Personal plan for hotel employees in 2022

The basic definition of a hotel is a business organization that provides users with a safe and comfortable space for a short rest or sleep. The following is my personal plan for the staff of 202 1 hotel. I hope it helps you. If you like, you can share it with your friends!

202 1 annual hotel employee personal plan 1

First, face the new situation and seize new opportunities.

1. Analyze the new market situation and set new targets.

From 20 to 2000, we will fully analyze the current situation, make use of the advantages of existing hardware facilities, focus on the restaurant and kitchen, adhere to the customer-centered, constantly adjust the internal management ideas, improve the service level, always adhere to the star standard and employee handbook as the basis, and strengthen the strict management of employees' daily behavior norms and operating standards. At the same time, it is determined that the catering business index in 2000-2000 is 70 million yuan, the total food cost rate is controlled below 44%, and the energy consumption of water, electricity and gas is within the new environmental protection target of the hotel. In order to achieve the above goals, we need to strengthen management and training in our daily work, optimize the management team and improve management efficiency. Constantly improve the internal combination structure and system, constantly enrich the staff and management team, tap the internal potential, go out of the store in a planned way, learn from the strengths of peer hotels to improve ourselves, so that our service quality, food quality and innovation speed can really match the hardware of the new building and make the hotel invincible.

2. Pay attention to the cultivation of talents with one specialty and many abilities.

In the new year, the catering situation will undergo fundamental changes. We plan to work hard to reduce costs and focus on cultivating talents with one specialty and many functions. Cultivating a versatile and versatile compound talent is a new idea of hotel internal transformation and operation at present, which not only avoids the problem of difficult recruitment, but also reduces the pressure of hotel human expenditure.

3. Establish the marketing concept of catering staff.

This year, we will continue to focus on reception such as wedding banquets, birthday banquets, birthday banquets and moving banquets, vigorously promote affordable banquets, mobilize the enthusiasm of all staff to increase hotel publicity, and everyone will participate in marketing and give full play to the role of all staff to better make hotel wedding banquets enter the working class and broaden the tourist market. At the same time, we will continue to work closely with other brother departments to improve work efficiency and create greater economic benefits.

From 20 to 2008, we will better publicize the results of the "No.1 Scholar" contest and the honor that Chef Xuan won in the national contest, further expand the popularity of the hotel, and let more people know the strength of the chef of Xinyuan Resort in cooking dishes.

4. Complete the reception with the help of external force.

From 20 to 2008, in the third year when the new catering building was officially put into operation, the department mainly received large-scale wedding banquets. Although the management of the department has made some achievements in 20-2000, the catering staff still can't meet the needs. In the new year, we will continue to complete various reception tasks with the help of our brothers, classmates and foreign dishwashers, and help students pay more attention to those who lean towards Suzhou Institute of Technology. In 2000-2008, the Department will continue to strengthen the management of internal service staff and pay more attention to the management of foreign domestic helpers.

5, continue to implement the bonus coefficient evaluation work.

In the new year, we will strengthen the training and assessment of managers above the foreman, and at the same time, we will also strengthen the training of post employees to ensure that employees' mental outlook, polite hospitality, business skills, product quality and the spirit of unity and cooperation will be further improved. At the same time, according to the actual performance of kitchen employees, the department continues to do a good job in the annual bonus evaluation, and the evaluation results will be used as an effective basis for the annual selection of advanced employees and advanced positions. The restaurant continues to evaluate the quarterly bonus coefficient, which reflects fairness and justice. It links employees' income with customers' situation and workload, and links managers' work efficiency and employees' satisfaction with bonuses. On the basis of adhering to the principle of grading employees' personal bonus coefficient, we should dig out employees who have made great progress in their daily work tables, appropriately increase the bonus coefficient, appropriately reduce the bonus coefficient of employees with poor performance, and even transfer from their posts to fully mobilize the enthusiasm of employees and create a working atmosphere of catching up with learning.

