Goran Aleks, Sofitel Philippine Plaza's General Manager, shares some secrets into this hotel's outstanding performance in its food and beverage business
DEFINING THE SOFITEL BRAND
VA: After a highly successful “branding change” from a 30-year-old “Westin brand” to a Sofitel,” what is next for the “Sofitel Philippine Plaza, in terms of new concepts this 2011 and beyond?
GA: In the past five years, Sofitel had as its focal point the complete upgrade of its hardware. For instance, massive enhancements made on such facilities as elevators, rooms, as well as the renovation of the iconic Imperial Suite, which will be completed late this year.
In 2011, Sofitel’s thrust will be in upgrading its software by rendering highly personalized service in all areas of business. We want to surprise our guests with Sofitel’s unique brand of tailormade solutions, to every unique requirement, both large or small.
Our guests are very important to us, and we understand that each one has specific preferences and specific needs that we aim to satisfy. This means going out of our way to know them, to please them, to give them the very best, as we would our guests in our own homes.
Sofitel likewise takes pride in its core strengths in food and beverage, and indeed, it is our goal to be the market leader in these areas. This year we opened two key food and beverage outlets Snaps Sports Bar and Fever Luxe Lounge. These outlets are run by Head Chef Jose Luis Gonzalez who has worked in five of the top ten restaurants in the world, such as Noma, El Bulli, Arzak, El Celler de Can Roca, and Mugaritz.
We always ensure that we have the best talent on board to help us achieve the finest in products and services.