2. OUR TOPIC:
“SERVICE BASED ON
SIX SEASONS HOTEL”
GROUP:B
GROUP MEMBERS:
Walter Halder 181-034-054
Md.Nurannabi 181-030-054
Anamul Islam Mukut 181-009-054
Pinky Baroi 181-005-054
MD.Rieazul Islam Riead 181-014-054
3. WHAT IS THE SERVICE?
▪ Service means work done by on
person or group that benefits another.
4. WHAT IS THE MEANING OF
HOTEL SERVICE?
▪ Hotel service means that kind of favor which allowed only
for hotels guests.
▪ This kind of favor will be any kind like Food service, Room
service, Car service, Security service etc.
▪ In hotel there only main thing is to serve guest well.They
provide a good service as guests demand.
5. WHAT IS THE RESTURANT
SERVICE?
▪ The restaurant service practitioner provides high
quality food and drink service to guests.
▪ There is a direct relationship between the nature
and quality of the service required, and the
payment made by the guest.
6. TYPE OF RESTURANT MANAGER
IN SIX SEASONS HOTEL
▪ There are mainly three categories manager in
restaurant.
– Food & Beverage Manager
– Restaurant Manager
– Assistant Restaurant Manager
7. FOOD & BEVERAGE MANAGER
▪ A Food & Beverage Manager forecasts, plans and
controls the ordering of food and beverages
(drinks) for a hospitality property.
▪ In a hotel environment and often in a restaurant he
may oversee the running of the restaurant and will
be in charge of the staff in the restaurant.
9. F&B MANAGER SKILLS
▪ Have great verbal and written communication skills.
▪ Be proactive.
▪ Possess excellent forecasting and budgeting skills.
▪ Work well with colleagues.
▪ Enjoy problem-solving.
▪ Have a good understanding of inventory management
systems.
▪ Strong leadership skills.
10. RESTAURANT MANAGER
▪ Restaurant Managers are in charge of overseeing,
coordinating, organizing, and assessing all
operations entailed in the effective and smooth-
running of food services establishments.
▪ A Restaurant Manager’s main goal is to ensure top
quality service and products which is what
increases the establishment’s recognition,
customer affluence, and, eventually, profits.
11. RESTAURANT MANGER RESPOSBILITES
▪ Creating a list of services to be offered to customers
that includes production costs and incomes of the
necessary personnel;
▪ setting, monitoring, and assessing standard procedures
for staff performance, duties, and responsibilities;
▪ estimating food and beverage costs;
▪ supervising inventory of food supplies, as well as
equipment status, and ensuring the appropriate
restocking and repairing;
▪ overseeing restaurant revenues, ensuring that the
profit margin is acceptable, and adjusting prices of
services accordingly;
12. • In some cases, ensuring the establishment is properly
locked up, as well as guaranteeing that all kitchen
equipment such as stoves, grills, and ovens are properly
shut and all systems switched off.
• Developing marketing strategies and implementing
advertising, promotional campaigns, and planning events
(e.g. happy hours, food and beverage deals, and food
festivals) to increase business and boost interest in the
establishment:
• Promoting and selling catering services to potential and
existing customers as well as renting out the restaurant
for private events.
• Creating a friendly and welcoming environment for both
customers and staff.
13. ASSITANT RESTARUANT MANAGER
▪ The job of an Assistant Restaurant Manager is to
support all the duties of the restaurant manager.
They usually supervise the operations in the
restaurant. Assistant restaurant managers are
responsible for reporting to the restaurant manager
regularly. Moreover, they are the ones to implement
and plan food and beverage tasks.
14. ASSITANT MANAGER RESPOSBILITES
▪ Assistant restaurant managers supervise services held in the
dining area of a restaurant,
▪ Including taking of orders,
▪ Giving of orders and maintaining good customer service.
▪ They place orders to vendors and compute costs for each
ingredient, supply or other materials.
▪ Assistant restaurant managers support the manager by
ensuring all food served to the customers are fresh and
clean.
▪ They help in maintaining and checking the condition of each
equipment and facility used in a restaurant.
▪ During the absence of the manager, assistant restaurant
managers handle customer complaints.
15. There are other worker who operates the
restaurant activates:
▪ RESTURANT SUPERVISOR:
– Restaurant Supervisors, or Restaurant Managers, work to keep
the customers happy enough to return to the restaurant, as well
as encourage others to visit.They also work with suppliers and
oversee the wait and hosting staff and the kitchen staff. Duties
displayed on sample resumes of Restaurant Supervisors include
assisting customers with inquiries and complaints, training new
employees, and conducting monthly inventory.
16. RESTAURANT SUPERVISOR RESPOSBLITIES
▪ Schedule all activities for restaurant staff according to
guidelines and ensure proper uniform of staff at all times and
provide assist to all guest and administer all requirements for
meals.
▪ Collaborate with manager to review all employee performance
and provide training to increase all performance and monitor all
guest requests efficiently to achieve all customer objectives
and maintain knowledge on all liquor regulations.
▪ Manage all storage supplies and assign staff in all requisition
activities and evaluate all daily specials.
▪ Oversee all work in shift and restock all supplies at end of shift
and perform regular inspections on all equipment’s and
recommend required repairs.
17. ▪ RESTAURANT CAPTAIN: In a restaurant that provides
formal service, such as a fine dining establishment or
cruise ship, the staff will typically include a captain. In
France, the captain may be referred to as a chef de rang
and in England, a Head waiter.
▪ WAITER:The Waiter will take orders and serve food
and beverages to Guests in our restaurant. Always
aware of Guest satisfaction to deliver the perfect
service experience. Ensure high quality of food and
beverages to Guests. Duties and responsibilities
include, but are not limited to: servicing the Guest in a
friendly, efficient manner while maintaining a clean and
safe work environment. Guests must feel welcome,
comfortable and well attended to at all times.
18. JOB RESPONSBILITES OF WAITER
▪ Provide the perfect service experience for every Guest.
▪ Ensure the Guest feels important and welcome in the
restaurant.
▪ Ensure hot food is hot and cold food is cold.
▪ Adhere to timing standards for products and services.
▪ Look for ways to consolidate service and increase table
turns.
▪ Present menu, answer questions and make suggestions
regarding food and beverage.
▪ Serve the Guest in an accommodating manner.
▪ Must know all food liquor, beer, wine and retail offered.
19. ▪ Apply positive suggestive sales approach to guide Guests.
▪ Pre-bus tables; maintain table cleanliness, bus tables.
▪ Looks for ways to avoid waste and limit costs.
▪ Assist in keeping the restaurant clean and safe.
▪ Provide responsible service of alcoholic beverages.
▪ Deliver food and beverages to any table as needed.
▪ Must follow all cash handling policies and procedures.
▪ Report to property on time and in proper uniform.
