How to write the current management mode of the hotel?

At present, there are several forms of hotels: one is state-owned enterprises, Sino-foreign joint ventures, corporate hotels, and the other is private hotels, which also account for a large share in China. That involves a problem, that is, family management. I have seen brother-in-law and brother-in-law joint ventures, brother-in-law and brother-in-law joint ventures, etc., and turned into hotels with at least two bosses. Then there is another problem, that is, a policy will change frequently, which will lead to complicated management. Advice for you: 1. If someone in your family is involved in the management work, I suggest that you have a collective meeting with the department manager or above and the relatives involved in the management, so that the hired manager has certain space and authority to play a management role? That is, decentralization. And everyone's purpose is to run the hotel well, so we should distinguish between public and private. For example, you have a little niece who works as a waiter. People are afraid of her and she has nothing to say about some hotels. After a long time, the waiter will feel that the authority of the foreman is not as big as her, and the authority of the manager is not as big as her. Family management will be sharp! ! Does your hotel have family management? If yes, please review! ! 2. Loss? That should be understood from several aspects. A. Room loss: the value of a room is its occupancy rate. If the room is not rented out for one day, it means that its commercial value for one day is equal to zero. Carefully consider the location of the hotel, contact the travel agency group, adjust the price and rent a group room. Set quotas for salesmen or sales departments, and visit several companies every day to take notes. Sign a housing contract with the company. Long-term housing or commercial rental housing is the key to ensure the occupancy rate of rooms. 3. Food and beverage losses: First, it may be necessary to make some adjustments to the current operating conditions. Business area: 1, and the standard area is 800-5000m2. You can match your ability according to the figures I mentioned below, or you can adjust it according to the specific business situation. 2, can fully meet the needs of dining services, with all the capacity to accommodate guests. 3, neither crowded nor occupying too much space, avoiding waste of resources. Reference for planning the area of newly opened stores: a. Customer use area: 1, and each meal is about 1.5-2.5 square meters. 2. Space includes: passage, parking place, waiting area, hall and private room. B office lobby area: lobby 1/2, kitchen 1/3 or 0.6-0.8 m2, office 1/50, warehouse 2/25, staff changing clothes 1/25, etc. Personnel quota reference: 1. The ratio of administrative staff to service staff in the canteen is: 10: 1. Service staff hall 1. 2-4 private room 1 table 1-3 waiter delivers food, 1 delivers food, 1 delivers food. Its own turnover income is less, so the division of labor should be reasonable, and it is not possible to blindly lay off employees. Some positions should still be vacant. 2. Kitchen management spans 3- 10 people. General 13- 15 seats 1 cooking staff, 7-8 high-grade seats 1 production staff. Cold dish chef and white case chef are 1: 1, etc. Monthly expense budget:% of operating expenses, salary 19%, rent 1 1%, water fee 1%, electricity fee 5%, fuel fee 6%, advertising fee 3%, washing fee 2%, staff dormitory 8%, repair fee 2%. Labor insurance 3% deferred assets amortization 30% others 1% You can ask your financial analysis to see if there is any problem with your turnover income and expenditure. 3, the quality of catering must be guaranteed, giving the kitchen staff some pressure. Usually hotels need to update their signature dishes once a week, otherwise few people come with the same taste. When tasting food, both the department manager and the manager come to taste a product and grade the food. The guest room and the dining room complement each other, one glory and one loss. The catering manager must be proficient in communication. In fact, in the catering industry, old friends bring new friends, so when regular customers arrive, the manager should propose a toast to give the guests face. In fact, management is no big deal, just do a good job in every small service. I suggest you dig out the manager's change when you go to the hotel for dinner. This phenomenon is normal in the era of commercial economy. If the management still fails, it is suggested to find the hotel management company to be responsible and sign the contract between the two parties. Of course there are indicators, as long as you pay management fees. Do this job, be sure to find someone to analyze it for you, or you will still find that you can't make money after a hard year.

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