1. Front Office department
Broadly speaking department front office duties include:
• Selling rooms
Sales rooms can be done by booking in advance or directly at the time guests arrive. sales must be done with the proper techniques and strategies to maximize revenue by optimizing room rates according to demand conditions at that time (up selling).
In conducting sales tactics and strategy, the following things to note:
a. always control the room rates (room rate) and the remaining rooms available (rooms available)
b. looking for sales opportunities at the time of low demand (low demand tactics)
c. advantage of the situation when a lot of demand (high demand tactics)
d. sensitive to special requests (excess demand tactics)
e. follow up with a high consistency
• Coordinate all services to guests
If the service has to be done by and with the other parts, then it becomes the task of the front office was to coordinate
• Prepare information
Front office is required to compile and prepare information for all types of facilities and services that may be in need of guests, both of which are bound by the existing hotel facilities as well as outside the hotel, such as arts events, cultural performances, ticket affairs, and so forth
• Recording
Apart from having to always be prepared with accurate information about the availability of rooms, the front office are also obliged to keep records, the following:
a. The occupancy rate
b. Average room rate
c. The estimated level of occupancy (occupancy forecast)
d. Number of rooms sold a special price (discounted rate)
e. Number of rooms that are not to be sold (no show)
f. Average length of stay (average length of stay)
g. The name of an important guest who is and who will stay (VIP list)
h. Other statistical data for management purposes, whether daily, monthly and annual
• Payments
Monitor front office must continue payment of the guests and once complete payment in accordance with good working procedures applicable
• Ready 24 hours
Front office must always be ready to provide service to guests and friends working for 24 hours a day.
Broadly speaking department front office duties include:
• Selling rooms
Sales rooms can be done by booking in advance or directly at the time guests arrive. sales must be done with the proper techniques and strategies to maximize revenue by optimizing room rates according to demand conditions at that time (up selling).
In conducting sales tactics and strategy, the following things to note:
a. always control the room rates (room rate) and the remaining rooms available (rooms available)
b. looking for sales opportunities at the time of low demand (low demand tactics)
c. advantage of the situation when a lot of demand (high demand tactics)
d. sensitive to special requests (excess demand tactics)
e. follow up with a high consistency
• Coordinate all services to guests
If the service has to be done by and with the other parts, then it becomes the task of the front office was to coordinate
• Prepare information
Front office is required to compile and prepare information for all types of facilities and services that may be in need of guests, both of which are bound by the existing hotel facilities as well as outside the hotel, such as arts events, cultural performances, ticket affairs, and so forth
• Recording
Apart from having to always be prepared with accurate information about the availability of rooms, the front office are also obliged to keep records, the following:
a. The occupancy rate
b. Average room rate
c. The estimated level of occupancy (occupancy forecast)
d. Number of rooms sold a special price (discounted rate)
e. Number of rooms that are not to be sold (no show)
f. Average length of stay (average length of stay)
g. The name of an important guest who is and who will stay (VIP list)
h. Other statistical data for management purposes, whether daily, monthly and annual
• Payments
Monitor front office must continue payment of the guests and once complete payment in accordance with good working procedures applicable
• Ready 24 hours
Front office must always be ready to provide service to guests and friends working for 24 hours a day.
The sections in the Front Office Department:
1. Reservation
This section is responsible for handling bookings of up to become a guest list that will stay current on the day of arrival (Expected Arrival List)
This section can provide a number of spare room for a certain travel agents at a certain time (room allotment). The number of rooms in this store will allow travel agents to sell it without the need to confirm in advance to the hotel.
Basically this section deal with the following:
a. The process of selling rooms through the reservation according to workplace procedures.
b. Counting the number of rooms ready for sale at any time / day.
c. Confirm the request through the booking room, including the provision Room Allow ments to certain travel agents.
d. Make records of matters relating to the reservation until the day of arrival guests who book a room that fit the format provided.
e. Arranged for each room that has been confirmed orders are always realized his arrival, no one canceled without notice (No Show)
f. Make reservation reports, statistics and forecasting occupancy levels for management purposes.
2. Telephone Operator
Responsible for handling requests for outgoing calls and incoming connection according to workplace procedures. Nice voice be heard, is a deft and meticulous work requirements (telephone image) that should not be ignored. Whenever there is office / department who do not yet have its own fax machine, here's what to handle the officer.
3. Concierge / uniform service
Handle guest luggage upon arrival (check-in) as well as at the time of departure (check-out). This section also provides other services that are not handled by other officers FO, for example introductory letter / newspaper to your room and into the office, looking for guests at the restaurant inside the hotel when a call or an urgent need. Officers commonly called the Bellboy or Bellman
In this section there are ranks and Door girl Doorman charged with open and welcoming guests at the main door. Others have given a parking valet or picollo his duties as handles the guests car.
4. Guest Relations Customer Service
Officers called GRO (Guest Relations Officer). Its main task is to assure that all services have been enjoyed by the guests was really satisfying, in addition to anticipating and fulfilling guest expectations or complaints to the fullest.
5. Reception / Registration / Information
Officers called the receptionist. He is on duty at the front desk, counter / reception desk, which is usually located in the hotel lobby.
