Good afternoon everyone! ? Walked onto this bidding platform, excited, we should thank the hotel leadership for the cultivation of talent for the good intentions, bidding on the speech so that I have gained another opportunity to exercise, so that I grow very quickly, on my personal guts, eloquence, temperament to improve have a very good help, I hope that every employee can cherish the opportunity to bravely stand on the stage to participate in the bidding speech, regardless of the success or failure, will gain a lot. I Wang Wei, I think we have a rough understanding of me, if I still gush again to introduce themselves, it would be a waste of everyone's valuable time, if you still do not know me, do not know me, we communicate more privately, well, back to the topic, today I am bidding for the position of catering department waiter. Bidding for this position, I am confident, the development of hotel catering needs catering culture, as a catering manager must shape this culture, so that the staff's ideological concepts change, from "I want to do" into "I want to do", with a good mindset, enthusiasm for the guests! Service, so that guests eat delicious dishes, food culture, I believe that advanced management concepts are more likely to make the hotel catering department to make achievements, I carry out the work will be the focus of the "work attitude and service concepts" in two areas, if I can run for election, I will start from the following points: First, correct the work attitude, set up a new style of the industry Past Some operators believe that the quality of food first, the quality of service second, and practice has proved: service first, food second. If, for example, a table of very sumptuous and delicious dishes, so that a low motivation of the restaurant staff to serve, she board face, not a word, a you love to eat not to eat posture, wine cups in the wine is not timely to add the bone dish has been full of residue and do not go to the replacement, you think that will be what the atmosphere is the quality of the guests do not want to come back for a second time. Only the kitchen and the floor with good, make up for each other's shortcomings in the work, in order to give full play to the advantages of the whole catering, so we must not bring the life of the personal emotions into the work, a walk into the workplace, we have to be wholeheartedly heart for the guest service, that is, we must have a good working attitude. ? Enthusiasm, initiative, smile is our guests should have a working attitude, the charm of the smile - it is the world's cheapest investment, but can get a good return. Smile is a symbol of self-confidence, smile is the full display of etiquette and cultivation, smile is a reflection of harmony, smile is a sign of mental health. We can tell a joke every day in the pre-shift meeting to adjust everyone's state of mind, and smile in the mirror for a minute every day. Smile is the basic quality of our service personnel, and we need to bring a smile to our customers and colleagues. We need to bring smiles to our customers and colleagues. Good working attitude and service consciousness, the need for continuous training of staff and staff exchange of experience, the education of staff service consciousness must be timely, anytime, anywhere to start the education in the department to select the best, learning advanced, promote mutual help, *** with the improvement of the team consciousness, so that catering staff to better customer service. Only first-class staff to provide first-class service, guests dining in the hotel restaurant care about what employees can provide quality service, will not care about the catering department manager is who, our concept should be employees to serve customers, managers to serve the staff, so really let the customer impressed by all the staff, not the manager, the manager's job is to manage and coordinate the staff, so that the staff better to the customer! To performance, I believe I can lead this team. Second, the service should be personalized, service is not a slogan? Our hotel industry can not put the service stays in the slogan stage, "the customer is God" is a slogan, "the customer is always right" is also a slogan, "the customer is God," we can The customer is God", we can customers as a brother is good, to pay attention to the customer, really put the customer in mind, the heart of the customer service, and continue to introduce new ideas, attracting customers to return, we can customers to the door. We can only make customers come back to us. Our domestic food service is the lack of subjective initiative, pay attention to every service detail, promote mutual help among employees, *** with the progress of behavior, so that new and old employees have the same level of service to the guests, take the initiative to guide the guests to consume, the introduction of certain characteristics of the dishes to inform the guests of the best way to consume, such as some of the dishes need to be eaten while hot, drinks on the rocks is more delicious, etc., the introduction of the dish when the back a step back to avoid spit! Star spattered on the dishes, the