< PreviousTrending hoteliermiddleeast.com October 2022 10 Atlantis, The Palm’s new AED1.2 million on-site water puri cation and bottling plant was will eliminate all single-use plastic bottles from the resort and Aquaventure Waterpark by the end of 2023. The project was launched following Dubai Can, an initiative by HH Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Dubai Crown Prince and Chairman of The Executive Council of Dubai. Hotelier Middle East spoke to Timothy Kelly, managing director and executive vice president of Atlantis Dubai, at its unveiling. He said: “At Atlantis, we saw 2.7 million single-use plastic bottles being consumed per year. So we knew the rst step to eliminating that sheer amount of plastic was to construct our own water bottling plant. Our team did their best to make this dream a reality. We just launched phase one, which is taking and removing all the single-use water from our guest hotel room. In the coming months, we will deploy that type of thinking in our F&B outlets, then the water park, then by back-of-house.” According to Kelly, the new water bottling plant has been designed to supply all 1,544 rooms and suites at the resort. It produces up to 800 litres of puri ed artisan water per hour and operates around the clock with 2,500 one-litre re llable glass bottles in circulation at any one time. Kelly said: “This is a signi cant contribution to reducing plastic pollution across the city, which is harming the environment and putting terrestrial and marine wildlife at risk. As an ocean resort where we care for 65,000 marine animals, we have a responsibility. We want to take care of our resort and our planet.” Kelly said the water bottle plant isn’t as big and complicated as it seems. He explained: “When we rst looked at the development, it seemed very intimidating and overwhelming, but then we learned there are new advancements in technology, where it doesn’t take up a large footprint, doesn’t cost too much money, and the returns are great. “You have savings on the plastic, savings on the water and you are simultaneously Atlantis, The Palm to save 2.7million single-use plastic bottles with new bottling plant Stakeholders at launch the plant at Atlantis, The Palm saving the environment. If there is one message I would like to send to other hoteliers out there, it is: ‘Do not be intimidated or overwhelmed’. This is something that any resort can execute in an affordable manner and there are so many bene ts. It is what the customers want. I think we had to change our approach as a resort to modernise who we are as a resort.” ATLANTIS, THE ROYAL TO FOCUS ON SUSTAINABILITY With 795 rooms, almost 100 swimming pools, and 18 restaurants, Atlantis, The Royal is positioning itself as one of the most large-scale ultra-luxurious properties in the world. Kelly said it will incorporate all lessons the team has learned from its sister property. He added: “We are taking this sustainability process to the next level and will be implementing everything that we’ve learned into Atlantis, The Royal as well.” MORE WAYS TO BE SUSTAINABLE Atlantis, The Palm’s latest sustainability initiative under the Atlantis Atlas Project is one of the many projects driving responsible operations. Other highlights include the installation of Winnow AI food waste reduction technology and increasing locally and responsibly sourced dishes on menus by over 70 percent. Also in September 2022, the resort’s rst nine conservation and sustainability project partners received funding from its US$120,000 investment fund contribution for 2022 to 2023. Kelly concluded: “When we started the Atlas Project, we really wanted to have a 360 approach. Eliminate plastic, food waste, and sourcing locally. “We felt like we needed to strengthen this platform. It is our duty. we really spent a lot of time developing a plan and strategy to strengthen this strategy. “Now all other Kerzner hotels follow the example of Atlantis. We have a platform that we can be very proud of and we still have a lot of work to do. “This is just the beginning.”UAE | QATAR | NETHERLANDS | INDIA +971 4 393 0012 | INFO@DR-LINEN.COM RECYCLE SELL RENThoteliermiddleeast.com October 2022 12 Appointments Eleni Tsolakou returns to Rotana as GM Former Atlantis VP of HR joins Raf es and Fairmont Doha Eleni Tsolakou has returned to UAE hospitality group Rotana Hotels, this time as GM of Park Rotana Abu Dhabi. This puts her in charge of two hotels, the Park Rotana and Park Arjaan by Rotana in the UAE capital. Rotana said in a statement: “Eleni is known for her creative air, superb