Erick Hardiansyah

Erick Hardiansyah

General Manager at Bisma Eight
Lives in Denpasar, Indonesia
over 6 months ago

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My journey started 24 years ago as an amateur bartender at several local bars in Jakarta. What started as curiosity quickly turned to passion as I decided to focus on what’s going on behind the bar. The bartending world excites me because I get to meet a lot of people, share stories and experiences with them, and listen to plenty of imaginative stories from visitors in the evening, as well as observing numerous distinct amusements from the bar. I then decided to get into the hospitality industry with what little skill and experience I had at the time. Yes, I summoned the courage to apply to one of the best five-star cruise operator in the world, “Royal Caribbean”.

I enjoyed working as a bartender in a luxury cruise liner for 14 months until I believed it was time to go into the hotel industry. I then joined Clarion Choice International Hotel Jakarta as Head Bartender as part of its pre-opening team in 1995. After delving into numerous aspects of a newly opened hotel, I was once again part of another pre-opening team for Radisson Hotel Pekanbaru Sumatra Indonesia in 1997.

As my love for the hospitality industry grew, I continued learning and following the examples of fine seniors, driven by my aspiration to someday lead a property or becoming a key person in a hotel. A lot of my attention went to F&B, where my passion lies. In the years that follow, I managed to achieve the rank of Assistant F&B Manager, and then F&B Manager, and then Assistant Director of F&B at major properties in the world, such The Pilgrimage Village Resort And Spa Hue Vietnam, Cocopalm Boduhithi Resorts Maldives, Kurumba Resort Maldives, Grand Nikko Resort And Spa Nusa Dua Bali Indonesia, Karma Resort (Karma Jimbaran And Karma Kandara) Bali Indonesia, until finally, The Chedi Sakala Benoa Bali Indonesia as Director of F&B.

The world of hospitality and F&B has become an integral part of my life. I am committed to always upgrade myself and utilize my experience and knowledge to keep climbing the ladder of my career as I follow my passion in the industry. Being in this business for me is not just about being hospitable to guests, selling rooms, or even crafting dishes to satisfy, but it is also about how to approach a problem and find the best possible solution while handling guests with differing characters. This is a constant challenge that I always welcome. Each guest deserves the best and must be serviced with wholeheartedly. It’s not about how many stars your property has but how big a smile you get when a guest checks out.

With perseverance and constant hard work, I became the General Manager of Emeralda Resort Ninh Binh Vietnam in 2015. My first experience holding the highest position in a hotel has guided and forged me to be a better professional as the days passed. Family remains a priority amidst my busy activities, and they have been understanding and 100% very supportive of my pursuit of success.

Within 18 months of my charge as General Manager, I have managed to create an efficient condition in every department without excessive budget cutting while still increasing sales revenue. In addition, I went up close and personal with my team, since my goal is to make everyone feel comfortable working with me, without any palpable boss-to-staff gap. I want them to see me as a leader that they could depend on in any situation, and not just another boss.

In 2016, out of love for my kids, I decided to return to Indonesia to continue my career in my own country. I was recruited to be General Manager of one of Ubud’s most renowned boutique hotels, Bisma Eight. I made significant contribution in the advance of its four F&B outlets. My work included, but was not limited to, planning, maintenance, sales, promotional and marketing activities, all the way to hands-on supervision of daily operations until eventually our monthly income improved. In addition to that, hotel occupancy continued to be full. Our 38 rooms were always full, or at least 36 rooms were filled. This was the highest number that Bisma Eight had seen since its opening.

I strongly believe that my skills, commitment, performance, hard work, and experience gained from 24 years of working in the hospitality, I will be the perfect choice to lead the management and I will certainly make significant contributions in every aspect, including sales, marketing, as well as operational.

