1. CONSULTANT
PROJECTS:
June 2008 - January 2009
“BUMBU KAMPOENG”
Authentic Indonesian
Restaurant
July 2005 - December 2007
“LIVERPOOL”
Billiard & Bistro
October 2005 - March 2006
“INDOSAT”
Executive Lounge
August - November 2004
“THE ACQUA”
Fine Dining Restaurant
September 2003 - April
2004
“PARC”
Bar & Restaurant
May - August 2003
“SUITE SEVEN”
Euro Asian Restaurant
Y U N G
T A N J U N G
Citra GranTerrace Garden G21/50Cibubur
0817-490 4712 or 0812-3535 1963. e-mail: yungtanjung@gmail.com
STRENGTH
 Big box-experienced Hospitalitywhose 14-years career with major hotel,
restaurant and catering. Witha “flight hours” a competent enough the field.
 Successful in both startup and turnaround management roles -in
Hospitality also Food and Beverage industry such as hotel, catering, retail,
restaurant, café, and entertainment scope.
 Comprehensive background leading all aspects of retail operations(e.g.,
P&L, merchandising, sales, customer service, inventory, personnel and payroll
management) reinforced by bilingual fluency in English and extensive
management training.
KEY SKILLS
 Retail Store Operations
 P&L Management
 Budgeting & Cost Controls
 Shrink Reduction/Loss Control
 Customer Service Excellence
 Teambuilding/Training/Supervision
 Inventory Management
 Merchandising Strategies
JUNE 2015 – PRESENT
DIRECTOR
AVIVA HOLDING
Commissioner: Mrs. Irma
 Responsibility for managing member of AVIVA Holding: AVIVA PANGAN PRIMA,
AVIVA FOOD SERVICE and AVIVA AGRO BUSINESS.
 Coordinating all phases of Aviva group business activities in the holding;
 Coordinate these activities on daily basis;
 Assist Clients in design and develop their own business.
 Achievement of budgeted business sales, costs and profitability.
MAY 2013 – APRIL 2015
DIRECTOR
ARWANA GROUP-Asset Management
Commissioner: Mr. Didi Widayadi
 Responsibility for managing member of Arwana Group: PT. Arwana Indonesia
(Retail, Exporter & Fish Pond), TelagaArwanaCibubur (Tourism, Education &
Recreation), Centhini Resort & Restaurant (Accommodation & Leisure).
 Responsibility for new business development.
 Managing budgets and financial plans as well as controlling expenditure.
 Setting and achieving sales and profit targets.
 Analyzing sales figures and devising marketing and revenue management
strategies.
 Carrying out inspections of property and services.

2. APRIL 2012 - APRIL 2013
GENERAL MANAGER
PT. PRIMA SERVE INDOHECO - Integrated Catering Services, Jakarta
Director: Mr. Tonny Max Sumampouw
 Handling catering and supplied services for oil & mining company all over
Indonesia.
 Managing all areas and each area lead by Area Manager supported by mid
management team consist of HR, Logistic, Finance & HSE member. Responsible
to lead and couch area managers to make sure that their team can achieve
operational goals.
 Working closely with HR Department & Area Managers to develop and execute
training plan for all operation employee head office, branch office and projects.
 Set Up and maintain a Consolidated Real Time Information System for all activities
(broken down into each area is preferable).
 Prepares facilitates several programs around the company, controls inventory,
handles logistics and interviews and supervises employees
 Responsibility for new project-mobilization from beginning until in a smooth
operation.
SEPTEMBER 2010 - APRIL 2012
GENERAL MANAGER
“POJOKOPI” COFFEE, RESTAURANT & CATERING, JAKARTA
Managing Director: Mr. Untung Waluya
 Runs the day-to-day operations of an organization or business.
 Plans the organization has in store to make its business more successful.
 Cooperation with all team to make the company more productive by providing
effective methods in its business operations.
 Responsible for hiring employees inside an organization, as well as supervising
and evaluating employees and their job performance.
 Give directions to employees on certain job tasks, resolve problems concerning
employees’ work performance, establish rules and procedures and create work
schedules.
 Handle problems quickly and efficiently to all matters happened in the outlet.
FEBRUARY 2010 - AUGUST 2010
HOTEL CONSULTANT
“KUNINGAN GUSET HOUSE” Small Hotel in Big City, JAKARTA
Director of Operation: Mr. Doni Andrea
 Planning and organizing accommodation, catering and other hotel services.
 Promoting and marketing the business.
