Bar security work summary sample

The following is a sample security bar work summary that I compiled for you. I hope it will be helpful to you. Bar Work Summary Example 1

Time seems to be a river of years flowing down from afar, passing through every spring, summer, autumn and winter at an unyielding pace. Unknowingly, the time is approaching the end of 2013. In order to better protect the safety of the hotel and maintain the normal order of the parking lot, so that my work can be safe and accident-free, I summarize the work of the year as follows:

First of all, at work, team members are relatively stable in their thinking, relatively united internally, and can maintain vigilance during the shift. "Under the circumstances of tight personnel, heavy tasks, heavy workload, and long working hours, all team members can overcome all difficulties." Strictly control and be able to handle, do, and do things in strict accordance with the hotel's rules and regulations. Secondly, there were no illegal acts or other safety incidents throughout the year. The team members are familiar with the hotel environment and surrounding environment. Regardless of the bad weather, the team members can stick to their posts and their normal work is not affected by weather problems. During this year, I was able to complete various tasks assigned by the hotel leaders without compromise.

But there are still some shortcomings: 1. The team members’ working attitude is not positive enough, their working methods are not flexible enough, their behavior and language are not adequate enough, there is a fluke mentality during work, and there is a lack of confidence in labor discipline during work. Compliance is not enough, and some team members have begun to eat at their posts; team members do not monitor their posts during work, and they often stand together and chat. As a result, after the car arrived, the vehicle could not be commanded in time, and the car was wiped and the car could not be parked in place. This was a serious waste of parking space. 2. The shift handover was not punctual enough, and there was no awareness of checking the vehicles before and after the shift. A small number of team members have no concept of time and do not pay enough attention to work. They are late at work and do not check the vehicles before and after the shift handover. As a result, the next shift does not know the status of the previous shift's vehicles. 3. The etiquette and courtesy of the team members were not good enough. They did not salute or say hello to the hotel leaders or guests when they saw them. In the process of instructing guests to park, they used poor vocabulary and even quarreled with guests, which made guests uncomfortable. The lack of customer first consciousness has seriously damaged the hotel's fair image. 4. The general quality of the team members is relatively poor. During military training, there is a lot of laughing and playing on the training ground, their receptive ability is relatively poor, and they have no awareness of what I want to practice. You have to have the foreman following behind you at all times to read it well in order to do it well.

I have been working at XX for more than a year. From team member to foreman, I have always been responsible for my work, abide by the hotel's rules and regulations, unite team members, and strictly demand myself. When I was a team member, I actively cooperated with the work of the foreman and Manager Liu and established a shift handover system. During work, I and other team members coordinated and communicated with each other. Not only am I good at being polite and courteous in the hotel, but I am also more serious and responsible at work. I was also responsible for the military training tasks of the team members. During the training, I listened to everyone's opinions and improved the training methods, so that the team members learned some queue movements in a relatively short period of time. Moreover, I was recognized by the hotel. In August, because of my outstanding work, I was recommended by the hotel to participate in the city's star security guard competition. Before the competition, I strictly demanded myself and trained myself on the participating subjects whenever I had time. During the competition, I went all out and achieved relatively obvious results, and was praised and praised by the hotel leaders. In September, I was promoted to foreman due to my outstanding work. After serving as the foreman, firstly, I have stricter demands on myself and work hard to learn fire protection knowledge and various systems. When I encounter something I don’t understand, I will humbly ask other comrades for advice. 2. Strictly implement the shift handover system, and ensure that there are summaries before and after the shift. If any team members are found to be doing poorly during work, I will point it out in a timely manner. 3. During work, if I find problems, I will deal with them in time. When I am unable to make a decision, I will respond to my superiors in a timely manner and assist my superiors to solve the problems.

Although I have achieved good results this year, there are also some aspects that I did not do well. 1. Since the Chinese New Year is coming soon, I have relaxed my requirements on myself in the past month or so, and my management of the team members is not as strict as before. I do not always emphasize the team members chatting and eating at their posts. 2. Sometimes the summary before handover is not adhered to, and the building inspection is not as careful as before, and sometimes the number of building inspections is reduced at work. The inspections at the parking lot were not strong enough, and the supervision of the team members was not enough, which led to the phenomenon of car wiping in the parking lot.

