2020 Hotel Sales Department Work Plan

2020 Hotel Sales Department Work Plan Part 1

1. Planning Purpose

In the early days of the opening of Siyang Haixin Grand Hyatt Hotel, the image recognition was not good. High, lack of brand and other problems can be solved through careful packaging and efforts to build the hotel's advantages and characteristics. The ultimate goal is to use the activities before and after the opening as a carrier to promote the hotel in an all-round way, get a head start, build the Haixin Grand Hyatt brand image, and achieve the goal The level of market awareness has attracted widespread consumer attention, laying a solid foundation for a large number of guests and improved economic benefits after the opening. Therefore, we propose a pre-opening marketing promotion plan for the hotel. Generally speaking, consumers will pay more attention to four aspects of a company, which are also important factors for us to establish competitive advantages: products, services, prices, and uniqueness. You can also use one sentence to explain what kind of value positioning we are facing consumers with, and we will continue to pay attention and invest in it. According to what we currently know, the overall communication and marketing strategy should be divided into three stages:

The first stage: inflow

The fundamental purpose of marketing at this stage is to emphasize Siyang Haixin Grand Hyatt Hotel's intervention in Siyang's hotel industry, its attitude and views on health and wellness, honor and taste. At present, the tourist attractions in Siyang or Huai'an cannot bring a certain amount of tourism teams to the hotel. It is recommended that the publicity at this stage should focus on the political and business reception of the government and surrounding enterprises in the development zone. Make detailed market segmentation of the target market, and carry out targeted publicity and promotion according to the market segments, so as to occupy the market share in the Siyang hotel industry as quickly as possible.

Second stage: mainstream

In this stage, as Siyang Haixin Grand Hyatt Hotel has a certain market share and brand effect in the Siyang hotel industry market, it is targeted at Based on Siyang's local humanistic life customs, we have formulated corresponding special products and special product combinations, so as to play a leading role in Siyang's hotel industry, lead the development direction of local hotels, and avoid other competitors from seizing the hotel's customer base.

The third stage: upstream

With the formation of hotel characteristics and brand effect, Siyang Haixin Grand Hyatt Hotel will become a private club or club for high-end groups, government and surrounding areas The industry's designated hotel.

2. Analysis of project attributes

1. The geographical location is average, close to the urban area of ??Huai'an, with direct access to expressways; it takes 1 hour to reach the urban areas of Huai'an and Suqian.

2. Multi-functional complex: various luxurious rooms, business center, conference rooms, banquet halls, SPA, fitness center and various specialties.

3. Slight advantage in competition in the same industry: Except for New World Hotel, Minghao International Hotel, Siyang Hotel, Yiyangzhixiang Hotel, etc. do not have corresponding competitiveness.

4. Clear target customers: Haixin Shenhe’s own customers, personnel from nearby government units, and local high-end people. Can be extended to foreign individual tourists.

3. Hotel market positioning

Siyang Haixin Grand Hyatt Hotel is the first boutique business hotel in Siyang built according to high standards. It is a four-boutique garden-style hotel integrating business, catering, leisure and sightseeing.

IV. Hotel target market segmentation

The overall hotel market should be mainly focused on the government and social enterprises, supplemented by business individual travelers, and the tourism market as a supplementary customer group in the off-season. . The target market for hotel guest rooms can be subdivided into: government conference banquets, business individual travelers, conference group market (agreed individual travelers), travel group market, and online booking market.

Among them, the customers who can sign agreements are:

1. About 45 government ministries and commissions and bureaus

2. About 40 local large-scale enterprises with consumption potential in Siyang that can sign contracts in total There are 100 customers

2020 Hotel Sales Department Work Plan Part 2

Time flies like a sword. In the past year, with the help of all colleagues* **With the joint efforts; with the comprehensive support and care of the company's leaders, in line with the purpose of customer service; with the purpose of improving the company's visibility and benefits. Through solid efforts, the work of XX was successfully completed. Looking back on XX, while achieving results during the work, I also discovered the shortcomings and problems in the work.

