8 restaurant work summaries

Restaurant work summary 1

From this job as a catering waiter, I changed my negative thinking that working as a catering waiter has no future; I established a professional career , Ai Yixing's thoughts, I know that whether a person makes a difference does not depend on what kind of occupation he is engaged in, but on whether he does his best to do the job he is engaged in. 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 holding trays and the pace of walking; 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 serving drinks and general knowledge of drinks; skills for handling customer complaints and responding to service emergencies; 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 difficulties and believe that you are the best.

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 means putting the interests of the company first and being responsible for your job; it means being responsible for the guests and providing them with high-quality products and services; it means "respecting the world", even if no one is supervising you, you We will also do our work seriously, which is a manifestation of responsibility.

5. Face unfairness at work with a normal heart

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: the accumulation of sand becomes a tower, the accumulation of less becomes more. Many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving towards leadership; doing a little more every day is moving towards a bumper harvest; making progress a little bit every day is moving towards success.

Restaurant Work Summary 2

Hello, leaders and colleagues, we have bid farewell to 20___ with all the joy and laughter along the way, and the ups and downs along the way.

Looking back on the two years since I came to the hotel, I feel novel and happy, moved and grateful. However, my own quality and professional level are still far from the actual requirements of the work! But I can overcome difficulties and work hard to learn a correct work attitude. The following is a summary of my work! From March to October of ___, due to the renovation of the restaurant, our restaurant was open in the corridor on the second floor. Because the supervisor was transferred to Qinggou, my management was not very careful! So some minor problems occurred. In terms of work attitude, I also lost my way and took a little detour.

In August ___, the leader assigned me to participate in the "Inner Mongolia Autonomous Region Tourist Hotel Service Skills Competition" in Hohhot. I saw gaps in the competition, such as their own quality. It was as natural as watching, but I was extremely nervous. If I wasn't nervous, I would have achieved very good results. If I say this, people may think that I am making excuses, but that is not the case. But that is all in the past. Summarizing the mistakes and using them for the next year’s work is what I want to do now.

The ___x cafe opened on October 16, ___, and we put all our energy into this new home full of hope. After the opening, my responsibility has not changed. I am still responsible for the inventory of stainless steel utensils and the statistics of the amount of disposable consumables. I also control the employees not to use disposable consumables to minimize the number of disposable consumables and avoid the use of stainless steel utensils. Loss of vessels. The total loss of stainless steel utensils this year was 252 yuan, and the average compensation for each employee was 12.6 yuan. The total amount of disposable consumables this year was 7789.14 yuan, and the total amount of disposable consumables in 2007 was 7453 yuan. This year, 336.14 yuan more was consumed than in 2007. Because all the hardware, business methods and environment are brand new, it has also won a lot of customers, so consumables have also increased.

In the new working environment, I also need to have a new work attitude, so I took on fourteen new job responsibilities

1. Accept the assignment from the restaurant supervisor, Fully responsible for the work of this team.

2. Lead by example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to set the service standards and working procedures of the restaurant.

4. Reasonably command and arrange manpower, and manage the work shifts of the personnel in this shift.

5. Check the attendance status of this class, whether the preparation work is up to standard, register the work and discipline of the waiter on the day, and report it to the supervisor in a timely manner.

6. Handle service problems and customer complaints and report to supervisor.

7. Cooperate with supervisors to conduct business training for subordinate employees, and continuously improve employees’ professional knowledge and service skills.

8. Do a good job in the safekeeping of the class’s belongings and the hygiene of the restaurant.

9. Pay attention to the movements of guests at all times and supervise employees to treat guests proactively, enthusiastically and politely.

10. Before starting a meal, ensure that the tableware, glassware, etc. are clean, hygienic, bright, and have no chips.

11. Require waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

12. Assist the head chef to control the quality, such as the shape of the plate, the hotness and coldness of the dishes, etc.

13. Responsible for writing a work diary and completing handover procedures.

14. Complete the tasks temporarily assigned by the restaurant supervisor.

Time flies so fast, one year has passed in a flash. Yesterday's pain and happiness will soon pass. What we have to face is not yesterday or tomorrow, but now. So it doesn't matter how many successes and failures we had yesterday. What matters is to do our best today. There is a saying that "elimination" is actually not about your lack of ability, but about whether you care about your job. In fact, it's not that you are incapable of doing the job, but that you don't like the job, so you can't do it well.

