Personal work summary of catering waiter

10 personal work summaries for catering waiters

The summary is a written material that reviews and analyzes the performance of study, work and life during a specific period of time. Through it You can have a comprehensive and systematic understanding of past study and work. Let's learn to write a summary together. Do you want to know how to write a summary? The following is a personal work summary of catering waiters that I have collected for everyone. It is for reference only. Let’s take a look.

Catering Waiter Personal Work Summary 1

Time flies, and in the blink of an eye we have gone through x years together and are about to move towards 20xx. The beginning of success comes from summary and planning. I believe that we can create brilliance in the new year.

Looking back on x years, there is indeed a lot worth learning and thinking about. This year, under the correct leadership of Manager Cao and the vigorous execution of Manager Lei, I received careful and meticulous training and improvement. , has also achieved very good results, and is working hard to create benefits.

The quality of a restaurant must first look at its essence, whether it is attractive or not. Only with practical facilities can we better serve guests, instead of doing some superficial work, but Some necessary courtesy should still be paid attention to. As the essence of the service industry, the essence of the service industry is to make guests happy to come, eat happily, and leave happily, and to provide them with better service methods.

I have not been here for a long time, but in this short period of time, I have also learned a lot. As an ordinary waiter in x, I am deeply honored to work here. Xin, and I am very grateful to Manager Lei for his concern and care. In my ordinary position, I also have a deep understanding that the direction and goal of an enterprise's development is to combine the actual reality of the enterprise and to develop in the process of development. Gradually summarize and innovate. Catering Waiter Personal Work Summary 2

Unconsciously, a year of work has come to an end. Looking back on the past, 20xx is a year of self-challenge for me. I will work hard to correct the deficiencies in my work in the past year and do a good job in the new year. In the past year, with the care of the leaders and the enthusiastic help of my colleagues, through my own I have made unremitting efforts and achieved certain results at work, but there are also many shortcomings. Looking back on the past year, there may have been disappointments and sadness in the past year, as well as successes and happiness, but that is not important anymore. It's the past, and what we have to work hard for is the future. Many people say that my personality has changed, and I believe it.

I am really satisfied. There are many things that are pressing me down, but I still insist on getting through it. My life and emotions are all the same. Although there are no big ups and downs, at least I have experienced some storms. Ups and downs, ups and downs, twists and turns and difficulties, sometimes I really miss myself, I have been thinking about where I went wrong, why is this happening? I also cheer myself up again and again, stand up again and again, I am I think, even without me, the earth will continue to rotate and things will still have to be solved. I don’t want to be a weak person or a coward. My destiny is in my own hands. I believe that tomorrow will be better, good for you, good for me, and everyone will be good.

The work is now summarized as follows:

1. Training:

1. Tray essentials and room meal delivery process.

2. Explain the relevant knowledge of various departments in large, medium and small banquets to help with food delivery.

3. Training and supervision of hotel-related systems.

4. Safety awareness related to the way of serving dishes.

5. Learn sauce making for this team.

2. Management:

1. Superiors are role models for subordinates. I have always insisted on setting an example, so my team is very united.

2. I treat everyone the same, I do things fairly, justly and openly.

3. People-oriented, multi-faceted management approach based on people’s personalities.

4. In 20xx, 23 people resigned from Chuancai throughout the year, and 4 people resigned from Chuancai throughout the year. 20xx was a relatively stable year.

3. As myself, I am responsible for serving food.

1. Responsible for the sauce operation in the hall.

2. Corresponding output and control of food delivery and delivery.

3. Coordination of hands for passing dishes.

4. Several operational points.

1. Insufficient manpower causes the dishes to be deformed during busy hours, which does not reflect the essence of the company.

2. Due to the prosperity of the country, modern young people are all treasures. They are increasingly unable to work and are increasingly spoiled by their parents. They only pursue money and do not know how to change places for others. Thinking about it, it’s so difficult to be who I am today!

