The General Manager of Cocoon Restaurant Bar Beach Club loves leading the team at the acclaimed venue, but admits it’s not always a day at the beach.
Q: How did you first come to be the General Manager of Cocoon Restaurant Bar Beach Club?
Anthony: I first started living and working on the Island 14 years ago and developed a longstanding history with Kadek, the owner of Cocoon. I helped him set up Gado Gado and a couple of his other businesses over the years, but it was when I was living in Australia that I decided to call Kadek and ask if he was doing anything new on the island. He told me he was doing a new project on Double Six Beach, which was to be Cocoon, and asked me to come up and have a look. Subsequently, I was offered the role and jumped at the chance to move back to Bali permanently.
Q: What are your main responsibilities?
Anthony: The role of GM in a restaurant in Bali is quite diverse. I manage the day to day operational aspects, budgets, event planning, customer service etc. but I also play a key role in mentoring the staff here and providing ongoing training and dealing with some of the HR issues that might arise. For me, the most important part of my role is effectively managing a large group of young and eager Balinese who are like sponges when it comes to learning the most they can about working in the hospitality industry.
Q: What is the most ridiculous complaint you’ve ever received from a customer?
Anthony: Sometimes visitors to the Island have some pretty high expectations. Probably the strangest complaint I have received was that it was raining! A customer who had booked a table on our outdoor deck was quite angry and upset with the weather, but unfortunately I couldn’t really do much to help him with that! But you have to be mindful that a guests’ expected experience can be ruined by the simplest of things so we try to make up for it as best we can.
Q: What is an under-appreciated aspect of your restaurant that you think more guests should know about?
Anthony: I’m not sure some people realise that Cocoon is a relaxed venue. Sometimes people can look at the images etc of a place like Cocoon and think it might be a bit too up market for them. Also, we have the amazing day pool which has become a local favourite during high season for our now ‘infamous’ pool party, SPLASH, but it is also a great place to bring the kids during the day and relax while grazing on some tapas-style dishes and enjoying a cocktail through to sunset. I also think that many people aren’t aware that we offer amazing wedding experiences! Our rooftop area has gorgeous views across the beach and being totally separate from the pool and restaurant areas below provides the ideal space for weddings and special celebrations.
Q: Would you mind sharing your recommendation for another restaurant in Bali?
Anthony: I am often asked this question and my answer often changes given the ever-evolving nature of the Island’s restaurants and new ones opening all the time. I try to get around to as many of the new ones as possible, so my answer could differ on a daily basis. Generally though, I am a pretty simple eater and love the slow-cooked lamb dish at SIP in Seminyak when I feel like some good comfort food.
Q: How do you like to unwind from the stress of managing your restaurant?
Anthony: Given the intensity of my job, my downtime is often spent relaxing at home, especially after big high season events. I like to try and spend as much time with my family as I can, even if that’s just enjoying a lazy Sunday brunch at La Lucciola or a day at home watching DVD’s. Being a Melbourne boy, AFL footy is also a passion and if I get a chance, I love to go down to the Galaxy Sportsbar, have a few beers with the crew down there and watch a game of football.
