Pre-Opening Executive Assistant Manager/GM In chargedExperience:● Set up pre-opening: Oversee all aspects of operations.● Created and set up F&B policies, F&B core process, core standard for all outlets.● Capable of RHAPSODY Operating System.● Set up and chose equipment standard for all F&B outlets and plus banquet.● Conducted daily morning briefing attend with all departments.● Created marketing and strategic plan and worked closely with sales team.● Worked closely with Room Division Manager and team.● Followed complient HACCP procedures.● Supervised in daily basis hotel operational for all departments and plus all outlets including banquet.● Set up menu & drink list and planned, wine list and drink list by consulting with the Executive Chef and F&B manager: estimates food costs and profits; adjusts menus, wine list and drink list.● Managed and succeeded visiting Mr/s. Joko Widodo, the President of Republik of Indonesia.● Managed most ministers of Mr. Joko Widodo’s cabinet member.● Presented monthly profit and lost to the Board of Director.● Maximised F&B profitability by ensuring portion control and monitored accuracy of charges.● Maintained excellent relationship with suppliers.● Enhanced department and organisation reputation by accepting ownership for accomplishing new and different request.

Experience:● Reviewed F&B core process or service sequence for Muntig Restaurant and The Deck.● Maintained and achieved F&B operational objectives for revenue according to budget.● Reported to General Manager (Troy Sinclair).● Conducted daily F&B briefing both service and product.● In charged when GM is not in the property.● Followed HACCP procedures. ● Supervised in daily basis operational in all outlets.● Set up and planned menus, wine list and drink list by consulting with General Manager and the Executive Chef: estimates food costs and profits; adjusts menus, wine list and drink list.● Worked closely with accounting department (cost control) to maintain F&B cost.● Minimized waste; ensuring high quality of preparation.● Performed annual budget preparation for F&B departments.● Achieved budget and P&L.● Maximized bar profitability by ensuring portion control; monitored accuracy of charges.● Maintained excellent relationship with suppliers.● Updated job knowledge by participating in educational opportunities, reading professional publications, maintaining professional network, and, participating in professional organizations.

• Initial planning and project considerations; concept and market: food, menu, price, service, location, atmosphere, quality, and management.• Financial feasibility study food service planning process: 1. Concept development, menu development, tentative site selection, competition analysis; 2. Financial feasibility analysis, pro forma financial statements, tentative financial statements; 3. Licenses approvals sought, architectural renderings, corrections, and working blueprints; 4. Contracts let for bid, contracts let, construction, furnishings equipment ordered, employment of key personnel, selection and training of key personnel.• Projected sales; 1. Number of guest you plan to serve each day, 2. The average amount that each guest will spend (known as the average check).• Projected expenses; F&B costs: 1. Food cost will total no more than 30% of your business’s income. 2. Beverage will cost 10% to 20% of its income. 3.Labor cost: labor costs are approximately 15 % of the total sales of the restaurant.• Market feasibility study: target customer, analyzes the competition, and looks closely at the trade area around the restaurant.

• Understand the strategy objective of the company, involving and translating these goals into implications for the operation's performance, objectives, quality, speed, dependability, flexibility and cost.• Developed an operation strategy, due to the numerous decision-making involved with operations, it is critical I had to set of guidelines that were align with the organization’s long term goals. • Designed the operation product, service, and process. Involving and determining the physical form, shape and composition of products, services and processes. SOP, HACCP, Training Material, F&B standard recipes, and etc.• Planned and controlled, this involves deciding what the operations resources should be doing and making sure that it is getting done.• Improved the performance of operation, expecting to continually monitor and improve the overall performance of the operation.

Experience:● Continued Sheraton Media F&B department objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; plan and reviewed F&B policies; review F&B core process. ● Achieved restaurants operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problem; completing audits; identifying trends; determining system improvements; implementing changed.● Maintained and controlled HACCP procedures.● Set up new menus, wine list and drink list by consulting with General Manager and the Executive Chef; estimates food costs and profits; adjusts menus, wine list and drink list based on Sheraton standard of product.● Controlled cost by reviewing portion control and quantities of preparation; minimizes waste; ensuring high quality of preparation.● Performed budget preparation and profit and lost for all F&B departments.● Maximized bar profitability by ensuring portion control and monitoring accuracy of charges.● Maintained excellents relationship with suppliers.● Maintained ambiance by controlling lighting, background music, linen service glassware, dinnerware, and utensil quality and placement; monitoring food presentation and FB service.● Updated job knowledge by participating in educational opportunities, reading professional publications and maintaining personal networks.● Enhanced department and organization reputation by accepting ownership for accomplishing new and different request, exploring opportunities to add value to job accomplishment.

Experience:● Set up Alila Villas Uluwatu F&B department objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations by planning, monitoring, appraising, reviewing job contributions.● Created concept and set up F&B policies, F&B core process, core standard for all outlets and worked closely with General Manage and Executive Chef.● Chose and set up high end equipment for the Warung Restaurant (Jenggala and hammer style cutlery Thai made), Cire Fine Dining (Narumi and WMF cutlery) and as well as In Room Dining equipment and Barware.● Capable of using MICRO system.● Achieved restaurants operational objectives based on budget and revenue forecast.● Reviewed F&B team performance every 6 month.● Conducted F&B daily briefing. ● Followed HACCP procedures.● Supervised in daily basis operational in all outlets including baquet both high end service standard and quality product.● Set up concept and planned menus, wine list and drink list with General Manager and the Executive Chef approval to estimate food costs and profits and implemented F&B menu engineering.● Minimized waste and ensuring high quality of preparation for beverage section.● Performed annual budget preparation for F&B departments.● Maximized bar profitability by ensuring portion control and monitored accuracy of charges.● Maintained excellent relationship with suppliers.● Updated job knowledge by participating in educational opportunities, reading professional publications and participating in professional organizations.

Experience: ● Up sell F&B revenue budget. ● In charged in scheduling, daily briefing and daily training for role play. ● Supervised inventory and estimating food and beverage costs. ● Maintained and controlled restaurant equipment, ● Investigated and resulted any food quality or service complaints. ● Established and maintained effective internal controls with F&B department. ● Maintained strong relationship with chef de cuisine and sales department to ensure all food & beverage related events result in completed guest satisfaction. ● Maintained knowledge of local competition and general industry trends. ● Be knowledgeable all about hotel product. ● Maintained guest relationship by guest feed back or recommedation, guest history, and guest relation. ● Maintained visibility in the restaurant during peak hour as required.

Experience: ● Received and welcomed high end guest such as famous movie star (Pierce Brosnan, Mario Van Peebles, Topher Grace, Alec Baldwin & Kim Basinger, and etc.), from President (Bill Clinton once had dinner), senator to congressman, basketball players, and many more.● Maintained guest satisfaction by monitoring, evaluating and auditing food & beverage, and service.● Maximized bar profitability by ensuring portion control and monitoring accuracy of charges.● Assisted in accomplishing restaurant and bar human resource objective by selecting, orienting, training, assigning, and coaching, counseling and disciplining staff. ● Maintained food safety, hygiene and sanitation procedure.● Accomplished company goals by accepting ownership new and different request. ● Bar skilled and management● Wrote daily report to the General Manager and Owner.