The restaurant foreman is responsible for the deployment of restaurant staff, shift arrangement, attendance and assessment of employees, and ensures that there are posts, people and services at all service points within the specified business hours. As a restaurant foreman, make a summary of his own work. This article is the summary of the restaurant foreman's work for reference only. Summary of the work of the restaurant foreman-

Dear hotel leaders, hello,

I'm zhaonan, the lobby foreman. I've been working in Baiheng Commercial Hotel for more than a year in a blink of an eye. In July, I worked as the lobby foreman according to the hotel leaders' work arrangements, mainly responsible for the daily work and management of the restaurant lobby, retiring the old and welcoming the new, reviewing the work in 21__ _, making a summary report and giving a brief overview of the work prospect in 21__ _.

1. In terms of service: 1. 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 among employees to make progress.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only go to work after they have passed the inspection. 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. Pay strict attention to standing posture and service awareness, improve service efficiency, and make reasonable deployment for service personnel during the peak meal period. Motorized personnel will support busy areas at any time, 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 plates frequently and add more tea and water every meal. I also strictly demand myself to check the service situation of the waiters while completing the work arrangement, increase the number of rounds of Taiwan, make up the tables in time, and meet more important guests. I will also assist the waiters to do a good job in service during meals, explain important matters and deliver fruit plates in time.

6. I think the foreman's job is to live with employees every day, communicate with them more, take the lead whether at work or after work, and learn to observe employees' mental outlook, psychological dynamics and care for employees 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.

2. In terms of hygiene:

1. During the hotel hygiene inspection, there were many problems in our lobby, and I also deeply realized the loopholes in management. Firstly, 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. 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. In the process of work, the details are not detailed enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

3. There is a lack of communication between regions, and the existence of problems is often discovered only after an accident.

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

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

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

7. Due to the thoughtlessness during the shift change, it is considered that small problems do not need to be handed over clearly, which leads to such and such problems. Small things are easy to cause big mistakes, so we must take strict precautions in the future to avoid mistakes.

fourth, the prospect of 2116, my plan is:

1. Do every job well every day.

2. Refine service measures to improve guest satisfaction.

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

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

5. Sort out the cases that happened in the hotel, summarize and analyze them carefully, 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, and talk to employees regularly every month to do ideological work, understand their recent work situation, and find out and solve problems. Summary of the work of the restaurant foreman II

I have been working in the company for more than a year in a blink of an eye. Looking back on this year's work, with the support and help of my leaders and colleagues, I have been strict with myself and completed my job well according to the requirements of the hotel. Through this year's study, my work style has changed greatly and my work quality has been improved. Now I will make a summary report on my work in 21__ and report on my work in 2116.

1. As a member of the catering department, daily management plays 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 this year's work in the restaurant, all the work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the manager to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported.

Second, to strengthen self-study and improve business level, there is still a certain distance between our knowledge and ability, so we always dare not take it lightly, learn from books, leaders and colleagues, so that we feel that we have made some progress in the past year, and further improved our management ability, coordination ability and problem-solving ability, ensuring the normal operation of all the work in the restaurant.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate 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 respective duties, clarify their respective work contents and carry out division of labor and cooperation.

4. Promote efficient service, and require employees to answer "Arrive" as soon as any guest needs service.

5. In the public health management area, the cleaning personnel are required to clean the foreign objects or dirt immediately. 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.

6. 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. In order to improve the quality of buffet service and further standardize the operation process and service standard of buffet service. At this time, it is necessary for the team members to prepare for the reception before the reception peak, increase food clips, and take food in both directions at the same time to reduce the waiting time of guests, and also 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.

3. I can work hard this year, but there are still some problems and shortcomings, mainly as follows:

1. I feel about a lot of work while doing it, and my knowledge of on-site management and control is also insufficient, so I can't work well, and my work efficiency needs to be further improved.

2. Some work is not detailed enough, such as inspection before and after meals, supervision during meals, maintenance of hardware facilities and sanitary inspection.

3. There is a lack of communication between departments, and problems are often discovered only after an accident.

。 Through the joint efforts of all colleagues, the work of this year has been completed well, and it is also quite rewarding to sum up:

1. Being able to assist the leaders in doing the daily work of the restaurant.

3. Arrange the work on duty reasonably, and coordinate, manage and check comprehensively.

4. cooperate with the leaders to do all kinds of reception and arrangement work, properly handle problems and complaints from guests during work, and report any problems to the leaders in time.

5. do a good job in the safety, energy saving and sanitation of the restaurant.

6. lead by example, supervise and inspect the service personnel to do a good job in service.

7. Do a good job in ideological work while doing a good job in service, so as to unite and love friends, help each other and make progress together.

The work plan for 2116 is as follows:

1. Actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant. Do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, build the service quality seminar into a communication platform for all service personnel, learn from each other, learn from each other, share service experience, and stimulate the thought that the responsibility for goods management lies with people, and there are rules to follow, well documented, implemented and supervised.

4. Strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly use their own practical work, optimize work quality, correct and guide some new employees and irregular operations on the spot during the service process, and conduct more training and drills to improve employees' business level.

5. Strengthen the inspection of energy saving, explain to the waiters more often at ordinary times to improve the awareness of energy saving, and strengthen the maintenance of hardware facilities and health inspection to give guests a sense of comfort.

6. further strengthen the staff's political and ideological work, organize staff to study regularly, constantly improve the consciousness of serving customers, and be polite, civilized and enthusiastic.

7. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as 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 as to make daily service more targeted and reduce the probability of customer complaints.

8. Change the working methods: The new employees in the department are slow in building houses, and there are many mistakes in hygiene quality. They are required to complain as little as possible, and every problem has been implemented. Try to implement everything to people, with feedback from each piece, to help employees analyze the causes of problems, find out solutions to problems, demonstrate operation methods, and avoid the recurrence of similar problems. It is also a change from my previous work this year.

9. Assist the manager to improve the service quality of employees and strengthen service awareness; Do a good job of on-site counseling on the service quality of employees and cooperate with the team to do a good job of employee training. Supervise the implementation, ensure that new employees master skills and enhance customer service skills.

11. Do a good job in service and care for employees, so as to achieve unity, friendship, mutual help and progress. Understand the personality, speech style and physical condition of employees in daily work. Avoid boredom caused by busy work and poor health, and sometimes take the initiative to help employees make their beds when they have a cold, so that employees can let go of their burdens from their minds and seriously devote themselves to their work.

21__ years will soon pass, and I will adjust my mind to meet new challenges. As always, I will do my bit for the development of Tengger International Hotel. I firmly believe that the Food and Beverage Department will firmly believe, unite with sincerity, and draw a new blueprint for Tengger International Hotel with indomitable spirit and achieve a historic breakthrough in all indicators. Summary of the Head Waiter's Work III

It has been more than a year since he joined the company in a blink of an eye. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work in 21__ and briefly outline my work plan for 2116.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate 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 respective 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. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, 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