10. Man. Pemeliharaan Sarana & Prasarana Resort - Job Desc, SOP, & Job Specification
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A job description is a list that a person might use for general tasks, or functions, and responsibilities of a position (jobholder/incumbent).
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10. Man. Pemeliharaan Sarana & Prasarana Resort - Job Desc, SOP, & Job Specification
- 1. MANAJEMEN PEMELIHARAAN SARANA DAN PRASARANA Job Desc, SOP & Job Specification Dalam Konteks MPSPR Cont’d Irwan Haribudiman, S.Par., M.Sc. Prodi Manajemen Resort & Leisure Universitas Pendidikan Indonesia
- 2. Yesterday Already Explained A Little bit about Job Desc, SOP, & Job Spec/Qualification Any Questions?
- 6. Before You Prepare The Job Design
- 7. I make this simpler, because this is not about human resources
- 8. job description standard operating procedure job specification/qualification
- 9. JOB DESCRIPTION • A job description is a list that a person might use for general tasks, or functions, and responsibilities of a position (jobholder/incumbent). For Example: 1. Mengkoordinir bidang kerja seluruh staf housekeeping. 2. Membuat perencanaan dalam bidang yang menyangkut housekeeping, yaitu: General cleaning, Decoration, dan Perubahan atau penggantian susunan ruang dan lain-lain. 3. Mengadakan evaluasi hasil kerja 4. mencari metode-metode baru mengenai sistem kerja maupun alat- alat yang lebih efisien untuk mendapatkan hasil kerja yang maksimal. Housekeeping Manager
- 10. TO MAKE JOB DESCRIPTION HARUS ADA KEJELASAN HAK & TANGGUNG JAWAB DARI MASING- MASING JABATAN MAKSUD & TUJUAN Visi, misi, sasaran, program
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- 13. STANDARD OPERATING PROCEDURE Standard operating procedures (SOP) are a detailed explanation of how a policy is to be implemented. The details in an SOP standardize the process and provide step-by-step how- to instructions that enable anyone within your operation to perform the task in a consistent manner.
- 14. OPERATIN G PROCEDU RE Serve as frameworkfororganizational policy–provide direction and structure Written documentation of best practice Tells what, how, when, why, and who Provide foundation for: - Job descriptions, - Employee training - Corrective action and discipline, and - Performance review OF
- 15. OF HAND WASHINGSOP Policy: All food production and service personnel will follow proper handwashing practices to ensure the safety of food served to customers.
- 16. OF HAND WASHINGSOP Procedure: All employees in the restaurant should wash hands: 1.Wash hands (including under the fingernails) and forearms vigorously and thoroughly with soap and warm water (water temperature should be at least 100ºF-37,8 C) for a period of 20 seconds. 2.Wash hands using soap from a soap dispenser. at least 10 seconds. 3.Use a sanitary nail brush to remove dirt from under fingernails. 4.Wash between fingers thoroughly. 5.Use only hand sinks designated for that purpose. Do not wash hands in sinks in the production area. 6.Dry hands with single use towels or a mechanical hot dryer. 7.Turn offfaucets using a paper towel in order to prevent recontamination of clean hands if foot pedals are not available
- 17. OF HAND WASHINGSOP The restaurant manager will: 1. Monitor all employees to ensure that they are following proper procedures. 2. Ensure adequate supplies are available for proper handwashing. 3. Follow up as necessary
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- 20. JOB QUALIFICATION/SPECIFICATION Job Specification is a statement about the abilities, skills, knowledge and attitudes required in order to work effectively and efficiently. (It’s also depend on the job requirement)
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