leadership skills and excellent business acumen. Her achievements in all the properties she has handled, whether it is a pre-opening hotel or an established one, speak for themselves. An inspiring example to all hoteliers, especially the CAREERS females, Eleni is an asset to our hotel and the hospitality industry.” In 2011 Tsolakou began what would become a seven-year-stint with Rotana, rst as EAM of Yas Island and Centro by Rotana, followed by GM of Centro Barsha by Rotana and then GM of Khalidiya Palace Rayhaan by Rotana. She then served as GM of Address Dubai Marina; GM of Yas Mall in Abu Dhabi; and nally cluster hotel manager of Hilton’s WB Abu Dhabi and DoubleTree by Hilton Abu Dhabi before returning to Rotana for her latest role. Maria Elkaer has joined the upcoming Raf es Doha and Fairmont Doha as cluster executive director of talent and culture. The experienced HR professional previously served as Atlantis Resorts’ VP of HR. Both hotels are located in Doha’s Katara Towers. A statement from Fairmont Doha said: “With a track record of several leadership positions in various international luxury hotel brands, Maria brings with her a wealth of expertise in the luxury hospitality industry and which will be instrumental for the success of this iconic project. "We are thrilled to have her join our pre-opening team and wish her the best of luck in her new role. Please join us in congratulating Maria on her new journey.” Hailing from Denmark, Elkaer started as an HR manager with the Marriott hotel in Copenhagen in 2000, later named director of HR at the same hotel in 2003. Sticking with Marriott but travelling the world, she served as director of HR at The Ritz-Carlton Doha, followed by the same role at the Ritz-Carlton Spain. From 2008 to 2011, she was cluster director of HR with Address Hotels in Dubai, followed by director of HR with Rosewood Hotels in the UAE capital for four years. Elkaer worked with Atlantis from 2016 to 2017 as vice president, before going on to become an independent HR consultant.Partner Content 13 October 2022 hoteliermiddleeast.com Chef Middle East presents ‘The Art of the Possible’ Innovative suppliers showcased their latest ingredients at Taste of Autumn Hundreds of hoteliers, F&B and culinary professionals from the region took part in Chef Middle East’s Taste of Autumn events in the UAE and Qatar. More than 45 international brands featured across both events, which is aimed at providing the foodservice sector with high-quality ingredients across culinary, pastry and beverage categories. Some of the brands that took part include Valrhona, Sosa Ingredients, Paysan Breton, Molini Pizzuti, Dolomia, Moulins Viron, Olmeda Origenes, Les Vergers Boiron and Fentimans. Back for the rst time in three years, Taste of Autumn returned stronger than ever, with an agenda covering kitchen and bar solutions and highlights on new brand launches through live cooking and food tasting. There was also a masterclass area where international, unique and established names in the F&B industry demonstrated how to incorporate the latest products on show into creative dishes. Respected names from the region and worldwide also took part in informative discussions about industry challenges and the future of F&B in the chef’s talk area. In Qatar, the event was held on September 12 at Grand Hyatt Doha. The UAE event was held on September 15 at the newly opened Hilton Dubai Palm Jumeirah and welcomed hotel and F&B professionals from across the country. Chef Middle East CEO Steve Pyle said the event was about giving “an insight into the art of the possible”. Many of the products being exhibited were from companies providing alternatives to traditional ingredients used in the market. They included Stockman’s, a premium Halal deli range from the US, stamped Certi ed Angus Beef, French-born Nascita with their innovative range of sugar alternatives and Rude Health, with a range of plant-based milk alternatives. Masterclasses Masterclasses included two pastry sessions by Nina Métayer; a culinary guide to wagyu beef by Japanese master butcher Marika Watanabe; and a plant-based pastry cooking class from Jean Sivieude. Chef’s talk sessions also saw experts discuss their craft and ways in which they were modernising using alternative ingredients. Aurélien Rivoire‘s session showed how to use Nascita sugar alternatives. In 2015, Rivoire became the executive pastry chef of the Pavillon Ledoyen where he previously worked for eight years alongside Yannick Alléno. He was named Pastry Chef of the Year 2021 by Gault & Millau in France, too. During