Traditional Culture Encyclopedia - Hotel franchise - Select 6 pieces of daily work summary of catering.
Summary of daily catering work 1
At work, although I just act as an ordinary cashier, my job is not only as simple as collecting money, b
Select 6 pieces of daily work summary of catering.
Summary of daily catering work 1
At work, although I just act as an ordinary cashier, my job is not only as simple as collecting money, b
Summary of daily catering work 1
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. I was asked to practice in X club. At first, I was not used to it, and I felt that everything was not as good as the restaurant. 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.
During the one-year internship, I learned about the management and culture of the restaurant, among which I learned the most:
1, quality of service
For catering and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. It can also make customers feel honored and establish a good brand and image for the enterprise. In X, we can see that restaurant leaders attach great importance to the improvement of service quality. Even our interns have to undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to old employees, and constantly improve and improve their professional quality and level. Department managers and supervisors often tell us that "your every move represents our X, and your image is our X". "Guests can never be wrong, only we can be wrong." Only sincere service will bring a smile to the guests. "
2. Catering culture
The restaurant is full of service culture, etiquette culture, regional culture, food culture, problem-solving culture and so on. The staff here are all hosts, and all the guests who come to the restaurant will depend on the restaurant and the people in the restaurant to some extent. In addition to accepting culture or knowledge in the process of receiving services, they will also ask people in restaurants for help when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. So people who work here must have more knowledge, culture and self-restraint. The guest is tasting a dish, and the waitress in her ear introduces the knowledge about this dish in a sweet voice, including its origin, spread, characteristics, new ideas and so on. This not only increases the fun of tasting dishes, but also allows guests to gain some new knowledge and information, making them feel glad that you are from another level.
In every corner of the restaurant, there are polite service personnel, standardized operation, professional smile and humble manners, so that guests are not affected by etiquette culture all the time. Individuals in society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial impact on guests and promotes the quality and cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn more about the local regional culture, customs and landscape features. Everyone in the restaurant should be familiar with this. The dining room is just a single building. Only under the regional background can he have a rich background and cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, and basically not for a separate accommodation environment. Therefore, the restaurant needs to have a function to provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance of local business office. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "problem solving", which is the ability to provide knowledge to help guests solve problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.
Cashier is an important position in the restaurant, which requires a strong sense of responsibility and good communication skills. It is very stressful for me. In the face of difficulties and pressures, I didn't flinch, but faced them. After working in the cashier position at the front desk for one year, I can say that I am qualified for this job now, and I believe I will do better in other similar positions in the future.
Summary of daily work of catering II
First, in the first half of the year, a "pre-meal checklist" and a "guest consultation book" were issued for internal management.
"Small towel exchange form" and "tablecloth registration form" are new wedding reservation forms and table layout technical competitions;
Other projects; At the same time, the following five systems have been established: internal reward and punishment system, small towel management system, tablecloth management system, tableware management system and box wine preparation management system;
Second, the external promotion activities:
65438+ 10 month. ※:
① Launching Zhoushan Seafood Festival;
(2) squeezing each 48 yuan of "corn juice";
③ Introducing seasonal dishes; (4) launch the eighth special package;
February: Promote "Valentine's Day" flower sending activities and launch a new "abalone wing list". ※:
1 March-1 April. ※:
① Launching two activities, namely "Jiangnan Style Food Festival-Rooftop Chapter" and "Send when you are full";
② Launch the ninth special package;
May 1: "May Day" special will be launched. ※:
May 29th-365438+May 0th. ※:
① Launching the Dragon Boat Festival (special dish, giving Wufangzhai /58 yuan gift box);
June 5th: Special package 10 is launched. ※:
Third, the turnover:
During June 1 in xx, * * * received 35 meetings and 4 wedding banquets1;
During June 1 in xx, * * * received 52 meetings and 2 wedding banquets1time;
Financial data show that compared with the same period of last year, the overall turnover has declined, mainly due to the obvious decline in the reception of conferences and wedding banquets, especially during the May 1 ST period. Conference: Although the number of hotel conference receptions has increased this year compared with last year, the number of meals after the conference has obviously decreased compared with last year. At the same time, there is also the loss of some old customers. Such as: Nature Fund, China Real Estate, Daewoo Real Estate and other important customers.