3. The reason why we can’t recruit people is the biggest problem that needs to be solved in time.

4. What is establishment, what is development, what is progress, what is improvement, what is management, what is who to manage whom, what is who to protect whom, how to achieve stability.

5. I hope my superiors will know more about the manpower preparation of other dishes in the same industry.

5. This team did not do well this year.

1. Some employees are not polite and well-groomed.

2. Sometimes operations are not carried out according to relevant standards.

3. Because the logistics staff have abnormal ideas and cannot communicate, supervision is not in place.

In short, 20xx takes today as a starting point, with new goals and new challenges. In the new year, we will continue to work hard, study diligently, and summarize diligently. Finally, I wish our hotel business is prosperous and financial resources are abundant. Go ahead! I wish all the leaders to move forward bravely in their work journey and all the smooth sailing on the track of life. I wish all my colleagues to continue to write new glory in their lives in the new year! Catering Waiter Personal Work Summary 3

Time flies. , in the blink of an eye, we have gone through XX years together and are about to move towards 20xx. The beginning of success comes from summary and planning. I believe that we can create brilliance in the new year.

Looking back on XX, there is indeed a lot worth learning and thinking about. This year, under the correct leadership of Manager Cao and the vigorous execution of Manager Lei, I received careful and meticulous training and improvement. , has also achieved very good results, and is working hard to create benefits.

The quality of a restaurant must first look at its essence, whether it is attractive or not. Only with practical facilities can we better serve guests, instead of doing some superficial work, but Some necessary courtesy should still be paid attention to. As the essence of the service industry, the essence of the service industry is to make guests happy to come, eat happily, and leave happily, and to provide them with better service methods.

I haven’t been here for a long time, but in this short period of time, I have also learned a lot. As an ordinary waiter in xx, I am deeply honored to work here. Xin, and I am very grateful to Manager Lei for his concern and care. In my ordinary position, I also have a deep understanding that the direction and goal of an enterprise's development is to combine the actual reality of the enterprise, and to develop in the process of development. Gradually summarize and innovate. Catering Waiter Personal Work Summary 4

20xx is a year for me to challenge myself. I will work hard to correct the deficiencies in the work of the past year and do a good job in the new year. In the past year, I will lead Through the care and enthusiasm of my colleagues, through my unremitting efforts, I have achieved certain results in my work, but there are also many shortcomings. Looking back on the past year, there may have been disappointments, sadness, successes, and joys in the past year, but that is not important anymore, it is in the past. What we have to work hard for is the future. Many people say that my personality has changed. Yes, I believe it. I am really satisfied. There are many things that are weighing on me, but I still insist on getting through it. My life and emotions are all the same. Although there are no big ups and downs, at least I have experienced some ups and downs, ups and downs, ups and downs, time and time again. Twists and difficulties, sometimes I really miss myself. I keep thinking about where I went wrong and why is this happening? I cheered myself up again and again, and stood up again and again. I was thinking that even without me, the earth would still turn around and things would still have to be solved. I don’t want to be a weakling or a coward. My destiny is in my own hands. I believe that tomorrow will be better. OK, hello, I'm OK, everyone will be OK.

1. Training

1. Tray essentials and room meal delivery process.

2. Explain the relevant knowledge of various departments in large, medium and small banquets to help with food delivery.

3. Hotel-related training and supervision.

4. Safety awareness related to the way of serving dishes.

5. Learn sauce making for this team.

2. Management

1. Superiors are role models for subordinates. I have always insisted on setting an example, so my team is very united.

2. I treat everyone the same, I do things fairly, justly and openly.

3. People-oriented, multi-faceted management approach based on people’s personalities.

3. As myself, I am responsible for the food delivery work

1. Responsible for the sauce operation in the restaurant.

2. Corresponding output and control of food delivery and delivery.

3. Coordination of hands for passing dishes.

4. Several points in operation

1. Insufficient manpower causes the dishes to be deformed during busy hours, which cannot reflect the essence of the company.

