Personal work summary report of catering supervisor

The work summary is to conduct a comprehensive and systematic inspection, evaluation, analysis and research on this year's work, so as to analyze deficiencies and draw experience for reference and improvement. Let me take you to see 5 examples of personal work summary reports for catering supervisors. I hope it can help everyone!

Personal summary report for catering supervisors 1

My work this semester A new challenge has emerged. During this period of time, thanks to the important use of the school leaders and the school's training, I have taken up the position of canteen supervisor from this semester, responsible for the development and implementation of the comprehensive work of the canteen. This school year, the General Affairs Office caters All work of the department continues to adhere to the principles of "service, standardization, efficiency, and first-class" proposed by Principal Lei, clarify work ideas, strengthen the implementation of the responsibility system of each position, strengthen infrastructure construction, strengthen on-the-job training, and promote creative work. Continue to follow the principal's advanced school-running philosophy, guide canteen staff to develop good habits of working hard and thinking diligently, adjust their mentality, accurately position themselves, firmly establish a "service, standard, efficient, first-class" service awareness, and make every effort to relieve the worries of teachers and students , complete food hygiene, food quality, food safety to high standards, be responsible for the health of teachers and students, serve education and teaching, and serve the development of the school. Since the founding of our school, our school has been developing by leaps and bounds. The school cafeteria is responsible for providing meal security services to all teachers and students in the school. It can be said that canteen logistics management is a department most closely related to the daily life of teachers, students and employees.

Through this half-semester work, under the guidance of the director, and with the strong support and help of leaders, teachers, and colleagues from all departments in the school, I worked closely with the director to implement all the work in the canteen. , together with all the staff in the canteen, constantly improve themselves, constantly sum up experience, and constantly improve their own quality, so that the overall work of the canteen this semester has been substantially improved, pushing the overall work of the canteen to a new level, and contributing to the school. Development provides better logistical service guarantee.

I have encountered great challenges since I took over the canteen work in September ____, because the high school canteen in Rome campus will be newly opened on September 1, and I have to deploy old employees from my Everbright canteen. More than ten people. Due to various reasons, it was difficult to recruit staff at the time. The Everbright Canteen has been operating under a shortage of people. This semester, despite the shortage of staff, I have strengthened professional ethics training and encouragement for the canteen staff. Canteen management adopts a one-by-one training method, where old people lead new people and experienced people lead newbies. Let the monitors of the canteen classes improve themselves while managing others, promptly point out the irregularities in their work, and propose improvement measures to guide them on how to make the overall work meet the norms and standards. I use every opportunity to help them until All staff will be recruited at the end of this semester.

In terms of routine work, all staff have a clear direction. The eight-character policy of "service, standardization, efficiency, and first-class" is the school leader's guideline for the work of the General Affairs Office; our cafeteria organizes all employees to study the school's policies carefully , how to transform the advanced concepts of school leaders into practical work, so that our work can truly serve the school's education and teaching, serve the teachers and students of the school, serve the society, and achieve good comprehensive benefits; through weekly meetings , so that the employees' ideology has been formed that our job is to engage in education, which must reflect both service and educating people; we must both take the initiative and work hard; through the work of this half-semester, we have clearly demonstrated the canteen The mental outlook and work style of the employees have enabled the overall work to make effective progress.

Starting from every Monday, we insist on holding morning meetings to promptly resolve areas where employees are not up to standard, summarize yesterday's comprehensive work, arrange new work for today, and assess and evaluate employees' daily work so that Its work has been clarified in a short period of time; it enables employees to continuously improve and make progress in their work; at regular meetings every Friday afternoon, the overall work of the canteen is summarized and the work of the next week is arranged, and the employees' work this week is reviewed. In summary, it helps employees improve their work thinking, professional knowledge, skills, and service attitude.

Catering Supervisor Personal Summary Report 2

In the blink of an eye, I have been working in the company for more than a year. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. work, we will now summarize the work in 20____ and give a brief overview of the work plan for 20____.

1. On-site management of the hall

1. Etiquette and politeness require repeated practice in daily meetings. Employees should use polite words when meeting guests, especially the front desk cashier and area seat-keeping service personnel are required to do so. Respond to every call, requiring etiquette and politeness to be applied to every bit of work. Employees supervise each other and make progress together.

2. Insist on inspection of appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can take up the job. If appearance problems are found on the job, they should be corrected immediately. Supervise the use of guest etiquette and politeness, and cultivate employee development. A good attitude.

3. Strictly focus on job positioning and service awareness, improve service efficiency, and make reasonable deployment of service personnel during peak dining periods, with the foreman or assistant as the center to support busy areas at any time, and other personnel Everyone should take their own responsibilities, clarify their respective work contents, and carry out division of labor and cooperation.

