Work summary is a comprehensive and systematic inspection, evaluation, analysis and research on the work of this year, so as to analyze the shortcomings and draw experiences for reference and improvement. Let me take you to see 5 model essays on the personal work summary report of the catering supervisor, hoping to help everyone!

Personal summary report of catering supervisor 1

My work has faced brand-new challenges this semester. During this past period, thanks to the reuse of school leaders and the training of the school, I took the post of canteen supervisor from this semester, and was responsible for the development and implementation of the overall work of the canteen. In this school year, the food department of the General Affairs Office continued to adhere to the principle of "service, standardization, efficiency and first-class" put forward by President Lei, and clarified the working ideas. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of working hard and thinking hard, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", make every effort to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve education and the development of the school. Since the establishment of our school, it has been developing by leaps and bounds, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the canteen logistics management is a department that is most closely related to the daily life of teachers and students.

through this half semester's work, under the guidance of the director, with the strong support and help of the leaders, teachers and colleagues of all departments in the school, I closely cooperated with the director, put all the work in the canteen into practice, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen in this semester has been substantially improved, pushing it to a new level and providing more for the development of the school.

From September, 2111, when I took over the canteen work in an all-round way, I encountered great challenges, because on September 1, the high school canteen in Rome Campus was newly opened, and more than 11 old employees had to be transferred from my Everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen has been operating in a state of lack of staff. This semester, under the condition of insufficient staff, I strengthened the training and encouragement of the canteen staff and adopted the "One Belt, One Belt" approach to canteen management. Let the squad leaders of all classes in the canteen improve themselves while managing others, point out the irregularities in their work in time, and put forward improvement measures to guide them how to make the overall work meet the norms and standards. I took every opportunity to help them until the end of this semester.

In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle of school leaders for the work of the General Affairs Department; My canteen organizes all staff to study the principles and policies of the school seriously, and how to translate the advanced ideas of school leaders into practical work, so that our work can truly serve the education and teaching of the school, the teachers and students of the school, and the society, and play a good comprehensive benefit; Through the weekly regular meeting, the employees' ideology is formed. Our job is to engage in education, which should not only reflect service, but also reflect education. We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff are clearly displayed, which makes the overall work make effective progress.

From the beginning of every week, insist on holding an early meeting, solve and deal with the places where employees fail to meet the standards in time, sum up yesterday's comprehensive work, arrange new work today, and assess and evaluate the daily work of employees, so that their work is clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work for next week, and summarizes the work of employees this week to help employees improve their work ideas, professional knowledge, skills and service attitude.

personal summary report of catering supervisor 2

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 work of the department. Now, I will make a summary report on the work in 21____ _ _, and briefly outline my work plan for 21____ _.

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 for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, 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.

8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. 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.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.

Third, there are shortcomings in the work

1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

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

3. There are not many interactive links in the training process, which reduces the vitality.

4. Work plan for 21____

1. Do a good job in internal personnel management, and make the management system strict and the division of labor clear.

2. On the basis of the existing regular meeting, we will further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into a communication platform for all service personnel, learn from each other, share service experience, and stimulate their thinking.

3. On the basis of the existing service level, we will innovate and upgrade the service, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of service personnel, and strengthen daily services.

5. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency.

2. Enhance employees' awareness of benefits, strengthen cost control and save expenses. Train employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time and strictly implement the relevant punishment system.

3. Strengthen the coordination between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities and cooperate with surrounding companies to increase the membership rate.

personal summary report of catering supervisor 3

At present, the catering industry environment is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department has fully implemented the hotel management contract scheme, focused on economic construction, strengthened management, and made it consistent from top to bottom, so that the catering department has made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ yuan, an increase of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ yuan higher (or lower) than that of the same period last year, with an increase (or decrease) rate of _ _%. In the whole year, _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

second, the main tasks completed this year:

(1) to implement the hotel management contract scheme, improve the incentive distribution system and mobilize the enthusiasm of employees. This year, the food and beverage department assigned 38 _ _ _ _ _ _ _ yuan to the hotel, which was 6________ yuan higher than last year's 32________ _ _, with an increase rate of 1 _ _ _ _ _ _. In order to accomplish the task better, the leaders of the Food and Beverage Department have worked out the internal management plan and the benefit wage distribution plan, and broken down the economic indicators into various sub-departments according to the differences in departments, posts, technologies, skills and labor intensity, and approved the turnover, output, expenses and gross profit margin of each sub-department, accounting monthly, over-commission, energy saving and bonus, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think about ways. The per capita monthly income this year is _ _ _ _ yuan, which is _ _ _ _ yuan higher than that in the same period last year, with a growth rate of _ _%.

(2) do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team composed of the leaders of the Food and Beverage Department and the managers of different departments fully played its role throughout the year. The team not only divided the work, but also cooperated. The management system was implemented from top to bottom, and the first level was responsible for the first level. The management benefits were rewarded and punished, which improved the overall quality of the leaders and made the management work go smoothly.

2. improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly regular meeting, daily review meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting has been improved and the instructions of superiors have been implemented in time.

3. Establish the supervision system of product estimation and supply. In order to estimate the varieties to the maximum extent, and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply in the morning, afternoon and evening every day, set up a special book record for the varieties estimated in the local market, and at the same time go to the relevant departments to verify and verify, and ask the management personnel to sign, so as to distinguish the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the supply of products has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between departments. It is repeatedly emphasized at the weekly regular meeting that departments should not blame each other and shirk their responsibilities when problems arise. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many foreign countries, leaders of central ministries and commissions, governors, commanders, captains and mayors at home; On the evening of March 8, the reception unit of the city booked ***165 seats for banquets and wedding banquets, setting a record for the total number of seats booked on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

personal summary report of catering supervisor 4

Time flies, and the sun and the moon fly. In a blink of an eye, _ _ _ _ is coming to an end, immediately accompanied by the celebration of Christmas and the smell of New Year's Day, and the bell of _ _ _ _ is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on _ _ _ _ _, with the care and guidance of leaders and the support of colleagues, as a chef and chef, I have always adhered to lead by example, set high standards and strict requirements, unite and lead canteen staff, adhere to the overall situation, obey organizational arrangements, do a good job in canteen management with my own practical actions, ensure normal work, and provide exquisite and delicious dishes and high quality for leaders and staff.