Everyone is dissatisfied with his current situation, but why can some be successful in humble jobs, while others are not as good as each other day by day, and are eventually eliminated? In fact, it is very simple, that is the attitude towards work. It’s different!!! Friends, let us face the new year with a good work attitude. I believe attitude determines success or failure!!! Thank you

Restaurant work summary 3

Looking back on the work of the past six months, with the support and help of my leaders and colleagues, I have completed my own work well. Through learning and exploration, my working methods have changed greatly, and the quality of my work has been improved. I have received everyone's affirmation and trust in me. I will now summarize the work in the past six months as follows.

1. Daily management work

Earnestly complete the daily reception work, actively cooperate with the supervisor in the daily work of restaurant service and reception, reasonably arrange the work content of employees, and ensure the turnover of restaurant employees in the first half of the year The environment is highly sensitive, employees are constantly changing, and there are not many old employees left. New employees have to learn all the work skills in the shortest time and serve as the main staff of the restaurant. Therefore, the basic training content in the first half of the year is relatively large, and they actively assist the supervisor in completing the new tasks. Employee training allows new employees to quickly enter their jobs and help them integrate into the work environment as quickly as possible.

2. Some experiences in management work

After nearly two years of study and training, I have matured a lot and understood a lot in the process of transitioning from ordinary employees to grassroots managers. The truth makes me more aware of how to use my abilities and role in the restaurant team, so that I can face difficulties and setbacks calmly and handle them better. In addition, one person works hard in the restaurant, but his own good will have little impact. Everyone understands the principle of one chopstick and a pair of chopsticks. Only when everyone is united and positive can the team be effective. In the past, I only knew how to complete my own work but could not effectively lead other employees to make progress together. Although I was able to adhere to principles in management, my methods and methods were too straightforward, which made some employees not understand me well, and also caused problems for myself. I have been under a lot of pressure. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, be patient and reasonable, follow the system, everyone must abide by it, and lead by example to drive employees. Make employees feel happy in the restaurant environment, keep employees motivated, and create a united and friendly working atmosphere. Of course, these good wishes need to be created jointly by all restaurant employees, and our managers will take the lead in working hard.

3. Strengthen your own learning and improve your professional level.

Although my position is only that of a foreman, to be a qualified grassroots manager, I still have a lot to improve in my knowledge and abilities and to learn from my superiors. Therefore, we should not take it lightly, learn from books and colleagues, study hard in the past year, and understand carefully, so that I feel that I have made some progress in the past six months, and have made further progress in management ability, coordination ability, and problem-solving. Improve and ensure that your work on duty can be carried out smoothly.

4. Existing Problems

Although the work has been successfully completed in the past six months, there are still some problems and deficiencies, mainly reflected in:

First , although the management level has improved, there are still many shortcomings. For example, sometimes it is still impossible to arrange things and consider them thoroughly, resulting in some unreasonable work arrangements and some problems and loopholes in the service.

Second, training is my weakness. Every time I train, I don’t have a very good and clear idea in my mind. I also have a big tongue, can’t pronounce clearly, and am afraid of speaking, so I have to rely on my training ability. This caused great obstacles. They could not express what they wanted to say very well, and the employees also listened in a confused way.

Third, they are not careful enough and patient enough in some tasks. For example, the inspection after the work is not done enough, often leaving some small tails, and they are not patient enough in guiding employees to work.

Fourth, the execution ability is not strong. Sometimes the work cannot be completed on time and cannot be persisted to the end.

Fifth, my theoretical level is not enough. Sixth, there is often laziness in the mind and one does not take the initiative to learn.

5. Work plan for the second half of the year

1. Actively and conscientiously cooperate with the supervisor in the daily work of the restaurant.

2. Strengthen learning, expand knowledge, apply it flexibly to your own work, and optimize work quality.

3. Do a good job of inventorying items in the restaurant.

4. Provide step-by-step guidance to new employees and waiters with irregular operations to improve employees' business level and service awareness.

