Trisna Djunaedi Kurniawan

trisnabadar@gmail.com

+6285692235980 /+6285693622329
Japos Graha Lestari, Jl. Murai D.3 No.7
Kel.Jurang Mangu Barat, Kec.Pondok Aren
Tangerang Selatan15223
linkedin.com/in/trisna-djunaedi-kurniawan-06771726

Dedicated Director of F&B with more than 2 years of experience providing clients with the
highest degree of hospitality and customer service by ensuring that facilities meet and
exceed expectations. Strong leader possessing outstanding work ethic and integrity,
always dedicated to meeting budget.

WORK EXPERIENCE
Director of F&B
Harris POP! Festival Citylink
(International Hotel Brand)
Aug 2022 - Present Bandung, Indonesia

Responsibility:
 Created reports, budgets and revenue forecast to maintain and manage an efficient
department.
 Manage and monitor daily operational duties of full service for patients including creating
and maintaining department budget.
 Review and analyze financial result, reports, execute inventory control and calculation
for monthly analysis and reconciliation, payroll.
 Perform weekly sanitation audits to ensure full compliance with FSMS mandates.
 Overlooking 2 F&B outlet and 12 meeting room and Convention venues hosting up to
4.000 delegates.

Contact : Mr. Melvin – General Manager

COO/General Manager
PT. Silki Panorama Nusantara (Hospitality Consultant)
Hospitality / Hotel Operator
April 2019 – July 2022 Jakarta, Indonesia

Responsibility:
 Lead the council's marketing and public relations initiatives. Developed the fundraising
marketing video and script, program guidebook, annual report, and electronic
newsletter.
 Lead renegotiation activities of major vendor service contacts.
 Recognized for the implementation of technology and service strategies to support
increased workflow reducing headcount/client ratio by 50% while maintaining service
levels.
 Managed client data migration to a new platform.
 Reduced operating costs.
 Researched and negotiated new rates for services.
 Negotiated contracts, controlling costs.
 Orchestrated the development of Mission Statement and Corporate Values, as well
asdetailed action plan.
Contact : Mrs. Dyana - CEO
Director of Food & Beverage (Pre-opening)
Pullman Ciawi Vimala Hills
(International Hotel Brand)
March 2018 – March 2019 Bogor, Indonesia

Responsibility:
 Overlooking 5 F&B venues and 6 meeting & conference venues hosting up to 1,300
delegates. Those are: All day dining (Damar Restaurant), Bar & Lounge (Salak Bar &
Cafe), Wine & Grill (Mad Cow Restaurant), Panorama Restaurant and In room dining.
 Making all F&B FF&E list and get approval from GM.
 Manages, motivates and organizes personnel in order to improve the quality and
creativity of F&B services, in line with brand standards. Makes suggestions for
improvement.
 Control and supervise the implementation of in focus (Evalpack) SOP's and ensure
score achievement as per regional target.
 Enhances guest satisfaction through warm and friendly manner, availability and
frequent presence in the hotel.
 Ensures the quality of service provided for guests, that They are comfortable and
receive a warm and personal welcome.
Contact : Mrs. Hani – Director of Talent & Culture (HR)

Assistant Director of Food & Beverage

Pullman Jakarta Central Park
(International Hotel Brand)
December 2015 – January 2018 Jakarta, Indonesia

Responsibility:
 Overlooking F&B venues. Those are: All Day Dining (Collage Restaurant), Lobby
Lounge (Bunk), In room dining.
 Helpsemployees improve their skills and provides support for career development.
 Manages, motivates and organizes personnel in order to improve the quality and
creativity of F&B services, in line with brand standards. Makes suggestions for
improvement.
 Improves the department's results by increasing sales, improving the management of
points of sale for all restaurants and bars, expenses and profitability.
 Enhances guest satisfaction through warm and friendly manner, availability and
frequent presence in the hotel.
 Develops strong relationships with guests with the aim of gaining their loyalty.
 Ensures the quality of service provided for guests, that they are comfortable and
receive a warm and personal welcome.
Contact : Mr. Sunardi Song – Director of Food & Beverage
Food & Beverage Manager
Hilton Hotel
(International Hotel Brand)
August 2015 – November 2015 Bandung, Indonesia
Responsibility:
 Responsible for FSMS audit and make it action plan and direct report to DOO / GM.
 Responsible for safety & Security audit in F&B area and direct report to DOO / GM.
 Manage allF&B and day-t-day operations within budgeted guidelines and to the highest
standards.
 Preserve excellent levels of internal and external customer service.
 Responsible for Food & Beverage Self Audit and reporting to DOO / GM.
 Lead F&B team by attracting, recruiting, training and appraising talented personnel.
 Report on management regarding sales results and productivity.
Contact : Mr. Oki Yanto – Director of Operational

