First of all, enterprises should hire professional hotel managers to carry out comprehensive management, sound and perfect the hotel's management system, rules and regulations, and can be well implemented, the key is how to make the main person in charge of the various departments to be able to carry out the implementation of uncompromisingly; implementation of the implementation of the many enterprises now exists is a very big problem.

2, the requirements of the management of the departments must be a concerted effort, *** with efforts to work for the enterprise, this is the spirit of the team, when the managers are able to do this step, I believe that the entire hotel should be the same for all employees, so that we will be with the enterprise *** in and out of the *** in and out of the *** in trouble.

3, must establish a sound training and assessment mechanism, so that the competition for jobs, fully reflecting the ability to, especially for managers to carry out systematic and comprehensive training and assessment, only the overall quality of management personnel, business level, the rise of the overall management capacity, the management level of the entire hotel will have a great improvement.

4, especially the chain of food and beverage companies, it is necessary to establish a training and assessment department, training mainly in the following areas: pre-employment training, grooming instrumentation walking and talking training, on-the-job training, skills training for grass-roots employees, service process training, operational standards training, welcome to the guest training, senior management training, and how to communicate with the guests training, complaint management training, management personnel department Coordination training, operational cost control training and so on.

5, according to the actual operation of the hotel, the development of appropriate cost control standards, for example: tableware, cloth, glassware loss rate is to have a standard; the use of consumables is based on the month's business indicators and the development of; water, electricity and coal control is to rely on the entire staff of the *** with the efforts to do this is the issue of conservation awareness, of course, there is a standard, and the cost of the operating income is related; the hotel's positions are to rely on the same effort to do this is the issue of conservation awareness, of course, there is a standard, the cost of using and Revenue is related; the hotel positions of the staff fixed positions; the gross margin of the kitchen dishes; procurement offer process monitoring; acceptance of the system and supervision and so on.

6, for the hotel, cost control is very important, when the hotel has a cost control supervision, then the procurement department is very important, many companies like to hire their own relatives or friends to do the procurement, but they often sometimes play a counterproductive role; therefore, to hire professionals to serve as, and by the relevant financial and senior management staff to supervise; procurement staff to do is to often go to the hotel to do the procurement, but they often do not have to go to the hotel to do the procurement, but they do not have to go to the hotel to do the procurement. Personnel to do is to often go to the market to understand the raw materials, dishes, seafood and other varieties and prices, and the hotel's kitchen and restaurant senior management should also be followed to the market from time to time every month to research.

The supplier's offer must be carefully examined: the general price of spices is three months to report a price, vegetables and fruits is a week to report a price, the river seafood is three days to report a price, poultry and meat is a month to report a price, the other bits and pieces of things is three months to report a price, consumables, and other things are generally a one-time offer or a half-yearly report a price; all of the quotations must be made by the purchasing manager, the head chef, the financial cost staff, the purchasing manager, the head chef, the financial cost staff, the purchasing manager, the head chef, the financial cost staff and the purchasing manager. All quotations must be signed by the purchasing manager, head chef, financial and cost personnel, general manager and other important personnel to take effect, otherwise it will not be adopted. If there are things offer higher, the use of not much, you can let the procurement department according to the number of departments to use the flexibility to buy, which can reduce the cost of a lot.

7, to continue to develop innovative dishes, to regularly arrange the main kitchen technicians to outside learning and training, and in due course with the restaurant management *** with the discussion of the guests' consumption needs; for the main kitchen chef and R & D staff to sound hotel confidentiality system and rewards and punishments, and to have a certain assessment indexes, including the click rate of the dish, the click rate of the innovative dishes and retention.

Complaints about the dishes, must be strictly punished, must not affect the normal gross profit of the hotel; strengthen the training and guidance to the kitchen of the various technical positions, so as to ensure that the uniformity and standardization of the dishes produced; at present, there are many hotels are emphasizing the standardization of the dishes produced, but the standardization of the dishes is required in the case of quality assurance to operate.

If it is a chain of restaurants in five stores or so, it is necessary to establish a distribution processing center, which can ensure the quality and standardization of dishes, but also to a certain extent to reduce costs, which is more conducive to business management.

8, according to the actual operation of the hotel, the operation of the peak season, to give the hotel's senior management of the operation of certain targets, and require the marketing department to cooperate with a series of marketing campaigns, and to a certain extent, to maintain the visibility and reputation of the enterprise.

9, the marketing department is required to establish a perfect customer file, try to all the guests to have a detailed record of dining, both to a certain extent to maintain a good old customers, but also in the holding of a number of large-scale marketing activities, do a good job of publicity. For example: the guest's birthday, birthday cards mailed in advance, or express flower baskets, guests come to dine on their birthday, give red wine and birthday noodles, cakes, etc.; bear in mind the guest's preferences taboos, so that in the service, the guest will feel very warm, humane; guests' special requirements to take care of; when necessary, the marketing manager to personally visit some important customers.

10, requires all managers must be "people-oriented", "equal treatment", in dealing with anything, to keep a clear head, otherwise it will make the staff feel that there is unfair treatment; which to a certain extent will make their own in the future management to increase the difficulties. Future management to increase the difficulty of the staff will be negative at work, deliberately not to do, which will allow guests to feel that the service is not in place, which is greater than the problem of guests do not come to dine, because the guests since the guests came to dine, it shows that the hotel is still attractive to the guests, and because of the service led to dissatisfaction of the guests, many guests will no longer patronize the hotel, which is the most fatal; and then again to let these guests patronize the Hotel to dine, it is very difficult; therefore, the service personnel is the closest to the guests, so their mentality is very critical, will directly affect the hotel's service level; and "service" is the hotel business management in the top priority.

11, at present, there are many successful hotels are used "five methods", "six T" to manage the hotel, indeed received a very good result; in the social catering in the implementation of these methods should pay attention to the flexible use, not too rigid, the same will also have a Significant improvement; this requires managers to master according to the actual situation of each hotel; the author has been in their own Sohu blog, published their own management of the implementation of the hotel is "nine often method", although more than other management methods, but more practical.

12, in view of the current many social catering enterprises are chain management, we must do a good job of comprehensive quality supervision and management, the development of a comprehensive quality inspection system and the rewards and penalties regulations; only in this way, in order to make each hotel services, dishes, operations are to let the guests feel that it is a more standardized, which is the senior management needs to seriously consider the issue.

Of course, the hotel's profitability is the most important, and market positioning, dining popularity, the quality of the dishes produced, pricing reasonableness, quality service, environmental health are indispensable; so, no matter which part of the work is not in place, will affect the normal operation of the entire hotel.

In short, the "family management" of the hotel business owners should first level their own mindset, to be far-sighted, outlook on the world, to learn to use scientific management concepts, to learn to hire talent, the real hotel professional managers tend to work as their own business to do, and this time the boss should be Full support for their work, so that enterprises can continue to progress, and constantly improve its hotel mechanisms, in order to be invincible in the competition.