Customer Relation Associate/Hotel Service Specialist

Orientasi outlet, struktur organisasi, SOP dasar, area service, equipment, emergency route. Uniform, personal hygiene, handwashing, PPE bila ada, cross contamination awareness, cleaning standard. Penataan meja, cutlery, glassware, napkin, condiment, side station, mise en place. Greeting, eye contact, body language, seating, menu presentation, opening script.

Teknik mencatat order, repeat back, special request, allergy escalation, table number. Carry tray, plate handling, serving position, beverage service, safety around hot items. Clearing sequence, waste separation, safe handling, resetting table, side station replenishment.

Menu ingredients, flavor profile, portion, allergens, dietary questions, out-of-stock awareness., Login, table selection, menu input, modifiers, void/discount awareness sesuai otorisasi.Bill request, bill checking, split bill basics, payment flow, receipt, escalation. Practical test: grooming, set-up, greeting, order taking, serving, clearing, POS basics.

Product recommendation, add-on, pairing, upselling tanpa memaksa.Active listening, positive language, handling special requests, service recovery language.Listen, empathize, apologize, solve/escalate, documentation.Prioritas table, communication with kitchen/bar, pacing, queue awareness, teamwork.

Opening checklist, station stock, side duties, closing checklist, handover.Koordinasi dengan kitchen, bar, cashier, stewarding, MOD, dan engineering bila diperlukan.Set-up event, buffet support, replenishment, guest flow, clearing, breakdown.Par level awareness, linen/cutlery/glassware count, breakage reporting, storage.

Handle assigned section: greeting, orders, service, clearing, check-back, guest farewell.Prioritas, service recovery, escalation, handling missing item/order delay/table issue.Simulasi satu siklus penuh: pre-opening, service, peak period, closing, handover.Final practical test, interview, feedback, development plan.