Receptionist must be able to carry out their tasks, which have a variety of roles. Receptionist must be able to represent the role of management in guest service with all the possibilities. And he should be able to use all sorts of ways of solving all kinds of problems that arise, with the right time, in addition should always be coordinated with related department. He must be good at diplomacy, expressing rejection without using the word no. But feel confident in making decisions that do not regret leaving. Able to withstand the emotions with fixed smiles knowingly.
1. Reservation
This section is responsible for handling bookings of up to become a guest list that will stay current on the day of arrival (Expected Arrival List)
This section can provide a number of spare room for a certain travel agents at a certain time (room allotment). The number of rooms in this store will allow travel agents to sell it without the need to confirm in advance to the hotel.
Basically this section deal with the following:
a. The process of selling rooms through the reservation according to workplace procedures.
b. Counting the number of rooms ready for sale at any time / day.
c. Confirm the request through the booking room, including the provision Room Allow ments to certain travel agents.
d. Make records of matters relating to the reservation until the day of arrival guests who book a room that fit the format provided.
e. Arranged for each room that has been confirmed orders are always realized his arrival, no one canceled without notice (No Show)
f. Make reservation reports, statistics and forecasting occupancy levels for management purposes.
2. Telephone Operator
Responsible for handling requests for outgoing calls and incoming connection according to workplace procedures. Nice voice be heard, is a deft and meticulous work requirements (telephone image) that should not be ignored. Whenever there is office / department who do not yet have its own fax machine, here's what to handle the officer.
3. Concierge / uniform service
Handle guest luggage upon arrival (check-in) as well as at the time of departure (check-out). This section also provides other services that are not handled by other officers FO, for example introductory letter / newspaper to your room and into the office, looking for guests at the restaurant inside the hotel when a call or an urgent need. Officers commonly called the Bellboy or Bellman
In this section there are ranks and Door girl Doorman charged with open and welcoming guests at the main door. Others have given a parking valet or picollo his duties as handles the guests car.
4. Guest Relations Customer Service
Officers called GRO (Guest Relations Officer). Its main task is to assure that all services have been enjoyed by the guests was really satisfying, in addition to anticipating and fulfilling guest expectations or complaints to the fullest.
5. Reception / Registration / Information
Officers called the receptionist. He is on duty at the front desk, counter / reception desk, which is usually located in the hotel lobby.
Receptionist must be able to carry out their tasks, which have a variety of roles. Receptionist must be able to represent the role of management in guest service with all the possibilities. And he should be able to use all sorts of ways of solving all kinds of problems that arise, with the right time, in addition should always be coordinated with related department. He must be good at diplomacy, expressing rejection without using the word no. But feel confident in making decisions that do not regret leaving. Able to withstand the emotions with fixed smiles knowingly.
2. Housekeeping Department
Department is responsible in the preparation room to be comfortable in lively, attractive public spaces, office space, convention space and a clean and tidy handling sports and recreational facilities. Procurement official uniform of the hotel employees are also handled by this department.
A comfortable atmosphere should be able to always created by the officers in this department through:
1. Hygiene
Good to see, palpable and through the senses of smell, that is not dusty, no defect, torn or cracked and does not smell or damp.
The use of a thick blanket on the bed can also give the impression of dirty because it is not always in the wash once in use, when it's so then probably heard the name of his hotel with a gross impression was immediately appear so guests are reluctant to come
2. Neatness
neatness with high artistry, including the coolness of the garden. For examples can be mentioned, for example in using iron sheets should be clearly visible crease marks that do not like used. paper, envelopes and a list of food that is served in the room should culminate / neatly trimmed, not creased and there are streaks, also should be placed in the proper place in a beautiful arrangement.
3. Completeness
Consistency should always be maintained according to hotel standards because the standards are the hallmark of the hotel. characteristics influence the choice of guests to stay longer at a later date.
In relation to the number of sheets of paper, for example, many hotels prefer to provide it in small amounts, but always there as a standard, of the many occasional but not consistent
4. Function
Equipment is clean and complete must be able to function according to standard hotels. eg lighting for reading rooms, bedrooms and dressing to qualify and no one dies, the door hinges when the door does not squeak driven. doors can be locked and opened easily using the key and make sure everything is checked and should be in good condition and ready to use in order to prevent problems from living room.
Section in the Housekeeping Department:
Housekeeping Department is divided into:
1. Floor Section (Room Section)
Floor section is often referred to as Room Section. The principal tasks of this section is to maintain cleanliness, neatness, beauty, comfort, and completeness of the guest room. The task is done directly by a Room Boy (Pramugraha).
2. Houseman Section (Public Area Section)
Department is responsible in the preparation room to be comfortable in lively, attractive public spaces, office space, convention space and a clean and tidy handling sports and recreational facilities. Procurement official uniform of the hotel employees are also handled by this department.
A comfortable atmosphere should be able to always created by the officers in this department through:
1. Hygiene
Good to see, palpable and through the senses of smell, that is not dusty, no defect, torn or cracked and does not smell or damp.