2. Due to the prosperity of the country, modern young people are all treasures. They are increasingly unable to work and are increasingly spoiled by their parents. They only pursue money and do not know how to change places for others. Thinking about it, it’s so difficult to be who I am today!

3. The reason why we cannot recruit people is a problem that must be solved in time.

4. What is establishment, what is development, what is progress, what is improvement, what is management, what is who to manage whom, what is who to protect whom, how to achieve stability.

5. I hope my superiors will know more about the manpower preparation of other dishes in the same industry.

5. What this team did not do well this year

1. Some employees were not polite and well-groomed.

2. Sometimes operations are not carried out according to relevant standards.

3. Because the logistics staff have abnormal ideas and cannot communicate, supervision is not in place.

In short, 20xx takes today as a starting point, with new goals and new challenges. In the new year, we will continue to work hard, study diligently, and summarize diligently. Finally, I wish our restaurant a prosperous business and abundant financial resources. Enter! I wish all leaders to move forward courageously in their work journey and all the success in life. I wish all colleagues to continue to write new glories in life in the new year. Catering Waiter Personal Work Summary 5

I have worked in a coffee shop for a year. Although I only did some simple work, I did learn a lot and gained a lot of insights. The following is a summary of my work. I hope people who are destined to see it will benefit from it.

1. Payment must be made at the front desk, which can save a lot of unnecessary time. Eliminate opportunity costs such as time and errors caused by translation.

2. You must often appear in front of the boss. Only by frequently appearing in front of the boss can you quickly become familiar with the boss, and the boss will teach you more knowledge about making cold drinks.

3. When there are no customers, you must communicate with people in the store instead of sitting in the corner reading magazines by yourself. Young people should be more enthusiastic.

4. Try not to make mistakes under the eyes of the boss. Although mistakes are inevitable, don’t let the boss see it, because after all, making mistakes will leave the impression of sloppiness on others.

5. Be sure to do the basic work in the store. The first job of the founder of xxx also started with cleaning the toilet. Doing basic hygiene work is an obligation to yourself and to the guests. responsible.

6. When paying, be sure to ask the guest if he has any change. This will ensure that there is enough change in the store to give to customers.

7. Be familiar with the menu. If you see changes in the menu, update the menu content in your mind in a timely manner.

8. You must maintain a humble attitude, remember that knowledge comes from the three hundred and sixty lines, and you must keep learning.

This work has given me a very profound experience. I feel that in everything we do, we make a little progress every day: accumulation of sand becomes a tower, accumulation of less becomes more, and many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving toward success; doing a little more every day is moving toward a bumper harvest; making progress a little bit every day is moving toward success. Catering Waiter Personal Work Summary 6

I realize that as a restaurant waiter, enthusiasm at work is important, but you also need to have good service capabilities. Because it involves technical issues of "can and cannot". The work is now summarized as follows:

1. Language ability

Language is an important tool and way for waiters to establish good relationships with guests and leave a deep impression. Language is the material shell of thinking. It reflects the spiritual cultivation, temperament, attitude and character of the waiter. The two most important aspects that guests can perceive are the words and actions of the waiter.

When expressing, waiters should pay attention to the natural, smooth and affable tone, keep a constant speaking speed, and be calm and polite at all times. Language words that express respect and humility can often soften the tone, such as "you, please, sorry, if, can" and so on. In addition, waiters should also pay attention to the timing and objects of expression, that is, to express appropriately and appropriately according to specific situations such as different occasions and different identities of guests. , I think that as a restaurant waiter, you must have at least the following service abilities.

When people talk, they often ignore another important part of language-body language. According to research by relevant scholars, body language plays a very important role in the expression of content. When using verbal expressions, waiters should use body language appropriately, such as using appropriate gestures and movements, in conjunction with verbal expressions, to create an expression atmosphere that is easy for guests to accept and satisfy.

