#BarTalkbyGOTR — Turning casual conversations into vibrant stories of drinks and experiences. – Judah Neksibumi Habila – #BarTalkbyGOTR
On this episode of Bar Talk, we sat down with Judah Neksibumi Habila, a seasoned professional in hospitality, mixology, and restaurant management. Judah shared his journey, from his humble beginnings hosting guests in his family’s home to managing prestigious restaurants across the globe. He opened up about the challenges of leading diverse teams, building a strong staff, and delivering exceptional dining experiences.
What inspired you to pursue a career in hospitality and restaurant management, and how has your journey shaped your career so far?
My passion for hospitality started early. My father is a reverend from Adamawa state, and he was one of the first from our village to move to the city. Our home quickly became a guesthouse for people from the village who came to the city. We hosted guests from all walks of life throughout the year.
When I later went abroad for university, I needed to work to support myself, and hospitality was the only hands-on skill I had at the time. This early exposure to hospitality, paired with my need to survive while studying, shaped the foundation of my career.
Was it always your dream to work in the hospitality industry, or did it evolve over time?
Initially, I dreamt of becoming a doctor, but I didn’t gain admission to study at the university. I got into hospitality as a means of survival, but over time, it became more than that. My passion for it grew, and it evolved into a fulfilling career.
Mixology, private party hosting, restaurant, food and beverage management— which role do you feel best defines you?
Each role is a vital part of who I am, but if I had to choose, it would be restaurant and wine.
Why?
There’s something uniquely fulfilling about creating memorable dining experiences and curating exceptional wines for guests. It’s a combination of art, culture, and hospitality that truly defines me.
Let’s go down memory lane—what was your first experience bartending like, and how did it shape your view of the industry?
My first experience bartending was at a new bar called Zindan (which means “dungeon” in Turkish) in Cyprus. Initially, I was hired as the owner’s PA, but on opening night, the bar got overcrowded, so I jumped in to help.
I worked well under pressure, and that moment turned into my first bartending role. From then on, I began learning about drinks and cocktails, and it opened my eyes to the depth and creativity of the industry.
What was the most challenging part of rising to a managerial role in a prestigious 5-star hotel?
The biggest challenge was learning to communicate and manage effectively in a foreign language. I had to quickly adapt and find ways to lead a diverse team, all while navigating cultural and language barriers.
In 2021, you were a part of the team that produced the World Grand Sommelier. What was that experience like for you?
I was fortunate to be part of the team that introduced me to wine and supported my Court of Master Sommelier training. Braithe Tidwell, an incredible mentor who led the wine fellowship, won the title of World Grand Sommelier. She taught me everything, from opening my first bottle of Champagne to understanding the complexities of wine.
That experience validated my belief that I was on the right path. It was humbling and inspiring to be part of something bigger than myself.
What are some of the biggest challenges you’ve faced in turning around underperforming restaurants, and how did you overcome them?
The biggest challenge was during the COVID-19 pandemic. I took over the management of a restaurant that had never turned a profit. With a dedicated team and a focus on providing exceptional service, we managed to break even within four months. It wasn’t easy, but with hard work, creativity, and resilience, we transformed the restaurant’s performance.
How do you maintain consistency and excellence in food and beverage service across establishments?
Consistency comes from investing in your staff. I pay close attention to my team, providing continuous training and development. I also believe in accepting mistakes and fixing them immediately. Excellence is not just about avoiding errors, but about learning from them and improving every day.
What’s the most unusual request you’ve had from a guest?
One of the most unusual requests came from a guest who flirted with me in front of her husband.
Initially, I thought I was imagining things, but she later returned, got my number, and called to ask if I would sleep with her while her husband watched. I didn’t entertain the request, of course! Laughs.
LOL
What about compliments from guests?
As for compliments, I’ve received many over the years, but I don’t remember any particularly. It’s always nice when a guest appreciates the service, but I’m more focused on creating a great experience for everyone.
What leadership qualities do you believe are essential for successfully managing high-end restaurants?
Attention to detail is crucial. In high-end restaurants, the smallest oversight can affect the entire guest experience. Strong communication, patience, and a genuine passion for the industry are also key qualities.
What’s your approach to developing young talent in fine dining and the broader hospitality space?
My approach is a mix of continuous training and creating an environment that inspires learning. It’s essential to not only teach staff but also foster creativity and curiosity.
When employees feel valued and supported, they are more likely to invest in their own growth and, by extension, the success of the establishment.
As a professional sommelier, could you suggest one drink for each of the following events?
- Cozy Date Night at Home: A medium-bodied Pinot Noir, preferably from Napa Valley. It’s romantic, versatile, and pairs beautifully with a wide range of foods.
- Nigerian Traditional Wedding: Sweet Italian sparkling wine or, for something local and authentic, traditional palm wine.
- Art Gallery Opening: A good Burgundy collection for reds and German Rieslings for whites. Both offer a sophisticated, yet approachable balance for such an event.
- Lastly, A Housewarming Party: Sangria and Champagne are perfect for a celebratory atmosphere. Sangria brings a fun, fruity flair, and Champagne adds a touch of elegance.
Looking ahead, how do you envision the future of the food and beverage industry in Nigeria?
I believe the future of Nigeria’s food and beverage industry looks promising. People are becoming more conscious of the quality of the places they dine, and businesses are stepping up to meet those expectations. There will be more opportunities in the industry as the demand for better experiences grows, and I see a bright future with more jobs and innovation in the sector.
