Dining work can not just focus on the taste of good or bad, in the operation of more to do a good job of summarizing and planning! The following is the "2020 restaurant weekly work summary and next week's plan", which is only for reference, welcome to read.

2020 restaurant weekly work summary and next week's plan (a)

In the blink of an eye into the xxx company has been working for more than a year, according to the company's manager's work arrangements, is mainly responsible for the daily operation of the restaurant floor and the department's training work, is now this week's work situation to summarize the report and a brief overview of the next week's work intentions.

First, the hall surface site management

1, etiquette and courtesy requirements of the daily meeting to repeat the practice, the staff to see the guests to be polite language, especially the front desk cashier and the region to look at the position of the service personnel required to do a call to be answered, the requirements of etiquette and courtesy to the application of every drop in the work of the staff to supervise each other **** with the progress.

2, adhere to the pre-shift inspection of grooming instrumentation, grooming instrumentation unqualified persons required to organize qualified before going on duty, on duty found that the grooming problem immediately corrected, supervise the use of etiquette and courtesy to the guests, the staff to develop a good attitude.

3, pay close attention to the positioning and service awareness, improve service efficiency, for service personnel in the dining peak time for reasonable deployment, to the foreman or assistant as the center at any time to support the busy stalls in the region, the other personnel have their own responsibilities, clear their respective work content, the division of labor and cooperation.

4, advocating efficiency services, requiring employees to immediately serve guests as long as there are guests needing service.

5, goods management from large items to small items, whether it is a guest loss or natural damage, everything is required to do to follow the rules and regulations, evidence-based, someone to implement, someone to supervise, follow up to the person, some summary.

6, health management public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The hygiene requirements of the regions of the sofa surface, around the table and dining table, the ground, no dust and no water stains, neatly placed, no tilt.

7, dining time because the guests to the store is more concentrated, there will often be guests queuing phenomenon, guests will show impatience. At this time it is necessary to foreman team leader personnel to make good reception before the peak of reception preparations to reduce the waiting time of guests, but also should pay attention to the table position, to ensure that there is no error. Do a good job of explaining the work, shorten the waiting time, seriously receive each table guests, do busy but not chaotic.

8, buffet is a new project in the dining room hall, in order to further enhance the quality of buffet service, the development of a "buffet service overall practical program", to further standardize the buffet service operation process and service standards.

9, the establishment of the restaurant case collection system to reduce the chances of customer complaints, collect restaurant customers on the quality of service, quality and other aspects of the complaint, as to improve the daily management and service to provide an important basis for the restaurant all personnel to collect the case to analyze and summarize the problem out of the solution, so that the daily service is more targeted to reduce the chances of customer complaints.

Second, the daily management of staff

1, the new staff as an important part of the restaurant staff, can quickly integrate into the team, adjust the transformation of the mentality will have a direct impact on the quality of service and team building. According to the characteristics of new employees and entry into the situation, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the role of transformation, recognize the characteristics of the catering industry. So that the new employees in the psychological make full preparation for the idea, alleviate the role of change due to the role of the maladaptation caused by the dissatisfaction, to speed up the pace of integration into the catering team.

2, focusing on the growth of employees, always pay attention to the mentality of employees, the requirements to maintain a good working condition, from time to time to organize staff to learn, and to the staff to assess, check the training effect, and find deficiencies in a timely manner to make up for the training program to improve the monthly regular staff to talk to do the ideological work, to understand the recent work of their work from which to find a problem to solve the problem.

3, combined with the actual work to strengthen training, the purpose is to improve efficiency, so that the management of more standardized and effective. And combined with the daily restaurant case study in the form of analysis, so that members of the daily service has a new awareness and understanding of the daily service consciousness in the formation of a consistent.

Third, there are shortcomings in the work

1, in the process of the work is not enough detail, the work is not reasonably organized, the work of more cases, the primary and secondary is not very clear.

2, the lack of communication between departments, often after the incident only to find the existence of the problem.

3, the training process is not much interactive links, reducing the anger and vitality.

2020 restaurant weekly work summary and next week's plan (two)

Looking back on this week's work, I am in the leadership and the support and help of all colleagues, better to complete their own work, through the learning and figuring out, the way of work has been a big change in the quality of the work of the new enhancement, but also to get the affirmation of my work and trust, now will be the work of the week to do the following summary.

First, the daily management

Seriously complete the daily reception, and actively cooperate with the director of the restaurant service reception of the daily work, reasonable arrangement of the staff's work content, the restaurant staff mobility, the staff continue to transfer, the old staff left few, new employees and in the shortest possible time to learn all the work skills, the restaurant's main staff, and the staff's work, the staff's work, the staff's work, the staff's work, the staff's work, the staff's work, the staff's work, the staff's work. The restaurant's main staff, so last week's basic training content is more, and actively assist the supervisor to complete the training of new employees, so that new employees can quickly enter their jobs, to help them integrate into the work environment as soon as possible.

