1. Attendant's personal work self-inspection report
I'm a domestic servant at xx Home Economics. Engaged in domestic service for more than 2 years, 3 1 year. I first came into contact with this industry because I work locally in Hechuan and can take care of my family. After learning that, I signed up for a professional training course on domestic service. After professional housekeeping training, I found that housekeeping work is not as simple as I thought. So I studied harder and got the qualification certificate through the exam. Since work, I have been diligent, serious and careful, get along well with my employer, regard my employer's home as my own, and I will do whatever my employer tells me to do. At the same time, correct your self-attitude, don't deliberately feel inferior or arrogant, treat employers like family members, pay attention to your words and deeds, and don't bring your living habits to your employer's home; And strictly demand yourself to keep secrets for the employer and try to avoid the internal affairs of the employer's family; Although there are occasional minor omissions in my work, no matter how big or small, I can take the initiative to be honest with my employer, and I can remedy it in time afterwards and get the understanding of my employer. At work, I have always adhered to a serious and sincere attitude and tried to do housework well.
For example, due to insufficient funds, home economics needs to be further improved, and self-taught teachers need to be further trained. In the future, we will continue to carry out in-depth development, enter towns, communities and families, and build a platform for more female surplus labor and working families. We believe that with the continuous progress of society and the continuous development of domestic service, xx will constantly improve itself and contribute to the development of xx! I have been engaged in domestic service for more than 2 years, abide by professional ethics, consciously self-discipline, law-abiding, and honesty. I have not been complained by the employer and disciplined by law, and have been recognized by the employer and the company. Thanks for the recommendation of the company. In the future service work, I will make persistent efforts to repay the company and society with quality service.
2. Attendant's personal work self-inspection report
First, the improvement of business level. The service work at the front desk is a very hard work. Through the gradual training and guidance of leaders and colleagues, my professional level has been well improved. The lobby is a place where guests have a good impression on the clubhouse, so it is one of my jobs to keep the lobby environment clean and orderly. At the same time, keeping the coffee area, multi-functional area, tea area and other business areas clean, tidy and comfortable is also a top priority. In addition, after ordering, guests will quickly place an order for the bar. Give a detailed introduction to the guests who are interested in the goods in the hall. If guests want to buy, cooperate with the front desk to let them check out in time. Only by knowing tea culture can we make good tea for our guests, let them taste the essence of tea, and let them enjoy tea comfortably.
Second, strive to improve service quality.
The quality of service is directly proportional to the development of the guild hall. The service of the clubhouse is closely related to the service of the front office. In order to improve the service quality of the clubhouse, the leaders of the clubhouse conducted a comprehensive supervision and inspection on the service quality of the clubhouse, and formulated the sanitary inspection standards in combination with their own reality, introduced new service concepts to employees, and formulated the service language standards. My service awareness has improved rapidly, and my service level has been gradually strengthened and consolidated. According to these standards, the front office service finds problems in time, serves the guests well in time and gives them a feeling of being at home. The members and guests of the club also gave excellent comments on the service work of the club.
Improving the service quality is also to improve the influence and popularity of the club. All my colleagues and I study hard, delve into business, standardize services, improve the service quality of the club, and fully meet all the consumption requirements of members and guests.
Third, the work prospect for next year
Xx is a new year. I will work hard with my colleagues in the club to improve the sales performance of the club's goods with a positive attitude.
Establish a strong sense of service and do a good job of service wholeheartedly; Strengthen communication with guests, and understand their needs and satisfaction through communication. An excellent waiter should not only master basic service knowledge, but also be good at observing words and feelings, and understand the needs and consumption psychology of guests and members. In a word, just being an excellent waiter is not enough. The goal of our front office waiter is to become an excellent marketer.
3. The waiter personal work self-inspection report
20xx years are about to pass. With the help and encouragement of hotel leaders and colleagues, I overcame all kinds of difficulties and completed the work of the whole year well, which was affirmed by leaders and colleagues. Attendance throughout the year, no leave, late, leave early phenomenon; The service quality and work level have been improved, and there are no complaints from guests; Be able to respect leaders, unite colleagues, be courteous and give priority to work. Now I will report my main work in xx and my plans for next year. Please correct me. First, the main work this year
1, correct attitude and dedication. Through this year's exercise, I gradually overcame the shortcomings of impetuousness, impatience and perfunctory, and developed a patient, meticulous and thoughtful work style. This year, guests complained less and praised more, and my relationship with colleagues was harmonious. There are fewer quarrels and sarcastic words, replaced by words of mutual encouragement and concern. Let me have more confidence in my work. For the daily work of the hotel, in addition to receiving guests, it is mainly to clean rooms and environmental sanitation. Although I have been cleaning all day, some places always give up cleaning because they are too high, inconspicuous and difficult to move, leaving a dead corner. During this year, when cleaning the room and environmental sanitation, I had to be careful not to let go of every stain, dust and hair. If I can't reach the height, I will put down the stool and lift it with my colleagues.
