Pengorganisasian Sumber Daya Manusia Pada Event Wedding di Banquet Kitchen Hotel Bumi Surabaya City Resort

Organizing Human Resources Wedding Events at Banquet Kitchen Hotel Bumi Surabaya City Resort

Penelitian ini bertujuan untuk mendeskripsikan dan menganalisis pelaksanaan tugas sumber daya manusia untuk persiapan event wedding, pengorganisasian sumber daya manusia pada penyelenggaraan event wedding dengan penyajian set menu individual, kendala dan solusi pengorganisasian sumber daya manusia di Banquet kitchen Hotel Bumi Surabaya City resort. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan metode studi kasus. Teknik pengumpulan data dilakukan melalui observasi, wawancara mendalam dengan Sous Chef, Chef De Partie (CDP), dan Commis, serta dokumentasi. Hasil penelitian menunjukkan bahwa pelaksanaan tugas SDM di Banquet kitchen telah terstruktur dengan pembagian tugas sesuai peran dan keahlian masing-masing staf. Pengorganisasian SDM dilakukan melalui perencanaan jumlah tenaga kerja, pembagian Shift kerja, serta koordinasi selama event berlangsung. Kendala yang dihadapi antara lain perubahan jumlah pax secara mendadak, kesalahan jumlah piring, dan miss comunication. Solusi yang diterapkan yaitu menyediakan cadangan makanan (10% dari jumlah pesanan), serta melakukan evaluasi dan komunikasi intensif antar tim. Penelitian ini diharapkan dapat menjadi referensi dalam manajemen SDM khususnya di bidang operasional dapur hotel dalam penyelenggaraan event berskala besar.

Kata Kunci: Pengorganisasian SDM, Banquet kitchen, Event Wedding, Hotel Bumi Surabaya. 

This study aims to describe and analyze the implementation of human resource tasks in preparation for wedding events, the organization of human resources during the execution of wedding events with individual set menu service, as well as the challenges and solutions in human resource organization at the Banquet Kitchen of Hotel Bumi Surabaya City Resort. This research uses a qualitative descriptive approach with a case study method. Data collection techniques include observation, in-depth interviews with the Sous Chef, Chef de Partie (CDP), and Commis, as well as documentation. The results show that human resource task implementation in the Banquet Kitchen is well-structured, with task distribution based on the roles and expertise of each staff member. Human resource organization is carried out through workforce planning, work shift division, and coordination during the event. The challenges faced include sudden changes in the number of guests (pax), miscounted plate portions, and miscommunication. Solutions implemented include preparing food reserves (10% of the total order) and conducting evaluations and intensive team communication. This study is expected to serve as a reference for human resource management, particularly in hotel kitchen operations for large-scale events.

Keywords: Human Resource Organization, Banquet kitchen, Wedding Event, Hotel Bumi Surabaya