 Setting and achieving sales and profit targets.
 Planning work schedules for individuals and teams.
 Dealing with customer complaints and comments.
 Addressing problems and troubleshooting.
 Ensuring events and conferences run smoothly.
 Supervising maintenance, supplies, renovations and furnishings.
 Dealing with contractors and suppliers.
 Ensuring security is effective.
 Carrying out inspections of property and services.
 Ensuring compliance with licensing laws, health and safety and other statutory
regulations.
TESTIMONY:
“…Yung’s success in providing
turnaround and change-the
leadership has been
exceptional…excellent
leadership skills…an
innovative problem-
solver…understands how to
drive bottom-line results…his
commitment to our company
and our customers is truly
inspirational…”
Untung Waluya
Managing Director
“POJOKOPI”
Coffee, Restaurant
&Catering
*****
“Yung is clearly one of the
stand-out consultant…
excels in motivating
associates… surpassed sales
targets for our new outlet
from day one… delivered the
region’s lowest shrink for
the past two years
running…”
Dede Darmawan
Managing Director
“INDOSAT”
Executive Lounge
*****
OTHERS:
 Has excellent
communication,
negotiation, presentation
and public
communication skills
 Customer Service
Oriented, Integrity and
Commitment
 Facilities :
 Mobile Phone
allowance (including
pulse)
 Operational Vehicle
 Jamsostek
 Pension Plan
 TunjanganHari Raya
 Medical Allowance in
& out patient
 Health, Life
Insurance
 Quarterly, Yearly
Bonus

3. CERTIFICATES
JANUARY 2009 - JANUARY 2010
OPERATION MANAGER
“BUMBU DESA” RESTAURANT & CATERING
Managing Director: Mr. Aria. N Wirawangsadita
 Responsible for making sure customers are satisfied with the quality of food and
service provided in a range of eating places.
 Authorized to conduct negotiations and provide a price on the product the
company in accordance with the provisions of the company.
 Create marketing plans and sales plans, in order to increase the value of sales.
 Planning menus, managing stock control and budgets.
 Running the business in line with strict hygiene, health and safety guidelines.
 Plan, organize and develop the food and beverage services and operations while
meeting customer expectations, food & hygiene standards, and achieving
financial targets.
 Coordination and execution end-to-end process of outside catering events.
Successfully communicating & working with client, suppliers, partners as well as
all internal departments.
 Responsible for continuous business development of the catering company.
Developing efficient and effective operational processes and systems.
 Responsible for the purchasing, development and maintenance of catering
equipment.
 Recruiting, scheduling and training of permanent and part time/daily worker
staff.
 Organizing shift patterns and rotation
 Keeping staff motivated to provide the highest standard of service.
 Organizing, leading and motivating the catering team.
 Monitoring & maintaining the excellent quality and presentation of the product
& services provided.
 Explore new sources of business by developing new contacts.
 Be aware of current market trends and supply competitor activity information to
the Director.
JANUARY 2007 - OCTOBER 2008
BRANCH MANAGER
“SINDANG RERET” HOTEL, RESTAURANT, CATERING & EVENT
MANAGEMENT, JAKARTA
Director: Mr. Irman Gunawan
 Full responsibility of operational, marketing & managerial in Hotel, Restaurant,
Catering & Event Management for Jakarta branch.
 Develop & implement Strategic & Marketing plan, Operation, Budgeting and
achieve goals Plans interest for the Hotel, Restaurant, Catering & Event
Management programs.
 Responsibility to set the benchmark & incorporate highest international
standards of quality & service.
 Conduct and manage business partner effectively.
 Responsible for overall relationship with the customer, ensure good
understanding of customer requirements.
 Analyze, Monitor and control the business opportunities & branch expenses.
 Arranges for special publicity needs and supplies for each event; decorates
areas for promotions & to setup and manage functions of all Hotel departments.
 Secure management time for cleanness of all grounds and maintenance of
facilities.
 Manages food and beverage department personnel to plan major food
promotions throughout the year and special monthly dining room, outbound
package, and hotel promo and outside catering promotions.
 Responsibility to staff development and training, establish and maintain
effective employee relations.
