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I Gede Sudarmadiasa

Challenges in Managing an Independent Restaurant

I Gede SudarmadiasaOccupying the position as Operations Manager (OM) at Bale Udang Mang Engking Kuta poses a challenge for I Gede Sudarmadiasa. In addition to being able to manage the restaurant directly, he is also required to have a surefire strategy to bring in customers. “It is different from managing a restaurant at hotel from independent restaurant that are not accompanied with the sales of rooms,” he said calmly.

Managing restaurant at hotel, explained Gede as he is familiar addressed, just waited for guests of the hotel or travel agencies delivered to eat. Meanwhile, managing an independent restaurant should be able to find costumers through promotion or cooperation. “I need to find business relations and cooperate with travel agencies. Besides, I must also learn about all types of the existing market,” he said.
And most importantly, he added, managing an independent restaurant should be able to maintain the consistency of product and give something different to customers that might not be found anywhere else. In other words, the products offered today should be delicious and remained delicious when offered the next day. “Do not change the taste of restaurant menus. It must be consistent with the taste. Then, always innovate through the creations of menu so that customers do not get bored and always want to come again and again,” he said.

Ever changing taste of the menus would make customers confused. Even, they could possibly change their preference to another restaurant. On that account, the distinctive taste of the menus offered was very important to attract customers to come back. “One of the strategies is by providing regular training and food tasting once every 2 months,” he added.

Gede said that it should also be balanced with maintaining the quality of service by providing regular training to all employees. It included the services and the officers, so that they got the knowledge. When they had mastered the knowledge they would be confident in providing services. “The concept to be applied in improving services to guests is by engaging guests or being open and receiving any constructive ideas or inputs,” he affirmed.

Besides, the target was also necessary to maintain the consistency of product in the future. “All of them have something to do with the quality service. Hence, the staff and employee of the Bale Udang are always provided with training at least one hour each month. The subject matter varies, such as the quality service, product knowledge and behavior having close relation to services,” he added.
This man from Jembrana had started his career as tourism worker since 1997 at one of the main hotels in Lombok. Understandably, the option to work outside Bali was due to financial matters. However, as the native to Bali, he wanted to devote himself on his native island. Armed with the wealth of experience, he had confidence to be working in one of the villas in Nusa Dua area and was then resumed to some hotels in the Nusa Dua dan Kuta area.

Coupled with vivacity and hard work, he could improve and enhance his career. At first, he had position as regular employee and then was entrusted to fill in the position of Food & Beverage (FB) Captain, Restaurant Manager as well as Food and Beverage Manager. At the moment, he has the position as Operations Manager at Bale Udang Mang Engking. “I am very interested in this new position because I can manage the restaurant directly,” he concluded. (BTN/015)

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