Self-inspection report on personal work of hotel catering waiters

1. Self-inspection Report on Personal Work of Hotel Catering Attendants

20xx is a year of bumper 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 communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The following is a brief summary: First, we have established three concepts in our daily work.

1, customer philosophy: everything is customer-centric, and no matter how unruly customers you meet, the ultimate goal is to serve customers well.

2. Details: Details determine success or failure. Only by doing every detail well can the hotel's 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.

Two, the catering service time is long, and strive to use this time to organize training and learning. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism.

Third, adhere to the business philosophy of "quality conscience, quality first", do a good job of implementation, and let employees know about hotel standards. It is the work yardstick of every employee. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.

Four, around the hotel development requirements, improve the hotel management procedures and systems, clear development tasks.

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 faces new challenges, but it also 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 fully complete the tasks of XX years with high quality and make our due contribution to the century.

2. Self-inspection Report on Personal Work of Hotel Catering Attendants

20xx is a year of self-challenge. I will try 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 my leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter. It's over. What we want is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. A lot of things weighed on me, but I persisted. 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, full of twists and turns and difficulties. Sometimes you really cherish me. 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, even without me, the earth will still turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good.

I. Training

1, tray required, food delivery process.

2, large, medium and small banquet department to help explain the relevant knowledge of cooking.

3, hotel related system training and supervision.

4. Safety awareness related to food delivery.

5. Learn how to make sauces 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 am the same to anyone, and I do things fairly and openly.

3, people-oriented, people's personality is reflected in many aspects of management.

4.20xx years, the number of resignees is xx, 20xx years, and the number of resignees is x, which is a relatively stable year.

Third, as myself, I am responsible for food delivery.

1, responsible for the operation of noodle sauce.

2. Output and control the food delivery accordingly.

3. Coordination of food delivery personnel.

Four, some key points in the operation

1, the shortage of manpower leads to the deformation of the food when it is busy, which cannot reflect the essence of our company.

Due to the prosperity of the country, modern young people are treasures, less and less able to work and more 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 in charge, who is against, and how to stabilize.

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

Five, the team is 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 inadequate 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 abundant 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 colleagues to continue to write new glories in life in the new year.

3. Hotel catering waiter personal work self-inspection report

From this catering waiter, I changed the negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do. I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Understand the qualities that a successful waiter should have, so as to improve his professional consciousness and make up his mind to be a qualified waiter with ideals, morality, knowledge and discipline. I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point 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 service 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. It laid the foundation for me to become an excellent waiter.

In this part-time job as a waiter, I summed up the requirements for being an excellent waiter.

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 may do ordinary work in different ways. The people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: If you want to win for your own enterprise and yourself in the fierce competition, you must be able to work as soon as possible, be competent and improve work efficiency.

Diligent spirit: catering work is mainly at hand, not too heavy at ordinary times, and it is not tiring to do more. So we should be diligent in 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.

Have self-confidence: 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 self is beautiful.

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.

Responsibilities: focus on the interests of the company and be responsible for your own work; Be responsible for the guests and bring them quality products and services; It means "no respect". Even if no one is supervising you, you will do your work well. This is to perform your duties.

Treat unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without the necessary potential to bear setbacks, how can we provoke the beams 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 and needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: many successful people make many a mickle. 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.

4. Hotel catering waiter personal work self-inspection report

In the next 20xx years, the past year may be lost, sad, successful and happy, but it doesn't matter, it's all over. We will work harder and tomorrow will be better. Many people say I have changed, I believe. I'm really unhappy. There are a lot of things weighing on me. My life and mood are in a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you really miss me. I always wonder what I did wrong and why. I also cheered myself up again and again and stood up again and again. I'm thinking, without me, the earth will still turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good.

After all this, I learned a lot. I'm fine now. I have a job, courage, and all of you. i care about you a great deal. Everyone around me, we will always be friends. People say that every family has a hard experience, and you have your own experience. Let's share. We will learn from each other and make progress together. The future belongs to us.

About next year, mine is:

1, live every day well.

2. Earnestly study warehousing knowledge and strive to pass the exam for promotion.

3. Use the rest time for computer training.

4. Learn more and enrich yourself.

Finally, I hope that on this day next year, everyone can go to by going up one flight of stairs, thank you! This situation is 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 be able to make appropriate concessions. Character is the responsibility of the waiter. You should dare to admit your mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service condition brought by the waiter. When there is a contradiction, the waiter must first think clearly whether the fault is on his own side.

5. Hotel catering waiter personal work self-inspection report

20xx years are about to pass. With the help, care 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. Maintain full attendance at work throughout the year, without asking for leave, being late or leaving early; 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'll sum up my main work in 20xx and my plans for next year.

First, the main work this year

1, learn with an open mind, ask if you don't understand.

During this year, I actively participated in various 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 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 civilized, and I have also been well received by guests and praised by leaders and colleagues.

2, a correct attitude, 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, I always give up cleaning some places because of excuses such as being too high, inconspicuous and difficult to move, leaving a dead end. During this year, I have been careful not to let go of every stain, dust and hair when cleaning the room and environmental sanitation. If I can't reach the height, I will put down the stool and lift it with my 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, I didn't understand the reception work, 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, have a high starting point and high requirements, satisfy every guest, and work with other colleagues in the hotel to provide a comfortable, peaceful and warm home for every guest.

Third, suggestions and opinions on the hotel

In today's information network era, people who know news survive. However, the collection and utilization of hotel information is far from enough. Frog at the bottom of a well always knows only that sky. Only by going out can we know that the world is outside us. We hope that the hotel will organize more employees to go out, learn the advanced service and management level of the industry and improve the competitiveness of the hotel itself.

At the same time, I also hope that hotel leaders will pay more attention to the daily life of employees and think more about them. Organizing cultural and sports activities can not only make employees get physical exercise, but also enrich their spare time. Let every employee devote himself to the work of the hotel with full mental state every day and make his own contribution to the prosperity of the hotel.