Published in 2021

Curriculum Vitae
SINATRYA R N S.Par.

Villa Inti Persada Blok C2 No.10

Pamulang, South Tangerang - 15417

+62 0813-1075-0220

trya.negara17@gmail.com

www.tn.com
(Coming Soon)
Page No.01
 EDUCATIONAL

I’m Bachelor in diploma IV (D-IV) of hotel manage-

ment, STP (Sekolah Tinggi Pariwisata) Satya Widya
Surabaya. I Had graduated in 2008 with 3.51 GPA.

STP Satya Widya Surabaya

Educational Program :
Hotel, Food & Beverage Management
Bachelor degree :
Diploma IV, Graduate 2008

SUMMARY PROFILE STIE Widya Wiwaha Yogyakarta

Educational Program :
Management & Business Accountant
My greatest strength is my commitment to the (Failed to pass in 2003) - Tidak Lulus
work I do. Throughout my career, I have consistent-
ly established my capability as a top performer by SMU Muhammadiyah 3 Yogyakarta
demonstrating my total commitment to the attain- Educational Program : IPA
ment of targeted goals and objectives. Graduate in 2002

Being innovative and commitment to always

presenting good ideas through the creative
concept, original, and memorable to design prod-
uct & service. Extremely dedicated, I have always ACHIEVEMENTS
identified and pursued new opportunities and
strategies to exceed the set goals of the organisa-
tion. 2008 - Best Employee
Majapahit Hotel Surabaya
Expert in operations, analysing strengths and
2008 - 1 st Winner Indonesian Mixology
weaknesses of markets, developing comprehensive
Bacardi Martini Sdn Bhd Malaysia
marketing plans and creating advertising cam-
paigns to identify new markets, increase exposure
2008 - TOP 15 Indonesia Bartender
and generate additional sales volume in peak as
Juice Magazine
well as shoulder and low seasons.
2008 - 1 st Liquid Kitchen Concept
Sindo Newspaper

2009 - 3 rd Winner National Competition

LANGUAGE VIBE Liqueurs & Spirits

2009 - Mixoflairology National Competition

Indonesia Bacardi Martini
Bahasa Indonesia
Mother Tongue - Fluent Language

English
International - Decent Language
OFFICE APPLICATION

■ Power Point ■ MS Word ■ Excel ■ Pdf

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 SALES PROGRAM
■ POS Raptor & Quinos (F&B Applycation)

■ POS Fidelio & Opera (Hotel Applycation)

DESIGN PROGRAM

HOBBIES & INTERESTS

Hospitality
is everywhere.
Make people feel secure.
Delight them with surprise.
Leave them feeling significant.
Page No.03
 WORKING EXPERIENCES
ADZKYA TOUR & TRAVEL As Position CEO & FOUNDER

Adzkya tour & travel is integrated B2B online travel agency. The most sought after one stop online travel
services anytime, anywhere, and any size. Adzkya tour & travel that have a mission to creating good
holidays and memorable services.

September 2014 • Developing strategies to hit or exceed sales targets

- Until Present (7 Y’s)
Job Summary:
• Promoting and Marketing our business, sometimes to new or niche markets
• Managing budgets and maintaining statistical/financial records
• Selling travel products and tour packages to my relation
• Sourcing products and destinations to meet consumer demands
• Liaising with travel partners, including airlines and hotels, to manage bookings
• Dealing with customers enquirers and aiming to meet their expectations
• Motivating our sales team to hit their targets and ensure company profitability
• Dealing with disciplinary matters and customer complaints
• Sometime I has Guiding the clients to ensure our services as expected

F&B - CONSULTANT As Position PROJECT LEADER

Our group is equally adept at the varied disciplines of opening hospitality business and also penetrated
the interiors, and graphics for all the requirement process. 7 partner, we’re contribute a unique and
memorable vision to the multifaceted design & concept mission.

June 2016 • Manage and oversee upgrades and changes in design strategy
- Until Dec 2020 (4 Y’s) • Develop strong business relationships with clients and outside partners
• Provide concept direction, and work with the principals to create designs that
meet our standards
Job Summary:
• Act as a mentor of the all process, offering leadership, clear guidance
• Ensure high design quality and providing feedback f rom clients
• Works directly with any principal to develop major business initiative
• Writing proposals and creating fee estimates
• Always maintains a strong presence in professional organizations
• Handles complaints and other related problems

RASAROA MANADO BISTRO As Position CONSULTANT & OPERATIONAL MGR

Rasaroa is hearty authentic restaurant and share of story about family Manado cuisine through the
warm and relaxing interior ambience. With all segmented Rasaroa take the gathering concept.

