Page 30 - ELITE PLUS MAGAZINE Vol 3

HOTEL MANAGMENT | Sunset on the Chao Phraya Riverwhere not only do we educate our staff but also their families about the whole recycling process. We’ve introduced a “four bins system” where we separate every piece of garbage that we create here. We even allow them to bring their garbage from home to dispose of here, because the community out there doesn’t really provide recycling infrastructure. And the campaign is really well supported by our staff. Six months ago, I believe that we were the first to introduce all biodegradable amenities in all guest rooms, including razor and toothbrush handles made of corn starch. All the packaging is completely biodegradable, even the plastic. All the products within – the shampoo, the conditioner and so forth – are natural products. The packaging is made of recycled paper and we use soy ink on all of the packaging. Also28 Elite+we use live plants – orchids mostly – instead of cut flowers for decoration.You have managed several big international chain hotels before. How different is it with a smaller group like Chatrium?We have a close relationship here; we don’t have a management company between the owners and us. It’s nicer this way, compared to the big brands. For international brands you have certain standards and you have to report to certain people. I absolutely agree that if you have a large interna- tional chain there must be some sort of consistency. But for us – being small and fairly new – we’re still discover- ing things, growing and trying to understand what the customers need from particular properties. Having a close relationship with the owners, youget more involved in the whole development process.What’s your philosophy as a hotel general manager?Our industry is probably one of the oldest industries and I guess there’s a keyword in that, which is all about being hospitable. To be hospitable, you welcome people in the same manner as you would welcome family and friends into your home. To be very visible and very much engaged, to go out of your way to cater to your guests is the old style of management that still runs through to today. Also, it’s about educating all of the staff to work in that same manner.