leadership and the duties and responsibilities

1.Leadership as an ability to handle another person to obtain maximum results with minimum friction and greater cooperation, leadership is a strength of spirit / morale of creative and focused. Leaders work with other people: A leader is responsible for working with others, one with his superiors, staff, coworkers or other superiors in the organization as well as people outside the organization

2. task leader  In every community there is always a leader. The role of diverse leaders, among them are as mover, motivator, inspiration, direction, uniting, patron, protector, helper, compassion divider, adequate and welfare, and so on. A leader's job, so there are many and severe. All of that role will be accounted for, either in the presence of humans they lead and in the presence of the Lord one day.

3. I think it is a leadership style where the style or the way a person in performing duties, authority and responsibility in a job by job and fit in their respective professions.  

style of leadership that I know are as follows:

*Bureaucratic - This is one style that is characterized by a continuous attachment to the organization's rules. This style is considered that the difficulties would be overcome if everyone follow the rules. The decisions made based on standard procedures. Its leader was a diplomat and knows how to use most of the rules to make people do their job. Compromise is a way of life due to make a decision accepted by the majority, people often had to yield to others.
*Permissive - Here the intention is to make every person in the group are satisfied. Making people happy is still the rule. This style assumes that if people feel satisfied with themselves and others, then the organization will function and thus, the work will be completed. Coordination is often sacrificed in this style.
*Laissez-faire - This is absolutely not leadership. This style is to let things run their course. Leaders only perform maintenance functions only. For example, a priest may name only the chairman of the organization and only handle the affairs of the sermon, while others do all the trinkets of how the organization should operate. This style is sometimes used by the leaders who frequently travel or temporary duty only.
*Participatory - This style is worn by those who believe that the way to motivate people is by involving them in decision-making process. It is expected to create a sense of shared goals and objectives. The problem that arises is the possibility of slow action in dealing with periods of crisis.
*Autocratic - This style is characterized by dependence to the authorities and usually assume that people will not do anything unless instructed. This style does not encourage any updates. Leaders consider themselves indispensable. Decisions can be made quickly.

4.if I am going to be a leader in a company, I will be a responsible leader, has a concept for memajhukan company, firm, wise, fair, and take my staff is a friend who can be invited to succeed the ultimate goal of the company. and if later on there will be a problem I will be responsible, completed in accordance with the right concept to solve the problem

front office department work activities
One element of our tourism industry accommodation at the Hospitality. At this time we try to discuss about this Hospitality accommodation element, particularly Font Office Hotel (Hotel Front Office)

Before that we see the quote on the definition hotel below.

Hotel understanding of Decree Menparpostel quoted as follows: SK: KM34/HK103/MPPT-87, namely:

Hotel is a type of accommodation use in part / whole building to provide lodging services, food and drink and other services to the public, which managed commercially as well as comply with the requirements specified in the decision letter.

Almost all existing activities office (front office) front associated with the guest, either directly or indirectly. Therefore, the Front Office has an important role in the function and operation of a hotel.

ROLE OF FRONT OFFICE

Front Office has a variety of roles. There are 8 essential role of Front Office Department, among others:
Is the Deputy of Management (Management Representative), in certain circumstances the front office can serve as a representative of management, such as solve a particular problem that is usually resolved by the management.
Capable People Who Sold (Sale Person), each of those in the front office are required to have a capable and Salesmanship, because the front office is more contact with guests than other departments. In addition to selling products such as hotel rooms, are also able to sell the facilities provided by the hotel.
Giving Information (Information Giver), the officer who was in the front office are expected to provide a clear and correct information about facilities and hotel products and need to know the events and important events outside the hotel related to the needs of guests.
Data storage (Record Keeper), Front Office department is a source and a data storage center in activities of daily hotel room.
Can Diplomatic Action, The (Diplomatic Agent), Front office is able to act diplomatically and neutralize the atmosphere of maintaining good relations with other parties associated with the hotel.
Problem Solver (Problem Solver), As The Hub of Activities, the front office is the place to resolve guest issues, especially the guest complaints.
As Deputy of Public Relations (Public Relations Agent), front office employees should be able to play an active role as a person associated with the community, especially the visitors who come to hotel. Expected to act as an internal public relations which gives a good image of the hotel guests.
As the Coordinator of Activities Service (Service Coordinator), front office also serves as a Coordinator of information services and other departmental activities communicated via the Front Office.

