On my first day as a hotel catering manager, how should I express my gratitude to my leaders and colleagues for their support in my work?

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For example; in the mountain city of Chongqing in July, the sun is like fire and full of enthusiasm, symbolizing a kind of scorching passion. Today I stand on this stage with great excitement to give a speech. I feel very honored and grateful to all the leaders for their love and all my colleagues for their support.

I am XXX, a native of Chongqing. The majestic mountains and low valleys carry the three thousand years of civilization history of Chongqing. In such a mountain city with two parallel rivers and surrounded by mountains, I grew up slowly and entered my thirties. The children of Chongqing are hard-working, brave, bold and strong. I am proud to possess these qualities, so I have always been grateful to my hometown for raising me. "We are shaped by our parents." This cannot be changed. However, the external environment has a huge impact on people. The years that have had the greatest impact on me are undoubtedly the five years since I joined Century Jinyuan Group. I worked in several international hotels, where I learned solid business knowledge. Therefore, I have always been grateful to my hometown and the hotels where I grew up.

In 2004, Century Golden Resources Chongqing Group’s fourth five-star hotel, Chongqing Century Golden Resources Hotel, opened. In this year, I joined the Century Golden Resources family. . From the opening preparations, to the trial operation, to the official operation, to being awarded the title of five-star hotel, I worked hard with my leaders and colleagues and contributed my small amount to the success of the hotel. At that time, I was just a beverage foreman, and the focus of my work was: 1. Communicate the work tasks assigned by the department leaders and communicate well with other departments; 2. According to the situation within my jurisdiction, formulate corresponding work requirements and requirements for the beverage staff. Service procedures; 3. On-site supervision and inspection of the product quality and work efficiency of the bartenders, and inspection of employee discipline; 4. Control the loss of wine and strive to reduce costs; Control the balance number of the wine warehouse to rationalize it; 5. Regular inspections Equipment, any problems will be solved promptly. 6. Reasonably arrange the banquet and reception work to stimulate the enthusiasm of employees. 7. Arrange on-the-job training and conduct regular inspections; 8. Maintain a good cooperative relationship with the waiters, help each other, and do a good job in supplying drinks. But it is this most basic and basic business knowledge that has taught me a lot, how to improve execution, how to behave, how to control costs, save energy and reduce consumption, and how to improve service skills. One year as a foreman allowed me to make great progress, and I received care and training from my leaders. I am also full of gratitude to the leaders who trained me and the Century Jinyuan Group who gave me opportunities.

In 2005, Chongqing Grand Hotel, the sixth five-star hotel under the group, was about to open. Because I had experience in opening preparations, I took the initiative to apply for transfer and once again participated in the preparations for the opening of Grand Hotel. It was also arduous preparations and everyone worked hard together. Finally, Junhao opened as scheduled in November 2005. I was honored to be promoted to beverage supervisor by the leader, which was another important step in my hotel career. . As a supervisor, I still have a lot to learn. I no longer just perform management like a foreman, but develop a management model that involves more performance issues. When I go from a foreman to a supervisor, I The biggest feeling is that my sales awareness and innovation awareness have been greatly enhanced, but I am not afraid of this pressure. After learning and exploring, I have developed a model for managing the beverage department. Under my leadership, the employees work hard, the business is running normally and smoothly, and the target profit indicators are achieved. Later, several department rotations broadened my horizons and made me more aware of the knowledge and management of other departments. It also enhanced communication and understanding between departments, which greatly facilitated each other's work cooperation. The six months I spent in the buffet restaurant taught me how to rationally allocate human resources, because in this department with insufficient staff and heavy workload, the pressure is very high. However, the staff and I welcome every guest together, with the service concept of "pragmatic, efficient, pioneering and enterprising; serving with love and doing things with heart", we do a good job in every VIP reception, and we exceed the quota by hundreds of thousands every month. My employees and I feel very proud, like we have won a battle.

Here, I would like to thank the group for its trust, the leaders who trained me, and the employees who gave me strong support. Thank you.

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