2020 Hotel Sales Department Work Plan Part I

First, the purpose of the planning

Siyang Haixin Grand Hyatt Hotel opened in the early stage, the image of the cognitive degree is not high, the brand is lacking and other issues, can be carefully packaged, and efforts to build the hotel advantageous characteristics of the final goal is to open before and after the event as a carrier, the hotel A full range of publicity out of the pre-emptive, to create Haixin Junyue brand image, to achieve the degree of awareness of the target market, widely attracting consumer attention for the opening of the guests, economic benefits to enhance lay a solid foundation. Therefore, we hereby propose the hotel pre-opening marketing campaign plan, in general, consumers will be more concerned about the four aspects of the enterprise, but also an important factor in our ability to establish a competitive advantage: product, service, price, uniqueness. Can also be used in one sentence to illustrate, we are in what kind of value positioning to face consumers, and will continue to pay attention and investment. At present, according to what we know, the overall communication and marketing strategy should be divided into three stages:

The first stage: into the stream

The fundamental purpose of this stage of marketing is to emphasize the Siyang Haixin Grand Hyatt Hotel's involvement in Siyang's hospitality industry, and its attitude and viewpoints of health and wellness and honor and taste. At present, for Siyang or Huaian tourist attractions are unable to bring a certain amount of tourism to the hotel tourist team, it is recommended that this stage of the main focus of publicity on the government and development zone around the enterprise's political and business reception above. The target market to do a detailed market segmentation, and according to the market segmentation to go and targeted to publicize and promote, in order to achieve the fastest speed in the Siyang hotel industry to occupy market share.

The second stage: mainstream

This stage, with the Siyang Haixin Grand Hyatt Hotel in Siyang hotel industry market has a certain market share and brand effect, for the local humanities and living customs in Siyang, the development of the corresponding characteristics of the product and the characteristics of the product portfolio, to do in the hotel industry in Siyang to play a leading role in the role of the sheep to lead the direction of the development of local hotels, to avoid the capture of the hotel customer base by other competitors. The hotel guests.

The third stage: upstream

With the formation of the hotel features and brand effect, Grand Hyatt Siyang Haixin will become a high-end group of private clubs or clubs, the government and neighboring industries of the designated hotels.

Second, the project attribute analysis

1. The location is general, the surrounding area is close to Huai'an city, with direct access to the highway; 1 hour to Huai'an, Suqian city.

2. Multifunctional complex: all kinds of luxury rooms, business center, meeting rooms, banquet halls, SPA, fitness center and all kinds of specialties.

3. Slight advantage of competition in the same industry: in addition to the New World Hotel, the Minghao International Hotel, Siyang Hotel, Yi Yang's Township Hotel, etc. do not have the corresponding competitive ability.

4. Target customers are clear: Haixin Shenhe own customers, nearby government units, and local high-end people. It can be extended to foreign casual customers.

Third, the hotel market positioning

Haixin Grand Hyatt Siyang is the first boutique business hotel in Siyang according to high standards. Is a set of business, dining, leisure, sightseeing, four boutique garden hotel.

Fourth, the hotel's target market segmentation

The hotel's overall market should be mainly placed in the government, social enterprises, business casual customers, supplemented by the tourism market as a low-season supplement to the customer base. The target market for hotel rooms can be subdivided into: government meetings and banquets, business casuals, conference group market (agreement casuals), tourism group market, network booking market. Among the customers who can sign an agreement are:

1, the various government ministries and commissions about 45

2, Siyang local consumption potential of large enterprises about 40 total can be signed by 100 customers

2020 Hotel Sales Department Work Plan Part II

Light is like a sword. In the past year, in all colleagues *** with the efforts; in the company's leadership of the full support, care, in line with all customer service for the purpose; to improve the visibility of the enterprise and profitability for the purpose. Through solid efforts, successfully completed the work of XX. Review XX, in the work of the period of achievement, but also found that the work of the shortcomings and problems.

