Work summary is an important link to do all the work well. Through work summary, we can make clear the direction of the next work, avoid detours, make fewer mistakes and improve work efficiency. Let me take you to see 5 model essays on the personal work summary report of the supervisor of the food and beverage department, hoping to help you!

The year of 1

__ is about to pass. In this year, under the correct leadership of the leader and with the active support and great help of my colleagues, I strictly demand myself to complete my job well according to the requirements of the hotel, not only successfully completing the work task, but also being praised and affirmed by the guests and colleagues. Through more than half a year's study and exploration, my work style has changed greatly and my work quality has been improved.

1. My job responsibilities mainly include

1. Set an example, have a strong sense of responsibility and dare to manage.

2. command and arrange manpower reasonably, and manage the work shifts of staff in this restaurant.

3. Check the attendance of staff in this restaurant, whether the preparations are qualified and ready, check and register the waiter's work and discipline on that day, and report to the leader in time.

4. Deal with the problems in service and guest complaints, and report to the leader. Conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

5. Do a good job in keeping the goods of the team and the hygiene of the restaurant

6. Keep an eye on the guests' movements at any time, and supervise the employees to treat guests actively, enthusiastically and politely.

7. Ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

8. Be responsible for keeping a work diary and completing the handover procedures.

21__ is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do my work well in the new year. In the past year, with the care of leaders and the enthusiastic help of colleagues, we have made some achievements in our work through our unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy, but that doesn't matter, it's the past, and what we should strive for is the future.

in _ _ _, the first day I joined the company, the company leaders repeatedly emphasized the health problem, so the health problem has always been the top priority of our usual work. Therefore, the first item in my daily work arrangement, I emphasize the health problem.

we always complete all the tasks assigned by the leaders to the letter. Of course, we also report the requirements and hopes of the staff to the superior leaders in time. I think only when the waiter faces the customer with physical and mental joy can the customer feel really at home.

2. Some problems in this restaurant in _ _ _

1. Some employees are not polite enough, gfd.

2. Sometimes the relevant standards are not followed.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

Work plan for three or 21 years

1. Strive to improve their learning ability, enhance their business knowledge and professional skills, learn management experience from leaders and predecessors and the ability to handle customer complaints.

2. While improving yourself, we should also lead other employees to make progress together and organize some training courses regularly. They can be involved in a wider range, from product knowledge to some daily customer complaints, and they can be taught how to solve them. When appropriate, they can also do some incentive training.

3. Communication is very important. Do a good job in ideological work with employees in time and carefully observe their ideological trends, so as to grasp their thoughts and opinions in time, make records and give feedback.

4, that is, we must treat customers as friends, think about what friends think, and be anxious about what friends are anxious about. Smiling is from the heart. Only when we really treat them as friends can we truly serve them with a smile. Only in this way can the service be in place and the performance will naturally improve. This is why I need to study hard together.

5. Complete all other affairs arranged by superior leaders.

IV. Summary

In 21__ years, I will spare no effort to lead my colleagues to make persistent efforts, do a good job in our service quality, upgrade our service standards and comprehensively improve the company's benefits. Create a new situation in service work.

In short, 21__ years will take today as a starting point, a new goal and a new challenge, and continue to work hard, study hard and sum up diligently in the new year.

personal summary report of the supervisor of the food and beverage department 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 of the department. Now, I will make a summary report on the work in 21__ _ and briefly outline my work plan for 21__ _.

1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests. In particular, the cashier at the front desk and the service staff at the regional check-in place require that courtesy and courtesy be applied to every bit of work, and 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.

personal summary report of the person in charge of the food and beverage department 3

Time flies, 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 always insisted on setting an example, setting high standards and strict requirements, uniting and leading canteen staff, insisting on putting the overall situation first, obeying organizational arrangements, doing a good job in canteen management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for leaders and staff. Add the color and variety of meals, so that the main and non-staple foods can be reasonably matched, reducing losses and saving costs. The concept of warm service is to serve Diya and Zijin wholeheartedly. In _ _ _ years, the canteen * * * received external meals for 121 times, accounting for 1177 person-times, and was well received by leaders and guests. The specific work in the past year is summarized as follows:

1. Work:

I am now the supervisor and cook in the canteen. Under the guidance of the leaders, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well without wasting, and constantly improve their cooking skills in technology. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

second, management:

first, regular training and guidance should be given to kitchen employees to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to regard their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to appearance, abide by kitchen rules and regulations, labor discipline, not absent from work, not late, not leaving early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-deteriorating. It is also necessary to ensure that employees' meals are hygienic and delicious, to prevent food poisoning, and to refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

IV. Hygiene:

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and put all aspects of food processing into practice. According to the regulations, every employee must be responsible for his own health area, disinfect the operation room every two days, and hope that leaders and colleagues will conduct irregular inspections; And put forward valuable suggestions to correct them. Secondly, it is stipulated that food raw materials must be classified and treated separately, and kitchen utensils must also be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety and prevent food from rotting and causing unnecessary waste.

V. Cost:

Under the condition of ensuring no overspending, no waste and the quality of dishes, reducing consumption and saving costs is always one of our important goals. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put the raw materials with long inventory time into use as soon as possible; Develop cost-free dishes to reduce costs.

to sum up, in this year, through the concerted efforts of the team, we have achieved remarkable results in kitchen management; In terms of food innovation, food quality, cost control and staff quality improvement, we have achieved quite high results. Of course, we still have shortcomings. Please ask leaders and colleagues to supervise and correct me. I also feel that my work is challenging and innovative.

after more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen staff to find out the shortcomings in the future work and keep the good traditions. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and cook more exquisite and delicious dishes.

when we bid farewell to the old year and welcome the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of _ _ _, at the same time, we should improve our working ideas, investigate new dishes and accelerate the innovation of dishes. In short, in the future work, I will constantly push myself and enrich my energy, improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow with the company. I believe that our team will be able to move towards a _ _ that is successful and joyful.

I am convinced that under the leadership of General Manager Zhang and Yang Zong, with the unremitting efforts of all staff, and based on corporate culture, corporate spirit, corporate purpose and corporate goals, Zijin will surely develop better and better.

Finally, I wish: All companies in Diya are prosperous and thriving.

personal summary report of the person in charge of the catering department 4

1. Focusing on improving the service quality

Strengthening the service quality project is a huge systematic project, which reflects the strength of catering management. In _ _ _, the following work was carried out in the daily management and service quality construction of various operating departments:

1. Writing operating procedures, Improve service quality

According to the actual operation conditions of various departments in the catering department, the operating specifications for banquet service, Qingyeting service, western restaurant service, bar service and catering department service have been compiled. Unify the service standards of all departments, establish standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen on-site supervision and ambulatory management

On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.

3. Compiling the overall practical plan of the wedding banquet and improving the service quality of the wedding banquet is the brand project of the hotel.

In order to further improve the service quality of the wedding banquet, the overall practical plan of the wedding banquet service was compiled, which further standardized the operation process and service standards of the wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold special service meetings regularly to discuss the problems existing in service.

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other and learn from each other.