Summary report on personal work in hot pot restaurant

Hotpot restaurant is getting better and better now, and it is an important industry in the catering industry. To this end, as the store manager, have you summarized the work of the store in the past? Next, I'll show you five essays on the personal work summary report of the hot pot restaurant, hoping to help you!

Summary report of hot pot restaurant 1

20____ years passed quickly, another year. During this year, I learned a lot of knowledge. In order to better complete the work, sum up experience, foster strengths and avoid weaknesses, and improve their business skills, the work is summarized as follows:

I. Summary of work

It is estimated that I have been engaged in the catering industry for many years. From the beginning to the present, I have experienced a lot, and I am constantly summing up the experience and knowledge of the kitchen, but I still haven't done well enough. 20 _ _ _ is also the fastest growing year in Ling Huchong. We have done well, but there are some shortcomings. The kitchen has always been the top priority of our catering industry, and grasping the taste buds of customers is the most important part. If we want to do this well, we need the help of the whole restaurant. The speed of food delivery is also a problem that we have been emphasizing this year, but the effect is not very good, especially during the peak period, such as our _ _ _ hot pot restaurant, and sometimes the food delivery will become very slow, especially for cooking.

I think there may be the following reasons:

1, the number of goods in the station is insufficient. In other words, our hot pot restaurant has only three pots, and there is not enough food and water during the peak period.

2. The cooperation of kitchen staff is not enough. The staff didn't reach a good fit, and the team in our kitchen didn't have enough tacit understanding, which caused everyone to be in a hurry at the peak, and didn't know how to start and how to improve the serving speed.

3, the number of hot dishes is a bit large. Under the same operation, the fewer dishes, the faster the service will be. At the beginning, our _ _ _ store had both fish pots, fried dishes and grilled fish, and the manpower was certain, which led to a shortage of manpower. During the peak period, it is easy for one person to serve three or even four servings, which also affects our serving speed. Wouldn't it be better to halve the number of our hot dishes, remove the ones that are not easy to sell and leave the fine ones? I think he may be better, the serving speed will be improved accordingly, and the waste and consumption of dishes will be reduced accordingly. Increasing the speed of serving is equivalent to catching a part and looking back!

Second, the work experience

After stepping into a new job, after a year of exercise, I have more and deeper understanding of this job. Everyone has different understanding and feelings about work or career, so do I. For me, I usually grasp my own ideological context from two angles.

The first is the mentality, to paraphrase _ _ _ "Attitude is everything". With the right attitude, we can use the right method, find the right direction and get the right result. Specifically, my attitude towards work is to choose what I like and then do my best for what I love. I have always believed that work should not be a task or a burden, but a pleasure and enjoyment. Only when you are interested in it and fall in love with it completely can you fully appreciate this happiness. I believe that I will find the pleasure of working in the process of trying to explore and discover this business, and I can do my best for it without reservation. It can be said that only when you know how to enjoy your work can you know how to succeed, and you can't be forced during the period.

Secondly, the problem of ability, which can be divided into professional ability and basic ability. I can illustrate this problem with a simple example: for a camel, its professional ability determines its viability in a desert environment, while its basic abilities, including adaptability, perseverance and natural vigilance, determine how long it can survive in a desert environment. Specific to people, professional ability determines whether you are suitable for a job, while basic ability, including self-confidence, cooperation ability, responsibility ability, adventurous spirit and development potential, will directly determine the vitality of this job. A successful person in his career must be a person whose two abilities can develop and operate harmoniously.

Three. job objective

In my future work, I will redouble my efforts to learn professional knowledge and master more business skills, so as to lay a solid foundation for my future work.

Summary report of hot pot restaurant II

I haven't worked in a hot pot restaurant for a long time, but I have also felt that the hot pot restaurant business is booming these days, and I know that the service work is not easy to do well under my efforts, but as long as I have a positive attitude and do a good job of service, I will be affirmed by customers, and I have accumulated some experience and gained a lot. The following is a summary of my previous work.

When I first did it, my colleague took me. I followed them to see how my colleagues did it, how to communicate with customers, and what to pay attention to. It is not easy to be a waiter in a hot pot restaurant. We should not only be familiar with the business of our own hot pot restaurant, but also know how to serve customers, understand the needs of a customer and make suggestions. Although in our work, customers also have great autonomy. But in fact, we did a good job and got more commission. At the same time, we also ask customers to pay tips. These incomes also stimulate us to provide good services. I learned a lot from my colleagues these days, which made me understand that although we are just waiters, there are really many things to learn, which is not so simple. We can only study hard and do well at the same time. We usually need more.

