CV Food & Bev Expert

CURRICULUM VITAE
M u h a m a d F a i z u l
Address: Prm. Pondok Surya Mandala
Blok P no. 11 Kel. Jakamulya Bekasi Selatan
Phone : 021-82407378
Mobile: 0812 80 700 115
E-mail: muhamadfaizul11@yahoo.com
Pin blackberry :26A14781
Personal Data
Place & date of birth : Jakarta, April 3rd, 1965
Sex : Male
Marital Status : Married with 1 childrent.
Height-Weight : 170 cm – 62 kg.
Religion : Moslem
Education Background and Additional Course
1984 Senior High School – (IPA)
1985 International Hotel School – Jakarta (Bartending)
1995 Basic Training on Fire Protection
2011 Junior Instructor in Training Methodology (12 November 2011)
2013 The Chieftain Training for Trainer From Gran Melia Jakarta
2015 Red Glove Service (9 June 2015)
2015 Workplace Assessor Training from BNSP (17-22 June 2015)
Summary Of Personal Skill & Qualification
 Proficient with general hotel management system and organization
 Proficient with set up hotel and all type of food & beverages business
 Proficient in food & beverages management in hotel /free standing restaurant
business/catering/food court etc.
 Proficient in making of hotel and food & beverages concept
 Proficient in menu planning, costing and pricing strategy
 Proficient in making & implementing hotel and F&B staff training program
Page 1 of 14

Breakdown of Professional Experience
2012-2015
Company : PT. SURYALAYA ANINDITA INTERNATIONAL (SAI)
Hotel : Gran Melia Jakarta
Jalan HR. Rasuna Said Kav X-O Kuningan - Jakarta Selatan
Position : Banquet Manager Responsible to Convention & Meeting Director
Summary of duties as follow :
1. Achievement of budgeted food sales, beverage sales and labor
costs.
2. Achieve maximum profitability and over-all success by controlling
costs and quality of service.
3. Participation and input towards F & B Marketing activities.
4. Control of Banquet china, cutlery, glassware, linen and equipment.
5. Completion of function delivery sheets in an accurate and timely fash-
ion.
6. Help in preparation of forecast and actual budget function sheets.
7. Completion of forecast and actual budget function sheets, Function
Summary Sheets and weekly payroll input.
8. Completion of weekly schedules. Schedule staff as necessary to en-
sure adequate and consistent levels of service.
9. To supervise and co-ordinate daily operation of meeting/banquet set-
ups and service.
10. Following of proper purchasing and requisitioning procedures.
11. Maintain records for inventory, labor cost, food cost etc.
12. Follow-up each function by completing a Function Critique and submit
to the Convention & Meeting Director.
13. Attendance and participation of weekly F & B meeting and Depart-
ment Head meeting.
14. To assist in menu planning and pricing.
15. Development and maintenance of all department control procedures.
16. Development and maintenance of department manual.
17. Supervision of weekly payroll input.
18. Provides function employee list and hours for gratuities distribution.
19. Provides labor costing information for Function Statements.
20. Supervision of weekly schedules. Schedule staff as necessary to en-
sure adequate and consistent levels of service
21. Following of proper purchasing and requisitioning procedures.
22. Maintain records for inventory, labor cost etc.
23. Be available to Hotel Staff at all times by Walkie-Talkie.
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24. Consistent check of Banquet Food and Beverage quality, Banquet
services and Plate presentation.
25. Ensuring that services meet customer specifications.
26. Quality of meeting room set-up.
27. Liaise on an on-going basis with the Food and Beverage Manager to
ensure all client needs and requirements will be met.
28. Work with the Chef and Head Server to ensure all arrangements and
details are dealt with.
29. Greet the customer upon arrival.
30. Provide quick service for last minute changes.
31. Check Food & Beverage or coffee Break schedule if applicable.
32. Dealing with customer complaints.
33. Staff attitude and appearance.
34. Teamwork/Relations with co-workers and management.
35. Every Staff is properly trained.
36. Inspection of Meeting Room prior to guest arrival ensuring that client
specifications have been met.
37. Co-ordinate the general housekeeping of the Ballroom, Lobby area,
public washrooms area, kitchen, storage areas, entrance areas, etc.
38. Participation towards overall Hotel Maintenance and cleanliness.
39. Effective communication skills.
40. Staff training and development.
41. Department meeting being held monthly.
42. Personal development and growth.
43. Discipline of Personnel when required.
2010-2012
Hotel : Gran Melia Hotel Jakarta
Jl. H.R Rasuna Said Kav X-O Kuningan Jakarta Selatan
Position : Lobby Lounge Manager Responsible to the Director
1. Manage Lobby Lounge Operation
2. Maintain exceptional levels of Costumer service
3. Recruit, Manage, Train and developed Restaurant team
4. Manage guest quires in timely and efficient manner
5. Work within budged guideline in relation food and payroll
6. Drive sales to maximize budged revenue
7. Develop menus with other members of food and beverage team
8. Accountable for monthly stock takes
9. To create incentive team member to maximize sales revenue
10. Set Departmental target and objective, work schedule, budged and
Policies on Procedures
Page 3 of 14

