Nur Kholid Email and Phone Number

KEY AND RESPONSIBILITIES:• Supervise the duties of all stewarding department employees, facilities, operation and costs.• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.• Direct and assist Stewards in order to make clean up more efficient. • Ensure water temperature, and chemical levels are appropriate for cleaning and documented. • Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.• Assist Chefs and kitchen staff with various tasks as needed.• Check more specifically the proper use of chemicals and washing accessories.• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.• Assist in the location, movement and storage of banquet operational equipment.• Assist in the stock take of equipment and other items as required.• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.• Work with all departments to ensure items that are required for service are available when needed.• Take all necessary actions to reduce the loss of silverware / flatware.• Take all necessary actions to reduce breakage of China and Glasswares.• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.* etc

Handling complain Clients, come up with solutionMaintain Client with good relationshipMaintain Direct Cost laborIncrease Revenue with prospect new clientsManage over 1000 personal Come up with new Idea efficiency CostArrange scheduling Re arrange general store with proper system Re Organize team - weather old scheme and new schemeHiring,selecting with new hireReinforce sales teamRe arrange filling system with proper system Act, as Sales Person, HR person, Manager person Controlling and Monitoring All Consumption / Expenses Etc

Staff development "Back To Basic" to implemented their function as steward, re organized store OE, breakage system in place, Quarterly OE Inventory, Made, Propossed PAR outlets Operating Equipment, made/ reinforce P&P/SOP, Progress to FSMS

On progres Pre Opening Team

Manage 34 staff and 50 Daily Worker to cover day to day Maintain Cleanliness operation of FB - Satoo Rest, Shang Palace, Nadaman, BATs, Rosso, Cafetaria B One, 2 Hotel Lounge - and Main Balroom, Indonesian Room, Lotus Room, Ceria Room.Focus :- Maintain HACCP Hotel Certified - SFSMS in proper place- Breakage , All Issue- Inventory OE , quarterly

Motivated staff for long terms service over than 15 years service period Developed an efficient schedule for chief stewards and shift supervisors.Monitored inventory for all equipments and supplies for department. Supervised all services and maintained cost effectiveness. Managed regular communication with Resident Manager, Director of Food Beverage , and Executive Chef. Evaluated production quality for various stewarding activities for services. Developed financial budget for all short term and long term objectives. Administered everyday operations and ensured optimal level of quality. Supervised activities for Steward employees for all F&B operations. Coordinated with executive Chef and F&B Director , Catering Manger to provided information within timeframe. Ensued compliance to sanitation standards and regulations. Maintained dish washing supplies and equipments. Monitored all equipments, china and silver for organization. Performed regular inspection of supplies and equipments as per standards. Prepared schedule for various activities and programs.

Participated in all annual inspections in various departments. Provide daily Breakage ReportMaintained cleanliness of all working area on Food Production and Restaurant. Supervised various cleaning activities of employees.Quarterly basis Operating Equipment Inventory Comply Brand Standard of Cleanliness and Hygiene and SanitationDeveloped breakage report system and minimize breakageMaintained record of inventory on control system and appropriate costs.

Participated in all annual inspections in various departments. Provide daily Breakage ReportMaintained cleanliness of all working area on Food Production and Restaurant. Supervised various cleaning activities of employees.Quarterly basis Operating Equipment Inventory Comply Brand Standard of Cleanliness and Hygiene and SanitationDeveloped breakage report system and minimize breakageMaintained record of inventory on control system and appropriate costs.

Mainatain FB area in cleanliness Issue for Cafetaria, Central Commisarie, Empire Grill Revolving Restaurant, Kafe Jalan-Jalan with Night Entertain and Robatayaki Restaurant

Starts with research and familiar with F&B product, and General Supply for Engineering and Housekeeping amenitiesAlso searching ,what it costs, and how it can benefit the company.

Manage Back of the house area F&B and Housekeeping

Responsibility for cleanliness Cabin Crew of Casinos Department 35 Cabins, and Cleaning Casino Area - Table Game and Slot Machine also perparing mini Bar for Coffee Break Crew