Food And Beverage Manager
Accor
مجموع سنوات الخبرة :20 years, 4 أشهر
• Responsible for overall supervision, planning, controlling and coordinating of all day dining activities of the event in the restaurant and/or banquet and Main Kitchen operational
• Planning on forecast budget for yearly
• review the scheduling, reviewing and implemented the comfort environment to all staffing,
• Exercises administration and supervises through the food production and controlling the restaurant operation
• Confers with management on reports, forecasts, budget policy and future planning together with the sales & marketing department
HACCP for 92 point
Mercure karawang
• Responsible for the overall operation and co-ordination of various event on the restaurant including managing & operating Event Order, gala dinner, romantic dinner. approaching the customer to get an excellent MICE before, during and after the event
• Exercises administration and supervises through the food production and controlling the restaurant operation
• Confers with management on reports, forecasts, budget policy and future planning together with the sales & marketing department
• Prepares reports for management including budget and forecasts.
• Maintain the top line performance and generate revenue
• Organize and provide training development to all staff
• Prepares reports for management including budget and forecasts.
• Make the restaurant promo, beverage promo, and any other promotion that could increase the revenue outlet/profit center. Reviewing each 3 months, report to GM
• Implementing POAC, Planning, Organizing, Acting and Controlling
• Managing the whole all day operations, as well MICE and banquet event
• Creating an action plan for FB promotion for the whole 3 months or 6 month, base on year to date activities
• Controlling and maintain the Food cost and beverage cost to rapidly increasing and achieving the FB revenue and FB budget.
Bali National Golf Resort, Nusa Dua, Bali
Main Scope and General Purpose of Job:
• Responsible to overall FB operational of the lounges, VIP lounges, meeting rooms, and the all banqueting
operational and in villa dining (pre-opening team)
Direct Responsibilities:
• Responsible for the overall operation and co-ordination of various FB operational, banquet operating Event Order,
approaching the customer to get an excellent MICE before, during and after the event
• Overall F&B golf operational
• Maintain the villas operational and managing the 10 villas
• Exercises administration and supervises through the food production and controlling the FB operation
• Confers with management on reports, forecasts, budget policy and future planning together with the sales &
marketing department
• Prepares reports for management including budget and forecasts.
• Furnishes guidance to FB Personnel, Kitchen Personnel on employees training.
• Reporting directly to CEO and the Owner of Bali National Golf
Pullman Bali Legian Beach, Bali
Main Scope and General Purpose of Job:
• Responsible for overall supervision, planning, controlling and coordinating of all day dining activities of the event in
the restaurant.
• Make the scheduling, reviewing and implemented the comfort environment to all staffing, “we take care the staff,
the staff will take care the customers”
Direct Responsibilities:
• Responsible for the overall operation and co-ordination of various event on the restaurant including managing &
operating Event Order, gala dinner, romantic dinner. approaching the customer to get an excellent MICE before,
during and after the event
• Exercises administration and supervises through the food production and controlling the restaurant operation
• Confers with management on reports, forecasts, budget policy and future planning together with the sales &
marketing department
• Prepares reports for management including budget and forecasts.
• Make the restaurant promo, beverage promo, and any other promotion that could increase the revenue
outlet/profit center. Reviewing each 3 months, report to FBM and
Holland America Cruise Line
Main Scope and General Purpose of Job:
• Responsible for overall supervision, controlling and coordinating of all dining room staff on all section
Direct Responsibilities:
• Maintain the sequence of service from the dining room staff to the guest onboard
• Maintain the guest satisfaction and “ exceed the expectation ”
• Solving the guest complaint and make the guest the happiest person in the world
Keep good and warm environment to all dining room staff and kitchen staff
• Maintains close liaison with other Division Heads and Department Heads.
• Keep the cleanliness of the restaurant as per USPH standard
• Ensure maintenance of all assigned areas are in compliance with U.S. Public Health standards and company
guidelines.
• Prepare and review, and check all relevant reports, documents, logs, checklists, USPH and safety logs, and any
other paperwork necessary to the operation of the department, and ensure their accuracy. Prepare for and
participate in USPH inspection
• Participates in daily briefings and monthly communication meetings to discuss various aspects of service and
preparation.
• Monitors and food supervises service flow in the restaurant and Ensure all fixtures and operating equipment is in
good working condition.
Human Responsibilities:
• Ensure good general appearance and maintenance of restaurant working areas.
• Ensure grooming and general appearance of staff conforms to company standards
• Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards
all hotel guests, clients, heads of department and employees.
• Reports to Maitre D’Hotel.
• Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required
corrective measures.
Our ships are built with one goal in mind: “Once A Life Time Experience For Every time”
Once on board, let the good times roll because just about everything is included. Enjoying delicious meals in
various onboard restaurants, including your comfy accommodations with the complimentary
24-hour dining service. But that's not all... there's the beautiful and exciting destinations; the award-winning youth
programs for kids of all ages; the high rollin' casino... topped off with some of the friendliest service dining room
staff at sea.
Holland America Line Cruise Ship
Main Scope and General Purpose of Job:
• Responsible to all serving to the guest
• Maintain the flow of service with the assistant dining room steward
• Keep the guest satisfaction
• Responsible to the meal that being serve, according to the guest order
Direct Responsibilities:
• Follow all the sequence of service from the company
• Keep the guest contact, attention to details of the guest (request, allergies & special food)
• Ensure team work with assistant dining room steward
• Ensure assistant dining room steward properly carry out side duties.
Human Responsibilities:
• Make a good team work with all dining room steward and assistant dining room steward
• Ensure grooming and general appearance of assistant dining room
SURABAYA
Main Scope and General Purpose of Job:
• Responsible to respective stations, are always ready.
Direct Responsibilities:
• Sees that restaurant is in neat orderly condition at all times
• Presents menus, suggest cocktails, takes order, suggests special dishes and wines to go with them
• Must know all dishes on menu, and able to explain them and have a good knowledge of wines
• Attention to detail, nearly to take care of the guest and to be on the alert at all times to see that the guest need
something else
Human Responsibilities:
• Keep established standard skills and knowledge
• Ensure grooming and general appearance, conforms to Hotel standards
• Approach guests promptly with a finely greeting and seats them
• Must be capable of giving intelligent information to guest question regarding the hotel, city, theater and various
amusement places
Relations:
• Reports to the Restaurant Supervisor
Replacement and Temporary Mission:
• May be assigned to perform duties in other F&B outlets when needed(coffee garden, nishimura, porto fino’s,
banquet and desperado’s
Service banquet sequence to the guest
• Keep the team work within others
• Maintain the service during the event
• Ready for any side job
Majoring in Food & Beverage Management Hotel Hospitality Industries