Irawan Lokeswara

My name is Irawan, I am currently 47 years old, I graduated from Hospitality School and graduated in 1995 at NSC, currently I am actively managing a family catering business for several Christian schools, churches and family events such as birthdays and selling offline and online, and  also selling around using a bicycle booth.  Previously I worked at Kurnia Village Tabanan Bali as an Operations Manager with the task of managing Kurnia Village as a restaurant that is loved and in demand internationally by foreign and local tourists, creating work SOPs, determining suppliers and prices, collaborating with the Tabanan Regency Government, especially the tourism sector such as  Tanah Lot together with other private companies holds meetings, banquets, catering and gatherings with the local community, collaborates with travel agencies to attract guests to the restaurant, determines market segments and creates online promotional tools both with social media and in person, providing  training for the front and kitchen areas, housekeeping and sales & marketing procedures, responsible for managing the warehouse and procurement, carrying out inspections and inventory periodically and monthly, generating profits and analyzing operational reports to get more income for the company.  However, I only stayed for a short time, namely early 2022 until May 2022 in Kurnia because my wife gave birth and I resigned from my job.  Previously I worked at Top Ten Group as a Quality Control Manager with the task of managing restaurants, bars and central kitchens, as well as being a housekeeper for nightlife, responsible for coordinating with the surrounding restaurant and bar management to maintain smooth work operations.  in each restaurant branch: Chinese Restaurant, Japanese Restaurant, Indonesian Restaurant and Noodle Restaurant, responsible for the quality and cleanliness of food and beverages produced by Top Ten Group for customers, responsible for determining good food and beverage suppliers and vendors, responsible  for delivery of food supplies to all restaurants, controlling PES, housekeeping and security, as well as being responsible for operations in the central kitchen and determining work SOPs in accordance with the HACCP system starting from receiving goods-selection of the production process to the storage process, providing reports directly to the company owner.  I resigned from Top Ten Group due to the Covid 19 pandemic, and previously I worked at PT ISS Catering as a Site Service Manager with responsibility for 3 work areas with a capacity of 3000 workers in Kaltim Prima Coal Sanggata East Kalimantan, responsible for accommodation (front office, housekeeping  , procurement room, cleaning, laundry, booking return tickets for mining employees) and providing delicious food in the restaurant as well as food boxes for the mining area along with snack boxes, preparing meeting rooms and Galadinner.  Responsible for payments from KPC clients at the specified time, making estimates for the procurement of operational goods every month (3 months), responsible for quality control in the work area and supervising daily operations both at the bascamp and mine.  I am responsible to the VC President of PT ISS.
Before I worked in several hotels as a Food & Beverage Manager.  When I was at the Top Ten Group I got the best quality service and top favorite products from Jawa Pos in 2016-2018. In 2016 I submitted a proposal to restore and make work in the central kitchen integrated with ISO 9001-22000 which was able to provide support to  16 restaurants and nightlife scene included in the Top Ten Group.

Working Experience: 
2021 – May 2022: Kurnia Village Tabanan, Bali - Operational Manager 
Duties and responsibilities: 
1. Manage Kurnia Village to become a lodging and restaurant with international standards and become the 
main destination for tourists, both domestic and foreign tourists. 
2. Ensure that restaurant operations run smoothly both for routine breakfast, lunch and dinner activities, 
banquets, catering inside and outside, meetings and gatherings, special state banquets. 
3. Cooperate and establish working relationships with tour & travel parties, government companies, private 
companies and local or foreign tourism activists. 
4. Control and efficiency of expenditure costs in accordance with the company's priority needs to get optimal 
results. 
5. Make monthly and annual business work plans to achieve operational targets with maximum results. 
6. Carry out promotional activities and collaborate with EOs, local governments both offline and online 
promotions. 
7. Supervise, monitor and evaluate promotional activities directly to get optimal results. 
8. Supervise and evaluate cooperation with vendors, suppliers to get easy business facilities and can support 
work operations properly. 
9. Make regular work reports both weekly, monthly and yearly in terms of profit and loss reports, periodic 
inventory both monthly and yearly, and company finances. 
Report to: Board of Director 
• No. of supervision staff: 78 persons 
April 2014 – April 2021: Top Ten Group Surabaya - Quality Control Manager-Central Kitchen & Nite 
Life (Entertainment) 
Duties and Responsibility: 
1. Responsible for the smooth operation of restaurants/outlets and central kitchens managed by Top 
Ten Group Management, 
2. Responsible for and coordinate with restaurant/outlet managers to keep operations running smoothly 
and provide the best service for consumers according to the standards set by the company. 
3. Responsible for selecting suppliers/vendors and determining prices for procurement of goods for 
needs in the central kitchen and inventory warehouse belonging to the Top Ten Group. 
4. Responsible for the standards and quality of food and beverages that are good and hygienic for the 
products served to guests in accordance with the standards set by the company. 
5. Responsible for Housekeeping and Pes Control departments and selecting/appointing vendors in each 
of the company's business lines. 
6. Responsible for the smooth operation of every event held by the company in accordance with the
promotion/event schedule of the company. 
7. Responsible as a leader for the opening of new restaurants along with employee recruitment and 
training for employees so they can contribute good sales turnover to the company. 
8. Organize and plan the management of central kitchens efficiently and optimally in making healthy and
hygienic food and beverage processes with an integrated HACCP system to be distributed to all 
restaurant outlets in a proper and safe manner and to maximize and smooth restaurant operations. 
9. Creating new divisions (content creator and digital marketing) to boost the company's performance in 
the social media market and Monitor and analyze performance on social media. 
10. Build and maintain strong and long-lasting customer relationships (Individuals, Groups, Companies, 
Travel Agencies & Governments). 
11. Monitor and evaluate kitchen operations and services to achieve results that meet company 
standards and customer satisfaction. 
12. Controlling and planning maintenance and maintenance of goods and work equipment regularly and 
continuously. 
13. Conduct periodic inspections (inspections) at each outlet and main kitchen. 
14. Representing the company to cooperate with the company in terms of work agreements, 
cooperation permits and for community affairs in collaboration with local governments. 

