model OF restaurant manager report
Contents
ACKNOWLEDGMENTS 02 |
PROFILE OF restaurant manager 03 |
OBJECTIVEs 04 |
Restaurant organization chart 05 |
Job description planning 06 |
Layout of restaurant 07 |
List of the Groups and Attendances 10 |
TABLE SETUP 11 |
MENU OF 15TH JANUARY.2009 13 |
RESTAURANT MANAGER REPORTS 14 |
STEWARD Manager Report 16 |
RESTAURANT MANAGER CHECK LIST 17 |
GENARAL MANAGER COMENDS 19 |
RESTAURANT MANAGER COMENDS 20 |
APPENDIX 21 |
PROFILE OF restaurant manager
NAME : MOHAMED HANEES BIN RAFIUDEEN
MATRIC NO : 080052
TIME ON DUTY : 08.30AM TO 01.00PM
BATCH : DHM 22
ADDRESS : 79A, HOSPITAL ROAD,
SAINTHAMARUTHU-10,
KALMUNAI,
SRI LANKA.
PHONE NO : 014-2692192
OBJECTIVE
To increase the managing and restaurant manager skills.
To increase the services skills.
How to treat the gests.
How to divided and give the assignments to staff.
How to make the repots.
Learn about teamwork.
Time management.
To built the restaurant manager personality.
To give the managing and service experience.
Trained to handle the problem.
How to communicate with others staff and departments.
How to cooperate with others staff and departments.
Trained manage and controlling the staff.
After finishing the work, what we do there.
After finishing the work how to appraisal.
Restaurant organization chart
FAKULTI PENRUSAN HOSITALITI
KOLEJ TEKNOLOGI ISLAM ANTARABANGSA MELAKA
JOB ASSIGNMENT
CLASS/PROGRAM : KASTURI CAFÉ DAY/DATE : 15.01.2009
REST.MANAGER : MOHD HANEES SHIFT : AFTERNOON
A. PREPARATION:
NO | DUTIES AND TASKS | TO INCHAR PERSON |
01 | Issuing and wiping flatware, chinaware and glassware | ISMAZILLA |
02 | Preparing coffee, tea,mocktail,ice,bread and bread basket | NORASHIKIN |
03 | Cleaning and decorate dining area, arranging table and chair, flower vase, salt and pepper shaker, allocate table number | NURZURAINI |
04 | Setting up table and side stand | NUR AIN |
B. SERVICE / OPERATION :
DUTIES / TASKS | |
01 | Service Table 1 : Ismasilla Table 4 : Nurzuraini Table 2 : Norashikin Table 5 : Nur Ain Table 3 : Yurnailis |
02 | Pantry / Beverage 1 : Mohamed issath 2 :…………………………. |
03 | Steward 1 : Norashikin 2 : Yurnailis |
List of the Groups and Attendence
Name of the Lecture : En. Sariffudin Bin Amir
Name of Restuarant Manager :Mohamed Hanees Bin Rafiudeen
Date : 15-01-2009 (Thursday)
No | NAME | Attend |
01 | MOHAMED HANEES B. RAFIUDEEN | / |
02 | MOHAMED ISSATH THAJ MOHAMED | / |
03 | NUR AIN NASZRIN BT NASARUDDIN | / |
04 | YURNAILIS BT YUSRAN | / |
05 | ISMAZILLA BT IBRAHIM | / |
06 | NURZURAINI BT MUHAYADIN | / |
07 | NORASHIKIN BT MOHD NAZAIR | / |
METHOD OF SERVICE AND TABLE SETUP
Service type: American service or Plate service
Service side: Guest Right side
Clearing side: Guest Right side
TABLE SETUP
Setup method: American service
Needed equipments for one person:
Flatware: 01- Dessert knife
01-Spoon
02-Fork
01-Stick knife
01-Table fork
01-BB knife
01-Tea spoon
Chinaware:
01-BB plate
01-Dinner plate
Glassware:
01-Goblet
01-Teacup
01-Tea cup soccer
RESTAURANT MANAGER REPORT
2.30 pm | Employee’s arrived for duties. |
2.45 pm | Opening briefed by general manager : GM said that welcome to service practical and this is your first service practical experience, so every student’s maximum will do correctly and faster. If you don’t know anything ask me and he said that how to serve and treat the guests and set upping, wiping techniques. |
