Irawan Lokeswara

GENERAL MANAGER

Seasoned hospitality leader with over 25 years of progressive experience, from bartender to General Manager across hotels, resorts, and multi‑outlet F&B groups in Java, Bali, and Kalimantan. Proven expertise in driving revenue growth above 50%, raising occupancy from 40% to 70%, cutting production costs by 30%, and consistently elevating guest satisfaction and online review scores. Skilled in hotel and resort operations, F&B and central kitchen management, budgeting and P&L analysis, HACCP/ISO implementation, and OTA, corporate, and MICE sales strategies. Recognized for building high‑performing teams and delivering sustainable business transformation.

EXPERIENCES

1. December 2025 – To Date

Revitalization & Operational Recovery Leader

Econique Sarangan Resort – Sarangan, Magetan, East Java

Key Achievements:

• Led post-management change recovery after approximately 20% performance decline, restoring smooth hotel functionality, service standards, and team performance.

• Lifted occupancy from around 28% to a stable 70% and increased room revenue from ±IDR 31.5M to around IDR 104.2M (~204% growth) within one peak holiday cycle.

• Rebuilt guest confidence and retention by re- engaging previous guests, stabilizing occupancy and driving sustainable revenue growth.

• Designed and executed segment-based promotions (families, students, couples, government, corporate, factories, local industries), significantly boosting ADR in key holiday and school-break periods.

Core Responsibilities:

• Led crisis recovery and operational stabilization across Front Office, Housekeeping, F&B, and Maintenance.

• Directed targeted marketing and promotional initiatives for key segments in the Sarangan and East Java market.

• Delivered cross-functional training for FO, HK, Administration, Sales & Marketing, and Engineering to improve skills and coordination.

• Implemented integrated inter-departmental work systems to enhance efficiency, response time, and communication.

• Coordinated daily and monthly reporting with head office, including occupancy, revenue, costs, forecasts, and annual action plans.

1. October 2024 – November 2025

General Manager

BoHo Bingin Beach – Pecatu, South Kuta, Badung, Bali

Key Achievements:

• Directed end-to-end management of 19 villa units (2 penthouse suites, 7 deluxe, 8 superior, 2 standard) under strict SOPs across Front Office, Housekeeping, F&B, Maintenance, and guest facilities.

• Increased total hotel revenue from approximately IDR 494M to IDR 1.31B within 3 months through pricing optimization, service quality enhancement, and stronger room and F&B sales.

• Sustained 65–70% occupancy while boosting repeat guest share to around 40% via elevated service standards and loyalty gestures.

• Achieved double-digit RevPAR growth and raised ADR through premium package design and upselling, improving online review scores to 8.9 within 5 months.

• Controlled operating costs within budget and optimized inventory management for linen, amenities, and villa equipment.

Core Responsibilities:

• Ensured villa quality and guest experience through daily inspections, seamless check-in/check-out, prompt complaint resolution, and review management.

• Led sales and marketing activities, including direct sales to corporate, government, and education segments and OTA management (Airbnb, Agoda) with rapid response times.

• Oversaw facilities and asset management, including preventive maintenance schedules, contractor coordination, and quality control of villas, pools, and public areas.

• Held full P&L responsibility, covering budgeting, forecasting, cost control, and profitability monitoring with the owners.

• Led and developed a team of approximately 24 staff across FO, HK, F&B, Engineering, and Administration, including cross-functional training and performance evaluations.

1. December 2022 – June 2024

Operations Manager

Econique Sarangan Resort – Sarangan, Magetan, East Java

Key Achievements:

• Elevated the resort into a leading local destination by increasing occupancy from around 40% to 60% and driving revenue growth of over 50%.

• Directed daily operations across FO, HK, F&B, and Maintenance, implementing structured training programs that significantly upgraded service standards and team performance.

• Managed operational budgets effectively and delivered detailed P&L analyses to owners and stakeholders, ensuring disciplined cost control and data-driven decisions.

• Expanded market reach via targeted strategies for government agencies, private companies, factories, and educational institutions.

• Oversaw preventive maintenance schedules (generators, water heaters, pumps, public facilities) and coordinated external vendors to maintain safety and comfort.

