LEADERSHIP

1. Kesimpulan dari materi leadership

pengertian dari leadership adalah sebagai suatu proses pengarahan dan pemberian pengaruh pada kegiatan-kegiatan dari sekelompok anggota dan orang lain agar mau bekerja dengan suka rela untuk mencapai tujuan kelompok.

dalam leadership ada namanya Pendekatan – Pendekatan Studi Kepemimpinan yaitu :

1. Pendekatan Kesifatan
2. Pendekatan Perilaku – Perilaku (Behaviors)
3. Pandangan Situasional (Contingency)

Unsur-unsur Kepemimpinan

• kader penggerak,
• Adanya peserta yang digerakkan, adanya komunikasi, adanya tujuan organisasi
• Adanya manfaat yang tidak hanya dinikmati oleh sebagian anggota

Fungsi Kepemimpinan

• Mengambil keputusan
• Mengembangkan informasi
•  Memelihara dan mengembangkan loyalitas anggota
• Memberi dorongan dan semangat pada anggota
•  Bertanggung jawab atas semua aktivitas kegiatan
•  Melakukan pengawasan atas pelaksanaan kegiatan
•  Memberikan penghargaan pada anggota yang berprestasi

Tugas pemimpin

•  Mengambil inisiatif
•  Mengatur langkah dan arah
•  Memberikan informasi
• Mendorong, bersahabat, bersikap menerima
• Bersikap mendamaikan
• Berkemampuan mengubah dan menyesuaikan pendapat
• Memperlancar pelaksanaan tugas

Tipe Kepemimpinan

• Tipe dengan Orientasi Tugas (Task Oriented)

Para manajer mengarahkan dan mengawasi bawahan secara tertutup untuk menjamin bahwa tugas dilaksanakan sesuai yang diinginkannya.

•   Tipe dengan Orientasi Karyawan(Employee Oreinted)

Para manajer lebih memotivasi bawahan dibanding mangawasi mereka. Para anggota kelompok diberi kesempatan untuk berprestasi dan berkembang.

2. Kepemimpinan adalah proses memengaruhi atau memberi contoh oleh pemimpin kepada pengikutnya dalam upaya mencapai tujuan organisasi.

3. Tugas pemimpin dalam perusahaan yang pasti adalah sebagai pemegang keputusan,dalam memilih hal-hal yang di anggap lebih penting. mengambil inisiatif, memberikan motivasi terhadap bawahan untuk mengontrol kestabilan kinerja bawahan.Memberikan informasi terhadap bawahan dari atasan,informasi tersebut baik bersifat penting ataupun yang formal.

4. Gaya kepemimpinan adalah suatu merupakan pola tingkahlaku esensial/dominan yang dimunculkan individu/pemimpin ketika dia berusaha mempengaruhi bawahannya.

 apa bila saya jadi pemimpin saya akan memilih gaya dengan Orientasi Karyawan(Employee Oreinted), karena menurut saya gaya ini adalah gaya yang terbaik ,di sebabkan Para manajer lebih memotivasi bawahan dibanding mangawasi mereka. Para anggota kelompok diberi kesempatan untuk berprestasi dan berkembang sehingga kemungkinan karyawan bisa lebih baik dan menguntungkan bagi karyawan.

 

Department in the hotel

Food and Beveraga

 

When viewed from above that the organizational structure of this section, led by the Food & Beverage Director, The Help by Chef de Cuisine and Food & Beverage Assistant Manager and staff to achieve the goals set by the hotel. The following is a description of duties and responsibilities of each position of the food and beverage section.

