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# Personal Work Plan of Hotel Staff (Chapter 1)#
1. Ensuring safety and promoting operation
Under the current situation, in order to ensure that all the work of the hotel can be carried out normally and the operation will not be affected by any policy, the hotel will strictly follow the requirements, require the front desk reception desk to complete the registration and upload clearance, register each guest in accordance with the regulations of the Municipal Public Security Bureau and the police station under its jurisdiction, and input the information into the computer. Seriously implement other notices issued by the Public Security Bureau, and secondly, strengthen the training of all safety emergency knowledge for all staff, so as to make the outside loose and the inside tight, and not bring any sense of 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 incident 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 people and suspicious objects.
Second, pay attention to training and improve quality
Business knowledge and service skills reflect the management level of a hotel. If you want to keep business knowledge and service skills on the same basis, if you don't keep up with training, new and old employees will be updated quickly, which 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. The annual staff training in the second half of the year will be aimed at the development of the head office and the hotel and the post demand, so as to raise employees' awareness of the importance of training, actively guide employees to study consciously, sharpen their skills, enhance their self-confidence in participating in the next step of enterprise reforms in competitive positions, cultivate a high-quality staff team with high-quality services and unique skills, and stabilize the good reputation and social benefits of enterprises in Qinhuangdao market. Achieve the gradual sublimation from standardized service to humanized service and then to touching 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, broaden sources and reduce expenditure, reduce costs, and increase per capita consumption
Energy saving and consumption reduction is the slogan that the hotel has been promoting and the daily work that it has been implementing. In the first half of the year, all 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 General Fu's speech, the management will be more detailed. On the basis of "energy saving and consumption reduction", the enterprise put forward the slogan of "tapping the potential and reducing consumption", which is not only how to save energy and reduce consumption for six years. In the next step, the hotel will install terminal meters at various regional points, such as installing water meters at the faucet end, installing electric meters in various regions and distinguishing their respective fee areas from the postal service.
At the same time, the on-off control of air conditioners and office electricity consumption will be adjusted and planned rationally again; Secondly, according to the investigation and understanding of inflation index and the same industry, the hotel will float the price of products (rooms and meals) in time and at any time, so that enterprises can more flexibly grasp the market dynamics and improve their performance, and do not miss the opportunity; In addition, the hotel requires the equipment used in each area to all departments in the specific division of labor, and all departments require teams or individuals to be responsible. In the normal service and management process, waiters and managers should always check the equipment usage, cooperate with the engineering department to maintain and repair the equipment, and operate the equipment better and correctly. Managers are also required to report the equipment regularly. In terms of guest rooms, under the premise of ensuring the quality and quantity of service, it is required to extend the service life of linen as much as possible, at the same time, control the collection of low-value consumables, establish records of distribution and consumption, and implement a reward and punishment system for saving prizes and wasting. (We have been doing this.) For example, due to the Olympic Games, Beijing vehicles are limited by the time of single brand and double brand numbers, and some guests have to stay in Qin for two days before returning to Beijing, so that they can make a fuss about saving their supplies. These are small potential saving consciousness, which is the embodiment of mastering the market situation.
4. Persist in innovation and cultivate the sense of innovation
Innovation is the motive force and soul of the hotel's survival. Only with innovation can we have vitality and vitality, and only with innovation can we feel the pleasure of the hotel's growth. On the basis of bold innovation in hotel products and marketing methods at present, under the new market situation, we will vigorously cultivate the sense of innovation of all staff, increase innovative measures, innovate the outdated system and innovate the hardware and software products. The choice of marketing methods and target markets should also be innovated, and further innovative activities should be carried out, so that the hotel can make continuous progress and development in innovation. For example, the purpose of the dish-loading competition to be held in the hotel soon is to let the chef know what artistic dish-loading means ideologically, while saving costs and improving the overall grade of dishes. On the basis of ensuring the "5515" launched at present, we must innovate many similar buying points and ideas, and further walk in the forefront of the market and influence the market.
five, strict cost control, strengthen detailed accounting
control of various costs, that is, increase income. Therefore, in the second half of this year, the hotel will strengthen the cost control, subdivide the management of various departments' cost expenditures, change the original monthly inventory of materials to once a week, and put forward improvement opinions and suggestions on the use of various consumables, so as to strengthen the staff's awareness of cost control and really do a good job in the cost control of the hotel.