6. Increase the frequency of going out and increase the development of new dishes.

Focusing on the goal proposed this year, the Food and Beverage Department will adopt the method of "please come in and go out" to develop new dishes, and go out at least once a month to learn from peers. The focus of the Spring Festival is to work hard on home cooking, keep the original structure of the dishes unchanged, and designate special personnel to operate some special dishes to create fine dishes. Regularly introduce new dishes and chef's selection to enrich the variety of dishes. This year, the department will continue to seek new channels of chef strength, invite or hire foreign chefs to increase their technical strength, enrich the variety of dishes, and create a high-taste food culture with new source characteristics.

7. Normalization of health work

Do a good job in the cleaning and maintenance of departmental sanitary dishes, and run the five-star standard throughout the year to ensure high-standard sanitary quality and clean sanitary environment. In order to meet this requirement, the department will further improve the health planning of each post, organize regular and irregular health checks, and let employees develop the good habit of casual hygiene. Remind and explain the existing problem departments through morning meetings, pre-meal meetings and regular meetings, so as to make timely rectification.

Second, increase internal

Manage strength and standardize management standards.

1. In the new year, the department will continue to implement and promote the progress of seven routine management, and the responsibility lies with people. In daily operation, it is constantly adjusted and improved according to the actual situation to form standardized management.

2.20-2000, combined with the experience and lessons of previous years, according to the structural characteristics of the new building, on the existing basis, we will continue to implement the management of decentralized management personnel to each floor, divide the jurisdiction areas and implement the management of personnel and posts, increase the inspection of each service point, and solve the problems existing in the operation in time. At the same time, food transport vehicles are equipped with corresponding towels to strengthen the daily storage of wheels, improve the use efficiency of transport vehicles and reduce labor costs.

3, personal positioning, each point of responsibility to the people, each box to implement the personnel is relatively fixed, take targeted services. The person in charge of each box is required to be responsible for the daily dining service of the guests, and at the same time do a good job in cleaning and keeping the related tableware, and link the loss of tableware with the guest's opinions and bonuses. At the same time, managers at all levels in the 100 table hall are distributed in four areas, namely, A, B, C and D, to assist and supervise the work of the duty desk and food delivery personnel in the area, and to cooperate with the bars in the corresponding areas to distribute and collect drinks, so as to better improve the satisfaction of guests.

During the operation of the new building, the department added a certain number of new varieties of tableware and other high-grade tableware supplies. From 20 to 2000, the loss rate of small items on the table was relatively high. The department will learn a lesson and require managers at all levels to attach great importance to the management of small tableware items, continue to distribute small tableware items in bags to reduce losses, and at the same time put the tableware compensation system in place.

5. The hotel undertakes wedding banquets, large-scale conferences and other activities, and appropriately adjusts the dining standards, charging standards for the use of equipment and facilities and other project prices according to market conditions, and forms written regulations. At the same time, strengthen the management of wedding companies in the new year.

Third, strict training of employees' business skills is conducive to the improvement of service quality.

1. According to the problems exposed in the training in 2008, the department made rectification and adjusted its thinking. On the basis of the five-star standard, we will continue to promote the operation of seven routine management and three major systems, further improve the departmental training system, formulate feasible training work plans, and track and test the training effect.

2. English training pays attention to practical results, and strives to achieve a C-level foreign language compliance rate of 65,438+000% for the front desk staff who have completed one year. The training is graded according to the level of employees. Encourage employees to speak English with each other, create a good learning atmosphere, infiltrate English learning into all aspects of work, and improve the oral English level of employees communicating with foreign guests.

3. In some typical cases in daily work, the department will organize employees to study and discuss, analyze and provide targeted training from time to time to improve their ability to deal with problems.

4. Take targeted training for old employees to improve their language service ability and operational skills. According to the actual operation, if necessary, implement cross-training among employees within the department.

5. For new employees, we should pay attention to the guidance of psychological quality, strengthen pre-job training, improve employees' knowledge and operational skills, pay attention to the cultivation of their opening service, courtesy, sense of responsibility, loyalty and execution to the hotel and teamwork spirit, and strive to cultivate employees' ability to bear hardships and stand hard work and be flexible.