3.00 pm | Briefed by Restaurant manager and deviated the job assignment. |
3.15 pm | Cleaned the Restaurant. |
4.00 pm | All water and waitress are taken flatware, chinaware and glassware and linen ware for table setup. After, all waiter and waitress are wiping tools. |
Prepared hot coffee and bread basket by bartenders. | |
4.15 pm | Setup the table and side stand. |
4.40 pm | A little bit break. |
4.55 pm | Guests arrived to restaurant. |
5.00 pm | Serving started to our guests following the ways, Filled the ice water, Served the bread, Served the 1st course and cleared, Served the 2nd course and cleared, Served the 3rd course and cleared, Served the hot coffee. |
5.35 pm | Guests went out from restaurant. |
5.35 pm | Clearing started by Steward, waiter and waitress. |
5.50 pm | Clearing and mopping restaurant. |
6.15 pm | Closing briefed by general manager. |
6.30 pm | Sing out from duties. |
FAKULTI PENGURUSAN HOSPITALITY KOLEJ TEKNOLOGI ISLAM ANTARABANGSA MELAKA
JABATAN STEWARD
SENARAI SEMAK
PERKARA | DILAKUKAN | CATATAN | |
YA | TIDAK | ||
1.PERSEDIAAN PERALATAN Menyedikan peralatan pencucian/pembersihan | ü | ||
Mop dan bakul mop | ü | ||
Green pad, span dan cecair pencuci pinggan mangkuk | ü | ||
Cecair pencuci cermin dan alat mencuci | ü | ||
Penyapu dan pengaut sampah | ü | ||
Meletakkan/ menyediakan tong sampah ( garbage bin ) | ü | ||
Memasukkan plastic sampah ke dalam tong sampah | ü | ||
Mengagihkan tong sampah | ü | ||
2.TUGASAN 1 ( 8.45 – 9.45 A.M / 2.00 – 3.00 P.M ) | |||
Membersihkan kedua-dua toilet | |||
Mengelap cermin pintu utama | ü | ||
Mengelap cermin 2 pintu restoran ke dapur | ü | ||
Mengelap cermin pintu dapur dan pintu bilik pastry | |||
Mop lantai dapur dan bilik pastry | |||
Mop lantai restoran (setelah mise en-place restoran selesai) | ü | ||
3.TUGASAN 2 (11.00-12.00 P.M/ 4.00-5.00P.M) | |||
Memberih dan mencuci c/w, f/w, dan g/w | ü | ||
Mop lantai dapur dan bilik pastry | ü | ||
Menyusun dan membersihkan freezer dan chiller | |||
4.TUGASAN 3 (12.00-1.00 / 5.00-6.00 P.M) | |||
Mengemas dan menyusunatur stor F & B | ü | ||
Memastikan staf dapur dan servis memulangkan barangan | ü | ||
Merekod segala kerosakan peralatan | |||
Mop kawasan diswashing | ü | ||
Mop lantai restoran (boleh diserahkan kepada tanggungjwab R.M) | ü | ||
Mop lantai dapur dan bilik pastri | ü |
STEWARD MANAGER
NORASHIKIN BT MOHD NAZAIR
FACULTY OF HOSPITALITY MANAGEMENT MELAKA INTERNATIONAL ISLAMIC COLLEGE OF TECHNOLOGY
RESTAURANT MANAGER CHECK LIST
- PRE-PREPARATION TASKS
PARTICULARS | DONE | REMARKS | |
YES | NO | ||
COMPLETING FORMS $ SERVICE DOCUMENTS | |||
Job assignment | |||
Equipment requisition | |||
Restaurant reservation $ sitting arrangement | |||
Menu card | |||
Moktail recipe $ ingredients required |
- PREPARATION TASKS
PARTICULARS | DONE | REMARKS | |
YES | NO | ||
1.EQUIPMENT & UTENCILS PREPARATION | |||
Dinner plates, desert plates, B&B plate, etc. | |||
soup cups & saucers | |||
Tea cups $ Saucers | |||
Service plates | |||
GLASSWARE | |||
water goblet | |||
Glass for Moktail | |||
FLATWARE | |||
Starter; soup spoon/ Desert knife, Desert fork/ cocktail fork | |||
Main course; table spoon/ table knife, table fork/ fish knife, fish fork | |||
Desert; Desert spoon, desert fork/ cake fork | |||