his session, a translator and spokesperson for the chef said: “Nascita is not only a product, it’s not only a brand and it’s not only a concept. It’s an adventure and a ght. It’s a ght against the over-consumption of white sugar. In the development of Nascita, our main goal is to highlight health aspects and the possible optimisation of the culinary arts. Nascita has been years of work in the making. We’re now here at Taste of Autumn for credibility. We need chefs to embrace us to provide an example to others.” Other sessions included ‘Breaking Bread, by Guillaume Masson’ around eco-friendly wheat; and ‘Coffee Art Personi ed by Dhan Tamang’ on all things dairy-free coffee. CEO Pyle told Caterer Middle East: “It’s always an exciting day. On a daily basis, we are trying to extoll the virtues of our products to our customers. Suppliers, though, possess a wealth of technical excellence. They can tell stories to customers. That’s really important. Bringing suppliers here today is to tell the story of a product which chefs will end up using.”hoteliermiddleeast.com October 2022 14 General manager, Conrad Abu Dhabi Etihad Towers Alessandro Redaelli 5.30am I usually wake up early and start the day by having black coffee and breakfast with my wife, Larissa. I then enjoy an early morning walk with my dog. I nd it relaxing, and the walk gives me a positive and productive frame of mind for the day ahead. Being in the fresh air and nature is also a great start to the day, and it reminds me why sustainability is at the heart of all our operations at Conrad Abu Dhabi Etihad Towers. 6.45am I try to do between 45-minutes to one hour in the gym every morning. It sets my routine off on a positive note and gives me a boost of energy that lasts throughout the day. 8am By this time, I’m generally in my of ce and going through the previous evening’s reports about the hotel, the F&B venues and our upcoming bookings. This ensures I am well prepared for the daily operations meeting. 9am I attend the morning brie ng with all the heads of departments in the hotel. We review last night’s gures and discuss guest reviews, satisfaction scores, service standards, and any special events happening across the hotel. 10am No day is ever the same. Once the morning brie ng is done, I take a walk around the hotel, from basement four to DAY IN THE LIFE level 63. I check the guest rooms, pool and gym, and all the outlets operating in the morning. I use this walk as an opportunity to catch up with my team members and the guests. Noon Planning and strategising are vital aspects of my role, so I have weekly meetings with the executive committee. We discuss everything from the state of the business to new ideas, which can be anything from a new F&B concept to generating revenue by introducing special room packages. 2pm If I have no VIP client lunch meetings to attend, I like to visit the staff cafeteria, which enables me to enjoy lunch with our team members. 4pm This is the time of day when I schedule more important meetings and ones that require careful planning and action. This includes credit meetings with nance, Day in the Life 15 October 2022 hoteliermiddleeast.com marketing meetings where we discuss the quarterly plan, HR meetings to discuss our monthly projects. 6pm At this time, my second walk around starts. I catch up with the afternoon shift team members and visit all the hotel outlets, especially those that operate for dinner and the bars. 8pm Dinner is usually spent with my wife at home or in one of our venues. It is very important for me to spend quality time with Larissa as the two of us live alone in Abu Dhabi. Both of our sons are studying abroad, in Switzerland and Germany. 9.30pm I usually make some extra time for some evening exercise in which I cycle with Carmine, our executive chef, and Nicolas, our director of engineering.hoteliermiddleeast.com October 2022 16 Sylvia Matei Cluster hotel manager, Holiday Inn & Staybridge Suites Al-Maktoum New Recruit How did you get into the hospitality industry? What I love about the hospitality industry, is that it allows you to develop yourself, each and every day, both professionally and personally. As someone who wanted to work in an environment that was varied, entertaining and also something which offered its challenges, there couldn’t have been a better industry for me to join. Nothing gives me more satisfaction than the positive change I can make on people’s lives. At the heart of hospitality is making people happy – not just your guests, but your colleagues, as well, and that is something I’m incredibly