JOB DESCRIPTIONTitle : Bar captainD

JOB DESCRIPTION

Title : Bar captain
Department : Food & Beverage Department
Level :
Reporting Line : Bar & Floor Supervisor

1. SCOPE :

To courteously and promptly serve all guests and to ensure guests satisfaction.

2. Responsibilities and means:

Bar Attendant perform their duties within frame work of procedures defined by Bar Supervisor, Bar and Floor Manager and other frame work defined by the Food & Beverage Manager.

3. Major duties and Responsibilities:
90 % SERVICE RESPONSIBILITIES:

- Serves all guests according to procedures established in accordance to JAVA PARAGON HOTEL & RESIDENCE Surabaya standards.

- When known, uses the guests’ name as appropriate throughout the service.

- Always attentive to guests needs, listen to all complaints, and takes necessary action to ensure guests satisfaction.

- Relates all guests comments to the immediate Supervisor on duty, gives the guests a friendly “ Good bye “, “ Thank you “, or “ Have a nice day “, using the guests’ name and inviting them to return.

- Assist Captain to welcome and seat the guests.

- Offer aperitif, present menu and make up suggestions with proper explanation to the guests.

- Ensure to do the up selling as consistently.
- Report for duty on time, neatly groomed and in a clean and proper uniform.

- Is adept at responding to all guest requests with a positive “ YES “ and then takes the necessary action to ensure guests satisfaction, including referring special requests to the Supervisor.

- Ensure guest signs check or pays for the meal.

- Becomes thoroughly familiar with menu, beverage list and wine list contents, by using the Food & Beverages pickup charts, and is thoroughly familiar with special of the day.

- Practices suggestive selling and merchandising techniques when seating guests.

- Is fully acquainted with Food & Beverage charts.

- Checks to ensure that napkins, serviettes, chinaware, glassware and cutleries are spotlessly clean.

- Checks to ensure that all Food & Beverage items are served at the correct temperature and are properly presented.

- Serves and replenishes Food & Beverage items using proper procedures.

- Helps colleagues any times, it is necessary outside the assigned station.

- Clear up the tables when the guest has finished, and bring soiled dishes to dishwashing area with tray.

- Clean and prepare operating equipment’s after being washed to replenish the service stations.

- Follow up requisitions for store and general items.

- Responsible for the usage and maintenance of the operating equipment’s.

- Maintains tables in a clean and neat appearance during service.

- Uses proper service procedures when serving Food & Beverage to guests.
- Adheres to all Hotel policies.

- Adheres to all Food & Beverage Service Policies and Procedures.
(Set up, stock and keep all equipment’s, chinaware, glassware and flatware clean and spotless).

- Performs side duties as assigned by the Captain.

10 % MISCELLANEOUS RESPONSIBILITIES :

- Attends daily briefing.

- Performs other duties as assigned.

- Assist in keeping the front and back of the Hotel clean and organized.

- Maintains a positive attitude and tone of voice at all times.

- Attends monthly meetings on time.

4. Guidance

Works under direction of Bar Supervisors and Bartender. Makes a common decision concerning service and guests satisfaction.

5. Working conditions

In Kitchen, Service Stations, Restaurant and Bar.

Assist in maintaining the area of responsibility and workstation in a clean and safe environment.

6. Standards of Performance
- Satisfactory performance with respect to time and attendance has been attained when:

a. All scheduled work shifts are attended on time, and all standards of dressing and appearance, including the wearing of a nametag are met.

b. All meetings are attended on time.


- Satisfactory performance with respect to operation has been attained when:

a. All set-up duties in the assigned station and side duties are completed.

b. Develop good teamwork among all ranks and with other departments.

7. Replacement And Temporary Mission

1. Perform other duties for company’s interest as assigned by direct supervisor, Head of department or GM

2. Depending on business activities and organizational needs, additional duties or change of assignments within the company may be done by the Head of Department or higher management level
8. KEY COMPETENCIES
Revenue oriented
Guest satisfaction
Quality awareness
Professionalism
Communication skills (written/verbal)
Initiative
Legislation knowledge
Guest focus

Hasil (Bahasa Indonesia) 1:

