Organizational Structure and Work Section Front Office / Front Office
Organizational structure in the front office / Front Office is affected by large hotels or small hotel, a lot or a small number of employees and operational systems used in the hotel. The bigger the hotel the more complicated the structure is used, and vice versa if the hotel is small, then the organization structure was simple. Here is a description of the work in the front office:
1. Front Office Manager job description
Front Office Manager work areas: the front office area, executive floor, business center
Front Office Manager job summary: creating guest satisfaction and give a positive impression for guests in the work area
Reporting to: General Manager
Subordinate staff: all front office staff
Front Office Manager main tasks:
a. Selecting, placing, training and evaluating front office employees.
b. Ensure that all front office staff at the hotel computer system control, ethics and standards of operations received a phone call at the hotel.
c. To maintain harmonious working with sales and marketing on room rates
d. Welcoming VIPs
e. Handle guest complaints that can not be resolved by subordinates
f. Make a monthly report on the guest list, the occupancy rate and the profit / loss in the front office
g. Front office staff to maintain discipline by providing warnings and sanctions for violating the provisions.
h. Improving the quality and achievements of outstanding employees with rewards
i. Create an annual budget, analyzing operations and daily hotel revenue from the income side, the average room rate
2. Job description Assistant Front Office Manager
Work area Assistant Front Office Manager: front office, executive floor, business center.
Summary of work Assistant Front Office Manager: helps smooth the task in front office and replace the front office manager when absent and coordinate multiple tasks according to job description
Immediate supervisor Assistant Front Office Manager: Front Office Manager
Subordinate staff of Assistant Front Office Manager: Duty Manager, FOR Supervisor, other levels of the department Supervisor Front Office
Main tasks of the Assistant Front Office Manager:
a. Assist the Front Office Manager jobs in terms of control and administration.
b. Creating work schedules Duty Manager, Receptionist, Telephone Operator, GRO and concierge.
c. Monitor operations in the front office
d. Directing and overseeing the work of reception and concierge.
e. Leading the briefing on the night shift
f. Plunge into the crowded operating room hotel at the time
g. Attend morning briefing hotel management, representing the Front Office Manager if unable to attend.
h. Addressing guests who need assistance purposes.
3. Duty Manager job description
Duty Manager work area: the front office and the entire hotel that has to do with the guests at the hotel.
Duty Manager job summary: supporting the work of front office operations and overall operational control across departments for a particular shift.
Immediate supervisor Duty Manager: Front Office Manager
Subordinate staff Duty Manager: Front Office Supervisor, Front Office Staff, Guest Relation Officer, Concierge, Business Center Secretary.
Duty Manager main tasks:
a. Assist Front Office Manager duties and Asssistant FOM in performing operational duties in the front office.
b. Support the smooth process of check-in and check-out at the front office.
c. Dealing with difficult guests and staff at the front desk
d. Operational control around the front office include a lobby, restaurant, bar, lounge and guest room corridors.
e. Make a report every shift on the findings and events during work hours.
f. Welcoming the VIP guests along with Front Office Manager.
4. Executive Lounge Manager job description
Work area Executive Lounge Manager: executive lounge, executive rooms
Summary of Executive Lounge Manager jobs: ensuring guest satisfaction and staff according to the highest standard of service in accordance with the provisions on the executive floor and was responsible for all aspects of perasional on the executive floor.
Immediate supervisor Executive Lounge Manager: Assistant FOM
Subordinate staff Executive Lounge Manager: Executive Assistant Lounge Manager
Main tasks of the Executive Lounge Manager:
a. Ensure that reports and correspondence for the department are met with precise and meticulous.
b. Ensure that the schedule has been well established.
c. Ensure that guests are always updated data.
d. Monitor and order supplies on the executive floor.
e. Assist in building a team efficiently with attention to the welfare, safety, training and staff development.
f. Employee evaluation and review the overall appearance, and discuss areas for improvement penampillan.
g. Supervise the staff always do the methods and standards that have been set.
h. Ensure that staff receive adequate information about the hotel in connection with the wisdom fire, health, and safety benefits.
i. To study and evaluate operational procedures and standards in the executive lounge as well as provide suggestions for changes needed.
5. Front Desk Supervisor job description
Front Desk Supervisor work areas: the front office
Summary Front Desk Supervisor jobs: providing services reception and departure of guests at the hotel by providing guidance to staff the front desk as well as control the access code at the front desk computer.
Immediate supervisor Front Desk Supervisor: Duty Manager
Front Desk Supervisor subordinate staff: Front Desk Agent
Front Desk Supervisor main tasks:
a. Directs operational duties in the front office reception
b. Handle guest complaints that can not be solved by the Front Desk Agent
c. Gave approval for the transaction guests paid out a certain amount
d. Approve the use housebank by Front Desk Agent
e. Directing the group receiving the preparation steps
f. Set up a schedule each front desk staff
6. Chief Concierge job description
Chief Concierge work areas: the hotel entrance, lobby, bell desk, counter
Summary of Chief Concierge jobs: ensuring that all guests get
pleasant experience in the area of the hotel entrance, lobby, bell
desk
Immediate supervisor Chief Concierge: Front Office Manager
Subordinate staff of Chief Concierge: Bellman, Doorman, Airport Representative
Chief Concierge main tasks:
a. Ensure that all staff at the hotel concierge to get training on the system, telephone etiquette, standards of performance as well as the hotel's philosophy.
b. Provide training to staff regarding: baggage handling procedures for VIP guests and entourage, and handling guest complaints
c. Implement the vision and mission
d. Provide a map of the city, setting up a plane ticket reservation and land transport and sea, as a provider of information about recreational activities, social and religious.
e. Ensure that the means of communication in the form of information boards (sign board) in the lobby is always correct and accurate.
7. Description of Business Center Supervisor jobs
Business Centre Supervisor of the work area: the central business area
Summary Business Centre Supervisor job: organizing and directing all aspects of the central business functions to achieve the highest satisfaction of guests.
Immediate supervisor Business Centre Supervisor: Assistant FOM
Subordinate staff Business Centre Supervisor: Bussiness Centre Secretary
Main tasks of the Business Centre Supervisor:
a. Supervise staff to ensure maximum guest satisfaction through self-respect and warm attention and appropriate
b. Manage and provide direction for both overall and day-to-day implementation and administration for all sections of the central business
c. Provide an assessment of performance, discipline and efficiency of all employees under his supervision and berinisatif to take action when necessary
d. Control and analyze on an ongoing basis, the cost of everyday expenses department to ensure that expenditures do not exceed the budget.
8. Captain Bell's job description
Captain Bell of the work area: front office, lobby, guest rooms
Summary of Bell Captain jobs: taking care of the luggage room at the time
come, during the stay at the hotel and will leave
the hotel.
Immediate superior Bell Captain: Chief Concierge
Main tasks of the Bell Captain:
a. Set the task of every Bellboy
b. Receive and store goods deposited in a concierge guests
c. Noted and recorded a guest every item that has been stored in the luggage room.
d. Ensure luggage room clean and orderly
e. Control each of the goods stored or still in the lobby have a badge / pass the number of goods that clear.
f. Set the Bellboy to prepare a trolley or bus pick up goods vehicles in the entourage that will be to the hotel.
g. Directing all the Bellboy at each work shift.
9. The job description Bellboy
Bellboy work area: lobby, front office, hotel room
Summary of work Bellboy: assist guests in terms of handling their luggage luggage luggage delivery and down
Immediate supervisor Bellboy: Bell Captain
Bellboy main tasks:
a. Unload guests from car
b. Guests bring items that will check-in
c. Transport the goods according to the guest room guest room number.
d. Help bring the goods guests at check-out from room to lobby next to the hotel for guest vehicles.
e. Store room with a special mark (luggage tags) for guests who have come to the hotel or guests who entrust the goods in belldesk.
10. Job descriptions Door Man / Door Girl
Work area Door Man / Door Girl: lobby, the front lobby area.
Summary of work Door Man / Door Girl: welcome guests with open doors
vehicle or hotel lobby door.
Immediate supervisor Door Man / Door Girl: Bell Captain
The principal tasks Door Man / Door Girl:
a. Welcoming the guests and opened the car door
b. Give greeting to every guest that comes with friendly and smiling.
c. Greet the hotel lobby and opens the door for guests entering the lobby or outside.
11. The job description Receptionist / Front Desk Agent (FDA)
Work area Receptionist / Front Desk Agent (FDA): the front desk
Summary of job Receptionist / Front Desk Agent (FDA): handle registration of guests, give service before guests stay as well as handle guest check-out and payment.
Immediate supervisor Receptionist / Front Desk Agent (FDA): FOR Supervisor
Main tasks of the Receptionist / Front Desk Agent (FDA):
a. Welcoming guests at the front desk with friendly and polite.
b. Guest registration
c. Record the deposit money for staying guests
d. Addressing guests check-out
e. Serve foreign exchange into local currency
f. Entering guests have checked-in in a daily report.
g. Calculate and be responsible for cash transactions during the staff on duty that day.
