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Bartender/mixologist

Location:
Erbil, Erbil Governorate, Iraq
Salary:
1100$
Posted:
October 13, 2018

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Resume:

ROY WILLEM – Bartender/Mixologist Beverage art

A positive “can do” attitude

Email: ac7df9@r.postjobfree.com

Contact Number: +964 751-***-****

Nationality: Indonesian

Current Address: Dream City . 100 St. Airport

Elegant Hill.Floor 5th.No.18- Erbil.

Summary: Hospitality service is my passion and my life style. I enjoy building emotional experiences, delivering WOW moments, engaging with people, which lead to the creation of value for guest and employees. I am passionate to be the host for my guests, to ensure that every detail of the guest journey is tailor made and flawlessly executed. Leadership for me is a way of thinking and it is a way of being. It inspires me to motivate, coach and develop people within a high cultural diverse team. My values are absolute personal responsibility, integrity, transparency and honesty.

Looking for assignments in Beverage & Food Service with an organisation of repute.

Having work experience Hospitality Industry especially in Food & Beverages aspects with Luxury five star hotel standard.

Full With International Experiences, Hotel and Resort - Bar & Lounge / Restaurant from different countries asia and middle east (Dubai-Bahrain, Abu Dhabi, Qatar, Oman), Republic of Maldives, Singapore and Bali - Indonesia .

Good in management with planning, organize, acting, controlling.

Leadership skills, motivated staff, worked with multi nationality.

Concerned for hygienic system with standard HACCP ( Hazard Analysis Critical Control Point ) procedures.

Operating computer ( Microsoft office / windows, excel, power point )

Familiar with POS micros system, Infrasys system and Fidelio

Specialties: Mixologist, set up the Bar – Creation and experiment & Menu Concept.

Bar Development & Train the peoples.

Analysis Beverages all outlet.

Managing the Beverage & Food (Bar & Lounge / bar scheme) Beverage service for smooth functioning of departments.

Have successfully Pre opening and Opening experiences managed and set up of the Business Hotel, Restaurant & Bar, The luxury Hotel and Resort.

Developing procedures, mixologist, bar scheme, beverage standards and operational policies, planning & implementing quality service.

Expertise in designing & implementing training programs for bringing high energy level and Bartender team spirit in the employees.

Ideas, innovative and creation of beverages/ cocktail with food pairing.

Ownership, attentive and focus to details.

KEY RESULT AREAS

Beverage & Food:

Developing & implementing procedures, control systems for maintaining hygiene and quality standards.

Ensuring profitability of operations and supervise all aspects of Bar management including menu-planning, monitoring beverage production to ensure compliance with quality & hygiene standards.

Coordinating with operating staff for upkeep of Bar equipment in perfect working order.

Monitoring food assembly to ensure compliance with quality, quantity and hygiene standards till final delivery of products and services on time.

Taking briefing developing duty roaster, Beverage, food and material orderings, stock taking, time sheets etc.

Well versed with micros/ computer (cashiering software).

Business Development:

Tracking competitor activities and keeping abreast with the latest market trend and requirements.

Client Servicing

Rendering high quality services through products, resulting in customer delight and optimum resource utilization for maximum service quality.

Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their tastes, requirements and customizing the product accordingly.

Delivering high-value products to upscale clients for exalting their satisfaction levels.

Personnel Management/Training:

Handling operational functions, staff briefings, creating the duty roster, shift management.

Imparting appropriate training on Service Excellence and Teamwork to team members.

Train the trainee

EMPLOYMENT SCAN -

July 2016 to Present. – Divan Hotel first 5* (Erbil – Kurdistan)

Position : Head Bartender / Mixologist

Responsibilities:

Driving the team to reach the vision and mission of the company goal. Control of the cost of beverage, ensuring the quality of product. Creating an inventory system that allow to control the daily cost.

Team spirit, focusing on guest satisfaction and employ satisfaction.

• Work close with all outlet manager, F&B Manager, Executive chef, Chefs, steward, housekeeping, security, marketing, store, cost control,finance and related to operational

• Keep monitoring the daily, weekly and monthly inventory- and attention to details- all Bar and Beverage operational.

• Meeting management and all outlet in daily briefing.

• Responsible for the smooth operations of bar, lounge and restaurant.

• New creation Cocktails, Mocktails, healthy drink for all outlet – menu up date

• Support all outlet to make sure function/event are running smooth

• Performance management of staff in the department through constant training.

• Introducing new products and analysing responses.

