When, as a child, I thought of a hotel manager, I imagined him as a sort of butler of a certain age; later, attending the Hotel Institute, I let this figure coincide with those of my dean: serious, almost frightening! Entering in the labour market, for the first time I met a real one: I remember him as an old man who was eating alone on the metal kitchen counter, in the pâtisserie.

Over the years, having the luck and the opportunity to work in various hotel departments (experience, in my opinion, necessary to aspire to become a good manager), I could know more closely this professional figure and I initially struggled to understand his characteristics, but, with time I realized that the hotel manager has a rather composite profile; he must be able to master a variety of areas: from the administrative to the commercial and organizational, passing transversely to the psychological way, caring the public relations and the political side, to the hotel plant and management and so on.

This stock of knowledge and skills should be oriented only to two objectives:

- have the numbers always with “+” sign (for numbers I specifically mean the turnover and occupancy rates);

- have a motivated team that supports you to welcome and manage the host so that it becomes a "regular".

This is the focus of Italian hospitality to which I am inspired: a fair compromise between attitude, rule and passion.