How to write the year end summary of the conference foreman?

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Dear, thank you for your patience, you consulted "how to write a summary of the foreman's work" for you to inquire: the method is as follows: 1. First of all, you must clearly and truthfully describe what happened that day, and pay attention to the priority and priority.

2. Describe and examine the improvement measures and remedies you have made for yesterday's shortcomings. 3. Summarize the work of the day, and it is best to make a summary, which is the recognition and affirmation of the work of the day. 4. Carefully analyze, praise the good people and good deeds that emerge in the work of the day, correct and criticize the existing shortcomings, and let other employees be educated, so that similar situations do not occur in their work.

5. If you can draw ideas or innovative opinions and suggestions for future work development from the work of the day, it will be more satisfactory to write them at the end of the summary.

Year-end work summary of the hotel catering foreman.

In the blink of an eye, the company has been working for more than a year, according to the work arrangement of the company's manager, mainly responsible for the daily operation of the floor of the dining room and the training of the department, now the 2010 annual work summary report, and a brief overview of the work plan for 2010.

1. On-site management of the hall.

1. Etiquette and politeness require repeated practice at regular meetings every day, and employees should be polite when they see guests, especially the front desk cashier and regional service staff are required to respond to the front to destroy, and they are required to apply etiquette and politeness to every bit of work, and employees supervise each other and make progress together.

2. Adhere to the inspection of grooming and appearance before the class, and those who are unqualified in grooming and grooming are required to be sorted out before they can take up their posts, and the grooming problems found on the post are immediately corrected, and the use of etiquette and politeness is supervised, and employees develop a good attitude.

3. Strictly grasp the positioning and service awareness, improve service efficiency, make reasonable deployment for service personnel during the peak period of meals, and support busy areas at any time with foremen or boosters as the center, and other personnel are responsible for their own responsibilities, clarify their respective work content, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as long as they need service.

5. From large items to small items, whether it is customer damage or natural damage, everything is required to be rule-based, well-documented, executed, supervised, documented to people, and summarized.

6. In the public area of sanitation management, the cleaning personnel are required to clean it immediately when they see foreign objects or dirty objects. The hygiene of each area requires that the surface of the sofa, the surrounding area, the dining table, the ground, no dust and no water stains, neatly placed, and no tilt.

7. During the dining period, due to the concentration of guests in the store, there is often a phenomenon of guests queuing, and guests will show impatience. At this time, it is necessary for the team leader to prepare for the reception before the peak of the reception, so as to reduce the waiting time of the guests, and at the same time, they should also pay attention to the table position to ensure that it is correct. Do a good job of explaining, shorten the waiting time, and carefully receive every table of guests, so that you are busy but not chaotic.

8. Buffet is a new project of the restaurant hall, in order to further improve the quality of buffet service, the "Buffet Service Overall Practical Plan" has been formulated, which further standardizes the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, etc., as an important basis for improving daily management and service, all personnel of the restaurant analyze and summarize the collected cases, and come up with solutions to the problems, so that the daily service is more targeted and reduces the probability of customer complaints.

Mainly write about the content of the work, the achievements, and the shortcomings, and finally put forward reasonable suggestions or new directions...

**: Summary, is to conduct a comprehensive and systematic general inspection, general evaluation, general analysis, total research of a period of time, analysis of achievements, deficiencies, experience, etc. Summarizing is a type of applied writing, which is the rational thinking of the work that has already been done.

Summarizing and planning are complementary to each other, and it is necessary to take the plan as the basis, and the formulation of the plan is always carried out on the basis of personal experience.

The basic requirements for summarizing.

1 The summary must have an overview and description of the situation, some of which are relatively simple, and some of which are more detailed. This part mainly analyzes the subjective and objective conditions of work, favorable and unfavorable conditions, as well as the working environment and foundation.

2 Achievements and shortcomings. This is the center of the summary. The purpose of summarizing is to affirm the achievements and find out the shortcomings.

What are the achievements, how big are them, what are the aspects, and how they were achieved; It should be clearly explained how many shortcomings there are, in which aspects, in what nature, and how they arise.

