How to write the marketing work schedule?

1. How to write a marketing work schedule

1, strengthen education and training, and strengthen the quality of personnel. In order to better strive

How to write the marketing work schedule?

1. How to write a marketing work schedule

1, strengthen education and training, and strengthen the quality of personnel. In order to better strive to build a service brand, the hotel takes civilized and standardized activities as a breakthrough, pays close attention to the training and education of hotel employees, strengthens the quality of employees and continuously improves the service level. According to the actual situation of the hotel, combined with fire, public security incidents, food safety and other related cases. The hotel implements three-level safety production training and education for hotels, departments and teams. So that employees can truly master the "three understandings and three meetings" of safety work and the disposal methods of emergency plans.

2. Strengthen marketing and constantly adjust the customer structure. In order to proceed from a long-term perspective, hotels should carefully balance economic growth and sustainable development in business and sales; Do a good job in price balance and customer structure adjustment, devote to the development of new customers, and maintain the stability and expansion of customer groups.

Arrange reasonable reservations in the peak season to maximize sales. The implementation of the agreement unit return visit system. According to the ranking of monthly sales report, the hotel designed a customer return visit table and selected the agreement unit for return visit. Through the return visit, we have narrowed the emotional distance with customers and effectively promoted the promotion of sales performance. Do a good job in personal customer sales. Practice has proved that with the intensification of market competition, guests have more room to choose hotels. To improve the hotel's "marketing competitiveness", we must first innovate ideas, adjust business strategies and policies in time, optimize the design of our own products, make the strategy innovation changeable, and constantly innovate business policies according to different seasons, so as to continue to maintain a high level in the severe situation.

3. Improve service measures to improve customer satisfaction. Service quality is directly related to the reputation and economic benefits of the hotel. To this end, we propose that the service work should develop in the direction of refinement and optimization, constantly strengthen the sense of service, and further improve the satisfaction of guests. In order to better guide the service personnel, correctly establish the hotel consciousness and service concept, and take the satisfaction of guests as the standard to measure our work. We start with establishing the image of the window and improve the level of business reception. While doing a good job in standardized management and standardized services, it further reflects the nuances and details of services. Employees are required to be good at grasping the service opportunity by observing before the guests speak, understand the preferences of the guests, and provide excellent personalized service for the guests.

4. Standardize management and promote the healthy and orderly development of enterprises. Through customer history files, strengthen the quantitative analysis of customer characteristics and historical consumption, tap customer consumption potential, improve sales and sales profits, and provide favorable decision-making basis for management. Signed the "Responsibility Letter for Safety Prevention" with various departments, successively adjusted the organizational structure of the Fire Prevention Committee and the obligatory fire brigade, set up a leading group for fire prevention publicity and education and a fire prevention publicity team, and established a responsibility system for public security, fire prevention and safety production with "hierarchical management and consistent powers and responsibilities", which promoted the work of safety, inspection, publicity and education, and made the responsibilities clearer and more in place.

5. The quality of cadres is the key to the development of enterprises. Attach importance to the construction of cadres: strengthen the quality of hotel leadership from the aspects of learning, unity and honesty, and enhance the work vitality of the team. In strict accordance with the principle of "collective leadership, democratic centralism, individual deliberation and meeting decision", we will give full play to the supervisory role of employees and promote the standardization of collective leadership, focusing on the openness of enterprise affairs and source management. Honesty and self-discipline, code of conduct, to ensure the orderly work of enterprises.

2. How to write the marketing work schedule?

First, do a good job in marketing conversion between peak season and off season.

Customers are full every day during the Spring Festival peak season, so don't be complacent. Maybe you will sing an empty plan every day after New Year's Day. Due to the traditional customs in China, as long as the Spring Festival is approaching, the consumption power of the whole society will explode in a short time, and almost every restaurant, large and small, is full. It's hard to say, because you have done a good job in marketing. The real test of marketing effect lies in whether the off-season plummets, whether it can continue to operate stably within one year, whether it enjoys high satisfaction and reputation among customers, and whether it belongs to the phalanx among peer enterprises.

