1. CURRICULUM VITAE
Name : Made Sukarna Sunu
Place / Date of Birth : Singaraja 9 February 1963
Occupation : Food and Beverage Manager at Amanusa Resort
Address : Beranda Mumbul Komplek Cendana III / 8
Education : Hotel school diploma 1 / 1982 - 1983
Experience : 1983 - 1986 ~ Work at Holland American Cruise Line as a waiter
1986 - 1991 ~ Work at Carnival Cruise Line as a waiter
1991 - 1992 ~ Work at Sheraton Lagoon as Assistant Maitre D’hotel at
Mayang Sari Fine Dining
Responsibility,
Interview and subsequent selection of potential employees in liaison
with the personnel Manager.
Conduct employees evaluations and to review their general
performance, discuss existing performance and areas of improvement.
Conduct Departmental Orientation Program for new employees to
ensure they understand the policies and operation of the resort.
Ensure that all staff provide a courteous and professional service at all
times.
Counsel staff members for any breaches of conduct and observe
policies when issuing formal disciplinary notice.
Operational,
Constantly review and appraise the procedures within the department
to ensure quality of service product at all times.
Monitor the staff skills within the department and plan training programs
to rectify any service deficiencies.
Accept the responsibility or appoint a Departmental trainer for planning
and ensuring operation of effective Departmental Training Plan. Liaise
closely with Personnel and training Manager in this respect.
Conduct regular briefing with the staff ensuring good communication
at all times.
Ensure that all areas within the department are rostered with correct
staffing level in accordance with expected business demand.
Constantly assess and review the operation with the objective of
minimizing operation cost.
Maintain a register of departmental operating equipment, ensure all
equipment is kept in good working order and conduct routine stock
takes to prevent any loss.
Liaise with Housekeeping and ensure that the Restaurant, Bathroom,
and Pantry area are kept in a clean, tidy and hygienic fashion.
Advise Engineering Department of any defects or maintenance needs
in the Restaurant and monitor work is completed as soon as possible.
Ensure menus are prepared in advance and that all mise en place is in
order prior to any meal service.
Liaise with Chef and conduct daily briefings between Restaurant and
Kitchen staff including menus and daily specials.
In the case of dietary requests of guest, liaise with Chef and plan in
advance special meal to cater to the guests needs.
Monitor quality of service and sequence of service to ensure staff are
adhering to hotel standard.
Spot check quality of all operating equipment including cleanliness of
linen, glassware, table accessories and take corrective action where
needed.

2. Constantly assess and review the service to guests and plan and
implement upgrading of service where agreed by the Manager.
Ensure communication with chef in the case of guest compliment or
complaints in regard to dishes on any menu.
Initiate and monitor daily, weekly and monthly cleaning and
maintenance programs for all departmental operating equipment.
Other duties as directed.
1992 - 1995 ~ Work at Amanusa Resort as Assistant Food and Beverage
Manager
Responsibility,
Assisting the Food and Beverage Manager in ensuring the operational
of the whole outlets in F & B Service Department.
To provide complete supervision of the departments and staff and
ensuring guest satisfaction at all time.
Create a strong and well educated team of employees.
Provide standard services continuously as decided by management.
Conduct departmental training on an on going basis to ensure all
adhere to the standard set by management.
Financial,
Ensure that departmental operating budget is strictly adhered to and
that all costs are rigidly controlled.
Strive to constantly increase the average food and beverage check,
while reducing the food and beverage cost of sale.
Ensure the correctness of all accounts and billing procedures with in
food and beverage.
Involve with F & B manager regarding budgeting and ordering new
equipment.
Employee handling,
Ensure that all employees report to work punctually, wearing the
correct and full uniform with name tag, maintain discipline among staff
and follow hotel’s procedure.
Daily briefing with each section regarding menu knowledge and daily
specials including drink list and wine list.
Weekly meeting with F&B Managers regarding training, personnel and
overall service.
Supervise and organize the entire staff on the job efficiently, ensuring
maximum performance and productivity.
Co – operate and communicate with all other departments in all resort
related matter.
Implemented and enforce new departmental policies and standard as
stipulated by management.
Operational,
Check cleanliness and maintenance of all outlets at F&B Department,
communicate with each supervisor and report any damage of work
needed to engineering as soon as possible.
Responsible to check all beverage and wine stock – take, calculation,
inventory and ordering.
Be aware to all F&B activities in the Hotel and able to train and
communicate to the subordinates.
Involve on the correspondence for any function, delegate and
coordinate every function to all subordinate.
Always be available to deal with guest directly, handling any requests
whether related to department or not.
Attend to guest complains, no matter how small with total dedication
and sympathy.

3. Meet daily with F&B Manager and executive Chef, ensuring smooth
and fluid communication at all time.
Be pro – active in related to operational work F&B Department and
general matter.
Train staff to up – sell and always ensure that all staff are confident in this
matter.
1995 – 2014 ~ Work at Amanusa Resort as Food and Beverage Manager
Responsibility,
To ensure excellence in service and product in all aspects of Food &
Beverage with in the resort.
Financial,
Establish the Departmental Annual Operating Budget in advance for
approval by General Manager and Financial Controlled.
Ensure that the Departmental operations Budget is strictly adhered to
and that all costs are strictly controlled.
Administration,
Attend meetings and briefing with other Department Head as
determined by The General manager.
Ensure that all departmental reports and correspondence are
completed punctually and accurately.
Review existing and initiate new Food & Beverage policies as needed.
Employee Handling,
Ensure all employees report for work punctually wearing the correct
uniform and name tag at all times.
Assist in building of an efficient team of employees by taking in active
interest in their welfare, safety, training and development.
Ensure that all employees have a complete understanding of and
adhere to the resort Staff handbook.
Conduct employees evaluations and to review their general
performance, discuss existing performance and areas of improvement.
Conduct Departmental Orientation Programmes for new employees to
ensure they understand the policies and operations of the resort.
Ensure that all staff provide a courteous and professional service at all
time.
Counsel staff members for any breaches of conduct and observe
policies when issuing formal disciplinary notice.
Operational,
Constantly review and appraise the procedures within the department
to ensure quality of service and product at all times.
Monitor the staff skills within the department and plan training
programmes to rectify any service deficiencies.
Conduct regular briefings with the department staff ensuring good
communications at all times.
Ensure monthly stock take is taken for all operating equipment in all
stores and outlets.
Ensure accurate record is kept of all breakages and loss and operating
equipment.
Maintain close liaison with restaurant reservation to ensure a good
balance of house guests and external guests.
Liaise with Chef in regard to menu planning and daily specials.
Encourage good communication between the restaurant team and
kitchen brigade.
Liaise with MICE AND Group Organizers in respect to any special
requests by either house guests or restaurant patrons.

4. Liaise and organize meal for special dietary requests by either house
guests or restaurant patron.
Ensure minimal wastage of either food & beverage.
Ensure all Food & Beverage outlets are maintained in a clean and tidy
manner.
Constantly review the aesthetics of outlets including art work, floral
display, linen, table presentation, etc.
Review composition of Wine and drink List at periodic times and include
new items accordingly.
Be aware of any new trends in the market / industry, evaluate and
implement accordingly.