Interview of Mr. Jun Araneta: Operations manager of Aubergine

Question #1: Where did you work before you managed Aubergine?
-I worked back in Shang ri la hotels at Makati as an F&B Director. I'm currently working with Stefan Langenhan the Executive chef of Aubergine now but the former Sous chef of the same hotel I got out from.

Question #2: What are your management style's?
-My management style is simply back to basics. Everything from greeting the guests, seating the guests, taking there order, entertaining them, serving the order, busing their plates, from the bill out and the farewell. That is also my management style back in Shang ri la hotel.

Question #3: Does your waiters exchange shift's with other waiters?
-No, I only have one set of waiters from day in to day out. It saves me a lot of revenue for that and saves me the time of wasting for excessive training.

Question #4: Where do you get your chef's?
-We get our chef's from ISCAHM. Since that Aubergine and ISCAHM are very close partners. We get their senior students to work an internship for us. And sometimes we get our chef's from CCA

Question #5: Could you give us tips about your success?
-Like I said, Everything is back to basics. You cannot succeed with out going back to your roots. Because that is success all about. You go back to basics, then go forward and undo the failures you have made.