4. Promote efficient service and require employees to serve customers immediately as long as there are customers who need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything must be done in accordance with the rules, documented, enforced, supervised, and followed. A single person and a summary.

6. In sanitation management public areas, cleaning staff are required to clean immediately when they see foreign objects or dirt. Hygiene requirements in each area require that the surface of the sofa, its surroundings, the dining table, and the floor should be dust-free and water-stained, and should be placed neatly and without tilt.

7. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient. At this time, the foreman and team leader need to be prepared for the reception before the reception peak to reduce the waiting time for guests. At the same time, they should also pay attention to the table positions to ensure that they are correct. Do a good job in explaining, shorten the waiting time, carefully receive each table of guests, and be busy but not chaotic.

8. The buffet is a new project in the restaurant. In order to further improve the quality of the buffet service, the "Buffet Service Overall Practical Plan" was formulated to further standardize the operating procedures and service standards of the buffet service. .

9. Establish a restaurant case collection system to reduce the chance of customer complaints and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff will review the collected cases Analyze and summarize, and come up with solutions to problems to make daily services more targeted and reduce the chance of customer complaints.

2. Daily management of employees

1. As an important part of the restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect service quality and team building. . Special training is carried out based on the characteristics and onboarding situation of new employees. The purpose is to adjust the mentality of new employees, face up to role transformation, and understand the characteristics of the catering industry. It can make new employees fully mentally prepared, alleviate the dissatisfaction caused by the incompatibility of role changes, and speed up the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to the mentality of employees, require them to maintain good working conditions, organize employees to study from time to time, and assess employees, check the training effect, and find deficiencies in a timely manner Make up for it and improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work situation, and find and solve problems.

3. Strengthen training based on actual work conditions in order to improve work efficiency and make management more standardized and effective. It was analyzed in the form of daily restaurant case analysis, so that the staff had a new understanding and understanding of daily services, and formed a consensus on daily service awareness.

3. Shortcomings in the work

1. The work process is not detailed enough, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after something goes wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality

IV. Work plan for 20____

1. Do a good job in internal personnel management , in terms of management, we must have strict systems and clear division of labor.

2. Based on the existing regular meetings, further deepen the content of regular meetings, improve the depth and breadth of discussions, and build the service quality seminar into a communication platform for all service personnel to learn from each other, learn from each other, and share Service experience inspires ideas

3. We will innovate and improve services on the basis of existing service levels, focus on service details and humanized services, improve the qualifications of service personnel, and improve the salary assessment of waiters treatment standards, strengthen daily services, establish high-quality service windows, create service highlights, and innovate service brands based on the brand.

5. Planning for the overall management and operation of the restaurant

1. Strict management system and employment training system, clearly define job assessment levels, enhance employees' awareness of competition, and improve personal quality and work efficiency .

2. Enhance employee efficiency awareness, strengthen cost control, and save expenses. Train employees to develop good conservation habits, use water and electricity rationally, etc., detect waste, stop it in a timely manner and strictly implement relevant penalty systems.

3. Strengthen the coordination relationship between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotional activities and cooperate with surrounding companies to increase membership rates.

Personal Summary Report of Catering Supervisor 3

The current environment in the catering industry is quite severe. How to operate well? Under the correct leadership of the hotel, the catering department will fully implement the hotel operation contracting plan to economically Focusing on construction, strengthening management, and being consistent from top to bottom, the catering department has made steady progress and achieved good economic and social benefits despite the sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _____ yuan, an increase of _____ yuan compared with last year's _____ yuan, with a growth rate of __% , operating costs _____ yuan, an increase of _____ yuan compared with _____ yuan in the same period last year, an increase rate of __%, comprehensive gross profit margin __%, an increase (or decrease) of __% compared with __% last year , operating expenses are _____ yuan, an increase (or decrease) of _____ yuan compared with _____ yuan in the same period last year, an increase (or decrease) rate of __%, the actual completion of the annual task is _____ yuan, and overfulfillment_ ____ yuan, (the quota for annual tasks is 38________ yuan).

2. Main tasks completed this year:

(1) Implement the hotel operation contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees. This year, the catering department's quota for the hotel is 38________ yuan, an increase of 6________ yuan from last year's 32________ yuan, with an increase rate of 1________. In order to better complete the task, the leaders of the catering department formulated an internal business plan and a benefit wage distribution plan. According to the differences in departments, positions, technologies, skills, labor intensity, etc., the economic indicators were broken down into various sub-departments, and each sub-department was approved. The department's turnover, output, expenses, and gross profit margin are calculated monthly, excess commissions, and energy-saving bonuses fully reflect the principle of linking tasks with performance wages, allowing them to give full play to their respective advantages and find ways to do a good job in business. Mobilized employees' initiative. This year's per capita monthly income is ____ yuan, an increase of ____ yuan compared with ____ yuan in the same period last year, with a growth rate of __%.

