Jerome Le Gall

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

: 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!