Indra Mulyana
Naples,FL
Summary
Resourceful assistant food and beverage director with a strong focus on enhancing productivity and efficiency. Expertise in inventory management, staff training, and delivering exceptional customer service. Proven ability to transform food service operations through performance improvements and cost reductions, maximizing service quality and profitability. Strong leadership and communication skills drive team performance and guest satisfaction. Dynamic professional with strong team leadership and communication skills in the food and beverage industry. Proven ability in inventory management and cost control, ready to enhance operational efficiency and customer satisfaction. Results-driven Assistant Food and Beverage Director with expertise in inventory management, cost control, and staff training. Successfully coordinated events and managed budgets, ensuring high-quality service and operational success in fast-paced environments. Versatile leader skilled in event coordination and team management, consistently delivering exceptional guest experiences. Known for effective problem-solving and communication, with a commitment to optimizing operations and enhancing member engagement. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals. Recent graduate with excellent research, technical, and problem-solving skills. Detail-oriented and able to learn new concepts quickly. Experienced and dependable general worker with a proven track record of efficiently completing tasks in various settings. Skilled in manual labor, equipment operation, and maintaining a clean and organized workspace. Safety-conscious with a strong work ethic and the ability to adapt to different environments. Ready to contribute to a dynamic team and make a positive impact. Detail-oriented Clubhouse Manager with a strong background in budget administration and staff supervision. Recognized for improving operational efficiency and enhancing member engagement through innovative event coordination and strategic inventory management. Dynamic Assistant Food and Beverage Director with proven expertise in inventory management, event coordination, and budget administration. Adept at training staff and enhancing service quality to drive operational excellence.
Overview
4
4
years of professional experience
2
2
years of post-secondary education
Work History
Assistant Food and Beverage Director
Kengsington Country Club
Naples
09.2025 - Current
- Assisted in managing daily food and beverage operations at Kengsington Country Club.
- Coordinated staff schedules to ensure adequate coverage during peak service hours.
- Supported inventory management by tracking supply levels and ordering necessary items.
- Facilitated training sessions for new team members on service protocols and procedures.
- Researched new trends in the food industry to increase sales revenue.
- Ensured proper inventory management of all food and beverage items.
- Established quality control standards for all food products.
- Provided guidance and direction to staff members on proper service techniques.
- Collaborated with chefs to create innovative dishes for the menu.
- Designed cost effective meal plans for large groups.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Delegated work to staff, setting priorities and goals.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Explained goals and expectations required of trainees.
- Inspected dining and serving areas for cleanliness and proper setup.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Clubhouse Manager
Lexington Country Club
Fort Myers, Florida
10.2022 - 03.2025
- Managed daily operations of clubhouse facilities and services.
- Supervised and trained staff to ensure excellent customer service.
- Coordinated events and activities for members and guests.
- Implemented safety protocols to enhance member and staff safety.
- Fostered relationships with members to improve community engagement.
- Assisted in budgeting and financial planning for clubhouse activities.
- Monitored compliance with club policies and procedures consistently.
- Resolved customer complaints promptly and professionally.
- Collaborated with other departments within the organization when necessary.
- Conducted monthly meetings with staff to review performance goals and objectives.
- Negotiated contracts with suppliers in order to secure competitive pricing.
- Performed administrative tasks such as filing paperwork, preparing reports.
- Assisted with marketing efforts to promote services offered by the clubhouses.
- Coordinated maintenance activities at the clubhouse on a regular basis.
- Prepared weekly schedules for staff based on anticipated needs.
- Reviewed financial statements to ensure accuracy of billing processes.
- Implemented cost-saving measures throughout all areas of operations.
- Inspected facilities regularly to identify any potential safety issues or repairs needed.
- Hired, trained and supervised staff to ensure proper service standards were met.
- Supervised catering services for special events held at the clubhouse.
- Created and maintained a budget for clubhouse expenditures.
- Provided oversight to all personnel working in the clubhouse.
- Developed and implemented policies and procedures for the clubhouse operations.
- Organized special events at the clubhouse, such as golf tournaments, barbecues, dances.
- Ensured that all safety standards were upheld in accordance with local laws and regulations.
- Scheduled and coordinated events and activities.
- Maintained accurate records of all purchases made by the club members or guests.
- Acted as liaison between members and outside vendors when needed.
- Monitored inventory levels of food items, beverages, cleaning supplies.
- Explained rules and regulations of facilities and entertainment attractions to customers.
- Interviewed and hired associates to fill staff vacancies.
- Administered first aid in emergency situations.
- Calculated and recorded department expenses and revenue.
Education
General Manager / COO - General Mangaer
BMI General Manager
Michigan, ND10-2023
Leadership principles - Leadership Principles
BMI Leadership Principles
Houston10-2022
Club Management - Club Managent
BMI Club Management
George State University10-2021
Food And Beverage - Food And Beverage
BMI Food And Beverage
University Of Houston05-2021
Food And Beverage Management - Bachelor
Florida Atlantic University, Florida
Boca Raton, FL04-2020
2017 - Sommelier Level II
Court Of Master Sommeliers
Florida01-2017
Bachelor of Arts - Food And Beverage Managemnt
Tourism Institute Center Bali
Bali, Indonesia 03.1996 - 03.1998
Skills
- Inventory management
- Cost control
- Quality assurance
- Event coordination
- Menu planning
- Customer relationship management
- Staff training
- Budget administration
- Compliance monitoring
- Problem solving
- Effective communication
- Team leadership
- Time management
- Conflict resolution
- Attention to detail
- Allergen management
- Menu pricing
- Forecasting
- Bar management
- Beverage making
- Wine pairing
- Waste reduction
- Fine-dining expertise
- Food presentation
- Sanitation standards
- Nutrition awareness
- Banquet operations
- Menu development
- Food safety compliance
- Staff leadership
- Staff supervision
- Recipe creation
- Portion control
- Allergen awareness
- Portioning
- Culinary techniques
- Staff consultation
- Budget development
- Cost reduction
- Vendor negotiations
- Team building
- Organizational skills
- Food preparation
- Employee supervision
- Training and onboarding
- Teamwork
- Delegating assignments and tasks
- Health code compliance
- Vendor relations
- POS terminal operation
- Front of house management
- Financial management
- Dietary restrictions
- Leadership
- Menu pricing and writing
- Calendar and scheduling software
- Employee performance evaluations
- Active listening
- Managing deliveries
- Teamwork and collaboration
- Collaboration and teamwork
- Decision-making
- Food and Beverage Ordering
- Critical thinking
Timeline
Assistant Food and Beverage Director
Kengsington Country Club
09.2025 - Current
Clubhouse Manager
Lexington Country Club
10.2022 - 03.2025
Bachelor of Arts - Food And Beverage Managemnt
Tourism Institute Center Bali
03.1996 - 03.1998
General Manager / COO - General Mangaer
BMI General Manager
Leadership principles - Leadership Principles
BMI Leadership Principles
Club Management - Club Managent
BMI Club Management
Food And Beverage - Food And Beverage
BMI Food And Beverage
Food And Beverage Management - Bachelor
Florida Atlantic University, Florida
2017 - Sommelier Level II
Court Of Master Sommeliers