passionate about.Careers 17 October 2022 hoteliermiddleeast.com How have previous roles helped get you where you are today? As someone who loves learning, I’ve always been very driven and eager – and my vast array of experience (which has enabled me to work all around the world), has taught me to perfect my craft, made me who I am and ultimately, put me where I am today. Have there been any mentors in your career so far? There are three mentors who have motivated me, guided me through my career and trusted my capabilities – Tamara Salha, general manager of Crowne Plaza Dubai Marina, Laura Eggleton, general manager of Hotel Indigo Dubai and Sayed Tayoun, general manager of Holiday Inn & Suites Dubai Science Park. I empower both men and women within the industry, by encouraging and celebrating inclusion and diversity. Diversity offers an advantage to generating creativity at work and seeing things from other people’s perspectives, because it teaches us the most important lesson of all – equality. What is the one thing you would tell your younger self? Champions never give up. What excites you about your new role? New opportunity comes with a big responsibility, and I feel a sense of satisfaction from driving business performance to new heights, sharpening my team skills and revealing their true potential. As mentioned earlier, I enjoy the journey of learning something new every day and the experience which comes from it. What challenges are you expecting to face and what’s the plan to tackle them? My goal is to gain market share and implement processes that will enable me to grow the business of my hotels. Additionally, I am looking to increase customer service standards to elevate our business. Speedy customer service interactions and resolution time can be a challenge, but a healthy one and I look forward to working on this. Tell us how a normal day will go for you On a typical day, I oversee my hotel's daily operations, from checking in with staff to obsessing over every minute detail to distinguish ourselves from the competition. As the hotel industry is centred around guest satisfaction, I try to raise the bar every day to ensure everything runs smoothly and ef ciently. Any advice for anyone starting out in the industry? Excellence is not a skill, it is an attitude. People need to have the right attitude to learn and this truly helps them to further develop their skills. In this industry, you have to be empathetic and likeable by nature so you can create those all- important and memorable experiences for guests. There’s nothing like the satisfaction of seeing a guest smile.hoteliermiddleeast.com October 2022 18 Ready to welcome the world to Rixos Gulf Doha hotel Despite occupying a building that is 49 years old, the upcoming Rixos Gulf Doha Hotel is looking to become one of the capital’s most modern, forward-thinking properties around. Now open, the new Rixos aims to lead the way in lifestyle hospitality, diversity and staff empowerment, while at the same time debuting the all-inclusive concept to the discerned Qatar market. With 378 luxury rooms and suites, cutting-edge technology throughout the hotel and a team 600-strong representing 50 nationalities, the hotel’s general manager Sherif Kasseb says with con dence that the property has a golden future ahead of it. To take it one step further, he’s readying to contribute to the bright future of the nation as a whole as it prepares to make history by We speak to the new hotel’s general manager Sherif Kassab about diversity, nurturing talent, reimagining a classic property and world-class F&B hosting the rst-ever FIFA World Cup in the Middle East. DESIGNED FOR THE MODERN GUEST Kasseb began: “We’re feeling very upbeat about welcoming Doha and its visitors to our beautiful brand-new lifestyle hotel and our preparations for the opening are on track and going very well. “We are especially excited about launching our pioneering all-inclusive concept to the Doha market as we feel this will go down exceptionally well with visitors to Doha in today’s climate. “It has been exciting to watch as we transformed the site into an ultra-modern, present-day hotel to highlight its fabulous location with its stunning beachfront, offer of spectacular sports, unparalleled entertainment, and a superb spa.” With the hotel’s opening coming in time for FIFA World Cup Qatar 2022, the GM said the property’s offerings, such as the all-inclusive compenent, have been devised to have international appeal. He added: “We have reimagined an iconic hotel that was built in 1973, the rst ve- star in