While still on school i was taking challenge of hotel's job and been assigned in various postition like assistant waiter and assistant room boy, i one of prestigious premises in Sanur.

Started from the ground up at one of Bali's most established luxury properties. Mastered the fundamentals of fine dining service, guest communication, and hospitality standards that would shape the next 25 years.

Expanded hands-on experience across the housekeeping department at a 5-star beach resort. Developed a deep
understanding of hotel room operations, quality standards,
and the behind-the-scenes discipline that defines world-class guest experiences.

Stepped into the travel and tourism sector, gaining first-hand exposure to guest experience design beyond hotel walls. Managed travel programs, flight and accommodation arrangements, dining experiences, and handled accounts receivable and payable.

First pre-opening experience joining the team before
day one and helping build operational foundations from scratch. Managed daily front desk operations, guest check-in and check-out procedures, and delivered personalized stay experiences using the VHP property management system.

Seven years at sea across two prestigious cruise lines  in (UK) and  (USA). Rose from assistant waiter to restaurant section leader through top-scoring guest satisfaction results.

Seven years of ocean. Seven years of people.
Everything that came after was shaped here.

Led the Food & Beverage division through a critical
transition period at one of Bali's most celebrated luxury resorts  the 7-star award-winning Hanging Gardens.

Expanded the F&B outlets, developed new menu concepts, and achieved the highest F&B revenue in the resort's

10-year history. Maintained F&B cost of sales at 34% against a 36–37% target, and achieved a 42% F&B sales coefficient from total hotel revenue.

Took full pre-opening leadership of this hospitality education and development center in Tabanan, restructuring the entire operational organization from the ground up.

Delivered the full opening ahead of the 18-month target completing in just 12 months. Managed 3 practical labs, 2 cafes, 3 meeting rooms, and a 2,000-pax auditorium.
Increased GOP to 35% and maintained combined departmental
cost of sales at 31% against a 35% target.

Pre-opening leader for the entire Food & Beverage division
of this 5-star resort in Jimbaran. Built 4 dining outlets with 7 distinct food concepts and a combined seating capacity of 250+ from scratch.

Developed all menus alongside the Executive Chef, signed 10+ DMC contracts for F&B revenue generation, and maintained F&B cost of sales at 35% yearly.

Managed daily operations across 1 running resort and 3 ongoing development projects with a combined portfolio of 100+ rooms. Oversaw all aspects of hotel management including budgeting, 3-year financial projections, revenue management, human capital, and SOP development.

Increased monthly GOP to 37% - 5% above the previous management's results while maintaining PTEB at 16% with a lean staffing ratio of 1:0.6.

Founded Classotel, an independent hotel management and training consulting firm based in Bali. Providing hands-on consulting services across hotel operations, financial performance, pre-opening setup, and management training programs.

Built to give back to the industry through practical, experience-based guidance not
textbook theory.

Currently serving as Corporate General Manager at Wanderlands Expat Management Group, Ubud overseeing a
portfolio of properties across all operational and administrative functions. Responsible for strategy,
budgeting, P&L, quality standards, owner relations,  and corporate team development. Continuing to build, train, and lead  one property at a time.