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person. Room comfort and security is a major factor hotel services. It was also
applied by Garuda Plaza Hotel. The security system in every room of the hotel
using a sophisticated form of key cards.
The room amenities that visitors can enjoy, including internet network that
is fast, air-conditioning, a bathroom using a bathtub, there is also a hair dryer with
a towel wash their hands, the various purposes of the bath, is also equipped with
laundry facilities, a refrigerator complete with a variety of contents, mini bar, and
the various other facilities.
In addition to the rooms as the main facility, visitors can also enjoy some
additional facilities that makes you more comfortable, such as a swimming pool,
sauna, steam, and Gym which is a facility that is always present in a 3 star hotel
Meeting room and a large parking area complements hotel facilities of this type.
From the location, the hotel GPH fairly strategic location. About 100 meters away
from the tourist attractions Masjid Raya Medan, Deli Taman Medan and Medan
Maimun Palace.
3.2. The Organization Structure of the Company
The
typically
hierarchical
arrangement
of
lines
of
authority,
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small to average travel agent should have their own organization chart, even
though it is much more simple than any other company. Because by structure, the
employees should know where and what duties in the department, preparation of
organizational can also facilitate the employees, and the employees also know
what should they tell or do if they have difficulty in their works, so that it is still
can be done in a section or department, and not causing any problem in the
company.
The following is the job description of the Food and Beverage division of
Garuda Plaza Hotel:
1. Position: F&B Manager
Superior: General Manager/ Executives
Subordinate: Food and Beverage Assistant Manager,
Job Description:
Fully responsible for the smooth operation and administration of the Food
& Beverage Department.
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Make Food & Beverage business plan and submitted it to the Operational
Management for approval.
Take the policy in every difficulty encountered by the Food & Beverage
Operational officer in performing everyday tasks.
Supervise and cooperate with the Contractor kitchen Cook chief in terms
of making the menu, price and appearance of food (garnish), hygiene,
promotion of food / drinks etc.
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Job Description:
Any other related duties / projects assigned by the direct supervisor from
time to time to meet the business exigencies
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Discuss and book casual staffing requirements for both kitchen and front
of house.
Ensure all staff meet legislative, payroll and other RAS requirements.
Replaces Food & Beverage Manager task if unable to attend, day off. On
leave or for other purposes.
Implement and coordinate daily control over the execution of tasks and
jobs that have been outlined by the Department Manager.
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implementation
of
Food
&
Beverage
Operational
administration to Management.
4. Position: Restaurant/ Coffee Shop Supervisor
Superior: Department Manager & Assistant Manager
Subordinate: Waiter, Clerk
Job Description:
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Report to superiors
Carry out work orders from the Manager / Asst Manager Supervisor Food
& Beverage Department.
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Supervise and coordinate the implementation of the work that has been
given to the members in accordance with the provisions or affirmation
given.
Welcomes and provide Greetings to the guests who will enter Coffee
Shop / Restaurant or already seated and introduced himself and made
contact communications required before and after implementation of the
service.
Keep an eye on the quality of the food and beverage as well as garnishes
that will be presented to the guest.
Received an order (meal reservation directly from guests and when the
knock on the price (under standard predetermined) should be reported to
the Manager (supervisor) for approval.
Reporting to the boss of all the events that impede the course of operations
and when the boss was not on duty all adverse events are reported to the
Duty Manger duty to mitigate them.
6. Position: Waiter
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Setting up other tools needed in service e.g. backup Napkin, pepper mill,
condiment menu, sauce-sauce etc.
Always alert will lack the tools dining guests and act quickly in each
service order (order).
Oversee all aspects of the daily operation of the hotels Room Service
operation.
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Work with other F&B managers and keep them informed of F&B issues as
they arise.
Organize all documentation for shift work on a daily basis including preshift reports, daily training topics, shift floor plan, requisitions for
beverage, food and sundries and manage labor on a daily basis through the
time management system.
Ensure all staff are meeting all established standards of service through
ongoing and recurrent training systems
Monitor and test service skills of staff, retrain and reinforce all standards
on food and quality and service details daily. Provide feedback and
appraisals as necessary.
Coordinate and monitor all phases of Loss Prevention in the Room Service
operation.