Time flies, and the work of the past year will become history in an instant. Looking forward to XX, a new year, a new starting point, a new beginning, I will continue to work hard, be proactive, and work hard. Open up a new dimension of work. Since May 10, XX, I was transferred from Chuansha No. 1 store to Zhoupu store. I have worked hard, maximized my strengths and avoided weaknesses. The current work is summarized as follows:

1. Cost management:

(1) According to The actual situation and turnover of the store are combined with the company's policies, and front office and kitchen personnel are reasonably allocated to save personnel costs and achieve multiple posts for one person and multiple responsibilities for one post.

(2) Analyze the historical turnover, reasonably estimate the purchase order, ensure the freshness of the dishes, purchase vegetables, soy products, meat, and seafood on the same day, and strive to achieve zero inventory and save costs. .

(3) Strengthen and cultivate the safety awareness of all employees on saving water, electricity, coal, etc.;

2. Dishes management:

(1) Every day Keep a record of the recycled dishes in the evening and make reasonable and full use of them.

(2) The acceptance of dishes, the processing, production, semi-finished products, finished products, and promotion of dishes become a connecting line and every link is strictly controlled and implemented.

(3) Strengthen the training of dishes, innovation of dishes, promotion of dishes, taste of dishes, and use the same raw materials to make a variety of cooking methods.

(4) The amount of food served should be moderate to ensure that the dishes are full of color, flavor and flavor; according to the actual customer flow in the store, timely tracking is made and corresponding dishes are served at different time periods, so that customers can have a variety of dishes. Choose opportunities to facilitate increased turnover.

3. Training plan:

(1) Conduct a morning meeting every morning; train polite language and promotional skills during the morning meeting.

(2) Hold management team meetings every week; summarize the store operation situation, training results and training progress, and adjust the training plan in a timely manner; to facilitate better store operation and management.

(3) We provide training on the standards for serving dishes twice a week and every month, the speed of serving dishes, and the combination of dishes. We promote different dishes for different guests to reasonably and easily cope with the flow of people during peak periods;

(4) Train supervisors on duty management, personnel management, and material warehouse management once a week to ensure that the ledger is consistent with the actual inventory quantity;

(5) Host employees once a month Conference; convey the company’s meeting spirit and communicate with employees in a timely manner to increase the distance between employees and the management team.

IV. Store management;

(1) Conduct random inspections, strengthen on-duty inspections, handle problems in a timely manner, and nip problems in the bud;

(2) ) Maintenance of equipment: Handle the tools used with care, do not operate them harshly, return them to their positions promptly after use, and clean and maintain the machines in a timely manner to ensure normal operation.

(3) Hygiene management:

1》Store hygiene: tables, chairs, glass, doors, windows, and blind spots should be cleaned in a timely manner to ensure they are clean.

2》Keep tableware clean: Used tableware should be cleaned promptly without dirt or oil stains, and the tableware should be disinfected regularly.

3》Personal hygiene: Cut nails frequently, bathe frequently, and change clothes frequently. Clothes should be neat and tidy, and there should be no odor.

(4) Service: Strengthen training of employees on polite language, promotional language, and service language.

(5) Personnel management: Implement the company's system, abide by the working hours, and are not allowed to skip work or leave without permission.

"The revolution has not yet succeeded, comrades still need to work hard." I believe that only through continuous learning, continuous discovery, and continuous improvement, through unremitting efforts, in the next XX years, we will definitely be able to achieve success at work. Get better results.

First, the internal management of the restaurant:

1. Participate in formulating reasonable annual business goals for the restaurant, and lead all restaurant employees to actively complete business indicators.

2. Based on market conditions and needs in different periods, discuss and formulate catering promotion plans with the head chef ***, and collect customer feedback during the implementation process for improvement.

3. Develop employee job responsibilities and service standard procedures, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4. Pay close attention to the construction of the employee team, grasp the ideological trends of employees, and provide promotion and salary increase opportunities for outstanding employees through employee evaluation and assessment.

5. Arrange a dedicated person to formulate employee training plans and organize employees to participate in various training activities to continuously improve employee service skills, techniques and service quality, and improve work efficiency.

