Summary
Overview
Work History
Education
Skills
References
LEADERSHIP PROFILE
Other Experience
Timeline
GeneralManager
Robertus Wisnu Untoro

Robertus Wisnu Untoro

General Manager
Bogor

Summary

Looking senior executive role to lead the overall operation of the hotel to maximize performance, profitability and return on investment by creating a positive and productive work environment

Overview

34
34
years of professional experience

Work History

GENERAL MANAGER OF OPERATION AND FOOD & BEVERAGE

SANGO HOTEL MANAGEMENT
05.2023 - 05.2025
  • Company Overview: Manhattan Hotel Jakarta, Merlyn Park Hotel, Sun lake Hotel Jakarta, Metro Park View Hotel Semarang
  • Direct report to Managing director for the proper supervision and function of all department unit hotel, F&B and Hotel Operations (facilities, operation, sales, cost, media plan and departmental profit).
  • Best achievement : Increasing 22% F&B Revenue Y-o-Y and 52% F&B contribution to hotel revenue on December
  • Responsible of F&B annual budget and achievement
  • Responsible for the administration and operations of all Food and Beverage venues, ensuring maintenance of standards and maximum profitability.
  • Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.
  • Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and the Sales and Marketing Manager
  • Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
  • Responsible for the checking of all stock, requisitions and equipment on a regular basis.
  • Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets
  • Implement control procedures to minimize errors, fraud and waste.
  • Ensure that the property is seen as being the principle innovator in the market place.
  • Manager all entertainers in the property, ensuring quality standards are maintained.
  • Prepare monthly forecast reports.
  • Negotiate Food and Beverage contracts within corporate guidelines.
  • Conduct development and performance reviews, identifying key personnel for further development and structured career path.
  • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
  • Participate in the preparation of the Strategic Business and Operating Plans.
  • Comply with all Corporate and Hotel Standards and Procedures.
  • Actively promote a work environment, which cares for guests and associates alike.

DIRECTOR OF FOOD AND BEVERAGE

ASTON Sentul Lake Resort & Conference Center
01.2022 - 05.2023
  • Direct report to General Manager for the proper supervision and function of all F&B and Hotel Operations (facilities, operation, sales, cost, media plan and departmental profit).
  • Best achievement : Increasing 22% F&B Revenue Y-o-Y and 52% F&B contribution to hotel revenue on December
  • Responsible of F&B annual budget and achievement
  • Responsible for the administration and operations of all Food and Beverage venues, ensuring maintenance of standards and maximum profitability.
  • Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.
  • Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and the Sales and Marketing Manager
  • Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
  • Responsible for the checking of all stock, requisitions and equipment on a regular basis.
  • Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets
  • Implement control procedures to minimize errors, fraud and waste.
  • Ensure that the property is seen as being the principle innovator in the market place.
  • Manager all entertainers in the property, ensuring quality standards are maintained.
  • Prepare monthly forecast reports.
  • Negotiate Food and Beverage contracts within corporate guidelines.
  • Conduct development and performance reviews, identifying key personnel for further development and structured career path.
  • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
  • Participate in the preparation of the Strategic Business and Operating Plans.
  • Comply with all Corporate and Hotel Standards and Procedures.
  • Actively promote a work environment, which cares for guests and associates alike.
  • Director of Food and Beverage and Chef – ( Managing 2 Departments)

Food and Beverage Consultant

08.2018 - 01.2022
  • Direct report to Board of Directors of the Restaurant owning Company
  • Direct the operation of the restaurant to maximize performance
  • Direct the operation of the restaurant to maximize profitability
  • Creating a positive and productive work environment
  • Plan and prepare the operation budgets
  • Forecast revenues and expenditure
  • Upkeep and maintenance of the property
  • Be a custodian of the brand values
  • Maintain appropriate relations with business partners and stakeholders
  • Ensure appropriate and timely returns and management of the company's business and finances
  • Direct the team for continuous improvement of the effectiveness of the product and services
  • Maximize opportunities to spread the brand name
  • Build appropriate relationship with local community and authorities
  • Analyze data and provide potential solutions to increase guest satisfactions

EXECUTIVE CHEF

ASTON SENTUL Lake Resort and conference Center
06.2016 - 07.2018
  • Company Overview: 212 rooms, 8 private villa, All dining restaurant, 1 meeting room, Ballroom, swimming pool, spa, Fitness center
  • Plans menus for all food outlets in the Hotel.
  • In charge, Running and responsible for all activities in Kitchens and Banquet Operation including market list, purchasing setting up parameters and handle the request and good distribution and reported directly to General Manager.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Writing standard recipes at an acceptable cost, SOP and maintaining food cost by maximizing productivity and efficiency of the employees.
  • Change food menu for each outlets including room service at least 2 times a year.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the Food & Beverage Director about food production aspects of special events being planned.
  • Ensures proper staff for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all time.

