Andreas Hoffmann
Jalan Gunung Athena, No. 40, Kerobokan 80361, Bali Indonesia
Mobile: +62 813 37 999 151
Email: ah102943@gmail.com
OBJECTIVES
To lead and develop a highly efficient team, taking pride and responsibility
for world-class service while meeting and exceeding all profitability goals and
objectives alongside operational targets via efficient management, team
building, budgeting, and cost control.
SUMMARY
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Over 30 years in the catering and the hospitality industry both
locally and overseas.
Self-motivated with great interpersonal skills and a wide
range of experience in hospitality and catering services.
Self-starter & team player.
Proven leadership track record managing, developing, and
motivating teams to achieve the company’s goals and
objectives.
First-class analytical, innovative with excellent problem solving
skills.
Strong work ethic and commitment to excellence, maintaining
high quality standards.
Constantly developing self and team towards creating a better
work environment and product.
A wealth of experience in Europe and abroad enables me to
think outside the box when addressing issues and creating
solutions.
EDUCATION|APPRENTICESHIP
1988 - 1989
Brasserie Marienbild
Internship
Andreas Hoffmann
Cologne – Germany
Trained in all aspects of “Nouvelle Cuisine” in one of the first restaurants in
Germany regarded with a Michelin Star.
1985 - 1987
University for applied sciences
Food, Nutrition, and Dietetics
Cologne – Germany
BS / Bachelor of Science degree
1983
Integrierte Gesamtschule Bergisch Gladbach,
High School
Bergisch Gladbach – Germany
PROFESSIONAL EXPERIENCE
December 2014 – December 2015
The Green Room Hotel
http://thegreenroombali.com/
Quality Control Manager
Bali Indonesia
Responsible for two Hotel properties in Bali.
Improved total food and beverage costs by 15% through menu
Engineering, F&B costing systems and instituting new inventory control
measures. Improved associate satisfaction scores over prior year in all
food and beverage departments. Forecasting and budgets, reduced and
controlled expenses to surpass revenue goals. Trained, coached and
mentored 30+ staff to ensure smooth adoption of new programs as well
as old; worked directly with the GM and owners to achieve great results
and customer owner satisfaction. Ensured high standards of food and
beverage quality and service to maximize profits and ensure outstanding
customer service. Received every monthly bonus for effective P&L
management and Cost containment during tenure. Worked closely with
managers to focus on best practices to provide the best possible work
environment and foster growth. Implemented a quality training
program, valuing employee contribution, creating incentives and
turning performance into compensation and company goals.
Improved overall operations including food quality, quality controls,
employee morale and overall profitability.
September – December 2013
PT. Satria Pangan Sejati (Sven's Choice)
www.svenschoice.com
Consultancy Role (Sales and Marketing Manager)
Bali - Indonesia
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Andreas Hoffmann
After completing a successful initial three (3) month consultancy
I was asked to stay on for an additional month during the very busy festive
season. Accomplishes business development activities by researching and
developing marketing opportunities and plans; implementing sales plans;
managing staff.
Financial Planning and Strategy, Marketing Concepts, Positioning, People
Management, Territory Management, Sales Planning, Competitive Analysis,
Understanding the Customer, Product Development, Client Relationships,
Creative Services.
2012 – 2013
Pt. Prasmanindo Boga Utama
http://ptpbu.com/
Technical Adviser Quality Control and Catering Compliance
Sumbawa - Indonesia
Reporting to Senior TA Ops. Contracted to lead the Pt. Prasmanindo Boga
Utama, Sumbawa project of 200+ staff, with an average delivery per day of
12,600 meals. Employed during a tender process to maximize cost efficiency,
ensure high staff morale, food safety and hygiene standards and to improve
customer relations.
RESPONSIBILITIES
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Catering Operations; OHS; Food Safety; Environmental and Quality
Performance; HSE
Responsible for on average 10.000 pack meals/ 2.000 mess hall
meals p. day; 600 meals exploration (remote)
Total average meals per day = 12,600
Supervise the day-to-day operations of all kitchen activities, ensuring
the strictest compliance of hygiene and food safety standards.
