Director of Food & Beverage
at Gran Melia Jakarta
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E : Describe your typical day in a sentence.
Nicola: It’s a daily journey into discovery, innovation and execution of ideas. Typically, the morning is spent in meetings and the afternoon busy with more practical matters.
E : So how did you come to be the director of F&B for Gran Melia Jakarta?
Nicola: I think it’s a sort of natural professional evolution. After successfully managing one of the best restaurants in Southeast Asia (Mozaic in Bali), it was time to explore the hotel side of the F&B industry. So when I was presented with the opportunity to move to Jakarta to one of the most established five-star properties in town I was very excited to jump at it!
E : What’s the toughest part of your job?
Nicola: Keeping up a high standard. It’s relatively easy to make changes and improve a product. It’s much more challenging to keep the new higher standards at the right level. You need to break old habits, teach new training techniques and completely change the mentality. It’s a long process, but once you succeed at it, it’s also the most rewarding.
E : And what makes you smile at work?
Nicola: Seeing my team learning something new and watching them realizing that new ideas actually work! Generally speaking, I believe good spirits keep the team going, so there is a lot of smiling in my office!
E : What motivates you?
Nicola: Customer satisfaction. Seeing guests leaving happy after a good meal is gold for me. Where I come from, life revolves around meal times, so having people happy after a good dinner or lunch is the key to keeping me going!
E : Would things fall apart if you weren’t around?
Nicola: Hopefully not! I believe in building teams, and I’m used to judging the skills of a manager by his/her ability to nurture a good “number two” able to replace him/her during off time. So, true to this, I believe that nothing would fall apart should I not be around (at least for a limited period!).
E : Who, in your team, deserves more recognition and why?
Nicola: It would be unfair to pick only one. Everyone has a role in the grand scheme and everyone is important. The team is what matters, not the individuals. Having said that, I like to work with the young ones and make them grow. Every business needs fresh blood, fresh ideas and enthusiasm. So should I be forced to pick one, I’d pick all my new “kids”, the ones that just joined from school; they are in for the ride of their lives!
E : Why should people choose Yoshi Izakaya or Tien Chao to dine?
Nicola: Because they are good! Great food and great service.
E : Away from work, what’s your favourite place to eat?
Nicola: I haven’t found one in Jakarta yet, honestly I’m still exploring. In Bali, I’ve a few favourites, but Metis, MamaSan and Sarong probably top my list. Although there is so much choice in Bali that it’s impossible to pick just one!
E : How do you unwind?
Nicola: Like everyone else I guess. Doing things that I like, spending time with the ones I love. Travelling around Indonesia and discovering new places.
E : Finally, any advice for those looking to break into the industry?
Nicola: Don’t be scared, follow your passion and give 100% of yourself to it. F&B is not a job, it’s a passion. There are no working hours, it is not a nine-to-five job. It is a service industry, you are in to serve your guests. If you are not ready to go the extra mile, this career is not for you. But if you are in for the ride, rewards are there and the fun is guaranteed!