EXECUTIVE CHEF

MELIA PUROSANI HOTEL YOGYAKARTA
06.2015 - 07.2016
  • Company Overview: 280 rooms, 3 All dining restaurant, 1 meeting room, Ballroom, swimming pool, spa, Fitness center
  • Plans menus for all food outlets in the Hotel.
  • In charge, Running and responsible for all activities in Kitchens and Banquet Operation including market list, purchasing setting up parameters and handle the request and good distribution and reported directly to General Manager.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Writing standard recipes at an acceptable cost, SOP and maintaining food cost by maximizing productivity and efficiency of the employees.
  • Change food menu for each outlets including room service at least 2 times a year.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the Food & Beverage Director about food production aspects of special events being planned.
  • Ensures proper staff for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all time.

CORPORATE FOOD AND BEVERAGE – EXECUTIVE CHEF

OSO Group, Mahkota Hotel, The Stone Entertainment Bali, Blooeming
08.2013 - 05.2015
  • Direct report to General Manager for the proper supervision and function of all F&B and Hotel Operations (facilities, operation, sales, cost, media plan and departmental profit).
  • Best achievement : Increasing 22% F&B Revenue Y-o-Y and 52% F&B contribution to hotel revenue on December
  • Responsible of F&B annual budget and achievement
  • Responsible for the administration and operations of all Food and Beverage venues, ensuring maintenance of standards and maximum profitability.
  • Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.
  • Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and the Sales and Marketing Manager
  • Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
  • Responsible for the checking of all stock, requisitions and equipment on a regular basis.
  • Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets
  • Implement control procedures to minimize errors, fraud and waste.
  • Ensure that the property is seen as being the principle innovator in the market place.
  • Manager all entertainers in the property, ensuring quality standards are maintained.
  • Prepare monthly forecast reports.
  • Negotiate Food and Beverage contracts within corporate guidelines.
  • Conduct development and performance reviews, identifying key personnel for further development and structured career path.
  • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
  • Participate in the preparation of the Strategic Business and Operating Plans.
  • Comply with all Corporate and Hotel Standards and Procedures.
  • Actively promote a work environment, which cares for guests and associates alike.
  • Director of Food and Beverage and Chef – ( Managing 2 Departments)

EXECUTIVE CHEF

MELIA PUROSANI HOTEL YOGYAKARTA
07.2011 - 07.2013
  • Company Overview: 280 rooms, 3 All dining restaurant, 1 meeting room, Ballroom, swimming pool, spa, Fitness center
  • Plans menus for all food outlets in the Hotel.
  • In charge, Running and responsible for all activities in Kitchens and Banquet Operation including market list, purchasing setting up parameters and handle the request and good distribution and reported directly to General Manager.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Writing standard recipes at an acceptable cost, SOP and maintaining food cost by maximizing productivity and efficiency of the employees.
  • Change food menu for each outlets including room service at least 2 times a year.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the Food & Beverage Director about food production aspects of special events being planned.
  • Ensures proper staff for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all time.