11. Evaluate guest satisfaction levels on with a focus on continuous
improvement
12. Ensure communication meetings are conducted and post-meeting
minutes generated
13. Be environmentally aware
14. Assist other Departments whenever necessary and maintain good
working relationship
15. Comply with Hotel security, Fire regulation and all health and safety
legislation
2009-2010
Position : Beverage Manager .Responsible to the Director
1. Set objectives and targets for beverage unit/bar
2. Determine staff needs and recruit staff
3. Performance manage staff
4. Assess development needs and train and coach staff
5. Delegate duties and tasks to staff to meet objectives and maximize
resources
6. Set and monitor quality and service standards for staff
7. Communicate company policy, standards and procedures to staff
8. Direct and manage staff members to meet standards and objectives
9. Ensure staff operate within company policies
10. Organize and adjust staff rotes and schedules in accordance with
available resources and labor regulations
11. Oversee the preparation and presentation of beverages to meet set
standards
12. Resolve customer complaints promptly
13. Monitor cleanliness and hygiene of bar area
14. Promote and practice compliance with fire, health, safety and hy-
giene standards and regulations
15. Oversee accurate cash-up procedures and ensure necessary paper-
work is complete
16. Ensure adherence to cash management procedures
17. Ensure adherence to stock control procedures
18. Monitor and order supplies
19. Liaise with suppliers and sales representatives
20. Confirm that procurement of supplies is on the best possible terms
21. Make certain all deliveries are checked in correctly and documenta-
tion is correct
22. Check stock is correctly rotated and stored to reduce wastage
23. Oversee the bar display to maximize functionality and attractiveness
24. Set, monitor and control budget for the beverage unit/bar
Page 4 of 14

25. Plan and implement cost control measures
26. Plan and implement systems to maximize sales and revenue
27. Organize promotional activities
28. Generate and present financial reports
29. Implement improvements for products and service
30. Maintain regular communication with staff and management through
meetings and discussions
31. Stay current with relevant legislation regarding service of alcohol,
sale of tobacco and licensing
2007-2009
Position : Restaurant Manager Responsible to the Director
1. Recruiting, training and supervising staff
2. Agreeing and managing budgets
3. Planning menus
4. Ensuring compliance with licensing, hygiene and health and safety
legislation/guidelines
5. Promoting and marketing the business
6. Overseeing stock levels
7. Ordering supplies
8. Producing staff rotes
9. Handling customer enquiries and complaints
10. Taking reservations
11. Greeting and advising customers
12. problem solving
13. Preparing and presenting staffing/sales reports
14. Keeping statistical and financial records
15. Assessing and improving profitability
16. Setting targets
17. Handling administration and paperwork
18. Liaising with customers, employees, suppliers, licensing authorities,
sales representatives etc
19. Making improvements to the running of the business and developing
the restaurant.
2004-2007
Page 5 of 14

Position : Food & Beverage Outlet Manager
i/c as Assistant Director of Food & Beverage responsible to Director
1. Assist Director in managing daily operations of food and beverage
department.
2. Assist in hiring, training and disciplining employees to achieve
departmental objectives.
3. Assist in annual budget preparation and expense management
activities.
4. Analyze expenditures and revenues and accordingly develop profit
and loss statements for management.
5. Ensure that staffs follow standard operating procedures for
operational efficiency.
6. Conduct team meetings to discuss about ongoing issues and
recommendations.
7. Educate staffs on health department guidelines and safety and
sanitation programs.
8. Investigate accidents and breakages within the department and
recommend corrective actions.
9. Establish and enforce standards for food and beverage quality.
10. Implement marketing strategies to increase sales and profitability.
11. Analyze guest concerns and recommend corrective actions.
12. Provide outstanding customer services ad ensure customer
satisfaction.
13. Implement operational strategies to ensure quality and productivity.
14. Ensure that facility is maintained clean, safe and organized.
15. Assist in inventory management and cost control activities while
maintaining high quality
2001-2004
Position : Beverage Manager Responsible to the Director
1. Training of all Bartenders for Arena and Catering, and all Suite
Attendants.
2. Inventory, ordering, and stocking all bar and suite related products
3. Maintaining labour costs and budget goals
4. Fulfilling the service per each mobile or permanent bar with the
proper stock & staffing levels.
Page 6 of 14

