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.