FOOD AND BEVERAGE MANAGER – EXECUTIVE CHEF

Rama Candi Dasa Resort & Spa BALI four stars hotel with 150 rooms
11.2008 - 06.2011
  • Direct report to General Manager for the proper supervision and function of all F&B and Hotel Operations (facilities, operation, sales, cost, media plan and departmental profit).
  • Best achievement : Increasing 22% F&B Revenue Y-o-Y and 52% F&B contribution to hotel revenue on December
  • Responsible of F&B annual budget and achievement
  • Responsible for the administration and operations of all Food and Beverage venues, ensuring maintenance of standards and maximum profitability.
  • Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.
  • Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and the Sales and Marketing Manager
  • Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
  • Responsible for the checking of all stock, requisitions and equipment on a regular basis.
  • Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets
  • Implement control procedures to minimize errors, fraud and waste.
  • Ensure that the property is seen as being the principle innovator in the market place.
  • Manager all entertainers in the property, ensuring quality standards are maintained.
  • Prepare monthly forecast reports.
  • Negotiate Food and Beverage contracts within corporate guidelines.
  • Conduct development and performance reviews, identifying key personnel for further development and structured career path.
  • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
  • Participate in the preparation of the Strategic Business and Operating Plans.
  • Comply with all Corporate and Hotel Standards and Procedures.
  • Actively promote a work environment, which cares for guests and associates alike.
  • ( Managing 2 Departments)

FOOD AND BEVERAGE MANAGER – EXECUTIVE CHEF

BALIHANDAROSA IND COUNTRY CLUB 20 room and 20 Villa, Golf
11.2007 - 11.2008
  • Direct report to General Manager for the proper supervision and function of all F&B and Hotel Operations (facilities, operation, sales, cost, media plan and departmental profit).
  • Best achievement : Increasing 22% F&B Revenue Y-o-Y and 52% F&B contribution to hotel revenue on December
  • Responsible of F&B annual budget and achievement
  • Responsible for the administration and operations of all Food and Beverage venues, ensuring maintenance of standards and maximum profitability.
  • Provide a professional, advisory and executive support service to the General Manager to assist in meeting the strategic goals of the establishment.
  • Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Executive Chef and the Sales and Marketing Manager
  • Liaise with the Executive Chef on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
  • Responsible for the checking of all stock, requisitions and equipment on a regular basis.
  • Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets
  • Implement control procedures to minimize errors, fraud and waste.
  • Ensure that the property is seen as being the principle innovator in the market place.
  • Manager all entertainers in the property, ensuring quality standards are maintained.
  • Prepare monthly forecast reports.
  • Negotiate Food and Beverage contracts within corporate guidelines.
  • Conduct development and performance reviews, identifying key personnel for further development and structured career path.
  • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
  • Participate in the preparation of the Strategic Business and Operating Plans.
  • Comply with all Corporate and Hotel Standards and Procedures.
  • Actively promote a work environment, which cares for guests and associates alike.
  • ( Managing 2 Departments)

EXECUTIVE CHEF

GRAND MAHKOTA HOTEL PONTIANAK
11.2006 - 10.2007
  • Company Overview: 150 rooms, All dining restaurant, 1 meeting room, Ballroom, Fitness center
  • Plans menus for all food outlets in the Hotel.
  • In charge, Running and responsible for all activities in Kitchens and Banquet Operation including market list, purchasing setting up parameters and handle the request and good distribution and reported directly to General Manager.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Writing standard recipes at an acceptable cost, SOP and maintaining food cost by maximizing productivity and efficiency of the employees.
  • Change food menu for each outlets including room service at least 2 times a year.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the Food & Beverage Director about food production aspects of special events being planned.
  • Ensures proper staff for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all time.

Kitchen Manager

America Restaurant Tony Roma's Jakarta
07.2005 - 11.2006
  • Company Overview: Franchise American restaurant

Executive chef

Putri gunung hotel Lembang bandung
09.2004 - 07.2005
  • Company Overview: Four stars hotel with 140 rooms

Sous Chef

Holland America line Cruises ship M/V State dam
12.2003 - 08.2004

Chef cook

Eurasia International Singapore Pte Ltd
11.2002 - 08.2003

Executive Chef and Food consultant

Tanjung Lesung Hotel and Resort
12.2001 - 11.2002

Chef Cook

Global marine Cable Ship Pte Ltd Singapore
04.2000 - 12.2001
  • Full Time

Sous Chef

Royal Olympic Cruises M/V Olympic Voyager Caribbean mediterranean
05.2000 - 02.2001
  • Full time

Sous Chef

Mata Bar & Café Jakarta
02.1999 - 04.2000
  • Full Time

Chef De Partie

New York Café Jakarta
08.1997 - 09.1998

Chef De Partie

Awani Dream ( Around The Word Cruise)
12.1996 - 03.1997

First Cook

Awani Dream Cruise Line Asian
01.1996 - 11.1996

Line Cook

Tony Roma's (A Place For Rib ) Jakarta
07.1993 - 06.1994

Commis De Cuisine

Grand Hyatt Hotel Jakarta
08.1991 - 07.1993
  • Company Overview: Five stars hotel and diamond

