model OF restaurant manager report


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
  1. 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



  1. 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



  1. 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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