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餐饮期间英文自我评价怎么写

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餐饮期间英文自我评价怎么写

篇1：餐饮英文自我评价

I am xx university marketing and planning professional students, in the near graduation, I went to xx business hall for three months of practice.In the past three months, my ability to work has been greatly improved, now three months of work to do a self-appraisal.

1, and strive to learn and continuously improve their operational capacity in the work, serious study of business knowledge, continue to accumulate experience, and actively participate in learning and training, and constantly enrich themselves; 2, compliance 3 months, their work is not afraid of hardship 3, unity of colleagues and work together. Colleagues harmonious, unity and fraternity, mutual help and mutual respect; 4, due to their lack of work experience, the work of the staff of the work, In the work of the lack of practical experience in dealing with customer complaints, service work done not meticulous, this is my future direction.

2. Since entering the company, I have gained great progress through the accumulation of personal efforts and work-related experience, with the help of my colleagues' concern and care, and my knowledge has been expanded and my ability to work and work has been greatly improved.

3, review the past 3 months, I seriously study the business training, and actively participate in job training. Wholeheartedly, courtesy, warm service, patiently answer questions for our customers to provide quality services and continuous practice to improve their own quality and Business level, grow into a qualified salesperson.

After three months of internship, which has success, there are failures, there is joy, but also distress. In the leadership and care and guidance, with the support of my colleagues with the help of my various aspects have made great progress in the future I will work harder, I believe, I, I work in the future I would like to grow into a good staff, xx units to create value.

篇2：餐饮英文自我评价

20 × × is my self-challenging year, I will try to correct the deficiencies in the past year's work, to do a good job in the new year, the leadership of the past year in the care and enthusiasm of colleagues to help, through their own Unremitting efforts, at work has made some achievements, but there are also many deficiencies. Looking back over the past year, the past year may have lost, sad, successful, happy, but it does not matter, is the past, we have to work in the future, a lot of people say that my personality change I believe. I am really satisfied, there are a lot of things pressing me, I still persist, my life, emotions are the same as on, although there is no ups and downs, at least through some ups and downs, ups and downs, time and time again Twists and turns and difficulties, and sometimes I really Huai Ning I, I have been thinking what I was wrong, and why so? I do not want to do the weak, coward, the fate lies in their own hands, I believe that tomorrow will be more, I think, even if not me, like the earth according to turn, things like to solve, Well, hello, I am good, everyone will be good. The work will now sum up the essay

First, the training: 1, tray essentials, room delivery process. 2, large, medium and small banquet to help run the various departments related knowledge to explain. 3, hotel-related system training and supervision.4, the way out of food safety awareness. 5, the team to learn the production of sauces.

Second, the management: 1, the higher level is a model, I have always insisted on setting an example, so my team is very united. 2, I am the same as anyone, fair, just, open work. 3, people-oriented, people and the character of the various management methods. 4,20 × × Year-round number of people leaving the annual 23, 20 × × Year-round number of people leaving the year 4, 20 × × is a relatively stable year.

Third, as I, responsible for food work. 1, responsible for the operation of the sauce surface. 2, pass the corresponding output and control of vegetables. 3, pass the coordination of staffing.

Fourth, the operational aspects. 1, lack of manpower, busy shape distortion caused by dishes, can not reflect the essence of the company. 2, due to the country's prosperity, leading to modern young people are babies, more and more will not work, more and more spoiled by parents, only the pursuit of money, do not know for others to empathy, do today I really Hard! 3, why not recruit people into the reasons, which is the biggest problem to be solved in time. 4, what is the system, what is development, what is progress, what is improved, what is called tube.

Reason, what is who control who, who is who for whom to maintain, how can we stabilize. 5, look at the higher level to understand the other hand with the industry staffing preparation.