Besides my own work, many things need to be coordinated with my colleagues. I also actively do a good job, let my colleagues recognize me, integrate into the working environment, and let everyone be willing to help me. This will also make my work smoother and I can learn a lot from my colleagues. I also do it one by one without making any mistakes. Although my initial job was rough, my positive attitude was not irritated. Even praise and encouragement make me more capable and motivated. Indeed, the work I serve may seem simple to others, but only when you really do it will you find that sometimes you can learn more from some basic positions, and of course you don't have much work experience. At the same time, through this work, I also saw some of my own problems. These shortcomings need to be improved, some of which are pointed out by my colleagues. I really appreciate it. They also gave me a lot of help and let me finish my work well. I also want to thank them.

I also want to do better in the future. The leader trusts me and my colleagues are willing to help me. I also think the work in the hot pot restaurant is really good. I want to take it seriously, do what I should do and make continuous progress.

Summary report of hot pot restaurant 3

I have worked in a hot pot restaurant for half a year. I still remember that when I came in June, the hot pot restaurant had just opened. It happened to be summer at that time, and business was not very hot, so I had time to study. Being a waiter in a hot pot restaurant is very busy, and there are almost endless things to do every day. Of course, this is also divided into time periods. Speaking of Chinese food and dinner, I'm really busy. Especially since the second half of the year, the business in our store has been getting better and better, the word-of-mouth has also improved, and the performance of the whole store has been rising, which makes our clerk and manager feel very happy and gratified.

Last month, our store passed the test because of its performance, so the superior organized an outdoor group building activity. We went to _ _ and went to the farmhouse. Actually, I am from the countryside. I miss life in the countryside and like it very much. I am also in favor of doing this farmhouse activity with both hands. In this activity, the distance between all of us is one step closer. Cutting vegetables, washing dishes and cooking are clearly divided, just like we are working. In fact, we have a clear division of labor, and our work efficiency will naturally improve. This is the unchangeable truth.

Up to now, I have gradually integrated into this group. Although the year is coming to an end, in fact, for me, this period of work and life has just begun. I'm glad to work in a hot pot restaurant with you. Although sometimes busy people are dizzy, my free time is actually very comfortable. Our collective is a big family. Usually eat together, work together, get off work together, rest together on holidays and play together. Thank you very much for coming to this platform. This platform has given me many wonderful memories and is also an excellent platform for me to continue to develop myself.

Since I came to the store, I have been making progress with my leading colleagues. I have never been a waiter before, but this time, I still had a perfect experience. What I know for sure is that I am qualified for this job, and I can see further. I hope that in the new year, I can still contribute my strength and spread my light on this platform. I hope I can continue to grow and explore and find a better self.

Thank you for taking care of me as a newcomer in the past six months. Now that I have lost the title of newcomer, I need more expectation and encouragement for the future. I am very happy to be able to do this service well in a hot pot restaurant. In the future, I will definitely redouble my efforts and make continuous progress.

Summary report of hot pot restaurant 4

Looking back on the past 20 years, I have many wonderful memories in my mind. I have made great progress under the company's attention and training.

As a store manager, I feel a great responsibility. This half-year experience in store management has made me understand a truth: for a hot pot restaurant with good economic benefits, first, there must be professional managers; Second, we should have good professional knowledge as the backing; The third is to have a good management system. Observe attentively and communicate with customers attentively, and you can do it well.

The specific summary is as follows:

1, conscientiously implement the company's business policy, and at the same time convey the company's business strategy to every employee correctly and timely, which has played a very good role in connecting the preceding with the following.

2. Do a good job in the ideological work of employees, unite the employees in the store, fully mobilize and give play to the enthusiasm of employees, understand the advantages of each employee, give play to their strengths, and do what they can. Strengthen the cohesion of the shopping mall and make it a United collective.

3, through various channels to understand peer information, understand the consumer psychology of customers, so as to know ourselves and ourselves, make our work more targeted, so as to avoid unnecessary losses.

4. Set an example and be a handsome employee. Constantly instill corporate culture in employees, educate employees to have a sense of the overall situation and do things from the overall interests of the company.