Experience

  • General Manager

    Bisma Eight - Denpasar, Indonesia

    Administration & General
    November 2016 - Now · 2 years and 3 months

    Property description: Bisma Eight comprises of 38 spacious suites divided into three categories and 12 villas boutique resort. This boutique hotel still feels like a personal oasis. Each suite has a clean, modern look yet still feels comfortable and welcoming thanks to the interior designs mix of hard and soft surfaces. Bisma Eight has 3 bars, 2 restaurants, 1 Garden pool club, a chapel and a spa located close to central of Ubud; only 10 minutes away from central of Ubud. (www.bisma-eight.com) Work description: • Increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities. • Develops strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives. • Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; making mid-course corrections. • Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff. • Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices. • Maintains quality service by establishing and enforcing organization standards. • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies. • Contributes to team effort by accomplishing related results as needed. Responsibilities: • Planning, monitoring, and reviewing sales and marketing activities and strategy. • Improves product marketability and profitability by researching, identifying, and capitalizing on market opportunities. • Provides information by collecting, analyzing, and summarizing data and trends. • Achieves marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. • Identifies marketing opportunities by identifying consumer requirements; defining market, competitor's share, and competitor's strengths and weaknesses; forecasting projected business; establishing targeted market share. • Responsible on all guests relations.

  • General Manager

    Emeralda Resort Ninh Binh - Ninh Bình, Vietnam

    Administration & General
    May 2015 - October 2016 · 1 year and 6 months

    Property description: A quiet retreat only a few hours from Hanoi. Ninh Binh, one of the real joys of Vietnam and the best option in town is Emeralda Resort Ninh Binh which is located alongside the serene and stunning Van Long Nature Reserve, just a short 20 minute drive from the town centre. Emeralda Resort Ninh Binh is a 5 star offers you a rolling green valleys and an imposing karst landscape which will create the perfect backdrop for your holiday. (www.emeraldaresort.com) Work description: • Safeguards quality of operations (internal and external audits). • Coordinates planning of Department Heads and Assistant Managers with regard to time- tables, work schedules, employment of employees within the different services; solving of bottle necks. • Coordinates the execution of activities via instructions to the Heads of Departments, supervision of the execution; • Is accountable for responsibilities of department heads in their absence. • Leads various internal and external meetings. • Supervises the fulfilment of the regulations of employment, legalization, Occupational Health & Safety Act, HACCP, fire regulations and other legal requirements. • Oversees the correct use of Company's corporate identity. • Maintains contacts with public authorities. • Sets and achieving sales and profit targets. Responsibilities: • Oversee daily operations of the business unit or organization. • Ensure the creation and implementation of a strategy designed to grow the business. • Coordinate the development of key performance goals for functions and direct reports. • Provide direct management of key functional managers and executives in the business unit. • Ensure the development of tactical programs to pursue targeted goals and objectives. • Ensure overall delivery and quality of the unit's offerings to customers. • Engage in key or targeted customer activities. • Oversee key hiring and talent development programs. • Evaluate and decide upon key investments in equipment, infrastructure, and talent. • Communicate strategy and results to the unit's employees. • Report key results to corporate officers. • Engage with corporate officers in broader organizational strategic planning.

  • Director of Food and Beverage

    The Chedi Sakala - Denpasar, Indonesia

    F&B other
    October 2014 - May 2015 · 8 months

    Property description: Comprised of 247 suites and 14 decadent villas, each of the impressive suites was designed to be significantly more spacious than most - transporting you into a realm of modern day Balinese luxury like no other. The Chedi Sakala also has 3 restaurants and 2 bars. (www.sakalaresortbali.com) Work description: • Achievement of budgeted food sales, beverage sales, labor costs and profitability. • Timely analysis of Food & Beverage Prices in relation to competition. • Participation and input towards F&B Marketing activities. • Entertainment of potential and existing customers. • Preparation of Sales Promotions & Mailings. • Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. • To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. • Evaluation forms must accompany all invoices. • Completion of monthly forecast. • Attendance and participation at weekly F & B meeting and Department Head meeting. • To assist in menu planning and pricing. • Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. • Ensuring that services meet customer specifications. • Quality of meeting room set-up. • Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. • Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. • Minimize number of customer complaints. Responsibilities: • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards. • Preserve excellent levels of internal and external customer service. • Design exceptional menus, purchase goods and continuously make necessary improvements. • Identify customers needs and respond proactively to all of their concerns. • Lead F&B team by attracting, recruiting, training and appraising talented personnel. • Establish targets, KPI’s, schedules, policies and procedures. • Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork. • Comply with all health and safety regulations. • Report on management regarding sales results and productivity.