Fifth, the team did not place in place this year. 1, part of the staff courtesy etiquette, appearance instrument is not in place. 2, sometimes not according to the relevant standard operation. 3, because the logistics part of the staff thought too abnormal, unable to communicate, leading to supervision is not in place. In short, is based on today as a starting point, new goals, new challenges, in the new year to continue to work hard, diligent study, ground summary, and finally wish our hotel business is booming, Caiyuanguangjin! I wish all the leaders in the work of the journey to move forward, the life of the runway smooth, I wish my colleagues in the new year to write a new glory in life.

篇3：餐饮期间英文自我评价怎么写

is a year to achieve self-challenge, in this year, I have the harvest, there are insufficient. In 2012, I will strive to correct the deficiencies in the past year's work, to do a good job in the new year, the past year in the leadership of care and the enthusiastic help of colleagues, through their tireless efforts in the work achieved Some achievements, but there are also many deficiencies. Looking back over the past year, the past year may have lost, sad, successful, happy, but it does not matter, is the past, we have to work in the future, a lot of people say that my personality change I believe.

I am really satisfied, there are a lot of things pressing me, I still stick to survive, my life, emotions are the same as on, although there is no ups and downs, at least through some ups and downs, ups and downs, time and time again Twists and turns and difficulties, and sometimes I really Huai Ning I, I have been thinking what I was wrong, why? I also cheer for their own time and again stood up again and again, I think, even without me, like the Earth According to turn things to be resolved, I do not do the weak, the coward, the fate lies in their own hands, I believe that tomorrow will be better, hello, I am good, everyone will be good. The work is summarized as follows:

Because the logistics part of the staff thought too abnormal, unable to communicate, leading to supervision is not in place. In short, 2012 is based on today as a starting point, new goals, new challenges, in the new year continue to work hard, diligent study, ground summary, and finally wish our hotel business is booming, financial resources! Wish leaders in work In the journey of courage, life on the runway smooth, I wish my colleagues in the new year to write a new glory in life.

篇4：餐饮英文自我评价怎么写

2012 is a year to achieve self-challenge, in this year, I have the harvest, there are insufficient. In 2012, I will strive to correct the deficiencies in the past year's work, to do a good job in the new year, the past year in the leadership of care and the enthusiastic help of colleagues, through their tireless efforts in the work achieved Some achievements, but there are also many deficiencies. Looking back over the past year, the past year may have lost, sad, successful, happy, but it does not matter, is the past, we have to work in the future, a lot of people say that my personality change I believe.

First, the training:

1, tray essentials, room delivery process.

2, large, medium and small banquet to help run the various departments related knowledge to explain.

3, hotel-related system training and supervision.

4, the way out of food safety awareness.

5, the team to learn the production of sauces.

Second, management:

1, the higher level is a model, I have always insisted on setting an example, so my team is very united.

2, I am the same as anyone, fair, just, open work. 3, people-oriented, people and the character of the various management methods.

4, , the annual turnover of 23 people, in the number of people leaving the year 4, 2010 is a relatively stable year.

Third, as I, responsible for food work.

1, responsible for the operation of the sauce surface.

2, pass the corresponding output and control of vegetables.

3, pass the coordination of staffing.

Fourth, the operational aspects.

1, lack of manpower, busy shape distortion caused by dishes, can not reflect the essence of the company.

2, due to the country's prosperity, leading to modern young people are babies, more and more will not work, more and more spoiled by parents, only the pursuit of money, do not know for others to empathy, do today I really Hard!

3, why not recruit people into the reasons, which is the biggest problem to be solved in time.

4, what is the system, what is development, what is progress, what is improved, what is management, what is who control who, who is who who maintain whom, how can stability.

5, look at the higher level to understand the other hand with the industry staffing preparation.

Fifth, the team did not place in place this year.

1, part of the staff courtesy etiquette, appearance instrument is not in place.

2, sometimes not according to the relevant standard operation.

