Summary report on personal work in bar

Work summary, year-end summary, half-year summary, personal summary and quarterly summary are the most common and universal. Next, I'll take you to see five essays in bar's personal work summary report, hoping to help you!

Bar chart summary report 1

I'd like to report to the relevant leaders in detail about the work since it opened in 20 _ _ _ and the prospect in 20____:

First of all, looking back on the 20 years since the bar opened, the system of the bar from its establishment to now has been initially improved. Like the hotel experience, the bar department has also experienced a period of primary growth.

1, establishment of the system. For example, establish a team morning meeting system, arrange the work of the day, standardize the gfd of each employee, so that all employees have the same thinking and all the work is put in place. Summing up last week's work at the team weekly meeting, arranging and writing next week's work, and incorporating it into the contents of relevant hotel documents, fully embodies the "strict, detailed and practical" work style.

2. Cost control. Put forward the requirements of energy saving and consumption reduction for the maintenance of employees, equipment and facilities, so as to save expenses, reduce costs and strictly control the quality of incoming goods. The formulation of minimum and maximum inventory, fruits and beverages with short shelf life are particularly necessary.

3, the launch of new products

4. Pre-job training and competitive recruitment of employees. According to the training plan made at the beginning of the bar's opening, referring to the Basic Code of Conduct for Employees, the department manager will organize special training for department employees, focusing on training management quality, service awareness, polite hospitality and case analysis. Through explanation, comment, communication, etc. Students have gained different degrees of understanding and promotion in their ideological understanding and daily work. Managers can go up and down, employees can go in and out, and they compete for posts according to their work performance. These are conducive to the smooth implementation of government decrees in hotels and departments and are prohibited. Generally speaking, the bar arranges supervisors with excellent performance and ability to responsible positions, promotes hard-working employees to foreman, and discourages incompetent supervisors, foreman and employees, which more or less promotes the development of all work in the bar and provides a guarantee for the management mechanism to strive to complete the bar management indicators.

5. Service image and complaint handling

Second, looking forward to 20 years, we still have a lot to do.

1, operating income, expanding channels. Bars often offer fruits similar to those before meals to increase their income.

2. Management creates profits. By paying close attention to management, tapping potential, reducing expenditure and rationally employing workers, bars advocate strict economy and strict control in labor cost, energy cost, material consumption and procurement warehouse management.

3. Excellent service. Through communication with other departments, the bar has strengthened the basic code of conduct for employees, trained the contents of "grooming, smiling and greeting", strengthened the on-site supervision and quality inspection of personnel, gradually improved the post responsibility system for wine delivery and fruit platter, improved the speed of wine delivery and continuously improved the quality service level of employees. Minimize complaints.

4. Improvement of equipment and facilities.

5. Safety creates stability. Bars increase safety awareness by formulating safety production system and conducting training to prevent accidents. Group prevention and group control ensure that all activities are foolproof and that the bar is safe and stable when it is busy.

In short, by reviewing and summarizing the work of the bar since its opening, the whole bar is encouraged and urged to enhance self-confidence, cheer up, carry forward achievements and rectify problems. The management objectives, business indicators and work plans for the new year will be formulated to guide the comprehensive development and concrete implementation of all the work in the bar for 20 years.

Bar chart summary report 2

After working in a Japanese bar for a while, I now calm down and think about the shortcomings in my work, and briefly summarize the things that should be paid attention to in my future work.

1, sense of responsibility. Only with a sense of responsibility can we do things well and make things more perfect, instead of simple mechanical movement, and we will not simply stick to specific tasks and forget other aspects.

2. Take the initiative. In this process, we can't pass the buck. Take the initiative to do what you should do, but one thing, don't be too enthusiastic, always fill the vacancy of others in the same thing. It's no problem to make up for it temporarily. What you have to do is report to the boss, which is his management problem. Otherwise, it will be thankless. In its place, seek its administration. Only in this way can the division of labor be clear, the management system be more perfect, and everyone will benefit.

3, creatively complete the task. This is exactly the same as the "creative completion of homework" advocated by quality classes. Is to understand the intention of the task given to you by the boss and what he means. For example, the boss said that the table in the room you are in charge of is not bright enough. You should not only solve the table, but also think about how the whole sanitation is done. Check your hygiene again, where you haven't cleaned and where you haven't cleaned. Sometimes, but think from the boss's point of view.

