From Hotelier Indonesia
May 2013
We’re fortunate to catch up with Benjamin Tenius, a life-long hotelier currently based in Abu Dhabi. As the F&B Manager for Crowne Plaza, Benjamin is following his passion by doing what he loves and loving what you does.
[HI] How did you get your start in the hospitality industry? Has it always been an interest of yours?
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| Hotelier Indonesia Magazine May 2013 |
[BT] Both of my parents, Barbara and Rainer are Hoteliers. My three brothers and I grew up travelling with my parents hotel assignments. My Grandparents, living on the German countryside, worked closely to agriculture and food production which inspired me during my upbringing. Working with other people to providing food for body and soul whilst delivering the art of service was an essential and ever-present part of my life. My passion for people, nature and food & beverage is brought together in hospitality.
[HI] You’ve been with properties in Europe and the Middle East. Could you describe the transition into Egypt and UAE? Were there adjustments that needed to be made?
[BT] The transition from Europe into Egypt and other countries were not too challenging for me since relocating has been part of my “normal” upbringing. I openly accepted all new, whilst eagerly learning language and culture with the the local customs and enjoyed blending into the societies, yet being a small embassador for my own, German heritage. In my family’s culture we have introduced numerous multi cultural traditions and married them with our own. Understanding and living in other cultures enhances one's view of our world.
[HI] You've worked at high-profile properties in multiple countries, managing and training new staff must have sometimes been difficult. Any most memorable situation?
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| Benjamin Tenius |
[BT] In my time in Puerto Rico I identified a gap in wine knowledge of my team I led at the time. I arranged for a basic, sensory wine training. After a few presentation slides on the subject I opened selected bottles and asked the waiters to actually taste the wine in combination with different foods which none of the participants have expected. They would not realise they were to try the wines for training purposes as they have always had a theoretic approach, only.
[HI] You’re currently with Crowne Plaza Abu Dhabi. What are your responsibilities there?
[BT] I am in charge of the the Food and Beverage Department and together with the Executive Chef drive the guest experience, the employee satisfaction, the financial returns and health /safety in my areas. Our 150 persons-strong brigade in our 9 sections produce more than half of the hotel’s revenues. I am reporting to the General Manager, Ivor Prestwood, and sit on the hotel’s executive committee. I cannot hide my pride of my team having received numerous awards, nominations and other accolades in my time with the hotel.
[HI] What personal goals have you reached? What goals have you set for the future?
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| Cho Gao |
[BT] One of the greatest achievements in life is to truly be happy.
I am happy having found the love of my life, Nadeschka, in Puerto Rico and living in many countries and working in a profession that I truly love. This year we are expecting our first baby which we both looking very much forward to. My goals really are to continue to being happy and eventually taking the challenge of a General Manager’s position.
My dream is to have a small bed and breakfast with a small, simple gourmet restaurant where I cook, maybe a small vinyard in the back.
[HI] Is there a personal philosophy that drives your career?
[BT] Do what you love, love what you do. Life is a gift!
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| Spaccanapoli |
[HI] I’ve noticed you spent time as a PADI Divemaster. Do you still have an opportunity to enjoy the sport? What other outlets do you have for your leisure time?
[BT] Our family loves to plan to get together at least once a year with my family which is spread over world. We meet alternating in Europe and somewhere in the world where we love to include a diving trip or hiking trip when possible. On my time off I love to go jogging outside and discovering new places with my wife. Of course I like to try new restaurants and cuisines.
[HI] What advice do you have to others starting their careers in the industry?
[BT] I consider hospitality to be the most beautiful industry. In order to succeed one must be absolutely passionate about the job. It is great to get this hands-on experience through a two or three year apprenticeship and supplement it later with a Bachelor- or Master degree.
Hotelier Indonesia appreciates Benjamin’s contribution and wishes him the very best along the way.
