Yohannes Soeprasetyo
Commerce City,US
Summary
Dynamic Food & Beverage Operations Professional with over 35 yrs of experience in culinary and management roles. Proven expertise in optimizing kitchen operations, cost control, and staff training. Successfully managed food service for top hotel chains, significantly enhancing customer satisfaction and loyalty. Recognized for driving revenue growth and streamlining processes. Ready to leverage a deep understanding of food and beverage trends to elevate operations at leading organizations.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Director of Food & Beverage
Doubletree by Hilton
01.2023 - 06.2025
- Orchestrated the development and execution of comprehensive food and beverage strategies, enchancing guest satisfaction and operational efficiency.
Director of Food & Beverage/Executive Chef
Embassy Hotel
03.2018 - 01.2023
- Spearheaded culinary operations and managed food service throughout the hotel, delivering innovative menu offerings that maximized guest experiences.
Executive Chef
Kavod Senior Life (Formally Allied Jewish Housing)
03.2013 - 03.2018
- Engineered creative dining experiences tailored to meet the nutritional needs and Kosher foods of senior residents while ensuring high standards of food quality and safety.
Chef Consultant
Thai Satay Restaurant
01.2011 - 03.2013
- Advised on menu design and operational improvements, leading to an increase in customer satisfaction and operational efficiency.
Regional Chef
Holiday Retirement Corporation
01.2010 - 03.2011
- Championing menu consistency and quality across multiple locations, ensuring adherence to company standards and local preferences.
Self Employed/Partnership Catering Business
Self Employed/Partnership Catering Business for all Occations
01.2007 - 01.2010
- Instituted a successful catering business, providing customized culinary solutions for various events, enhancing client satisfaction through tailored services.
Executive Chef
McCormick & Schmick Seafood Restaurant
02.2025 - 01.2007
- Enhanced seafood menu offerings, leading to a significant increase in restaurant patronage and repeat business.
Executive Chef
500 Blake Street Cafe
01.2002 - 02.2005
- Revamped the cafe's menu, incorporating local ingredients and innovative recipes, which resulted in improved customer reviews and sales growth.
Executive Chef
The Clock Tower Resort
02.1997 - 02.2002
- Pioneered unique dining experiences at the historic resort, receiving recognition for excellence in food quality and service.
Food and Beverage Manager
Ledges Golf Course
02.1995 - 03.1997
- Streamlined food and beverage operations, optimizing service delivery and enhancing overall guest experiences in the golf course setting.
Food and Beverage Manager/Executive Chef
Litchfield Inn
01.1992 - 02.1995
- Coordinated food service operations while crafting seasonal menus that drew in guests and strengthened the inn's reputation for quality.
Executive Chef
Ramada Renaissance Hotel
01.1989 - 03.1992
- Conducted culinary operations from Pre opening and grand opening brand new hotel that resulted in an increase in dining revenue and guest satisfaction ratings.
Sous Chef
Sheraton Hartford Hotel
01.1986 - 01.1989
- Supported the executive chef in daily kitchen operations, ensuring high standards of food preparation and presentation.
Education
Associate of Science -
Grossmont Community College
San Diego, California04.2005
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Connolly Seagood Institute
Boston, Massachutes05.1992
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Basic Management Supervisory Council
New York, New York04.1987
Skills
- MULTI OUTLETS
- HIGH VOLUME OPERATIOS
- P & L MANAGEMENT
- ENCHANCEMENT
- CONTROL
- FINE DINING
- BANQUET SERVICE
- COST CONTAINMENT
- VERBAL COMMUNICATION
- SANITATION
- FOOD & BEVERAGE MANAGEMENT
- TAINING DEVELOPMENT
- OPERATION OVERSIGHT
- LEADERSHIP
- EXCELLENCE
- MANAGER ON DUTY
- BUDGET
- PRODUCT DEVELOPMENT
- CREATIVE MENU DEVELOPMENT
- PURCHASING
- A LA CARTE
- PRICE STRUCTURING
- MANAGEMENT PROFICIENTLY
- TRAINING
- WRITTEN COMMUNIATION
- SAFETTY
- GUEST RELATIONS
- ANALYTICS
- TALENT MANAGEMENT
- PROCESS IMPROVEMENT
- TECHNOLOGY INTEGRATION
- CULINARY
- CREATIVE CONCEPTING
Accomplishments
Waas nominated best F & B Department and won in my first year with the Stonebridge and also nominated again my second year but did not win it.
Was awarded manager of the quarter and and Manager of the year at Embassy Hotel
Certification
Safeserve and TIPS
Timeline
Executive Chef
McCormick & Schmick Seafood Restaurant
02.2025 - 01.2007
Director of Food & Beverage
Doubletree by Hilton
01.2023 - 06.2025
Director of Food & Beverage/Executive Chef
Embassy Hotel
03.2018 - 01.2023
Executive Chef
Kavod Senior Life (Formally Allied Jewish Housing)
03.2013 - 03.2018
Chef Consultant
Thai Satay Restaurant
01.2011 - 03.2013
Regional Chef
Holiday Retirement Corporation
01.2010 - 03.2011
Self Employed/Partnership Catering Business
Self Employed/Partnership Catering Business for all Occations
01.2007 - 01.2010
Executive Chef
500 Blake Street Cafe
01.2002 - 02.2005
Executive Chef
The Clock Tower Resort
02.1997 - 02.2002
Food and Beverage Manager
Ledges Golf Course
02.1995 - 03.1997
Food and Beverage Manager/Executive Chef
Litchfield Inn
01.1992 - 02.1995
Executive Chef
Ramada Renaissance Hotel
01.1989 - 03.1992
Sous Chef
Sheraton Hartford Hotel
01.1986 - 01.1989
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Connolly Seagood Institute
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Basic Management Supervisory Council
Associate of Science -
Grossmont Community College
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