FRONT OFFICE FUNCTIONS Department
Selling Accommodation Hotel
Welcoming and registering guests who will check - in
Serving reservation
Monitor developments in the situation room (Room Status) to accurately
Prepare payment files guest (Guest bill)
Handle all incoming mail into and out of hotels
Dealing with communication facilities
Serve and provide information as well as requests for other services
Serve, accommodate, resolve guest complaints
Serving care of valuables
housekeeping department work activities
Doing good cooperation with other departments for the smooth operation of the hotel

Duties and Responsibilities of Housekeeping
Housekeeping jobs is very important because it relates to the cleanliness of all parts of the hotel, for example when, where, and the cleanliness of the hotel where it should be done. In the book Housekeeping Supervision (1984:161), Jane Fellows exemplify the region that need to be cleaned:
1. Stairs (every day)
2. Elevator (every day)
3. Bedrooms (each day and when each room is filled or no replacement guests)
4. Reception room (twice a day, or as needed)
Because of this housekeeping work reflects the cleanliness and service all sorts of equipment including room equipment, housekeeping employees according JaneFellows (1984:162) must have the following things:
1. Specifications job / task
2. working procedures
3. work schedules
4. Replacement of the task.
department of food and work activities bevarage
 Food & Beverage Director
Description of duties and responsibilities:
Setting the menu, presentation systems, sales strategy, directing the implementation and assess the success
Conduct analysis of competitors
FB Production budget kitchen, F & B service and Stewarding
Formulate operational cost control policy
Addressing problems that require immediate treatment
Creating harmonious relationships with colleagues and customers
Held a briefing at the department
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:
To coordinate the implementation of activities between kitchen, F & B service and stewarding
Work plan and assess its implementation
Oversees the operational schedule of subordinates
Monitoring the results of physical inventory in the kitchen, F & B service and stewarding
Monitor the implementation of store room requisition
Performance assessment work of subordinates
Implement the smooth operation of the various activities of the existing working relationship with the food & beverage department
Coordinate and oversee the smooth preparation of the event event / function
Addressing problems that require immediate treatment and report to superiors
Relationships with colleagues and guests
Creating harmonious relationships with colleagues and customers
Provides direction and guidance to subordinates.
3. Restaurant & Bar Manager
Description of duties and responsibilities:

Coordinate operations at the outlets of food & beverage service
Coordinate the preparation and overseeing the smooth implementation of the function / event
Assist the smooth implementation of the physical inventory
Establish and build relationships with guests
Helping to create a monthly report report F & B sales
Performance assessment work of subordinates
And hold a problem that requires immediate treatment and report to superiors
Handling and monitoring some changes and irregularities in the operations
Monitor and supervise personal hygiene, grooming and sanitation
Handle and supervise direct service VIP guests
Creating and fostering a healthy working atmosphere
Conducting daily briefings.
4. Head Waiter
Job descriptions and tangungjawabnya:
Supervise the use of par stock irregularities
Checking completeness and accuracy of the "mise en place"
Examining the accuracy of daily sales reports
Directing and overseeing the smooth service in a restaurant
Dealing with guest complaints
Regulate the division of "station"
Checking the personnel hygiene, grooming and sanitation
Accompanying sous chef in a buffet arrangement
Deal directly with guest services VIP (Very Important Person)
Coordinate and oversee the implementation of clear up
Assist the smooth conduct of physical inventory
Check the completeness, accuracy procurement "store room requisition"
Good relations with guests
Make the schedule work of subordinates
Supervise subordinate discipline
Handle guest issues
Assessing the work of subordinates
Creating and fostering a healthy working atmosphere.
5. Assistant (Head Waiter Captain)
Description of duties and responsibilities:
Assist head waiter duties
Completing the completeness, accuracy of the mise en place
Making daily sales reports
Complementing the storage and use of par stock
Supervise and assist the smooth implementation of the accuracy of the sales service and presentation of food and beverages
Make the repair and maintanance order
Deal directly with VIP guest services
Overcoming guest complaints
Supervise and direct subordinate smooth service
Assist the smooth implementation of the physical inventory
Good relations with guests
Creating and fostering a healthy working atmosphere
6. Waiter / Waitress
Description of duties and responsibilities:
Preparing the technical completeness of service
Carry out preparatory set-up mise en place
Perform direct services to guests
Taking orders / orders from the captain guests to be forwarded to the kitchen
Implement the presentation of dishes to the guests
Implement clear up from the coffee table
Prepare and take the needs of linen napkin, wares, supplies
Collecting and transporting soiled linen and dirty dishes to the laundry / stewarding
Do preparation of tables set up and clear up
Implement and follow the captain orders in carrying out his duties
Do cleaning work area
A relationship with guests
Attend daily briefing
7. Chief Bartender
Description of duties and responsibilities:
Supervise the storage, use of bar stock
Completing the completeness, accuracy of the mise en place
Making daily sales reports
Overseeing the smooth, precise execution of mixing drinks, presentation, sales and service 385
Develop a standard portion, standard receipts, standard beverage cost along with the F & B cost control
Directing, overseeing the smooth service
Overcoming guest complaints
Regulate the division of "station" and oversee its implementation
Checking the personnel hygiene, grooming and sanitation
Deal directly with VIP guest services
Assist the smooth implementation of the physical inventory
Check the completeness, accuracy procurement "store room requisition"
Make the repair and maintanace order
Supervise subordinate discipline
Handle guest issues
Assessing the work of subordinates
Creating and fostering a healthy working atmosphere
8. Room Service Order Taker
Description of duties and responsibilities:
Handles receipt, recording and delivering room service to order room service captain
Advise and assist guests in selecting the menu
Maintaining a healthy work atmosphere
Attend briefings head waiter