Based on the above summary, in the coming year, I personally will continue to carry forward the good aspects and learn more. We must resolutely correct our own shortcomings. In the next step of work, we must always keep a clear mind, strictly manage, strictly require, proceed from reality, solve fundamentally, and strive to nip accidents in the bud. At the same time, we must also mobilize all team members to continue to maintain their good aspects, continue to work hard, help each other, care for each other, "think in one place, work hard in one place", dress uniformly, perform duties in a civilized manner, treat others with humility, Warm and generous working atmosphere. Ensure the safety of hotel personnel and property and the normal order of the parking lot. Bar Work Summary Sample Part 2

Dear leaders and colleagues:

***It has been almost a year since the ecological hotel was opened to trial operation. I would like to thank the supervisors at all levels and all colleagues for their guidance and concern during the year's work. I learned a lot of valuable things, allowing myself to continuously improve in my daily work and continuously improve my ability to do things. In this year, through my unremitting efforts, I was recognized by the leadership and completed a role transformation.

As a foreman in the bathing area, I also entered a new working environment, in a new environment. All work will be started from scratch, and many things will be explored while doing it in order to be able to work with ease. I know very well that I play a role of linking up the past and coordinating the left and right. What I do every day is trivial work. It is my important task to straighten out the relationship as soon as possible and get into work. It is my responsibility to fully cooperate with the supervisor's daily work. This requires us to have a strong work awareness and a correct work attitude. , work efficiency must be fast and strive to be comprehensive. My daily responsibilities are:

1. Implement the instructions issued by the supervisor and manage the employees.

2. Supervise employees to serve guests and organize on-site deployment of employees to ensure service quality.

3. Check the appearance, etiquette, and work attitude of subordinate employees, lead subordinate employees to do a good job in hygiene, and strictly record the attendance of employees in this shift.

4. Responsible for the collection of items for this team, fill out the collection form and submit it to the supervisor for review, and then collect and keep it for safekeeping.

5. Hold regular pre-shift meetings every day to convey instructions and notices from the store and various departments, summarize the work situation and precautions of the previous shift, and propose service requirements for each position.

6. Regularly inspect the equipment and facilities in the area to ensure that the facilities and equipment in the business area are in good condition.

Our service is reflected in humanized service, we must strive for excellence and create a feeling of being at home for our guests. I currently have less experience, and there are still many things waiting for me to learn. Sometimes mistakes will inevitably occur at work. I will take warning from the problems that arise. If you want to achieve good results, you must rely on yourself to do it down-to-earth and redouble your efforts and dedication. I always firmly believe that relying on luck is not as good as relying on luck. Speak with strength. The smooth development of daily work is inseparable from the care of hotel leaders and the support of colleagues. The hotel is a big family, and the results are achieved through the joint efforts of everyone. A new year brings a new starting point, and past achievements will become history. We must make persistent efforts in future work and set new goals for ourselves. This will be done in the following aspects:

First, We will be committed to maintaining hotel guest relations, actively promote the establishment of customer relationship management, and actively establish effective guest history files through our efforts, so that the management of guests can truly achieve effective and scientific management.

Second, establish the customer-centered idea, and use this idea to communicate, understand and influence customer behavior through meaningful communication with customers, and ultimately achieve improved customer acquisition, customer retention, The purpose of customer loyalty and customer profit creation is a repeated cycle process of transforming customer information into positive customer relationships.

Third, you must set an example in the hotel, be dedicated and happy, have a decent style, and be elegant and generous in appearance. Confidence, decisiveness, calmness, wisdom, liveliness, delicateness, sincerity and efficiency are the character descriptions of the position of foreman in the bathing area, and they are also the self-requirements of the foreman. At the end of today’s report, I would also like to encourage everyone, please review! Thank you everyone! Bar work summary article three

In the blink of an eye, I entered the Swan Lake Hotel from land reclamation, trial operation to opening operation. It has been almost a year, and I would like to thank leaders at all levels and colleagues for their guidance and care during this year's work.

I learned a lot of valuable things, allowing myself to continuously improve in my daily work and continuously improve my ability to do things. In this year, through my unremitting efforts, I was recognized by the leadership and completed a role transformation.