The goals and strategies of successful restaurant marketing are clear, and they are implemented step by step as planned. One key point is how to change the marketing strategy between peak season and off season.

"Profit in peak season, gaining momentum in low season" should be the core concept of restaurant marketing. Profit-taking is the sales volume to be seized and the income to be obtained; Take advantage of the trend, that is, to gain the commanding heights and strive for valuable things, including merchant awareness, customer reputation, brand awareness, etc., so as to establish long-term strategic advantages. The relationship between "potential" and "benefit" is inseparable Without the "potential" in the off-season, it is difficult to get the "profit" in the peak season; Without the "profit" in the peak season, it is impossible to support the restaurant to obtain the "potential" needed in the off-season. It is natural that a restaurant with good marketing in the off-season can make a lot of profits in the peak season without investing too much marketing cost.

In the off-season, the focus of marketing work can be summarized as three aspects:

1, old customer maintenance;

2. Develop new customers;

3. Create brand image. To do these three aspects well, moderate marketing costs are essential, rather than blindly reducing operating costs without strategies. At this stage, we should relatively despise the rate of return, but pay more attention to the attendance rate and customer satisfaction, and finally achieve the profit target in the peak season and the whole year.

Second, recognize the market changes and calmly respond.

This requires a correct judgment and analysis on the composition of tourists, consumption motives and the adjustment trend of post-holiday catering market according to the market positioning of restaurants, and then the limited marketing resources are put into the most effective target market.

For middle and high-end restaurants, the main customer groups in the Spring Festival season are official (including government and military), commercial and other social groups. During this period, many restaurants have no time to take care of ordinary individual customers, leaving them in the cold. However, after the Spring Festival, the customer structure of the catering market will change. Due to the concentrated surprise consumption before the holiday, the group consumption enthusiasm will be reduced after the holiday, and the consumption frequency will be significantly reduced. The corresponding share of household consumption and personal consumption has increased. During the holiday season, wedding birthday banquets and centennial banquets submerged in many group New Year's Eve dinners will become more prominent in the off-season and become one of the pillar sources of income for many restaurants. Another market, such as exhibitions and tour groups, almost stops during the Spring Festival, but it will also become an indispensable part of the post-holiday catering market.

In view of these market changes, restaurants should adjust their marketing methods according to their own positioning, so as to be targeted, simple and effective. For example, mid-range restaurants can introduce more affordable family packages and white-collar lunches to attract the consumption of families and white-collar office workers; Introduce "cheap drinks supermarket" to reduce the consumption cost of guests' drinks and effectively overcome the contradiction of guests bringing their own drinks; Plan more detailed and thoughtful marketing plans for wedding banquets and centennial banquets, give more preferential items, attract the consumption of scheduled wedding banquets and centennial banquets, and so on. Of course, for high-end restaurants, group consumption is still the mainstream, so there should be corresponding marketing measures for this part of customers, and we can't lose sight of one thing and lose sight of another.

Third, grasp the off-season climax

In the off-season after the Spring Festival, there are also some small consumption hotspots, such as 3.8 Women's Day. Many units will organize female employees to have dinner to celebrate, and many female consumers will also get together with friends to enjoy food. There will also be some different exhibition business opportunities in different places. For example, the 20xx spring sugar and wine party will be held in Chengdu in March. By then, hundreds of thousands of merchants from all over the country and even abroad will gather in Rongcheng and arrange several reception banquets, which will set off a big upsurge of catering consumption in a short time. Restaurants should make a good marketing plan as early as possible, and carry out marketing promotion work in an orderly way, so as to gain good results in these off-season tides.

Four, with the off-season marketing activities, to maintain a moderate advertising.