12. Guest Relations Officer job description
Guest Relations Officer work areas: lobby, front office, executive lounge, guest room
Summary of Guest Relations Officer jobs: delivering guests and provide information and support service needs while staying in a hotel room.
Guest Relations Officer direct supervisor: Supervisor GR
Main tasks of the Guest Relations Officer:
a. Monitor the VIP guests who stay, come and go
b. Provide information about the hotel to guests and visitors
c. Beramahtamah with subscription guest, guests staying on the executive floor and VIP on arrival
d. Hospitable to guests first arrive, & guests who stay for long periods of time (long staying guest)
e. Make greeting cards (welcome card) for guests
f. Welcoming the VIP guests in the lobby
g. VIP guest escort and explain guest rooms will be occupied while carrying a room key.
13.Deskripsi telephone operator job
Phone operators work area: Front Office
Summary of telephone operator job: Carry out management pelayanaan phone / faxcimille by referring to the technical policies established by management
Immediate supervisor telephone Operator: Front Office Supervisor
Duty Phone Operator:
a. Answering incoming calls from both internal and external transfer directly to any destination extension
b. Serve to connect the phone either from guests or from the department
c. Check the phone bill and handed it directly to the FO Cashier
d. Address services "Incoming and Outgoing" faxcimille and instantly make the bill
e. Receive and distribute messages to guests and other departments
f. Knowing the lay out of the hotel and its facilities
g. Answering questions relating to the Event Activities and hotel facilities
h. Understand how the operation of the PABX
i. Maintaining privacy in terms of guest rooms to provide information to outside visitors
j. Matching guest print out phone account with FO cashier at each end of the shift
k. Addressing guests request rooms to block the phone line (incognito)
l. Handles playback and set the cassette or radio
m. Attending monthly meetings
n. Maintaining good relations with guests, colleagues and other departments
o. Always keep the standard "courtesy phone"
p. Maintain cleanliness of work environment cheerfully swich Board Operator
q. Always responsive and quick fix to complaints over phone service
r. Carry out other tasks as directed and orders from superiors
14. Job description Assistant Executive Lounge Manager
Lounge Area Executive Assistant Manager job: executive lounge, executive rooms
Executive summary of the work of Assistant Lounge Manager: handles all guest needs on the floor of the Executive
Immediate superior Executive Assistant Lounge Manager: Executive Lounge Manager
Main tasks of the Executive Lounge Assistant Manager:
a. Serving drinks and oshibori welcome (cold towels) on arrival
b. Serving food and drink orders at the executive lounge
c. Pick up and deliver clothing from the laundry rooms
d. Opening, folding clothes and wrap guests
e. Check out all the guest rooms to come and prepare stationery
f. Usher guests into the room and explain hotel facilities
g. Send newspapers, faxes received and sent to guests who stay and the guests who will come
h. Shoe Shine working when needed
i. As a liaison between the VIP guests with other services such as housekeeping, GRO and Engineering.
15. The job description Airport Representative
Representative work area Airport: airport / airport, hotel lobby
Summary of Airport Representative job: pick up and deliver guests to and from the airport according to the standard in the hotel.
Immediate supervisor Airport Representative: Chief Concierge
The principal tasks Airport Representative:
a. Prepare guest list and hours of his arrival at the airport (expected time of arrival)
b. Setting up the vehicle in accordance with the number of guests and luggage are required.
c. Setting up an alternative vehicle if there are no hotels available vehicles.
d. Setting up the welcome board in accordance with guest's name
e. Contact the hotel if it is ready to hotel or guest has not been successfully met at the airport.
f. Escort guests from the hotel to the airport
16. Description of Business Center Secretary Attendant jobs
Secretary work area Business Center Attendant: business center
Summary of Business Center Secretary Attendant jobs: serving guests who require services in the business center
Immediate supervisor Business Center Attendant Secretary: Chief Business Centre
Main tasks of the Business Center Secretary Attendant:
a. Providing service arrangements meeting with businessmen
b. Provide translation services, photocopies, sending facsimil
c. Assist and confirm ticket aircraft orders
d. Responsible in carrying out administrative tasks associated with business center
e. Providing services internet usage
Organizational structure in the front office / Front Office is affected by large hotels or small hotel, a lot or a small number of employees and operational systems used in the hotel. The bigger the hotel the more complicated the structure is used, and vice versa if the hotel is small, then the organization structure was simple. Here is a description of the work in the front office:
1. Front Office Manager job description
Front Office Manager work areas: the front office area, executive floor, business center
Front Office Manager job summary: creating guest satisfaction and give a positive impression for guests in the work area
Reporting to: General Manager
Subordinate staff: all front office staff
Front Office Manager main tasks:
a. Selecting, placing, training and evaluating front office employees.
b. Ensure that all front office staff at the hotel computer system control, ethics and standards of operations received a phone call at the hotel.
c. To maintain harmonious working with sales and marketing on room rates
d. Welcoming VIPs
e. Handle guest complaints that can not be resolved by subordinates
f. Make a monthly report on the guest list, the occupancy rate and the profit / loss in the front office
g. Front office staff to maintain discipline by providing warnings and sanctions for violating the provisions.
h. Improving the quality and achievements of outstanding employees with rewards
i. Create an annual budget, analyzing operations and daily hotel revenue from the income side, the average room rate
2. Job description Assistant Front Office Manager
Work area Assistant Front Office Manager: front office, executive floor, business center.
Summary of work Assistant Front Office Manager: helps smooth the task in front office and replace the front office manager when absent and coordinate multiple tasks according to job description
Immediate supervisor Assistant Front Office Manager: Front Office Manager
Subordinate staff of Assistant Front Office Manager: Duty Manager, FOR Supervisor, other levels of the department Supervisor Front Office
Main tasks of the Assistant Front Office Manager:
a. Assist the Front Office Manager jobs in terms of control and administration.
b. Creating work schedules Duty Manager, Receptionist, Telephone Operator, GRO and concierge.
c. Monitor operations in the front office
d. Directing and overseeing the work of reception and concierge.
e. Leading the briefing on the night shift
f. Plunge into the crowded operating room hotel at the time
g. Attend morning briefing hotel management, representing the Front Office Manager if unable to attend.
h. Addressing guests who need assistance purposes.
3. Duty Manager job description
Duty Manager work area: the front office and the entire hotel that has to do with the guests at the hotel.
Duty Manager job summary: supporting the work of front office operations and overall operational control across departments for a particular shift.
Immediate supervisor Duty Manager: Front Office Manager
Subordinate staff Duty Manager: Front Office Supervisor, Front Office Staff, Guest Relation Officer, Concierge, Business Center Secretary.
Duty Manager main tasks:
a. Assist Front Office Manager duties and Asssistant FOM in performing operational duties in the front office.
b. Support the smooth process of check-in and check-out at the front office.
c. Dealing with difficult guests and staff at the front desk
d. Operational control around the front office include a lobby, restaurant, bar, lounge and guest room corridors.
e. Make a report every shift on the findings and events during work hours.
f. Welcoming the VIP guests along with Front Office Manager.
4. Executive Lounge Manager job description
Work area Executive Lounge Manager: executive lounge, executive rooms
Summary of Executive Lounge Manager jobs: ensuring guest satisfaction and staff according to the highest standard of service in accordance with the provisions on the executive floor and was responsible for all aspects of perasional on the executive floor.
Immediate supervisor Executive Lounge Manager: Assistant FOM
Subordinate staff Executive Lounge Manager: Executive Assistant Lounge Manager
Main tasks of the Executive Lounge Manager:
a. Ensure that reports and correspondence for the department are met with precise and meticulous.
b. Ensure that the schedule has been well established.
c. Ensure that guests are always updated data.
d. Monitor and order supplies on the executive floor.
e. Assist in building a team efficiently with attention to the welfare, safety, training and staff development.
f. Employee evaluation and review the overall appearance, and discuss areas for improvement penampillan.
g. Supervise the staff always do the methods and standards that have been set.
h. Ensure that staff receive adequate information about the hotel in connection with the wisdom fire, health, and safety benefits.
i. To study and evaluate operational procedures and standards in the executive lounge as well as provide suggestions for changes needed.
5. Front Desk Supervisor job description
Front Desk Supervisor work areas: the front office
Summary Front Desk Supervisor jobs: providing services reception and departure of guests at the hotel by providing guidance to staff the front desk as well as control the access code at the front desk computer.
Immediate supervisor Front Desk Supervisor: Duty Manager
Front Desk Supervisor subordinate staff: Front Desk Agent
Front Desk Supervisor main tasks:
a. Directs operational duties in the front office reception
b. Handle guest complaints that can not be solved by the Front Desk Agent
c. Gave approval for the transaction guests paid out a certain amount
d. Approve the use housebank by Front Desk Agent
e. Directing the group receiving the preparation steps
f. Set up a schedule each front desk staff
6. Chief Concierge job description
Chief Concierge work areas: the hotel entrance, lobby, bell desk, counter
Summary of Chief Concierge jobs: ensuring that all guests get
pleasant experience in the area of the hotel entrance, lobby, bell
desk
Immediate supervisor Chief Concierge: Front Office Manager
Subordinate staff of Chief Concierge: Bellman, Doorman, Airport Representative
Chief Concierge main tasks:
a. Ensure that all staff at the hotel concierge to get training on the system, telephone etiquette, standards of performance as well as the hotel's philosophy.
b. Provide training to staff regarding: baggage handling procedures for VIP guests and entourage, and handling guest complaints
c. Implement the vision and mission
d. Provide a map of the city, setting up a plane ticket reservation and land transport and sea, as a provider of information about recreational activities, social and religious.
e. Ensure that the means of communication in the form of information boards (sign board) in the lobby is always correct and accurate.
