6 work summaries of the restaurant foreman_Year-end summary of the restaurant foreman

The restaurant foreman is responsible for the deployment of restaurant staff, shift arrangements, employee attendance and assessment, ensuring that within the prescribed business hours, all service points are staffed, staffed and provided with services. As a restaurant foreman, I would like to make a summary of my job. This article is a summary of the restaurant foreman’s work and is for reference only. Summary of the work of the restaurant foreman 1

Dear hotel leaders, hello,

I am Zhao Nan, the lobby foreman. It has been more than a year since I started working at Baiheng Business Hotel. According to the work arrangements of the hotel leaders, I served as the lobby foreman, mainly responsible for the daily work and management of the restaurant lobby, saying goodbye to the old and welcoming the new, reviewing the work situation in 20__ to make a summary report, and making a brief overview of the work prospects in 20__.

1. In terms of service: 1. There are fifteen tables in the hall, which are divided into areas one, two, three and four. On average, the waiters in each area watch four tables. ***There are seven employees, one for breakfast, one for duty, one for mobile assistance, and the rest maintain normal staffing.

1. Etiquette training requires employees to use polite words when meeting guests, say hello, and apply etiquette and politeness to work. Employees can supervise each other and make progress together.

2. Insist on checking the appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can go to work. If any problems with appearance are found during work, correct them immediately, check the use of guest etiquette, and let employees Develop a good habit.

3. Strictly pay attention to posture and service awareness, improve service efficiency, and conduct reasonable deployment of service personnel during peak dining periods. Mobile personnel will support busier areas at any time, and other personnel will have their own responsibilities. 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. Increased management efforts in terms of service quality, requiring service staff to frequently change bone plates and add more tea and water for each meal. I also strictly require myself to check the service status of the waiters while completing work arrangements. , increase the number of table patrols, and replenish tables in a timely manner. When encountering more important guests, I will also assist the waiters in serving meals, explain important matters, and deliver fruit plates in a timely manner.

6. I think the foreman’s job is to live with employees every day, communicate more, take the lead whether at work or after get off work, and learn to observe employees’ mental outlook, psychological dynamics, Caring for employees in a timely manner. Employees who make mistakes will be punished accordingly according to hotel policies and provided with psychological counseling. For employees who perform well, we will give spiritual and material praise to enable them to make continuous progress. Find ways to increase everyone's enthusiasm for work. While working as an administrator, I learned a lot. I learned how to take responsibility, think about problems independently, mastered the correct method of handling customer complaints, and learned to coordinate and arrange the work of employees. While leading employees to make progress, I also gained a lot. A great exercise.

2. In terms of hygiene:

1. During the hotel's hygiene inspection, many problems appeared in our lobby. I also deeply realized the loopholes in management. The first is I don’t have high hygiene requirements for employees, and I don’t do enough inspections. Secondly, I don’t take the lead to guide enough. I re-study the previous hygiene standards and develop detailed weekly and monthly hygiene plans. The responsible persons of each health area are clearly in place. Make rectifications on unqualified items in a timely manner to ensure that the hotel passes the re-inspection and implement strict hygiene standards into daily work. We will conduct thorough cleaning regularly to maintain a good sanitary condition and provide guests with a comfortable dining environment.

2. In terms of energy conservation and consumption reduction, we have always emphasized the recycling of low-value consumables and tracked their implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work:

1. It is easy to bring personal emotions to work. When I am happy, I am enthusiastic and thoughtful, and when I am unhappy, I am negligent. Try to overcome this situation as much as possible and truly establish in your mind the awareness that customers are God.

2. 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.

3. There is a lack of communication between various regions, and problems are often discovered only after something goes wrong.

4. There are not many interactive sessions in the regular meeting before class, which reduces the vitality and vitality.

5. The cleanliness of the public area of ??the hall needs to be further improved.

6. The service standards and skills of lobby staff need to be further strengthened.

7. Due to lack of consideration when handing over the shift, I thought that small issues did not need to be handed over clearly, which led to the occurrence of problems of this kind. Small things can easily lead to big mistakes. We must take strict precautions in the future to avoid mistakes.

4. Outlook for 2016, my plan is:

1. Do every job carefully every day.

2. Refine service measures to improve guest satisfaction.

3. Strengthen education and training to enhance the quality of employees.

4. Improve service efficiency and perform daily hygiene.

5. Organize the cases that occurred in the hotel, carefully summarize and analyze them, and then study with employees, share service experience, stimulate ideas, and reduce the chance of guest complaints.

6. Follow the work arrangements of supervisors and managers, do all work carefully, and report in time.

7. 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, make up for deficiencies in a timely manner, and talk to employees regularly every month to do ideological work , understand their recent work situation and discover and solve problems. Summary of the work of the restaurant foreman 2

In the blink of an eye, I have been working in the company for more than a year. Looking back on the work of the past year, with the support and help of my leaders and colleagues, I strictly required myself and followed the requirements of the hotel. , have completed their own work well. Through this year's study, the working methods have been greatly changed, and the quality of work has been improved. The work situation in 20__ is now summarized and reported, and the results for 2016 are summarized. A brief overview of the work plan is provided.

