Personal work summary of the restaurant foreman

The busy and fulfilling work has come to an end. I believe you have gained a lot during this period. Let us summarize it and record it in the work summary. So, have you mastered the format of the work summary? The following are examples of personal work summaries for restaurant foremen that I have collected for you. You are welcome to learn from and refer to them. I hope they will be helpful to you. Summary of the personal work of the restaurant foreman 1

1. Focusing on improving service quality and strengthening the construction of service quality projects

The construction of catering service quality is a huge systematic project and an important part of catering management A comprehensive reflection of strength, in XX, the following work was carried out in the daily management and service quality construction of each operating department:

1. Write operating procedures to improve service quality according to the actual operation of each department in the catering department According to the situation, the "Banquet Service Operation Standards", "Qingyeting Service Operation Standards", "Western Restaurant Service Operation Standards", "Bar Service Operation Standards", "Steward Service Operation Standards", etc.

It has unified the service standards of various departments, established standards and basis for the training, inspection, supervision and assessment of each department, and standardized employee service operations. At the same time, according to the service requirements of the VIP room, the VIP room service reception process was compiled, which clarified the aspects of customer reception, language requirements, banquet service, wine sales, hygiene standards, item preparation, environmental layout, audio-visual effects, energy conservation, etc. Detailed regulations promote the service quality of VIP rooms.

2. Strengthen on-site supervision and strengthen walking management. On-site supervision and walking management are important forms of catering management. I insist on allocating management time according to the 28-20 principle during my shift (eighty percent of the time is in Manage the site (20% of the time is spent on management summary), and directly participate in on-site services, provide timely corrections and prompts for problems that occur on site, record typical problems, report them to the heads of each department, and analyze problems Root causes, develop training plans, and plug management loopholes.

3. Compile an overall practical plan for wedding banquets to improve the quality of wedding banquet services. The banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet services, the "Overall Practical Plan for Wedding Banquet Services" was compiled. , further standardized the operating procedures and service standards of wedding banquet services, highlighted the atmosphere of the wedding scene, and invited the Human Resources Department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold service special meetings regularly to discuss existing problems in service. Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level, and improve customer satisfaction, monthly meetings will be held The last day is designated as the service quality seminar day, which will be attended by 4-5 level managers of each restaurant. They will analyze the service status of each restaurant for the month, review the service quality, share management experience, analyze typical cases, find the root cause of the problem, and discuss management methods. . At the seminar, each restaurant learned from each other, and the participants actively participated, expressed their opinions, dared to face problems, and dared to take responsibility, thus avoiding the same service quality problems from recurring in the management process. This form of discussion provides a platform for restaurant managers to communicate and exchange management experience, and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the chance of customer complaints. This year, the catering department implemented a catering case collection system in each restaurant to collect complaints from customers in each restaurant on service quality, product quality, etc., as a way to improve management and It is an important basis for evaluating the management level of managers in each department. Managers of each restaurant analyze and summarize the collected cases and come up with solutions to problems, making management more targeted and reducing the chance of customer complaints.

2. Organize the first service skills competition to demonstrate the service skills of the catering department

In order to cooperate with the hotel's xx anniversary celebration, the catering department organized various restaurants to hold the first catering service skills and catering knowledge in August Competition, I wrote a practical competition plan. After more than a month of preparation and preliminaries, with the strong support of the Human Resources Department and the Administration Department, it achieved success and was affirmed by the superior leadership. It fully demonstrated the catering department’s skilled service skills and Excellent basic skills enhance team cohesion, boost employee morale, and achieve the expected goals.