5. Strictly control the quality of daily hygiene and arrange planned hygiene reasonably.

6. Cooperate with supervisors to implement energy-saving measures, educate employees on the importance of energy-saving at any time, and enhance employees' awareness of energy-saving.

7. Study hard, prepare for training, improve your training ability, and earn your best.

Development is the last word, and innovation is the top priority. As long as we emancipate our minds, strengthen our confidence, keep pace with the times, and boldly innovate, I believe that our hotel will have a more brilliant future!

Restaurant work summary 4

Time flies so fast, and in the blink of an eye, 20×× is coming to an end. Looking back on the work over the past year, it can be said to be "ups and downs and hardships." The following is a summary of my work over the past year:

1. Waiter in the catering department

On August 23, 20XX, I had just graduated and walked out of the university campus. As a fresh graduate, I came to the big city of Shanghai to look for my first job. It was not as easy as I imagined. After going round and round, I finally came to xxx 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. Able to adapt to the job quickly and work in harmony 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 dishes? Which guest prefers 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 complete the first level of customer reception independently.

(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 ability. 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.

2. Restaurant Foreman

In September 20××, through my own efforts and the help and guidance of colleagues and leaders. I passed the observation of the restaurant foreman, supervisor, and manager, and was officially promoted to a restaurant foreman.

The following is my summary of my work as a restaurant foreman during this period:

(1) What I did well

1. As a just- As a promoted foreman, I can take the change of this role seriously, treat my work as always, and maintain a good work attitude.

2. As a newcomer, when managing the private room work with another foreman ***, I can help her very well and help her with the guest reception and material inventory of the private room. and safekeeping.

3. Be able to lead other waiters in the private room to do relevant service work well, and urge the food delivery staff to do the corresponding pre-meal preparations and daily duty work.

4. When there are no customers, arrange for employees on duty to do daily sanitation work and related planned sanitation work.

5. As a beverage manager in the catering department, carefully prepare daily beverage reports and beverage replenishment work.

(2) Inadequacies

1. I did not fully realize the difference between the foreman and the waiter. For a long time, I still stayed at the level of an excellent waiter. The role of the foreman was not fully utilized.

2. Lack of prestige as a foreman, the management method is not in place, the management intensity needs to be strengthened, and it is too humane.

3. The requirements for employee etiquette and politeness are not strict enough.

4. The handling of service details is not detailed enough. We did not lead our employees to do a good job in service and improve our service quality and service level.

5. Employees have weak awareness of saving.

3. In view of the shortcomings of the above five points, my work plan for 20×× is as follows:

1. Carefully supervise employees and strictly follow the latest employee evaluation system of the catering department Supervise employees to do corresponding work. Once an employee is found to have violated relevant assessment items, the corresponding points will be deducted.

2. Learn more from other foremen, strengthen your own management capabilities, give full play to your role, find breakthrough points in daily repetitive work, and improve yourself.

3. Strengthen employee etiquette training so that employees can face their daily repetitive work with a positive attitude.

4. Use employees to have dinner together or chat to understand the psychological dynamics of employees, encourage employees to work hard and constantly improve themselves.

5. Strengthen employees’ awareness of conservation and reduce the recycling of related consumables. For example: toothpicks and matches that can be recycled at the end of the meal are recycled immediately.

6. Strengthen alcohol management and regularly check the shelf life of alcohol. For drinks that are about to expire but cannot be sold, contact the warehouse management as soon as possible to see if they can be returned to the supplier. Avoid expired alcoholic beverages.

7. Strengthen the training of employees on wine, beverages and dishes, so that employees can learn about relevant new dishes, drinks and drinks at the first time, so as to make good recommendations and introductions to guests.

The above is my summary of my work in 20×× and my work plan for 20××.

Restaurant work summary 5

20xx is a year of self-challenge for me. I will work hard to correct the deficiencies in my work in the past year and do a good job in the new year. In the past year, with the care of the leaders and the enthusiastic help of colleagues, through their unremitting efforts, certain results have been achieved in the work, but there are also many shortcomings. Looking back on the past year, there may have been disappointments, sorrows, successes, and joys in the past year, but that is not important anymore. It is in the past. What we have to work hard for is the future. Many people say that my personality has changed. Yes, I believe it.

