Summary of restaurant supervisor's work in the first half of the year

How time flies! A period of work has ended. During this period, I made a lot of achievements in my work. Let's make a work summary. So how do you write it? The following is a summary of the work of restaurant supervisors in the first half of the year (6 in total) that I collected for you. Welcome to read the collection.

Summary of restaurant supervisor's work in the first half of the year. 1 20xx In the first half of the year, with the correct leadership of the leaders and the active cooperation of various departments, he led all his colleagues to unite as one and overcome various difficulties, and achieved the following results:

The restaurant completely broke the passive situation of hygiene and discipline inspection in the past three years, and took the lead in setting up a quality inspection team inside the restaurant. The restaurant manager is in charge of the quality inspection team, and the team members are composed of deputy managers and several supervisors. Every day at noon 1 1: 15, inspect all areas of the restaurant, rectify and implement the problems found one by one, and make clear rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the quality inspection department of the restaurant, and the quality inspection results have been steadily improved.

Combined with the actual situation of the restaurant, the relevant rules and regulations were compiled by brainstorming. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day in addition to the big meeting, sum up the shortcomings of this floor yesterday, and arrange to supplement the work arrangement of this floor; For the old problems left by some employees, such as sloppy work, violation of discipline and stealing vegetables, we have also formulated corresponding solutions and achieved remarkable results; And restaurant labor discipline; Weekly planned health system, the latest stage setting standards, etc.

According to different floors, different regions and different needs, contact the flower rental company in time to arrange for the replacement of various flowers and trees, and the dining environment is always new. Moreover, the green plant maintenance responsibility system is implemented in each area, which greatly ensures the survival rate of green plants in each area and box; Thoroughly solved the situation that there was no special person to manage the department warehouse and linen for many years, effectively controlled the unnecessary loss of linen and the chaotic situation that linen recovery, cleaning and receiving were unrecorded; Training and implementation, both hands should be grasped, both hands should be hard. According to the training content, we will rectify and implement them one by one, implement them step by step and step by step. Through a period of hard work, all the staff of the restaurant have improved qualitatively in gfd, etiquette, service process and labor discipline, and the reputation of catering service among guests has been improved.

In the past six months, everyone has been equal before the system. What employees are required to do, managers must first do it, reward and punish in strict accordance with the system, and award it with great fanfare, which really has a prize-winning effect; Punishment, punishment and ideological work go hand in hand, so that offenders can be convinced and other employees can take warning. Of course, there is still a big gap between many jobs and the requirements of restaurant leaders in terms of performance. There are still some shortcomings in catering work:

1, there are still some employees who have poor subjective initiative in service consciousness and go to work mechanically; Some employees have poor self-discipline, such as standing discipline, service courtesy and in-meal service. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.

2. Some employees still lack the consciousness of unity and cooperation.

3. The executive power of personal management needs to be further strengthened.

4. Individual employees still lack the awareness of saving.

5. Very few employees still have illegal behaviors such as stealing vegetables and taking them privately.

With the implementation of the new standard of star-rated restaurants, the future of our restaurant will have a long way to go. Although we have experienced nearly four years of practical exploration and gained some successful experiences, we must always keep a clear head, realize the limitations of Yuncheng market, further divide consumer groups, the internal factors that affect some consumer groups to become repeat customers in Sheng Da, and the influence brought by the constant emergence and fierce competition in the same industry.

The second half of 20xx is a new journey and a new starting point. We should, as always, regard the development of restaurants as our own responsibility, the development of departments as our own responsibility, the development of employees as our own responsibility and our own development as our own responsibility. I firmly believe that under the leadership of the restaurant leaders, all the staff will unite as one and work hard, and the business of our restaurant will become more and more prosperous and the future will be brighter!

Summary of restaurant supervisor's work in the first half of 20xx 2 The work of our restaurant is mainly three breakthroughs and one persistence. That is to say, the company has made a breakthrough in internal self-discipline, improved the company's service level, and made a breakthrough in the company's operating indicators in the first half of the year, insisting on customer satisfaction.

