Four restaurant summary reports

Time flies when the restaurant summarizes the report. In an instant, 20 years have passed, and 20 years have passed. 20_ years ago, I felt very unusual for this person who just stepped into the hotel catering service industry. I once worked as a picker in a factory, from Dele Junyao Store to Xinqiao Store. When I used to be a waiter, all I had to do was treat the guests of every meal in a standardized and procedural way according to the requirements of the management. I remember that I was promoted and trained by Director Luo in March of 1, 20_, and then officially took up the post of grass-roots manager in June of 1, 20_.

Looking back on the past six months, I am a post-90 s employee, basically the same age as a waiter. Together, we overcame the difficulties and shortcomings in our work. Although we are not familiar with VIP reception, we have been trying to stick to it. Although employees are accepting different management methods, although we have experienced a long running-in period, we finally came together. I hope there will be a big training after the Spring Festival to improve the service and operation skills of employees.

First of all, the service features of Xinqiao Store give guests the first impression that the operation is clean and hygienic. Different pre-meal teas are provided in different seasons. For example, many guests like our pre-dinner black tea very much. Before and during meals, Liangkuai will follow up the service in time to remind and correct the waiter's mistakes in time.

Not long after opening, the health inspection system was implemented, with clear rewards and punishments. Every day, the manager on duty is selected to check the hygiene, and the effect is very good.

The stability of personnel, I remember Mr. Fang once said: Nobody talks about service? What needs to be done next is how to keep old employees and actively introduce new employees.

Working here, I will do everything carefully, abide by the rules and regulations of the hotel, obey the work arrangement, and grow and progress together with the employees. Dele's tomorrow will be better!

Restaurant summary report 2002 is a growing year for hotels and our western restaurants. The reception of star reviews, large-scale reception and western restaurants have all accepted strict tests. Although there are many shortcomings, it is in the process of rectification that we catch up. Western restaurants can continue to grow. It is a great honor to have the opportunity to become one of the advanced groups in our hotel. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant.

_ 2008 is a year of growth for both hotels and our western restaurants. The star rating reception, large-scale reception and western restaurants have all accepted strict tests. Although there are many shortcomings, it is in the process of rectification that we catch up. Western restaurants can continue to grow. It is a great honor to have the opportunity to join the annual advanced collective of Northwest Petroleum Hotel. Of course, this is inseparable from the strong command and care of the leaders and the unremitting efforts of all the staff in our restaurant. The senior activities of our restaurant in _ are described as follows:

First, actively overcome various practical difficulties and have a strong sense of unity and cooperation.

Western restaurants have scattered posts and various working points. At present, they are mainly responsible for? Four Seasons Cafe? 、? Starry Hall, right? Zishan soup hot pot? 、? Delivery department? 、? Red wine service, right? 、? Xingyue, right? 、? Executive lounge? There is also an installment business? Starlight barbecue, right? Waiting for the post, the turnover of personnel is large, and some newly opened positions have no staffing, especially when the customer situation is very busy, the staffing arrangement is very tight. But what about the restaurant staff? A family? Strong sense, able to actively obey the arrangement of restaurant leaders, consciously overcome various difficulties, unite and cooperate to do a good job. Everyone has formed? I go there to help as soon as I am busy. Good habits, while trying to finish your work, be ready to be sent to other positions to help at any time. For example, the Starlight Barbecue Bar, which was briefly operated from May to mid-September last year, successfully completed its task without a staff member, mainly relying on the night shift and night shift staff of Four Seasons Cafe. In the local and national star evaluation in April and September, restaurant employees can concentrate on doing one thing well, work hard in one place and do their jobs well, and the main service forces in different positions gather together for drills and training, which further enhances the sense of formal service, standardizes the service workflow, and participates as a multi-functional service force, making due contributions to the hotel's participation in star evaluation; 1 1 In the case that the business strategy of Zisha soup pot has changed and the shift allocation cannot be guaranteed, according to the determination and work instructions of the superior leaders and on the basis of the existing personnel, we actively tried to adjust the shift to ensure the normal business of each branch.

Second, it is resolute to carry out the instructions of superiors and the task is completed.