3, because the logistics part of the staff thought too abnormal, unable to communicate, leading to supervision is not in place. In short, 2012 is based on today as a starting point, new goals, new challenges, in the new year continue to work hard, diligent study, ground summary, and finally wish our hotel business is booming, financial resources! Wish leaders in work In the journey of courage, life on the runway smooth, I wish my colleagues in the new year to write a new glory in life.

篇5：餐饮服务英文自我评价

Here I learned and promote how to improve quality service, we must master the seven elements:

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!

Each profession needs to emphasize the team spirit, also in happy Di.Business is busy, colleagues can understand each other and share the trouble. Usually encountered in the more tricky customers, one person in trouble, other colleagues will go up in time to adjust disputes, so that the situation is no longer bad. A clear division of labor for each person, work actively and truly in action to do a hero to help the three results.

Usually, I will chat with customers, understand their favorite songs and recommend new songs to customer satisfaction and return. So a few more repeat customers, so that customers recommend a friend to increase the consumption rate. Then I will do some summary, this over time, so that my service more acceptable to customers and like.

As a service personnel, will encounter some setbacks and frustration.Some people will think that a small logistics staff is insignificant, some people think that I am a professional is low and not respected, but I want to say is: all roads lead to Rome, I serve others and happy, I To be here to work and happiness! I can be proud of this collective work. I think my career is like a watch, the surface of the rotation clock to give you time and joy, and inside the rotation of the tiny parts is difficult to see, but it is essential.

Of course, learn endless, learned to have to use the work in the future, I hope the leadership to more supervision, colleagues can learn from each other, in the future work to improve service efficiency, and strive to achieve a good service staff.

篇6：餐饮英文自我评价服务员

The new year is approaching, the past year may have lost, sad, successful, happy, but it does not matter, is the past, and we work harder, tomorrow will be better. A lot of people say I have changed, I believe. I am really unhappy, there are a lot of things pressing me, my life, emotions are a mess, although no ups and downs, at least through some ups and downs, ups and downs, again and again twists and turns and difficulties, and sometimes I really Of Huai Ning I, I have been thinking what I was wrong, why is it so? I do not want to do the weak, coward, the fate lies in their own hands, I believe that tomorrow will be the same, I do not want to do the same, Better, hello, I'm good, everyone will be good. I have learned so much, I am now very good, have a job, have the courage, have you all, I care about you, everyone around me, we will always be friends, people say, every family Have this difficult to read, you also have your experience, speak out let us share, we learn from each other, with progress, the future belongs to us. On next year, my plan is:

1, do a good job every day of every job.

2, conscientiously study warehouse knowledge, try to test promotion.

3, the use of rest time for computer training.

4, more learning other things, enrich themselves. Finally, I hope everyone to the next year, have embarked on a new level, a higher level, thank you! I wish you a smooth declaration! Thank you!

篇7：餐饮英文自我评价怎么写

Here I learned and promote how to improve the quality of service, to grasp the seven elements:

1, smiling In the hotel daily business process, require each employee to treat guests, must be reported with a sincere smile, it should not be affected by time, place and emotional factors, are not subject to restrictions. 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 do the perfect.Employees should be familiar with their own work and the system, improve service skills and skills. In the first step “, in order to make themselves proficient in business, Shanghao training courses, and in practice continue to sum up experience, learn from each other, so that a multi-skilled, in service to ease, which improve the quality of service and work ktvEfficiency, reduce costs and enhance competitiveness have an important role.

3, ready to be ready to serve the guests.That is to say, only the sense of service is not enough, there must be prepared in advance.Prepared to prepare, including mental preparation, as the preparation of the advance well.If the guests arrive Before, all the preparatory work for the good, at a ready to serve them in the state, not rush.

