ROMAN KRABEL, DARE TO BE DIFFERENT
I have been working since I was 16, and as a teenager the easiest place to get a job was in the bars and restaurants starting with washing up! I do think it’ s important to star with basics. I realized that I enjoyed it and was good at it, and decided to become a certified Chef and certified Restaurant Manager.
What have you always enjoyed about the hospitality industry?
I enjoy the variation the hospitality industry offers. It’ s both challenging and rewarding with every day being different. As a General Manager, you have a real opportunity to make difference to both customers and their experience, but also to staff and their work satisfaction.
What do you enjoy most about your job?
Dealing with people, be it customers or staff; this can be most rewarding. I remember how much my General Managers influenced me and my development, as a young employee. I was given this unique opportunity, and I want to give back to my staff, by helping them develop and grow. My staff’ s success is indeed my success.
When you dine in a restaurant, what else do you look at besides the menu?
Actually, I look at many things, such as: the concept of the restaurant, then design and size, the atmosphere, the type of guests and their behavior as well as the behavior and selling skills of the employees. And of course, the food must be good, tasty and presented well. Essentially, I look at the whole package. Of course, it really depends on the guests’ expectations. At times, you may want to be spoiled by the quality of food and service. On other occasions, the atmosphere and environment is very exciting and the food and service may not be the most important thing.
What are the most challenging issues you are facing on your current job?
When you work in a competitive city such as Accra, you have to pay attention to what is changing around you. We live in such a fast-moving world; the
2017 | Business Times Africa 31