Hotel business plan for the second half of the year (6 practical articles) (1)? According to more than half a month's investigation and daily work in group companies and hotels, we found the existing problems:
? 1, the system is imperfect or superficial. There is no good implementation and supervision.
? 2. The kitchen technology is weak, the qualification rate of single dish quality is low, the quantification of finished products is relatively free, and the banquet collocation can not meet the market.
? 3. The staff's knowledge of gfd and service can't reach the level that a brand hotel should have.
? 4. Group companies need to improve their control over hotels or strengthen supervision.
? 5. The lack of business knowledge of grass-roots managers leads to the decrease of service value in daily work.
? 6. Hotel hygiene is not up to standard, and infrastructure maintenance is not timely.
? 7. The consistency of products and services of group companies is very poor. The brand awareness is vague.
? 8. Marketers are poor in development and customer maintenance.
? 9. The training of follow-up managers can't meet the needs of the development of this enterprise.
? 10, the main product cannot perfectly combine traditional skills with live performance skills.
? In view of the existing problems of the company, the work in the second half of the year mainly focuses on several aspects:
? 1, strengthen the perfection of the system and its implementation and supervision;
? (1) It is undeniable that the system formulated by our hotel is relatively sound, but it is often not well implemented, and it is often subject to personal subjective control, and even many systems are just a decoration.
? There may be many managers who will interpret the so-called humanized management as a reason.
? The key to this difference in understanding is that many of us ignore a basic foothold of humanization, that is, it is a responsibility, a responsibility to ourselves and enterprises.
? The implementation of the system is not standardized, which leads to the system in name only.
? "As long as you dare to touch it, it will burn you, then it will burn you; It burned badly for the first time; It burns only the parts you touch, not the whole body; It's the same for everyone ―― whoever touches it will burn it; It won't burn you if you don't touch it.
? This is the "hot stove method", which of course refers to the system and norms.
? In fact, implementing the system in this way can be understood as humanized management.
? The understanding of human nature is a gradual deepening process. The understanding of human nature is not simply based on generosity and kindness, but depends on the continuous exploration and refinement of managers in practice.
? First of all, on the basis of institutionalized management, only when everyone has a code of conduct can we talk about the so-called humanized softening management.
? (2) The development of enterprises is inseparable from management.
? The management object is the employees of the enterprise. In order to better adapt to the development of catering in modern society and its future market share and influence, on the basis of the company's existing, combined with the characteristics of the company and hotels,
? Constantly improve, modify and formulate the company's system, related posts and working procedures in a practical way, so as to make it run well, increase the cohesion of the enterprise, and form the enterprise concept of managing people by system, managing affairs by process, dominating the world by team and managing the market by market.
? 2. Personnel adjustment
? (1) Due to the adjustment of local middle-level and technical personnel, the overall technical strength of the kitchens of the three hotels in the company is weak and there is no good overall awareness, which has seriously affected the social reputation and hotel benefits of the hotels.
? Therefore, the enrichment of kitchen staff and technicians and the adjustment of core management will adopt a meritocratic approach, thus promoting the overall management level of the kitchen and good food quality.
? The positions such as the front office are based on the evaluation of the company's personnel department and the general suggestions of the store, and are constantly sublimated on the basis of improving service awareness and building a team.
? (2) Adjust middle and high-level personnel, enhance market competitiveness, build a core team, store managers and department heads, and adjust them in place on the basis of saving energy and increasing income and creating good social and economic benefits.
? Lay a good foundation for next year's work, implement the responsibility system for store managers and department managers, and prepare for a brand-new assessment mechanism in the future.
? 3, the stability and improvement of product quality, make it match the company brand.
? (1) Catering management is taste management, which has become an important part of modern hotel management. Quanjude is a catering brand combining cultural catering and catering culture, with a history of 150 years in society.
? However, in addition to the main product, whether the quality of subsidiary products is stable will affect the development of enterprises. Therefore, on the basis of technical personnel, the stability and unification of the company's products will be a focus of work in the second half of the year.
