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JOB DESCRIPTIONTitle : Rest. Servic
JOB DESCRIPTION
Title : Rest. Service Spv.
Department : Food & Beverage Department
Level :
Reporting Line : Rest. Manager
1. General duties :
He assist the Restaurant & Banquet Manager in Management of Restaurant and Room Service and he / she manages the Restaurant and Room Service when the Restaurant & Banquet Manager is absent.
2. Responsibilities and means :
The Restaurant and Room Service Supervisor performs his duties within the framework of procedure, defined by the Restaurant & Banquet Manager.
A. Special responsibilities
- The Supervisor welcomes guest, advises them and ensures that they are satisfied throughout their meal / function.
- Continuously aware of the food & beverage being served, consult with the Chef on any deviation.
- He / She organizes and co-ordinates service provided by co-worker and checks the rapidity and quality of their services.
- He /She responsible for the organization of Restaurant and Room Service for the cleaning of these rooms and must supervise the lay out and consistency of the presentation.
- Co-ordinate reservation and communicate with the Chef any special request and anticipated number.
- He / She checks the state of the crockery, cutlery and glasses and supervises their storage and usage.
- Participate actively in reducing breakage and to prevent poor habits of handling equipment among staff.
- He / She responsible for linen made available to the outlets (cleanliness, quality, storage and replacement).
- He / She responsible for the decorating in the various sales points falling under his / her responsibility.
- He / She responsible for ensuring that inspection standards in Restaurant and Room Service are met.
- He / She responsible for ensuring & maintaining that service standard in Restaurant and Room Service are met.
- He / She informs Restaurant & Banquet Manager of the activities.
B. Administrative and legal responsibilities
- He / She checks the number of guests according the daily forecasting report and organize the section after this information.
- He / She responsible for keeping a programs of activities.
- He / She responsible for keeping the reservations register, deduction registers and staff attendance registers.
- He / She is responsible for the application of legal requirements and replication in force :
- Displaying Menu
- Health and Safety
- Social (observance of time tables and length of working day).
- He / She applies all administrative procedures linked at the activities, i.e employee’s progress report, training & communication meeting.
- Maintain log - book for comments or special occurrences for management information and evaluation.
C. Social and staff responsibilities
- He / She defines the organization fo work to be performed by co-worker such as definition of tasks, timetables, leave, etc.
- He / She anticipates the number of staff requires and their qualifications in accordance with work loads.
- He / She helps the Restaurant & Banquet Manager prepare Training Programs for the staff and takes part in training session together with Restaurant & Banquet Manager and ensures the follow up.
- Responsible for a good team-work development among the staff and with other departments.
- He / She responsible for welcoming new employees and for their integration in the team.
- He / She has a personal meeting with each Captain and Waiter / Waitress in information and guidance.
- He / She responsible for the development of co-worker and is always available for open discussion.
- He / She responsible for the presentation and cleanliness of staff working for the outlets.
D. Sales Responsibilities
- He / She responsible for the actual sale, also must endeavor to optimize and insure that the quality of services is the most suitable for meeting the guests requirements.
- He / She activities verbal complaints and deals with those that can be solved immediately, also transmits others to Restaurant & Banquet Manager or Food & Beverage Manager.
- He / She responsible for the atmosphere of various sales points.
3. Relations
a. With other positions
- He / She responsible to the Restaurant & Banquet Manager.
b. Functional
- He / She maintains contacts from the functional point of view with other sections of the hotel.
- Confer with housekeeping department to ensure sufficient amount of linen & uniform and that they are in the best possible condition.
- Control stock of materials and equipment as well as their maintenance.
- He / She responsible for the satisfactory co-ordination of the section with the kitchen and Banquet Sales.
- Confer with stewarding to ensure sufficient amount of operating equipment and that they are in the best possible condition.
4. Substitution & special duties
The Supervisor may substitutes for the Restaurant & Banquet Manager in his absence.
5. KEY COMPETENCIES
Revenue oriented
Guest satisfaction
Leadership skills
Management skills
Delegation skills
Organisational & time management skills
Professionalism
Communication skills (written/verbal)
Initiative
Assertiveness
Strong Technical skills
Tertiary Qualification
Problem solving skills
Strong training skills
Selling & marketing skills
Quality awareness
Title : Rest. Service Spv.
Department : Food & Beverage Department
Level :
Reporting Line : Rest. Manager
1. General duties :
He assist the Restaurant & Banquet Manager in Management of Restaurant and Room Service and he / she manages the Restaurant and Room Service when the Restaurant & Banquet Manager is absent.
2. Responsibilities and means :
The Restaurant and Room Service Supervisor performs his duties within the framework of procedure, defined by the Restaurant & Banquet Manager.
A. Special responsibilities
- The Supervisor welcomes guest, advises them and ensures that they are satisfied throughout their meal / function.
- Continuously aware of the food & beverage being served, consult with the Chef on any deviation.
- He / She organizes and co-ordinates service provided by co-worker and checks the rapidity and quality of their services.