Looking back on the operation and management in the first half of the year, we summarized the following deficiencies:
1 is still lacking in service quality; Especially at high-end banquets.
2. Training is not professional enough; The overall effect is not obvious.
3. "Quality inspection" is not in place; There is also the phenomenon of unqualified hygiene.
4 Neglect the contact and visit with customers; Attention should be paid to it.
5. The flow of people is large and people's hearts are unstable; Lack of communication with employees.
July-June, xx 65438+February Plan:
1, strengthen the training of new interns and new and old employees; Make (new employees, new interns) adapt to the current working environment in a short time; And in a certain period of time, the paper will be carried out; Train employees in various forms and ways. In the second half of the year, the hotel will recruit several excellent star waiters. It is assumed that star waiters can train employees in professional knowledge. Enable employees to have certain high-end banquet reception capacity.
2. In terms of communication with employees, we should know more about the psychological dynamics of employees, communicate more and understand more.
3. The responsibilities of the reorganization and editing department. This work is heavy, and the department may implement it earlier in the near future.
4, strengthen the management of the department property, consumables recipients. At present, although most of them have been implemented, the management of some small items, such as delivery tableware, matches, bottle openers, office supplies, menu ordering, etc., is still relatively loose; Formulate a unified standard system in the second half of the year to save every penny and create big profits;
5. Increase the reception of wedding banquets, improve the wedding banquet reservation procedures, and make wedding banquet reservations in the second half of the year in advance. Constantly follow up and confirm that for the wedding banquet that has been booked by telephone, urge the guests to pay the deposit as soon as possible.
6. Do a good job in the reception and preparation of large-scale meetings, wedding banquets and group meetings at the end of the year;
7. At present, we should also strengthen the maintenance of excellent customers and the visits of lost customers, cooperate with account managers to maintain new and old customers, and do a good job in expanding new customers;
8. According to the annual plan, continue to carry out and improve catering promotion activities, change the taste of dishes, and constantly update. It is expected that the "Green Cool Food Festival" and "Soups, Vegetables and Fruits" will be launched in July and August; Mid-September: Formulate the promotion plan for Mid-Autumn Festival and Teacher's Day; 65438+ 10 month: Pot and Sichuan hot pot series dishes were launched; 65438+February: Christmas activity planning; And other activities.
Daily work summary of food and beverage department 3
Xx restaurant is a new restaurant in the center of X. I worked in X restaurant for a while. I am a waiter in X restaurant, and there are many waiters like me in X restaurant. In this unique restaurant, I am very happy to work every day, and I like the service industry very much, especially when I can get the recognition of customers at the same time. The style of our restaurant X is more traditional, including the design. There are also dishes, and the staff's clothing is relatively antique. I think this is worth mentioning. It's very traditional. The official style has attracted many consumers to understand, and more and more, so our usual work will be very busy. I also spent some time in x restaurant. I think I should review my work as a waiter during this period:
I. Daily work
Waiter, of course, is the most basic in the restaurant, but I always like my job, which is my deep love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called real service.
My daily work in x restaurant is very substantial. Our restaurant opens at 10 every day. I went to work late because I didn't cook breakfast. I arrived early to start a new day. Because the reputation of restaurant X is growing, customers will come to dinner before eleven o'clock. There are still many waiters in our restaurant, but when we are busy, everyone can't wait to get another pair of hands.
As a waiter, we should have these qualities: patience, carefulness and responsibility. We should have a correct attitude and keep smiling when customers order. These are the basic qualities of a restaurant. As waiters, we should be familiar with the menu in our restaurant. When customers ask us to recommend dishes, we should be patient and introduce them skillfully. Usually spend a lot of time to understand the characteristics and taste of each dish, and pay more attention to each dish. Customers should have the right attitude and patience when checking out. Don't keep customers waiting. These are the basic skills of a waiter. In restaurant X, we should be patient enough to serve every customer in our daily work, and we should not have a big argument with customers. This is the last thing allowed.