Second, the management of a little experience

After a recent period of study and exercise, their conversion from ordinary employees to grass-roots managers in the process of maturity, but also understand a lot of the truth, so that they are more aware of the team in the restaurant, how to play their own abilities and roles, encountered difficulties and frustrations, but also be able to Frankly face and can better deal with it. In addition, the restaurant work a person's efforts, just their own good its impact is very little, a chopstick and a chopstick reason everyone understands, only everyone united, positive, the team has the power to fight. Previously, I only know to complete their own work but can not effectively lead other employees *** with progress, management, although they can adhere to the principle, but the way and method is too blunt, so that some employees do not quite understand their own, but also caused a great deal of pressure on themselves, in the future, I want to seriously learn the art of management, no matter what the problem is the first thing to do is to communicate with the staff, patience, reasoning, speaking system, everyone *** Comply with the same, lead by example behavior to drive the staff. So that the staff in the restaurant's environment fully feel happy at work, so that employees have the motivation to form a united and friendly working atmosphere. Of course, these good wishes need all restaurant employees *** with to create, we management personnel to take the lead in efforts.

Third, to strengthen their own learning, improve the level of business

Although my position is only a foreman, but to do a qualified grass-roots managers, their own learning, ability and so on, there are still a lot of need to improve the place and to the upper learning place. So can not be taken lightly, to the books, to colleagues to learn, through hard work to learn, seriously comprehend, so that I feel that this week to still have a certain progress, in the management ability, coordination ability and deal with the problem and so on has further improved, to ensure that their own work in the shift can be carried out smoothly.

Four, there are problems

A week, although the work was successfully completed, but there are some problems and deficiencies, mainly in the first, the level of management, although there is progress, but there are still many shortcomings, for example, sometimes still can't do to arrange things, considerations, resulting in some of the work arrangements are not reasonable. Firstly, although the management level has improved, there are still a lot of shortcomings. Secondly, training is my weak point, each training brain is not a very good, very clear ideas, I have a little tongue, biting words, afraid to speak, so in their own training ability to create a great obstacle, can not well express the meaning of what they want to say, the staff also listen to the confusion. Third, in some work is not careful enough, not enough patience, such as in the end of the work check is not enough in place, often leaving some small tail, there is not enough patience in guiding the work of the staff, fourth, the implementation of the force is not strong, and sometimes the work is not able to be completed on time, and can not stick to the end. Fifth, their theoretical level is not enough. Sixth, there is often inertia in the heart, do not take the initiative to learn.

Fifth, the next week's work plan

1, actively and seriously with the director of the restaurant's daily work.

2, strengthen learning, expand knowledge, flexible use of transport to their work, optimize the quality of work.

3, do a good job in the restaurant inventory.

4, for the new staff and the operation of irregular waiter for hand in hand guidance, improve the staff's business level and service awareness.

5, the quality of daily hygiene to strictly control the rational arrangement of the program health.

6, with the director of the energy-saving measures, at any time to the staff to talk about the importance of energy saving, to strengthen the staff's awareness of energy saving.

7, serious study, preparation for training, the training capacity to improve, earn to do the best.

2020 restaurant weekly work summary and next week's plan (three)

This week, in the restaurant leadership of the correct leadership and the active cooperation of all departments, I transferred to the catering department to lead all colleagues to unite as one, to overcome all the difficulties to achieve the following results:

First, catering to establish an internal quality inspection team

Thoroughly broken The establishment of more than three years of health, discipline inspection of the passive situation, the first to set up the catering department of the internal quality inspection team. Quality inspection team has catering manager as the leader, team members have deputy manager and several supervisors, every day at noon 11:15 on the catering department of the regional inspection, to find out the problems one by one rectification and implementation, and according to the system of rewards and penalties. Get the restaurant quality control department supervision and guidance, quality control results have been steadily improved.

Second, the preparation of amendments to the latest catering regulations and the latest table standards

Combined with the actual restaurant, brainstorming organizations to prepare the relevant rules and regulations. Such as the floor of the regular meeting system, requiring each floor post in addition to the regular meeting every day on time to convene a small meeting of the floor to summarize the floor of the yesterday's shortcomings, the layout of the floor to supplement the work of the floor arrangements; on the part of the staff to work loose, disciplinary violations, private food and other legacy of the old problems have also been formulated to deal with the corresponding approach to achieve a significant effect; and catering Department of labor discipline; weekly plan of the health system, the latest table standards.

Three, combined with the Kitchen Department developed a new tableware management approach

The implementation of the new approach, so that the tableware breakage rate than the establishment of the store since any period of time are lower, effectively controlling the breakage of tableware before and after.

Fourth, the background music uninterrupted play

Through my unremitting efforts, combined with the relevant departments, completely rewrite the history of the catering department without background music play. For guests to create a warm and elegant dining atmosphere.

Fifth, many times to replace the dining area greenery

According to different floors, different areas, different needs, timely and flower leasing companies to contact the arrangement, replacement of various types of flowers and trees, the use of the dining environment is always new. And in each area to implement the green plant maintenance responsibility system, a great guarantee of each area of the box green plant survival rate.

