202 1 personal summary of catering management

202 1 personal summary of catering management

I have worked in _ _ _ company for more than a year in a blink of an eye. According to the work

202 1 personal summary of catering management

202 1 personal summary of catering management

I have worked in _ _ _ 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 of _ _ _ _ _, and make a brief summary of my work plan in _ _ _ _ _.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post and supervise the use of guests' manners, so that employees will develop a good attitude.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their 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 possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation 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, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep 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, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and 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 the priorities are not very clear in the case of more work.

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

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

The second personal summary of catering management 202 1

As a newly graduated _ _ _ student, I don't have much work experience, and few experiences make me feel annoyed and confused when I first came to _ _ _. But fortunately, I survived! And during this time, I also learned all kinds of indispensable experience in this position, which completely changed me from a student to a professional. Although this change does not mean that I am mature enough, I believe it is a sign that I have grown up! In order to commemorate this period, I will sum up my work during this period, and I will know that I am not doing well when I miss it. My cashier work is summarized as follows:

First, I just entered the restaurant.

Originally, I didn't expect much here after hitting the wall many times, but I just took part in it with a try. The sudden result caught me off guard! Although I am happy to have a job, I am not flustered because I am not fully prepared. Finally, when I set foot on the cashier's desk in _ _ _ _ _, the head waiter received me kindly, told me the basic situation of the restaurant, and personally took me to my job-the front desk. Because the _ _ _ restaurant is relatively large, there are not a few people who come here to eat, so there must be multiple cashiers. After that, I apprenticed to my predecessor at the front desk for a while. Although I don't know much about the front desk, I will know what to do with a little explanation, but because we are also the main service stream here, the requirements for the front desk service are not low at all. We should always pay attention to our reception behavior, which is what really bothers me.

Second, the work progress

After working for a period of time, I am almost familiar with the working mode here, and reception etiquette has become my instinctive skill in my work again and again. My job content is the same as my teaching colleagues, such as welcoming guests, providing consulting services, cashier and seeing off guests. Although it sounds like a simple line, there are actually many places to learn and improvise.

The most important thing is consultation. As a well-received restaurant, our restaurant has prepared many dishes and other activities, and some unfamiliar guests or picky guests will come to consult. This requires us to know the dishes and activities of the restaurant like the back of our hand, and we can also answer them to satisfy the guests! I found it difficult at first, but after a long time, I know that even ordinary waiters can recite these.

Third, summary.

The job suits me, my colleagues are good friends and my boss is very good, so why don't I work hard? Although I have basically done my job now, the society is making continuous progress. In the face of more and more picky guests, we can't blame them, we can only think about why we didn't do it.

The third personal summary of catering management 202 1

How time flies! It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.

Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Third, whenever you have free time every day, go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or deficiencies of canteen work and control them in time if there are any problems. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.

Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.