- He /She responsible for the organization of Restaurant and Room Service for the cleaning of these rooms and must supervise the lay out and consistency of the presentation.
- Co-ordinate reservation and communicate with the Chef any special request and anticipated number.
- He / She checks the state of the crockery, cutlery and glasses and supervises their storage and usage.
- Participate actively in reducing breakage and to prevent poor habits of handling equipment among staff.
- He / She responsible for linen made available to the outlets (cleanliness, quality, storage and replacement).
- He / She responsible for the decorating in the various sales points falling under his / her responsibility.
- He / She responsible for ensuring that inspection standards in Restaurant and Room Service are met.
- He / She responsible for ensuring & maintaining that service standard in Restaurant and Room Service are met.
- He / She informs Restaurant & Banquet Manager of the activities.
B. Administrative and legal responsibilities
- He / She checks the number of guests according the daily forecasting report and organize the section after this information.
- He / She responsible for keeping a programs of activities.
- He / She responsible for keeping the reservations register, deduction registers and staff attendance registers.
- He / She is responsible for the application of legal requirements and replication in force :
- Displaying Menu
- Health and Safety
- Social (observance of time tables and length of working day).
- He / She applies all administrative procedures linked at the activities, i.e employee’s progress report, training & communication meeting.
- Maintain log - book for comments or special occurrences for management information and evaluation.
C. Social and staff responsibilities
- He / She defines the organization fo work to be performed by co-worker such as definition of tasks, timetables, leave, etc.
- He / She anticipates the number of staff requires and their qualifications in accordance with work loads.
- He / She helps the Restaurant & Banquet Manager prepare Training Programs for the staff and takes part in training session together with Restaurant & Banquet Manager and ensures the follow up.
- Responsible for a good team-work development among the staff and with other departments.
- He / She responsible for welcoming new employees and for their integration in the team.
- He / She has a personal meeting with each Captain and Waiter / Waitress in information and guidance.
- He / She responsible for the development of co-worker and is always available for open discussion.
- He / She responsible for the presentation and cleanliness of staff working for the outlets.
D. Sales Responsibilities
- He / She responsible for the actual sale, also must endeavor to optimize and insure that the quality of services is the most suitable for meeting the guests requirements.
- He / She activities verbal complaints and deals with those that can be solved immediately, also transmits others to Restaurant & Banquet Manager or Food & Beverage Manager.
- He / She responsible for the atmosphere of various sales points.
3. Relations
a. With other positions
- He / She responsible to the Restaurant & Banquet Manager.
b. Functional
- He / She maintains contacts from the functional point of view with other sections of the hotel.
- Confer with housekeeping department to ensure sufficient amount of linen & uniform and that they are in the best possible condition.
- Control stock of materials and equipment as well as their maintenance.
- He / She responsible for the satisfactory co-ordination of the section with the kitchen and Banquet Sales.
- Confer with stewarding to ensure sufficient amount of operating equipment and that they are in the best possible condition.
4. Substitution & special duties
The Supervisor may substitutes for the Restaurant & Banquet Manager in his absence.
5. KEY COMPETENCIES
Revenue oriented
Guest satisfaction
Leadership skills
Management skills
Delegation skills
Organisational & time management skills
Professionalism
Communication skills (written/verbal)
Initiative
Assertiveness
Strong Technical skills
Tertiary Qualification
Problem solving skills
Strong training skills
Selling & marketing skills
Quality awareness
0/5000