VI. Strengthening the maintenance of equipment and facilities and stabilizing services
After six years of ups and downs, the hotel's hardware facilities are also outdated and aging, which can be said to be a long way to go in the face of fierce competition in the market. There are often engineering problems that affect the normal service to customers. In addition, the frequent rental rate of customers and the failure of timely maintenance have led to an increase in the maintenance of facilities and equipment. For high-class guests, a part will be lost with the appearance of newly decorated luxury hotels in the market. (At the end of the year, two hotels will be opened next to the hotel, one will be located in the third place, and the other will be a business hotel.) For this reason, the hotel is planning to replace carpets in some areas of guest rooms and restaurants, and paint and paint some wooden decorations at the end of the year. Strive for the occupancy rate of the hotel as much as possible and improve the economic benefits of the hotel.
# Personal Work Plan of Hotel Staff (Part 2)#
I. Daily Work
1. Arrange working hours and do daily work well. Make a work plan according to the daily work situation, in case something happens to find something to do.
2. report in writing once a week, so as not to omit or conceal. And make detailed data analysis on the contents of the report, so as to better lay a good foundation for the next work. At the same time, leave a note for your notes and prepare for the future work!
3. Make targeted inventory of kitchen raw materials, especially dry seafood products, and make weekly inventory and generate tables. Pay attention to the use of general raw materials and report problems in time. And make corresponding answers to ensure the normal use of raw materials. Make a summary of the daily work and leave it for the next day's work.
4. for the purchase and sale of raw materials, there are several varieties that can be calculated by piece, that is, the whole in and out. In terms of raw material varieties, we are going to work out a daily sales inventory. In order to understand the cost and loss of the kitchen more accurately
5. Plan for the current month is as follows, and do a good job in packing the new year's goods to ensure that the new year's goods are delivered out of the warehouse on time. At the same time, do a good job of inventory of high-grade raw materials to supervise the use of kitchen materials. Prevent abnormal loss of raw materials, cut off the cost and reduce internal loss. Thereby improving the gross profit of hotel catering and realizing the value of raw materials.
second, capital management highlights a "zero"
1, zero capital operation, zero working capital is not really zero capital, but uses as little liquidity as possible to promote the production and operation of enterprises. Next year, due to the need to engage in new projects, the enterprise's capital account is not enough, and the payment will be charged according to the contract, so the money left in the enterprise's turnover will be very small. We will try our best to use all kinds of debt funds such as payables, payables, advance receipts, unpaid taxes, unpaid profits and so on to carry out debt management and realize zero capital cost.
2, zero inventory management, the implementation of inventory quota for all departments, departments that exceed the quota will deduct their operating scores in proportion, otherwise, they will increase their scores, so that the inventory quota is linked to wages, which will promote the diligent and quick sales of all departments and accelerate the capital turnover.
Third, strengthen team building, and give full play to the role of the financial functional department
As a financial staff member of the Finance Department and the organizer of the financial management system, we should have a rigorous and honest work style and a serious and meticulous work attitude, actively guide the line staff, help the staff of all departments to solve problems, give full play to the team's cooperative spirit, learn advanced, catch up with advanced and super advanced, and launch competitions in all departments. While adhering to the principle, we insist on "three satisfactions and two reassurances", three satisfactions are "to satisfy customers, employees and leaders in charge of various departments" and two reassurances are "to reassure the leaders of group companies and the bosses and leaders at all levels".
