DIVISION : FOOD & BEVERAGE DEPARTMENT : FOOD & BEVERAGE

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JOB DESCRIPTION
HEAD OF DEPARTMENT / DIVISION (2/2)
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POSITION : F&B Manager REPORTS TO : General Manager

PREPARED BY : F&B Manager APPROVED BY : General Manager

DATE : Friday, 31 October 2003 Revision :

The Executive Office is providing following job description for above position.
Berikut kami sampaikan beberapa uraian pekerjaan untuk posisi tersebut diatas.

General Mission
Tugas Umum

It is the responsibility of the Food & Beverage Manager to organize and direct a
team essentially oriented towards customer service & satisfaction in the restaurant,
bar, room service, banquet and executive lounge. The individual is solely
responsible to create, coordinate and implement the training of staff throughout the
department.
Tanggung jawab kepala divisi makanan dan minuman adalah mengatur dan terjun
langsung dalam hal yang perlu disosialisasikan kepada tim yangb tujuannya
memberikan pelayanan dan tingkat kepuasan tamu saat di the square, in room
dining, banquet, splash pool bar, le bar dan le zat. Secara individu semata-mata
bertanggung jawab untuk menciptakan, kordinasi dan menerapkan pelatihan
kepada seluruh staff di departemen

Main Responsibilities
Tanggung Jawab Utama

Ensure the delivery of all orders while maintaining a high quality of service, creates
constantly and consistently maximum guest satisfaction in all Food & Beverage
outlets, while keeping within the limits of the budget and defined management
policies.
Memastikan memberikan seluruh permintaan pelayanan dengan menjaga kualitas
yang tinggi, menciptaan secara seksama tingginya tingkat kepuasan tamu di seluruh
outlet makanan & minuman, mengacu pada anggaran yang telah ditentukan dan
diikuti oleh perturan menejemen

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Human Responsibilities
Tanggung Jawab Kemanusiaan

1. Sets price criteria and implements according to budget in all Food &
Beverage areas in coordination with the General Manager.
Membuat criteria harga-harga di seluruh outlet F&B dengan
mengkordinasikan ke menejer umum dan mengacu pada anggaran
departemen
2. Insures that all expenses: food cost, beverage cost, labor cost and other
expenses are within budgetary limits.
Memastikan seluruh pengeluaran biaya makanan, minuman, karyawan dan
pengeluaran lainnya mengikuti anggaran yang ditetapkan.

3. Has a primary goal of obtaining overall budgeted & F&B profits.

Mempunyai keberhasilan utama dalam melakukan anggaran yang ditetapkan
dan keuntungan departemen F&B

4. Performs systematic inspection of each F&B areas.

Dapat mewujudkan inspeksi secara acak dan teratur di setiap area F&B.

5. Establishes, with the assistance of the Executive Chef and Assistant F&B
Manager, menus and price list and summit a proposal for approval to the
General Manager, guest and staff comments and suggestions should be
considered during this process.
Menjaga, dengan dampingan kepala dapur, restaurant & bar manager,
banquet manager, menu-menu serta daftar harga dan mengajukan proposal
kepada menejer umum. komentar serta saran tamu- tamu dan staff harus
dipertimbangkan dan diproses secara cepat.

6. Supervises the proper implementation of menus and price lists.

Memantau penerapan menu dan harga-harga secara baik.

7. Ensures that all regulations posted, especially those concerning security and
hygiene, are respected.
Memastikan seluruh peraturan terpampang, khususnya yang menyangkut
keamanan dan kesehatan.

8. Ensures the cleanliness of operating equipment, proper inventory control and

forecasting of needs.
Memastikan kebersihan seluruh peralatan operasional, dan memantau
penghitungan danperkiraan kebutuhan.

9. Ensures that breakage and spillage are kept to a bare minimum.

Memastikan tingkat kerusakan dan kehancuran pada level yang kecil.

10. Closely monitors all departments’ issued reports and correspondence.

Memantau secara dekat seluruh departemen F&B yang mengeluarkan
laporan dan korespondensi.

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 11. Ensures, with subordinate assistance, a proper welcome and service is given
to all guests
Bersama bantuan bawahan memastikan pelayanan yang diberikan kepada
tamu secara baik dan ramah.

12. Welcomes important guests in person.

Menyamput tamu penting secara pribadi.

13. Responsible for immediate action to guest comments, oral and informs the
General Manager of any problems.
Bertanggung jawab untuk mengambil tindakan secara cepat terhadap
komentar tamu baik lisan maupun tulisan dan memberitahukan menejer
umum tentang hal tersebut.

14. Forward any written complaints received to the General Manager and should
personally handle oral complaints in F&B outlets.
Meneruskan semua keluhan tertulis yang diterima oleh menejer umum dan
harus menangani semua keluhan lisan di seluruh outlet F&B.

15. Receive clients and makes bookings accordingly.

Menerima tamu dan meneruskan pesanannya.

16. Supervises the decoration and atmosphere of the different outlets, especially
during “promotion” periods.
Memantau dekorasi dan suasana disetiap outlet khususnya pada saat
promosi.

