Personal work summary of waiters in the catering industry

The happy and interesting activities have come to an end. This experience can enrich our lives. Why not let us sum up the experience and look forward to the future. But how to write an activity summary in order to be outstanding? The following is a personal work summary of waiters in the catering industry that I have compiled for you. You are welcome to learn from it and refer to it. I hope it will be helpful to everyone.

Summary of personal work of waiters in the catering industry 1

1. Supervision of food safety in catering services

According to the mandate of the People’s Government of the Autonomous Region, we continue to fulfill the food safety requirements in catering services Supervisory functions: licensing, supervising and punishing catering service units in the city.

(1) Improve the quality of administrative licensing.

In __, the "Karamay City Health Supervision and Management System" independently developed with an investment of 400,000 yuan was officially launched. Urban-level health supervision agencies can realize digital management of workflows such as application, review, approval, and issuance of health administrative licenses for food, public places, drinking water, radiation diagnosis and treatment, etc. through the management system. It can also complete the annual inspection, change, renewal, renewal and cancellation of health licenses. Citizens can also check the status of health licenses through the Health Supervision Information Network. In each process, the system sets licensing standards and time limits in strict accordance with relevant laws and regulations. It can track and query each link to achieve real-time data updates and dynamic supervision throughout the process, thereby standardizing health administrative licensing behaviors, increasing transparency, and improving Quality and efficiency of work.

Throughout the year, *** accepted 1,458 applications for food licenses and processed 1,291. Among them, 145 applications were not approved.

(2) Implement quantitative and hierarchical management.

We have comprehensively carried out special rectification of catering consumption safety, established a long-term supervision mechanism, and the investigation and punishment rate of units operating without health licenses has reached 100%; the establishment and implementation of the raw material purchase certificate system has reached 100%; The supervision and inspection coverage rate for catering units’ use of livestock and poultry and their products that died of illness or unknown causes and the use of toxic and harmful substances to process food has reached 100%; the implementation rate of the quantitative and hierarchical management system for food hygiene supervision has reached more than 95%. There are 33 food households in the city A-level units with quantitative and hierarchical management of health supervision. The hardware facilities and health management level of the catering industry have been improved.

(3) Increase information disclosure.

Adhere to the implementation of the health supervision information disclosure system, conduct special supervision and inspection of the catering units’ health licenses, employee health certificates, food processing process hygiene protection, food hygiene quality and food shelf life, etc., and use "smiling faces" , "flat face" and "sorrow face" to indicate good, medium or poor hygiene conditions, and are posted in obvious places in the business premises. At the same time, the hygiene status of all catering units is publicized in Karamay Daily, the Municipal Government's Public Information Network and the Health Supervision Network. Supervision information. In addition, the general public is reminded to keep abreast of health supervision information through TV station Karamay news programs, mobile phone text messages, and outdoor electronic screens, and to choose restaurants with high hygiene levels and good hygienic conditions to dine, so that consumers can participate in the supervision together. Among them: more than 80 large and medium-sized catering units are announced once a month, and more than 1,000 small catering units are announced once a quarter.

Increasing information disclosure has played an important role in improving the public health awareness of the whole society, reducing food-borne diseases, and ensuring food safety. Mainly reflected in: First, the purpose of government affairs disclosure is achieved, so that consumers can understand health supervision information in a timely and convenient manner, achieve informed consumption, and allow consumers to participate in supervision. The second is to strengthen the awareness of catering unit operators as the first person responsible for food safety, guide catering owners to strengthen management, and continuously improve the level of catering food hygiene. Third, it improves the quality of food hygiene supervision and expands the social effect of supervision. It also plays a supervisory role for health supervision agencies and supervisors and improves work efficiency.

Up to now, the average monthly food hygiene supervision and inspection results of large and medium-sized catering units have reached medium or above 98.19%. The average number of quarterly food hygiene supervision and inspection results of small catering units reaching medium or above is 90.44%. When dining in restaurants, citizens have initially formed a consciousness of choosing restaurants with high hygiene levels and good hygiene conditions.

(4) Carry out special rectification work.

The "Special Rectification Plan for Combating Illegal Addition of Non-edible Substances and Abuse of Food Additives in Karamay City" (Kewei Jianfa [__] No. 17) was formulated and issued. During the special rectification period, *** was dispatched to supervise law enforcement There were 166 personnel and 499 catering establishments of various types were inspected. A total of 112 samples of more than 10 kinds of food raw materials suspected of adding non-edible substances, including nitrite in braised meat products, caustic soda in water-based products and industrial formaldehyde, and white lumps in flour products, were randomly inspected. An administrative penalty of RMB 4,990 was imposed on a company with excessive nitrite residue in halogen products.