2. Learn with an open mind and ask if you don't understand. During this year, I took part in all kinds of training activities organized by the hotel, carefully studied service skills and polite expressions, asked the manager and other old colleagues for advice if I didn't understand anything, and carefully pondered and practiced after returning home. Polite expressions can be used frequently in daily life, so as to get rid of the original bad customs and form good habits. In this way, my service level has improved, my behavior has become more polite, and I have been well received by guests, leaders and colleagues.
3. Obey the arrangement and work hard. At ordinary times, we should respect the leaders, not be careless, and the things arranged by the leaders should not be discounted, with good quality and quantity. This year, in addition to doing a good job in room service, I participated in the reception work at the front desk when the front desk staff was uneven. At first, because I didn't understand the reception work, I had no confidence and was afraid of difficulties. Later, with the care and help of the hotel leaders, I overcame my own difficulties, studied hard, consulted in many ways and practiced constantly, so that I had a well-thought-out plan and did not get into trouble. During this period, I was rated as an excellent front desk employee.
Second, the work plan for next year
In the coming year, I will become more mature, the service quality and level will be greatly improved, the service enthusiasm for the guests will also be improved, my work confidence will be greatly increased, and I am full of confidence in my future work. Generally speaking, this year I was able to do my duty, abide by the rules and regulations of the unit, reassure the leaders and satisfy the guests. But I also have some shortcomings that need to be corrected, such as haggling over every ounce, quarreling with colleagues, being lazy at work, not being full of enthusiasm for work, and being lazy. In the new year, I will resolutely overcome these bad work styles, take advantage of last year's east wind, strictly restrain myself, seriously study and delve into the skills in work service, improve my service level, start from small things, set a high starting point and set high requirements, make every guest satisfied, and bring every guest a comfortable, peaceful and warm home together with other colleagues in the hotel.
Three. Suggestions and comments on the hotel
4. Attendant's personal work self-inspection report
In an instant, 20xx years have passed and a new year has begun. As a receptionist, I will summarize my work and experience as follows. I hope you can give me guidance and advice. I have been working for several months, and I have learned a lot in my work, and I have also learned to use my own mind to expand my language deficiency. There is also understanding that as a waiter, if you want to improve your sales ability, you have to work harder than others. First, worry about what the guests are in a hurry and think about what the guests think.
The front desk staff will come into contact with different types of guests every day. We should provide different services for different types of guests, and the service tenet is "treating guests as God". Service principle "making guests convenient is the principle of service, and the needs of guests are service orders. Never say no!" "For regular customers, we provide courteous and considerate service. First of all, we must understand the habits of our guests. For example, when do guests usually check out? We can sort out the accounts in advance and settle the accounts directly when the guests arrive. In this way, we can save time for our guests and make them feel that they are highly valued in our country. I believe that next time guests come to Jinan, they will still choose our name.
Second, smile at customers.
When guests come in and see our warm smiling faces, they will feel cordial and feel at home. Even if we encounter some unpleasant things in the checkout service, if we still greet each other with a smile, I believe that no matter how unreasonable the guests are, there is no reason to lose their temper. The so-called "meet with a smile and forget the enmity"!
Third, don't make uncertain promises to the guests.
When the needs of the guests need the assistance of other departments or individuals, they should consult clearly before making a decision, because the guests want accurate answers. But in any case, this doesn't mean that you don't have to try your best to solve the problem for the guests. The key is to let the guest know that his problem can't be solved by you alone, and you are really trying your best to help him. Many guests asked the front desk to issue more invoices, but we refused, and suggested that guests can spend money at other operating points, which can be included in the room rate project, which can not only benefit but also meet the needs of guests, but must not violate the principle in order to echo the guests.
Fourth, consider how to make up for the mistakes of colleagues and departments, ensure that guests check out in time, and make guests satisfied.
The cashier at the front desk is the last department that guests contact before leaving the store, so they usually complain to us about various services at the checkout, and these problems are not caused by the cashier. At this time, it is most undesirable to shirk or blame the departments or individuals that have caused difficulties. "It's none of our business, and it hangs high", which not only can't make up for the mistakes, but makes the guests doubt the whole management, thus deepening the distrust of the guests. Therefore, the intermediary function should be played calmly, and the cashier should explain the situation to other individuals or departments and ask for help. After the problem is solved, you should ask the guest for advice again. At this time, guests are often influenced by your enthusiasm, thus changing the initial bad impression and even establishing a close and mutual trust relationship between guests and me.
Five, continuous learning, and constantly improve their moral cultivation, and constantly improve their service skills.
