Our Services

Task Force

With a solution customized to your business, PHM provides task force assistance with experienced professionals that will meet your needs. This program will enable your hotel to avoid the effects of vacancies that significantly impact the revenue performance of your hotel. While at your property, our consultants will share their wealth of knowledge and experience with your team and an energetic boost to your sales efforts.

We have the bench strength of over 100 Consultants at every level and capacity:

General Manager
Director of Operations/Rooms Division
Director of Finance/Controller
Accounting Manager
Director of Human Resources
Director of Sales/Marketing
Sales Manager
Director of Revenue Management
Revenue Manager
Director of Catering/Convention Services
Catering Sales Manager
Convention Service Manager
Executive Housekeeper
Housekeeping Manager
Chief Engineer
Director of Food and Beverage
Executive Chef/Sous Chef

Trial Placement

PHM provides one of our experienced consultants on a task force basis for a 4-week assignment as a trial period for both the consultant and the hotel prior to making a full time commitment. If at the end of the four-week period you and the Task Force Consultant feel it is a good match, you negotiate together for salary and benefits and PHM is paid a 10% placement fee.

Direct Hire

With our vast network and experience in successfully completing over 12,000 hospitality sales, catering and operational assignments, we are uniquely qualified to find the perfect candidate for any hospitality position.

Lead Qualification

PHM will provide one of our consultants to uncover contacts booking in your area based on the list provided by the hotel. This list should include target accounts, non-producing accounts, lost business reports, reader boards or any solicitation list the hotel may have. Our consultants will both qualify all accounts and forward you a list of accounts that would like more information regarding your hotel and/ or would like to set-up an appointment or a site with one of your Sales Managers. In some cases our consultant identifies the business then turns it over to the Sales Manager or our consultant can book the business themselves. This individual will be based remotely and this service eliminates the time consuming task for your sales staff and enables them to focus their time on selling accounts we have pre-qualified.

New Business Development

Centered on developing new business for your hotel, our New Business Development Program brings about quick results. First, we send one of our top consultants to you for a four-week assignment based at your hotel. This time allows our professionals to devote their full attention solely towards soliciting and closing new business. The prospects we seek are a combination of accounts uncovered by our researchers and leads from the hotel from lost business, reader boards, underperforming accounts and beyond.

Our team then follows up on these accounts for a six-month period to ensure we close every possible prospect. The most attractive selling point of this program is that we price the entire package, including four weeks at the hotel, researching accounts, setting appointments and the follow-up, at a very affordable fee.

Sales and Catering Audit

Sales and Catering consulting is our bread and butter. We thrive on offering support services that help create a consistent stream of business to your hotel. Our sales and marketing consulting services include:

On-site visits
Daily calls with our Director of Sales
Review of all sales reporting documents
Assistance in replacing vacant sales positions through our vast network of hospitality sales professionals
Creating sales action plans
Restructuring and repositioning sales efforts
Increasing brand transient and group sales production
Revenue and yield management analysis

Our catering consulting services include:

Complete and thorough competitive analysis
Menu development and creation including specialty menus
Catering action plans
Establish ROGR, RSFMS and Catering Free Sell Guidelines
Implement catering policies and procedures
Conduct on-site visits, review monthly reports and catering pace
Restructuring and repositioning catering efforts to maximize revenues