Because I go to work late and I am nervous at ordinary times, I get off work at 9 o'clock every night, which is very fulfilling and satisfying. This is a day's work.
Second, the harvest of work.
I have worked in xxx restaurant for a long time and have always performed well as a waiter. I finish my work every day and have never had an argument with my customers, which is not allowed. I always remind myself to be an excellent restaurant waiter.
Summary of daily catering work 4
Time flies. With the joint efforts of all our colleagues and the comprehensive care and support of the company leaders, we are striving to achieve all the purposes of serving our guests. Through solid work around quality service, we have completed 20xx years' work. First of all, the summary is as follows:
1. consumption: in the past year, our department's breakfast income was 1 1400 yuan, and breakfast coupons were over 700. There are about 300,000 foreign units, more than 800 leaders/kloc-0, and more than 7,000 drinks.
Second, 1. In terms of business management, I realize that customers are God, and there is no distinction between high and low, so in the process of training new waiters, I will tell them that service attitude is the most important in catering work.
2, at ordinary times in each unit dining or ordering meeting personnel increase, we
The active cooperation of employees makes them very satisfied; If the guests don't understand, we will try our best to serve them at breakfast.
During the renovation of the restaurant, we retrained and adjusted all the employees. After the renovation, we arranged all the places in the restaurant. In addition, with the support of leaders, many facilities have been configured.
4. Improve employees' meals, make weekly recipes, carefully investigate all employees, and strive to make meals that satisfy employees.
3. Disadvantages: Looking back on this year's work, while achieving benefits, we also found shortcomings and problems in our work.
1. In this year, the service personnel are constantly changing, and new service personnel appear frequently. Sometimes, they can't master the service work skillfully, so they must strengthen the service quality in the future.
2. Due to the statistics of the number of people ordering food in foreign units, there is a certain gap between the predicted number and the actual number, which leads to the instability of the number of dishes sometimes.
4. Assumption for next year: 1: Only by strengthening the standard system, improving the service level, and carefully explaining and training the new waiters can we better meet the service.
2, cooperate with the superior leadership, strengthen the statistics of the number of people eating, and make the number of people reporting for duty consistent with the actual number.
3. Strengthen the consumption of drinks and make catering and service win-win. Let's go up a storey still higher and build our catering department.
Joy is accompanied by sweat, and success is accompanied by hardship. In addition to our own continuous efforts, the work of the restaurant can not be separated from the care and support of all leaders and departments. As long as we unite, help each other and discuss together, I believe that under the wise guidance of leaders and the efforts and cooperation of all staff, 20xx will be a brilliant year for our catering department.
Summary of daily catering work 5
The one-year spring trip to Qiu Lai is coming to an end. I think as a qualified employee in the catering industry, I need to have certain basic skills and qualities, which are summarized as follows:
First, preparation is to be ready to serve the guests at any time.
In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes ideological preparation and behavioral preparation, and must be done well in advance. For example, before the arrival of the guests, make all preparations and be in a state of being ready to serve the guests without worrying.
Second, smile.
In the daily operation of catering, every employee is required to treat the guests with a sincere smile, not influenced by time, place, mood and other factors, nor restricted by conditions. Smile is the most vivid, concise and direct welcome word.
Third, attention is to treat every guest as "God" and not neglect the guests.
Employees sometimes tend to ignore this link and even have negative service. This is because employees see that they dress casually, spend less money and feel tasteless. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".
Sincere hospitality is the virtue of the Chinese nation.
When guests leave, employees should sincerely invite them to come again through appropriate language in order to impress them deeply. The present competition is the competition of service and quality, especially in the catering industry. The importance of service is self-evident. We must use all kinds of high-quality services to form our own service advantages, in order to create higher customer satisfaction in the fierce market competition and make catering invincible!
Five, exquisite
Mainly in the service, we are good at observing, guessing the guest's psychology, predicting the guest's needs, and providing services in time. Even before the guest makes a request, we can do it for the guest and make the guest feel more cordial. This is what we call higher consciousness.