During the operation of the catering company in the last year of 20xx, the restaurant insisted on organizing chefs and purchasing at the beginning of each month, and the general manager personally led the team to conduct market research and self-purchasing. The accumulated self-purchase amount is nearly X million yuan, which effectively controls the purchase cost, not only solves the problem of insufficient raw materials for the restaurant, but also saves the operating cost for the restaurant.

According to the growth of performance and customer service, we think it is necessary to optimize the operation mode and establish a perfect management and operation mode, which can not only improve work efficiency and customer satisfaction, but also expand business scope.

Make full use of the company's resources and increase catering products. In the first half of the year, the restaurant introduced some new products in a timely and seasonal manner according to local characteristics. This work can be implemented as a system, which is not only beneficial to management characteristics, but also can improve employees' innovation ability and work enthusiasm. And the monthly and quarterly statistics of catering sales data are analyzed, and the appropriate products can be eliminated and replaced in combination with customer feedback. At the beginning of the year, we successfully hosted a banquet hosted by Jinke Real Estate, which was well received by the organizers and customers.

The restaurant insists on launching more than X new dishes every month, and nearly X new dishes in the first half of the year, replacing and launching more than X sets of banquet packages and wedding and birthday menus. Through this series of promotional activities, our company's sales performance has been greatly improved, laying the foundation for completing the work performance indicators in the first half of the year. Deepening the impression of our company's characteristic service and detailed service in the eyes of consumers and building a service brand can get rich returns without too much economic investment, which is an important work worthy of the attention of company leaders.

Since the first half of the year, the restaurant has been constantly innovating incentive methods, such as performance appraisal, employee welfare, team competition and star-rated employees. Personally, I think the incentive method is already comprehensive. At present, various methods have become increasingly effective, greatly improving the enthusiasm of employees and improving the cohesion of the restaurant team. I believe that if it is implemented and persisted, it will really become an effective way to improve the service level of the restaurant team. Food safety is very important, which is not just a matter of our company's reputation. It is also an important issue related to the life and health of customers. We have a set of sanitary management methods from the procurement and processing of raw materials to the materials used in dishes. There is a special person who is responsible for the inspection and strictly control the materials. Resolutely prevent the use of any unsanitary or outdated materials. Thanks to the efforts of all staff, no poisoning accident caused by food deterioration has been found in the past six months, and it has passed the joint inspection of relevant departments many times.

Facts have proved that with the intensification of competition in the catering market, guests have more choices. In order to improve the company's "market competitiveness", we must first innovate management concepts, adjust business strategies in time, design and optimize catering products, innovate marketing strategies, and constantly innovate business policies according to different seasons to keep the company's catering level at a high level.

In the first half of the year, the company's shortcomings in terms of employees were mainly the high mobility of employees and the difficulty in recruiting people, which led to the low overall quality of employees, weak service awareness and frequent complaints about service quality. At the same time, new employees are unfamiliar with their work, lack of service awareness and unskilled service skills, which will inevitably lead to some mistakes in their work. It has affected our overall service work.

In the second half of the year, restaurants need to actively improve software and hardware facilities to create a comfortable dining environment.

The first is the adjustment and decoration of the kitchen layout. Further improve the kitchen hardware facilities and strengthen the upgrading of food production equipment, so as to improve the food hygiene quality of our company and pave the way for building a boutique food brand.

The second is to adjust the decoration of the restaurant and beautify the dining environment of customers. We plan to fully decorate the restaurant in the second half of the year, especially the quiet restaurant, to add a little atmosphere to the dining environment.

The third is to decorate calligraphy and painting to increase the cultural atmosphere. In order to increase the cultural background, the banquet hall and box were specially decorated, the layout of calligraphy and painting was increased, the cultural atmosphere and dining atmosphere of the restaurant were increased, and the satisfaction rate of box utilization rate was improved.

