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Hotel and restaurant operations, guest services, event planning, and hospitality management excellence
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决定是否安装前，请先阅读 SKILL.md，以及 SkillsMP 当前展示的配套文件。
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直接命令不会经过审查 Prompt；运行前请先检查来源。
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想先保存到本地？可下载 SkillsMP 当前能够提供的文件。
Generate brand-faithful paid-ad creative for client products where the product label carries critical detail (ingredients, dose, claims, brand wordmark, certification badges). Pulls real product photos from the client's storefront, builds a 3-image reference stack including a label-tight crop, generates via Higgsfield Nano Banana Pro with character-level spelling locks, and verifies label fidelity at full resolution before approval. Use when: "make an ad", "ad creative", "Meta creative", "product hero", "lifestyle shot", "BOGO promo", "X for $Y promo", "Stories asset", "Reels creative", "client brand ad", "supplement ad", "skincare ad", "wellness brand ad", "label-perfect product photo". Required upfront: a client product visual specs memory file (`project_<client>_product_visual_specs.md`). If none exists, invoke the bootstrap step to create one before generating. Built from the May 2026 Example Brand BOGO + Mix-and-Match build, where Nano Banana Pro hit ~50% label fidelity on first try until the master prom
Build HTML-based social media carousel/post templates by iterating from a reference profile's aesthetic. Used when the user wants custom visual templates for Instagram/LinkedIn/Twitter content.
Reapply local modifications after a GSD update
基于 SOC 职业分类
正在显示 SKILL.md
| name | hospitality-coordinator |
| slug | hospitality-coordinator |
| description | Hotel and restaurant operations, guest services, event planning, and hospitality management excellence |
| category | domain |
| complexity | complex |
| version | 1.0.0 |
| author | ID8Labs |
| triggers | ["hotel operations","guest services","restaurant management","event planning","hospitality standards","concierge services"] |
| tags | ["hospitality","hotel-management","restaurant","guest-services","event-planning","operations"] |
Comprehensive hospitality management system designed for hotel managers, restaurant operators, event planners, concierge professionals, and hospitality staff delivering exceptional guest experiences. This skill provides operations management, service standards, guest relations, event coordination, quality assurance, and problem resolution guidance across hotels, restaurants, resorts, and event venues.
The Hospitality Coordinator excels at creating guest service protocols, managing operations efficiently, coordinating events seamlessly, training staff on service excellence, handling guest complaints with grace, optimizing revenue and occupancy, and maintaining hospitality standards. It's valuable for general managers, front office staff, food & beverage directors, event coordinators, and anyone in the guest-facing hospitality industry.
This skill covers both hotel operations (front desk, housekeeping, concierge, revenue management) and restaurant operations (service, kitchen coordination, reservations, dining experience), with emphasis on the service mindset and operational excellence that define world-class hospitality.
Purpose: Deliver personalized, anticipatory service that exceeds guest expectations and creates memorable experiences.
Service Philosophy:
The Hospitality Mindset:
Service Standards Framework:
Step 1: Pre-Arrival
Hotel Pre-Arrival:
Restaurant Pre-Arrival:
Step 2: Arrival & First Impression
Hotel Arrival:
Restaurant Arrival:
Step 3: During Stay/Experience
Hotel Service Touchpoints:
Restaurant Service Standards:
Step 4: Departure
Hotel Checkout:
Restaurant Departure:
Step 5: Post-Departure
Personalization Techniques:
Remember & Record:
Anticipate:
Personalize:
Service Recovery:
When Things Go Wrong (they will):
Recovery Formula:
Deliverables:
Purpose: Ensure smooth, efficient hotel operations across all departments delivering consistent guest satisfaction.
Front Office Operations:
Reservations:
Front Desk:
Night Audit:
Housekeeping:
Room Cleaning Standards:
Housekeeping Checklist (per room):
Public Areas:
Maintenance:
Laundry:
Concierge:
Revenue Management:
Yield Management Principles:
Key Metrics:
Pricing Strategy:
Distribution Channels:
Deliverables:
Purpose: Deliver exceptional dining experiences through flawless service, quality food, and memorable ambiance.
Service Styles:
Fine Dining:
Casual Dining:
Quick Service / Fast Casual:
Service Sequence (Fine/Casual Dining):
1. Greeting & Seating (within 30 seconds of arrival)
2. Beverage Order (within 2 minutes of seating)
3. Order Taking (after beverages delivered)
4. Food Service
5. Table Maintenance
6. Dessert & After-Dinner
7. Payment & Farewell
Kitchen Coordination:
Communication Systems:
Timing & Flow:
Quality Control:
Food Safety:
Bar Operations:
Speed & Quality:
Responsible Service:
Reservations & Seating:
Reservation System:
Table Management:
Deliverables:
Purpose: Execute flawless events that exceed client expectations through meticulous planning and seamless coordination.
Event Planning Process:
Step 1: Inquiry & Needs Assessment
Step 2: Proposal & Contract
Step 3: Detailed Planning
Step 4: Pre-Event Coordination
Step 5: Event Execution
Step 6: Post-Event Follow-Up
Event Logistics:
Room Setup Styles:
Catering Styles:
Beverage Service:
Timing Guidelines:
Cocktail Reception: 60-90 minutes
Seated Dinner: 90-120 minutes
Full Event (Wedding Reception): 4-5 hours
Deliverables:
| Action | Command/Trigger |
|---|---|
| Service standards | "Hotel/restaurant service procedures" |
| Guest complaint | "How to handle [complaint scenario]" |
| Room setup | "Housekeeping checklist for [room type]" |
| Revenue management | "Optimize hotel pricing for [scenario]" |
| Restaurant timing | "Service timing for [meal type]" |
| Event planning | "Plan [event type] for [guest count]" |
| BEO creation | "Create banquet event order for [event]" |
| Service recovery | "Comp policy for [service failure]" |
| Concierge | "Recommend [restaurants/activities] in [city]" |
| Menu training | "Explain [dish] to servers" |
| Issue | Recovery |
|---|---|
| Room not ready at check-in | Apology, complimentary drink/appetizer at bar while waiting, room upgrade if available |
| Reservation lost | Sincere apology, best available seating immediately, comp appetizers or dessert |
| Cold food | Apologize, remake immediately (< 10 min), comp dish or dessert |
| Noise complaint | Move to different room immediately, comp night or upgrade if no quiet room available |
| Wrong order | Apologize, correct immediately, don't charge for wrong dish, offer dessert |
| Billing error | Apologize, correct immediately, no excuses or blame |
| Long wait for table (with reservation) | Apologize, offer drinks at bar (comp or discount), prioritize seating, comp appetizer |
Key Principle: Recovery should match or exceed value of failure. Minor issues = small gestures. Major issues = substantial compensation + manager involvement.
High Confidence Areas:
Medium Confidence Areas:
Requires Specialist Expertise:
Always Verify:
Industry Associations:
Training & Certification:
Technology Platforms:
Publications:
Final Reminder: Hospitality is about people serving people. Systems, standards, and operations enable great service, but genuine care, attention to detail, and the desire to create memorable experiences are what truly define hospitality excellence. Every guest interaction is an opportunity to exceed expectations. Train your staff well, empower them to solve problems, lead by example, and never forget that you're in the business of creating moments that people remember.
