Summary of Restaurant Manager's Work Fan Wenxuan

Restaurant managers summarize their own work, which is conducive to the smooth development of restaurant work. The following is my collection of restaurant manager's work summary model, for your reference.

Summary of Restaurant Manager's Work (1)

Dear leaders and colleagues,

Good afternoon, ladies and gentlemen

I am honored to share the harvest and joy of 20__ years with you on behalf of the catering department and kitchen team of the Garden Theme Restaurant. (Next, I will report to you from four aspects. )

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since the trial operation of Heyuan Restaurant on June 6th last year, the quality of raw materials and food hygiene have been strictly controlled, and the operation process has been standardized to ensure food safety. In the course of operation, we gradually explored the characteristics and laws of Heyuan restaurant consumer groups, and constantly carefully developed dishes that meet Heyuan restaurant consumer groups. According to the characteristics of seasonal raw material supply, seasonal seasons, some special dishes and innovative dishes are introduced one after another. For example, in view of the rising prices of raw materials in the market, seasonal dishes are carefully developed and used to make excellent, fragrant, beautiful and fashionable low prices. We have also developed some low-priced and high-quality dishes according to different consumer needs, and introduced some new cooking techniques. Especially in September this year, the park provided me with an opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly applied to the production of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and won unanimous praise from guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,000 yuan per day to1-20,000 yuan per day now, and at most it exceeds 30,000 yuan. Per capita consumption has increased from 20 yuan to 40 yuan now, turning losses into profits. Behind this is the chef's production and processing of dishes, plates and bowls, which are created by the chefs with sweat and hard-working hands by the hot stove.

Second, strengthen training, standardize the formula of main and auxiliary materials of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan Restaurant.

In the past year's business process, the biggest difficulty we faced was the instability and high mobility of employees. Especially from May to 165438+ 10, the restaurant is the busiest time and the chef is the most mobile, which brings great pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide quality services for guests, we have adopted the following methods:

1. personnel passed. Get through the chefs in the garden kitchen, coffee shop kitchen and even catering kitchen, make full use of the overtime policy given by the park, overcome various difficulties such as lack of manpower, and successfully complete the reception task again and again.

2. Strengthen training. This year, the kitchen was trained 56 times, so that new employees can quickly become competent. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, to preach and teach with a rice mouth in practical work; On the other hand, I use my spare time to train, teach my own skills to everyone, and train the newly-learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the formula of main and auxiliary materials, so that the quality and taste of restaurant dishes will not be affected by the departure of some chefs.

4. Keep innovating. 18 seasonal cold dishes and 72 Chinese and western hot dishes were introduced one after another, which enriched the choices of guests and formed innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot, fungus and cabbage" and "three cups of chicken with Taxiang", which were deeply loved by guests.

Third, adhere to the team spirit of close cooperation between kitchen and restaurant, build a harmonious restaurant and win good results.

A good catering brand needs the close cooperation between the restaurant and the kitchen. In the past year, our restaurant and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. If there is customer feedback, we will adjust it in time to achieve customer satisfaction and attract repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen work closely together, cooperate with each other and complement each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple dishwashing job. A good dish is inseparable from clean and hygienic utensils, so we are as indispensable as the barrel effect. Here, we would like to express our gratitude to all the staff and other brother departments in the restaurant. With your efforts and support, guests inside and outside the school will recognize and praise the brand of Heyuan Restaurant.

Summary of Restaurant Manager's Work (2)

Looking back on my work in the past six months, with the support and help of leaders and colleagues, I have been strict with myself and completed my work well according to the requirements of western restaurants. 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:

First, strengthen self-study and improve professional level.

To be excellent, there is still a certain distance from my knowledge and ability, so I have been afraid to take it lightly, and learn from books, leaders and colleagues, so that I feel that I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, ensuring the normal operation of all the work in the restaurant.

Second, 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. We are faced with complex and challenging work every day. 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, we received many important guests and banquets. However, due to various reasons, quality and efficiency can't keep up, which 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.

Three. Work plan for the second half of the year:

1, clear development direction:

According to the reception nature of hotel restaurants, the development direction of new products is mainly refined and exquisite, reflecting the grade of star-rated hotels;

2, ensure the completion of the task:

(1), the supervisor should arrange the organization and development work in time, implement the task indicators and make preparations in advance. You must finish the task on time without delay.

(2) Supervisors and foremen must set an example and take the lead in innovation, not only to complete personal tasks, but also to encourage and help employees to develop new products.

3. Supervisors and foremen should take the lead in learning and drive employees to improve their personal quality and business skills. Especially in the usual work, we should learn more about information, open up new ideas, and do a good job in accumulating basic information; At the same time, we should practice basic skills diligently, pay attention to professional knowledge learning, and improve the level of business skills. Only by accumulating certain knowledge and technology can we stimulate innovation.

