THE INTERVIEW : GREG MEADOWS
Garden suite at The Sukhothai
people operate . In many instances , I guess , being a GM is just a job .
It can be exciting , and it is what you are allowed to make of it . The more people who are allowed to think out of the box and allowed to be rebellious in the industry , the better .
H : But GMs don ’ t have the time to be passionate anymore .
GM : Most GMs , with the greatest of respect , are working with big companies spending their day writing the report on the report that is due at a certain time to keep someone in the head office happy . They spend the day keeping the wolves from the door hoping they don ’ t bite .
Luckily , in an independent hotel like The Sukhothai , I don ’ t have to do that . Of course , I have to meet goals , and the owners have expectations , but I am allowed to be me and allowed to do — within reason — what I need to do in this hotel to strengthen the brand and make it a leader . In this day and age , for a small independent to get noticed , it ain ’ t easy . H : What is your best advice to up-andcoming hoteliers ?
GM : At lunch today I met with a trainee from a hotel school in Switzerland . He told me he was going back to school and finishing in September and wanted to know what to do next . I told him he started right
“ IF I HAD MY TIME ALL OVER AGAIN , I WOULD WORK FOR HOTELIERS WITH PASSION — WHO WILL BLOW YOUR MIND AND BE CRAZY . YOU WILL HAVE FUN , LEARN A LOT AND WON ’ T END UP SAYING OH
MY GOD , I HAVE SPENT THE PAST 10 YEARS WRITING REPORTS AND HAVE BASICALLY GOTTEN NOWHERE .” by graduating from hotel school , and I told him the facts of life about hotel management , especially at a chain hotel . That is one route to take . But if I had my time all over again , I would work for hoteliers with passion — who will blow your mind and be crazy . You will have fun , learn a lot and won ’ t end up saying oh my God , I have spent the past 10 years writing reports and have basically gotten nowhere .
H : What operational trends are catching your attention ?
GM : I read in the press that new brands are being launched and have new takes on service . There are no new takes on service . It only changes depending on the personality of your guests . From a hotelkeeping point of view , it always has been and always will be about service . There are some fantastic new products , but they won ’ t survive unless they produce amazing food and service . It has been that way for centuries , and it isn ’ t going to change . Those who focus on that will be successful .
32 HOTELS November 2012 www . hotelsmag . com