self-monthly work summary of restaurant manager 3

The intense and busy year is coming to an end. During this year, our working ability and experience have all grown. Now let's make a detailed summary of our past work. The following are three summaries of the monthly work of the restaurant manager, which I compiled for you. I hope I can help you. Welcome to read!

three monthly summaries of catering manager's self

At the end of the year, all walks of life are making year-end summaries, and the hotel service industry is no exception. Now I will summarize my work as a hotel waiter as follows:

Here I have learned and advocated how to do a good job in quality service and master seven elements:

1. Smile. In the daily operation of the hotel, every employee is required to treat guests with a sincere smile.

2. Proficiency requires employees to be proficient in every aspect of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, improve their service skills and skills. A journey of a thousand miles begins with a single step. If they want to be proficient in their business, they should have a good training class, and constantly sum up their experience in actual operation, learn from each other's strong points, so as to be proficient in one thing and be versatile in service, which will improve KTV.

3. To prepare means to be ready to serve the guests at any time. That is to say, it is not enough to have a sense of service. It is necessary to make preparations in advance, including ideological preparation and behavioral preparation. For example, before the guests arrive, make all the preparations well and be in a state of being ready to serve them without being in a hurry.

4. Paying attention is to treat every guest as a god and not neglect the guests. Employees sometimes tend to ignore this link, and even have negative service phenomenon, which is caused by superficial phenomena such as employees seeing that they are casually dressed and have low consumption, but in real life, the richer they are, the more casual they are about wearing, which is their confidence; And clothes can't represent the wealth at all. In this link, we must never judge a person by his appearance and ignore the subtle service. We should pay attention to and treat every guest well and let them spend willingly. We should remember that guests are our parents.

5. Exquisiteness is mainly manifested in observing the guests' psychology, predicting the guests' needs, and providing services in time. Even before the guests ask for it, we can do it for them, making them feel more cordial. This is what we call advanced consciousness.

6. To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before the service, mastering the guests' hobbies and characteristics, creating a feeling of home for the guests, and making them feel at home when staying in the hotel.

7. Sincere hospitality is the virtue of the Chinese nation. When the guests leave, employees should sincerely invite them to come again through appropriate language, so as to leave a deep impression on the guests. Now the competition is service competition, especially in the hotel industry, and the importance of service is self-evident. We use all kinds of high-quality services to form our own service advantages in order to create higher customer satisfaction in the fierce market competition. Every profession needs to stress team spirit, and so does Happy Di. When business is busy, colleagues can understand each other and share the troubles encountered by Qi Xin. At ordinary times, there are also tricky customers. When one person is in trouble, other colleagues will go up in time to adjust the disputes, so that the situation is no longer bad. Everyone has a clear division of labor and works actively, and truly achieves the effect of one hero and three helpers in action.

At ordinary times, I also chat with customers, get to know their favorite songs and recommend new songs to satisfy customers, so that more repeat customers can recommend friends to improve the consumption rate, and then I will make some summaries, which will accumulate over time and make my service more acceptable and liked by customers.

As a service worker, I will encounter some setbacks and helplessness. Some people think that a small logistics worker is insignificant, and some people think that my career is low and disrespectful. But what I want to say is: All roads lead to Rome, I am happy to serve others, and I am happy to work here! I can be proud of this collective work. I think my career is like a watch. The hour hand that rotates on the surface can bring time and joy to everyone, while the tiny parts that rotate inside are hard to see, but they are essential.

Of course, there is no end to learning, and the learning has to be applied to the future work. I hope the leaders can make more efforts, colleagues can learn from each other, improve service efficiency in the future work, and strive to be an excellent service staff, so that customers can feel extraordinary happiness in the world of Yindu Hotel. Restaurant manager's monthly work summary 3 articles 2

He has been working in company X for more than a year in a blink of an eye. According to the company manager's work arrangement, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. Now, the work situation in 2115 will be summarized and reported, and the work plan for 2116 will be briefly summarized.

1. Performance of duties

Mainly to assist the restaurant manager in the daily internal management of the front office. In the next few months (June, July, August and September), due to the needs of work, the trust of leaders and the needs of self-development, he was mainly responsible for hotel marketing. Looking back on my work in the past few months, there are mainly the following aspects:

1. Pay attention to study and education, and encourage me to make progress

Since I took office, I have been in charge of internal management in the Royal Hotel, and I know that most employees of the Royal Hotel come from different regions such as Hebei, Anhui, Hunan, etc., and their cultural level and comprehensive quality are very different, and their professional level and service awareness are not high. In view of this situation, I have listed my own shortcomings one by one. Correct the wrong management methods, explain the theory and practice the operation. From the standard polite expressions, smiling service, professional ethics concept and food collocation when guests enter the store, the eight skills practice operation procedures are standardized. Through learning, employees can strengthen the service quality and improve the service level. When guests enter the store, they can take the initiative and enthusiasm to serve, introduce hotel dishes, and when guests light cigarettes, waiters should present ashtrays in time. In April, a skill competition was held, and the waiter Tan Liyan won the first place in the skill competition. Other waiters have developed a good habit of asking questions if they don't understand, asking for advice from each other if they don't know how to go to school, and they have also learned a lot, and their mental outlook is getting better and better, which has improved their work efficiency. However, the operational details need to be improved.

