As the tertiary industry, the hotel industry firmly grasps the thought and establishes the service consciousness, which is the opening brick for every employee to serve the hotel industry. An enterprise, profit is the first goal, but also the guarantee of enterprise survival; The work of a department should also focus on the center of the enterprise. Each of our employees should establish "brand awareness" and inherit the business service concept of "taking the store as home". As a state-owned enterprise, enjoying Golden Gate Restaurant not only pursues economic benefits, but also pays attention to social benefits. Therefore, each of our employees should provide warm and thoughtful service to every guest in the most full mental state.

As a supervisor, first of all, while mastering the functions of the department, we should be strict with ourselves, make preparations and arrangements before the daily regular meeting, find more, observe more and do more things in our daily work, observe discipline properly, divide the work reasonably and assign tasks. Communicate with department employees regularly or irregularly, get a deep understanding of employees' ideological trends, let everyone make suggestions at regular meetings, collect opinions and suggestions on work, and better improve the work efficiency of department employees in unit time. At the end of each day, summarize the problems found that day and formulate improvement measures.

In my daily management work, I am constantly adjusting my working methods to solve specific problems.

Specific analysis, as well as related job skills training, formulate relevant rules and regulations and inspection records according to different job requirements in the department, better standardize employee behavior, blame people, and quantify the quality of employees' work. In addition, walking management is carried out to better understand everyone's work in the post.

Two. Work completed in 20xx years

1, the service skills of department delivery staff have been improved. This year, according to the actual skill level and post business needs of vegetable distributors in our department, the Detailed Rules of Vegetable Distributor Training Plan was formulated, with the aim of generally standardizing and requiring the gfd, courtesy and service skills of our staff.

2. The sanitary conditions, service quality and business income of Haobao on the second floor have been improved. Since I took over the private room on the second floor, the tableware and articles have been counted first, and they should be checked before each meal, urging the waiters to pay attention to the details and quality of service and listen carefully to every need of the guests. And according to the actual situation of the guests, choose the dishes in the store for the guests, be meticulous and thoughtful, in order to improve the satisfaction of the guests and improve the level of single table dining.

3. The cleaning staff's business has been promoted, and the carpet cleaning schedule has been reasonably adjusted. In order to provide guests with a clean and tidy dining environment and make the public health of the whole building unified, standardized and standardized, I made a patrol record to divide public health into people and increase everyone's sense of responsibility for work. The cleaning and maintenance time of carpets and marble floors in the hotel has also been reasonably adjusted, changing the original arrangement of cleaning one floor a week, but picking and washing regularly and planned, which greatly saves the cleaning cost.

4, linen has been unified management. The linen in the linen room belongs to the fixed assets of the hotel and should be received and used reasonably. The "Cloth System and Operation Process" puts forward clear requirements for the management of cloth, so that the number is clear and well documented, and the principle of "first in, first out, last in, first out" is followed to reduce the occurrence of damage and loss and reduce the cost of cloth.

Third, the problems existing in the work

1, the working attitude is too urgent, and the method needs to be gradual.

2. Although each post has formulated corresponding service and management norms, it needs to be further implemented and strengthened.

3. Employees have a weak sense of promotion, waiters don't know some special dishes of the hotel, and the information communicated with the guests is asymmetric.

Fourth, the idea of next year.

1. Reasonably allocate personnel and make full use of employees, so that employees in the department can achieve "one specialty and many functions", not only doing their own jobs well, but also being competent for other positions. On the one hand, it can fully deploy personnel, on the other hand, it can reduce hotel personnel expenses.

2, improve the service skills and standards of waiters, do a good job of counseling new employees and backward employees, do a good job of regular training of employees, organize skill appraisal, put forward skill standards, provide opportunities for communication between employees, and reward employees with good performance.

3. Clean and maintain the restaurant in a targeted manner to improve the sanitary quality of the restaurant and the service life of the restaurant equipment and facilities.

4. In view of the advantages of large private rooms on the second floor, such as birthday banquets, centennial banquets and small gatherings, customized marketing is carried out and corresponding menus are made for different consumer groups to choose from. The whole building can also be customized according to the actual situation of each private room and consumers. At the beginning of ordering, in addition to asking the number of guests, we should also care about whether the guests have other special requirements and whether the time has special significance, and carry out integrated marketing to make the guests feel at home. Achieve full understanding and full marketing.

20xx years are about to pass. During this year, I gained a lot of experience in my work and my working ability was obviously improved. The trust of leaders is my inexhaustible motive force, and the support of colleagues is a powerful pillar for my smooth work. I will continue to do my job wholeheartedly in the new year. In life, work diligently, be strict with yourself, play an exemplary role at any time and make contributions to the hotel.