Summary is a written material to review and analyze the performance of study, work and life in a certain period. Through it, we can fully and systematically understand our previous study and work. Let's learn to write a summary together. Do you want to know how to write a summary? The following is a summary of the personal work of the catering waiter I collected for your reference only. Let's have a look.
How time flies when the catering waiter summarizes his personal work 1. In the blink of an eye, we have gone through X years together and are about to move towards 20xx years. The beginning of success comes from summing up and planning. I believe we can create brilliant achievements in the new year.
Looking back on X years, there are indeed many places worth learning and thinking about. This year, under the correct leadership of manager Cao and the vigorous promotion of manager Lei, I got careful training and improvement, and also played a very good role in creating benefits.
The quality of a restaurant first depends on its essence and attraction. Only with practical facilities can we serve our guests better, instead of doing some superficial work, but some necessary manners should be paid attention to. As the essence of the service industry, it is to make guests happy, eat happily and walk happily, and provide better service for guests.
I haven't been here long, but I have learned a lot in this short time. I am deeply honored to be an ordinary waiter in X, and I am very grateful to Manager Lei for his concern and care. In my ordinary post, I also have a deep understanding that the direction and goal of enterprise development is to compound the actual situation of the enterprise and gradually summarize and innovate in the development process.
Summary of personal work of catering waiters 2 Unconsciously, the work of one year is drawing to a close. Looking back, 20xx was a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of leaders and the enthusiastic help of colleagues, I have made some achievements in my work through my unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter.
I'm really satisfied. There are many things weighing on me, but I still insist. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, twists and turns and difficulties. Sometimes I really cherish myself. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking that even without me, the earth will turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my own hands I believe tomorrow will be better. Hello, I'm fine, and everyone is fine.
The work is summarized as follows:
One. Training:
1, tray essentials, food delivery process.
2, large, medium and small banquet departments to help explain the relevant knowledge of vegetable management.
3. Training and supervision of hotel related systems.
4. Safety awareness related to food delivery.
5. Learn how to make sauce for this team.
Second, management:
1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.
I do things fairly, justly and openly, just like anyone else.
3, people-oriented, multi-faceted management of people's personality.
4. Twenty-three people left their jobs in XX and four people left their jobs in XX, which was a relatively stable year.
Third, as myself, I am responsible for delivering food.
1, responsible for the operation of noodle sauce.
2. The corresponding output and control of food distribution.
3. Coordination of food delivery personnel.
Fourth, some key points in the operation.
1, the shortage of manpower causes the dishes to be busy and deformed, which cannot reflect the essence of our company.
Due to the prosperity of the country, modern young people are all treasures, their working ability is getting worse and worse, and they are increasingly spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It's really hard for me today!
3. Why not recruit people? This is the biggest problem that must be solved in time.
4, what is establishment, what is development, what is progress, what is improvement, what is management, who is responsible for who, who maintains who, how to stabilize.
5. I hope the superior can understand the equipment of other food delivery personnel in the same industry.
5. The team was not in place this year.
1. Some employees are impolite and gfd is not in place.
2, sometimes not according to the relevant standards.
3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in poor supervision.
In a word, the year of 20xx starts from today, with new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and rich financial resources! I wish all the leaders go forward bravely on the journey of work and smooth sailing on the runway of life. I wish all my colleagues continued to write new glories in life in the new year!
Summary of Personal Work of Catering Waiter 3 Time flies. In the blink of an eye, we have gone through XX years together and are about to move towards 20xx years. The beginning of success comes from summing up and planning. I believe we can create brilliant achievements in the new year.
Looking back on XX years, there are indeed many places worth learning and thinking about. Under the correct leadership of manager Cao and the vigorous implementation of manager Lei, I have been carefully trained and improved, and I have also played a very good role, and I am trying to create benefits.
The quality of a restaurant first depends on its essence and attraction. Only with practical facilities can we serve our guests better, instead of doing some superficial work, but some necessary manners should be paid attention to. As the essence of the service industry, it is to make guests happy, eat happily and walk happily, and provide better service for guests.