? Including: unified standards of product packaging, color, proportion of main and auxiliary materials, taste and condiments, taking the first step for unified distribution production in the future, consistently and steadily achieving "style characteristics and quality products" and becoming a benchmark in the same industry in terms of comprehensive quality of products.
? At the same time, the main products are combined with traditional crafts to enhance the appreciation and cultural heritage of on-site operation, so as to combine food with beauty, and adjust the supporting products of the banquet on the basis of ensuring the stability of the quality of single dishes.
? (2) Product upgrading, in the case of technical support and product stability, start product upgrading and traditional Shandong cuisine mining, constantly bring forth the old and bring forth the new, cater to the market, let the products speak, and let the products reflect the level.
? Create the capital of Shandong cuisine, make the positioning of enterprise products clearer, make products leave a good impression on every diners, make up for the lack of front office services and win social reputation.
? 4. Grasp market sales, boost performance and establish corporate image.
? (1) Establish the concept of all-staff sales. All staff sales are not all sales, that is, all staff do their own jobs conscientiously. Whether the value chain of all-staff marketing is smooth or not depends on execution.
Hotel business plan for the second half of the year (6 practical articles) (2)? First, the menu promotion.
? Names, signs, costumes, buildings with unique styles, food or drinks with local characteristics, etc. The menus of restaurants and hotels help to highlight the image of hotels, and menus are the best way to promote sales. From the perspective of restaurant management, there are two kinds of dishes on the menu that deserve special treatment.
? 1, a dish that can make the restaurant famous-it should be distinctive and not too expensive.
? 2, willing to sell more vegetables-high price, large gross profit, easy to cook.
? The promotion of key dishes can be specially treated through fonts, colors, positions, words and pictures.
? Second, employee promotion.
? Every employee in the restaurant is a salesman, and their appearance, service quality and working attitude are intangible sales promotion of catering products.
? 1, uniform-uniform will give people a clean and unified feeling; At the same time, it can also play the role of advertising.
? 2, personal hygiene-good personal habits and fresh mental outlook, can infect guests willing to accept services and often come.
? 3. Manners and conversation-mainly including walking posture, standing posture, gestures, eyes, talking and smiling, all of which reflect the internal quality and mental outlook of employees.
? 4, service quality-mainly reflected in service skills and service attitude, to attract more customers with quality service.
? Third, restaurant promotion.
? 1, according to different objects, different guests timely promotion.
? 2. It's not just reasonable suggestions from customers.
? 3. Promote dishes and drinks according to different customers.
? 4. Strengthen the promotion of alcoholic beverages in combination with dishes.
? 5. Take the initiative to ask.
? 6. Live demonstration to attract customers.
? 7. Promote other hotel services to guests in time.
? 8. Matters needing attention in promotion
? 1) Forcing sales promotion is strictly prohibited;
? 2) Marketing should be targeted.
? Fourth, the promotion of special activities.
? 1, promotion opportunity of special events, promotion performance in peak season and off season.
? 2. Promotion categories of special activities: artistic, entertaining and economical.
? 3. Main points of holding activities: topical, trendy, novel, concise and participatory.
? 4. Festival promotion: Mid-Autumn Festival restaurant marketing strategy, restaurant Dragon Boat Festival marketing planning, theme restaurant management, 20xx Mid-Autumn Festival National Day promotion activities.
? 5. Gift promotion: commercial gifts-for big customers.
? 1. Restaurant gift category: personal gift; Advertising gifts; Reward gift.
? 2. Requirements for gifts
? 1) to meet the psychological needs of consumers of different ages;
? 2) The quality of the gift should conform to the image of the restaurant.
? 3) Give gifts with cards.
? 4) Exquisite packaging.
? 5) The atmosphere is warm.
? Sixth, display and promotion
? Display food is an effective marketing form, which can be used for raw material display marketing, finished product display marketing, dining car marketing and on-site cooking display marketing.
