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Maintaining energy, creativity in transition at Dolder Grand

“This hotel has been my professional home for the last 12 years so I feel as if I have grown up with it,” says Markus Granelli, who became general manager of The Dolder Grand, Zurich, on 1st January 2021.

He has, in fact, been accustomed all his life to attaching himself to somewhere he can call home. He was born in Zurich, where his father was in banking; he has both Swedish and Swiss passports. The family traveled extensively, and young Granelli experienced and loved great hotels in many lands.

“I was always interested in this business although in my early teens I wanted to be a landscape designer, as I love being outdoors.”

Markus Granelli says welcome to The Dolder Grand
Markus Granelli says welcome to The Dolder Grand

The Dolder complex, on 49 acres of hillside, partly wooded, high about Zurich and its lake, suits him just fine. “Our splendid grounds are really an advantage now as this is the perfect place for our guests, who want space and fresh air, and as much nature as they can get. At this time of year we have ice-skating, and year-round there is unlimited hiking.”

After he finished high school in Zurich, Granelli went to Ecole hotelière de Lausanne. Subsequently, his first job was a six-month F&B assignment, which turned into six years, at Raffles in Singapore, where he was mentored by Thomas Meier. There was also a spell at Four Seasons Singapore under Chris Norton. Granelli’s reputation obviously spread as Mark Jacob, managing director of The Dolder, telephoned with an offer Granelli could not refuse — part of the appeal of The Dolder included its incredible art collection of over 130 works, and its environmental awareness, with 75% of its energy coming from geothermal wells sunk 450 feet below ground.

“Never having worked in Switzerland, I moved here in 2009 as F&B, and became resident manager in 2013. Mark has been my mentor and colleague for so long this new move, to the top slot, is absolutely seamless and nothing will change operationally. I will be continuing my intent to work on employee branding so that we become the best place to work in Switzerland.”

The 173-key hotel has a team of 400, which includes extensive landscape specialists and a considerable spa and wellness group. Overall, team turnover in normal times is 28%. “I know that getting good people will be harder and harder in years to come,” Granelli admits.

He also knows that the typical Dolder guest is already expecting even more astute customer awareness. Business travelers want the quickest check-in imaginable, instant WiFi and their papers on time. By contrast, the growing proportion of leisure travelers want to maximize the welcome, and the whole experience.

The Dolder has been renowned for keeping open throughout the pandemic, and for such initiatives as being among the first worldwide to offer food-to-go. Current come-to-stay specials include Cheese Please, an overnight package that comes with cheese fondue for two, on your balcony, admiring the landscape and the stunning views down to the lake (“I would choose chilled Champagne and, of course, a glass of kirsch,” said this foodie with a bigger-than-usual smile).

Much of the current pandemic-inspired creativity will stay. “We have moved our bar and its counter into our main lobby, and we are really happy as the lobby has so much more energy. I am a social person and I love activity,” he said, accepting that it is a good thing he diverted from horticulture.

“I will miss having Mark Jacob around, as he has taught and shared so much with me. But I know that this unique hotel will continue to soar, to be the best when it comes to people.”

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