DESKRIPSI PEKERJAANJudul: Bar KaptenDepartemen: Makanan & minumanTingkat:Pelaporan Line: Bar & lantai pembimbing1. CAKUPAN:Sopan dan segera melayani semua tamu dan menjamin tamu kepuasan.2. tanggung jawab dan berarti:Bar petugas melakukan tugas-tugas mereka dalam kerangka kerja prosedur yang ditetapkan oleh Bar Supervisor, Bar dan lantai manajer dan lain kerangka kerja yang didefinisikan oleh makanan & minuman manajer.3. utama tugas dan tanggung jawab: 90% LAYANAN TANGGUNG JAWAB:-Melayani semua tamu sesuai prosedur yang telah ditentukan sesuai dengan JAVA PARAGON HOTEL & RESIDENCE Surabaya standar.-Ketika dikenal, menggunakan nama tamu yang sesuai seluruh layanan.-Selalu memperhatikan tamu kebutuhan, mendengarkan semua keluhan, dan mengambil tindakan yang diperlukan untuk memastikan para tamu kepuasan.-Berkaitan dengan semua komentar tamu penyelia langsungnya bertugas, memberikan para ramah "Good bye", "Terima kasih", atau "Have a nice day", menggunakan nama tamu dan mengundang mereka untuk kembali.-Membantu Kapten untuk menyambut dan kursi tamu.-Menawarkan minuman beralkohol, menu yang hadir dan membuat saran dengan penjelasan yang tepat untuk para tamu.-Pastikan untuk melakukan penjualan atas sebagai konsisten.-Melaporkan diri untuk bertugas pada waktu, rapi terawat dan bersih dan tepat seragam.-Mahir menanggapi semua permintaan dengan positif "Ya" dan kemudian mengambil tindakan yang diperlukan untuk memastikan kepuasan tamu, termasuk permintaan khusus mengacu Supervisor.-Memastikan semua tanda-tanda check atau membayar untuk makan.-Menjadi benar-benar akrab dengan menu, daftar minuman dan daftar anggur isi, dengan menggunakan grafik pickup makanan & minuman, dan benar-benar akrab dengan khusus hari.-Praktik menjual sugestif dan merchandising teknik ketika tempat duduk tamu.-Adalah sepenuhnya berkenalan dengan grafik makanan & minuman.-Cek untuk memastikan bahwa serbet, serviettes, chinaware, barang pecah belah dan perlatannya tanggal bersih.-Cek untuk memastikan bahwa semua item makanan & minuman disajikan pada suhu yang benar dan disajikan dengan baik.-Melayani dan mengisi ulang item makanan & minuman yang menggunakan prosedur yang tepat.-Membantu rekan-rekan sewaktu-waktu, hal ini diperlukan di luar Stasiun ditetapkan.-Membersihkan meja ketika tamu selesai, dan membawa piring kotor untuk pencuci piring area dengan nampan.-Membersihkan dan menyiapkan peralatan operasi setelah dicuci untuk mengisi Stasiun layanan.-Menindaklanjuti requisitions untuk toko dan barang-barang yang umum.-Bertanggung jawab untuk penggunaan dan pemeliharaan peralatan operasi.-Mempertahankan tabel dalam penampilan yang bersih dan rapi selama layanan.-Menggunakan prosedur pelayanan tepat ketika melayani makanan & minuman untuk tamu.-Mematuhi semua kebijakan Hotel.-Mematuhi semua makanan & minuman Layanan Kebijakan dan prosedur. (Mengatur, saham dan menjaga semua peralatan, chinaware, barang pecah belah dan sendok garpu bersih dan bersih).- Performs side duties as assigned by the Captain.10 % MISCELLANEOUS RESPONSIBILITIES :- Attends daily briefing.- Performs other duties as assigned.- Assist in keeping the front and back of the Hotel clean and organized.- Maintains a positive attitude and tone of voice at all times.- Attends monthly meetings on time.4. GuidanceWorks under direction of Bar Supervisors and Bartender. Makes a common decision concerning service and guests satisfaction.5. Working conditionsIn Kitchen, Service Stations, Restaurant and Bar. Assist in maintaining the area of responsibility and workstation in a clean and safe environment.6. Standards of Performance- Satisfactory performance with respect to time and attendance has been attained when:a. All scheduled work shifts are attended on time, and all standards of dressing and appearance, including the wearing of a nametag are met.b. All meetings are attended on time.- Satisfactory performance with respect to operation has been attained when: a. All set-up duties in the assigned station and side duties are completed.b. Develop good teamwork among all ranks and with other departments.7. Replacement And Temporary Mission1. Perform other duties for company’s interest as assigned by direct supervisor, Head of department or GM2. Depending on business activities and organizational needs, additional duties or change of assignments within the company may be done by the Head of Department or higher management level8. KEY COMPETENCIESRevenue orientedGuest satisfaction Quality awarenessProfessionalismCommunication skills (written/verbal)InitiativeLegislation knowledgeGuest focus