Summary
Overview
Work History
Education
Skills
Software
Certification
Timeline
Generic

Yogy Kristanto

Hospitality And F&B Specialist
Denpasar

Summary

Hospitality and F&B specialist with over 10 years of experience in end-to-end operations, team development, and business consulting for restaurants and coffee shops. Strong background in improving service quality, controlling costs, and building solid systems to support smooth day-to-day operations. Skilled in managing both front and back of house through structured training, clear job roles, and team development. Experienced in leading pre-opening teams, handling kitchen layout, infrastructure setup, and equipment planning. Combines hands-on knowledge with strategic thinking to deliver practical solutions in fast-paced, growing environments.

Overview

14
14
years of professional experience
2018
2018
years of post-secondary education
3
3
Certifications
2
2
Languages

Work History

Area Operations Manager

Papa Lee's Taiwan Noodle & Dumpling
05.2025 - Current
  • Oversaw four core divisions: Central Kitchen, Outlet Kitchens, Service Department, and Maintenance & Engineering across three outlets
  • Managed a team of 97, including 5 central kitchen staffs 46 outlet kitchen staffs, 42 FOH staff, and 4 admin personnels, supported by several shift leads and supervisors
  • Led the full setup of a Central Kitchen used for daily production, bulk cooking (including sauces and noodles), and internal packaging—serving all operational outlets
  • Managed civil and engineering works, kitchen layout, equipment selection, and cost estimation for the entire central facility
  • Built a hands-on production forecasting system, using staff-level handwritten records and spreadsheet analysis reviewed with Accounting team to ensure accurate output and reduce waste
  • Developed and implemented detailed SOPs for both the Central Kitchen and Front-of-House service operations
  • Designed and delivered in-depth FOH training programs, including customer service, soft skills, and operational standards, followed by observation and performance evaluations
  • Recruited and coached high-performing service team members for daily outlet operations
  • Standardized FOH service systems and supervised their rollout, including structured training schedules and shift implementation
  • Supervised engineering and maintenance schedules to ensure smooth operations and minimize downtime
  • Collaborated closely with Finance to restructure cost tracking and improve profitability
  • Successfully optimized P&L by tightening food cost control, improving pricing strategy, minimizing operational waste, and enhancing service delivery standards

Operations Manager

Lao Fook Hotpot & Szechuan Cuisine
03.2024 - 04.2025
  • Oversaw daily FOH and BOH operations in a 140-seat à la carte restaurant specializing in live seafood and hotpot service
  • Managed a team of 30, including 12 kitchen staff, 14 FOH staff, and 4 admin personnel, supported by several shift leads and supervisors
  • Maintained high standards in hygiene, food safety, and guest experience, while ensuring efficient coordination between service and kitchen teams
  • Implemented structured training for inventory control and basic cost awareness to reduce waste and increase accountability across departments
  • Identified and negotiated with alternative vendors to lower food costs without compromising product quality
  • Introduced new monthly promotions and seasonal campaigns, including Christmas and Chinese New Year events, to boost visibility and foot traffic
  • Managed all staffing needs including recruitment, scheduling, training, and performance evaluation
  • Built strong vendor relationships and coordinated closely with mall management for smooth day-to-day operations
  • Handled guest complaints directly and resolved service issues to maintain a high level of customer satisfaction
  • Monitored inventory closely, analyzed sales data, and generated monthly performance reports
  • Achieved monthly revenue targets in 9 out of 12 months (compared to 2 out of 12 prior to joining)
  • Reduced food cost from 61% to 52% through tighter control and vendor strategy
  • Increased staff retention rate from 65% to nearly 90% by improving team structure, training, and communication

Lecturer – Hotel Management (F&B Department)

