Food and beverage daily work summary 1

At work, although I am just an ordinary cashier, my job is not only as simple as collecting money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining because of the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and bored at work.

At work, I study business knowledge hard. Under the guidance of the foreman's training, I quickly became familiar with the basic situation of the restaurant and the cashier's post process. From theoretical knowledge to practical operation, from reception to customer service, I learned little by little and mastered all the business skills that cashiers should have in a short time.

I made mistakes at work, too. It was the supervisor and foreman who encouraged me again and again, making me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this kind of encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and high enthusiasm for work, I was affirmed by my superiors. I was asked to practice in X club. At first, I was not used to it, and I felt that everything was not as good as the restaurant. However, after a period of tempering, I finally realized that only by eating hard can I become a master. After a period of hard work, the leader gave me a good evaluation and asked me to be the front desk. At that moment, I was very happy. Tired is worth it. At the same time, I feel a lot of pressure. The leaders attach great importance to me. This is my trust. I think I should work hard and do my duty well. This is another new challenge for me.

During the one-year internship, I learned about the management and culture of the restaurant, among which I learned the most:

1 quality of service

For catering and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. It can also make customers feel honored and establish a good brand and image for the enterprise. In X, we can see that restaurant leaders attach great importance to the improvement of service quality. Even for our interns, they must undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to old employees, and constantly improve and improve their professional quality and level. Department managers and supervisors often say to us, "Your every move represents our X, and your image is our X". "Guests are never wrong, but only we are." Only sincere service will bring a smile to the guests. "

2. Restaurant culture

The restaurant is full of service culture, etiquette culture, regional culture, food culture and problem-solving culture. All the employees here are hosts, and all the guests who come to the restaurant will depend on the restaurant and its people to some extent. In addition to receiving culture or knowledge in the process of receiving services, they also seek help from restaurant staff when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. Therefore, people who work here must have more knowledge, culture and self-restraint. The guest is tasting a dish, and the waitress in her ear introduces the knowledge about this dish in a sweet voice, including its origin, spread, characteristics, new ideas and so on. This not only increases the pleasure of tasting dishes, but also gives guests some new knowledge and information, which makes them feel glad that you are from another level.

In every corner of the restaurant, there are polite service personnel, standardized operation, professional smile and humble manners, so that guests are always unaffected by etiquette culture. Individuals in society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial impact on guests and promotes the quality and cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn about the local regional culture, customs and landscape features. Everyone in the restaurant should be very familiar with this. The dining room is just a building. Only in the regional background can he have a rich background and cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, and basically don't come here for a separate accommodation environment. Therefore, the restaurant needs to have a function that can provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance for local business office. In this way, the restaurant really becomes a window for local communication with the outside world. Another culture is called "solving difficulties", that is, the ability to provide knowledge to help guests solve difficult problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.

Cashier is an important position in the restaurant, which requires a strong sense of responsibility and good communication skills. It is very stressful for me. In the face of difficulties and pressures, I didn't flinch, but faced them. After working in the cashier position at the front desk for one year, I can say that I am qualified for this job now, and I believe I will do better in other similar jobs in the future.

Food and beverage daily work summary II

First of all, in the first half of the year, a "pre-meal checklist" and a "guest consultation book" were issued for internal management.

"Small towel exchange form" and "tablecloth registration form" are new wedding reservation forms and table layout technical competitions;

Other projects; At the same time, the following five systems have been established: internal reward and punishment system, small towel management system, tablecloth management system, tableware management system and box wine preparation management system;

Second, the external promotion activities:

65438+ October. ※:

① Launching Zhoushan Seafood Festival;

(2) squeezing every 48 yuan of "corn juice";

③ Introducing seasonal dishes; (4) launch the eighth special package;

February: Promote "Valentine's Day" flower sending activities and launch a new "abalone wing list". ※:

1 March-1 April. ※:

① Launching two activities, namely "Jiangnan Style Food Festival-Rooftop" and "Send when you are full";

② Launch the ninth special package;

May 1 day: May Day special dishes will be launched. ※:

May 29th-365438+May 0th. ※:

① Launching the Dragon Boat Festival (special dishes, giving Wufangzhai /58 yuan gift box);

June 5th: Special package 10 is launched. ※:

Third, the turnover:

During the period of xx1-June, there were 35 reception meetings and 4 wedding banquets1.

