Experience

Dili Development Company Lda

• Timor-Leste
• Leasing Non-residential Real Estate
• 1 - 100 Employee

• Event Manager

  • Jul 2022 - Present



The Hermitage, a Tribute Portfolio Hotel, Jakarta

• Indonesia
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Mar 2021 - Jun 2022



Century Park Hotel

• Indonesia
• Hospitality
• 200 - 300 Employee

• Food and Beverage Manager

  • Apr 2018 - Dec 2020



Vomo Island Fiji

• Fiji
• Leisure, Travel & Tourism
• 1 - 100 Employee

• Assistant Food and Beverage Manager

  • May 2017 - Jan 2018

  Private luxury island Private luxury island



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Restaurant And Bar Manager

  • Mar 2015 - May 2017

  K22 Bar and VIEW Restaurant Manager k22 &VIEW Restaurant start February 2017 Seat K22 115 & VIEW 61 Pre Opening team for Fairmont hotel Jakarta, set up and Implement standart operating procedure for K22 Bar Terrace and VIEW Restaurant. Supervision of 2 outlets daily Bar operations, Set Forecast , Budgeting & set up beverage recipe at Micros. Set promotional activities, Sche duling, guest correspondence, ensuring guest satisfaction (VOG & LQA) , Colleague training ,quality controling food and beverages outlet cost, Controling HACCP



Altitude The Plaza

• Greater Jakarta Area, Indonesia

• Bar Manager

  • Nov 2014 - Jan 2015

  Mezzanine Bar Bar and Beverage Manager. Responsible for 360 varieties of wine and all Beverage at 3 Restaurant's Salt Grill ( Australia Restaurant) , Gaia ( Italian Restaurant) and Enmaru Japanese Restaurant Mezzanine Bar Bar and Beverage Manager. Responsible for 360 varieties of wine and all Beverage at 3 Restaurant's Salt Grill ( Australia Restaurant) , Gaia ( Italian Restaurant) and Enmaru Japanese Restaurant



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Assistant Outlet Manager

  • Jul 2013 - Aug 2014

  Mo Bar Concept: Bar and Lounge 110 Seat including 1 private room Supervision daily operation, promotional activities, Sche duling, guest correspondence, ensuring guest satisfaction (LRA & LQA) , Colleague training ,quality controling food and beverages outlet cost, Controling HACCP Mo Bar Concept: Bar and Lounge 110 Seat including 1 private room Supervision daily operation, promotional activities, Sche duling, guest correspondence, ensuring guest satisfaction (LRA & LQA) , Colleague training ,quality controling food and beverages outlet cost, Controling HACCP



The Park Lane Hotel Jakarta

• Hospitality
• 1 - 100 Employee

• Bar Supervisor

  • Dec 2012 - Jul 2013

  STIX Bar ( Acting Manager) Concept: American Bar & Restaurant 141 Seats Area of Responsibility: Supervision of Daily Bar and Restaurant , implementing new menu and beverage, ensure guest satisfaction , colleague training,quality controling of food and beverage. -Maintain MICROS POS for F&B -Maintain Beverage Purchasing, storing , transferring & Controling stock -Maintain all Beverage list all outlet -Create Thematic event and Promotion -Set up and Implementation STIX Bar Sequence of Service and Menu



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Cocktail Waitress

  • Dec 2010 - Dec 2012

  BATS (Bar at the Shangri- La) Concept American Bar & Restaurant Capacity : 145 Seat BATS (Bar at the Shangri- La) Concept American Bar & Restaurant Capacity : 145 Seat



Meliá Hotels International

• Spain
• Hospitality
• 700 & Above Employee

• Cocktail Waitress

  • Dec 2009 - Dec 2010

  Gaudi Bar Concept: Spanish Lounge Bar Responsibility: Bar Restaurant Service and set up. Gaudi Bar Concept: Spanish Lounge Bar Responsibility: Bar Restaurant Service and set up.



Planet Hollywood International

• United States
• Restaurants
• 100 - 200 Employee

• Head of Hostess

  • Apr 2008 - Nov 2009

  Concept Bar & Restaurant 240 Seats Responsibility : Bar & Restaurant Service, Scheduling and maintain high standards of service quality. ensure repeater guest and create new clientele. Concept Bar & Restaurant 240 Seats Responsibility : Bar & Restaurant Service, Scheduling and maintain high standards of service quality. ensure repeater guest and create new clientele.