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Catering service work summary report

The summary report is a report that summarizes, analyzes and studies the work during a certain period, affirms the achievements, identifies problems, draws lessons and explores the development laws of things, and is used to guide the next stage of work. a written style. Let me take you to see 5 sample essays on catering service work summary reports. I hope they can help you all!

Catering Service Summary Report 1

Time flies so fast, in the blink of an eye The year 20____ is coming to an end. Looking back on the work of the past year, it can be said to be "ups and downs and joys." On August 23, 20____, I just graduated and walked out of campus. I came to the big city of ____ to look for my first job, and after going round and round, I finally came to ______ Hotel and became a member of the big family of the catering department. The following is my summary of my work as a restaurant waiter:

1. What I do well

1. I can quickly adapt to the job and work harmoniously with others. Get along with colleagues, complete the corresponding customer reception, and have strong learning ability.

2. Able to communicate with guests, please fill in the "Guest Feedback Form" to help us improve service quality and service level. For example: Carefully record which guest likes which dish? Which guest has any special requirements for the dish? Which guest likes which drink, etc.

3. Can conscientiously complete the work assigned by the foreman. If you encounter something you don’t know, you will ask your colleagues or leaders in time. If you encounter something beyond your capabilities in customer service, you will consult your colleagues or leaders as soon as possible.

4. Be able to correctly understand and treat your own mistakes, dare to admit them when you make them, and correct them when you know they are wrong.

5. You can take the initiative to learn relevant service skills from other colleagues. Improve your own level.

6. Work seriously and carefully. You will definitely complete your duties carefully.

7. Be able to lead newcomers well so that they can master relevant service knowledge as soon as possible and independently complete the first level of customer reception.

2. Inadequacies

1. Not bold and flexible enough. When encountering emergencies, you will not be flexible and will only blindly seek help from others.

2. Insufficient teamwork skills. When working with others to complete a customer reception, there will be no tacit understanding of cooperation with colleagues, and they will only work alone.

3. Not generous enough in communicating with guests and not clear enough in speaking.

In the new year, I will definitely work hard to improve the above shortcomings and strive to do a better job.

Catering Service Summary Report 2

I realize that as a hotel waiter, enthusiasm is important in hotel work, but you also need to have good service capabilities. For example, in the event of an emergency, a guest suffers a myocardial infarction and suddenly faints. If he waits for medical personnel to arrive, his life may be in danger. If the service staff does not have any first aid knowledge at this time, it will be useless even if they are full of enthusiasm, because it involves technical issues of "can and cannot". Therefore, I think that as a hotel waiter, you must have at least the following service capabilities.

1. Language ability

Language is an important tool and way for waiters to establish good relationships with guests and leave a deep impression. Language is the material shell of thinking. It reflects the spiritual cultivation, temperament, attitude and character of the waiter. The two most important aspects that guests can perceive are the words and actions of the waiter.

When expressing, waiters should pay attention to the natural, smooth and amiable tone of voice, maintain a constant speaking speed, and be calm and polite at all times. Language words that express respect and humility can often soften the tone, such as "you, please, sorry, if, can" and so on. In addition, waiters should also pay attention to the timing and objects of expression, that is, to express appropriately and appropriately according to specific situations such as different occasions and different identities of guests.

When people talk, they often ignore another important part of language - body language. According to research by relevant scholars, body language plays a very important role in the expression of content.

When using verbal expressions, waiters should use body language appropriately, such as using appropriate gestures and movements, in conjunction with verbal expressions, to create an expression atmosphere that is easy for guests to accept and satisfy.

2. Communicative Skills

The hotel is a place where a large number of interpersonal interactions occur. Every waiter will have extensive contact with colleagues, superiors, subordinates, especially a large number of guests every day. And we will have various interactive relationships with guests based on service. Properly handling these relationships will make guests feel respected, valued and treated favorably. Gaining this feeling from guests will play an immeasurable role in the continued prosperity of the business and the publicity and dissemination of the corporate brand. Good communication skills are an important foundation for waiters to achieve these goals.

3. Observation ability

There are three types of services provided by service staff to guests. The first is the service needs that the guests have stated very clearly. As long as they have skilled service skills and do a good job This is generally relatively easy. The second type is routine services, that is, services that should be provided to guests and do not require reminders from guests. For example, when a guest sits down in a restaurant and is ready to dine, the waiter should quickly pour tea and put away tissues or towels for the guest; when in the front hall, as soon as a guest with a lot of luggage comes in, the waiter should step forward to help. The third type is potential service needs that guests have not thought of, cannot think of, or are considering.

Being able to see through the potential needs of guests at a glance is the most recognized service skill of a waiter. This requires the waiter to have keen observation skills and turn this potential demand into timely and practical service. And the provision of this service is the most valuable part of all services. The first type of service is passive, while the latter two services are proactive. The provision of potential services emphasizes the initiative of the waiter. The essence of observation ability is to be good at thinking about what the guests are thinking, and to deliver the service promptly and appropriately before the guests speak.

