Director of Food & Beverage at Mövenpick Resort & Spa Jimbaran Bali
E: What are your responsibilities?
A: My primary responsibility is overseeing all aspects of food and beverage production and operations across the hotel, including our restaurants, bars, in-room dining, banquet services and MICE events. It’s about ensuring everything runs smoothly while maintaining the highest quality standards and delivering an exceptional guest experience.
E: What makes a typical day?
A: My day usually starts at 8am at the latest. The first thing I do is review the revenue generated from all our F&B outlets, followed by checking and responding to emails. Around 8.30am, I take a walk around the property to check in with my team and ensure everything is in place. Then, I return to my desk around 9am to enjoy my coffee before diving into meetings, strategising and overseeing operations for the rest of the day.
E: Who has been the most influential figure in your career to date?
A: Without a doubt, my mother. She is an incredibly strong and hard-working woman—ambitious yet honest, with integrity as her guiding principle. I’ve always looked up to her and strive to embody those same values in my career.
E: What are your best attributes?
A: I believe in trusting people until they give me a reason not to. I also take great pride in supporting my team’s growth—seeing people around me succeed is something I am deeply passionate about, and I do whatever I can to help them reach their full potential.
E: Are you a team player or a team leader?
A: Both. Leadership isn’t just about giving direction; it’s about knowing when to step in and when to step back. There are times when you need to lead and times when you need to collaborate and work as part of the team. The key is recognising what’s needed at any given moment.
E: As the food and beverage director, what is one truly special thing about your resort’s culinary offerings?
A: At Mövenpick Resort & Spa Jimbaran Bali, it’s not just about serving high-quality food and beverages—it’s about sustainability and community. We are proud to be a flagship F&B property within Accor, with 90 percent of our ingredients sourced locally from certified sustainable partners. This allows us to support local farmers and producers while offering guests fresh, authentic flavours that reflect the essence of the region.
E: What is the most important trait to have in your work?
A: Integrity is number one—you need to be honest and accountable in everything you do. After that, passion and ambition are key. The F&B industry is fast-paced and ever-evolving, so you need to stay curious, constantly learning about new trends and pushing yourself to innovate. Without passion, this industry can be overwhelming. And without ambition, you risk staying stagnant instead of growing.
E: What is the most memorable moment of your career?
A: For me, the proudest moments are always when someone from my team gets promoted. Seeing them grow and knowing I played even a small role in their success is incredibly rewarding. Those moments remind me why I do what I do.
E: How do you unwind?
A: Sleep—definitely! But aside from that, I love to read and watch movies, especially crime series. I find them fascinating, and they help me switch off from work mode.
E: Dead or alive, who would you like to take out to dinner?
A: There are two people. First, my late father. We used to have long conversations filled with laughter and dark humour—I got my sense of humour from him. I’d give anything for just one more dinner with him to catch up and share everything that’s been happening in my life.
The second would be my husband. Ever since we became parents, finding time for just the two of us has been rare. I’d love to take him out for a proper date night—just us, no distractions.
Exquisite Taste Volume 47
Mövenpick Resort & Spa Jimbaran Bali
IG: @movenpickbali
