May we introduce ourselves?
What really sets us apart is our service. High quality service isn’t something we have to explain to the team—at The Dylan it comes naturally. Come visit us and let the genuine service and attentiveness of the team embrace you.
General Manager
“I am the link between what the owners aim to achieve, and operations. So what I do most is bridge building; I translate the owners planning into practical goals and I implement those goals into our work. Besides that, I am also there to protect and optimize the quality of our service. The owners put a lot of faith in us, and so we are sort of left to fend for ourselves, in a positive way. It’s a great way to work.”
Housekeeping Manager
The lady of the house. “I care for the cleaning of public area’s and all the rooms. Our work is not only about cleaning; it is about leaving a good impression. This is our house, and that is a truly important feeling.”
Front Office Manager
“We always try to be one step ahead. This starts the moment a taxi pulls up in front of the hotel. Someone shouts “Arrival!” and then the concierge immediately goes and picks up the luggage. Before the guest even gets out of the taxi, someone is already there. From that moment on, the guest doesn’t have to worry about a thing.”
Restaurant Manager
”It’s all about empathising with your guests. You need to read them and determine whether they would like to be left in peace, are in need of a quick chat or want an extensive story about the menu. ”
Executive Chef
‘’I can just stand there cooking and thinking: I love my job. But I do need the dynamics of both managing and being in the kitchen. Still – there is always a bit of a tension between those two. And also; who teaches you to be a manager? You often just become one.’’
Chef de Cuisine
“I’ve been with The Dylan for 11 years and I take care of everything that has to do with Vinkeles. I am in charge of the team and I develop the dishes that go on our menu. I discuss everything with Dennis, he has to approve of the dishes I come up with. Creating the menus and tasting the food is something we do together.”
Director of Finance
“I’m responsible for the administration of The Dylan, from general finances to reporting and payrolling. My most important tasks are related to drawing up the P&L, the budget and management reports. This means that I’m on strict deadlines to deliver these documents to both the owners and the management. The Dylan is a small hotel, so besides these strategic activities, I am also involved in operational activities, such as registering invoices. ”
Director of Operations
“I’ve been with the hotel for ten years now, and there is a reason for that. There are only a few hotels that give you the creative freedom that I enjoy here. The Dylan Amsterdam has no head office, so we make a lot of the decisions ourselves.”
HR Manager
“I want the team to know me and feel comfortable enough to get in touch whenever they need me. Therefore I make frequent rounds through the hotel, just to chat and to give the HR department a face.”
Director of Sales & Marketing
“Our personal approach and family feel set us apart from other hotels. If for example I walk out of the door here and I see a group of guests arriving with plenty of suitcases, my team and I are happy to help them with their luggage.”
Group & Events Coordinators
Femke: “We organize dinners, weddings, meetings, and all sorts of get-togethers. Whatever the event, we are here to make them as unique as possible.”
Myrthe: “Most of our job takes part prior to the day itself. Once the event starts, we hand over the responsibility to the operations. That is how both departments do what they’re good at.”
Chief Engineer
“I am responsible for the maintenance of the hotel in the most general sense of the word.
We enjoy a lot of freedom and are forced to use our brains and think out of the box. Our guests can feel that; you cannot fake that kind of commitment. That is how we manage to stand out.”
Sommelier
“When we have guests who are a bit intimidated by the wine list or by the wine-drinking experience, I always ask them what they like to drink. People know more than they think.”
Food & Beverage Manager
“I have been working here as a full-timer for five years. But I started nine years ago with an internship at Vinkeles. Mostly I am responsible for all big events at The Dylan, so all private bookings. Besides that, I am in charge of our waiting staff. ”
Les Clefs d’Or Concierge
‘’I am an extension of the reception. Reception does everything with respect to what happens within the hotel, and I take care of everything that is outside. You need to know your way about town and you need to know about what’s happening, what new restaurant has opened, where to shop, what to see, where to get the best massage. And I know everything and everyone.’’
Guest Service Assistant & Concierge
“I always compare what I do at The Dylan to professional team sports. You have to be a team player and work together to win. And you’re not going to win if you don’t work hard. It’s like playing for Ajax or the New York Yankees: you need to have professional people and you need to perform day after day.”