4. Supervisors and foremen should pay close attention to training: restaurant managers should make targeted training plans and strengthen business skills training; More training or competitions in pouring and mixing wine can not only improve business skills, but also increase the enthusiasm for innovation;

5, adhere to the relevant provisions of the new product development, timely cash rewards and assessment, improve the enthusiasm and initiative of innovation, and strive to complete the task indicators in the second half of the year.

Summary of Restaurant Manager's Work (3)

First, to improve the service quality as the core, strengthen the service quality project to create the catering service quality, which is a huge systematic project and a comprehensive embodiment of the catering management strength. In, various operating departments carried out the following work in daily management and service quality construction:

1. Work out operating procedures to improve service quality. According to the actual operation of various departments in the catering department, we have compiled the Operating Rules for Banquet Service, Evening Room Service, Western Restaurant Service, Bar Service and Stewardship Department. 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 of wedding service was worked out, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of wedding scene, and invited the human resources department to conduct special training for wedding emcee, making it 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.

Summary of Restaurant Manager's Work (4)

My name is _ _, and I'm the catering manager of Wujiang Restaurant. Under the correct leadership of the chairman and leaders at all levels, I led all the staff of the restaurant to complete all the management indicators set by the hotel, which improved the service quality, management level and economic benefits of the hotel. This year's work report is as follows:

At the beginning of the establishment of the restaurant, various systems were not perfect, and the perfection of the system and the establishment of various working procedures need to be gradually completed in long-term practice. Therefore, the establishment of the system is also a long-term and complicated work. The standardization and institutionalization of hotel management is the foundation of hotel development. Since the establishment of this department, the management of this department has clearly defined the overall norms and standards of this department, and has successively issued relevant procedural and normative management documents. In terms of target assessment, it is necessary to assess according to the assessment implementation methods that have been issued, summarize the actual implementation progress according to the work plan, and put forward the problems that need to be solved, so that all work can be implemented to people, which is also the basis for the assessment of various ministries.

First, make the daily management plan and management policy.

Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for a certain business field under the authorization of the manager. Be responsible for checking the daily work of each division; Organize and arrange the reception of important guests; Handle related complaints from guests; Report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department; Preside over pre-shift and post-shift meetings, arrange relevant work arrangements and summarize existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of advanced employees; Give patient guidance and encouragement to backward employees, supervise their work quality and service quality, pay attention to their work attitude and performance, and coordinate and communicate with them face to face in time if they find emotional problems, and properly solve them; Mobilize the enthusiasm of employees, reduce the mobility of employees, establish a sense of team, increase cohesion, go all out and do better. Strive to win more customers for the hotel with our high-quality and efficient service.

According to the characteristics of our restaurant, I have the following working ideas and main points for the future work of the food and beverage department, as well as the shortcomings, so please give guidance to the leaders:

1. Improve staff's service quality, strengthen staff's service awareness, do a good job in counseling new and backward employees, arrange each team to make training plans, do regular training for employees, and supervise their implementation. Ensure that every employee can master the skills needed for the job, and at the same time be enthusiastic, proactive, polite, patient and thoughtful in customer service. Cross policy of It hotel service industry. Set up inspection-free floors or senior waiters for outstanding employees, and report to the manager of the food and beverage department for consideration of their work treatment or as an important reference for future promotion.

2. Improve the sanitary quality of restaurants: strengthen the supervision of the sanitary quality of restaurants, ensure that each box is in a state, and implement a step-by-step responsibility system: employees are responsible for the small halls they clean; The floor foreman must strictly check the sanitary quality and equipment of the floors under his jurisdiction one by one; Conduct comprehensive supervision and inspection of the small hall cleaned by each employee on duty; Strictly check the dead corners one by one, resolutely put an end to complaints caused by health quality problems and affect the reputation of the hotel, and emphasize that the end-of-day work has been cleaned up. And make a "planned sanitation table" to clean and maintain the restaurant in order to improve the sanitary quality of the restaurant and the service life of the restaurant equipment and facilities.

3. Control material consumption, open source and reduce expenditure: strengthen employees' awareness of saving, advocate controlling energy waste such as water and electricity, and implement material consumption management responsibility system. Unified and comprehensive inventory. Once the loss, the responsibility to people. Once a large number of losses are investigated, the personnel on duty will be held accountable, and the floor foreman under their jurisdiction will be held jointly and severally liable.

5. Train subordinates to establish the awareness of all staff promotion, such as some special dishes, fresh seafood, etc. , so as to increase the turnover of the hotel catering department and improve the sense of responsibility and enthusiasm of employees.

4. Strengthen communication with guests, understand their opinions on food, strengthen cooperation with salesmen, understand their emotions, properly handle their complaints and report to the department manager or kitchen in time.

Second, unite and cooperate to establish a reasonable and effective internal operation mechanism.