6. Strengthen the training of managers, especially the cohesion among grass-roots managers, establish a global view, learn business skills and management skills, organize personnel to go out to study when necessary, and apply the advanced management experience and methods learned to practical work, so as to make "learning useful".

Fourth, strengthen communication and coordination between the front and back office to improve work efficiency.

In the new year, the front and back offices need further communication and coordination in many aspects of actual work, and timely communication and coordination of problems in the work is also conducive to the overall operation of the department. From 20 to 2000, the department continued to use the kitchen to deliver the daily supply and special dishes to the restaurant in time, and the restaurant also timely fed back the information of each meal of the guests in writing and conveyed it to the kitchen, so that the backstage could use the morning meeting time every day to analyze internal problems and ensure the service to the guests. We constantly provide subtle value-added services for our guests, further improve the guest history files, attach importance to the guests' complaints and suggestions, make a record of return visits in time, and make effective use of the guest history files. Continue to advocate the first question responsibility system, think about what the guests think and worry about what the guests are anxious about. Make the service before the guests speak, so that the guests can really feel the warmth of the new garden and find the feeling of going home.

Five, fully participate in cost control.

Achieve the 20-year business target, with full participation, strengthen the supervision of raw material acceptance, implement the work of reducing costs and increasing efficiency, strive to control the loss rate of tableware and linen within 3‰, do a good job in on-site supervision and inspection of water and electricity conservation, and increase the assessment of illegal operations. At the same time, we will continue to implement the new management system of food waste transportation and recycling.

Actively cooperate with PA Group to strengthen the cleaning and maintenance of carpets, do a good job in the collection and distribution mechanism of furniture maintenance, restaurant linen and tableware in time, refine the daily work of eliminating the "four pests", ensure food safety, and assign special personnel to be responsible for the distribution and cleaning of restaurant linen, minimize losses, strive to reduce the total cost rate of the department and maximize profits.

Strengthen the staff's awareness of goods management and energy saving, encourage all staff to participate in cost control innovation, actively cooperate with departments to reduce costs and fees, and focus on the rational use of raw materials and disposable items for dishes and energy saving for electrical appliances.

In short, in 20-2000, with the help of the hardware facilities of the new building, the Food and Beverage Department will conscientiously implement the principles and policies formulated by the General Office, and lead all employees to forge ahead, innovate and work hard in accordance with the requirements set forth in the annual work plan, and strive to achieve various goals and promote the development of the hotel to a new level.

Personal plan for hotel employees 202 1 2

On this festive day, the Central Asia Hotel has turned a new page! Under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life, and with the hard work of employees, Central Asians created brands, established images, expanded the market, sang songs and sweated all the way, and finally achieved very good business performance and successfully completed the overall goal of "three highs and two good". It is also a year of enterprise expansion, a crucial year to face new challenges and create a new situation. In the new year, we must temper our internal strength and strive for the brand of Central Asia! Under the new market situation, based on the principle of "product, sales, innovation, cost and welfare", we will comprehensively improve product quality, increase sales, strictly control costs, improve employee welfare, innovate systems, products and marketing methods, firmly grasp the eternal theme of enterprise development, and further realize the leap of hotel quality.

First, improve product quality and strengthen team building.

With the sudden emergence of large and small hotels in Sanya and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is inevitable to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of the transformation in 2006; In terms of software, it is necessary to further improve various rules and regulations, increase personnel training and human resources development, establish a talent pool in Central Asia, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, so as to strive for a first-class service environment with personalized and humanized services.

Second, increase sales promotion and strengthen market expansion.

Tianfu Building, a brand of Sichuan cuisine, has won a place in Sanya catering market. With the successful renovation of various rooms, different levels of luxury rooms meet the needs of different groups of people. In the new year, we will intensify sales promotion, further build, establish and strengthen the brand of Central Asia, and fully expand the market space to lay a solid foundation for the development and consolidation in the coming year.