7. Description of Business Center Supervisor jobs
Business Centre Supervisor of the work area: the central business area
Summary Business Centre Supervisor job: organizing and directing all aspects of the central business functions to achieve the highest satisfaction of guests.
Immediate supervisor Business Centre Supervisor: Assistant FOM
Subordinate staff Business Centre Supervisor: Bussiness Centre Secretary
Main tasks of the Business Centre Supervisor:
a. Supervise staff to ensure maximum guest satisfaction through self-respect and warm attention and appropriate
b. Manage and provide direction for both overall and day-to-day implementation and administration for all sections of the central business
c. Provide an assessment of performance, discipline and efficiency of all employees under his supervision and berinisatif to take action when necessary
d. Control and analyze on an ongoing basis, the cost of everyday expenses department to ensure that expenditures do not exceed the budget.
8. Captain Bell's job description
Captain Bell of the work area: front office, lobby, guest rooms
Summary of Bell Captain jobs: taking care of the luggage room at the time
come, during the stay at the hotel and will leave
the hotel.
Immediate superior Bell Captain: Chief Concierge
Main tasks of the Bell Captain:
a. Set the task of every Bellboy
b. Receive and store goods deposited in a concierge guests
c. Noted and recorded a guest every item that has been stored in the luggage room.
d. Ensure luggage room clean and orderly
e. Control each of the goods stored or still in the lobby have a badge / pass the number of goods that clear.
f. Set the Bellboy to prepare a trolley or bus pick up goods vehicles in the entourage that will be to the hotel.
g. Directing all the Bellboy at each work shift.
9. The job description Bellboy
Bellboy work area: lobby, front office, hotel room
Summary of work Bellboy: assist guests in terms of handling their luggage luggage luggage delivery and down
Immediate supervisor Bellboy: Bell Captain
Bellboy main tasks:
a. Unload guests from car
b. Guests bring items that will check-in
c. Transport the goods according to the guest room guest room number.
d. Help bring the goods guests at check-out from room to lobby next to the hotel for guest vehicles.
e. Store room with a special mark (luggage tags) for guests who have come to the hotel or guests who entrust the goods in belldesk.
10. Job descriptions Door Man / Door Girl
Work area Door Man / Door Girl: lobby, the front lobby area.
Summary of work Door Man / Door Girl: welcome guests with open doors
vehicle or hotel lobby door.
Immediate supervisor Door Man / Door Girl: Bell Captain
The principal tasks Door Man / Door Girl:
a. Welcoming the guests and opened the car door
b. Give greeting to every guest that comes with friendly and smiling.
c. Greet the hotel lobby and opens the door for guests entering the lobby or outside.
11. The job description Receptionist / Front Desk Agent (FDA)
Work area Receptionist / Front Desk Agent (FDA): the front desk
Summary of job Receptionist / Front Desk Agent (FDA): handle registration of guests, give service before guests stay as well as handle guest check-out and payment.
Immediate supervisor Receptionist / Front Desk Agent (FDA): FOR Supervisor
Main tasks of the Receptionist / Front Desk Agent (FDA):
a. Welcoming guests at the front desk with friendly and polite.
b. Guest registration
c. Record the deposit money for staying guests
d. Addressing guests check-out
e. Serve foreign exchange into local currency
f. Entering guests have checked-in in a daily report.
g. Calculate and be responsible for cash transactions during the staff on duty that day.
12. Guest Relations Officer job description
Guest Relations Officer work areas: lobby, front office, executive lounge, guest room
Summary of Guest Relations Officer jobs: delivering guests and provide information and support service needs while staying in a hotel room.
Guest Relations Officer direct supervisor: Supervisor GR
Main tasks of the Guest Relations Officer:
a. Monitor the VIP guests who stay, come and go
b. Provide information about the hotel to guests and visitors
c. Beramahtamah with subscription guest, guests staying on the executive floor and VIP on arrival
d. Hospitable to guests first arrive, & guests who stay for long periods of time (long staying guest)
e. Make greeting cards (welcome card) for guests
f. Welcoming the VIP guests in the lobby
g. VIP guest escort and explain guest rooms will be occupied while carrying a room key.
13.Deskripsi telephone operator job
Phone operators work area: Front Office
Summary of telephone operator job: Carry out management pelayanaan phone / faxcimille by referring to the technical policies established by management
Immediate supervisor telephone Operator: Front Office Supervisor
Duty Phone Operator:
a. Answering incoming calls from both internal and external transfer directly to any destination extension
b. Serve to connect the phone either from guests or from the department
c. Check the phone bill and handed it directly to the FO Cashier
d. Address services "Incoming and Outgoing" faxcimille and instantly make the bill
e. Receive and distribute messages to guests and other departments
f. Knowing the lay out of the hotel and its facilities
g. Answering questions relating to the Event Activities and hotel facilities
h. Understand how the operation of the PABX
i. Maintaining privacy in terms of guest rooms to provide information to outside visitors
j. Matching guest print out phone account with FO cashier at each end of the shift
k. Addressing guests request rooms to block the phone line (incognito)
l. Handles playback and set the cassette or radio
m. Attending monthly meetings
n. Maintaining good relations with guests, colleagues and other departments
o. Always keep the standard "courtesy phone"
p. Maintain cleanliness of work environment cheerfully swich Board Operator
q. Always responsive and quick fix to complaints over phone service
r. Carry out other tasks as directed and orders from superiors
14. Job description Assistant Executive Lounge Manager
Lounge Area Executive Assistant Manager job: executive lounge, executive rooms
Executive summary of the work of Assistant Lounge Manager: handles all guest needs on the floor of the Executive
Immediate superior Executive Assistant Lounge Manager: Executive Lounge Manager
Main tasks of the Executive Lounge Assistant Manager:
a. Serving drinks and oshibori welcome (cold towels) on arrival
b. Serving food and drink orders at the executive lounge
c. Pick up and deliver clothing from the laundry rooms
d. Opening, folding clothes and wrap guests
e. Check out all the guest rooms to come and prepare stationery
f. Usher guests into the room and explain hotel facilities
g. Send newspapers, faxes received and sent to guests who stay and the guests who will come
h. Shoe Shine working when needed
i. As a liaison between the VIP guests with other services such as housekeeping, GRO and Engineering.
15. The job description Airport Representative
Representative work area Airport: airport / airport, hotel lobby
Summary of Airport Representative job: pick up and deliver guests to and from the airport according to the standard in the hotel.
Immediate supervisor Airport Representative: Chief Concierge
The principal tasks Airport Representative:
a. Prepare guest list and hours of his arrival at the airport (expected time of arrival)
b. Setting up the vehicle in accordance with the number of guests and luggage are required.
c. Setting up an alternative vehicle if there are no hotels available vehicles.
d. Setting up the welcome board in accordance with guest's name
e. Contact the hotel if it is ready to hotel or guest has not been successfully met at the airport.
f. Escort guests from the hotel to the airport
16. Description of Business Center Secretary Attendant jobs
Secretary work area Business Center Attendant: business center
Summary of Business Center Secretary Attendant jobs: serving guests who require services in the business center
Immediate supervisor Business Center Attendant Secretary: Chief Business Centre
Main tasks of the Business Center Secretary Attendant:
a. Providing service arrangements meeting with businessmen
b. Provide translation services, photocopies, sending facsimil
c. Assist and confirm ticket aircraft orders
d. Responsible in carrying out administrative tasks associated with business center
e. Providing services internet usage
Definition and scope Housekeeping
Definition of Housekeeping
Housekeeping comes from the word meaning house and keeping the house (to keep), which means maintain, nurture, and maintain. Housekeeeper is the person in charge of maintaining, caring for and maintaining a "home" which in this case is the hotel.
General sense, by (Djohan, TM 1993) Housekeeping is one of the existing hotel lam did that handles matters related to beauty, neatness, cleanliness, completeness entire rooms also all other public areas so that all guests and employees can feel safe and comfortable inside the hotel.
Decree of the Minister of Tourism, Post and Telecommunications No.KM3/PW/003/MPPT86. Hotel is one type of accommodation that use part or all other services to the general run commercially.
Viewing of the word house keeping, then the role of house keeping is very important department in a hotel. Sometimes the house keeping department put together with the front office department into rooms division. It can not be denied that the working relationship between the housekeeping department to the department office room is very tight. Front office department is the department in charge of selling the rooms, while the house keeping department is the department in charge of preparing the rooms for sale, complete with the facilities needed by the public.