• Continuously looking to innovate upon product to attain higher guest satisfaction.

• Forecasting annual leave and staff development internal promotion.

• Managing Quality Assessments and Hygiene.

October 2012 – October 2015 – Beach Club Resort – Jakarta & Bali &Potato Head Folk, Singapore -

Position Held: Bar Supervisor - www.ptthead.com Part of Pre - Opening Team.

Driving the team to reach the company goal. Control of the cost of beverage, ensuring the quality of product. Creating an inventory system that allow to control the daily cost. Team spirit, focusing on guest satisfaction

Setting up the beverage standard, both Classic - International & signature cocktails recipe, menu creation, design & development, entire pricing and costing for beverages, also responsible for the bar and lounge operation/beverage production, training bartenders, and the floor staff lay out settings and improving the bartender skill, knowledge and speed, hygiene and tools of the trade. Create system operating procedures for bars/operation, job task and responsibilities for bar personnel, service flows, bar etiquettes – Supervisor role.

NOTEWORTHY CONTRIBUTIONS

Launching the signature Mojitos drinks, Homemade Classic Cocktails and Prohibition to Modern Cocktails Drinks By Mixologist / Cocktail and Bar Consultant Mr. Dre Masso. - London

Participant into Indonesia Diageo world Wide Cocktail Competition Semi final Jakarta 2013

Participant in World Cocktail Menus / launch by resident mixologist the first and ever in Jakarta.

World Cocktail day by Zdenek Kastanek Mixologist for Life at 28 Hong Kong street.

Created the new Cocktail base on Whiskey, Rum combined to Modern & Homemade Classic inspired by Head Mixologist, Dre Masso – London.

Job Responsibilities :

Responsible for the smooth operations of bar, lounge and restaurant.

Performance management of staff in the department through constant training.

Introducing new products and analysing responses.

Continuously looking to innovate upon product to attain higher guest satisfaction.

Conducting (F&B ) bar training and also playing a major role in building theme accordingly.

Forecasting annual leave and staff development internal promotion.

Managing Quality Assessments and Hygiene.

May 2011–August 2012 –Ayada Resort & Spa Maldives. Part of Pre Opening Team

Position Held: Head Bar

5* deluxe property, 112 Luxury villas, 4 Restaurants, 3 Lounge and Bar

The opportunity work with Five star International brand Hotel & Resort – Ayada Resort & Hotel, in the small Island and Resort with a huge concept is the most challenging thing in my career, however it make me learn a lot of thing in the hotelier industry.

Few Achievements in Ayada Resort & Spa Maldives :

Pre- opening team, in daily responsible prepared the beverage for 283 staff, inside Resort and Construction staff cafeteria, during 2 month signed by Director Food and Beverage.

Launch new Cocktails/ Signature Cocktails menus all outlet Zero Degree bar, Pool Bar and ‘’KAI’’Far Eastern & Magu Restaurant including creation of homemade welcome drinks (arrival guest).

Set ups for the beach and pool bar, Cocktail party (GM Cocktail) every week to delight VIP and in house guest.

Set the promotion of pool bar, lounge and dining restaurant to increase the revenue of beverage and department.

Artisan, fresh fruit display, garnishes are major specialized skilled and daily game for guest activity.

New creation and homemade ingredients of modern signature cocktails are few other additional skills.

Innovation of Cocktail and beverage promotion in weekly agenda, (honeymoon cocktails, beverage pairing, in house guest beach party & Dj, long island Cocktail carnival, Hawaiian theme party)

Job Responsibilities :

Handling Team Bar with a team of 15 Associates for 112 Villas+1 President suit, 6 F&B Outlets.

Also responsible and custodian of health & safety procedures of food & beverage department.

Key role played in standardising cost control, employ development, bar schematic, cocktails innovation and guest feedback.

Responsible to run bar/lounge daily shift operations and supervision of staff. Training, monitoring and guidance of the associates.

Maintains standards, assists bartenders and servers during peak periods and manages property liquor inventories and controls.

Beverage control including days on hand, bar pars, portion control, costs, beverage potentials, analysis for beverage, issue & returns, and period end inventory.

October 2008 – April 2011 – Outlet Bar Supervisor- Ritz Carlton Hotel & Spa- Kingdom of Bahrain- Part of Soft Opening Team

Bushido Japanese cuisine - Lounge and Bar (Buddha Bar)

Being part of an opening team is challenge myself do the best for the company and team, different culture, experience and attitude.

