Assisting Food & Beverage Outlets Operational

Responsibilities: All areas of guest service and core standards including the creation of new ideas to assist with the continued development of Fairmont Jakarta’s image as a leader in food and service offerings and as a meeting destination. Daily supervision, coordination and direction of all colleagues. Ensuring all functions maintain a first class and positive visual impact; including ambiance, cleanliness, orderliness, décor and service flows. Maintaining high staff morale and team spirit within the banquet department. Leading and coaching all colleagues and leaders in the banquet services department. Overall recruiting, staffing and scheduling ensuring adequate staffing levels to satisfy guest needs. Establish and implement 5 star service levels. Create and implement colleague-training initiatives. Implementing meeting and conference service standards. Creating and implementing a preventative cleaning and maintenance program of all banqueting areas & equipment. Adhere to all budget guidelines that are established for each event. Work together with the culinary & stewarding team to ensure that all food service meets or exceeds guest expectations and to promote teamwork as a strong component of the daily service culture. Work with the Stewarding team to ensure that all equipment needs are met and all equipment is properly maintained. Finding creative solutions and proactively solving problems in order to meet a demanding client base. Creation and implementation of guest preference programs. Actively involved on a day-to-day basis with creative buffet décor and establishing new ideas. Working with the Conference service & catering department in order to ensure that revenues and guest satisfaction levels are maximized. Promote a healthy & safe working environment. Monitoring and continued development of Food & Beverage controls. Working alongside multi national guests with diverse expectations. Other duties as assigned.

ESSENTIAL JOB FUNCTIONS:1)Maintain complete knowledge of service requirements for assigned functions:2)Organize all assigned functions and complete preparation work in accordance to departmental standards.3)Follow up on special arrangements to ensure compliance with such.4)Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies.5)Requisition linens/skirting required for designated functions and transport such to function area.6)Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.7)Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.8)Prepare station assignments for Banquet Servers according to group requirements and hotel standards.9)Ensure that assigned staff have reported to work; document any late or absent employees.10)Coordinate breaks for assigned staff.11)Assign stations and side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.12)Conduct pre-function meeting with Servers, and review all information pertinent to set-up and service of group.13)Inspect grooming and attire of staff; rectify any deficiencies.14)Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and

• Maintain day by day operation of banquet operation department.• Leading line up daily for banquet operation.• Maintain The Gold Standard of Ritz Carlton in daily basis operation.• Minimizing and controlling all the expenses at operational department, such as man power, buyout labor (ballroom and meeting rooms, water, telephone and etc.• Maintain yearly capex, casual buyout, loss and profit for banquet operation department.

 April 2010 – 15 October 2010, Assistant Banquet Operational Manager Job Overview: • Maintain day by day operation of banquet operation department.• Leading line up daily for banquet operation.• Maintain The Gold Standard of Ritz Carlton in daily basis operation.• Minimizing and controlling all the expenses at operational department, such as man power, buyout labor (ballroom and meeting rooms, water, telephone and etc.• Maintain yearly capex, casual buyout, loss and profit for banquet operation department. 29 January 2009 – 31 March 2010 as an Assistant Restaurant Manager with 400 seats capacity serving International Food Buffet and Ala carte as well which formerly known as Airlangga RestaurantJob Overview:• To keep the logbook daily in liason with the outlet manager.• To hold departmental meetings in absence of the outlet manager.• To attend the F&B meetings in the absence of the outlet manager.• To be constantly inspecting the restaurant for cleanliness and working conditions by using the self-inspecting check list.• To assist in preparing the annual F&B profit plan.• To assist in preparing the annual F&B marketing plan.• To recommend the hire and discharge of all Prime Steak House employees, following all rules and regulations.• To adhere to all house rules, regulations and hotel policies.• To anticipate the volume of the business, taking consideration of the occupancy of the hotel, holidays, the weather, activity of the hotel and the community in general.• To review on a regular basis, the staff situation in the restaurant and replace departed employees, keeping in mind the quarterly business project.• Responsible for the management of all aspects of the Formal Dining Restaurant functions, in accordance with hotel standards. Directs implements and maintains a service and management philosophy, which serves as a guide to respective staff