Food & Beverage Manager

Alila Hotel
(4* Hotel Brand)
December 2014 – August 2015 Jakarta, Indonesia

Responsibility:
 Build teamwork and enhance the team’s commitment to their work and the hotel.
 Achieve a record of success in recruiting, interviewing and hiring people.
 Communicate the vision and brand personality to the team and ensure it is integrated in
the department’s business practices.
 Actively and successfully train people for current assignments and future growth.
 Recognize outstanding individual performance in the department and deal with
substandard performance fairly, immediately and constructively.

Contact : Mr. Alex – Human Resources Manager

Food & Beverage Manager

ZU International
(Exclusive Private Member Club)
January 2014 – November 2014 Jakarta, Indonesia

Responsibility:
 Guiding the department heads and section heads in F&B service in the performance of
their jobs in accordance to club policies and procedures.
 Achieving financial goals, by maximizing revenue and minimizing cost.
 Establishing and maintaining high sanitation standards in all food and beverage outlets.
 Implementing special promotions and events for all food and beverage outlets, to
attend a profitable food and beverage operation.
 Monitor budget via controllable costs, monthly financial statements (Profit & Loss) and
manpower report.
Contact : Mr. Steven – Resident Manager
Assistant F&B Manager (Promoted)
Pullman Jakarta Central Park
International Hotel Brand
September 2013 –December 2013 Jakarta, Indonesia

Responsibility:
 Responsible for all areas of the food & beverage operations.
 Ensure kitchen, restaurant, in room dining, executive lounge and bar operations are
opened and closed according to policy.
 Responsible for food hygiene, health and safety issues.
 Ensure all Evalpack report was propped and correct data.
 Responsible for food quality and presentation.
 Participate on committees to assist with event details and other special requirements.

Contact : Mr. Viktor – Director of F&B

Outlet Manager (Pre-opening)

Pullman Jakarta Central Park
(International Hotel Brand)
June 2011 – August 2013 Jakarta, Indonesia

Responsibility:
 Responsible for company’s outlet performance like personnel management,
beverage and foods and other services and operations.
 Responsible in recruiting team professional as well as qualified staff who is dedicated to
provide great services.
 Responsible for food hygiene, health and safety issues.
 Ensure all Evalpack report was propped and correct data.
 Responsible for food quality and presentation.
 To monitoring hygiene and sanitation program and all the report.
 To manage the cost of outlet and make it plan for revenue.

Contact : Mr. Viktor – Director of F&B

Assistant Restaurant Manager (Promoted)

Hotel Indonesia Kempinski
(International Hotel Brand)
July 2010 – June 2011 Jakarta, Indonesia
Responsibility:
 Organizes the work for the team, including the need to multi-skill in employee’s job
requirements.
 Ensure information is properly passed onto the team (briefings and debriefings with the
kitchen staff, etc).
 Ensures the point of sale is prepared to a high standard.
 Respects labor law, particularly when preparing work schedules.
 Ensure his/her staff is well presented (clothing, personal hygiene, etc).
 Increases revenue for the point of sale through additional sales techniques.
Contact : Mrs. Heike – Restaurant Manager
Restaurant Supervisor
Hotel Indonesia Kempinski
(International Hotel Brand)
May 2009 – July 2010 Jakarta, Indonesia
Responsibility:
 Created restaurant procedures for manuals and training.
 Maintained administrative functions - inventory, employee attendance and counseling.
 Brought new items into the outlets in order to increase sales.
 Resolved guest concerns and complaints in order to maintain a positive atmosphere.
 Directed and supervised staff members engaged in daily operations.
 Assigned posts and designated duties.

Contact : Mr. Gatoz– Restaurant Manager

Restaurant Server
Raffles Hotel
(International Hotel Brand)
April 2008 – March 2009 Dubai, UEA

Responsibility:
 Prepare the tables, laying out napkin and utensils, making sure the condiment are
refilled, performing all other preparation tasks.
 Staying update on current menu choices, specialties and menu deviations, knowing it
the kitchen staff is running out of any items, etc.
 Prepared mixed drinks for service your customers table.
 Properly open and pour wine at the tableside.
 Performing basic cleaning tasks as needed or directed by supervisor.

