Agus Saptiawan

Operations Manager at Mercure Jakarta Simatupang
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Contact Information
us****@****om
(386) 825-5501
Location
ID
Languages
  • English -
  • Italy -
  • Bahasa Indonesia -
Skills

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5.0

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Agung Suharyadi

Smart and fully dedicated person. He can manage for any event smoothly and oriented for the final results.

Dedi Daniansyah

Mr. Agus strong in department F&B, he's very good on F&B department good a team work also good a leader ship , he's very good create a team being solid with other department

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Credentials

  • BASIC SAFETY TRAINING
    Costa Crociere S.p.A.
  • HACCP
    Costa Crociere S.p.A.
  • ISO 14001
    TÜV Rheinland

Experience

  • Mercure Jakarta Simatupang
    • Indonesia
    • Hospitality
    • 1 - 100 Employee
    • Operations Manager
      • Sep 2022 - Present

  • Grand mercure jakarta harmoni
    • Indonesia
    • FB Manager
      • Jan 2022 - Sep 2022

  • Novotel & ibis Styles Jakarta Mangga Dua Square
    • DKI Jakarta
    • FB Manager
      • Sep 2019 - Jan 2022

  • US Embassy
    • Jakarta
    • F&B Manager
      • Aug 2018 - Nov 2018

      Preparation for Opening team Preparation for Opening team

  • TAUZIA Hotel Management
    • Indonesia
    • Hospitality
    • 700 & Above Employee
    • F&B Manager-HARRIS Hotel Tebet at TAUZIA Hotel Management
      • Mar 2017 - Aug 2018

      Achievement of budgeted food sales, beverage sales, labour costs and profitability. Completion of Customer Follow-up calls on a timely basis. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions. Telemarketing to previous clients to inquire about possible future bookings. Development and maintenance of all department control procedures. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. To confirm all details relative to group functions with meeting/banquet planners. All other duties as directed by the General Manager or Assistant General Manager. Attendance and participation at weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. Responsible for staff training and development.

  • Novotel Bangka Hotel & Convention Centre
    • Indonesia
    • Hospitality
    • 1 - 100 Employee
    • F & B Manager
      • Apr 2014 - Mar 2017

      Achievement of budgeted food sales, beverage sales, labour costs and profitability. Completion of Customer Follow-up calls on a timely basis. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. Telemarketing to previous clients to inquire about possible future bookings. Development and maintenance of all department control procedures. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. To confirm all details relative to group functions with meeting/banquet planners. All other duties as directed by the General Manager or Assistant General Manager. Attendance and participation at weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. Responsible for staff training and development.

  • Novotel Palembang Hotel & Residance
    • F&B Manager
      • Jul 2013 - Mar 2014

  • Novotel Lampung
    • Asst. F&B Manager
      • Dec 2012 - Jun 2013

      Assist F&BM to control operational planing, promotion, maintaining of ServiceTraining and develovement staffIncharge F&B Manager during vacant of this position

    • Bar & Banquet Operational Manager
      • Jul 2012 - Nov 2012

      Handling 3 Bar Outlet & Banquet OperationalMaintaining CostingPlaning Beverage promotion Training Program Beverage knowladgeDevelopment staff

    • Bar Manager
      • Jan 2012 - Jun 2012

      Handling 3 bar outlet plaining for recieved target revenue (promotion etc)maintaining cost/budget,control operational develovment and training staff

  • Costa Crociere SpA
    • europe, asia, mediterania, africa, caribean
    • Bar Crew
      • Nov 2008 - Nov 2011

      Handling bar operational, created and mixing drink, controling stock Handling bar operational, created and mixing drink, controling stock

  • Mercure Jakarta Kota
    • Indonesia
    • Hospitality
    • 1 - 100 Employee
    • Bartender, Bar captain & FB SUPERVISOR
      • Nov 1997 - Nov 2008

      incharge as Bar Manager maintaining operational, coasting/budget. created promotion beverage Training and develovment staff incharge as Bar Manager maintaining operational, coasting/budget. created promotion beverage Training and develovment staff

Education

  • AKPAR Satu Nusa
    PERHOTELAN
    1992 - 1993

Community

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