篇8：餐饮英文自我评价服务员

From the food and waitress, change I think dry food waitress is no future negative thoughts; set up a dry line, love line of thought, know whether a person does something, not in what kind of occupation, but rather whether he To do their best to do the work. I have the will to work and correct my attitude to work; know the quality of the success of the waiter, so as to enhance my sense of business, determined not to do, to do an ideal, moral, knowledge, Disciplined qualified attendant

I learned the principles of service guests; service guests procedures; services in the work of the rules; banquet out of the program; tray skills and the pace of end-care walking; paving, put the attention of Taiwan; change the focus of ashtrays; , Write the menu, cancel the dishes of the notes and the skills of selling dishes; pour the basic methods of wine, procedures and the general knowledge of wine; handle complaints and services to respond to unexpected incidents; restaurant opening preparations and closing Precautions and a variety of services etiquette, food hygiene knowledge, fire knowledge and so on. So I became a good waiter laid the foundation.

In this part-time work in the waiter I summed up as a good waiter to have.

Love your job: When you love your job, you will be happier and easier to do your job. We want to make people eating healthy, energy and good service. You will be able to do extraordinary work extraordinary.The business people most in need of love is the work of people.

Quickly familiarize yourself with working standards and methods: For your business and yourself to win in the fierce competition, we must be able to work as quickly as possible and do our job to improve efficiency.

To have the spirit of hard work: food and beverage work is mainly on hand work, usually not too heavy, do more and will not be tired. So we have to do leg, ground, hand ground, heart. Take the initiative to work, take the initiative to find work. A groundless world difficult to say the saying goes a very deep truth, as long as you diligent success of the door to open for you.

Self-confidence is the most important thing compared to money, power, background, self-confidence can help people remove obstacles, overcome various difficulties, believe that they are the best.

To learn to be a man: life is to do a dedicated, grateful, helpful, talk about professional ethics, sincere life, work seriously, the cause will be more successful

Responsibility: that is, the interests of the company as the most important, responsible for their jobs; is responsible for the guests, to provide quality products and services; is respect, even if no one to supervise you, you will seriously do a good job, This is the performance of responsibility. Fairness in the face of unfair work: There is no absolute in the work of fairness, in front of those who work, the opportunity is always equal. Without a certain setback capacity, in the future how to stir up the beam.

Team: to play team spirit is the pursuit of the same business, catering business by a variety of division of labor, the team members need to cooperate. Teamwork, co-operation of employees and businesses are more successful.

The part-time experience to me is very profound, I think we do every thing is a little bit of progress every day: sand into the tower, add up, many successful is the accumulation of a little bit small and Chengdaof. Innovation every day a little bit, is to lead; a little bit more every day, is in the harvest; a little progress every day is to success.

篇9：餐饮英文自我评价怎么写

Third, as I, responsible for food work. 1, responsible for the operation of the sauce surface. 2, pass the corresponding output and control of vegetables. 3, pass the coordination of staffing.

Fourth, the operational aspects. 1, lack of manpower, busy shape distortion caused by dishes, can not reflect the essence of the company. 2, due to the country's prosperity, leading to modern young people are babies, more and more will not work, more and more spoiled by parents, only Reason, what is who control who, who is who for whom to maintain, how can we stabilize. 5, look at the higher level to understand the other hand with the industry staffing preparation.

篇10：餐饮服务英文自我评价

1, Efforts to learn, and constantly improve the operational capacity. In the work, conscientiously study the business knowledge, continue to accumulate experience, and actively participate in learning and training, and constantly enrich themselves;

2, abide by the rules and disciplines .3 months, their work is not afraid of hardship, not afraid of tired, learning excellent staff approach, and earnestly completed the work of the job tasks;

3, unity of colleagues, work together. Colleagues harmonious relationship, unity and fraternity, mutual help and mutual respect;

4, due to their lack of work experience in the work of the lack of practical experience in handling customer complaints, service work done not meticulous, this is my future direction

I have made great progress in my ability to work and work through the accumulation of my personal efforts and work experience. Since then, I have made great efforts in reviewing the past three months. To provide services to customers, and in practice to improve their quality and business level, grow into a qualified salesperson. After three months of internship, which has success, there are failures, there is joy, but also distress. In the leadership and care and guidance, with the support of my colleagues with the help of my various aspects have made great progress in the future I will work harder, I believe, I, I work in the future I would like to grow into a good staff, xx units to create value.

