Selected 6 pieces of daily work summary of catering

Summary of daily work of catering 1

At work, although I only play the role of an ordinary cashier, my work is not just about collecting money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, no matter whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining because of the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and boring at work.

I studied business knowledge hard at work. Under the guidance of the foreman's training, I quickly became familiar with the basic situation of the restaurant and the cashier's post process. From theoretical knowledge to practical operation, from reception to customer service, I learned and accumulated bit by bit, and in a short time I mastered all the business skills that cashiers should have.

I have made mistakes in my work. My supervisor and foreman gave me encouragement again and again, which made me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of the leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and enthusiasm for work, I was affirmed by my superiors and asked me to practice in Club X. At first, I was not used to it, and I felt that it was not as good as a restaurant in all aspects. However, after a period of tempering, I finally realized that only by eating hard can I be a master. After a period of hard work, the leaders gave me a good evaluation and asked me to be the receptionist. At that moment, I was very happy. Being tired is worth it. At the same time, I feel a lot of pressure. The leaders value me so much. This is my trust. I think I should work hard and do my duty well. This is another new challenge for me.

during the internship year, I have learned something about the management and culture of restaurants, among which the deepest understanding is:

1. Service quality

For service industries such as restaurants, service quality is undoubtedly one of the core competitiveness and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. But also can make customers feel honored and establish a good brand and image for the enterprise. In X, we can see that restaurant leaders attach great importance to the improvement of service quality, even for our interns, they must undergo strict etiquette training before they can take up their posts. Follow-up training and guidance for old employees, and constantly improve and improve their professional quality and level. Department managers and supervisors often say to us, "Your every move represents our X, and your image is our X". "The guests will never be wrong, but only we will be wrong. "Only sincere service will bring a smile to the guests. "

2. Restaurant culture

The restaurant is full of service culture, etiquette culture, regional culture, food culture, difficulty-solving culture and so on. All the staff here are the hosts, and all the guests will depend on the restaurant and its people to some extent when they come to the restaurant. In addition to receiving culture or knowledge in the process of service, they also ask the restaurant people for help when they encounter difficulties. Therefore, we can say that the restaurant is a place full of culture and knowledge. Therefore, people working here must have more knowledge, culture and self-restraint. Guests are tasting a dish, and the waitress in her ear introduces the knowledge about the dish in a sweet voice, including its origin, spread, characteristics, new ideas, etc., which not only adds to the fun of tasting the dish, but also allows the guests to receive some new knowledge and information, making them feel glad you came from another level.

In every corner of the restaurant, there are courteous service personnel. With standardized operation, professional smile and courteous manner, the guests are constantly influenced by etiquette culture. Individuals in the society are always influenced by the people around them. As the saying goes, people are divided into groups. Etiquette culture not only improves the quality of hotel people, but also has a beneficial influence on the guests and promotes the quality and self-cultivation of the whole society. When guests arrive at a new place and stay in a hotel, they can't wait to learn more about the local regional culture, customs and landscape features. Everyone in the restaurant should be very familiar with this. The restaurant is just a single building. Only under the regional background can he have a rich background and a cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, and basically don't come for a separate accommodation environment. Therefore, the restaurant needs to have a function that can provide as much convenience as possible for the guests by virtue of the identity of the landlord. For example, introduce local tourism resources, such as the path guidance for business office in the local area. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "solving difficulties", that is, the ability to provide knowledge to help guests solve difficult problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.