1. Food & Beverage Director

Description of duties and responsibilities:
 
1. Setting the menu, presentation systems, sales strategy, directing the implementation and assess the success
2. Conduct analysis of competitors
3. FB Production budget kitchen, F & B service and Stewarding
4. Formulate operational cost control policy
5. Addressing problems that require immediate treatment
6. Creating harmonious relationships with colleagues and customers
7. Held a briefing at the department
8. Propose to the boss, about the adjustment procedures and policies in an environment of food & beverage department if necessary

2. Assistant Food & Beverage Manager

Description of duties and responsibilities:

1. To coordinate the implementation of activities between kitchen, F & B service and stewarding
2. Work plan and assess its implementation
3. Oversees the operational schedule of subordinates
4. Monitoring the results of physical inventory in the kitchen, F & B service and stewarding
5. Monitor the implementation of store room requisition
6. Performance assessment work of subordinates
7. Implement the smooth operation of the various activities of the existing working relationship with the food & beverage department
8. Coordinate and oversee the smooth preparation of the event event / function
9. Addressing problems that require immediate treatment and report to superiors
10. Relationships with colleagues and guests
11. Creating harmonious relationships with colleagues and customers
12. Provides direction and guidance to subordinates.

3. Restaurant & Bar Manager
 
Description of duties and responsibilities:

1. Coordinate operations at the outlets of food & beverage service
2. Coordinate the preparation and overseeing the smooth implementation of the function / event
3. Assist the smooth implementation of the physical inventory
4. Establish and build relationships with guests
5. Helping to create a monthly report report F & B sales
6. Performance assessment work of subordinates
7. And hold a problem that requires immediate treatment and report to superiors
8. Handling and monitoring some changes and irregularities in the operations
9. Monitor and supervise personal hygiene, grooming and sanitation
10. Handle and supervise direct service VIP guests
11. Creating and fostering a healthy working atmosphere
12. Conducting daily briefings 
.
4. Head Waiter
 
Job descriptions and responsibilities:
 
1. Supervise the use of par stock irregularities
2. Checking completeness and accuracy of the "mise en place"
3. Examining the accuracy of daily sales reports
4. Directing and overseeing the smooth service in a restaurant
5. Dealing with guest complaints
6. Regulate the division of "station"
7. Checking the personnel hygiene, grooming and sanitation
8. Accompanying sous chef in a buffet arrangement
9. Deal directly with guest services VIP (Very Important Person)
10. Coordinate and oversee the implementation of clear up
11. Assist the smooth conduct of physical inventory
12. Check the completeness, accuracy procurement "store room requisition"
13. Good relations with guests
14. Make the schedule work of subordinates
15. Supervise subordinate discipline
16. Handle guest issues
17. Assessing the work of subordinates
18. Creating and fostering a healthy working atmosphere.


5. Assistant (Head Waiter Captain)

Description of duties and responsibilities:

1. Assist head waiter duties2. Completing the completeness, accuracy of the mise en place3. Making daily sales reports4. Complementing the storage and use of par stock5. Supervise and assist the smooth implementation of the accuracy of the sales service and presentation of food and beverages6. Make the repair and maintanance order7. Deal directly with VIP guest services8. Overcoming guest complaints9. Supervise and direct subordinate smooth service10. Assist the smooth implementation of the physical inventory11. Good relations with guests12. Creating and fostering a healthy working atmosphere

6. Waiter / Waitress

Description of duties and responsibilities:

1. Preparing the technical completeness of service2. Carry out preparatory set-up mise en place3. Perform direct services to guests4. Taking orders / orders from the captain guests to be forwarded to the kitchen5. Implement the presentation of dishes to the guests6. Implement clear up from the coffee table7. Prepare and take the needs of linen napkin, wares, supplies8. Collecting and transporting soiled linen and dirty dishes to the laundry / stewarding9. Do preparation of tables set up and clear up10. Implement and follow the captain orders in carrying out his duties11. Do cleaning work area12. A relationship with guests13. Attend daily briefing

7. Chief Bartender

Description of duties and responsibilities:

1. Supervise the storage, use of bar stock2. Completing the completeness, accuracy of the mise en place3. Making daily sales reports4. Overseeing the smooth, precise execution of mixing drinks, presentation, sales and service 3855. Develop a standard portion, standard receipts, standard beverage cost along with the F & B cost control6. Directing, overseeing the smooth service7. Overcoming guest complaints8. Regulate the division of "station" and oversee its implementation9. Checking the personnel hygiene, grooming and sanitation10. Deal directly with VIP guest services11. Assist the smooth implementation of the physical inventory12. Check the completeness, accuracy procurement "store room requisition"13. Make the repair and maintanace order14. Supervise subordinate discipline15. Handle guest issues16. Assessing the work of subordinates17. Creating and fostering a healthy working atmosphere

