A Trip To Valencia by The Dysania Concept (2022)
When we travel, we learn about the beauty of new cultures. We taste fantastic food and see new landscapes. We become closer to the world and enjoy the freedom of being on holiday. Nevertheless, we all get homesick eventually, and we miss the comfort of our beds and the love of our pets. Thankfully, Hoteliers are there to help us feel at home. Hoteliers, or Hotel Managers, dedicate their service to making us feel safe, cosy and, most importantly, at home under their watch. They design the hotel’s system, making it flow like a perfect machine. So, in this edition of The Mindsets, we’ll explore the qualities, virtues and skills that help Hoteliers build the ideal atmosphere for travellers. As Henrietta Mears beautifully explained, “Hospitality should have no other nature than love.”
1. Interpersonal Skills
Hoteliers rely on their interpersonal skills to build a positive atmosphere for their guests and team. Hoteliers care not only for their hotel’s guests but also for their team. Hoteliers must build an enthusiastic and vibrant team to spread their excitement of working there to the guests. To do so, they must communicate effectively and interact well with others. They must be able to not only share information but build emotions, too. Therefore, when providing a service, making a presentation or leading a team, work on your interpersonal skills beforehand. Remember the importance of sharing information with your team and building chemistry and passion for your mission.
2. Problem-Solving
Hoteliers must be problem solvers, as they constantly fight against the unforeseen. An unexpected lack of staff, issues with the bookings or problems in the kitchen - a Hotelier’s responsibility. As they are in charge of ensuring everything runs smoothly, they must also be ready to solve any problem at any time in their hotel. Hoteliers must be prepared, flexible and strategic to fix any unforeseen circumstance properly. Similarly, when working with a team with a mission, prepare for the unexpected, know your way around your territory and analyse possible risks and problems before they occur.
3. Attention to Detail
Hoteliers utilise their attention to detail to elevate their hotel experience. What makes a hotel memorable is the experience it brings to your stay. Cleanliness, comfort and quality of service are just a few of the parameters that help guests evaluate how satisfying their stay was. Hence, to elevate the hotel’s experience to the highest quality, Hoteliers must pay attention to detail. Just in a bathroom, you have to ensure there are at least towels, shampoo, conditioner, soap, toilet paper, and working faucets, toilet and shower, and that it’s as clean as possible. Now add the room itself, maybe a balcony, and multiply that for however rooms the hotel has. Don’t forget to add the kitchen, the restaurant, the halls, the lobby and any installations the hotel has for its customers, like gyms, swimming pools, spas, etc. Not all hotels are as grand as this. Regardless, managing a hotel requires attention to all these things and more. Therefore, attention to detail is vital for any Hotelier. So, when preparing for a presentation or any activity requiring previous preparation, remember to pay attention to all aspects and more. Taking care of the small things and the little details sets the mark between high, medium and low quality.
Hoteliers are busy people. They must ensure the hotel runs smoothly and the staff and customers are happy. Hoteliers must multi-task between preparing for new guests, serving new guests and thanking departing guests. Even though they have a team working with them and their role is oriented towards leadership and management, they are still the designers of the hotel’s flow. Therefore, remember to work on your interpersonal skills, problem-solving ability, and attention to detail as you design your flow towards a shared mission with your team. So now, we invite you to adopt The Hotelier’s Mindset as we design our strategies and manage our flow towards our goals.
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