2. Communicative Skills

The restaurant is a place where a large number of interpersonal interactions occur. Every waiter will have extensive contact with colleagues, superiors, subordinates, especially a large number of guests every day. And we will have various interactive relationships with guests based on service. Properly handling these relationships will make guests feel respected, valued and treated favorably. Gaining this feeling from guests will play an immeasurable role in the continued prosperity of the business and the publicity and dissemination of the corporate brand. Good communication skills are an important basis for waiters to achieve these goals

3. Observation skills

There are three types of services provided by service staff to guests. The first is when the guests make it very clear As long as you have skilled service skills, it is generally easier to do this well. The second type is routine services, that is, services that should be provided to guests and do not require reminders from guests. For example, when a guest sits down in a restaurant and is ready to dine, the waiter should quickly pour tea and put away tissues or towels for the guest; when in the front hall, as soon as a guest with a lot of luggage comes in, the waiter should step forward to help. The third type is potential service needs that guests have not thought of, cannot think of, or are considering.

Being able to see through the potential needs of guests at a glance is the most commendable service skill of a waiter. This requires the waiter to have keen observation skills and turn this potential demand into timely and practical service.

And the provision of this service is the most valuable part of all services. The first type of service is passive, while the latter two services are proactive. The provision of potential services emphasizes the initiative of the waiter. The essence of observation ability is to be good at thinking about what the guests are thinking, and to deliver the service promptly and appropriately before the guests speak.

4. Memory ability

During the service process, guests often ask the waiter about the prices of hotel services, grades, service facilities, special dishes, tobacco, wine, tea, and snacks. Or problems in urban transportation, tourism, etc. At this time, the waiter should use his or her usual experience?

Waiters also frequently encounter physical delays in service required by guests. That is to say, the guests will entrust the waiters with some matters, or they need some drinks and refreshments during the meal. There is a long or short time lag between the proposal and delivery of these service items. At this time, the hotel waiters need to be able to remember them firmly. The service requested by the guest is accurately provided at a later time. If the service required by the guest is delayed or is not met because it is forgotten, it will have a negative impact on the hotel's image.

Unexpected incidents in services are common. When dealing with such incidents, the waiter should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put himself in the guest's shoes, and be able to make appropriate concessions. Especially those who have more responsibility on the side of the waiter must dare to admit their mistakes and provide immediate apology and compensation to the guests. Under normal circumstances, the guest's mood is a mirror of the service provided by the waiter. When a conflict occurs, the first thing the waiter should consider is whether the fault is on his or her side. Catering Waiter Personal Work Summary 7

20xx is a year of harvest and a year of great development. Under Mr. Wang’s education, support and encouragement. By cooperating with the hotel, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following is a brief summary:

1. We have established three concepts in our daily work

1. Customer concept: everything is focused on customers, no matter how unruly customers we encounter , we all have the ultimate goal of serving customers well

2. The concept of details: success or failure in details, only by doing a good job in every detail of the work can the hotel's management system and service system operate smoothly.

3. Cultural concept: Let customers enjoy a high-quality, unique dining experience, and allow employees to work in a healthy and harmonious corporate atmosphere.

2. Catering service hours are long, so try to use the time to organize training and learning. Let employees understand the importance of catering work, and more importantly, let employees have the professionalism to be dedicated and strive to be advanced.

3. Adhere to the business philosophy of "conscience quality, quality first", do a good job in implementation, so that employees understand the standards of the hotel, which is the work ruler of every employee. In order to improve employees' awareness of standards, we We formulated a job training plan and organized employees to carry out unified operation standards.

4. Focus on hotel development requirements, improve hotel management procedures and systems, and clarify development missions.

