AlbertusDimas Grasiandi

G eneral Ma na ger Operational

Contacts:
Handphone : 0812.12.12.0701
Email : albdimasgrasiandi@gmail.com

OBJECTIVE
Introducing my name is Albertus Dimas Grasiandi, usually called by the name Albert. I have experience
in the Hospitality Industry for more than 12 years and have been professional in working in Operational
Management for more than 10 years. I started my work career in 2010 at Hotel Nikko Jakarta starting from
training, contract employee to captain waiter and until now I am still working as Operational General
Manager in a Claude Inc Management group family company from Singapore for more than 3 years. The
focus in my work is Honesty, Discipline, and Responsibility at work which is referred to as "Character"
which will later provide the best for the company. Thank you for introducing yourself as the best
impression for the company.

EDUCATION— EXPERIENCE
2019 – 2022 STEIN Tourism Jakarta
2019 – 2023 ( todate ) Claude Inc Management
2008 – 2011 Hospitality and
(Karaoke Exec, F&B )
Tourism Academy Paramitha
Jakarta General Manager Operational

2006 – 2008 Gunadarma University
Psychology
2004 – 2005 Senior High School 100
Negeri Jakarta
2002 – 2004 Senior High School Asisi
Jakarta
1998 – 2002 Junior High School
Santa Maria Fatima
1992 – 1998 Junior School Strada
Dipamarga
 Fully Responsible for all departement lines so that all
operations run in a conducive, good and smooth
manner.
 Increase the company’s profitability to develop the
company’s business to be more advance and make
the company’s brand famous.
 Develop the company’s business well in market
analysis and be able solve problems both in
operations, finance, purchasing, and stuff operational
 Planning marketing development such as: B2B, local
store marketing, and creating a national program
promo with the marketing budget has been by CEO.
 Creating a system of training, coaching, counselor
with HRD Manager, namely development KPI in
evaluating for at least 3 months to productivity.
 Create an outlets assessment target system and
outles development target such as: QSC and PICA as a
company goal to be superior to its competitors and
lead to customers satisfaction, must be visited by the
QSC team. every 3 month as randomly.
 Make budget planning every year which is made in
October at the end of the year in a 1 year period both
in operational costs, marketing, cash flow purchasing,
project development, and other costs for the
progress of the company.
  Making SOP for working guideliness for employess
and creating a leadership framework in both
divisional area managers, store managers, spv as a
form of leadership at work.
 Fully responsible for outlets sales targets that have
been determined by the BOD in the form of meetings
both monthly targets, quarterly every 3 months, and
annually year.
 Arrange weekly meeting plans with team leaders
(Area Managers, Store Managers, Back Office
Departements) regarding problems solving outlets,
innovation programs, monthly calendars. And attend
meetings once a month with the BOD (Board Of
Directors) team to disscuss the development of other
business ventures.
 Fully responsible for all reports to the CEO both in
terms of email, verbal and oral telecommunications
(Effective Communications) problems solving outlets,
outlets sales profit targets, and company bussiness
development.

2017 – 2019 PT. Investama Jaya Pratama

( Masterpiece Familiy Karaoke )

Head Operational Of Division

 Create SOP Masterpiece Family Karaoke with the

operational director from guideliness 1.1 to 1.5
regarding company history, company profile, and
employee code of conduct.
 Create a system program called PICA (Problems
Identification Correction Action) to visit all karaoke
outlets that have the lowest sales, broken outlets or
outlets that are minus in terms of sales, outlets
cleanliness, services, employee problems, and outlets
problems.
 Make innovative ideas in product development on
the food and beverage menu with the Chef for at
least 6 months in one change of old products to new
products.
 Creating a system of training, coaching, counselor with
HRD Manager, namely development KPI in evaluating
for at least 3 months to productivity.
 Fully responsible for karaoke outlets in sales,
especially in the assessment of sales, employess and
QSC.
 Collaborate with the marketing team to create a
national B2B promo program with clients, hacker
tenants, local store marketing and annual calendar
events.
 Make a budget detailing the next monthly, 3 months,
annual expenses with the approval of the operational
 director in a meeting with BOD (Board Of Directors).
 Fully responsible for all reports to the Operational
Director both in terms of email, verbal and oral
telecommunications (Effective Communications)
problems solving outlets, outlets sales profit targets,
and productivity employees.