Cashier is an important position in a restaurant, which requires a strong sense of responsibility and good communication skills, which is very stressful for me. Faced with difficulties and pressures, I didn't flinch, but rose to the challenge. After working as a cashier at the front desk for one year, I can say that I am qualified for this job now, and I believe I will do better in other similar jobs in the future.

summary of daily work of catering 2

1. In the first half of the year, the internal management respectively introduced the new wedding banquet reservation list, table setting technical competition, such as "pre-meal checklist", "guest consultation book"

"small towel exchange form" and "tablecloth registration form";

and other projects; At the same time, the following five systems have been established: internal reward and punishment system, small towel management system, tablecloth management system, tableware management system and box wine preparation management system;

second, foreign promotion activities:

※ January:

① Zhoushan Seafood Festival was launched;

(2) it is suggested that "corn juice" is squeezed every time 48 yuan is squeezed;

③ Introduce seasonal dishes; (4) Launch the 8th special package;

※ February: the "Valentine's Day" flower giving activity was promoted and the new "abalone wing list" was introduced;

※ March 1st-April 1st:

① Two activities, "Jiangnan Style Food Festival-Rooftop" and "Send When Full", will be launched;

② launch the 9th special package;

※ May 1st: "May 1st" special dishes will be launched;

※ May 29th-May 31st:

① Launching the Dragon Boat Festival (special dishes and giving away the gift box of Wufangzhai /58 yuan);

※ June 5th: The 1th special package will be launched;

III. Turnover:

During the period from January to June in XX, * * * received 35 meetings and 14 wedding banquets;

During the period from January to June in XX, * * * received 52 meetings and 21 wedding banquets;

according to the financial data, compared with the same period of last year, the overall turnover has declined, mainly due to the obvious decline in the reception of conferences and wedding banquets, especially during the "May Day" period. Conference: Although the number of hotel conference receptions has increased this year compared with last year, the number of meals after the conference has obviously decreased compared with last year. At the same time, there is also the loss of some old customers. Such as: Nature Fund, China Real Estate, Dayu Real Estate and other important customers.

Looking back on the management and business situation in the first half of the year, the following shortcomings are summarized:

1. There is still a lack of service quality; Especially at high-end banquets.

2 training is not professional enough; The overall effect is not obvious.

3 "quality inspection" is still not in place; There is also the phenomenon of unqualified hygiene.

4 negligence in contact and visit with customers; Attention should be paid to it.

5. There is a large turnover of personnel, and people's hearts are unstable; Lack of communication with employees.

July-December plan of XX:

1. Strengthen the training of new interns and new and old employees; Make (new employees, new interns) adapt to the current working environment in a short time; And in a certain period of time, the examination paper will be conducted; To train employees in various forms and methods, the hotel will recruit several excellent star waiters in the second half of the year, and it is envisaged that star waiters can train employees in professional knowledge; Enable employees to have a certain high-end banquet reception capacity.

2. In terms of communication with employees, we should know more about the psychological dynamics of employees, so as to communicate more and understand more.

3. Reorganize and edit the post responsibilities of the department. This work is rather heavy, and the department may implement it earlier in the near future.

4. Strengthen the management of the department's property and consumables. At present, although most of them have been implemented, the management of some small items, such as food delivery tableware, matches, bottle openers, office supplies, and menu ordering, is still loose; In the second half of the year, we will formulate a unified standard system to save every penny and create big profits;

5. Strengthen the reception of wedding banquets, improve the wedding banquet reservation procedures, and make the wedding banquet reservation in the second half of the year in advance. Follow up and confirm constantly, and urge the guests to pay the deposit as soon as possible for the wedding banquet that has been booked by telephone.

6. Do a good job in the reception and preparation of large-scale meetings, wedding banquets and group meetings at the end of the year;

7. At present, we should also strengthen the maintenance of excellent customers and the visits of lost customers, cooperate with the account manager to maintain new and old customers and do a good job in expanding new customers;

8. According to the annual plan, we will continue to carry out and improve catering promotion activities, change the taste of dishes and constantly update them. It is expected that in July and August, we will launch "Green Cool Food Festival" and "Soup Fruits and Vegetables"; Mid-September: Work out the promotion plan for Mid-Autumn Festival and Teacher's Day; October: Pots and Sichuan hot pot series dishes will be launched; December: Christmas activity planning; And other activities.

