Five short and general articles.

Job self-evaluation refers to friends who have worked for a period of time to evaluate their job performance. So how to write a job self-evaluation? I will share five articles about waiter's self-evaluation with you, hoping to help you. Welcome to read!

Attendant self-assessment 1

With the education, support and encouragement of restaurant leaders. In cooperation with the work of the restaurant, I learned a lot, broadened my thinking and strengthened communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The brief identification of the head is as follows:

First, the work concept

1, customer philosophy: everything is customer-centric, and no matter how unruly customers you meet, the ultimate goal is to serve customers well.

2. Details: Details determine success or failure. Only by doing every detail well can the restaurant management system and service system run smoothly.

3. Cultural concept: let customers enjoy high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.

Second, catering services.

Catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism.

Third, business philosophy.

Adhering to the business philosophy of "quality conscience, quality first", it is the work ruler of every employee to implement it well and let employees understand the standards of the restaurant. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.

Fourth, improve the system.

Focusing on the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.

Standardized management of verbs (abbreviation of verb)

Standardize enterprise management and implement brand development strategy. In this logistics situation, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. After saving energy and reducing consumption, the restaurant has been running and achieved good results. It has stabilized the staff and achieved good economic and social benefits.

As long as we adhere to the correct leadership of the leaders, do a good job in a down-to-earth manner, do everything possible to improve the service quality and constantly improve the service level of all employees, we will certainly be able to complete all work tasks with high quality and make our due contribution to the century.

Attendant self-assessment 2

As an ordinary catering waiter working in a hotel, my job is very simple, that is, to take good care of the guests, and most people can do it well. I can't say I'm smart, I just need to do my job well. I also know that my ability is not strong, so I always think that only by continuous efforts can we get better results.

This year, due to the influence of the national economic climate and the deepening of anti-corruption activities, the environment of the catering industry is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract plan, focused on economic construction, and strengthened management, so that the catering department made steady progress in the case of sluggish catering industry and heavy contracting tasks, and achieved good economic and social benefits. The main work of the Food and Beverage Department at the end of this year is determined as follows:

I. Completion of various economic indicators:

The annual operating income is _ _ _ _ _ yuan. Increase (or decrease) by _ _ _ _ _ _ _ _ yuan compared with the previous year, with an increase rate of _ _%. The task yuan was actually completed in the whole year, exceeding the task yuan.

(Year-end evaluation of the Food and Beverage Department)

Second, the existing problems:

1. Sometimes the product quality is not stable enough and the serving is slow.

2. The service quality in the lobby is not high enough.

3. The anti-theft work is still relatively poor, and there is a phenomenon of theft.

Third, next year's thoughts:

1. Improve product quality and create top ten signature dishes.

2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City.

3. Strengthen standardized management and improve the overall management level and service quality of enterprises.

4. Open a restaurant chain.

Four, the main work completed this year:

(1) Pay attention to food hygiene and pay special attention to safety and fire prevention.

1. Attach importance to food hygiene, improve the post responsibility system for food hygiene, set up a health inspection team, define the health responsible persons of all departments, formulate daily inspection, weekly evaluation and monthly evaluation systems, carry out a mobile red flag competition, reward the departments with good hygiene, and punish the departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accidents caused by food deterioration were found throughout the year, and the hotel passed the annual inspection and national inspection of provincial and municipal tourism bureaus.

2. Pay special attention to the safety and fire prevention work, set up a safety and fire prevention leading group, implement the safety and fire prevention responsibilities of various departments, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and maintains all kinds of equipment. The local jelly department regularly checks the integrity of the gas stove, and after taking effective measures, it ensures the normal development of all the work of the food and beverage department and property safety. There was no fire accident this year.

(2) Implement the hotel management contract scheme, improve the incentive distribution system, and mobilize the enthusiasm of employees. This year, the task assigned by the Food and Beverage Department to the hotel is 3.8 million yuan, which is 600,000 yuan more than last year's 3.2 million yuan, with an increase of 19%. In order to complete the task better, the leaders of the food and beverage department have formulated the internal management plan and the benefit salary distribution plan. According to different departments, posts, technologies, skills and labor intensity, the economic indicators are decomposed into various sub-departments, and the turnover, output, expenses and gross profit rate of each sub-department are verified. Monthly accounting, excess commission, energy saving and bonus fully embody the principle of linking tasks with benefits and wages, so that they can give full play to their respective advantages and think about it. The per capita monthly income this year is _ _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.