Ensuring everyone will have the same direction and to ensure the team will follow one standard.

Setting up the bar, lay out and planning for operational flow. Buddha bar is preparation is very important, garnish, store pick up, set up the condiments, operational of the bar, inventory, controlling and handling section.

Ensuring the quality of the drinks and service always follow the standard and excellent touch and presentation.

June 2006 – September 2009 - Outlet F&B Supervisor- 5*JAL Hotel Resort & Spa – Fujairah Dubai.

Gran Bleu Lounge & Bar. 5* deluxe property, 257 rooms, 6 restaurants, 3 bar& restaurant, 3pool bar, 3 Beach bar. Part of Opening Team

Day to day supervision, coordination and direction of all staff.

As a Supervisor to make sure the preparation of the bar prior to service with speed and efficiency ensuring completion of all tasks on operational checklist.

Service with all required supplies and equipment, maintaining cleanliness, tidiness of bar at all times, clean glasses, utensils and bar equipment.

Mix ingredients, in order to prepare cocktail and other drinks.

Participation in internal meeting and training courses.

Familiarized with food and beverage sanitation, as well as using the MICROS system, and daily up date sales report to account/ cost control.

Participate in service as necessary in accordance with restaurant needs. New ideas and promotion to generate revenue. Control stock for daily use in the restaurant to ensure service requirement are met.

Monthly, weekly, daily inventory report and FIFO control.

July 2002 – May 2006 – Senior Bartender. 5* Crown Plaza Hotel& Spa .

Manama- Kingdom of Bahrain. Harvester Bar - Tracks Sport Bar - Restaurant and Terrace.

Mix ingredients, in order to prepare cocktail and other drinks.

Participation in internal meeting and training courses.

Familiarized with food and beverage sanitation, as well as using the MICROS system, and daily up date sales report to account.

Participate in service as necessary in accordance with restaurant needs. New ideas and promotion to generate revenue. Control stock for daily use in the restaurant to ensure service requirement are met.

Monthly, weekly, daily inventory report and FIFO control.

School – Diploma and Certificate

Certificate – Bandung institute of tourism 2014

2012 - Drink made Easy International Bartending School.

2005 Cocktail Academy. – Portugal.

1999 HOTEL Management - Group Study Pelatihan International. (Perhotelan - Business Hotel) GSP Jakarta.

PERSONAL VITAE

Date of Birth: October 21, 1979

Address: Jl.Tanjung Lengkong. RT.006/ Rw.007.No.30 Jakarta.1333

Nationality : Indonesian.

Status : Married.

Health : Excellent.

Hobby : Sport, Listen to Music, Swimming.

TRAINING – WORKSHOP – ADDITIONAL

GSP-International Hotel Business .

Diploma in Hotel Business –1997 - 1999. Jakarta.

Certified Cocktail Academy- International Free Style Bartending. Centre shop Portugal.

Single Malt-Blended and Scotch Whisk(e)y training.

JW. Whisky and Tequila Ambassador – training (Tomas Estes)

Molinari & Illy Coffee School (knowledge and Latte arts) Jakarta 2014

Basic wine training. Ayada Resort and Spa Maldives in the month of March 2012, with the Head Sommelier. Mr Enrico Donati.

Certified DrinksMadeEasy International Bartending Course–Joel Pagnantio-2012

A FreeBartendingSchool-Florida. 2012

Certified Basic food Hygiene by Chartered institute of Environmental Health UK.

Certified of achievement Chivas and Jose Cuervo Tequila Academy by Brand ambassador Ulric Nijs - Held in Bahrain- 2009

Certified Seagram Indonesia and Association of Bartender Singapore.

STRENGTHS

Dedicated to helping both clients & colleagues

Being a natural leader

Outgoing personality

Loyalty to employer

Quick thinking

Balanced decision making

Adaptable under pressure

INTERESTS

Training and staff Development - Music & sport - Conceptualizing my personal bar website and innovation of beverage service and Craft Cocktails trend

References & Certificates is available under request.

Luxurious Yours

Roy Willem

PLEASE NOTE - THIS DOCUMENT IS CONFIDENTIAL. FURTHERMORE I CERTIFY THAT THIS INFORMATION CONTAINED HEREIN IS ACCURATE, TO THE BEST OF MY KNOWLEDGE.

ProSpective Assessment.

Full In charges for all related about beverages and food, trainer, par stock, SOP, cost, menu concept, Craft Cocktails & Mocktails.

EDUCATION, TRAINING AND ADDITIONAL



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