Hyatt welcomes new managers

With the new challenges in the tourism and hotel industry in the CNMI, the Hyatt Regency on Saipan has welcomed new directors for Business Development and Food and Beverage departments.

Both directors combine the skills and taste of the Oriental and the Pacific, bringing with them years of experience trotting around the globe while offering the best for the local market.

Director of Business Development Ken Kaku is not new to the CNMI. He first came to Saipan last 1989 and saw the best of the local economy. His return after almost a decade has presented him an entirely different market scenario.

“I never expected to be back in this part of the world. But things are totally different now, business situation wise,” he said.

However, the name Hyatt offers an edge and at the same a good reputation to live up to. With over 200 Hyatt hotels all over the globe, it brings customers to constant recall and the strict standards they would expect.

Even with this international recognition, Saipan lists down a few restrictions.

“Before, we have enough airlines,” he complained. The hotel industry projects its room occupancy with the number of airline seats coming in to Saipan. Businesses can only rely on 50 percent occupancy with the rate of number of airlines taxing at the Saipan International Airport.

With the absence of airline traffic in the CNMI, hotels are looking forward to doing business with the U.S. navy ships coming in, he said.

Likewise, the Hyatt Regency on Saipan also takes on leisure and corporate clients. Both tasks offered a breather for Hyatt during worst times, and kept the hotel closer to the local community.

According to Kaku, Hyatt is preparing to host the regional education conference within the year, as well as, other professional gatherings scheduled before the millennium.

“Luckily Hyatt has established good ties with the local community,” he said.

Director of Food and Beverage Adrian Slater keeps the local community in the same priority list with the thousands of visitors coming in to the CNMI.

“The local market is important to us. They are the people who regularly patronize us. But the visitors are also important to us. So we have different strokes for different folks,” he said.

He is from New Zealand and first joined Hyatt in Auckland. After more than four years, he went to Dubai where he stayed for another three years. He was recently transferred to Australia and was called to Hyatt on Saipan.

Wearing various hats to suit the taste and needs of many is home to Slater. He joined the hotel industry because it means enjoying the opportunity to meet people from various cultures.

“It means being more creative. I find food and beverage fun. I know how to cook, I know to taste. But I think it is very important that you know the basics and the combinations. You have to let your imagination go wild,” he said.

Since he took the helm, the Gilligan’s introduced its loyal customers to theme nights. From Pajama party, to Cinco de Mayo and the forthcoming Retro night, the Gilligan’s just doesn’t stop at the being place to be on Saipan.

For its restaurant outlets, he is preparing to introduce more innovation to perk up the market. The economic downturn in Asia is also driving a number of hotel occupants away from its in-house food outlets.

“That’s where it comes down on how you entice your guests and value for money is very important. I think Hyatt offers very good value for money,” he said.

Hyatt looks back to a strong food and beverage background. Dignitary visits, government functions and special events rely on this strength.

“It always has its reputation built on food and beverage. It has more creativity than being plain. It has good infrastructure, good support, good policy and procedure. It is also open to change,” he added.

This flexibility gives room for innovation, better ideas and working with the current market trends. Slater considers travels and to see what other countries can offer as a big step to keep up with the business.

“To hold our position in the market, we have to make sure that we are aware of food trends happening in the world. It doesn’t have to be complicated. It can be done very simply,” he said.