3. Carry out employee training at all levels to improve the overall quality of employees

***15 training sessions were carried out this year, including 3 service skills training sessions, 3 new employee induction training sessions, and special topics There were 9 training sessions, and the curriculum concept and main content are as follows:

1. Expand management ideas and broaden industry horizons

Most of the middle-level managers in each restaurant were gradually promoted from low-level employees (some Managers have been working in the same position for four or five years) and their management vision is relatively narrow. In order to strengthen their management awareness and expand their industry vision and professional knowledge, 7 catering professional knowledge training sessions were set up for middle managers this year. The main content There are "Customer Satisfaction Management", "Catering Marketing Knowledge 1", "Catering Marketing Knowledge 2", "Basic Knowledge of Catering Management", "Catering Aesthetics", "Efficient Communication Skills", "How to Effectively Manage Employees", etc. The setting of these courses has a positive effect in expanding the management ideas, catering expertise and industry vision of middle managers. At the same time, it alleviates various conflicts in the management process and enhances the relationship between employees and employees, and between employees and customers. feelings between.

2. Cultivate employees' service awareness and improve their overall quality

In order to cultivate employees' service awareness and improve their overall quality, this year we carried out the "Catering Service Awareness Training" and "Employee "Mindset Training", "Five Practices for Service Staff", "Employee Etiquette and Courtesy", "Beverage Knowledge" and other training courses. These training courses enable grassroots service staff to improve their service awareness, service mentality, professional service image and catering expertise. Since April this year, no employee disciplinary violations have been reported in previous major inspections of the human resources organization.

3. Carry out service skills training to improve VIP room service levels

In order to improve the service and reception capabilities of VIP rooms, the "VIP Room Service Reception Skills Training" and "Restaurant Ordering" were carried out "Skills Training", which analyzes and explains the problems that arise in service reception in the form of case analysis and demonstration, and conducts practical demonstrations of standardized services, sales techniques and humanized services, which improves the service quality of VIP rooms.

4. Adjust students’ transformation mentality and quickly integrate into the catering team

As an important part of the catering department, whether interns can quickly integrate into the team and adjust their transformation mentality will directly Affects catering service quality and team building. Based on the characteristics and entry status of interns, three special training sessions on "How to Transform from Campus People to Enterprise People" were conducted this year. The purpose was to adjust the trainees' mentality, face up to role transformation, and understand the characteristics of the catering industry. The setting of this course enables students to be fully mentally prepared, alleviates the dissatisfaction caused by the incompatibility of role changes, and accelerates the pace of integrating into the catering team.

5. Develop practical courses based on actual work conditions

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, the "Execution Power" course was developed based on the lack of execution by the management of each restaurant, so that managers can fundamentally realize that "a good system requires good execution", and combined with the problems of insufficient execution of each restaurant The specific performance and the implementation of execution by advanced enterprises in the same industry are analyzed in the form of case analysis, making managers realize the important principle of "without execution, there is no competitiveness", and managers at all levels have a new understanding of execution. knowledge and understanding, and formed a consensus in management thinking.

4. Existing problems and deficiencies

Although the work this year was completed as planned, the quality of the completion was not enough. In terms of department operations and training work, Mainly manifested in the following aspects:

1. Management is not strong enough, efforts are uneven, and some links are weak

In the management process, the management of some sensitive issues is weak, and many The service quality problems that arise cannot be pointed out to the managers in a straightforward manner, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus will be on the quality of floor services and the management of the stewardship department and the beverage department will be weakened.

2. Insufficient interactive links in training

There are not many interactive links in the training process, and employees have fewer opportunities to participate, which reduces the vitality and vitality of the classroom.

3. The course capacity is too large, the teaching progress is too fast, and the speaking speed is too fast

The capacity of the catering professional knowledge course is too large, the progress during the training process is too fast, and the speaking speed is too fast Too fast, so that the trainees cannot understand the training content in depth, which weakens the training effect of this part of the course.

5. Work Plan for 20XX

20XX is a year of opportunity. It is necessary to consolidate the management foundation, make full preparations for hotel upgrades, further improve service quality, optimize service processes, and enhance Existing brand levels, create new brand projects, create service highlights, and establish a good catering brand image.

