Name: David Romanato
Position : General Manager of Hauenstein Hotels
‍Hobbies: Spending time with family, being in nature and delicious cuisine
Highlights in the Lake Thun region: The down-to-earth nature of the region - you are welcomed very quickly and feel at home.

General Manager - how do you become one?

After compulsory schooling, I was faced with a choice: apprenticeship or high school. I went to have a look as a cook - but didn't find the right company. So I decided to go to high school. This was followed by a lateral entry into the hotel industry with a degree from the Hotel Management School in Lucerne. I experienced the first formative period of my career with my first mentor in Saanemöser, with whom I am still in good contact today and who is for me "a perfect hotelier". Furthermore, I was able to gain further work experience as well as management experience at home and abroad. From 2014 to 2018, I managed the Belvédère Strandhotel as co-director. At that time, the Belvédère Strandhotel was already part of the Hauenstein Hotels. Then followed a period in Gstaad, where I was allowed to lead the 5-star Wellness & Spa Hotel ERMITAGE as director. In 2020, for family reasons, I returned to the beautiful Lake Thun and the remodeled and expanded Belvédère Strandhotel. I became co-director again and led the hotel when it reopened after the renovation until I was offered the position as General Manager of Hauenstein Hotels in mid-2021. It was a great opportunity that I gladly accepted.

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General Manager - what does it all involve?  

I act as a link between the management and the directors of the Hauenstein Hotels. My responsibilities according to my scope include the support of the Managing Director Nathalie Hauenstein in the area of corporate development, finance and controlling, quality assurance and staff management. In addition, I share the responsibility for ensuring an up-to-date organization and securing the operational stability and success of all hotels and restaurants of the Hauenstein Hotels. I advise and assist the general managers and directors in operational matters. I develop, plan, organize and control the management and support processes such as purchasing, quality management, digitalization and more. The job is extensive and offers a lot of variety. I see myself as a sparring partner for the companies and always try to include human aspects even in seemingly static tasks.  

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Would you describe yourself as someone who makes fast decisions?

It is important for me that decisions can be made very quickly, if possible. This allows the director and his team to continue working and delays are avoided. However, there are also decisions that require a broader long-term view and therefore take more time. If I don't have an answer immediately, I agree on a fixed date when I can give the answer - this is how trust is built.

What motivated you to work in the hotel industry and ultimately take on the position of general manager?

The hospitality industry has fascinated me since I was a little boy. The world of the hotel industry with the microcosm that exists in every hotel fascinated me. When I went on vacation with my parents, we went to see the big hotels - it simply fascinated me. A service is provided and you can see directly that the guests are happy. It's a nice way to work, because the sense of purpose is immediately apparent.

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What does your daily work routine look like?

Every day looks different with different challenges. I usually get an overview, prioritize the tasks and work through them. I have many appointments with the external and internal interfaces, which also always require pre- and post-processing. I would estimate that I spend about 40 percent of my workload on the road. I appreciate this very much, because you get a better feel for the employees and guests and thus also understand each of the operations better with all their characteristics. For me, it is important to maintain a good dynamic, humanity and appreciation despite the daily office routine. To promote this, I greet all employees when they enter a business and thus seek a brief exchange.

What are your biggest challenges in your day-to-day work and also in the hotel and catering industry in general?

For me personally, the biggest challenge is to be able to give quick and adequate feedback to our contacts, i.e. the directors. My goal is for them to be able to continue working and not have to wait for me. At the same time, decisions have to be thoroughly thought through and checked down to the last detail.

In the hotel and catering industry, the biggest challenge is certainly finding enough qualified specialists. We focus on fair wages and modern working conditions. In addition, there are the rising costs in all areas, such as electricity. All these aspects contribute to a price increase of our offers. Communicating this openly and comprehensibly to guests in order to create understanding for the price adjustment is another challenge.

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What is particularly important to you when working with the various companies, departments and employees? What do you value?

In collaboration, I attach great importance to a "you" culture, because respect for me does not come from a "you" but from charisma, natural charisma and know-how. The exchange should always take place at eye level, regardless of hierarchical position. I value honesty, openness and trust towards all employees. The passion of each individual for the work, especially in the operational area, is crucial for me.

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What does Hauenstein Hotels mean from your perspective as an employee?

We are one of the largest employers in the Bernese Oberland. We offer a wide range of businesses and jobs. We encourage the development of our employees. The exchange between the companies is a great benefit for all of us and gives a certain power and dynamic to the daily work. Through regular employee events and internal training, the exchange is promoted across companies and that makes us and our working environment unique.

What do you find exciting about your job and what less? What is your passion?

I find it exciting that no two days are the same. The exchange with the employees and also spontaneous conversations with the guests are something wonderful for me. It never gets boring, because new challenges are always waiting for me. Less exciting for me are challenging conversations, whether with internal or external contacts. Nobody likes doing that. But they are part of the business.

My passion lies in creating ideal conditions for our employees so that they can perform their work to the best of their ability. Digitization plays an important role in this. The time that is saved thanks to it can be used by the employees to devote themselves to looking after the guests. In this way, guests can be offered more and this is also more fun for the employees.

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What is your absolute highlight experience in your career?

There have been many highlights in my career. The experiences in each of the companies and positions I have held are unique. I enjoy and appreciate them all equally.

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You are not only a manager, but also a father of two children. How or where do you find the balance between the challenges of hotel management and family life? Where do you recharge your batteries?

Business-wise, I have the position of General Manager of Hauenstein Hotels. My wife works 40% in the personnel department in one of our businesses and additionally manages everything at home. I support her as much as I can and we divide the tasks between us.

I find the balance by setting clear boundaries. On days off or after work, I don't answer any e-mails. I may read them once in a while (extremely rarely). On vacation, I don't look at them at all. This is very important to me. We promote resilient leadership among our CEOs, directors and department heads, so we are allowed to exemplify this ourselves. If something urgent comes up - a phone call is all it takes and I'm there, even outside my "official" working hours. Everyone knows that, too.

I recharge my batteries at home with the children, whether in the garden or in the forest. They give me a lot of energy. When we have free time, my motto is "Just be a bit". Enjoying a glass of wine with my wife on the terrace and philosophizing about God and the world, or going to a BSC Young Boys game - these are all things that relax me. I can also very well spend my free time in any of our establishments as a guest and eat and drink something delicious.

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As a wine lover (in my estimation), you certainly have a favorite wine region, don't you?

Yes, I appreciate many wine regions and choose my wines depending on the occasion, accompaniment, emotions, food and ambience. Authentic wines that highlight the terroir are my favorites. Wines that are rather jammy-sweet are not for me at all. Regionality is also important to me when it comes to wine. That's why, even when I'm on vacation, I always try to enjoy a wine from the region where I'm staying. Some of my favorite wines are available in the establishments, which often offer an extensive wine list with more than 600 positions. You can really find some great drops there.

What would you like to give to anyone considering training in / working in the hospitality industry?

The industry offers a wide range of training opportunities, and the quality of Swiss hotel professionals is appreciated worldwide. In what other industry can you travel to almost any country and do your job? The doors are wide open for you. Therefore, go to different companies and try out different professions and let them inspire you. Because the world of the hotel industry is great.

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