5. Standardize corporate management and implement brand development strategies. In this situation of logistics, we deeply feel the great responsibility. Hotel leaders can lead all employees to seek development in the competition with a high sense of responsibility and full enthusiasm for work. , carry forward the corporate spirit of unity, efficiency, pragmatism and dedication. Maintaining hotel operations through energy conservation and consumption reduction has achieved good results. Stabilized the workforce and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we adhere to Mr. Wang’s correct leadership, do our jobs in a down-to-earth manner, and do everything possible to improve service quality, By constantly improving the service level of all employees, we will be able to complete all tasks in 20xx with high quality and make our due contribution to the century. Catering Waiter Personal Work Summary 8

The year 20xx is over, and it is necessary to make a summary of the work: I love this job because I have the will to work and correct my work attitude; I know what a successful waiter should be To enhance my professional awareness, I am determined not to do anything, but to be a qualified waiter with ideals, ethics, knowledge and discipline.

I learned the principles of serving guests; the procedures for serving guests; the work details during service; the procedures for serving dishes at banquets; the skills of holding trays and the pace of walking; the precautions for setting up and setting up the table; changing The key points of ashtrays; precautions for ordering, writing menus, canceling dishes, and techniques for selling dishes; basic methods and procedures for serving drinks and general knowledge of drinks; skills for handling customer complaints and responding to service emergencies; restaurant opening Preparations for the market and precautions for closing the market, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge, etc. It laid the foundation for me to become an excellent waiter.

In this waiter job, I concluded that being an excellent waiter should have:

1. Love your job:

When you love your job , you will do your job happily and more easily.

We want diners to receive health, energy and good service. You can make ordinary work extraordinary. The people that companies need most are people who love their work.

Quickly become familiar with work standards and methods: In order for our own business and ourselves to win in the fierce competition, we must be able to get into work as soon as possible and be competent at work to improve work efficiency.

2. Have a diligent spirit:

Catering work is mainly hand work, which is usually not too heavy. Do more and you will not be exhausted. Therefore, we must be diligent with our legs, eyes, hands, and heart. Work proactively and look for work proactively. The saying "Everything is possible if you work hard" tells a very profound truth. As long as you work hard, the door to success will be open for you.

3. Have self-confidence:

Compared with money, power, and background, self-confidence is the most important thing. Self-confidence can help people eliminate various obstacles and overcome various difficulties. Difficulties, believe that you are the best. You must learn to be a human being: being a human being is to be a person who is dedicated, grateful, helpful, and ethical. Be sincere and work seriously, and your career will be more successful. Responsibility: Putting the interests of the company first and being responsible for your job; being responsible for customers and providing them with high-quality products and services; being "respectful", even if no one is supervising you, you will do a good job conscientiously Work is the expression of responsibility. Facing unfairness at work with a normal mind: There is no absolute fairness at work. Opportunities are always equal for those who work hard. If you don’t have a certain ability to withstand setbacks, how can you be a leader in the future? Team: Giving full play to team spirit is the consistent pursuit of enterprises. The work of catering enterprises consists of various divisions of labor, which requires the cooperation of team members. Employees and businesses that are team players and collaborate well are more successful.

This work has given me a very profound experience. I feel that in everything we do, we make a little progress every day: accumulation of sand becomes a tower, accumulation of less becomes more, and many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving towards leadership; doing a little more every day is moving towards a bumper harvest; making progress a little bit every day is moving towards success. Catering Waiter Personal Work Summary 9

With the further establishment and improvement of market regulations and rules, the catering market in fierce competition will follow international rules, and the market will be further planned and purified. The existing tens of thousands of catering companies and a turnover of nearly xx billion will continue to increase, and the catering market has huge potential. In the future, the catering industry will continue to develop rapidly and the scale of the industry will continue to expand. At the same time,

Market competition will also become more intense. The trend of market segmentation will make corporate characteristics and personalization more obvious. The focus of competition will be more concentrated on innovation potential, business methods, management level and talent guarantee. aspect.

Data analysis released by the Ministry of Commerce on June xx shows that my country’s per capita catering consumption expenditure is expected to reach xx yuan in 20xx, and the catering industry market will continue to grow at a rate of about xx%. Annual retail sales are expected to reach xx billion yuan, and there are four major development trends.