2. In the early stage, there were many problems in the work of restaurants. The main problems were that there was no standardized system, employees were unclear about the system, and some systems were not implemented by specific responsible persons. Through the guidance of the leaders of the quality inspection department, I have listed the switching time and the person in charge of the wall and stereo in the health work system, as well as the service process, personal hygiene requirements and standards of each post, and the matters needing attention in finishing work, and conducted on-site supervision and inspection every day, which is of great help to employees to strengthen their work consciousness and clarify their work responsibilities. In the later period, the telephone cost was high, and the telephone box was configured with the senior manager, and the telephone was locked after work, and no waiter was allowed to make local calls, which put an end to the phenomenon of making local calls after work.

3. Grasp the communication with internal customers

Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information from customers to the kitchen in time, for example, sometimes customers give feedback? May's fried meat? Insufficient weight? Boiling fish? Not fragrant enough, etc., through sincere feedback from customers, coupled with our serious discussion and revision, we constantly improve the quality of dishes and satisfy customers.

4. Pay attention to the reception and management of the banquet.

October is the golden season of the wedding banquet. I made a wedding banquet plan and distributed leaflets to the surrounding units for visiting. At present, I have undertaken five wedding banquets in October, introduced the various advantages of the restaurant to the coming guests, telephoned the wedding company, publicized the hotel scale, etc., and made full preparations for the banquet reception in a planned way.

5. Grab group meals

We use telephone communication with more than 31 tour groups every Saturday, Sunday and Monday to receive group meals. At present, travel agencies, travel agencies, China Travel Service and travel agencies spend the most. By receiving group meals, firstly, it increases the popularity of restaurants, and secondly, it reduces the cost of kitchens. And take advantage of the opportunity to receive group meals, seriously consult and feedback, and do a good job in feedback statistics of information.

Second, the direction of future efforts

I deeply feel my own shortcomings in my work, and I will work hard in these aspects in the future:

1. Keep learning, improve myself, and strengthen the study of sales business knowledge and all aspects of knowledge.

2. While doing a good job in this position, constantly develop new customer groups.

3. Maintain and communicate with internal customers.

4. Arrange the marketing work in a planned way.

5. Do a good job in customer statistics, constantly strengthen contact, handle customer complaints and feedback information.

6. Cooperate closely with the hotel sales department for meal reception and reception services. The restaurant manager's monthly work summary 3

_ Restaurant is a new restaurant in our downtown area. I have been working in _ Restaurant for one year. I am a waiter in _ Restaurant, and there are many waiters like me in _ Restaurant. In this unique restaurant, I am very happy with my work every day. I really like the service industry, especially when I can get the customer's affirmation while working. The style of our _ restaurant is more traditional, including design, dishes and staff clothes. I think this is very worth mentioning and has traditional characteristics. Officially, because of this style, many consumers have come to find out more and more, so our usual work will be very busy, and we have been in _ restaurant for a while. I think I should look back on my work as a waiter in the past year:

1. Daily work

A waiter is of course the most basic level in a restaurant, but I have always liked my job, which is my inner love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called a real service.

My daily work in _ Restaurant is very substantial. Every day, our restaurant opens at 11 o'clock. Because we don't cook breakfast, we go to work late. I arrive early to start a brand-new day. Because the reputation of _ Restaurant is slowly growing, customers usually come to eat before 11 o'clock. There are still more waiters in our restaurant, but when we are busy, everyone wants to get another pair of hands.

As a waiter, we should have these characteristics: patience, carefulness and responsibility. When customers order, we should keep a correct attitude and smile. These are the basic qualities of the restaurant. As a waiter, we should also be familiar with the menu of our restaurant. When customers ask us to recommend dishes, we should be patient and skilled in introducing dishes. Usually, we should spend a lot of time to understand the characteristics and tastes of each dish, and we should recognize it more. Customers should have a correct attitude and be patient when they want to check out the bill, and don't let customers wait. These are the basic skills of a waiter. _ Restaurant, in our daily work, we should have enough patience to serve every customer well, and we can't have a big argument with customers, which is the most forbidden.

Because we go to work late, our usual work is also tense, so we get off work at nine o'clock every night, which is very fulfilling and satisfying. This is our daily work for a year.

II. Gains from my work

After working in _ restaurant for one year, I have always performed well in my work with the attitude of a waiter, and I have finished my work every day. I have never had an argument with customers, which is not allowed. I have always reminded myself to be an excellent restaurant waiter.

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