KINERJA KARYAWAN BANQUET SECTION PADA DEPARTEMEN FOOD AND BEVERAGE SERVICE THE ZURI HOTEL PEKANBARU

Abstract

Employee performance is a very important part to improve the quality of a company. The indicators for assessing employee performance include work performance, work quality, work quantity, and timeliness. This research aims to determine the performance of the banquet section employees at the food and beverage department of The Zuri Hotel Pekanbaru. This study uses a qualitative method with a descriptive approach. Data collection techniques used in this study were observation, interviews, and documentation. Key informants involved in this research are Mr. Dody Trialdlo as the banquet manager at the food and beverage service department of The Zuri Hotel Pekanbaru, Mr. Tommy Hendrico as banquet supervisor at the food and beverage service department of The Zuri Hotel Pekanbaru, Mr. Novredy Pane as the banquet captain at the food and beverage service department of The Zuri Hotel Pekanbaru, and Mr. Adit as banquet staff at the food and beverage service department of The Zuri Hotel Pekanbaru, and additional informants, namely Ms. Diana as a part-time worker in the banquet section of the food and beverage service department of The Zuri Hotel Pekanbaru. Based on the results of the research, the performance of the banquet section employees at the food and beverage service department of The Zuri Hotel Pekanbaru is considered very good which can be seen from the abilities and responsibilities of employees in carrying out the tasks that have been given. Of course, in improving the performance of banquet employees there are obstacles such as miscommunication between employees but this can be overcome by having a briefing before operations start.

Key word: Employee performance, work performance, work quality, work quantity, and timeliness