(3) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team composed of the leaders of the catering department and the managers of all departments has fully played its role throughout the year. The team not only cooperates with each other, but also cooperates with each other, and implements a top-down management system, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly.

2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end assessment meeting, quarterly assessment meeting, monthly business analysis meeting, weekly meeting, daily assessment meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.

3. Establish a supervision system for product evaluation and supply. In order to limit the variety forecast, coordinate various departments to do a good job in product supply, check the product supply forecast every morning, afternoon and evening, establish special account books for the varieties predicted in the local market, and at the same time go to relevant departments for verification, and ask management personnel to sign and clarify responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city became history, and the situation of product supply was normalized at this moment.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, which will greatly improve reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(4) Develop business, develop income-increasing channels and expand operating income. In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides fragrant tea to the teahouse. Three, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc. Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. More than 200 kinds of new dishes, such as Millennium old turtle soup, were introduced throughout the year, which expanded the business income by more than 6,543.8+0,000 yuan. After a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.

(5) Carry out public relations for all employees and strive for more repeat customers. The leaders of the catering department regard public relations as an important job, and they often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Thanks to everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.

(6) According to the standards, improve the hardware supporting facilities, beautify the environment, stabilize tourists and improve the business atmosphere. The total investment of facilities increased by more than 3 million yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the corridor and bathroom on the fifth floor, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.

(7) Enhance employees' interest awareness, strengthen cost control and save expenses. The leaders of the food and beverage department often emphasize the importance of cost control and frugality, enhance employees' welfare awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed a good habit of frugality, switching the water switch, oil switch, gas switch and electric switch reasonably, and stopping the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-The Millennium old turtle soup launched in October was originally purchased as a complete set of semi-finished products. In order to reduce the cost, it was changed to self-feeding and self-cooking, which took nearly two months and saved more than 30 thousand yuan.

(8) Do a good job in political and ideological work and promote the improvement of economic benefits. The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion.

1. Organize employees to participate in197 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in hotel track and field games, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In all competitions, we achieved good results, including winning six gold medals and three silver medals in the track and field meeting in the hotel.

2. Throughout the year, our imperial examination organized 9 cultural activities such as competitions, dances and karaoke, including spring outing 1 time, study trip 13 times, 5 symposiums, 2 women's conferences, 6 home visits and 20 visits to patients. Through various activities, employees have formed a strong group that loves hotels and works together. Employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The personnel are stable and the flow of personnel is small. The average monthly turnover this year is about 5 people.

(9) Improve the employment system and training system, and improve the quality of employees.

1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will be rejected to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. After many inspections, six ministers and eight foremen were promoted throughout the year. Employees who violate hotel regulations should be given priority to education, and those who refuse to change after repeated education will be punished and dismissed. 1 1 employees will be punished throughout the year. Due to the strict employment, the quality of employees is high and the efficiency is greatly improved.

2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment, and more than 200 trainings including Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Courtesy Terms and Safety and Health Knowledge were conducted throughout the year.

You don't have to be a waiter all the time, because men are ambitious in all aspects, and the future of being a catering waiter is not very clear. I can only struggle by myself and work hard to have my own sky.

For this goal, I will work hard. But what I have to do now is to do my job well. I believe I will do better in the new year!

Attendant self-assessment 3

Time flies, I have spent half a year happily in the restaurant. It is my consistent principle to work hard and enjoy life. I hope I can bring my joy to my customers and infect my colleagues there. There I studied and advocated how to do good service. The following is my job evaluation.

First, smile

In the daily operation of _ _ restaurant, every employee is required to treat guests with a sincere smile, which should not be affected by time, place, mood and other factors, nor should it be limited by conditions. Smile is the most vivid, concise and direct welcome word.

Second, mastery

Employees are required to be proficient in all aspects of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, you must have a good training class, constantly evaluate your experience in actual operation, learn from each other's strong points and master many functions, so as to be able to serve freely, which plays an important role in improving the service quality and work efficiency of restaurants, reducing costs and enhancing competitiveness.

Third, prepare

That is, be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes ideological preparation and behavioral preparation, and must be done well in advance. For example, before the arrival of the guests, make all preparations and be in a state of being able to serve the guests at any time without worrying.

Fourth, pay attention

Is to treat every guest as "God" and not neglect the guests. Employees sometimes tend to ignore this link and even have negative service. This is because employees see that they dress casually, spend less money and feel tasteless. In real life, the richer people are, the more casual they dress, because they are confident. And clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".

