Self-evaluation of catering staff

Self-evaluation is the most familiar thing for us, whether in school or in society. Self-evaluation has an important social function. How to write a self-evaluation? The following is the self-evaluation of catering waiters I collected for you. I welcome you to learn from it and hope it will help you.

self-evaluation of catering staff 1

working ability and other specialties

I have a certain sense of responsibility for my work, and I am strict with myself and pay attention to hygiene. Can live in harmony with colleagues and have strong communication skills.

I like to explore new varieties of cuisines, and make sure that the color, fragrance, taste and type match are in place.

It has a certain ability to control the cost, and can make the varieties of cuisines within the scope of not overspending. Do better. Favored by colleagues and guests. Be praised by the boss.

strong cooperation ability. Working experience in canteen management and food management, familiar with the relevant workflow of canteen management, and working experience in logistics management of hotels or large enterprises; Conscientious and meticulous, can bear hardships and stand hard work. Self-evaluation of catering waiter 2

Self-evaluation: I am warm and cheerful, friendly, honest and modest. Hard-working, serious and responsible, hardworking, conscientious and patient. Have affinity, approachable, good at communicating with people.

development direction: only by doing cashier first can there be an upward development opportunity.

job description:

1 is polite to customers, and customers are welcome to use polite expressions.

2. Cashiers should make good preparations before going to work. Prepare small change for easy change; Check the cash register, calculator, money detector and other equipment used, and do a good job of cleaning and maintenance.

3. Print all payment documents and invoices accurately; Timely and quickly collect the guest's consumption money; Do fast, accurate, good and missed collection in collection; We must carefully verify the authenticity of all kinds of banknotes; Pay for the counterfeit money.

4. For daily income in cash, we must earnestly implement the provisions of "long payment and short supplement", and we must not learn from each other. In case of long or short payment, it must be truthfully reported to the superior, and the long payment shall be credited to the company account according to the company's financial regulations, and the short payment shall be paid by the parties themselves.

5. foreign currency shall be collected according to the company's foreign exchange rate, and foreign currency shall not be withdrawn or exchanged by itself.

6. The cash and bills received every day must be consistent with the documents, and the business report must be carefully filled in with clear handwriting, which shall not be altered. After checking with the collection menu, card bill and bill signing documents, they shall be submitted to the auditor for review and reconciliation, and then transferred to the accountant for signature. The cash, bills and other funds shall be submitted to the cashier and the business receipt documents shall be submitted to the auditor for signature. Guests need invoices to be recorded on the stool, and the signature of the supervisor level is valid.

7. The instant cash register of the spare working capital must be checked every day. If it is lost, it will be paid by special personnel, and it is absolutely forbidden to use white bars to arrive at the warehouse for private use.

8. All operating income in cash is not allowed to be spent indiscriminately. Without the approval of the general manager (it must be signed in writing, which can be supplemented after the telephone consent of the general manager), it is not allowed to lend the operating income cash to any department or individual. Self-evaluation of catering staff 3

I am a student majoring in marketing and planning in xx University. When I was about to graduate, I went to xx restaurant for three months as an intern. In the past three months, my working ability has been greatly improved. Now I will make a self-appraisal of my work in the past three months.

1. Improve communication skills: As a receptionist and front-line staff of the hotel, the contact with guests is face-to-face and the most direct. Often a word from the receptionist can affect the overall impression of the hotel and even the mood of the guests all day. How to make yourself speak. Language makes guests feel comfortable and happy, which is a necessary course for a receptionist. Of course, communication is not limited to guests, but also exists among colleagues, even to superiors. People inevitably don't have emotional fluctuations, but such emotional fluctuations often affect the mood of others. How to adjust my own mentality, face guests with a new mentality, face colleagues and even superiors, and how to bring a new smile to others is a problem that I have to seriously think about every day. In this internship, I not only improved my communication skills, but also learned how to adjust my mentality.

2. Improving the emergency response ability: working at the front desk and reception desk, you must be prepared for combat every day. Because as a receptionist, I have to receive different guests and face different events every day. There will inevitably be some impolite guests among the guests who check in, and even swear at the receptionist. In the face of such a clean situation, it is another test for me how to appease the mood of the guests and protect the interests of the hotel and its own safety.

3. Improve the ability to handle work independently: Through this internship, I deeply understand that I must learn the truth that I have the ability to do things by myself. Only by cultivating one's independent ability can one make progress in one's work. At work, if you have problems, you should boldly ask your colleagues if you don't understand them, instead of pretending to understand them. Work independently, accumulate experience, and finally get what suits you best.

4. Improve service awareness: As a receptionist, I always represent the hotel. Whether at work or on the road, as long as you wear the uniform of the hotel, you should always have the meaning of providing services to guests. We are the messengers of the smiling city, all for the guests, all for the guests, all for the guests.

Looking back over the past three months, I have studied business training seriously and actively participated in on-the-job training. Wholeheartedly, treat people with courtesy, serve warmly, answer questions patiently, provide customers with quality services, and improve their own quality and business level through continuous practice, and grow into a qualified salesperson. I will work harder in the future, I believe, I will,

I will work hard in the future, and I am willing to grow into an excellent employee and create value for xx unit. Self-evaluation of catering staff 4

Work ability and other specialties

I have a certain sense of responsibility for my work, I am strict with myself, I am hygienic, I can get along well with my colleagues, and I have strong communication skills.

I like to explore new varieties of cuisines, and I can achieve the goal of color, fragrance, taste and matching.

I have certain ability to control costs. Be able to make the variety of cuisines within the scope of not overspending. Do it better. Be favored by colleagues and guests. Be praised by superiors.

Strong cooperation ability. Have experience in canteen management and meal management, be familiar with the relevant workflow of canteen management, and have experience in logistics management of hotels or large enterprises; Conscientious and meticulous, can bear hardships and stand hard work. ;