A special rectification work on sterilized tableware was carried out, and 12,383 sterilized tableware from 816 catering units were tested for coliform bacteria. 8,491 samples were qualified, with a pass rate of 68.6%.

2. Existing problems

First, there is no innovation in food safety supervision work. The "Food Safety Law" has been implemented for more than half a year, and the functional positioning and supervision methods still follow the "Food Hygiene Law". The management model and experience of the Food Safety Law, publicity funds are insufficient and the intensity is far from enough, and the awareness of the person primarily responsible for food safety needs to be improved.

Second, there are few health supervision personnel, and the intensity and frequency of supervision are low. At present, the city's health supervision agencies mainly focus on food safety supervision in catering services. They can only barely complete food hygiene supervision inspections and information disclosure for large and medium-sized catering units once a month and small catering units once a quarter. This hinders the hygiene of the city's catering industry. Improvement of management level.

Third, the testing capabilities of food safety laboratories cannot meet the needs of daily supervision and inspection work. Mainly manifested in the low testing level of technical personnel, incomplete testing items, and too long testing time.

Fourth, the division of functions between catering service supervision functions and those of law enforcement departments such as quality supervision and industry and commerce is still unclear. For example, whether instant food business units such as roasted naan houses and roasted chicken and duck restaurants belong to processing, distribution or catering services, there is still a blind spot in food safety supervision.

3. Next work ideas

In __, the food safety rectification of catering services will strengthen the rectification of school canteens, construction site canteens, and unlicensed catering service operations, and continue to crack down on Illegal addition of non-edible substances and abuse of food additives.

First, before the institutional reform is in place, continue to perform food safety supervision responsibilities in catering services, persist in implementing the quantitative and hierarchical management of food hygiene supervision and the health supervision information disclosure system, and increase training on the "Food Safety Law" Efforts should be made to strengthen the awareness of food operators as the first person responsible for food safety to ensure food safety.

The second is to speed up the informatization construction of health supervision and improve supervision efficiency. On the basis of improving the licensing management system, launch the daily supervision, inspection and testing system, enter various supervision inspections and laboratory test results into computer management, timely release various supervision information through the health supervision network, and use the influence of social supervision to improve Regulatory efficiency.

The third is to increase the intensity of supervision and inspection and improve the technical content of health supervision. First of all, on the premise of ensuring that large and medium-sized catering units conduct food hygiene supervision and inspection once a month and small catering units once a quarter, strive to achieve the goal of supervision and inspection of small catering units once every two months. Secondly, every six months, random inspections of tableware disinfection effects will be carried out based on 25% of the city’s catering units. Third, carry out key supervision and inspection of school canteens and construction site canteens, continue to crack down on the illegal addition of non-edible substances and the abuse of food additives, and monitor nitrites in cooked meat products, MSG in condiments, sodium sulfate, and the acid value of vegetable oils. Supervise testing of peroxide value.

Personal Work Summary of Waiters in the Catering Industry 2

At work, although I only play the role of an ordinary cashier, my job is not only as simple as collecting money, but also A series of complicated procedures. During this year's work, I found that no matter it is heavy, busy or idle, we should be able to do a job with ease. We should complete every job with a positive attitude, not because of the proportion of the workload. Complain, because complaining is useless. What we should do more is not to think too badly about things, but to maintain a good mentality and face the team every day. Because a happy attitude can make us feel tired and bored at work.

At work, I work hard to learn my business knowledge. Under the training and guidance of the foreman, I quickly became familiar with the basic situation of the restaurant and the cashier's job process, from theoretical knowledge to practical operations, from the front desk to reception and customer service, and accumulated learning bit by bit. In a short period of time, I mastered all the business skills that a cashier should have.

I made a mistake at work. It was my supervisor and foreman who encouraged me time and time again and made me more enthusiastic about my work. Teacher Millland once said: Young people naturally need encouragement. Yes, it is this kind of encouragement that gives me the courage to overcome difficulties and make continuous progress in my work. From then on, in the eyes of the leader, I was no longer so fragile, but became very strong. Because of my strong sense of responsibility and high work enthusiasm, I was recognized by my superiors and asked me to come to XX Company for internship. At the beginning, I was not used to it and felt that it was not as good as a restaurant in every aspect. However, after a period of hard work, I finally felt that this was an admirable statement. After a period of hard work, the leaders spoke highly of me and asked me to take on the important task of reception at the front desk. At that moment, I was happy and endured all the hardships. It was worth it to be tired and stressed out at the same time. The leaders value me so much, which is their trust. I think I should work hard and do my duty well. This is a new challenge for me.