Petra Christian University
07.2017 - 12.2023
  • Taught undergraduate-level courses in F&B Service and Bartending, covering both theoretical and practical aspects for classes of 15–25 students
  • Designed and updated curriculum and syllabi collaboratively with other lecturers to align with industry standards
  • Supervised a semester-long student-run restaurant open to the public, guiding students through real-world operations from setup to daily service
  • Acted as the equivalent of a general manager or stakeholder, overseeing student roles across all departments: general management, F&B director, service, kitchen, finance, and marketing
  • Provided coaching in both classroom and floor settings, evaluating student performance in technical skills, leadership, service flow, and customer experience
  • Collaborated with various F&B brands and product suppliers to enhance learning through real product usage and industry exposure
  • Maintained up-to-date knowledge of hospitality trends to ensure the relevance and quality of instruction

F&B HR Specialist

K. Pastries
10.2022 - 08.2023
  • Developed company SOPs for operations and HR
  • Managed payroll and staff training programs (up to supervisor level)
  • Recruited new hires and coordinated internships with vocational schools
  • Provided staff development and counseling
  • Increased employee retention from 70% to 90%

F&B HR Specialist

PT Frida Cuan Bersama
02.2021 - 03.2023
  • Created SOPs across operations, HR, and administration
  • Oversaw payroll, recruitment, training, and employee development
  • Built partnerships with hospitality schools for internship pipelines
  • Boosted employee retention from 55% to 91%

Central Kitchen Manager

Greenly Lifestyle Indonesia
01.2020 - 06.2020
  • Recruited and trained production staff
  • Oversaw daily quality control and operational decisions
  • Forecasted monthly production and audited store inventory systems
  • Collaborated with Sales, Marketing, and Finance teams to align goals
  • Improved SOPs for production, distribution, and inventory
  • Reduced food cost from 78% to 44%

Pre-Opening Project Manager (Consultant)

07.2014 - 07.2017
  • Consulted on new café and restaurant openings
  • Handled kitchen layout planning, infrastructure setup, and equipment sourcing
  • Defined service concepts, menu flow, and team structures
  • Supported hiring and training of pre-opening teams
  • Oversaw project timelines and operational readiness

Store Supervisor to Store Manager

Pull & Bear (MAP Group)
02.2013 - 07.2014
  • Managed daily retail operations, team scheduling, and sales tracking
  • Ensured visual merchandising standards and customer service quality

Server to Outlet Supervisor

Nando’s
09.2011 - 07.2012
  • Started as a server, promoted to supervisor
  • Gained hands-on experience in FOH service and team supervision

Education

Master of Management - Organizational Development

Petra Christian University

Bachelor of Economics - Hospitality Management

Petra Christian University

Skills

  • F&B Operations

  • Team Training & Development

  • SOP Creation

  • Cost Control

  • P&L Optimization

  • Project & Pre-Opening Management

  • Customer and vendor relations management

  • Inventory tracking and management

  • Time management abilities

  • Staff Recruitment

  • Equipment Sourcing

  • Communication

  • Leadership

  • Performance Management

  • Data analysis

  • Strategic Planning

  • Staff Supervision

  • Crisis management

  • Teamwork and Collaboration

  • Multitasking Abilities

Software

MS Office

Google Workspace

Point of Sales

ERP

Canva

Certification

Food Safety, Hygiene & Sanitation, TUV Indonesia

Timeline

Area Operations Manager

Papa Lee's Taiwan Noodle & Dumpling
05.2025 - Current

Operations Manager

Lao Fook Hotpot & Szechuan Cuisine
03.2024 - 04.2025

F&B HR Specialist

K. Pastries
10.2022 - 08.2023

F&B HR Specialist

PT Frida Cuan Bersama
02.2021 - 03.2023

Central Kitchen Manager

Greenly Lifestyle Indonesia
01.2020 - 06.2020

Lecturer – Hotel Management (F&B Department)

Petra Christian University
07.2017 - 12.2023

Pre-Opening Project Manager (Consultant)

07.2014 - 07.2017

Store Supervisor to Store Manager

Pull & Bear (MAP Group)
02.2013 - 07.2014

Server to Outlet Supervisor

Nando’s
09.2011 - 07.2012

Bachelor of Economics - Hospitality Management

Petra Christian University

Master of Management - Organizational Development

Petra Christian University

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Yogy KristantoHospitality And F&B Specialist