# Personal Work Plan of Hotel Staff (Part 3)#
I. Income Plan
II. Training Plan
According to the work requirements of the Front Office and the specific situation of the implementation of the training plan, the Front Office will strengthen the training of employees in terms of service awareness and service standards. The specific plans are as follows:
October
1, promotion training of hotel series activities in the New Year and Spring Festival
2, training of Employee Handbook
3, professional skills training
February
1, post skills competition
2, gfd and courtesy training
3, post responsibilities and system training
. On-the-job English training
3, professional skills training
1 in April, promotion training of May 1st hotel series activities
2, fire safety training
3, Hotel Knowledge training
1 in May, Employee Manual training
2, on-the-job English training
. Post English training
July
1, post responsibility and system training
2, professional skills training
August
1, Hotel Knowledge training
2, post English training
September
1, promotion training of National Day series activities
2, fire safety. Gfd and courtesy etiquette training
3. Post English training
1 in October
2. Post responsibilities and system training
3. Post English training
1 in February
1. Promotion training of New Year Christmas series activities
2. Hotel knowledge training < p
2. Continue cross-training to make every employee in the front office familiar with the service content of the hotel and master more work skills.
3. Hold employee forums in different forms, effectively inform each employee of the hotel's development prospects and requirements, understand the ideological trends of employees' work and life, and establish a bridge between the hotel and employees.
4. Make full use of employees' own advantages and strengths, and hold training courses from time to time, so that the front office staff can learn a variety of skills and develop in an all-round way.
5. Hold various departmental networking activities to enhance the centripetal force and cohesion of the departments.
IV. Internal management plan
1. Strengthen internal management, strictly enforce various rules and regulations, put an end to employees' paralysis, and make them strictly abide by the requirements of the hotel.
2. Strengthen the safety awareness of employees in all departments, be vigilant and report suspicious problems in time.
3. Continue to strengthen the energy-saving awareness of employees in all departments, strictly control the use of consumables, and implement all control work to specific responsible persons.
4. in combination with the update of hotel software, strengthen the customer visit and improve the customer history file system, get familiar with and clear about the investable customers of the hotel, reflect the concentration problems from the guests, and keep close contact with the guests to promote emotional exchange and ensure a certain customer base.
# Personal Work Plan for Hotel Staff (Part 4)#
1. Design and determine the organizational structure of the department, determine the staffing, formulate the personnel arrival schedule, and report it to the Administration and Personnel Department for filing and implementation.
2. Establish appropriate departmental rules and regulations, and constantly improve them.
3. Conduct market research on the hotel industry in this region, design a price system that suits the actual situation of the hotel, and report it to the General Manager's Office for approval and implementation.
4. Set up a sales team with high quality and fighting capacity.
5. Carefully plan the marketing plan before the opening of the hotel, and implement it after reporting for approval.
6. Draft and print the hotel accommodation agreement.
7. Market expansion began on _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
9. formulation and implementation of departmental training plan.
11. Sign business cooperation agreements with major online reservation centers in advance.
11. Make quotations to travel agencies in Shanghai, Hangzhou, Suzhou and other surrounding areas two months before opening, and keep regular business contacts.
12. Establish and maintain good relations with local news media.
13. Actively do a good job in hotel publicity on the Internet.
14. Plan the opening ceremony of the hotel, and make careful preparations after reporting for approval.
15. Establish customer files and constantly improve them.
16. think about a scientific and reasonable sales performance appraisal scheme, report it to the general manager's office for approval and then implement it after opening.
17. Make a procurement plan for office supplies of the department, and report it to the Administration and Personnel Department for summary and filing.
18. follow up the contact with vi design company, and cooperate to complete the overall vi design content of the hotel according to the planned progress.
19. Follow up the land reclamation work before the opening of the hotel.
21. Other unfinished business.
# Personal Work Plan for Hotel Staff (Chapter 5)#
The past _ _ year was a busy and fulfilling year, and it was also a year when I joined the company from unfamiliar to familiar. The dribs and drabs of my work during the year made me constantly learn and grow. The work in the past 21 years is summarized as follows:
1. System construction.
1) At the beginning of the year, the job responsibilities of various departments were sorted out and improved, including administrative personnel, finance, store manager, shopping mall, after-sales and business.
2) under the leadership of the company's general manager and in cooperation with the president's office, the management systems of the company were sorted out.
3) Standardize the workflow of the Human Resources Department, and sort out, modify and formulate various personnel.