What does it take to manage a world-class F&B brand? Mr Alex Tito shares his tips with our Editor, Rachel Khiew.
Nobu is the world’s most recognised Japanese restaurant and is known for its innovative new style of fusion Japanese cuisine. Alexander Tito, warmly known as Alex by his colleagues and customers, the restaurant manager of the Kuala Lumpur branch, shares his decade-long career with Nobu.
What is the unique Nobu spirit?
As one of the top international F&B brands, Nobu focuses on food experimentation and shares that trial spirit with our diners through our unique way of customer service.
From Nobu Dubai to Nobu KL, what is your view on international team management?
Cultural differences are understandable; it is not a bad thing. On a management level, I think managers need to recognise the fact of cultural differences and don’t make comparisons like ‘this place is better’ or ‘that place is nicer’. Managers must understand the unspoken rules of the local community and strengthen through different communication methods to achieve more with less. We can operate and manage with the combination of local culture and capabilities.
What are your three management tips?
Firstly, solve problems with an open-minded attitude. Listen, analyse and act accordingly. Secondly, do more with less. Simplifying with a clear goal in mind is vital. Thirdly, be prepared. Ideas and inspiration are everywhere. I always have a pen and paper with me to take down notes. I encourage everyone to do the same.