First, catering consumption will continue to have strong development momentum. At present, my country's per capita catering consumption has just reached xx US dollars, and there is still much room for development compared with xx US dollars and xx US dollars.

At present, the main consumer demand in the catering industry still comes from urban residents, while the huge market of rural catering has not really started. The huge rural catering market will bring broad development space for my country's catering economy.

Second, the socialization of catering will drive diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment, etc. have all become the driving forces for catering consumption. The consumer demand in the catering industry will continue to expand, and the corresponding consumer categories will break through the traditional meal categories and show a trend of convenience, diversification and modernization.

Third, changes in business methods will activate the catering industry market. Modern business methods such as chain operations, online marketing, centralized procurement, and unified distribution will continue to be effectively used in the catering industry. Some local specialty home-cooked restaurants, snack streets, food courts, and Chinese and Western fast food are blooming everywhere, and business is booming.

Fourth, the expansion of service content will promote the sustainable development of catering consumption. The catering industry will carefully adjust its industrial and product structure, expand catering consumption hot spots, and strengthen the humanized development of service connotations. Taking community catering as a carrier, it is more convenient and beneficial to the people, and vigorously promotes healthy consumption, safe consumption, green consumption, environmentally friendly consumption, scientific consumption and frugal consumption.

The development of all enterprises is inseparable from the cultivation of talents. xx has long focused on team building and established an efficient learning team with a broad vision and strong sense of professionalism, which has made xx's goals more ambitious and its progress more steady, laying a solid foundation for the development of the company. Base. Our xx team has set a grand goal to get out of Dongying and go to the world!

xx has a strong mission to "make more people healthy and happy" and "make the world full of love". I We will strive for this mission throughout our lives! "Everything is possible!" We look forward to the realization of our dreams

After more than two years of operation, xxx has entered a mature development path. In order to better strive to build a service brand and further establish the purpose of "delivering healthy life and happiness".

In the past two years, the company has used politeness and standardization activities as a breakthrough, and "untrained employees are a loss for the company" and "quality is the life of hotel products" as an entry point, and has paid close attention to the training and education of star employees to strengthen the quality of the workforce. , and constantly improve service levels. Catering Waiter Personal Work Summary 10

20xx is a year of harvest and a year of great development. Under Mr. Wang’s education, support and encouragement. By cooperating with the hotel, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following is a brief summary:

1. We have established three concepts in our daily work

(1) Customer concept: Everything is focused on customers, no matter how unruly we encounter Customers, we all have the ultimate goal of serving customers well.

(2) Details concept: Details determine success or failure. Only by doing every detail of the work well can the hotel's management system and service system operate smoothly.

(3) Cultural concept: Let customers enjoy a high-quality, unique dining experience, and allow employees to work in a healthy and harmonious corporate atmosphere.

2. Catering service hours are long, so try to use the time to organize training and learning. Let employees understand the importance of catering work, and more importantly, let employees have the professionalism to be dedicated and strive to be advanced.

3. Adhere to the business philosophy of "conscience quality, quality first", do a good job in implementation, so that employees understand the standards of the hotel, which is the work ruler of every employee. In order to improve employees' awareness of standards, we We formulated a job training plan and organized employees to carry out unified operation standards.

4. Focus on hotel development requirements, improve hotel management procedures and systems, and clarify development missions.

5. Standardize corporate management and implement brand development strategies. In this situation of logistics, we deeply feel the great responsibility. Hotel leaders can lead all employees to seek development in the competition with a high sense of responsibility and full work enthusiasm. , carry forward the corporate spirit of unity, efficiency, pragmatism and dedication. Maintaining hotel operations through energy conservation and consumption reduction has achieved good results. Stabilized the workforce and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we adhere to Mr. Wang’s correct leadership, do our jobs in a down-to-earth manner, and do everything possible to improve service quality, By constantly improving the service level of all employees, we will be able to complete all tasks in 20xx with high quality and make our due contribution to the century.