Branimir Radosavljevic is the new restaurant manager for Bastion, one of the latest restaurants to open at Dubai’s Jumeirah Beach Hotel.
He talks about his humble beginnings as a runner and how he worked his way up to lead the entire front house team at the new venue.
Over the course of 15 years, he has travelled the world, working in countries like Serbia, Montenegro, and the United States before ending up in Dubai.
How and why did you get into the industry?
My realisation of wanting to be in the industry came early – fifth grade to be exact. It was clear as day when I told my mom that I wanted to go to a hospitality high school back home. As a kid, I loved talking to people and the idea of being able to do just that as a job fascinated me. And the rest is history.
How have previous roles helped get you where you are today?
When I came to Dubai I started from scratch. I cannot pinpoint one specific role that helped me get to where I am today as I believe, every role I have had, from runner, waiter, assistant restaurant manager, up to now, has moulded me to be the leader I now am. I am proud of how and where I started as it has made me learn the ins and outs of the industry, be adaptable to change, resilient, and be able to relate to people I work with.
Have there been any mentors so far?
Absolutely. I can name a few people who have been vital in my career. What made them stand out is how they have guided me in every journey I take. It is good to have people in your professional life who never judge you in your downfall and help you realise that every single step, whether going up or backing down, has a purpose.
What about role models outside the industry?
My role model is Novak Djokovic. His humility, despite the tremendous amount of success he has achieved, is very inspiring to me. I guess we all must be reminded that no matter how far we have come, to always look back to where we started. And that is what I learned from him. Also, his determination and focus on his craft are exceptional.
What excites you most about Bastion?
I have the opportunity to make an impact in the company. The pandemic has slowed everything down, especially this industry, and being given a chance by this organisation to start Bastion, and get it on its feet, is truly an honour. I am excited for what’s to come and the achievements we will make together.
What challenges are you expecting to face?
I strongly believe that challenges are meant to be tackled as a team. Now, at the start, we have not yet encountered big trials. But as a leader, I want to be sure I establish strong relationships with the team members, build trust, and ensure quality service that represents Bastion and Jumeirah Beach Hotel.
What’s your morning routine like?
Every day is different, but I try to keep my mornings similar. I like to start my day with a workout. If I have time (which rarely happens), I take a quick dip in the pool. Then, I make my healthy fruit milkshake and French toast for breakfast. After that, I get dressed and drive to work.
Any advice for anyone just starting out?
My advice is that it is going to be tough, so buckle up, always put your best foot forward in everything you do, and it will only go up from where you are now.
Give us five career goals
- To build a high performing team that possess efficient skills to provide more value to guests and keep up with the demands of the guests.
- To exceed net sales target year after year.
- To have Bastion recognised as one of the best brasseries in town.
- To climb up the management ladder and bring more value to the company’s entire F&B arm.
- To balance my professional and personal life