I haven't been here long, but I have learned a lot in this short time. I am deeply honored to be an ordinary waiter in xx, and I am very grateful to Manager Lei for his concern and care. In my ordinary post, I also have a deep understanding that the direction and goal of an enterprise's development is to combine the actual situation of this enterprise and gradually summarize and innovate in the development process.
Summary of personal work of catering waiters 4 20xx is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. Through my unremitting efforts, I have made some achievements in my work, but there are also many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness in the past year, but these are not important. It's over. What we should strive for is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. There are many things weighing on me, but I still insist. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, twists and turns and difficulties. Sometimes I really cherish myself. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking that even without me, the earth will turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my own hands I believe tomorrow will be better. Hello, I'm fine, and everyone is fine.
One. training
1, tray essentials, food delivery process.
2, large, medium and small banquet departments to help explain the relevant knowledge of vegetable management.
3. Hotel-related training and supervision.
4. Safety awareness related to food delivery.
5. Learn how to make sauce for this team.
Second, management.
1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.
I do things fairly, justly and openly, just like anyone else.
3, people-oriented, multi-faceted management of people's personality.
Third, as myself, I am responsible for delivering food.
1, responsible for the operation of noodle sauce.
2. The corresponding output and control of food distribution.
3. Coordination of food delivery personnel.
Four, some key points in the operation
1, the shortage of manpower causes the dishes to be busy and deformed, which cannot reflect the essence of our company.
Due to the prosperity of the country, modern young people are all treasures, their working ability is getting worse and worse, and they are increasingly spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It's really hard for me today!
3. Why not recruit people? This is a problem that must be solved in time.
4, what is establishment, what is development, what is progress, what is improvement, what is management, who is responsible for who, who maintains who, how to stabilize.
5. I hope the superior can understand the equipment of other food delivery personnel in the same industry.
5. The team was not in place this year.
1. Some employees are impolite and gfd is not in place.
2, sometimes not according to the relevant standards.
3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in poor supervision.
In short, 20xx takes today as a starting point, new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our restaurant a prosperous business and rich financial resources! I wish all the leaders go forward bravely on the journey of work and smooth sailing on the runway of life, and I wish all my colleagues to continue to write new glories in life in the new year.
Personal work summary of catering waiter 5. I worked in a coffee shop for one year. Although I only did some simple work, I did learn a lot and realized a lot. The following is a summary of my work, and I hope those who are destined to see it can benefit from it.
1, money must be settled at the front desk, which can save a lot of unnecessary time. Save time and opportunity costs such as reporting errors.
2. Always appear in front of the boss. Only when you often appear in front of the boss can you get familiar with the boss quickly, and the boss will teach you more about making cold drinks.
When there are no guests, you must communicate with people in the store more than reading magazines alone in the corner. Young people should be full of enthusiasm.
Try not to make mistakes under the boss's nose. Although mistakes are inevitable, don't show them to the boss, because mistakes will leave a sloppy impression on others after all.
5, must do a good job in the store, the founder xxx's first job is to clean the toilet, do a good job of basic hygiene is an account of yourself, but also responsible for the guests.
6. When paying, guests must ask if they have change. Only in this way can we ensure that the store has enough change for the guests.
7. Be familiar with the menu. If you see any changes in the menu, please update the menu content in your mind in time.
8. Be sure to keep a modest attitude, remember that all 360 lines are learned and keep learning.
This work gave me a very profound experience. I think everything we do is to make a little progress every day: many successful people accumulate a little and become great. A little innovation every day is moving towards; Doing a little more every day is to go to a bumper harvest; A little progress every day means success.
Personal work summary of catering waiter 6. I realize that as a restaurant waiter, enthusiasm is very important in my work, but I also need good service ability. Because this involves the technical problem of "can and can't". The work is summarized as follows:
First, language ability.
Language is an important tool and way for waiters and guests to establish a good relationship and leave a deep impression. Language is the material shell of thinking, which embodies the spiritual cultivation, temperament and attitude of waiters. The two most important aspects that guests can feel are the words and deeds of the waiter.