Core Responsibilities:

• Led end-to-end hotel operations with direct responsibility for service standards, guest satisfaction, and performance KPIs (occupancy, RevPAR, ADR).

• Managed budgeting, P&L reporting, and cost control to sustain profitability.

• Supervised and developed a team of around 13 staff through structured training and performance reviews.

• Drove market development through sales initiatives targeting government, corporate, factory, and education segments.

• Oversaw facilities and equipment maintenance and vendor coordination to ensure readiness and safety.

1. October 2021 – June 2022

Operations Manager

Kurnia Villages (Sekar Arum Riverside Resort) – Tanah Lot, Tabanan, Bali

Key Achievements:

• Upgraded hotel and restaurant operations to international standards, significantly enhancing guest satisfaction and brand perception.

• Increased occupancy by around 45% and boosted total hotel and restaurant revenue by around 51%, achieving approximately 40% above revenue targets through events for 30–600 guests.

• Raised low-season occupancy by 10–20% and improved RevPAR by around 20% year-on-year via bundled room–F&B promotions, local partnerships, and demand-based pricing.

• Built strong collaborations with Tanah Lot tourism authorities, government agencies, private companies, and tour operators.

• Established structured staff training and maintenance systems to ensure service quality, safety, and operational reliability.

Core Responsibilities:

• Standardized hotel and restaurant service procedures to meet international hospitality benchmarks.

• Directed approximately 90 staff and managed budgets and P&L for rooms and F&B to achieve 40% revenue above targets.

• Developed business with tourism authorities, government, corporate clients, and tour operators to grow occupancy and events.

• Oversaw resort facilities maintenance through structured schedules and coordination with technicians and vendors.

• Implemented staff training and performance monitoring to maintain reliable service and operational discipline.

1. April 2014 – April 2021

Operations & Quality Control Manager 

Top Ten Group – Surabaya, East Java

Key Achievements:

• Directed operations of 16 multi-concept restaurant outlets (Chinese, Japanese, grilled seafood, noodles, fine dining) plus a central kitchen.

• Pioneered an integrated HACCP and ISO 9001- based central kitchen with large-scale cold storage and a structured processing and distribution system for all outlets.

• Reduced total production and purchasing costs from around IDR 4.65B to around IDR 1.7B while maintaining F&B cost at around 36%.

• Increased average outlet revenue from around IDR 618M to around IDR 937M per month, achieving approximately 18% annual revenue growth.

• Designed and implemented cross-training programs (service basics, upselling, complaint handling, SOPs, HACCP, ISO 9001), strengthening operational discipline and service consistency.

Core Responsibilities:

• Oversaw daily operations and quality standards for 16 outlets and the central kitchen, ensuring food quality, service, and workflow efficiency.

• Directed approximately 860 staff across outlets and the central kitchen, focusing on productivity, discipline, and service consistency.

• Led HACCP and ISO 9001 implementation, audits, and corrective actions to ensure compliance and food safety.

• Managed production and purchasing budgets, monitored food cost and KPIs, and developed work programs to support growth and efficiency.

• Built and managed supplier relationships, price negotiations, and supply chain performance for competitive quality and costs.

1. November 2011 – March 2014

Regional Site Manager

PT ISS Indonesia (Catering Service & Accommodation) – Sanggata, Balikpapan, East Kalimantan

Key Achievements:

• Managed multi-site accommodation and catering services for mining employees across several locations.

• Achieved a zero accident record in a high-risk mining environment through strong OHS/HSE programs.

• Improved regional efficiency by around 15% by streamlining logistics, procurement, and SOPs.

• Increased client satisfaction to around 70% through service upgrades, better food presentation, faster complaint handling, and proactive communication.

• Promoted to Operational Recovery & Consistency Manager to turn around underperforming sites and standardize practices.

Core Responsibilities:

• Managed accommodation and catering operations including meals, housekeeping, laundry, and public areas across multiple sites.

• Directed approximately 246 staff, optimizing manpower, logistics, and scheduling to maintain reliable service delivery.

• Led HSE/OHS program implementation through briefings, inspections, and corrective actions to maintain safety compliance.

• Partnered with head office and client representatives to optimize resources and implement service quality programs that improved efficiency and satisfaction.

• Ensured policy enforcement, documentation, and reporting aligned with mining industry standards.