  • Asst.Director of Food and Beverage

    Grand Nikko Bali - Denpasar, Indonesia

    F&B other
    January 2012 - February 2014 · 2 years and 2 months

    Property description: Perched on a 40-meter cliff overlooking the stunning Indian Ocean, Nikko Bali Resort & Spa is located in the premium Nusa Dua area, 15-minute drive from Ngurah Rai International Airport and close to Bali’s largest convention center, shopping and entertainment facilities. Nikko Bali Resort & Spa is 5-star diamond luxury resort that boasts not just stunningly beautiful views of the azure Indian Ocean but also attentive and refined service that is combined with modern and complete facilities to create an excellence hideaway for your dream vacation. (www.nikkobali.com) Work description: • Assist Director in managing daily operations of food and beverage department. • Assist in hiring, training and disciplining employees to achieve departmental objectives. • Assist in annual budget preparation and expense management activities. • Analyze expenditures and revenues and accordingly develop profit and loss statements for management. • Ensure that staffs follow standard operating procedures for operational efficiency. • Conduct team meetings to discuss about ongoing issues and recommendations. • Educate staffs on health department guidelines and safety and sanitation programs. • Investigate accidents and breakages within the department and recommend corrective actions. • Establish and enforce standards for food and beverage quality. • Implement marketing strategies to increase sales and profitability. • Analyze guest concerns and recommend corrective actions. • Provide outstanding customer services ad ensure customer satisfaction. • Implement operational strategies to ensure quality and productivity. • Ensure that facility is maintained clean, safe and organized. • Assist in inventory management and cost control activities while maintaining high quality. Responsibilities: • Take overall responsibility for Food & Beverage (F&B) department in the absence of the Director of F&B. • Monitor guest feedback in relation to service, products and promotions and reviews in accordance with the Director of F&B. • Oversee all training activities of the F&B department in conjunction with the Director of Learning & Development. • Consult all outlet managers on operating requirements and quality standards. • Assist the Director of F&B on reports, forecasts, budget, marketing plan, festivals and special promotions. • Interview candidates for F&B service vacancies. • Work with accounts department to oversee physical inventories, analyze specialized reports, slow moving items and low stock list and productive norms. • Control inventories of F&B commodities, small equipment and other consumables and to suggest FF&E replacements or additions. • Ensure adequate yield and profitability of F&B operations. • To ensure that guests feel welcomed and comfortable in all F&B outlets including restaurants, bars, in- and around all places where F&B services are provided to guests. • Anticipate and attend to guests needs in all F&B outlets and ensure maximum guest satisfaction at all times. • Make sure guests are properly informed and guided as to the choices available to them in terms of F&B services. • Meet guests regularly, listen to and discuss their preferences so as to ensure the best possible fit between guest's requirements and services provided. • Performs any additional or special duties, as directed by the management and function as the manager on duty. • Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. • Monitoring and analyzing the activities and trends of competitive restaurants and bars.