Third, cultivate innovative consciousness and increase innovative measures.

Innovation is the motive force and soul of hotel's survival. Only with innovation can we have vitality and vigor, and only with innovation can we feel the joy of hotel growth. In 2006, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovative consciousness, increase innovative measures, innovate outdated and backward systems, innovate software and hardware products, and innovate marketing methods and target market selection. On the basis of 2006, we will further carry out innovation activities, so that the hotel will make continuous progress and development in innovation.

Fourth, strictly control costs and quantify departmental costs.

Controlling all kinds of expenses means increasing income. Therefore, this year, the hotel will strengthen cost control, quantify the various expenses of each department, deduct the overspending from the departmental salary, and conduct independent accounting for the operating departments (such as catering and entertainment departments), take responsibility for their own profits and losses, strengthen the staff's awareness of cost control, and really do a good job in hotel cost control.

Improve employee welfare and corporate culture.

We will further strengthen the construction of corporate culture, enrich the lives of employees and enhance corporate culture. With the basic implementation of the overall goal of "three highs and two good", the treatment of employees has been greatly improved. In the new year, with good business performance, the hotel will continue to take the welfare of its employees as its responsibility. I hope that employees will work hard to achieve a double harvest for hotels and individuals.

With the realization of the general goal of "three highs and two good", we have gone through the period of laying a foundation, tackling difficulties and gathering energy, and entered a new stage of accelerating development on a high platform and realizing leap at a high level. At this point, all employees should click to view this information. More original website articles are highly unified, the pace is highly consistent, and the actions are highly conscious, further enhancing their self-confidence and winning heart. Looking at the overall situation, the opportunity to accelerate development is rare. As long as the wisdom and strength of all staff are concentrated and their enthusiasm, subjective initiative and creativity are mobilized, all kinds of difficulties will be overcome and the construction of Central Asia Hotel will be pushed forward faster and better. Looking back, we are proud; Looking ahead, we are full of confidence! In the new year, we will take advantage of the spring breeze of Sanya's rapid development, take the opportunity of improving our internal strength, take the policy of "product, sales, innovation, cost and welfare", and work together with Qi Xin to strive for success! To truly realize the "win-win" between individuals and enterprises, * * * will write a new movement for the development of our store, and * * * will depict the bright future of Central Asia Hotel!

202 1 3 Hotel Staff Personal Plan

I. Guiding ideology

Focusing on hotel economic work, the theme of "training employees to be versatile" runs through. We should study hard and deeply understand the importance of today's training work to improve the overall quality of employees.

Second, the status quo of the hotel

At present, there is still a big gap between the service skills and service awareness of hotel employees and the standard of our four-star goal, which is mainly reflected in the lack of etiquette literacy of employees, weak customer service awareness and unfamiliar business of employees.

Three. Current goals and tasks

In 2008, staff training aimed at the hotel development and job requirements, effectively improved employees' awareness of the importance of training, actively guided employees to learn consciously, honed their skills, enhanced their self-confidence in participating in the reform in competitive positions, cultivated a high-quality staff team with excellent service and unique skills, and strived to make it a knowledge-based employee who kept learning and improving in the new period.

Fourth, the methods and contents of training.

Take each department as the basic training unit, implement the training principle of combining marketing service concept with skills, and organize the implementation of a multi-functional training method. It is planned to carry out targeted training from three aspects to continuously improve employees' job skills.

1, professional skills training

Brand-new management ideas and concepts have become an urgent knowledge demand for hotel employees, including managers. Therefore, this year we are going to strengthen the professional knowledge training for managers, and organize regular training courses for hotel general managers, vice presidents or senior managers to improve management skills.

As an important window of hotel quality service, front desk and room service center, etc. The lack of foreign language proficiency in tourism will inevitably have a vital impact on hotel management. Therefore, in order to improve the foreign language level of employees in the above departments, the hotel will launch English training courses in the near future. The specific scheme is as follows:

① Time: It is planned to start school in February, with a period of 3 months, and two training courses are arranged every week (24 hours in total).

