E: What are your responsibilities?
A: I manage the overall operations, mainly of the food and beverage department, so I drive the business, develop new concepts and promotions, among other things, and lead and guide an amazing team that has already achieved great results.
E: What’s a typical day like in your field of work?
A: No workday is truly ever the same. In a busy hotel such as this, there is always something different going on: new events and happenings, team activities, interesting people to meet – guests and colleagues alike. The variety of tasks, people you interact with, challenges to face, while not having a typical 9-5 office job is a big part of why I love working in this industry.
E: What’s a typical day like when you have a day off?
A: I try to relax and recharge after a busy week by working out at the gym, meeting up with friends, trying out new coffee spots or restaurants in town. I also love to travel and have explored
a bit of Java and Bali. There are still so many places in Indonesia I want to visit.
E: Who has been the most influential figure in your career to date?
A: Without a doubt, my director of food & beverage for three years during my time in Bangkok. Among many things, I learned resilience, perseverance and how to inspire others from her. She has been a tremendous leader, a great influence and I am grateful for having her as a mentor and friend in my life.
E: Team player or team leader?
A: First and foremost, you have to be a good team player to be a good team leader. Leading my team, I don’t bring my own ego to work, so I put the success of the team at the core. Motivating and developing my team, leading by example, guiding through problems and having fun together along the way are what defines me.
E: Name one really special thing about your restaurants.
A: Our main restaurant, Sugar & Spice, truly takes guests on a culinary journey with eclectic dishes from five continents. Not to be missed are our weekly theme nights there, with our Wagyu Night every Thursday evening enjoying immense popularity among local residents.
E: What is the most important trait to have in your work?
A: Working in hospitality you need quite a few traits, such as adaptability, flexibility, patience and people skills. But the most important is without doubt passion. Passion for people, for our business, for service, for learning and developing. Without passion you will not succeed in this business.
E: What is the most memorable moment of your career?
A: Back in my days working as a server in a Michelin-starred restaurant, we privatised the restaurant for a high-profile party of only four guests. The whole evening turned out to be absolutely magical with amazing guests, great entertainment and exquisite food and vintage wines that we got to try alongside our guests. Even after 14 years, I consider that evening a highpoint of my career.
InterContinental Jakarta Pondok Indah
