First, the planning purpose

At the beginning of its opening, Grand Hyatt Siyang Haixin Hotel had some problems, such as low image awareness and lack of brand. We can make every effort to create the advantages and characteristics of the hotel through careful packaging. The ultimate goal is to publicize the hotel in an all-round way, gain the right to speak, build the brand image of Haixin Grand Hyatt, achieve the popularity of the target market, attract the attention of consumers, and lay a solid foundation for the opening of the hotel and the improvement of economic benefits. Therefore, in this paper, we put forward the marketing plan before the hotel opens. Generally speaking, consumers will pay more attention to four aspects of enterprises, which are also important factors for us to establish a competitive advantage: products, services, prices and uniqueness. We can also use one sentence to explain what kind of value orientation we are facing consumers, and we will continue to pay attention to and invest. At present, according to what we know, the overall communication and marketing strategy should be divided into three stages:

The first stage: inflow

The fundamental purpose of marketing at this stage is to emphasize the involvement of Hyatt Regency Siyang Haixin in Siyang hotel industry, and its attitude and views on health and honor. The tourist attractions in Siyang or Huai 'an can't bring a certain number of tourist teams to the hotel at present, so it is suggested that the publicity at this stage should focus on the political and business reception of the governments and enterprises around the development zone. Carry out detailed market segmentation on the target market and promote it according to the market segmentation, so as to occupy the market share of Siyang hotel industry as quickly as possible.

The second stage: mainstream

At the present stage, Hyatt Regency Siyang has a certain market share and brand effect in Siyang hotel market. According to the local cultural life customs in Siyang, the corresponding characteristic products and characteristic product combinations are formulated, so as to play a leading role in Siyang hotel industry, lead the development direction of local hotels, and avoid other competitors from grabbing hotel customers.

The third stage: upper flow

With the formation of hotel characteristics and brand effect, Grand Hyatt Haixin Hotel Siyang will become a designated hotel for high-end private clubs or clubs, government and surrounding industries.

Second, the project attribute analysis

1. The geographical location is general, and the surrounding area is close to Huai 'an urban area, with a direct expressway; 1 hour can reach Huai 'an and Suqian urban areas.

2. Multifunctional complex: various luxury rooms, business centers, conference rooms, banquet halls, spas, fitness centers and various specialties.

3. A slight advantage in the competition in the same industry: Hao Ming International Hotel, Siyang Hotel and Yiyang Town Hotel do not have the corresponding competitiveness except New World Hotel.

4. Identify the target customers: Hai Xinshen and his own customers, staff of nearby government units, and local high-end people. Can be extended to foreign individuals.

Third, the hotel market positioning

Grand Hyatt Siyang Haixin Hotel is the first boutique business hotel built according to high standards in Siyang. It is a four-boutique garden hotel integrating business, catering, leisure and sightseeing.

Fourth, the hotel target market segmentation.

The overall hotel market should be dominated by the government and social enterprises, supplemented by individual businesses, and the tourism market as a supplementary customer group in the off-season. The target market of hotel rooms can be subdivided into: government conference banquets, individual business guests, conference group markets (individual agreement guests), travel group markets and online booking markets. Among them, customers who can sign the agreement are:

1. There are about 45 government ministries.

2. There are about 40 large local enterprises with consumption potential in Siyang, and the total number of contracted customers is 100.

Work Plan of Hotel Sales Department in 2020 (II)

Time flies, in the past year, with the joint efforts of all my colleagues; With the full support and care of the company leaders, we aim at serving customers. In order to improve the visibility and efficiency of enterprises. Through solid efforts, the work of XX years was successfully completed. Looking back on XX, while we have made achievements in our work, we have also found shortcomings and problems in our work.

Time flies, the work of the past year will soon become history. Looking forward to XX, a new year, a new starting point and a new beginning, I will make persistent efforts, be proactive and strive to create a new situation in my work. From May/0/0 of XX, I transferred from Chuansha 1 store to Zhou Pu store, trying to foster strengths and avoid weaknesses. Now my work is summarized as follows:

First, cost management:

(1) According to the actual situation in the store and the company's policies, the front office and kitchen staff are reasonably deployed to save personnel costs and realize one person with multiple posts; One post and many responsibilities.

(2) Analyze the historical turnover, reasonably estimate the purchase order, ensure the freshness of the dishes, and strive to achieve zero inventory of vegetables, bean products, meat and seafood purchased on the same day to save costs.

(3) Strengthen and cultivate the safety awareness of all employees in saving water, electricity and coal;

Second, the food management:

(1) Record the recycled dishes every night and make full use of them reasonably.

(2) The acceptance of dishes, the processing, production, semi-finished products, finished products and promotion of dishes become a connecting line, and every link is strictly controlled and put in place.

(3) Strengthen the training, innovation, promotion and taste of dishes, and make various cooking methods with the same raw material.

(4) The serving amount should be moderate to ensure the color, fragrance and taste of the dishes; According to the actual passenger flow in the store, you can track the dishes corresponding to different time periods, which is convenient for customers to choose a variety of dishes and increase turnover.

Third, the training plan:

(1) Perform the morning meeting every morning; Morning meeting time, training polite expression and promotion skills.

(2) Hold a management team meeting every week; Summarize the store operation, training results and training progress, and adjust the training plan in time; Facilitate better store management.

