E: What are your responsibilities?
A: To achieve the set profit goals while ensuring that every employee has the best possible opportunity for professional growth and to manage the food and beverage department’s physical and human resources within the parameters of the established philosophy, policies and quality standards. It is essential to prioritise customer satisfaction as a key element of our approach.
E: What makes a typical day?
A: In order to make sure everything is organised before the day begins, I start my day by going through my emails and answering any messages from clients. Following that, I converse casually with guests over breakfast and help them locate the items they need for their stay. This makes it easier for me to get to know them and improves their experience in general. I then go over my list of things to do and rank them in order of importance before beginning work on them.
E: Who has been the most influential figure in your career to date?
A: Gede Suteja. He is the cluster general manager at COMO Uma Ubud and COMO Shambhala Estate. His advice and insights enable me to think creatively and provide all of our guests at both resorts with dining experiences they will never forget.
E: Team player or team leader?
A: I am skilled in encouraging teamwork, assuming leadership roles when needed and collaborating as a team player, as well as leading teams when needed. I can also easily switch between supporting colleagues and taking charge to make sure objectives are met.
E: As a cluster food and beverage manager, name one thing that is special about your restaurants at each resort.
A: glow is a modern all-day dining establishment at COMO Shambhala Estate that serves healthful dishes that follow the COMO Shambhala Kitchen concept. These dishes include salads and energising juices that are high in vitamins, minerals and living enzymes.
Meanwhile, Uma Cucina at COMO Uma Ubud is an Italian-inspired restaurant and lounge bar with outdoor terraces and a large communal dining table. Uma Cucina offers colourful, laid-back dishes that are ideal for sharing with friends, showcasing Italian flavours and locally sourced produce. Handmade pasta, wood-fired pizzas and traditional Italian desserts are among the house specialities.
E: What is the most important trait to have in your work?
A: Upon contemplating my past encounters, I have realised the value of kindness, humility, transparency, honesty and compassion. These attributes work together to improve communities and promote joy and happiness. Equipped with these virtues, I acquired the confidence required to work effectively and efficiently and have a significant impact.
E: What is the most memorable moment of your career?
A: I worked as a server for a top VVIP who was the former British prime minister, and I was given the responsibility of being his dedicated server. It was an honour to receive a handwritten note of gratitude from him. This experience gave me the opportunity to consider the importance of my work and the influence I have on other people.
E: Dead or alive, who would you like to take out to dinner?
A: My father. Three years ago, he passed away. He always put the needs of others before his own, always trying to do the right thing even at the cost of his own wellbeing. His integrity, generosity, kindness and thoughtfulness have greatly influenced who I am today. I am deeply grateful for his unwavering dedication to our family.
Exquisite Taste Volume 43
COMO Uma Ubud
Jalan Raya Sanggingan, Ubud
Bali 80571, Indonesia
T: (+62) 361972448
E: res.uma.ubud@comohotels.com
IG: @comoumaubud
