When Shahrul got his first ever job at 16 as a waiter at famed steakhouse Lawry’s The Prime Rib, he was a quick learner. “I learnt quite early into the job what working life is really like, and the amount of hard work that’s needed to climb the ladder. I learnt about working smart, too. We all have limited time or resources. It’s important to use them in an intelligent, efficient manner.”
Looking back, he also recalls: “I learned the importance of having confidence in myself. The service industry is a people-centric business, and I needed to be surer of myself to become better at my job.”
He’s since worked at some of the most popular eateries in Singapore, such as Nando’s and Super Loco, but, through these early years in the industry, the thing that best defined Shahrul was his humility, and a willingness to learn. It gave him a sense of what he was lacking to truly succeed in the industry.
That was when he decided to venture out of the F&B industry to join Tan Chong International, a multi-portfolio company. Shahrul was appointed Business Development Manager in their automotive distribution arm, known for having Nissan and Subaru in their stable. “I wanted to learn to look at business from a wider angle,” he explains. “I felt it was important for me to know how to manage multiple business cohesively and as an independent business, all at the same time.”
He adds: “There are similarities between selling cars and providing a positive experience for a guest at a restaurant, but they’re ultimately very different propositions.”
Shahrul spent over two years at Tan Chong International. He would leverage on what he learnt there when he returned to the F&B industry.
This second phase of his career in F&B was marked by a meteoric rise. First, he became Operations Manager at Altro Zafferano, the stylish Michelin-starred rooftop restaurant at the top of Ocean Financial Centre. Even now, there was still much for Shahrul to learn.
“To achieve a Michelin star requires constant desire to change and train the team. Every day at Altro Zafferano was about trying out new processes and learning about the food until we are confident that we are serving guests to our utmost potential,” he says.
He had also never worked in a fine-dining restaurant at the literal and figurative heights of Altro Zafferano, but he learnt quickly that different restaurants bring with them unique clienteles.
“Some of our diners are first timers, people who are there just to celebrate an occasion. They aren’t regulars. That means the window to impress, to create a lasting impression on them, is smal. I had to be on my toes at all times, and always strive for perfection.”
After Altro Zafferano, he was appointed Senior Concepts and Operations Manager at Select Service Partner, a company that works closely with Changi Airport in conceptualising and maintaining F&B concepts in its terminals. He then made the step up to Head of F&B at Garcha Group, the luxury boutique hotels company behind gems such as Duxton Reserve, Maxwell Reserve, and Serangoon House. They are also behind the hotels’ unforgettable restaurants like Yellow Pot and Shikar. With Shahrul at the helm, their F&B offerings are set to grow even further.
Despite all this, the humble yet charming disposition that has gotten him this far still remains, but there’s a wisdom about him now. Perhaps it’s becoming a new dad, or perhaps it’s his years of experience in the industry. But one thing’s for sure – Shahrul remains, in his industry, a prime exemplar of how far lifelong learning can take you.
He notes: “You cannot go into every room thinking you’re the biggest person there, that you know everything. Then there’s no space for you to learn something new.”