During the period of xx year1-June, 52 meetings were received and the wedding banquet was 2 1.

According to financial data, compared with the same period of last year, the overall turnover decreased, mainly due to the obvious decline in the reception volume of conferences and wedding banquets, especially during the May Day period. Conference: Although the number of hotel conference receptions increased this year compared with last year, the number of people dining after the conference decreased significantly compared with last year. At the same time, there is also the loss of some old customers. Such as: Nature Fund, China Shipping Real Estate, Dayu Real Estate and other important customers.

Looking back on the management and operation in the first half of the year, we summarized the following deficiencies:

1 There are still shortcomings in service quality; Especially at high-end banquets.

2. Training is not professional enough; The overall effect is not obvious.

3. "Quality inspection" is still not in place; There is also the phenomenon of unqualified hygiene.

4. Negligence in contact and visit with customers; Attention should be paid to it.

5. The flow of people is large and people's hearts are unstable; Lack of communication with employees.

Plan from July to June, xx, 65438+February:

1, strengthen the training of new interns and new and old employees; Make (new employees, new interns) adapt to the current working environment in a short time; And in a certain period of time, the test paper will be carried out; Training staff in various forms and methods, the hotel will recruit several excellent star waiters in the second half of the year, and imagine that star waiters can train employees in professional knowledge; Enable employees to have certain high-end banquet reception capacity.

2. In terms of communication with employees, we should learn more about the psychological dynamics of employees, so as to communicate more and understand more.

3. Reorganize and edit the responsibilities of the department. This work is heavy, and the department may implement it ahead of schedule in the near future.

4, strengthen the management of the department property, consumables recipients. At present, although most of them have been implemented, the management of some small items is still loose, such as tableware, matches, bottle openers, office supplies and menu ordering; Formulate a unified standard system in the second half of the year to save every penny and create big profits;

5. Increase the reception of wedding banquets, improve the wedding banquet reservation procedures, and make wedding banquet reservations in the second half of the year in advance. Follow up and confirm constantly, and urge the guests to pay the deposit for the wedding banquet booked by telephone as soon as possible.

6. Make preparations for the reception of large-scale meetings, wedding banquets and group meetings at the end of the year;

7. At present, we should also strengthen the maintenance of excellent customers and the visit of lost customers, cooperate with the account manager to maintain new and old customers and do a good job in expanding new customers;

8. According to the annual plan, we will continue to carry out and improve catering promotion activities, change the taste of dishes and constantly update them. It is expected that the "Qingshuang Food Festival" and "Soup Fruits and Vegetables" will be launched in July and August; Mid-September: Make a promotion plan for Mid-Autumn Festival and Teacher's Day; 65438+ 10 month: Pot bottom and Sichuan hot pot series dishes were launched; 65438+February: Christmas activity planning; And other activities.

Daily work summary of food and beverage department 3

Xx Restaurant is a new restaurant in downtown X, and I have been working in X Restaurant for some time. I am a waiter in X restaurant, and there are many waiters like me in X restaurant. In this unique restaurant, I am very happy to work every day, and I like the service industry very much, especially when I can get the recognition of customers at the same time. The style of our restaurant X is more traditional, including the design. There are also dishes, and the staff clothes are relatively antique. I think this is worth mentioning. It's very traditional. The official said that this style has attracted many consumers to find out, and more and more, so our usual work will be very busy. I also spent some time in x restaurant. I think I should review my work as a waiter:

One. routine work

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

My daily work in x restaurant is very substantial. Our restaurant opens at 10 every day. Because we don't cook breakfast, we go to work late. I arrived early to start a new day. Because the reputation of restaurant X is growing slowly, customers will come for dinner before eleven o'clock. There are still many waiters in our restaurant, but when we are busy, everyone can't wait to find another pair of hands.

As waiters, we should have these characteristics: patience, carefulness and responsibility. When customers order, we should have a correct attitude and keep smiling. These are the basic qualities of a restaurant. As waiters, we should be familiar with the menu in our restaurant. When customers ask us to recommend dishes, we should introduce them patiently and skillfully. Usually, we should spend a lot of time to understand the characteristics and taste of each dish, and we should know more about each dish. Customers should have the right attitude and patience when they want to check out. Don't keep customers waiting. These are the basic skills of waiters. In X restaurant, we should have enough patience to serve every customer in our daily work, and we can't have a big quarrel with customers. This is the last thing allowed.