Five, exquisite

It is mainly manifested in being good at observing, guessing the psychology of guests, predicting their needs, and providing services in time. Even before the guests ask for it, we can do it for them and make them feel more cordial. This is what we call higher consciousness.

Every profession needs to stress team spirit, and so does _ _ restaurant. When business is busy, colleagues can understand each other, and Qi Xin can share the troubles. Usually, there are also difficult customers. If a person is in trouble, other colleagues will go up in time to mediate the dispute, so that the situation is no longer bad. Everyone has a clear division of labor and enterprising work, and truly achieved the effect of a hero and three gangs in action. At ordinary times, I will also chat with customers to find out their favorite tastes and recommend new dishes to satisfy customers. In this way, there will be more repeat customers, so that customers can recommend friends and increase the consumption rate. After that, I will also do some appraisal, and accumulate over time, so that my service can be more understood and liked by customers.

As a service person, you will also encounter some setbacks and helplessness. Some people will think that a small service worker is insignificant, and some people will think that this profession is low and disrespectful, but what I want to say is: All roads lead to Rome, I am happy to serve others, and I am happy to work there! I can be proud of the work of this team. I think my career is like a watch. An hour hand that rotates on the surface can bring time and joy to everyone, while the tiny part that rotates inside is hard to see, but it is essential.

Of course, there is no end to learning, and what we have learned must be applied to our future work. We hope that leaders can urge us more, colleagues can learn from each other, improve service efficiency in future work, and strive to become an excellent service personnel. Let customers feel unusual happiness in _ _ restaurant!

Attendant self-assessment 4

20__ is a year of harvest and great development. With the education, support and encouragement of the leaders. In cooperation with the hotel's work, I learned a lot, broadened my thinking and strengthened communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. My supervisor made the following comments on my 20-year work:

First, in our daily work, we have established three concepts.

1, customer philosophy: everything is customer-centric, and no matter how unruly customers you meet, the ultimate goal is to serve customers well.

2. Details: Details determine success or failure. Only by doing every detail well can the hotel's management system and service system run smoothly.

3. Cultural concept: let customers enjoy high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.

Two, the catering service time is long, and strive to use this time to organize training and learning.

Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism.

Third, adhere to the business philosophy of conscience quality and quality first.

Doing a good job of implementation and letting employees understand the standards of the hotel is the work ruler of every employee. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.

Four, around the hotel development requirements, improve the hotel management procedures and systems, clear development tasks.

Five, standardize enterprise management, implement brand development strategy

In this case, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the spirit of unity, efficiency, pragmatism and professionalism. After saving energy and reducing consumption, the hotel operation was maintained and good results were achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new year, the new century is facing new challenges and contains new opportunities. As long as we adhere to the correct leadership of the leaders, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly improve the service level of all staff, we will certainly be able to complete all tasks with high quality and make due contributions to the hotel.

Attendant self-assessment 5

From this job as a catering waiter, I changed my negative idea that I have no future as a catering waiter; I have established the idea of doing what I do and loving what I do. I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Understand the qualities that a successful waiter should have, so as to improve his professional consciousness and make up his mind to be a qualified waiter with dreams, morality, knowledge and discipline.

I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter. In this part-time job as a waiter, I have determined the elements of becoming an excellent waiter.

First of all, love your job.

When you love your job, you will finish it happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work in different ways. The people that enterprises need most are people who love their jobs.

Second, get familiar with working standards and methods quickly.

In order for our enterprise and ourselves to win in the fierce competition, we must be able to devote ourselves to our work as soon as possible, be competent for our work as soon as possible and improve our work efficiency.

Third, we should have the spirit of diligence.

Food and beverage work is mainly at hand, usually not too heavy, not tired of doing more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you.

Fourth, be confident.

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

Fifth, learn to be a man.

Being a man is to be a dedicated, grateful, helpful and moral person. Being honest and doing things seriously will lead to more success.

Responsibility of intransitive verbs

Is to put the interests of the company first and be responsible for your own work; Be responsible for the guests and provide them with quality products and services; Even if no one is supervising you, you will do your work well. This is to perform your duties.

Seven, treat the injustice in the work with a normal heart.

There is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without the necessary ability to withstand setbacks, how can we provoke the girders in the future?

Eight, the team

Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor and needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people make a mickle and become great. Innovation every day is leading; Do a little more every day, that is, towards a bumper harvest; A little progress every day is a step towards success.

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