With an extensive background spanning 15 hotels across nine countries, Jean-Pierre 'JP' Joncas shares how his diverse experiences, starting from his home country of Canada to the Middle East and Asia, have shaped his approach to hospitality management, especially now as the General Manager of Sofitel Bali Nusa Dua Beach Resort. In this exclusive interview, JP gives a glimpse into his remarkable career and insight; providing valuable perspectives on hospitality management, humility, sustainability, and the personal elements that contribute to his success.
Sustainable Luxury and Humble Excellence: Insightful Interview with Jean-Pierre 'JP' Joncas, General Manager of Sofitel Bali Nusa Dua Beach Resort
Your career has taken you across different continents, from Canada to the Middle East and Asia. How have these diverse experiences shaped your approach to hospitality management, especially in the unique market of Bali?
I've actually worked in 15 hotels across 11 destinations in nine different countries, and it really added a very unique layer to my approach to hospitality. It all began in Canada, and that's where I fell in love with service excellence. My first overseas trip was to the Middle East, in Dubai. I learned about different cultures, cultural sensitivity, and adaptability. Moving into Asia, and then especially in Bali, I've learned how to blend all of these skills with the local cultures What I've realized is that in different countries, people want to experience the local culture more than ever, so you don't just want to be a fine dining or refined establishment that could be anywhere in the world. People really want that connection, so blending that is really a skill that I think I've developed by working in so many different places.
Having served in various Food & Beverage positions at renowned establishments like Fairmont Palm Dubai and Millennium, Bangkok, how do you believe your background in F&B contributes to your role as the General Manager at Sofitel Bali Nusa Dua Beach Resort?
Personally, I really find that most successful GM's are ones with food and beverage backgrounds, not from me, but from everyone that I've met. Working in food and beverage operations, you get a real understanding about guest preferences and what the requests are. I think that's ingrained in you when you start off in the food and beverage world and then also adapt under pressure when you work in big volume F&B outlets; whether it's a bar or restaurant, everyone sees what you're doing. Finally, I think working in food and beverage taught me how to be a great host taking care of the guests, learning how to see things from their point of view and being a great host is what helps me be a successful general manager. I like to see everybody in my hotel as my personal guests; it's my personal dinner party or people at my home and so just taking care of them. Those little bit of skills can only come from working in the F&B field.
"Working in food and beverage taught me how to be a great host taking care of the guests, learning how to see things from their point of view and being a great host is what helps me be a successful general manager."
Your recognition as the Best General Manager at the Global level by Haute Grandeur in 2022 is a remarkable achievement. How do you plan to leverage this recognition to further enhance the reputation of Sofitel Bali Nusa Dua Beach Resort in the competitive hospitality industry?
I have to highlight that the recognition is really thanks to the dedication of my team. A General Manager is nothing without his team. So, while I receive that award, it always represents the work that everyone does and executes. I may come up with a vision, but that does nothing without your team members on board. I really want to leverage that achievement and continue to lead the team here at the Sofitel Bali Nusa Dua Beach Resort; really focus on service excellence. We should try to find innovative ways to do that and also I want my team to enjoy what they're doing as well. Having love for your job really supports that type of recognition that I received. By being innovative and upholding high quality standards in operation and ourselves personally, we really differentiate ourselves from the rest of the competition here in Bali.
Beyond your professional accomplishments, could you share some personal interests or hobbies that you believe contribute to your well-rounded approach to life and leadership?
I started in professional hospitality because of food and beverage. But before I ever got my first job, I used to love hosting my friends at my house, cooking barbecues back in Canada, and serving wine. That passion for culinary experiences, entertaining my friends with fine wine, I think that was the foundation which made me successful in hospitality. I was actually a volunteer firefighter and a training officer in the Fire Brigade as well when I was in my early 20s. I used to have all my friends over for dinner after study, cooking and drinking and one day one of them said 'JP, you should do this instead of firefighting, have your own restaurant'. Obviously I was 20, I couldn't afford my own restaurant at that time, so I got a job in a hotel instead. I do that in my personal life, so it naturally flows into my work experience. I also love to collect art, all different types of arts. I have photography, paintings, musical instruments, vintage comic books, and coins. I like to travel as well, usually with friends to try new food or to collect art. It kind of all goes a little bit together and I think that really enhanced my ability to take care of guest experiences and provide them with memorable moments.
As someone who has held the position of Hotel Manager at Raffles Hotel Le Royal, Cambodia, how do you plan to bring a touch of luxury and elegance to Sofitel Bali Nusa Dua Beach Resort, setting it apart in Bali's competitive hotel market?