4. Memory ability

During the service process, guests often ask the waiter for hotel service items, star rating, service facilities, special dishes, tobacco, wine, tea, and snacks. At this time, the waiter must use his daily experience or purposeful accumulation to become a "living dictionary" and "compass" for the guests, so that the guests can instantly understand what they want. All kinds of information needed, this is not only a service orientation and guidance, but also a service that can be appreciated by guests.

Waiters also frequently encounter physical delays in service requested by guests. That is to say, the guests will entrust the waiters with some matters, or they need some drinks and refreshments during the meal. There is a long or short time lag between the proposal and delivery of these service items. At this time, the hotel waiters need to be able to remember them firmly. The service requested by the guest is accurately provided at a later time. If the service required by the guest is delayed or simply forgotten and not satisfied, it will have a bad impact on the hotel's image.

6. Adaptability

Sudden incidents are common in services. When dealing with such incidents, the waiter should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put himself in the guest's shoes, and be able to make appropriate concessions. Especially those who have more responsibility on the side of the waiter must dare to admit their mistakes and provide immediate apology and compensation to the guests. Under normal circumstances, the guest's mood is a mirror of the service provided by the waiter. When a conflict occurs, the first thing the waiter should consider is whether the fault is on his or her side.

7. Marketing ability

In addition to completing his or her own work in accordance with work procedures, a waiter should also proactively introduce various other services to guests and promote them to guests. This is not only an important method to fully tap the potential of service space utilization, but also reflects the waiter's sense of ownership and the need to proactively provide services to guests.

Although each service department of the hotel has dedicated personnel for marketing, their main responsibility is external marketing, while internal marketing requires waiters in various positions to work together. Only when all employees care about the hotel's marketing and feel a sense of the market everywhere can they seize every opportunity to do a good job in internal marketing for guests.

This requires that the waiter cannot just wait for the guest's request to provide services, but should be good at seizing the opportunity to promote the hotel's various service products and service facilities to the guest, and fully tap the guest's consumption potential. To this end, the waiter should have a comprehensive understanding of each service, and be good at observing and analyzing the customer's consumer needs and psychology, so that the product can be fully informed and sold when the customer is interested.

Catering Service Summary Report 3

Looking back on this year’s work, with the support and help of my leaders and colleagues, I strictly demanded myself and performed better in accordance with the requirements of the hotel. I have completed my own job. After one year of study, my working methods have changed greatly and the quality of my work has been improved. The work situation over the past year is summarized as follows:

1. Daily routine Management work

As a member of the catering department, my role is to connect the previous and the next and coordinate the left and right. What we face every day is complicated, trivial and challenging work.

During the year of work in the Dining Hall, all work was done with the purpose of improving service quality and improving work efficiency, making the work organized and integrated into every job. Efforts should be made to cooperate with the supervisor in the management of the restaurant. Based on the principle of seeking truth from facts, we should communicate the situation from above to the situation from below. The hotel's banquet reception task is relatively heavy. In the second half of the year, it received many important guests and banquets. However, due to various reasons, the quality and efficiency could not keep up. This requires self-strengthening of work awareness, attention to speeding up the work rhythm, and improving work efficiency. Strive to be thorough and accurate to avoid omissions and errors.

2. Strengthen your own learning

To improve your professional level, you must be excellent. There is still a certain distance between your own knowledge and abilities, so you never dare to take it lightly, and learn from books and leaders. Learning from my colleagues, I feel that I have made some progress in the past six months. I have further improved my management ability, coordination ability and problem handling, ensuring the normal operation of all the restaurant's work.

3. Gains and losses in one year’s work

Over the past year, I have been able to carry out my work seriously, but there are also some problems and deficiencies, mainly reflected in:

1. After all, I have only been working in Chinese catering for more than a year. I have been exploring many tasks while doing it, and my on-site management and control knowledge is also insufficient, so I cannot work with ease, and my work efficiency needs to be further improved.

2. Some tasks are not detailed enough, such as the inspection before and after meals, the supervision during meals, the maintenance of hardware facilities and health inspections, which are not in place.

4. My own gains

My theoretical level is not very high, and my Chinese food business knowledge and service skills are not refined. Through the joint efforts of all colleagues, the work in the second half of the year was successfully completed, which is quite rewarding in summary:

1. Ability to assist leaders in the daily work of the restaurant.

2. Reasonably arrange the work on duty and comprehensively coordinate, manage and inspect.

3. Cooperate with the leaders in all reception and arrangements, properly handle problems that occur during work and complaints from guests, and report any difficult issues to the leaders in a timely manner.

4. Do a good job in the safety, energy saving and sanitation of the restaurant.

5. Take personal responsibility, supervise and inspect service personnel to do their best in service.

6. While doing a good job in service, do a good job in ideological work, so as to unite and love friends, help each other, and make progress together.

7. Earnestly perform duties and conscientiously complete other tasks assigned by superiors

5. Work plan for next year

Since I have been working in a Western restaurant for a year, Western food service It is not an unfamiliar job to me, but for me, switching from Chinese food to Western food is like entering a new working environment. The next work should start from scratch. You need to get started as soon as possible and straighten out the focus of the work. Have to work harder.

