Executive Assistant Manager of Food and Beverage at Shangri-La Hotel, Jakarta
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E: Describe your typical day in a sentence.
Abdul: After the gym, I start my rounds at 7.30AM or 8AM, and then at lunch and dinner I’m on the floor meeting guests, overseeing operations and talking to guests.
E: So how did you come to be the Executive Assistant Manager in charge of F&B at Shangri-La Hotel, Jakarta?
Abdul: I’ve been with the group for 12 years. Back in mid-July 2016, I closed Shang Palace before moving in October to open Jia. I guess you can say Jia is my baby.
E: What’s the toughest part of your job?
Abdul: The toughest part is to constantly expect the unexpected. F&B at the Shangri-La is massive, and I’m responsible for an extremely complex operation both inside and out. Handling such a big asset, which contributes to 60 percent of our revenue, I have to make sure everything runs smoothly.
E: And the most rewarding part?
Abdul: When I see delighted reaction from guests; when I hear a “wow” from diners. These things are rewards for all the blood, sweat and tears that I’ve invested.
E: Would things fall apart if you weren’t around?
Abdul: My motto is over communication kills no one, but under communication kills everyone in the team. So to answer your question, I’m always around, but I’m certain that no, the team will not fall apart even if I was not around.
E: So why should people choose Shangri-La Hotel, Jakarta to dine?
Abdul: We have a huge F&B offering, from Japanese and Italian food, to New York-style dining and local flavours. Our latest addition, Jia, is perfect for family, friends and businesses, serving authentic Chinese delicacies with a progressive orientation.
E: What’s your favourite dish at the property’s dining outlets?
Abdul: If I have to pick one single dish, it’s the oxtail soup at SATOO. Warm oxtail soup, warm rice, some melinjo crackers and I sleep like a baby.
E: Away from work, what’s your favourite place to eat?
Abdul: I enjoy crafted coffee and sometimes pair it with a nice warm bagel or other pastries. One of my favourite places for a nice coffee is ST. ALi at Setiabudi.
E: Finally, any advice for those looking to break into the industry?
Abdul: See the world, be humble and open-minded, but most important of all, you must have a passion for the work. That is non-negotiable.
