1. organizational structure investigate and study the existing hotel organizational structure, whether there are bloated departments and numerous managers, and formulate corresponding management structure to achieve simplification and rationalization.

2. Personnel training: The existing employees, supervisors and managers are trained in different categories. The training contents are as follows:

1. Training the corporate culture, brand image and work performance of the hotel;

2. In terms of ideological quality training, the themes are: obedience, loyalty, dedication, professionalism, etc.

3. Formulate the hotel CI standard management manual, and train the post responsibilities, management system, workflow and working standards of each post; The way of training is brainwashing and testing, because the intensity of training will directly affect the working attitude and efficiency in the future.

iii. management: to manage the department manager of the hotel is to manage the whole hotel. My requirement for managers is that they must have the following skills:

1. The first step in planning skills management is to make a plan. Sun Tzu's The Art of War, including Dr. Deming's PDCA theory, refers to the plan, requiring department managers to make clear and effective work plans, whether it is long-term strategic planning, annual sales plan, talent recruitment plan, quality improvement plan, annual budget, etc.

2. Problem-solving skills This is the best way to test the ability of department managers. Every department has more or less various problems, such as poor quality, insufficient manpower, low morale, outdated equipment, etc. To solve the problems, it is necessary to collect information, analyze the problems, find out the root causes, and use creativity to find out solutions.

3. Setting standard skills "Without rules, how can it be a square?" Hotel systems are mainly divided into two categories, one is the front-line department that directly serves customers, and the other is the logistics department that works for the service department. Therefore, department managers should be familiar with market trends and formulate departmental standards and working procedures for their departments.

4. Executive management skills have a good executive ability for the hotel's strategic decision-making, and how to effectively manage the quality, cost, progress and service level depends on the high skill of the department manager, which requires the willingness and ability to promote self-management in management, from external control to self-management. That is to say, "the ultimate goal of management is to ignore it"

5. Incentive assessment skills usually threaten inducements to make employees have short-term good performance, but if it is to establish sustained performance, it needs a fair and reasonable assessment method and incentive mechanism to urge employees to work hard for the hotel and convert performance indicators into employee behavior standards, including interview skills, correction ability and incentive strategies for employees with different personalities.

6. A team with excellent team building skills should have the following elements: 1> The goal should be focused on 2> The relationship between league members should be harmonious and mutual assistance 3> The working methods should be consistent and flexible. Team skills and team building skills are often needed in departments, mainly including the ability to establish the same background and goals, the ability to reconcile and apply the differences among members, the ability to formulate the same norms and integrate new employees, and the ability to introduce the correct direction of the team through experience and learning. And often organize departmental learning and competition activities to enhance the centripetal force and cohesion of the department.

7. As a department manager, personal management skills should start from oneself, constantly surpass themselves, set an example, become an example for subordinates, always keep a happy mood, maintain high morale, be self-motivated and not be disturbed and influenced by external environment.

iv. strategic planning: firstly, investigate and study the hotel market in the area where the hotel is located, including grade, hotel composition, service and price. And according to the scale of the hotel brand positioning, formulate strategic guidelines and business plans. Put forward business themes: green, original ecology, health preservation or local characteristics. At the same time, the hotel image is planned, including the internal image: interior decoration style, environmental facilities, employees' physical image, manners and so on. External image: the appearance characteristics of the hotel. I think health, health and hygiene are the development trends of hotels, and we can create the theme of "green catering and health hotels". People went from oral food in the 1971s to eye food in the 1981s to heart food in the 1991s. From the working class's fear of going out to the restaurant to leaving the house, entering the hotel to enjoy the service is doomed to fierce competition in catering. At present, the recognized cuisines in Beijing are: Hunan cuisine, which is characterized by freshness, sourness, softness and tenderness. Pepper is often used as the main course, which is not only salty in the north but also sweet in the south, but also sour and spicy with local characteristics. Cantonese cuisine has a wide range of exotic materials, fine and fine dosage, emphasis on quality and taste, and light taste. Hangzhou cuisine is characterized by fine selection of ingredients, freshness, crispness and outstanding true colors and flavors. Shanghai cuisine, which pays attention to the true taste, is light and multi-layered, and its quality is salty and distinct. Beijing cuisine is exquisite in workmanship, exquisite in material selection and light in taste. There are also local brand dishes evolved from cuisines, such as Lijia cuisine and Maojia cuisine. In terms of service, we should not be limited to standardization, but deal with the tendency of humanization, delicacy and diversification, and properly integrate art and performance into service. Therefore, we should not neglect mass consumption when formulating business characteristics. Instead, we should gather popularity with mass consumption, build brands with high-end consumption, study the market on the basis of existing hardware advantages, study customer needs, give full play to brand advantages, combine the hotel's reality, take customers as the center, take the market as the guide, seize the huge share of mass consumption market, occupy the leading position in the middle and high-end catering market, and create a new situation for the hotel. In addition, we should launch consumption according to the customs and habits of China people who have many holidays. For example, the Happy Family Package (catering+recreation) is launched in the Spring Festival, and the dishes include: family photos, a full house of children and grandchildren, and a successful career. And to establish a customer file system, regular telephone visits to customers. In terms of management, we should have the idea of "looking at management through toilets" and implement standardized management procedures+strict rules and regulations+humanized management. In terms of increasing revenue and reducing expenditure, reducing costs and hotel costs include: food costs, fixed costs and operating costs. Purchasing should combine local purchasing and off-site purchasing to find primary sources. And be familiar with the time and place of special materials in each market. To save, we should extend the use cost of various appliances, control the waste of oil, salt, sauce and vinegar in the kitchen, and advocate the saving of water and electricity. It is necessary to implement the management mode of separate purchase and payment. In terms of sales, we mainly focus on public relations, develop public relations salesmen (the treatment is guaranteed salary+commission), launch hotel consumption cards, and give more discounts for one-time purchases. At the same time, contact and negotiate with travel agencies. In short, the management of the hotel is extensive and profound, and the planning schemes are varied. Diversified operation and continuous operation can also be implemented, but the center is elegant environment+exquisite dishes+considerate services+preferential activities, which will generate benefits with corporate culture and benefit with characteristic services.