1. January 2006 – September 2011

Food & Beverage Manager

Golf Graha Family Country & Club (PT Intiland Grande Famili) – Surabaya, East Java

Key Achievements:

• Managed all F&B operations including main restaurant, bistro, bar, banquet, outside catering, and MICE.

• Reduced main restaurant food cost from around 41% to 37% while increasing monthly revenue from around IDR 367M to around IDR 498M.

• Expanded F&B revenue streams to around IDR 1.39B per month by 2011 through catering, bistro, and MICE business.

• Launched the “Nite Life” program and signature Jumbo Italian Pizza, adding around 5% incremental F&B revenue and attracting younger guests.

• Improved guest satisfaction by an estimated 85% through structured staff training on service, product knowledge, and upselling.

Core Responsibilities:

• Directed F&B operations for restaurant, bistro, bar, banquet, outside catering, and MICE with a focus on guest experience.

• Led approximately 76 F&B staff, overseeing recruitment, scheduling, training, and performance management.

• Managed F&B budgeting, menu engineering, and cost control to reduce food cost and drive revenue growth.

• Planned and executed large-scale events (300–2,000 guests) with close coordination between kitchen and service teams.

• Developed concepts and themed programs to strengthen the club’s positioning and customer loyalty.

1. May 2004 – December 2025

Food & Beverage Manager

PT STAR, Taman Remaja Surabaya – Surabaya, East Java

Key Achievements:

• Managed all restaurant and café outlets within a family recreation park.

• Increased monthly revenue from around IDR 163M to around IDR 288M (~76% growth).

• Designed school-segment promotional packages that drove around 40% revenue growth per outlet.

• Created school event programs (competitions, awards, shows) that boosted revenue by around 120% per session and strengthened family/student positioning.

Core Responsibilities:

• Oversaw daily restaurant and café operations, coordinating with kitchen and service teams to maintain quality and efficient workflows.

• Led approximately 35 staff, focusing on service standards, discipline, and upselling skills.

• Managed procurement, inventory, and menu pricing to control costs while sustaining product quality.

• Developed targeted school-segment packages and events to increase traffic and brand visibility.

1. April 2003 – April 2004

Food & Beverage Manager

Tunjungan Hotel – Surabaya, East Java

Key Achievements:

• Managed multi-outlet F&B operations including restaurant, café, bar, 24-hour room service, and banquet facilities for up to 1,500 guests.

• Achieved double-digit F&B revenue growth through POS optimization, menu analysis, and promotion adjustments.

• Reduced operating costs via improved supplier selection and purchasing practices while maintaining quality.

• Strengthened service quality and staff skills through structured training on service basics, upselling, and complaint handling.

Core Responsibilities:

• Oversaw all hotel F&B outlets with a focus on quality, efficiency, and guest experience.

• Led around 65 F&B staff across service and kitchen teams with clear SOPs and performance targets.

• Coordinated closely with FO, HK, Sales & Marketing, and Banquet teams to ensure seamless events and daily operations.

• Implemented cost control measures and monitored profitability of each outlet.

1. February 2001 – March 2003

Food & Beverage Manager

Bali Masari Resort & Spa – Sukawati, Gianyar, Bali

Key Achievements:

• Built the F&B operational foundation during the pre- opening phase, including product design, systems, and team setup.

• Developed honeymoon room + F&B packages contributing around 15% of total hotel and F&B revenue.

• Achieved approximately IDR 2.136B annual F&B revenue (around IDR 178M per month) with food cost around 33%.

• Reduced operating costs by around 24% while maintaining product quality.

• Improved positive guest reviews by around 27% and boosted outlet revenue by 20–32%.

Core Responsibilities:

• Managed restaurant, bar, and catering operations to support the resort’s boutique and romantic positioning.

• Supervised around 36 F&B staff, ensuring consistent presentation, cleanliness, and service standards.

• Prepared F&B P&L reports and controlled kitchen costs (cost of sales, waste, efficiency).

• Developed menus combining local Balinese flavors with international trends to enhance guest appeal.

• Led regular training in service techniques, product knowledge, and upselling to strengthen service culture.