guests check out, if a dish did not move chopsticks, we need to ask the guests is not to taste, let the guests put forward the views and said welcome to come back next time to taste and so on, some business guests in the way of face, embarrassed to put forward the packing, our staff should take the initiative to promote guests packing, to eliminate waste. Here are a few examples of quality service: ? Last time I went to Guangzhou on business, a group of my old classmates invited me to dinner, the restaurant's business is very good, probably the waiter was too busy to see their boss came over for us to order, to recommend to us the signature dish: goose, I almost said I don't like to eat that goose, just listen to the boss said that there are two kinds of animals in the world will not get cancer, one is a shark swimming in the sea, and the other one is to run on the land! When my friend heard that, he said, "Okay, let's have a plate of goose meat, half or one? One, I ate a lot of goose that day, it turned out to come here to eat goose is because it does not have cancer, the boss can so guide customers to consume, I do not know if his staff can also say this, if every member can do so, business is certainly very good. In Beihai now have McDonald's and KFC, McDonald's and KFC is about speed and service, McDonald's in order to make customers drink the best taste of Coke, do a few hundred thousand copies of the survey, the survey found that Coke to maintain a temperature of 4 degrees Celsius taste the best, and immediately make all the McDonald's chain stores according to the temperature of the storage of Coke, if there is one side of the queue line is too long, the waiter will call out, that side of the guests! Please come to this side to order, take the initiative to guide the guests, the most touching is that McDonald's and KFC have so many children like to eat there, it means that this is an important customer, so when the child pulls the skirt of those employees to talk to the pants, auntie, aunty, uncle, how will you answer, our habits at best is to bend down a little, ask what is the matter? McDonald's and KFC regulations are squatting, because this is the future of the customer, today with mom and dad to come, grow up will come or with their girlfriends to come, married and will bring small children to come, so their employees are squatting, the eyes and the child to maintain a parallel distance, they are the future of the business think longer term, you just have to eat in the restaurant in the North China Sea, and then go to the McDonald's and KFC ordering, you will find that the staff is different from other restaurant staff. You only need to eat in a restaurant in Beihai, and then go to McDonald's and KFC to order a meal, you will find that their employees are not the same as those in other restaurants. Why do they seem to be different, that is the cultural education inculcated. That's because of cultural education. Guests of the anxious state of mind, eat this ice cream you're embarrassed to go, it is because of this compensation, so that guests willingly wait in line, it is because from the owner to the staff can maintain the consistency of the service to the guests, so Pizza Hut business is very good. ? The development and growth of enterprises can not be separated from the corporate culture, we can not meet the requirements of the guests due to hardware and lose customers is no way out of the matter, if we lose customers because of the software service is not in place, it is unforgivable. Third, the dishes to taste, eat out of the restaurant culture ? Cultural marketing does not necessarily require a lot of input, some of the subtleties of the clever design will also show the hotel people's craftsmanship. Foreign popular "menu literature" is an excellent example, through the menu to better publicize the hotel's business philosophy and characteristics. In the smallest place to show the hotel's distinctive, first from the design of a beautiful and distinctive menu to start, will make our menu personalized some of the printed color seafood patterns or some of the signature dishes of the pattern, to give the guests the feeling that the menu are so beautiful and beautiful, the dishes must be delicious and tasty. The use of a variety of shells to serve dishes on the plate is very coastal characteristics, if these dishes and marine culture and then hooked up to give a good name, a moving story, and then into the "Sky Lake" the name of the legend, in the restaurant hang a picture of marine life, and detailed information on his name, features, ornamental value, fully reflecting my seaside hotel production personalized some, printed with colorful seafood patterns or some signature dishes pattern, to give guests the feeling that the menu is so beautiful and beautiful, the dishes must be delicious and delicious. Fully reflect the cultural characteristics of my beach hotel. Show hotel dining culture, but also my hotel's own intellectual property rights. The hotel's own intellectual property is also displayed. Beihai City business units every month in the reception of food and beverage spending is the hotel room spending 2-4 times or more, a meal plus drinks are consumed more than a thousand dollars, by improving the food and beverage dishes and services, to change the impression that we are in the minds of customers catering poor, we need to introduce special dishes to attract customers to consume. 