_________________________________________________________________________
CHECKING GUEST SATISFACTION (1/1)
PROCEDURE PURPOSE : GUEST SATISFACTION SHALL BE CHECKED NOT MORE THAN TWICE
CEK KEPUASAN TAMU TIDAK LEBIH DARI DUA KALI
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Check to guest about quality of the food maximum twice
Cek tentang kualitas makanan maksimal dua kali
Approach the guest when the guest have eaten the dishes about 20 seconds
Dekati tamu ketika mereka telah memakan makanannya selama 20 detik
Approach the guest’s table with smile and eye contact.
Mendekati meja tamu dengan senyum dan kontak mata
Check with guest
Tanya dengan tamu
Say, “Have you enjoyed your food (or specific food), Sir/Madam?” or “Have the
food meet with your taste, Sir/madam”
If the guest is not satisfied with dish, offer to replace, re-cook, etc.
Katakan,”Apakah bapak/ibu menikamati makanannya (atau sebutkan nama
makanannya)” atau “Apakah makanannya sesuai dengan dengan selera anda”.
Jika tamu tidak puas dengan makanannya, tawarkan untuk diganti, di masak
ulang atau yang lainnya
Thank the guest
Thank the guest and ask if there is something else we can get.
Berterima kasih kepada tamu
Berterima kasih kepada tamu dan tanya jika ada lagi yang mau di bantu
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
CLEARING THE SOILED PLATE (1/1)
DATE : Revision :
PROCEDURE
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
UPSELLING (1/2)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Product knowledge: know your product
Pengetahuan tentang produk, kenali produk kita
1. Always update your knowledge of the hotel’s product and promotions, both
current and upcoming.
Selalu perbaharui pengetahuan kita tentang hotel produk dan promosi, baik
yang sekarang maupun yang akan datang.
2. Study the menu thoroughly: you must learn and remember the content by
heart.
Pelajari daftar makanan dan minuman secara menyeluruh, harus di ingat di
luar kepala.
3. Know your daily special, by double check with the kitchen what the daily
special are.
Kenali makanan special untuk hari ini, dengan mengeceknya ke dapur
4. Check which accompaniments are available and appropriate.
Cek tentang persediaan makanan penunjang dan yang sesuai.
Selling by recommendation whenever possible
Jual dengan menyarankan sesuatu di setiap saat
1. If the guest seems hesitant or needs suggestions, try to find out what type of
food she/he likes, e.g., beef, pork, poultry, meat
Jika tamu kelihatan ragu-ragu dan butuh saran, coba untuk mengetahui jenis
makanan apa yang dia suka seperti,dagng sapi, daging ayam dan lain
sebagainya.
2. If the guest announces only main dishes, try to suggest a starter and ask:
“May I suggest our special Avocado cocktail as your starter, Sir/madam?”
and/or “Would you care for any wine to go with your meal?”
Jika tamu hanya memesan makanan utama saja, coba untuk menawarkan
makanan pembuka , dengan”Boleh saya tawarkan Special Avocado Cocktail
kita sebagai makanan pembuka anda, bapak/ibu?” atau “Bagaimana dengan
sebuah botol anggur untuk menemani makan anda?”
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
WELCOMING THE GUEST (1/1)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Welcome the guest
Menerima tamu
Guest is greeted in polite manner with eye contact and smile
Tamu di sapa dengan ramah, kontak mata dan senyum
Guest is greeted within 20 seconds of arrival
Tamu di sapa saat 20 detik dari kedatangannya
Immediately approaches the guest by stepping toward to the guest
Dengan segera dekati tamu dengan melangkah ke depannya
If you engaged with service, acknowledged them by saying “I will right
back with you shortly Sir/madam”
Jika saat itu masih melayani tamu, segera menghampiri tamu dengan
berkata ”Saya akan bersama anda dengan segera Pak/bu”
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
GREETING THE GUEST (1/1)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
ESCORTING THE GUEST (1/1)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Check if there is any reservation
Cek jika ada reservasi
Politely ask the guest if they have any reservation. If yes, check the guest’s name or room
number and escort them directly to the designated table.
Dengan sopan tanyakan kepada tamu apakah ada reservasi, jika iya, cek Nama tamu dan
nomor kamar dan segera mengantar mereka ke meja
If no reservation, ask the guest the preference table, smoking or non smoking area.
Jika tidak ada reservasi, tanya tentang meja kesukaannya, area merokok atau tidak
merokok
Escort them directly to the table, maintain the distance about 3 steps and ensure the
guest is following you behind. Say, “Would you follow me, please Sir/madam!”.
Antarkan tamunya ke meja, jaga jarak sekitar 3 langkah and pastikan tamu
mengikuti di belakang, katakana “Silahkan ikuti saya ,pak/bu”
Ask the guest if the table is convenience for them, “Is the table fine for you, Sir/madam”
Tanya tamu jika mejanya sesuai dengannya
Pull the chair out for ladies first.
Tarik kursi tamu untuk tamu terlebih dahulu
Pull the chair out to ease access to the table and after push the chair back when the
guest sitting.
Tarik kursi untuk memudahkan masuk ke meja dan kemudian dorong kembali
ke depan ketika tamu hendak duduk
After the guest has seated, leave the table and say “Enjoy your lunch/dinner,Sir/madam”
Setelah tamu duduk, tinggalkan meja dengan berkata “ Selamat makan”
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
PRESENTING THE DRINK LIST (1/1)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Prepare one drink list for each guest
Siapkan satu daftar minuman untuk setiap tamu
Ensure drink menus are clean and spotless.
