Director of Food & Beverage at Sofitel Bali Nusa Dua Beach Resort
E : What are your responsibilities?
A: I oversee all food & beverage operations at Sofitel Bali Nusa Beach Resort. My primary duty is to ensure that the team has the support and tools necessary to deliver outstanding service to our guests. By doing so, we can achieve the department’s key performance indicators (KPIs). In addition to managing day-to-day operations, I continuously monitor new and emerging trends to ensure that our strategic plan for food & beverage remains competitive and sustainable in the long term.
E : What does a typical day look like for you at the resort?
A: I start my day early, arriving at the resort by 6.30am. This allows me to energise myself with a workout at the gym before enjoying my first coffee and heading into the office by 8am. I usually take a stroll around Kwee Zeen to check on the breakfast service and catch up with guests before settling in at my desk. My day begins with a review of the previous day’s performance, followed by planning for the day and catching up on emails before our morning briefing. One of the best parts of this role is that no two days are ever the same.
E : Who has been the most influential figure in your career?
A: Having spent over 20 years in hospitality around the globe, I’ve encountered numerous impactful figures. However, the most influential was the restaurant manager who promoted me to my first supervisory role. That pivotal moment illuminated my passion for hospitality, and I haven’t looked back since.
E : What are you strongest attributes?
A: I consider myself calm and collected by nature, which is crucial in a high-pressure environment. This demeanour helps me bring out the best in those around me. These traits support every aspect of my role, from clear and concise communication to team development and strategic project management.
E : Are you more of a team player or a team leader?
A: I believe that being a team player and a leader go hand in hand; every leader must be a role model. To be an effective leader, one must maintain the ability to work collaboratively with the team.
E : What is the one truly special; thing about your resort’s culinary offerings?
A: The most special aspect of our culinary offerings is their continual evolution; we never rest on our laurels. The industry is incredibly dynamic, necessitating constant innovation and change. Our culinary team consistently challenges itself to create exciting new dishes, menus and cocktails. Whether guests are enjoying a cocktail paired with barbecued seafood at Toya Beach Bar & Grill, or experiencing Chef Battolu’s homestyle Italian cuisine at Cucina, the excitement comes from our relentless drive to improve.
E : As the director of food & beverage, what is the most important trait to have in your role?
A: It’s challenging to pinpoint a single trait, as leadership in hospitality is complex and presents new challenges every day. However, I would say that integrity is the most constant and crucial trait. Living by strong values and upholding them, regardless of the situation, allows you to lead the team consistently and build professional relationships based on trust and respect.
E : What is the most memorable moment of your career?
A: The most memorable experiences are often related to my team. I find it incredibly rewarding whenever a team member receives recognition through peer awards, competitions or career advancements.
Exquisite Taste Volume 48
Sofitel Bali Nusa Dua Beach Resort
W : all.accor.com
IG : @sofitelbalinusadua
