Looking back on my work in the past six months, 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 the study in the first half of the year, my work style has changed greatly and my work quality has been improved. Now I will summarize my work in the past six months as follows:

1. Daily management.

As a member of the food and beverage department, we play the role of connecting the preceding with the following, coordinating the left and right, and we are faced with trivial and challenging work every day.

in the second half of the year, in the work of the beverage hall, all the work is aimed at improving service quality and work efficiency, so that the work can be organized and integrated into every work. Strive to cooperate with the supervisor 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. The banquet reception task of our hotel is relatively heavy. In the second half of the year, we received many important guests and banquets, but due to various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to be comprehensive and avoid omissions and errors accurately.

Second, strengthen self-study and improve business level

To be excellent, there is still a certain distance between my knowledge and ability, so I always dare not take it lightly, and learn from books, leaders and colleagues. After that, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem handling, ensuring the normal operation of all the work in the restaurant.

gains and losses in the third and second half of the year

In the past six months, I have been able to carry out my work seriously, but there are still some problems and shortcomings, mainly as follows:

1. After all, I have only been working on Chinese food for more than a year, and I have been groping for a lot of work while doing it, and my knowledge of on-site control business is also insufficient, so that I can't work with ease, 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. My theoretical level is not high, and my knowledge and service skills in Chinese food business are not good. Through the joint efforts of all colleagues, the work in the second half of the 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.