? Seven, other promotions
? 1. Children's promotion: Family activities are mostly centered on children, and methods such as providing children's menus, providing facilities for children, giving children small gifts, and promoting children's birthdays can be adopted. (you can make key plans on Children's Day in the first half of the year, but you can also use this promotion method in the second half of the year. You don't have to celebrate Children's Day to carry out this promotion method. )
? 2. Tasting: This project can be decided according to the specific situation of restaurants and hotels.
? 3. Customers participate in sales promotion.
? 4. The wine bottle is listed for sale.
? 5. Knowledge service.
? 6. Additional services-You can enjoy additional services while receiving services.
? 7. take it away; Sales.
? 8. Promoting sales by selling on credit: Pay attention to the risks of selling on credit, and choose enterprises and institutions with good benefits and high reputation as sales targets.
? 9. Promotion of catering features Many restaurants have succeeded because of their distinctive dishes, distinctive dining forms, novel restaurant architecture and decoration, and advanced service methods.
Hotel business plan for the second half of the year (6 practical articles) (3)? Since the company took over the hotel, the company first raised funds to pay off most of the debts and paid most of the wages owed to employees. After overcoming the influence of various unfavorable factors, such as the loss of confidence in the reputation of the hotel and the lack of internal staff, we began to pay close attention to internal management, optimize the management structure and personnel, and introduced a new enterprise performance appraisal system. At present, the company's various businesses have entered a benign development track. In 20×× years, under the economic winter when the real economy is seriously declining, the operation of the hotel industry will be more difficult. Only by introducing modern enterprise management system, formulating more feasible internal performance appraisal scheme and mobilizing the subjective enthusiasm of all employees is the only way out for hotel management in 20 ××××. As the yardstick of performance appraisal, financial budget is the standard to evaluate the operating performance of hotels and departments, the standard to measure whether the benefits are fair and reasonable, and the core of the hotel's 20 ×××× annual business plan.
? The financial budget of xxxx Hotel Management Co., Ltd. for 20×××× years is led by the general manager. On the basis of discussion with employees of various stores and relevant departments, according to the overall business plan of the group company in 20×××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××
? I. Budget of Capital Revenue and Expenditure
? If the hotel can successfully complete the 20××× annual operating budget target as scheduled, it is estimated that it can repay the shareholder loan or return the investment of 4 million yuan. The details are provided in the table below.
? Two. Completion of main business indicators in 20 years and 20 years
? Affected by the national economy and hotel operation in 20××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××× See the table below for details:
? Basic situation of the hotel
? Three. Revenue budget
? Because there is no statistical analysis on the indicators that affect income, such as room occupancy rate, average house price, catering attendance rate and average consumption, before September, 20 ××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××
Hotel business plan for the second half of the year (6 practical articles) (4)? Since I was promoted to duty manager in February, my work and responsibilities have further strengthened my sense of responsibility and mission. From the meeting in January, the chairman emphasized that 20xx is the year of corporate culture. We keep in mind the contents of every meeting of the chairman, and apply every aspect of corporate culture to our work and pay attention to our actions.
? Over the past six months, we have successfully held a skills competition, and we feel intimate with the guests in the simple words "Chairman, good family".
? The profit of an enterprise is the first goal, and the work of a department should also focus on the center of the enterprise. At work, we should cooperate with the store manager to manage the front desk, receive warmly, make clear accounts, supervise the cashier work, constantly strengthen study and improve work ability.
? First, the front desk reception:
? The front desk is the image window of the hotel. Gfd is strict, which is not only respect for guests, but also the image of the hotel. Reception service is the focus of our work, so make a careful reservation. Through reasonable room arrangement, high occupancy rate and warm and satisfactory service, every guest and every team will be well received and retained. And can feel our service tenet, stay at home and enjoy the feeling of being at home.
