Name : Hendri Sofyan

Date and Place of Birth : Jakarta, September 9th, 1968

Gender : Male
Marital Status : Marriage with 3 (three) kids
Address : Perumahan Permata Timur 2 Blok EE no.29
Curug Kalimalang Jakarta Timur 13440
Language : English, German and Culinary French
Mobile Phone : 0815 1310 4364 or 02194538016
E-mail : hendri_sofyan@yahoo.com

EDUCATION BACKGROUND :

• 1993 - Culinary Kitchen Art Course, Hotel Slochsberg, Frankfurt,

Germany
• 1992 - Pastry and Table Manner Training program, Zurich,
Switzerland
• 1990 - Swiss Hotel Scholarship Training Program, Zurich,
Switzerland
• 1989 - Goethe Institute German Language Course, Jakarta
• 1987-1990 - Food & Beverage Management Diploma in National
Hotel Institute, Bandung

SUMMARY QUALIFICATION :
• Set up opening New Restaurant, Develop new concept, Manage
all restaurant SOP, Marketing and Promotion plan
• Experience with International chain Hotel & Restaurant (Hyatt
group ,Southern Pacific group, MAP group )
• Experience working abroad in Switzerland, Germany, Singapore
and Malaysia
• Managing operation function of 25 outlets in Jakarta, Bandung
dan Surabaya
• Managing 2 Fine dinning Chinese restaurants and 10
restaurant Singaporean Concept
• Developing and Managing Family Indonesian Grill chicken
concept from 2 stores becoming 10 stores at the Mall in Jakarta
and Bandung.

EXPERIENCES:

October 2009 – Present, GM Food & Beverage and Entertainment,

PT.PASARAYA TOSERSAJAYA Member Of Latief Corporation
Responsible for Operation of several concept restaurant, Food Court, Children Play
Ground and Fitness Centre.
Duties & Responsibilities:
- To set-up and designed for new store/Outlet.
- To ensure that each F&B Outlet is managed successfully as an
independent profit centre.
 - To ensure that each outlet is managed by a Management Team
(Outlet Manager) who are totally accountable for their profitability.
- To find the suitable anchor tenant for Food court concept
- To make the Annual Operating Budget in determining outlet
projected revenues and expenses, operating equipment and FF & E
requirements, in line with the compilation of the Annual Business
Plan.
- To monitor all costs and to recommend measures to control them.
- To establish new concept for each individual outlet and monitor
carefully the response by the customers in order to make changes
to the concept as and when necessary, after concept changes
have been approved by Director.
- To ensure that all the outlets are managed efficiently, according to
the established concept statements.
- To ensure that correct operating standards are adhered to in order
to achieve the level of service established in the Departmental
Operations Manual.
- To assign responsibilities to his assistant and outlet teams and to
check their performance periodically.
- To monitor service and food and beverage standards in all outlet
and to assist during peak periods.
- To ensure that all Departmental Operations Manuals are prepared
and updated.
- To co-ordinate the formulations of the Annual Marketing Plan for
each profit centre with marketing activities which become part of
the Annual Business Plan.
- To identify market needs for both guests and the local market.
- To monitor and analyze the activities and trends of competitive
other departments.
- To ensure that all Outlet Management Teams are fully aware of
market needs and trends and that their products meet these
requirements.
- To train and develop F&B Heads so that they are able to operate
independently within their own profit centers.
- To ensure that each F&B Head plans and implements effective
training programs for their staff with the Training Manager and
Departmental Trainers.
- To develop departmental trainers and assign training
responsibilities.
- To supervise the employees within the department, ensuring that
the correct standards and methods of service are maintained as
stated in the Departmental Operations Manual.
- To ensure that all employees have a complete understanding of
and adhere to the policies relating to Fire, Hygiene, Health and
Safety.