Objective: To improve the basic foreign language conversation ability of employees and reach the level of basic communication with foreign guests in foreign languages.

③ Object: All front office staff, housekeeping center staff and switchboard staff are required to attend. Employees in other positions are allowed to register voluntarily.

④ Assessment: During the training period, the personnel department will conduct uninterrupted assessment in the form of quizzes to examine the mastery of employees. After the training, the personnel department will conduct a major assessment, mainly an oral examination.

⑤ Reward and punishment mechanism:

A. Give encouragement and salary increase to employees with excellent test scores.

B, set a certain English margin,

C. Give priority to excellent employees in the annual selection; Punishment. Those who fail the examination will be given a make-up exam, and those who fail will consider delaying their promotion.

Employee's business skill training: take the department as the training unit, the department makes employee training plan (reported to the personnel department) and implements it, and the personnel department is responsible for tracking and supervising, and puts forward suggestions on training rationalization.

2. Employee in-store training

Employees go through the entry formalities.

Training content: employee handbook, hotel profile, service etiquette, code of conduct and service awareness, fire control and safety knowledge, service skills, hotel knowledge, etc.

Inspection and verification

New employees are a new force in hotel economic activities. They should improve their quality and hone their skills to keep up with the rapid development of hotels as soon as possible. According to the principles of "training first, then taking up the post" and "taking up the post while training", we will train new employees in a planned and step-by-step manner.

Training content: job responsibilities, departmental rules and regulations, employee scheduling, holiday application, departmental organizational structure, departments to be contacted and their telephone numbers, departmental service awareness and standards, professional knowledge and skills, departmental training policies and procedures, handover procedures before and after work, departmental hygiene standards, colleague introduction, operational procedures, etc.

Induction training for new employees: Personnel Department

Induction training for new employees is conducted once or twice a month (depending on the number of new employees), and the time is arranged to avoid the peak business hours of the department. Induction training takes a week as a cycle, and training is conducted every afternoon 14: 00- 16: 30.

After the training, the personnel department will conduct an assessment, and the assessment results will serve as the basis for employees to become full employees.

3. Training with one specialty and many abilities

Cultivating "multi-functional" talents is the theme of our hotel training in 2008. Rational allocation of human resources and cultivation of compound talents are the top priority of our work. Therefore, this year we decided to do a good job in three aspects of training.

Take the lead in implementing follow-up training of different skills in the same department in front-line posts, so as to strengthen the flow of talents, solve the shortage of personnel in emergency situations, and provide necessary conditions for employees to master service skills in an all-round way and strive to be an all-round and intelligent employee.

From June+10, 5438, the personnel department began to send personnel from the personnel department to the duty manager and various departments for follow-up internships to strengthen the cultivation of front-line business skills.

On the basis of employees' proficiency in their own business, we will gradually carry out job rotation training between different departments.

202 1 4 Hotel Staff Personal Plan

(1) Assist the manager to do a good job in the overall operation of the front office, make reasonable arrangements for the staff and arrange the accommodation for the employees in the store.

Title;

(2) Be able to do the regular meeting three times a day on time, and put forward the shortcomings of the day's work in the regular meeting, take corresponding countermeasures in time, and summarize the work of the day and make records; (3) Make in-store worksheets. Let the front office staff work according to the worksheet of the day and mark the important things in the worksheet. The purpose of making the in-store worksheet is to better understand the tasks of the day and also to reflect the transparency and progress of the work;

(4) Grasp the daily passenger flow and turnover, make statistics on the weekly and monthly passenger flow, make corresponding marketing plans, and compare the weekly and monthly turnover at the same time, find out the shortcomings, make a summary and make corresponding countermeasures;

5] Do a good job in the "three ones" of fire safety in this department, and make a daily inspection, a weekly training and a monthly drill, and make corresponding records;

