Summary of personal work in bar

Summary is a written material that comprehensively and systematically summarizes the achievements, existing problems, experiences and lessons gained in a period of time. It can help us sum up our previous thoughts and carry forward our achievements, so it is very necessary to write a summary. How to write a summary is correct? The following is a summary of my personal work in the bar. Welcome to read the collection.

After joining the bar, I put forward the management goal and slogan of "building an excellent service team" according to the actual situation of the bar, aiming 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, write operating procedures to improve service quality.

According to the actual operation of various departments in the bar, the "Code of Bar Service Operation" was 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 bar, the reception process of the bar service is compiled, and the 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 bar.

Second, strengthen on-site supervision and strengthen walking management.

On-site supervision and walking management are important forms of bar management. During my shift, 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), and I directly participated in the on-site service, promptly corrected and prompted the problems appearing 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 plugged management loopholes.

Third, write the overall actual operation plan of the bar.

To further improve the quality of bar service, the General Practical Plan of Bar Service was compiled, which further standardized the operation process and service standards of bar service, highlighted the atmosphere of bar scene, and conducted special training for bar attendants.

Four, hold regular service meetings to discuss the problems existing in the service.

Good service quality is the core of bar 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, in which service personnel attend, analyze the service status of each bar in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. In the seminar, bars learn from each other, and the participants actively participate and express their opinions, and dare to face the 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 bar managers to exchange management experience and plays a positive role in ensuring and improving service quality.

Fifth, establish a bar case collection system to reduce the probability of customer complaints.

This year, the company implemented a bar case collection system in various bars to collect customers' complaints about service quality and product quality as an important basis for improving management and evaluating the management level of managers in various departments. The bar manager analyzes and summarizes the collected cases and puts forward solutions to the problems, which makes the management more targeted and reduces the probability of customer complaints.

Problems and shortcomings of intransitive verbs

Although this year's work has been completed as planned, the quality of the work is not enough. As far as 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, it mainly pays attention to the service quality of bars, which weakens the management of departments.

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 bar professional knowledge course is too large, and the progress and speech speed are too fast in the training process, which leads to the students' inability to pay close attention to the training content and weakens the training effect of this part of the course.

Personal work is summarized in 2 1. Be fully responsible for planning, leading, controlling and coordinating the preparation, production, cost and promotion of food in the bar area to ensure efficient and high-quality bar products and expected profits.

2. Responsible for managing the daily work of the staff of the bar department, evaluating their work performance and technical level, and implementing rewards and punishments according to hotel regulations.

3. Make all bar employees fully trained, so that they can clearly understand various rules and regulations and working procedures, strive to improve their technical level, and have the training obligation to improve the bar product knowledge of all catering staff.

4. Make a budget and plan for the following work and pay attention to it:

A. forecast of future passenger flow;

B, available food and raw materials;

C, collecting popular information of bars;

D. transportation and management of food and raw materials;

E. strive for and attract all kinds of customers.

5. Properly plan and dispose of the surplus food and raw materials, make efforts to reduce the food loss under the premise of reasonable stocking, so as to reduce the cost, and submit the monthly report on the transfer and loss of food raw materials.

6. Pay attention to the personal hygiene and gfd of daily employees, check and keep them on time, maintain a good gfd and standardize the dress.

7. Formulate and manage the working hours and work assignments of the bar staff, and ensure to provide efficient and high-quality bar food with sufficient manpower and reasonable division of labor at any time.

8. Plan, draft, review and analyze the bar's wine list and raw material structure, and work with the manager of western food department and cost controller to formulate reasonable bar product prices.

9. Budget the consumption of food raw materials and supplies, purchase supplements in time and check the quality of arrival.

10. Keep close contact with the supervisors of service, management, procurement and warehouse management at work to ensure the highest working standards. Actively cooperate with other hotel departments when necessary.

1 1, and make a wine preparation plan according to the banquet notice.

12, responsible for checking the cleanliness of the bar and its related areas, and confirming that the lighting always complies with the management regulations.

Guide subordinates to improve their work.

13. Ensure that the preparation and supply of all food completely meet the hotel standards.

14. Check the location, use and routine maintenance of all bars and related equipment. Timely maintenance and formulation of adequate preventive measures to prevent loss or damage of hotel property.

15, Huitong and other kitchen and restaurant managers attended the meeting of the food and beverage department to discuss the dishes popular with the guests and coordinate the working relationship. * * * Cooperate with the Director of Food and Beverage Department to plan, hold and complete various promotional activities, and report the progress and effect to relevant parties in time.

16. Make the monthly work plan and report of the bar.

17. Provide constructive suggestions for improving the production and sales of food, so as to obtain greater profits.

18. When guests put forward special requirements for food and discuss the design of banquet food, attend the meeting with the guests and listen to their requirements and opinions directly. Make improvements to meet the requirements of guests.

