Personal work plan for hotel staff

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#Personal work plan for hotel staff (Part 1) #

1. Ensure safety and promote operation

Under the current situation, in order to ensure that the hotel's various tasks can be carried out normally and that the operation is not affected by any policy, the hotel will strictly follow According to the requirements, the front desk is required to complete the registration and upload customs, check in each guest in accordance with the regulations of the Municipal Public Security Bureau and the local police station, enter the information into the computer, and conscientiously implement other notices issued by the Public Security Bureau , secondly, strengthen the training of various safety emergency knowledge for all employees, so as to ensure that the outside is loose and the inside is tight, so as not to bring any sensory tension and insecurity to the guests; in terms of food safety, a series of safety measures have been introduced Hygiene requirements and regulations as well as emergency procedures related to food hygiene and safety effectively ensure that no poisoning incident occurs during the Olympics; in terms of public security, additional personnel are added at night, the number of inspections is increased, and a detailed inquiry and registration system is implemented for suspicious persons and suspicious objects. .

Second, focus on training and improve quality

Business knowledge and service skills reflect the management level of a hotel. If you want to keep business knowledge and service skills on the same basis, If the training work is not kept up and the replacement of new and old employees is rapid, it will easily lead to employees' lack of enthusiasm for work and lax professional skills. Especially for a company that has been in operation for six years, it will directly affect the brand's employee training in the second half of the year. It will aim at the development and job needs of the head office and the hotel, raise employees' awareness of the importance of training, actively guide employees to consciously learn and hone their skills, enhance the self-confidence of competitive positions to participate in the next corporate reforms, and cultivate a team of A high-quality staff with high-quality services and unique skills will consolidate the company's good reputation and social benefits in the Qinhuangdao market. To achieve this, the hotel will gradually upgrade from standardized services to humanized services to touching services. Necessary training is conducted every month, and the training methods mainly focus on lectures and on-site simulation methods.

3. Increase revenue and reduce expenditure, reduce costs, and increase per capita consumption

Energy saving and consumption reduction are what the hotel has been promoting. In the first half of the year, all energy consumption dropped and saved compared with the same period last year. In the second half of the year, in accordance with the spirit of Mr. Fu’s speech, management will be more detailed. On the basis of "energy saving and consumption reduction" The company has put forward the slogan of "tapping potential and reducing consumption", which means how to make further efforts based on the "energy saving and consumption reduction" that has been carried out for six years, find and explore all links and procedures, and make all kinds of energy sources more sustainable on the basis of ensuring operations. "Lower". The hotel's next step will be to install terminal meters at each area, such as installing water meters at the faucets, installing electricity meters in each area, and clarifying the respective fee areas with the postal service.

At the same time, the air conditioners will be controlled on and off. , office electricity consumption will once again be rationally adjusted and planned; secondly, the hotel will adjust the prices of products (rooms, meals) in a timely and at any time based on the price increase index and surveys and understandings of the same industry, so that the enterprise can be more flexible In order to grasp the market trends and improve performance, not to miss the opportunity; in addition, the hotel requires the equipment used in each area to be responsible for the equipment used in each area, and each department requires the team or individual to be responsible. During the normal service and management process, waiters and managers should pay attention to checking the usage of the equipment at any time, cooperate with the engineering department in the maintenance and repair of the equipment, and operate the equipment better and correctly. Managers are also required to report the equipment status regularly.

In terms of guest rooms, under the premise of ensuring service quality and quantity, the service life of various items for guests is required to be extended as much as possible. At the same time, the use of low-value consumables is controlled, and distribution and consumption records are established and implemented. A reward and punishment system where saving is rewarded and waste is punished. (We have been doing this) For example, due to the Olympic Games being held, vehicles in Beijing are subject to time restrictions on single and double license plates. Some guests who come to Qin must stay for two days before returning to Beijing. In this way, guest supplies can be saved. article. These are all small potential savings and a reflection of the understanding of market conditions.

4. Adhere to innovation and cultivate innovation awareness

Innovation is the driving force and soul of a hotel’s survival. Only with innovation can there be vitality and vitality. Only with innovation can you feel the joy of hotel growth. Based on the current bold innovations in hotel products and marketing methods, under the new market situation, we will vigorously cultivate the innovation awareness of all employees, increase innovation measures, innovate the old and backward system, and innovate hardware and software products. , the selection of marketing methods and target markets should also be innovative, and further innovative activities should be carried out to allow the hotel to continue to progress and develop in innovation. For example, the hotel will hold a product plating competition soon, with the purpose of allowing chefs to mentally Understand what artistic plating is and at the same time save costs and improve the overall quality of dishes. On the basis of ensuring the current launch of "5515", we must innovate many similar buying points and ideas to further stay at the forefront of the market and influence the market.

