annual work summary, a bar
has entered Swan Lake Hotel in a blink of an eye. It's been almost a year since it was reclaimed, put into trial operation and opened for business. In this year's work, I would like to thank leaders at all levels and colleagues for their guidance and concern. Let me learn a lot of valuable things, so that I can constantly improve myself in my usual work and improve my ability to do things.
since I joined the company for one year, I have mainly carried out the following work:
1. Strengthening the construction of service quality with improving service quality as the core
The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In 2114, I carried out the following work in the daily management and service quality construction of various operating departments:
1. Writing operating procedures, Improve the service quality
According to the actual operation conditions of various departments in the catering department, we have compiled the Operating Specifications for Banquet Service, Qingyeting Service, Western Restaurant Service, Bar Service and Stewardship Service. 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 VIP rooms, the service reception process of VIP rooms was compiled, which made clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, goods preparation, environmental layout, audio-visual effects, energy saving and so on, which promoted the service quality of VIP rooms.
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.
in a hotel, you must set an example, be dedicated, have a decent style and be elegant and generous. Self-confidence, decisiveness, composure, wisdom, liveliness, delicacy, sincerity and efficiency are the description of the position of the foreman in the bath area, which is also the self-requirement of the foreman. As the end of today's report, it is also used to encourage you, please consider it! Thank you!