With a career spanning three decades in luxury hotel management, Spencer Wadama is known as a strategic planner and for his rock-solid commitment to delivering luxury experiences.
That outlook has shaped SLS Dubai’s identity. Opening a lifestyle hotel in the middle of a pandemic and setting it up for success is the best indicator of his remarkable ability to remain composed in tremendously challenging situations.
Nurturing a positive environment that resonates with staff, team members, and guests alike is an imperative to thrive in the ever-evolving hospitality industry says the hotelier who advocates for a grounded approach.
Grounding success with humility
Wadama says no matter how much success comes the hotel’s way, he urges his team to keep their feet on the ground.
He explains: “For someone looking to excel in the food and beverage industry, being humble and respectful of everyone they work with and meet is essential, but the best ingredient to a successful recipe, in my opinion, is to be grateful for all the opportunities that come their way.
“Never take anything for granted, especially in such a fast-paced industry. It is so important to work together toward a common goal, and that has a positive impact on our staff, team, and guests.”
Elevating F&B careers
He also gave interview tips for people looking for a job and advice for becoming a leader in the F&B world. He said: “It’s natural to feel a lot of emotions before an interview. Stay calm. Only you know you are nervous. Prepare well before the interview and adopt the right attitude, and you can learn to control your pre-interview nerves and channel them into something positive.
Also, show up to interviews with the feeling that you don’t need the job. You obviously want it, but the employer also needs your skills and talent in their organisation. This mindset will provide you with a sense of confidence and self-worth. Lastly, always remember that confidence is key in whatever you do, especially nailing an interview.”
Cultivating leadership
Promoting respect between the teams and cultivating positive practices is key, says Wadama. “Effective leadership starts with the ability to recognise, outline goals, and inspire others to follow. Lead by example. It’s important to be a mentor for the younger generations. As the next stewards of our planet, we have the responsibility to teaching them how to have a positive impact on the world we live in.
At SLS, we teach young chefs to think about the full life cycle of a product and what we can do to improve the future. Also, good foundation of ethical values can really help the direction of our environment.”
Industry changes
The GM states that the F&B industry is filled with award ceremonies that celebrate and reward inspiring people, organisations, and initiatives that work hard to elevate and create a positive impact in the industry. “The fact that the Michelin Guide and Gault & Millau have joined the region this year raises the standard for professionals to follow,” says Wadama. “The city became more gastronomically driven, and that is great for helping skilled chefs to shine. Our passion for this industry has always been there, but being recognised by these prestigious award-giving bodies gives us more confidence to do future projects and further elevate our craft.”