Personal work summary of hotel lobby manager in the second half of the year

When the work reaches a certain stage or comes to an end, we need to carefully analyze and study the work done in the previous period, affirm the achievements, find out the problems, and sum up the experiences and lessons, so as to better do the next work. Let me take you to see five essays on the personal work summary of the hotel lobby manager in the second half of the year, hoping to help you!

Personal Work Summary of Hotel Lobby Manager 1

Time is quietly passing away, and 21 _ _ is coming to a successful conclusion in a blink of an eye. 21__ is also moving towards us, and everyone is also looking forward to what kind of stories and gains will be made in the coming year.

Looking back on what happened and changed in this year, for others, it may be ordinary and dull in this year. But what extraordinary significance it has for the catering department of New Century International Hotel, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the mandatory insurance index of 7.6 million and the striving index of 9.6 million issued by department leaders. And the excellent completion of () and the exceeding of the specified index () are worth celebrating, but there are also shortcomings to be changed. The work in 211 is reported as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding reception and large-scale banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, which was significantly higher than that of the same period last year. At the same time, every management and employee are required to make the guests feel "feel at home, make them happy and come back satisfied" in terms of service quality and banquet reception. < P > Second, in the golden autumn of August, the food festival "Huifu Cuisine enters Danyang and organic food recommendation meeting" was held by the hotel catering department, and we successfully completed the reception. In the busy golden week in October, we ushered in the "Star Review". Facing the difficult work, we passed the star review with the concerted efforts of all of us. And the food and beverage department has become more standardized through the efforts and study during the star rating period, whether it is management, item placement, hygiene or the operation of waiters.

third, the first and second floors are different from the fixed reception in the box, and they are multifunctional and have many posts. Under the condition that the positions of waiters are not fixed, it is particularly important to arrange employees' jobs and reception work reasonably. Therefore, it is necessary to make a reasonable division of work for employees' job exchange and daily work arrangement every month, and make a summary of daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.

4. In order to complete and convey the tasks assigned by the superior leaders more smoothly and well, we should hold the regular meeting at the post point every day to convey the spirit of the meeting and check the employees' gfd and manners.

5. Pay attention to employees' thinking trends, stabilize employees' thinking, and maintain good working conditions, and communicate with employees regularly to understand their true thoughts and feelings. And let employees feel the warmth of home here, and adjust their emotions, so as to provide the best service for the hotel.

6. Establish a reward and punishment system, and make rewards and punishments clear, so as to arouse the enthusiasm and potential of employees and improve their service enthusiasm.

under the cultivation, trust and expectation of hotel executives and department leaders, I was handed over to the * * * group on the second floor. I am very happy that the leaders trusted me, but at the same time I feel stressed, but as the saying goes, there is no motivation without pressure. In the future work, I will turn pressure into motivation, lead my team, and finish every job seriously and responsibly. At the same time, in the future work, I will also be strict with myself, improve my own quality, business knowledge and experience. Now the work plan for 22 is as follows:

1. Clear division of labor and reasonable arrangement for the foreman's work in management, post transfer according to the job requirements, and strengthen the foreman's business knowledge and skills, communicate with customers and arrange the promotion of dishes.

second, promote and cultivate potential, self-motivated and dedicated employees, and strengthen the training of employees' business skills and knowledge, so that every employee can be an all-rounder at all times, whether it is reception meeting, banquet, vip, buffet, box or lobby bar.

Third, hold regular employee sit-in meetings to learn about employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and reasonable suggestions.

fourthly, collect guests' opinions and suggestions on the quality of dining service and dishes, and make records as an important basis for us to improve our service and dishes, so as to reduce the probability of customer complaints, thus continuously improving and improving our service quality and dishes quality.

5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, a reasonable plan is made to make an inventory of stainless steel tableware every day, and every employee is strictly required to' love the shop as home', and the work is strictly carried out in accordance with the three light operations, so as to reduce the loss of tableware and reduce costs.

