Summary report of personal work of the supervisor of catering department

Work summary is an important link to do all the work well. Through work summary, we can make clear the direction of the next work, avoid detours, make fewer mistakes and improve work efficiency. Next, I'll show you five model essays on the personal work summary report of the supervisor of the food and beverage department, hoping to help you!

Personal summary report of the supervisor of the food and beverage department 1

_ _ years are coming to an end. In this year, under the correct leadership of the leaders, with the active support and great help of my colleagues, I set strict demands on myself and completed my work well according to the requirements of the hotel. I not only successfully completed my task, but also received praise and affirmation from guests and colleagues. Through more than half a year's study and exploration, my work style has changed greatly and my work quality has also improved.

First of all, my job responsibilities mainly include

1, set an example, have a strong sense of responsibility and dare to manage.

2, reasonable command and arrangement of manpower, management of restaurant staff work shifts.

3. Check the attendance of the staff in this restaurant, check whether all the preparations are qualified and ready, check and register the work and discipline of the waiters on that day, and report to the leaders in time.

4. Handle problems in service and guest complaints, and report to the leader. Conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

5, do a good job in the custody of items on duty and restaurant hygiene.

6. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite.

7. Ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

8, responsible for keeping a diary, completes the handover procedures.

20__ years is a year of self-challenge. I will try to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of leaders and the enthusiastic help of colleagues, through our unremitting efforts, our work has achieved certain results, but there are also many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter. It was the past, and what we should strive for is the future.

In _ _ _ _, on the first day of my employment, the company leaders repeatedly emphasized health issues, so health issues have always been the top priority of our usual work. Therefore, the first item in my daily work schedule, I emphasize the health problem.

We always complete all the work arranged by the leaders to the letter. Of course, we also report the requirements and hopes of employees to the superior leaders in time. I think only when the waiter is physically and mentally happy to face the customer will the customer feel really at home.

Second, some problems existing in this restaurant in _ _

1, some employees are polite and gfd is not in place.

2, sometimes not according to the relevant standards.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

Three, 20__ year work plan

1, strive to improve their learning ability, enhance their business knowledge and professional skills, learn from the management experience of leaders and predecessors and the ability to handle customer complaints.

2. While improving yourself, we should also lead other employees to make progress together and organize some training courses regularly. They can cover a wider range, from product knowledge to some daily customer complaints, and can teach them how to solve them. When appropriate, they can also do some motivational training.

3. Communication is very important. Do a good job in employees' ideological work in time, carefully observe their ideological trends, so as to grasp their thoughts and opinions in time, and make records and feedback.

4, that is, we must treat customers as friends, think what friends think, and be anxious about what friends are anxious about. Smile is from the heart. Only when we really treat them as friends can we really serve them with a smile. Only in this way can the service be in place and the performance will naturally improve. This is why I need to study hard together.

5. Complete other affairs arranged by superior leaders.

Fourth, summary.

In 20__ years, I will spare no effort to lead my colleagues to make persistent efforts, improve our service quality, improve our service level and comprehensively enhance the company's efficiency. Create a new situation in service work.

In short, 20__ years will start from today, with new goals and new challenges, and continue to work hard, study hard and sum up diligently in the new year.

Personal summary report of the head of food and beverage department 2

I have been employed for more than a year in a blink of an eye. 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. Now, I will make a summary report on my work in 20__ years and briefly outline my work plan for 20__ years.

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post and supervise the use of guests' manners, so that employees will develop a good attitude.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Personal summary report of the head of food and beverage department 3

Time flies, the sun and the moon fly _ _ is coming to an end, and with the celebration of Christmas and the smell 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 _ _, with the care and guidance of the leaders and the support of my colleagues, as a chef and chef, I always insist on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, insisting on putting the overall situation first, obeying the organizational arrangements, doing a good job in canteen management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for the leaders and staff. Increase the color and variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In _ _ _, the canteen received foreign meals 12 1 time, totaling 1077 person-times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:

I. Work:

I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

Second, management:

First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

Fourth, health:

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee should be responsible for his own health area and disinfect the operating room every two days, hoping that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.

Verb (short for verb) cost:

Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.

To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.

After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.

On the occasion of saying goodbye to the old and welcoming the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of _ _ _, and at the same time improve our working ideas, investigate new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe our team will be able to move towards success and happiness.

