SURABAYA

By : M. Abduh

INTRODUCTION
Welcome to Eclipse Bar in Surabaya , we are glad to introduce
you the nice & familiar place for entertainment concept.
It will be very popular place in Surabaya, cause it’s supported by
the Credible entertainment management from Satelit Hotel
Surabaya.

We will create a dynamic and very flexible atmosphere and great

combination of Italian Fussion menu to make all the customer fell
comfort and enjoy. We have three management commitment ;
Hand on style, Always anticipation what the guest needs and
commit to the consistency, quality and friendliness services.

Now, Eclipse Bar in Surabaya, bringing all the spirit and

reputation, sharing the experience of how to make the customer
feel warm welcome and important with the quality of service and
product.

LOCATION
Pub is a first Italian Pub in Surabaya, Located at main street
Mayjen Sungkono Surabaya with originality, style and comfort
make a perfect combination unique design, describe as follow
details :

• Lower ground area can accommodate 50 cars.

• In front of the building can accommodate 20 cars.
• First floor (300 m2) including the Restaurant with office,
kitchen, storeroom, washing room and Toilet.
• Second floor (150 m2) VIP table and Balcony.

Supported with prospective business aspect, as follow :

1. Bank
Bank Mandiri, Bank BCA, Bank Permata, Bank CIMB, Bank
OCBC, Bank Danamon.

2. Automotive Showroom
Yamaha, Honda, Mercedez Benz.

2. Hotel
Hotel Java Paragon, Hotel Shangri-La, Hotel Somerset.

3. Shopping Centre
Golden Citi Mall, Pakuwon Supermall, Sutos.

4. Office Building
Darmo Park Office Building, Rich Palace.

VISION
To be the main destination for people who looks for hot Italian
atmosphere and Relaxing place Concept.

MISSION STATEMENT

We will strive to operate dynamic pub & Restaurant that

consistently offer our customer with the high level of hospitality &
services. Through Market Strategy, Leadership and Financial
management, the result will be a quality & profit driven company.

TYPE OF SERVICE

Fast :

All guest will be greeted at the entrance of the pub.

Orders have to be taken fast and right after taking order the
server direct go to the bar counter to serve the food / beverage
items.

The speed of the service will be increased by having a well

stocked bar inside the outlet which avoids all the walking to the
pantry to get drinks.

Bill will be put discreetly in the bill holders in order to increase

speed and maintain control.

FRIENDLY & INTERACTIVE :

All the staff as well as entertainment persons will have direct

contact with the guest, calling personally all the customers and
introducing himself to them, getting feed back directly from them
and personalizing the service.
OPERATION HOURS

Weekday : 09.00 p.m. till 02.00. a.m.

Band : 1st show 10:30 p.m. till 11:30 p.m.
Music: 11:30 p.m. till 12:00 a.m.
nd
Band : 2 show 12:00 a.m. till l 01:30
a.m.
Music: 01:30 a.m. till 02:00 a.m.

Weekend : 09: 00 p.m. till 03:00 a.m.

st
Band : 1 Show 11:00 p.m. till 12:30
a.m.
Music: 12:30 p.m. till 01:00 a.m.
nd
Band : 2 Show 01:00 a.m. till
02:30 a.m.
Music: 02:30 a.m. till 03:00 a.m.

ATMOSPHERE

DYNAMIC
The Friendly service and staff as the entertainment action make
the Eclipse Bar a fun place to be. At the same time, the Pub will
have different theme nights combined with decoration and
entertainment support.

FLEXIBLE
We are create an flexible music performance and we aloud the
guest to choose and create their own beverages formula.