5. Attract customers with thoughtful and meticulous service. Give full play to the initiative and creativity of all employees, and let employees change from passive "let me do" to positive "I want to do". In order to create a good dining environment for customers and create more business performance for the company, lead employees to do their jobs in the following aspects. First of all, do a good job of cleaning every day to create a comfortable dining environment for customers; Secondly, actively serve customers and meet their needs as much as possible; We should constantly strengthen our sense of service and let our customers leave our store with sincere smiles and polite language.

6. Deal with the cooperation between management groups, work cooperation between superiors and subordinates, less complaints, more enthusiasm, look at problems in work objectively and solve them with a positive attitude.

Now, the management of the store is gradually becoming digital and scientific, and the improvement of management means puts forward new job requirements for the store manager. Skilled business will help us achieve various operational indicators. A new year has begun, and achievements can only represent the past. I will manage our agricultural college store with more exquisite and skilled business.

Facing the work in 2020, I feel a great responsibility. We should keep a clear head at all times, manage Tomb-Sweeping Day's work ideas well, and focus on the following aspects:

1, strengthen daily management, especially the management of basic work;

2. Strengthen staff training internally, and comprehensively improve the overall quality of staff;

3, establish a high degree of loyalty to the company, love their jobs, the overall situation, all for the sake of the company, to contribute to the improvement of the overall economic benefits of the company.

4. Strengthen unity and cooperation with various departments and brother stores, create the best seamless working environment, remove discordant notes, give full play to the enthusiasm of employees, and gradually become a beautiful team.

Summary report of hot pot restaurant 5

In a blink of an eye, 20 _ _ years of operation passed quickly. Looking back on 20____ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

I. Operating conditions

In winter, the business of hot pot restaurants is on the rise, with relatively stable operation and stable customers. We are ready for the coming peak season.

Second, the work situation

1. The overall reception service level of employees has improved:

Every Saturday 15: 00 is a fixed training time, and we will give employees training and practice various basic skills to reduce unnecessary complaints;

2. Seafood direct sales are in good condition:

In order to ensure that too many direct-picked seafood can be sold out during the fresh-keeping period, it is necessary to communicate with _ _ _ _ in time and apply for seafood sale. Sales are good, except that abalone produces more direct seafood because of farming technology, and it has been gradually.

Gradually sold out, more than _ _ _ _ pieces of abalone direct goods were promoted by everyone. As of today, there is still one left, and it was not until _ _ _ _ _ that 200 pieces of abalone were distributed to Anqing Store and Tongling Store at 100. Here, I would like to express my gratitude to these two stores. Thanks for your support.

At the same time, I hope that every store in _ _ _ area can inform _ _ of the real inventory in time, and each store will work together in Qi Xin to cooperate with each other. When the direct sales of our store are sold out, we will take the initiative to ask if there are any other stores that need help to sell them, and try to sell them out in a short time, otherwise the taste and texture will be affected.

3. In management, we continue to strengthen the training of management methods and skills:

Through their own efforts, study and practice, the internship foreman who came in a few months ago and was promoted from grassroots employees has now entered the management state and will continue to strengthen training in the future. Improve various management skills.

4. Personnel recruitment Above, more than a dozen part-time college students have been recruited in the front office, and they can operate independently after training and exercise; Relieved the shortage of waiters; However, there is still a shortage of grass-roots employees, and recruiting employees has been included in the work focus of our store.

5. Customer complaints have declined. Basically, when customers complain about the slow service, bugs and other foreign objects are found in the dishes. When the people are busy, there are not enough people to explain their experiences well. No major incidents occurred. Now I often sum up some cases for employees, plus

It has also been included in our work focus this month, strengthening the ability to handle customer complaints, calming the injured hearts of customers in time, and letting customers who complain about customers come again.

6. communication:

In front of the guests, cultivate the enthusiasm of the foreman, communicate with customers more, patrol Taiwan, convey and understand the feedback of the guests in time, make a record of return visits when necessary, and do a good job in after-sales service;

In front of employees, cultivate everyone's team consciousness, do more communication between employees and leaders, appease and support, guide and evaluate the foreman's work, do a good job of supporting the internship foreman, and reduce contradictions and misunderstandings, thus affecting the pressure of work arrangement and insufficient implementation.

7. Team:

Often instill team spirit into employees, crack down on individualists, often establish correct ideological education concepts for employees, and cultivate the view that everyone loves enterprises.

First, innovative management, highlighting the theme of "generating income and creating profits"

Income generation and profitability are the eternal themes of enterprises. In order to improve the department's income-generating ability, according to the annual overall work summary work arrangement, the department has done the following work:

(1) In order to further enhance the popularity and reputation, a special discount promotion activity was launched in the case of more direct seafood and more unsalable dishes, which was well received by consumers.

