How to write the personal annual work summary of the restaurant supervisor?

Recommend three model essays on the work summary of restaurant supervisors for your reference!

one

This semester, my work is facing brand-new challenges. In the past period of time, thanks to the reuse of school leaders and the cultivation of the school, I have been the supervisor of the canteen since this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, strengthened the implementation of post responsibility system, strengthened infrastructure construction and strengthened post training. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve the development of education and schools. Our school has developed by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students.

Through half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I worked closely with the director to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistics service guarantee for the development of the school.

Since September of xx, I have taken over the canteen work in an all-round way and encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, I had to transfer more than a dozen old employees from my Everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen was always in a state of lack of staff. This semester, under the shortage of staff, I strengthened the professional ethics training and encouragement for canteen staff and adopted the "One Belt, One New" canteen management mode. Let the class leaders in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work conform to the norms and standards. I used every opportunity to help them until the end of this semester.

In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the General Affairs Department; My canteen organizes all the staff to seriously study the principles and policies of the school, how to translate the advanced ideas of the school leaders into practical work, so that our work can truly serve the education and teaching of the school, the teachers and students of the school, the society and give full play to good comprehensive benefits; Through weekly meetings, employees' ideology is formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has made effective progress in the overall work.

Starting from every week, insist on holding early meetings, timely solve and deal with the substandard places of employees, sum up yesterday's comprehensive work, arrange today's new work, assess and evaluate employees' daily work, and make employees' work clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude.

two

Dear leaders:

Hello everyone!

Time flies, the sun and the moon fly, and xx will soon be over. With the celebration of Christmas and the smell of New Year's Day, the bell of xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on xx years, with the care and guidance of the leaders and the support of my colleagues, as a chef, I always adhere to lead by example, set high standards and strict requirements, unite and lead the canteen staff, adhere to the overall situation, obey the organizational arrangements, do a good job in canteen management with my own practical actions, ensure normal work, and provide exquisite and delicious dishes and quality services for the leaders and staff. We also reclaimed land. Increase the color and variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In xx years, the canteen * * * received external dining 12 1 time, and * * * counted 1077 times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:

I. Work:

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

Second, management:

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

Third, quality:

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

Fourth, health:

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.

I hope that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.

Verb (short for verb) cost:

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

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

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

At the arrival of the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of xx years. At the same time, we should improve our working ideas, study new dishes and speed up the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards a successful and happy xx.

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

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

three

1. Focusing on improving the service quality, strengthening the service quality project is a huge systematic project, which is a comprehensive embodiment of the strength of catering management. In xx years, the following work was carried out in the daily management and service quality construction of various operating departments: 1. Compile operating procedures to improve service quality. According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service and night hall service are compiled. 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. When I was on duty, I adhered to the "February 28th" principle, allocated management time (80% time was spent managing the site and 20% time was spent making management summary), directly participated in on-site service, corrected and prompted the problems on site in time, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, formulated training and plugged management loopholes.

3. It is the brand project of the hotel to compile the overall practice of the wedding banquet and improve the service quality of the wedding banquet service department. In order to further improve the quality of wedding service, the overall practice of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.

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

Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service status of each restaurant in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. At the seminar, restaurants learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

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

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

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

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