? The reception team is a major feature of Wenhua Road Store. Poor team reception will have a great impact, so we are serious and responsible for team reception. Every time, we will control the room status in advance according to the team reception notice issued by the manager, inform the reservation center of the recent room status in time, and arrange the room reasonably. Satisfy the team guests.
? The manager on duty is the link between the past and the future, and cooperates with and carries out other tasks assigned by the manager.
? Second, team management.
? Strengthen business study and improve the reception ability at the front desk, especially the training of new employees. In our daily work, we have noticed that the standardized services of new employees can still cope, but the flexible services are relatively lacking. This year, our department carried out training in strict accordance with the annual training plan, assessed new employees in stages, and strengthened on-the-job practical training to make the front desk apply what they have learned to meet large reception tasks. We try our best to check in for our guests in the shortest time, including the whole effective reporting process and cooperation with the conference group. All the staff in the front office know that only by constantly enriching themselves can we accomplish all reception tasks in a down-to-earth manner, give feedback in time when problems are found, and make timely adjustments through consultation to achieve the best service standards.
? Third, strengthen self-study.
? As a manager on duty at the front desk, I first devote myself to the improvement and study of my own quality, the most important of which is my character. There is an Indian proverb: "Sow personality and reap success", that is to say, a person's personality is related to the success or failure of his career. Therefore, I am always strict with myself, being honest and fair, being strict with myself and being lenient with others. At the same time, we should pay attention to cultivating our own ability to observe and polish, because in my opinion, as a receptionist, we must have a flexible mind and keen insight, and we can draw inferences from one case to another in our work. On the other hand, in order to enrich my business knowledge, I often use my break time to find information about hotel management and keep charging. I actively participate in various activities carried out by hotels and departments. By strengthening their study, improve their comprehensive ability. The service lacks flexibility and initiative; Insufficient marketing efforts and lack of marketing awareness; Energy saving and consumption reduction need to be strengthened.
? The work in the second half of the year mainly includes the following plans:
? 1, continue to strengthen training, improve the overall quality of employees and improve service quality.
? 2. Stabilize the workforce and reduce employee mobility.
? 3. The deficiency of "hardware" to "software" can be compensated by improving service quality.
? 4. Strengthen marketing promotion.
? 5, increase energy conservation, fire prevention and safety work.
Hotel business plan for the second half of the year (6 practical articles) (5 articles)? 20xx spent the first half of the year in joy. After a year's hard work, all the employees in our hotel housekeeping department have got their due rewards. Looking back on the work in the past year, it can be said that it has been done well! Many previous efforts seem worthwhile today. In the first half of 20xx, the work of the hotel housekeeping department was very smooth and was praised by the superior leaders!
? After summing up the work in the first half of 20xx, we have more expectations for the second half of 20xx, hoping to get better every year. To this end, we will stick to the good aspects of the past, we will deeply understand the existing shortcomings and improve them, and focus on the following aspects in the second half of 20xx:
? First, cultivate employees' observation ability, provide personalized services and build service brands.
? With the development of the industry, the management concept and service concept of the hotel industry are constantly updated. It is not enough to satisfy customers, but also to make them unforgettable. This requires providing personalized services on the basis of standardized services. Hotel service pays attention to "thinking what guests think and being anxious about what guests are anxious about".
? Service personnel should pay attention to observation, guess the psychology of the guests, and provide services as quickly as possible when the guests have not said their requirements. As we often say, we will send pillows whenever we want to sleep. Imagine if customers will never forget such service. The department will focus on training employees how to provide personalized services according to the living habits of guests. In daily work, by encouraging training, collecting and sorting, standardizing the system and rewarding training, it will become the conscious action of employees and promote the improvement of overall service quality.
? 1. Encourage training: the department will train waiters who have excellent work performance and are well received by guests, so as to raise their service awareness and quality to a higher level, base themselves on their posts and strive for first-class service.
? 2. Collection and collation: Department managers strengthen on-site management in their daily work, look for typical examples of personalized services from front-line services, collect and collate them, and summarize them into files.