1. January 1998 – January 2001

F&B Captain

Radisson Plaza Suite Hotel – Surabaya, East Java

Key Achievements & Responsibilities:

• Supervised daily restaurant and banquet operations, including staff scheduling, task allocation, and floor supervision, ensuring smooth service and operational efficiency.

• Enforced F&B SOPs and brand standards, monitoring service time, order accuracy, cleanliness, and grooming.

• Coordinated banquet and event logistics (setup, equipment, food and beverage preparation) with kitchen and banquet teams.

• Coached and mentored waiters, waitresses, and trainees on service techniques, product knowledge, and discipline, improving consistency and guest satisfaction.

1. March 1996 – December 1997

Bartender

The Westin Hotel – Surabaya, East Java

Key Achievements & Responsibilities:

• Delivered friendly and professional bar service in a 5- star hotel environment, maintaining a clean, organized, and safe bar area.

• Prepared and served a wide range of classic and contemporary cocktails and beverages with consistent taste and presentation.

• Managed daily bar inventory, stock checks, storage, and rotation to minimize waste.

• Built rapport with guests through personalized recommendations, supporting repeat visits and guest loyalty.

1. February 1995 – February 1996

Bartender

Calypso Club – Surabaya, East Java

Key Achievements & Responsibilities:

• Provided high-volume, VIP bottle-style service in a busy nightlife environment.

• Oversaw daily bar operations including basic scheduling, task assignment, and performance monitoring.

• Controlled bar inventory through stock monitoring, pour control, and rotation to support profitability.

• Contributed to beverage menu innovation and signature drinks, while mentoring bar staff on service standards and bar techniques. 

Education

1. July 1994 – June 1995

Hotel & Tourism | New Surabaya College, Surabaya, East Java

Diploma Hotel & Tourism New Surabaya College

• Front Office : Receptionist, Cashier, Bell Boy

• FB Service : Waiter , Room Service

• FB Product : Kitchen, Pastry & Bakery

• Bartending

• Housekeeping : Room Maid, Public Area, Laundry & Gardener

• Bahasa Inggris

• Bahasa Jepang

• Komputer

• On The Job Training

• Skripsi

• IPK: 2.95

1. Jan 1995 – June 1995

English Conversation Course | Dian Institute, Surabaya, East Java

1. July 1995 – December 1995

Computer Program Certificate | Dian Institute, Surabaya, East Java

Certificates

Achievements & Awareneess:

1. HACCP System | PT. ISS Indonesia (2012)

2. Service Quality Leadership Committee | Field and Care Manager | PT. ISS Indonesia (2013)

3. Awareness and Implementation ISO 9001 Food Quality Management Systems | PT. ISS Indonesia (2012)

4. Awareness and Implementation ISO 22000 Food Safety Management Systems | PT. ISS Indonesia (2013)

5. Hiegiene Sanitasi Makanan | DINKES PEMKOT SURABAYA (2015)

6. Service Quality Awards 2015 – Top Noodle House & Kitchen

7. Top Brand Awards 2015-2017 – Top Yamie - Top Noodle House & Kitchen

Skills: 

• Office 365 Presentation Market Analyze
• Sales & Marketing Strategy
• Budget & Financial Management
• Building Team Motivation & Development
• Problem Solving
• Conflict Resolution
• Customer Service Strategy
• Guest Experience Management
• Operational & Business Management
• Budgeting, cost control, P&L analysis
• F&B and central kitchen management
• Leadership & People Development
• Training & development
• Quality, Compliance & Systems
• Risk & compliance management
• Sales, Marketing & Partnerships
• Package and product development
• Event management (small to large scale
• Stakeholder & government relations
• Team leadership & performance management

Languages:

• English | Very Good
• Indonesia | Native Speaker 
• Mandarin | Begginer

References:

(Upon on Requested)

• Mr. Indra Neels | BoHo Group Boutique Hotels - Owner

• Mr. Purwadi | Econique Sarangan Resort-Personel Officer

• Mr. Adhi Saputra | Kurnia Village - BOD

• Mr. Edwin Wirjadi | Top Ten Group – BOD

Driving License :

• SIM A (CAR) and SIM C (MOTORCYCLE): June 2027

New Surabaya College-Hotel & Tourism-Graduated in 1995

SMAN 11 Surabaya-Graduated in 1994