1. Optimize the wedding banquet service process and once again improve the service quality. The overall planning plan for the 20XX wedding banquet will be optimized process, further enhance and highlight the host's style, and add more popular elements to the wedding hosting process ( Adjust the background music), improve the packaging of the festive atmosphere, highlight the highlights of the wedding, deepen the audience's impression of the wedding, win more potential customers, and make the golden sign of wedding banquet service brighter.

2. Improve the quality of the seminar and establish a good communication platform. Based on the existing service quality seminar, further deepen the content of the seminar and expand the number of participants (persons in charge of the bar and management department will participate) , improve the depth and breadth of the seminar, build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate sparks of ideas, and build the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and announce the monthly quality status of each department. In 20XX, the health status, engineering status, equipment and facility maintenance status, safety management, and We will conduct comprehensive supervision and inspection on service quality, employee etiquette and courtesy, meal delivery services, labeling specifications, etc. The inspection results will be announced regularly every month, and unqualified departments and positions will be punished accordingly, forming a "quality inspection every day, quality results every month" The good operating mechanism of "evaluation" has pushed quality management work to a new level.

4. Use the VIP room as a platform to create service highlights and establish a high-quality service window. We will innovate and improve VIP room services based on the existing service levels, focusing on service details and humanized services, and Make structural adjustments to the VIP room service staff, improve the qualifications of the VIP room service staff, increase the salary of the waiters, build the VIP room reception service as a service model for the catering department, establish a high-quality service window for the catering department, and create service highlights , an innovative service brand based on the banquet service brand.

5. Assist the catering department manager to jointly promote product quality. Producing is the core of catering management. In 20XX, the catering department manager will be assisted in collecting customer opinions and supervising product quality.* **Also promote product quality.

6. Adjust the direction of training and create a learning team. In 20XX, the direction of training will be adjusted to reduce the density of training, focus on training effectiveness, provide information related to industry learning, guide employees to learn professional knowledge, and encourage employees to actively participate. Catering service skills assessment, bartender professional qualification certification and catering professional knowledge. Learning has set off an upsurge in learning professional knowledge in the catering department. Employees who have obtained various industry qualification certificates recognized by the state are rewarded to cultivate knowledge-based management talents. , reserve excellent management personnel for the hotel star upgrade, and build the catering department into a learning team.

7. Optimize training courses and improve management levels. The main curriculum setting concept for department training in 20XX is to adjust and optimize some of the courses in 20XX to make the courses more targeted and effective.

8. Cooperate with the Human Resources Department to cultivate employees' sense of corporate identity, improve employees' professional ethics, actively cooperate with various training tasks of the Human Resources Department, promote corporate culture, cultivate employees' sense of identity with the company, and improve employees' sense of identity with the company. Employees' professional ethics and enhance their cohesion. The smooth development of the work in 20XX depends entirely on the careful guidance and care of the leaders, and is also inseparable from the help of the Human Resources Department and the Administrative Department. It is also due to the strong support of all branches of the Catering Department for my work. New Year and New Hope. I hope that in the coming year I will receive more guidance and correction from my leaders at work, and that I will receive more friendly and active cooperation and support from my colleagues at work. With the New Year and a new starting point, I hope to push the catering management work to a new level in the coming year and make the management more perfect, more reasonable and more scientific. Summarizing the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward my strengths, correct my shortcomings, further improve my management level, and work hard to build a learning-oriented and excellent catering service team! Restaurant Foreman Personal Work Summary 2

Looking back on the work of the past six months, with the support and help of my leaders and colleagues, I have completed my job well. Through learning and exploration, my working methods have improved. Big changes have been made, the quality of work has been improved, and I have gained everyone's recognition and trust in me. I will now summarize the work in the past six months as follows.

1. Daily management work

Earnestly complete the daily reception work, actively cooperate with the supervisor in the daily work of restaurant service and reception, reasonably arrange the work content of employees, and ensure the turnover of restaurant employees in the first half of the year The environment is highly sensitive, employees are constantly changing, and there are not many old employees left. New employees have to learn all the work skills in the shortest time and serve as the main staff of the restaurant. Therefore, the basic training content in the first half of the year is relatively large, and they actively assist the supervisor in completing the new tasks. Employee training allows new employees to quickly enter their jobs and help them integrate into the work environment as quickly as possible.

