judging from the current situation of hotels in China, their cultural construction tends to be the same. Because the hardware and software resources owned by the hotel industry are similar, and there is a serious waste of resources in the construction of domestic holiday hotels. Below I will solve the business philosophy of hotel management for you, hoping to help you. The management concept of hotel management

conservatively calculated, the average consumption of each box is 1,511 yuan, and the average consumption of the lobby is 811 yuan.

afternoon market: the attendance rate in the balcony area is 51%? 28? 1511=21111

The attendance rate in the hall is 31%? 17? 811= 4181

Evening market: 111% attendance rate in balcony area? 28? 1511=42111

The attendance rate in the hall is 81%? 17? 811=11881

It is estimated that the daily business sales are about 81,111 yuan, the monthly sales are about 2.4 million yuan, and the annual business sales are about 31 million yuan. According to the gross profit margin of high-end catering, it is about 55%. Because the investment and other expenses are unknown, it is difficult to estimate the operating profit for the time being. According to the daily sales of 81,111 yuan, the profit should still be considerable.

here, I'll talk about hotel management first. The so-called hotel management is the general term for managers to plan, organize, direct, control and adjust their management activities in the process of reception service in order to make the hotel reach the established business goals. My understanding of this sentence is to let the right person go to the right position to complete the task that should be completed. It seems simple words to do well, but it's not so easy. I usually use the following methods in my work:

Management by objectives:

Plan goals and action plans with subordinates, and use assessment to guide and check their work performance. We should pay attention to several points when we make a plan. A can't blindly pursue short-term interests. B plans and goals should be practical. C should let all employees participate effectively. D should modify and follow up according to the situation in time.

1 according to the actual situation and the monthly sales plan, allocate the business tasks to two areas in proportion, that is, the box area and the lobby area

2. Then assign the task amount of each area to the service personnel in each area step by step, and make clear the sales objectives of everyone (wine promotion, waiters, marketing and management personnel, etc.), such as the number of reservations, food promotion (mainly seafood), wine sales, VIP membership card promotion, customer development, etc., and make corresponding plans.

3 make energy-saving and consumption-reducing plans, such as the consumption of water and electricity, consumables, and the breakage rate of cups.

4 control the raw and auxiliary materials purchased by the purchasing department, accurately set the purchase price, conduct long-term market research, reduce costs, and control the quality of purchased raw materials, which is related to the quality level of products.

5 the control of the kitchen is very important, and the kitchen is like the engine of a car. Reasonable planning of raw materials needed by the kitchen department, and control of the quality of purchased materials. The frugality consciousness of the kitchen staff and the cooking level of the kitchen staff are all related to the survival of the hotel.

2. Standardized management:

Hotel management is a complicated and highly comprehensive systematic work, and it should be standardized, streamlined and institutionalized step by step, instead of relying solely on one person or some experience.

1 standardization: refers to the written documents about the quantity, quality, time and attitude of the work made according to the hotel post. It is the staff's activity standard and code of conduct. For example, the employment standards of hotel employees, the staffing standards of departments, the use standards of trays, and the hygiene standards of hotels.

2 flow: it is in accordance with the regulations on management steps formulated by the project. It can make our management work orderly, all departments effectively connect and the whole service system smooth. For example, VIP guest reception process, kitchen raw materials purchasing process, welcome and service staff workflow, facility warranty process, regular meeting process, etc. Institutionalization: It means that strict rules and regulations should be established in hotel management. It can ensure that all links are standardized. For example, attendance system, reward and punishment system,

assessment system, etc., employees are advised to check the completion of the work at any time against the processes and standards.

three employee incentives:

create a good corporate culture and establish employees' ownership by means of material incentives, target incentives and spiritual incentives.

Four-site management:

Management is a practical science. Only by going to the site for reasonable and effective planning, organization, coordination and control can it operate normally with high quality, high efficiency and order. On-site management requires managers to be familiar with service processes and service specifications, be able to catch problems keenly and solve sudden problems on site quickly and effectively. Among the four management methods mentioned above, I think on-site management is particularly important, because on-site management helps managers to quickly grasp the first-line state of business, grasp the information of customers and grasp the business dynamics. Thus, the management level can be improved quickly, the management and operation levels can be communicated, the information transmission and out of control can be reduced, and the service quality and management level can be significantly improved.

secondly, let's talk about service: service is a very vague concept. I have read a lot of materials, and they have different concepts of service. I think in terms of catering and hotel industry, service is to provide convenience for others for a fee. Serving guests is the real and all-round work of hotel employees. Although hotels are usually divided into many different departments with different basic responsibilities, the purpose of the work done by each department is very clear, that is, to serve guests and satisfy them. Service principle of hotel management

Service principle 1:

Be loyal and caring with our guests and employees. Loyalty is the most important and precious quality of everyone. Without honesty, there is no trust. Hotels require their employees to be loyal to guests, management, colleagues and themselves, and to show their positive attitude and desire to do things well with care. Therefore, loyalty and care are the cornerstones of the hotel team.

service principle 2:

in every contact with the guests, we should try our best to serve them as much as possible. Strictly following the standard service is only the lowest acceptable service provided by the hotel, but hotel employees need to do more to exceed the expectations of the guests and be careful not to go too far. Therefore, hotel employees should predict the needs of different guests and treat them differently.

service principle 3:

we want to provide consistent service to our guests, and we always rely on the uniform service standards and working procedures of the hotel. This is something that every hotel must do at least, and there is no better way, because with this standard, the hotel can build a standard system and operate smoothly.

service principle 4:

We should ensure that our service process is beneficial to guests and convenient for employees. Every hotel does not encourage rigid service, and sometimes hotel service personnel need to provide one-stop service for guests, so service personnel must pay close attention to the needs of guests, absorb opinions and improve service quality in their usual work.

Service Principle 5:

We should create a working environment conducive to employees to realize their personal ambitions and career success. As a hotel, we should provide employees with a development plan, which should be carried out step by step to create more opportunities for employees. Let the hotel help the staff to give full play to their personal intelligence within their power.

service principle 6:

We should consciously challenge every working procedure to make it perfect. Hotel employees should be innovative, constantly seek better and new service methods, and recognize and support good opinions and suggestions. Only in this way can our work be continuously improved.

service principle 7:

satisfying guests is the primary task of employees. As mentioned above, service is the basic feature of the hotel industry and the most basic quality that all hotel employees must have. All management must be based on serving guests and employees. Both the general manager and ordinary employees should abide by this rule, not just asking ordinary employees to pay attention to gfd, courtesy, etc., but should implement services in all hotel management work.