During the year of internship, I learned about the management and culture of some restaurants, among which the ones I know best are:

1. Functional quality

For For service industries such as catering, service quality is undoubtedly one of the company's core competitiveness and the lifeline of the company. A high level of service quality not only impresses customers but also lays the foundation for them to come back again. It can also make customers feel honored and establish a good brand and image for the company.

In __, we can see that restaurant leaders attach great importance to the improvement of service quality. Even our interns must undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to older employees to continuously improve their professional quality and level. Department managers and supervisors often say to us: "Every move you make represents us, and your image is our image." "The guests are never wrong, it is only us who are wrong." Only sincere service will get the smiles of the guests. "

2. Catering culture

The restaurant is full of service culture, etiquette culture, regional culture, food culture, poverty alleviation culture, etc. All the staff here are hosts, and all guests When they come to a restaurant, they will more or less rely on the restaurant and the people in the restaurant. In addition to receiving culture or knowledge in the process of receiving service, they will also seek help from the people in the restaurant when they encounter difficulties. Therefore, we can say that restaurants are. A place full of culture and knowledge. Therefore, people who work here must have more knowledge, culture and cultivation. When the guests are tasting a dish, the waitress introduces the relevant knowledge of the dish in a sweet voice, including it. The origin, spread, characteristics, novelty, etc. This not only increases the fun of tasting the dishes, but also allows the guests to gain some new knowledge and information, which makes them happy that you are from another level.

There are courteous service staff in every corner, with standardized operations, professional smiles, and courteous attitudes, allowing guests to be influenced by etiquette culture at all times. Individuals in society are always influenced by the so-called etiquette. Culture not only improves the quality of hotel staff, but also helps influence guests and improve the quality and cultivation of the entire society. When guests arrive at a new hotel, they can't wait to learn about the local regional culture, customs and landscape features. Restaurants should. Very familiar with this. Restaurants are just a single building with a rich background and cultural background. For foreign guests, they come here basically not for the local scenery or business. Accommodation environment. Therefore, the restaurant needs to have a function that can be used as a host to provide guests with as much convenience as possible. For example, it can introduce local tourism resources, such as giving directions to local business offices. The restaurant truly becomes a window for communication between the place and the outside world. There is also something called "problem-solving culture", which is the ability to provide knowledge to help guests solve problems. The golden key culture is a typical example, adding satisfaction and surprise, completing the impossible. Task.

Cashier is a relatively important position in the restaurant. It requires a strong sense of responsibility and good communication skills, which is very stressful for me. Faced with difficulties and I did not flinch under pressure, but faced the difficulties. After one year in the front desk cashier position, I can now say that I am qualified for this job, and believe that I will do better in other similar jobs in the future.

Personal work summary of waiters in the catering industry 3

With the further establishment and improvement of market regulations and rules, the Chinese catering market in the fierce competition will follow international rules, and the market will be further planned and purification. The existing 10,000 catering companies in China and the turnover of nearly 500 billion will continue to increase. The catering market in China will continue to develop rapidly in the future, and the scale of the industry will continue to expand. p>

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 in innovation potential, business methods, management level and talent guarantee.

Xinhua News Agency, Beijing, March 29. Data analysis released by the Ministry of Commerce on the 29th shows that my country’s per capita catering consumption expenditure is expected to reach 915 yuan in 2007, and the catering industry market will continue to grow at a rate of about 17%. Growth, annual retail sales are expected to reach 1.21 trillion yuan, and present 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 US$100, which still has much room for development compared with US$1,600 in the United States and US$1,050 in France.

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 the 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. Haolexing has long been focusing on team building and has established an efficient learning team with a broad vision and strong sense of professionalism, making Haolexing's goals more ambitious and its progress faster. For stability, it has laid a solid foundation for the development of the enterprise. Our Haolexing team has set a grand goal to let Haolexing go out of Dongying, Shandong, to China, and to the world!

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

After more than two years of operation, Haole Xingxing 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.

Personal work summary of waiters in the catering industry 4

From this time as a catering waiter, I changed my negative thinking that working as a catering waiter has no future; I established the idea of ????doing a job and loving a job. I understand that whether a person makes a difference does not depend on what profession he is engaged in, but on whether he does his best to do the job he is engaged in. I have acquired my professional will and corrected my work attitude; I have understood the qualities that a successful waiter should have, thereby enhancing my professional awareness. I am determined not to do it, but to be a person with dreams, ethics, knowledge, and knowledge. Disciplined and qualified waiters.

