FOUR SEASONS HOTEL AMMAN WELCOMES NICK SOLOMON AS GENERAL MANAGER (Jordanie)
Four Seasons Hotel Amman welcomes Nick Solomon as the newly appointed General Manager of the luxurious 192-room Hotel in Amman, which provides the ideal home base to experience the capital and discover Jordan in an atmosphere of safety and peace of mind. |
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FOUR SEASONS HOTEL AMMAN WELCOMES NICK SOLOMON AS GENERAL MANAGER (Jordanie)
Four Seasons Hotel Amman welcomes Nick Solomon as the newly appointed General Manager of the luxurious 192-room Hotel in Amman, which provides the ideal home base to experience the capital and discover Jordan in an atmosphere of safety and peace of mind. |
Catégorie : Moyen Orient - Jordanie - Carrières
- Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 04-08-2023
From island life to city life, Solomon was the General Manager of Four Seasons Resort Seychelles at Desroches Island before joining the team in Amman in May of this year.
Solomon is from Cape Town, South Africa, and brings with him a wealth of experience developed over his career at various hospitality brands that include Four Seasons, One & Only, La Residence Hotel and Villas, Westin Riverfront Resort and Spa, Ellerman House Boutique Hotel and Hayfield Manor Hotel.
Solomon says, "I am driven by connecting with people and new cultures, and that is exactly what I plan to do here in Jordan. I suppose one could say that I have made a career of living where others only dream of holidaying."
He adds, “What is unique about Four Seasons Hotel Amman is that it provides the perfect home base to explore all the marvels of Jordan. The roman ruins of the Citadel are only a few minutes away from the Hotel, the Dead Sea is just 40 minutes away where you can float on the planet’s saltiest body of water, and a few hours by car or even by helicopter, guests can visit the 2,000-year-old red-stone city of Petra. Our expert concierge team can take you on a voyage of discovery, arranging every perfect detail.”
From a young age, Solomon was drawn into the kitchen, constantly in search of knowledge on how scents and flavours were created. He was keen to begin his hospitality career that he had already worked for eight years in kitchen and restaurant service before even beginning his National Diploma in Hospitality Management at the age of 20.
“It was food that led me into the industry, but as I discovered more, my curiosity for operations and finance grew, ultimately pushing me towards more and more senior managerial roles.”
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