More than that housekeeping departments have a duty and responsibility for the entire area of the hotel, both located outside the building such as: parking area, garden, or garden, swimming pool, tennis court, and which resides in the building, such as: the rooms, the room -rented rooms such as arcade, drungstone, banks, money changers, travel agents, beauty saloon, barber shop, meeting rooms, restaurant, special place employees (lockers, toilet) as well as other sections deal with linen / flax-owned hotel.
Thus, the housekeeping department has the duty and responsibility of maintaining cleanliness, neatness, and beauty and comfort of the entire area, while also providing other support facilities required by guests during their stay at the hotel as well as providing outstanding service.
Scope of Housekeeping
According to the results of research conducted in the glow of the International Hotel Medan, housekeeping was great as the largest source of revenue in terms of room rental. Thus, housekeeping must create a smooth, preparation, maintenance, cleanliness of rooms, and create beauty in it. To that end, the entire housekeeping staff must understand the scope or limits that must be implemented.
The scope of housekeeping are as follows:
1. Parlor
2. Gang / lobby
3. Restaurant and conference rooms
4. Office
5. Guest Toilet
6. Toilet employees
7. Gardens or parks that exist outside and inside the hotel
8. Swimming pool
9. Field parker
10. Etc
1. Parlor
2. Gang / lobby
3. Restaurant and conference rooms
4. Office
5. Guest Toilet
6. Toilet employees
7. Gardens or parks that exist outside and inside the hotel
8. Swimming pool
9. Field parker
10. Etc
The scope of housekeeping at the hotel Lively kebiatan must be known to all employees. This is to create a good kenerja performance and prevent overlap with other parts. For example in the case of the dirty linen, guest items left behind, damage to guest's room furniture, and most hotels and food and beverage service in the room. It can not be done by the other. Therefore, the scope of activities or operations are very important in creating a smooth working.
Organizational Structure Housekeeping
Housekeeping organizational structure is very simple in flamboyant hotel, this may be due to management at the hotel using the effectiveness of every employee or officer in the administration graham in every job. The organizational structure of the housekeeping at Hotel Polonia is:
Executive housekeeper
Ass. Manager housekeeper
Captain
Hause Man
Linen Section
Loundry Supervisor
Room Boy
Executive housekeeper
Ass. Manager housekeeper
Captain
Hause Man
Linen Section
Loundry Supervisor
Room Boy
The organizational structure of housekeeping at the hotel just put a ass Lively as a floor manager supervisor who oversees all activities in the housekeeping and vibrant hotel management, especially in using the principle of efficient and effective.
University of North Sumatra
University of North Sumatra
Duties and Responsibilities of Housekeeping
Executive housekeeping is the most responsible in the housekeeping department. To the Executive housekeeping tasks must provide an explanation on the administration to his subordinates as part graham housekeeping or graham grammar covers the work environment in terms of material or materials and energy, it is necessary to the management and guests.
As for housekeeping responsibilities are:
1. The responsibility of the management
The working environment is quite extensive housekeeping at the Hotel Lively then all management responsibilities housekeeping are:
- Provide supervision and oversight on all activities of housekeeping.
- Train and entered pleaning on employees in certain positions and new positions are occupied.
- Conducting an inventory of all materials to be used
- Creating good communication
- Creating systems of work and working time is directional.
- Fostering a dynamic working relationship and harmony not only with the housekeeping, but also with other parts.
2. Employee's responsibility
- Organizing the implementation of the work according to designated areas
- Implement in accordance with the time of preparation room.
- Perform maintenance and cleanliness of the entire outklet at the hotel.
- Providing the best possible guest's room
- Providing a sense of clean, attractive, comfortable and safe at the Hotel Lively.
- Establish working relationships with other parts.
- Reporting the things that are not in accordance with government regulations and the hotel. To achieve the above objectives and create the required also the responsibility of visitors to the hotel guests.
The responsibility of guests in housekeeping department are:
- Pursue the room stays clean and safe rooms of the danger of accidents.
- It creates such a commotion dihotel.
- Keeping and caring for each material in the glow of the hotel.
- Changing the loss in the event of damage and loss.
Housekeeping department in carrying out the work and operational activities requires cooperation with other departments. As for the responsibility with other departments in the relationship works is:
As for housekeeping responsibilities are:
1. The responsibility of the management
The working environment is quite extensive housekeeping at the Hotel Lively then all management responsibilities housekeeping are:
- Provide supervision and oversight on all activities of housekeeping.
- Train and entered pleaning on employees in certain positions and new positions are occupied.
- Conducting an inventory of all materials to be used
- Creating good communication
- Creating systems of work and working time is directional.
- Fostering a dynamic working relationship and harmony not only with the housekeeping, but also with other parts.
2. Employee's responsibility
- Organizing the implementation of the work according to designated areas
- Implement in accordance with the time of preparation room.
- Perform maintenance and cleanliness of the entire outklet at the hotel.
- Providing the best possible guest's room
- Providing a sense of clean, attractive, comfortable and safe at the Hotel Lively.
- Establish working relationships with other parts.
- Reporting the things that are not in accordance with government regulations and the hotel. To achieve the above objectives and create the required also the responsibility of visitors to the hotel guests.
The responsibility of guests in housekeeping department are:
- Pursue the room stays clean and safe rooms of the danger of accidents.
- It creates such a commotion dihotel.
- Keeping and caring for each material in the glow of the hotel.
- Changing the loss in the event of damage and loss.
Housekeeping department in carrying out the work and operational activities requires cooperation with other departments. As for the responsibility with other departments in the relationship works is:
1. Section Front Office
- Report status of rooms (room report) to the front office.
- Reported loss of guest's belongings ka front office.
- Reporting the discovery of guest's belongings that have been check-out (exit).
- Report status of rooms (room report) to the front office.
- Reported loss of guest's belongings ka front office.
- Reporting the discovery of guest's belongings that have been check-out (exit).
2. Part Food and Baverage
- Service room service to guests.
- Delivery bouquet of fruit or drink
- Service room service to guests.
- Delivery bouquet of fruit or drink
3. Part of Personnel
- Procurement and hiring
- Training of staff layoffs and leave request.
- Warning letter and payment of employee salaries. yang overtime.
- Procurement and hiring
- Training of staff layoffs and leave request.
- Warning letter and payment of employee salaries. yang overtime.
4. Security Section
- Control areas of governance graham
- Creating the safety of guests' belongings and the safety of guests.
- Control areas of governance graham
- Creating the safety of guests' belongings and the safety of guests.
5. Section Laundry
- Retrieval and delivery of the dirty linen to guests and housekeeping departments.
- Replacement of damaged and dirty linen
- Retrieval and delivery of the dirty linen to guests and housekeeping departments.
- Replacement of damaged and dirty linen
6. Purchasing Section
- Purchase and storage of items needed such as drug linen, guest supplies and other equipment in operation.
- Purchase and storage of items needed such as drug linen, guest supplies and other equipment in operation.
7. Section Enginering
- Conduct repairs and maintenance of housekeeping equipment.
Definition and Functions Food and Beverage Department
- Conduct repairs and maintenance of housekeeping equipment.
Definition and Functions Food and Beverage Department
Food and Beverage Department at a hotel is a field that is responsible for handling the needs of food and beverages. Where the needs of food and beverages is a basic human needs, including hotel guests or any individual who comes to get hotel services. Therefore this section is an absolute tool that must be provided by the hotel.
Food and Beverage Department The term comes from English, which means the food and drinks. Therefore this section is the part that is responsible for aspects of food and beverages. Aspects of food and beverage prefer the taste factor and quality of service is a very relative thing in the assessment and acceptance of each person such that the required expertise and skills to handle a special nature.
As is well known that good dish is part of the Food and Beverage Department which is basically directly support and implement all the functions of the Food and Beverage Department. Nevertheless, the main function of order dish is "providing food and beverage services".
Food and Beverage Department The term comes from English, which means the food and drinks. Therefore this section is the part that is responsible for aspects of food and beverages. Aspects of food and beverage prefer the taste factor and quality of service is a very relative thing in the assessment and acceptance of each person such that the required expertise and skills to handle a special nature.
As is well known that good dish is part of the Food and Beverage Department which is basically directly support and implement all the functions of the Food and Beverage Department. Nevertheless, the main function of order dish is "providing food and beverage services".
Food and Beverage Department
Procurement of food and beverages at the hotel are the responsibility of the Food and Beverage Department. For that is required of officers to do their job well. If guests get perfect service from the employees, so guests will want to spend money at the hotel. Furthermore, this section can provide food and beverages with high taste and outstanding service.
Food and Beverage Department consists of several sub-sections, which in operation has advantages in food and beverage service. Here will be explained how the implementation of the work on each of these sections.
1. Restaurant
A hotel which is operated, the more units or sections restaurant also needed. Similarly, the types and species will be more varied. Thus, as for the type or form-operated restaurants, such as Coffee shop, restaurant girl, formal restaurant, typical restaurant, and others. Form of organization in general remain the same.
ORGANIZATIONAL STRUCTURE OF RESTAURANT
Restaurant Manager
Asst. Rest. Manager
Head Waiter
Captain Waiter
Waiters & Waitreeses
Busboy
Food and Beverage Department consists of several sub-sections, which in operation has advantages in food and beverage service. Here will be explained how the implementation of the work on each of these sections.