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 serving trays and the pace of walking while carrying them; 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 in handling guest 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 summed up what it takes to be an excellent waiter.

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.

2. Quickly become familiar with work standards and methods

In order for our company 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. .

3. 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. Restaurant waiter work experience

4. Have self-confidence

Compared with money, power, and background, self-confidence is the most important thing. Self-confidence can help people overcome various obstacles, Overcome all kinds of difficulties and believe that you are the best.

5. Learn to be a human being

To be a human being is to be a person who is dedicated, grateful, helpful, and ethical. If you are sincere and work seriously, your career will be more successful

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6. Responsibilities

It is to put the interests of the company first and be responsible for one's own job; it is to be responsible for the guests and provide them with high-quality products and services; it is to "respect without mercy", Even if no one supervises you, you will do your job seriously. This is a manifestation of responsibility.

7. Respond to unfairness at work with a normal mind

There is no absolute fairness at work. Opportunities are always equal for those who work hard. Without the necessary ability to withstand setbacks, how can we be a leader in the future?

8. 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 time __ gave me a very profound experience. I feel that in everything we do, we improve a little bit every day: sand becomes a tower, a little becomes a lot, and there are many successful people. It’s about accumulating a little bit and becoming 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; improving a little bit every day is moving towards success.

Personal Work Summary of Waiters in the Catering Industry 5

20__ has passed. This year is a busy year and a glorious year. With the care and support of superior leaders, the hotel , under the correct leadership of a certain manager, through the concerted efforts and diligent work of all employees, great achievements have been achieved. The hotel's performance has reached new highs, and has been affirmed by relevant departments and unanimously praised by guests in terms of safety, health, service, etc. . As an employee of the hotel, I have achieved good results through my own efforts. I have been rated as an outstanding employee by the hotel many times and received rewards. The following is a summary of my work this year:

1. Respect leadership and obey orders

In daily work, deeply understand the leader’s intentions, accept leadership, obey arrangements, and follow instructions Do what the leader requires, do not push the envelope, do not play tricks, do not complain at work, and work hard without complaint. Be able to treat leaders' praise and rewards correctly without being arrogant or impetuous; be able to promptly correct shortcomings in work pointed out by leaders without giving up. Able to complete the tasks assigned by leaders, he is often praised by hotel and guest room managers.

2. Observe the rules and disciplines and provide good service

Comply with the rules and regulations set by the hotel, do not be late, do not leave early, go to get off work on time, and handle family and work well relationship, no leave records throughout the year, and full attendance at work. Strictly follow the work flow and leadership requirements to provide good service, so that no dead corners are left when cleaning the restaurant, and it is spotless and neat. When serving guests, be able to use civilized language correctly, be careful, enthusiastic, and patient, and try to respond to the guests' requests as much as possible. If you are satisfied, if you are not satisfied, explain it clearly to the guest and obtain the guest's understanding.

3. Unity and cooperation, regardless of gains and losses

Become one with the hotel staff, be united, help each other, and care for colleagues. At work, after completing your work, you can help other colleagues in a timely manner, be not afraid of hardship or tiredness, be available when called, and do not be petty. When misunderstandings occur with colleagues, focus on work, communicate well, eliminate misunderstandings, and ** *Do a good job together. In life, be kind to your colleagues when they are sick. When your colleagues are sick, you can call them to greet them and visit them in the hospital. When your colleagues have something to do at home, you can help them in a timely manner after you understand them clearly. This will enhance friendship and promote work.

4. Learn with humility and strive to improve

In every basic skills and safety training organized by the hotel, we should pay attention to it in thought and be proactive in action. Make sure your ears, eyes, mouth, heart and hands are present. Take notes when studying, listen carefully, ask if you don’t understand, study in time when you get home, and deepen your impression. At work, think carefully and apply it correctly. If you don’t understand or don’t know, ask your boss or colleagues to help you understand. Leave no blind spots and bring your service level and personal quality to a new level.

Existing deficiencies and problems:

1. Sometimes the work enthusiasm is not high, not very active, and there is a phenomenon of procrastination. Sometimes there are many customers and time is tight, so there will be things missed.

2. The service level needs to be improved. Civilized and polite expressions are rarely used, the attitude is blunt, and the initiative is lacking.

In the new year, with the care and support of my superiors, I will do my job seriously, strive to improve my service level, unite my colleagues, be proactive, be obedient, and serve. Be able to learn so that the hotel will be prosperous in the new year, its performance will improve by leaps and bounds, and it will achieve greater success.

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