Whatever thought that strikes first – a bellhop, a reception executive? – Patrick Carroll wouldn't mind carrying the luggage and delivering it to your room, just in case you mistakenly hand it to him on this particular Friday afternoon. He's standing in the lobby, like almost a standard-operating-procedure in the hospitality community, smiling and greeting guests.
Adverse to the traditional description of high-ranking personalities, you'd often see him around the hotel, not deskbound, but starting up conversations with the people behind the daily grind, as well as with hotel guests. "This is where I get to see, feel, and communicate with the real sense of my job," explains the newly installed general manager of Cebu City Marriott Hotel. "I noticed that it's an effective strategy to talk to everyone about their concerns, and by doing so, we could map out a plan of action to whatever challenges we're all facing. I am really enjoying the hospitality industry, and I am always supportive of whatever that would contribute to our goal. It's all team effort."
But to blend easily with any cultural orientation has become his high way to both personal and professional advancement, which would distinguish him as a citizen of world. He has resided in the United States of America long enough to study the global market behaviour, and in Mexico-also long enough to converse fluently in Spanish. "When I moved to Cebu, I noticed the great resemblance to the Mexican culture," Carroll observes.
A graduate of Business Administration, Hotel and Restaurant Management at Michigan State University, the American hotelier has been in the business for more than two decades. Also at present, he is the director of finance at JW Marriott Seoul in South Korea, overseeing operations in the hotel, spa, and enterprise reporting before leaving the same post in another Marriott affiliate in Mexico.
"I tried the lechon here," he beams. "I like it, something I couldn't find in any country I lived before, but I can't have it every week. I'd gain weight. The cuisine here is so heavy."
And by heavy, he means delicious. "Like most Cebuanos, I like meat. I like the dishes, but I am now very conscious with my health. I drink wine, but in moderation. I don't like getting drunk."
"I've taken a jeepney, too, and it was fun, but it could get a little uncomfortable. It's something we all should work at: better transportation for tourists and locals."
At his work place, nothing has seemed to change. In fact, there is not a drastic shift in all systems. Plans are up in his sleeves, but he's satisfied with how Cebu City Marriott Hotel is serving the business market and tourists and impressed with how it has been a part of the Cebuano life despite its foreign branding. "The Cebuanos I've worked here have global skills. They work really hard, and they're so dedicated. Whether I was based in America or in Cebu, I have a very efficient staff."
Is he stern?
"I do not throw things at people. We talk – although sometimes, I could raise my voice… only for emphasis," Carroll clarifies.