Because I go to work late and my usual work is tense, I get off work at 9 o'clock every night, which is very fulfilling and satisfying. This is a day's work.

Second, the harvest of work

I have worked in xxx restaurant for a long time, and I have always performed well as a waiter. I finish my work every day, and I have never quarreled with my customers, which is not allowed. I always remind myself to be an excellent restaurant waiter.

Daily Work Summary of Food and Beverage Department 4

Time flies. With the joint efforts of collective colleagues and the comprehensive care and support of company leaders, we are striving for all the purposes of serving our guests, focusing on excellent service, and through solid efforts, we have completed the work of 20xx. First of all, the summary is as follows:

1. consumption: in the past year, the breakfast income of our department was 1 1.04 million yuan, and there were more than 700 breakfast coupons. Foreign units are about 300,000 yuan, receiving leaders 1800 people and earning more than 7,000 yuan in drinks.

Second, 1. In business management, I realize that customers are God, and there is no distinction between high and low, so when training new waiters, I will tell them that service attitude is the most important thing in catering work.

2, in each unit at ordinary times dining or ordering meeting personnel increase, we

The active cooperation of employees makes them very satisfied; If the guests don't understand, we will try our best to serve them at breakfast.

During the renovation of the restaurant, we retrained and adjusted all the employees. After the renovation, we arranged and placed all the positions of the restaurant. In addition, with the support of leaders, many facilities have been configured.

4. Improve employees' meals, make weekly recipes, carefully investigate all employees, and strive to make meals that satisfy employees.

3. Shortcomings: Looking back on this year's work, while achieving benefits, we also found shortcomings and problems in the work.

1. In this year, the service personnel are constantly changing, and new service personnel appear frequently. Sometimes, they can't master the service work skillfully, so they must strengthen the service quality in the future.

2. Due to the statistics of the number of people ordering food from foreign units, there is a certain gap between the predicted number and the actual number, which leads to the instability of the number of dishes sometimes.

4. Assumption for next year: 1: Strengthen the standard system, improve the service level, explain and train the new waiters carefully, so as to better meet the service.

2, cooperate with the superior leadership, strengthen the statistics of the number of people eating, the number of people reporting for duty is consistent with the actual number.

3. Strengthen wine consumption to make catering and service win-win. 4. Let's climb a flight of stairs together to build our catering department.

Joy is accompanied by sweat, and success is accompanied by hardship. In addition to our own continuous efforts, the work of the restaurant can not be separated from the concern and support of leaders and departments. As long as we unite, help each other and discuss together, I believe that under the wise guidance of all leaders and the efforts and cooperation of all employees, 20xx will be a brilliant year for our catering department.

Daily work summary of food and beverage department 5

The one-year spring trip to Qiu Lai is coming to an end. I think as a qualified restaurant employee, I need to have certain basic skills and qualities, which are summarized as follows:

First, prepare, that is, be ready to serve the guests at any time.

In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes psychological preparation and behavioral preparation, which must be done well in advance. For example, before the guests arrive, make all the preparations and be ready to serve them without worrying.

Second, smile.

In the daily operation of catering, every employee is required to treat guests with a sincere smile, which should not be affected by factors such as time, place and mood, nor should it be limited by conditions. Smile is the most vivid, concise and direct welcome word.

Third, pay attention to treat every guest as "God" and don't neglect the guests.

Employees sometimes ignore this link and even have negative service. This is because employees see that they dress casually, spend less and feel no style. In real life, the richer people are, the more casual they are about dressing, because they are confident. And clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, and neglect the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".

Sincere hospitality is the virtue of the Chinese nation.

When guests leave, employees should sincerely invite them to come again through appropriate language, so as to leave a deep impression on them. The current competition is service competition and quality competition, especially in the catering industry. The importance of service is self-evident. We must 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 and make catering invincible!

Five, exquisite

Mainly manifested in being good at observing, guessing guests' psychology, predicting guests' needs, and providing services in time. Even before the guests ask for it, we can do it for the guests and make them feel more cordial. This is what we call higher consciousness.