6. Convene a meeting of all restaurant employees at least once a month to analyze and report the restaurant’s monthly operating indicators, revenue and expenditure, and solve existing problems; listen to employees’ opinions and opinions on the restaurant’s internal management and external sales. It is recommended that employees be extensively involved in the management of the restaurant.

7. Work closely with the kitchen to check the quality of the dishes, and provide timely feedback to guests to improve the quality of the dishes and meet the needs of the guests.

8. Establish a restaurant material management system, strengthen restaurant food safety, implement the five-speciality principle, check whether the cost of food and raw materials in the front hall and kitchen is too high, and ensure that the transfer in and out of various costs are ensured. It reflects the rational use of water, electricity, coal and other resources to reduce waste, lower costs and increase profits.

9. Pay close attention to the hygiene and safety work in the restaurant, implement the five principles, and provide guests with a comfortable and elegant dining environment.

Second, marketing:

1. Use takeout channels to widely publicize, increase the restaurant’s awareness in the area, and target target customer groups to increase awareness of the target customer group. publicity intensity.

2. Establish regular customer contact files, establish good relationships with guests, with the purpose of "grabbing old customers and retaining new customers", and solicit opinions from guests through interviews, telephone interviews, etc., and handle guests Complaints, selling restaurant products.

3. Firmly grasp the corporate catering culture of xx, display the cultural theme and connotation of Chinese fast food to the greatest extent from the restaurant's decoration style and high-quality food production, as well as warm and warm service, and grasp Accomplishing this selling point will give the restaurant unlimited vitality.

Third, business strategy:

This restaurant is located in the bustling area of ??Xiao Shanghai Pedestrian Street, Zhoupu Town. It is mainly surrounded by clothing stores. It already has a good dining atmosphere and a large flow of people. And the customer base is not a big problem. Except for special weather, the relatively mature restaurants in the surrounding areas are not very competitive. We must carry forward our own characteristics and concentrate our efforts to make the Chinese fast food XX brand better.

The above is my XX Zhoupudian XX annual work summary and XX year work plan. If there are any shortcomings, I hope the leader will correct me! The new year means a new beginning, a new starting point, a new opportunity, New challenges, new selves, we are determined to keep working hard and reach higher levels.

2020 Hotel Sales Department Work Plan Part Three

1. Participate in hotel business philosophy and hotel market positioning

1. Fully Understand the hotel's various business facilities and business projects.

2. The sales department puts forward suggestions on the hotel’s market positioning and submits them to the person in charge in the form of a report.

3. Participate in the price setting of various hotel departments, put forward reasonable suggestions, and submit them to the person in charge in the form of reports.

2. Market environment analysis

1. Analysis of the business environment surrounding the hotel.

2. Conduct a thorough analysis of competitors.

3. Analysis of hotel pros and cons.

4. Sales target analysis.

5. Convene a market analysis meeting and inform the hotel’s operating departments of the sales department’s analysis in the form of a report.

6. Put forward reasonable suggestions for improvement and submit them to the person in charge in the form of a report.

3. Formulate the job responsibilities, rules and regulations of the sales department

Formulate the job responsibilities, rules and regulations of the sales department, and submit them to the person in charge for instructions in the form of a report. 4. Formulate hotel sales strategies, sales department policies and procedures

1. Formulate hotel sales strategies and submit them to the person in charge for instructions in the form of reports.

2. Formulate sales department policies and procedures, submit reports to the person in charge for instructions, and distribute them to various functional operating departments of the hotel.

IV. Personnel training

1. Conduct comprehensive quality training for employees according to the hotel employee handbook work plan, hotel and department rules and regulations.

2. Provide professional skills training to employees in accordance with the policies and procedures of the sales department instructed by the person in charge.

3. Based on the hotel’s current situation, provide employees with training on how to love their jobs and understand the team.

5. Participate in establishing hotel corporate culture

1. Establish the hotel logo.

2. Make a hotel company profile.

3. Produce various guest printed materials and guest inquiry forms for the hotel.

4. Participate in the layout of the operating environment of each department of the hotel.

5. Participate in the establishment of business projects for various hotel departments and make reasonable suggestions.