4. Active learning. No matter where you are, there are all kinds of learning opportunities, and you can always do your work better. You can learn not only your own work, but also other aspects, as well as management and operation. If you have experience, how to deploy personnel and coordinate your work? If you are the boss, how to form a profit model, how to attract customer service and so on. The so-called "learning is endless". Of course, the premise is that you have a restless heart.

When you have some suggestions for your company, please be gentle. I saw this from a colleague. He has nothing to say about his performance in his work, and he is also very insightful about how to manage and coordinate his work, but he is a little arrogant. Always interrupting the manager's speech at the meeting and constantly refuting. As a result, the manager doesn't like it very much, and he will lose the opportunity to learn from an excellent person. After all, if you want to sit in the position of manager, you still need iron. So please make your suggestions seriously, kindly and sincerely. Don't be sarcastic and retort. In fact, it is to solve the problem better. Why not convince others? These are the basic points I want to strive for in my work project, and I may have to do things better, just a few.

In addition, in a month in Shanghai, there are still many shortcomings:

1, time is not used well. At work, 24 hours a day, working 8 hours on average, sleeping 1 1 hour, eating and washing for 2 hours, which wastes more than 3 hours. Basically, I lie in bed and play with my mobile phone, go to the store in advance, watch movies in the dormitory, and sometimes play poker. I'm getting dumber every day, and I don't consider taking time to study. Although I went to the cultural center to study later, the previous state has lasted for nearly half a month, but it was only one month in total.

2. I failed to reflect on my problems at work. Although I sometimes think about it, it is not thorough. It's been smeared for a month, and I haven't been able to calm down and reflect in time. Although I still want to, the effect of overdue is not obvious.

3. Do not take the initiative to learn.

People are too silent to take the initiative at all. Although I work hard, I spend my spare time with my aunt. I feel that there is no topic at all. They are not interested in what I care about, and I am not interested in what they are interested in. But after all, life is life, there is no problem of the same language, and humor is not the patent of some people. Just study with peace of mind. In the future, you should take the initiative to speak in various occasions to make yourself more talkative.

Bar chart summary report 3

First, we should know how to delegate power in bar management;

To be a lever, we must know how to delegate power: what the top management tells us is always unfinished or delayed; Subordinates always make excuses; This is not the cause of subordinates. The reason may be the manager himself, because you don't know how to delegate, and everything is the result of personal questioning. Know how to delegate power. Once you delegate power, you should keep an eye on it and give space to your subordinates. That's all that matters. Blind obedience is the least creative and the most dangerous thing. After all, bars are not the army, and bars emphasize humanized management. In this way, you can relax and have a good bath.

Second, running a bar is most afraid that shareholders will become multi-headed carriages;

The bar is afraid of shareholders interfering in business. It's okay not to intervene, but it's dangerous to intervene. Shareholders are managers and everyone is in charge of things. Employees don't know who to listen to. In the end, there was a multi-headed carriage in the bar operation. No one can take responsibility; You blame me, I blame him and blame each other. The upper layer blames the middle layer, the middle layer blames the lower layer, and the lower layer blames the upper layer; Because it is its own bar, it can do whatever it wants, and ultimately it will affect the overall situation because of decision-making mistakes. There is a good saying: thousands of troops, one commander. Only when the responsibility is clear can any difficulty be solved. However, many bar owners don't cry until they see the coffin.

Third, you can't do business without your own cultural characteristics;

No matter what style of bar it is, the cultural atmosphere is the most important. What is culture? Culture is the way for a group to survive. Don't make culture very profound. The so-called history is the time of human existence, and the so-called tradition is a way of existence. Only those literate people who are full and have nothing to do will say the so-called culture is so profound. Opening a bar is doing business, not studying history and culture. Bars have to develop their own way of life to have culture. What does a bar live on? Depending on your music, you can attract the highlights of the guests, rely on service, rely on creativity, rely on innovation, rely on brand promotion and so on. This is your culture.

Fourth, the service flow of the bar should be meticulous and standardized;

The most important thing is whether the craftsmanship of each work is perfect and meticulous, and whether it is constantly improving and innovating. The service process is almost the same, see who does it better and more attentively. As long as the gardener makes seedlings, he will constantly trim all the work processes, keep the good ones and cut the bad ones. Constantly update the service process, then a more reasonable, scientific and high-quality service process will be standardized. Natural services will rise. Why are cars constantly upgrading, but always four wheels, always fuel-driven, only the improvement of performance and appearance, as well as management?

