1. The lobby manager and the chef have their own duties. The quality of a hotel's operation is inseparable from their work. They are the core figures of the whole hotel and the right-hand man of the general manager. Some hotels have no general manager. They rely on the cooperation of the two departments to complete their daily work. 2. The cooperation consciousness and initiative of the front hall and the kitchen. Strive to complete the tasks and things assigned by the other party, and the awareness of both parties. It is the basic requirement to attach importance to and earnestly complete it, and both sides fully trust it. The initiative of cooperation between the two sides is not only the communication at work, but also the communication in thought and consciousness.

Second, the hotel marketing cooperation

In order to achieve the hotel's business objectives, the marketing cost must be controlled. The kitchen and the front hall should cooperate and coordinate from the following aspects. 1. Establish the idea of "marketing cost control" centered on the market. Chefs and lobby managers should institutionalize and program this work. Exodus: The kitchen department must attend the daily meeting. (1) Training: In the morning (morning), the waiter will meet with the kitchen department to train the waiter on new dishes. Focus on training every day; Weekly local control; Monthly comprehensive training. (2) the number of new varieties (urgent push, estimated clear, new vegetables) issued. (3) Listen carefully to the problems and new demands found by the waiters, and adjust the business items, products and business objectives in time. 2. Constantly develop new projects and products to meet customer needs, and at the same time save operating costs and expenses, so that more preferential policies can benefit consumers.

Third, the control of promotional expenses is coordinated with each other.

1. product features: dishes and services are hotel products. Only by creating characteristics for their own dishes and services can hotel managers attract more customers and gain more profits than their competitors. 2. Reasonable price At present, the catering competition has entered a white-hot stage, and customers are very sensitive to the prices of similar products. Therefore, Qiantang, which directly deals with customers, must collect competitors' products and services through various channels, and immediately feed back the differences with the company to the kitchen department, which should work out reasonable product prices as soon as possible. 4. Customize the menu in the lobby 1. The menu is divided into: (1) A la carte menu. (perennial menu, seasonal menu) (2) banquet menu. Dining with different specifications and grades (3) Instant menu. Seasonal, Instant and Temporary Menus (4) Long Menus. New push price, short-term and trial menu 2. Functions of various menus and coordination of front and back halls.

1 zero menu: the sales menu is a catalogue of goods provided by enterprises, an information promotion tool for consumers, and a means for enterprises to promote sales. (2) Recipe requirements: A, covering a wide range and highlighting key points. B, the menu according to the cooking materials, flavor, cooking methods, gear, etc. (3) The cooperation of the kitchen in the front office: a. The chef gives intensive training to the front office attendants. Knowledge points in the menu: dish name, main ingredients, auxiliary materials, stall cuisine, allusions, taste characteristics, special service methods suitable for the crowd, flavor dishes and gloves. (4) Regular inspection of dishes: determine the date of the month as the inspection day. No exams, no pressure, no memory, no improvement in service skills and knowledge. (5) Forced sales: The chef issues a sales plan, mainly based on the dishes and the number of hastily pushed copies, to avoid the blindness of pushing dishes. (6) Increase the sales of high-profit dishes. In order to increase the hotel's profit, it is necessary to increase the sales of high-profit dishes, at the same time, take into account the low-margin economic dishes, and attract high-priced dishes with low prices to make money. (7) Actively promote dishes: Marketers and waiters actively promote dishes instead of passively accepting customers' orders, so as to be targeted.

Banquet menu: it combines different raw materials, cooking methods, taste characteristics and dishes with different prices according to people's requirements for dinner, and sells them to customers at one price to meet the dietary needs of consumers for dinner, celebrations and other activities. Coordination between the front office and the back kitchen: (1) First, the back kitchen will make the banquet menu after strict cost accounting; No discount, how big the discount space is, subjectively can't break the menu. (2) When making menus in the front hall, you can accurately grasp the raw materials in the kitchen. Disposal of leftovers, leftover raw materials (ribs, brisket), raw materials processed in time (not suitable for long-term storage and urgent pushing), leftover materials of banquets. (3) Instant menu and long menu: seasonal menu, seasonal menu, temporary menu and main menu supplement. Advantages: strong seasonality and timeliness, meeting customers' demands for novelty, novelty and professionalism. Temporary activity menu. Strive to achieve: traditional dishes are reused, seasonal dishes are used in time, innovative dishes are used at intervals, and special dishes are used for a long time.