九人智库︱凯悦酒店集团柏悦酒店达到收益目标的优先策略

如果您对本文详细内容或者其他国际酒店品牌运营感兴趣，请联系我们！

加微信JIURENJU，猎取酒店运营管理资料、个人学习、职业发展咨询

加微信JIURENJU，酒店项目规划设计、筹建运营等在线咨询

各领域商务合作请发邮件至2441226110@qq.com，191507629@qq.com

本文内容为凯悦酒店集团柏悦酒店餐饮部门达到收益目标的优先策略

Key Prioritiesto Achieve Goals

盖洛普调查的目标分数4.54分

Gallup Survey Result of 4.54 mean.

给餐厅经理制定SMART目标

Create SMART goals for outlet managers.

确保每个星期都能强调并关注员工满意度调查中涉及到的问题

Ensure a detailed weekly focus on Gallup questions.

每个部门，每个星期更新员工满意度的行动方案及后续情况

Conduct a weekly Gallup update for each area.

保证在每天的各部门例会上，关注员工满意度调查

Gallup Ambassador to ensure Gallup focus in outletbriefings.

各部门在获取利润的推动下，最大限度的增加提高收益的机会

Divisions maximize revenue opportunitiesand are profit driven in all areas.

进一步实行餐饮部的奖励机制，争取更大的收益

Develop further our F&B IncentiveProgramme concentrating on incremental revenue.

包房的使用率提高20%（YTD)

Settarget of 20% increased occupancy on YTD for Private Rooms.

每两个星期召开餐饮部收益会议

ImplementF&B Revenue meeting on a bi-weekly basis.

更好的利用订餐系统，进行包房及餐桌的预定，采取有效的收益管理

Betterutilize TMS to ensure a yield management approach to table and private roomreservations strategies.

联合进行电话推广销售及营销部门的相关宴请活动

Partakein joint sales calls, ENT with S&M.

分清竞争对手中的常客/高消费群体

dentifyand target competitors’ regular / high spending guests.

进一步推广促销机制

Furtherdevelop our upselling programme.

与餐厅经理就每月的餐厅目标达成一致，并进行后续跟进

Agreeon monthly outlet objectives with outlet managers and follow up.

最大限度的增加酒水供应商的赞助活动，以提高消费人次

Maximise beverage supplier promotionsponsorships for cover generation.

与中国东部的凯悦酒店联手，采取联合采购计划

Liaisewith the East China Hyatt’s joint purchasing action plan.

人力资源/人员流失

Humanresources/Staff Retention.

充分利用款客学院,通过工作手册，部门培训及积极的团队合作来充分掌握了解“款客服务”

Fullyutilize the “School ofHospitality” via completeoperational manuals, energetic departmental trainers and an active team.

以“从基础做起”的工作方针及有效的任务管理，保证每个员工都能完全胜任他们的工作

Workwith a “Back toBasics” approach andtask management to ensure employees are competent in all tasks expected ofthem.

根据对员工敬业度调查结果的分析来了解员工的工作状态和想法，对此作出相应及合适的行动方案

Analyse the “EES survey” to understand the general feeling of our team and implement relevantand reasonable actions.

确保人员配备充足，每个员工都被安排在最适合自己的岗位上工作

Ensuresufficient manning is in place with the most appropriate characters andexperience in each area.

通过部门内部的培训和同事之间的互帮互助，使新员工树立自信心，掌握相关行业知识，尽快地适应新的工作环境

Supportnew/existing team members with our mentoring/buddy program to promote selfconfidence and product knowledge.

定期与部门员工进行座谈会，及时了解他们的想法

Conduct regular divisional Hyatt Talks.

通过把经验丰富的员工培养成为优秀的部门培训员，让他们给新员工或缺乏经验的员工进行指导和帮助，来改善各部门的人员流失率

Togrow Senior team members to be good mentors for providing directives andassistance to employees to improve staff retention ratio.  

分别给各部门及部门经理制定SMART 目标并定期检查和监督

SetSMART goals for all areas and all managers and monitor on a regular basis.

针对部门的核心员工，制定相应的职业发展规划

Create‘ProfessionDevelopment Plan for each key staff member.

确保我们员工的薪水不低于其他五星级酒店的支付水平

Ensure pay scale is in line with majordirect competitors.

自然环境

Physicalenvironment.

对摆设，菜单，音乐，员工制服，餐具，开放式厨房及酒吧布置进行整改

Revampdisplays, menus, music, uniforms, OEs, show kitchen and bar set ups.

每个星期对餐厅的工程和卫生例行检查

Producea weekly inspection follow up list with pictures.

每个星期针对还没有维修好的工程进行跟进

Produceweekly outstanding triton reports and track follow up.

每个餐厅建立一个专门负责工程维修的团队

Introduce an R&M team which isresponsible for each area.

进行各项质量检查，部门经理必须在相应的工作检查表上签名

Carry out quality check on anymaintenance tasks which should be  signed off by the outlet manager.

加强预防性的维护意识，而不要等到问题发生了再作出反应

Enforce preventative maintenance insteadof reactive maintenance philosophy

5.产品

Product.

根据不同的季节，制作时令菜单和采购食材

Createa seasonal approach to purchasing and menu writing.

制作一份有新意的推广活动及菜单更新计划

Implementa creative promotional and menu cycle calendar.

保证新鲜食材的提供

Ensurewe attain the best ingredients available.

保证产品物有所值

Ensurequality driven value for money menus are provided in all outlets.

观察市场发展动态及关注新开张的餐厅及酒店

Monitormarket trends / new openings.

定期做市场调查来保证我们提供的产品迎合市场的需求

Conductsurveys to ensure we are offering the most popular and trendy products in themarket.

活动推广计划/菜单更新

Promotionalcalendar / menu cycle

制定一份创新的，以时令菜为基础的活动推广计划

Createan innovative “SeasonalBased” promotionalcalendar

通过房间内的电视机，房间内的宣传广告，嘉宾轩的试菜活动及电子邮件，把我们的特别活动呈现给住店客人

Exposureto in house guests via, in room TV, flyers, Grand Club tastings, and check inemail / offer

通过媒体的宣传，宣传广告，电台，电子广告，电话销售，电视机，酒店海报及餐饮宣传网页，吸引非住店客人

Exploitwalk-in covers via press releases, flyers, local radio, e-commerce, salescalls, local press, taglines, TV, in house posters and F&B website

通过员工电视机，员工报纸，每个月酒店内部的电子报，例会，板报向酒店员工告知各类餐饮特别活动

Promoteactivities to team members via Staff TV, Staff Newsletter, monthly internale-newsletter, briefings and notice boards

公共关系

Publicrelations

制定一个详细的，针对公共关系的时间表

Createa detailed, focused Public Relations Schedule

任命一位电子商务专家，研究最佳实践方案并实施

Appointan e-commerce specialist, study best practices and implement

给每个餐厅创建一个有效的餐饮数据库

Createan effective F&B database for each outlet

监督每一个活动的反馈情况并相应的采取措施

Monitorresponses to each activity and react accordingly

改善宣传广告及新闻简报措词

evampphraseology on flyers / press releases

任命一个餐饮公关人员把餐饮信息推广出去

Appointan F&B PR member to focus on promoting the Hotel F&B to the outsidepublic

中国酒店顾问网-九人智库，我们始终坚持首发文章，不转载，不抄袭，您的支持与鼓励是我们前进的最大动力！