Behind the scenes with David Romanato - General Manager Hauenstein Hotels

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 completing my compulsory education, I faced a choice: an apprenticeship or high school. I tried my hand at cooking—but didn’t find the right place to work. So I decided to go to high school. Afterward, I made a career change into the hospitality industry by graduating from the Lucerne Hotel Management School. With my first mentor in Saanemöser—with whom I still maintain a good relationship and whom I consider “the perfect hotelier”—I was able to experience the first formative years of my career. I also gained further work experience and leadership experience both in Switzerland and abroad. From 2014 to 2018, I served as co-director of the Belvédère Strandhotel. At that time, the Belvédère Strandhotel was already part of the Hauenstein Hotels. This was followed by a stint in Gstaad, where I served as director of the 5-star Wellness & Spa Hotel ERMITAGE. In 2020, for family reasons, I returned to the beautiful Lake Thun and to the renovated and expanded Belvédère Strandhotel. I once again became co-director and managed the hotel during its reopening after the renovation until, in mid-2021, Nathalie Hauenstein offered me the position of general manager of the Hauenstein Hotels . It was a great opportunity, which I gladly accepted.

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General Manager - what does it all involve?  

My responsibilities include supporting Managing Director Nathalie Hauenstein in the areas of corporate development, finance and controlling, quality assurance, and staff management. I also share responsibility for ensuring that our organization remains up-to-date and for safeguarding the operational stability and success of all hotels and restaurants within the Hauenstein Hotels group. I advise and assist the general managers and directors on operational matters. I develop, plan, organize, and oversee management and support processes such as purchasing, quality management, digitalization, and more. The job is wide-ranging and offers a great deal of variety. I see myself as a sounding board for the operations and always try to incorporate human aspects, even in seemingly routine tasks.  

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Would you describe yourself as someone who makes fast decisions?

It’s important to me that decisions can be prepared efficiently and made in a timely manner so that the businesses remain able to act and no unnecessary delays occur. However, there are also decisions that require a more comprehensive, long-term perspective and therefore take more time. If I don’t have an answer right away, I set a specific date by which I can provide one—that’s 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.

What does your daily work routine look like?

Every day is different and brings new challenges. Most of the time, I get an overview of the situation, prioritize the tasks, and work through them. I have many meetings with external and internal stakeholders, which always require preparation and follow-up. Regular communication with the various operations is important to me, as it helps me better understand the different needs of the teams and guests. I really appreciate this, as it allows me to get a better sense of the employees and guests and, in turn, to better understand each of the locations with all their unique characteristics. For me, it’s important to maintain a positive atmosphere, a sense of humanity, and mutual respect despite the daily office routine. To foster this, I greet all employees when they enter a location and take a moment to have a brief conversation with them.

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?

Professionally, I hold the position of General Manager at Hauenstein Hotels. My wife works 40% of the time in the human resources department at one of the Hauenstein Hotels locations and also manages everything at home. I support her as best I can, and we divide the tasks between us.

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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