Restaurant waiter job evaluation 800 words

Self-confidence, pragmatism, diligence and optimism are my consistent attitude towards life and my persistent attitude towards life. I firmly believe that through my unremitting efforts, there will be a bright future and I will find my own sunshine. The following is the job evaluation of the restaurant waiter I brought to you. I hope you like it!

Job evaluation of restaurant waiters 1

As a waiter in the restaurant, I have achieved good results through my own efforts, and have been rated as excellent employees and rewarded by the restaurant many times. I make the following comments according to the work scene of this year:

First, respect the leadership and obey the command.

In the usual work, deeply understand the intention of the leader, understand the leader, obey the arrangement, do it according to the requirements of the leader, don't shirk, don't be clever, have no complaints at work, and work hard. Praise and reward for leaders can be treated correctly, without arrogance or rashness; Those who can correct the deficiencies pointed out by the leaders in their work in time will not give up. Being able to complete the tasks assigned by the leaders is often praised by the managers of restaurants and housekeeping departments.

Second, obey the rules and discipline, and do a good job in service

Abide by the rules and regulations formulated by the restaurant, don't be late, don't leave early, go to work on time, handle the relationship between family and work, have no leave record all year round, and go to work on time.

Do a good job of service in strict accordance with the workflow and leadership requirements, and keep the room clean, spotless and tidy. When serving guests, be able to use polite expressions correctly, be careful, enthusiastic and patient, try to meet the requirements put forward by the guests, and explain them clearly for the guests to gain their understanding. Check with the guests in time when the items in the restaurant are damaged during rounds. When compensation is needed, clarify the facts and explain the reasons to satisfy the guests.

Third, unite and cooperate, regardless of gains and losses.

Get along with restaurant staff, do a good job of unity, help each other and care about colleagues. At work, I can help other colleagues in time after my work is completed, and I am not afraid of hardship and fatigue, and I am on call and careless. When you have misunderstandings with colleagues, you should focus on your work, communicate well, eliminate misunderstandings, and do a good job together. Ask colleagues about deficiency and cold in daily life. When they are ill, we can call the hospital to visit them in time. When our colleagues have something at home, we should pay attention to helping them in time to enhance our friendship and promote our work.

Fourth, learn with an open mind and strive to improve.

Although I have been a waiter for 78 years, I always attach importance to my thoughts and take the initiative in every basic skills and safety training organized by the restaurant. Do it with your ears, eyes, mouth, heart and hands. Take notes when studying, listen carefully, ask questions if you don't understand, and study in time when you get home to deepen your impression. In the work, carefully consider and use it correctly. If you don't understand or won't, ask leaders and colleagues more, learn about learning, leave no blind spots, and let your self-service level and personal quality go to a new level.

Shortcomings and problems of verb (abbreviation of verb);

1, sometimes work enthusiasm is not high, not very enterprising, and there is a phenomenon of procrastination.

2. The service level needs to be improved. Politeness is rarely used, attitude is blunt, and there is no initiative.

In the new year, with the care and support of superior leaders and under the correct leadership of manager _ _ _, I will conscientiously do my job, strive to improve my self-service, unite my colleagues, forge ahead, obey orders, serve and study, and work together with all the staff of the restaurant to make the restaurant prosperous, make rapid progress and achieve remarkable results in the new year.

Job evaluation of restaurant waiters II

I haven't been to a restaurant for two weeks. My previous understanding of catering is that it is a prosperous industry integrating attractive food, dignified etiquette, gorgeous and generous decorative arts, elegant and beautiful makeup and eloquent eloquence. With curiosity and love for catering, I am looking forward to unveiling its mystery, so I came here. This is a big family, which makes us feel very warm and happy, whether from land reclamation or during the trial operation at the moment.

Our service concept is: "Home is home, caring for you"

During this time, as a banquet waiter, I want to do a good job in catering. Delicious is the premise. The chefs are very attentive and the guests are very satisfied. Then our waiters should do a good job of service, let the service value exceed the value, let the product integrate into the corporate culture connotation, and let it come to the talented guests and enter their hearts. More importantly, so I thought of the added value of service.

Details determine success or failure, and details retain guests. Remember that manager Bian always said that we should do a good job in detail service. For example, if a guest has a cold, tell the kitchen in time and cook a bowl of ginger soup for the guest. Although it is a bowl of ginger soup, the guests will appreciate you and think you are considerate of him. As the saying goes, "courtesy" is lighter than affection, which can be described as such, and it also responds to the call of corporate brands to build green and healthy brands and family ties.

