their jobs.
Do the restaurant waiter's summary of the fifth
20_ years is my realization of the self-challenge of the year, in this year, I have gained, there are also shortcomings.
In 20_, I will strive to correct the shortcomings of the past year's work, to do a good job in the new year, the past year in the care of the leadership and the enthusiasm of colleagues to help, through their own unremitting efforts, in the work of a certain degree of results, but there are also many shortcomings.
Looking back on the past year, the past year may have lost, sad, successful, happy, but that does not matter, is the past, we have to work hard is the future, there are many people say my personality has changed, I believe.
I'm really satisfied, there are many, many things weighing on me, I still insisted to go through, my life, emotions are the same according to just, although there are no ups and downs, at least also experienced some storms, sweet and sour, once and for all the ups and downs and difficulties, sometimes I really wai condensation me, I have been thinking I am which is wrong, why is it like this? I am also time and time again to cheer for themselves, time and time again to stand up, I was thinking, even if there is no me, the earth as usual, things to be solved, I do not want to be weak, coward, fate in their own hands, I believe that tomorrow will be better, you, I am good, everyone will be good. Now the work is summarized as follows:
First, training:
1, tray essentials, room delivery process.
2, large, medium and small banquets in various departments to help run the dish of the relevant knowledge to explain.
3, hotel-related system training and supervision.
4, out of the dish pathway related to safety awareness.
5, the team to learn the sauce production.
Second, management:
1, the superior is the model of the subordinate, I have always insisted on leading by example, so my team is very united.
2, I am the same to anyone, fair, just and open to do things.
3, people-oriented, people and people's personalities multifaceted management style.
4, 20__ the number of passages left the annual number of 23 people, 20__ passages left the annual number of 4 people, 20__ is a more stable year.
3. As myself, I am responsible for the work of passing food.
1, responsible for the hall surface of the sauce running.
2, passing dishes out of the corresponding output and control.
3, the coordination of manpower to pass food.
Fourth, a few points in the operation.
1, the lack of manpower, busy, resulting in the deformation of the dish modeling, reflecting the essence of the company.
2, due to the country's prosperity, resulting in modern young people are babies, more and more will not work, more and more spoiled by mom and dad, only the pursuit of money, do not know for others to think differently, do today's I'm really difficult ah!
3, the reason why the recruitment of people, this is a problem that must be resolved in a timely manner.
4, what is meant by the establishment, what is meant by development, what is meant by progress, what is meant by improvement, what is meant by management, what is meant by who manages who, what is meant by who maintains who for who, what is meant by how to stabilize.
5, looking forward to the superiors to understand the other same industry to pass food manpower preparation.
Fifth, the team did not do in this year.
1, part of the staff courtesy and etiquette, grooming is not in place.
2, sometimes did not operate according to the relevant standards.
3, due to the logistics part of the staff thought too abnormal, can not communicate, resulting in the supervision is not in place.
In short, the next year and today as a starting point, new goals, new challenges, in the new year to continue to work hard, hard to learn, hard to summarize, and finally wish us a prosperous hotel business, prosperity! I wish all leaders in the work of the journey forward, life on the runway, wishing all colleagues in the new year to continue to write a new brilliant life.
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