Anandita Makes

Anandita Makes

lataran Group is expanding its portfolio, and Anandita Makes is in the forefront of this exciting business development. After launching Plataran Menjangan resort in West Bali National Park, the Indonesian hospitality group is opening a high-end restaurant and venue in Menteng, a restaurant and venue in Bromo, a luxury hotel in Borobudur and a lifestyle hotel in Labuan Bajo.

The vast expansion includes the newest additions to Plataran’s existing properties in Jakarta, Puncak, Magelang, Bali, Komodo Islands and Sumba as well as luxury cruises across Indonesia. 

“We’re expanding aggressively to meet customer demand, but throughout the process we always go back to our core value. Our company aims to showcase the best of Indonesia, and to better the lives of Indonesians,” says the double degree holder in economics and applied psychology from Boston College, Massachusetts. She also recently obtained her Master of Management degree from Prasetiya Mulya Business School, Jakarta.

Anandita is based in, Jakarta, and focuses on the Finance Department of the company. However, every month, she visits one or two Plataran with alongside her parents, Yozua and Dewi Makes.

“When I visit the properties, I’m exposed to operations, marketing, human resources and research and developments departments. I learn a lot about creating strategies, outside of my comfort zone in finance. The job really is a never-ending learning curve,” Anandita says.

Besides her daily involvement in the family business, Anandita runs Passionnée, a French bakery at Jalan Brawijaya. “My parents trust me to balance the family business and my own, so I try to maximise my time and make the most of both,” she says.

Plataran has facilitated improvements for the people living around its properties, such as the Borobodur resort. “The death rate around the area decreases significantly as health, income, and life quality increase,” Anandita says. “When you see the positive impact of your business for the community, that’s the most rewarding part of the job.”