there are only some suggestions. The most important thing is to combine the specific situation of your hotel, such as the hotel's positioning, the number of rooms, the number of seats, the number of services, etc., and combine your own experience, and also take into account some characteristics of the region. For example, catering: basic number = (number of boxes × number of waiters required for each box × number of waiters per table+delivery clerk+ordering clerk+other logistics support personnel and management personnel) total number = basic number+(basic number × per capita working days /31), and then make an organization chart, make some work analysis, and some positions can be merged, increased or decreased to determine the basic personnel structure. After operation, Personal opinion only.