The annual work summary template eats and drinks model essays.
In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' etiquette and politeness, and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. At previous sessions since April this year,
There is no employee violation in the major inspection of resource institutions.
1. Develop service skills training to improve the service level of VIP rooms.
In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.
2. Adjust students' transition mentality and quickly integrate into the catering team.
As an important part of catering staff, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building.
According to the characteristics and entry conditions of interns, this year, * * * conducted three special trainings on how to transform from a campus person to an enterprise person, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry.
The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.
3, combined with the actual work, the development of practical courses.
The annual work summary template eats and drinks model essays.
At work, although I just act as 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 about 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 post process of cashier. From theoretical knowledge to practical operation, from reception to customer service, I learned bit by bit 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 understand 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 leader values me so much. This is my trust. I think I should work hard and do my duty well. This is a 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. Moreover, it can give customers a sense of honor 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, and even our interns have to undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to old employees, and constantly improve their professional quality and level. Department managers and supervisors often tell us that "your every move represents our X, and your image is our X". "Guests can never be wrong, only we can be wrong." Only sincere service will bring a smile to the guests. "
2. Catering culture
The restaurant is full of service culture, etiquette culture, regional culture, food culture, problem-solving culture and so on. The staff here are all hosts, and all the guests who come to the restaurant will depend on the restaurant and the people in the restaurant to some extent. In addition to accepting culture or knowledge in the process of receiving services, they will also ask people in restaurants for help when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. So 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 fun of tasting dishes, but also allows guests to gain some new knowledge and information, making 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 not affected by etiquette culture all the time. 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 more about the local regional culture, customs and landscape features. Everyone in the restaurant should be familiar with this. The dining room is just a single building. Only under 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 not for a separate accommodation environment. Therefore, the restaurant needs to have a function to 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 of local business office. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "problem solving", which is the ability to provide knowledge to help guests solve 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 positions in the future.
The annual work summary template eats and drinks model essays.
In the busy work, a year is almost over. In this year, under the correct leadership of the hotel leaders, our catering department has achieved good results. The work this year is summarized as follows:
First, make the daily management plan and management policy.
Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for the daily work of the inspection area under the authorization of the manager: organize and arrange the reception of vip guests, handle the relevant complaints of guests, and report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over the pre-shift and post-shift meetings, arrange relevant work arrangements, and summarize the existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, mobilize their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.
Second, staff management.
1. Check gfd before shift. Unqualified requirements are sorted out, and qualified ones can be employed. Supervise the use of employee etiquette, so that employees can form good habits.
2. Strengthen staff's service awareness, improve service quality, rationally allocate staff during the peak meal period, clarify their respective work contents, and work together with each other to ensure quality and quantity.
3, regular staff training, improve service efficiency and awareness, learn to find out what the guests really need from the nuances, and what we have to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. The service is not inferior. We are gentlemen and ladies serving gentlemen and ladies. The purpose of training the kitchen staff and pushing dishes every day is to let the staff know the characteristics and taste of each dish, so that they can give the guests the most correct advice when ordering food and save the waste of hotel dishes.
Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain a good working condition, talk with employees regularly, find out whether there are problems in employees' lives and solve them in time.
4. Improve the quality of catering hygiene; Strengthen the supervision of catering hygiene quality, ensure that each private room is in the best condition, and implement the responsibilities step by step; Employees are responsible for private rooms; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he stressed that he had cleaned up the work that ended the meal that day, and made a weekly hygiene table to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.
5. Control material consumption, open source and reduce expenditure; Strengthen employees' awareness of saving, advocate the control of water and electricity waste, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once found a large number of losses, will be investigated for the responsibility of the personnel on duty, and shall be investigated for the joint responsibility of the floor foreman during the period under their jurisdiction.
Third, optimize the scheme.
1. Since the buffet on the first floor started, the response has been very good. After that, we should constantly bring forth the old and bring forth the new, increase the variety of dishes and drinks, and attract more young tourists. Use network resources for online sales.
2. Reduce the cost of dishes and lead the mass consumption: replace customers with independent consumption.
3. Create distinctive theme banquets, make full use of holidays, and make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.
4. Cooperate with travel agencies, receive travel teams and provide team meals of different grades. We have enough room resources. This not only improves the attendance rate of the catering department, but also improves the occupancy rate of the housekeeping department.
As the saying goes, little by little makes a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leading colleagues, study hard, and strive to improve my cultural quality and various work skills, so as to make the greatest contribution to the development of the company!