The use of a thick blanket on the bed can also give the impression of dirty because it is not always in the wash once in use, when it's so then probably heard the name of his hotel with a gross impression was immediately appear so guests are reluctant to come
2. Neatness
neatness with high artistry, including the coolness of the garden. For examples can be mentioned, for example in using iron sheets should be clearly visible crease marks that do not like used. paper, envelopes and a list of food that is served in the room should culminate / neatly trimmed, not creased and there are streaks, also should be placed in the proper place in a beautiful arrangement.
3. Completeness
Consistency should always be maintained according to hotel standards because the standards are the hallmark of the hotel. characteristics influence the choice of guests to stay longer at a later date.
In relation to the number of sheets of paper, for example, many hotels prefer to provide it in small amounts, but always there as a standard, of the many occasional but not consistent
4. Function
Equipment is clean and complete must be able to function according to standard hotels. eg lighting for reading rooms, bedrooms and dressing to qualify and no one dies, the door hinges when the door does not squeak driven. doors can be locked and opened easily using the key and make sure everything is checked and should be in good condition and ready to use in order to prevent problems from living room.
Section in the Housekeeping Department:
Housekeeping Department is divided into:
1. Floor Section (Room Section)
Floor section is often referred to as Room Section. The principal tasks of this section is to maintain cleanliness, neatness, beauty, comfort, and completeness of the guest room. The task is done directly by a Room Boy (Pramugraha).
2. Houseman Section (Public Area Section)
The main task of this section is to maintain cleanliness, neatness, beauty, and comfort of the hotel, both of which are outside the building or buildings in the hotel except guest rooms.
3. Linen & Laundry Section
This section is a very important role in operating the hotel as it has the duty and responsibility for all hotel linen.
The main task of the linen section are:
• Set out the entry of linen to and from the department who use it.
• Sorting linen to be washed by type, color, and the degree of dirty that can be washed separately.
• Sending the dirty linen from HK and F & B Department to the laundry to be washed.
• Receiving a clean linen that has been washed by the laundry.
• Store in a clean linen shelves based on the type and size.
• Maintain and repair the damaged linen.
Besides linen section is also in charge and responsible for all employee uniforms, uniform exchange serving both old and new, exchange dirty uniform with a clean uniform, uniforms dirty washing to the laundry, clean uniforms received from the laundry, keep in rack to hang using a coat hanger , repairing the damage the old uniform and uniform store that had not been used separately.
Laundry and Dry Cleaning Section
One part in the HK Department is responsible for alllaundry sent to him. Laundry is sent to the Laundry and Dry Cleaning Section can be divided into two major parts, namely:
1. House Laundry
House laundry is all kinds of laundry to the hotel which consists of:
• Linen supplies used by the HK Department (Floor Section) as bed sheet, pillow case, blanket, bed skirting, bed pad, bed cover, curtain, and towels.
• Linen supplies used F & B Department as table cloth, Moulton, napkin, placemat / tray mat, apron, table skirting, green velvet, glass towels, and kitchen towels.
• Uniform belongs to all employees of the hotel.
Laundry is often called the Production of Non Revenue Works for not making money directly but is a means of support service to guests.
2. Guest Laundry
Guest laundry is derived than the laundry room like:
• Guests staying in hotell (In Side Guest)
• Guests staying at another hotel room (Out Side Guest)
• Our customers, such as entrepreneurs, private agency officials or other government agencies and others who frequently wash his clothes, bed cover, blanket or curtain to the hotel because they did not have adequate washing machine
Guest laundry is referred to as revenue production works because it can generate money directly.
3. Linen & Laundry Section
This section is a very important role in operating the hotel as it has the duty and responsibility for all hotel linen.
The main task of the linen section are:
• Set out the entry of linen to and from the department who use it.
• Sorting linen to be washed by type, color, and the degree of dirty that can be washed separately.
• Sending the dirty linen from HK and F & B Department to the laundry to be washed.
• Receiving a clean linen that has been washed by the laundry.
• Store in a clean linen shelves based on the type and size.
• Maintain and repair the damaged linen.
Besides linen section is also in charge and responsible for all employee uniforms, uniform exchange serving both old and new, exchange dirty uniform with a clean uniform, uniforms dirty washing to the laundry, clean uniforms received from the laundry, keep in rack to hang using a coat hanger , repairing the damage the old uniform and uniform store that had not been used separately.
Laundry and Dry Cleaning Section
One part in the HK Department is responsible for alllaundry sent to him. Laundry is sent to the Laundry and Dry Cleaning Section can be divided into two major parts, namely:
1. House Laundry
House laundry is all kinds of laundry to the hotel which consists of:
• Linen supplies used by the HK Department (Floor Section) as bed sheet, pillow case, blanket, bed skirting, bed pad, bed cover, curtain, and towels.
• Linen supplies used F & B Department as table cloth, Moulton, napkin, placemat / tray mat, apron, table skirting, green velvet, glass towels, and kitchen towels.
• Uniform belongs to all employees of the hotel.
Laundry is often called the Production of Non Revenue Works for not making money directly but is a means of support service to guests.
2. Guest Laundry
Guest laundry is derived than the laundry room like:
• Guests staying in hotell (In Side Guest)
• Guests staying at another hotel room (Out Side Guest)
• Our customers, such as entrepreneurs, private agency officials or other government agencies and others who frequently wash his clothes, bed cover, blanket or curtain to the hotel because they did not have adequate washing machine
Guest laundry is referred to as revenue production works because it can generate money directly.
