2. Formulate the business direction and management objectives of the hotel, including formulating a series of rules and regulations and service operation procedures, defining the responsibilities of managers and employees at all levels, and supervising their implementation. Set a series of hotel prices, such as house price and gross profit of catering. Highly sensitive to various trends in the industry, make market expansion plans and lead the sales department to carry out comprehensive promotion and sales. Read and analyze the monthly report in detail, check the business progress and the completion of the business plan, and take countermeasures to ensure the smooth operation of the hotel.
Hotel manager's day
As a restaurant manager in a hotel, everything is trivial and complicated. Now when it comes to management, it seems that many people are very professional. I also have my own opinion. The core competitiveness of enterprises mainly depends on the productivity of employees. I haven't been engaged in catering for a long time, and there are not many hotels, but the hotels I work in are all hotels with their own models, which are stable and healthy. In our world hotel, I always feel that I can't guarantee the staff's peace of mind, and at the same time it is difficult to manage.
1: I went to the store before the roll call in the morning, and made a patrol inspection of the collected vegetables. I found that there was some work unfinished.
2. Summarize the contents of the regular meeting, make the work plan for the day, browse the important banquets and receptions for the day, and prepare personnel and materials.
3. Roll call regular meeting, check gfd, arrange and summarize serving and dining work, and analyze the work theme.
4. Walk between the dining areas after the meeting, supervise the employees' on-site work, find the work standards in time, communicate with the employees in a spiritual way, and solve the employees' emotions.
5. Employees should walk into the employees' dining room during meal time, understand the quality of employees' dining, supervise and put an end to waste, advocate corporate culture, and walk into the grassroots.
6. After the meal, employees urge the waiter to make up, prepare boiled water, do a good job of cleaning, make preparations before the meal, and get low-value consumables for meals.
7. Hold a regular meeting on time every morning, announce the guests' situation on that day, arrange the reception work and adjust the important reception.
8. After the meeting, supervise and urge the ordering rooms to place banquet standard sheets, master the reception tasks, analyze the guests' situation, and adjust the kitchen menu.
9. Organize managers to go deep into their dining areas to check the hygiene, make up for the loopholes in time and take measures.
10: urge employees to go to work on time and do a good job of welcoming guests.
1 1: Cooperate with ministers and waiters to participate in in in-meal service, follow up with customers, make file records and distribute postcards, paving the way for sales.
12: Deal with the size of meals well and urge employees to improve their enthusiasm.
13: do a good job of collecting Chinese food files, restore the pre-meal state, and leave the personnel on duty.
14: After entering the store in the afternoon, check the arrangement of lunch, make a case analysis, find the responsible person, and make a treatment plan.
15: The working standard for two meals a day is the same. The reception task of dinner is heavy. Keep a rational mind and a cheerful mood. Do a good job record and report to the superior leaders on a regular basis.
16: Understand the sales daily report of the current month and the banquet reservation of the current month, and follow up in time. Grasp the number of employees and adjust the staffing according to business trends!