(2) Ensure standardized management. Strengthen coordination relationships and improve comprehensive reception capabilities.

1. Improve the management structure. The quality management team composed of catering department leaders and sub-department managers has fully played its role throughout the year. The team not only divides labor but also collaborates to implement management from top to bottom. The system makes one level responsible for the other, implements rewards and penalties for management efficiency, improves the overall quality of leadership, and makes management work go smoothly.

2. Improve the meeting system of the catering department.

Meetings include year-end summary meetings, quarterly summary meetings, monthly business analysis meetings, weekly meetings, daily review meetings, before and after work meetings, financial supervision and inspection meetings, health and safety inspection reporting meetings, etc. Due to the improvement of the system, the quality of meetings has improved Improved, superior instructions are implemented in a timely manner.

3. Establish a product evaluation and supply supervision system. In order to minimize the estimated varieties, coordinate various sub-departments to do a good job in product supply, check the estimated product supply situation every morning, afternoon and evening, set up a special book to record the varieties that have been assessed in the market, and at the same time go to the relevant sub-departments Verify and verify, and require managers to sign to clarify responsibilities. After the establishment of the system, the phenomenon of five or six dishes in each city has become a thing of the past, and now the product supply situation has normalized.

4. Strengthen coordination relationships. The hotel has a detailed division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. It is repeatedly emphasized at the weekly meetings that when problems arise, departments must not blame each other or shirk each other, but must dare to admit mistakes and discover more. Taking advantage of each other's strengths and improving coordination, this year has greatly reduced some of the disjointed and uncoordinated phenomena that existed in the past.

5. Improve comprehensive reception capabilities. This year, we will comprehensively focus on service standards and product quality, so that our reception capacity will be greatly improved. While doing a good job in hosting various club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job in hosting various types of banquets for senior leaders and major companies and hotels, such as receiving presidents, heads of state, and prime ministers of many foreign countries. and diplomatic missions, domestic central ministerial-level leaders, provincial governors, commanders, military commanders, mayors and other leaders; on March 18, the evening market received ***165 seats for unit banquets, wedding banquets and other dining banquets, setting a record since its opening The highest record for the total number of seats ordered in Lei day; on the evening of September 29, there were 75 wedding banquets, setting the highest record for the total number of seats for a pure wedding banquet in history. Due to the beautiful environment, reasonable prices, delicious taste and first-class service, guests are happy and satisfied.

Catering Supervisor Personal Summary Report 4

Time flies like an arrow, and the sun and the moon fly by. In the blink of an eye, ____ is coming to an end, and with the joy of Christmas and the atmosphere of New Year's Day, the bell of ____ is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on ____, under the caring guidance of all leaders and the support of colleagues, as a head chef and chef, I always insist on setting an example, high standards, strict Require, unite and lead the canteen employees, insist on focusing on the overall situation, obey the organizational arrangements, love what they do, do a good job in canteen management with their own practical actions, ensure the normal operation of the work, and provide leaders and employees with exquisite and delicious dishes and With excellent service, we have also reclaimed several acres of land to grow vegetables and raise cattle, sheep, chickens, ducks, etc. Add colors and varieties of food to achieve a reasonable mix of staple and non-staple food, reduce losses and save costs. The concept of warm service, serving Diya and Zijin wholeheartedly. In ____ years, the canteen received 121 external dining times, totaling 1077 people, and was well received by leaders and guests. The specific work of the past year is summarized as follows:

1. Work:

I am currently serving as the canteen supervisor and canteen cooking worker. Under the guidance of the leaders, I brainstormed and formulated a more reasonable work plan. First of all, while saving money, eat well without wasting food, and continuously improve your cooking skills technically. In practice, I continue to explore so that both leaders and employees can eat sweet and delicious meals.

2. Management:

First of all, provide regular training and guidance to kitchen employees to prevent major mistakes during operation, such as burns, scalds, etc. Strengthen quality education based on the actual situation of employees, conduct targeted cooking training for operators, and often encourage them to regard work as their own career. Through hard work, the overall quality of employees has been improved; they pay attention to appearance, abide by kitchen rules and regulations, labor discipline, do not miss work, do not absenteeism, do not be late, and do not leave early; now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality:

The quality of dishes is the core for the canteen to be fresh and affordable. As the head chef, I strictly control the quality and ensure that the ingredients are fresh, not rotten, or spoiled. We must also ensure that employees’ meals are hygienic and delicious, strictly prevent food poisoning, and reject moldy and expired food.

