1. Establish a preparatory group and determine the group members and division of labor.

2. Start formulating employee handbooks, rules and regulations, service procedures, job responsibilities, etc.

3. Arrange the work plan of each sub-department (revise according to actual necessity).

4. Determine the training plan, personnel, time, and location.

5. Conduct an inspection of local restaurants to determine the business model and cuisine.

6. Make a demand list for talents in special positions in the hotel, and start paying attention to recruiting talents for professional positions.

7. Make a purchase list.

8. Training managers are in place. ?

9. Determine the names of restaurants, private rooms and other service places. (Chinese and English)

10. Conduct market research, understand the wages and benefits of local hotel employees, and formulate a pre-opening personnel welfare plan for approval.

11. Come up with specific training plans and programs and arrangements for each department.

12. Hotel management and art and planners study the VI design manual.

13. Recruit head chefs and stove chefs, and start testing dishes one after another.

14. Sign training contracts with employees.

15. Employee training.

16. Determine the candidates for the head chef and head chef, and arrange the arrival date.

17. Confirm suppliers, conduct comprehensive procurement, and sign purchase contracts with suppliers.

18. Determine the special menus and team meal prices of each restaurant, and formulate complete information and send it to the sales department.

19. The managers of all hotel departments are familiar with and master the procedures.

20. Complete the purchase of kitchen equipment and items for the staff canteen.

21. Organize a series of public relations activities to increase the hotel’s external visibility.

22. For hotel fire safety, establish a control system, collect safe passages, and evacuation route maps.

23. Determine the placement of furniture items.

24. Compile standard cost cards for various dishes, portions, and compositions, and send them to the cost control group of the Finance Department.

25. Cooperate with the training progress of each department, arrange plans, and determine the on-site operations, training dates and locations of each department.

26. Design the forms necessary for hotel operation and submit them to the financial summary for printing.

27. Inspect the hotel market and surrounding market conditions, investigate and understand the market customer sources, understand the sales strategies of major competitors, and submit the sales strategies for approval.

28. Print all customer forms.

29. Accept the hotel elevator and conduct testing.

30. Confirm the uniform styles of employees at all levels and departments.

31. Formulate the hotel sales budget and submit it to the general manager for approval.

32. Apply for various business licenses and permits necessary for the opening of the hotel.

33. Tracking and testing of integrated wiring.

34. Review the purchase contract price and submit it to the general manager for approval.

35. Determine the salary details of hotel employees at all levels.

36. Determine the pricing of dishes, banquet table prices and catering gross profit, and submit them to the general manager for approval.

37. Contact the flower supplier to determine the required layout area of ??the hotel and sign the contract as soon as possible.

38. Take photos of dishes and make recipes.

39. Establish a fire protection committee.

40. Cooperate with the engineering department to inspect and accept the hotel’s fire protection and security systems, arrange for suppliers to train security and fire department employees, and begin to accept hotel security and fire protection work.

41. Recruitment of other kitchen staff has begun one after another.

42. The kitchen staff are in place and kitchen training is carried out.

43. Arrange for employees in each department to receive relevant special training.

44. Formulate a work plan for receiving and warehousing purchased items.

45. Cooperate with the computer supplier to completely complete the installation of the computer system.

46. Testing of fire host, wet fire protection system, smoke detection fire protection system, fire protection linkage cabinet pressurized fan and smoke exhauster, etc.

47. Assessment and acceptance training.

48. Determine the neon light plan and start production.

49. Accept broadcast, closed circuit, background music and other systems for testing.

50. Develop a plan for customizing and distributing hotel uniforms, and distribute them in place.

51. Arrange for public security, fire protection and other relevant personnel to conduct safety knowledge training for all hotel employees.

52. Accept the hotel monitoring system and conduct testing.

53. Health cleaning is underway.

54. Accept the power supply system and conduct testing.

55. Accept the entire air conditioning system of the hotel and conduct testing.

56. Drinks and raw materials are arriving one after another.

57. Convene an all-staff meeting.

58. Start planning the opening celebration plan and confirm the personnel for the opening banquet.

59. All personnel in all departments and positions are fully on duty, and the hotel has entered trial operation.

60. Good business opening.