5. Strict cost control and strengthen detailed accounting

Controlling various costs and expenditures is to increase revenue and generate revenue. Therefore, in the second half of this year, the hotel will strengthen cost control, conduct segmented management of various cost expenditures of various departments, change the inventory of materials from monthly to weekly, and provide suggestions for improvement in the use of various consumables. and suggestions, thereby strengthening employees' cost control awareness and truly doing a good job in various cost control tasks in the hotel.

6. Strengthen the maintenance of equipment and facilities and stabilize services

After six years of ups and downs, the hotel's hardware facilities have also become obsolete and aging. Facing the fiercely competitive market, it is also It can be said that there is a long way to go. Engineering problems often occur that affect the normal service to customers. In addition, due to the high frequency of guest rentals, maintenance cannot be carried out in a timely manner, resulting in an increase in the amount of maintenance of facilities and equipment. For high-end guests, part of them will be lost with the emergence of new and luxurious hotels on the market. (At the end of the year, two more hotels will be opened next to the hotel, one with a three-position position and one business hotel.) For this reason, the hotel has planned to consider It is planned to replace the carpets in some areas of the guest rooms and restaurants, and spray paint and partially whitewash some wooden decorations by the end of the year. Strive for the hotel's occupancy rate as much as possible and improve the hotel's economic benefits.

#Personal work plan for hotel staff (Part 2)#

1. Daily work

1. Arrange working hours and do daily work well. Make a work plan based on your daily work situation to prevent things from happening just for the sake of finding things to do.

2. Report in writing every Monday, so as to ensure that no omissions or concealments are made. And conduct detailed data analysis on the report content to better lay the foundation for the next step of work. At the same time, leave a bottom for easy memorization and preparation for future work!

3. Take a targeted inventory of kitchen raw materials, especially seafood and dried products, do an inventory once a week, and generate a form . Pay attention to the usage of general raw materials and report any problems promptly. And make corresponding replies to ensure the normal use of raw materials. Make a summary of each day's work and leave it to the next day's work.

4. Regarding the purchase and sale of raw materials, there are several varieties that can be calculated on a case-by-case basis, that is, whole-in and whole-out. In terms of the types of raw materials that are imported and exported, prepare a daily sales inventory list. In order to more accurately understand the cost and loss of the kitchen

5. The plan for the month is as follows, and do a good job of packing the New Year's goods to ensure that the New Year's goods are shipped out on time. At the same time, do a good job in inventory of high-end raw materials to supervise the use of kitchen materials. Prevent abnormal loss of raw materials, intercept flow costs and reduce internal losses. Thereby increasing hotel catering gross profit and optimizing the value of raw materials.

2. Capital management highlights a "zero"

1. Zero capital operation. Zero operating capital does not mean zero capital, but uses as little working capital as possible to promote the growth of the enterprise. Production and business operations. Due to new projects to be launched next year, the company's capital account is insufficient, and the payment for goods will be transferred according to the contract. The money left in the company will be very small. We will try our best to make use of various accounts payable, payables, advances, and unpaid taxes. , unpaid profits and other debt funds for debt operations to achieve zero capital costs.

2. Zero inventory management. Implement inventory quotas for each department. Departments that exceed the quota will have their operating scores deducted in proportion to the excess. On the contrary, their scores will be increased, so that the inventory quotas are linked to wages to promote the efficiency of each department. Purchase and sell quickly to speed up capital turnover.

3. Strengthen team building and give full play to the role of the financial functional department

As a financial staff member of the Finance Department and the organizer of the financial management system, you must be rigorous and honest With the work style and serious and meticulous work attitude, we must actively guide line personnel to achieve top-down results, help personnel in various departments solve problems, give full play to the team's spirit of cooperation, learn from the advanced, catch up with the advanced, and surpass the advanced, and carry out the work in various departments. Competition activities, give full play to the strength of the team, twist into a rope, and work hard in one place; while adhering to the principle, we adhere to the "three satisfactions and two reassurances". The three satisfactions are "satisfying customers, satisfying employees, and satisfying customers." The leaders in charge of each department are satisfied", and the second reassurance is "to reassure the leaders of the group company, and to reassure the company's CEO and leaders at all levels."

