Interview with Kurt Wachtveitl: master of the Oriental Bangkok. This is first in a series of Q&A's with Asia's Top Hotelier's.(ASIA'S TOP HOTELIER'S)(Interview)

[ILLUSTRATION OMITTED]

1. What got you into the hotel business?

I attended Lausanne Hotel School in Switzerland and also studied Philosophy at the University of Madrid and History of Art and Literature at the Dante Alighieri School in Rome--all of these studies helped me to appreciate the intricacies of the hotel business which I feel a great passion for, and this very passion has not diminished at all-even after 40 years at the helm of The Oriental, Bangkok.

2. What are the most important things in managing a hotel?

Having a close knit relationship between our owners, staff and guests contributes significantly in successfully managing a hotel. Our employee/ guest relationship is really what makes The Oriental, Bangkok special, and we have been able to maintain this very close knit relationship even with the expansion of our staff. It helps to have employees working an average of 14 years with the hotel. The staff's main focus is to consistently maintain the highest quality of personalised service for all our guests, and I personally make sure such standards are upheld. What is important is staff must be happy as happy staff in turn satisfy guests. Consistency is crucial. Of course it also helps to hire a General Manager with an impeccable track record of staying awhile. At least 3-5 years is needed to gain the trust of owners, employees and guests.

3. How do you run your week give a typical run down of your role and activities, and the hours on the job!

My normal routine is working 15 hours a day. Every morning I can't wait to get into the office and head the daily morning briefing with key executives. You'll usually see me in the lobby every noon and evening with the staff greeting guests arriving for lunch/dinner or a party. I go home about 11.30 pm, but not before I've gone to reception to check on all the new bookings we've had during the day. That's the joy for me, and what's kept me here for 40 years.