I believe that under the leadership of General Manager Zhang and General Manager, through the unremitting efforts of all employees of the company, and in line with corporate culture, entrepreneurial spirit, corporate purpose and corporate goals, Zijin Mining will surely develop better and better.

Finally, I wish: all companies in Diya are thriving and thriving.

Personal summary report of the head of food and beverage department 4

First, to improve service quality as the core.

Strengthening the service quality project and building the catering service quality is a huge systematic project, which embodies the strength of catering management. In _ _ _, the operating departments carried out the following work in daily management and service quality construction:

1, according to the actual operation of each department of the food and beverage department, write operation procedures to improve service quality.

We have worked out the operating specifications for banquet service, sake hall service, western restaurant service, bar service and butler service. 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 VIP room, the service reception process of the VIP room is compiled, and 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 VIP room.

2. Strengthen the supervision and management of walking site.

On-site supervision and mobile management are important forms of catering management. During my duty, 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). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared 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 blocked management loopholes.

3. It is the brand project of the hotel to make the overall practical plan of the wedding banquet and improve the service quality of the wedding banquet.

In order to further improve the quality of wedding service, the overall practical plan for wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

4. Convene special service meetings regularly to discuss the problems existing in the service.

Good service quality is the core of catering 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, which is attended by the 4-5 level managers of each restaurant to analyze the service status of each restaurant 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, restaurants 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 restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints.

This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.

Second, organize the first service skill competition to show the service skills of the catering department.

To tie in with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized restaurants to hold the first competition on catering service skills and catering knowledge in August, and worked out a practical scheme for the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was a success, which was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.

Personal summary report of the head of food and beverage department 5

Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I was strict with myself and completed my work well according to the requirements of the hotel. Through the study in the first half of the year, my work style has changed greatly and my work quality has also improved. The work in the past six months is summarized as follows:

I. Daily management work

As a member of the catering department, our role is to connect the preceding with the following and coordinate the left and right. Every day, we are faced with complex and challenging work. In the first half of the year, in the work of the wine and drink hall, all the work was aimed at improving service quality and work efficiency, so that the work was organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task in our hotel is rather heavy. In the first half of the year, many important guests and banquets were received, but for various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to avoid omissions and mistakes comprehensively and accurately.

Second, strengthen self-study.

There is still a long way to go to improve my professional level, so I have been afraid to take it lightly and learn from books, leaders and colleagues. So I think I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, which has ensured the normal operation of all the work in the restaurant.

Three, the first half of the work gains and losses

Over the past six months, I have been able to carry out my work seriously, but there are still some problems and deficiencies, mainly in:

1. After all, I've only been cooking Chinese food for over a year. I have been groping while doing a lot of work, and my knowledge of on-site control business is not enough, so my work efficiency needs to be further improved.

2. Some work is not detailed enough.

For example, the inspection before and after meals, the supervision between meals, the maintenance of hardware facilities and the health inspection are not in place.

3. My theoretical level is not too high, and my knowledge of Chinese food business is not good at large-scale banquet/high-end banquet service skills. Through the joint efforts of all my colleagues, the work in the first half of the year was well done, and it was quite rewarding to sum up.

Therefore, the half-year work plan is as follows:

1, actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2, strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexible use of their own practical work, optimize the quality of work.

3, strengthen the maintenance of hardware facilities and health inspection, to give guests a sense of comfort.

4. In view of the irregular operation of some new employees, on-site correction and guidance are provided during the service process, and more training and drills are conducted to improve the professional level of employees.

5. The hygiene and quality of kitchen products should be strictly controlled.

6, strengthen energy-saving inspection, usually explain to the waiter, improve energy-saving awareness.

Articles related to the personal work summary report of the supervisor of the Food and Beverage Department:

★ 2020 work summary model essay, personal catering supervisor.

★ Summary report of personal work of catering supervisor

★ Personal summary report of catering supervisor

★ 2020 year-end summary report of catering supervisor

★ Summary Report on Personal Work of Food and Beverage Department

★ Summary Report of Restaurant Supervisor's Work

★ Personal Work Report of Restaurant Supervisor

★ Model essay on annual work summary of restaurant supervisor

★ Summary of the work of catering managers in five selected hotels

★ Summary of personal work in catering: 5 articles.