Alexander Schneider is general manager of Nikki Beach Resort & Spa, a beach club and recently opened hotel on Dubai’s Pearl Jumeirah. From Hamburg in Germany, he previously managed at Abu Dhabi’s Emirates Palace. Alexander, 39, lives in Jumeirah 2 with his wife Melanie, a spa director.
5.30am
I start the day running for 30 minutes or one hour. I live close to Dubai Canal and head back home to do 30 minutes of yoga to get the mind balance. I’m a religious smoothie maker. I have five or six magical superfood supplements in there. I’ve no clue whether they do something for me.
7.30am
I hit the office. My first stop is the most boring part; accounting. I sit with our finance guy to walk through the numbers. I like to get this out of the way early.
8am
This is a wonderful time to just walk, have a look at the beach club to see how it survived the day and the night. Nikki Beach is a brand that has a lot of communication with the guests. We love to build relationships. We’re a new hotel and we don’t do everything right first time around. We have a lot of innovations and new service approaches and getting feedback on these from guests is one of the most important disciplines. There is nothing like the perfect hotel in its opening stage. The stronger your brand is, the stronger your message is; the stronger the message is the more likes and dislikes you create.
9am
I meet with team members and managers. We update each other and do the checks and balances; where we are lousy, where are we good, what we need to do to overcome certain challenges. We use this time to throw thoughts around the table and have a relaxed conversation about where we want to go next. The day unfolds from there.
10.30am
I continue my tour through the building. Details really make a difference. To have that interaction with team members on the floor is essential. I go to the kitchens to see the chefs, see menu development. If I’m lucky there’s a bit to taste. In a new hotel you really need to be on the floor for the first year and be visible and approachable. That interaction is key for me.
2pm
If I don’t have an appointment I eat in the staff cafeteria because that’s where my team is. I lived two years in India. Since then I’m on the rice and dal. It’s a good lunch with a bit of salad. I try to keep as healthy as days tend to be long and sometimes sleep comes in small doses.
3pm
Most of the arrivals are happening. We might have VIPs I need to personally look after. Since we are an entertainment-driven brand, we have socialites or celebrities that check in.
5pm
Sacred creative time when I shut myself away and get working on long lead items. I’m a big believer that you need time to create. You cannot do everything on the run, otherwise you end up with half-baked products. I always try to scribble down what crosses my mind. I’m extremely analogue with some things; I’m there with a pencil and paper.
6pm
Peak hour at the beach club. I’m there to get a bit of the vibe without any bigger agenda. I like to inhale the energy. Nikki Beach clubs have a special spirit; it’s bubbly, sparkling. It’s a good place to distract yourself. If you really like what you do, it’s not really work. Sometimes I meet guests or colleagues in the evening.
8pm
I always prepare a meal if I haven’t eaten (at work). At the age of 14 I began cooking. At 17 I had a catering service. I started off wanting to be a chef and went to the Culinary Institute of America, so some of these roots are still functioning. I love Japanese cuisine; it’s meticulous, creative. Asian cuisine has the Zen factor. My wife enjoys it as well. We usually spend more time in the kitchen together than eating what we prepare. There’s nothing more satisfying than to chop a bunch of parsley if you’ve had a bad day.
11.30pm
Bed and the day unwinds with a book. I'm reading about cultural differences because it has always fascinated me while moving around the world, how different cultures function and make it either easier or harder to work together. I grew up on Lord of the Rings, so I sometimes spoil myself with a cheesy fantasy book.
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