3. Food and Beverage Department
This department manages activities related to catering, conventions, exhibitions, weddings, birthdays, and the like, whether held within and outside the hotel (out-site cathering / off - site cathering).
Section in the Food & Beverage Department:
1. Manager
• Responsible for the smooth operation of the restaurant as a whole
• Responsible for the achievement of food and beverage sales revenues and other revenues that are under its authority
• Responsible for the control restaurant operating costs
• Responsible for the stability of the standard of Food & Beverage Cost, standard recipes, quality standards, standard portion, appearance standards, as well as the standard presentation of food and beverages sold in restaurants
2. Head Waiter
Cooperate and assist the work of managers who have not been resolved and the acting manager if unable to attend. Create work schedules, vacation schedules, vacation schedules for the smooth operation of the restaurant staff. Dividing the service staff to the station every day.
3. Captain
• Monitor and share responsibility for the operation, service equipment to the waiter who served in station.
• Provide a smile and greeted greeting to customers who come to the station, then lit the lamp on the table
• Take and record orders the food and beverage customers to write on a slip complete order, clear, and systematic.
• Leading the waiter at the station to perform the task of serving food and beverages in good, true, and professional
• Installing and store display bottles back drinks outside the bar counter
4. Bartender
• Taking a key from the FOR, then opened the bar in the restaurant
• Clean the glass displays, refrigerator, bar counter
• Turning on the panel, lights / air conditioners, and open the drawer at the bar
• Arranging wine and champagne at a table outside a bar counter display
• Store back bar equipment that has been cleaned in place
5. Cashier
• Reporting to the supervisor checking
• Conduct opening machine at the restaurant opened
• Receive and count the money house bank's supervisor before being taken to an area restaurant
• Returns for change according to the amount that should
• Accept credit card payments accepted
6. Greeter / Receptionist Restaurant
• Install a reserved sign over the kitchen which has been ordered customers
This department manages activities related to catering, conventions, exhibitions, weddings, birthdays, and the like, whether held within and outside the hotel (out-site cathering / off - site cathering).
Section in the Food & Beverage Department:
1. Manager
• Responsible for the smooth operation of the restaurant as a whole
• Responsible for the achievement of food and beverage sales revenues and other revenues that are under its authority
• Responsible for the control restaurant operating costs
• Responsible for the stability of the standard of Food & Beverage Cost, standard recipes, quality standards, standard portion, appearance standards, as well as the standard presentation of food and beverages sold in restaurants
2. Head Waiter
Cooperate and assist the work of managers who have not been resolved and the acting manager if unable to attend. Create work schedules, vacation schedules, vacation schedules for the smooth operation of the restaurant staff. Dividing the service staff to the station every day.
3. Captain
• Monitor and share responsibility for the operation, service equipment to the waiter who served in station.
• Provide a smile and greeted greeting to customers who come to the station, then lit the lamp on the table
• Take and record orders the food and beverage customers to write on a slip complete order, clear, and systematic.
• Leading the waiter at the station to perform the task of serving food and beverages in good, true, and professional
• Installing and store display bottles back drinks outside the bar counter
4. Bartender
• Taking a key from the FOR, then opened the bar in the restaurant
• Clean the glass displays, refrigerator, bar counter
• Turning on the panel, lights / air conditioners, and open the drawer at the bar
• Arranging wine and champagne at a table outside a bar counter display
• Store back bar equipment that has been cleaned in place
5. Cashier
• Reporting to the supervisor checking
• Conduct opening machine at the restaurant opened
• Receive and count the money house bank's supervisor before being taken to an area restaurant
• Returns for change according to the amount that should
• Accept credit card payments accepted
6. Greeter / Receptionist Restaurant
• Install a reserved sign over the kitchen which has been ordered customers
• Welcoming the arrival of customers who come main door restaurant
• Checking the accuracy of the order re-arrangement of tables, especially tables booked
• choose a seat according to the table that they enjoy and deliver customers to place his seat
• Helping customers who want to sit down with a chair pulled slightly back and then pushed slightly forward
7. Waiter / waiters
• Prepare equipment parstock for food / beverage in the side stand
• Pouring water in a water goblet, opened the napkin in her lap guest customers.
• Pair Moulton and tablecloth fabric to size needed
• Restructure eat and drink over the kitchen equipment in accordance restaurant menu to be served
• Replacing the existing ashtray cigarette butts with clean ashtray
8. Operator
• Turn the sound system equipment
• Maintaining a sound system to keep the normal condition
• Repairing damage to sound system
• Maintain cleanliness and comfort of room service
• Check the sound when playing musical instruments
9. Man Lighting
• Turn the lights on when the panel is opened restaurant
• Turning on the lights for lighting the stage
• To maintain operator comfort and tidiness space
• Operate master control stage lights, the lights dancing on the floor when the music being played
• Turning off the panel lights on when the restaurant closed
10. Houseman
• Clean room floor restaurant includes carpet, walls, doors, stage, and the dancing floor
• Clean and maintain cleanliness of toilets
• Clean table and chairs restaurant
• Provide trash and keep it clean
• Disposing of waste into the garbage palace
11. Chef de partie
• Responsible for the operation of the restaurant kitchen to the executive chef
• Set up work schedules, holidays, and leave to his men
• Receiving customer orders by Captain food orders written by the staff of service
• Record the number and kinds of foods that are sold each day and reported to executive chef
• Reading to the order to the cook to be processed on demand
12. Assistant CDP
• Checking the accuracy of the order re-arrangement of tables, especially tables booked
• choose a seat according to the table that they enjoy and deliver customers to place his seat
• Helping customers who want to sit down with a chair pulled slightly back and then pushed slightly forward
7. Waiter / waiters
• Prepare equipment parstock for food / beverage in the side stand
• Pouring water in a water goblet, opened the napkin in her lap guest customers.
