Director of Food and Beverage at AYANA Resort and Spa BALI
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E: Describe your typical day in a sentence.
Manik: I wake up early, meet with our outlet leaders, assist in team operations, recognize excellent performers, greet guests, eliminate defects and work my way through the day’s tasks.
E: So how did you come to be the Director of F&B at AYANA Resort and Spa BALI?
Manik: I started my career with a company that holds strong foundations in product and service delivery, where employees are seen as the heart and soul of the company. I then went on to join AYANA Resort and Spa BALI and RIMBA Jimbaran BALI by AYANA, where the expectations are very high, and where we continually reach our goals as undisputed leaders. For me, this is the best company I’ve ever worked for, and these two experiences in particular have helped me reach the position I stand in today.
E: What’s the toughest part of your job?
Manik: The toughest part of working in the F&B industry is constant change. Often we see a new restaurant open that’s very busy for a couple months, then by the following year it has closed down.
E: And the most rewarding part?
Manik: The most rewarding part for me is when we as a division achieve our goals.
E: Would things fall apart if you weren’t around?
Manik: Absolutely not. I am supported by a team of over 50 very strong F&B leaders and a team of more than 1,300 ladies and gentlemen, all of whom are capable, loyal, motivated and excellent in their positions. Everything is possible with their support and contributions.
E: So why should people choose AYANA to dine?
Manik: We are an integrated resort on the clifftop with sunset views and 18 different dining venues, each with their own personalised service and unique experiences. We also source the best products to capture authenticity in each outlet, from Indonesian, Balinese, Thai and Indian, to Italian, Japanese, Mediterranean and Mexican.
E: What’s your favourite dish at the resort’s dining outlets?
Manik: I really love our Tom Yam Goong, our laksa, our Hainan Chicken Rice, and our Mexican pork ribs.
E: Away from work, what’s your favourite place to eat?
Manik: There are so many, but since I live in Seminyak, I love to eat at restaurants nearby, such as Babarcoa and Metis.
E: Finally, any advice for those looking to break into the industry?
Manik: Firstly, you need to understand the F&B process, from sourcing the raw ingredients, to the moment a dish is served on the table. You also need to have the passion for F&B, be fully committed, and you need to understand the market, your own concept, and you must always strive to innovate.
AYANA Resort and Spa BALI
Karang Mas Estate,
Jalan Karang Mas Sejahtera, Jimbaran,
Bali 80364, Indonesia
T: (+62) 361702222