  • Food and Beverage Manager

    Karma Resort - Denpasar, Indonesia

    F&B other
    October 2008 - January 2012 · 3 years and 4 months

    Property description: Karma Group known for luxury beach resorts in Bali. The blissful Balinese retreat of Karma Kandara and Karma Jimbaran outstanding natural beauty with our legendary luxury. Discover the essence of Karma at Karma Kandara on Bali’s Bukit Peninsula, known globally as ‘Billionaire’s Row’. Their beautiful villas, Karma Spa and elegant restaurant sit harmoniously in a stunning lush greenery landscape offering cliff-side ocean views of tropical beaches. It’s the ultimate destination for intimate groups or larger gatherings of family and friends, drawn by Bali’s beauty and captivated by the spirit of Karma Kandara. (www.karmagroup.com) Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Plan alternative recipes for customers with special dietary needs. • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Communicate and build strong relationships with vendors. • Adhere to food, health and safety standards. • Plan, hire, train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets for galley area. • Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output. • Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Assist various departments in selection process and provide guidance to staff members according to company’s rules. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain efficient franchise hotel standards to provide restaurant facilities. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency. • Ensure compliance to all company rules in pertinent areas.

  • Food and Beverage Manager

    Pilgrimage village resort - Huế, Vietnam

    F&B other
    February 2008 - October 2008 · 9 months

    Property description: As one of the best 5 stars Resorts in Vietnam, which is located in center of Vietnam. As the member of SLH, The Pilgrimage Village has 80 luxury pool villas, 2 specialties and Fine Dining Restaurant, 2 Bars and one piano lounge with variety of best wines serve there. (www.pilgrimagevillage.com) Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Plan alternative recipes for customers with special dietary needs. • Reset up Food & Beverage Department in terms of Standard Operating Procedure, menus and services • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Communicate and build strong relationships with vendors. • Adhere to food, health and safety standards. • Plan, hire, train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets. • Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output. • Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Assist various departments in selection process and provide guidance to staff members according to company’s rules. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency. • Ensure compliance to all company rules in pertinent areas.

  • Food and Beverage Manager

    Kurumba Maldives - Maldives

    F&B other
    June 2007 - February 2008 · 9 months

    Property description: A Five star Resort located only 15 minutes from Airport and Male Capital city of Maldives, 180 rooms, 9 FB outlets, Aqum Spa, Fitness Center, Gym, Sea Sport Center, 2 Tennis Court, and 2 Swimming Pool (www.kurumbaresort.com). Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Plan alternative recipes for customers with special dietary needs. • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Communicate and build strong relationships with vendors. • Adhere to food, health and safety standards. • Plan, hire, train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets. • Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output. • Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Assist various departments in selection process and provide guidance to staff members according to company’s rules. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain efficient franchise hotel standards to provide restaurant facilities. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency. • Ensure compliance to all company rules in pertinent areas.

  • Food and Beverage Manager

    Coco Bodu Hithi - Maldives

    F&B other
    August 2006 - March 2007 · 8 months

    Property description: A Five Star Resort located at Maldives Island member of SLH, with facilities 100 Luxury Villa, SPA, Sea sport Center, and eight FB outlets (www.cocopalmboduhithi.com). Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Adhere to food, health and safety standards. • Train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets for galley area. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and monthly liquor. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain efficient franchise hotel standards to provide restaurant facilities. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency.

  • Food and Beverage Manager

    Karma Resort group - Bali, Indonesia

    F&B other
    August 2005 - August 2006 · 1 year and 1 month

    Property description: A Five star Resort located at Bali Island Jimbaran, with facilities 40 Luxury Villa member of LHW and one fine dining Restaurant, In Villa Dining, Mini Bar, Special Event (www.karmaresort.com) Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Plan alternative recipes for customers with special dietary needs. • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Communicate and build strong relationships with vendors. • Adhere to food, health and safety standards. • Plan, hire, train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets for galley area. • Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output. • Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Assist various departments in selection process and provide guidance to staff members according to company’s rules. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain efficient franchise hotel standards to provide restaurant facilities. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency. • Ensure compliance to all company rules in pertinent areas.