1. Restaurant
A hotel which is operated, the more units or sections restaurant also needed. Similarly, the types and species will be more varied. Thus, as for the type or form-operated restaurants, such as Coffee shop, restaurant girl, formal restaurant, typical restaurant, and others. Form of organization in general remain the same.
ORGANIZATIONAL STRUCTURE OF RESTAURANT
Restaurant Manager
Asst. Rest. Manager
Head Waiter
Captain Waiter
Waiters & Waitreeses
Busboy
Despite the organizational differences between one restaurant to another, this is due to different operational insufficiency. The larger restaurant that operated the needs of the organization is also getting bigger.
Where's a good restaurant that stands alone or that is in the hotel environment, usually there is open for breakfast (breakfast), lunch (lunch), dinner (dinner), it is tailored to the type and capabilities of each company. Will determine the type of restaurant types of work to be performed, although there are differences of those jobs, but basically almost all the restaurant has the same basics. These occupations include: cleaning the table and arrange the set up table, make stock sauce that is used, to greet the guests who come in and provide care, give sugestion (offering a menu that is), explaining the menu, write a check and give some other services, the work treats the efficiency to do during work, ranging from welcoming guests, until the guests leave the restaurant. Restaurant is the responsibility of this section is to always pay attention to cleanliness of the dining table, dining table set ups. Besides, the officer in this section are expected to maintain standards, the standard of food and drinks are served as well as maintaining the image of the restaurant.
2. Bar
The bar is a place that provides or serves alcoholic beverages and non-alcoholic beverages, in addition to the bar is also used by guests to gather, relax and get needed information. For that bars officers, especially the bartender must have extensive knowledge, not only the ways of service, or ways to make mixed drinks but also required to know the other knowledge beyond the knowledge mentioned above. So the bar also serves to provide the necessary information guests. Bars are usually open from morning until late at night, this is due to people who drink do not know the time.
Bars headed by a manager of a bar manager, who is assisted by Assistant Bar Manager. The bar is divided into two parts namely the activities of production and service parts. Part of production is led by chief bartender, while the service was led by a bar supervisor.
ORGANIZATIONAL STRUCTURE OF THE BAR
Bar Manager
Asstistent Bar Manager
Chief Bartender Bar Supevisor
Captain Bar Bartender
Porter Bar Waiter / Waitreese
The bartender is an implementation of the production and also provide bartending services in the area. While the bar is an implementation of the porters who helped the bartender jobs like doing inventory, take the goods to the warehouse, and so on.
For a bar with a great performance one position longer needed to help job waiter / waitreese, and this position is called barboy / bargirl. Part bar drinks are also served melayanai request of the unit or other sales outlet.
3. Room service
Function room service in a food and beverage department hotel is serving food and drinks to the rooms. Part of this was accompanied by a room service room service manager and is assisted by assistant room service manager. To function weater head as found in the restaurant organization, called the room service order taker. An order taker in addition to mastering a foreign language well are also required to be able to master the menu on room service. Is no less important in the relationship with the guests is a way to receive or answer a phone call.
For a bar with a great performance one position longer needed to help job waiter / waitreese, and this position is called barboy / bargirl. Part bar drinks are also served melayanai request of the unit or other sales outlet.
3. Room service
Function room service in a food and beverage department hotel is serving food and drinks to the rooms. Part of this was accompanied by a room service room service manager and is assisted by assistant room service manager. To function weater head as found in the restaurant organization, called the room service order taker. An order taker in addition to mastering a foreign language well are also required to be able to master the menu on room service. Is no less important in the relationship with the guests is a way to receive or answer a phone call.
Penyajikan food in room service is all the food served at the same time, while at the restaurant are presented in order of the menu. Therefore, the waitress who served in room service should always check whether the equipment that was taken at the time of sending food to the guest room should be complete and in accordance with the order, because if left should pick up again in the office room service. In room service all the food served on a tray or Trolly and bustle in this section are usually always occurs during the morning.
To look attractive in regulating the presentation there are a few things to note:
• All equipment such as spoons, forks, pots placed parallel to each other and form an angle of 45 degrees with a tray.
• Hot food and cold food placed far apart so as not to affect each other.
• Mouth pot tray should face outward so as not to endanger when brought into the room.
• Tray was given a clean base.
4. Banquet
Organization of the banquet did not differ with the organization of the restaurant, especially for positions within the organization. They differ only in the title part. Thus the position or positions contained in the banquet department are:
• Banquet manager
• Banquet Assitand Managere
• Head Waiter
• Waiter / Waitresse
• Bosboy
To look attractive in regulating the presentation there are a few things to note:
• All equipment such as spoons, forks, pots placed parallel to each other and form an angle of 45 degrees with a tray.
• Hot food and cold food placed far apart so as not to affect each other.
• Mouth pot tray should face outward so as not to endanger when brought into the room.
• Tray was given a clean base.
4. Banquet
Organization of the banquet did not differ with the organization of the restaurant, especially for positions within the organization. They differ only in the title part. Thus the position or positions contained in the banquet department are:
• Banquet manager
• Banquet Assitand Managere
• Head Waiter
• Waiter / Waitresse
• Bosboy
At the banquet in the hotel business term used for an operational part of a special party that has been planned in advance. These activities are generally separate from manakan and beverage service activities contained in the restaurant and bar in the hotel.
Operational activities in a hotel banquet includes all special events and is usually performed in a dedicated space as well, such as weddings, conventions, maps cooktail or other parties that are very important. In general, the implementation at a large hotel banquet held in a special room (banquet hall), and the smoothness of this party are the responsibility of the hotel banquet manager is concerned.
As already explained that the operational activities of holding a banquet feast. Therefore, so the party was held properly, then the entire banquet staff must know with certainty all the necessary things at the party, for example a room that will be used for the party should be prepared with good sarta layout and shape of the table that will be used first discussed with guests who will organize the party.
5. Kitchen
Kitchen is part of the food and beverage department that serves to prepare and produce food to be served at the restaurant, room service and banquets in the banquet room. Cooking is an art and skill, eating weeks to become an expert cook (chef) takes years of work experience in the field of food processing and cooks.
Kitchen is part of the food and beverage department that serves to prepare and produce food to be served at the restaurant, room service and banquets in the banquet room. Cooking is an art and skill, eating weeks to become an expert cook (chef) takes years of work experience in the field of food processing and cooks.
According to standard recipes are the responsibility of the head of the Food and Beverage Department and cooks. The quality of the meals depending on the type of materials purchased and how it is stored. The main task of the kitchen is to process raw food materials into a ready-made food to be consumed by those in need. Sexy kitchen (Kitchens section) is led by chef de cuisine who in carrying out daily work harinnya assisted by deputy chef or sous chef.
In large-scale kitchen units with type-separated preparation and finishing kitchen, the kitchen is divided into several parts or sections as part of preparation, the settlement, the processing of snacks and bread, and so on.
Operations Food & Beverage Department in Providing Services To Customers
Hospitality industry can not develop properly without any means of support in the form of facilities provided by the hotel, and one of the few such facilities is a restaurant. Restaurant is a place that sells food and drink with good service quality. Good service quality is warm-hearted service, fast and precise. The role of a waitress was very supportive in the success of a restaurant. Since the appearance of a waiter can attract the attention of the
guests so that guests feel comfortable during their stay in the restaurant. The types of guest services provided vary depending on the place and type of food served. Therefore, all employees who are in the restaurant are always concerned about the appearance and service system that eventually could give satisfaction to the guests (guest satisfaction) by providing the best possible service and must know what the needs and desires of guests. And here the waiters are required to mempuntai good skills and ways of working full sense of responsibility because the waitress is the ambassador of the company, so indirectly it works should also be more creative professional and useful to enhance the hotel guest satisfaction in eating and drinking services .
guests so that guests feel comfortable during their stay in the restaurant. The types of guest services provided vary depending on the place and type of food served. Therefore, all employees who are in the restaurant are always concerned about the appearance and service system that eventually could give satisfaction to the guests (guest satisfaction) by providing the best possible service and must know what the needs and desires of guests. And here the waiters are required to mempuntai good skills and ways of working full sense of responsibility because the waitress is the ambassador of the company, so indirectly it works should also be more creative professional and useful to enhance the hotel guest satisfaction in eating and drinking services .
Habits and behavior can be called a personality. Aspects of personality must be a primary concern of a waiter. And the formation of personality in general focused on six aspects, namely:
1. Personal Appereance
Neat appearance and courteous are things that must be considered by the hotelier, especially pramisaji. Due to a neat and attractive appearance can make people more appreciative and respectful. Conversely, a waiter who looked disheveled and dirty considered not appreciate his guests. Appearances must be considered starting from head to toe. Since the appearance of a waiter will give its own assessment of the guests.
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2. Exspreesions
Expression or expression of a pramisaji pleasing others that will lead to a friendly feeling. Then the waiter should have a look on the cheerful, not gloomy, because with a cheerful nature may shy away from negative thoughts and bad idea.