October 2008 – October 2009, GM OPERATION

PT.RICE BOWL and MR.BASO INDONESIA, member of DWI PUTRA Group
operator for CUPPA Coffee and CEWEI Chinese Restaurant.
Duties & Responsibilities:
 Responsible for F&B Operation:
- to lead the whole operations functions for all stores across Indonesia
(Jakarta, Bandung, Surabaya) and heading 18 stores franchise and 25
own stores
- To ensure that each Food and Beverage outlet is managed
successfully as an independent profit centre.
- To ensure that each outlet is managed by a Management Team
who are totally accountable for their profitability.
- To monitor all costs and to recommend measures to control them.
- To ensure that the Departmental Operations Budget is strictly
adhered to.
- To ensure that correct operating standards are adhered to in order
to achieve the level of service established in the Departmental
Operations Manual.
- To assign responsibilities to his assistant and outlet teams and to
check their performance periodically.
- To handle all guest complaints, requests and enquiries on service.
- To establish a rapport with guests, maintaining good customer
relationships.
- To Verifies frequently that only fresh products are used in food
preparation. Liaise daily with Executive Chef on food trends,
quality and creative ideas.
- To conduct monthly meeting with Board of Director.
- To identify market needs for both guests and the local market.
- To monitor and analyze the activities and trends of competitive
other departments.
- To train and develop Outlet Heads so that they are able to operate
independently within their own profit centers.
- To develop departmental trainers and assign training
responsibilities.
- To conduct yearly performance appraisals of management
personnel.
- To supervise the employees within the department, ensuring that
the correct standards and methods of service are maintained as
stated in the Departmental Operations Manual.

August 2006 – October 2008, GM Operation,

PT. Prime Restaurant Indonesia, Chicken Story, a grilled
chicken concept restaurant in
Jakarta and Bandung total 10 stores.
Duties & Responsibilities :
- To manage, plan and Developing New Concept of
Indonesian Traditional Grill Chicken from 3 stores become
10 stores
- Developing improvement on systems and managed the conflict that might
arise within the organization.
- responsible in manage the P&L for the stores, develops operational strategy,
sales as well the team development
- To research and find the good location at the Mall
- Negotiate with Mall land lord to have a good deal on rental pricing
 - To conduct yearly performance appraisals of management
personnel.
- To supervise the employees within the department, ensuring that
the correct standards and methods of service are maintained as
stated in the Departmental Operations Manual.
- To make the Annual Operating Budget in determining outlet
projected revenues and expenses, operating equipment and FF & E
requirements, in line with the compilation of the Annual Business
Plan.

December 2005 – August 2006, Senior Operation Manager, PT.

Sari Boga Lestari,
Managing Chatter Box Restaurant, Spicy Garden food court and
Court yard Chinese
Fine Dining Restaurant total 15 Stores, A member Of Mitra Adi
Perkasa
PT. (Operator of Starbuck, Crispy Cream, Pizza Marzano, Cold
Stone Ice Cream).
Duties & Responsibilities:
- To ensure that each Food and Beverage outlet is managed
successfully as an independent profit centre.
- To ensure that each outlet is managed by a Management Team
(Outlet Manager/Cooks) who are totally accountable for their
profitability.
- To co-ordinate the formulation of the Annual Operating Budget in
determining outlet projected revenues and expenses
- To monitor all costs and to recommend measures to control them.
- To ensure that the Departmental Operations Budget is strictly
adhered.
- To establish concept statements for each individual outlet and
monitor carefully the response by the customers in order to make
changes to the concept as and when necessary, after concept
changes have been approved by Board of Director.
- To ensure that outlets and are managed efficiently, according to
the established concept statements.
- To ensure that correct operating standards are adhered to in order
to achieve the level of service established in the Departmental
Operations Manual.
- To assign responsibilities to his assistant and outlet teams and to
check their performance periodically.
- To monitor service and food and beverage standards in all outlet
and to assist during peak periods. To work with the Outlet
Managers and respective Chef's de Cuisine to take corrective
action where necessary.
- To establish a rapport with guests, maintaining good customer
relationships.
- Verifies frequently that only fresh products are used in food
preparation. Liaise daily with Executive Chef on food trends,
quality and creative ideas.
 - Ensures with Executive Chef that the food in the Employee
restaurant is as good as food in other restaurants.
- To ensure that all Departmental Operations Manuals are prepared
and updated.
- To co-ordinate the formulation of the Annual Marketing Plan for
each profit centers with marketing activities which become part of
the Annual Business Plan.
- To conduct daily operations briefings with the Outlet Managers.
- To conduct monthly Food and Beverage Meeting.
- To identify market needs for both hotel guests and the local
market.
- To ensure that all Outlet Management Teams are fully aware of
market needs and trends and that their products meet these
requirements.
- To recruit and select Food and Beverage Heads of Department who
are able to work within the decentralized management philosophy.