In order to gradually integrate the daily operation of the department into a planned, guided, tracked and summarized management system, effectively combine the planning work with emergency work, and establish clear work objectives, all small departments are required to establish a planning work system, and plan and implement all the work according to the planned steps through monthly summary and planning. Establish a monthly work report system, and evaluate the heads of various departments through the completion of the work.

1, if there is a large reception, the three floors communicate with each other, coordinate and arrange personnel reasonably, and each group can mobilize each other at any time.

2. The operation of the front desk completely needs the cooperation of the background, and the opinions of the front desk are fed back to the background in time, which can complement each other.

3. When problems occur, the team communicates with each other and corrects them in time.

4, regular assessment, appraisal, improve the ability of each team.

Third, the hotel's grass-roots managers are a force to be reckoned with.

To cultivate the excellent talents of the hotel itself, we need a harmonious working environment, affirmation of the ability of excellent talents and respect for personality. At present, the hotel adopts the principle of selecting talents according to their abilities, so that sages are in front, capable people are in the middle and wise people are around, giving full play to the subjective initiative of talents, and strengthening supervision, restraint and management in a responsible attitude towards subordinates. Training is of great significance for hotels to adapt to changes in the environment, meet the needs of market competition, meet the needs of employees' own development and improve the efficiency of hotels. Training can improve the skills and comprehensive quality of employees, thus improving the quality and efficiency of employees' work, reducing mistakes, reducing costs and improving customer satisfaction; Employees can understand and master their work at a higher level and enhance their work confidence.

1, let each team strengthen daily supervision, do a good job in training, teach waiters about restaurants and improve their quality.

2, from the daily work assessment, evaluation, found some excellent employees.

3. Rest assured of outstanding employees, let go of management, and let them give full play to their talents.

Fourth, pay attention to service quality and gradually improve the management system.

Quality is life, and quality is benefit, which is the eternal theme of enterprises, and its quality is directly related to the long-term development of hotels and departments. Because of this, the department has paid attention to product quality and service quality since its establishment.

1 conducted systematic and standardized pre-job training for every employee in this department, so that employees mastered the basic service process.

Through the one-on-one assistance system, employees with poor service quality are retrained on the job, so that they have made great progress and improvement in service quality and service awareness.

The health supervision and management system has been strengthened, and a series of supervision systems from health responsibility to people have been formulated and promulgated successively.

4. Intensify training, strengthen standard awareness, summarize the effect of scenario simulation training in front desk training, and continue to carry out in-depth scenario simulation, basic skills training and customer historical data training for front desk personnel to ensure unified operating standards.

The main problems of verbs (abbreviation of verb)

Since the establishment of the restaurant, although the work of the food and beverage department has made some achievements, there are still many problems and weak links, which are far from the expectations of the hotel, mainly as follows:

1 Not strong in front desk management and personnel training, and employees are uneven in standardization and standardized services.

2. Blindly emphasize management and ignore the ideological dynamics of employees, and communicate with employees less, leading to the flow of departmental personnel.

Sixth, the direction of future work efforts

1 Consolidate achievements, tap business potential and improve income-generating capacity.

Pay close attention to the two qualities, and strive to significantly improve customer sources and operating results.

First, pay close attention to the front desk service quality and further improve the service quality.

The second is to pay close attention to the hygienic quality of box lunch and continue to implement the system of health responsibility to people.

3. Strengthen training and standard awareness.

The year 20__ is coming to an end. Although the achievements in the first half of the year are not obvious, in the new year, I will always hold the attitude of "cooperation and dedication", study hard, unite and help each other, be close and friendly, and build a harmonious team. Do your job wholeheartedly. In life, work diligently, be strict with yourself, and always set an example. Please consider it, welcome to put forward more valuable opinions on my work, and take this opportunity to express my sincere gratitude to my leaders for their concern and support! I will continue to live up to expectations and contribute to the development of the restaurant!

Summary of Restaurant Manager's Work (5)

First, strengthen the construction of corporate culture and spiritual civilization, and vigorously advocate the enterprise spirit of striving to surpass and pursue Excellence.

The annual plan for spiritual civilization construction was formulated, the assessment contents of spiritual civilization construction of provincial electric power companies were decomposed, the daily management of spiritual civilization construction was carried out, and the activities of creating civilized units were actively carried out. On the basis of obtaining the model of provincial civilized unit, the power supply company was awarded the civilized unit of State Grid Corporation in June. At present, four county power supply companies under the company have been awarded the title of provincial civilized unit, Ping 'an Power Supply Company has been awarded the first-class county-level power supply enterprise of provincial power company, and Ledu County Power Supply Company has declared the national spiritual civilization construction. Organized and implemented donation activities for caring for the disabled, and * * * organized four donation activities in _ _, with a total donation of 1.5 million yuan.

