餐厅主管英文自我评价
餐厅主管是主管这一家餐厅的人，仅仅由别人的评价来判定自己是不全面的，当自己也沉淀下来，窥探自己的内心，写下自己的自我评价，这样才可以不断进步。但是自我评价要怎么写呢?下面是学习啦小编为大家带来英文自我评价，相信对你会有帮助的。
餐厅主管英文自我评价篇一
Seasoned, customer-centric, and performance-driven professional with progressive years of experience in full-service hospitality operations. Show broad background in providing hands-on leadership to achieve solid business results. Exemplify successful efforts in addressing guests’ needs and concerns to continuously improve service standards, quality, and profitability. Proven effectiveness to multitask in a globally competitive and fast-paced environment with dedication to superior service. Willing to travel extensively.
餐厅主管英文自我评价篇二
1, smiling In the hotel daily business process, require each employee to treat the guests, must be reported with a sincere smile, it should be free from time, place and emotional factors, are not subject to conditions. Smile is the most vivid, the most simple, most direct welcome.
2, proficient in the work required for their employees to be proficient in every aspect, and as far as possible to be perfect. Employees should be familiar with their business work and systems, improve service skills and skills. A journey of a thousand miles begins with a single step. In order to make himself proficient in the business, we must have a good training course and constantly sum up experience in practice to learn from each other, so that we can do our utmost in service. The quality of service and work efficiency, reduce costs and enhance competitiveness have an important role.
3, ready to be ready to serve the guests. In other words, only the sense of service is not enough, must be prepared in advance. Preparations include mental preparation and behavior preparation, as the preparation must be done in advance. Such as before the arrival of the guests, all the preparatory work for the good, at a ready to serve them in the state, not rush.
4, attention is to treat every guest as a God rather than neglect the guests. Employees are sometimes easy to overlook this part, and even negative service phenomenon. This is because the staff to see them wearing casual, low consumption, there is no feeling that the surface and other phenomena arising. In real life, often the more wealthy people, are particularly casual wear, this is because they are self-confidence; and clothes simply can not represent the number of wealth. We are in this part, do not judge people by appearance, and ignore the subtle service, we should attach importance to and treat each guest, so that they willingly consumption. We should remember that the guests are our gods.
5, fine mainly in the service of good at observation, fathom the guests psychological, predict the needs of guests, and timely provision of services, even in the guests did not request before we can do for guests, so that guests feel warm, this is what we are Speak ahead of consciousness.
6, create a warm atmosphere for the guests, the key is to emphasize the service environment before the layout, friendly manner, etc., to master the preferences and characteristics of guests, guests create a feeling of home, so guests feel like staying at the hotel back home .
7, sincere hospitality is the virtue of the Chinese nation. When guests leave, the staff should be from the heart, and through the appropriate language in good faith to invite guests to visit again, to impress the guests. Now the competition is the service competition, the quality of competition, especially in the hotel industry is particularly fierce. The importance of the service is self-evident, we must use a variety of quality services to form their own service advantages, () in the fierce competition in the market to create higher customer satisfaction, the hotel invincible To!
餐厅主管英文自我评价篇三
First, actively carry out practical, practical and effective work, adhere to the "based enterprises, service enterprises" as the guide, take a comprehensive, coordinated and sustainable development, tap the potential, revenue , And comprehensively enhance the work efficiency, and gradually improve the department's management level and quality of service, build a harmonious and healthy working environment, to achieve standardized, institutionalized, normalized management.
Second, the internal management:
1, the development and implementation of the "Front Office of the daily inspection rules and the implementation of measures", through a clear quality standards, strict inspection system, to achieve a comprehensive job specification.
2, to strengthen the workplace quality of pre-control, on-site control, ex post control, focus on details of service, attention to customer needs, attention to guests feel, to ensure that guests "active, enthusiastic, accurate and rapid" service.
3, planning staff career, on the front desk, business center, the total machine area staff to gradually roll rotation work, to enrich the work experience, to increase staff skills, improve the work of the staff interest in the purpose of creating a multi-talented enterprise compound talents.
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