Pastikan bahwa daftar minuman dalam keadaan bersih
Open drink list and present on right hand side of the guest
Buka daftar minuman dan berikan kepada tamu dari sebelah kanan
Do not distributing the menus at the same place. We have to attend to
individual guests when presenting the menus
Jangan membagikan daftar minuman dalam satu tempat. Kita harus
mendekati setiap tamu ketika memberikan daftar makanan.
Present ladies first and clockwise, host last
Say, “This is our drink list, Sir/Madam!”
Berikan kepada wanita terlebih dahulu, tuan rumah terakhir
Katakan,”Ini daftar minumannya Pak/bu”
Inform not available items or any special today,
“Sir/madam, I would like to inform you that today we don’t have…………….
(not available items) or “ Would you like try our “Cocktail of the Month”, Sir?”
Beritahukan tentang minuman yang tidak tersedia hari ini atau minuman
special hari ini. “Pak/bu, Saya mau memberitahukan bahwa hari ini kita tidak
punya…(nama minuman yang tidak ada)”
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
PRESENTING THE MENU (1/1)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
TAKING THE ORDER (1/2)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Preparation
Make sure you have the rug/scratch paper and hotel pen.
Persiapan
Siapkan kertas coretan dan pena hotel untuk mencatat
Approach guest
Approach ladies first, clockwise, host last, reduce moving around the table
Maintain your position in order to face all guests on the table. Ask the guest if
she/he would like to have a drinks/aperitif before meal, say “May I get your drink
before you meal, Sir/madam?”
Menghampiri tamu
Dekati tamu dimulai dari wanita terlebih dahulu dan tuan rumah yang terakhir dengan
memutar searah jarum jam untuk mengurangi pergerakan. Menjaga posisi tetap
menghadap kearah tamu dalam satu meja.
Menanyakan/menawarkan kepada tamu minuman sebelum memulai makan
dengan berkata “ Pak/bu, mau pesan minum apa sebelum pesan makanan?”
Take the order, say “May I take your order, please Sir/Madam?”
If the guest is not ready to order, give the guest some recommendation, say
“Would you like to try our special of the day, Sir/madam!’
Mengambil pesanan dengan berkata “ Bisa saya ambil pesanannya, pak/bu?”
Jika tamu belum siap untuk memesan, berikan tamu beberapa masukan dengan
berkata” Mungkin bapak/ibu mau mencoba makanan special kita hari ini”
Suggestive selling
Mengusulkan dalam penjualan
“Would you care for a glass of our house white/red wine to accompany the food?”
“ Maukah anda ditemani segelas anggur merah atau putih untuk makanan anda”
“Would you care also for a bottle of mineral water?”
“Maukah anda untuk memesan sebotol air mineral?”
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
SERVING BEVERAGES (1/1)
PROCEDURE PURPOSE : ALL THE BEVERAGE IS SERVED FROM THE SERVICE TRAY
SEMUA MINUMAN DI SAJIKAN DARI ATAS PINGGAN
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
___________________________________________________________________________
ADJUSTING CUTLERY (1/2)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
Once the guest has ordered and posted directly to the POS terminal, you have to adjust
the cutlery according to the guest’s order
Jika tamu telah memesan dan telah di masukkan dalam mesin kasir/POS, anda harus
segera mengganti peralatan makan di meja sesuai dengan pesanan
Prepare the plate underlined with the folded napkin
Siapkan satu piring di alasi dengan lipatan serbet
Prepare the right cutlery from the service station according to the order and placed on
the plate
Siapkan peralatan makan yang benar dari station pelayanan sesuai dengan pesanan dan
di letakkan di atas piring
Step forward to the guest table, place the plate of cutlery on the left hand and set from
the right side of the guest, ladies first and clockwise
Maju ke depan meja tamu, letakkan piring dengan peralatan makan di tangan kiri dan
pasang dari sebelah kanan tamu, wanita dulu searah jarum jam
Set nicely on the table with 2 cm above the table edge.
Atur dengan rapi di meja dengan jarak 2 cm dari ujung meja
Set from the outer side first then goes to inside
Pasang dari bagian luar dulu dan lalu bagian dalam
Entrée cutlery is set on the outer side and follow with the main course cutlery
Peralatan makan untuk makanan pembuka di pasang di bagian luar dan diikuti dengan
peralatan makan untuk makanan utama
Spoons, knife shall be put on the right side and forks is on the left side.
Sendok, pisau harus di letakkan di sebelah kanan dan garpu di sebelah kiri
When the guest ordered the dessert on the same time with others order, do not set the
cutlery. Set after you have done crumbing the table
Ketika tamu memesan makanan penutup bersamaan dengan yang lainnya, jangan pasan
peralatan makannya. Lakukan setelah selesai membersihkan meja
__________________________________________________________________________________
OPERATIONS MANUAL
DIVISION : FOOD AND BEVERAGE DEPARTMENT : RESTAURANT AND BAR
_________________________________________________________________________
SERVING FOOD (1/2)
PREPARED BY : Restaurant & Bar Manager APPROVED BY : Food & Beverage Manager
DATE : Revision :
PROCEDURE
__________________________________________________________________________________
OPERATIONS MANUAL