Review staff abilities, and submit appraisals to management. Foster a
‘teamwork’ mentality with existing staff. Encourage a more
professional approach to food production and presentation.
Control the cost allocation for daily food consumption. Mentor
existing personnel on menu engineering, recipe standardization and
delivery and ensuring correct stock management.
Review daily menus and introduce new choices aligned to a more
appetizing and healthy menu. In line with the budgetary parameters,
and proven nutritional values, factoring in practical client
expectations.
Supervision and implementation of HACCP within all aspects of food
production (within QHSE Guidelines)
Manage front of house service during meal times, ensuring client
interaction to gauge satisfaction and identify popular food choices
and to monitor and minimize over production.
Renew Restaurant menus and presentation.
Review and update all function menus, after initiating training of
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existing personnel in the cooking and delivery process
Input on internal and client inspections with a report of corrective
actions taken.
Up to 90-hour working week over a 6-week period.
ACHIEVEMENTS
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Company Profit Margin increase to 15%, in a 12-month period.
Achieved by tight control of daily issuing and procurement process.
Improved Health and Safety KPI scores by 20% within 7 months of
employment.
Improved Catering Operations KPI scores by 12% within 4 months of
employment.
Achieved 99% KPI score for HSE in November 2012.
Successfully achieved company contract tender renewal, integral part
of my position in the company.
Re-established Customer focus and significantly improved overall
Customer satisfaction with Catering Services by creating and
implementing a new and successful Customer preferred menu system
with hands on approach.
Championed the development and training of 200+ staff in new
menu system and standardized recipe card introduction.
2011 – 2015
Soul Sanctuaries Ltd. (Wellness Travel Agent)
http://soul-sanctuaries.com/
Partner | Director
Hong Kong – Hong Kong
Soul Sanctuaries is a luxury wellness travel consultancy co –owned with my
wife/ partner (currently separated). We together contracted and connected
Wellness Hotels and Resorts with Travel agencies from Europe, Australia, the
United States and ground operator’s throughout Asia to create a unique full
service travel agency, focused on delivering high end wellness holidays and
retreats.
2011
The Colony Hotel
http://www.thecolonyhotelbali.com/
Consultancy Role (Operations | General Manager)
Bali – Indonesia
Responsible for daily operations in this full-service, 20-room boutique hotel
with lounge restaurant and room service. Oversaw housekeeping, front
office, food and beverage and maintenance departments. Directed a staff of
47 employees in the pre-opening, development stages of this new hotel in
Seminyak, Bali.
2009 –2011
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Luxe Asia Ltd., UK retail travel agent (Bali Branch)
Managing Partner
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Attended ALTM (Asia luxury travel market) exhibition Shanghai in
2009, 2010 and 2011 as sponsored buyer with the objective to
contract with selected 5 star destination providers throughout
Southeast Asia.
Collect payments for accommodations from customer.
Determine destination, mode of transportation, travel dates, financial
considerations and accommodations.
Compute costs of travel and accommodations and present quotes to
customers.
Book hotel reservations and destination programs.
Plan, describe, arrange, and sell itinerary tour packages and
promotional travel incentives.
Manage ongoing travel needs for multiple high value individuals.
Proven contract track record of 100% with selected destination
providers.
Created significant database and personnel relations of international
travel providers through network meetings at ALTM
Booked travel reservations and created associated expense reports
for multiple client accounts.
Served as point of contact for customer inquiries related to no-show
charges, and credit card reconciliation.
Liaised between client groups, hotel meeting specialists to coordinate
travel and hospitality services.
Served as concierge for customer in Bali related to restaurant
reservations, guided tours, VIP entry/exit and
special requirements to client satisfaction.
Created reports of client preferences during their stay.