(2) Strengthen the promotion of coupons, let customers with low and middle consumption levels come in and taste them, and change the impression that Macao Doulao is "expensive" in the hearts of the people.

③ In order to enhance the popularity and brand effect among vip customers, seize more and more high-end customers, and fully display and embody the hosting effect and organizational ability of the hotel,

In terms of service, it is suggested to train a group of service personnel with backbone (such as temperament, image and skills) in the store, preferably VIP foreman or above.

In terms of sales promotion, it is suggested that a group of sales promotion experts should be trained in the store, and employees and foremen with good eloquence and adaptability should be invited to order food for guests of different consumption grades in person;

⑤ In order to strengthen the innovative consciousness of the kitchen department, ensure the variety of catering products constantly changing, and achieve the purpose of retaining and stabilizing old customers with new dishes,

The second is to change ideas and consolidate the foundation of "quality construction"

Quality is the foundation, hot topic report quality is the lifeline of enterprise development, and quality is the eternal theme of enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" put forward by the company and hotel leaders at the beginning of the year and maintain the good development trend of catering in the first half of the year, our department began to carry out the following six aspects of "quality construction":

(1) In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, our department began to formulate and implement the implementation schedule for catering staff to participate in the city skill competition as early as 10. With the great attention of hotel leaders and department personnel and the joint efforts of the contestants, the Food and Beverage Department won the first prize of Chinese table design and the third prize of Chinese banquet setting in this skill competition.

(2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, the innovation of cooking and the introduction of high-quality raw materials have been further promoted and understood. Under the leadership of Vice President Jia, the department organized some backbone chefs to make a comprehensive inspection of raw material markets and social restaurants in Changsha, Zhuzhou and Jishou, which not only broadened their horizons, but also introduced a number of Brazilian specialties and bacon.

(3) In order to further improve the cooking level of the back kitchen, strengthen the exchange of cooking skills of the back kitchen, gradually improve the overall technical level of cutting, preparing and packaging of the chef team, and restore and continuously strengthen the quality consciousness of the back kitchen, the back kitchen held a skill competition on February 29th, 65438. Through this skill competition, * * * launched a new dish 3 _ _ _ _ _ _, which not only inspired the manager of the hot pot restaurant personally.

④ In order to standardize the arrangement and quantitative management of kitchen tableware, reduce the damage rate of tableware and improve work efficiency, combined with the daily work practice of the kitchen, the department formulated and implemented the Interim Measures for the Standardized Arrangement and Daily Management of Kitchen Tableware and Articles in the Catering Department in1February. At the same time, in order to unify the dishes and utensils in the kitchen department, improve the effect of the dining table and enhance the catering image of the hotel, the department purchased some utensils in the kitchen department according to business needs.

Third, actively communicate and grasp the key to the tourist market.

In order to further stabilize customers, enhance customers' loyalty to the hotel, and maintain and improve catering.

After half a year's good business situation, our department has actively played the role of the outreach working group and carried out its work from the following aspects:

(1) Make regular telephone contact with old customers and big consumers, make telephone contact or visit customers who suddenly spend less in a certain period of time, find out the reasons for not spending or spending less, and make records and rectification. In the third quarter, the department * * * conducted 20 telephone contacts and on-site visits to old customers. Through the efforts of the department, _ _ _ _ _ _ _ _.

② In order to further embody the humanized service of the hotel, the department presents flowers or cakes to guests who come to the store for their birthdays in time, such as general manager Zhang of the industrial company, his family and some leaders of the municipal party committee.

(3) In order to reflect the hotel's emphasis on regular customers, the department's outreach team timely fed back the information on the development and launch of new dishes to regular customers, invited guests to come for consumption and taste and put forward valuable opinions;

Through the implementation of the above measures, it not only stabilized the source of consumers, but also narrowed the distance with frequent customers, expanded the external visibility of hotel catering, established a good social reputation, and improved the room occupancy rate. In 20____ _, the department room occupancy rate was _ _ _ _, which was _ _ _ _ percentage points higher than the same period of last year.

Fourth, Zhang Chi has a degree, which laid the foundation for the stability of the team.