Six, standardized warehouses and fabric management

Completely solve the departmental warehouses for many years, fabric management of the situation, effectively controlling the unnecessary loss of fabric and fabric recycling, cleaning, items to receive a record of the chaotic situation of the link.

Seven, grasp the training, grasp the implementation

Training and implementation, both hands have to grasp, both hands have to be hard. For the training content, one by one to rectify and implement, step by step, step by step, step by step. Through a period of effort, the catering department of all staff whether in the grooming, courtesy and politeness, or in the service process, labor discipline, etc. are qualitatively improved to improve the reputation of the catering service in the guests.

Eight, each departmental manager in the function of a more detailed division of labor. So that the daily work can be carried out smoothly, especially all kinds of major receptions can also be successfully completed.

Nine, the system before the equality of all

Since the work, I have always practiced the system before the equality of all. Requirements for employees to do, managers should be the first to do, strictly according to the system of rewards and penalties, awards, fanfare awards, really play the effect of awards; penalties, penalties and ideological work and into the penalties for violations of the personnel convinced, so that other employees to learn from the example. Of course, in front of the results I am very conscious, a lot of work from the restaurant leadership requirements are still a big gap. Catering work there are still some shortcomings:

1, there is still a part of the staff service consciousness of the subjective initiative is poor, mechanical to work; part of the staff self-discipline is poor, such as the station discipline, service courtesy language, meal service, etc., the management of a kind of leadership in a different state, the leadership is not in the absence of another state, the lack of a qualified waiter should be the quality of service.

2, part of the staff still lacks the sense of unity and cooperation.

3, individual management in the implementation of the power still need to be further strengthened.

4, individual employees still lack of saving consciousness.

5, a very few employees are still stealing food and other irregularities.

With the implementation of the new standards for star-rated restaurants, the future of our restaurant will be a long way to go, although we have experienced nearly four years of practice and exploration and achieved some success, but we must always keep a clear head, aware of the limitations of the market XX, consumer groups to further polarize and influence some consumer groups to do the various aspects of the internal factors of the repeat business, as well as the industry continues to emerge and the impact of fierce competition. and the impact of fierce competition. Therefore, we have to focus on the problems of the past to continue to strengthen and improve the management level, service level and quality of personnel.

Aiming at the above work, we have formulated the following work plan for next week:

First, continue to strengthen the staff's business skills training, improve the overall quality of staff

Each member of the Dining Department is the image of the restaurant window, not only the overall image to be able to withstand the test, the business knowledge and service skills is a reflection of a restaurant's management level, to be a good example of a restaurant's management level, to be a good example of a restaurant's management level, to be a good example of a restaurant's management level. Reflect the management level of a restaurant, to keep the business knowledge and service skills in a foundation, must grasp the training work, if the training work does not keep up, it is easy to lead to a lack of enthusiasm for the work of the staff and the business level of laxity, therefore, the plan is to weekly according to the progress of employees to accept the business and new and old employees to carry out the necessary hierarchical training, the training mode is still mainly biased towards lectures and on-site simulation, and supervise their work and learning. And supervise their learning and use in the work. At the same time, at the end of each month to the restaurant quality control department to submit the next month's training program to facilitate the restaurant quality control department to give timely supervision and guidance.

Second, to further strengthen the flexibility of the bar food and beverage reservations, as well as the box waiter's awareness of the promotion of alcohol and skills to improve the level of alcohol sales, thereby improving the economic benefits of the restaurant in many ways.

Third, strengthen the ideological education of employees. Use every opportunity to constantly instill in employees the concept of the customer is God; at the same time to motivate employees to carry forward the spirit of unity and mutual help, enhance staff cohesion, establish a collective concept of honor and shame.

Fourth, continue to do a good job of "energy saving"

1, pay close attention to the savings of daily consumables. Such as napkins, toothpicks, cloth, cutlery and so on.

2, reduce the consumption of equipment operation. Such as air conditioning reasonably open and close in a timely manner.

3, put an end to the toilet long running water, long bright lights and so on.

Fifth, highlighting the people-oriented management concept, to maintain the habit of communicating with employees to increase understanding of each other, to facilitate the work. Plan to find the department of each position to talk to the staff, mainly around the work and life as the focus, so that employees in their own work departments can find the object of complaint, to ensure that the communication process is smooth, according to the staff to put forward the rationality of the requirements of the management staff at all times will be in the hearts of the employees as their own problems to solve the problem for the staff to solve their problems. If you can not solve the timely report to the restaurant leadership to seek help. Let the staff really feel that they are in the department, in the restaurant is respected and valued, so that everyone can have a good mood, which helps to better serve the customer.

Six, continue to do a good job within the department of quality control

Daily quality control, mainly to check the positions of staff grooming, courtesy and politeness, health and discipline, meal service details, dormitory discipline and health inspections. Regularly reported to the restaurant quality inspection department to the door to supervise and guide the work, and take the initiative to report on the department's quality inspection, so as to continuously improve the door quality inspection standards.

VII. Enhance the supervision mechanism and competition mechanism, and gradually change the situation of individual management personnel implementation is not strong.