17. Is well informed of prices, services, and activities of competitors and keeps
the General Manager informed.
Menginformasikan secara jelas seluruh harga-harga, pelayan dan aktifitas
kompetisi bisnis dan selalu memberitahukan kepada menejer umum.

18. Defines the organization of work within the department including

assignments, time schedule and vacations.
Mendefinisikan sturtur pekerjaan dalam departemen termasuk tugas-tugas,
jadwal kerja dan libur.

19. Organize at least semi-monthly, informative meetings, to allow employees to

be updated on hotel news, and for them to express their opinions.
Mengatur minimum 2 minggu satu kali dalam sebulan rapat untuk
memberikan informasi secara actual baik dalam departemen maupun hotel
secara umum dan sebaliknya.

20. Recruits new Food & Beverage service staff, and coordinate interviews with
the Personnel Manager.
Rekrut karyawan F&B yang baru dan mengkordinasikan bersama kepala
bagian personalia dalam melakukan wawancara

21. Ensures that staff are properly groomed and attired, including proper and
complete uniforms with nametag.

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 Memastikan karyawan berpenampilan baik dan seluruh atribut termasuk
seragam dan tanda pengenal.

22. Must maintain a physical presence of Food & Beverage management during
outlet meal periods.
Harus ikut serta secara pribadi atas nama departemen F&B saat periode
pelayanan makanan.

23. Insures that work schedules are posted weekly in advance.

Memastikan segala jadwal kerja terpampang sebelumnya.

24. Welcomes a new staff in person and insures their attendance at orientation
programs.
Menyambut staff baru secara pribadi dan memastikan mereka mengikuti
program orientasi.

25. Ensures that there are excellent relations and cooperation between F&B and
kitchen and other hotel departments.
Memastikan seluruh staff service melakukan kesinambungan hubungan oleh
kitchen ataupun sebaliknya serta divisi, department yang lain.

26. Ensures that regular outlet meetings (sub-department) are held.

Memastikan regular outlet departemental meeting selalu diadakan.

27. Ensures that hotel and company policies and standards are implemented and
closely monitored.
Memantau peraturan dan standar perusahaan diterapkan oleh karyawan
F&B.

28. Proposes to the General Manager, promotions, transfers and salary changes
of the staff according to their performance standard.
Mengajukan kepada menejer umum staff promosi, transfer dan perubahan
gaji mengacu dari hasil kerja yang diatur didalam standard.

29. Responsible on profit and loss of the department follow by expenses and
revenue definition, make report on monthly basis of Management Information
Synthesis every 10th of the month and liaise together with financial controller.
Bertanggung jawab akan keuntungan dan kerugian departemen mengikuti
difinisi pengeluaran dan pendapatan dan membuat laporan bulanan MIS
setiap bulannya tanggal 10 dan bekerja sama kepala bagian keuangan.

30. Performs Duty Manager function when activities.

Bertugas sebagai “Manager on duty saat dibutuhkan.

31. Conducts Food and Beverage serving staff evaluations every 6 (six) months,
disciplines staff in accordance with company policy.
Melakukan penilaian dua arah terhadap karyawan setiap 6 bulanan, disiplin
staff mengacu dari peraturan perusahaan

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 32. Organize and supervises a training program and insures that the scheduled
internal departmental training sessions are properly conducted and repots
monthly to achieve hotel minimum monthly hours of training, these activities
to the General Manager. Is fully prepared for fire alarms, bomb threat
procedures and other safety requirements including the providing of
emergency medical assistance. Ensures Food & Beverage staff is adequately
trained in these procedures. Is familiar with the location of and how to control
the supply of water, electricity and gas in an emergency situation. Is familiar
with the location of, and how to use fire-extinguishing equipments.
Mengatur dan memantau program pelatihan dan memastikan jadwal internal
pelatihan serta melaporkan setiap bulannya bedasarkan standard jam
pelatihan yang ditentukan oleh perusahaan. Minimum jam pelatihan yang
harus dicapai bedasarkan ketentuan peraturan yang berlaku. Dan
melaporkan seluruh aktifitasnya ke menejer umum.

33. . Prepares annual departmental budgets, including capital budget.

Menyiapkan anggaran tahunan termasuk anggaran capital.

34. Additional duties as assigned by the General Manager.

Melakukan tugas tambahan yang diberikan oleh menejer umum setiap saat.

Relations
Hubungan

1. Guest

2. General Manager

3. Head of Department

4. Executive Chef

5. F&B service staff

6. Kitchen Staff

Replacement & Temporary Mission

Pengganti & Misi Sementara

A. Be ready and responsible for any job, which may be assigned by the
management.
Siap dan bertanggung jawab terhadap seluruh pekerjaan yang ditugaskan
oleh menejemen hotel.

B. This job description is not intended to be an exhaustive list of all

responsibilities, skills, and efforts of working condition associated with the
position. It is intended to provide a description of the principle elements

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 essential for the performance of the job. All job descriptions above are subject
to change follow by operational needs.
Uraian kerja ini tidak bermaksud sebagai daftar tanggung jawab, keahlian
dan hasil kerja terhadap posisi yang dibebankan. Ini bermaksud untuk
menyediakan alat sebagai prinsip terhadap elemen hasil kerja. Seluruh hasil
kerja dapat berubah mengikuti kebutuhan operasional.

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