Multicriteria Decision Making for Waiter Selection in Bisou Boulangerie et Patisserie

Jessica Soekarta is the owner of new bakery which experience business expansion. She has new job position for her bakery, which is waiter. Currently, she only select based on CV and her intuition. Her selection method does not have measurable scale, which triggering problem for qualified waiter candidates. Hiring the best candidate is important for her because waiter playing crucial role in holding the bakery image in the eye of customer. Quality service of the waiter reflects excellence of the bakery because waiter do contact directly with customer, which influence customer perception of the bakery. The purpose of this research is answer the bakery owner problem by combining Must and Wants Criteria and AHP theory to create accurate and specific selection tools with Spencer and Spencer theory as the basis of waiter selection tools. The new waiter selection process use qualitative method. It is not only producing which candidate is the best, but also generating ranking. From nine candidates, six were eliminated using the Must Criteria and three candidates were processed through Wants Criteria. From the Wants Criteria, these are three candidates who accepted based on the preferences: Titin Suprihatin, Dani, and Julian Restian.