As a foreman on the 25th floor of the catering department, I also entered a new working environment, in a new environment. All work will be started from scratch, and many things will be explored while doing it in order to be able to work with ease. I know very well that I play a role of linking up the past and coordinating the left and right. What I do every day is trivial work. It is my important task to straighten out the relationship as soon as possible and get into work. It is my responsibility to fully cooperate with the supervisor's daily work. This requires us to have a strong work awareness and a correct work attitude. , work efficiency must be fast and strive to be comprehensive. The reception on the 25th floor is generally an important VIP reception. We must not make any mistakes during the service process. This requires us to do our best in all aspects and think of any problems that may arise to solve them. The service during the meal must be smooth, and the preparations must be sufficient before the meal. We often have to check it several times. When guests are dining, the floor and the back room must cooperate closely. We also pay great attention to the speed of serving dishes. After the meal, we will record the leaders' dining habits and preferences for dishes, so that we can provide targeted services for the next meal. Our service is reflected in humanized service, and we must strive for excellence to create a feeling of being at home for our guests. . I still have less experience, and there are still many things waiting for me to learn. Sometimes mistakes will inevitably occur in my work. I will take warning from the problems that arise in order to achieve good results. You have to rely on yourself to do it down-to-earth, and you have to work harder and harder. I always believe that relying on luck is not as good as relying on strength.

Time flies, and in the blink of an eye, I have joined the catering department of xxx Hotel. After one year, according to the work arrangement of the catering department manager, he is mainly responsible for the daily operations of the department's restaurants, bars and management departments and the department's training work. Here is a summary report on the progress of this year's work, and a brief work plan for 2013. Overview.

As an internationally renowned brand hotel, the operation and management of the catering department are very mature and have a high market reputation. After fifteen years of management experience, it has formed a personal catering year-end summary essay. After joining the company, I proposed the management goal and slogan of "building an excellent service team" based on the actual situation of the catering department, aiming to improve the overall service level. Establish a good industry image. Since joining the company one year ago, we have mainly carried out the following work:

1. Focusing on improving service quality, we have strengthened the construction of service quality projects

Catering services Quality construction is a huge systematic project and a comprehensive reflection of the strength of catering management. In 2014, the following work was carried out in the daily management of various operating departments and service quality construction:

1. Writing Operating procedures to improve service quality

Based on the actual operation status of each department of the catering department, the "Banquet Service Operating Standards", "Qingyeting Service Operating Standards", "Western Restaurant Service Operating Standards", " "Bar Service Operation Standards", "Stewardship Department Service Operation Standards", etc. have unified the service standards of various departments, established standards and basis for the training, inspection, supervision and assessment of each department, and standardized employee service operations according to the VIP room. Service requirements, the VIP room service reception process has been compiled, and clear and detailed regulations have been made in terms of customer reception, language requirements, banquet service, wine sales, hygiene standards, item preparation, environmental layout, audio-visual effects, energy conservation, etc., to promote Improve the service quality of the VIP room.

2. Strengthen on-site supervision and strengthen walking management

On-site supervision and walking management are important forms of catering management. Allocate management time in principle (eighty percent of the time is spent on the management site, and 20% of the time is spent on management summarization), and directly participate in on-site services, provide timely corrections and prompts for problems that occur on site, and provide prompts for typical problems. Record the problems and report them to the heads of each department, analyze the root causes of the problems, formulate training plans, and plug management loopholes.

3. Compile an overall practical plan for wedding banquets to improve the quality of wedding banquet services

The banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet services, the " The "Overall Practical Plan for Wedding Banquet Service" further standardized the operating procedures and service standards of wedding banquet services, highlighted the atmosphere of the wedding scene, and invited the Human Resources Department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the wedding banquet. Market reputation.

4. Regularly hold service special meetings to discuss existing problems in service

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level, improve For customer satisfaction, the last day of each month is designated as the service quality seminar day. 4-5 managers from each restaurant will participate to analyze the service status of each restaurant that month, review the service quality, share management experience, and analyze typical cases. Find the root cause of the problem and discuss management methods. At the seminar, each restaurant learned from each other, and the participants actively participated, expressed their opinions, dared to face problems, and dared to take responsibility, thus avoiding the same service quality problems from recurring in the management process. This form of discussion provides a platform for restaurant managers to communicate and exchange management experience, and plays a positive role in ensuring and improving service quality.

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

This year, the catering department implemented a catering case collection system in each restaurant to collect customer feedback on service quality, product quality, etc. Complaints are an important basis for improving management and evaluating the management level of managers in various departments. Each restaurant manager analyzes and summarizes the collected cases and comes up with solutions to the problems, making management more targeted and reducing the chance of customer complaints. .