篇11：餐饮店长英文自我评价

Time, such as water generally hurried away, looking back, in this colorful season, I have made some achievements in the coming days, I hope I can do better.

First, political and ideological. I earnestly study the party's line and principles, policies, Deng Xiaoping Theory, the party and the country's education policies, principles, educational laws and regulations to continuously improve their ideological quality and political theory.Always adhere to the overall situation, subject to organizational arrangements, dry line love line never speak of price, although he is a chef, I never think inferior, always with their own practical action to grasp the kitchen management work. To ensure that the food and beverage department produced the normal work of the transfer.

Second, the work, I served as the base of the Reclining Buddha catering department and kitchen cost control work.

First of all to ensure that meals never fail mistakes and technical skills to continuously improve their cooking techniques. In practice, I continue to explore, according to the Guilin area of food and drink, and constantly improve their cooking techniques, the preparation of multiple sets of features of the recipes, so that trainees and guests can eat sweet and delicious meals. So that the central staff to eat the satisfaction of life at ease. Second, I pay close attention to several aspects in the canteen management. First, the good canteen of raw materials purchase, I am not afraid of the road, into the market, shop around, buy a variety of nutritious food ingredients to ensure affordable, so that the central staff to eat well, eat healthy. The second is to ensure that food and raw materials do not rot, do not degenerate, not waste, saving canteen expenses, to ensure cost control. Third, to ensure that meals on time, make the kitchen logistical preparations for the new staff in July during the successful completion of the Center and the Ministry of catering tasks, the center leadership and recognition of the various departments.

Third, in life, I advocate a simple life, to develop good habits / and decent style. In addition, the concept of time attaches great importance. As approachable and friendly people, it has been with people is very harmonious. Dare to work hard will be with me to meet new challenges in the future. Pay attention to learning, develop a good habit of reading newspapers. Concerned about current affairs, concerned about national affairs, so clear-headed, not behind the situation.

Cooking is a very practical process, can not grasp overnight, but as long as I read the volume, carefully, and according to figure, serious imitation, will be able to get the true meaning of cooking skills, I have learned to learn. With the basic skills of different materials, different cooking methods, different shapes and tastes, we can produce excellent, fragrant and flavor by changing each other. , Shape, quality, all the best dishes to point. I will be more strict demands on themselves, to correct shortcomings, carry forward the advantages.

篇12：餐饮店长英文自我评价

I cook a number of high-end restaurants and large enterprises canteen, a wealth of cooking experience and management experience, understand the overall operation of the kitchen posts, and post work arrangements, according to the price of vegetables to control costs, to make the best use, Good at Cantonese cuisine, followed by Sichuan, Hunan, steaming, stew, stew, fried and so on. Can independently complete the purchase of raw materials to finished dishes from the work. Cantonese dishes taste, salty sweet, slightly spicy, pay attention to fresh spicy Xiangcong crisp, the choice of material wide-odd odd complex, birds and animals snake worms can be into the dishes.

I learned from the long, innovative, flexible use, with the needs of the guests to go route, the introduction of safety, health, nutrition, key health, delicious dishes, I served as the hotel chef, responsible for luxury dishes produced, responsible for Guide the kitchen work to ensure quality, the emergence of the kitchen note of the various problems, so that the entire production department of normal operation. Responsible for the adoption of customer feedback, to timely improvement and mediation work. Responsible for the development of new dishes.

I am optimistic and confident, love cooking, ”not the best, only better,“ the pursuit of modern kitchen pioneer. Safety, health, nutrition, health, delicious dishes pioneer.

