Daily work summary of the restaurant foreman

Summary of the daily work of the restaurant foreman

I think the foreman’s job is to live with the employees every day, communicate more, and take the lead whether at work or after get off work. , learn to observe the mental outlook and psychological dynamics of employees, and care for them in a timely manner. The following is a summary of the daily work of the restaurant foreman that I compiled and shared with you. Welcome to read and refer to it.

Summary of the daily work of the restaurant foreman 1

Dear hotel leaders, hello,

I am Zhao Nan, the lobby foreman, and I joined Baiheng Business Hotel in the blink of an eye. I have been working for more than one day. In July, according to the work arrangement of the hotel leaders, I served as the lobby foreman. I was mainly responsible for the daily work and management of the restaurant lobby. I said goodbye to the old and welcomed the new. I reviewed the work situation in 20xx and made a summary report, and looked forward to the work in 20xx. Give a brief overview.

1. In terms of service:

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. tower. ***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 going to work. If there are any problems with appearance during work, correct them immediately. Check the use of customer etiquette and politeness to let employees Develop a good habit.

3. Strictly pay attention to posture and service awareness, improve service efficiency, and make 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. In terms of service quality, management has been strengthened, 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. I am enthusiastic and thoughtful when I am happy, and I am lazy when I am unhappy. 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 employees 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 problems of this kind and that. Small things can easily lead to big mistakes. We must take strict precautions in the future to avoid mistakes.

IV. Outlook for 20xx days, my plan is:

1. Do every job carefully every day.

2. Refine service measures to improve customer satisfaction.

3. Strengthen education and training and 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 daily work of the restaurant foreman 2

In the blink of an eye, it has been more than a day since I joined the company. Looking back on this day's work, with the support and help of my leaders and colleagues, I strictly demanded myself and followed the hotel's requirements. I have completed my own job well. Through this day of study, the working methods have been greatly changed, and the quality of work has been improved. I will now summarize and report the work situation in 20xx days, and summarize the work in 20xx days. A brief overview is intended.

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 day's work in the restaurant, all work was aimed at improving service quality and 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 day. I have further improved my management ability, coordination ability and problem-solving ability, ensuring the normal operation of various tasks in the restaurant.

On-site management of the hall

1. Etiquette and politeness require repeated practice at daily meetings. Employees must use polite words when meeting guests, especially the front desk cashier and area attendants. It is required to apply etiquette and politeness to every bit of work, and employees should 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 be put on 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 the peak dining period, 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. The gains and losses of this day’s work. I can carry out my work seriously, but there are also some problems and shortcomings, which are mainly reflected in:

1. I do a lot of work on the side. While groping, the on-site control business knowledge is also insufficient, so that I cannot work with ease, and work efficiency needs 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 successfully completed this day's work, which is quite rewarding in summary:

1. Ability 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 leaders in all reception and arrangements, properly handle problems that occur during work and complaints from guests, and report any difficult issues to the leaders in a timely manner.

5. Do a good job in the safety, energy saving and sanitation of the restaurant.

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

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