3. Intelligence
The waiter always think logically. Which means that everything must be thought out logically and be accepted by common sense. In order to build this intelligence, it must be used to seek practical experiences and being curious.
4. Interest
A waiter must pay interest in the work to be done. Due to the interest in the job, there is also a desire to enhance the capabilities and skills. The waiter must not think that ability is enough and do not need to learn again.
5. Emotions
The waiter must have to avoid the attitude regardless of circumstances is going on. Besides emotion should always be kept to a waiter should feel airy heart in all conditions.
6. Social Adaption
The waiter must have the ability to adjust to the environment, because the waiters are required to have a greater tolerance and easygoing.
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1. Personal Appereance
Neat appearance and courteous are things that must be considered by the hotelier, especially pramisaji. Due to a neat and attractive appearance can make people more appreciative and respectful. Conversely, a waiter who looked disheveled and dirty considered not appreciate his guests. Appearances must be considered starting from head to toe. Since the appearance of a waiter will give its own assessment of the guests.
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2. Exspreesions
Expression or expression of a pramisaji pleasing others that will lead to a friendly feeling. Then the waiter should have a look on the cheerful, not gloomy, because with a cheerful nature may shy away from negative thoughts and bad idea.
3. Intelligence
The waiter always think logically. Which means that everything must be thought out logically and be accepted by common sense. In order to build this intelligence, it must be used to seek practical experiences and being curious.
4. Interest
A waiter must pay interest in the work to be done. Due to the interest in the job, there is also a desire to enhance the capabilities and skills. The waiter must not think that ability is enough and do not need to learn again.
5. Emotions
The waiter must have to avoid the attitude regardless of circumstances is going on. Besides emotion should always be kept to a waiter should feel airy heart in all conditions.
6. Social Adaption
The waiter must have the ability to adjust to the environment, because the waiters are required to have a greater tolerance and easygoing.
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Definition and classification
There are so many versions that explain about the origin bars. In books published by the American Bar called that comes from North America. In the UK, stating that the bar comes from the English "barre" (language class / middle level English). This word was first introduced by Shakerspeare in 1592. Barre was here defined as: a barrier or partition from the table where the drinks (and food) was served to the guests either in the inn, hotel, coffee shop, or at the train station. By comparing these two terms are then we take a conclusion that the "BAR" is a counter where the drinks, especially those containing alcohol was served, while the counter is a barrier from the seller to the buyer.
Bar definition based on Kep.Menparpostal No.104/PW.304/MPPT-91: "Bar is any commercial enterprise whose scope and activities to serve miniman hard and or other beverages to the public at his place of business".
According to Richard Sihite, S. Sos, then understanding Bar, is: "a counter to sell and serve beverage alcohol content, alcohol content or who do not (soft drinks), in it is a place to drink following the service in order to get keutungan .
Understanding the bar is a counter to sell and serve beverage alcohol content, alcohol content or who do not (soft drinks), in it is a place to consume the drink following services with the aim of gaining profit. Which beverages are not included in the definition in this sense are coffee, tea, milk, chocolate and others like.
Classification and Bar The explanation
a. Public Bar
Public understanding of this bar is often a picture of an increasingly broad, connected by location and type of beverage served in it. What is clear is that the public bar is a bar where drinks made or prepared and served to guests in the bar room as well.
b. Service Bar
Service bars are bars that serve orders to serve guests, both guests in the room or in restorant. Guests can not deal directly with the bartender but through an intermediary, ie restaurant, room service waiter / waitrees.
c. Dispance Bar
Dispance real sense is the distribution or mixed with any beverage processing equipment and existing equipment / needed for it, which in this sense is as a working bench in a public bar is not working bench is complete.
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d. Personal Bar
A guest is not only expect to obtain a drink alone when it comes to the bar, could be due to release tired or because of a desire to get more familiar atmoshpere. It is therefore expected a warm welcome and pleasant, a cheerful smile, interesting conversation, warm humor, and healthy and others from every officer in the bar.
e. Physical Being A Bar 1. Display bar (where mamajang / prepare drinks in a bottle)
2. Counter Area (space inside the counter)
Place: Bar dispence / equipment
3. Guest Area (room guests are in)
Place: stools - dancing floor
4. Cashier Desk Area
Place: washing glasses
5. Dishwahing Area
Place: storing supplies and empty bottles.
a. Public Bar
Public understanding of this bar is often a picture of an increasingly broad, connected by location and type of beverage served in it. What is clear is that the public bar is a bar where drinks made or prepared and served to guests in the bar room as well.
b. Service Bar
Service bars are bars that serve orders to serve guests, both guests in the room or in restorant. Guests can not deal directly with the bartender but through an intermediary, ie restaurant, room service waiter / waitrees.
c. Dispance Bar
Dispance real sense is the distribution or mixed with any beverage processing equipment and existing equipment / needed for it, which in this sense is as a working bench in a public bar is not working bench is complete.
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d. Personal Bar
A guest is not only expect to obtain a drink alone when it comes to the bar, could be due to release tired or because of a desire to get more familiar atmoshpere. It is therefore expected a warm welcome and pleasant, a cheerful smile, interesting conversation, warm humor, and healthy and others from every officer in the bar.
e. Physical Being A Bar 1. Display bar (where mamajang / prepare drinks in a bottle)
2. Counter Area (space inside the counter)
Place: Bar dispence / equipment
3. Guest Area (room guests are in)
Place: stools - dancing floor
4. Cashier Desk Area
Place: washing glasses
5. Dishwahing Area
Place: storing supplies and empty bottles.
Definition of Public Bar
Bar that operates to the public as to the fair can be moved according to circumstances and conditions.
Meanwhile, according to Asyurantor public bar is a place that provides or sells beverages to guests who want to relax while listening to entertainment areas. The employee is not too much and the room decor is attractive generally in accordance with the atmosphere of entertainment.
Bar that operates to the public as to the fair can be moved according to circumstances and conditions.
Meanwhile, according to Asyurantor public bar is a place that provides or sells beverages to guests who want to relax while listening to entertainment areas. The employee is not too much and the room decor is attractive generally in accordance with the atmosphere of entertainment.
Operating System Bar
Operational Bar
ORGANIZATION CHART OF A BAR
BAR MANAGER
SUPERVISOR
CAPTAIN
BAR BAR WAITER WAITRES
1. Equipment and Material Supply
The main bar equipment glass, must be fully primed, polished and well laid out on shelves. Glass plays an important role, in addition to drinks brands into the bar. Other equipment made of metal, stone, porcelain, also always be supervised to ensure that available in sufficient amounts. All the equipment was essentially a working tool and all tools must always be kept clean and intact.
BAR MANAGER
SUPERVISOR
CAPTAIN
BAR BAR WAITER WAITRES
1. Equipment and Material Supply
The main bar equipment glass, must be fully primed, polished and well laid out on shelves. Glass plays an important role, in addition to drinks brands into the bar. Other equipment made of metal, stone, porcelain, also always be supervised to ensure that available in sufficient amounts. All the equipment was essentially a working tool and all tools must always be kept clean and intact.
2. Beverage supplies for today
Officers need to check whether the bar bar stock or inventory for this day is enough and allow the bar to operate without material constraints. From the diary or logbook records can be seen that the material must be taken in the barn. If the bar opened at 10.00 hrs in the morning then at 08.00 pm from the bar staff had to complete the required stock. He must take a drink, fresh ingredients, and various other supplies long before the bar opened. Inventories that need to be observed are:
• Sok brands and drinks which is a basic ingredient cocktail (alcoholic)
• Sok Sof drinks and beer are popular
• Sok fresh ingredients to make cocktails and dry ingredients such as sugar and coffee
• Bok goods such as paper napkin, tootpick, matches
• accompanying materials such as nuts onions, potato chips, and the like.
According Bartono PH, Ruffino SE and EE, SE, in his book entitled "hotel snackbar" there are some important points for providing services to the guests:
1. Greeting
Greeting is a friendly greeting on customers who go into a bar. With a good night, good afternoon or good morning, it will be forged impression of friendliness of the barman. Guests will feel relieved to feel welcome in a friendly way. But the greeting was not enough. Also needed a smile and a friendly face full of concern. Language is important, but we do not have to greet guests with the appropriate language of their nationality. To greet a stranger, we can use English.
2. Conversation
In a conversation with guests, staff must understand and maintain the atmosphere. Guests have a different character. There is a type of babbler, there are types of listeners, some are quiet and do not want to be disturbed. This should be immediately known. In addition the officer must understand that they face not only a guest, but many people who have different interests and problems, orientation and motivation are also different. They all need attention.
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Officers must be able to act as a sociable speakers and also a good listener and attentive. In some cases officers should not interrupt guests simply because it will cause a bad atmosphere.
3. Activity when the bar closed
After the bar opened a few hours, when the bar was closed when that is not less important as when the bar opened. This is the moment to rekapitulsi, the businessman, counting revenue, and evaluate the whole job. In addition, at this point that the bar is cleaned again until free from some of the dirt.
Bar supervisors inspect all orders / bills that come in, record the results of the final sale, check stock beverages and other materials, and write a message for the morning shift for the retrieval of items that are considered less and must be taken from the warehouse. The remaining items are stored in the refrigerator longer bar so as not to be damaged.