15. Initiator of joint venture development with international standard schools and well-known 
schools to open branch outlets in school canteens. 
Report to: The Owner 
• No. of supervision staff: 1200 persons 
2011 – 2014: Site Service Manager – PT. ISS Indonesia - Catering Service-Balikpapan 
Duties and Responsibility: 
1. Organize and manage all the needs of the employee's official residence or accommodation for mining 
workers such as the need for amenities, room cleanliness, food supplies, drinks, towels, laundry, garden
maintenance, care and maintenance of all company assets and others. 
2. Provide food for mining employees, whether breakfast, lunch, dinner, in restaurants and in the mining 
site in the form of pack meal, snacks, drinks, fresh fruit, snacks boxes, all of which are sent based on a 
predetermined time, according to the place and site of the mining crew, which are well scheduled and not 
late. 
3. Planning and forecasting the procurement of needed goods including frozen food, dry goods, 
consumables, vegetables and fruits for the next 2-3 months as well as controlling expenditure and 
production costs in the site area. 
4. Ensure billing and billing periodically and paid at that time and in the current month according to mutual 
agreement. 
5. Coordinate and Negotiate with KPC Accommodation for daily operational activities and determine the 
number of POB mining employees, Local Government Agencies and Mining Executives. 
2013 (January 25th) Promoted as Field & Care Manager - Kaltim Prima Coal East Borneo (3 Sites): 
1. Tanjung Bara, with the capacity and covered: 
a) Mess Hall/Restaurant with the capacity of POB (person on board) 150 Pax X 3 sessions/day. 
b) Meal Boxes POB (person on board) 1500 pax / day. 
c) Coffee Shop Dining Room with a capacity of 60 pax and Ballroom/Function Hall with a capacity of 300 pax. 
d) Pool Bar Café & Aquatic Beach Bar with a capacity of 80-150 pax. 
e) Commissary Mini Ranch Market for foreign residents living in the complex of KPC. 
2. Wisma Rayah, with the capacity and covered: 
a) Mess Hall/Restaurant with the capacity of POB (person on board) 280 Pax X 3 sessions/day. 
b) Mealbox with the capacity of POB (person on board) 550 pax / day. 
c) Tupperware Lunch Box with the capacity of POB (person on board) 280 Pax / day. 
3. Wisma Prima, with the capacity and covered: 
a) Mess Hall/Restaurant with the capacity of POB (person on board) 180 pax X 3 sessions / day. 
b) Mealbox with the capacity of POB (person on board) 1500 pax/day. 
c) Snack Box with the capacity of POB (person on board) 1500 pax/day. 
Report to: Operation Care Manager / Vice President 
• No. of supervision staff: 208 persons 
2011 : F&B General Manager – Smile Plaza Restaurant - Makassar 
Representative Hotel Manager - Bajigau Hotel Makassar 
Boutique’s hotel consists with 36 Rooms designed for business and leisure traveler, 2 Restaurants (Chinese, 
Japanese), Cafe Shop & Lounge, 8 VIP Rooms, Grand Ballroom (600 pax). 
Duties and Responsibility: 
1. Responsible for organizing and managing all activities in the company including supervision, attention to 
employees, Maintenance, Sales, Control Loss/Profit. 
2. Plan and organize Bajigau Hotel Recovery activities as a representative hotel manager to be able to 
operate actively again, both sales, repairs, maintenance and concepts as a budget hotel and can run 
normally and smoothly. 
3. Organizing dinner parties, outsides catering, weddings, birthdays, banquet events with outside parties,
both from government institutions, banks, embassies and other companies to increase sales turnover and
incentives for employees. 
4. Create and collaborate with institutions/vendors to supply catering for both lunch and dinner as
additional income. 

New Surabaya College-Hotel & Tourism-Graduated in 1995

SMAN 11 Surabaya-Graduated in 1994