During the peak season, your advertisements are often submerged in the ocean of advertisements. In the off-season, moderate marketing activities combined with moderate advertising will make your restaurant more eye-catching in the whole industry, and the effect of brand promotion will be better, and the effect of marketing activities will be better.

Five, chopping wood and sharpening the knife is correct.

In the off-season, marketing work should be done with both hands, and both hands should grasp the market, which is called "chopping wood"; The other hand practices internal skills, which is called "sharpening the knife". What I have described above is mainly some strategies to grasp the market. I have the following suggestions about practicing internal skills:

1. Summarize the gains and losses of peak season marketing, and constantly improve marketing ideas and methods;

2. Re-examine the established follow-up marketing work plan, and modify and improve it;

3. High-quality products and services are marketing, so in the off-season when business is not very busy, we will conduct systematic service and production skills training to continuously improve service quality;

4. Eliminate unqualified marketing personnel, recruit new marketing personnel and conduct comprehensive and intensive training;

5. Review the shortcomings of restaurants in brand display in the past, enrich the brand connotation, and strive to create a high-grade brand image.

3. How to write the marketing work schedule?

First, strengthen the cultivation of their own business ability.

In the real estate sales in 20xx, I will strengthen professional skills training to lay a solid foundation for realizing the sales task in 20xx. Carry out skills training focusing on sales skills, and comprehensively improve their professional quality. Ensure that you always maintain high morale, unity and positive work enthusiasm in the sales work of 20xx.

Second, pay close attention to domestic economic and policy trends.

In the new year, I will carefully study the changes in the domestic and local real estate markets to provide a basis for sales strategy decision. At present, the government has issued a series of policies to regulate the real estate market. How much impact will the 20xx have on the market, whether the government will continue to issue regulatory policies, and how to deal with them in order to ensure the realization of the 20xx sales task are the work that I must pay attention to and study.

Three, analysis of marketable products, formulate sales plans, objectives and implementation plans.

My real estate sales in 20xx will focus on _ _ _ apartment. I will carefully analyze the characteristics of marketable products, tap the selling points of products, and combine the research of similar products in the market to formulate scientific and reasonable sales plans, task objectives and detailed implementation plans for different products.

Four, according to different sales products, determine different target customer groups, research and implement effective sales methods.

I will combine last year's sales experience and my understanding of saleable products, carefully analyze and find out the effective target customer base. I will summarize the perfect and efficient sales method through statistical analysis of the data at work.

Verb (abbreviation of verb) carries out the requirements of the group and ensures the smooth completion of the sales task.

I will seriously implement the sales plan as planned, adjust the sales plan in time according to the sales situation and market changes, and revise the sales implementation plan. Summarize the phased sales work regularly, make plans for sudden changes in market conditions, and make every effort to ensure the completion of sales tasks.

Six, in view of the problems existing in the sales work, timely correct.

Constantly improve the business skills of sales staff and provide guarantee for the completion of sales tasks. Shops will account for a large proportion of saleable products next year, which requires me to have higher professional knowledge as a guarantee. With the help of department managers and colleagues, I will carry out relevant professional knowledge training, so that the sales work can meet the requirements of sales shops and rise to a new height.

4. How to write the marketing work schedule?

First, continue to strengthen the training of employees' business skills and improve their comprehensive quality.

Every member of the catering department is the image window of the hotel. Not only must the overall image stand the test, but also the 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, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' low enthusiasm and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary layered training every month according to the progress of employees accepting business and the situation of new and old employees, and the training method is still partial. At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

Second, further strengthen the flexibility of bar catering reservation and the awareness and skills of box attendants in wine promotion, improve the level of wine sales, and thus improve the economic benefits of the hotel in many ways.

Third, strengthen the ideological education of employees. Seize every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

Fourth, continue to do a good job of "saving energy and reducing consumption"

1. Strictly save daily consumables. Such as napkins, toothpicks, linen, tableware, etc.

2. Reduce equipment operation consumption. Whether the air conditioner is properly turned on and turned off in time, etc.