篇13：餐饮店长英文自我评价

Creative, hardworking, and dedicated professional, with exceptional knowledge in baking and pastry arts, gained through successful completion of the Diploma of Excellency program in Classic Pastry Arts at The French Culinary Institute, New York City. Well-educated and equipped with thorough understanding of practical baking methods along with artistic decorating skills obtained through study at a fashion institute. Personable with a strong work ethic and expertise in completing tasks in an efficient and timely manner. Detail-oriented with proven effectiveness to multitask in competitive, high-impact, and fast-paced environments while juggling multiple priorities simultaneously.

篇14：餐饮服务员自我评价

我是xx大学市场营销与策划专业的学生，在将近毕业之际，我到xx餐厅进行三个月的实习，在过去的工作三个月里，我的工作能力有了很大的提高，现将3个月来的工作做一个自我鉴定。

1、沟通能力提高：作为一名前台接待员，作为酒店的一线员工，与客人的接触是面对面的，是最直接的。往往前台接待员一句话可以影响客人对酒店的整体印象，甚至影响客人整天的心情状态。如何让自己说出的语言让客人听得舒服，听得开心，是作为一名前台接待员所必须要学习的课程。当然，沟通不仅限于与客人之间，还存在于同事之间，甚至是对上级。人不免不会有情绪上的波动，然而这种情绪上的波动往往会影响他人的心情。如何调整好自身的.心态，用的心态去面对客人，面对同事甚至上级，如何带给别人一个的笑容，是我每一天都要认真思考的问题。在这次实习中，我不但在沟通能力上得到了提高，还学会了如何调整自我的心态。

2、突发事件应变能力提高：在前台接待处工作，每天都必须作好作战的准备。因为作为一名前台接待员，每天都要接待不同的客人，面对不同的事件。入住的客人中不免会有些不大礼貌的客人，甚至会对接待员口出恶言。面对这样的清况，要如何安抚客人的情绪，同时也要保护酒店的利益与自身的安全，对于我来说又是另外一个考验。

3、工作独立处理能力提高：通过这次实习，我深切的了解到，必须学会自己有能力的事情必须自己做的这个道理。只有培养自身的独立能力，才能在工作上得到进步。在工作上，有问题，有不懂应该大胆请教同事，而不是不懂装懂。独立工作，积累经验，最后得到的才是最适合自己的东西。

4、服务意识提高：作为一名前台接待员，时刻都代表着酒店。无论是在工作岗位上，还是走在路上，只要穿着酒店的制服就应该时刻都有为客人提供的服务的意思。我们是微笑之城的使者，一切为了宾客，为了宾客的一切，为了一切宾客。

回顾过去的3个月，我认真学习营业的培训，积极参加岗位培训。全心全意，以礼待人，热情服务，耐心解答问题，为客户提供优质服务，并在不断的实践中提高自身素质和业务水平，成长为一名合格的营业员。今后我将更加努力，我相信，我行，

我努力在以后的工作中我愿成长为一名优秀员工，为xx单位营造价值。

篇15：餐饮服务员自我评价

自我评价：本人性格热情开朗，待人友好，为人诚实谦虚。工作勤奋，认真负责，能吃苦耐劳，尽职尽责，有耐心。具有亲和力，平易近人，善于与人沟通。

发展方向：先做收银才有上升的发展机会。

工作描述：

1对顾客有礼貌，欢迎顾客光临运用礼貌用语。

2、收银员在上班前应先作好营业前的准备工作。预备好零钞，以便找数；检查使用的收银机、计算器、验钞机等设备，并做好清洁保养工作。

3、准确打印各项收款单据、发票；及时、快捷收妥客人消费款；在收款中做到快、准、不错收、漏收；对各种钞票必须认真验明真伪；收到伪钞自赔。

4、每日收入现金，必须切实执行“长缴短补”的规定，不得以长补短。出现长款或短款，必须如实向上级汇报，按公司财务规定长款入公司帐，短款当事人自赔。

5、按公司外汇兑换率收取外币，不得套取外币，也不得自兑外币。

6、每天收入的现款、票据必须与单据相符，认真填写营业报表，字迹清晰，不得涂改，连同收款菜单、卡单、签单单据核对后，交审核员审核对帐后转交会计签收作帐，现金、票据等款项交出纳、营业收款单据交审核员并签收。客人需要发票要进行凳记，主管级签名才有效。