20 _ _ _ is a year in which new and old employees in the department alternate, and it is also a year in which the workforce is prone to fluctuations. To this end, in order to improve the overall cohesion and relieve the work pressure of employees, the department organizes employees to have dinner in social restaurants (Dynasty Restaurant, Xiangshui Family, etc.). ) Good batch operation not only deepens the mutual understanding among employees, but also absorbs the advantages of social restaurants;

Secondly, the department regularly holds floor meetings on different floors, front and back, reviews and summarizes the weekly work, rewards and punishments according to the individual's work performance, promotion ability and complaints during the week, and takes advantage of the opportunity of pushing new dishes in the kitchen every month to organize some employees with good performance and strong promotion ability to participate in the tasting and evaluation of new dishes, which not only has the effect of on-site training, but also enhances the self-confidence and honor of employees. In short, through the implementation of the above measures, employees have been better stable.

The fifth is to pay close attention to team building and form an atmosphere of implementation.

In order to strengthen the sense of responsibility of the backbone of the department, change the working concept of the backbone, and form a working atmosphere of scrambling for implementation, the department set up a quality inspection team with the backbone above the foreman as its members, cooperated with the quality inspection every week, conducted quality inspection on all regions of the department, and punished the regional leaders who had the worst inspection or had the most problems every time or ordered them to make rectification within a time limit, and conducted informed criticism at the ministerial meeting to reward the regional leaders who performed well every time; Secondly, the department also comments on the work of the backbone above the foreman every month, rewards the excellent and punishes the poor, and puts forward requirements for the next step. In order to improve the overall management and control ability and management level of the backbone, the department specially implemented a professional training for the backbone at the foreman level, which not only understood the problems and weak links existing in the implementation and management of the backbone, but also strengthened the learning consciousness and crisis consciousness of the backbone.

Third, the main problems

In 20____ _, although the work of the Food and Beverage Department has achieved good results, there are still many problems and weak links, which are far from the requirements of hotels and companies and the expectations of employees, mainly in the following aspects:

1, the department's awareness of safety precautions is relatively weak, and the employees' safety knowledge training is not enough, which leads to the incident that five soft-packed Furong Wang cigarettes were cheated to eat on _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

2. Not paying enough attention to participating in the city skills competition, resulting in the unfinished task of participating in the China banquet of the city skills competition department;

3. The daily workflow of kitchen posts needs to be further standardized, and complaints about slow serving and inconsistent cooking standards still occur from time to time;

4. The targeted training methods and efforts for the front desk staff are not enough, and the called service still happens from time to time;

5. The department lacks strength and effective methods for background management, which leads to more daily violations of discipline and discipline of employees than other offices;

Four. Main work arrangements for 2020

In 2020, hotels should not only deepen the profit target joint-stock operation, but also consolidate the catering foundation. Based on the good business situation, taking the opportunity of the "three festivals" promotion activities of Spring Festival, Lantern Festival and Valentine's Day and the reception service in the peak season of big banquet, focusing on continuous stability, improving the occupancy rate of private rooms and consumption grade, we will pay close attention to the "two qualities" (product and service quality). Focusing on strengthening two consciousnesses (competition consciousness and crisis consciousness), and on the premise of stabilizing employees, we will change the work style of the team, work together with Qi Xin, and manage the food and beverage with profit as the target, and strive to achieve _ _ _ _ _ _ _ yuan in 2020, focusing on the following aspects:

First, focus on the implementation and effect supervision of winter warmth management measures to ensure a double harvest of benefits and word of mouth;

Second, do a good job in the Spring Festival promotion series to ensure that the income generated during the Spring Festival will increase by 20% compared with the same period of last year, and the staff will be stable and there will be no accidents;

Third, focusing on the reception and service of all kinds of wedding banquets and birthday banquets in the fourth quarter, focusing on the product and service quality of the grand banquet, laying a solid foundation for seizing the market share of the grand banquet in _ _ _ _ _ _;

Fourth, the lobby on the second floor adheres to the business idea of low starting point and more affordable mass consumption, pays close attention to product guarantee and fast service, and strives to greatly improve the seating rate of scattered tables compared with the previous three quarters;

Fifth, take advantage of the off-season after the Spring Festival, Lantern Festival and Valentine's Day promotion activities, carefully sort out the problems existing in the skill competition of the kitchen department on _ _ _ _ _ _ _ _, and carry out targeted training and rectification to ensure the quality of kitchen products to a new level;

In short, I firmly believe that under the correct guidance of the company and hotel leaders, with the strong support and help of the brother departments, and with the joint efforts of all the cadres and employees in the department, the task in 2020 will be completed and the goal of "developing catering" put forward by the company and hotel leaders will be realized!

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