Home Away From Home

Suzelah Ahmad, 41, who lives in Kulaijaya is the director of Human Resource at Thistle Johor Bahru.

 By Chuah Bee Kim

I am passionate about our company's new training programme. It is called Our World Class Way and was specially designed for the Thistle Hotel in Johor Baru and Thistle Port Dickson Resort.

First, let me explain what each word of the programme means.

"Our" means "We", which includes everyone in Thistle Hotel, from the stakeholders to the entire team.

"World Class" means being the best in whatever we do and how we interact with our clients and stakeholders.

"Way" means our distinctive approach and style.

The Presidential Suite

The programme, which was mooted in the middle of last year, was unveiled two months ago.

The team is trained to customise their interaction with each guest, taking into consideration their needs and maximising their experience. This approach will leave an indelible impression on guests during their stay with us.

This helps us to develop the hospitality which is inherent our team naturally. We spent time focusing on our team's strengths, particularly as this is Visit Malaysia Year 2014. When we warmly greet our guests the Malaysian way, it is the start of Our World Class Way.

Our mission is not only to give our clients satisfaction, but also to improve the performance of each team member and make a difference in the hospitality industry.

The hotel industry in Johor has evolved from a corporate market to the corporate and leisure market, with the introduction of Hello Kitty Town and Legoland Malaysia Resort.

We have to ensure that the hotel industry can support the economic growth of Iskandar Malaysia.

For me, there is a difference between a nice hotel and a memorable one. My mission is to make Thistle a brand that people will remember.

Thistle, known for being a "resort in the city", has the amenities of a five-star hotel, but we need to provide unparalleled service to make every guest feel at home away from home. When I recruit team members -- I do not like to use the word "staff" -- I look for attitude and passion.

One must have passion, integrity and honour as these are positive attitudes. Other than these, the other virtues can be nurtured.

I love being in this industry. I have been with the company since February 2008, and I see myself growing with it for many years to come.

Read more: Home away from home, the Thistle way - Johor - New Straits Times http://www.nst.com.my/streets/johor/home-away-from-home-the-thistle-way-1.509843#ixzz2vqlInh3n

Edward Kollmer

Edward Kollmer, 44, is the general manager of Thistle Johor Bahru.

By Chuah Bee Kim

WHEN I am working, I don't perceive work as work. That is how much I enjoy my role. I strive to make improvements, big and small, as I believe there is always room for improvement. When I'm not at work, you will probably find me enjoying a game of golf. I also love travelling, as I find it is not only a form of recreation but also something that is educational.

I travel to London, my home base, four or five times a year. When I was growing up in Dublin, Ireland, my father owned a fine-dining restaurant. I helped out in the restaurant from the age of 6 till when I was about 16.

This was really tough as you can imagine. The business was very successful and I learned a lot, especially how to work hard and be part of something successful.

I graduated from Shannon College of Hotel Management and during the course, I worked in London. I then spent a year in Switzerland.

A scholarship from Cornell University enabled me to complete a Master's degree from the University of Buckingham in the United Kingdom.

Since then, I went on to work in numerous hotels and held many roles and business responsibilities before joining Thistle Hotels and Resorts in the UK in 2006.

Two years ago, I came to Thistle Johor Bahru and I must say that I am very proud of the fact that Johor Baru is a city that is currently experiencing rapid growth.

There is so much I can do here. I want Thistle to maintain its status as one of the leading hotels here. We are currently working with several government, corporate sectors and tourism boards to attract more tourists to Johor Baru.

With our continuous efforts in conducting "Our World Class Way" training for the entire team and extending the warm southern charm and Malaysian hospitality, it gives our guests a sense of feeling of being at home.

The past two years were exceptional years for Thistle Johor Bahru, the best ever.

I see this year as another splendid one as it is Visit Malaysia Year 2014 and we are seeing more business and leisure tourists from Singapore, Hong Kong and Indonesia.

The Malaysian greeting of placing one's hand over the heart, for example, is such a warm gesture and you will see the entire team doing that here. It truly reflects the Malaysian hospitality and guests usually reciprocate the same way.

Johor Baru has much to offer tourists, especially with the new development in Iskandar Malaysia and the Legoland Malaysia theme park. This motivates us all to ensure that we are at the centre of transformation.

Read more: For Kollmer, work is not like work - Johor - New Straits Times http://www.nst.com.my/streets/johor/for-kollmer-work-is-not-like-work-1.506288#ixzz2vbqRCfQH

Thistle A Gem In The City

 

At BodyWork Spa at Thistle Hotel

At the BodyWork Spa in Thistle Johor Bahru, I shared a light moment with  the spa's executive director Lynda Eunos (right) while having a foot bath before my body massage.

A Resort In The City

I never took the time to explore Thistle till yesterday.  Wow!  It took me so long to discover this little gem of a hotel in the city.  The room  I stayed in offered an astounding view of the Dataran Bandaraya.

The view from the 16th floor of the hotel

The landmark clock tower was built to commemorate the proclamation of Johor Baru as a city in January 1994.  That was 20 years ago.

Dining at the Oasis, a food and beverage outlet by the poolside that features Italian and Japanese cuisines, was a heavenly experience and an amazing gastronomic journey.

I had the Wagyu Beef Sirloin Steak, which is Oasis' signature dish.  It was just exquisite.   Other notable dishes on the menu --- the Mix Furai To Unagi Bento, Risotto Al Funghi Di Bosco, Grilled Fish and Seafood Platter, Selected 5-Spiced Glazed Australian Lamb Fillet and the Supremo Pizza baked in a wood fired oven.

After dinner

Before breakfast

with Thistle's director of marketing communications and public relations M.S. Bobby

More on Thistle.... coming soon!