I am really satisfied. There are many things that are weighing on me, but I still insist on getting through it. My life and emotions are all the same. Although there are no big ups and downs, at least I have experienced some ups and downs, ups and downs, ups and downs, time and time again. Setbacks and difficulties, sometimes I really miss myself, I have been thinking about what I did wrong, why is this happening? I cheered myself up again and again and stood up again and again. I was thinking that even without me, the earth would still turn around and things would still have to be solved. I don’t want to be a weakling or a coward. My destiny is in my own hands. I believe that tomorrow will be better. OK, hello, I'm OK, everyone will be OK.

The work is now summarized as follows:

1. Training:

1. Tray essentials and room meal delivery process.

2. Explain the relevant knowledge of various departments in large, medium and small banquets to help with food delivery.

3. Hotel-related system training and supervision.

4. Safety awareness related to the way of serving dishes.

5. Learn sauce making for this team.

2. Management:

1. Superiors are role models for subordinates. I have always insisted on setting an example, so my team is very united.

2. I treat everyone the same, I do things fairly, justly and openly.

3. People-oriented, multi-faceted management approach based on people’s personalities.

4. In 20xx, 23 people resigned from Chuancai throughout the year, and 4 people resigned from Chuancai throughout the year. 20xx was a relatively stable year.

3. As myself, I am responsible for serving food.

1. Responsible for the sauce operation in the restaurant.

2. Corresponding output and control of food delivery and delivery.

3. Coordination of hands for passing dishes.

4. Several operational points.

1. Insufficient manpower causes the dishes to be deformed during busy hours, which does not reflect the essence of the company.

2. Due to the prosperity of the country, modern young people are all treasures. They are increasingly unable to work and are increasingly spoiled by their parents. They only pursue money and do not know how to change places for others. Thinking about it, it’s so difficult to be who I am today!

3. The reason why we cannot recruit people is a problem that must be solved in time.

4. What is establishment, what is development, what is progress, what is improvement, what is management, what is who to manage whom, who to protect whom, and how to achieve stability.

5. I hope my superiors will know more about the manpower preparation of other dishes in the same industry.

5. This team did not do well this year.

1. Some employees are not polite and well-groomed.

2. Sometimes the operation does not follow relevant standards.

3. Because the logistics staff have abnormal ideas and cannot communicate, supervision is not in place.

In short, in 20xx, this day is used as a starting point, with new goals and new challenges. In the new year, we will continue to work hard, study diligently, and summarize diligently. Finally, I wish our hotel business prosperity and financial resources. Guangjin! I wish all leaders to move forward courageously in their work journey and everything goes smoothly in life. I wish all colleagues to continue to write new glories in life in the new year!

The new year is coming. In the past year, there may have been disappointments, sadness, successes, and happiness, but that is not important anymore. It is in the past. If we work harder, tomorrow will be better. 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 Huai Ning me, I have been thinking about what I did wrong, why is this happening? I also cheered myself up time and time again and stood up again and again. I was thinking, without me, the earth will still turn around and things will still have to be solved. I don’t want to be a weakling or a coward. My destiny is in my own hands. I believe that tomorrow will be the same. Better, hello, me, everyone will be fine.

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 own 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, my plan 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 by today next year, everyone will step onto a new level and reach a higher level. Thank you!

Restaurant work summary 6

With the education, support and encouragement of the restaurant leaders. Working with the restaurant, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following is a brief summary:

1. Work philosophy

1. Customer philosophy: Everything is focused on customers. No matter how unruly customers we encounter, we must serve them well. for the ultimate purpose.

2. Details concept: Details determine success or failure. Only by doing every work detail well can the restaurant's management system and service system operate smoothly.

3. Cultural concept: Let customers enjoy a high-quality, unique dining experience, and allow employees to work in a healthy and harmonious corporate atmosphere.

2. Catering service

Catering service hours are long, so try to use the time to organize training and learning. Let employees understand the importance of catering work, and more importantly, let employees have the professionalism to be dedicated and strive to be advanced.

3. Business philosophy

It is the job of every employee to adhere to the business philosophy of "conscience quality, quality first" and do a good job in implementation so that employees understand the standards of the restaurant. In order to improve employees' awareness of standards, I developed a job training plan and organized employees to implement unified operating standards.