Education

Skills

Hospitality professional with general management qualifications:

References

ALBERT, SIREGAR, General Manager, +62 82160377000, WORKING ACHIEVEMENT

LEADERSHIP PROFILE

  • VISION, FOCUS, POISE AND PASSION Innovative strategic leadership for turnarounds
  • STRATEGIC THINKER Develops insightful strategies, capitalize on capabilities and pursues rational opportunities
  • RESULTS ORIENTED LEADER Energizes positive changes and leads by example
  • PERSUASIVE COMMUNICATOR Articulates effectively, achieves clarity and persuasively secures buy-in and commitment
  • PROACTIVE ACHIEVEMENT ORIENTED Sets aggressive goals, demonstrates a sense of urgency and gets it done correctly
  • COMMUNITIES LIFESTYLE Sanguine, Very energetic highly visible and Very PR oriented

Other Experience

  • Attending Indonesian food promo at Four Season kualalumpur, Malaysia by Embassy Of Republic of indonesia
  • Chef ambassador of Republic Indonesia (Indonesia Food Promotion)
  • Attending Indonesian food promo at Madrid, Spain by ministry of Tourism and economic creative
  • Attending Indonesian food promo at Sevilla, Spain by Ministry of Tourism and economic creative

Timeline

GENERAL MANAGER OF OPERATION AND FOOD & BEVERAGE

SANGO HOTEL MANAGEMENT
05.2023 - 05.2025

DIRECTOR OF FOOD AND BEVERAGE

ASTON Sentul Lake Resort & Conference Center
01.2022 - 05.2023

Food and Beverage Consultant

08.2018 - 01.2022

EXECUTIVE CHEF

ASTON SENTUL Lake Resort and conference Center
06.2016 - 07.2018

EXECUTIVE CHEF

MELIA PUROSANI HOTEL YOGYAKARTA
06.2015 - 07.2016

CORPORATE FOOD AND BEVERAGE – EXECUTIVE CHEF

OSO Group, Mahkota Hotel, The Stone Entertainment Bali, Blooeming
08.2013 - 05.2015

EXECUTIVE CHEF

MELIA PUROSANI HOTEL YOGYAKARTA
07.2011 - 07.2013

FOOD AND BEVERAGE MANAGER – EXECUTIVE CHEF

Rama Candi Dasa Resort & Spa BALI four stars hotel with 150 rooms
11.2008 - 06.2011

FOOD AND BEVERAGE MANAGER – EXECUTIVE CHEF

BALIHANDAROSA IND COUNTRY CLUB 20 room and 20 Villa, Golf
11.2007 - 11.2008

EXECUTIVE CHEF

GRAND MAHKOTA HOTEL PONTIANAK
11.2006 - 10.2007

Kitchen Manager

America Restaurant Tony Roma's Jakarta
07.2005 - 11.2006

Executive chef

Putri gunung hotel Lembang bandung
09.2004 - 07.2005

Sous Chef

Holland America line Cruises ship M/V State dam
12.2003 - 08.2004

Chef cook

Eurasia International Singapore Pte Ltd
11.2002 - 08.2003

Executive Chef and Food consultant

Tanjung Lesung Hotel and Resort
12.2001 - 11.2002

Sous Chef

Royal Olympic Cruises M/V Olympic Voyager Caribbean mediterranean
05.2000 - 02.2001

Chef Cook

Global marine Cable Ship Pte Ltd Singapore
04.2000 - 12.2001

Sous Chef

Mata Bar & Café Jakarta
02.1999 - 04.2000

Chef De Partie

New York Café Jakarta
08.1997 - 09.1998

Chef De Partie

Awani Dream ( Around The Word Cruise)
12.1996 - 03.1997

First Cook

Awani Dream Cruise Line Asian
01.1996 - 11.1996

Line Cook

Tony Roma's (A Place For Rib ) Jakarta
07.1993 - 06.1994

Commis De Cuisine

Grand Hyatt Hotel Jakarta
08.1991 - 07.1993

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Robertus Wisnu UntoroGeneral Manager