Gluckmann led the renovation projects of Buddha Bar in summer 2015 and Siddharta in 2016 at Grosvenor House.
What attracted you to the role?
Fairmont, with its history and iconic properties around the world, has always been a synonym of luxury and high end standards of service, something I have always wanted to be part of during my career.
Then, when doing the usual research on the property, I was briefed about the new projects in the pipeline for the resort, its new outlet concepts and revamps planned for 2017. The possibility of being involved in them and leaving an imprint on the property really appealed to me, and I was super keen to get involved.
What knowledge do you bring to your new role?
Having worked across five different countries, within different international hotel brands and multicultural teams, I have been lucky enough to have a broader understanding of what guests expect in terms of service, luxury and products on a global scale; with which I have picked up on many new trends and ideas within the F&B industry that I can bring to the role and my team. I inherit my dad’s passion for motorsport and racing, and as such, I have a very competitive approach to everything I do. I believe healthy competition is a great attribute for individuals to challenge themselves and boosts the team performance to achieve better results.
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What have been your career highlights so far?
I have had many highlights during my career, with something great to talk about within every property I have been involved with. There is always something that makes each experience special and stand out — but, if I had to choose one, I would say that having the chance to work and lead the renovation projects of Buddha Bar in summer 2015 and Siddharta in 2016 at Grosvenor House in Dubai, was truly a memorable one to mention. Both projects were a huge team effort, from the executive team, to culinary, to the bar side and service team, but it all came together with very positive team synergy. I look forward to experiencing highlights like this and more at Fairmont The Palm.
Describe your daily routine?
No two days are the same at Fairmont The Palm! There is so much happening in terms of F&B and many guests from multiple nationalities so you never know what will be the main focus of your day. However, my day usually starts with a walk around the resort’s outlets and public areas to get up to date with what’s happening for the day, where we need help or what we need to focus on and then I spend time with the teams on the floor, discussing changes or possible improvements on the sequences. Diner service is the main element, ensuring all outlets are set and ready to create memorable experiences for our guests.
How do you intend to make the Fairmont’s F&B operations more profitable?
Like in any business, profits are an important part of the daily routine. We are pleased to have regular guests coming to Frevo, our Brazilian churrascaria, Seagrill, our Mediterranean beach side destination, Flow Kitchen, our international buffet restaurant and to The Cigar Room, an institution for cigar and whisky drinkers. We just need to ensure that we offer loyal guests and new guests the best service and best products at the right price. I am very happy to be part of a property and team where we are constantly looking at quality rather than cost and constantly enhancing our guests’ experiences.
What are you most looking forward to in your new position?
I am excited to bring some fresh ideas to the team, to work on the new projects and see them come alive. We have a few new restaurant and bar concepts launching at the property this year, all promising to offer fresh and new experiences for our guests. After two years in a city hotel, I am happy to be back in a resort where the sun, the beach and the vibes are thrilling day and night.
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