7、备用周转金即时收银钱，必须天天核对，专人保管如有遗失自赔，绝对不得以白条抵库私自挪用。

8、一切营业收入现金，不准乱支。未经总经理批准（必须书面签名，可在总经理电话同意后补签），不得在营业收入现金中借给任何部门或任个人。

篇16：餐饮服务员自我评价

工作能力及其他专长

本人对工作有一定的责任感，对自己要求严格，讲卫生。与同事能够和睦相处，沟通能力强。

喜欢发掘新的品种菜系，做到色，香，味，型配方面到位。

对控制成本有一定的能力，在不超支的范围内能够把菜系品种做的出来。做的更好。深受同事和客人青睐。受到上司的表扬。

配合能力强。有食堂管理、膳食管理工作经验，熟悉食堂管理的相关工作流程，有酒店或大型企业后勤管理工作经验；认真细致，能吃苦耐劳。

篇17：优秀员工自我评价餐饮

关心体贴员工，注重和员工沟通交流，解员工的需求，力所能及的提供帮助，得到员工的拥护和尊重。有女员工因想家哭鼻子，程领班对其悉心安慰，还做水饺让员工感受到家的温暖，是一位爱护员工的好大姐。

作为领班起到很好的带头作用。

协作意识特别强，哪儿需要哪儿去，休息也心系酒店。

不怕苦、不怕累，对工作兢兢业业，在春节期间一个人做凉菜，每天所有工作一个人完成,在质量和速度上都有保证,天天加班加点,连中午都不休息,从来不在领导面前说“不”。

工作认真负责,在收银这个岗位上表现很优秀,得到大家的一致好评。团结员工,品德高尚,平时收银不忙时经常到前厅为顾客服务。

对工作勤勤恳恳，任劳任怨。更有公而忘私，以大局为重的精神，在平时的工作中不仅把自己的本职工作做的精益求精，还能主动协助其它的岗位把工作作好，值得我们好好学习。

对工作认真负责，工作过的几个岗位，产品质量都很稳定，在本岗位不忙的情况下，能主动帮助其他的岗位，做人更是积极向上，是我们大家学习的模范。

作为领班能吃苦耐劳，服从工作安排，不管调到哪个岗位，从无怨言，在工作中能起到很好的带头作用。

酒店的金牌服务员，也是本店公认的微笑天使，能得到广大顾客的好评，做任何事情从不斤斤计较，每天早上第一个来店堂做卫生，迎接当天的顾客，确实是优秀员工。

忠于职守，敬业爱岗，做事情认真负责。在本岗位不忙的时候能积极主动地帮助他人，得到大家好评。

工作认真，很多客人提名表扬。干活麻利，对待同事很友好，去年几乎每月都是微笑天使，服务标兵。

对工作认真负责，吃苦耐劳，从不叫苦叫累，总是默默无闻地工作，不找理由。从到炖品岗位以来，总是最早到厨房搞加工。

工作认真踏实，性格直爽，出菜快，吃苦耐劳，对人和蔼，能出色地完成每天的工作。

工作认真负责,能出色的完成。虚心好学,进步快,菜品质量稳定，能主动帮助其他岗位工作。

来酒店五年，大学文化,去年被提为收银员,对工作认真负责，跟同事关系很好，无论是在工作之中，还是在生活之中都很关心他人，每月都被评为一等奖。

工作能力强，能带领本组员工积极地开展各项工作，起带头作用。

工作认真负责，人很和蔼，对同事关心，晚上值班即使回去的再晚也无怨言，默默无闻。

工作积极热情度高，能吃苦耐劳，每次在门口挽留顾客的激情很浓。

在最忙的时候一个人做两个人的工作，从无怨言。

进店时间不长,但工作表现很好,对工作热情,尤其是微笑服务一直受到顾客的称赞,现在已经被大家推选为领班,工作很努力。

自从担任迎宾工作以来，工作井井有条。能积极地帮助新来的员工，很热爱自己的工作岗位。

作为一名服务员,工作上进,各方面的业务能力强,不论服务还是工作技巧都是全店员工学习的榜样。

虽然刚来半年多，工作特别认真，每月都是服务标兵。对待客人如同亲人一样。百拿不厌，百问不烦，和同事之间相处融洽。

作为一名保洁工，从不看轻自己的岗位。工作勤勤恳恳，一丝不苟，对晚辈非常关心和照顾。

不管是做服务员还是当领班，只要分给她工作，她会完成得很好。工作总是带头干，从不计较个人得失。

篇18：自我评价英文

1.Easy-going and congenial, with a strong sense of responsibility and good team-spirit.

2.Completed all the courses in the specialized field, obtaining good command of theoretic knowledge and experimental and DIY skill; Very adaptable and Good at leaning.

3.Having played a couple important roles in the student organizations, honing the interpersonal communication skills and organizational capability.

4.Having a wide range of hobbies, including oral English, music, movies and literature .

5.Fluent in oral English , with fairly good of reading and writing ability; Speaking authentic Mandarin-Chinese.

6.Good command of Computer skills: familiar with different versions of Windows OS and Office application software, able to program with C and Fortran languages, obtained some experience and understanding about other widely-used software like Autocad, Photoshop, Coreldraw and Dreamweaver.

有很强的领悟力和理解力，思维开阔、敏捷，能够很快适应不同环境，