With the correct leadership and the joint efforts of all staff, the restaurant actively explores new development ideas and continuously improves the service level. I believe that with the efforts of all the staff in Qi Xin, our restaurant will definitely become a leader in the same industry in this region.

Summary of restaurant supervisor's work in the first half of the year. At work, although I only play the role of an ordinary cashier, my job is not only as simple as 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, whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining about 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 bored at work.

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

I made mistakes at work, too. It was the supervisor and foreman who encouraged me again and again, making me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this kind of encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and high enthusiasm for work, I was affirmed by my superiors and let me go to the clubhouse for an internship. I was not used to it at first, and I felt that it was not as good as the restaurant in all aspects. However, after a period of tempering, I finally understand that only by eating hard can I become a master. After a period of hard work, the leader gave me a good evaluation and asked me to be the front desk. At that moment, I was very happy. Tired is worth it. At the same time, I feel a lot of pressure. The leader values me so much. This is my trust. I think I should work hard and do my duty well. This is a new challenge for me.

During the one-year internship, I learned about the management and culture of the restaurant, among which I learned the most:

1, quality of service

For catering and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises 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. Moreover, it can give customers a sense of honor and establish a good brand and image for the enterprise. In * *, we can see that restaurant leaders attach great importance to the improvement of service quality, and even for our interns, they have to undergo strict etiquette training before they can take up their posts. Provide follow-up training and guidance to old employees, and constantly improve their professional quality and level. Department managers and supervisors often say to us, "Your every move represents our store, and your image is the image of our store". Guests are never wrong, only we are. "Only sincere service will win the smile of the guests."

2. Catering culture

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

In every corner of the restaurant, there are polite service personnel, standardized operation, professional smile and humble manners, so that guests are not affected by etiquette culture all the time. Individuals in 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 impact on guests and promotes the quality and 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 familiar with this. The dining room is just a single building. Only under the regional background can he have a rich background and cultural background. For foreign guests, they come here either for the landscape characteristics of this place or for business, and basically not for a separate accommodation environment. Therefore, the restaurant needs to have a function to 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 of local business office. In this way, the restaurant really becomes a window for local communication with the outside world. There is also a culture called "problem solving", which is the ability to provide knowledge to help guests solve problems. The golden key culture is typical, with satisfaction and surprise, to complete the impossible task.

Cashier is an important position in the restaurant, which requires a strong sense of responsibility and good communication skills. It is very stressful for me. In the face of difficulties and pressures, I didn't flinch, but faced them. After working in the cashier position 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 positions in the future.

Summary of restaurant supervisor's work in the first half of the year. The restaurant made a good start in the first half of 20xx. With the correct leadership of leaders at all levels and the joint efforts of all the staff in the restaurant, the operating income in the first half of 20xx increased by one point compared with previous years, and the service quality and food output also increased accordingly. The content is reported as follows:

I. Analysis of operating conditions

In the first half of 20xx, * * * achieved the business goal of X million, with a gross profit of X million, including X receptions, X teams, X wedding banquets and X incomes.

In the first half of the year, there has been a marked improvement, and our benefits have increased, which proves that our level has also been significantly improved, which is inseparable from the correct guidance of leaders, the concerted efforts of employees and the mutual cooperation between departments.

Second, work.

1, conference reception

In the first half of this year, there were ***x large-scale meetings, of which * * 3 were particularly important meetings in the whole hotel, namely, the portal construction meeting of the director of the provincial highway system office, the working meeting of the transportation system office of the ministries and agencies and the national trunk highway maintenance management inspection. Under the correct guidance of the leaders, the restaurant has carefully organized and worked out a careful reception plan, and all the work has a special person in charge, and the responsibility is implemented to ensure foolproof. In the reception of the meeting, the number of people per table was stipulated and the service was standardized. With our joint efforts, the reception work was successfully completed. Won the unanimous praise of the leaders, of course, we also found our own shortcomings in the reception.