4. Noting brands
In carrying out the work of each day the officer must pay attention to his bar brands, namely that there should be a standard drink in the bar as a basis for making cocktails or to be drunk directly. Brands is determined by the hotel. However, every bar should always provide an alcoholic beverage products such as whiskey, brandy, rhum, vodka, or tequila with the brand already is in production.
5. Taking drink orders
Step beverage service begins with taking orders by bar captain, waiter / waitress to climb the coffee table and asked what was ordered, write it in the order sheet, and then submit orders to the bartender. If you drink a cocktail, the bartender will create and will instantly give it a drink when the orders straight. If the guests there are some people, taking orders done in a clockwise direction.
6. Form of order
In a triple order, listed among others on:
• the name and the name of the hotel bar
• column for the waiter's name
• date column
• the column number of guests and nationality
• bill number
• table numbers
• column for the type of drinks are ordered
The tasks to be carried out by officers at a bar, at the time of preparing the bar before operating activities in the bar, is as follows:
Officers need to check whether the bar bar stock or inventory for this day is enough and allow the bar to operate without material constraints. From the diary or logbook records can be seen that the material must be taken in the barn. If the bar opened at 10.00 hrs in the morning then at 08.00 pm from the bar staff had to complete the required stock. He must take a drink, fresh ingredients, and various other supplies long before the bar opened. Inventories that need to be observed are:
• Sok brands and drinks which is a basic ingredient cocktail (alcoholic)
• Sok Sof drinks and beer are popular
• Sok fresh ingredients to make cocktails and dry ingredients such as sugar and coffee
• Bok goods such as paper napkin, tootpick, matches
• accompanying materials such as nuts onions, potato chips, and the like.
According Bartono PH, Ruffino SE and EE, SE, in his book entitled "hotel snackbar" there are some important points for providing services to the guests:
1. Greeting
Greeting is a friendly greeting on customers who go into a bar. With a good night, good afternoon or good morning, it will be forged impression of friendliness of the barman. Guests will feel relieved to feel welcome in a friendly way. But the greeting was not enough. Also needed a smile and a friendly face full of concern. Language is important, but we do not have to greet guests with the appropriate language of their nationality. To greet a stranger, we can use English.
2. Conversation
In a conversation with guests, staff must understand and maintain the atmosphere. Guests have a different character. There is a type of babbler, there are types of listeners, some are quiet and do not want to be disturbed. This should be immediately known. In addition the officer must understand that they face not only a guest, but many people who have different interests and problems, orientation and motivation are also different. They all need attention.
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Officers must be able to act as a sociable speakers and also a good listener and attentive. In some cases officers should not interrupt guests simply because it will cause a bad atmosphere.
3. Activity when the bar closed
After the bar opened a few hours, when the bar was closed when that is not less important as when the bar opened. This is the moment to rekapitulsi, the businessman, counting revenue, and evaluate the whole job. In addition, at this point that the bar is cleaned again until free from some of the dirt.
Bar supervisors inspect all orders / bills that come in, record the results of the final sale, check stock beverages and other materials, and write a message for the morning shift for the retrieval of items that are considered less and must be taken from the warehouse. The remaining items are stored in the refrigerator longer bar so as not to be damaged.
4. Noting brands
In carrying out the work of each day the officer must pay attention to his bar brands, namely that there should be a standard drink in the bar as a basis for making cocktails or to be drunk directly. Brands is determined by the hotel. However, every bar should always provide an alcoholic beverage products such as whiskey, brandy, rhum, vodka, or tequila with the brand already is in production.
5. Taking drink orders
Step beverage service begins with taking orders by bar captain, waiter / waitress to climb the coffee table and asked what was ordered, write it in the order sheet, and then submit orders to the bartender. If you drink a cocktail, the bartender will create and will instantly give it a drink when the orders straight. If the guests there are some people, taking orders done in a clockwise direction.
6. Form of order
In a triple order, listed among others on:
• the name and the name of the hotel bar
• column for the waiter's name
• date column
• the column number of guests and nationality
• bill number
• table numbers
• column for the type of drinks are ordered
The tasks to be carried out by officers at a bar, at the time of preparing the bar before operating activities in the bar, is as follows:
Accounting Department.
Accounting Leadership organizationally is Executive
Assistant Manager of Administration, while the day-to-day operational
under the responsibility of Accounting Manager. The main task of leadership is
establish a personnel accounting, supervision and
implementing guidance and implementation, governing the administration of bookkeeping
that records all financial transactions that give rise to increases or
loss of property or debts of the company something.
Other duties are;
Conducting Analise careful about the situation of the company for materials !
decision-making for Gen eral Manager.
Develop a pattern of financial administration in accordance with the accounting cycle with !
any application and save the document ~ okumennya.
To report regularly to all the company's development to !
Board of Directors
and help planning the internal organizational structure of Accounting !
Assistant Manager of Administration, while the day-to-day operational
under the responsibility of Accounting Manager. The main task of leadership is
establish a personnel accounting, supervision and
implementing guidance and implementation, governing the administration of bookkeeping
that records all financial transactions that give rise to increases or
loss of property or debts of the company something.
Other duties are;
Conducting Analise careful about the situation of the company for materials !
decision-making for Gen eral Manager.
Develop a pattern of financial administration in accordance with the accounting cycle with !
any application and save the document ~ okumennya.
To report regularly to all the company's development to !
Board of Directors
and help planning the internal organizational structure of Accounting !
Department in accordance with its activities and budget arrangement merenC8nakan
company at the end of each year.
company at the end of each year.
Accounting Manager assisted by several staff as in the structure
organization that is:
1. Bookkeeper
2. General Store
3. Secretary
4. General Cashier
5. Accounts Receivable
6. Cost Control
7. Cash Flow
8. Payroll
9. Income Auditor
10. Accounts Payable
11. Government Tax
12. Reseiving
13. Bill Collector
14. Nite Auditor
15. Front Office Cashier
16. Restaurant & Bar Cashier.
organization that is:
1. Bookkeeper
2. General Store
3. Secretary
4. General Cashier
5. Accounts Receivable
6. Cost Control
7. Cash Flow
8. Payroll
9. Income Auditor
10. Accounts Payable
11. Government Tax
12. Reseiving
13. Bill Collector
14. Nite Auditor
15. Front Office Cashier
16. Restaurant & Bar Cashier.
Human Resource Management in Hospitality
One of the most important departments of any hotel staff is human resources management. Human resource management right can distinguish between run hotel with very good or bad in a hospitality industry. Human resources manager can control almost the whole hotel. This makes the importance of human resource management for hotels.
Employees who are employed at the hotel can really change the quality of service and overall atmosphere of the hotel. This means that it is very important to select workers who are optimistic, dedicated workers for every position. It is the task of human resource managers to ensure that good and qualified people selected to work at the hotel.
Retention of employees is a major issue in the service business hotel. Because so many employees do not have a job as a destination hotel end of their careers, many of them only work in a hotel for a short amount of time. Other employees may have to come out because of poor work ethic or anything else. However, there are ways that human resource managers can curb some desire and the possibility of employees will move to another job quickly.
The importance of human resource management for the hotel is very big in this field. Managers can provide good training and incentive programs that will cause employees to stay longer at the hotel. Have a clear development plan to progress to higher levels, the service also will cause employees to survive much longer. Employee development and promotion issues, another major issue for the hotel industry. Hotels that provide ways for employees to advance in position, or provide training for employees so they can acquire the necessary skills to advanced position is very important for employee retention rate.
importance of human resource management for very large hotel. There are thousands of ways that a human resource manager can make a hotel run more smoothly and more efficiently.
importance of human resource management for very large hotel. There are thousands of ways that a human resource manager can make a hotel run more smoothly and more efficiently.
There are many areas that could benefit from the experience and guidance of a human resources manager. It is therefore very important not to underestimate the importance of managers. Without a hotel human resource manager can not provide quality service to customers and employees.
a. Completing the necessary needs through store rooms requisition is taking stock / goods required from the warehouse (store room)
b. Checking the inventory juice, gaerishes, cream, syrup, etc.
c. Checking the inventory snack, penuts, pretzels
d. Checking the inventory Stirrer, pick fruit, straws, paper napkins, coasters, matches.
e. Ashtray inventory check, bill tray
f. Checking supplies glass napkin, towels
g. Checking supplies ice-cube trays, ice for crushed, shaved
h. Neatness of desks and chairs
i. Cleanliness of all equipment and fixtures at the bar
j. Cleanliness of the floor inside and outside bar
k. Check all electrical equipment
All of this equipment must be completed before the hour or the time bar will be opened and no one is forgotten because the services performed must be fast / precise.
a. Completing the necessary needs through store rooms requisition is taking stock / goods required from the warehouse (store room)
b. Checking the inventory juice, gaerishes, cream, syrup, etc.
c. Checking the inventory snack, penuts, pretzels
d. Checking the inventory Stirrer, pick fruit, straws, paper napkins, coasters, matches.
e. Ashtray inventory check, bill tray
f. Checking supplies glass napkin, towels
g. Checking supplies ice-cube trays, ice for crushed, shaved
h. Neatness of desks and chairs
i. Cleanliness of all equipment and fixtures at the bar
j. Cleanliness of the floor inside and outside bar
k. Check all electrical equipment
All of this equipment must be completed before the hour or the time bar will be opened and no one is forgotten because the services performed must be fast / precise.