• Pair Moulton and tablecloth fabric to size needed
• Restructure eat and drink over the kitchen equipment in accordance restaurant menu to be served
• Replacing the existing ashtray cigarette butts with clean ashtray
8. Operator
• Turn the sound system equipment
• Maintaining a sound system to keep the normal condition
• Repairing damage to sound system
• Maintain cleanliness and comfort of room service
• Check the sound when playing musical instruments
9. Man Lighting
• Turn the lights on when the panel is opened restaurant
• Turning on the lights for lighting the stage
• To maintain operator comfort and tidiness space
• Operate master control stage lights, the lights dancing on the floor when the music being played
• Turning off the panel lights on when the restaurant closed
10. Houseman
• Clean room floor restaurant includes carpet, walls, doors, stage, and the dancing floor
• Clean and maintain cleanliness of toilets
• Clean table and chairs restaurant
• Provide trash and keep it clean
• Disposing of waste into the garbage palace
11. Chef de partie
• Responsible for the operation of the restaurant kitchen to the executive chef
• Set up work schedules, holidays, and leave to his men
• Receiving customer orders by Captain food orders written by the staff of service
• Record the number and kinds of foods that are sold each day and reported to executive chef
• Reading to the order to the cook to be processed on demand
12. Assistant CDP
Assist the task of replacing the function of CDP and CDP at the moment there is no place for a holiday, vacation, sick, etc..
13. Cook
• Checking the food ingredients, spices, vegetables daily is taken from the store by the assistant cook
• Controlling the piece and scales according to standard portion of meat
• Set up food and decorations according to the standard gives the appearance of food
• Controlling kitchen utensil that prepare by assistant cook
• Processing of food according to a written in captain order and read out by CDP
14. Assistant Cook
• Turn the stove, salamander, griller, and other kitchen appliances
• Clean and re-examine the integrity and setting up a kitchen utensil before closing
• Opening the freezer, drawer, and the larder of existing kitchen
• Turn off the cooker, bain marie, salamander, griller at closing
• Assist the type that is easy to cook processed at the time quite busy cook
15. Steward Supervisor
• Divide tasks to effectively and efficiently diswasher.
• Selecting and sorting equipment in use that are not good for
• Lead and work with diswasher in performing the task of providing, caring, and save the restaurant and kitchen equipment
• Controlling parstock LPG gas, charcoal, coconut, cotton, methylated and request the item to the chief steward
• Controlling the use of cleaning chemicals as drugs to fit a standard portion of a strained
16. Dishwasher
• Take the kitchen door of the office chief
• Opening the kitchen door, turned on the light illumination
• Clean and maintain cleanliness of kitchen area
• Clean and maintain the cleanliness of machinery / equipment kitchen
• Provide LPG for kitchen
4. Accounting Department
This department manages financial administration, billing, procurement, receipt of goods, warehouse and control costs - the cost, which is useful for the leadership in making decisions related to finance.
Outline the duties and responsibilities of accounting department:
1. Responsible for all financial hotels
2. Responsible for the management / supervision of all transactions done by the sub-hotels
3. Determine and agree to all the income and expenditure.
4. Receive all reports of each sub-department in terms of income and expenditure which is done every day
13. Cook
• Checking the food ingredients, spices, vegetables daily is taken from the store by the assistant cook
• Controlling the piece and scales according to standard portion of meat
• Set up food and decorations according to the standard gives the appearance of food
• Controlling kitchen utensil that prepare by assistant cook
• Processing of food according to a written in captain order and read out by CDP
14. Assistant Cook
• Turn the stove, salamander, griller, and other kitchen appliances
• Clean and re-examine the integrity and setting up a kitchen utensil before closing
• Opening the freezer, drawer, and the larder of existing kitchen
• Turn off the cooker, bain marie, salamander, griller at closing
• Assist the type that is easy to cook processed at the time quite busy cook
15. Steward Supervisor
• Divide tasks to effectively and efficiently diswasher.
• Selecting and sorting equipment in use that are not good for
• Lead and work with diswasher in performing the task of providing, caring, and save the restaurant and kitchen equipment
• Controlling parstock LPG gas, charcoal, coconut, cotton, methylated and request the item to the chief steward
• Controlling the use of cleaning chemicals as drugs to fit a standard portion of a strained
16. Dishwasher
• Take the kitchen door of the office chief
• Opening the kitchen door, turned on the light illumination
• Clean and maintain cleanliness of kitchen area
• Clean and maintain the cleanliness of machinery / equipment kitchen
• Provide LPG for kitchen
4. Accounting Department
This department manages financial administration, billing, procurement, receipt of goods, warehouse and control costs - the cost, which is useful for the leadership in making decisions related to finance.