"Although the sword is good, it is not constantly sharpened" and "after diligent study, you don't know enough". Only learning can constantly sharpen a person's character, improve moral cultivation and improve service skills. Let's take vigorous steps and keep moving forward, let's fly high in the sky! Elegant brothers and sisters, work hard for our tomorrow!
5. Attendant's personal work self-inspection report
How time flies! In a blink of an eye, the year 20xx is coming to an end. Looking back on the work in the past year, it can be said that it was "ups and downs * * *". 20xx, x, x, I just graduated from campus. I came to this big city to look for my first job and ran around. Finally, I came to xx Hotel and became a member of the big family of catering department. The following is a summary of my work as a restaurant waiter: 1. Where I did well.
1. Can quickly adapt to the post work, get along well with colleagues, complete the corresponding guest reception, and have strong learning ability.
2. Be able to communicate with guests and let them fill in the "guest feedback form" to help us improve our service quality and service level. For example, carefully record which guests like which dishes? Which guest has any special requirements for the dishes? Which guests like what kind of drinks and so on.
3. Can seriously complete the work assigned by the foreman. If you don't know, you will ask your colleagues or leaders in time. Customer service will consult colleagues or leaders for the first time when they encounter something they don't know.
4. Be able to correctly understand and treat your own mistakes, dare to admit them when you make mistakes, and correct them when you know them.
5. You can take the initiative to learn the skills of related services from other colleagues. Improve your level.
6. Do things carefully. I will do my job carefully.
7. Be able to lead newcomers well, let them master relevant service knowledge as soon as possible, and independently complete a customer reception.
Second, the shortcomings.
1. Not bold and flexible enough. In the event of an emergency, they will not be flexible, but will blindly ask others for help.
2. Lack of teamwork ability. When you cooperate with others to complete a customer reception, you will not cooperate tacitly with your colleagues, but will only fight alone.
3. The communication with the guests is not generous enough, and the speech is not neat enough.
The above shortcomings, in the new year, I will certainly strive to improve and strive to do a better job.
6. Attendant's personal work self-inspection report
I have been employed 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 my work in 20__ years and briefly outline my work plan for 20__ years. 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. It is required to apply etiquette and politeness to every point of 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, supervise the use of hospitality etiquette, and develop a good attitude among employees.
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.
Four. 20xx work plan
1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.
2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.
3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.
V. Overall management of restaurant planning.
1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.
2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.
3. Strengthen inter-departmental coordination.
4. Pay attention to food safety and hygiene, and do a good job in various safety management.
5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.
7. Attendant's personal work self-inspection report
I have been working in the hotel for three months. During these three months, I grew up every day. My work performance these days tells me that there is nothing wrong with the job I chose as a waiter, at least it is what I want to do. In just three months, I can grow to this extent. I am personally satisfied, but the leaders have great expectations of me, especially the manager. He thinks I am the most serious waiter he has ever seen in the past two years, and I won't be complacent about it. On the contrary, I think I did this when I first came to the hotel, so I can't be worse than now. To this end, I made a summary of my work during this period. First, strictly abide by the rules and regulations of the hotel
This is not mine. I have done a lot of work before my first job, so I know exactly what kind of employees the leader wants. An undisciplined employee can't get a good look from the leader, so I haven't made a mistake or asked for leave since I worked for three months. This is a very unacceptable thing. Hotel leaders also told me that there are many regulations on the management of employees in our hotel, and there is still a great possibility of mistakes. But in my opinion, as long as we write them down and have stronger self-control, there will be no possibility of violating discipline.
Second, the leadership's work arrangement, unconditional obedience
Hotel is a service industry. As a waiter, I have to understand this. If I still have this doubt when the leader arranges work for me, I may not finish the work when I ask. Even if I doubt it is feasible, I will wait until the work is finished, but generally I think it is unconditional, because it is an important means to ensure work efficiency. I know very well in my heart that leaders are born with the idea of leadership. As employees, they just need to perform their duties well. In these three months, I have never had any unhappiness with the manager.
Third, have a clear understanding of your work
What is a waiter, that is, to ensure timely and decent service to the guests who come to the hotel for consumption. When serving, I always put myself in others' shoes. If I were a guest in front of me, what kind of service would he want? Bowing, smiling, polite expressions and so on, I will use them one by one in the process of service, and then after each service, I will start to wonder if there are any steps I can correct in the process of service. If I want to do it, I will do it. I'm not here to fool around.
8. Attendant's personal work self-inspection report
As a hotel waiter, the usual work is very hard. My post is box attendant, responsible for managing box 8 on the second floor of xx Hotel. Because the number eight is auspicious for China people, my box is full almost every day, and sometimes I have to change channels, so the workload on that day is even greater. Perhaps for many people, it is not tiring to take care of a table at noon and a table at night. But that's not all I have to do. As a waiter, you should have good quality, keep smiling and be patient when facing guests. Don't get angry, complain or appear impatient in the face of guests' difficulties. Otherwise, if the guests complain, they will still suffer.