2015 – 2017 PT. Marche Multirasa Indonesia

( Eat and Eat )

Operational Manager

 Fully Responsible for all departement lines so that all

operations run in a conducive, good and smooth
manner.
 Coordinate all outlets managers to conduct proper
briefings for employess staff so that all operations run
well and smoothly, especially for tenant staff who are
not time disciplined and have poor performance.
 Monitor sales outlet targets made by the store
manager every month and are evaluated at every
meeting 3 months.
 Calculating food costing or COGS for each incoming
tenant productm whether it is in accordance with the
menu product adjusted by Eat & Eat.
Responsible for PPIC or Inventory Control which is
carried out by each outlet every month, namely SO
(Stock Opname) submitted to the purchasing
departement.
 Looking for quality tenants according to the grade
place by the project development departement in
future bussiness development.
 Controlling and monitoring CCTV every day for all
outlets so that all operations run in a conducive, good
and smooth manner.
 Responsible for providing directions to the audit,
calculating outlet safe money at least once every 3
months randomly to prevent fraud or unwanted thing
 Collaborate with the customer service manager to
retrieve research data, both customer complaints,
suggestions and responses from customers, both
directly and indirectly via the internet. And the
reviews every 1 month.
 Creating good service standars such as 5 star hotel
services in order to achieve success in customer
satisfaction both in the FOH and BOH departement.
 Develop employee performance, namely the KPI
system in collaboration with the HRD Manager.
  Fully responsible for all reports to the General
Manager both in terms of email, verbal and oral
telecommunications (Effective Communications)
problems solving outlets, outlets sales profit targets,
and company bussiness development.

2014– 2015 PT. Sarimunik Mandiri

( Restaurant Sarimunik )

Field Operation Manager

 Develop a marketing strategy in selling unique

seasoning products and superior restaurant produtcs.
 Focus is responsible for the restaurant sales turnover
every month which is reported to the GM and the
Director and works together to prepare the plan.
 Collaborate with executive chefs in innovating food
menu products, especially in Indonesia and local
dishes and being assessed at least once every 6
months.
 Creating a B2B marketing and marketing program can
be a sles call for every client event : weddings,
outside catering, regular events in the restaurants.
 Provide direction studies such as daily briefings to
managers and spv so that all operations run in a
conducive, good and smooth manner.
 Controlling all departemental lines both operational,
kitchen and back office so that all reports do not have
discrepancies or miss communications in working
together in 1 company.
 Controlling all budget operational costs, marketing,
and purchasing dept by the FOM and on account by
the General Manager and Director.
 Develop employee performance, namely the KPI
system in collaboration with the HRD Manager.
 Fully responsible for all reports to the General
Manager and Director both in terms of email, verbal
and oral telecommunications (Effective
Communications) problems solving outlets, outlets
sales profit targets, and company bussiness
development.

2013– 2014 PT. Cheiljedang Indonesia

( Tous Les Jours )

Trainer Officer

 Make Korean style food, bread, and beverages menu

programs both in packaging, menu display and
quality.
 Recruti employees with HRD specifically in the bakery
background to specialize in superior product menu.
  Prepare POAC and analyze market share and check
competitors in making innovation programs at each
outlets.
 Make food costing calculations on the F&B menu in
collaborations with the R&D Departement.
 Review all employee performance at least once every
3 months, especially in the FOH and BOH sections
specifically for operations.
 Implementing hygiene & sanitation systems such as :
HACCP, ISO, and quality product for kitchen teams,
barista team, and waiter/s.
 Collaborate with store managers and Korean COO
regarding company rules or SOP Management so that
all employee can dress according to SOP and be
disciplined at work,
 Responsible for all reports to the Korean COO and
coordinating with the store managers in conducting
training, coaching, counselors.

2012– 2013 PT. Multirasa Nusantara

( Yoshinoya )

Junior Assistant Manager

 Conducting daily briefings for all employees both the

morning shift and closing shift so that all operatuons
run in a conducive, good and smooth manner.
 Create an employee attendance schedule that is
approved by the outlet manager.
 Carry out POS cashier system operations in
conducting menu transactions to customers and
teach system operations to cashiers properly.
 Responsible for outlet evaluation conducted by QSC
for outlet evalutaion assessment materials.
 Responsible for the performance of C1-C3 (cashier)
and K1-K3 (kitchen) at work every day and review the
performance every 3 months.
 Assisting outlet managers in setting sales outlets
revenue target every month for up to 1 year.
 Counting safe money with the outlet manager which
is carried out by the audit team together with the
head cashier in the outlet as the outlet’s cash flow
management accountability.
 Deposit outlet turnover money every day to the bank
as a form of trust in the company, especially the
manager on duty.
 Conduct job training once every 6 months at the
training center in the form of training leadership
skills, product knowledge, brainworst systems, and
analysis of market strategies such as marketing.
  Fully responsible for all reports to the Outlet Manager
in terms of email, verbal and oral telecommunications
(Effective Communications) problems solving outlets,
outlets sales profit targets, and focus training
employee.

