Executive Assistant Manager - F&B
Serge Cuypers joined the team six months ago, coming over from Asia where he had worked in a variety of roles for the past 12 years.
"It was the opening of a new company that attracted me - the challenge the role presented and the opportunity to really make my mark on this new brand," he explains.
The hotel boasts 10 outlets, including banqueting and in-room dining.
Cuypers elaborates: "We have a Chinese restaurant called Hukama; we have a three-meal restaurant called Fazaris, offering international cuisine, which has some live cooking stations; then we have a Latin-flavoured bar and lounge; we have a sky lounge, Neos, on the 63rd floor; we have a coffee shop concept called Xpresso and also a pool bar called Zeta; we have an outdoor lounge called Bajjah located on the 14th floor, with a beautiful terrace overlooking the Burj Dubai - there's an option for everyone and for any mood".
The main challenge of any new operation, says Cuypers, is finding the right people with the right skills.
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Following on from De Conceicao-Stuart, he explains that staff were recruited "on the basis of their attitude and talent, as opposed to their previous experience in the industry".
Cuypers admits this may mean a few preliminary teething problems, but believes it will pay off in the long term.
"We've done a good solid month of training with the team members prior to the opening and I think we've built a strong base," he adds. "Of course, as with any hotel opening, there will be some issues - that's normal. But we've done a lot of training and we're building their confidence and continuing on-the-job training right now, so it's all looking very positive.
"If you have someone working at a hotel who is bored of their job or doesn't like it any more, the guests will pick up on that," Cuypers points out. "But we have real enthusiasm from our staff - they're enjoying their roles. It all has a very positive effect on the operation."
Cuypers says the aspect of the job he most enjoys is the variety of experiences it offers.
"One day you deal with with projects, another day you deal with customers, yet another you're dealing with associates - it's so varied," he explains. "Plus you get a fair amount of creativity in there, whether it's coming up with new cocktails, menus, flowers, entertainment or whatever.
"All the excitement of the opening and being able to deal with these different aspects of the role has been great fun."
His ambitions for the new outlets are simply that they stand the test of time, says Cuypers. "Whenever anyone sets an operation in place, he wants his outlets to last. You don't want to be a fad," he notes.
"I want to make sure these outlets are standing in another four to five years and that they're still popular and enjoyed by guests and locals alike."
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