(3) Zhou Yue irregularly trains the standard of cooking twice, the speed of cooking, the collocation of dishes, and introduces different dishes for different guests to cope with the peak flow reasonably and easily;

(4) Zhou Yue trained a supervisor of duty management, personnel management and material warehouse management to make the ledger consistent with the actual inventory quantity;

(5) Preside over a staff meeting once a month; Communicate the company's meeting spirit, communicate with employees in time, and increase the distance between employees and management team.

Fourth, store management;

(1) random sampling, strengthen patrol on duty to deal with problems in time, nip in the bud;

(2) Maintenance of equipment: Use tools with care, and don't operate wildly. Put it back to its original place in time after use, and clean and maintain the machine in time to ensure normal operation.

(3) Health management:

1 "in-store hygiene: clean tables and chairs, glass, doors and windows, and dead corners in time to ensure cleanliness.

2. Tableware clean: used tableware should be cleaned in time, free of dirt and oil stains, and tableware should be disinfected regularly.

3. Personal hygiene: cut your nails frequently, take a bath frequently, and change clothes frequently. Clothes should be neat and tidy, and there should be no peculiar smell.

(4) Service: Strengthen the training of employees' polite language, sales promotion language and service language.

(5) Personnel management: implement the company system, observe the commuting time, and do not leave the post without permission.

"The revolution has not yet succeeded, and comrades still need to work hard." I believe that only by continuous learning, continuous discovery and continuous improvement, through unremitting efforts, we will certainly achieve better results in our work in the next XX years.

First, the internal management of the restaurant:

1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

2. According to the market situation and the needs of different periods, discuss with the chef * * * to make a catering promotion plan, and collect customer feedback to improve it in the implementation process.

3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4. Pay special attention to the construction of the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and assessment of employees.

5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.

6. Hold a meeting of all staff of the restaurant at least once a month, analyze and report the monthly operating indicators and income and expenditure of the restaurant, and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

7. Work closely with the kitchen, check the quality of the dishes, feedback the opinions of the guests in time, improve the quality of the dishes and meet the needs of the guests.

8. Establish a restaurant material management system, strengthen restaurant food safety, implement the principle of five specialties, check whether the cost of food and raw materials in the front hall and kitchen is too high, ensure that all costs are transferred in and out, and rationally use resources such as water, electricity and coal to reduce waste, reduce costs and increase profits.

9. Do a good job in the hygiene and safety of the restaurant, implement the principle of five specialties, and provide guests with a comfortable and elegant dining environment.

Second, marketing:

1. Make use of the take-away channel to publicize widely, increase the restaurant's awareness in this respect, lock in the target customer base, and increase the publicity to the target customer base.

2. Establish frequent visitor contact files, establish good relations with guests, take "grasping old customers and retaining new customers" as the purpose, solicit opinions from guests through interviews and telephone interviews, handle guest complaints, and sell restaurant products.

3. Firmly grasp the corporate catering culture of xx, display the cultural theme and connotation of Chinese fast food from the aspects of restaurant decoration style, high-quality food products and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy:

This restaurant is located in the bustling area of little shanghai Pedestrian Street in Zhou Pu Town, and is mainly surrounded by clothing stores. There is already a good dining atmosphere, and the flow of people and customers is not a big problem. In addition to the special weather, the surrounding relatively mature catering competitiveness is not very strong. We should develop our own characteristics and concentrate on perfecting the brand of Chinese fast food xx.

The above is my work summary and work plan for xx years in Zhou Pu Store. Please correct me if there are any shortcomings! The new year means a new beginning, a new starting point, new opportunities, new challenges and a new self. We are determined to make persistent efforts to a higher level.

Work Plan of Hotel Sales Department in 2020 Part III

1. Participate in hotel management concept and hotel market positioning.

1, fully understand the various operating facilities and projects of the hotel.

2. The sales department puts forward suggestions on the hotel market positioning and presents them to the person in charge in the form of a report.

3. Participate in the price setting of hotel departments, put forward reasonable suggestions and present them to the person in charge in the form of reports.

Second, the market environment analysis

1. Analysis of the operating environment around the hotel.

2. Thorough analysis of competitors.

3. Analysis of the advantages and disadvantages of hotels.

4, sales target analysis.

5. Hold a market analysis meeting and report the analysis of the sales department to the hotel management department in the form of statements.

6, put forward reasonable suggestions for improvement, in the form of a report to the person in charge.

Third, formulate the job responsibilities and rules and regulations of the sales department.

Formulate the job responsibilities, rules and regulations of the sales department and submit them to the person in charge for instructions in the form of a report. Fourth, formulate hotel sales strategy, sales department policies and procedures.

1. Formulate the hotel sales strategy and submit it to the person in charge for instructions in the form of a report.

2. Formulate the policies and procedures of the sales department, submit them to the person in charge for instructions in the form of reports, and distribute them to all functional management departments of the hotel.

Fourth, personnel training.

1, according to the hotel staff manual work plan, the rules and regulations of the hotel and the department to conduct comprehensive quality training for employees.

2. Conduct professional skills training for employees according to the policies and procedures of the sales department instructed by the person in charge.

3. According to the current situation of the hotel, cultivate employees to love their work and understand the team.

Five, participate in the establishment of hotel corporate culture.

1. Establish the hotel logo.

2. Briefly introduce the hotel enterprises.

3. Make all kinds of hotel guest printed materials and guest inquiry forms.

4. Participate in the layout of the business environment of each department of the hotel.

5. Participate in the formulation of business projects of various departments of the hotel and put forward reasonable suggestions.