RICHARD LUIS

Terate Raya III, 12A

Tambora, 11250 – West Jakarta, Indonesia
• Age : 29
• Place of Birth : Cirebon
• Date of Birth : November 12th, 1992
• Height : 170 cm
• Weight : 60 kg
• Religion : Christian
• Marital Status : Single
• Nationality : Indonesian
• Mobile Phone : +62 819-1151-9599
• E-mail : richard_luis@yahoo.com

OBJECTIVE

To obtain a position in a service oriented industry, to be able to impart and further

enhance my talents and skills for the attainment of the desired goals and for continues
progress of the company.

WORK EXPERIENCE

Hotel Des Indes by Marclan International Pte.Ltd – Menteng,

Central Jakarta, Indonesia
Food & Beverage Leader (Food & Beverage Manager Role)
April 2021 – Present
• Maintain and enforce the high standards of quality service and product
• Control and optimize food and beverage cost / expenses
• Ensure the maintenance of restaurant, bar and banquet control policies
• Establish targets, schedules, policies and procedures
• Identify market needed and F&B trends
• Prepare yearly budget and F&B program / promotions plan
• Manage F&B daily operations within budgeted guidelines to the highest standards
• Attend and participate at daily Department Head meeting and weekly F&B meeting
Corporate
• Direct report to General Manager and Board of Directors regarding productivity
and sales result
• Participate and responsible on weekend duty (MOD)
Holiday Inn & Suites AN IHG® Hotel – Gajah Mada, West Jakarta, Indonesia
Restaurant Manager
March 2020 – October 2020
• Maintain and enforce the high standards of quality service and appearance
• Control / optimize food and beverage cost expenses without sacrificing the
product
• Monitor and evaluated jobs competency for all staff
• Council and disciplines staff are necessary
• Motivate the staff individually, give recognition and provide counseling
• Develop and conduct training for all staff
• Prepare yearly F&B program / promotions plan
• Direct report to Food & Beverage Manager and Director of Food & Beverage
regarding operational issue and sales result

éL Hotel Royale – Kelapa Gading, North Jakarta, Indonesia

Assistant Restaurant Manager (Restaurant Manager In-Charge)
August 2019 – March 2020
• Ensure maintenance of proper cleanliness all F&B outlet areas
• Developed and maintained the staff that provide a standards quality of service
• To work toward the restaurant and business objectives
• Control / optimize food and beverage cost expenses without sacrificing the
product
• Develop and conduct training for all staff
• Council and disciplines staff are necessary
Food & Beverage Supervisor
April 2018 – August 2019
• Ensure maintenance of proper cleanliness all F&B outlet areas
• Monitor and evaluated jobs competency for all staff
• Motivate the staff individually, give recognition, provide counseling and
supervised
• Control / optimize food and beverage cost expenses without sacrificing the
product
• Develop and conduct training for all staff
• Maintain and enforce the high standards of quality service and appearance
de JAVA Hotel – Bandung, West Java, Indonesia
Food & Beverage Supervisor (Restaurant Manager In-Charge)
May 2017 – November 2017
• Maintain and enforce the high standards of quality service and appearance
• Motivate the staff individually, give recognition, provide counseling and
supervised
• Develop and conduct training for all staff
• Calculate and control food and beverage cost expenses without sacrificing the
product
• Monitor the overall dinning atmosphere including the lighting, music, buffet
setup, table setup and chairs
• Council and disciplines staff are necessary
Food & Beverage Captain
January 2017 – May 2017
• Performed checkouts of all servers and bartenders to ensure that all preparations
as a standards
• Prepared and checked daily port schedule
• Stocked counter storage areas and customers table
• Maintain cleanliness and orderly at all F&B outlet areas
• Council and disciplines staff are necessary
• Maintain weekly inventory F&B service equipments

Padma Hotel – Bandung, West Java, Indonesia

Restaurant Waiter
July 2015 – December 2016
• Maintain a professional service with Standard Operational Procedure (SOP)
restaurant
• Assist all customers in order to ensure that their needs are met
• Presenting the menu, suggest and explain recommend menu items would like to
sell more of and offering suggestions on going promotion, package or restaurant
event
• Taking order and bringing orders from the kitchen to the table, bring each order
or maintain an organized record of order to which he or she can refer and
clearing all kind of chinaware, glassware or cutluries they are finished
• Ensure the tables and buffet setup are well prepared for all customers and the
restaurant maintain properly standards of cleanliness and sanitation
• Ensure all customers receive the bill in a timely manner and that all orders are
properly listed and priced
 SPECIAL SKILLS & QUALITIES
• Computer Literate ( MS Word, MS Excel, MS PowerPoint )
• P.O.S Systems ( Infrasys, Visual Hotel Program / VHP, Realta – Rhapsody )
• Other Systems ( Fusion, Material Control / MC )
• Internet Literate
• Fluent in English

PROFESSIONAL STRENGTHS
• Result Oriented
• Self & Team Motivated
• Team Oriented
• Client Proposals
• Staff Training
• Customers Satisfaction
• Strong Leadership

ADDITIONAL SKILLS

• Excellent Motivator of Team

• Exceptional Listening & Negotiation Skill
• Examplary Customers Service

EDUCATION
17 August 1945 University ( UNTAG – PRIMA ARDIAN TANA )
Cirebon, West Java, Indonesia
Diploma III Hotel Management
2010 – 2014
 WORK TRAINING EXPERIENCE

Padma Hotel – Bandung, West Java, Indonesia

Assistant Waiter
July 2013 – December 2013

Concorde Inn Kuala Lumpur International Airport Hotel – Sepang, Malaysia

Food & Beverage Attendant
March 2011 – September 2011