8. Room Service Order Taker

Description of duties and responsibilities:

1. Handles receipt, recording and delivering room service to order room service captain2. Advise and assist guests in selecting the menu3. Maintaining a healthy work atmosphere4. Attend briefings head waiter

Occupational Health
Hotel management must maintain the health of all employees and guests, with the achievement of operational systems that uphold Hotel occupational health then the cost of unnecessary bias is suppressed and not
were excluded.
Hotel guests will be very happy to stay at hotels that have a high level of environmental health, the Hotel will become the primary choice for the next visit.
Health Check:.
For that all employees of the hotel food and beverage should be regularly followed the health checks every 6 months. Usually for the usual health checks conducted for employees of food and beverages is Rectal Swabs Test.

Hygiene and Safety

Hygiene and safety should always be considered by every employee section of food & beverage, hygiene and safety work done in the food and beverage service are:
• Treat the glassware. Checking shortage of glassware, plates, cups and eating utensils and drank from silver before and after use, dispose immediately or plate glass broken ceramic cups. Separate items of silver and glass after use, if a glass breaks, move the glass carefully and make sure no pieces are scattered
 
• Implement service. At the time of providing services each procedure must be implemented correctly, this is done like move the cups from the table when filling a cup with hot water, do not over-fill the tray and not allowed to carry a tray passes over the heads of guests are being seated over the kitchen and always tell them about your presence, at the time of opening the wine away from the guests so as not exposed cork.
 
• Separate your glass and plate glass and broken dishes when selecting, use the trolley to move it. When using the rack, check that the edges that can be set. Make sure the coast was clear before placing food in nampanMenjaga personal appearance. Use in full dress uniform, good and true, such as using low-heeled shoes, jewelry tailored to the policy of the hotel, clothes that fit the size, as well as short or long hair but using a hairnet, all of these things should be done so you can work comfortably,
 
• Reduce the risk. Reported to superiors if found loose carpet, the placement of safety signs that are not appropriate, the separation of the power cord connection and all that would cause the risk of tripping and falling

This is a very important role in F & B are:
 • Purchasing, parts procurement and purchase of raw materials.• Receiving, the receiving, checking incoming raw goods.• Storage, storage section separated, stored according to its kind.• Preparation, preparation of raw materials to ready cooked including chop (chopping), cutting (cutting), cut  into small pieces (dicing), cleaning (washing), weighing (Weighing), measure (measuring).• Cooking, food processing, mix all ingredients by weight, the amount of the right size based on the prescription or prosedute degree heat and cook at a certain time.• Finishing, ready-prepared dishes to be ready to be presented, including the cutting (slicing), memorsikan dishes (portioning) and decorate (garnishing) if necessary.• Serving, serving food.

Place dish processing can be divided into:

1. Hot Kitchen / The Rang Department, or the kitchen is hot. Hot kitchen section was supervised by the Head Kitchen (Chef de Cuisiene) or Executive Chef.2. Cold Kitchen / Salad Department, namely the cold dishes or even all the preparations appetizer (appetizer), lettuce (salad), or even seafood (sea food).3. Bakery & Pastry / The Baker's Shop, which is part of the preparation of pastries and desserts (dessert).4. Pantry, which is part of preparing coffee, milk, tea, juice, toast and sandwiches, this section usually also exist on FB Service department.Operation in the kitchen is headed by an Executive Chef, assisted by several Assistant Excecutive Chef (Sous Chef) who directly supervise all cooks (cook) and the kitchen.Managing Food & Beverage Product
 • People (customer, owner, staff)
 • Money (investment, ROI, operating, budgeting, contingencies)
 • Time (time frame, schedule / deadlines / Beo)
 • Procedure (Menu, SOP / cooking method, Job desc)
 • Energy (electricity, gas, water)
 • Equipment (boilers, griddles, grills, pan ...)
 • Materials
 • Menu Engineering

Departement in the hotel

House Keeping

 