2009 – 2010
Karma Jimbaran
www.karmaresorts.com
Food & Beverage Manager
Bali - Indonesia
Responsible for daily operations in 3 outlets. Very much a hands on role
(70 hrs. per week), 26 staff. Ensuring a high standard of food
preparation, presentation and menu planning whilst maintaining a high
standard of health and hygiene in the kitchen and bar areas.
2008 -2009
Dive Damai Yacht project
http://www.dive-damai.com/
F&B CONSULTANT
Makassar - Sulawesi
Consultant for kitchen/galley design and installation/chef recruitment and
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Andreas Hoffmann
training
 Sourced kitchen builder crew and oversaw design of galley.
 Input a menu specific to a diving yacht and trained the chef on
logistics and preparation.
 Consulted on all yacht catering requirements.
 Private Chef for maiden voyages.
2008
The Villas and Prana Spa Restaurant
http://www.thevillas.net/
F&B CONSULTANT
Bali - Indonesia
Consultant for new ‘In-Villa’ breakfast menu and Prana restaurant menu
 Pre – analysis of restaurant, facilities and staff.
 Input new menu items and trained chefs in preparation and
presentation.
 Supplier review and sourcing.
 Input a new and varied breakfast menu at The Villas to set budget.
 Trained 16 breakfast cooks on new menu.
 Created a new BBQ package to sell within The Villas.
2008
Bali Homes Management, Bali, Indonesia
http://www.bhmvillas.com/
F&B CONSULTANT
Bali - Indonesia
Villa Management Group, Bali
 Pre – analysis of 11- luxury villa’s kitchen, facilities and staff.
 Established standard recipe card and food costing system.
 System design for organization and management of pre – cooking.
 Supplier sourcing and shopping training.
 Staff training kitchen / service.
 Implement new class of menu / wine list.
 Equipment check and suggestions.
2007
Taksu Holiday Club, Bali, Indonesia
http://www.gpsbali.com/bali-villas-rental/tabanan/villa-taksu.html
General Manager | Executive Chef
Bali - Indonesia
Pre opening |operations
 Directed and managed property operations to assure optimum
performance and continual improvement for guest service,
employees, property appearance, maintenance.
 Recruited and trained staff for housekeeping, F&B and maintenance.
 Kitchen design and general construction assistance.
 Set up procurements systems for a remote location.
 Set up cash handling systems for front desk and restaurant.
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Special event planning and execution.
Designed food and beverage menus.
Set up guest relations systems.
2005 – 2006
Palmenhaus
http://www.palmenhaus.at/
Head Chef
Vienna - Austria
Emperor Franz Joseph’s former greenhouse at the “Burggarten” was
transformed to a Restaurant in 1998. Combining the sophistication of a cafébar and the relaxed atmosphere of a Brasserie. The Palmenhaus is well
known for it’s delicious Mediterranean style fish dishes and has the capacity
of 500+ seats.
1998 – 1999
Kunsthalle
http://www.kunsthallencafe.at/khc/
Head Chef
Vienna – Austria
Fine Mediterranean dishes served at a restaurant connected to the
Kunsthalle museum, Karlsplatz - a place to be for Vienna’s “In crowd”
1996 -1997
Fashion Café
Executive Sous chef
Barcelona – Spain
Initially fronted by super models Naomi Campbell, Elle Macpherson, Claudia
Schiffer, and Christy Turlington. Located at Barcelona’s Fashionable –
Rambla de Cataluña with a capacity of 400+ seats.
SKILLS
Hotel | Resort Management
F&B Management
Executive Chef
Large Catering Operations
Team Leadership
HACCP
Maximizing Profit Margins
Staff Training | Development
HSEQ
ISO 21000
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Business Development
Budgeting | Cost Control
Function | Event Organizing
Stock | Inventory Control
Menu Development
COURSES
External training and in-house courses has supplemented my extensive
hands-on management experience:
Fire safety, First Aid at Work, Wine Tasting, Management Principles,
Operations Management (hospitality), Various Chef Courses, HACCP, QHSE.
COMPUTER SKILLS
Literate in Mac OX, Windows Office, Power Point, Various POS systems.
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