summary of daily work of catering 3

xx restaurant is a new restaurant in downtown X. I have been working in X restaurant for some time. I am a waiter in X restaurant, and there are many waiters like me in X restaurant. In this unique restaurant, I am very happy with my daily work. I really like the service industry. Especially when I am working, I am even more happy to be recognized by customers. The style of our X restaurant is more traditional, including design and dishes, and the staff's clothing is more ancient. I think this is worth mentioning. It is very traditional. Officially, because this style has attracted many consumers to find out, more and more, so our usual work will be very busy, and we have been in X restaurant for a while. At work, I think I should review my work as a waiter:

1. Daily work

A waiter is of course the most basic level in a restaurant, but I have always liked my job, which is my inner love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called a real service.

My daily work in X Restaurant is very substantial. Every day, our restaurant opens at 1 o'clock. Because we don't cook breakfast, we go to work late. I arrive early to start a brand-new day. Because the reputation of X Restaurant is slowly growing, customers usually come to eat before 11 o'clock. There are still more waiters in our restaurant, but when we are busy, everyone can't wait to get another pair of hands.

As a waiter, we should have these characteristics: patience, carefulness and responsibility. When customers order, we should keep a correct attitude and smile. These are the basic qualities of the restaurant. As a waiter, we should also be familiar with the menu of our restaurant. When customers ask us to recommend dishes, we should be patient and skilled in introducing dishes. Usually, we should spend a lot of time to understand the characteristics and tastes of each dish, and we should recognize it more. Customers should have a correct attitude and patience when they want to check out the bill. Don't let customers wait. These are the basic skills of a waiter. In X Restaurant, we should be patient enough to serve every customer well in our daily work, and we can't have a big argument with customers. This is the last thing allowed.

Because we go to work late, our usual work is also tense, so we get off work at nine o'clock every night, which is very fulfilling and satisfying. This is a day's work.

II. Gains from my work

During my working in xxx restaurant, I have always performed well in my work as a waiter. I have finished my work every day and never had an argument with customers. This is not allowed. I have always reminded myself to be an excellent restaurant waiter.

summary of daily work of catering 4

Time flies. With the concerted efforts of collective colleagues and the comprehensive care and support of company leaders, we are striving for all the purposes of serving our guests, focusing on excellent service, and through solid efforts, we have completed the work of 2xx. The first summary is as follows:

1. Consumption: In the past year, our department earned 11,4 yuan for breakfast and more than 7 breakfast coupons. The foreign unit is about 3 thousand yuan, receiving more than 18 leaders, and the wine income is more than 7 yuan.

2. 1. In business management, I realize that customers are God, and there is no distinction between high and low, so during the training of new waiters, I will tell them that service attitude is the most important thing in catering work.

2. Our staff

actively cooperated with each other to make them satisfied when the number of people dining or holding order meetings in each unit increased at ordinary times; We will try our best to serve the guests at breakfast if they don't understand.

3. during the renovation of the restaurant, we retrained and adjusted all the staff. after the renovation, we arranged and arranged all the places in the restaurant. in addition, with the support of the leaders, we configured many facilities.

4. Improve employees' meals, formulate weekly recipes, carefully investigate all employees, and strive to make meals that satisfy employees.

iii. shortcomings: looking back on the work in this year, we found the shortcomings and problems in our work while achieving benefits.

1. During this year, service personnel are constantly changing, and new service personnel are frequent. Sometimes, they are not proficient in this aspect of service, so the service quality must be strengthened in the future.

2. Due to the statistics of the number of people ordering food from foreign units, there is a certain gap between the predicted number and the actual number, which makes the number of dishes sometimes unstable.

4. Ideas for next year: 1. Strengthen the standard system, improve the service level, explain the new waiters carefully and train them carefully, in order to better satisfy the service.

2. Cooperate with the superior leaders to strengthen the statistics of the number of diners, so that the number of people who reported for duty is consistent with the number of people who actually arrived.