Deskripsi Pekerjaan

  • Understands the general aspects of hotel/resort’s Restaurant management, from production, quality dining services, marketing, training, sales to effective operation analysis.
  • Able to plan, coordinate, direct and control the service quality and sales achievement of the restaurant.
  • Able to provide alternative advices and solution store and restaurant matters
  • Able to prepare and verify all related restaurant’s administration.
  • Able to provide supervision and assistances to maintain the quality standard of safety, hygiene, sanitation, food & beverage presentation and services
  • Communicates in good English
  • Mature, firm, friendly, shows leadership
  • Ready to work in Magelang
  • To ensure profitability of the whole operation of the outlet.
  • To ensure training and development of his staff.
  • To ensure satisfaction of customers.
  • To market the outlet.
  • Responsible forthe accuracy of the daily cash report.
  • Reception and greeting of the customers.
  • Public relation activities to assure guest satisfaction.
  • Planning of weekly Duty Rooster.
  • Planning of yearly vacation.
  • Distribution of the daily task by employees.
  • Pre-opening and closing inspection of the restaurant
    • cleanliness
    • out of order item
    • misc en place
  • Daily Inventoryof F.F.E.and Small Operating Equipment.
  • Daily meeting with Executive Chef concerning daily special to be sold.
  • Pre-service briefing before lunch and dinner with inspection of members of the Service Team (Uniform,shoes,hair cut,etc. )and communication of the latest management instruction.
  • During the service ensure the satisfaction of guest.
  • Establish the regular client scardex and follow up by visits, telephone calls or invitation (with prior approval of management).
  • Keep up to date the logbook with budget information, actual result, daily comments on the operation and personal suggestion for improvements.
  • Supervise that guest check are properly handled in his area any errors on the bills are the responsibility of the service staff and not the cashiers.
  • Evaluate periodically his staff (with special forms).
  • Suggest promotion, demotion, transfers of his staff to Food and Beverage Manager.
  • Attend weekly Food and Beverage Meeting.
  • Responsible toward management for the establishing of training programs and its supervisions and follow-up.
  • Responsible for the enforcement of House Policies
  • Responsible for fair andequal treatmentsof allhis staff to avoid miscontentment.
  • To plan all the stocks necessary for the minibar.
  • To administrate mon a day today basis all the transactions of the Room Service.
  • Take personal care of the House and check that everything is fine with their stay (V.I.P.setup,etc).
  • Take personal care of long staying guests and periodically call on them specially those with small children.

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