What are the essential knowledge for hotel managers?

Professional competence

As a grassroots manager, personal professional ability is very important, you must be able to directly guide the pragmatic work of your subordinates, and be able to lead the pragmatic work of your subordinates. Professional competence** is divided into two aspects: one is book knowledge and the other is practical work experience.

In practical work, we must learn to learn from everyone and not be ashamed to ask questions.

2.Management skills

Management ability is the counterpart to professional ability for a manager, when your position requires more specialization, relatively speaking, the less management ability is required of you. Conversely, the higher your position, the higher your management skills. Management ability is a comprehensive ability, which requires your command ability, decision-making ability, communication and coordination ability, professional ability, work assignment ability and so on.

In order to improve management ability, it is necessary to constantly reflect on daily work, and often review and summarize one's work.

3.Communication skills

Communication includes two aspects, one is communication between departments, and the other is communication within the department (including your subordinates, your colleagues and your superiors). The purpose of communication is not who wins or loses but to solve problems, and the starting point for solving problems is the interests of the company, and the interests of the department should be subordinated to the interests of the company. Communication within the department is also very important, as a manager needs to grasp and understand, to guide and assist in the face of superiors, but also to learn to take the initiative to report and communicate.

4.Develop the ability of subordinates

As a manager, cultivating subordinates is a basic and important job, so that subordinates can do things, can do things, and teach subordinates to do things, which is an important responsibility of managers. The strength of a department is not the strength of the supervisor's ability, but the strength of the work of all subordinates.

5.Ability to judge work

To cultivate a person's ability to make work judgments, we must first have a straightforward mind, or have good moral character, which is the basis of work judgment; Second, you should have a clear judgment about the work you do, no matter how big or small.

6.Ability to learn

It is necessary to take the initiative to learn, take learning as a habit, and learning should be extensive, professional, management, operational, life, leisure, and all kinds, whether it is from books or from practice, it is a good way to better enrich oneself and deal with competition.

7.Work ethic

Have good professional ethics, the above 6 have the meaning of existence, and the responsibility for their own profession is the basic quality of a person, and it is also the foundation of personal development.

Hotels

The main content of hotel management:

Asset management: facilities, equipment, service standards.

Program Management: What to do in the coming period? Who will do it? How? For example, it is not possible to establish and improve the fire prevention system and system only after the fire breaks.

Organization and management: manage the division of labor and cooperation among all members of the tasks undertaken by the hotel. Such as post setting, rules and regulations.

Personnel management: the number of employees, training daily management, salary evaluation, assessment rewards and punishments, promotion, dismissal and other management.

Communication management: processing information, communicating with superiors and subordinates, peers, and superiors to understand, support and help.

Collaborative management: Discover and analyze the nature and type of multiple conflicts in a timely manner, and choose the right method to resolve them.

Power Management: Without satisfied employees, there are no satisfied customers. The ability of employees to work and behave in a positive manner is closely related to customer satisfaction.

Budgeting & Financial Management: Reduce expenses and increase profits.

Business management: the choice of investment and operation of the hotel, products, sales channels, and advertising. The aim is to minimize costs and maximize profits.

Waiter operation layer.

The overall quality of the hotel is reflected through the service of the waiter. Therefore, according to the provisions of the post responsibility system, the service personnel should clarify their excellent scope of responsibility, service procedures, service quality standards and service skills and theoretical knowledge, and be responsible to the supervisor (foreman).

Supervision level. The supervisor (foreman) is mainly responsible for arranging daily work, supervising the service work of the waiters in the team, and checking whether the service meets the service quality standards of the hotel at any time.

The foreman should personally participate in the service work, is the organizer and commander of the service site, is the façade of the hotel's good image, and is the hard indicator to establish the hotel's image.

Segment management management.

The department manager is mainly responsible for the division of labor, leadership, command and supervision of the personnel of the department. At the same time, it is also responsible for formulating the work plan of the department, reporting the work of the department to the higher level, and determining the business policy and service standards of the department, so as to obtain the greatest economic benefits.

As a department manager, you must not only have organizational management ability, management ability, training ability, be familiar with the service standards and service procedures of the department, but also have practical work experience and have certain service skills. The department manager is accountable to the general manager.

The general manager's decision-making level.

The general manager of the hotel is mainly responsible for formulating the business policy of the enterprise, identifying and finding the source market and development of the hotel, and needs to have a unified management principle to maintain the operation of the old restaurant.