August 2016 • Responsible for the overall business performance in retail operations
- Until August 2017 (1 Y’s) • Lead and oversee team performance to driving sales revenue
• Develops strategies to improve sales and profitable
• Engaged and inspire store team to achieve maximum performance
Job Summary:
• Review store sales numbers, cost of inventory, operational expenses and
inventory loss
• Able to forecast sales figures and inventory requirements for each location in
retail industry
• Oversees and manages daily store operations performance
• Training and motivated staff to growing business together

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 WORKING EXPERIENCES
DX-PREMIER HOTEL
As Position GENERAL MANAGER F&B ASSOCIATE
CIHAMPELAS, BANDUNG

I’m working start f rom pre opening business of DX Premier hotel cihampelas. DX Premier hotel Ciham-
pleas development by Karya Cipta Putera Persada PT, is unique hotel with concept business, leisure,
entertainment and healthy club integrated with 2 tower.

MAY 2013 • Oversee overall organization and operation of the food and beverage operation
- Until August 2015 (2 Y’s) and it’s staff
• Ensure proper cleaning and sanitation of the all areas: products & public space
• Ensure highest standards of foods, beverages, and services
Job Summary:
• Oversee guest satisfaction process as it relates to the F&B department
• Work in conjunction with our Executive Chef to prepare annual budgets and
forecasts
• Develop and implement revenue increasing strategies
• Work the floor in all positions as needed
• Maintain communication with all F&B venues, F&B employees and other dept
• Assist with hiring, training, coaching, counseling, evaluating, and scheduling of
all players
• Prepared calendar events with Manager and Exc Chef and shared to other dept
• Managing budgets and maintaining statistical/financial records

BREWHOUSE BAR &

As Position OPERATIONAL MANAGER
RESTAURANT

Brewhouse development by Pundi Mas Maharasa Sejati PT, is the first concept f rom microbrewery beer
and restaurant in Indonesia. Brewhouse has own production beer similar like as a porter, ale, and stout.
Brewhouse is similar a lifestyle business in Jakarta.

April 2011 • Oversee overall organization and operation of the food and beverage operation
- Until April 2013 (3 Y’s) • Ensure proper cleaning and sanitation of the all areas: products & public space
• Ensure highest standards of foods, beverages, and services
• Oversee guest satisfaction process as it relates to the all players
Job Summary:
• Work in conjunction with our Head Chef to prepare annual budgets and forecasts
• Work in conjunction with our Brewing Master to prepare monthly budgets
• Coordinating with purchasing to apply raw material and purchase to London
• Coordinating with all government requirement to legal and disciplinary business
• Work the floor in all positions as needed
• Maintain communication with Chef Consultant (Chandra Yudha) to prepare menus
• Assist with hiring, training, coaching, counseling, evaluating, and scheduling of
all players
• Prepared calendar events with Event Manager and Banquet Manager

Page No.05
 WORKING EXPERIENCES
LE GRANDEUR HOTEL
As Position BAR & LOUNGE MANAGER
MANGGA DUA

I’m control 5 outlets are: Executive Lounge & Cigar, Delicatessen, The Lounge, Wine Shop, and Billiard
Room. Le Grandeur Hotel Mangga Dua offers modern living, a combination of International standard of
accommodation with an exceptional services.

NOVEMBER 2010 • Oversee overall organization and operation of the Bar department in 5 outlets
- Until April 2011 (5 M’s) • Managing and maintaining statistical business operations in 5 outlets
• Prepared calendar events with sales manager and direct report to our
Executives Chef
Job Summary:
• Perform and duties in operating banquet event
• Set objectives and targets for beverage unit/bar
• Assess development needs and train and coach staff
• Interviewing applicant as recomendation HR Division
• Set and monitor quality and service standards for staff
• Communicate company policy, standards and procedures to staff
• Implement improvements for products and service
• Maintain regular communication with staff and management through meetings
and discussions
• Stay current with relevant legislation regarding service of alcohol, sale of
tobacco and licensing

PROJECT PORTFOLIO

The following are projects while being

a hospitality consultant, and many
more that cannot be displayed due to
publish limitations.

I'AM ADDAPT OF STRATEGISTS,

GRAPHIC DESIGNERS, AND
INTERIOR DESIGNERS
V O
WHO THRIVE AT THE E I
H

INTERSECTION
T

OF HOSPITALITY & DESIGN.

E
F

R
U

R
N I T U

S H A K E F O R L I F E !

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