19. Establish and improve effective contact with employees.

20. Be familiar with the emergency procedures, administrative policies, operating norms and standards formulated by the hotel.

2 1, set an example and implement the rules and regulations of the hotel and the department.

Summary of personal work in bar 3 Time seems to be a river of years flowing down from a distance, passing through every spring, summer, autumn and winter with a never-ending pace. Unconsciously, time is coming to the end of 20_. In order to better protect the safety of the hotel, maintain the normal order of the parking lot, and make my work safe and accident-free, I summarized my work for one year as follows:

First of all, at work, the players' thoughts are relatively stable and they are relatively United internally, so they can be vigilant when changing shifts. All players can overcome all difficulties under the conditions of tight personnel, heavy tasks, heavy workload and long working hours. Strict control, can strictly follow the hotel rules and regulations to do, do, do. Secondly, there were no illegal acts and other safety accidents throughout the year. Team members are familiar with the hotel environment and surrounding environment. No matter how bad the weather is, the players can stick to their posts and not be affected by the weather. During this year, I can complete all kinds of tasks assigned by hotel leaders to the letter.

First, there are still some shortcomings:

1, the working attitude of the team members is not positive enough, the working methods are not flexible enough, the behavior language is not in place enough, there is luck during the work, and the labor discipline is not enough during the work. Some team members have meals on the job. During work, team members often stand together and chat without supervision. As a result, the car can not be commanded in time when it comes, resulting in the phenomenon that the car can not be cleaned and parked in place, which is a serious waste of parking spaces.

2. The shift is not timely enough, and there is no awareness of checking vehicles before and after the shift. There are a few players who don't have a sense of time, don't pay enough attention to going to work, and there is procrastination. Do not check the vehicles before and after the shift change, so that the next shift does not know the situation of the previous shift.

3. The team members didn't do well in manners and didn't salute the hotel leaders and guests. In the process of directing the guest to stop, the language is not good, and even there is a quarrel with the guest, which makes the guest uncomfortable. The lack of customer first consciousness has seriously damaged the public image of the hotel.

4. The overall quality of players is relatively poor. During military training, there was a lot of laughing and slapstick on the training ground, and my acceptance was poor, so I didn't have the consciousness to practice. It is necessary for the foreman to look behind at any time to do it well.

For more than a year, I have been responsible for my own work from the team members to the foreman, observing the hotel rules and regulations, uniting the team members and being strict with myself. When I was a team member, I actively cooperated with the foreman and Liu Jingli, and made a good shift system. I coordinate and communicate with other team members at work. In the hotel, I am not only polite, but also conscientious and responsible. I am also responsible for the military training tasks of the players. During the training, I listened to everyone's opinions and improved the training methods, so that the players learned some queue movements in a short time. And it has also been affirmed by the hotel. In August, because of my outstanding work, I was recommended by the hotel to participate in the star security competition in the city. Before the competition, I strictly demand myself to train the participating subjects whenever I have time. In the competition, I went all out and achieved obvious results, which was praised and praised by hotel leaders. Because of my excellent work, I was promoted to foreman in September.

Second, as a foreman.

1, I am strict with myself, and I try my best to learn fire fighting knowledge and various systems. If I don't understand, I will humbly ask other comrades for advice.

2, strict succession system, so that there is a summary before and after the succession, during the work, I found that the players did not do well, I will point it out in time.

I will deal with the problem in time during my work. When I can't make a decision, I will respond to my superiors in time to help them solve the problem.

Third, although I have achieved good results this year, there are also some bad aspects.

1. As the Chinese New Year is coming, I relaxed my requirements for myself in the next month or so, and the management of the players was not as strict as before. I didn't always emphasize that the players chatted and ate at their posts.

2. Sometimes I didn't stick to the summary before the shift change, and I didn't carefully check the floor patrol before. Sometimes I went to work to reduce the number of floor patrols. Insufficient inspection of the parking lot and insufficient supervision of the team members have led to car washing in the parking lot.

In view of the above summary, in the coming year, I personally will continue to carry forward the good aspects and learn more. Resolutely correct their own shortcomings, in the next step of work, we should always keep a clear head, strict management, strict requirements, proceed from reality, fundamentally solve the problem, and strive to nip the accident in the bud. At the same time, we should also mobilize all the team members to continue to maintain good aspects and efforts, so as to help each other, care for each other, "work with one heart and one mind", and achieve a decent dress, civilized duty, open-minded, enthusiastic and generous working atmosphere. Ensure the life and property safety of hotel personnel and the normal order of parking lot.

Personal work in the bar summary 4 1 year work is coming to an end. Looking back, I feel that time flies. I have learned a lot from my life here. The truth of being a man, social knowledge and work experience have made my ignorant child grow up slowly.

