Rizal Afandi
Q: What are your responsibilities?
R: I’m the strategic business leader for the property’s F&B/culinary operations, so I oversee the development and implementation of departmental strategies and ensure implementation of the brand service strategy and brand initiatives. This includes developing and implementing property-wide strategies that deliver products and services that meet or exceed the needs and expectations of the brand’s target customers, keep employees happy and provide a return on investment.
Q: What makes a typical day?
R: A lot of walking through the hotel’s F&B outlets from breakfast to dinner, ensuring the set ups are right and greeting guests and VIP members. This is useful to gain both guest and staff feedback and to keep an eye on the day-to-day activities in Pavilion Restaurant, Imari Japanese Restaurant, Tang Palace Chinese Restaurant, Vis a Vis French restaurant, the Lobby Lounge and Deli Shop. We also get feedback from comment cards and guest satisfaction results and take the appropriate actions.
At 9.30am each day we have a meeting with all the Executive Committee to set expectations and examine accountability. Aside from that, we have an afternoon briefing with the F&B and culinary teams where we determine areas of concern and develop strategies to improve our financial performance. I also review the financial reports and statements to determine how the department is performing against the budget.
Q: Your best attribute?
R: Self-confidence. When we meet new guests, the first impression is so important and self-confidence is a strong part of that.
Q: Team player or team leader? R: Team leader!
Q: Who has been the most influential figure in your career to date?
R: My wife. She has been my support system for many years, until now when I’ve reached director level. There is always a great woman behind every man’s success man story.
Q: Name one really special thing about your hotel or restaurant? R: Pavilion Restaurant. It’s the most iconic restaurant in town and has a great classy new concept in cool grey, white and natural colours. Pavilion offers a variety of new food stations to pamper our guests’ tastes; the main attractions are the pizza, gelato, pasta and live pastry stations. The signature dishes are rujak cingur, beef wellington and dishes from the Mediterranean corner. We’re also serving unusual dishes like charcoal ice cream and pecel ice cream.
Q: How do you unwind?
R: I love to travel to Bali, it’s the best place to unwind.
Q: Dead or alive, who would you like to take out to dinner? R: Absolutely my beloved wife!
JW Marriott Hotel Surabaya