Summary of food and beverage foreman's work

Summary is a written material to analyze and study the experience or situation at a certain stage of work, study or thought, which can effectively exercise our language organization ability, so we should write summary. How to write a summary without becoming a mere formality? The following is the summary (collection) of the foreman's work I collected for you. Welcome to reading. I hope you will like it.

The foreman's work summary (collection) 1 Time flies. In a blink of an eye, I have been in xx Hotel for more than a year. Looking back on this year's work, with the support and help of leaders and colleagues, I have been strict with myself and completed the work well according to the requirements of the hotel. Through this year's study and leadership guidance, I have made great changes and improved the quality of my work. My work this year is summarized as follows:

First, the daily work management:

As the floor foreman, you should have a coordinating role and cooperate with the manager to do a good job in floor management.

Second, strengthen their own learning and improve their professional level:

Although I am a foreman, I must be excellent, learn from managers and books to improve my quality, and make progress in management ability next year to ensure the normal operation of all the work on the floor.

Third, the existing problems:

There are also some problems and shortcomings in this year, mainly;

1, some work is not serious enough, such as ward round, facilities, equipment and health inspection are not in place.

2. Not caring enough about employees and not communicating in time. I don't know much about the voices of employees. The family didn't fulfill their responsibilities and the employees were lax.

My management level and theoretical level are limited.

Four. Plans for the next year:

1, the planner actively and seriously cooperates with the manager to do the daily work of the floor.

2. Strengthen the careful inspection and maintenance of facilities and equipment, so that guests can have a harmonious and comfortable feeling during use.

3. There should be strict requirements for the sanitary quality of guest rooms, and the planned sanitation should be arranged reasonably.

4. Strengthen energy-saving inspection, tell employees more about energy-saving knowledge and try a second inspection.

5. We should teach new employees and employees with irregular work in the future to improve their professional level.

In the following days, I will work hard to improve my shortcomings and develop my advantages, so that every employee can create higher value for the hotel.

Food and beverage foreman's work summary (set) 2 (1) Read the shift change book before going to work every day, pay attention to the tips of the regional supervisor of the public * * * that day, reasonably command and arrange the manpower, and manage the work shifts of the employees in this class. Check whether the attendance and preparation of class staff are qualified and ready, check and register the work and discipline of waiters on that day, and report to the supervisor in time.

(2) Check the cleaning and maintenance effect within the jurisdiction, check the working conditions of employees at any time, check cleaning supplies and appliances, make timely adjustments, and report any abnormality in time.

(3) To guide and evaluate the work quality of subordinates. Be responsible for the business training of employees and improve their cleaning and maintenance skills.

(4) Complete other tasks assigned by superiors, assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

(5) During the business period, be responsible for the supervision, inspection and communication of the whole restaurant. Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff. Properly handle all kinds of problems and complaints of customers in customer service, actively solicit customers' opinions and feedback relevant information to the manager in time.

(6) Check the checkout process, and guide employees to check out the guests correctly. Supervise the waiter to use the front office facilities, equipment and supplies correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware and replenish the missing items in time.

(7) Supervise employees to abide by the rules and regulations and safety regulations of the hotel, and ensure that the dining environment is clean, beautiful and comfortable. Every Monday, every employee in the previous week will summarize and fill in the comprehensive appraisal form and submit it to the minister.

(8) Every day, you must fill in the handover record, handle the problems in service and guest complaints, and report to the restaurant minister. Supervise and check the work quality, work standards and service attitude of subordinates.

(9) Cooperate with the restaurant minister to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. Do a good job in the use and management of the team's goods.

(10) Check the order of employees and the implementation of various rules and regulations, provide work guidance and on-site training for employees, formulate and organize the completion of regular cleaning plans, timely complete the instructions issued by superiors or report the problems found in time, record the on-site decisions made by superiors in time and sign them by superiors, and record the above information in the work log respectively.

(1 1) Keep an eye on guests' movements at any time, supervise employees to treat guests actively, enthusiastically and politely, and ask waiters to be familiar with the characteristics of dishes, be good at selling dishes and drinks, and complete the tasks temporarily arranged by the restaurant minister.