Director of Food and Beverage at Mandarin Oriental Jakarta
—
E: Describe your typical day in a sentence.
Marc: My day is always exciting and refreshing. The beauty of working in the hospitality industry is that we are serving people and ultimately, the pleasure comes when we made them happy.
E: So how did you come to be the Director of F&B at Mandarin Oriental Jakarta?
Marc: I was working in Mandarin Oriental, Bangkok before and was subsequently offered a move to Jakarta. It was an offer I happily accepted because having worked in Jakarta before, I am quite familiar with the city.
E: What’s the toughest part of your job?
Marc: The toughest part is making sure the team is aligned to the goal. The key to this is being considerate and listening to them; at the same time giving concise and precise feedback for improvements. I think giving honest feedback is extremely important, which is not always an easy thing to do, but it’s actually the greatest gift you can give to the team because it’s aimed at improving them.
E: And the most rewarding part?
Marc: Taking care of not only guests, but also colleagues. It’s rewarding when guests leave the hotel feeling happy or when colleagues are inspired and motivated at work.
E: Would things fall apart if you weren’t around?
Marc: No they wouldn’t, we have very strong teamwork. In my opinion, empowerment and trust of the team is the key to this.
E: So why should people choose Mandarin Oriental Jakarta to dine?
Marc: We recently launched Li Feng, a new Chinese restaurant serving authentic Cantonese cuisines. We worked with Chef Fei from Guangzhou, who is well-known for his innovative creations, together with our Executive Chinese Chef Loy, putting us at the forefront of Chinese dining in Indonesia.
We aim to be a dining destination that stands for quality with the best ingredients and preparation methods. In addition, one of the group’s principles is to deliver impeccable service inspired by our Asian heritage – and we always place huge emphasis on colleagues being sincere and always anticipating what guests need. These are the things that make guests feel welcomed and, when combined with high-quality cuisine, it creates a memorable dining experience.
E: What’s your favourite dish at the hotel’s dining outlets?
Marc: I have several favourites at each of our outlets. At Cinnamon, which offers great Indonesian food, I like to savour the beef rendang. Lyon, our French restaurant, has a classic onion soup, which is a very hearty dish that reminds me of European winters and my childhood memories. While at our Cantonese restaurant, Li Feng, I will always go for the Tiger Fish Hot and Sour Szechuan style; the taste of this soup is something that I cannot forget.
E: Away from work, what’s your favourite place to eat?
Marc: I really enjoy going to Pagi Sore Padang restaurant, some of the dishes are a bit spicy but I love it! At the moment, I also like to go to Bistecca, which offers a great concept.
E: Finally, any advice for those looking to break into the industry?
Marc: Be curious, be open and be resilient. At times, it might seem challenging in terms of timing. However, once you move forward and build your career, it’s a very rewarding experience. And also, don’t forget to have fun at work!
Mandarin Oriental, Jakarta
Jalan M.H. Thamrin, PO BOX 3392,
Jakarta 10310, Indonesia
T: (+62) 2129938824