APRIL 2004 - JUNE 2005
GENERAL MANAGER
“THE UPTOWN” POOL, BAR & RESTO, JAKARTA
Director: Mr. Ferdinand Arnan
 Plans, promotes, and generates enthusiasm and interest for the club’s programs;
coordinates the efforts of volunteers, managers and staff and sponsors
 Arranges for special publicity needs and supplies for each event; decorates areas for
promotions
 Secure management time for cleanness of all grounds and maintenance of facilities
 Plans national tournament activities for members; serves as coordinator when appropriate
 Manages food and beverage department personnel to plan major food promotions
throughout the year and special monthly dining room and lounge promotions
 Maintains visibility in the community with retailers, artists, entertainers, etc., and uses
these resources for the benefit of the club’s membership
 Serves as the club’s liaison with the social and other committees
 Responsibility to staff development and training

4. EDUCATION:
NATIONALHOTEL INSTITUTE
Major in FOOD AND
BEVERAGE
MANAGEMENT, 1994 to
1997
*****
WORKSHOP
Development Profitable
Food & Beverage
Operation by IFBEC and
PHRI, Completed 24-week
management training
program at Luxury (1998) as
well as professional
development courses.
Highlights of topics covered:
 Store Operations
Management
 Grocery Operations
Management
 Inventory & Loss Control
 P&L Statements
 Customer Service
 Leadership & Supervision
 Merchandising & Plan-O-
Grams
 Scheduling & Payroll
Management
*****
TECHNOLOGY &
LANGUAGE
PROFICIENCES:
Computers:
 Ms. Office (Word, Excel,
Power Point), Printer,
Internet, Email, POS &
Inventory Systems
Foreign Language:
 Has sufficient English
abilities, both spoken
and written
JANUARY 2003 - MARCH 2004
FOOD & BEVERAGE MANAGER
“TOKYO LOBBY” JAPANESSE RESTAURANT & BAR,
Director: Mr. Kiki Adrian
 Enforces performance standards, policies, and procedures in Food and Beverage.
 Maintain established inventories by coordinating the ordering of all food and
liquor, and supplies in accordance with business needs. Present established pars
to the Food and Beverage Director for approvals and implementation.
 Ensures Food and Beverage floor operations are run in a smooth, efficient
manner to ensure customer satisfaction.
 Maximizes cost effectiveness within Food and Beverage Department, by ensuring
compliance with established budget, labor and revenue benchmarks.
JULY 2002 - JANUARY 2003
ASSISTANT OPERATION MANAGER
PT. PRASMANINDO BOGA UTAMA - Oil & Mining Catering and
Associated Services,
Technical Advisor: Mr. Alain Morize
 Handling catering and supplied services for Oil Company all over Indonesia and
worldwide (Singapore, Australia, Russia and London).
 Regional Controller: Managing 4 areas (Jakarta I, Jakarta II, Kalimantan and
Sumatra). Each area lead by Area Manager supported by mid management team
consist of HR, Logistic, Finance & HSE member. Responsible to lead and couch
4 area managers to make sure that their team can achieve operational goals.
 Regional Communication: dealing with different type of clients and communicate
with them regularly.
 Training & Development: working closely with HR department & Area managers
to develop and execute training plan for all operation employee head office,
branch office and projects.
 Set Up and maintain a Consolidated Real Time Information System for all
activities (broken down into each area is preferable)
 Responsibility for new project-mobilization from beginning until in a smooth
operation
 Ability for statistic sales analyze periodically
 Ability for innovating menu
 Handling Local & International company (PT. Arun, Vico, Exxon Mobil Oil, Unocal,
etc)
MAY 2000 - JULY 2002
OPERATION MANAGER
PT. CITRA AMBROSIA
General Manager: Mr. Kiki Adrian
 AUGUST 2001 - JULY 2002
“MAGNOLIA” RESTAURANT, JAKARTA
 MAY 2000 - AUGUST 2001
“CINNABAR” RESTAURANT, JAKARTA
APRIL 01st
1999 - NOVEMBER 10th
1999
BAR ASSOCIATE
COSTA CRUISE LINE (COSTA RIVIERA), EUROPE
AUGUST 04th
1997 - MARCH 29th
1999
BARTENDER
THE AMERICAN CLUB, JAKARTA
Bar Manager: Mr. Edi Prasetyo
JANUARY 8th
1997 - AUGUST 01st
1997
GUEST SERVICE REPRESENTATIVE
“FUDDRUCKERS” RESTAURANT, JAKARTA
General Manager: Mr. Emil Abeng
FEBRUARY 1996 - JULY 1996
FOOD AND BEVERAGE MANAGEMENT TRAINEE
PELANGI BEACH RESORT - BURAU BAY RESORT, LANGKAWI, MALAYSIA
Personnel Manager: Mrs. VijayaSubramaniam