Operational Manager at Seminyak Italian Food, Double-Six Luxury Hotel
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E: Describe your typical day in a sentence.
Anom: You’ll never know what today will bring you, so always be ready. It sounds absurd, but yet it’s full of fun and excitement.
E: So how did you come to be the Operational Manager at Seminyak Italian Food, Double-Six Luxury Hotel?
A: I joined the team in May 2012, two years before Double-Six Luxury Hotel opened, as the F&B operational manager at the sister property Chez Gado Gado. In mid 2014, I was entrusted to be the manager of Seminyak Italian Food. In other words, I grew with the company.
E: What’s the toughest part of your job?
A: Not tough, but I take it as one of my challenges, and that is to be able to maintain and deliver consistency in quality, and to deliver the best for our guests.
E: And what makes you smile at work?
A: Seeing the guests happy and satisfied, and seeing my team passionately delivering luxury hospitality to all of our guests.
E: What motivates you?
A: My thirst for knowledge – life is a never-ending learning process, and each new day brings new challenges, and happiness.
E: Would things fall apart if you weren’t around?
A: Nope, we have a great team from top to bottom, who will ensure the service and operations are well-delivered when I’m not around.
E: Who, in your team, deserves more recognition and why?
A: My daily staff, because they all show their best with passion and no hesitation.
E: Why should people go to Seminyak Italian Food at Double-Six Luxury Hotel to dine?
A: We’re authentic, we’re Italian, we’re fresh and we’re fun.
E: Away from work, what’s your favourite place to eat?
A: I get my craving for Balinese food. A good warung that sells babi guling and nasi lawar is my favourite.
E: How do you unwind?
A: Watching a good show on TV and movies.
E: Finally, any advice for those looking to break into the industry?
A: Just like Walt Disney said “keep moving forward”.
