As a hotel manager, how to organize the daily work of employees

How does the housekeeping manager of the Qinqin Sake Banquet Restaurant carry out the work of the department, A: 1First and foremost, hotel housekeeping managers need to be familiar with the operations of the housekeeping department in order to make the right decisions.

2.Secondly, the manager of the hotel guest search department needs to ensure the quality of room service to meet the needs of customers. 3.

Again, hotel housekeeping managers need to come up with a reasonable policy to boost their business. 4.In addition, the hotel's housekeeping manager is also required to regularly inspect the amenities of the rooms to ensure the comfort and safety of the rooms.

5.Finally, hotel housekeeping managers should conduct regular training for their staff to improve the quality of service. 6.

The hotel housekeeping manager should also regularly check the hygiene status of the guest room to ensure the cleanliness and hygiene of the room. 7.The hotel housekeeping manager should also regularly inspect the room's equipment to ensure that the room equipment is in proper use.

8.Hotel housekeeping managers should also regularly gather feedback from customers to improve housekeeping.

Job content: 1. The top leader of the front office department, directing all the guest affairs activities of the front office department.

2. Responsible for planning, organizing and guiding the daily work of the front office department.

3. Participate in department manager meetings and organize regular department meetings.

4. Liaise and cooperate with other department managers to ensure the smooth completion of the front office work.

5. Formulate the budget and forecast of the front office department.

6. Control the cost and expenditure of the front office.

7. Responsible for the training of the front office from the supervisor to the staff.

8. Inspect the hotel during the duty period.

9. Supervise the work operations of the front office staff and implement disciplinary actions.

10. Evaluate the work attitude and performance of the front office staff.

11. Check the VIP room.

2.It has important responsibilities for management and training of staff quality, work efficiency and service standards.

3.Responsible for the financial budget of the department, and has important responsibilities for the work planning and supervision of the department.

4.Work Planning:

1) Responsible for planning the work of the department.

2) Formulate the financial budget of the department.

3) Preside over departmental business meetings and conduct business communication.

4) Assign work indicators and tasks to subordinates, and guide the work.

5) Responsible for business contact and communication with the hotel management system.

6) Coordinate and correct work contradictions and deviations between departments.

5.Job Check:

1) Check the appearance, demeanor and work quality of the employees of each department of the general service desk, and check whether the facilities of the main desk are arranged in an orderly, clean and beautiful manner.

3) Check the room reservation status to understand and grasp the room status.

4) Check whether the operator's voice, tone, and tone are clear, soft, and polite, and whether the service is thoughtful and whether the work equipment is cherished.

5) Check whether the staff is thoughtful and meticulous to serve the guests, whether the things assigned by the guests are done, and whether they can help the guests solve difficult problems.

6) Check whether other personnel, such as distributing newspapers and reports, have completed their work with due diligence and quality and quantity.

6.Daily work:

2) Review the work reports and work log reports of each department.

3) Develop and implement training plans, and conduct ideological education and job training for subordinate employees.

4) Responsible for the supervision and command of the work of welcoming and sending off VIPs in front of the door.

5) Do a good job in the safety and health work of the department.

6) Report to the general manager and customer director.

1. Formulate hotel business planning and business policy, and organize the implementation after being determined by the group company or the board of directors;

2. Formulate and organize the implementation of market development plans, regularly analyze the operation and management status and market development situation, in-depth study of competitors' constantly changing competitive strategies, and accurately grasp market dynamics;

3. Regularly analyze the financial situation, control various expense indicators and production service costs;

4. Review and issue documents issued in the name of the hotel;

5. Deal with major emergencies in Zhili Hotel;

6. Preside over the basic team building of the hotel, standardize the internal management, and formulate the plan for the establishment of the hotel's internal management organization and the basic management system;

7. Decide on the personnel transfer of middle and senior management positions, and supervise, guide, reward and punish the work of middle and senior management positions.

Summary. Dear, hello, I am glad to answer for you, clear answer: the hotel manager rests by the supervisor to arrange the management of the catering department, master the daily duty of the day, the hotel manager rests by the supervisor to arrange what work.

Good. Dear, hello hungry, blind is happy to answer for you, clear answer grinding limbs: the hotel manager rests by the supervisor to arrange the management of the catering department, master the daily duty of the day, the supervisor will arrange the work of dismantling and patrolling the platform, not to celebrate the noise can not only find and solve problems in time, but also deal with emergencies as soon as they occur.

And the busier the restaurant, the more the catering manager has to patrol the stage. Just as the army can only see the results of training in peacetime when it is fighting, problems that the restaurant does not usually pay attention to will be reflected in the busiest time, which is the time to test and correct in time. In order to strengthen the service awareness of the restaurant and improve the service quality, the patrol work in the dining is very important.

As managers at or above the level of supervisors, they should deeply understand the significance of the work of patrolling Taiwan, and strictly inspect, supervise, and inspect in accordance with regulations. The significance of patrolling the station 1, take the initiative to communicate with the guests, and be able to solve the services that the guests need to provide in the first time. 2. Supervise the work of service personnel in a timely manner and make up for the shortcomings of service personnel.

3. Master the speed of serving, avoid the reputation of the royal line and avoid the "calling" service. 4. Clean the countertop in time and make full preparations for the next dish. 5. Keep the ground clean and hygienic at all times to ensure a comfortable and elegant dining environment.

6. On-site command and correction.

Hello, 1: Familiarize yourself with the situation first, and have a good relationship with other department managers, especially the former Jian Xuntai, engineering, procurement pants, etc.; Don't be in a hurry to deny the original work, start from improving the process and doing a good job in training. 2:

The management of guest rooms should grasp four major points: first, enhance marketing awareness and promote the sales of guest room products; Second, strengthen information communication and do a good job of coordination and cooperation with other departments; Third:

standardize management to improve service quality and work efficiency; Fourth: establish a comprehensive quality management idea, from the original inspection service to the final quality of the consciousness of preventing problems! I hope it can help you, and finally I wish you good health and all the best.