2. Some experiences in management work

After nearly two years of study and training, I have matured a lot and understood a lot in the process of transitioning from ordinary employees to grassroots managers. The truth makes me more aware of how to use my abilities and role in the restaurant team, so that I can face difficulties and setbacks calmly and handle them better. In addition, one person works hard in the restaurant, but his own good will have little impact. Everyone understands the principle of one chopstick and a pair of chopsticks. Only when everyone is united and positive can the team be effective.

In the past, I only knew how to complete my own work but could not effectively lead other employees to make progress together. Although I could adhere to principles in management, my methods and methods were too straightforward, which made some employees feel dissatisfied with me. I understand too much, and it also puts a lot of pressure on myself. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, be patient and reasonable, follow the system, and everyone must abide by it, and lead by example. Motivate employees. Make employees feel happy in the restaurant environment, keep employees motivated, and create a united and friendly working atmosphere. Of course, these good wishes need to be created jointly by all restaurant employees, and our managers will take the lead in working hard.

3. Strengthen your own learning and improve your professional level.

Although my position is only that of a foreman, to be a qualified grassroots manager, I still have a lot to improve in my knowledge and abilities and to learn from my superiors. Therefore, we should not take it lightly, learn from books and colleagues, study hard in the past year, and understand carefully, so that I feel that I have made some progress in the past six months, and have made further progress in management ability, coordination ability, and problem-solving. Improve and ensure that your work on duty can be carried out smoothly.

4. Existing Problems

Although the work has been successfully completed in the past six months, there are still some problems and deficiencies, mainly reflected in:

First , although the management level has improved, there are still many shortcomings. For example, sometimes it is still impossible to arrange things and consider them thoroughly, resulting in some unreasonable work arrangements and some problems and loopholes in the service.

Second, training is my weakness. Every time I train, I don’t have a very good and clear idea in my mind. I also have a big tongue, can’t pronounce clearly, and am afraid of speaking, so I have to rely on my training ability. This caused great obstacles. They could not express what they wanted to say very well, and the employees also listened in a confused way.

Third, they are not careful enough and patient enough in some tasks. For example, the inspection after the work is not done enough, often leaving some small tails, and they are not patient enough in guiding employees to work.

Fourth, the execution ability is not strong. Sometimes the work cannot be completed on time and cannot be persisted to the end.

Fifth, my theoretical level is not enough. Sixth, there is often laziness in the mind and one does not take the initiative to learn.

5. Work plan for the second half of the year

1. Actively and conscientiously cooperate with the supervisor in the daily work of the restaurant.

2. Strengthen learning, expand knowledge, apply it flexibly to your own work, and optimize work quality.

3. Do a good job of inventorying items in the restaurant.

4. Provide step-by-step guidance to new employees and waiters with irregular operations to improve employees' business level and service awareness.

5. Strictly control the quality of daily hygiene and arrange planned hygiene reasonably.

6. Cooperate with supervisors to implement energy-saving measures, educate employees on the importance of energy-saving at any time, and enhance employees' awareness of energy-saving.

7. Study hard, prepare for training, improve your training ability, and earn your best.

Development is the last word, and innovation is the top priority. As long as we emancipate our minds, strengthen our confidence, keep pace with the times, and boldly innovate, I believe that our hotel will have a more brilliant future! Restaurant Foreman’s Personal Work Summary 3

I am Zhao xx, the lobby foreman. I have been working at Baiheng Business Hotel for more than a year in a blink of an eye. In July, according to the work arrangement of the hotel leader, I served as the lobby foreman, mainly responsible for the restaurant. The daily work and management of the hall, bid farewell to the old and welcome the new, review the work situation in 20xx to make a summary report, and make a brief overview of the work prospects in 20xx.

