The way to guide and develop our restaurant staff to the sustainable success
Hotel must have at least one restaurant except the dining place for amenities for in-house guest in the morning, lunch, or dinner. So the position of Restaurant Manager and Supervisor are so important, especially if the hotel has more than one restaurant. That’s why we should provide a good benefit and good capability employees to the restaurants section so we could serve our best in food and beverages.
So, I, as a supervisor of an Indonesian Cuisine in one of a famous 5-stars hotel in Paris, France (amin!) my duty for the successful of my employee and restaurant is to develop the service and also food & beverage international standard production that we offer in the menu. Also to raise my restaurant rating so that if the guest hear my hotel name and my restaurant’s name will be popped into their head. Even my restaurant offer Indonesian Cuisine that perhaps are still being a strange in people in France especially Paris, this also being my task to introduce the dishes and expand it so they will know well what my restaurant offer and like it like they are being proud for their dishes as we know the famous and expensive dishes are from France.
For specifically, what am I going to do to develop and expand my restaurant are :
1. Ask my ambassador of Republic Indonesia to promote my restaurant because I offer Indonesian Cuisine, and make a joint business with the ambassador.
2. Held a special event about Indonesia for twice a year according to the crowd, especially when independence day.
3. Only choose the best well-trained Indonesian employees that I ask from Indonesia Ambassador.
4. Imported ingredients from Indonesia.
5. Indonesian native local architecture for my restaurant.
Now I’ll tell the purpose of my plans above are :
1. I want all the delegations of Indonesia come to my hotel especially my restaurant so that they will make a great mouth marketing to their relation, of course I’ll offer the best so they will feel homey.
2. Where ever I’m, or we, we are still Indonesian, so we will respect our Independence Day and make it as a strategy market to pull our costumer. But not only in Independence day, perhaps we will held for another annual such as National Education Day or Kartini Day.
3. I choose Indonesia employees so I could save cost to pay them, its saver than if I hire France employees.
4. The original taste of the dishes are the most valuable, original and special recruitments. So I will suggest my executive chef and restaurant manager to only import Indonesian dishes ingredients
5. To make my costumer “homey” with my restaurant, because the target of my costumer are Indonesian citizen or they who like and interest in Indonesian dishes
There are the basic plan to develop my restaurant, also I’ll make a harmonization to make that real with housekeeping, restaurant manager, executive chef and also my general manager and other department in that hotel so it will make a crystal clear.
And for my employees I will grant them with special service charge present to them who get approbation from my guest, special request from guest, and best serve according to my opinion. What kind of present I will give to them ? of course extra salary for them who nominated.
But, as long as they are Indonesian, they must be still bring their bad habit to here, so those are still being my responsibility to guide and train them how to serve excellently and satifactionly. I’ll guide and teach them how to serve well according to what I’ve learned in STP Sahid, so the purpose is to “wear” Indonesian manpower that means I give work to my homeland people, I’ll not using French manpower. It’s better than French’s even I should gain more power to guide and train them but it’s okay, for my homeland, Indonesia.
While my plans go by the time, I’ll keep guiding and developing my employees with also guide from my manager to maintain and succeeding my restaurant so the whole employees and staffs in my restaurant and also the hotel will gain more from mine. I wish In the next five years after I’m holding the restaurant, my employees will be all Indonesian, and people starts to chit-chat or talking about my restaurant so there will be more guest visiting my restaurant here. Especially for Indonesian, and soon my restaurant would be recommend by the National Geographic or Canal television. So back again, a good marketing strategy would be my primary planning for my restaurant after the quality of food and serving.
So that’s all my plan if I were a restaurant supervisor, the quote that exactly hit my plan is “ wherever I’m, I’ll keep supporting my people, the people of Indonesia.” Indonesia, Indonesia, Indonesia.