#Personal work plan for hotel staff (Part 3)#

1. Income plan

Omitted

2. Training plan

According to the work requirements of the front office department and combined with the specific circumstances of the implementation of the training plan, the front office department will strengthen training on employee service awareness and service standards. The specific plan is as follows:

January

1. Promotion training for New Year and Spring Festival hotel series activities

2. "Employee Handbook" training

3. Professional skills training

February

1. Job skills competition

2. Grooming and etiquette training

3. Job responsibilities and system training

4. "Hotel Knowledge" training

March

1. Service specifications and standard language training

2. Job English training

3. Professional skills training

April

1. Promotional training for May Day hotel series activities

2. Fire safety training

3. "Hotel Knowledge" training

May

1. "Employee Handbook" training

2. Job English training

6 Month

1. Training on etiquette, courtesy and etiquette

2. Training on service specifications and standard language

3. Training on job English

July

1. Job responsibilities and system training

2. Professional skills training

August

1. "Hotel Knowledge" training

2. On-the-job English training

September

1. Promotion training for the National Day series of activities

2. Fire safety Training

3. Service specifications and standard language training

October

1. Professional skills training

2. Appearance and courtesy Etiquette training

3. Job English training

November

1. Skills competition for each position

2. Job responsibilities and system training

3. On-the-job English training

December

1. Promotional training for New Year and Christmas series of activities

2. "Hotel Knowledge" Training

3. Personnel plan

1. Objectively conduct daily evaluations of employees based on actual work, make reasonable arrangements for those who do not meet the job requirements, and make appropriate arrangements for those with outstanding performance.

2. Continue cross-training so that each front office employee is familiar with the hotel's service content and masters more work skills.

3. Use different forms to hold employee symposiums to effectively inform each employee of the hotel’s development prospects and requirements, understand the ideological trends of employees’ work and life, and build a bridge between the hotel and employees.

4. Make full use of employees’ own advantages and strengths and hold training sessions from time to time so that front office staff can learn a variety of skills and develop in an all-round way.

5. Hold a variety of departmental social activities to enhance departmental cohesion and cohesion.

IV. Internal Management Plan

1. Strengthen internal management, strictly enforce various rules and regulations, eliminate paralysis among employees, and ensure that they strictly comply with the hotel's requirements.

2. Strengthen the safety awareness of employees in various departments, be more vigilant, and report suspicious problems in a timely manner.

3. Continue to strengthen the energy-saving awareness of employees in various departments, strictly control the use of consumables, and assign all control tasks to specific responsible persons.

4. Combined with the update of hotel software, strengthen customer visits and improve the guest history file system, familiarize and clarify the hotel's investable customers, reflect the concentration problems from guests, and work closely with guests Contact promotes emotional communication and ensures a certain customer base.

#Personal Work Plan for Hotel Staff (Part 4)#

1. Design and determine the organizational structure of the department, determine the staffing, formulate a timetable for staff arrival, and report to the Administrative and Human Resources Department for filing implementation.

2. Establish appropriate departmental rules and regulations and continuously improve them.

3. Conduct market research on the hotel industry in the region, design a price system that is in line with the hotel’s actual conditions, and submit it to the general manager’s office for approval and implementation.

4. Form a sales team with high quality and combat effectiveness.

5. Carefully plan the marketing plan before the hotel opens and implement it after submission and approval.

6. Draft and print the hotel accommodation agreement.

7. Market expansion started in __ month of __ year, and the number of contract units signed before opening was no less than __.

8. Design, confirmation and application of communication forms inside and outside the department .

9. Formulation and implementation of department training plans.

10. Sign business cooperation agreements with major online booking centers in advance.

11. Make quotations to travel agencies in Shanghai, Hangzhou, Suzhou and other surrounding areas two months before opening, and maintain regular business contact.

12. Establish and maintain good relationships with local news media.

13. Actively promote the hotel on the Internet.

14. Plan the hotel’s opening celebration plan and prepare carefully after submitting it for approval.

15. Establish customer files and continuously improve them.

16. Think about a scientific and reasonable sales performance appraisal plan, submit it to the general manager’s office for approval and implement it after opening.

17. Make a purchase plan for departmental office supplies and submit it to the administrative and human resources department for summary and filing.

18. Follow up the contact with the vi design company, and cooperate to complete the overall vi design content of the hotel according to the plan progress.

19. Follow up on land reclamation work before the hotel opens.

20. Other matters not covered.

# hotel staff personal work plan (Part 5)#

Bidding the old year and welcoming the new year, the past __ years have been a busy and fulfilling year, and it is also a good time to join the company. From the unfamiliar to the familiar, every bit of work during the year allowed me to continue to learn and grow. The work in 20__ is now summarized as follows:

1. System construction.

1) At the beginning of the year, the job responsibilities of each department were organized and improved, including administrative personnel, finance, store manager, shopping mall, after-sales, and business.