Meaning and function of the Housekeeping
In English housekeeping has meaning; house means the house / building / house / places to stay / hotels, while keeping is to keep / treat / manage / maintain. Housekeeping is also called housekeeping, which means keeping procedures / treat / manage / maintain, while the maid is a building / house / guest house / hotel. Definition of housekeeping (housekeeping) is part of the department responsible for arranging or setting up equipment, maintain the cleanliness and comfort, repair damage and provide decoration in order for the house (hotel) It looked neat, clean, attractive and enjoyable for the residents. Housekeeping functions in the operations of a hotel is essential. Housekeeping department is not only responsible for preparing and cleaning the room (guestroom) at the time of arrival of guests, but clean, care for and maintain the overall area of ​​the hotel so it looks neat and fresh to start a business. In hotel operations, cleaning activities carried out and implemented and the responsibility of the housekeeping department, whose activities led

by the Housekeeping Manager or Executive housekeeper. In the hotel housekeeping department organization usually has responsibility very wide area and has a number of staff
more than other departments. Therefore, to carry out cleaning in all areas of the hotel, its implementation is set according to the following sections:

Public Area, the section which has the task and responsibility to maintain cleanliness, neatness, beauty and comfort of all areas of the hotel, both of which are outside the building or buildings within the hotel include the Lobby area, restroom, restaurant, meeting rooms and facilities for hotel employees. room, the section which has the responsibility to prepare and maintain cleanliness, neatness and completeness of the guest rooms.
Laundry, sexy who have a responsibility to provide a clean linen-linen for keperluaan rooms, restaurant and meeting rooms, providing clean uniforms for employees and guests clean up the dirty clothes.
Linen and Uniform, sexy is responsible for managing the circulation and provision of linen and uniform for all employees.
Florist, sexy is responsible for providing and arranging fresh flowers to beautify the decor in the hotel.
Gardener, Section which is responsible for maintaining the plants both within and outside the hotel.

The scope of duties and responsibilities
Part be responsible for housekeeping, neatness, regularity, completeness, cleanliness, and comfort all the rooms in the hotel or area:
Responsibilities include the housekeeping area:

• The living room (guest room)

• corridor

• Restaurant and banquet

• office

• Guest toilet

• toilet employees

• Locker employees

• Parks in and outside the room

• swimming pool

• parking lot

Deparment Housekeeping tasks are as follows:

• Create an atmosphere of the hotel is clean, attractive, comfortable, and safe.

• Providing services in the room with the best to the guests, so that guests feel satisfied when visiting or staying at the hotel.

• Preparation, arrangement, and maintenance rooms.

• Responsible for maintaining cleanliness of all outlets and the common room at the hotel.

• Reported lost and found and brought to the supervisor

• Hotel uniforms, shoes and socks are determined. 

Houseman section

Houseman section is the section responsible for the overall cleanliness and maintenance of the hotel environment.
The division of tasks in this section are as follows:
 
1.group work early (morning shift)
 
Most cleanup work performed in the morning until noon hari.jumlah Houseman who do the cleaning in the morning till noon more done than the night.

  2.Group work afternoon (evening shift)
 
Maintenance of cleanliness every day carried out continuously in order to create an atmosphere of clean, neat, and hygiennes.pemeliharaan cleanliness in the afternoon working group was held on evening shift.

The task of the evening shift are as follows:
 
a. maintain and continue the routine tasks in the morning.
b. Clean and tidy up the entire office management after quitting time.
c. Hygiene control lobby, ashtrays, and the trash.

Laundry Laundry is an existing section in the housekeeping department in charge and responsible working on various washing processes that are intended for hotel guests and employees. Right now in the running operations, laundry also serves leaching from outside the hotel which aims to increase its revenue. The main task is to help operasioanal hotel laundry associated with the process of washing linen for guest rooms, restaurant and meeting rooms as well as uniforms for employees. Today, the provision of laundry facilities is required, in addition to facilities for the guests as well to meet the linen-needed clean linen for the hotel operations. Laundry operations at a hotel very varied, in general until at 21:00 the night even earlier, in an effort to menekaan operational costs. There are several things into consideration to determine the operating hours in a hotel laundry, among others:
Occupancy rate, the higher the occupancy the linen and guest laundry more so the longer the process.
Total output kilograms washing machine, the greater the amount of output, the more the linen is processed.
Parstock a hotel linen, laundry parstock less cause must proceed until selasai for tomorrow today.

