HRGA Manager at CV. Cipta Nuansa Decoration (2025-08 – Present)
- Developed and implemented an objective Key Performance Indicator (KPI) framework, utilizing quantitative targets and measurable data points to ensure unbiased performance evaluations and alignment with corporate benchmarks.
- Planning and execute end-to-end recruitment strategies with focus on high-impact hiring.
- Operational Cost Efficiency, Controlling General Affairs and maintenance expenses to maximize project profit margins.
- Strengthened organizational structure by implementing targeted training and development programs for key leadership roles across Marketing, Operations, Finance, and HR, ensuring sustained high performance and cross-functional alignment.
- Maintained high-integrity personnel records and rigorous payroll auditing to eliminate financial leakages, ensuring 100% accuracy in wage disbursements and organizational cost efficiency.
HRGA & Area Operation Supervisor at PT. AKAS Aurora (2023-04 – 2025-01)
- F&B Service Standardization: Coordinating human capital quality and availability across Restaurant, Cafe, and Catering units to ensure consistent service standards for passengers and crew.
- Operational Workforce Management: Managing the full employee lifecycle (recruitment to offboarding) for critical roles such as Cooks, Waiters, and Baristas while maintaining stable turnover rates.
- Shift & Schedule Optimization: Developing efficient 24-hour shift management systems for F&B staff to support seamless bus fleet arrival and departure schedules.
- Discipline & Hygiene Oversight: Enforcing strict SOPs, sanitation standards (HACCP), and workplace safety (K3) to guarantee food safety and customer satisfaction.
- Cross-Unit Coordination: Serving as the primary liaison between corporate management and F&B units for payroll, contract administration, and human resource logistics.
Restaurant Supervisor at PT. Akas Aurora (2020-08 – 2023-03)
- Operational & Service Optimization: Managing full-scale daily operations for restaurant, cafe, and catering units to ensure timely food service standards for passengers and bus crews.
- Staff Management & Scheduling: Directing shift rotations, discipline, and productivity for service staff (Cooks, Waiters, Cashiers) to align with fleet departure schedules.
- Quality & Food Safety Control: Ensuring food quality, presentation, and sanitation standards (HACCP) in accordance with corporate SOPs to maintain service reputation.
- Inventory & Cost Control: Overseeing raw material stocks and daily logistics to minimize wastage and optimize operational cost efficiency.
- Sales Enhancement (Upselling): Leading the team in upselling initiatives to increase average transaction value (average check) across restaurant and cafe areas.
- Reporting & Coordination: Generating accurate daily sales, inventory, and operational reports for corporate management to facilitate data-driven decision-making.
Cook at PT. Aerofood ACS (2017-02 – 2019-04)
- High-Volume & Precision Production: Responsible for processing and serving high-volume culinary products for national and international airlines while maintaining consistent flavor standards.
- Strict Food Safety Compliance: Disciplined implementation of international food safety standards, including HACCP, ISO 22000, and Halal regulations across all production stages.
- Quality & Portion Control: Ensuring all dishes strictly adhere to standardized recipe specifications and aesthetic presentation as per airline client requirements.
- Raw Material Efficiency: Optimizing ingredient utilization to minimize food wastage while maintaining premium meal quality.
