酒店餐飲領(lǐng)班年終工作總結(jié)
酒店餐飲領(lǐng)班年終工作總結(jié)
轉(zhuǎn)眼間入職公司工作已一年多了,根據(jù)公司經(jīng)理的工作安排,主要負(fù)責(zé)餐廳樓面的日常運(yùn)作和部門的培訓(xùn)工作,現(xiàn)將201*年度工作情況作總結(jié)匯報(bào),并就201*年的工作打算作簡要概述。
一、廳面現(xiàn)場管理
1、禮節(jié)禮貌要求每天例會反復(fù)練習(xí),員工見到客人要禮貌用語,特別是前臺收銀和區(qū)域看位服務(wù)人員要求做到一呼便應(yīng),要求把禮節(jié)禮貌應(yīng)用到工作中的每一點(diǎn)滴,員工之間相互監(jiān)督,共同進(jìn)步。
2、班前堅(jiān)持對儀容儀表的的檢查,儀容儀表不合格者要求整理合格后方可上崗,崗上發(fā)現(xiàn)儀容問題立即指正,監(jiān)督對客禮儀禮貌的運(yùn)用,員工養(yǎng)成一種良好的態(tài)度。
3、嚴(yán)抓定崗定位和服務(wù)意識,提高服務(wù)效率,針對服務(wù)人員在用餐高峰期的時候進(jìn)行合理的調(diào)配,以領(lǐng)班或助長為中心隨時支援忙檔的區(qū)域,其他人員各負(fù)其責(zé),明確各自的工作內(nèi)容,進(jìn)行分工合作。
4、提倡效率服務(wù),要求員工只要有客人需要服務(wù)的立即進(jìn)行為客人服務(wù)。
5、物品管理從大件物品到小件物品不管是客損或者自然損壞,凡事都要求做到有章可循、有據(jù)可查、有人執(zhí)行、有人臨督、跟單到人、有所總結(jié)。
6、衛(wèi)生管理公共區(qū)域,要求保潔人員看到有異物或者臟物必須馬上清潔。各區(qū)域的衛(wèi)生要求沙發(fā)表面、四周及餐桌、地面、無塵無水漬、擺放整齊、無傾斜。7、用餐時段由于客人到店比較集中,往往會出現(xiàn)客人排隊(duì)的現(xiàn)象,客人會表現(xiàn)出不耐煩。這時就需要領(lǐng)班組長人員作好接待高峰前的接待準(zhǔn)備,以減少客人等候時間,同時也應(yīng)注意桌位,確保無誤。做好解釋工作,縮短等候時間,認(rèn)真接待好每一桌客人,做到忙而不亂。
8、自助餐是餐廳廳新開項(xiàng)目,為了進(jìn)一部的提升自助餐服務(wù)的質(zhì)量,制定了《自助餐服務(wù)整體實(shí)操方案》,進(jìn)一步規(guī)范了自助餐服務(wù)的操作流程和服務(wù)標(biāo)準(zhǔn)。
9、建立餐廳案例收集制度,減少顧客投訴幾率,收集餐廳顧客對服務(wù)質(zhì)量、品質(zhì)等方面的投訴,作為改善日常管理及服務(wù)提供重要依據(jù),餐廳所有人員對收集的案例進(jìn)行分析總結(jié),針對問題拿出解決方案,使日常服務(wù)更具針對性,減少了顧客的投訴幾率。
二、員工日常管理
1、新員工作為餐廳人員的重要組成部分,能否快速的融入團(tuán)隊(duì)、調(diào)整好轉(zhuǎn)型心態(tài)將直接影響服務(wù)質(zhì)量及團(tuán)隊(duì)建設(shè)。根據(jù)新員工特點(diǎn)及入職情況,開展專題培訓(xùn),目的是調(diào)整新員工的心態(tài),正視角色轉(zhuǎn)化,認(rèn)識餐飲行業(yè)特點(diǎn)。使新員工在心理上作好充分的思想準(zhǔn)備,緩解了因角色轉(zhuǎn)變的不適應(yīng)而造成的不滿情緒,加快了融入餐飲團(tuán)隊(duì)的步伐。
2、注重員工的成長,時刻關(guān)注員工的心態(tài),要求保持良好的工作狀態(tài),不定期組織員工進(jìn)行學(xué)習(xí),并以對員工進(jìn)行考核,檢查培訓(xùn)效果,發(fā)現(xiàn)不足之處及時彌補(bǔ),并對培訓(xùn)計(jì)劃加以改進(jìn),每月定期找員工談心做思想工作,了解他們近期的工作情況從中發(fā)現(xiàn)問題解決問題。
3、結(jié)合工作實(shí)際加強(qiáng)培訓(xùn),目的是為了提高工作效率,使管理更加規(guī)范有效。并結(jié)合日常餐廳案例分析的形式進(jìn)行剖析,使員員對日常服務(wù)有了全新的認(rèn)識和理解,在日常服務(wù)意識上形成了一致。
三、工作中存在不足
1、在工作的過程中不夠細(xì)節(jié)化,工作安排不合理,工作較多的情況下,主次不是很分明。
2、部門之間欠缺溝通,常常是出了事以后才發(fā)現(xiàn)問題的存在。
3、培訓(xùn)過程中互動環(huán)節(jié)不多,減少了生氣和活力
四、201*年工作計(jì)劃
1、做好內(nèi)部人員管理,在管理上做到制度嚴(yán)明,分工明確。
2、在現(xiàn)有的例會基礎(chǔ)上進(jìn)一步深化例會的內(nèi)容,提升研討的深度和廣度,把服務(wù)質(zhì)量研討會建設(shè)成為所有服務(wù)人員的溝通平臺,相互學(xué)習(xí),相互借鑒,分享服務(wù)經(jīng)驗(yàn),激發(fā)思想