 

Departements in the hotel

Human Resources Development Department

Human Resources Development Department

One of the important departments of the hotel is the management of human resources. Human resource management that can either differentiate the difference between running a hotel with a good, satisfactory and poor. Human resources manager can control almost the entire operation will function throughout the hotel. This makes the importance of human resource management in the hotel is very clear.

The department also serves to manage the existing human resources and work closely with all departments and represent the company in negotiations / counseling with employees in terms of kekaryawanan affairs, employment, discipline, grievance, or company policy on welfare programs.
In its development, Human Resources Development is expected to maintain levels of staffing and payroll system effective, helping each piece to maximize productivity and control of payroll costs.
Connect and communicate with local governments, private companies, educational institutions about employment, insurance, health care and about exercising power or apprenticeship training school. 

1. Human Resource Management / Human Resource Management:

• Personnel / staffing:
Administration, business plans, conflict of interest, disiplinary procedures, employee appearance, employee certificate, report, human resources, labor relations, leave of absence, medical examination, clinic, name tags, offices, out employment, performance appraisals, personal records, technology, transportation, uniforms, use of guest facilities, insurance, salary, bonus, benefits, employee dining room, Praying room.

• Staffing:
Recruitment, selection interviews, casual employee, contract employee, job description, organization chart, outside contracts, outsourcing, promotion, demotion, transfer, couching, counseling.

2. Recruitment / Selection, Placement
There are several different areas where human resource management is essential. One is rekutmen new employees. The employees who were hired at the hotel can really change the quality of service and atmosphere throughout the hotel. This means that it is very important to choose the staff is optimistic, dedicated workers for every position. It is the job of human resource managers who ensure that the good people chosen to work at the hotel.

   1. HRD (Human Resources of Development) Manager 

 
HRD (Human Resources of Development) Manager has the functions and scope of work are: 

a. Responsible for the management and development of Human Resources in the hotel environment, namely in terms of planning, implementation and supervision of human resources activities, including development of quality based on the policies and procedures applicable in the company.

b. Responsible for matters relating to the activities of government & industrial building and have an obligation to maintain and keep the company image. 

While the job description of the HRD (Human Resources of Development) Manager are as follows: 

a. Prepare, plan, monitor and evaluate the budgetary costs of effectively and efficiently and be responsible for any expenses the result of activities
b. Responsible for planning, monitoring and evaluation of the amount of labor needed by the company.
c. Carry out the selection, promotion, transfering, demotion of employees as deemed necessary.
d. Carry out development activities, training and other activities related to mental development, skills and knowledge of employees sesuain with company standards.
e. Responsible for activities associated with employee absences recapitulation, the calculation of salaries, allowances and bonuses.  

     2. HRD (Human Resources of Development) Administrator
 
Main Tasks and Responsibilities:

a. Responsible in helping HRD (Human Resources Development Of) Manager in the areas of administration, the smooth implementation of company rules, run the program and procedures in the rules and regulations as well as overseeing time keeping.
 
b. Preparing payroll in preparation for the current month, between December 16-20 every month.
 
c. Between the date of 21-25 each month submit to the Accounting department funds for payment of salary month.
 
d. Applying for funding for reimbursement of outpatient drug every 2 times a week (Wednesday and Saturday), which has been delivered to employees' prescription medication from a doctor.
 
e. Prepared a report for tax payments entertainment section 21 including tax.
 
f. Creating a summary report every month to feed employees reported to the accounting department.
 
g. Creating a summary report evaluating the implementation of training and implementation to be sent to the directors.
 
h. Creating a summary report of mutations, promotions and employee status (additional child, got married, quit).
 
i. Pension fund contributions make reports / Astek every month.  

   3. HRD (Human Resources of Development) Clerk
Description of duties:

a. Conducting the process of taking annual leave and prepare reports.

b. Conducting the process of making "Day Off Payment," exchange "Day Off" and the exchange rate shift employees.
 
c. Perform calculations "meal coupon" employee.

d. Check and record the employee sick leave.

e. Help HRD (Human Resources of Development) Administrator in archiving and making the letters.