Outline the duties and responsibilities of accounting department:
1. Responsible for all financial hotels
2. Responsible for the management / supervision of all transactions done by the sub-hotels
3. Determine and agree to all the income and expenditure.
4. Receive all reports of each sub-department in terms of income and expenditure which is done every day
5. Reject any administrative process that does not fit, either in terms of financial revenue and also in terms of payment, especially regarding the purchase of goods, both imported and locally through leverensir / supplier designated
6. Creating a report on the balance sheet and profit and loss in month of hotel or annual
7. Charge of making and implementing accounting
8. Regulate and control the assignment of cost control
9. Inspect and supervise all of the data recording
10. Solve all the problems associated with or related to finance the hotel as well as problems that may occur in all areas of operations or sub departments
Section in the accounting department:
a. Cashier
Which is responsible for account transactions will be undertaken by the guest, either by cash or credit, and the form of bills, in accordance with the provisions specified in the ordinance of service Policies & Procedures (P & P).
b. General cashier
Which is responsible for the receipt or deposit from the cashier in charge of the transactions conducted by the guest in its operations, either in cash or in the form of credit and bills, and make the payments or expenditures of money or checks set by GM through the accounting manager, in accordance with the provisions established in the way of services Policies and Procedures (P & P).
c. Bookeeper
6. Creating a report on the balance sheet and profit and loss in month of hotel or annual
7. Charge of making and implementing accounting
8. Regulate and control the assignment of cost control
9. Inspect and supervise all of the data recording
10. Solve all the problems associated with or related to finance the hotel as well as problems that may occur in all areas of operations or sub departments
Section in the accounting department:
a. Cashier
Which is responsible for account transactions will be undertaken by the guest, either by cash or credit, and the form of bills, in accordance with the provisions specified in the ordinance of service Policies & Procedures (P & P).
b. General cashier
Which is responsible for the receipt or deposit from the cashier in charge of the transactions conducted by the guest in its operations, either in cash or in the form of credit and bills, and make the payments or expenditures of money or checks set by GM through the accounting manager, in accordance with the provisions established in the way of services Policies and Procedures (P & P).
c. Bookeeper
Which is responsible for recording all financial and administrative transactions carried out by the guest either by cash / credit and debt in the form of bills and records (claims outside parties / suppliers), in accordance with the provisions specified in the ordinance of service in the Policies & Procedures (P & P )
d. Accounts payable
Which is responsible for monitoring and recording / accounting for the payment of the payment or expenditure of money or checks will be undertaken by the general cashier in accordance with the provisions stipulated in the ordinance of ministry in the Policies & procedures (P & P)
e. Accounts Receivable
Which is responsible for recording / accounting for receiving corresponding account in the sales done by the sales department and also the manufacture of bills (invoices) for those in arrears from the outside (suppliers / Commission, etc.), in accordance with the provisions set forth in procedures for service in the policies & procedures (P & P)
f. Income Audit
Which is responsible for monitoring and recording / accounting for revenues / receipts from the sale will be undertaken pleh sales and accurate data reception by the cashier on duty in accordance with the provisions stipulated in the ordinance of ministry within the policies and procedures (P & P).
g. Auditors
d. Accounts payable
Which is responsible for monitoring and recording / accounting for the payment of the payment or expenditure of money or checks will be undertaken by the general cashier in accordance with the provisions stipulated in the ordinance of ministry in the Policies & procedures (P & P)
e. Accounts Receivable
Which is responsible for recording / accounting for receiving corresponding account in the sales done by the sales department and also the manufacture of bills (invoices) for those in arrears from the outside (suppliers / Commission, etc.), in accordance with the provisions set forth in procedures for service in the policies & procedures (P & P)
f. Income Audit
Which is responsible for monitoring and recording / accounting for revenues / receipts from the sale will be undertaken pleh sales and accurate data reception by the cashier on duty in accordance with the provisions stipulated in the ordinance of ministry within the policies and procedures (P & P).
g. Auditors
Night duty at midnight, which is responsible in the FOC as the central data recording cashier to conduct supervision and inspection, recordkeeping, or accounting for receipts / revenues a day - the day, from the cashier on duty and balanching machine with checking on accurate data reception in NCR machine that is in the FOC in accordance with the provisions stipulated in the ordinance of ministry within the policies and procedures (P & P)
h. Cost and Control
Which is responsible for oversight of the financing, especially in comparison with the reality of the cost of goods sold in order to avoid losses, either because of cost of goods and the selling price that is not appropriate, based on the provisions stipulated in the ordinance of ministry within the policies and procedures (P & P)
i. Purchasing
Which is responsible for the purchase of goods and material needs of the hotel, as requested by department in need, good quality, quantity, size and price of purchase elementary / basic cost calculation according to the provisions and procedures for service in the policies and procedures (P & P)
j. Storing & Receiving
Which is responsible for storage and acceptance pursuant to the provisions set forth in the ordinance of service in the policies and procedures (P & P):
• Store Room:
Duty to keep, maintain, distribute / deliver the goods, as requested by group / type of goods / materials.