Sixth, create

To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before serving, mastering the guests' hobbies and characteristics, creating a "home" feeling for the guests, and making them feel like they are at home when eating in a restaurant.

Seven, proficient in

Employees are required to be proficient in all aspects of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems to improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, you must have a good training class, and constantly sum up experience in actual operation, learn from each other's strengths, so that you can be an expert in many functions and be comfortable in service, which plays an important role in improving the service quality and work efficiency of catering, reducing costs and enhancing competitiveness.

Daily Work Summary of Food and Beverage Department 6

First of all, in terms of services.

1. There are X tables in the lobby, which are divided into xx areas, and the waiters in each area stare at X tables on average. There are x employees, x employees arrange breakfast every day, x employees are on duty, x employees assist in personnel flow, and the rest employees maintain normal staffing.

2. Etiquette and courtesy training requires employees to use polite expressions when meeting guests, say hello, apply etiquette and courtesy to their work, and supervise each other and make progress together.

3. Insist on checking gfd before class. Those who fail gfd can only go to work if they are qualified. Correct the problems of gfd at work immediately, and check the use of guest etiquette, so that employees can develop good habits.

4. Strictly master the standing posture and service consciousness, improve the service efficiency, and rationally allocate the service personnel during the peak meal period. Motorized personnel are always ready to support busy areas, and other personnel perform their duties, clarify their respective work contents, and divide their work and cooperation.

5. Advocate efficient service and require employees to serve guests immediately when they need service.

6. In terms of service quality, management has been strengthened, requiring service personnel to replace bone plates and increase tea every meal. I also strictly ask myself to check the service of the waiters while completing the work arrangement, increase the number of rotations, make up the stops in time to meet more important guests. During the meal, I will also help the waiter to do a good job, explain the important matters and send the fruit plate in time.

7. I think the foreman's job is to live with the employees every day, communicate with them more, take the lead whether going to work or leaving work, learn to observe the mental outlook and psychological dynamics of the employees and care for them in time. Punish the employees who make mistakes according to the hotel system and give them psychological counseling.

For outstanding employees, give spiritual and material praise and let them make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and at the same time led employees to make progress, and I also got great exercise.

Secondly, in terms of health.

1. During the sanitary inspection of the hotel, there were many problems in our lobby, and I also deeply realized the loopholes in management. First of all, I don't have high hygiene requirements for employees, and I don't have enough inspection. Secondly, I didn't take the lead to guide them enough. I studied the previous hygiene standards again, and made detailed weekly and monthly hygiene plans. The person in charge of each hygiene area was clearly in place, and the unqualified places were rectified in time to ensure the re-inspection of the hotel.

We will carry out thorough cleaning regularly, maintain good sanitary conditions and give guests a comfortable dining environment.

2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up. Turn on the air conditioner when the guests come, and turn off the lights and air conditioner as soon as the guests leave.

Third, there are some problems in my work.

1. It is easy to bring personal emotions to work. When you are happy, you are warm and thoughtful, and when you are unhappy, you are negligent. In the future, you should strive to overcome this situation in your work and truly establish the consciousness that customers are God in your mind.

2, not careful enough in the work process, unreasonable work arrangement, more work, less clear priorities.

3. There is a lack of communication between regions, and problems are often discovered only after they have gone wrong.

4. There are not many interactive links in the regular meeting before class, which reduces the vitality and vitality.

5. The cleanliness of public areas in the lobby needs to be further improved.

6. The service standards and skills of lobby staff need to be further strengthened.

7. Due to the thoughtlessness when changing shifts, I think that small problems do not need to be handed over clearly, which leads to such problems, and small things can easily lead to big mistakes. In the future, strict preventive measures must be taken to avoid mistakes.

Four. Looking forward to the second half of 20xx, my plan

1, do well every day.

2. Refine service measures to improve customer satisfaction.

3, strengthen education and training, strengthen the quality of employees.

4. Improve service efficiency and do daily hygiene.

5. Sort out the cases that happened in the hotel, sum up and analyze them carefully, and then study with the staff, share the service experience, stimulate the mind, and reduce the probability of guest complaints.

6. Listen to the work arrangement of the supervisor and manager, earnestly do all the work and report in time.

7. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees' study irregularly, find shortcomings and make up for them in time, and have regular heart-to-heart talks with employees every month to do ideological work, understand their recent work, find problems and solve them.