In last year's work, we were able to strictly carry out the work instructions of the superior leaders, actively listen to the overall work deployment of the hotel, and carry out the work according to the quarterly and monthly task indicators and the actual situation, and successfully completed it? Valentine's day? 、? International Women's Day? 、? Children's day? Christmas and New Year's Eve. As the main reception point on the day of the festival, the restaurant attracted a large number of customers, made soft advertisements for the image promotion of the hotel, and enhanced the visibility of the hotel. Especially in the Asia-Europe Expo, people at or above the ministerial level have dinner parties. State Grid Congress? Four Seasons Cafe and Executive Lounge, as important reception places, are highly valued by all the staff of the restaurant, working conscientiously and responsibly, and successfully completing the guarantee task with satisfactory service attitude and quality. In many large-scale event receptions and VIP receptions, the restaurant executive lounge has become an important dining place for breakfast, and all of them have completed their tasks with good working standards. Are you online? Mass meeting? As the main reception department, we can actively cooperate with Tianshan Guild Hall to do a good job of reception, and successfully complete the reception task under the high concern and guidance of the leaders.

Third, strive to contribute to the hotel's income and create a strong atmosphere of pursuing Excellence. In the past year, the gift-buying activities of western restaurants throughout the year have made certain achievements in increasing the popularity of the catering department.

In July, August and September, the income of western restaurants in the tourist season is considerable. Among them, the income of _ yuan in July accounted for 22.65% of the turnover of the catering department, and the income of _ yuan in August accounted for 23.57% of the income of the catering department. In September, the income was _ yuan, accounting for 34.82% of the food and beverage department's income. The growth of income proportion is inseparable from the correct guidance of leaders and the efforts of employees.

In addition, under the business model of low investment and high return, the barbecue bar has also generated a lot of income. In June, the barbecue bar earned _ yuan and its operating profit rate was 58.76%. In July, the income was RMB yuan, and the operating profit rate was 60.99%. August income _ yuan. Starting from June 165438+ 10, Zishan Soup Hotpot Restaurant changed its business model and began to implement semi-self-help hot pot for customers. 1 1 operating income _ yuan, 65438+2 operating income _ yuan, receiving 835 people. The change of business model not only stimulated the business of Zishantang Hotpot Restaurant, but also provided a guarantee for the catering department to increase consumer groups.

Western restaurant has been highly concerned and helped by leaders at all levels in _ _, which gives us the opportunity to grow, improve and constantly improve. In the future, we will be more strict with ourselves and constantly improve ourselves. Strive to reach a new height under the guidance of the hotel and become a powerful brick of the hotel.

The summary report of the restaurant passed so quickly. It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet.

The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.

Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.

First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware in the canteen? One wash, two flushes and three disinfections? Work, the workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Visit the kitchen every day when you are free, get in touch with the canteen staff, learn more about the needs or shortcomings of the canteen work, and control the problems in time. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed.

In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been significantly improved, and the good working environment makes all employees feel more comfortable and more motivated; Similarly, a good dining environment also brings pleasure to the diners.

Third, it is also important to control the purchase of food.

/kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. I will go shopping with the buyer. Is it strict? Quarantine certificate? 、? Food hygiene license? All foods are not purchased, and foods that have been stored for a long time and deteriorated are rejected, so as to prevent serious food poisoning and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

Fourth, I received it in the last year and ate more than a dozen meals.

The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Restaurant summary report 4 At work, although I just act as an ordinary cashier, my job is not only as simple as collecting money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining about the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and bored at work.

At work, I study business knowledge hard. Under the guidance of the foreman's training, I quickly became familiar with the basic situation of the restaurant and the post process of cashier. From theoretical knowledge to practical operation, from reception to customer service, I learned bit by bit and mastered all the business skills that cashiers should have in a short time.

I made mistakes at work, too. It was the supervisor and foreman who encouraged me again and again, making me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this kind of encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and high enthusiasm for work, I was affirmed by my superiors and asked me to practice in _ _ club. I was not used to it at first, and I felt that it was not as good as the restaurant in all aspects.

However, after a period of tempering, I finally understand that only by eating hard can I become a master. After a period of hard work, the leader gave me a good evaluation and asked me to be the front desk. At that moment, I was very happy. Tired is worth it. At the same time, I feel a lot of pressure. The leader values me so much. This is my trust. I think I should work hard and do my duty well. This is a new challenge for me.

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