When expressing, the waiter should pay attention to the natural fluency and affability of his tone, keep a constant speaking speed, and always remain calm and polite. Words expressing respect and modesty can often ease the tone, such as "you, please, I'm sorry, if, can" and so on. In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests. I think as a restaurant waiter, you should have at least the following service abilities.
When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language, the waiter should use body language appropriately, such as using appropriate gestures and actions, in conjunction with oral expression language, to jointly build an acceptable and satisfactory expression atmosphere for the guests.
Second, communicative competence.
Restaurants are places where a lot of interpersonal communication takes place. Every waiter has extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Properly handling these relationships will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of the business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals.
Third, observation ability.
The service personnel provide three kinds of services for the guests. The first is the customer's very clear service needs. As long as they have skilled service skills, it is usually easier to do this well. The second is the regular service, that is, the service that should be provided to guests without reminding. For example, when a guest sits down in a restaurant and prepares to eat, the waiter should quickly pour tea for the guest and put away paper towels or towels; In the lobby, whenever a guest comes in with a lot of luggage, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, thought of or are considering.
Being good at seeing through the potential needs of guests at a glance is the most valuable service skill for waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And providing this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. The essence of observation ability is to be good at thinking about guests' thoughts and provide services in time and properly before guests speak.
Fourth, memory.
During the service, guests often ask the waiter some questions, such as hotel service items, grades, service facilities, special dishes, prices of tobacco, alcohol, tea and snacks, or urban transportation and tourism. At this time, waiters should learn from their own experience.
Waiters often encounter substantial delays in service that guests need. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when eating. There is a long or short time lag between the presentation and provision of these services. At this time, the hotel waiter needs to firmly remember the service requested by the guests and provide it accurately in a later time. If the service requested by the guests is delayed or dissatisfied due to being forgotten, it will have a bad influence on the image of the hotel.
Emergencies in service are not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially if the responsibility lies with the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When there is a contradiction, the waiter should first consider whether the fault is on his own side.
Summary of personal work of catering waiters 7-20xx is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with all of you, I have successfully completed all the tasks assigned to me by the leaders. The following is a brief summary:
First of all, in our daily work, we have established three concepts.
1, customer concept: everything is customer-centric, no matter how unruly customers we meet, we must take serving our customers as our ultimate goal.
2, the concept of detail: the success or failure of details, do every detail, the hotel management system, service system will run smoothly.
3. Cultural concept: let customers enjoy high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.
Two, the catering service for a long time, and strive to use the time to organize training and learning. Let employees know the importance of catering work, and also make employees have the spirit of loving their jobs and striving for advanced professionalism.
Third, adhere to the business philosophy of "quality conscience, quality first", do a good job in implementation, and make employees understand hotel standards. It is the work yardstick of every employee. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation standards.
Four, around the hotel development requirements, improve the hotel management procedures and systems, clear development mission.
5. Standardize enterprise management and implement brand development strategy. In this logistics situation, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.
In the new year, the new century is facing new challenges and contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do our job well in a down-to-earth manner, do everything possible to improve the service quality and constantly improve the service level of all employees, we will certainly be able to complete all the tasks in 20xx with high quality and make our due contribution to the century.
Summary of personal work of catering waiters 8 20xx years has ended, so it is necessary to make a summary of the work: I love this job because my work will and attitude have been corrected; Knowing what a successful waiter should have, I can enhance my work consciousness, and I am determined to be a qualified waiter with ideals, morality, knowledge and discipline.
I learned the principle of serving guests; Procedures for serving guests; Working rules being used; Production procedures of banquet dishes; The skill of tray and the walking pace of end support; Precautions for paving and setting tables; Main points of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and serving emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. This laid the foundation for me to become an excellent waiter.
In this job as a waiter, I concluded that as an excellent waiter, I should have:
1, love your job:
When you love your job, you will finish it happily and easily. We want people who eat to get health, energy and good service. You can make ordinary work extraordinary. What enterprises need most is people who love their jobs.
Get familiar with work standards and methods quickly: In order for our own enterprises and ourselves to win in the fierce competition, we must be able to work as soon as possible and be competent to improve work efficiency.
