Arian Röhrle

Today, I would like to introduce you to Arian Röhrle, the General Manager of the Seehotel Schlierseer Hof. Arian and I met 10 years ago at the Kempinski Hotel Vier Jahreszeiten and since I moved back to Germany, the hotels we are working for are just 20km apart. Small world. Especially as both of us have worked in Yinchuan and London, but never at the same time.

Back in the days, we already joked that we will see each other again at a GMs conference. And well, Arian reached this goal already in April 2020. But Arian is not just only the GM of the Seehotel Schlierseer Hof, he also is the International President of AICR - The International Association for Deputy Managers and Front Office Managers of Luxury Hotels.

What I admire about Arian are two things, two things why he perfectly fits into this series of little Monday motivation interviews.

Already 10 years ago, Arian had a clear vision and knew very early what he wants to achieve. He worked towards this goal with full dedication and is a prime example of a "passionate hotelier". However, having a goal in mind is just the beginning and will not help you to reach it if you are not willing to start walking. So, the second point for me to highlight about Arian's career is his willingness to leave his comfort zone. You will understand this more in detail by reading his answer to question 4, about his move to Paris.

Please enjoy the read and feel free to comment your questions below, I am sure Arian will be happy to reply as well.

Question 1: Where did you start your career?

Arian Röhrle: "At the age of 18 and straight after my German Abitur. While most of my fellow school friends enjoyed their summer holidays partying and relaxing, I started my career at the Hotel Vier Jahreszeiten Kempinski in Munich as a bellboy. This traineeship lasted for 5 months and was (almost) unpaid. That’s where my passion for hospitality was born. The moment I entered the entrance door and walked into the timeless and glamorous lobby, my hospitality heart started to beat!"

Question 2: What means hospitality to you?

AR: "Hospitality is the art to treat human beings the way they wish to be treated. It’s the pleasure to please or the gratitude to serve others. Although I encountered hospitality at its finest at Le Bristol in Paris and The Connaught in London, I love the fact that hospitality can be found in numerous ways and across industries. Whether in a supermarket or in a hospital or at a gas station - hospitality is ubiquitous!"

Question 3: Can you please share an anecdote you experienced, that shows the variety and beauty of our industry?

AR: "The hospitality industry is more multi-faceted and more beautiful than any other industry in the world. If you disagree, tell me one industry which allows you to live anywhere in the world, from buzzing cities to sandy islands, in positions ranging from rooms, food & beverages, kitchen, marketing, sales, IT, accounting, human resources. 

That being said, besides beautiful architecture, stunning locations, orchestrated team routines, and sincere personnel, to me the most fascinating aspect of our industry is that people are spending their most precious asset with you - their time."

Question 4: Have you had a mentor in your career? Who was it and did she/he give you an advice you still follow?

AR: "I had the great pleasure to meet many fantastic mentors along the way:

When I started my career with Kempinski in Munich and China, Monika Tritz (now GM Kempinski Shanghai) was the first mentor who revealed the secrets of her management style I am very thankful for. In London, Jannes Soerensen (now GM The Beaumont London) was the one who lit my passion for the hospitality industry and pushed my boundaries. He was also the one who called me when I worked in London offering me a job at Le Bristol in Paris. 

I felt blessed, but I told him that I was the wrong candidate as I didn’t speak French.

Long story short, twelve weeks later I found myself working in Paris alongside Jannes speaking French! 

He taught me that weaknesses are challenges and opportunities to improve and that one should set always set goals that are 80% favorable and 20% scary.

At Mandarin Oriental Munich it was Mike Fuchs (now Käfer GmbH) who gave me enough room to be creative and to think outside the box, driving the team to excellent results.

And last but not least, it is Walter de Alwis, my current mentor, and owner of Seehotel Schlierseer Hof. He is a true host and absolute hotel mastermind who has built a hotel family from scratch and with his bare hands. It is a great honor to work alongside him every day. 

One advice Jannes Soerensen gave me once I still follow: Select your job by the mentor you work for, and not for any other reason." 

Question 5: What would you like to say to a hospitality student/ a hospitality professional who recently started their career, right now?

AR: "Despite COVID-19 and related current travel restrictions and other health measurements, it is an exciting time to start your career in the hospitality industry. Many employers redefine their strategies, many redesign their business models, many need talent to drive that change. 

The human need to explore and socialize will remain and the hospitality industry plays a key role. If possible, stay engaged and open-minded, see challenges as opportunities. The hospitality industry is way too large to die and will learn from this challenging time."

Arian, thank you so much for taking your time and giving us an insight into your career.