2) Under the leadership of the company’s general manager, and in cooperation with the President’s Office, the company’s various management systems were sorted out.

3) Standardized the work process of the Human Resources Department, sorted out, modified, and formulated *** total __ copies of various personnel daily application forms.

4) Under the leadership of the company's general manager, the company's staffing and establishment were approved based on the company's actual situation.

5) Modify the management structure diagram of each department according to changes in the company structure.

2. Recruitment and training.

Due to the division of labor within the department, Sheng Yan was responsible for the recruitment and training work at the beginning of the year. Later, Sheng Yan was fired from the company for privately collecting salesperson clothing fees. After taking over the recruitment and training work, Sheng Yan was left with the previous problems. , such as privately promising the salesperson to refund the clothing fee in full, confusion in personnel file management, etc. were dealt with, the onboarding training content was organized, and a recruitment activity in __ months was organized. Joined the company in __ month __, 20__, transferred the recruitment and training work, and actively cooperated with them to ensure a smooth handover of the work. __ resigned at the end of __ and took over the recruitment work again. He sorted out the salesperson information handed over by __, contacted various recruitment companies and headhunting companies, sorted out and selected the company's recruitment channels. After taking over the recruitment work in November, *** hired __ people and resigned __ people (all including merchant salespersons). *** __ merchants requested to hire salespersons on their behalf, of which 7 have been implemented, and the rest are The merchant's requirements are too high and there are not enough suitable people, or the merchant's treatment is low and no one is willing to go.

3. Assessment.

1) The company designed a 360° evaluation form, involving the following departments: finance department, general administrative staff, intern salespersons, and shopping mall managers. It was used at the beginning of the year, but it was not continued as the company structure, management personnel continued to change, and my workload changed.

2) Based on the company’s __ month adjustment requirements, the performance appraisal form for each department was designed, including: Vice President, After-Sales Department, Finance Department, Business Management Department 1, Business Management Department 2, and Investment Department , Marketing Department, Planning Department.

3) In __ months, the company’s performance management system and assessment system were organized, and various indicators were summarized again.

4) In general, the assessment work in __ years was not so satisfactory. To be honest, the company's performance management system has not really been established. This is related to the company's general environment, but I Insufficient work is also one of the reasons, and improvements will be made in 20__.

4. Salary.

1) Under the leadership of the company’s general manager, the company’s salary structure table was modified and improved;

2) The company’s overall salary was adjusted in __ months, and the company’s employees The basic salary of the company has been adjusted, and the company-wide salary part is 10,000 yuan for the whole year, and the bonus is calculated in proportion according to the company's sales;

3) The bonus plan of each department has been adjusted, and along with the company's vice president The bonus plan is constantly modified due to changes in the management department of senior managers. For example: the after-sales plan was modified 4 times from __ to __, and each modification required a lot of calculation work.

4) Review various reports submitted by each department every month, conduct salary accounting, and analyze the salary ratio of each department.

5) In terms of salary management in 20__, we only did simple accounting and analysis work, but did not achieve process control. It did not really play the role of providing decision-making basis for the company's decision-makers. In __ Improvements will be made in the year.

5. Other work.

1) In the ERP system, the design adds a "personnel management system", which includes basic personnel information, training status, changes, etc., and performs daily maintenance work, including: entering employee files and regularization entries. , resignation entry, change entry, training entry, etc.

2) Cleaning of daily personnel files.

3) Coordination work among various departments, including coordinating with stores and other departments to collect employee clothing fees and handle merchant relationships.

4) Handling of daily labor disputes within the company.

In general, the past __ years have been both a busy year and a harvest year for me. Thank you to the company for providing me with a lot of space and a good platform. It is precisely because of this that I feel my own shortcomings. I am also constantly learning and following the company's progress.

#Personal work plan for hotel staff (Part 6)#

1. Understand the growth rate and net rate of raw materials used in the kitchen, and understand the use of raw materials in the kitchen. Carry out quality inspection and supervision of purchased raw materials to ensure the quality of food raw materials.

2. From time to time, conduct investigations on the use of food raw materials in the kitchen. And randomly check the net material rate or hair growth rate of dry goods raw materials, so that they can be calculated and controlled. In order to prevent the food production rate from being too low due to the different skills of the kitchen staff, affecting the hotel's interests.