勤奋，踏实，有责任心，对自己的工作尽职尽责。

做事认真、专注，有计划、有条理，追求完美。

形象良好，性格温和、稳重，亲和力强，善于与人相处。

有耐心，对压力和挫折有承受力。

Strong perception & intellect; with widen and swift thinking; able to be quickly adapted to different environmenet.

Diligent; with sureness; responsible; everytime fulfil my duties to my own work.

Conscientiously, absorbedly work in a planned and order way; pursue the perfection.

Good image; temperate, calm and steady personality; strong affinity; good at getting along with people.

Patient; have holding capacity to pressure and setback.

反应快、有进取心的应聘者。

篇19：英文简短自我评价

英文简短自我评价

First, in the study of theory, firm ideals and beliefs on the communist model.

learning theory has a depth, there is a high level of understanding, check the pendulum problem and anatomical problems have the intensity. therefore, we should pay more attention to the collection and study of marxist-leninist books and treatises, and collect more than 60 articles of the ”three represents“ and ”three represents“, and apply relevant articles to the political study of the departments. recognizing that the ideals and beliefs of communism are not produced out of thin air, they are derived from the scientific understanding and rational gra of the law of human social development and the value of life, and arises from the armament of marxist theory.

Second, learning modern management knowledge, improve management ability to set an example.

Scientific and cultural management knowledge is the basis of social civilization, is the basis of social civilization, is the ladder of human progress, knowledge of the world economy is now emerging, economic globalization, the pace of information technology is faster and faster. self-deep not wait for my urgency, therefore, can continue to learn the management of hotel and hotel knowledge, and from time to time to enrich the work to go. actively promote the ”model meeting room“ in the department, named ”service star“, ”recommended two books a month", calligraphy competition and other health activities.

Third, in the work attitude, style of doing a good example.

As a department manager, always forget the trust of the organization, treat the work diligently and earnestly, every day early, late, take the lead to comply with the rules and regulations of the unit, the leadership assigned to work can actively do a good job. dare to clarify their own point of view, his integrity, style decent, able to put themselves under the leadership and supervision of the masses, not the hands of the power for personal self-interest.