Hawaii Hospitality - March/April 2013 - (Page 9)

Outstanding F&B Professionals By Aimee Harris Food and beverage (F&B) professionals organize, direct, control and evaluate the operations of restaurants, bars and events. Although the job is technical, we’ve found two extraordinary examples of F&B professionals who know how to balance business and hospitality. Served With Aloha W J oann PerreiraMachiguchi Catering Sales Manager Hawaii Prince Hotel Waikiki hen Joann Perreira-Machiguchi, 50, was hired as a front office agent at the new Hawaii Prince Hotel Waikiki in 1990, she thought H she s had landed her dream job. “Earlier, as a lei greeter at a variety of properties, I used to watch g the t front office clerks greet guests during check in,” she recalls. “That’s when I decided that i I wanted to work in the hospitality industry. I liked the idea of welcoming visitors to a property—and to the Islands.” Unbeknownst to Joann, her “dream job” would just be one of many at the Prince. Over a 22-year career at the hotel, she has held three additional positions. Today as catering sales manager, “Jojo” (as she is affectionately called by staff) leads a team of five in planning memorable events, such as graduations parties, weddings, company retreats and birthdays. The hotel’s management notes that clients know they can trust Joann in all aspects of planning and organizing a function. “Her ultimate goal is to ensure each event is memorable and runs flawlessly,” the hotel Diver scallops, Turtle Bay Resort says. “She has spent countless hours of her own time—including dancing hula for special events—to help hotel guests make their events personal and special.” Although Joann didn’t start off with an F&B background, she was encouraged by a former director to consider management. I was told, Joann, there is so much potential to learn and grow, but you have to be willing to take that step. “So, I took it,” she says. “I’ve been in catering now for 17 years! I amaze myself,” she laughs. So, what keeps her motivated? “I love the wow-factor on the day of the event when everything comes together,” Joann says. “When you open the doors to a wedding ballroom, for example, and you get that feeling from the couple … and the bride’s eyes start to well up …” It’s also the thank-you’s from happy clients that give Joann and her catering family the energy to plan the next big event. “It’s such a simple thing, but it’s our reward. It means everything to us,” she says. F&B Renewal A B ryan Ashlock Hotel Manager Turtle Bay Resort fter working 36 years at 11 different Sheraton properties, former executive chef Bryan Ashlock, 56, moved back home to Oahu from Maui to join the Turtle Bay Resort as hotel manager. Ashlock, along with a fresh F&B team, are part of the resort’s current restaurant and room renovation. He has been charged with overseeing Turtle Bay’s outlets, catering/conference services, culinary team and room service. “My focus has been to revitalize the hotel’s overall culinary program, from the quality of food and service to team building and moral,” he says. According to Turtle Bay, Ashlock has infused the resort’s culinary program with new life, flavors and a sense of place. “He’s updated the resort’s recipe catalogue to be on point with international culinary trends, but reflect a purely North Shore point of view,” the hotel says. He was also instrumental in the launch of two new outlets—Surfer, The Bar and the Lobby Lounge. “As a result, our 2012 outlet F&B revenues increased by 10 percent and our overall F&B revenues are up 17 percent over the previous year,” says Danna Holck, vice Ahi tartare, Turtle Bay Resort president and general manager. Ashlock says his favorite part of the job is “seeing people happy when they eat.” To ensure quality and happy customers, he renewed the in-house culinary education program with regular training classes, from the basics to more advanced culinary practices. Ashlock is also excited that he was able to recruit executive chef Conrad Aquino from the Sheraton Maui Resort & Spa. “He’s got energy,” Ashlock says. “He’s a beautiful person—a local boy who understands our food culture, and that’s what we needed out here at Turtle Bay.” Perhaps the best example of the resort’s renewal is Kula Grille, a new farm-to-table restaurant opening this spring. “It’s a simple concept,” Ashlock says. “We’ll be taking advantage of the seasonality of fruits and vegetables, while showcasing Hawaii’s farmers and the local produce they grow.” “On the whole," he says, “our food philosophy is to provide healthy alternatives and nutritional food for longevity. Since I’ve been here, I’ve lost 20 pounds myself!” www.hawaiihospitalityonline.com 9 http://www.hawaiihospitalityonline.com

Table of Contents for the Digital Edition of Hawaii Hospitality - March/April 2013

Talk Story with George Szigeti
Point-of-Sale Software
Farm to Table
Outstanding Food & Beverage Professionals
News Briefs
Associations
New Restaurants
Clean Talk with Rose

Hawaii Hospitality - March/April 2013