Magazine May/Jun 2018

STAFF FEATURE

WHAT DREW YOU TO THIS NEW ROLE AT GRILLHOUSE? I love food, but more than that, I love the adrenaline that comes with handling a restaurant during peak dining hours. The smell of freshly cooked food, the sizzle of hot plates and the satisfaction from seeing happy customers leave the restaurant is something I wouldn’t be able to get anywhere else. At most restaurants, there is usually a small group of loyal patrons but the rest of the customers come and go. However, Members at The Club stay for years – sometimes decades – and I’m looking forward to getting to know our Members who will eventually frequent Grillhouse. Most people think that food is the most important aspect in a restaurant business. While serving great fare is important, the staff truly form the soul of any restaurant. A team of passionate and enthusiastic staff will be constantly motivated to create magic moments for guests. We live in a time where new restaurants pop up every other day; creating exceptional experiences and treasured memories for Members will therefore set us apart from other F&B establishments. We’re lucky to already have an existing pool of dedicated staff, but as our operations grow, it will be essential for us to grow our team of passionate individuals as well. WHAT ARE SOME LITTLE-KNOWN CHALLENGES OF BEING IN THIS LINE?

The old Poolside restaurant was the heart of The Club, where many Members gathered for delicious food amid splashing pool fun, or to simply enjoy weekend downtime with family and friends. Grillhouse promises the same great experience, but with a twist – smoky, lip-smacking Texas barbeque! With the opening of our new outlet, we’ve also welcomed new Grillhouse Manager, Yusof Malik on board our team. Find out what inspired him to take up the challenge of managing our new F&B concept. WHAT GOT YOU STARTED IN THE F&B INDUSTRY? I got my foot in the (restaurant) door as a part- timer at various cafes and banquet functions. What was meant to be a means to earn some extra pocket money sparked a lifelong interest in F&B! My subsequent roles at Raffles Hotel, Guy Savoy (Marina Bay Sands) and the now defunct La Maison Fatien taught me not just how to manage restaurants, but also the crucial skills of developing teamwork, staff rapport, and creating memorable experiences for customers.

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THE AMERICAN CLUB MAY / JUN 2018