Hotel construction preparation plan

Hotel construction is not so simple. Many realities are like this. In the continuous development, the hotel business is getting higher and higher, and the hotel competition is becoming more and more fierce. These are objective reality. In the constant advancement of the times, these are issues that should be brought to the attention. Therefore, in the preparation process of the new hotel, we must be foolproof, we must do all this seriously! This will not cause any minor problems after the hotel is opened.

First, preparation for management

a, pre-planning

1, the hotel's preliminary operation plan

2, hotel pre-operation management

3, preliminary work memo

b, preparation of goods

1, the preparation of items in various departments and regions

2, the purchase price specification price list

3, the finalization of the supplier of each item, wine, cigarettes, spices, condiments, dry goods, vegetables, meat, seafood, raw materials

4, the procurement summary report

5, department hardware equipment facilities, office supplies, hotel management software, consumables, disposable items, cleaning supplies, fixed items, tableware, department linen, employee uniforms, printed matter, greening, decorations

c, opening preparations

1, preparations for trial operation

2, preparations for opening

3. Preparation for the opening of various departments

4, the pre-agreement of hotel product prices

d, equipment and facilities

1, installation and management of equipment and facilities

2, pre-commissioning of equipment and facilities

3, equipment and facilities responsibility system in place

e, decoration

1, the hotel's peripheral decoration and decoration project

2, hotel interior decoration and decoration project

3, the effect map of each region

f, departmental equipment

1, the preparation of the majority of the hotel in the early stage

2, Human Resources Department, Public Relations Department, Finance Department, Engineering Department, Purchasing Department, Food and Beverage Department, Housing Department, Logistics Department

3, the department's preliminary coordination work plan

4, the previous departmental system supervision and operation

Second, human resources

a, employee handbook

1, the hotel staff manual

2, various departments and regulations

3, the job responsibilities of employees

4, job development process

b, staff training

1, department manager pre-training plan

2, food and beverage department training

3, Department of Housing Training

4, logistics department training

c, employee recruitment

1, recruited according to department requirements

2, logistics staff recruitment

d, performance appraisal

1, junior staff assessment

2, after the training of the staff assessment

3, the hotel's assessment during the trial operation

4, stage staff conduct assessment

5, pre-labor cost budget and control

6, the formulation of employee position salary

7, the hotel's various departments reward and punishment system

Third, project management

a, weak management

1, weak management of each region

2, department power switch energy management

3, fire zone management

4. Management of water, electricity and gas

b, engineering transformation

1, the previous and second phase of the renovation project

2, the implementation of specific projects, tracking

c, equipment management

1, large-scale equipment management in all departments of the hotel

2, maintenance of equipment and facilities

Fourth, catering management

a, restaurant management

1, departmental preparation

2, department coordination and cooperation

3, the work process of the various positions of the restaurant and the formulation of the departmental system

4, the formulation of the post schedule

5, reception management, telephone reservation, door-to-door FIT, banquet, wedding banquet, birthday banquet, housewarming banquet

6, control and improvement of service quality

7, the implementation and promotion of service skills

8, coordinate cooperation with other departments

9, cost control of material consumption

10, human resource cost control

11, the formulation of other services

12, the establishment of the feedback system

b, kitchen management

1, the formulation of the menu

2, product pricing

3, kitchen quality, style, dishes

4, food training, resource sharing

5, kitchen department system, job workflow

6. Cost control of material consumption, raw materials and articles

c, departmental coordination

1, coordinate with all other departments of the hotel

2. Departmental coordination memorandum

3, departmental coordination principles

d, employee job training

1, restaurant staff training work

Including: foreman, welcoming staff, waiter, food clerk, cashier, drinker, salesperson

2, carry out job training for the nature of the post, familiar with the work flow of this post, hotel environment, culture, personnel structure

3, first unified training by the hotel, then regional training

4, pre-training after the training

5, establish an assessment system

Five, housekeeping management

a, reception

b, guest room

c, laundry room

d, business center

e, switchboard

f, lobby

Sixth, financial management

a, cash register

1, the cashier's job responsibilities and workflow

2, the cashier and financial coordination work and principles

b, bidding

b, purchase of goods

1, a detailed list of items purchased by each department

2, price review and related control

c, cost management

1, hotel pre-operational cost budget, control, management

2,

d, warehouse management

1, daily management of items in the warehouse

2, related management of import and export

3, picking related operating procedures

4, warehouse manager's job responsibilities

5, related management of monthly deposit, daily advancement and inspection

Seven, daily management

a, general manager

b, department manager

c, logistics manager

Eight, hotel brand

a, development trend

b, popularity

c, hotel culture shaping and upgrading

Nine, marketing management

a, market research

1, the industrial environment:

a, business prosperity

b, the trend and potential of commercialization

c, local government preferential and support policies

d, local prevention and control of security, culture, industry and commerce, epidemic prevention, etc.

2, the social environment

a, local customs

b, history and culture

c, food culture

3, local peers with the same level of hotel consumption, environment, profiles, models and other information research

b, marketing strategy

1, pre-business planning

2, hotel product pricing

3, department marketing plan

4, the hotel marketing department pre-trial, trial business, opening, business quarter, business year plan and planning book

And related strategies

e, marketing management

1, marketing market distribution

2, the preparation of marketing staff, job responsibilities, work flow

3,

d, marketing trends

f, promotion plan

1, according to local and hotel favorable conditions for targeted promotions

2, the previous marketing can be divided into

a, advertising marketing

b, let profit marketing

c, sleeve marketing

Ten, the world of food

a, recipe

b, flavor snacks

c, local characteristics

d, hotel features

e, production composition

Hotel preparations are also a very cumbersome thing to take care of, and they all take a lot of money and energy. Therefore, before the hotel opens, you should fully understand the problems. Everything is going to be done hard, and the hotel is not so open. However, as long as the hotel is ready to do the work plan before the opening of the hotel, you can work more easily and better at work.