Alex Sheppard
Grand Hyatt’s Director of Food and Beverages Alex Sheppard is a firm believer in hands-on learning experience. He also believes that success comes from fiery passion, sincere enthusiasm and fierce determination.
Q: So, how did you come to be the Director of Food & Beverage at Grand Hyatt?
A: A career in the hotel industry is all about on-the-job learning and the experiences along the way. After 4 years with IHG and now 12 years with Hyatt Hotels the experiences have allowed me to develop and grow within the company.
Q: A typical day for you at Grand Hyatt Jakarta– how would you describe it in just a few words?
A: Constantly changing. No day is ever the same. This is the beauty of the industry but also what poses the most challenges each and every day.
Q: So what is the toughest aspect of your job? And what is the most rewarding?
A: The toughest aspect of the job is seeing young potential future leaders thinking they know it all at an early age. Time in the job surpasses any other form of development.
The most rewarding is watching the next group of leaders within our company learn and grow everyday. We have some fantastic young Indonesian team members that are going to shape the senior management of Hyatt in Indonesia in the years to come.
Q: What is an under-appreciated aspect of the F&B scene at Grand Hyatt Jakarta that you think more people should know about?
A: The time our procurement, purchasing and culinary teams spends on sourcing the best and freshest produce in order for our 4 restaurants, 2 bars and Banquet spaces to cater to the different guests we have in each area every day of the year.
Q: Be honest, how fast would things fall apart if you weren’t around?
A: Honestly – not at all. The team here is a perfect blend of experience and youth. The culture and dynamics of this hotel have developed over the last 23 years so that we continue to succeed even if there are personnel changes.
Q: Who is another member of your team that you think deserves more recognition?
A: The middle management team within the hotel. They are the individuals and teams that make the day-to-day operation run smoothly. They have to manage upwards and also manage our guests!
Q: What’s the most ridiculous complaint you’ve ever received from a customer?
A: Well, apart from the lady who could not understand why we could not move our New Year’s Eve party to a different date…..the rest are saved in my memory bank for a future book!
Q: Would you mind sharing your recommendation for another restaurant in Jakarta and what your favourite dish there is?
A: Turquaz – their Durme and Baklava is amazing!
Q: And finally, any advice for budding restaurateurs looking to break into the industry?
A: If you have true passion, enthusiasm and determination you can succeed. You will need creativity and inner satisfaction as well to ensure you succeed. Do not be put off by the hard work and long hours. The team and personal accolades are very rewarding.
