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.
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
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