(6) supervise the escort service. Implement service procedures to meet the reasonable requirements of guests;

Participate in the reception work in the front office once, record the problems found in the work, and make corresponding improvement plans at the same time;

A training plan is being made. Carry out a series of training for employees correctly, further strengthen the problems found in the work and avoid appearing in the future work. Assist employees to establish correct values and hotel ethics;

(9) Work closely with the cashier at the front desk to record the daily turnover. Grasp the collection of petty cash on the same day, arrange the change reasonably, and ensure the cashier to settle the account normally;

⑽ Handling of guest complaints. Guest investment is mainly divided into "face-to-face complaints", "telephone complaints" and "written complaints"

There are three kinds of complaints, and hotels mainly complain in person. No matter what kind of complaints, we must stand in the position of the guests, first of all, we must gain goodwill and trust. If we can solve the demands made by the guests face to face, we must solve them immediately. If it can't be solved, we should inform the superior leader at the first time, make corresponding solutions with the leader, and solve the problem for the guests at the first time. If a designated person complains, he should first ask the parties for information. If the problem can be solved within your own authority, solve it yourself. If it is beyond your working ability, you should immediately ask for instructions from the superior leader, truthfully reflect the situation, discuss solutions with the leader, put forward your own ideas for the guests at the first time, and inform the designated complainant of the handling opinions, and then apologize to the guests. Don't let the guests take away the dissatisfaction. This kind of customer complaint must be handled in a win-win situation for both the interests of the company and the guests.

202 1 5 Hotel Staff Personal Plan

1, tableware cleaning, disinfection and storage; Environmental cleaning and maintenance, swill treatment; Secondary warehouse management, material replenishment and control; Linen management and configuration; Management of furniture property, tableware and utensils, establishment and modification of files; The catering lobby subscribes to and accepts in-place items (collectively) and their use information feedback; Pass vegetables and check the quality; Preparation and follow-up of sauces and dishes; Information transmission and exchange; And other corresponding work contents.

2. Implement the rules and regulations of the Food and Beverage Department to help solve personnel problems; Constantly create a good and harmonious working atmosphere and environment in the department, assist the implementation of employee training plan and improve service quality.

3. Assist each department to ensure the daily normal operation of the hotel.

4. Make preparations before opening every day to control the cost and consumption of the hotel.

5. Standard and implement the welfare plan for every employee in the hotel.

6. Perfection and implementation of the management system of staff canteen and dormitory.

7, warehouse steward, property management should always educate their style, style education is very important, in addition to strengthen responsibility management, establish strict rules and regulations and operational procedures.

8. Leaders should be strict with themselves, set an example, require subordinates to do what they have to do first, and must unite all employees to form a good atmosphere.

9. Regularly train and evaluate logistics staff.

10. Planning and implementation of employees' future spare-time activities According to the development of enterprises and the suggestions of employees, suggestions on improving the conditions of employees' canteens and dormitories are put forward in time.

1 1. Regularly check the cleanliness of the hotel environment and office area, and solve all the sanitary quality standards and implementation of the hotel in time when problems are found.

12, improve the quality of logistics personnel, and conscientiously do every job assigned by the leaders.

13, responsible for the deployment of departmental personnel. Deployment and daily affairs management: the work of this department is carried out in an orderly manner, the degree of timely completion of the plan, care for employees, and do a good job in their ideological work.

14. Manage the staff locker room and other service facilities, and inspect and supervise the work.

15, implement the staff dormitory management system and reasonably arrange the staff's dining time and rest time system.

16. Strictly implement the examination and approval system of the logistics department to ensure that the logistics expenses are controlled within the budget.

17. Cooperate with the Human Resources Department to organize regular job skills training for employees in this department to improve the logistics service level.

18, attach importance to everyone's role and status, and fully respect and attach importance to the matter of human resources becoming a big family.

19. Strengthen system operation and mechanism operation.

20, to implement brotherly feelings and strict discipline management, treat people kindly, management should be bold, set an example.

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