Time flies and it's a new year. The new year opens new hopes, and a new starting point leads new dreams. As the head waiter of the hotel, I made this year's work plan according to the work arrangement of the company leaders and the summary of last year's work experience.

1. On-site management of the hall surface.

1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests, especially the cashier at the front desk and the service staff at the regional location, and require courtesy and courtesy to be applied to every bit of work, and employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd are required to be qualified before they can take up their posts. Correct the appearance problems found on the post immediately, supervise the use of guest manners and manners, and the employees develop a good attitude.

3. Pay strict attention to post positioning and service awareness, improve service efficiency, 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, no matter whether they are damaged by customers or by nature, everything is required to be rules-based, well-documented, executed by someone, supervised by someone, followed by documents and summarized.

6. Sanitary pipes. In public areas, the cleaning personnel are required to clean any foreign objects or dirt immediately. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be dust-free and water-stained, placed neatly and without inclination.

7. During the meal time, when guests arrive at the store, they often queue up and 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 new project in the dining hall. In order to further improve the quality of buffet service, the "Buffet Service. Practical Operation Plan" 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 the complaints of restaurant customers about service quality and quality, as an important basis for improving daily management and service. All restaurant staff analyze and summarize the cases collected and come up with solutions to the problems, so that the daily service is more targeted and the probability of customer complaints is reduced.