Summary of personal work in catering industry: five articles

Summary of personal work in catering industry is an important link to do all the work well. Through work summary, we can make clear the direction of the next work, avoid detours, make fewer mistakes and improve work efficiency. The following is a five-point summary of my personal work in the catering industry. I hope everyone can learn something.

Summary of personal work in catering industry 1

How time flies! In a blink of an eye, I have worked in the catering department of _ _ hotel for a year. According to the work arrangement of the catering manager, I am mainly responsible for the daily operation of restaurants, bars and stewards in this department and the training of this department. Next, I will make a summary report on this year's work and briefly introduce my work plan for _ _.

As an internationally renowned brand hotel, the operation and management of the catering department are very mature and have a high market reputation. After years of management experience, I have formed my own management style, and it is difficult to make a breakthrough in service management and training. After joining the job, according to the actual situation of the food and beverage department, I propose? Build an excellent service team? Management objectives and slogans are aimed at improving the overall service level and establishing a good industry image. Since I joined the company for one year, I have mainly carried out the following work:

First, to improve service quality as the core, strengthen the construction of service quality project.

The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. In _ _ _, the operating departments carried out the following work in daily management and service quality construction:

1, write operation procedures to improve service quality.

According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen the supervision and management of walking site.

On-site supervision and mobile management are important forms of catering management. During my duty, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans and blocked management loopholes.

3. Prepare the overall practical plan of the wedding banquet to improve the service quality of the wedding banquet.

Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding service, the overall practical plan of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

4. Convene special service meetings regularly to discuss the problems existing in the service.

Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service status of each restaurant in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. At the seminar, restaurants learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints.

This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.

Second, organize the first service skill competition to show the service skills of the catering department.

To tie in with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized restaurants to hold the first competition on catering service skills and catering knowledge in August, and worked out a practical scheme for the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was a success, which was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.

Third, carry out employee training at all levels to improve the overall quality of employees.

Summary of personal work in catering industry II

This year, * * * conducted 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers and 9 special trainings. The concept and main contents of the course are as follows:

1. Expand management ideas and broaden industry horizons.

Most middle-level managers in restaurants are gradually promoted from lower-level employees (some managers have worked in the same position for four or five years), and their management vision is relatively narrow. In order to strengthen their management awareness, expand their industry vision and professional knowledge, seven catering professional knowledge trainings were set up for middle managers this year, the main contents of which are customer satisfaction management, catering marketing knowledge 1, catering marketing knowledge 2, basic knowledge of catering management, etc. The setting of these courses plays a positive role in expanding the management thinking, catering professional knowledge and industry vision of middle managers, alleviating various contradictions and conflicts in the management process, and enhancing the feelings among employees, employees and customers.

2. Cultivate employees' service consciousness and improve their comprehensive quality.

In order to cultivate employees' service awareness and improve their comprehensive quality, this year we have carried out training on catering service awareness, employees' mentality, five disciplines for service personnel, employees' etiquette and politeness, and wine knowledge. These training courses have improved the service consciousness, service mentality, professional service image and catering professional knowledge of grassroots service personnel. At previous sessions since April this year,

3. Carry out service skills training to improve the service level of VIP rooms.

In order to improve the service reception capacity of VIP rooms, we carried out "VIP room service reception skills training" and "restaurant ordering skills training", analyzed and explained the problems existing in service reception in the form of case analysis and demonstration, and demonstrated standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

4. Adjust students' transition mentality and quickly integrate into the catering team.

As an important part of catering staff, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics and entry conditions of interns, this year, * * * conducted three special trainings on how to transform from a campus person to an enterprise person, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of the catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

5, combined with the actual work, the development of practical courses.

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, in view of the phenomenon that the management of restaurants is not in place, the course "Execution" was developed, so that managers can fundamentally understand? A good system needs good execution? Combined with the specific performance of the restaurant's lack of execution and the execution of advanced enterprises in the same industry, this paper analyzes it in the form of case analysis to make managers realize? Without execution, there is no competitiveness? Important truth, managers at all levels have a new understanding and understanding of execution, and formed a consensus on management ideas.

Fourth, the existing problems and deficiencies

Although this year's work has been completed as planned, the quality of the work is not enough. As far as departmental operation and training are concerned, it is mainly manifested in the following aspects:

1, insufficient management, uneven exertion and weak links.

In the process of management, the management of some sensitive issues is weak, and the repeated service quality problems cannot be pointed out to the managers, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus is on the quality of floor service, which weakens the management of housekeeping department and wine department.

2. Training interaction is not enough.

There are not many interactive links in the training process, and there are few opportunities for employees 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 speech speed is too fast.

The capacity of the course of catering professional knowledge is too large, and the progress and speech speed are too fast in the training process, which makes students unable to pay close attention to the training content and weakens the training effect of this part of the course.

Five-year or _ _ year work plan

_ _ is a year of opportunity. Consolidate the management foundation, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create new brand projects, create service highlights and establish a good catering brand image.

