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Yngvar Stray
I read about Yngvar in a CNA interview that shared about his day as the General Manager of Capella Singapore. I found his story interesting and I'm curious to find out more. After connecting with him on LinkedIn, he agreed to meet me for the Jobhunting interview.
You can connect with him on LinkedIn.
Yngvar's Story
Yngvar is from Norway and he was exposed to the hospitality industry from an early age. His father was on the Board of an independent hotel in Norway and he often had the opportunity to eavesdrop on the board meeting conversations that took place at home.
When he was 15 years old, he was called by the Food & Beverage Director of a hotel to go work as a part-timer in the stewarding department. His task was to wash dirty dishes. He had a one-minute orientation to the job, he wore something from the wardrobe, and he started working. The job continued over 1.5 years, where he worked during weekends, summer holidays and school holidays. As the job is becoming routine, he challenged himself to wash the dished with only one hand for the entire shift.
After completing his one-hand washing feat, he took up the courage to speak to the chef and he asked for a promotion. Yngvar was motivated to take on other tasks in the kitchen. He was moved to the cold kitchen, where he made sandwiches and salads. Later, he was exposed to the pastry kitchen and the hot kitchen. Eventually, he left the culinary section, and he went into reception and reservations.
When Yngvar was waiting for his mandatory military service (similar to Singapore’s National Service), he had a 12-months break prior to the draft. He took the opportunity to work at a hardware store where he learnt the art of selling. He enjoyed helping people to choose the right tools for their repair jobs. When customers came in asking for a one liter of paint, they might come out with three liters of paint and a few brushes. It was rewarding for Yngvar that a $10 sale became a $100 sale. His short sales stint laid the groundwork for his future success.
Contrary to the conventional path chosen by his peers, Yngvar opted for a Bachelor's of Business Administration degree instead of a traditional hospitality education. He negotiated an arrangement with a hotel and a university that allowed him to work as a management trainee while pursuing his degree. This decision positioned him uniquely within the industry, showcasing his ability to forge unconventional paths to achieve his goals.
Upon graduation, Yngvar joined SAS International Hotels, a leading hotel group in Norway. He started in the role of a space controller, known as a revenue manager today, for a 490-room hotel. He took on other roles in the hotel which has a price, including catering sales. Eventually, at the age of 28, he was promoted to the role of Director of Sales and Marketing, despite being the only department head without a hotel education.
The turning point in Yngvar's career emerged in 1994 when he seized an opportunity to relocate to Istanbul to join the Conrad hotel, propelled by an invitation from a Danish general manager, Christian, a former colleague from SAS. This marked the initiation of Yngvar's international trajectory, where he not only embraced diverse cultures but also encountered a significant life event—meeting his future wife in Singapore.
Navigating through personal and professional considerations, Yngvar acknowledged that working in hospitality is not merely a job but a lifestyle. With his wife, Julia, who shares his passion for the industry, he embarked on a journey spanning almost 30 years, demonstrating that successful hotel operations demand commitment and understanding from the family.
After slightly more than one year in Singapore, Yngvar went back to Norway to join Radisson SAS as there was a family situation. He only stayed for one year in Norway as he missed the excitement in Asia. He had the opportunity to open the first St Regis hotel in Asia and he relocated to Beijing.
While being the Hotel Manager in St Regis Beijing wasn’t the easiest task, as it was during the Asia Financial Crisis, he had the opportunity to do things creatively and built a strong brand with a few large key accounts.
His career took an unexpected yet fulfilling turn when he assumed the role of General Manager in Shenyang, a Tier 2 city in China. Despite other lucrative opportunities, Yngvar's aspiration to be a General Manager led him to a challenging task, rejuvenating a hotel that had struggled for a decade under five different General Managers. Creative marketing strategies, such as offering "first night free, second night you pay", and hosting a New Year's Eve symphony orchestra, marked this period as one of his most rewarding experiences.
Subsequently, Yngvar was deployed to Seoul to be a GM. Two years later, he returned to Singapore to open the new St. Regis hotel. After achieving good success in Singapore, he was moved to relaunch St. Regis Beijing after a major renovation.
After working for many years with the Starwood Hotels, he felt that he might have been pigeonholed to be a China specialist. He wanted to explore more and he took the opportunity to join other hospitality groups, moving to Shanghai, followed by Hong Kong.
In 2018, he was invited to join Capella Hotel Group. He did the pre-opening at Sanya, Hainan and ran the hotel for 3.5 years, including over the Covid pandemic period. He was living in the resort for two years.
In 2022, Yngvar returned to Singapore to lead Capella Singapore, marking a moment of stability after years of constant movement. Reflecting on his journey, he emphasized the importance of being liked by the people one knows rather than the sheer number of connections. Yngvar's philosophy of daring to challenge, question, and go against the flow underlines his integrity and resilience.
As he contemplates the next decade, Yngvar expresses a desire to give back by venturing into teaching and sharing his wealth of knowledge and experience with the younger generation. Open to consulting roles, he aims to contribute to the industry that has defined his life for nearly 40 years.
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