5. Why is it so difficult to implement in bar management?

In order to save costs, managers are both bosses and general managers, and this is often the problem of implementation. Moreover, all bosses think that they are the most knowledgeable and intelligent, and often ignore the reasons caused by their own decision-making mistakes. It is always said that subordinates' execution is not enough because they are at the top. There are no unqualified employees, only unqualified bosses. In the western scientific management system, management right and property right are completely separated. Because the perspective and business philosophy of the boss and the general manager are completely different, when the general manager is also the boss, it is easy for subordinates to take the boss's preferences as the standard for doing things. If you sit down quietly, write out the problems and give them to your hands to solve, then the execution will naturally come out.

Sixth, the coordination and scheduling of bar management;

The most important thing in service is the eyes. Never take your eyes off the guests, lest you miss their needs. If you need to leave the site temporarily because of work, other staff can make up for it in time to ensure that the service is not out of touch. Quality service is embodied in management, that is, eyes must not have dead ends, eyes must include all service areas, and actively look for service objects. Because it is shameful to have no customers!

Bar chart summary report 4

After joining the bar, I put forward the management goal and slogan of "building an excellent service team" according to the actual situation of the bar, aiming at improving the overall service level and establishing a good industry image. Since I joined the company for one year, I have mainly carried out the following work:

First, write operating procedures to improve service quality.

According to the actual operation of various departments in the bar, the "Code of Bar Service Operation" was compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the bar, the reception process of the bar service is compiled, and the clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the bar.

Second, strengthen on-site supervision and strengthen walking management.

On-site supervision and walking management are important forms of bar management. During my shift, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary), and I directly participated in the on-site service, promptly corrected and prompted the problems appearing on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans, and plugged management loopholes.

Third, write the overall actual operation plan of the bar.

To further improve the quality of bar service, the General Practical Plan of Bar Service was compiled, which further standardized the operation process and service standards of bar service, highlighted the atmosphere of bar scene, and conducted special training for bar attendants.

Four, hold regular service meetings to discuss the problems existing in the service.

Good service quality is the core of bar competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, in which service personnel attend, analyze the service status of each bar in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. At the seminar, bars learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for bar managers to exchange management experience and plays a positive role in ensuring and improving service quality.

Fifth, establish a bar case collection system to reduce the probability of customer complaints.

This year, the company implemented a bar case collection system in various bars to collect customers' complaints about service quality and product quality as an important basis for improving management and evaluating the management level of managers in various departments. The bar manager analyzes and summarizes the collected cases and puts forward solutions to the problems, which makes the management more targeted and reduces the probability of customer complaints.

Problems and shortcomings of intransitive verbs

Although this year's work has been completed as planned, the quality of the work is not enough. As far as operation and training are concerned, it is mainly manifested in the following aspects:

1, insufficient management, uneven exertion and weak links.

In the process of management, the management of some sensitive issues is weak, and the repeated service quality problems cannot be pointed out to the managers, which makes some management problems exist for a long time and cannot be fundamentally solved. At the same time, the main focus is on the quality of bar service, which weakens the management of _ _ department and _ _ department.

2. Training interaction is not enough.

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

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

The capacity of bar professional knowledge course is too large, and the progress and speech speed are too fast in the training process, which leads to the students' inability to pay close attention to the training content and weakens the training effect of this part of the course.

Bar chart summary report 5

Over the past year, under the correct leadership of the leaders, with the active support and great help of my colleagues, I have performed the duties of bar foreman well and successfully completed my work tasks, which have been well received by guests and colleagues and affirmed by the leaders. In summary, I have gained a lot.

First, work overtime and finish the renovation as soon as possible.

The most important work this year is the preliminary decoration. Since receiving the notice to go to work in April, we have overcome many difficulties and carried forward the spirit of not being afraid of hardship and fatigue in order to put the new house into use one day earlier. On the basis of my own work, I worked overtime every day and fought continuously, and completed the indoor and outdoor sanitation work in the early, middle and late stages of cleaning, placing and decoration of new and old furniture in a short time, ensuring the decoration and timely rental of the room.

Second, assist the department manager to do the daily work of housekeeping department.

In order to better assist the daily work of the department manager, the foreman has been working under the regular day shift system since this year. The implementation of this system means that the foreman must take part in the work every day, supervise and participate in various service work every day. Worrying, laborious and unpleasant work may not be completed. However, in order to live up to the expectations of the leaders and not affect the normal operation of the company, I work tirelessly every day, and I have been taking part in the work except for a few days of sick leave due to injury. In this way, we will not have accidents on the second and third floors due to poor supervision or human factors.