Contact : Mr. Cavalius – Restaurant Manager

Restaurant Server
Emirates Golf Club
International Country Club (Golf Course)
November 2005 – April 2007 Dubai, UEA

Responsibility:
 Prepare the tables, laying out napkin and utensils, making sure the condiment are
refilled, performing all other preparation tasks.
 Staying update on current menu choices, specialties and menu deviations, knowing it
the kitchen staff is running out of any items, etc.
 Prepared mixed drinks for service your customers table.
 Properly open and pour wine at the tableside.
 Performing basic cleaning tasks as needed or directed by supervisor.
 Greet all the guest and appearance standard consistently.

Contact : Mr. Jeremy – Restaurant Manager

Telephone Operator
Red Top Hotel
(4* Hotel Brand)
June 2004 –October 2005 Jakarta, Indonesia

Responsibility:
 Operating the institutional paging system.
 Processing all codes in a calm and timely manner.
 Knowledge of the different panels and alarms within PBX and what they are for so that
the appropriate policies can be followed and to notify the appropriate personnel when
an alarm triggers.
 Answer switchboard and direct calls to guests and appropriate departments.
 Meet and greet visitors, data entry, open, sort and distribute mail.
 Assist staff with transfers, pages and messages.
 Overhead announcements for individual staff, system failures, special services and
emergency codes.
Contact : Mr. Rusdi – Front Office Manager

Bellman/Councierge
Red Top Hotel
(4* Hotel Brand)
August 2003 – June 2004 Jakarta, Indonesia

Responsibility:
 Assist customers with loading/unloading luggage, in lobbies, lanes, and in the parking
office.
 Greet by/use name, be responsive and timely with correspondence and
problem resolution, and display a caring attitude, develop a rapport with
the customer base.
 Assist guests with dining and activity recommendations.
 To effectively work in a team environment.
 To work with and without supervision and follow directions of supervisors when
requests are made.
 Perform all tasks as directed by the Manager in pursuit of the achievement of business
goals.
 Handling valet parking.

Contact : Mr. Rusdi – Front Office Manager

Restaurant Server
Hilton Hotel
(International Hotel Brand)
August 2000 – July 2003 Jeddah, KSA

Responsibility:
 Prepare the tables, laying out napkin and utensils, making sure the condiment are
refilled, performing all other preparation tasks.
 Staying update on current menu choices, specialties and menu deviations, knowing it
the kitchen staff is running out of any items, etc.
 Prepared mixed drinks for service your customers table.
 Properly open and pour wine at the tableside.
 Performing basic cleaning tasks as needed or directed by supervisor.
 Greet allthe guest and appearance standard consistently.

Contact : Mr. Jafar – Restaurant Manager

Bar Captain
PT.Wahana Boga Citarasa (IL Punto Restaurant & Regal Lounge & Bar)
(Independent Restaurant & Bar)
September 1996 – June 2000 Jakarta, Indonesia

Responsibility:
 To be involved in the setting of department target, objectives, to monitor and strive for
their achievement.
 To assist the Bar Manager in the control of wage costs in line with budgetary
requirements.
 Ensure stock itemsbehind the bar are always within expiry date.
 Ensure mice-en-place are prepared according to bar standard.
 Share ideas and problem with the team and encourage their input in helping make
decisions where possible.
Contact : Mr. Bobby – Outlet Manager

EDUCATION
 Senior Hotel and Tourism High School (SMK Negeri 57)
1993 – 1996 Jakarta, Indonesia

COMPUTER SKILLS
 Photoshop
 Sketch up
 MS Office
 Opera System
 Micros System
 VHP
ORGANIZATIONS
 IFBEC (Indonesia Food & Beverage Executive Committee)
2015 – Present Jakarta, Indonesia

TRAINING CERTIFICATES
 A Manager Part 2 by ACCOR, Jakarta (2016)
 A Manager Part 2 by ACCOR, Jakarta (2016)
 Leadership Development by ACCOR , Jakarta (2016)
 Key To Communication by ACCOR, Jakarta (2013)
 SafeSteps Training Certification Program I and II, Jakarta (2013)
 Internal Audit For HACCP by TŰVRheinland, Jakarta (17 – 18 June 2013)
 Implementation for HACCP by TŰVRheinland, Jakarta (19 – 21 March 2013)
 Basic Food Hygiene (2008)
 Bon Barista (Level 1) by Boncafe, Dubai (2006)

LANGUAGES
 English (Fluent)

HOBBIES
 Photography
 Automotive
 Travelling
 Swimming