• Receiving:
Duty to check and receive goods / materials in accordance with the PO (purchase order), good quality, quantity, and size of the goods.
5. Human Resources Department
Led by a human resources manager, responsible for the ability and the health of human resources since the process of recruitment, training, placement and development until the retirement or termination of employment of employees. a process that does not work that was never broken. how to plan, prepare, implement education and training on an ongoing basis so that the quality of human resources is always fresh and excel in the competitive era according to the time it is a very interesting task.
The purpose of Human Resource Management
Human Resource Management is needed to improve the effectiveness of human resources in organizations. The goal is to give the organization an effective working unit. To achieve this goal, the study of personnel management will demonstrate how the company should acquire, develop, use, evaluate, and maintain employees in the amount (quantity) and type (quality)
h. Cost and Control
Which is responsible for oversight of the financing, especially in comparison with the reality of the cost of goods sold in order to avoid losses, either because of cost of goods and the selling price that is not appropriate, based on the provisions stipulated in the ordinance of ministry within the policies and procedures (P & P)
i. Purchasing
Which is responsible for the purchase of goods and material needs of the hotel, as requested by department in need, good quality, quantity, size and price of purchase elementary / basic cost calculation according to the provisions and procedures for service in the policies and procedures (P & P)
j. Storing & Receiving
Which is responsible for storage and acceptance pursuant to the provisions set forth in the ordinance of service in the policies and procedures (P & P):
• Store Room:
Duty to keep, maintain, distribute / deliver the goods, as requested by group / type of goods / materials.
• Receiving:
Duty to check and receive goods / materials in accordance with the PO (purchase order), good quality, quantity, and size of the goods.
5. Human Resources Department
Led by a human resources manager, responsible for the ability and the health of human resources since the process of recruitment, training, placement and development until the retirement or termination of employment of employees. a process that does not work that was never broken. how to plan, prepare, implement education and training on an ongoing basis so that the quality of human resources is always fresh and excel in the competitive era according to the time it is a very interesting task.
The purpose of Human Resource Management
Human Resource Management is needed to improve the effectiveness of human resources in organizations. The goal is to give the organization an effective working unit. To achieve this goal, the study of personnel management will demonstrate how the company should acquire, develop, use, evaluate, and maintain employees in the amount (quantity) and type (quality)
Human resource management is a process to handle the various issues on the scope of the employee, employees, workers, managers and other workers to be able to support the activities of the organization or company to achieve its intended purpose. Parts or units that usually take care of tablespoons is a human resources department or in English is called HR or human resources department. According A.F. Stoner human resource management is an ongoing procedure that aims to supply an organization or company with the right people to be placed in proper position and the position when the organization needs it.
HRM objectives consist of four objectives, namely:
1. Organizational Objectives
Intended to be able to recognize the existence of human resource management (HRM) in contributing to the achievement of organizational effectiveness. Although formally a human resources department was created to help the managers, however, the managers remain responsible for employee performance. Human resources department assist managers in dealing with matters relating to human resources.
HRM objectives consist of four objectives, namely:
1. Organizational Objectives
Intended to be able to recognize the existence of human resource management (HRM) in contributing to the achievement of organizational effectiveness. Although formally a human resources department was created to help the managers, however, the managers remain responsible for employee performance. Human resources department assist managers in dealing with matters relating to human resources.
2. Functional Objectives
Intended to maintain the contribution of the department at a level appropriate to the needs of the organization. Human resources become worthless if the human resource management have a criterion which is lower than the level of the organization's needs.
3. Social Objectives
Intended for ethically and socially respond to the needs and challenges of society through actions minimize the negative impact on the organization. The failure of the organization in using its resources for the benefit of the community can cause barriers.
4. Personal Objectives
Intended to assist employees in achieving the goal, at least the goals that can enhance individual contributions to the organization. Personal objectives of employees should be considered if the employee should be retained, retired, or motivated. If it is not considered personal goals, performance and employee satisfaction can be decreased and the employee can leave the organization.
Roles, Functions, Duties and Responsibilities of Human Resource Management
Plan
Preparation and selection of labor (Preparation and selection)
Preparation. In the process of preparation to do the planning human resource requirements by determining the various jobs that may arise. What can be done is to estimate / forecast will be the vacant job, the amount, time, and so forth. There are two factors to be considered in the preparation, ie internal factors such as the number of new employees' needs, organizational structure, existing departments, and others. External factors such as employment law, labor conditions pasa, and so forth.
Recruitment & Selection
1. Workforce recruitment / Recruitment.
Recruitment & Selection
1. Workforce recruitment / Recruitment.
Recruitment is a process to find potential employees or candidates, employees, workers, managers, or a new workforce to meet the needs of tablespoons organization or company. In this stage the existing job analysis necessary to create a job description / job description and job specification / job specification.