? 3. System standardization: the typical cases sorted out will be popularized and constantly supplemented and improved in practice, so as to form systematic and standardized data as a standard for measuring service quality, and make the model paste management transition to quantitative management.
? 4. Training reward: The sorted materials can be used as training materials, so that new employees can understand the work requirements and learning objectives from the beginning, and the old employees can find the gaps through comparison, make up for the deficiencies and improve their understanding. For employees who have made outstanding achievements in their work, the department will commend and reward them in various forms, so that employees can form a good atmosphere of scrambling and making contributions. The core of business lies in creating products, and the core of hotels lies in creating services.
? In daily service, employees are required to provide "five hearts" service according to the simple, convenient, fast, sensitive and high-quality service standards.
? Jane: Work procedures should be as simple as possible, work instructions should be as simple and clear as possible, and feedback should be concise and to the point.
? Convenience: make guests feel convenient everywhere from entering the store to leaving it.
? Speed: We should meet the needs of guests as soon as possible.
? Jay: The waiter should be quick-witted, understand and respond to the courtesy of the guests quickly, and then serve the guests.
? Good: After receiving the service, guests should feel that "things" are worth the money. Things are hotel products, that is, services
? Five-hearted service: meticulous service to key guests, wholehearted service to ordinary guests, considerate service to special guests, patient service to picky guests and enthusiastic service to difficult guests.
? The second is the improvement of peripheral greening environment and the replacement of indoor greening plant varieties.
? Since the hotel terminated the contract with Xingyuan Greening Company at the end of May, 20xx, the peripheral greening has been managed by PA employees themselves. Due to the lack of technology and experience, some green plants have not been well maintained, and the lack of rain in Hainan this year has caused the phenomenon of dying. Next year, dead plants will be replaced, as many flowering plants as possible, and some southern fruit trees will be replanted in the periphery to add some joy to the restaurant. At present, there are problems of single indoor plant species and low grade in hotels. Contact the appropriate greening company next year and reach an agreement to completely solve this problem.
? Third, change the guest supplies on the business floor.
? At present, after the renovation of the room on the business floor, the guests feel that the grade is higher, but the guest supplies in the room have not been replaced, and the grade is average and very uncoordinated. It is planned to replace the guest's articles on the business floor, such as changing the tea bag into bulk tea, and changing the packing box of toiletries into an environmental protection bag to upgrade the room grade.
? Fourth, reduce service links and improve service efficiency.
? Service efficiency is an important part of service, and many complaints are caused by low service efficiency. Any requests and services put forward by guests are expected to be solved as soon as possible, rather than being pushed around by others, so it is imperative to implement "one-stop" service. After the guests check into the hotel, they don't know all kinds of service numbers. Although we made a small phone note on the phone, most of the guests didn't read it carefully. When they need service, they will pick up the phone and dial a phone number at will. The phone keeps turning, which is very inconvenient for the guests and greatly reduces their satisfaction with our service. Our department will improve service efficiency by reducing service links.
Hotel business plan for the second half of the year (practical 6) (6)? According to the spirit and instructions of the working meeting of the head office in July, our store will do a good job in the following aspects in the second half of the year in combination with the actual situation.
? First, ensure safety and promote business.
? Under the current circumstances, in order to ensure that all the work of the hotel can be carried out normally and the operation is not affected by any policies, the hotel will strictly follow the requirements and ask the front desk receptionist to do a good job of registration and uploading, register every guest according to the regulations of the Municipal Public Security Bureau and the local police station, input the information into the computer, and conscientiously implement other notices issued by the Public Security Bureau. Secondly, strengthen the training of all safety emergency knowledge for all staff, so as to make the outside loose and the inside tight, without bringing any tension and insecurity to the guests; In terms of food safety, a series of safety and hygiene requirements and regulations and emergency procedures related to food hygiene and safety have been issued, effectively ensuring that no poisoning incidents will occur during the Olympic Games; In terms of public security, we will increase the number of posts and soldiers at night, increase the number of inspections, and make a detailed inquiry and registration system for suspicious personnel and suspicious items.