1. adhere to the principle of superior quality, that is, the requirements of strict control of all aspects of food and beverage, to ensure the stability of quality, so that the quality of food and service quality does not lose out to other restaurants, while paying close attention to the cost of management, cost savings, in the process of food and beverage operations, which undoubtedly still exists a considerable amount of profit margins, which is a necessary condition for improving the effectiveness of food and beverage operations, put a good procurement off to reduce the cost of reducing the cost of attracting customers to the price of the dish, the price of dishes in the Overall decline, some high-grade dishes can be high price, most of the dishes of high quality and low price, the price of food on the whole is low, but also to take care of the requirements of high-consumption customers. 2. adhere to the principle of public-oriented society, must not be stuck in a rut, self-righteous, blindly improve their own corporate positioning, we must set the right mindset, put down the star-rated restaurant frame (price), from the actual consumption, more to develop a number of products adapted to the public consumption, in particular, we must seize the peak of the holiday consumption, not to waste time to vigorously promote the wedding banquets, teams, meetings and dinners, the use of their own Resource advantages, increase service programs, to provide consumers with more choices. 3. Provide low-priced and high-quality packages and fast food for ordinary traveling families. Packages are divided into different grades, but mainly based on the number of people, such as 4-person packages, 6-person packages, 8-person packages, the more the number of people the lower the price is relatively, so as to attract more people to consume. The main purpose is to win with affordable. The twenty-first century is about healthy and nutritious diet, but also need to be green. So what kind of dishes guests need, we go to do what kind of dishes, dishes constantly push the new, follow the pulse of the market. Chef should show personal skills in the masterpiece, do some special and innovative dishes, can be in front of the guests for some of the dishes in the face of the art performance. Actively utilize new food raw materials, auxiliary materials and constantly launch some new dishes. In the selection of raw and auxiliary materials on the selection of appropriate materials, make the best use of materials, cost savings. The main and auxiliary materials of the dishes are properly matched, the theme is clear, and the seasoning is exquisite. Highlight the color, aroma, taste and shape of the dishes. Timely introduction of special dishes, a weekly special dishes, with differentiation to attract guests. Our hotel is far away from the city, and downtown hotel catering operations are different, we have our own characteristics and advantages, seaview restaurant, tasty dishes and quality service will attract guests to the peak season to do a good job of meeting meals, team meals, off-season to do a good job of wedding banquets, now the guests will not care about the distance of the hotel, but pay more attention to the dishes and services, to attract more guests from Beihai City and Qiaogang to the hotel to dine, so that the hotel catering popularity Up, to make a distinctive brand of Tianhu cuisine. Fourth, do a good job of food and beverage marketing, strengthen safety and health management? Focus on marketing work, actively cooperate with the hotel marketing department to plan and develop catering characteristics of the marketing program, so that the marketing staff every time out of the promotion of food and beverage have innovation, food and beverage marketing and hotel rooms, entertainment, conferences and other projects combined to take a variety of promotional means of publicity and the use of existing sources of the network to develop new markets. ? Safety and health is the top priority of the catering, restaurant hygiene, kitchen hygiene, to give guests a clean and comfortable dining environment, but also special attention should be paid to the restroom hygiene. Why? If the restroom hygiene are very good, then the hotel restaurant's other health can be imagined will be better! Clean hygiene will leave a good impression on customers. Theory and practice are like two people. Theory and practice is like a person walking on two legs, I have been constantly learning domestic and foreign advanced knowledge of hotel restaurant management and advanced service concepts, there is no theory of practice such as a leg to walk, I hope that you give me another leg - practice, so that I can run two legs together for the development of the hotel to contribute to the strength of the hotel, please believe in my ability. My speech ends here, thank you.