Workflow of hotel floor manager

Floor department work flow reference floor manager work flow time and content regular meeting work standard random work standard 10:00-10:30 manager meal time 10:45-11:00 supervise employee meal Then resume work on the countertop and hold regular meetings before the start of the shift. "Pre-meal meeting system" 11:00-11:30 Supervise the regional managers to take up their posts, and make preparations for the opening of the market based on ordering, and have reached the point where they are ready to welcome the arrival of the peak period. "Floor meeting system" "Employee Handbook" Manager's Attendance "Monthly Schedule" and "Attendance System" 11:30-11:50 Randomly check the health status of each area to check whether employees' appearance and appearance are qualified "Opening Health Standards" Communicate with employees 11: 50-14:00 Supervise each department to complete the reception work according to quality and quantity 1) Handle special complaints 2) Supervise the mental outlook of employees randomly 3) Check the situation of the local area control special session 4) Handle special problems 5) Participate in VIP reception floor service standards Follow up on background music, lighting, etc., and whether the hardware equipment is complete and in place. 14:00-16:00 Noon duty 1) Handling special complaints 2) Supervisor responsible for cost control in the area. For example: turn off the lights, etc. 3) Supervise whether the market closing is in accordance with the standards 4) Check the status of duty in each area and supervise their mental outlook. Communicate with employees 16:00-16:30 The manager communicates with various departments during lunch time to maintain smooth flow 16:35- 17:00 Large regular meeting to supervise business conditions and open business floors to emphasize important issues such as: VIP and other regular meeting systems 17:00-17:10 Participate in small regular meetings in the local area and talk about repeated issues Regular meeting system 17:10-17:30 Spot check on time Regional hygiene and check whether all managers are in place. Hygiene standards 17:30-17:45 Repeat follow-up 11:45-14:00 Work content Floor service standards 20:45-Close the market and open a regular manager meeting, and check whether the closing is in accordance with the standards and Complete work according to cost control closing standards, follow up on important receptions the next day, and insist on one visit every day