The requirement of our hotel is to arrive at work before 10 every morning, and all preparations must be completed before 1 1, including cleaning the floor, preparing tableware in advance, disinfecting napkins and keeping the cups clean and free from water stains. Bowls and chopsticks must be placed neatly, chopsticks should be placed in the right hand, and the chopsticks rack should be placed in the upper right corner of the rice bowl, flush with the disk surface, one finger and a half wide apart. On the left hand side of the dish is a towel tray, that is, a napkin tray, which is placed parallel and vertical to the chopsticks. There are orchids folded from red cloth towels in the goblet, which need to be taken away before eating. The handle of a teacup (a glass with a handle) faces right, perpendicular to the direction of chopsticks. Two cups are close together, and there can be no water stains or dust inside. This cup needs to be cleaned every day and will be dried with a clean cloth after cleaning.
Besides cups, there are chopsticks, rice bowls and dishes that I need to clean. In addition, the dishes used for serving are cleaned by the aunts in the dishwashing room. The tableware in the box is different from that in the hall. Regardless of the size or logo, we count the number of tableware in the box every half month. If there are any cups or bowls missing, we need to replenish them in time. And explain the whereabouts of the previous cups and dishes. If it is damaged by the guest, the price will be added to the guest's bill at that time. If we can't find it, we'll have to pay for it ourselves. Fortunately, during my working hours, no cups were taken away by guests. Only once did a guest break two goblets because he drank too much wine, and I made compensation in time.
We should clean up quickly after the guests leave. Go to the logistics department in time to call the food collector, put away the tableware rack we want to wash, and then go to the dishwashing room to clean it. After the vegetable collector cleaned the table top, he poured hot water on it, wiped off the oil stains and put on another new tablecloth. Then set the table, cups and plates and wait for the next round of guests.
9. Attendant's personal work self-inspection report
When I first came into contact with KTV waiters, I always thought that this job was too simple and didn't need much thought, so I was somewhat passive in practical work. Later, I took the initiative to think, straightened out the trivial work, summed up the work from time to time, and gradually found that the work was getting easier and more fulfilling. "If you don't sweep a house, why sweep the world?" The seemingly simple things also contain great truth. At work, I learned to smile at customers forever. Smile is a language. No matter an acquaintance or a stranger, a smile can always give people a sense of intimacy and always bring people closer. However, smiling is also learned. Because the leader stipulates to say good evening and smile when meeting customers, I always mechanically squeeze out a smile when I just start working. Over time, fewer and fewer customers smiled or nodded in response, and I became a dispensable air. Then I read about smiling in a book. It turns out that a sincere smile from the heart can make the other person feel kind. From then on, I changed my old style, did not bring the bad mood of life into my work, and greeted every customer with sincere greetings and friendly smiles. Customers are also infected by my enthusiasm, and they return with smiles and even greetings, which makes me feel that my work is full of fun. What could be happier than being affirmed by others?
The work in KTV is trivial and complicated, and the customers' problems and requirements are different. With my familiarity with my work, I summed up the things that should be paid attention to in my work and recorded them in my work notes in an orderly way. For example, what should be done before the arrival of customers and where to check; What customers should pay attention to in the process of consumption; How to meet customer requirements; How to better use "diplomatic rhetoric" to solve unexpected things and so on. Only by being prepared can we avoid trouble. I was caught off guard from the beginning, and now all the problems can be solved in front of me, all of which are related to my ability to discover and summarize.
I have gained a lot in my work, and I also have a lot of feelings. The seemingly ordinary and simple work in KTV has taught me a lot of great things. With the growth of KTV, I am becoming more and more mature.
In the future, I will work harder to establish a better image for KTV and provide better service for every customer who comes to KTV.
10. Attendant's personal work self-inspection report
I worked in a coffee shop for a 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 that people who are destined to see it can benefit from it. 1. Paying the bill at the front desk can save a lot of unnecessary time. Save opportunity costs such as time and errors caused by reporting.
2. Always appear in front of the boss. Only by appearing in front of the boss often can you get acquainted 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 in the corner alone. Young people should have 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. Be sure to do the basic work in the store. The founder of X started his first job by cleaning toilets. Doing a good job in basic hygiene is a confession to yourself and a responsibility to the guests.
6. When paying, guests must ask if they have any 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, update the menu content in your mind in time.
8. Be sure to keep a modest attitude, remember that 360 lines are learned and keep learning.
This job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people make a mickle and become great. A little innovation every day is the trend; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.