Waiter’s year-end work summary

A written material that summarizes the review and analysis of study and work life in a period, a year, and a stage. Through it, we can comprehensively and systematically understand past study and work situations. Why not calm down and write a summary. How to write a summary to play its role? Below is a sample year-end work summary for waiters that I compiled. I hope it will be helpful to everyone. Waiter year-end work summary sample 1

I came to xxxx under the introduction of a friend and got the news that I would come to Beijing to study. I was very happy and cherished this opportunity. I studied hotel management for five years. I had never practiced it, so I wanted to start from scratch. This was a good opportunity, so I came to Beijing to study with enthusiasm. At the beginning, I took Jinjiang culture and theory courses. I accepted Jinjiang’s culture very much. I am also happy to be a XX person.

After the ten-day theoretical course, I couldn’t wait to come to the xxxx store with an uneasy mood. In the first week of my arrival, I was assigned to a guest room. I thought I could endure hardship and I had done a good job. When I came to the guest room, I mainly learned from the guest room sister how to clean the room and make the bed. Although I had made sufficient preparations, I was still so tired on the first day that I just complained and even doubted whether I could persevere.

With the encouragement of the guest room sister, I made up my mind and encouraged myself to persevere. During the six days of guest room study, I learned the process of cleaning a room, the most basic things like making beds and bathrooms in the hotel. Cleaning and simple room service methods gave me a preliminary understanding of the basic goods sold in the hotel. In the second week, I was assigned to a restaurant and learned a series of basic restaurant service methods from senior restaurant waiters how to set up the table, remove the table, order, serve, and pass the dishes. And have a better understanding of the service process of the restaurant.

In the third week, I was assigned to the front desk. I like the job of receptionist very much, but I am very nervous. I don’t know whether I can do this job. But what makes me happy is that the hotel’s staff Most of the employees are so warm and friendly. They are not indifferent to us because we are interns. After hard work, a sweet smile from colleagues or an ordinary "Thank you" will move people. The front desk is the facade of a hotel, where guests form their first impression of the hotel.

The services at the front desk basically cover all the services that the hotel can provide. Therefore, front desk staff need to have sufficient understanding of various departments of the hotel to provide guests with satisfactory and thoughtful services. During my studies, I gained an in-depth understanding of some basic daily front desk operations such as how hotel guests check in and out, and conducted practical operations.

The internship days ended like this day by day. I did learn a lot during these days. In addition to learning some basic skills and service knowledge, I also learned how to be a good person and how to deal with my own problems. interests and the interests of the hotel, how to handle the interpersonal relationships between colleagues, and how to adjust my mentality. What I learned more is that as a waiter, you should have a strong sense of service. When chatting with a department manager, the manager mentioned service awareness. I strongly agree with his point of view: "Service awareness not only requires waiters to have the concept and desire to provide quality services to guests, but also should have the same attitude toward their colleagues." Awareness of "Waiter Year-end Work Summary 2"

In 20xx, under the correct leadership of the manager and with the active support and strong help of my colleagues, I was able to strictly demand myself and better fulfill my duties as a employee. Supervise responsibilities, complete the work tasks well, and in summary, gain a lot.

1. Learn at work and continuously improve your professional level.

As a supervisor, first of all, only when your professional level is high can you win the support of your colleagues and lead and manage the people below you.

For me, a student who has just graduated from school, there are too many things for me to learn. As the company continues to expand, new requirements are put forward for our supervision work. Through learning, I can always Learn all aspects of abilities in advance and provide guidance to the following employees.

2. Employee management, we must do a good job in employee management and guidance. Although the supervisor is not a big leader, he still manages a lot of people. It is the trust of the leader that allows me to take on this important task. Therefore, at work, I always have strict requirements for them. No matter who violates discipline, I will never tolerate it. It is precisely because I can be strict with myself, manage boldly, and care for the people below me meticulously in life. employees, so they all respect me very much and obey my management. After half a year, we can summarize a management method of our own from these tedious tasks.

3. On-site management, this is a big concept, it contains a lot of content, I will summarize my work from the following small aspects:

1. Overall, I feel that the on-site behavioral standards are not well controlled. The grooming aspect is not issued by the company, so employees have the opportunity to make excuses, and I don’t have a way to do it myself. To control the occurrence of this situation, I will learn lessons from future work to deal with and manage the on-site behavior standards of employees.

2. On-site environment The first floor is the company’s facade, and the daily flow of people is relatively large. The sanitation is pretty good, but I feel that I can’t fully protect myself in some urgent situations. I thought of all the ways to deal with it, and at the same time, I thought that I couldn't do a good job in cleaning management.

3. Extracorporeal circulation has lagged behind others in this aspect, and because of this I caused all the managers on the first floor to be punished, but at the same time I also passed the "tuition" , I learned a lot from it. I believe I will be more vigilant about these things after passing this incident.

4. This aspect of product management, under the leadership of the manager, is very poorly controlled. The general manager always requires us to constantly inspect their products. Of course, we also learn from these inspections. There are many problems and can be reflected in time to nip these problems in the bud.

Fourth, do a good job in first-level work and share the worries of the leaders. As a supervisor, I will never trouble the leaders about problems that can be solved at the salesperson level. I will seize the opportunity to report to the leaders on major issues in the mall. Please report.

Through the summary of 20xx, I have a few feelings that are also a plan for 20xx:

One is to promote team spirit. Because company management is not an individual behavior, one person's ability must be limited. If everyone works together, we can achieve twice the result with half the effort. But this must be based on each employee having high professional qualities, a sense of responsibility for work, and good moral character. Otherwise, team spirit will become an empty talk. So how to proactively promote team spirit? Specific to each employee, if you work hard and your performance is recognized by the leader, it will inevitably affect the colleagues around you. Everyone will follow your example, and your progress will invisibly drive everyone** *Same progress. On the contrary, the achievements of others will also become your motivation to keep making progress, thus creating a virtuous cycle of chain reactions.

The second is to learn to communicate with departments, leaders, and employees. The company's organizational distribution is like a network. Each department seems independent, but in fact there is an inevitable connection between them. Take the on-site department as an example. We have to deal with every department in our daily business. Keep in touch with departments, ask for their cooperation, and correct problems in a timely manner if problems are discovered. In this way, on the one hand, the supervision function is effectively exerted, and on the other hand, information can be fed back to the leadership in a timely manner, and the work can be changed from passive to proactive.

The third is to have an enterprising spirit to always reach the top. This puts forward higher requirements for our grassroots managers - to sail against the current, or to retreat if we do not advance. If you want to develop in your career, you must arm your mind to adapt to the market competition environment of survival of the fittest.

There can be many swings in life. In the days to come, we must turn our thoughts into actions and use our diligence and wisdom to draw a blueprint for the future. Waiter Year-end Work Summary Example 3

I realize that as a restaurant waiter, enthusiasm at work is important, but you also need to have good service capabilities. Because it involves technical issues of "can and cannot". Therefore

1. Language ability

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

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

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

2. Communicative Skills

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

3. Observation skills

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

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

IV. Memory ability

During the service process, guests often ask the waiter for hotel service items, star rating, service facilities, special dishes, tobacco, wine, tea, and snacks. When it comes to price or urban transportation, tourism, etc., the waiter must use his or her own experience at this time.

The waiter will also often encounter the physical delayed service that the guest needs.

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

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