Restaurant management work summary
XX was quietly flying in the busy work, counting XX, it was meaningful, valuable and rewarding for me. I was honored to have won the honor of harmonious restaurant in the first quarter. At that time, I always warned myself. To spur our team, honor is not only an endorsement for us, but more importantly, a responsibility, a responsibility to employees and the company, and only shoulder this responsibility, we are qualified to lead our workforce. It is worthy of the management duties assigned to us by the company. Since entering xx and the company in XX, step by step, it is inseparable from the support of the leaders and the cooperation of employees.
The work of this year is summarized as follows:
Summary of a XX work
1 Personnel Maintenance When the company took over the R&D Garden restaurant on September 18, XX, there were 22 old employees at the time. More than a year passed, and there are still 12 old employees left. The old staff has a stability rate of 54.5%. One of the foreman, one Western chef, one cooker and one cashier. It is because of the existence of such a group of backbone forces that our restaurant has withstood the challenges and challenges again and again, and the number of customers dining has been constantly refreshed. Business data has also grown exponentially.
2 The quality of the dishes in the first half of the year because the kitchen staff is not fixed, coupled with the departure of the Western chef, once caused the decline in the quality of the dishes, burnt burnt phenomenon is more serious, the two operational assessments have put forward rectification opinions, let us feel the great pressure, After hard work and coordination, the head chef's on-site operation and hands-on guidance finally controlled the decline in the quality of the dishes and regained the trust of the customers.
3 Quality of Service Because our restaurant is a restaurant with the nature of the inner canteen, the time of the dining staff is concentrated, the pressure during the peak period is unprecedentedly large, and the employees who are basically 35 years old or older are operating, relatively speaking, the 7 steps for the table, the cash register 4 The pace is not very good, but we must be sure to answer the questions. Friendly attitude.
4 Safety production Throughout the year, it is gratifying that there is no safety accident in this restaurant. This is inseparable from the repeated demands and attention of the superiors. It also fully reflects the employees' self-prevention awareness.
5 Food safety Because of the special nature of the dining group, the concentration of personnel and coverage is wide, in order to prevent food safety accidents. We set up a food safety self-examination team in time, the store manager is fully responsible for the customs clearance system, the chef's kitchen is fully responsible for the customs clearance system, and the foreman sales are fully responsible for the control system. The financial evidence storage guarantees the responsibility system and the responsibility is clear. Detailed to people. At the same time, a mechanism for keeping samples is established. Every day, a person is responsible for sample keeping, and a person is responsible for tracking. The store manager checks and supervises, and all food safety accidents must be eliminated.
The work of this year is summarized as follows:
Summary of a XX work
1 Personnel Maintenance When the company took over the R&D Garden restaurant on September 18, XX, there were 22 old employees at the time. More than a year passed, and there are still 12 old employees left. The old staff has a stability rate of 54.5%. One of the foreman, one Western chef, one cooker and one cashier. It is because of the existence of such a group of backbone forces that our restaurant has withstood the challenges and challenges again and again, and the number of customers dining has been constantly refreshed. Business data has also grown exponentially.
2 The quality of the dishes in the first half of the year because the kitchen staff is not fixed, coupled with the departure of the Western chef, once caused the decline in the quality of the dishes, burnt burnt phenomenon is more serious, the two operational assessments have put forward rectification opinions, let us feel the great pressure, After hard work and coordination, the head chef's on-site operation and hands-on guidance finally controlled the decline in the quality of the dishes and regained the trust of the customers.
3 Quality of Service Because our restaurant is a restaurant with the nature of the inner canteen, the time of the dining staff is concentrated, the pressure during the peak period is unprecedentedly large, and the employees who are basically 35 years old or older are operating, relatively speaking, the 7 steps for the table, the cash register 4 The pace is not very good, but we must be sure to answer the questions. Friendly attitude.
4 Safety production Throughout the year, it is gratifying that there is no safety accident in this restaurant. This is inseparable from the repeated demands and attention of the superiors. It also fully reflects the employees' self-prevention awareness.
5 Food safety Because of the special nature of the dining group, the concentration of personnel and coverage is wide, in order to prevent food safety accidents. We set up a food safety self-examination team in time, the store manager is fully responsible for the customs clearance system, the chef's kitchen is fully responsible for the customs clearance system, and the foreman sales are fully responsible for the control system. The financial evidence storage guarantees the responsibility system and the responsibility is clear. Detailed to people. At the same time, a mechanism for keeping samples is established. Every day, a person is responsible for sample keeping, and a person is responsible for tracking. The store manager checks and supervises, and all food safety accidents must be eliminated.
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