HOTELIER OF THE WORLD AWARDS
to get results , then you have to get out of my way . In a corporate environment , this has always been a challenge ,” he says .
Despite his distaste for politics , Jochem has achieved his youthful ambition — to manage luxury properties and see much of the world . He ’ s also had an impact on the many individuals whose paths have crossed his over the years . “ I ’ ve been able to develop a lot of people professionally and personally ; today , many of them are presidents or area GMs , or heads of sales and marketing . I find that very gratifying ,” he says .
For those following in his footsteps , Jochem advises having an open mind , learning as much about the industry and hotel departments as possible , working hard and ideally speaking several languages . Above all , he adds , one quality is essential : passion . “ You have it in your belly or you don ’ t , I guess ,” he says . “ We deal with important matters , numbers and
WE DEAL WITH IMPORTANT MATTERS , NUMBERS AND STRATEGY , BUT AT THE SAME TIME I STILL LOVE GETTING INVOLVED IN THE QUALITY OF A FLOWER ARRANGEMENT , I STILL TASTE EVERY DISH ON A NEW MENU , I ’ M STILL INVOLVED IN THE DETAILS THAT ARE QUALITY DRIVEN , THAT MAKE A HOTEL DIFFERENT FROM OTHERS .
- PIERRE JOCHEM , HERE IN FRONT OF RAF- FLES IN SINGAPORE , WHICH HE LED FOR FIVE YEARS STARTING IN 2008 strategy , but at the same time I still love getting involved in the quality of a flower arrangement , I still taste every dish on a new menu , I ’ m still involved in the details that are quality driven , that make a hotel different from others .”
Jochem notices negative details , as well . Hotels that don ’ t smell the way they should . Sloppy grooming . Bad lighting . Dirty uniforms . Used room service trays lingering outside guestrooms . And don ’ t get him started on trollies . “ If you have a beautiful hotel with the right lighting and flowers , and you see an ugly room service or housekeeping trolley , that just spoils the atmosphere ,” he says .
He admires fellow hoteliers who obsess over the details and treat their staffs well . “ When you ’ ve had a bit of experience , you can sense within five or 10 minutes of walking around if the hotel is well run ,” he observes . “ Small matters are still important in our business .”
28 hotelsmag . com July / August 2021