“I have real hopes for Red and Dubai is the perfect location. The interest in Red has been huge, and likewise with Quorvus. We’re following up on a number of leads with Red across the area. We need to beat some of my colleagues from other brands!”
Under Willis’ direction, this goal seems achievable. The company has increased its growth in the Middle East 30% YOY since he joined in 2012, which he puts down to being “a very commercial guy, very target-driven”.
However, seeing his team grow, and improve has been the most satisfying aspect of the hotelier’s career with Rezidor so far.
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“We’re in the people industry so seeing all those people flourish here, for me coming in new at the time, was a key achievement.”
Inspiring people to perform better is at the core of Willis’ management philosophy, just as he was, and still is, inspired by French chef Michel Roux, and Anton Mosimann, a Swiss chef and restaurateur. Both were key figures in the European food culture scene during the 1980s and their advice and decisions according to Willis took him down “many new roads, allowing me to learn and develop — something that shapes my career today”.
Willis initially started out in F&B as executive pastry chef for South African operator Sun International in 1989. This was followed by eight years in executive chef roles at hotels in the UK, including a two-year stint with InterContinental Hotels Group.
Having been with The Rezidor Group for 15 years, he has moved between the Middle East and the UK since 1995 and in his current role, has been based in Dubai since 2012.
Some of his favourite things about the region are what the more cynical among us refer to as ‘challenges’. “I think one of the very positive things about our area, which is also an element of the ‘negativity’, is that we work in a wonderfully diverse area, the mix of cultures, religions and business segments, whether it’s leisure or corporate or MICE.
“In 2015 and beyond, those organisations that will succeed are those able to deal with the diversity of the area and we all know what that is — whether it’s things happening outside of our area impacting us — e.g. Russia or the political unrest, or the shifting economies in Europe. It’s an ever-changing landscape and I don’t see that changing. I don’t see a year of no diversity and ultimate stability, that’s not going to be the case.”
The start of 2015 has already been positive for Rezidor according to Willis who says “the outlook is good” but this “depends on continued stability and security”. A 2.4% growth in RevPAR is forecast for the year ahead, compared to 2014’s 7.7% increase. Willis attributes this slow-down to varying factors, not least the price of oil and increased supply. However he caveats these concerns in saying: “You have to stay positive with these things, and so we are.”
Unphased by career challenges, Willis is likewise bullish in the goals he sets for himself personally. Having recently climbed Mount Kilimanjaro, he is now mulling over his next challenge. “You know there aren’t too many mountains in the GCC, which is a shame. But outside there are still plenty to climb, and with that comes the inevitable little bit of ‘negativity’ here and there… but I’m up for that!”
2015 hotel openings in Middle East & Africa:
• Radisson Blu Hotel, Sharm el Sheikh Lagoons
• Park Inn by Radisson Dammam
• Radisson Blu Plaza Residence, Jeddah
• Radisson Blu Red Sea Palace Hotel Jeddah
• Radisson Blu Hotel Sohar
• Park Inn by Radisson Residence Dubai Al Barsha
• Radisson Blu Resort Jizan
• Park Inn by Radisson Deira Creek Residence
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