Time is like a shuttle, the past year's work will become history in a flash, looking forward to XX, a new year, a new starting point, a new beginning, I will continue to encourage, and actively forge ahead, and strive to open up a new situation in the work. Since May 10, XX from Chuansha a store transferred to the Zhoupu store, work hard, to avoid the shortcomings, now the work is summarized as follows:

A cost management:

(1) according to the actual turnover of the store combined with the company's policy, a reasonable configuration of the front office and the kitchen staff, to save staffing costs, the realization of a person with multiple posts; a post more than one responsibility.

(2) According to the historical turnover analysis, a reasonable estimate of the purchase order, to ensure the freshness of the dishes, the day of the procurement of vegetables, soy products, meat, seafood, and strive to achieve zero inventory, cost savings.

(3) to strengthen and cultivate all employees to save water, electricity, coal and other security consciousness;

Second, dish management:

(1) every night to the recovery of dishes to make records, do a reasonable and full utilization.

(2) acceptance of dishes, dish processing, production, semi-finished products, finished products, promotions, to become a connecting line to strictly control each link in place.

(3) Strengthen the training of dishes, dish innovation, dish promotion, dish flavor, do the same raw materials to make a variety of cooking methods.

(4) the amount of food to be moderate to ensure that the color and flavor of the dishes; according to the actual flow of customers in the store timely tracking, in different time periods out of the corresponding dishes, so that customers have a variety of dishes to choose from, in order to facilitate the increase in turnover.

Third, the training program:

(1) every morning to fulfill the morning meeting; morning meeting time to train polite language and promotional skills.

(2) weekly management group meeting; summarize the store operations, and training results and the degree of progress of training, timely adjustment of the training program; to facilitate better store management.

(3) weekly and monthly irregular training twice to hit the standard of food, hit the speed of food, dishes with different guests promotion of different dishes, reasonable and easy to deal with the peak flow of people;

(4) weekly and monthly training once the supervisor duty management, personnel management, material warehouse management, to do the ledger and the actual number of inventory in line with;

(5) Monthly hosting A staff meeting; convey the spirit of the meeting of the company, and time and staff communication to increase the distance between employees and management team.

Fourth, store management;

(1) from time to time spot checks, strengthen the duty patrols to deal with problems in a timely manner, nip the problem in the bud;

(2) maintenance of equipment: the use of tools to hold and put lightly, no barbaric operation, timely return to the position after the use of the machine's timely cleaning and maintenance, to ensure normal operation.

(3) health management:

1 "store health: tables, chairs, glass, doors and windows, dead ends of health timely cleanup to ensure cleanliness.

2 "tableware neat: used tableware timely cleaning can not appear to have the phenomenon of dirt and grease, regular disinfection of tableware processing.

3 "personal hygiene: diligent nail clipping, diligent bathing, diligent change of clothes, clean clothes, can not appear to have odor phenomenon.

(4) service: strengthen the training of staff polite language, promotional language, service language.

(5) personnel management: the implementation of the company's system, to comply with the time of commuting, shall not crosstalk, leave the post privately.

"The revolution has not yet succeeded, comrades still need to work hard," I believe that only continuous learning, continuous discovery, continuous improvement, through unremitting efforts, in the next XX years, will be able to work in the work of better results.

First, the internal management of the restaurant:

1. Participate in the development of reasonable annual business objectives of the restaurant, and lead the restaurant staff to actively complete the business indicators.

2. According to the market situation and the needs of different periods, with the head chef **** with the discussion and development of food and beverage promotional programs, and in the implementation of the process of collecting guest feedback to improve.

3. Develop staff duties and service standards program, supervise, check the restaurant management and staff in accordance with the service standards of guest services, and constantly improve the quality of service and work efficiency.

4. Grasp the construction of staff team, grasp the staff's ideological trends, through the assessment of employees, assessment, for the excellent staff to provide promotion and pay rise opportunities.

5. Arrange for a person responsible for the development of staff training programs, and organize staff to participate in various training activities, and constantly improve staff service skills, techniques and service quality, improve work efficiency.