? Second, pay attention to training and improve quality.
? Business knowledge and service skills reflect the management level of a hotel. If we want to maintain business knowledge and service skills on the same basis, if the training fails to keep up and the new and old employees are updated quickly, it will easily lead to employees' lack of enthusiasm for work and lax business level, especially for an enterprise that has been in business for six years, which will directly affect the brand. In the second half of the year, the annual staff training will be aimed at the development and job requirements of the head office and hotels, so as to raise employees' awareness of the importance of training, actively guide employees to learn consciously, sharpen their skills, and enhance their self-confidence in the next step of enterprise reform and job competition. Cultivate a high-quality staff with excellent service and unique skills, and stabilize the good reputation and social benefits of enterprises in Qinhuangdao market. Realize the gradual sublimation from standardized service to humanized service and then to moving service. To this end, the hotel will plan to conduct necessary training once a month, and the training methods are mainly biased towards teaching and on-site simulation.
? Third, increase revenue and reduce expenditure, reduce costs and increase per capita consumption.
? Saving energy and reducing consumption is the slogan that the hotel has always advocated, and it is also the daily work that has always been concerned. In the first half of the year, all kinds of energy consumption decreased and saved compared with the same period of last year. In the second half of the year, according to the spirit of Mr. Fu's speech, the management will be more detailed. On the basis of "saving energy and reducing consumption", the company put forward the slogan of "tapping potential and reducing consumption", which is not only how to make efforts on the basis of the existing six-year "saving energy and reducing consumption" to discover and excavate all the links and processes, so that the hotel will install terminal meters at various regional points in the next step, such as installing water meters at faucet ends, installing electric meters in various regions, and distinguishing their respective charging areas from postal services. At the same time, the switch control of air conditioning and office electricity will be readjusted and rationally planned; Secondly, according to the inflation index and the investigation of the same industry, the hotel will float the price of products (rooms and meals) at any time, so that enterprises can grasp the market dynamics more flexibly, improve their performance and lose no time; In addition, in the specific division of labor, the hotel requires the equipment used in each area to all departments, and all departments require teams or individuals to be responsible. In the normal service and management process, waiters and managers should always check the use of equipment, cooperate with the engineering department to maintain and repair the equipment, and better operate the equipment correctly. Managers are also required to report the equipment regularly. In terms of guest rooms, it is required to extend the service life of linen as much as possible on the premise of ensuring the quality and quantity of service. At the same time, it is necessary to control the use of low-value consumables, establish distribution and consumption records, and implement a reward and punishment system for saving prizes and wasting. (We have been doing this. For example, due to the Olympic Games, vehicles in Beijing are limited by the time limit of single and even numbers, and some guests have to stay in Qin for two days before returning to Beijing, so they can make a fuss about saving materials. These are all small potential savings consciousness, which is the embodiment of mastering the market situation.
? Fourth, persist in innovation and cultivate innovative consciousness.
? Innovation is the motive force and soul of hotel's survival. Only with innovation can we have vitality and vigor, and only with innovation can we feel the joy of hotel growth. On the basis of bold innovation of hotel products and marketing methods at present, under the new market situation, we should vigorously cultivate the innovative consciousness of all employees, increase innovative measures, innovate outdated and backward systems, innovate software and hardware products, innovate marketing methods and target market selection, and further carry out innovative activities. Let the hotel make continuous progress and development in innovation. For example, the hotel will hold a product competition soon. The purpose is to let the chef know what art clothes mean ideologically, and at the same time save costs and improve the overall grade of dishes. On the basis of ensuring the launch of "55 15", we should innovate many similar buying points and ideas. Further walk in the forefront of the market and affect the market. ?
? Enterprises give their employees a care, and employees will serve them with great enthusiasm. As long as we attach importance to employees, employees will serve the enterprise, enhance the cohesion of the enterprise, and become a century-old shop, which is imperative.