  • Food and Beverage Manager

    Bintan Lagoon Resort - Bintan Island, Indonesia

    F&B other
    July 2004 - August 2005 · 1 year and 2 months

    Property description: A Five star Resort located at Bintan Island 45 minutes from Singapore with facilities 400 rooms, 70 villas, Golf course, Sea sport center, Leisure Center and 14 FB outlets (www.bintanlagoonresort.com). Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Plan alternative recipes for customers with special dietary needs. • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Communicate and build strong relationships with vendors. • Adhere to food, health and safety standards. • Plan, hire, train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets for galley area. • Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output. • Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Assist various departments in selection process and provide guidance to staff members according to company’s rules. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain efficient franchise hotel standards to provide restaurant facilities. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency. • Ensure compliance to all company rules in pertinent areas.

  • Food and Beverage Manager

    Radisson Hotel Group - Riau, Indonesia

    F&B other
    July 1997 - March 2004 · 6 years and 9 months

    Property description: 111 Rooms the hotel was located at Resort area in Sumatra. With facilities Fitness Center, Swimming Poll and Business Center, three Bars, two Restaurant and Meeting Room. 
 Work description: • Plan, forecast and execute food and beverage orders. • Process customer complaints patiently. • Plan alternative recipes for customers with special dietary needs. • Check food and beverage supplies and place orders when needed. • Track and order shipments. • Communicate and build strong relationships with vendors. • Adhere to food, health and safety standards. • Plan, hire, train, oversee and manage the members of staff. • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Supervise operation and handling of all food and beverage outlets. • Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output. • Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings. • Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working. • Assist various departments in selection process and provide guidance to staff members according to company’s rules. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department. • Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct closing of bars in time. • Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff. • Supervise all ensure resolution of customer’s grievances in systematic way. • Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees. • Maintain efficient franchise hotel standards to provide restaurant facilities. • Maintain personal records of working staff for restaurants and provide efficient maintenance. • Maintain knowledge on all fire protection and preventive measures during emergency. • Ensure compliance to all company rules in pertinent areas.

  • Head Bartender

    Clarion choice international - Jakarta, Indonesia

    F&B service
    April 1995 - June 1997 · 2 years and 3 months

    Property description: Choice International Groups with in 150 rooms and two Restaurant, three bars, Meeting rooms and fitness center managed by Choice International.
 Work description: • Execute beverage orders. • Process customer complaints patiently. • Supervise the bar. • Check beverage supplies and place orders when needed. • Adhere to food, health and safety standards. • Schedule and train bar staffs • Oversee and supervise the welcoming of customers. • Always strive towards an exceptional customer experience. Responsibilities: • Assist in taking orders and serving customers, particularly during busy shifts, and restocking supplies as needed. • Oversee the running of the bar, making sure that complaints and disturbances are dealt with in a polite manner • Make sure the bar is clean and tidy at all times, even during busy periods. • responsible for ordering stock when it is low and supervising deliveries to make sure everything is delivered and unpacked properly. • ensure that all customers enjoy a peaceful environment, as well as resolving issues among staff. • Monitor all local sanitation and healthcare systems to satisfy customers. • Maintain an inventory for all food and bi monthly liquor. • scheduling shifts and training staff

Education

  • diploma

    Hotel school DKI - South Jakarta, Indonesia

    March 1989 - April 1992

Languages

  • Malay
    Native or fluent
    100%
  • English
    Native or fluent
    100%

Skills

  • Cheese and wine knowledge
  • FB Cost
  • F&B micros
  • hotel opening
  • Sales and Marketing
  • Vhp
Connections
Fathul Abrar
Chef De Partie at Absolute Hotel Services
Azis Alamsyach
Trainee at The Residence Bintan by Cenizaro at Cenizaro Hotels & Resorts
Dennis Gordienko
General Manager at YTL Hotels UK
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Adiman Herlambang
Denpasar, Indonesia
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Krisna Putra
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Gurugram, India
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