DESKRIPSI PEKERJAANJudul: istirahat. Spv layanan.Departemen: Makanan & minumanTingkat:Pelaporan Line: istirahat. Manajer1. umum tugas:Dia membantu Restaurant & Perjamuan manajer yang dalam manajemen restoran dan layanan kamar dan dia / dia mengelola restoran dan Layanan Kamar ketika Restaurant & Perjamuan manajer yang tidak hadir.2. tanggung jawab dan berarti:Restoran dan Layanan Kamar pengawas melakukan tugasnya dalam kerangka prosedur, didefinisikan oleh Restoran & Perjamuan manajer.A. tanggung jawab khusus-Atasan menyambut tamu, menasihati mereka dan memastikan bahwa mereka puas seluruh makanan mereka / fungsi.-Terus-menerus menyadari makanan & minuman dilayani, berkonsultasi dengan koki setiap penyimpangan.-Dia / Dia mengatur dan mengkoordinasi layanan yang disediakan oleh rekan kerja dan memeriksa kecepatan dan kualitas layanan mereka.-Dia/dia bertanggung jawab untuk organisasi restoran dan layanan kamar untuk pembersihan ini kamar dan harus mengawasi lay out dan konsistensi dari presentasi.-Koordinasi reservasi dan berkomunikasi dengan koki setiap permintaan khusus dan nomor diantisipasi.-Dia / Dia memeriksa keadaan barang pecah belah, sendok garpu, dan gelas dan mengawasi penyimpanan dan penggunaan mereka.-Berpartisipasi secara aktif dalam mengurangi kerusakan dan mencegah miskin kebiasaan penanganan peralatan antara staf.-Dia / dia bertanggung jawab untuk seprai disediakan untuk outlet (kebersihan, kualitas, Penyimpanan dan penggantian).-Dia / dia bertanggung jawab untuk dekorasi pada berbagai titik penjualan jatuh di bawah tanggung jawab / Nya.-Dia / dia bertanggung jawab untuk memastikan bahwa memenuhi standar pemeriksaan di restoran dan layanan kamar.-Dia / dia bertanggung jawab untuk memastikan & menjaga standar layanan tersebut di restoran dan Layanan Kamar terpenuhi.-Dia / dia memberitahu Restaurant & Perjamuan manajer kegiatan.B. administrasi dan tanggung jawab hukum-Dia / Dia memeriksa jumlah tamu menurut harian peramalan laporan dan mengatur bagian setelah informasi ini.-Dia / dia bertanggung jawab untuk menjaga program kegiatan.-Dia / dia bertanggung jawab untuk memelihara daftar reservasi, pengurangan register dan staf kehadiran Register.-Dia / dia bertanggung jawab untuk aplikasi dari persyaratan hukum dan replikasi berlaku: -Menampilkan Menu-Kesehatan dan keselamatan-Sosial (pemeliharaan waktu tabel) dan panjang hari kerja.-Dia / Dia menerapkan prosedur administrasi semua yang terkait di kegiatan, yaitu karyawan laporan kemajuan, pelatihan & meeting komunikasi.-Menjaga log - buku untuk komentar atau kejadian khusus untuk pengelolaan informasi dan evaluasi.C. tanggung jawab sosial dan staf-Dia / ia mendefinisikan pekerjaan fo organisasi yang akan dilakukan oleh rekan kerja seperti definisi tugas-tugas, jadwal, meninggalkan, dll.-Dia / dia mengantisipasi memerlukan jumlah staf dan kualifikasi mereka sesuai dengan pekerjaan beban.-Dia / Dia membantu Restaurant & Perjamuan manajer menyiapkan program pelatihan untuk staf dan mengambil bagian dalam pelatihan bersama dengan restoran & Perjamuan manajer dan memastikan tindak atas.-Bertanggung jawab untuk pengembangan kerja tim yang baik antara staf dan dengan departemen lain.-Dia / dia bertanggung jawab untuk menyambut karyawan baru dan integrasi mereka dalam tim.-Dia / Dia memiliki pertemuan pribadi dengan setiap kapten dan pelayan / pramusaji di informasi dan bimbingan.-Dia / dia bertanggung jawab untuk pengembangan rekan kerja dan selalu tersedia untuk diskusi terbuka.-Dia / dia bertanggung jawab untuk presentasi dan kebersihan staf bekerja untuk outlet.D. penjualan tanggung jawab-Dia / dia bertanggung jawab untuk penjualan aktual, juga harus berusaha untuk mengoptimalkan dan memastikan bahwa kualitas layanan yang paling cocok untuk memenuhi kebutuhan para tamu.-Dia / Dia kegiatan verbal keluhan dan berurusan dengan orang-orang yang dapat diselesaikan segera, juga mentransmisikan lain untuk Restoran & Perjamuan manajer atau makanan & minuman manajer.-Dia / dia bertanggung jawab untuk suasana berbagai titik penjualan. 3. hubungana. dengan posisi lain-Dia / dia bertanggung jawab ke restoran & Perjamuan manajer.b. fungsional-Dia / dia menjaga kontak dari sudut pandang fungsional dengan bagian lain Hotel.-Berunding dengan tata graha Departemen untuk memastikan jumlah yang cukup seragam & linen dan bahwa mereka tidak dalam kondisi terbaik.-Kontrol stok bahan dan peralatan serta pemeliharaan mereka.-Dia / dia bertanggung jawab untuk memuaskan koordinasi bagian dengan dapur dan Perjamuan penjualan.-Berunding dengan stewarding untuk memastikan jumlah cukup operasi peralatan dan bahwa mereka berada dalam kondisi terbaik. 4. substitusi & tugas-tugas khususSupervisor mungkin pengganti untuk Restoran & Perjamuan manajer dalam ketiadaan. 5. KUNCI KOMPETENSIPendapatan yang berorientasiKepuasan tamuKeterampilan kepemimpinanKeterampilan manajemenDelegasi keterampilanKeterampilan manajemen organisasi & waktuProfesionalismeKeterampilan komunikasi (ditulis/lisan)InisiatifKetegasanKeterampilan kuat teknisKualifikasi tersierKeterampilan pemecahan masalahKuat pelatihan keterampilanPenjualan & Pemasaran keterampilanKualitas kesadaran
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- aku suka semua status kamu
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- burung burung itu terbang di udara
- MATERIALS :- 3 pieces of cane- Thread- L
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- cantiknya tawwa amelia wahyu ramadan
- aku cinta kamu
- cantiknya tawwa amelia wahyu ramadan
- kami tidak melihat kelinci kelinci itu
- Good you did it. You hard work paid last
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