Doha, to bring it up to date with every conceivable feature visitors would wish for, plus a rst of a kind for Doha, our Rixos all-inclusive concept. “In today’s market, our enhanced all- inclusive component is being introduced at the right time and is spot on in today’s climate. Being a pioneering concept, we aim to attract the Qatari market amongst visitors to the World Cup 2022 to help them feel at home as this concept is already familiar to many of them in Turkey, parts of Europe and beyond. “Visitors can feel a new sense of freedom with our high-end all-inclusive, all-exclusive offering, which combined Partner Content 19 October 2022 hoteliermiddleeast.com with our warm Turkish hospitality will be one of the keys to our success.” A STRONG F&B LINEUP Rixos Gulf Doha Hotel’s restaurants include Farmhouse, with a heart-warming ambience serving food that re ects the very best of farmers’ produce and includes family favourites in rustic presentations of rich Turkish and international cuisines. Next is Mr. Tailor Steakhouse, inspired by the tailor’s attention to detail which is translated into every dish through meticulous preparation and an obsessive approach to the art of cooking. Prime and lesser-used meat cuts are carefully prepared to provide a feel of class and depth of perfection. The venue sources the nest meat from butchers spread across ve different origins, USA, Latin America, Turkey, Australia, and Japan. Moreover, the venue pays homage to the meat’s country of origin by preparing it in an authentic style. Then there is Rasa, a contemporary take on the cuisines of Goa and the coastal regions of South India. Rasa is unique in that it offers playfully presented classics, modern takes on the appetisers, and also combines international ingredients with an Indian essence. Akte Pier 51 pays tribute to Aegean cuisine presenting modern Greek dishes. Recipes utilise bright citrus avours, grilled sea-foods, and vibrant fresh accompaniments that embody the spirit of its origin. Crust is the 24-hour artisan bakery tucked along the hotel’s lobby lounge. The venue showcases various design elements via a setup that is a fusion of Arabic inspired majlis with a contemporary open space. In line with the design, the plates are designed in collaboration with a local designer. Finally, ZOH takes its roots from the sandy beaches of Ibiza, enticing guests with hip stylish American lunches and the latest in cool beverages at the poolside or served from trendy food carts. In terms of dining, then, this hotel is primed to be a game-changer, but for the GM, who has a personal passion for nurturing talent, the hotel is also a showing of how hotel teams should be built in modern hotels. DIVERSITY AND INCLUSION The general manager said the property’s team is its biggest strength. He explained: “We have handpicked our new incredible team of over 600 people, representing between them 50 nationalities from six continents which have brought diversity and inclusion to our staff along with their widespread international expertise. “This is what makes our team so special and diverse. We look forward to them bringing ideas and aspects of where they have previously worked from all over the world to add to our offer, underlining our resourceful collective assembly of experts in their eld.” The proud creator of the Rixos Hotels Academy for developing future leaders, Kasseb is also using Rixos Gulf Doha Hotel as a vessel to champion diversity in the industry. Beyond its all-inclusivity in terms of F&B, the GM has worked tirelessly to create a modern workforce inclusive for all. “We’re very conscious of having no discrimination as far as females are concerned and all our systems of management and training are geared to developing our staff, both men and women in equal measure. “We want to spearhead the even- handed treatment of female and male staff equally in Qatar and to see it translated across the hotel sector in the country. Rixos believes in putting females on a par with their male colleagues, promoting on merit and skillset so that our hires are based on their ability to perform in a job whatever their gender.” LOOKING AHEAD With cutting-edge facilities, a new approach to dining and a celebrated and empowered workforce, Rixos Gulf Doha Hotel is primed and ready to be part of history and the future. The GM concluded: “We see the future as an unmitigated success, being one of Doha’s newest iconic hotels with a brand- new contemporary look and our highly popular all-inclusive concept. With all this in place, the future looks golden.” Sherif KassebNext >