In terms of corporate culture construction, on the one hand, we actively cooperate with relevant departments to make and promote the unified logo of State Grid Corporation, and at the same time, we carry out corporate image publicity and planning in combination with activities such as the inter-station competition in power transmission areas, the establishment of first-class county-level power supply enterprises by Ping An Power Supply Company, and the relocation of metrology institutes, vigorously advocate the enterprise spirit of striving to surpass and pursue Excellence, and actively shape the brand of State Grid Corporation among employees.

Two, conscientiously carry out the ideological and political management of enterprises, to maintain the stability of the workforce.

In _ _ _ _ _ _, the Ministry of Political Work cooperated with State Grid Corporation, provincial companies and power supply companies to compile the outline of situation and task education, put forward the research outline pertinently, and organized the dynamic investigation of employees' thoughts, especially for the arrears and potential risks of Minhe Metal Smelting Corporation, actively carried out collective discussions and individual discussions at different levels to understand the situation, analyze the reasons and guide them. And timely reflect the relevant issues to the company leaders, strengthen ideological and political work, ensure the stability of the workforce, regularly submit monthly public opinion reports, quarterly, semi-annual and annual public opinion analysis, and timely grasp the hot and difficult issues in the workforce.

Determine the annual research reference topics, actively organize the writing of papers in line with the company's central work and reality, and carefully review and publish them. Excellent papers 1 1 article, including the first prize 1 article of the provincial electric power company, the second prize 1 article, and 2 excellent prizes. Organized and held _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Third, publicize the good image of the enterprise, establish brand awareness, and actively do a good job in corporate news publicity and reporting.

Organize the company's publicity work conference in, formulate the main points, assessment standards and incentive measures of publicity work in, and formulate the assessment indicators of news publicity; Make feature films and send them to the electrician area to participate in the inter-station competition of Northwest Power Grid Corporation, carry out the special publicity of the inter-station competition, make first-class TV feature films for Ping An Power Supply Company, and complete the on-site publicity and reporting of Longxiaolan Line 5 and Line 26, Xiaowan Substation, Ledu Substation and Haixi centralized maintenance and rescue; We made three ten publicity plans, launched the month of safe production, publicized new safety laws and regulations, conducted safety inspections in spring and winter, managed line losses, paid off electricity bills, and publicized the 7th Workers' Games.

According to the requirements of the company's leading group, actively carry out educational activities to maintain the advanced nature of party member, compile and distribute 22 special briefings on teaching first activities, check and guide, give priority to teaching public opinion, and make publicity banners, display boards and bulletin boards for special publicity.

Fourth, strengthen self-management and play a team role.

In accordance with the strict, detailed, practical and fast work requirements of the company and the working principles of supervision, inspection, guidance and help of the organs, we will strengthen internal communication and improve our own quality through regular concentrated study, discussion and exchange. The comprehensive work and management level of department personnel have been greatly improved, and new employees have entered their posts earlier, thus forming a good style of performing post responsibilities and mutual assistance and cooperation within the department. At the same time, actively cooperate with relevant offices to complete 6s, process management, striving for Excellence, inter-station competition, marketing knowledge, safety competition, team building, and publicity of the Regulations on the Protection of Power Facilities in Qinghai Province, which played a good team role.

Verb (abbreviation of verb) Work focus and requirements:

1. Carry out the spirit of the annual news and propaganda work conference of State Grid Corporation and Provincial Electric Power Company, strive to do a good job in the internal appearance construction and news propaganda work of the company, make full use of newspapers, television, internet, internal materials and other carriers, give play to propaganda efficiency, create a good public opinion atmosphere, actively use equipment resources such as photography and video recording to contribute to the outside world, and increase publicity efforts. Strengthen media communication, improve the depth and breadth of publicity and reporting, and actively make suggestions and suggestions to the outside world. Party branches should pay more attention to propaganda and ideological work, give full play to the advantages of equipment resources and human resources, and strengthen the management of propaganda and reporting of various departments and offices and grass-roots units.

2. Actively explore the establishment of a long-term mechanism to maintain party member's advanced education activities, especially to carry out situation and task education, carry out ideological and political work and spiritual civilization construction around the company's key and difficult points, learn from advanced enterprise practices, and combine the company's reality to innovate.

3. Implement the measures for the administration of news propaganda work of provincial companies, strengthen the management of news propaganda, improve the target responsibility system of party building, strengthen the management of news propaganda objectives and rewards and punishments, strengthen the construction and management of correspondent teams, organize and guide the journalists to collect and write, and strengthen the training of news photography.

4. Strengthen the standardized management of performance appraisal, carefully analyze the ideological trends of employees, actively take preventive and treatment measures when discovering emerging problems, strengthen the stable management of the workforce, report public opinion reports and public opinion analysis in time, and actively do a good job in the ideological and political work of employees.

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