Shiji infrasys
Andy Heriawan
Kulkul Beach House Manager
Bali
Summary
Dynamic and results-driven professional with extensive experience at The Laguna, A Luxury Collection Resort & Spa. Proven track record in optimizing operations and enhancing customer engagement, leading to increased revenue. Skilled in staff management and menu development, fostering a culture of excellence and achieving high guest satisfaction.
Overview
17
17
years of professional experience
Work History
Kulkul Beach House Manager
The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali
06.2019 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Responsible with food and beverage service around pool & beach area.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Conducted regular performance evaluations of staff members in order to identify areas for improvement or recognition.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- To ensure overall cleanliness of all profit center & proper sanitation, including kitchen & behavior of all F&B staff.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Aware of every small defect in every F & B area including electrical & mechanical.
- Oversaw budget to manage expenditures and control costs.
- Liaise with Executive Chef in the preparation of Restaurant event & Engineering menus.
- Planning, discuss & liaise with F&B Director for upcoming F & B activity
- To ensure compliance with set standards according to guidelines establish by management.
- To ensure the standard on daily operation in line with LQA & BSA
- Maintained Guest Voice score
- To ensure inline on BSC ( Balance Score Card )
- Working on the GFS ( Global Food Safety ) score target liaise with chef and do the controlling on daily basis
- Setting service standards sets the example and is demanding in ensuring these are in place at all times.
- Staffs the F&B department, assigns duties & supervise & evaluate the work performance of the staff under the directives of the FBD.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Motivated staff to perform at peak efficiency and quality.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Developed loyalty program to encourage repeat business, enhancing customer retention.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Negotiated with suppliers to secure better pricing, improving restaurant's profit margins.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Maintained meticulous financial records, enabling accurate budgeting and financial planning.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Upgraded restaurant's interior, creating more inviting ambiance that attracted wider clientele.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Conducted market research to identify trends and opportunities for menu development, keeping restaurant competitive.
- Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
- Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
- Increased sales during off-peak hours by creating and promoting special offers.
- Direct report to FB director .
Assistant Restaurant Manager ( Arwana )
The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali
06.2016 - 05.2019
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Managed team of up to 25 restaurant staff, maintaining exceptional customer service and quality standards.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
- Expanded restaurant's reputation for exceptional service by consistently exceeding customer expectations through attentive care.
- Analyzed daily sales figures and developed strategies to increase sales.
- Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Conducted regular performance evaluations, providing constructive feedback for professional growth.
- Coordinated special events and promotions, drawing in new customers and increasing revenue.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Improved restaurant's online rating by responding promptly to customer feedback on various platforms.
- Fostered culture of excellence by recognizing and rewarding staff for outstanding performance.
- Implemented reservation system to streamline seating arrangements and enhance guest experience.
- Coordinated with kitchen staff to ensure timely preparation and delivery of dishes, maintaining high customer satisfaction.
- Reduced waste and optimized resource use by implementing food waste tracking system.
- Developed loyalty program that encouraged repeat business and increased customer engagement.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Report to Restaurant Manager
Assistant Restaurant Manager ( Banyubiru )
The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali
06.2014 - 06.2016
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Managed team of up to 25 restaurant staff, maintaining exceptional customer service and quality standards.
F&B Coordinator
Lexington Hotel
12.2012 - 06.2014
- Entered data, generated reports, and produced tracking documents.
- Improved team productivity with regular communication and progress updates, fostering a collaborative work environment.
- Managed project timelines for successful completion, ensuring milestones were met and deadlines were adhered to.
- Collaborated with department heads to develop strategic plans aligning with overall company objectives, fostering a unified approach toward shared goals.
- Direct report to FBM
Event Lead Organizer
Unique EO
12.2011 - 12.2012
- Enhanced attendee experience by meticulously planning and executing event logistics.
- Designed visually appealing event spaces with attention to detail, enhancing the overall atmosphere for attendees.
- Maximized sponsorship opportunities by cultivating relationships with potential sponsors and delivering tailored proposals.
- Negotiated venue contracts, achieving cost savings while maintaining high standards of quality and service.
- Adapted rapidly to unforeseen challenges or changes in plans while maintaining composure under pressure.
- Collaborated with vendors to secure high-quality services, ensuring a memorable event experience.
- Established strong relationships with clients and stakeholders, resulting in repeat business and referrals.
- Monitored event performance through data analysis, implementing improvements as needed.
- Coordinated schedules and timelines for events.
- Managed event logistics and operations.
- Trained and supervised event staff to complete tasks on time.
F&B Supervisor
Best Western Hotels & Resorts
12.2010 - 12.2011
- Managed daily financial transactions, accurately recording sales data and reconciling cash registers at shift end.
- Improved customer satisfaction by ensuring prompt and accurate service in a fast-paced environment.
- Enhanced team productivity by providing ongoing training, coaching, and performance evaluations for F&B staff members.
- Conducted regular equipment maintenance checks, proactively addressing issues before they impacted service quality or safety standards.
- Facilitated smooth operations during busy periods by stepping in where needed, demonstrating strong teamwork skills.
- Reviewed customer feedback surveys regularly, identifying areas for improvement and implementing necessary changes.
- Collaborated with kitchen staff to ensure timely delivery of orders while maintaining consistent quality standards.
Restaurant Waiter
Radisson Resort
04.2008 - 11.2010
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Answered customers' questions, recommended items, and recorded order information.
- Cultivated warm relationships with regular customers.
- Maintained clean and organized dining areas for optimal guest experience.
Education
Hotel Management
Poltekpar Bali
Bali, Indonesia06-2006
Skills
Staff management
Operations management
Customer engagement
Recruitment
Schedule coordination
Menu development
Team management
Inventory control and record keeping
Staff scheduling
Passion for customer satisfaction
Supervisory skills
Point of sale (POS) system operation
Organization and prioritization
Adaptable
Food service background
Customer loyalty
Customer-oriented
Software
Iris mobile dinning order
Interests
The art of mixologist
Timeline
Kulkul Beach House Manager
The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali
06.2019 - Current
Assistant Restaurant Manager ( Arwana )
The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali
06.2016 - 05.2019
Assistant Restaurant Manager ( Banyubiru )
The Laguna, A Luxury Collection Resort & Spa, Nusa Dua, Bali
06.2014 - 06.2016
F&B Coordinator
Lexington Hotel
12.2012 - 06.2014
Event Lead Organizer
Unique EO
12.2011 - 12.2012
F&B Supervisor
Best Western Hotels & Resorts
12.2010 - 12.2011
Restaurant Waiter
Radisson Resort
04.2008 - 11.2010
Hotel Management
Poltekpar Bali
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