April2003–Desember 2005, Assistant Director F&B at Hyatt

Aryadhuta Hotel, JAKARTA.
Duties & Responsibilities :
- Responsible for the daily Operation for 5 outlets restaurant
(AMBIENTE Italian Restaurant, Café Bistro, Pool Side BBQ restaurant,
Japanese Restaurant, Tavern Entertainment and Bar, Room Service
and Banquet Operation and Outside Catering.
- responsible in manage the P&L for the stores, develops operational
strategy, sales as well the team development
- Developing improvement on systems and managed the conflict that
might arise within the organization.
- Managing and make sure all restaurant running properly with
standard service and right staff schedule
- Conduct training and Daily Briefing to all Restaurant Manager.
- To monitor and analyze the activities and trends of competitive
restaurants, bars and other hotels' banqueting departments

September 2000 – April 2003: F&B MANAGER RADDIN HOTEL

(TRAVELODGE HOTEL), ANCOL JAKARTA
Duties & Responsibilities :
- Managing 3 Outlets Restaurant (Pool side BBQ , Coffee Shop and
Bar Entertainment, including Room service) .
- Manage the P&L for the stores, develops operational strategy, sales as well
the team development
- To prepare Outlets Activities and Develop Promotion and
marketing Program.

September 1997 – September 2000 : F&B MANAGER

BOULEVARD PARK PLAZA International HOTEL AND
APARTEMENT JAKARTA
Duties & Responsibilities :
 - Responsible for the whole Operation Restaurant , Bar, Banquet
and Room service
- Developing implementing and Controlling P&L and Budget.
- Creating Monthly Activities of Marketing and Promotion.
- To account for all blank checks delivered to him on daily basis.

1994 – 1997, Floor & Kitchen Manager, American Chilli’s Grill

and Bar Restaurant, includes one year training in Singapore &
Malaysia
Duties & Responsibilities :
- Managing the whole restaurant operation, including kitchen, bar,
and reception operation.
- Developing research for supplier sources.
- Creating promotional events.
- Managing food, beverage, and labor cost.
- Developing employee to meet the standard service specification.
- 1993 – 1994, Manager in Training, 4 Stars-Orchard Parade Hotel,
Singapore
- Following the training program for restaurant operation, including
kitchen, bar, and reception operation.
- Managing food, beverage, and labor cost

1991–1993, Executive Chef, Movenpick Pub & Grill, Zurich,

Switzerland
- Managing the whole kitchen operation.
- Controlling cost, Purchasing, Physically monthly Inventory
- Attending National Executive Chef regional monthly meeting

1989–1991, Chef de Partie, Movenpick Grut Farm Restaurant,

Adliswil, Switzerland

TRAINING AND COURSES:

• Selling Skill Training (1997 at Ciputra Hotel and 1998 at Shangri-La

Hotel).
• Microsoft Office Training (1996 at Gran Melia Hotel).
• Fire Training (1997 at Boulevard Park Plaza Hotel).
• Asian Business Service Payroll Software (1998)
• Effective Business Communication Skill Training (1999 by Mr.
Andrew Trigg - Business Dynamic).
• Train The Trainer Training Programs (1999 at Boulevard Park Plaza
Hotel, Jakarta).
• German Course (1988 – 1999 at GOETHE INSTITUTE, Jakarta).
 • “8 Etos Kerja Profesional” (2004 by Mr. Jansen Sinamo - Work Ethos
Training Center).
• Inventory Management Training (2003 by PT. Gajah Tunggal, Tbk).
• All about Attitude Training (2004 by Mr. Jagdeep Singh-PT. Mitra Adi
Perkasa, Tbk).
• The Art of Delegation Training (2004 by Mr. Jagdeep Singh-PT. Mitra
Adi Perkasa, Tbk).
• ISO 9000:2001 (2006)
• IFCA Software training (2007 by IFCA Consulting Indonesia)

OTHER :

• The Best Training Student at Movenpick Grut Farm Restaurant

Switzerland.
• The First Training Student promoted as an Executive Chef at
Movenpick Caveau Borse and Movenpick Pub & Grill Zurich, Switzerland
• Excellent hands on experience in designing and developing training.
• Possess strong leadership skills and capable of achieving goals set
by higher management
• Self motivated, smart worker with strong analytical and generic
problem solving skills
• Reliable to make good, responsible and accountable decisions
• Communicates effectively with ability to manage, coordinate,
influence and collaborate with others
• Positive towards people and work, with a willingness to lead staff in
improving their depth and breadth of expertise and knowledge
• Computer Software System:
o Fidelio.
o Micros.
o IDS (Intellect Database System).
o ABS (Payroll System).