Secondly, increase the variety of meals and achieve a reasonable mix of staple and non-staple food.

4. Hygiene:

Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own health area and disinfect the operation room every two days.

I hope leaders and colleagues will conduct irregular inspections and provide valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, warehouses, fresh-keeping cabinets, freezers and other raw material storage locations must also undergo regular temperature and humidity measurements. We use all available forces to ensure food hygiene and safety and prevent food from rotting and causing unnecessary waste.

5. Cost:

While ensuring no overspending, no waste, and high quality of dishes, reducing losses and saving costs is always one of our important goals. . As a chef, I have also summed up some new methods to reduce costs in my daily work. For example: keep track of inventory status at all times, resolutely implement the "first in, first out" principle, and put ingredients that have been in stock for a long time into use as soon as possible; develop cost-free dishes to reduce costs.

In summary, this year, through the joint efforts of the team, we have achieved remarkable results in kitchen management; in terms of dish innovation, dish quality, cost control, and improvement of employee quality, etc. Achieve very high results. Of course, we still have shortcomings. I ask my leaders and colleagues to supervise and correct me. I also deeply feel the challenge and innovation of the work I shoulder.

After more than a year of hard work, on the basis of the original work, I have strict requirements on myself and the kitchen staff, find out the shortcomings in future work, and retain good traditions. In the future, I will definitely lead our team to continue to work hard, accept challenges, be brave in innovation, and cook more exquisite and delicious dishes.

As we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of ____. At the same time, we must improve our work ideas, inspect new dishes, and speed up the development of dishes. of innovation. In short, in the future work, we will continue to push ourselves and enrich our energy, improve our own quality, nutritional knowledge and cooking skills to adapt to the development of the times and the company, and grow together with the company. I believe that our team will surely move towards a ____ of success and joy.

I firmly believe that under the leadership of Mr. Zhang and Mr. Yang, and with the unremitting efforts of all employees, based on corporate culture, corporate spirit, corporate purpose, and corporate goals, we will move forward step by step. Zijin must definitely develop better and better.

Catering Supervisor Personal Summary Report 5

Looking back on the work in 20____, with the support and help of my leaders and colleagues, I strictly required myself and followed the requirements of the Western restaurant. I have completed my own job well. After ____ years of study, the working methods have been greatly changed and the quality of work has been improved. The work situation in the past ____ years is summarized as follows:

1. Strengthen your own learning and improve your professional level

To be excellent, there is still a certain distance between your own knowledge and abilities, so you never dare to take it lightly and learn from books, leaders and colleagues. , in this way, I feel that I have made some progress in the past XX years. I have further improved my management ability, coordination ability and problem-solving ability, ensuring the normal operation of various tasks in the restaurant.

2. Daily management work

As a member of the catering department, my role is to connect the previous and the next and coordinate the left and right. What we face every day is complicated and trivial, Has challenging work. In the work of the Restaurant and Hall in ____, all work was based on the purpose of improving service quality and improving work efficiency, making the work organized and integrated into every work.

Efforts should be made to cooperate with the supervisor in the management of the restaurant. Based on the principle of seeking truth from facts, the superiors should be informed and the subordinates should be reported. The restaurant's banquet reception task is relatively heavy. It has received many important guests and banquets in ____. However, due to various reasons, the quality and efficiency cannot keep up. This requires self-strengthening of work awareness, attention to speeding up the work rhythm, and improving work efficiency. , strive to be thorough and accurate to avoid omissions and errors.

Three, ____ year work plan

1. Clarify the direction of development

According to the nature of hotel and restaurant business and reception, the direction of new product development is mainly high-quality and exquisite. Mainly, reflecting the grade of the hotel;

2. Ensure the completion of tasks

(1) The supervisor should arrange and organize the development work in a timely manner, implement the task indicators, and make early preparations. Tasks must be completed on time without delay.

(2) Supervisors and foremen must set an example and take the lead in innovation. They must not only complete personal tasks, but also inspire and help employees to develop new products.

3. Supervisors and foremen should take the lead in learning

Drive employees to improve their personal qualities and business skills. Especially in your spare time from work, you must learn more about information, expand your thinking, and accumulate basic information; at the same time, you must practice basic skills diligently, focus on learning professional knowledge, and improve your business skills. Only after you have accumulated certain knowledge and technology can you innovate. There will be inspiration.

4. Supervisors and foremen should pay close attention to training

Restaurant managers should develop targeted training plans and strengthen training on business skills; conduct more work on wine pouring, bartending, etc. Training or competition not only improves business skills, but also increases enthusiasm for innovation.

5. Adhere to the relevant regulations on new product development

Fulfill rewards and assessments on time, improve innovation enthusiasm and initiative, and strive to complete the ____ year task targets.

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