1. In terms of service:

1. Etiquette training requires employees to use polite words when meeting guests, say hello, and apply etiquette and politeness to work. Supervise each other and make progress together.

2. Insist on checking the appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can go to work. If any problems with appearance are found during work, correct them immediately, check the use of guest etiquette, and let employees Develop a good habit.

3. Strictly pay attention to posture and service awareness, improve service efficiency, and conduct reasonable deployment of service personnel during peak dining periods. Mobile personnel will support busier areas at any time, and other personnel will have their own responsibilities. responsibilities, clarify their respective work contents, and carry out division of labor and cooperation.

4. Promote efficient service and require employees to serve customers immediately as long as there are customers who need service.

5. In terms of service quality, management has been strengthened, requiring service staff to frequently change bone plates and add more tea and water for each meal. I also strictly require myself to check the service status of the waiters while completing work arrangements. , increase the number of table patrols, and replenish tables in a timely manner. When encountering more important guests, I will also assist the waiters in serving meals, explain important matters, and deliver fruit plates in a timely manner.

6. I think the foreman’s job is to live with employees every day, communicate more, take the lead whether at work or after get off work, and learn to observe employees’ mental outlook, psychological dynamics, Caring for employees in a timely manner. Employees who make mistakes will be punished accordingly according to hotel policies and provided with psychological counseling. For employees with outstanding performance, we will give spiritual and material praise to enable them to make continuous progress. Find ways to increase everyone's enthusiasm for work. While working as an administrator, I learned a lot. I learned how to take responsibility, think about problems independently, mastered the correct method of handling customer complaints, and learned to coordinate and arrange the work of employees. While leading employees to make progress, I also gained a lot. A great exercise.

2. In terms of hygiene:

1. During the hotel's hygiene inspection, many problems appeared in our lobby. I also deeply realized the loopholes in management. The first is I don’t have high hygiene requirements for employees, and I don’t do enough inspections. Secondly, I don’t take the lead to guide enough. I re-study the previous hygiene standards and develop detailed weekly and monthly hygiene plans. The responsible persons of each health area are clearly in place. Make rectifications on unqualified items in a timely manner to ensure that the hotel passes the re-inspection and implement strict hygiene standards into daily work. We will conduct thorough cleaning regularly to maintain a good sanitary condition and provide guests with a comfortable dining environment.

2. In terms of energy conservation and consumption reduction, we have always emphasized the recycling of low-value consumables and tracked their implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work:

1. It is easy to bring personal emotions to work. When I am happy, I am enthusiastic and thoughtful, and when I am unhappy, I am negligent. Try to overcome this situation as much as possible and truly establish in your mind the awareness that customers are God.

2. The work process is not detailed enough, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear.

3. There is a lack of communication between various regions, and problems are often discovered only after something goes wrong.

4. There are not many interactive sessions in the regular meeting before class, which reduces the vitality and vitality.

5. The cleanliness of the public area of ??the hall needs to be further improved.

6. The service standards and skills of lobby staff need to be further strengthened.

7. Due to lack of consideration when handing over the shift, I thought that small issues did not need to be handed over clearly, which led to the occurrence of problems of this kind. Small things can easily lead to big mistakes. We must take strict precautions in the future to avoid mistakes.

IV. Outlook for 20xx, my plan is:

1. Do every job carefully every day.

2. Refine service measures to improve customer satisfaction.

3. Strengthen education and training to enhance the quality of employees.

4. Improve service efficiency and perform daily hygiene.

5. Organize the cases that occurred in the hotel, carefully summarize and analyze them, and then study with employees, share service experience, stimulate ideas, and reduce the chance of guest complaints.

6. Follow the work arrangements of supervisors and managers, do all work carefully and report in time.

7. Pay attention to the growth of employees, always pay attention to the mentality of employees, require them to maintain good working conditions, organize employees to study from time to time, make up for deficiencies in a timely manner, and talk to employees regularly every month to do ideological work , understand their recent work situation and discover and solve problems.