Manager of Food & Beverage at Four Points by Sheraton Bali, Seminyak
E: Describe your typical day in a sentence.
I: I usually start my work at 8.30am, collaboratively plan my day and make sure that the most urgent work gets done first.
E: So how did you come to be the F&B manager for Four Points by Sheraton Bali, Seminyak?
I: I’ve been in the hospitality industry since 2000, working in several hotels overseas and cruise ships. In 2014 I decided to come back home to Bali after working as the operational manager at Hard Rock Café Jakarta, working for Sheraton Bali Kuta Resort, Sarong Group and Novotel Bali Ngurah Rai Airport. Then a great opportunity came along, I was asked to be part of the Marriott family at Four Points by Sheraton Bali, Seminyak as the F&B manager.
E: What’s the toughest part of your job?
I: I believe every role and aspect in life or work has its ups and downs. I’m not saying my job is easy or hard. But instead, I try to minimise the downside and refuse to feel that this job is too tough for me. I’m enjoying every moment and always thankful, that way I don’t let my work stress me out.
E: And what makes you smile at work?
I: It’s not about the price, the ambience or who’s the boss. But I will be so happy and keep smiling if our guests leave with a smile on their face because they enjoy our food and services.
E: What motivates you?
I: The challenges.
E: Would things fall apart if you weren’t around?
I: Absolutely not, I always believe and have faith in my team. They are solid and I know I can rely on them.
E: Who, in your team, deserves more recognition and why?
I: I would say everyone in my team, especially my restaurant and bar manager, executive chef, kitchen staff, all the waiters and waitresses, bartenders and my assistant manager. They know exactly what we are trying to deliver to our guests, our goals, our standards and our quality. I’m so lucky to have them and to work with them.
E: Why should people go to Four Points by Sheraton Bali, Seminyak to dine/stay?
I: We don’t just offer excellent services. Our guests can see a beautiful sunset view, while enjoying good quality food, plus our wine selection is outstanding. But the best part of this place is the staff. They go above and beyond to accommodate guests with all kinds of recommendations and travel tips.
E: Away from work, what’s your favourite place to eat?
I: I would say Pison. They have excellent coffee and a variety of good food, plus the place is comfortable.
E: How do you unwind?
I: I work from Monday to Saturday. If I have free time or a chance to unwind, for sure I will spend it with my daughter. Mostly we play at the beach, watching the sunset and swimming.
E: Finally, any advice for those looking to break into the industry?
I: Always be confident and willing to learn and work hard.