Summary is a written material to analyze and study the experience or situation in a certain stage of work, study or thought, which can effectively exercise our language organization ability, so we should write a summary. How to write a summary so as not to become a mere formality? The following is the summary (collection) of the foreman's work I collected for you. Welcome to read it. I hope you will like it. Summary of the work of catering foreman (collection) 1

Time flies. In a blink of an eye, I have been in xx Hotel for more than a year. Looking back on my work in this year, I have been strict with myself with the support and help of my leaders and colleagues, and completed my job according to the requirements of the hotel. Through this year's study and leadership guidance, I have made great changes and improved my work quality. I will summarize my work in this year as follows:

1. Daily work management:

As a floor foreman, I should have a coordinating role and cooperate with the manager to do a good job in floor management

2. Strengthen my own study and improve my business:

Although I am a foreman, I should learn from the manager and books to improve my quality, and I should improve my management ability in the next year to ensure the normal operation of all floors.

Third, there are problems:

There are also some problems and shortcomings in this year, mainly;

1, some work is not serious enough, such as rounds, facilities, equipment and health inspection is not in place.

2. I don't care enough about employees, I don't communicate in time, I don't know much about employees' voices, I don't take responsibility at home, and my employees are lax.

3. My management level and theoretical level are limited.

Fourth, the plan for the next year:

1. Plan to actively and seriously cooperate with the manager to do a good job in the daily work of the floor.

2. Strengthen the careful inspection and maintenance of facilities and equipment to give guests a sense of harmony and comfort during use.

3. Be strict with the sanitary quality of guest rooms, and arrange the planned sanitation reasonably.

4. Strengthen energy-saving inspection, tell employees more about energy-saving knowledge, and make efforts to conduct a second inspection

5. In the future, teach new employees and employees with irregular work by hand to improve their business level.

in the following days, I will work hard, improve my shortcomings and carry forward my advantages, so that every employee can create higher value for the hotel. Food and beverage foreman's work summary (collection) 2

(1) Read the handover book before work every day and pay attention to the tips of the regional supervisor of the public * * * that day, command and arrange the manpower reasonably, and manage the work shifts of the staff of this class. Check whether the attendance and preparations of the class staff are qualified and ready, check and register the work and discipline of the waiter on that day, and report to the supervisor in time.

(2) check the cleaning and maintenance effect of the area under its jurisdiction, check the working conditions of employees at any time, check cleaning supplies and appliances, and make timely adjustments, and report any abnormal situation in time.

(3) to guide and evaluate the work quality of subordinates. Be responsible for the business training of employees and improve their cleaning and maintenance skills.

(4) Complete other tasks assigned by the superior, assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for the attendance of employees.

(5) during the business period, be responsible for the supervision, inspection and communication of the whole restaurant. Be responsible for implementing the business training plan of front office staff, and for the assessment and evaluation of subordinate staff. Properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests and feed back relevant information to the manager in time.

(6) check the checkout process, and guide employees to correctly check out the guests. Supervise the waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and replenish the missing items in time.

(7) Supervise the staff to abide by the hotel's rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment. Every Monday, every employee of last week will summarize and fill in the comprehensive assessment form and submit it to the minister.

(8) You must fill in the shift change record every day, handle the problems and guest complaints in the service, and report to the restaurant minister. Supervise and inspect the work quality, work standards and service attitude of subordinates.

(9) Cooperate with the restaurant minister to conduct business training for the subordinate employees, and constantly improve their professional knowledge and service skills. Do a good job in the use and management of the goods in this team.

(11) Check the staff order and the implementation of various rules and regulations, provide staff with work guidance and on-site training, formulate and organize the completion of regular cleaning plans, timely complete the instructions issued by superiors or report when problems are found, and timely record the on-site decisions made by superiors and sign them by superiors, and record the above information in the work log respectively.

(11) Keep an eye on guests' movements at any time, supervise employees to treat guests actively, enthusiastically and politely, and ask waiters to be familiar with the characteristics of dishes, be good at selling dishes and drinks, and complete the temporary tasks assigned by the restaurant minister.