EnglishWang Guili: to be the hardest one
date：2017-06-18 00:00:00 author：admin click1：91
Operating post: catering supervisor of Bibo Hotel
Demonstration of skills: since she took the job in March 2006, Wang Guili has grown into an outstanding person of the food and beverage service and the backbone of the catering management for 2 years. In 2008, she obtained the first prize for restaurant service in the 12th staff skills competition of the group company, the second prize for table dressing in the city-level tourism industry skills competition, in 2010, she was rewarded the "advanced individual of the city tourism industry" by the municipal tourism bureau, in 2014, she obtained the title of "the best service star" in Shandong hotel industry, and in the first service skills competition in Shandong tourist hotel industry, she obtained the first prize of the western-style food banquet table dressing in the whole province, and she was respectively awarded the honorary titles of labor prize for enriching people and thriving Shandong, technical expert in Shandong province, youth post expert in Shandong province and achievement-making woman model in Shandong province by provncial federation of trade union, provincial human resources and social security office, Shandong provincial party committee of the Communist Youth League and provincial women's federation.
On March 9, 2016, it was an exciting and unforgettable day to Wang Guili of Bibo Hotel. This day, in the 2015 commendation conference of Shandong hotel industry, by means of the first prize for the table dressing of western-style food banquet, she was respectively awarded the honorary titles of labor prize for enriching people and thriving Shandong, technical expert in Shandong province, youth post expert in Shandong province and achievement-making woman model in Shandong province by provincial federation of trade unions, provincial human resources and social security office, Shandong provincial party committee of the Communist Youth League and provincial women's federation.
It was just 10 years since she worked at Bibo.
Change: growing up in role change
On March 6, 2006, 18-year-old Wang Guili came to Bibo Hotel. She was deluged with full and nervous theories and practical operation trainings. Laying tablecloth, placing dishes, such kind of trivial matter just like housework becomes the settlement of every artwork here.
For laying tablecloth, placing dishes, the key point is to master the space therebetween, and the necessary one is coherent and one-step precision and perfection. Be sure to put table-board tableware orderly, keep reasonable and nice layout, uniform space, standard placing size and alignment pattern. If you want to achieve such a standard, you should learn to how to measure the edge distance of the table via visual inspection, step and finger.
In 2008, Wang Guili was promoted to be the foreman of the banquet service team, the role change from an ordinary worker to a junior manager needs more instead of not merely doing own work well. Under the guide suggestions of leaders and supervisors, specific to different characters and mentality of each staff, Wang Guili is communicated with all staff, and they open hearts to each other, and she is called "Guigui" by colleagues courteously.
Wang Guili discusses with colleagues to explore sense motive in the service, so as to make guests enjoying meticulous service in surprise, enjoying good reputations from vast guests. The banquet service team guided by her has successively involved in the completion of national 470-level World Ocean Racing Championships outdoor large-scale buffet party, China-Italy forum large banquet, meeting tea time and other multiple important activities, and has been repeatedly awarded the advanced team by the hotel and group company.
Cocoon-breaking: transfer of the "master instructing apprentice" positive energy
Every cocoon-breaking for growth points not only needs the promotion of skills, management and service, but also needs the accumulation of an intrinsic positive energy.
Hotel is an industry which looks fresh and bright, but is actually very hard, especially, for the staff engaged in food and beverage service, they always have begun to work at dawn and hastened to go home when others fall into dreams. Many times, when Wang Guili goes to work, her daughter has been still falling into a dream, when she gets off work and back to home, her daughter has been to sleep. There is only 2km distance between her home and unit, but she has no time to accompany daughter. Wang Guili is always full of guilt to her daughter for such point.
However, this is the work characteristic of catering industry. So far, Wang Guili has still remembered the situation that she was assigned to the banquet service team, her master, Jiang Cuiping is very careful and serious to the work reaching every aspect of the matter from how to serve well to how to collect dust on the carpet. Besides over-learning guidance, Jiang Cuiping also transfers full positive energy to Wang Guili.
"Now that we choose the industry, we should accept everything unconditionally and do it well on duty, this is necessary and most basic professional quality to our hotel staff. “With the driven influence of master, Wang Guili studies diligently and trains hard to get faster improvement both in thought and skills.
Butterfly changing: breaking through barriers and blooming beauty
In 2014, Bibo Hotel received the notice of the first service skills competition in Shandong tourist hotel industry and valued it very much.
Wang Guili and competing colleagues entered into urgent preparation state. Wang Guili will take part in the western-style food banquet table dressing project, because this is the first time that she had begun to contact and understand western-style food, at the first sight of so many forks and knives, Wang Guili is tangled. The distance between the dinner knife and the side of table is 1cm and the distance between the dinner knife and fish knife is 0.5cm... During the preparation period, Wang Guili carefully researches every standard and place the whole table board well bit by bit every day.
At the end of table board placing, she always takes calipers to measure it one by one, and every precise result makes Wang Guili very happy! In the approaching days, Wang Guili and participating teammates begin the concentrated practice of off-job training. They begin to recite theory every morning and exercise table dressing afternoon. They receive English training afternoon and scene play rehearsal at night. There is no enough time every day, Wang Guili always looks over the theory before bedtime.
From July 20 to 31, 2014, the first service skills competition in Shandong tourist hotel industry was held in Shandong Hotel, delegation of Bibo Hotel calmly accepted the challenge to take the second team award for service skills competition in provincial tourist hotel industry, and Wang Guili awarded the first prize for the table dressing of western-style food banquet.
"To hold every chance and to be the hardest one", this is the profound growth experience of Wang Guili during the past 10 years. Decade of grinding sword, Wang Guili is promoted to restaurant headwaiter from an ordinary service staff, in 2015, she was promoted to be catering supervisor. The obtaining of four provincial honors is both power and pressure. “In the public lecture held by Bibo Hotel, what is talked more by Wang Guili is appreciation and cherishing.