2. Labor Selection / Selection.
Selection labor is a process of finding the right employment of the many existing candidate or candidates. The initial phase needs to be done after receiving the applicant is looking at a resume / cv / curriculum vitae owned by the applicant. Then the applicant do the sorting of cv between applicants who will be called by that fail to meet standards of a job. Then the next is called the candidate elected to do a written test exam, job interview / interviews and other selection processes.
According Zurnali Cut (2010), an organization or company should be able to find and attract prospective employees who have the ability to work with using information and communications technology, commonly referred to as knowledge workers (knowledge workers). Quoting Drucker (2002:135): The most important contribution management needs in the 21st century is to increase the productivity of knowledge work (knowledge work) while increasing the productivity of knowledge workers (knowledge workers). The productivity of knowledge work (knowledge work) means the company increased its coverage on the use of technology-based knowledge, including use as closely as possible the use of information and communication technologies in enhancing profitable while strengthening the competitiveness (competiveness) company. Working knowledge is a reality that must be faced by any company or any organization, whether profit organization (agency, or corporation) and nonprofit organizations (such as government offices or NGOs). While the increased productivity of knowledge workers (knowledge workers) how to make the most meaningful knowledge and skills of knowledge workers in carrying out any work or tasks assigned to their company.
Zurnali Cut (2010) defines knowledge workers or knowledge worker (K-Worker) as an employee of an organization that is responsible to design, build, test, maintain, and operate the infrastructure and applications with the touch of organizational information and communication technology so as to achieve organizational goals effective and efficient and can provide satisfaction for the stakeholders of the organization.
According Zurnali Cut (2010), an organization or company should be able to find and attract prospective employees who have the ability to work with using information and communications technology, commonly referred to as knowledge workers (knowledge workers). Quoting Drucker (2002:135): The most important contribution management needs in the 21st century is to increase the productivity of knowledge work (knowledge work) while increasing the productivity of knowledge workers (knowledge workers). The productivity of knowledge work (knowledge work) means the company increased its coverage on the use of technology-based knowledge, including use as closely as possible the use of information and communication technologies in enhancing profitable while strengthening the competitiveness (competiveness) company. Working knowledge is a reality that must be faced by any company or any organization, whether profit organization (agency, or corporation) and nonprofit organizations (such as government offices or NGOs). While the increased productivity of knowledge workers (knowledge workers) how to make the most meaningful knowledge and skills of knowledge workers in carrying out any work or tasks assigned to their company.
Zurnali Cut (2010) defines knowledge workers or knowledge worker (K-Worker) as an employee of an organization that is responsible to design, build, test, maintain, and operate the infrastructure and applications with the touch of organizational information and communication technology so as to achieve organizational goals effective and efficient and can provide satisfaction for the stakeholders of the organization.
1. Further explained that distinctiveness lies in the existence of knowledge workers to enjoy the freedom of autonomy on the job, moving, and against the command and control culture. During its development, K-workers tend to have the ability to operate a company so they have one or more firms that can be either commercial or non-profit company. A variety of enterprise knowledge can choose to help put the area of knowledge and technology usually reserved for the development of skills in key industries such as telecommunications industry, mining, automotive, semi conductor, and biotechnology.
Based on the opinions expressed by Cut Zurnali such, it can be drawn a conclusion that the era is now time for an HR department to recruit qualified employees with knowledge worker to an organization or company can achieve competitive advantage in the long run, while providing benefits to the stake holder organization, not just at the moment but also in the future.
Based on the opinions expressed by Cut Zurnali such, it can be drawn a conclusion that the era is now time for an HR department to recruit qualified employees with knowledge worker to an organization or company can achieve competitive advantage in the long run, while providing benefits to the stake holder organization, not just at the moment but also in the future.
Training, Development & Assessment of Achievement :
1. Development and evaluation of employees (Development and evaluation).
Workforce that works for the organization or company must master the job duties and responsibilities. It required a briefing to the existing workforce can be more controlled and experts in their respective fields and to improve existing performance. That way the process of development and evaluation of employees to be very important start of the employees at both low and high levels.
2. Providing compensation and protection for the employees (Compensation and protection).
Compensation is a reward for contributing employee regular work of the organization or company. Compensation is very important and adapted to labor market conditions that exist in the external environment. Compensation is not in accordance with the existing conditions can cause labor problems in the future or could cause harm to the organization or company. Protection also should be given to workers in order to carry out his job with quiet performance and contributions of workers so that they can stick to a maximum from time to time. Compensation or benefits provided various kinds that have been described in other articles on this organisasi.org site.
Promotion, Transfer and Separation :
1. Promotion is a type of transfer that includes reassignment of an employee in a position likely to be given higher pay and responsibility, rights and greater opportunities. Demotion, transfer is sometimes referred to below, is a type of transfer include withholding payments, rights and opportunities.
2. Separation, also called the dismissal, often called downsizing, is not definitive or temporary transfer of an employee from the payroll. Generally is to reduce the excess burden of labor costs and increasingly serious financial problems.
3. Termination is the separation of management actions of the organization's employees for violating the rules of the organization or for not showing enough performance.
4. Voluntary dismissal is a separation of an employee of the organization on the initiative of the organization or the willingness of employees themselves.
5. The resignation is the separation of an employee who has completed the maximum period of employment from an organization or generally known by the term retirement
