Catering management experience sharing, how to write the work experience of catering management pers

Hello, glad to answer for you. Pay attention to the mentality of employees, understand the trends of employees, do a good job of on-the-job work for the end of the year, and continue to add new personnel to join. 2.

In terms of performance, we will mobilize the strength of our employees, put the beginning of this year at the end of the month, do a good job in the performance of membership cards and wines, tap old customers, develop new members, impress customers with services and advantages, and create good performance. 3.In terms of service, train employees to treat guests as their own relatives to serve, be able to view their own industry correctly, be willing to serve guests, and strive to achieve detailed, humane, highlight, and active service, so that guests.

4.In terms of health, make a daily sanitation cleaning plan and ask the minister to look up and clean up, supervise and inspect every day, and immediately rectify the unqualified places, and supervise and inspect the health of xx. Have a great day!

I hope mine can help you and solve your doubts!

As a restaurant manager, I know that it is not so easy to do a good job for a year, but I have also thought of many ways to run the restaurant well, even if there is a problem with the epidemic, but I have also found some ways to do a good job with my colleagues.

At the beginning of the year, when the epidemic was severe, it was also impossible to carry out dine-in work, and this also made our restaurant's turnover much less, and it used to be relatively less involved in the takeaway work, after all, our restaurant is not so suitable to do takeaway, but it is also for business, and the chefs are also to actively **, to find a plan, to do the takeaway work, after many attempts have also made adjustments, but also to let our takeaway work can be carried out, but also to get through those difficult days, At the same time, we also unite to do a good job, and it is also to make ourselves feel that the work as a restaurant requires everyone's cooperation to complete, and at the same time, we also feel that the cooperation with our colleagues makes us have a sense of belonging to the restaurant and go through this difficulty together.

The work of the restaurant is not done by me as a manager, but requires everyone to work together, so I am also actively understanding my colleagues in management, clear about some difficulties in their work, to help solve them, but also through their own efforts to actively solve some problems, some aspects also need to be done together, at the same time, the year of work also makes me feel that in fact, the work of the restaurant is not so difficult, But it is also necessary to accumulate over time to really do a good job at the same time, but also to do a good job in the details, as a manager I also took everyone to get through the difficulties, the work in the second half of the year is also active to do a good job, the introduction of new dishes to attract customers, so as to complete a goal at the beginning of the year, and this is also a colleague to work together to do a good job, but also I am especially grateful to everyone to cooperate with the good work, at the same time I also know that I still have some management aspects to improve, in order to do better.

In the future work, I will continue to improve, to make my work better, to lead my colleagues to complete the work tasks in the coming year, and at the same time, to make our restaurant popular with more customers, to do a good job in service, to do a good job in the control of dishes and customer maintenance, I will also continue to actively improve, and improve Shisheng's own ability to better serve the restaurant.