What is your management style?

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I believe in leading by example while giving my team the space to exercise and hone their expertise. Everybody has their point of view but we need to move towards common goals in our work environment so my role involves coaching and trusting that everyone will in the end understand their place in the organisation and hitting their marks. So yes, I will be washing cups in the kitchen if I am needed there but I will also make sure that everything is so well-run that day will never come.

 

Do you feel any differently about Capella Singapore then and now?

When I arrived at Capella Singapore it was already my second posting in Singapore but I was still struck by how special Sentosa is. Throughout the four years I had spent most of my time on the island and even though there have been changes and development, we have always kept the magic of Capella Singapore alive. The heritage trees are still there, as are the hornbills and cockatoos that live in them. The rooms are now fully renovated and we are proud of them, but the essence of the resort is still very much the same.

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What do you think makes a hotel like Capella Singapore special?

Architecturally this is a historic address melded with a very modern edifice by Norman Forster and classical interiors by Jaya Ibrahim so that is the face and the characteristics of this hotel. I work very hard with my team to inject spirit into the property so every smile, every service we render would remind guests of a special home they have here in Singapore. It's really the soft touches and thoughtful details that makes a hotel special to guests.

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What lies ahead for you in your career after Capella Singapore?

The very thing I need now is a long break back home. Because of COVID19 and all that is happening around the world, I have not been back in Madrid where my parents are. I need to recharge with my family and loved ones and perhaps spend a Christmas properly with them where I am not needed at a hotel to oversee festive operations and meet guests. In many ways I feel that my career has just begun even though I have been working in hospitality for a few decades over a few continents in various capacities. The last time I was based in Singapore I was the EAM at the Ritz Carlton. Then I came back a few years later as the GM of Capella Singapore. I have a feeling I will be back in Asia before long in a brand new capacity that will take me to places I've not yet reached in my career. But at this point I need to believe what I have been told, that sometimes having no plans is the best plan in life.

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