PREPARATION OF HOTEL OPENINGS

Preparation of hotel facility for opening is done several months before the opening in the so-called pre-opening stage, which is crucial for any new hotel or restaurant. This phase aims to prepare and position the facility, recruit and train human resources, and set up all facility-specific operational functions.

The essential activities covered by this phase:

HR sector:

  • Organizational structure finalization
  • Recruitment of hotel managers, heads of units and all staff
  • Establishing basic standards for staff
  • Coordination of internal staff training
  • Organization of possible external training
  • On-site training of candidates job

Marketing and sales:

  • Defining corporate identity
  • Brand promotion and marketing campaign
  • Distribution and sales channels analysis and determination
  • Connecting hotels to IDS and GDS channels
  • Creating a pricing policy in cooperation with the financial sector
  • Active capacity pre-sale
  • Preparation and implementation of the grand opening

Technical facility and system control:

  • Taking over documentation from the contractor and the supervisory body
  • Checking the good working order of all facility systems
  • Training of technical department employees for system management and control
  • Monitoring of technical acceptance and control of obtaining a use permit (if required)

Financial sector:

  • Budgeting for the pre-opening phase
  • Budgeting for the first 12 months of hotel operation
  • Budget management according to the client's strategic plans
  • Development of a plan for the procurement of materials and groceries for starting a business
  • Evaluation of the most favorable suppliers and negotiations
  • Contracts with selected suppliers
  • Development of a work plan for the procurement department and warehouses
  • Risk management

Preparation for inspection controls, certifications, and categorization:

  • Preparation of the hotel facility for all types of inspections
  • Preparation for work according to the HACCP system
  • Preparation of the facility for official categorization by the competent institution
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