Third, reasonably arrange the floor attendant's duty and shift work.

It is a very important link for floor attendants to change shifts and be on duty. In order to ensure that the waiters can do a good job in the company and not miss things at home, we adopt the way that the foreman works with the day shift every day, so that the foreman can exercise his heart, supervise every work of the waiters in real time, and try his best to do what he can't do and can't count on. Let every staff member devote himself to the service work with no worries and face the guests with a brand-new attitude every day.

Fourth, cooperate with the manager to do a good job, deal with the problems found in the work in time, and report to the leaders in time if there are any problems.

As a foreman, the main job is to cooperate with the department manager to upload and distribute difficult problems. At the beginning of the business, all the work needs to be straightened out. Put your hands into the reception work of opening customers before you are ready. There are many customers, some staying in hotels, some celebrating, many strange faces coming and going, and a large part of the staff are novices. I steadied myself secretly, tracked and reminded every staff member of every detail, and made careful arrangements to make the opening reception work go smoothly. The newly installed guest room has various maintenance problems such as water, electricity and telephone. Every detail is recorded in detail, reported to the manager in time, and solved quickly, without leaving adverse effects on new customers. At the same time, the expectations of employees will be reported to the leaders through normal channels in time, and the leaders are expected to solve them.

Five, do a good job in floor safety, fire prevention and hygiene.

From the first day of work, the company leaders have re-emphasized the safety issue, so the safety issue has always been the top priority of our usual work. Therefore, I emphasize safety in every item of my daily work. Pay attention to the links in rounds. Cigarette butts on the bed, floor and corridor carpet are the biggest hidden dangers. The first question, of course. Secondly, in order to do a good job in hygiene, we have also made detailed arrangements: the system of "three cleanings", "three degrees" and "two inspections", including room hygiene, bed hygiene and bathroom hygiene. "Three degrees" means that the quilt has an angle, the furniture has brightness, and the working process has speed; The "two inspections" system means that the health worker completes the self-examination and asks the foreman to review it. Adhere to the "one-day check" system of vacant rooms, find existing problems in time and solve them in time, and strive to reduce omissions.

Six, set an example, supervise and inspect the floor service personnel to do a good job of service.

Setting an example is the key for me to do my job well, and it is also a magic weapon to convince people. Except for the normal day shift every day. In the process of cleaning, I have been directly involved in cleaning, and found that there are unqualified procedures or incomplete cleaning. I not only pointed out the problem, but also personally redone the demonstration so that the same mistake will not appear twice in the same person. In this way, new employees will quickly adapt to their jobs, and old employees can not only do their jobs well, but also bring any new employees. In our daily service work, we are almost responsive. Answer customers' questions, guide customers to open the door, guide customers to use the facilities in the guest room, and even help customers shop in the small supermarket at the door when they are not busy. The so-called big river has water and the small river is full. We hope to exchange our excellent service for the rapid development of the company. I hope our work will not be in vain.

Seven, do a good job in ideological work at the same time, do unity and friendship, help each other and make progress together.

Ideological work is the primary task of all work. Do a good job in ideological work, and its key work will be half completed. How can we achieve proper unity and give full play to the overall role of our small groups on the second and third floors? This work is a long-term and daily work. Our personnel are constantly changing and our structure is constantly adjusting. The content of ideological work is constantly changing. Understand their personalities, ways of speaking and living conditions in their daily work, so as to prescribe the right medicine. We always take the company's investment as the introduction, take the company's future development scale as the goal, and take the current global economic situation as the main example to talk about employment difficulties, good development prospects, and the benefits of the company are our own benefits. Make employees deeply understand from the ideological point of view, so as to seriously invest in their work.

Eight, earnestly perform their duties, and earnestly complete other tasks assigned by superiors.

We always finish all the work arranged by the manager strictly. Of course, we also report the requirements and hopes of employees to the superior leaders in time. I think only when employees are satisfied from the heart can they devote themselves to his work more enthusiastically and wholeheartedly. Only when employees face customers with physical and mental pleasure will customers feel truly at home. On the second and third floors, with the correct guidance of the two leaders and the joint efforts of everyone, * * * received foreign customers and sold rooms, with an economic income of RMB. Although some economic benefits have been achieved, there is still a big gap with the expectations of leaders. In the next 20 years, I will spare no effort to lead my colleagues to make persistent efforts, improve our service quality, improve our service level and be comprehensive. Create a new situation in service work.

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