3. Carry out daily inspections of hotel food prices, make timely written reports if any food price problems are found, and calculate the gross profit rate! To ensure that the gross profit margin of catering products is not less than 50%

4. Arrange working hours and do daily work well. Make a work plan based on your daily work situation to prevent things from happening just for the sake of finding things to do.

5. Report in writing every Monday, ensuring that no omissions or concealments are made. And conduct detailed data analysis on the report content to better lay the foundation for the next step of work. At the same time, leave a note for easy memorization and preparation for future work!

6. Take inventory of kitchen raw materials, especially dried seafood products, once a week and generate a table. Pay attention to the usage of general raw materials and report any problems promptly. And make corresponding replies to ensure the normal use of raw materials. Make a summary of each day's work and leave it to the next day's work.

7. Regarding the purchase and sale of raw materials, there are several varieties that can be calculated on a case-by-case basis, that is, whole-in and whole-out. In terms of the types of raw materials that are imported and exported, prepare a daily sales inventory list. In order to more accurately understand the cost and loss of the kitchen

8. The plan for the month is as follows, and do a good job of packing the New Year's goods to ensure that the New Year's goods are shipped out on time. At the same time, do a good job in inventory of high-end raw materials to supervise the use of kitchen materials. Prevent abnormal loss of raw materials, intercept flow costs and reduce internal losses. Thereby increasing hotel catering gross profit and maximizing the value of raw materials.

Quickly discover and respond to problems, and make written work reports at the same time. And also solved some practical problems. At work, we should maximize work efficiency to prevent low efficiency! In terms of operation, we will create a first-class cultural hotel. Pay attention to the form of catering: local characteristics or national flavor characteristics, so there are more types of catering products. This determines the hotel's cost investment in food raw materials, which will increase accordingly. Therefore, in terms of catering cost control, we must pay attention to the market supply of food raw materials and the processing situation in the kitchen. In order to better track and manage product prices, the gross profit of products can be controlled at any time. Develop a gross profit early warning mechanism to ensure the hotel's interests. When I first arrived in finance, everything started from scratch. As a cost control, the job responsibility of this position is to find problems and then use specific numbers or words to explain the problems. Solve cost-related issues and calculate hotel dish prices from time to time. Whether the sales price is too low or the cost is too high, etc. In order to detect problems in time, if any are found, record them in time.

And express it in writing for a written report! Respond to the situation in a timely manner to ensure that the hotel’s interests are not lost!

#Personal work plan for hotel staff (Part 7)#

1. Business ideas

1. Establish marketing awareness among all employees;

2. Further adjust the target market positioning and customer source structure, and actively explore the tourism market on the basis of stabilizing local customer sources, especially groups and individual tourists from Jiange and Zhaohua Scenic Areas;

3. Actively integrate the hotel's existing resources;

4. Adjust marketing ideas, promote customer quantitative management standards, and introduce professional sales talents to enhance sales force;

5. Improve the quality of products and services Add value and make a fuss about the product portfolio;

6. According to market changes, combine marketing methods and flexibly use price leverage to maximize economic benefits;

7. Ability to expand market share , focusing on various festivals, doing good holiday and special banquet marketing work;

8. Understand the information of competitors and formulate targeted marketing plans for the hotel;

9. Various marketing activities highlight themes and focus on the integrity of marketing activities;

10. Strive to improve the reputation of Fulin Hotel.

2. Management ideas

1. Management is positioned as the "Year of Execution", and the focus of internal management is the construction of execution capabilities;

2. Increase operations and management , service and system innovation;

3. Implement the management policy of "rigor, strictness and seriousness", implement the management principle of effective combination of "ruthless management" and "passionate leadership" to establish the nature and seriousness of management ;

4. Treat guest satisfaction (externally) and employee satisfaction (internally) as a system;

5. Improve the overall salary level, increase assessment and Management intensity, transforming passive management into active management;

6. Increase training intensity and improve the overall service level of employees;

7. Increase human resource development and management, and fully implement Talent echelon system construction;

8. Increase revenue and reduce expenditure, increase expenditures, and tighten various internal management expenses to achieve greater results in energy conservation and consumption reduction from a management and technical perspective.

3. Ideas for corporate culture construction

Adhere to the core of service experience management, further establish and improve the mechanism, improve the connotation, enrich the form of expression, constantly improve the internal entertainment facilities for employees, and give full play to the employees' talents. Consciousness and initiative, innovation and change, keeping pace with the times, and achieving the goal of "unifying thinking, activating life, and promoting business".

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