2. Organize the first service skills competition to demonstrate the service skills of the catering department

In order to cooperate with the hotel’s 15th anniversary celebration, the catering department organized various restaurants to hold the first catering service skills and catering knowledge in August Competition, I wrote a practical competition plan. After more than a month of preparation and preliminaries, with the strong support of the Human Resources Department and the Administration Department, it achieved success and was affirmed by the superior leadership. It fully demonstrated the catering department’s skilled service skills and Excellent basic skills enhance team cohesion, boost employee morale, and achieve the expected goals.

3. Carry out employee training at all levels to improve the overall quality of employees

***15 training sessions were carried out this year, including 3 service skills training sessions, 3 new employee induction training sessions, and special topics There were 9 training sessions, and the curriculum concept and main content are as follows:

1. Expand management ideas and broaden industry horizons

Most of the middle-level managers in each restaurant were gradually promoted from low-level employees (some Managers have been working in the same position for four or five years) and their management vision is relatively narrow. In order to strengthen their management awareness and expand their industry vision and professional knowledge, 7 catering professional knowledge training sessions were set up for middle managers this year. The main content There are "Customer Satisfaction Management", "Catering Marketing Knowledge 1", "Catering Marketing Knowledge 2", "Basic Knowledge of Catering Management", "Catering Aesthetics", "Efficient Communication Skills", "How to Effectively Manage Employees", etc. The setting of these courses has a positive effect in expanding the management ideas, catering expertise and industry vision of middle managers. At the same time, it alleviates various conflicts in the management process and enhances the relationship between employees and employees, and between employees and customers. feelings between.

2. Cultivate employees’ service awareness and improve their overall quality

In order to cultivate employees’ service awareness and improve their overall quality, this year we carried out the "Catering Service Awareness Training" and "Employee "Mindset Training", "Five Practices for Service Staff", "Employee Etiquette and Courtesy", "Beverage Knowledge" and other training courses. These training courses enable grassroots service staff to improve their service awareness, service mentality, professional service image and catering expertise. Since April this year, no employee disciplinary violations have been reported in previous major inspections of the human resources organization.

3. Carry out service skills training to improve VIP room service levels

In order to improve the service and reception capabilities of VIP rooms, the "VIP Room Service Reception Skills Training" and "Restaurant Ordering" were carried out "Skills Training", which analyzes and explains the problems that arise in service reception in the form of case analysis and demonstration, and conducts practical demonstrations of standardized services, sales techniques and humanized services, which improves the service quality of VIP rooms.

4. Adjust the students’ transformation mentality and quickly integrate into the catering team

As an important part of the catering department, whether interns can quickly integrate into the team and adjust their transformation mentality will directly Affects catering service quality and team building. Based on the characteristics and entry status of interns, three special training sessions on "How to Transform from Campus People to Enterprise People" were conducted this year. The purpose was to adjust the trainees' mentality, face up to role transformation, and understand the characteristics of the catering industry. The setting of this course enables students to be fully mentally prepared, alleviates the dissatisfaction caused by the incompatibility of role changes, and accelerates the pace of integrating into the catering team.

5. Develop practical courses based on actual work conditions

The purpose of training is to improve work efficiency and make management more standardized and effective. In July, the "Execution Power" course was developed based on the lack of execution by the management of each restaurant, so that managers can fundamentally realize that "a good system requires good execution", and combined with the problems of insufficient execution of each restaurant The specific performance and the implementation of execution by advanced enterprises in the same industry are analyzed in the form of case analysis, making managers realize the important principle of "without execution, there is no competitiveness", and managers at all levels have a new understanding of execution. knowledge and understanding, and formed a consensus in management thinking.

IV. Existing problems and deficiencies

Although this year's work was completed as planned, the quality of the completion was not enough. In terms of department operations and training work, Mainly manifested in the following aspects:

1. Insufficient management, uneven efforts, and weak links in some areas

In the management process, the management of some sensitive issues is weak, and many The service quality problems that arise cannot be pointed out to the managers in a straightforward manner, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus will be on the quality of floor services and the management of the stewardship department and the beverage department will be weakened.

2. There are not enough interactive links in the training.

There are not many interactive links in the training process, and employees have fewer opportunities to participate, which reduces the vitality and vitality of the classroom.

3. The capacity of the course is too large, the teaching progress is too fast, and the speaking speed is too fast

The capacity of the catering professional knowledge course is too large, the progress during the training process is too fast, and the speaking speed is too fast If it is too fast, the trainees will not be able to understand the training content in depth, which will weaken the training effect of this part of the course.