Service gear | |||
Bb knife | |||
LINEN | |||
Table cloths | |||
Guest Napkin | |||
Service Napkin | |||
Dish towel, glass towel and etc | |||
FURNITURES | |||
Table , Chairs | |||
Side stand |
2. SERVICE PREPARATION: | |||
Table set up | |||
side table preparation | |||
Iced water, Moktail, coffee & tea | |||
Bread and butter | |||
service plates | |||
Air conditioner | |||
Lighting | |||
Music | |||
CLEANLINESS OF | |||
Restaurant area | |||
Rest room | |||
Pantry | |||
Dishwashing area |
- CLOSING TASKS
PARTICULARS | DONE | REMARKS | |
YES | NO | ||
CLOSING ACTIVITIES | |||
Clear-up Tables, Chairs, Side tables | |||
Wiping China, glass ware, flat ware | |||
Put equipment back in the cupboard | |||
Drain the sink wash basin | |||
Hang used dish towels, glass towels, etc | |||
Separate between clean and dirty linen | |||
mop the dish washing area | |||
Mop the dining area | |||
Switch off the air conditioner, lamps and etc | |||
switch off the water boiler | |||
Take the garbage out to garbage container |
RESTAURANT MANAGER
MOHAMED HANEES BIN RAFIUDEEN
GENERAL MANAGER COMMENDS
Our general manager En Shariffudin Bin Amir commands about our service practical performances.
He said that serving is doesn’t matter. So nobody think a service is hardly. But every waiter and waitress they should care in own work.
And it is first service practical experience to all students. It is before that doesn’t have any experience about services to all students so every student is learning step by steps with care.
And he commented that about today all students are performances not enough for example, all students don’t know today menu. So please next time all waiter and waitress must will be remember menu and he is continuously saying all students must will be want to increase the serving knowledge, preparation methods and tread the customers good mouth words and style and all students will be want to do more faster and will do it correctly and want to be follow properly ways.
And lastly, he commented that please will prepare, serve and treat the customers correctly without falls in next time.
RESTAURANT MANAGER COMMENDS
In the first, I would like to say a million word of thanks to Allah (SWT) for if I do restaurant manager and second our lecture Mr, Sariffudin Bin Amir and my staff for all are very cooperate with me.
In the firstly I apology to my lecture because it is my first experience a restaurant manager so I did many false during my duties if i did any false, please excuse me.
I divided the job and responsibilities for my staff; they are done the
job in to the correct times. When I commanded to my staff nobody
ever neglected about my commanded. I am really proud my lecture
and my sincerity staff.
When I was restaurant manager, I really felt a manager and
happy. I was learn when I was restaurant manager many knowledge
about cooking and for my life such as how is doing leadership, how to
divided the job and responsibilities and setup equipments, when I faced the problems, how to solve that problem and controlling and how to handle
the human heart and manners and etc.. I am hoping strongly it is
very helpful in my future professional and my life. Again, I say a
million word of thanks to my lecture Mr. Sariffudin Bin Amir and my sincerity staff.
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