ATTENTIVE
All the staff will be able to assist all the guest and we will be pro
active and will anticipate any guests needs.
SEATING CAPACITY

Approximate seating capacity for maximum 300 persons, as follow

:

Sitting : 150 persons, describe :

Bar Stool : 75 person

Chairs : 50 person
Sofas : 25 person

Standing : 200 persons

OBJECTIVE & STRATEGY

A. OBJECTIVE
To increase the F&B total revenue

STRATEGIES
• Implement F&B promotion (weekly/monthly special dishes)
• Develop mailing list for theme event information
• Local promotion surrounding the area
• Create an interest special event regard to market needs
• Coordinate with other company to sell the programs
• Full implementation of annual budget and plan
• Accurate costing of all menu items
• Training for all staff to properly care for equipment

A. OBJECTIVE
Increase Customer Satisfaction
STRATEGIES
• To ensure that Training Manual are followed and
implemented in the operation
• Maintain guest comment (questionnaire)
• Direct analysis and follow through from customer needs
• Create service awareness program to emphasize the needs
for superior service
• Motivated all the staffing with customers sense of crisis
customer contact especially for manager and supervisor
level
• Try to understand and anticipate what the guest needs

A. OBJECTIVE
To have Food & Beverage cost stay below

STRATEGIES
• Review F&B purchase list
• Set a master price list
• Control of receiving F&B products include quantity, price list
against delivery slip.
• Have an accurate costing done for all menu
• Minimize food wastage at all the time
• Proper procedure, policy and billing system in consuming all
F&B product in coordination with Financial / Accounting.

COMPETITOR

PUB & RESTAURANT : - Colors

- Van Java
- New Desperado
- Tavern
- Red BoXX
- C C Club
- Blow Fish

DISCOTHEQUE : - Club Deluxe

- Coyote
- Kowloon
- Kantor
- 360 Degree
 ORGANIZATIONAL STRUCTURE

GENERAL M ANAGER

F O O D& B E V E R A G E A C C& FIN A N C E

MANAGER MANAGER

PUB M ANAGER

E V E N T,P R O M O&
PROGRAM B A R S U P E R V IS O R H E A D W A ITE R S O U D O P E R A TO&R
C H IE F C O O K
C O O R D IN A T O R LIG H T ING S P V

P UB LIC
S P O N S O R S HIP B A R TE N DE R
R E R A T IO N W A ITE R/S S LIG H T IN G A TT
. SOUNDM AN CO O K

FOOD & BEVERAGE CONCEPT

FOOD CONCEPT
We are serving the convenience food from snack, soups, main
course until dessert, as follow :

SNACK
Vegetable Samosas, Italian Chicken Wing, etc

SOUPS
Chicken Cream Soups, Italian Gaspacho,
Asparagus Soup, etc

MAIN COURSE
Spaghetti, Pizza, Lasagna, Italian Steak etc

DESSERT
Banana Split, Ice Cream scoop, Fresh fruit, Tiramizu, etc

BEVERAGE CONCEPT
Provide all items of beverages, as follow :

REFRESH
Soft drink, Squash, Juices, Smoothies,
Mineral water, etc

APPERITIF
Campari, Bacardi, Martini, etc

BEER
Corona, Budweiser, Local beer, Miller, etc

SPIRIT (LIQOR & LIQUER)

Galliano, Gin, Vodka, Tequila,
Cointreau, Johnnie walker, etc
WINE & CHAMPAGNE
Red, White, Rose & Kind of Champagne

COCTAILS
Margarita, Black Russian, B-52,
Bloody Mary, Long Island, Spc
Cocktails, Home made cocktails, etc

MOCTAILS
Fruits punch, Copa Cobana, Home made mocktails, etc

HOT BEVERAGES
Special Coffee (Espresso, Capucino, Coffee Float),Tea, Milk,
Chocolate, etc

CONCLUTION

The key to success in any profession is enjoyment, we will

succeed if we like what we do and do not view it merely as a way
to make money. When we are really interested in our work, we
can master the most difficult situation and will become master at
whatever we do.

To establish and maintain a mutually relationship with the top

level management and owner regarding all aspect of the
operation within the confines of the contractual agreement:

• To meet or exceed jointly agreed financial and quality

targets
• To build up credibility through fulfillment of commitments
• To hold regular meetings with general manager / owner in
order to maintain dialogues
• To handle special requests from the owner with diplomacy
and tactically.

In other words performance is always directly attributable to the

individual and visible to our guest. Consequently, if we are
personally committed to our work, we will be on our way to
success, that is way we arrange this proposal to be a guidance in
our future in another days.