Joining the Helm at the Hilton
Two Key Cluster Appointments for Hilton in Indonesia
Hilton Bali Resort has announced the appointment of Prakash Viswanathan as Cluster Head of Commercial and Antonio Jorge Cardoso as Head of Food and Beverage Service for their two Indonesian properties at Nusa Dua and in Jakarta.
Effective October 2018, Prakash will be responsible for twoHilton properties in Indonesia: the 407-key Hilton Bali Resort and 250-key DoubleTree by Hilton Jakarta- Diponegoro. Meanwhile, Antonio will lead the Bali Resort’s Food and Beverage Department and continue to drive regional-wide innovative local and sustainable food and beverage program, EatDrinkHilton,within the resort.
In his new role, Prakash will be driving business performance, revenue, integrated marketing and communications in key markets and segments to achieve business goals and profitability for the two hotels. His responsibility also includes strategic business planning for the relaunch of Hilton Bali Resort’s Cliff Tower following the first phase of a master plan renovation that is currently underway and targeted for completion in the last quarter of this year.
Antonio Jorge Cardoso
Antonio will oversee the food and beverage operations of Hilton Bali Resort’s four dining outlets, in room dining and catering services as well as lead the opening team of a new exciting all day dining outlet, Grain, part of the resort’s first phase refurbishment.
“We are delighted to welcome Prakash and Antonio to Hilton Bali Resort during a time of significant development in the property. Their wealth of expertise, knowledge and passion in their respective fields will be invaluable to our ongoing efforts to grow the business and enhance the overall guest experience at our Resort,” said Peter Simson, general manager at Hilton Bali Resort.
Prakash had held the roles of director of business development at Hilton Chennai and Hilton Phuket Arcadia Resort and Spaprior to his move to Indonesia. Prakash also brings with him over 15 years of experience from his previous assignments with other international hotel chains.
Antonio’s professional background ranges from fine dining restaurants and large volume banquets to five-star hotel kitchens. He also has over 18 years experience in food and beverage operations. His experience spans luxury hotel brands that includes Fairmont, Ritz Carlton and Conrad in the United States, Caribbean, Europe and Japan. Prior to moving to Bali, he was the director of food and Beverage at the 290-room Conrad Tokyo for two years.