2. Team reception

Compared with the same period last year, this year's team meal reception is less. In the second half of the year, in order to improve the reception rate of team meals, the restaurant tried to adjust the menu of team meals.

During the reception of the wedding banquet in the first half of the year, customers generally reflected that the dining environment was oppressive, and the service was incoherent due to insufficient staff. To solve this problem, we need the guidance of superior leaders.

3. Staff training

The restaurant realized that "continuous training is the only way to keep improving". In the first half of the year, the restaurant organized staff training continuously, from organizing all staff to conduct training on walking posture, standing posture, terminal support and stage setting to weekly training. Excellent staff of the Chinese Department participated in the stage setting competition organized by the Tourism Bureau, which made us deeply realize that there are people outside, and there are days behind. Summed up a lot of experience and learned a lot.

Through continuous training, the service level of waiters has been continuously improved, such as putting warm words in the ashtray and introducing dishes properly in the service, which all reflect the exquisiteness of our service. Organize chefs to go out to study, and the dishes have changed a lot. Among the characteristics of Hongqiao, Dongping has been added, which has been well received by leaders.

4, ideological style rectification

In October, we organized an activity to rectify our ideological style. During the activity, the restaurant carefully recorded the rectification situation, rectified the problems found in time, and made a written summary of the ideological style problems found in January and for a long time. After the activity, the staff's quality and work enthusiasm were greatly improved.

5, the management of tableware

Summing up the past experience, the restaurant in 20xx stipulated that the tableware in each private room and hall should be counted on 1 month 1 day. If it is inconsistent with last month, it is necessary to find out the reason and the responsibility shall be borne by the people. If necessary, the staff should compensate for the shortage of tableware, so as to avoid unnecessary loss of tableware.

20xx has made a good start in the first half of the year, and strives to create more brilliant achievements on the basis of the first half of the year in the second half.

Summary of restaurant supervisor's work in the first half of the year. This year is a very meaningful year for our hotel restaurant. This year is the year when our hotel restaurant officially welcomes guests after revision and adjustment. In the first half of this year, the performance of our hotel restaurant was quite good, but I wonder what the performance of our hotel restaurant will be after this year. But what we can do now is to find out the advantages that the readjusted hotel restaurant should continue to carry forward and the disadvantages that are not conducive to our current hotel restaurant business by reviewing the first half of the year when our hotel reopened.

During the daily business of the hotel restaurant in the first half of the year, guests have repeatedly praised the service of the waiters in our hotel restaurant. This is what I often get from the new training of our restaurant waiters after the readjustment and transformation of our restaurant. Since our restaurant has been brand-new, all aspects of the work of our restaurant staff should be consistent with the present appearance of the restaurant. My first thought is not to improve their image and appearance, but to focus on cultivating and improving their service methods in the new restaurant. We should surprise the guests in the appearance of the restaurant, and also give them a great surprise when they enjoy our restaurant service, so that they can really see a brand-new hotel restaurant. After the renovation of the restaurant in the first half of the year, my improvement methods for the new restaurant not only got a good response from the guests who came to our restaurant for consumption, but also got a good response from our hotel leaders. Many leaders of our hotel visited our restaurant many times and expressed satisfaction with the way I managed the restaurant staff in the first half of the year.

I also paid special attention to the daily hygiene of our restaurant in the first half of the year. Because after the renovation of our restaurant, the hotel's hygiene requirements for us are much stricter than before, and the renovated restaurant is particularly easy to get dirty. At this time, hygiene has become a big problem in our restaurant. However, I diligently check the hygiene of our restaurant every day. I also discussed with the cleaning department of our hotel many solutions to the hygiene and cleaning of our restaurant, which not only increased the cleaning times of our hotel restaurant and used more scientific and reasonable cleaning methods, but also asked other employees in our restaurant to pay attention to this hygiene problem in their daily work.

The restaurant we renovated also has some shortcomings, that is, our restaurant is not very famous. In the second half of the year, I will focus on creating the characteristics of our hotel restaurant, accumulating reputation for our restaurant and attracting tourists.