Requests
3
0
0
Keep in touch with meI'm using Intch to connect with new people. Use this link to open chat with me via Intch app
Work Background
2 Mates Coffee BaliFounder
May. 2023Bali, Indonesia· Built a specialty coffee brand centered on simplicity, consistency, and unit economics · Designed low-CAPEX micro-counter operating models · Implemented standardized recipes, training, inventory, and supplier systems · Leading a strategic transition to Arabica-only operations by 2026
Royal Avila Boutique ResortFood and Beverage Consultant
Jan. 2021 - Jan. 2022Lombok, West Nusa Tenggara, Indonesia· Led successful pre-opening of two F&B units within a boutique resort · Designed operational infrastructure: core process, staffing models, costing, P&L and sourcing of inventory · Implemented standardized recipes, training, inventory, and supplier systems · Established coffee culture lobby arrival
Kanvaz Resort SeminyakFood and Beverage Manager
Jan. 2018 - Jan. 2020· Led successful pre-opening of three F&B outlets within a lifestyle resort · Built full operational infrastructure: SOPs, staffing models, costing, and P&L frameworks · Developed beverage programs, wine lists, and margin-aligned menus · Implemented inventory control and financial reporting systems
Dialoog BanyuwangiDirector of Food And Beverage
Jan. 2018 - Jan. 2019· Delivered end-to-end pre-opening of an all-day dining concept · Designed kitchen and service workflows to optimize labor productivity · Established menu costing, pricing, purchasing, and controls · Recruited and trained FOH/BOH teams aligned with financial KPIs
Plataran IndonesiaGeneral Manager
Jan. 2017 - Jan. 2017· Led hotel operations with focus on revenue culture and asset control · Implemented room and F&B KPIs, audits, and cost monitoring · Oversaw budgeting, forecasting, and event revenue streams
FMHFounder
Jan. 2016· Advise hospitality owners, developers, and operators on operational systems, financial discipline, and scalable execution · Lead pre-opening strategy: staffing models, workflows, equipment planning, SOPs, and audits · Design budgeting, forecasting, menu costing, and margin control systems · Align brand intent with commercial reality to reduce operational risk · Work across hotels, resorts, restaurants, cafés, and lifestyle hospitality
Plataran IndonesiaDirector of Food And Beverage
Jan. 2016 - Jan. 2017· Oversaw multi-property F&B operations across resort and destination concepts · Implemented standardized recipes, service SOPs, and costing structures · Introduced audit systems for product, service, and financial performance · Led regional talent development and succession planning
chez gado gadoOperations Manager
Jan. 2012 - Jan. 2016• Led the strategic repositioning of a restaurant from casual dining to fine dining, redefining concept identity, menu direction, service standards, and overall guest experience to align with a premium market segment. • Held full P&L responsibility, overseeing annual budgeting, pricing strategy, cost controls, and margin optimization to ensure both operational efficiency and sustainable financial performance. • Curated and developed wine and beverage programs designed to strengthen product mix, elevate guest experience, and improve beverage contribution margins. • Managed high-value events and revenue-driven activations, creating curated dining experiences and strategic programming that enhanced brand positioning while generating incremental revenue. • Implemented structured operational systems across service, kitchen, and financial reporting, improving workflow efficiency, cost visibility, and management decision-making while reinforcing long-term operational sustainability.
Multiple Hospitality GroupsSenior Operations Specialist
Jan. 1995 - Jan. 2012Washington, DCMy career in hospitality began in 1988, working as a dishwasher and busser, where I learned the fundamentals of service, teamwork, and the operational rhythm of restaurants from the ground up. That early exposure built a practical understanding of how every role contributes to the guest experience and the financial health of an operation. I progressed into the culinary side of the industry, spending 10 years working as a chef, developing skills in kitchen operations, menu execution, cost control, and team leadership. The kitchen became the foundation for understanding product integrity, production systems, and the financial impact of food cost discipline. From there, my career evolved into hospitality leadership roles across high-volume and corporate foodservice environments, including positions as General Manager, Regional General Manager, Director of Catering, and Kitchen Operations Manager. In these roles, I oversaw complex operations with full P&L responsibility, managing budgeting, pricing strategy, labor modeling, inventory systems, and compliance. Over the past 17+ years, I have worked across multiple sectors of the industry — including restaurants, bakeries, catering, institutional dining, and corporate hospitality — gaining extensive experience in large-scale, high-performance service environments. My professional journey includes leadership roles with organizations such as: • Thompson Hospitality • Clover Foodservice • Firehook Coffee & Bakery • Sodexho at the World Bank • DC Central Kitchen • US Foodservice • Mount Vernon Inn This career path — from entry-level positions to executive leadership — has shaped a practical, systems-driven approach to hospitality management. It is this perspective that now informs my work helping restaurants and hotel F&B operations build structured operational systems, financial discipline, and sustainable performance.
Intch is a Professional Networking App for the Future of WorkSee more people like Fariz on Intch
300k+ people
130+ countries
AI matching
Get Intch if you'd like to
1128891 people
20
Regional Program Manager I ASEAN I Oracle @ Oracle Corporation
22
Experienced project manager, facilities, workplace experience, problem solving
18
QMS Manager
284903 people
18
QMS Manager
22
COO
17
Founder, business owner @ PT ISORES Sinergi Internasional