6. Strengthen employees' awareness of opening and service, service with smiles and details during meals, especially the awareness of opening service. Communicating with guests is a bridge to the heart, and it is also a way to narrow the distance with guests, enhance their familiarity and understanding, and at the same time understand their preferences.

VII. Strengthen the coordination between the front hall and the back kitchen and the communication and cooperation with other posts. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving dishes, so that guests can eat healthy and satisfactory dishes.

personal work summary of hotel lobby manager 2

As a hotel lobby manager, my burden is the heaviest. I not only have to do a good job in any lobby of the hotel, but also can't have any bad debts, and the development of the whole hotel has a great relationship with me. As a powerful person in the hotel, I have been paying attention to building a good relationship with every colleague and employee. It is impossible to be cold at the top, so it is necessary to be a good leader.

of course, the most important thing is to pay attention to the lobby problem of the company. The lobby problem is the heart of the whole company everywhere, and it is the most important. There can be no carelessness. Once there is carelessness, the company can only face bankruptcy, and the importance of the lobby problem need not be said.

I have been a lobby manager for several years, and there has never been any lobby problem in the hotel, so my work has always been relatively easy to do and my popularity in the company is very high. Because as long as there is no problem in the lobby of the company, it is more important to pay employees' salaries in time than to say 1 thousand good words. I have always adhered to this principle and always done so, and I believe this is right.

here comes my one-year lobby plan, which is particularly important for the hotel's one-year development. I can do it well every year, and this year is no exception.

the lobby plan is the systematization and concretization of the business objectives determined by the lobby forecast, and it is also the basis for controlling the revenue and expenditure activities of the lobby and analyzing the business results. The lobby planning itself is to use scientific technical means and mathematical methods to comprehensively balance the objectives, formulate major planning indicators, formulate measures to increase production and save money, and coordinate various planning indicators. It is a necessary link to implement the hotel's goal and guarantee measures.

the lobby plan compiled by the hotel mainly includes: financing plan, fixed assets increase and decrease and depreciation plan, current assets and their turnover plan, cost plan, profit and profit distribution plan, foreign investment plan, etc. Each plan consists of many lobby indicators, which are the goals of all lobby activities during the planning period. In order to achieve these goals, the lobby plan must also list the main management measures to ensure the completion of the plan.

the following work should be done to prepare the lobby plan.

(1) Analyze the subjective and objective reasons, and comprehensively arrange the planned indicators

Look at the operating conditions of the year, analyze the whole operating conditions and the current competitive situation and other factors related to the determined operating objectives, and work out the main planned indicators according to the principle of overall economic benefits of the hotel.

(2) coordinate manpower, material resources and financial resources, and implement measures to increase production and save money

We should arrange manpower, material resources and financial resources reasonably to meet the requirements of business objectives; In terms of financial balance, it is necessary to organize the balance between the use of funds and the source of funds, and the balance between lobby expenditure and lobby income. We should also try our best to tap the internal potential of the hotel, put forward requirements for the business activities of all departments of the hotel from the perspective of improving economic benefits, formulate measures to increase production and save money for all departments, and formulate and revise various quotas to ensure the implementation of planned indicators.

(3) Prepare the planning table and coordinate all planning indicators

Take the business objectives as the core and the average advanced quota as the basis, calculate all planning indicators such as capital occupation, cost and expense profit during the hotel planning period, prepare the lobby planning table, and check whether all relevant planning indicators are closely connected, coordinated and balanced.

this is my work plan for this year, and I have made a good plan for the company lobby. I believe there will be no problems in the company lobby for one year. Under the premise of the financial crisis, the hotel business has also been greatly troubled, which requires every company's employees to be serious and responsible, and actively strive to make their due contribution to the company's survival.