Therefore, the work plan for next year is as follows:

1. Actively and conscientiously cooperate with the leadership to do a good job in the daily management of the restaurant.

2. Strengthen learning, expand knowledge, learn from the advantages and disadvantages of peers, and flexibly apply their own actual work to optimize work quality.

3. Strengthen the maintenance and health inspection of hardware facilities to give guests a sense of comfort.

4. For some new employees and irregular operations, provide on-site correction guidance during the service process, conduct more training and drills, and improve employees' professional level.

Catering Service Summary Report 4

From this time as a catering waiter, I changed my negative idea that working as a catering waiter has no future; I established the idea of ????doing a job and loving a job. I know Whether a person makes a difference does not depend on what profession he is engaged in, but on whether he does his best to do the job well. Equipped with my will to work and corrected my work attitude; I know the qualities that a successful waiter should have, thereby enhancing my awareness of work, determined to either not do it, but to be an ideal, moral, knowledgeable and competent person. Disciplined and qualified waiters.

I learned the principles of serving guests; the procedures for serving guests; the work details during service; the procedures for serving dishes at banquets; the skills of serving trays and the pace of walking with them; the precautions for setting up and setting up the table; changing The key points of ashtrays; precautions for ordering, writing menus, canceling dishes, and techniques for selling dishes; basic methods and procedures for pouring drinks and general knowledge of drinks; skills for handling guest complaints and responding to emergencies in service work; restaurant opening Preparation work for the market and precautions for closing the market, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge, etc. It laid the foundation for me to become an excellent waiter.

In this part-time job as a waiter, I summed up what it takes to be an excellent waiter.

Love your job: When you love your job, you will do your job happily and more easily. We want diners to receive health, energy and good service. You can make ordinary work extraordinary. The people that companies need most are people who love their work.

1. Quickly become familiar with work standards and methods

In order for our company and ourselves to win in the fierce competition, we must be able to get into work as soon as possible and be competent at work to improve work efficiency. .

2. Have a diligent spirit

Catering work is mainly hand work, which is usually not too heavy. Do more and you will not be exhausted. Therefore, we must be diligent with our legs, eyes, hands, and heart. Work proactively and look for work proactively. The saying "Everything is possible if you work hard" tells a very profound truth. As long as you work hard, the door to success will be open for you. Restaurant waiter’s work experience

3. Have self-confidence

Compared with money, power, and background, self-confidence is the most important thing. Self-confidence can help people overcome various obstacles, Overcome all kinds of difficulties and believe that you are good.

To learn to be a good person: To be a good person is to be a dedicated, grateful, helpful and professional person. If you are sincere and work seriously, your career will be more successful

4. Responsibility

: It is to put the interests of the company first and be responsible for your job; it is to be responsible for the guests and provide them with high-quality products and services; it is to "respect without mercy", even if no one is supervising you, you We will also do our work seriously, which is a manifestation of responsibility.

5. Facing unfairness at work with a normal mind

There is no absolute fairness at work. Opportunities are always equal for those who work hard. If you don’t have a certain ability to withstand setbacks, how can you be a leader in the future?

6. Team

Giving full play to team spirit is the consistent pursuit of enterprises. The work of catering enterprises consists of various divisions of labor, which greatly requires the cooperation of team members. Employees and businesses that are team players and collaborate well are more successful.

This part-time job gave me a very profound experience. I feel that in everything we do, we make a little progress every day: accumulation of sand makes a tower, accumulation of a little makes a lot, many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving toward success; doing a little more every day is moving toward a bumper harvest; making progress a little bit every day is moving toward success.

Catering Service Summary Report 5

In the past 20____ years, there may have been losses, sorrows, successes, and happiness in the past year, but that is not What's important is in the past. If we work harder, tomorrow will be better.

Many people say that I have changed, and I believe it.

I am really unhappy. There are so many things that are weighing me down. My life and emotions are all in a mess. Although there are no big ups and downs, at least I have experienced some ups and downs, ups and downs, and many twists and turns. Sometimes I really I have been thinking about what I did wrong and why this happened? I cheered myself up again and again and stood up again and again. I was thinking, without me, the earth will continue to rotate and things will still have to be solved. , I don’t want to be a weak person or a coward, my destiny is in my own hands, I believe tomorrow will be better, good for you, good for me, and everyone will be good.

I have learned a lot after going through such a thing. I am very good now. I have a job, courage, and all of you. I care about you very much. Everyone around me, we will always be Friends, people say that every family has scriptures that are difficult to recite. You also have your experiences. Tell them and let us share them. We can learn from each other and make progress together. The future belongs to us.

Regarding next year, what I want to do is:

1. Do every job carefully every day.

2. Study warehousing knowledge seriously and work hard to pass exams for promotion.

3. Use rest time for computer training.

4. Learn more other things and enrich yourself.

Finally, I hope that on this day next year, everyone will step onto a new level and reach a higher level!

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