Manager of Food &Beverage at Hilton Garden Inn Bali Ngurah Rai Airport
E: What are your responsibilities?
A: As F&B Manager, I oversee the entire food and beverage operation, from Garden Grille Restaurant & Bar to in-room dining and banqueting, ensuring it all runs smoothly and that my team delivers exceptional experiences to the guests. I’m also responsible for developing new F&B ideas.
E: What makes a typical day?
A: I start my day with gratitude, then, arriving at work at 7am, I make sure to greet all my team and engage with the guests while they’re having breakfast and listen to their feedback. Then it’s coordinating with the team, the kitchen and management.
E: Your best attribute?
A: Enabling others. The key is being a role model to inspire and encourage others, so they can deliver their best performance. Enabling means we empower others, not just delegate duties to them.
E:Team player or team leader?
A: Team leader. The leader has a big influence and makes the players stronger.
E: Who has been the most influential figure in your career to date?
A: My current general manager, Jean-Philippe de Haes. JP is consistently inspiring and lives what he teaches. He believes a happy team means happy guests and a better business – so everything starts with the team. He also consistently implements and encourages the work-life concept of balancing body, mind and spirit.
E:Name one really special thing about your hotel or restaurant?
A: Actually, there are two. The first is the people – the team here are enthusiastic about delighting our guests every time. Second, although we are an airport hotel, it is a lot more like a resort.
E: How do you unwind?
A: I like to play musical instruments. I challenge myself to learn a new musical instrument every year; this year I’m playing the violin, maybe next year will be the saxophone. I’ve already learned drums, keyboard, guitar and bass.
E: Dead or alive, who would you like to take out to dinner?
A: No doubt, my wife. She is everything to me.