Joy in ‘sparking joy’
Credit to Author: Maan D’Asis Pamaran| Date: Sat, 09 Nov 2019 16:18:27 +0000
Cerqueda has always known his father Miguel was unlike other kids’ dads “who would say goodbye and leave for work.”
Miguel Cerqueda, who worked at The Manila Hotel from the mid-1970s to the late 1990s, becoming resident manager and finally general manager, is a byword in the Philippine hospitality industry. He met Miguel’s mother Christine in Switzerland, where he was enrolled in hotel school and she was studying French. The couple married, moved to Spain where Marc’s brother, also named Miguel, was born. They eventually decided to live in Manila, where their second son made his appearance in 1971.
General Manager, Seda Residences Makati
“I also knew about the less glamorous side of hospitality. However, it was as attractive to me as the glamorous side of the business because it was all put together to give the guests a great experience.”
Hotels such as the InterContinentals in Manila, Jakarta and Saipan, where Miguel Sr. found employment, became “home” for the Cerqueda family. “[Since we lived in the hotel,] I saw first-hand what he did day-to-day,” recalls Marc. The exposure had the predictable effect: Marc knew from age 10 that he was going to follow in the footsteps of his parent.
“I am actually a third-generation hotelier,” this 48-year-old professional reveals. His grandfather managed a small ski resort in Andorra la Vella, the capital of the principality of Andorra, tucked in between France and Spain. “My father used to work under him.” Marc’s older brother was bitten by the hospitality bug as well, and after overseas assignments, returned to help their father, now 72, run a hotel consulting outfit.
“Other kids dreamed of becoming a fireman, a policeman, or [even] superman,” Marc continues. “I knew I wanted to work in a hotel, experiencing what my father did for work.”
The young man recalls being fascinated by the rarefied environment that surrounded him: the fine food and drink, the silver cutlery, the exquisite china, the elegant set-up for events like weddings. “But I also knew about the less glamorous side of hospitality, which entailed blood, sweat and tears. However, that proved as attractive to me as the glamorous side of the business, because it was all put together to give the guests a great experience. I am a person, who finds joy in seeing other people happy, so, this was the [ideal] career for me.”
To further ambitions of entering the family trade, he went to hotel school in Switzerland just as his father before him, and enjoyed those years immensely. “I was never the studious type,” he explains, chuckling. “Going to a school where there was a kitchen and bar, instead of a typical classroom appealed to me. Growing up, I was privileged to be around fine cooking and different cuisines, so I knew that F&B [food and beverage] was really where my heart was. I loved food and I developed into a big kid because of it!”
His baptism of fire arrived, when, as a paid intern at a 60-seater restaurant in a Swiss ski resort, he served as “the waiter, barman and dishwasher.”
“Those kinds of situations make you learn really fast,” he observes.
His second job saw him in the kitchen of an Indian fusion restaurant in London, chopping onions and peeling potatoes. But despite the drudgery, he admits reveling in the camaraderie and freedom that upfront labor offered. “I couldn’t imagine myself sitting in an office, doing the same thing every day, glancing at the clock and counting the hours until it was time to go home. That would be a nightmare for me. I need to be on my feet. I need to see the sky sometimes, and I need to talk to different people.”
Engaging guests occupies a big chunk of Marc’s duties as general manager of the newly-minted Seda Residences Makati. There’s nothing he likes better than greeting guests in the spacious lobby or at Misto, the all-day dining outlet. His other position is group F&B director of the Seda chain, which likewise finds him deep in the nitty-gritty of operations. “This is the heart and soul of any hotel, and I love this side of it,” he says. “You get to ‘touch’ where the money is spent, and ‘touch’ where the money is coming from.
“As a manager, you learn to be responsible for the P&L (profit and loss), and that responsibility gives you so much inspiration and pride.”
Marc’s stints in various capacities in Hong Kong (management trainee), London (restaurant manager), China and Canada (F&B director) whetted his desire to return to the Philippines. “This is my country. It is where I feel my strengths and abilities, plus my network, can be maximized at work. I have the advantage of knowing intimately the people and market. You don’t have this overseas.”
Before launching Seda Residences Makati, Marc worked at the InterContinental Manila, since demolished to make way for a prime grade development, and El Nido resort, owned by the Ayalas. “Though I am basically a city guy, I enjoyed the experience tremendously. I was in my early 40s at the time, and all I could think of, was why did it take me so long to work in a resort?” Snorkeling and the chance to sport a variety of sunglasses, which he admits are his indulgence, conjure many happy memories of the destination.
The Makati financial district, without doubt, presents a fiercely competitive landscape, but Miguel faces the prospect undaunted. “I think the best way of differentiation is our level and style of service,” he says. “A room is a room; a bed is a bed; a shower is a shower. But our brand of service, where friendliness, genuine hospitality and the personal touch are hallmarks, makes us stand out.
“Service from the heart is something given happily. Our staff delights in seeing our guests enjoy their stay with us. I love seeing other people happy. That is my joy and my passion.”
As a child of two worlds, Marc feels enriched in understanding, especially working in his mother’s homeland. “I understand the local culture, and this strengthens me as a leader because I can inspire my team in a relatable way. With many of our customers being Filipino, I can also grasp their needs better and what makes them satisfied.”
He counsels aspiring hoteliers, saying: “You will realize the industry is not as glamorous as it seems. But don’t give up. To succeed, you need to get your hands dirty.”
When not in GM (general manager) mode, Miguel recharges with “staycations (holidays spent without going out of town or the country, usually at a city hotel with one’s spouse or significant other or with family members).” He admits: “I love being able to experience what our customers enjoy, too. I love staying at hotels and seeing the rooms. I love having coffee with my wife, going for a swim at the pool and sipping a beer.”
Even the best of them need a day off, and that certainly refers to the likes of Marc Cerqueda.
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About me
ROLE MODEL
Winston Churchill — a man of amazing wisdom, who led his country through World War 2. I admire his style and strength of leadership.
GOAL
To succeed in getting Seda Residences Makati to achieve all its major targets
FIRST SALARY PURCHASE
A pair of shades. I love wearing and collecting them. I wore them constantly when I was working in Palawan.
MORNING ROUTINE
Scrolling through my phone and checking emails while having coffee
TRAVEL BUCKET LIST
To go on a South African safari
LAST BOOK READ
I was never studious. That would probably have been Lord of The Flies back in high school.
CONTRIBUTED PHOTOS