3、將在現(xiàn)有服務(wù)水準(zhǔn)的基礎(chǔ)上對服務(wù)進(jìn)行創(chuàng)新提升,主抓服務(wù)細(xì)節(jié)和人性化服務(wù),提高服務(wù)人員的入職資格,提升服務(wù)員的薪酬考核待遇標(biāo)準(zhǔn),加強(qiáng)日常服務(wù),樹立優(yōu)質(zhì)服務(wù)窗口,制造服務(wù)亮點(diǎn),在品牌的基礎(chǔ)上再創(chuàng)新的服務(wù)品牌。
4、在物品管理上責(zé)任到人,有章可循,有據(jù)可查,有人執(zhí)行,有人監(jiān)督。
5、加大力度對會員客戶的維護(hù)。
五、對餐廳整體管理經(jīng)營的策劃
1、嚴(yán)格管理制度、用工培訓(xùn)制度,劃分明確崗位考核等級,增強(qiáng)員工競爭意識,提高個人素質(zhì)及工作效率。
2、增強(qiáng)員工效益意識,加強(qiáng)成本控制,節(jié)約費(fèi)用開支。培訓(xùn)員工養(yǎng)成良好的節(jié)約習(xí)慣,合理用水用電等,發(fā)現(xiàn)浪費(fèi)現(xiàn)象,及時制止并嚴(yán)格執(zhí)行相關(guān)處罰制度。
3、加強(qiáng)部門之間協(xié)調(diào)關(guān)系。
4、重食品安全衛(wèi)生,抓好各項(xiàng)安全管理。
5、開展多渠道宣傳,促銷活動并與周邊各公司相互合作,增加會員率。
擴(kuò)展閱讀:酒店餐飲領(lǐng)班年終總結(jié)
酒店餐飲領(lǐng)班年終總結(jié)
HotelmealforemanentersworkofdutyXxxfirmbetweeneyeoftotalendoftheyearcarryforwardalreadyayearmany,accordingtotheworkingarrangementofcompanydirector,whatbasicallybeinchargeofdining-roomfloorisdailyrunandofthebranchgroomthejob,makecaseof201*yearjobsummaryreportnow,makebriefintroductionwithrespecttotheworkingplan201*.One,officeareaspotmanages1,ceremonycourtesyaskseverydayregularmeetingpracticesrepeatedly,employeeseestheguestwantscourteousterm,receivesilverandareatoseeaservicepersonnelasktoaccomplishdownstageespeciallybreatheouttoanswer,therequirementappliesceremonycourtesytotheeachabitinthejob,superviseeachotherbetweenemployee,progressjointly.2,pairofappearanceappearanceholdtobeforetheclassexamination,appearanceappearanceisunqualifiedpersontherequirementarrangesqualificationrearbutmountguard,appearanceproblemdiscoversonhillockinstantlypointoutmistakessothattheycanbecorrected,superviseformaltotheguestcourtesyapply,employeenurturanceakindofgoodmood.3,severecatchthefixedpositionthatdecidehillockandserviceconsciousness,improveserviceefficiency,inthelightoftheservicepersonnelisinhavedinnerfastigiumwhenundertakebeallocatingedreasonably,boosttheareaofbusyarchivesatanytimeforthecenterwithforemanorencourage,otherpersonnelhisisinchargeofeach,makeclearrespectiveworkingcontent,undertakecooperatingwithdivisionoflabour.4,promoteefficiencyservice,requirementemployeewantstotheguestneedsaserviceonlyundertaketheguestservesisinstantly.5,articlemanagementarrivesfrombigarticlenomattersmallarticleisguestcausticdamagesnaturallyperhaps,everythingaskstoaccomplishhaveZhangKeabide,haveaccordingtocanbebeingchecked,somebodyiscarriedout,somebodyfacessuperintendanddirector,arrivewithsheetperson,sumupsomewhat.6,sanitationrunspublicsection,therequirementprotectscleanpersonneltoseehaveaforeignbodydirtyperhapscontentmustthecleannessonthehorse.Thesurfaceofwholesomerequirementsofaofeacharea,allaroundreachthemensal,ground,anhydrousthatdonothavedirtbesoiled,putorderly,withouttilt.7,havedinnerperiodoftimecomparesconcentrationtoinnasaresultoftheguest,thephenomenonthatoftenmeetsoccurrenceguestqueueup,theguestcanbeshownimpatient.Needpersonnelofforemangroupleadertohadmadethereceptionbeforerecievingaheightprepareatthismoment,expecttimeinordertoreduceaguest,alsoshouldnoticeatableatthesametime,ensurewithoutbyaccident.Dogoodexplanationwork,shortenexpecttime,hadwelcomedeachdeskvisitorseriously,accomplishbusyandnotrandom.8,buffetisdining-roomofficeopensaprojectnewly,forthequalitythatservesintopromotionbuffet,made“factofbuffetservicewholeoperatesprogram“,fartherstandardtheoperationtechnologicalprocessthatbuffetservesandservicestandard.9,builddining-roomcasetocollectasystem,reduceaclienttocomplainodds,collectwhatdining-roomclientwaitsforarespecttoservingquality,charactertocomplain,asimprovementday-to-daymanagementandserviceprovideimportantbasis,dining-roomisallpersonnelundertakesanalyticsumminguptocollectedcase,takeoutasolutioninthelightoftheproblem,makedailyserviceimplementsspecificaimmore,reducedaconstituencycomplainodds.2,employeemanagesdaily1,themaincomponentthatnewemployeeregardsdining-roomaspersonnel,whetherblendinquicklyitisgroup,goodtoadjusttransitionstateofmindservesimmediateimpactqualityandgroupconstruction.Reachdutysituationaccordingtonewemployeecharacteristic,beginspecialsubjecttogroom,thepurposeisthestateofmindthatadjustsnewemployee,faceuptoaparttochange,knowmealindustrycharacteristic.MakenewemployeehasmadesufficientthoughtFM201*|PES201*|FIFA
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FM201*|PES201*|FIFA
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