3 Lessons learned. Having done something, there will always be experiences and lessons. In order to facilitate future work, it is necessary to analyze, study, generalize, and concentrate the experiences and lessons learned from past work, and to raise the level of theory to understand.

Future plans. According to the tasks and requirements of the future work, we should draw on the experience and lessons of the previous period, clarify the direction of efforts, and propose improvement measures.

Summarized considerations.

1. We must seek truth from facts, do not exaggerate our achievements, do not narrow our shortcomings, and do not deceive. This is the basis for analysis and drawing lessons.

2 Be organized. The summary is written for people to read, and if it is not well organized, people will not be able to read it, and even if they read it, they will not know why, so the purpose of the summary will not be achieved.

3 It should be cut appropriately and appropriately. Materials are essential and phenomenal; There are important and secondary, and when writing, we should remove the essence from the details. The questions in the summary should be divided into priority and detail, and the details should be detailed, and the details should be omitted.

Basic format of summary.

1. Title. 2. Text.

Beginning: an overview of the situation, an overall evaluation; The outline is summarized and the whole text is summarized.

Subject: Analyze the shortcomings of the achievements and summarize the lessons learned.

Conclusion: Analyze the problem and clarify the direction.

3. Signature, date.

Room foreman work summary review of the work of this half year, I in the leadership and colleagues with the support and help, strict requirements of themselves, in accordance with the requirements of the hotel, better completed their own work, through half a year of study and exploration, the way of work has changed greatly, the quality of work has been improved, now the work in the past six months is summarized as follows: 1. Daily management work Floor foreman is not an unfamiliar job for me, but Jiahai is a new working environment for me. As a floor foreman, my role is to connect the upper and lower levels, coordinate the role of the left and right, and we are faced with complicated and trivial transactional work every day.

In the new working environment, everything is almost starting from scratch, and it is my top priority to straighten out the working relationship as soon as possible and integrate into the new working environment. Strive to cooperate with the supervisor to do a good job in floor management, in line with the principle of seeking truth from facts, so that the situation is issued and the situation is reported. The hotel's conference reception task is relatively heavy, in the first half of the year many times received important guests of the customs, but due to the frequent shortage of room service staff for various reasons, this requires self-strengthening of work awareness, pay attention to speed up the pace of work, improve work efficiency, and strive to be thorough, accurately avoid omissions and errors.

2. Strengthen self-learning and improve the level of business Although my position is only a foreman, but to be excellent, my knowledge, ability, etc. There is still a certain distance, so I always dare not take it lightly, to books, to leaders, to learn from colleagues, so that I feel that I have made some progress in the past six months, in terms of management ability, coordination ability and problem handling, etc., have been further improved, to ensure the normal operation of the work of the floor.

3. Existing problems.

In the past six months, I have been able to carry out my work conscientiously, but there are also some problems and shortcomings, which are mainly manifested in: First. After all, I have only been working in Jiahai for more than half a year, and I am groping for many jobs while doing them, so that I can't work with ease, and my work efficiency needs to be further improved.

Second. Some of the work is not detailed enough, such as ward rounds, facilities and equipment, and health inspections, which are not very in place. Third.

My theoretical level is not too high.

Fourth, the work plan for the second half of the year.

1.Actively and conscientiously cooperate with the supervisor to do a good job in the daily management of the floor.

2.Strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly use their own practical work, and optimize the quality of work.

3.Strengthen the inspection and maintenance of facilities and equipment, and give guests a sense of harmony and comfort in the process of use.

4.For some new employees and non-standard waiters to teach hands-on, improve the professional level of employees.

5.The daily hygiene quality of the guest rooms should be strictly controlled, and the planned hygiene should be reasonably arranged.

6.Strengthen energy-saving inspections, usually talk to the waiter about energy-saving awareness, and strive to achieve a second room inspection.

In the coming days, I will work diligently, strive to correct the shortcomings, carry forward the advantages, strive for greater work results, and create higher value for the hotel.