Francisco Holmes-Brown, General Manager of HARRIS Hotel & Conventions Kelapa Gading and POP! Hotel Kelapa Gading Jakarta, began his hospitality journey in his family’s kitchen in Argentina, learning to cook alongside his mother and grandfather. His passion for food, combined with a love of adventure, drove him to explore the world, working in kitchens from Argentina to Spain and Dubai. Starting with a small hostel he opened with friends, Francisco first experienced hospitality management, and his career flourished when he joined a major hotel brand in Dubai.
Reaching the peak of his culinary career as a chef in Jakarta, Francisco felt inspired to expand his expertise beyond the kitchen, moving into operations management. Now, in his first General Manager role, he realizes two dreams: leading a hotel team and returning to Indonesia, a place he holds close to his heart.
We had the opportunity to sit down with him for an exclusive interview, during which he shared his culinary background and revealed the journey that has shaped him into the leader he is today.
Exclusive Interview: Francisco Holmes-Brown, General Manager of HARRIS & POP! Hotel Kelapa Gading
Can you share your story of transitioning from an executive chef in the kitchen to becoming a general manager?
In Jakarta, I reached the height of my culinary career as an Executive Chef in a large hotel, managing big operations. This experience sparked a desire to expand beyond the kitchen, moving from chef to F&B, then to operations management. Now, returning to Indonesia as the General Manager of HARRIS Hotel & Conventions Kelapa Gading and POP! Hotel Kelapa Gading Jakarta, I feel my two dreams have come true—becoming a General Manager and returning to a country I love. It’s a moment of pride and a responsibility to perform my best.
How has your background as a chef influenced your management style and decision-making processes in hotel operations?
My career began in the kitchen, where I learned the importance of hard work, attention to detail, and the power of a well-coordinated team. As a chef, you work long days and rely on each team member to ensure everything runs smoothly. Those years gave me the strength to work long hours and taught me how vital teamwork is to success.
With degrees in both marketing and F&B, I have a solid foundation in numbers, which rounds out my approach as a manager. In hospitality, understanding and connecting with people is everything. To me, hosting guests and leading a team are two sides of the same coin; both require genuine respect and care. I aim to balance a strong commitment to performance with a positive, approachable attitude, keeping things enjoyable while striving for excellence.
What is your leadership philosophy, and how do you plan to apply it in managing the teams at both hotels?
I believe in empowering my team to become their own drivers. I aim to support, mentor, and encourage each member, allowing them to take ownership of their roles. Leading by example is essential; if I ask my team to stay late, I’m there with them. If they work a sixteen-hour shift, so do I. For me, teamwork means sharing the same energy and passion, creating a culture of unity.
While I carry the ultimate responsibility as the General Manager, every decision we make is as one team. Building that culture is paramount. I also emphasize the importance of having fun; a smile can recharge us, creating a positive environment that keeps us going strong together.
What strategies do you believe are essential for enhancing the guest experience in a hotel environment, especially in a competitive market like Jakarta?
Humanity, hard work, service, friendliness, attention to detail, and teamwork—these are at the core of what we do. I’m committed to supporting my team in every way. If I see one of my staff needing help, I’ll step in without hesitation. It’s essential for them to feel comfortable coming to me with any challenges they face, knowing we’ll work together to find solutions.
In my view, their challenges are not just theirs; they become our shared responsibility. When a team member brings an issue to me, I take ownership as well. Together, leveraging our professional knowledge and system, we examine the problem, propose solutions, and work to make improvements. It’s all about collaboration, growth, and finding the best path forward as a unified team.
What do you consider the most significant challenges facing the hospitality industry today, and how do you plan to address them in your new role?
In a city like Jakarta, the competition is fierce, with numerous fantastic hotels. The challenge lies in setting ourselves apart. For us, differentiation comes from delivering excellent service, anticipating guests’ needs, and, above all, creating a happy team—because a happy team means happy guests.
The real difference we bring is the human touch. Even as we meet the fast-paced demands of business travelers, we do so with a warmth and friendliness that makes them feel truly welcome. While we stay up-to-date with trends and technologies, it’s our people-first approach that sets us apart in this competitive market.
What suggestions and advice would you offer to young individuals who aspire to build a career in the hospitality industry?
Work hard, stay disciplined, and remember that nothing in life comes for free. Focus, discipline, and enjoyment are key. In hospitality, it’s essential to find the area that sparks your passion—whether it’s front office, guest services, or, like me, the kitchen. My journey began with a passion for cooking, and from there, I grew.
Always be open to learning, constantly updating and improving both professional and interpersonal skills. Hospitality is about connecting with people, from our staff to our guests. My goal is for everyone to feel welcomed, supported, and guided, fostering an environment where we’re all part of something meaningful.
How important is sustainability in hotel operations, and what measures do you envision implementing to promote eco-friendly practices at HARRIS and POP! Hotels?
Sustainability is paramount and extremely important to us. We are thrilled to be part of a great company like Summarecon, which champions excellent initiatives, and we also benefit from the strong support of our management company, Ascott. Together, we strive not just to be on par with others but to be leaders in sustainability efforts within the hospitality industry. It’s crucial that we take care of our Earth, which is our shared home, and I firmly believe that we all have a responsibility to protect it.
What do you enjoy doing in your free time outside of your professional responsibilities?
Family. I have a beautiful son and a wonderful wife, and we enjoy spending quality time together through various family activities and exercise. When I have the opportunity, I love to cook, as it has always been a passion of mine. Now, I’m excited to learn more about Indonesian cuisine and incorporate those flavours into my cooking.
What is your vision for HARRIS Hotel & Conventions Kelapa Gading and POP! Hotel Kelapa Gading Jakarta over the next few years, and how do you plan to achieve it?
My aspiration is to be a leader in the hospitality industry, where my guests and staff are both happy and fulfilled. I aim for our hotels to be among the best in the city across all aspects of the business, including guest satisfaction, staff satisfaction, sustainability, and delivering exceptional value to our owners. I always emphasize the importance of aiming high and continuously striving for improvement—whether it’s personal growth, professional development, or nurturing my family life. I want to extend this commitment to our hotels, enhancing operations, guest satisfaction, financial results, and sustainability. That is the goal.