I have to say that the Raffles Hotel in Cambodia really gave me some unparalleled insight into the ultimate in luxury, and also elegance and hospitality. Raffles is an extremely famous, well-known brand, and so that was my first endeavor into that top tier of elegance. And so I look to implement that here at the Sofitel Bali Nusa Dua Beach Resort, obviously starting with our brand vision, our brand pillars, and staying true to our core values. Part of that is really trying to develop that cultural link. Taking that Sofitel's 'French Zest' for life and combining that with Balinese culture. I want to infuse the property of Sofitel Bali Nusa Dua Beach Resort with a higher level of sophistication, but also humbled excellence. That's something that I learned working for Raffles and some high-end brands. True excellence is being humbled, saying thank you when it's appropriate to say thank you, not being arrogant. You don't want to be the loudest person in the room. You want to be able to walk into the room and be quiet, but people still notice you. That 'humbled excellence' is something we want to deliver here at the Sofitel Bali Nusa Dua Beach Resort. I think that's going to also differentiate us from other properties here.
"Taking that Sofitel's 'French Zest' for life and combining that with Balinese culture. I want to infuse the property of Sofitel Bali Nusa Dua Beach Resort with a higher level of sophistication, but also humbled excellence. "
Sustainability is becoming increasingly important in the hospitality industry. How do you envision incorporating sustainable practices at Sofitel Bali Nusa Dua Beach Resort to align with global trends and cater to environmentally conscious guests?
First of all, I really don't believe it's a trend. It really is a core value now, especially at the Sofitel Bali Nusa Dua Beach Resort. We recently received our Green Globe certification, so that obviously is a high benchmark to achieve.That really just goes to show our dedication to sustainability, and really in everything we do. I don't want to list them all off here, but we monitor our food waste, we monitor our water consumption, we have energy efficient systems, we try to maximize every different area. It's not just 'no single-use plastic'. Sustainability is far beyond plastic now! We're looking at ways to try to reduce the number of meat items on our menus, because obviously, the raising of meat also contributes to global warming and all sorts of other causes. So it's not that sustainability is a separate aspect we have to think about. We like to try to engage our guests in that as well by having activities for them to participate in where they can see the result. At Sofitel, there's a pillar called 'Committed Luxury'. So that's how we refer to our sustainability. For us, committed luxury means that we're committed to the environment, we're committed to our local communities, everything we do. People used to think luxury means abundance, huge buffets, lots of flowers, overflowing plates, lots of gold, big chandeliers. But for us, we want to have a committed luxury. I think it's a great description of what we do at Sofitel and what we're implementing here at Sofitel Bali Nusa Dua Beach Resort.
Balancing a demanding role like General Manager requires a healthy lifestyle. How do you prioritize self-care, and are there specific routines or activities you engage in to maintain a work-life balance?
I think it's extremely important. Personal well-being will translate into business success. You cannot be successful in business if your well-being and your personal life is not in line with your values. As a general manager, you're always being pulled from different areas, so I think it's important to structure it in some ways. Like I really try to go to the gym every day at 5 p.m. I even put it in my calendar so people know I'm busy at that time. It might sound funny, but you've got to schedule it and remind yourself. It's not even after work. Sometimes I do that and then I go back to the office for an hour after the gym. But to schedule that and to have that type of physical activity I think is important. We spoke about it already before. I love to eat with friends. Sharing of stories over a meal or a glass or a bottle of wine. I think that it's heartfelt. Spending time with friends or family, eating. I think that really rejuvenates me so I can come to work the next day positive and really just energize the team.
"Where do I want to be in five years? I think hospitality is in my DNA, so I expect, and I foresee myself still being a leader in hospitality. Title, environment, really doesn't matter, as long as I'm enjoying myself, my team's happy, and I have an opportunity to do what I love."
Where would you foresee yourself five years from now? And how do you want to be remembered?
Where do I want to be in five years? I think hospitality is in my DNA, so I expect, and I foresee myself still being a leader in hospitality. Title, environment, really doesn't matter, as long as I'm enjoying myself, my team's happy, and I have an opportunity to do what I love. But definitely, I'll still be in hospitality, and you'll still see me around, whether it's in Bali or other regions. Then, how do I want to leave a legacy or memories? I hope people remember being inspired. I like to try to be inspiring with my team, maybe being a mentor, coaching them, whether it's at work or outside of work, just really taking the time to help my team. Where do they want to be, and how can I help them? Some of the greatest moments in the last 20 years that I remember, it's usually about seeing my team be successful, or where they are now, or them sending me a note or calling me and saying, like, 'I got my dream', or 'I'm here now'. And that's some of the best memories that I have about being in hospitality. So, I really hope my team remembers me making them happy. Besides all of this heartfelt, sweet aspect, I think one of my traits that have made me the most successful that it could be, was that I always try to do things strategically. So whether it's strategic marketing, or promotions, or whatever we do, we need to think about the end in mind. Why are we doing this? Where do we want to go? Where do we want to be? So hopefully they take a little bit of my strategic-ness with them as well, and apply it wherever they go.
