Catering store work summary

Time flies by, and a period of work has ended. Looking back on this period, our work ability and experience have grown, and we need to seriously write a work summary for this. What should the work summary you have seen look like? The following is a summary of the work in catering stores that I have collected and compiled. It is for reference only. Everyone is welcome to read it. Catering store work summary 1

In the blink of an eye, I have been working in the company for more than half a year. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will summarize the work situation. report and give a brief overview of the work plan.

1. On-site management of the hall

1. Etiquette and politeness are required to be practiced repeatedly in every daily meeting. Employees should use polite words when meeting guests, especially the requirements of the front desk cashier and area attendants. To respond to every call, etiquette and politeness are required to be applied to every bit of work. Employees supervise each other and improve together.

2. Insist on inspection of appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can take up the job. If appearance problems are found on the job, they should be corrected immediately. Supervise the use of guest etiquette and politeness, and cultivate employee development. A good attitude.

3. Strictly focus on job positioning and service awareness, improve service efficiency, and make reasonable deployment of service personnel during peak dining periods, with the foreman or assistant as the center to support busy areas at any time, and other personnel Each person should take their own responsibilities, clarify their respective work information, and carry out division of labor and cooperation.

4. Promote efficient service and require employees to serve guests immediately as long as there are guests in need.

5. Item management From large items to small items, whether it is damaged by customers or natural damage, everything must be done in a systematic and well-documented manner, with someone to implement it, someone to supervise, and someone to follow up. A single person, a summary.

6. In sanitation management public areas, cleaning staff are required to clean immediately when they see foreign objects or dirt. Hygiene requirements in each area require that the surface of the sofa, its surroundings, the dining table, and the floor should be dust-free and water-stained, and should be placed neatly and without tilt.

7. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient. At this time, the foreman and team leader need to be prepared for the reception before the reception peak to reduce the waiting time for guests. At the same time, they should also pay attention to the table positions to ensure that they are correct. Do a good job in explaining, shorten the waiting time, carefully receive each table of guests, and be busy but not chaotic.

8. The buffet is a new project in the restaurant. In order to further improve the quality of the buffet service, the "Buffet Service Overall Practical Plan" was formulated to further standardize the operating procedures and service standards of the buffet service. .

9. Establish a restaurant case collection system to reduce the chance of customer complaints and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service supply. All restaurant staff will review the collected cases Analyze and summarize, and come up with solutions to problems to make daily services more targeted and reduce the chance of customer complaints.

2. Daily management of employees

1. As an important part of the restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect service quality and team building. . Carry out special training based on the characteristics of new employees and the onboarding situation, with the purpose of adjusting the mentality of new employees, facing the transformation of the new employees, and understanding the characteristics of the catering industry. Make new employees fully mentally prepared, alleviate the dissatisfaction caused by the incompatibility of the role change, and speed up the pace of integrating into the catering team.

2. Pay attention to the growth of employees, always pay attention to their mentality, require them to maintain good working conditions, organize employees to study from time to time, and assess employees, check the training effect, and find deficiencies in a timely manner Make up for it and improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work situation, and find and solve problems.

3. Strengthen training based on actual work conditions in order to improve work efficiency and make management more standardized and effective. It is also analyzed in the form of daily restaurant case analysis, so that employees have a new understanding and understanding of daily services, and form a consensus on daily service awareness.

3. Shortcomings in the work

1. The work process is not detailed enough, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after something goes wrong.

The first half of 20XX is the half year for me to realize my self-challenge. During this half year, I have gained and also had shortcomings. In the second half of the year, I will work hard to correct the deficiencies in the work of the past six months and do a good job in the next work. Catering store work summary 2

I am xxx. I entered the catering industry in 20xx. From September 20xx to 20xx, I worked as a store supervisor in XX Catering Management Co., Ltd. Currently, I work in xxx company. Over the years, working in the catering industry has gradually cultivated my love for this industry and my deep feelings for the catering industry. Here is a brief summary of my catering work. The details are as follows:

1 , Position yourself scientifically and be a good assistant

For a long time, I have been playing the role of a middle-level manager, responsible for conveying instructions and connecting the past and the next. Therefore, to do a good job in this role, first of all It is necessary to position yourself correctly. At work, first of all, I position myself accurately and position myself correctly. Regarding the general manager's instructions, I always write articles around the six words "implement well and execute well" and learn to understand Leader's intention, learn to use instructions correctly, implement the work effectively, set plans for various instructions, decompose them layer by layer, grasp each layer, and at the same time, make rewards and punishments clear at work, and use all channels and forms to mobilize employees to work Actively enhance employees' sense of responsibility, strive to complete various task plans, and ensure that the task plan can be completed without compromise.

2. Give full play to the value of employees and create benefits

In my daily work, I often manage many employees. Only by correctly bringing out their value can we increase benefits for the hotel. Specifically, Words: (1) Understand the qualities and strengths of each employee. At work, use various opportunities to increase understanding of department employees and know their qualities and strengths, so that you can make targeted decisions; (2) Start from the needs of employees and enhance Relationships with employees. Use various opportunities to strengthen private communication with employees and let them feel that you are not only a leader but also a friend. Only in this way can employees better communicate with you and talk to you from the bottom of their hearts; (3) Care for employees, Caring for employees; whenever employees encounter various things or something happens to themselves, I can always step forward to help employees solve some real difficulties, so that employees can feel that you are around and can be their good friend. Partner, good sister, good brother.

3. Take multiple measures simultaneously to improve efficiency

Competition in the catering industry is fierce, and improving hotel efficiency is the prerequisite and foundation. At work, the steps I take to improve hotel efficiency are: (1) Reduce costs. Shop around, compare prices of raw materials provided by suppliers, and choose raw materials with sufficient quantity and good price; (2) Reduce human resource costs. Allow each employee to enhance their sense of responsibility and mission, maximize employee initiative, and reduce human resource costs; (3) Pay attention to service and survive by service. The service skills of each employee are used as an important indicator for daily assessment, and effectively Through the lever of assessment, employees' enthusiasm and initiative are mobilized, and their service skills are improved, so that employees can not only exert their value, but also enhance their sense of belonging to the company, so that benefits can be subtly improved.

4. Improve customer satisfaction and win in harmony

Catering companies often encounter some emergencies and disputes in the process of daily operations. To address these problems, specific steps are As follows: (1) From the customer's perspective, think about what the customer wants, such as: being simple and economical in placing orders, serving dishes, and checking out, so as to shorten the customer's time as much as possible; (2) Pursue the principle of good taste and good price, and when customers order dishes and side dishes, When serving food, from the customer's perspective, choose dishes that are cheap, high-quality, but without losing quality; (3) Establish a plan.

Once various emergencies occur, we must first deal with them calmly and rationally, and take harmony and perfection as our own rules to satisfy customers and avoid the escalation of conflicts to the greatest extent; (4) Establish a customer return visit mechanism, and follow up long-term customers , such as: regular phone calls, text message return visits, etc., can not only enhance the relationship with old customers, but also achieve the purpose of bringing in new customers from the old and expand the hotel's customer base.

The above are some personal experiences and feelings. Please criticize and correct any shortcomings!