Performance Bar For One Seller and Recreation Outlet Hotel Guests
In the bar of public services also provide the form of entertainment, the songs by a singer accompanied by live music, which makes the atmosphere more and attract visitors, because while enjoying minumanya Guests can also listen to the songs that were sung or music that is presented.
In the bar of public services also provide the form of entertainment, the songs by a singer accompanied by live music, which makes the atmosphere more and attract visitors, because while enjoying minumanya Guests can also listen to the songs that were sung or music that is presented.
Public bar also provides the opportunity for guests to request songs directly to the singer likes or through a waiter / waitress from the public bar.
Guests also can see the attraction of the bartenders at the bar, so the guests feel the bar is one place that can be called a place of recreation.
The purpose of Human Resource Management
Guests also can see the attraction of the bartenders at the bar, so the guests feel the bar is one place that can be called a place of recreation.
The purpose of Human Resource Management
Human Resource Management is needed to improve the effectiveness of human resources in organizations
The goal is to give the organization an effective working unit. To achieve this goal, the study of personnel management will demonstrate how the company should acquire, develop, use, evaluate, and maintain employees in the amount (quantity) and type (quality)
Human resource management is a process to handle the various issues on the scope of the employee, employees, workers, managers and other workers to be able to support the activities of the organization or company to achieve its intended purpose
Human resource management is a process to handle the various issues on the scope of the employee, employees, workers, managers and other workers to be able to support the activities of the organization or company to achieve its intended purpose
Parts or units that usually take care of tablespoons is a human resources department or in English is called HR or human resources department. According A.F. Stoner human resource management is an ongoing procedure that aims to supply an organization or company with the right people to be placed in proper position and the position at organizations need it
HRM objectives consist of four objectives, namely
1. Organizational Objectives
Intended to be able to recognize the existence of human resource management (HRM) in contributing to the achievement of organizational effectiveness. Although formally a human resources department was created to help the managers, however, the managers remain responsible for employee performance. Human resources department assist managers in dealing with matters relating to human resources.
2. Functional Objectives
Intended to maintain the contribution of the department at a level appropriate to the needs of the organization. Human resources become worthless if the human resource management have a criterion which is lower than the level of the organization's needs.
3. Social Objectives
Intended for ethically and socially respond to the needs and challenges of society through actions minimize the negative impact on the organization. The failure of the organization in using its resources for the benefit of the community can cause barriers.
4. Personal Objectives
Intended to assist employees in achieving the goal, at least the goals that can enhance individual contributions to the organization. Personal objectives of employees should be considered if parakaryawan should be retained, retired, or motivated. If it is not considered personal goals, performance and employee satisfaction can be decreased and the employee can leave the organization. [5]
Roles, Functions, Duties and Responsibilities of Human Resource Management
HRM objectives consist of four objectives, namely
1. Organizational Objectives
Intended to be able to recognize the existence of human resource management (HRM) in contributing to the achievement of organizational effectiveness. Although formally a human resources department was created to help the managers, however, the managers remain responsible for employee performance. Human resources department assist managers in dealing with matters relating to human resources.
2. Functional Objectives
Intended to maintain the contribution of the department at a level appropriate to the needs of the organization. Human resources become worthless if the human resource management have a criterion which is lower than the level of the organization's needs.
3. Social Objectives
Intended for ethically and socially respond to the needs and challenges of society through actions minimize the negative impact on the organization. The failure of the organization in using its resources for the benefit of the community can cause barriers.
4. Personal Objectives
Intended to assist employees in achieving the goal, at least the goals that can enhance individual contributions to the organization. Personal objectives of employees should be considered if parakaryawan should be retained, retired, or motivated. If it is not considered personal goals, performance and employee satisfaction can be decreased and the employee can leave the organization. [5]
Roles, Functions, Duties and Responsibilities of Human Resource Management
EMPLOYEES AND THE ROLE The role of HRM employees for a company in the form of their involvement in the planning, systems, processes and objectives to be achieved by the company. Speaking about the role of labor, must be distinguished between those who have jobs and those who work. R. Kyosaki call it in four stages (quadrant), namely self-employed, employe, businessmen and investors. Employees are those working on other people to sell their services, time, energy and thoughts for the company and get kopensasi of those companies. But speaking of labor is still common. Because there is no work, that work (on other people / state / private) and those who work alone. In HRM who want ditelah are employees (those who sell services, thoughts, energy and time-to another person or company. Here occurs a bond or contract regarding the rights and obligations of each.
HRM ROLE IS SETTING AND SETTING staffing PROGRAMS INCLUDE: 1. QUANTITY, QUALITY AND PLACEMENT OF LABOR D EFFECTIVE IN ACCORDANCE WITH ITS NEEDS. MUST be described in JOB DESCRIPTION. 2. WITHDRAWAL SET, SELECTION AND PLACEMENT EMPLOYEES UNDER THE PRINCIPLE IN MAN rigt rigt THE RIGHT PLACE AND THE MAN IN THE RIGHT JOB. 3. WELL-BEING SET PROGRAM, DEVELOPMENT, PROMOTION AND DISMISSAL 4. KNOWING labor laws DLL. (BY Felix Atawollo) (
Plan
Preparation and selection of labor (Preparation and selection)
Plan
Preparation and selection of labor (Preparation and selection)
Preparation. In the process of preparation to do the planning human resource requirements by determining the various jobs that may arise. What can be done is to estimate / forecast will be the vacant job, the amount, time, and so forth. There are two factors to be considered in the preparation, ie internal factors such as the number of new employees' needs, organizational structure, existing departments, and others. External factors such as employment law, labor conditions pasa, and so forth.
Recruitment & Selection
1. Workforce recruitment / Recruitment. Recruitment is a process to find potential employees or candidates, employees, workers, managers, or a new workforce to meet the needs of tablespoons oraganisasi or company. In this stage the existing job analysis necessary to create a job description / job description and job specification / job specification
2. Labor Selection / Selection. Selection labor is a process of finding the right employment of the many existing candidate or candidates. The initial phase needs to be done after receiving the applicant is looking at a resume / cv / curriculum vittae owned by the applicant. Then the applicant do the sorting of cv between applicants who will be called by that fail to meet standards of a job. Then the next is called the candidate elected to do a written test exam, job interview / interviews and other selection processes.
1. Workforce recruitment / Recruitment. Recruitment is a process to find potential employees or candidates, employees, workers, managers, or a new workforce to meet the needs of tablespoons oraganisasi or company. In this stage the existing job analysis necessary to create a job description / job description and job specification / job specification
2. Labor Selection / Selection. Selection labor is a process of finding the right employment of the many existing candidate or candidates. The initial phase needs to be done after receiving the applicant is looking at a resume / cv / curriculum vittae owned by the applicant. Then the applicant do the sorting of cv between applicants who will be called by that fail to meet standards of a job. Then the next is called the candidate elected to do a written test exam, job interview / interviews and other selection processes.
According Zurnali Cut (2010), an organization or company should be able to find and attract prospective employees who have the ability to work with using information and communications technology, commonly referred to as knowledge workers (knowledge workers). Quoting Drucker (2002:135): The most important contribution management needs in the 21st century is to increase the productivity of knowledge work (knowledge work) while increasing the productivity of knowledge workers (knowledge workers). The productivity of knowledge work (knowledge work) means the company increased its coverage on the use of technology-based knowledge, including use as closely as possible the use of information and communication technologies in enhancing profitable while strengthening the competitiveness (competiveness) company. Working knowledge is a reality that must be faced by any company or any organization, whether profit organization (agency, or corporation) and nonprofit organizations (such as government offices or NGOs). While the increased productivity of knowledge workers (knowledge workers) how to make the most meaningful knowledge and skills of knowledge workers in carrying out any work or tasks assigned to their company.
Zurnali Cut (2010) defines knowledge workers or knowledge worker (K-Worker) as an employee of an organization that is responsible to design, build, test, maintain, and operate the infrastructure and applications with the touch of organizational information and communication technology so as to achieve organizational goals effective and efficient and can provide satisfaction for the stakeholders of the organization.
Further explained that distinctiveness lies in the existence of knowledge workers to enjoy the freedom of autonomy on the job, moving, and against the command and control culture. During its development, K-workers tend to have the ability to operate a company so they have one or more firms that can be either commercial or non-profit company. A variety of enterprise knowledge can choose to help put the area of knowledge and technology usually reserved for the development of skills in key industries such as telecommunications industry, mining, automotive, semi conductor, and biotechnology.
Based on the opinions expressed by Cut Zurnali such, it can be drawn a conclusion that the era is now time for an HR department to recruit qualified employees with knowledge worker to an organization or company can achieve competitive advantage in the long run, while providing benefits to the stake holder organization, not just at the moment but also in the future.
