Gerrit Jessen (www.gecoman.de/) , Director for Germany of the Event Design Collective (edco.global/) , shared his experience as part of a pro bono mission in Uganda, where he applied his hotel management expertise to improve the operational standards of a small hotel. Despite unforeseeable challenges and dealing with manual processes, Jessen focused on making the best of his time there to leave a lasting impact.
Jessen is an experienced hotelier and event designer. He attributes much of his career success to active involvement in industry associations like MPI. He stressed the importance of investing time in volunteer roles to build networks and gain recognition. This involvement enhances personal growth and opens doors for business opportunities.
Pro Bono Mission in Uganda
Recently, Jessen took his volunteering to a new level by participating in a pro bono mission in Uganda through the Senior Expert Service (SES). This organization matches experts with projects worldwide that can benefit from their skills. SES selected Jessen for a mission to the Satellite One Hotel in Nebbi, a remote town in the West Nile region near the Sudanese border.
Upon arrival, Jessen faced several challenges. The hotel’s operations were reminiscent of the late ’70s and early ‘80s, with most processes conducted manually due to unreliable electricity and limited IT infrastructure. For instance, essential tasks like stock management and guest check-ins were done on paper, and the hotel’s few computers were not networked.
Jessen’s approach was pragmatic. Understanding the limitations, he focused on foundational improvements that could be sustained after his departure. One of his primary objectives was to enhance hygiene standards. The simple introduction of a stainless steel table in the kitchen - which was built rather than bought - was the key to separating clean and dirty dishes and significantly improved operational hygiene.
Sharing Hospitality Expertise
Additionally, Jessen tackled inventory management, a crucial aspect of hotel operations. He implemented an Excel-based system to help the storekeeper track stock levels more accurately and introduced the concept of minimum and maximum stock levels to prevent shortages. These changes aimed to ensure that the hotel could maintain consistent service levels without the frequent interruptions previously caused by stock rupture.
Another significant aspect of Jessen’s mission was educating the hotel’s staff on cost analysis. He worked closely with the kitchen staff to calculate the food cost for each menu item, a previously non-existent practice. Jessen enabled the hotel to identify and promote high-margin dishes, thus improving profitability.
Jessen also addressed the communication gaps within the hotel’s management. He recommended changes to align the general manager's and key personnel's efforts. This included creating an organizational chart to clearly define roles and responsibilities and fostering better teamwork and accountability.
Overcoming Challenges
Nebbi's remote location added an extra layer of complexity. Jessen had to adapt to a significantly different pace and style of operation compared to the bustling environments found in Europe or the U.S. Despite the challenges, he found the experience rewarding. He emphasized the importance of not imposing solutions but rather adapting them to fit the local context and capabilities.
Reflecting on his mission, Jessen highlighted the importance of stepping out of one’s comfort zone and leveraging one’s expertise to make a meaningful difference, even in unfamiliar and challenging environments. His experience in Uganda underscores the potential for experienced professionals to contribute significantly to developing and improving hospitality standards in less-developed regions.
Jessen remains listed with SES and is open to future opportunities to share his expertise and drive positive change globally.