Jerome Le Gall

Ex­ec­u­tive As­sis­tant Man­ager Food & Bev­er­age at Sof­i­tel Bali Nusa Dua Beach Re­sort

Exquisite Taste - - BEHIND THE SCENES - (www.sof­i­

: De­scribe your typ­i­cal day in a sen­tence.

Jerome: The good thing about work­ing in F&B is that ev­ery day brings a lot of sur­prises so you don't get bored with a daily rou­tine.

: So how did you come to be the EAM F&B for Sof­i­tel Bali Nusa Dua Beach Re­sort?

J: I have been work­ing in F&B since I was 15 years old and have tried ev­ery as­pect of the in­dus­try from fine din­ing, bars and night­clubs to cruise ships. I re­ally started my ho­tel ca­reer in 2008, when I joined Sof­i­tel in Australia, then I moved to Sin­ga­pore and more re­cently to Ma­cau.

: What’s the tough­est part of your job?

J: Ev­ery day brings new chal­lenges so it is how you set your mind to deal with them in a pos­i­tive man­ner that makes you suc­cess­ful.

: And what makes you smile at work?

J: See­ing guests en­joy­ing what we de­liver. We work hard as a team and there is noth­ing more re­ward­ing than look­ing back and see­ing how much we have achieved.

: What mo­ti­vates you?

J: Al­ways striv­ing to achieve more and con­stantly hav­ing new ex­cit­ing projects to work on.

: Would things fall apart if you weren’t around?

J: Def­i­nitely not, as the team is very con­sis­tent from the man­age­ment to the line staff. The man­agers are em­pow­ered to make de­ci­sions and my job is to sup­port them so they can achieve their ob­jec­tives to­gether with their team.

: Who in your team de­serves more recog­ni­tion and why? J: Ev­ery­one in the team! No, re­ally there is no easy job in the de­part­ment where you can hide. Ev­ery­one plays an im­por­tant role and de­serves re­spect and recog­ni­tion.

: Why should peo­ple choose Sof­i­tel Bali Nusa Dua Beach Re­sort to dine?

J: It is es­sen­tially a des­ti­na­tion and our prop­erty of­fers a wide va­ri­ety of din­ing options from our award-win­ning restau­rant Kwee Zeen, which is a Pan Asian in­ter­ac­tive buf­fet with live sta­tions, to our sig­na­ture Cucina restau­rant with its renowned Sun­day brunch, great steaks and seafood with an Italian flair, and our beach restau­rant, which of­fers BBQ and great cock­tails with live mu­sic. We also have monthly pro­mo­tions and ac­tiv­i­ties to con­stantly of­fer some­thing in­no­va­tive and ex­cit­ing to our guests.

: Away from work, what’s your favourite place to eat?

J: I like to eat healthy and take the time to re­lax so I like to ex­plore cafés in Jim­baran and Canggu.

: How do you un­wind?

J: I go kitesurf­ing and then have a nap on the beach!

: Fi­nally, any ad­vice for those look­ing to break into the in­dus­try? J: Well it's def­i­nitely not an easy in­dus­try, but if you are pas­sion­ate about wine and dine then you will look for­ward to your Mon­days!

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