| 01 Aug 2008 |
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Thanks to the countless James Bond movies he had seen as a young boy, he wanted to grow up to be a spy. Fresh out of high school though, he had to do a bit of tweaking and took a job as a dishwasher in a hotel in his hometown, Banff in Alberta, Canada, with an eye on becoming a waiter so that he could make money on the side while going to the university. At 18 years old, when they “failed” to promote him, he moved to Banff Springs Hotel and started as a bus boy. It was the beginning of Ian Wilson’s 25-year - and still counting – affair with the hotel industry.
Chronology
1981 – Houseman, Rimrock Hotel, Banff, Alberta
1983 – Summer student, Fairmont Banff Springs
1987-1990 – Apprentice chef, Banff Springs Hotel
1995-1997 – Front office manager, Chateau
1997-2001 – Associates director and subsequently executive director, Global Reservation Centre, Fairmont Hotels & Resorts, Moncton, Canada
2001-2003 – Executive director, Distribution Management, Fairmont Hotels & Resorts, Toronto, Canada - Corporate Office
2003-2005 – Hotel manager, The Fairmont Royal York Hotel, Toronto, Canada
2005-2007 – GM, The Fairmont Royal York Hotel, Toronto, Canada
2007-present – GM & Regional VP, Asia, The Fairmont Singapore / Fairmont Hotels & Resorts
Side Bar
Glimpses:
Point A to B
Either being posted to another region as RVP to broaden my scope of experience or moving forward to a larger regional role.
Mentor
I have been fortunate enough to have had a number of mentors. I would say my first mentor was Ivor Petrak, the GM and RVP of the Banff Springs Hotel. Over time, especially in Fairmont, I have had a succession of bosses who have also been very good at playing this role.
Life lessons
I don’t know that I would consider any point the low point in my career. I certainly have had some things I wish I had done better, and to my point earlier, you need to reflect objectively on these moments and consider what you have learned and what you will do differently the next time.
Personal philosophy
Choose to be happy and savour the moment. Most of all, be thankful for all that you have. |
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