3. Put an end to running water and ever-burning lamps in toilets.

Five, highlight the people-oriented management concept, keep the habit of communication with employees, in order to increase mutual understanding and facilitate work.

It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments and ensure the smooth communication procedures. Managers always take the problems existing in employees' minds as their own problems according to the reasonable requirements put forward by employees, and solve problems for employees. If it can't be solved, report to the hotel leaders for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone has a good mood and is more conducive to better service to customers.

Six, continue to do a good job of internal quality inspection.

Daily quality inspection is mainly to check the gfd, etiquette, health discipline, service details in dining, dormitory discipline and health inspection of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, actively report the quality inspection situation of the department, and constantly improve our quality inspection level.

Seven, strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.

The second half of 20xx is a new journey and a new starting point. I am determined, as always, to take the development of the hotel as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility. I firmly believe that under the leadership of the hotel leaders, all staff will unite as one and work hard, and the business of our * * hotel will be more and more prosperous, and the tomorrow of * * will be even better!

5. How to write the marketing work schedule?

1, annual hotel target. The main target market of our store should be dominated by the business market and supplemented by the tourism market. In order to develop the business market, we must focus on expanding the business conference team, not only in nearby areas, but also in other counties and districts, so as to improve the visibility and reputation of the hotel and build the hotel into a well-known business brand in this city. Ensure customer loyalty and lay the foundation for future competition. Make different promotion plans according to different months and off-peak golden week as the focus and goal of each month.

2. Price strategy. In concept understanding, customer share and loyalty are put in the first place; The goal is to fully tap the market potential of the hotel from its characteristic management. In terms of operation strategy, we should take the customer's demand as the center, make full use of information resources, accurately define the market positioning of the hotel, and create the hotel's operating characteristics. Strengthen the hotel brand effect and improve the promotion strategy of incentive mechanism; Then, by controlling a powerful and effective telemarketing system, we can help the hotel tap a group of loyal customers with high consumption capacity, that is, 20% loyal customers who create 80% profits for the hotel.

3. Sales strategy. Teach employees to do what they can, and all employees, no matter who receives complaints, should be responsible until they are satisfactorily resolved. Employees have the right to solve problems on the spot without asking their superiors. In order to make guests happy, employees can leave their posts without asking for leave. In recognition of outstanding employees, according to the principle of giving priority to efficiency and giving consideration to fairness, employees are rewarded according to their work efficiency, and employees who have contributed in all aspects are given various corresponding rewards. Market segmentation experience marketing strategy, through repositioning, turns the goal to stabilize and meet the various meeting needs of customers, consolidates the existing market share and customer loyalty, and resolutely does not do more and more unfocused customer grabbing work.

4. Remediation of marketing crisis. Evaluate the sales objectives and tasks in time, report them once a day, summarize them once a week and once a month, analyze the reasons, sum up experiences and lessons, find out the reasons in time and study countermeasures. Establish an emergency mechanism, calmly respond to irresistible events such as bird flu and SARS, strengthen safety and health inspection, establish the safety concept of "safety first, prevention first", and conduct quarantine inspection on fruits, vegetables and poultry sent to hotels in actual operation. Establish a stable and fair management mechanism, define tasks, and distinguish rewards and punishments. When the marketing goal is not ideal, it can stabilize employees and strive to create a first-class working platform environment.

5. Evaluate control. The general manager is responsible for checking whether the planned objectives are achieved, and measuring the quality of the planned implementation through sales analysis, market share analysis, expense percentage analysis, customer attitude analysis and other ratio analysis. The marketing director is responsible for controlling products, sales areas, target markets, sales channels and predetermined quantities, and checking the profits or losses of the hotel. The Marketing Director and the Hotel Commissioner are responsible for checking whether the hotel has seized marketing opportunities by checking the marketing list, and checking the overall situation of products, markets, sales and overall marketing activities.