Radisson Blu Perth – Keeping occupancy high

Tell me about your history in the hospitality industry I have been in the tourism industry for nearly 15 years now, in which time I have managed tour operators, hotels and other properties across several countries. In addition to my ‘on the ground’ experience, I’ve studied hospitality, tourism management and public relations at universities across the world. Working with Radisson Hotel Group has been my first experience with a brand of this scale in the industry, and what a fantastic start! How was the opening/launch of Perth’s Radisson Blu Hotel? As exciting and hectic as you can imagine – in equal measure. We were fully booked at the opening, which is fantastic, but it meant my whole team was put to the test on day one. Thankfully all of the training and preparation paid off, and we’ve had rave reviews. Since the initial launch we’ve taken time to thank our staff and celebrate the success of the opening. At opening we were also implementing a new PMS and POS system, which meant extra care and attention was needed at an already busy time. We worked with the wider Radisson Hotel Group team to ensure the process was as smooth as possible. Were there any challenges with the opening? As with everything and anything in the hospitality industry, there are always some challenges. Luckily, we were well prepared and knew what to expect. This wasn’t the first time I’ve worked on a system changeover, and I knew it would be a little nerve-wracking when we switch the systems - the quiet before the storm you might call it. For many of our staff it was their first such experience, but everyone rallied together, and we were pleased with the smooth transition. Are the bars and restaurants using local produce? If so, why is it important for Radisson Hotels to use local businesses? Does it add to the customer experience? The hotel’s restaurant, Victoria, is a vibrant, social meeting place offering a spin on classic British dishes served with organic wines. The modern grill menu uses local produce sourced from fields in the region to inform seasonal classics, and all ingredients are organically supplied by local businesses, including farm cheeses, foraged herbs, and grass-fed beef. As general manager, how would you describe your management style? How will this benefit the hotel, staff and customers? I am, and always have been, a keen supporter of automation. I think it gives us more time with the customer and to provide an experience, rather than just a service. The more time we have to look a guest in the eye and actually interact, instead of looking down at a screen, the better. Of course, with any change of this scale it would take us time to get used to the new things and fine tune them to our preference. How do you plan to keep occupancy high despite the cost-of-living crisis? Why does this hotel stand out when it comes to attracting guests? Radisson Blu Hotel, Perth stands out to guests with its historical significance, including its beautiful architecture, grand staircases, and two ballrooms, which reflect the landmark property it is located within. This property first opened as one of the original British railway hotels, and was visited by the then Prince of Wales and future King Edward VII when it originally opened to ensure it was approved for a visit by Queen Victoria, who then became a frequent guest. The hotel’s stylish and inviting guest rooms and suites, as well as its proximity to the station, make it a perfect choice for guests looking to discover Perth, with amenities including a garden bar, fitness gym, and treatment rooms to help them unwind after a day of exploring the city. What plans/strategies do you, as general manager, have for the hotel regarding revenues and customer service in the coming months? The coming months could be a little more unpredictable than usual and people might be wary of spending, which inevitably affects hospitality and leisure. On top of our leisure offering, we have a strong corporate and meetings and events business which, now further strengthened by the Radisson Blu brand, would be good to build on this winter. And once people do cross the threshold to see the changes - it will be our job to make sure they return, for our restaurant, meeting facilities, bedrooms or even just a coffee in one of our bars!