Sixth, create
To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before serving, mastering the guests' hobbies and characteristics, creating a feeling of "home" for the guests, and making them feel that eating in the restaurant is like returning home.
Seven, proficient in
Employees are required to be proficient in all aspects of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, you must have a good training class, and constantly sum up experience in actual operation, learn from each other's strengths, and be proficient in many things and serve freely, which plays an important role in improving the service quality and work efficiency of catering, reducing costs and enhancing competitiveness.
Summary of daily catering work 6
First of all, in terms of services.
1, there are x tables in the lobby, which are divided into xx areas, and the waiters in each area stare at x tables on average. * * * X employees, X people who arrange breakfast every day, X people who are on duty, X people who help move, and the rest maintain normal staffing.
2. Etiquette and courtesy training requires employees to use polite language when meeting guests, say hello, apply etiquette and courtesy to their work, and supervise each other and make progress together.
3. Insist on checking gfd before class. Those who fail gfd can only go to work if they are qualified. Correct the problems found in gfd at work immediately, check the use of guest etiquette and let employees form good habits.
4. Strictly master the standing posture and service consciousness, improve the service efficiency, and rationally allocate the service personnel during the peak meal period. Motorized personnel are always ready to support busy areas, and other personnel perform their duties, clarify their respective work contents, and divide their work and cooperate.
5. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.
6. In terms of service quality, management has been strengthened, requiring service personnel to change bone plates and add more tea every meal. I also strictly require myself to check the service of the waiters while completing the work arrangement, increase the number of rounds, make up the station in time to meet more important guests. I will also help the waiter to do a good job of service, explain the important matters and deliver the fruit plate in time.
7. I think the foreman's job is to live with employees every day, communicate with employees more, take the lead whether going to work or leaving work, learn to observe employees' mental outlook and psychological dynamics, and care for employees in time. Punish employees who make mistakes according to the hotel system and give psychological counseling.
For excellent employees, give spiritual and material praise and let them make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and led the employees to make progress. I also got a lot of exercise.
Secondly, in terms of health.
1. During the sanitary inspection of the hotel, there were many problems in our lobby, and I also deeply realized the loopholes in management. First, I don't have high hygiene requirements for employees, and I don't have enough inspection. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made a detailed weekly and monthly hygiene plan, made clear the responsible persons in each hygiene area, and rectified the unqualified ones in time, thus ensuring the re-inspection of the hotel.
We will carry out thorough cleaning regularly, maintain good sanitary conditions and give guests a comfortable dining environment.
2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up. Turn on the air conditioner when the guests come, and turn off the lights and air conditioner as soon as the guests leave.
Third, there are some problems in the work.
1. It is easy to bring personal emotions to work. When you are happy, you are warm and thoughtful, and when you are unhappy, you are somewhat negligent. In the future, you should strive to overcome this situation in your work and truly establish the consciousness that customers are God in your mind.
2, the work process is not detailed enough, the work arrangement is unreasonable, more work and more pay, and the priorities are not very clear.
3. There is a lack of communication between regions, and problems are often discovered only after they have gone wrong.
4. There are not many interactive links in the regular meeting before class, which reduces the vitality and vitality.
5. The cleanliness of public areas in the lobby needs to be further improved.
6. The service level and skills of lobby staff need to be further strengthened.
7. Due to the thoughtlessness during the shift change, it is considered that small problems do not need to be handed over clearly, which leads to such and such problems, and small things can easily lead to big mistakes. In the future, strict preventive measures must be taken to avoid mistakes.
Four. Looking forward to the second half of 20xx, my plan
1, live every day well.
2. Improve service measures to improve customer satisfaction.
3, strengthen education and training, strengthen the quality of employees.
4. Improve service efficiency and do daily hygiene.
5. Sort out the cases that happened in the hotel, sum up and analyze them carefully, and then study with the staff, share the service experience, stimulate the mind and reduce the probability of complaints from guests.
6, listen to the supervisor, the manager's work arrangement, earnestly do all the work, report in time.
7. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, make up for any deficiencies found in time, talk to employees regularly every month to do ideological work, understand employees' recent work, find problems and solve them.
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