A new Waterfront Pavilion Manila in 2007

When the clock strikes 12 on Jan. 1, 2007, the Manila Pavilion Hotel in downtown Manila will undergo a name change as the Waterfront Pavilion Manila. And with this change, the hotel launches its bid to regain its place among the country’s five-star hotels.

Leading the hotel in its efforts to bring back its prestige is Fay J. Paras, its new general manager.

Paras says the hotel is now on the second phase of renovation, which shall see brand- new deluxe and suite rooms. This phase will be completed sometime in 2007.

"Rebranding the hotel is a good opportunity for us," says Paras.

This is her third appointment as general manager after a fruitful career highlighted by stints at the Marriott International Lodging Inc. in Cebu and Saigon, and Best Western International Hotel through Agon Hotels and Resorts Ltd., a management company based in Hong Kong.

As the hotel’s new general manager, she is tasked to oversee, monitor, and evaluate business performance in order to come up with the programs that will fine-tune overall operations. It is her responsibility to manage the general direction and conduct of the hotel.

"The hotel is geared towards the needs of the very discerning traveler," she says. "This new-age traveler desires nothing but a crisp environment that provides comfort and ease while going about his business affairs."

Taken by this challenge, she aims to re-direct travel here in Manila and at the same time bring back the former charm of the Manila Pavilion. In so doing, she hopes to infuse quality with a touch of pizzazz.

What makes her current job more fulfilling according to her, is the fact that she is a part of a locally managed hotel chain that focuses on global competitiveness. She finds it a challenge to lead a promising team who, given the right base of support and motivation, can excel in the international hotel trade.

Assisting Paras in this big task of reinvigorating the Manila Pavilion is the hotel’s new executive chef Damion Schaap.

Aside from his work as the head chef in a four-star resort in Queensland, Australia, Schaap’s 18 years of culinary experience in hotels, resorts, commercial, flight, and cruise line kitchens has earned him his Manila posting.

His expertise was mainly honed in Australia and the United Kingdom. In Hong Kong while taking up courses in Cantonese cuisine, he was able to gain fluency of the local dialect. While in Berkshire, United Kingdom, he received a number of certifications in catering and food and beverage service from the City & Guilds.

Schaap says he will have to study the hotel’s clientele base before effecting improvements to its food and beverage business.

He is all praises for the hotel’s different outlets, particularly the Rotisseries, which offers tableside service, something not seen in restaurant’s abroad.

The Manila Pavilion Hotel is part of the Waterfront Philippines chain of hotels, which includes Waterfront Cebu City Hotel & Casino, Waterfront Airport Hotel & Casino Mactan, and Waterfront Insular Hotel Davao.