Bappa Dinda

Oversees the function of all Food and Beverage outlets sales, and costs to ensure maximum departmental profit is achieved while working closely with the Hotel Director of Operations

• Supervise, Empower, Lead, Coach and inspire the outlets leadership team & associates towards achieving exceptional guest service results
• Responsible for upholding the service standards of food and beverage departments and maintaining a high energy, positive, professional appearance
• Responsible for proactively reviewing staffing, product, and equipment needs
• Responsible for developing innovative and creative ideas to enhance the food & beverage outlets sales
• Creates an environment establishing highest standards of quality service and ensures implementation through effective hiring, training development, promotion, and continuous reinforcement
• Administrative tasks may include the facilitation of payroll, reports, forecasts, point of sale procedures, inventory, and assist in budgeting for food and beverage operations
• Ensuring full compliance with Health regulations and Hyatt Corporate standards
• Review and evaluate the degree of guest satisfaction Through TOCK, TRIP ADVOSOR, MEDALLIA , GOOGLE, YELP review on daily basis
• Coordinates with the Exec
• Chef for the preparation, presentation and service of Food and Beverage products to always ensure highest quality
• Monitor, analyze, and control all labor and inventory costs
• This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved
• Coordinate with Sales and Marketing the promotion of the dining outlets and future events and promotions
• Designing and implementing new department operating policies and procedures as required
• Exercise Serving it Right parameters and maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and impaired driving
• Check storage areas for proper supplies, organization and cleanliness
• Instruct designated personnel to rectify any cleanliness/organization deficiencies
• Maintains a consistent focus on cleanliness throughout all areas
• Hire, train and manage, supervise, develop, discipline and counsel all food and beverage team members according to Hyatt policies and procedures

• Company Overview: (HYATT HOTELS & RESORTS)
• Responsible for management of the Food and Beverage operations in all front of the house outlets
• Direct and oversee development of employees
• Hire, train, empower, coach and counsel, performance and salary reviews
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations
• Coordinate food and beverage operations with other hotel departments to ensure efficient guest service
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
• Implement procedures to increase guest and associate satisfaction
• Exercise quality control for both food and beverage
• Maintaining Hyatt Vacation Ownership Corporate standards of service and ensure their implementation
• Performing daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Vacation Ownership Corporate standards

• Assist Front Office Manager to oversee the entire Front Office operation to maintain high standards
• Assist Front Office Manager to evaluate levels of Guest satisfaction and monitor trends, with a focus on continuous improvement
• Maximize room occupancy at best rates and use up-selling techniques to promote hotel services and facilities

• Assist Food & Beverage Director to oversee the entire F&B operation to maintain high standards
• Work very closely with Team Members and Leaders ensuring the restaurant, lounge, patio or outlet operates according to operational procedures & standards
• The preparation and review of all operating duties such as liquor & Wine requisition, Payroll, work schedule to ensure to achieve departments financial & service goals
• Overseeing all Team Member related activities from arrival to departure including recruiting and training, staff performance review, assigning task, ensuring to maintain department standards
• Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning and repair schedules
• Interacting directly with guests, providing an exceptional hospitality experience
• Maintaining a composed and professional demeanor while providing exemplary leadership and outlet representation
• Being aware of menu items, menu and operational changes and communicating the information as applicable

• Lead & supervise the Banquet team in all aspects of the dept
• And ensure service standards are followed
• Lead and liaise among multiple departments to ensure each group function is truly exceptional
• Ensure proper staffing and scheduling of all Banquet Colleagues in accordance to productivity guidelines
• Work with the Conference Services & Catering department to ensure that revenues and guest satisfaction levels are maximized
• Review all banquet event orders to ensure proper set-ups are in place and correct
• Complete Colleagues performance reviews
• Ensure standards of performance management are followed
• Check meeting room setups to ensure accuracy and consistency in set-up
• Responsible for maintenance and upkeep of the banquet floor
• Meet clients for specific rooms and functions

• Oversee, Supervise and schedule food and beverage staff for all events
• Serve as inventory control for event management materials
• Coordinate with event Organizers, Chef, service staff & management
• Train and coach staff compliance with organization's standard and lead the team
• Check meeting room setups to ensure accuracy and consistency in set-up
• Responsible for maintenance and upkeep of the banquet floor
• Meet clients for specific rooms and functions
• Follow all safety and sanitation policies when handling food and beverage
• Organize ship & receive the client's package

• Offer guest a magical and memorable fine dining experience
• Responsible to keep up the decorum of the floor and maintain the standards
• Maintain clean and safe working environment throughout the service
• Selecting and Pairing wines & spirits based on floral, herbal and fruity notes with food
• Consistently offer professional, friendly and engaging service
• Assist guests regarding menu items in an informative and helpful way
• Follow outlet policies, procedures and service standards
• Have full knowledge of beverage lists and promotions
• Have full knowledge of all menu items, garnishes, contents and preparation methods