Manpower / Human Resources Department:

 Handle personnel administration, human resource development, employment and legal relationships. Departement of Accounting :

Responsible to the Controller for the financial administration of the hotel periodically, both expenditures and revenues. The department consists of the following sections: Purchasing, Receiving, Storeroom, Restaurant and Bar Cashier, General Cashier, Accounting Office, Front Office Cashier, Cost Control, Credit, Payable, Book Keeper, Income.

what is meant by strategic planning?

Strategic planning is the process undertaken to determine an organization's strategy or direction, and make decisions to allocate resources (including capital and human resources) to achieve the strategy.
Strategic Planning (Strategic Planning) is a management tool used to manage the current conditions to make projections of future conditions, so the strategic plan is a guide which can be used by an organization of current conditions for their work towards 5 to 10 years into the future
Before we do planning, we must first think about the steps to do the planning or knowledge.
OUTLINES STRATEGIC PLANNING PROCESS

1. Reviewing and updating the strategic plan
2. Deciding assumptions and guidelines
3. The first iteration of the strategic plan
4.menganalisis
5. The second iteration of the strategic plan
 6. Review and final approval 

case study:
one when I became a manager in a restaurant, when the restaurant was experiencing very intense competition due to the many restaurants that proliferated, so for the general manager held a meeting aimed at how to improve the attractiveness and take people to visit the restaurant, and because I am a manager I had planned a strategy to increase the level of sales in our restaurant, when I invite the general to improve the presentation in a meeting I proposed a plan restaurant which are:
!. proposed on termination of an interesting menu
2. improve restaurant facilities
3. proposes on live music events for specific days
and others.
well the plan is expected to increase the sales for the next few years and if you later have started successful then it would be better to open a branch restaurant

HOW TO MOTIVATE your staff?

     If I was a line supervisor in a company I would be very concerned about my employees.
And if I'm not the spirit of employees working I will try to approach her and would give encouragement in a way;

  

     First I will call him my spatial or I invite him to the place that will be able to make him comfortable to tell me something that made ​​him eager to work.

 
     Secondly I would consider him as a friend in need friends to talk and there is no word no boss and subordinates, because there is no sense of awkwardness that when he told me, if I am as my friend he would be a good listener.

 
     And a third if he was willing to tell it I will understand it first and then in the end I will give him motivation to work and if excited in him there is a problem that needs help I will try to help him solve the problem, at least we've helped with the listener good.

first-line management policies, middle management and top management

Pyramid of the number of employees in organizations with traditional structures, based on its level.
In the traditional organizational structure, managers are often grouped into top managers, middle managers and first line managers (usually represented by a pyramid,where the number of employees is greater at the bottom than at the peak).
Manajement first-line (first-line management), also known as operations management terms, is the lowest level of management in charge to lead and supervisenon-managerial employees involved in the production process. They are often referred to a supervisor (supervisor), shift manager, area manager, office manager, department manager, or foreman (foreman).
Middle-management level (middle management) covers all management were among the first-line managers and top management and served as a liaison between the two.Positions, including middle managers in between the head part, the project leader,plant manager, or division manager.
Top management (top management), also known by the term executive officer, in charge of planning activities and corporate strategy in general and direct the course ofthe company. Examples of top management is the CEO (Chief Executive Officer), CIO(Chief Information Officer) and CFO (Chief Financial Officer).
However, not all organizations can complete its work by using this traditional pyramidshape.  For example in the organization more flexible and simple, with the work performed by a team of employees who are always changing, moving from one project to another according to demand jobs.case study examples:
master ali as general manager at the hotel xxx.
policies which he gave to his employees when there is a problem that is host ali can make warnings against its employees or others can move it gets a punishment or he could find where the errors of employees is only then after that he decided the best way though something had to fire the employee

 in general, every company or manager each have a policy in solving a problem that occurs in the company.
so yes I think all the way to get things done it is a legitimate legal action just because it'sall true, although with different techniques.