 October 21st ’07 – January 28th ’09 at Prime Steakhouse as a Restaurant Assistant Manager.Job Overview:•To assist the manager in the daily running of the restaurant.•Responsible for the operation management, supervision, training and overall performance of the Prime Steak House.•In the day to day running of the operation has to determine the staffing strength needed to run the service well at the same time remember the costs, revenue, guest satisfaction and the optimization of profit. Service is to be carried out systematically and uniformly in compliance to standards set by the hotel.•To plan and adjust the labor to achieve maximum operation yield with the minimum costs to reduce unnecessary overtime payment through proper planning.•Responsible or assisting the bar operation when required•To keep the logbook daily in liason with the outlet manager.•To hold departmental meetings in absence of the outlet manager.•To attend the F&B meetings in the absence of the outlet manager.•To be constantly inspecting the restaurant for cleanliness and working conditions by using the self-inspecting check list.•To assist in preparing the annual F&B profit plan.•To assist in preparing the annual F&B marketing plan.•To recommend the hire and discharge of all Prime Steak House employees, following all rules and regulations.•To adhere to all house rules, regulations and hotel policies.•To anticipate the volume of the business, taking consideration of the occupancy of the hotel, holidays, the weather, activity of the hotel and the community in general.•To review on a regular basis, the staff situation in the restaurant and replace departed employees, keeping in mind the quarterly business project.•Responsible for the management of all aspects of the Formal Dining Restaurant functions, in accordance with hotel standards. Directs implements and maintains a service and management philosophy, which serves as a guide to respective staff.

 April 2007 – 20 October 2007 as a Banquet SupervisorJob Overview:• Supervise, train and ensure the performance of assigned Banquet Staff, so that all procedures are completed to the hotel's standards.• Assist where necessary to ensure optimum service to guests. • Making and collect payments where specified.• Maintain cleanliness and condition of personnel, the work areas and equipment.• Follow maintenance program and cleaning schedule.• Assist on other functions as assigned or side job.• Legibly document maintenance needs on work orders and submit to manager• Assist the Banquet Manager/Assistant as assigned.• Attend designated meetings, menu and wine tasting.• Stock Banquet supplies.• Assist with inventories as assigned.• Prepare daily/weekly payroll and tip distribution as assigned.• Conduct scheduled function room inspections, using a checklist in accordance with departmental standards.• And more.

 May, 1st ’05 – February ’07 as a Supervisor at Mistere Fun PubJob Overview:• Supervise, train and inspect the performance of Mistere staff ensuring that all procedures are completed to Company standard.• Taking Food and Beverage order from customer and prepare as needed• Collect payments. • Clean and maintain customer seating areas.• Restock supplies and merchandise. • Clean and maintain all equipment and items. • Print daily reports and close out cash • Register systems. • Assist manager as needed.

2. October, 16th 2002 – April, 30th 2005 as a Server at Untitled Fun Pub – JW Marriott Hotel Jakarta3. August, 31st 2001 – September 2002 M/S Nordic Empress / Royal Caribbean Cruise Line as an Assistant Server4. October, 1st 1997 – August, 30th 2001 Hard Rock Café Jakarta as a Senior server and Trainer5. January, 27th 2000 – July, 26th 2000 Hard Rock Café Singapore as a Senior server and Trainer6. May 2005 – October 1997 American Chili’s Grill & Bar Restaurant Jakarta as a Senior server7. October, 1994 – April, 1995 Borobudur Intercontinental Hotel Jakarta as a daily worker8. March, 1990 – March, 1994 Bank Central Asia Gajah Mada branch office as a Bank Clerk