Kitchen Stewarding Indonesia

s the backbone of the food and beverage department, it is fine if the stewarding personnel are invisible. In fact, the more invisible you are, the better it is. However, there are times when even the stewarding personnel can’t avoid interacting with guests.

Keep in mind that the golden rule is to treat anyone as you would like yourself to be treated. The customer is always to focal point for any establishment. Serve the guest well and your reputation, as well as your establishment’s reputation, will surely soar.

Here are four courses of actions that you should do when interacting with guests.

FRIENDLINESS

A warm and sincere smile is worth more than you think. A friendly staff member who genuinely likes to serve people is very valuable to the reputation of your establishment. A warm and friendly smile will make you look very approachable to the customer.

Friendliness is not only for the customers, it also must be applied to your co-workers as well.

EFFICIENCY

Being on top of your game should be the one of the first impression that the guests and management should see you as. As a top steward personnel, you are expected to be professional and effective in every task that you do. Efficiency will impress the guests as well as the management.

TEAM WORK

Team work also comes hand in hand with efficiency and friendliness. When you are friendly, team work almost comes natural and of course, the efficiency of the team will also be highlighted.

The common aim is to have all departments be at full efficiency to serve needs of the guests as much as possible.

SPEECH & MANNER

A good Food and Beverage team worker is a rare combination of many diverse talents. You can act as the charming host, psychologist, diplomat, hard worker, and a salesperson.

Your speech and manner should be consistent no matter who the guests are. You are expected to deal with the guests in the most polite and respectful manner possible. Remember that the lifeblood of the hospitality industry are the guests.

THE CUSTOMER

Why act accordingly?

Whatever the customer’s personal habits may be, you can be sure of this – the customer is really keen on cleanliness in the restaurant or hotel. When food is concerned, the customer demands the strictest sanitation measures.

The customer wants their meals handled and served by the neatest of people and in sparkling clean dishes. If the customer detects signs of carelessness like dirty fingernails, cracked dishes, you will not see the customer again.

You have the customer now, but you must prove again and again that he or she has made a wise choice in selecting your dining facility over others. You must also convince the customer repeatedly that being in your establishment is a desirable thing in the first place. Remember that the customer can eat at home. You must provide something extra in food and service – something vastly superior to entice a customer away from his or her own table, and draw them to your establishment’s table.

You must provide a very good reason for the customer to eat out.