6. At least once a month, the restaurant held a general meeting of all employees to analyze and inform the restaurant's monthly operating indicators, income and expenditure, to solve the current problems; listen to the internal management of the restaurant and external sales of employees and suggestions, so that employees are widely involved in the management of the restaurant.

7. Work closely with the kitchen, check the quality of dishes, and timely feedback to guests, improve the quality of dishes to meet the needs of guests.

8. Establish the restaurant material management system, strengthen the restaurant food safety, the implementation of the five principles, check the front office and kitchen food, raw material costs are not too high, to ensure that the cost of the transfer in and out of the embodiment of the transfer, the rational use of water, electricity, coal and other resources, to reduce waste, reduce costs, and increase profitability.

9. Grasp the restaurant health and safety work, the implementation of the five principles, to provide guests with a comfortable, elegant dining environment.

Second, marketing:

1. Use takeaway channels to widely publicize, increase the restaurant's visibility in the district, and lock the target customer base, increase the publicity of the target customer base.

2. The establishment of frequent guest contact files, and guests to establish a good relationship, to "seize the old customers, retain new customers" for the purpose, and through interviews, telephone interviews, and other forms of solicitation of guests' opinions, dealing with guests' complaints, and sales of restaurant products.

3. Firmly grasp the xx enterprise catering culture, from the restaurant's decoration and decorative style and high-quality meals, as well as warm and welcoming service, the degree of Chinese fast food to show the cultural themes and connotations, to seize this point of sale, will make the restaurant has unlimited vitality.

Third, business strategy:

The restaurant is located in the town of Zhoupu small Shanghai Pedestrian Street, a busy area, mainly around the clothing stores, there has been a relatively good dining atmosphere, the flow of people and the customer base is not a big problem, in addition to the special weather, around the relatively mature food and beverage is not very competitive, we want to carry forward their own characteristics, we must focus on the strengths of the Chinese fast-food xx We have to carry forward our own characteristics, we have to concentrate our efforts on the Chinese fast food xx brand to do a good job.

The above is my xx Zhoupu store XX annual work summary and XX year work plan, there are shortcomings, look forward to leadership correction! A new year means a new beginning, a new starting point, new opportunities, new challenges, a new self, we are determined to continue to work hard, to the next level.

2020 Hotel Sales Department Work Plan Part III

First, participate in the hotel business philosophy, the hotel market positioning

1, a full understanding of the hotel's various business facilities, business projects.

2, the sales department put forward the hotel market positioning recommendations, in the form of a report submitted to the person in charge.

3, to participate in the hotel departments to develop prices, put forward reasonable suggestions, in the form of a report submitted to the person in charge.

Second, the market environment analysis

1, the hotel surrounding business environment analysis.

2, competitors mapping analysis.

3, the hotel advantages and disadvantages analysis.

4, sales target analysis.

5, held a market analysis meeting, in the form of a statement will be analyzed by the sales department of the hotel business departments.

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

Third, the development of the sales department duties, rules and regulations

The development of the sales department duties, rules and regulations, in the form of a report submitted to the person in charge of instructions. Fourth, the development of hotel sales strategy, sales department policies and procedures

1, the development of hotel sales strategy, in the form of a report submitted to the person in charge of the approval.

2, the development of sales department policies and procedures, in the form of a report submitted to the person in charge of instructions, and distributed to the hotel's various functional business units.

Fourth, personnel training

1, based on the hotel staff manual work plan, the hotel and departmental rules and regulations of the staff for comprehensive quality training.

2, according to the person in charge of the sales department approved policies and procedures for employees to professional skills training.

3, according to the hotel's existing situation on the staff love their jobs, team awareness training.

V. Participate in the establishment of the hotel's corporate culture

1, the establishment of the hotel logo.

2, the production of hotel corporate profile.

3, the production of a variety of hotel guest printed materials and guest inquiry form.

4, participate in the hotel departments of the business environment.

5, participate in the establishment of the hotel's business projects in various departments, and put forward reasonable suggestions.