Meet the bubbly Ilisapeci Ralulu Waqa.She is the newly appointed assistant food and beverage manager at Tanoa International Nadi.
Ms Waqa started her adventure with the Tanoa Hotel Group nine years ago.
The mother of three beautiful children is full of passion and drive to make a difference as a team player in Tanoa International and the tourism industry.
“I have learned a lot from my mentors and team over the years.
“I am originally from Teci Village on the beautiful island of Yasawa,” Ms Waqa said.
“I started my career as a food and beverage attendant with high expectation and dreams to succeed as an individual.
“I progressed to an assistant food and beverage supervisor after two years and moved to Tanoa Skylodge as food and beverage supervisor in 2011.
“I rejoined Tanoa Waterfront as bar supervisor to upskill myself with beverage service and now excited to be part of the Tanoa International Hotel as assistant food and beverage manager, which is the flagship hotel for the Tanoa Group.
“I would not have done this without the support of my Tanoa family and most of all; my family. I am married with three children.
“I have progressed in my career and look forward to learning more. I aim to be a winner every day.”
For her one of the advice is to be the best at whatever you do and never complain. Learn from your failures and carry it as an inspiration.
About Tanoa Group:
The Tanoa Hotel Group is a family owned and operated business established more than 40 years ago.
There are nine Tanoa Hotels in the South Pacific – in Fiji, Samoa, Tonga and New Zealand.
The group of hotels operates on the basis of true family values and, in each and every hotel, people share these values and work together to achieve them.
Below are excerpts of an interview with Ms Waqa:
FS: Can you tell us a bit about your job?
I manage the food and beverage department with four outlets Bula bar, Mint Café, Garden Court restaurant and Fresh Pizza and Tandoori.
We have a live band that comes under my department. I look after 23 staff. and they are my first priority.
I believe that in order to have a happy guest we should have a happy staff.
Our job is to ensure that guests who come into our restaurant enjoy our services and food so that they walk out satisfied.
FS: What do you enjoy most about your job and what you least enjoy about it?
Meeting a lot of very interesting people and races and I must say in this industry you happen to be very close with all kinds of people from all work of life.
FS: What is your source of inspiration?
Always do something that could help others.
FS: What are some of your future goals?
My future is to do better than I am today… I have to step out of my comfort zone and achieve my goal that is to be better than who I am now.
FS: If there was anything in life that you would have liked to become what would it be?
To be an inspiration to my children first of all …then to my colleagues – to become a good leader – to lead my department.
FS: What would be your advice to young people who are looking to join the tourism Industry?
Never stop dreaming and keep striving for higher post.
FS: Can you tell us a situation at work that you encountered that taught you a valuable lesson?
At work if you not humble, you will not be able to go through a day… I’m dealing with guests and staff members feelings. So I need to understand both sides and for that I have to humble myself so I can tackle the situations that may arise.
(Source: Fiji Sun Online SUNBIZ 25 December 2017)
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