Service, service, or service, this is the small mode of our foreman pouring tea. For example, when he pours tea for a guest, he will pour tea at the same time and say that he will take your tea again. I wish you a good mood. I think it's good. Also, when guests order chrysanthemum tea, they can explain that chrysanthemum can clear away heat and reduce fire, rock sugar can warm the stomach and relieve cough, and can also strengthen the body and so on. These are intangible added values of brand services, which are general and intangible but very stylish. The guest will enjoy every cup of tea because he knows that he is drinking healthily and enjoying it.

The added value of service is the icing on the cake. For example, it is normal to serve a bowl of noodles on your birthday. If it is served, we will gently pick one and put it on the edge of the bowl and say: longevity noodles, grow out. I wish you happiness as the East China Sea and a long life. Guests will feel very innovative (thoughtful) and happy, and this bowl of noodles will become abnormal.

There are also many allusions, which are very interesting to explain and use properly at the dinner table. Small gifts can also be beautified by adding self-language: for example, leaders, which are small gifts carefully prepared by our store for you, such as teapots, purple gas from the East, or complimentary fruit bowls. If they are all small tomatoes, we can say: sir, madam, yours is a perfect match here and so on.

I remember a proverb that says: As you treat others, others will treat you, and so will the guests. When we give our guests excellent service, they will also feel it deeply. Many times, they are also "adding roses, with fragrance in their hands", like the wine pouring culture in Shandong, which is very particular; Local characteristics; Star hotel, good service, etc.

Service added value, I think: to do a good job in catering, as an employee service, we must not only understand the color matching of dishes, but also let guests eat and savor them eagerly; Learn proper language and etiquette to make guests feel cordial; Understand nutrition knowledge and meet the needs of guests.

Service added value, waiter's sunflower collection, a small formula to create more value for enterprises.

Job evaluation of restaurant waiters 3

If we have to say that our hotel is a very hard job, I will say that it is a Chinese restaurant waiter in our hotel. The basic service of catering is already tired. In addition, the business of the Chinese restaurant in our hotel has been very hot, and many passengers are received every day. This makes the workload of Chinese restaurant waiters even greater, so I say we are one of the hardest jobs in the hotel.

I am mainly engaged in the private room and box service of the Chinese restaurant in our hotel. Compared with the lobby waiter in our Chinese restaurant, my box service has advantages and disadvantages. Our private room service has a minimum consumption limit, so it also ensures that we have the necessary commission for dishes, which is better than the waiter in our hall in terms of salary. But sometimes our guests will disagree with the minimum consumption quota of our box service, and it is difficult to explain this situation to the guests in the box service, which brings difficulties to our box service. Therefore, during my box service, my ability to communicate with guests has been greatly exercised. I can also explain to the guests well and get their understanding and recognition in this respect.

At the same time, it is precisely because our private rooms have requirements for the consumption of hotel guests that the service level of every service staff in our private rooms should be high. The Chinese restaurant in our hotel chooses our private room service personnel according to our service performance in the lobby. Although I have gained an advantage in service level, I need to work hard in the Chinese restaurant to strengthen myself in the process of box catering service. The guests in our box will only make more and more demands. In order to meet their growing demand, we need to strengthen the service concept and service level of the Chinese restaurant in our hotel, which is most needed in the normal reception of our box at the moment.

The reason why guests choose the more expensive box in our hotel Chinese restaurant is to experience the better service of our hotel waiter, otherwise they can eat in the lobby of our Chinese restaurant. Therefore, among the service personnel in the box, it is always necessary for us to improve our service skills, which is also what we need to grow up in this profession.

The Chinese restaurant in our hotel often receives some banquets, such as wedding banquets, graduation banquets and birthday banquets. During the reception of these banquets, it is also the busiest time for all employees in our Chinese restaurant, but it is also the most profitable stage in our Chinese restaurant. At this time, we will work in the lobby to make up for the shortage of lobby staff. In the reception work of these banquets, I have long been familiar with this high-intensity service work. I think this is also a good exercise of my will to work, which can make us work hard towards our goals.

Job evaluation of restaurant waiters 4

20__ 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 necessary 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 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, even without me, the earth will still turn and things will still 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. The job evaluation is as follows:

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.

4.20__ _ years, the number of resignees was _ _ _, and 20 _ _ years, the number of resignees was _ _ _, which was 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.

Fourth, some key points in 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 understand empathy. 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 improvement, 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, 20__ years will start 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.

Job evaluation of restaurant waiters 5

The first half of 20 19 is a half year of 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 person in charge made the following brief evaluation:

First, in our daily work, we have established three concepts.

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 the matter of logistics, we feel a great responsibility, and hotel leaders can have a high sense of responsibility and fulfillment.

Our work enthusiasm leads all the staff to seek development in the competition, and carries forward the enterprise spirit of unity, efficiency, pragmatism and dedication. After 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 half year, the new century is facing new challenges and 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 complete all the tasks in the second half of 20 19 with high quality and make our due contribution to the century.