2. Diligence:
Catering work is mainly the work at hand, so don't be too heavy at ordinary times, and you won't be tired if you do more. So we should be diligent about our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you.
3. Be confident:
Compared with money, power and background, self-confidence is the most important. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best. Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful. Responsibility: put the company's interests first and be responsible for your own work; Be responsible for the guests and provide them with quality products and services; It means "respect for absence". Even if no one is supervising you, you will do your work seriously. This is a sign of responsibility. Face the unfairness in work with a normal heart: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without a certain ability to withstand setbacks, how can we provoke the beam of the future? Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more likely to succeed.
This work gave me a very profound experience. I think everything we do is to make a little progress every day: many successful people accumulate a little and become great. Innovation every day is leading; Doing a little more every day is to go to a bumper harvest; A little progress every day means success.
Summary of Personal Work of Catering Attendants 9 With the further establishment and improvement of market regulations and rules, the highly competitive catering market will follow international rules, and the market will be further planned and purified. The existing 1 10,000 catering enterprises and the turnover of nearly xx billion will continue to increase, and the catering market has great potential. In the future, the catering industry will continue to develop rapidly and the scale of the industry will continue to expand. At the same time,
Market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more focused on the innovation potential, management means, management level and talent guarantee at the moment.
According to the data analysis released by the Ministry of Commerce on xx, xx, it is estimated that the per capita catering consumption expenditure in China will reach xx yuan in 20xx, and the catering market will continue to maintain a high-speed growth of about xx%. It is estimated that the annual retail sales will reach xx billion yuan, showing four major development trends.
First, catering consumption will continue to flourish. At present, the per capita catering consumption in China has just reached $ xx, which still has a lot of room for development compared with $ xx and $ xx.
At present, the main consumption demand of catering industry still comes from urban residents, and the huge market of rural catering has not really started. The huge rural catering market will bring broad development space for China's catering economy.
Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumer goods will break through the traditional food category, showing a trend of convenience, diversification and modernization.
Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home cooking, snack street, food court, Chinese and western fast food can be seen everywhere, and the business is booming.
Fourth, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will carefully adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and saving consumption.
The development of all enterprises is inseparable from the cultivation of talents. All along, xx has paid attention to team building and established an efficient learning team with broad vision and strong enterprising spirit, which has made xx's goals more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our xx team has set a grand goal of going out of Dongying and going to the world!
Xx has the strong mission of "making more people healthy and happy" and "making the world full of love", and I will fight for this mission all my life! "Everything is possible!" We are looking forward to the realization of our dreams.
After more than two years of operation, xxx has entered a mature development path. In order to better strive to build a service brand and further establish the purpose of "healthy life and joy transfer". In the past two years, the company has focused on civilized manners and standardized activities, "untrained employees are the loss of the company" and "quality is the life of hotel products", paid close attention to the training and education of star-rated employees, strengthened the quality of employees and continuously improved the service level.
Personal Work Summary of Catering Attendants 10 20xx is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with all of you, I have successfully completed all the tasks assigned to me by the leaders. The following is a brief summary:
1, in daily work, we have established three concepts.
(1) Customer concept: everything is customer-oriented. No matter how unruly customers we meet, we should take serving our customers as our ultimate goal.
(2) Detail concept: Details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.
(3) Cultural concept: let customers enjoy high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.
2, catering service time is long, strive to use time to organize training and learning. Let employees know the importance of catering work, and also make employees have the spirit of loving their jobs and striving for advanced professionalism.
3. Adhering to the business philosophy of "quality conscience, quality first", it is the work ruler of every employee to do a good job of implementation and let employees know the hotel standards. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation standards.
4, around the hotel development requirements, improve the hotel management procedures and systems, clear development mission.
5. Standardize enterprise management and implement brand development strategy. In this logistics situation, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.
In the new year, the new century is facing new challenges and contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do our job well in a down-to-earth manner, do everything possible to improve the service quality and constantly improve the service level of all employees, we will certainly be able to complete all the tasks in 20xx with high quality and make our due contribution to the century.