Strict management system, employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency. The following is the relevant content I have compiled. Welcome to read for reference! Summary of the work of the restaurant's acting supervisor 1

1. Focusing on improving the service quality, strengthening the service quality project to build the catering service quality is a huge systematic project, which is a comprehensive embodiment of the catering management strength. In XX year, the following work was carried out in the daily management and service quality construction of various operating departments:

1. Write operating procedures to improve the service quality according to the actual operating 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 Department 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 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 a 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 the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This form of discussion provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints

This year, the Food and Beverage Department implemented a restaurant case collection system to collect customers' complaints about service quality and product quality. As an important basis for improving management and evaluating the management level of managers in various departments, restaurant managers analyzed and summarized the collected cases and came up with solutions to the problems, which made the management more targeted and reduced the probability of customer complaints.

second, organize the first service skills competition to show the service skills of the Food and Beverage Department

In order to cooperate with the hotel's 15th anniversary celebration, the Food and Beverage Department organized restaurants to hold the first competition of service skills and catering knowledge in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills.

third, carry out staff training at all levels to improve the overall quality of employees. summary of the work of restaurant agent supervisor. second,

I have been working in the company for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am 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 2117 and briefly outline my work plan for 2117.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the 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.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.

Third, there are shortcomings in the work

1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

3. There are not many interactive links in the training process, which reduces the vitality

4. Work plan for 2117

1. Do a good job in internal personnel management, and make the management system strict and the division of labor clear.

2. On the basis of the existing regular meeting, we will further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into a communication platform for all service personnel, learn from each other, share service experience, and stimulate their thinking.

3. On the basis of the existing service level, we will innovate and upgrade the service, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of service personnel, and strengthen daily services.

5. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency.

2. Enhance employees' awareness of benefits, strengthen cost control and save expenses. Train employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time and strictly implement the relevant punishment system.

3. Strengthen the coordination between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities and cooperate with surrounding companies to increase the membership rate.