1. 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, trivial, and challenging work. During this year's work in the restaurant, all work was based on the purpose of improving service quality and improving work efficiency, making work organized and integrated into every job. Work hard to cooperate with the manager in the management of the restaurant. Based on the principle of seeking truth from facts, we must communicate the situation from above to the situation from below.

2. 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. Learn from books, leaders, and colleagues. This way I feel that I have made some progress this year. I have further improved my management ability, coordination ability and problem-solving ability, ensuring the normal operation of various tasks in the restaurant.

1. On-site management of the hall

1. Etiquette and politeness require repeated practice in daily meetings. Employees must use polite words when meeting guests, especially the front desk cashier and regional seat-keeping service personnel are required to do so. Responding 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 answer "come" immediately to serve guests as long as there are customers who need service.

5. 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.

6. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient.

In order to improve the quality of buffet services, we further standardize the operating procedures and service standards of buffet services. At this time, the team members need to be prepared for the reception before the reception peak, add food clips, and pick up food in both directions at the same time to reduce the waiting time of 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.

3. Gains and losses in this year’s work. I can carry out my work seriously, but there are also some problems and deficiencies, which are mainly reflected in:

1. I am a side person in many jobs. I was groping while doing it, and my on-site management and control business knowledge was insufficient, so that I could not work with ease, and my work efficiency needed to be further improved.

2. Some tasks are not detailed enough, such as the inspection before and after meals, the supervision during meals, the maintenance of hardware facilities and health inspections, which are not in place.

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

. Through the joint efforts of all colleagues, we have successfully completed this year's work, which is quite rewarding in summary:

1. Able to assist leaders in the daily work of the restaurant.

3. Reasonably arrange the work on duty and comprehensively coordinate, manage and inspect.

4. Cooperate with the leadership in all reception and arrangements, properly handle problems that occur during work and complaints from guests, and report any difficult issues to the leadership in a timely manner.

5. Carry out safety, energy saving and sanitation work in the restaurant.

6. Take personal responsibility, supervise and inspect the service personnel to do their service work well.

7. While doing a good job in service, do a good job in ideological work, so as to unite and love friends, help each other, and make progress together.

The work plan for 2016 is as follows:

1. Actively and conscientiously cooperate with the leadership to do a good job in the daily management of the restaurant. We must do a good job in internal personnel management and ensure strict management 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, stimulate ideas 3. Responsibilities for item management should be assigned to each person. There are rules to follow, well-documented, someone to implement and someone to supervise.

4. Strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly apply your own actual work, optimize work quality, and correct some new employees and irregular operations on the spot during the service process Guidance and multiple training exercises to improve employees’ professional level.

5. Strengthen energy-saving inspections, explain to the waiters more often to improve energy-saving awareness, strengthen the maintenance and health inspection of hardware facilities, and give guests a sense of comfort.

6. Further strengthen the political and ideological work of employees, regularly organize employee learning, continuously improve the consciousness of serving customers, and be polite, civilized service, and enthusiastic and proactive.

7. 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 services. 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.

8. Change the work method: New employees in the department are slower in doing house work and have more hygiene and quality errors. They are required to complain as little as possible and every problem is implemented. Try to implement everything to the person, provide feedback for each case, help employees analyze the cause of the problem, find out the method to solve the problem, demonstrate the operation method, and avoid the recurrence of similar problems. This is also a change in my work this year compared to before.

9. Assist the manager to improve the quality of employee service to customers and strengthen service awareness; provide on-site coaching for employee service quality, and coordinate with the team to provide employee training. Supervise the implementation to ensure that new employees master the skills and enhance customer service skills.

10. While doing a good job in service, care for employees, achieve unity and friendship, help each other, and make progress together. Get to know employees' personalities, speech patterns, and physical conditions during daily work.

Avoid being bored due to busy work, poor physical condition, etc., which may affect your work. Sometimes you help employees make their beds when they have a cold, so that employees can put down their burdens and devote themselves to work seriously.

20__ is about to pass. I will adjust my mentality to meet new challenges. I will continue to do my best for the development of Tengger International Hotel. I firmly believe that the catering department will firmly believe, unite sincerely, and with an indomitable and courageous spirit to jointly draw a new blueprint for Tengger International Hotel and achieve historic breakthroughs in various indicators. Summary of the work of the restaurant foreman 3

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. I will now summarize the 20__ annual work Make a summary report on the situation and give a brief overview of the work plan for 2016.

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. Responding 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 also 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 during the training process, which reduces the vitality and vitality.

4. Work plan for 2016

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 standards, 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.

4. Responsibilities for the management of items should be assigned to each person. There are rules to follow, well-documented, and someone to implement and supervise.

5. Increase efforts to maintain member customers.

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.

On the next page there are 3 more excellent and exciting work summaries of restaurant foremen