4. Improve the system

Focus on the development requirements of the restaurant, improve the restaurant management procedures and systems, and clarify the development mission.

5. Standardized Management

Standardize corporate management and implement brand development strategies. In this logistics situation, we deeply feel the heavy responsibility. Restaurant leaders can work with a high sense of responsibility and fullness. Enthusiastically lead all employees to seek development in competition and carry forward the corporate spirit of unity, efficiency, pragmatism and dedication. Maintaining the operation of the restaurant through energy saving and consumption reduction has achieved good results. Stabilized the workforce and achieved good economic and social benefits.

As long as we adhere to the correct leadership of the leaders, do our jobs in a down-to-earth manner, do everything possible to improve service quality, and constantly improve the service level of all employees, we will be able to complete various tasks with high quality and comprehensiveness. , and make our due contribution to the century.

Restaurant work summary 7

1. Restaurant management

I always know that daily work is inseparable from these details. Managing a restaurant well is It is very difficult. The work of each employee must be arranged in place, and each person's work must be clearly defined. Many times, some details have to be actively supervised by myself. Over the past year, I have rectified the work rhythm of the restaurant and clearly defined the work rhythm of the restaurant. Everyone’s responsibility is to unite restaurant employees and improve work efficiency. I always believe that these are some basic tasks and must have a good mentality to manage. From the perspective of a manager, I feel that this year , the restaurant is running in an orderly manner on a daily basis. Of course, it is also very critical to improve the working understanding of employees. It is very important to be very clear about this at any time. At least in my opinion, these are very critical. I hope to be able to do this well at work.

2. Implement the rules and regulations

Ensure that all employees in the restaurant have high work literacy, including kitchen, front desk, service, and purchasing employees. All employees must know the rules and regulations of the restaurant. We will act in accordance with the system every time and will never tolerate violations of work disciplines. I have been very aware of the importance of this over the past year. I think it is very important to implement the system at work so that employees can actively comply with it. I have always been very clear about the fact that rules cannot be followed. Now that I think about it, I feel very excited. Over the past year, I have strictly required all employees to implement every rule and decided not to tolerate any violations of discipline.

3. Combined with practical learning

You must ensure that you have enough time and energy to control these details at work. Learning is indispensable. As a restaurant manager, I I always continue to learn experience at work and make progress at the same time while studying and working. I never let myself be in a state of wasting time. There are still many areas that need to be improved in the restaurant, and the competition in the catering industry is also very fierce. Big, this year, I have also been actively learning better business models and better management systems. I have always believed that only through learning can I make progress and grow quickly. Looking forward to 20xx, I will definitely be a A better restaurant manager to improve various deficiencies.

Restaurant work summary 8

20x is a year of harvest and a year of great development. Under the education, support and encouragement of leaders. By cooperating with the hotel, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following summary of the work in 20 No matter how unruly the customers are, we must serve the ultimate goal of serving them well.

2. Details concept: Details determine success or failure. Only by doing every detail well can the hotel's management system and service system operate smoothly.

3. Cultural concept: Let customers enjoy a high-quality, unique dining experience, and allow employees to work in a healthy and harmonious corporate atmosphere.

2. The catering service time is long, try to use the time to organize training and learning

Let employees understand the importance of catering work, and also make employees have the dedication and dedication to be advanced.

3. Adhere to the business philosophy of conscientious quality and quality first

Doing a good job in implementation and making employees understand the standards of the hotel is the work ruler of every employee. In order to improve employees' awareness of standards, I formulated a job training plan and organized employees to carry out unified operating standards.

4. Focus on hotel development requirements, improve hotel management procedures and systems, and clarify development missions

5. Standardize corporate management and implement brand development strategies

Here Under such circumstances, we deeply feel that we have a heavy responsibility. Hotel leaders can lead all employees to seek development in competition with a high sense of responsibility and full enthusiasm for work, and carry forward the corporate spirit of unity, efficiency, pragmatism and dedication. Maintaining hotel operations through energy conservation and consumption reduction has achieved good results. Stabilized the workforce and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we adhere to the correct leadership of the leaders, do our jobs in a down-to-earth manner, do everything possible to improve service quality, and continue to When it comes to the service level of all employees, they must be able to complete various tasks with high quality and make our due contribution to the hotel.