2012– 2012 ISMAYA GROUP

( Ismaya Catering )

Supervisor Floor

 Conducting daily briefing for catering operational

employees in conducting outside catering.
 Make a schedule for the attendance of FOH & BOH
employees approved by the Field Operation Manager.
 Perform catering system operations to all FOH & BOH
parties in providing directions such as banquet
systems, marketing catering, and catering equipment.
 Collaborate with marketing catering, be it signing the
client’s, and manage daily plan compiling an event
calendar every years.
 Assist and develop POAC strategy with the field
operation manager in pursuit of monthly catering
sales turnover that has been approved by Operation
Manager.
 Controlling and coordinating every day in placing
catering goods or equipment to the BOH staff team
so that it is neat and clean.
 Control every day the needs brough by the BOH
team, be it daily checklist and programs prepared by
the BOH team.
 Provide training once every day 6 months to the FOH
& BOH teams so that their performance is better
motivates colleagues well.
 Fully responsible for all reports to Field Operation
Manager in terms of email, verbal and oral
telecommunications (Effective Communications)
problems solving outlets, outlets sales profit targets,
and focus training employee.

2010 – 2012 HOTEL NIKKO JAKARTA

( Coffee Shop Olive Tree & Shabu – Shabu Kahyangan )

Captain Waiter Floor

 Participate in daily briefings conducted by hotel

supervisor and manager to provide input suggestions
for the progress of Coffee Shop Restaurant at Hotel
Nikko Jakarta.
 Make a schedule for the attedance of hotel coffee
shop employees, waiter/s, daily workers, and training
  Controlling every employee’s operational coffee shop
service to customers by giving directions to do the
best 5 star service.
 Controlling every employee’s for prepare and set up
breakfast to the buffet for hotel guests at the coffee
shop restaurant.
 Assist and develop strategies with spv and hotel
manager in promo programs and the best service for
customers at Hotel Nikko Jakarta.
 Controlling and coordinating every day in calculating
daily stock inventory, every months is monthly stock
inventory, and controlling the tidiness of hotel items
to waiter/s.
 Fully responsible for all reports to Spv and Manager
Coffee Shop Olive Tree Restaurant Hotel Nikko.

KEY SKILLS— COMMUNICATION

 Have a good leadership skills
 Fluent english conversation
1). Indonesian : Very Good
and writting.
 Operate microsoft office ( Excel, 2). English : Good
Word, Power Point). 3). French : Little Good
 Create digital marketing
programs and operate social
media properly
(IG,FB,Tiktok,Twitter,etc)
 Proficient in creating
employee framework
training modules.
 Can make a company code of
conduct or SOP.
 Can calculate food
costing/COGS and analyze
cash flow management.
 Can conduct research and
market analysis in the
company’s bussiness
development methods.
 As an audit, it performs
inventory items calculations in
a carefully controlled manner
or is referred to as PPIC.
Making ideas and innovations in
business development for the
advancement of the company or
known as an oriented mindset.
 Providing job training
programs, coaching,
counselors in developing
employee company perform.
performance
 Thorough in doing work and
details in terms of operations,
especially problems that occur
at outlets which is called
“attention to detail”
 Able to work well together
and communicate effectively
both verbally with superiors
and subordinates.
 Having colleagues and clients
in collaborating on B2B
marketing promo programs.
 Doing daily checklist control
both in repair, maintenance,
additions for good outlets.
 Make RAB or detailed
budget costs in operations,
marketing, projects, IT, and
other needs that are made
every year.
 Can make power point
presentation with a 3D system
called Morph Transitions.
 Able to develop POAC
strategies in analyzing
business both by checking
competitiors, people’s
habits, surrounding
market needs and trends
every months.
 Can make agenda reports
every week, monthly,
quarthly 3 months, and
yearly.
 Can carry out personal
coaching with psychological
coaching for troubled
employees who have bad
character and old culture. P AKL A R I N G
MASTERPIECE

EAT & EAT

SARIMUNIK
TOUS LES JOURS

YOSHINOYA
 HOTEL NIKKO CERTIFICATE ASEAN

FOOD & SERVICE HOSPITALITY PUBLIC SPEAKING

 SERTIFIKAT VAKSIN I SERTIFIKAT VAKSIN II

SERTIFIKAT VAKSIN II ( BOOSTER )