1. Optimize the wedding service process and improve the service quality again.

Optimize the overall planning of the wedding banquet, further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding ceremony, package and enhance the festive atmosphere, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of wedding service.

2. Improve the quality of seminars and establish a good communication platform.

On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (bar and catering department heads), enhance the depth and breadth of the seminar, build the service quality seminar into an exchange platform for middle managers to learn from each other, share management experience and stimulate ideological sparks, and build the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.

In _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Good operation mechanism makes the quality management work to a new level.

4. Take the VIP room as a platform to create service highlights and set up quality service windows.

On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.

5. Assist the catering manager to improve product quality.

Products are the core of catering management. In _ _ years, we will assist the manager of the catering department to collect customers' opinions and supervise the product quality, so as to promote the improvement of product quality.

6. Adjust the training direction and build a learning team.

In _ _ _ years, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off a wave of learning professional knowledge in the catering department, reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, make a good reserve of excellent management talents for hotel star-rating promotion, and build the catering department into a.

7. Optimize training courses and improve management level.

The main course design idea of _ _ department training is to adjust and optimize some courses of _ _ to make the courses more targeted and effective. The main optimized courses are: customer complaint management, basic etiquette of catering staff, how to transform campus people into enterprise people, customer satisfaction management, how to effectively manage employees, employee psychological training and service staff. The newly opened courses are: time management, six routine management methods of catering, food safety and nutrition.

8. Cooperate with the Human Resources Department to cultivate employees' corporate identity and improve their professional ethics.

Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion.

The smooth development of the annual work depends on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments of the food and beverage department. I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!

Summary of personal work in catering industry 3

From this catering waiter, I changed the negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do. I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Knowing the qualities that a successful waiter should have, you can enhance your work consciousness. Whether you want to do it or not, you are determined to be a qualified waiter with ideals, morality, knowledge and discipline.

I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.

In this part-time job as a waiter, I summed up the requirements for being an excellent waiter.

Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You can make ordinary work extraordinary. The people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: If you want to win for your own enterprise and yourself in the fierce competition, you must be able to work as soon as possible, be competent and improve work efficiency.

Diligent spirit: catering work is mainly at hand, not too heavy at ordinary times, and it is not tiring to do more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. ? Nothing is difficult in the world? The proverb says a profound truth, as long as you are diligent and successful, the door will open for you. Working experience of restaurant waiters

Have self-confidence: Compared with money, power and background, self-confidence is the most important. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are beautiful.

Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful.

Responsibility: put the company's interests first and be responsible for your own work; Be responsible for the guests and provide them with quality products and services; Is it? Absence? Even if no one is supervising you, you will do your work well. This is a sign of responsibility.

Face the unfairness in work with a normal heart: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without a certain ability to withstand setbacks, how can we provoke the girders in the future?

Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members very much. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people make a mickle and become great. A little innovation every day is the trend; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.

Summary of personal work in catering industry 4

The busy semester is coming to an end. As a kitchen worker, in order to improve the quality of my work, I hereby summarize this work as follows:

First, do things seriously and be honest.

Kitchen work seems to be a simple job, especially for a handyman like me. I don't think so about what seems like washing and cutting, because everything in the kitchen, whether it's a chef or a handyman, is related to the safety and health of the children in the whole park. Although it is small, it has a great relationship, so I am very devoted to work every day. No matter how cold it is at the beginning of the semester and how hot it is at the end of the semester, I always consciously overcome the difficulties, do my job conscientiously in strict accordance with the kindergarten kitchen work regulations, and never despise these washing things. Perhaps, in some people's eyes, my work is insignificant, but I think, since the kindergarten leaders believe me and give me this job opportunity, I will be worthy of the kindergarten, the parents and the children, be an honest and trustworthy person, do my job well, satisfy the parents and reassure the leaders!

Second, be diligent, regardless of gains and losses.

As we all know, kitchen work is not like being a teacher, which requires high academic qualifications, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have dedication. I think, although my education level is not high, I still have some strength. Therefore, at work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and the convenience to others as much as possible. This issue was delayed for a week because of illness. I'm afraid of causing trouble to everyone. When my condition improved, I returned to work regardless of my health and devoted myself to my work. I often feel that human strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think kindergarten is my business, no matter who does it, it is for the collective.

Third, find the trick of clever efforts.

I have worked in a kindergarten for several years. Although my work is hard, it is not without rules to follow. I often think about how to do less repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tips, you will certainly be able to do your work well and have fun. Now, my job is getting easier and easier, and I like it more and more.

At the end of the semester, I can finish the task smoothly. Thanks to the concern of the leaders and the help of my colleagues, I will work harder in the future to repay everyone's concern for me!

Summary of personal work in catering industry 5

20__ is a 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 following is a brief summary:

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, insist? Conscience quality and quality first? Our business philosophy, do a good job of implementation, let employees understand the hotel standards, which is the work ruler 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 this logistics situation, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By 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 year, the new century faces new challenges, but it also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do a good job 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 various tasks in the past 20 years with high quality and make our due contribution to the century.