Operation Manager at Al Gusto Italian Dining & Bar, JHL Solitaire Gading Serpong, a D Varee Collection
E: What are your responsibilities?
G: I’m mainly responsible for checking and controlling all the daily operations of Al Gusto, which includes the kitchen, dining area, marketing, human resources, food costing and also the prices.
E: What makes a typical day?
G: I always start early in the restaurant with the team setting up the dining area, checking on the kitchen stock and product ingredients. I also communicate with the chef to discuss any issues in the kitchen or plans for the day.
E: Your best attribute?
G: I always keep up my spirits and always think positively. I tend to think in a funny way for every sarcastic moment, but then focus on the solution for every problem.
E: Team player or team leader?
G: Team leader. I like to develop and communicate a business strategy for the group and to make negotiations on behalf of the team. If you are a team player, you just work within the team.
E: Who has been the most influential figure in your career to date?
G: I think it’s me, myself. When there’s a hole or a problem I do my best to recover the situation.
E: Name one really special thing about your hotel or restaurant?
G: Al Gusto is a team, a team in the restaurant, a team in our dining area, a team that will put you at ease during your visit and ensure you have delicious food.
E: How do you unwind?
G: It depends on what makes me stressed or emotional. But I can relax if I have found the solution, so to refresh I try to think or do something to make myself feel better, like playing down the situation.
E: Dead or alive. Who would you like to take out to dinner?
G: Maybe if there was an opportunity, I would like to bring the president of Indonesia to eat at Al Gusto. I would show him that Indonesian people are great workers and never give up, just like the many Indonesian chefs who work in Al Gusto. I would also like to show the president the cuisine of other countries.
Exquisite Taste June – August 2019