The Corporate Restaurants Operational Manager of the Sarong Group
E : Describe your typical day in a sentence.
Wira: Exciting morning, inspiring day and a satisfying evening.
E : So how did you come to be the Corporate Restaurants Operational Manager for the Sarong Group?
Wira: It was simple, after my career in the U.S, I joined a couple of restaurants in Bali and finally I heard from a friend that Sarong had an opening for the F&B assistant manager. I joined without knowing anything about the company.
E : What’s the toughest part of your job?
Wira: Managing people. I think in every aspect of our lives, trying to listen and balance everybody’s wishes is never easy.
E : And the most rewarding part?
Wira: To see my customers happy.
E : At work, what makes you smile?
Wira: Countless things make me smile. From the simple body language of my staff or customers, to clean plates on tables.
E : And what motivates you?
Wira: The growth of my team and of course my son at home.
E : Would things fall apart if you weren’t around?
Wira: I wouldn’t say fall apart, but there might be some things that are not as “tidy” or efficient for a while, but we run a system that works with or without certain people.
E : Who, in your team, deserves more recognition and why?
Wira: Honestly, I cannot say one name, so many of them deserve recognition. You have no idea how they – regardless of their level – support my role every single day.
E : Why should people choose to dine in Sarong?
Wira: I give the most credit to the creativity behind the dishes. The kitchen team, which is led by our Managing Chef Will Meyrick, always takes every single aspect seriously. The research, the trials, the implementation and how to keep the food’s authenticity and consistency, everything is very carefully taken care of. Apart from that, service and ambience also matters. This applies to all of our other restaurants too, Mama San, Hujan Locale, Tiger Palm in Bali and E&O in Jakarta.
E : Away from work, what’s your favourite place to eat?
Wira: Babi Guling Selingsing in Tabanan.
E : How do you unwind?
Wira: I just spend time with my family, it doesn’t matter
what we do.
E : Finally, any advice for those looking to break into the industry?
Wira: Well, it’s not really hard to get into F&B for certain types of people. The only thing you have to possess is passion and persistence both in F&B itself and in giving the best service. Ask yourself and answer honestly: you either have it or you don’t.