V. Work Plan for 2014

2014 is a year of opportunities. We must consolidate the management foundation, make full preparations for hotel upgrades, further improve service quality, optimize service processes, and enhance Existing brand levels, create new brand projects, create service highlights, and establish a good catering brand image.

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

The overall planning plan for the 2013 wedding banquet will be optimized to further enhance and highlight the host’s style. Add more popular elements (adjust the background music), improve the packaging of the festive atmosphere, highlight the highlights of the wedding, deepen the audience's impression of the wedding, win more potential customers, and polish the golden sign of wedding banquet service 's brighter.

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

Based on the existing service quality seminars, further deepen the content of the seminars and expand the number of participants (bars, The person in charge of the management department will participate), improve the depth and breadth of the seminar, build the service quality seminar into a communication platform for middle-level managers, learn from each other, share management experience, stimulate sparks of ideas, and build the quality seminar into Manage brand projects for the food and beverage department.

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

In 2014, the health status, engineering status, and equipment of each department in the catering department will be inspected according to the xxx quality inspection standards Comprehensive supervision and inspection will be carried out on facility maintenance status, safety management, service quality, employee etiquette and courtesy, food delivery services, labeling specifications, etc. The inspection results will be published regularly every month, and unqualified departments and positions will be punished accordingly to form a "quality inspection The good operating mechanism of "every day, monthly quality and effect evaluation" has pushed quality management work to a new level.

4. Use the VIP room as a platform to create service highlights and establish a high-quality service window

We will innovate and improve the VIP room service based on the existing service level, focusing on service details and humanized services, and make structural adjustments to the VIP room service personnel, improve the qualifications of VIP room service personnel, improve the salary of waiters, build the VIP room reception service into a service model of the catering department, and establish the reputation of the catering department. A high-quality service window creates service highlights and creates an innovative service brand based on the banquet service brand.

5. Assist the catering department manager to jointly promote product quality

Production is the core of catering management. In 2014, we will assist the catering department manager in collecting customer opinions and supervising product quality. Do enough work in other aspects to jointly promote product quality.

6. Adjust the direction of training and create a learning team

In 2014, the direction of training will be adjusted to reduce the density of training, focus on training effectiveness, provide information related to industry learning, and guide employees to learn. Professional knowledge, encourage employees to actively participate in catering service skills assessment, bartender professional qualification certification and catering professional knowledge learning, set off an upsurge in learning professional knowledge in the catering department, and reward employees who have obtained various industry qualification certificates recognized by the state , cultivate knowledge-based management talents, reserve outstanding management personnel for hotel star upgrades, and build the catering department into a learning team.

7. Optimize training courses and improve management level

The main curriculum concept for department training in 2014 is to adjust and optimize some of the courses in 2013 to make the courses more targeted. sex, effectiveness. The main optimized courses are: "Customer Complaint Management", "Basic Etiquette for Catering Staff", "How to Transform from Campus People to Business People", "Customer Satisfaction Management", "How to Effectively Manage Employees", "Employee Mentality Training" , "Five Basic Trainings for Service Staff", and the new courses planned are: "Time Management", "Six Constant Management Methods of Catering", "Food Safety and Nutrition", "Menu Production", "Manager Emotional Quotient", etc. Among them, the "Six Constant Management Laws of Catering" will be used as the main annual course for special training, and daily management work will be closely integrated with the content learned to comprehensively promote catering management.

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

Actively cooperate with the Human Resources Department’s various training efforts, promote corporate culture, and cultivate employees’ understanding of the company. The company's sense of identity improves employees' professional ethics and enhances employees' cohesion.

The smooth development of the work in 2013 was all due to the careful guidance and care of the leaders, the help of the Human Resources Department and the Administration Department, and the great efforts of the various departments of the Catering Department in my work. support. New Year and New Hope. I hope that in the coming year I will receive more guidance and correction from my leaders at work, and that I will receive more friendly and active cooperation and support from my colleagues at work. With the New Year and a new starting point, I hope to push the catering management work to a new level in the coming year and make the management more perfect, more reasonable and more scientific. Summarizing the past and looking forward to the future, at the beginning of the new calendar, I will continue to carry forward my strengths, correct my shortcomings, further improve my management level, and work hard to build a learning-oriented and excellent catering service team!

I highly recommend