To tell the truth, I can't be a lobby manager in a hotel with my own ability. I rely on more efforts than others and the help of my colleagues and employees. That's why I want to get on well with my colleagues and employees. Stupid birds fly first, and the early bird catches the worm. I did all this by hard work.

personal work summary of the hotel lobby manager 3

Looking back on the work in _ _ _ _ _ _ _ _ _, I have gained a lot. All the staff in the housekeeping department overcame many difficulties, carried forward the spirit of not being afraid of hardship and fatigue, and completed the business indicators issued by the hotel. Received the Expo forum, and other important guests. As a foreman, I earnestly complete all the work requirements assigned by my superiors every day, do a good job in room hygiene inspection and staff work supervision, ensure the timely rental of rooms, and make my own efforts to increase the income of the hotel.

First, change the working methods:

The new employees in the department are slow in building houses, and there are many mistakes in hygiene quality. They are required to complain as little as possible, and every problem has been implemented. As far as possible, everything is implemented by people, and everything has feedback. I don't simply order it to be rectified, but record it in detail on its work list. New employees help employees analyze the causes of problems, find out solutions to problems, and demonstrate operation methods, such as pillowcase skills and bed-making skills, to avoid the recurrence of similar problems. It is also a change from my previous work this year.

Second, earnestly perform my duties and complete all the tasks assigned by my superiors:

Although I only play the role of an ordinary foreman at work, my job is by no means as simple as checking the rounds. If a clean room is compared to a product, I am actually like a product quality inspector. When making rounds, strictly control the quality, strengthen the inspection of details, such as stains on the carpet, hygiene under the bed and cabinet, etc., adhere to the "one-day-by-one" system for vacant rooms on duty, find existing problems in time and solve them in time, and strive to minimize omissions.

third, do a good job in service and care for employees, so as to achieve unity, friendship, mutual help and progress together.

understand the personality, speech style and physical condition of employees in daily work. Avoid boredom caused by busy work and poor health, and sometimes take the initiative to help employees make their beds when they have a cold, so that employees can put down their burdens from their minds and devote themselves to their work seriously.

4. assist the supervisor to improve the service quality of employees and strengthen the service awareness;

do a good job of on-site counseling on the service quality of employees and cooperate with the team to do a good job of employee training. Supervise the implementation of the situation, ensure that new employees master the skills and enhance the skills of customer service.

the year of _ _ _ _ _ _ will soon pass, and I will adjust my mind to meet the new challenges. As always, I will do my bit for the development of the hotel and create brilliance for our future!

personal work summary of the lobby manager of the wine shop 4

The lobby of the hotel is the first contact place for guests to enter the hotel, and the reception in the lobby is done well, so that there can be follow-up services, and at the same time, it can leave a deep impression on the guests and make them recognize the service of the hotel. As the lobby manager, I also summarize my work in the past few days.

in just a few months as the lobby manager, I was also worried that I couldn't do my job well, but before that, I was also familiar with how to do the work in the lobby. It's just that from what I did before to what I am managing now, I set an example and treat it with strict requirements, whether it's the front desk or other staff, and I do well by myself, set an example, and solve problems in time, and some of my colleagues' requirements are also solved in time. Try my best to do all the work in the lobby well. I know that the work in the lobby is not done by one person, let alone by the manager, but by everyone's efforts. Therefore, in my work, I will often discuss with my colleagues how to do better, and also give some incentives to understand their work, support and encourage those who do well, and support those who do poorly or are not enough. I will discuss the reasons with my colleagues and give guidance, and I also know that everyone's ability is different. It is impossible to say that they all do the same, but they can make up for it by hard work.

In addition to work, I also study with my colleagues, conduct more discussions, and read some management books after work. At the same time, I will teach my colleagues some work experience in the lobby, so that they can do a better job, especially in the lobby. Only when everyone has more experience, is familiar with it, cooperates with each other, and makes progress together, will they gain. Through our own efforts, the service in our lobby will satisfy the guests, and judging from the feedback these days, it is true. Compared with before, there has also been some progress. Everyone's efforts have not been in vain, especially when they are praised by the guests. This is definitely more gratifying for him than me to praise them.