During my work, I realized that as a bartender, enthusiasm is very important in bar work, but I also need to have good service ability. For example, in case of emergency, the guest suddenly fainted due to myocardial infarction. If the medical staff arrive, the guest's life may be in danger. If the service personnel don't have any first aid knowledge at this time, it's useless to be enthusiastic again, because it involves the technical problem of "can't". Therefore, I think as a hotel waiter, you should at least have the following service capabilities.

First, language ability.

Language is an important tool and way for waiters and guests to establish a good relationship and leave a deep impression. Language is the material shell of thinking, which embodies the spiritual cultivation, temperament and attitude of waiters. The two most important aspects that guests can feel are the words and deeds of the waiter.

When expressing, the waiter should pay attention to the natural fluency and affability of his tone, keep the speed constant, and always remain calm and polite. Words expressing respect and modesty can often ease the tone, such as "you, please, I'm sorry, if you can". In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests.

When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language, the waiter should use body language appropriately, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.

Second, communicative competence.

Bars are places where interpersonal communication is intensive. Every waiter will have extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various service-based interactive relationships with guests. Handling these relationships well will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals.

Third, observation ability.

The service personnel provide three kinds of services for the guests. The first is the service needs that the guests have made clear. As long as they have skilled service skills, it is generally easier to do this well. The second is the regular service, that is, the service that should be provided to guests without reminding. The third is the potential service demand that the guests have not thought of, thought of or are considering.

Being good at seeing through the potential needs of guests at a glance is the most valuable service skill for waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And providing this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. The essence of observation ability is to be good at thinking about the guests' thoughts and deliver the service in time and properly before the guests speak.

I have learned a lot this year, and I am very grateful to those who let me learn these things. You make me better. I hope everyone will work together in the new year to create better and more brilliant achievements.

Summary of personal work in bar 5. I worked in a Japanese bar for a while. Now calm down and think about the shortcomings in the work, and briefly summarize the things that should be paid attention to in the future work.

1, sense of responsibility.

Only with a sense of responsibility can we do things well and make things more perfect, instead of simple mechanical movement, and we will not simply stick to specific tasks and forget other aspects.

2. Take the initiative.

In this process, we can't pass the buck. Take the initiative to do what you should do, but one thing, don't be too enthusiastic, always fill the vacancy of others in the same thing. It's no problem to make up for it temporarily. What you have to do is report to the boss, which is his management problem. Otherwise, it will be thankless. In its place, seek its administration. Only in this way can the division of labor be clear, the management system be more perfect, and everyone will benefit.

3, creatively complete the task.

This is exactly the same as the "creative completion of homework" advocated by quality classes. Is to understand the intention of the task given to you by the boss and what he means. For example, the boss said that the table in the room you are in charge of is not bright enough. You should not only solve the table, but also think about how the whole sanitation is done. Check your hygiene again, where you haven't cleaned and where you haven't cleaned. Sometimes, but think from the BOSS's point of view.

4. Active learning.

No matter where you are, there are all kinds of learning opportunities, and you can always do your work better. You can learn not only your own work, but also other aspects, as well as management and operation. If you have experience, how to deploy personnel and coordinate your work? If you are the boss, how to form a profit model, how to attract customer service and so on. The so-called "learning is endless". Of course, the premise is that you have a restless heart.

When you have some suggestions for your company, please be gentle.

I saw this from a colleague. He has nothing to say about his performance in his work, and he is also very insightful about how to manage and coordinate his work, but he is a little arrogant. Always interrupting the manager's speech at the meeting and constantly refuting. As a result, the manager doesn't like it very much, and he will lose the opportunity to learn from an excellent person. After all, if you want to sit in the position of manager, you still need iron. So please make your suggestions seriously, kindly and sincerely. Don't be sarcastic and retort. In fact, it is to solve the problem better. Why not convince others?

These are the basic points I want to strive for in my work project, and I may have to do things better, just a few. In addition, in a month in Shanghai, there are still many shortcomings:

1, time is not used well.

At work, 24 hours a day, working 8 hours on average, sleeping 1 1 hour, eating and washing for 2 hours, which wastes more than 3 hours. Basically, I lie in bed and play with my mobile phone, go to the store in advance, watch movies in the dormitory, and sometimes play poker. I'm getting dumber every day, and I don't consider taking time to study. Although I went to the cultural center to study later, the previous state has lasted for nearly half a month, but it was only one month in total.

2, failed to reflect on the problems in their work.

Although I sometimes think about it, it's not complete. It's been smeared for a month, and I haven't been able to calm down and reflect in time. Although I still want to, the effect of overdue is not obvious.

3. Do not take the initiative to learn.

People are too silent to take the initiative at all.

Although I work hard, I spend my spare time with my aunt. I feel that there is no topic at all. They are not interested in what I care about, and I am not interested in what they are interested in. But after all, life is life, there is no problem of the same language, and humor is not the patent of some people. Just study with peace of mind. In the future, you should take the initiative to speak in various occasions to make yourself more talkative.