5. Develop and implement bartender training programs, policies, and
procedures
6. Properly track and report bar revenue.
7. Enforce all liquor laws & adhere to all health dept regulations.
8. Responsible for daily sales reporting, accounts receivable and
cash control during events
9. Have the ability to take direction from supervisor and effectively
organize and supervise all bartending and suite staff.
10. Provide the highest customer service excellence.
11. Ensure self, suite attendants, and all bartenders follow all Savour
F&B policies and procedures.
12. Required to have sufficient math ability to accurately count and
handle money
13. Required to speak and understand basic English well enough to
converse with customers, supervisors, and employees.
14. Position is very hands on with excessive interaction with clients
during events.
15. Assist all F&B Managers in other areas where needed
1998-2001
Position : Assistant Beverage Manager Responsible to Beverage Manager
1. He supports the Bar Manager in the following matters.
2. He/She is responsible for the bar service and beverage sales in and
outside the respective Bar.
3. He/She is responsible for the bar stock of beverages.
4. He/She follows the Inventory Control Procedures.
5. He/She registers and controls all beverage sales on the passengers'
accounts.
6. He/She follows beverage requisition procedures.
7. He/She is responsible for reporting and following up on maintenance
and repairs
8. And for the cleanliness of the bar he/she is assigned to.
9. He/She is responsible for the training and supervision of the bar staff
assigned to him/her.
10. Strong super visioning of Crew Bartenders in Essential.
11. Ensuring Crew Bartenders working within company rules and open-
ing hours.
1996-1998
Page 7 of 14

Position : Head Bartender Responsible to Beverage Supervisor
1. As per minimum standard laid down.
2. Controls orders to par stock levels as set down by the F&B Controller
3. Check the receipt of orders
4. Check tobacco levels to par stock levels
5. Check Barmen are marrying up all docketsEnsure that measures are
correct.
6. Ensure payment of uncharged orders liaising the Restaurant Man-
ager
7. Ensure storage of wine is correct
8. Holds all empty spirit bottles in order to requisition more
1996-1996
Position : Bartender Responsible to Assistant Beverage Manager
1) Check identification of customers in order to verify age
requirements for purchase of alcohol.
2) Attempt to limit problems and liability related to customers'
excessive drinking by taking steps such as persuading customers to
stop drinking, or ordering taxis or other transportation for intoxicated
patrons.
3) Clean glasses, utensils, and bar equipment.
4) Take beverage orders from serving staff or directly from patrons.
5) Serve wine, and bottled or draft beer.
6) Clean bars, work areas, and tables.
7) Mix ingredients, such as liquor, soda, water, sugar, and bitters, in
order to prepare cocktails and other drinks.
8) Serve snacks or food items to customers seated at the bar.
9) Order or requisition liquors and supplies.
10) Ask customers who become loud and obnoxious to leave, or
physically remove them.
11) Slice and pit fruit for garnishing drinks.
12) Arrange bottles and glasses to make attractive displays.
13) Plan, organize, and control the operations of a cocktail lounge or
bar.
14) Supervise the work of bar staff and other bartenders.
15) Plan bar menus.
Page 8 of 14

16) Prepare appetizers, such as pickles, cheese, and cold meats.
17) Create drink recipes.
1994-1996
Company : PT. TANAH ABANG INDAH PRATAMA
Discotheque : Equatorial Hotel (4 stars Hotel) Jl. Fachrudin no.3 Jakarta
Position : Bartender Responsible to Bar Supervisor
patrons.
bar.
15) Plan bar menus.
Page 9 of 14

1992-1994
Company : PT. NOVA MUSICA RIA
Discotheque : Fire Discotheque Plaza Indonesia Lt. 3
Jl. M.H Thamrin 28-30 Jakarta Indonesia
Position : Assistant Operation Manager / i/c Club Manager
Responsible to Resident Manager (Singapore)
1. Recruiting, training and supervising staff
2. Agreeing and managing budgets
3. Planning menus
4. Ensuring compliance with licensing, hygiene and health and safety
legislation/guidelines
5. Promoting and marketing the business
6. Overseeing stock levels
7. Ordering supplies
8. Producing staff rotes
9. Handling customer enquiries and complaints
10. Taking reservations
11. Greeting and advising customers
12. problem solving
13. Preparing and presenting staffing/sales reports
14. Keeping statistical and financial records
15. Assessing and improving profitability
16. Setting targets
17. Handling administration and paperwork
18. Liaising with customers, employees, suppliers, licensing authorities,
sales representatives etc
19. Making improvements to the running of the business and developing
the restaurant.
Page 10 of 14

1991-1992
Position : Bar Supervisor Responsible to Operation Manager (Singapore)
Attendants.
procedures
handle money
during events.
1990-1991
Position : Bartender Responsible to Bar Supervisor (Indonesia)
patrons.
Page 11 of 14

bar.
15) Plan bar menus.
1989-1991
Company : PT. MULTI ANDHIKA GRAHA
Discotheque : My Place Discotheque Panin Bank Centre - Ground floor
Jl. Jendral Sudirman 1 Jakarta
Position : Bar Captain Responsible to Operation Manager
Attendants.
procedures
handle money
during events.
Page 12 of 14

1987-1989
Company : PT. MULTI ANDHIKA GRAHA
Discotheque : My Place Discotheque Panin Bank Centre - Ground floor
Jl. Jendral Sudirman 1 Jakarta
Position : Bartender Responsible to Bar Captain
patrons.
bar.
15) Plan bar menus.
1986-1997
Page 13 of 14

Company : PT. TAMAN HARAPAN INDAH
Discotheque : Pantai Mutira Sport Club Wisma Dharmala Sakti
Jl. Jendral Sudirman no. 32 Jakarta
Position : Bartender Responsible to Operation Manager
patrons.
bar.
15) Plan bar menus.
Page 14 of 14

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