Supervise the room service area in order to attract, retain, and motivate the
employees.
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Regularly review house counts, forecast and VIP list and maintain the
confidentiality of the hotel and its guests
Ensure the timeliness and accuracy of the amenity set-up and delivery.
Ensure compliance with all local liquor laws, and health and sanitation
regulations.
Ensure that Hospitality Suites are being set-up, serviced and broken down
in a timely manner and according to instructions
Monitor and maintain cleanliness of In-Room Dining areas and work areas
Plan and conduct meetings for outlets on a monthly basis to ensure staff is
correctly communicated with and that staff are consistently trained and
well-motivated. Attend interdepartmental meetings to ensure good cross
communication between departments.
Ensure all current Accounting and Human Resources policies are being
adhered to. Report any issues or grievances to the Director of Restaurants
and or Human Resources.
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Carry out work orders from Manger / Asst. Manager supervisor Food &
Beverage Department.
Keep an eye on the quality of food and beverages also garnish booked by
guests via Room Service, as well as complementary tools completeness
food / beverage adapted to navigation booked by guests.
Every time perform the control to the floor (check) used equipment for
guests who have been issued officers Room Boy in every guestroom.
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Job Description:
Special charge of receiving orders (orders) of the guest rooms are either in
the form of food / drinks and more are available in Room Service
Make an order slip to the kitchen for a booking and to cashier for
manufacturing Guest Check / Bill according to the types of menus and
order quantity.
Fill the book order book Room Service with each order received
Help Waiter jobs for the conduct preparing cleaning equipment and others.
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Maintaining the Hotel Bar control policies and completion of necessary forms.
Responsible for Hotel Bar control policies and completion of necessary forms.
Consistent check of Banquet Food and Beverage quality, Banquet services and
Plate presentation.
Liaise on an on-going basis with the Food and Beverage Manager to ensure all
client needs and requirements will be met.
Work with the Chef and Head Server to ensure all arrangements and details are
dealt with.
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Carry out work orders from the Food & Beverage Manager.
Complete daily equipment and supplies for use in daily operation and
administration by making Requisition addressed to Store Hotel and earlier
must approve by the Food & Beverage Manager.
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Creating demand for appliances in the steward with the number and
type required.
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Setting up other tools needed in service e.g. backup Napkin, pepper mill,
menu, condiment, sauce-sauce etc.
kept up alert dining guests, and act quickly in each service order (order).
Report to Captain Waiter when the implementation of the tasks get into
trouble.
Carry out the duties given by Captain Waiter Banquet, such as: Preparation
Lay Out Room, Skirting, Equipment Furniture etc.
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Preparing other necessary tools in service e.g. guest, napkin back, menu,
paper mill, water jug, sauce condiment, tray, rally, side stand etc.
Always beware the lack of guests are being served while the waiter was
not justified too far away from guests who were served.
Carry out work orders from the Food & Beverage Manager.
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In special events, for example: dinner party, and other party Weeding.
Supervisor Steward became coordinator supervisor for security and
cleaning Equipment.
Hold a stock of names and cooperate with the supervisor / captain waiter
at each outlet regularly once a week. Subsequently held a general stock of
name once in every end of the month, which is to be implemented jointly
by the supervisor, clerk Food & Beverage operation and Controller
(Dispute Resolution) and with captain waiter.
Help control the instruments from room service the equipment in clean-up
by officers room service or housekeeping each and every floor.
Apply proposals and suggestions to the Food & Beverage Manager either
for the addition, replacement, lending and other matters concerning the
Equipment or outlawry F & B.
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Collect Daily F & B Sales Report from the F & B outlets and reported to
the FBM / Assistant FBM
Make a Request Stationaries, taking goods to the Store for purposes of F &
B.
Take the money you pay and the service end of each month (at the time of
payment of salaries).
Make Bulletin function and work orders and distribute them to the
Department / outlet concerned.
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train subordinates in the use of detergent and cleaning properly use the
machines.
Carry out data collection, use of tools, working together with cost control
in order to know the costs have been incurred.
Set the repair of all equipment with the engineering department in order to
be ready for use in accordance with the standards of safety and job
security.
Determine his staff were given the assignment as a member of the fire
brigade at the time.
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