In the second of our new series of hotelier interviews, I spoke with Rodrigo Buanafina, who is General Manager of the stunning five-star eco-resort Gili Lankanfushi in the Maldives’ North Malé Atoll, just 20 minutes by speedboat from Malé airport, to ask what inspired him to follow a career in hospitality and hotel management.
A Brazilian native, Rodrigo has worked in the hospitality industry for over 15 years and has held various F&B management roles at hotels ranging from The Nittany Lion Inn at The Pennsylvania State University campus to Pine Cliffs, a Luxury Collection Resort in southern Portugal’s stunning Algarve.
Rodrigo first joined the Gili Lankanfushi team as F&B Manager in 2018 before being promoted to Director of F&B. During his first five years at the resort, he oversaw a team of almost 100 staff, implementing a number of unique gourmet offerings and experiences. These included a new blind-dining experience, a Brazilian Churrascaria theme night and a ‘Destination Drinking’ bartender battle.
Then in 2023 and in recognition of his outstanding contribution to the resort’s F&B offering, Rodrigo was promoted to Resort Manager where he oversaw day-to-day operations across the resort as well as some extensive renovations that included the construction of a brand-new Marine Biology centre and Overwater Restaurant.
Last August Rodrigo was promoted to General Manager where today he oversees the day-to-day operations of the 45-villa island and nearly 300 person-strong team.
What inspired you to pursue a career in hotel management, and was it something you wanted to do from an early age?
“Honestly it never crossed my mind until I was 19 years old. I wanted to work for the United Nations, or for a Non-Governmental Organisation focused on preserving the environment (once I realised I probably wasn’t going to play for my country at the World Cup). While at university, I started working as a banquet server at The Nittany Lion Inn, a hotel on campus, for some spending money. It was at that point that I realised that hospitality existed as a career choice. I opted to pick up the major, as a fall back if my UN ambitions never materialised. A few internships later, I made the switch to Hotel Management, and never really looked back.”
Over the last 15 years you have worked in both Europe and the United States before moving to the Maldives. Does any particular country stand out as a favourite to live and work in so far?
“As with anything in life, they all have their positives and negatives. I have amassed wonderful experiences and friendships from each place I have worked. Given my soon to be reached milestone of 8 years in the Maldives, I would probably have to concede that the Maldives takes first prize. Maldivians are such a pleasure to work with, and they take such immense pride in what they do. There is a reason guests come back again and again to the destination (and it’s not just because of the colour of the water). As a hospitality professional it is in many ways the dream location – beautiful surroundings and authentic hospitality from passionate hoteliers.
The hospitality industry has gone through a lot of change since COVID. What have been your biggest challenges in managing a hotel and its staff over the last few years?
“People’s behaviours have changed as a result of the pandemic which is probably the biggest ‘challenge’. People increasingly value flexibility – be it when working on the job or when booking a holiday. Our approach has had to change, and we have in turn had to become more flexible with how we operate. Guests increasingly make decisions last minute, which poses challenges on an operational level. At the same time, I think that hoteliers became masters of finding a way to make things happen during the pandemic which continues to serve us well to this day.”
Face to face contact and that personal human touch plays a crucial role in the guest experience. Do you think technology is going to replace some of that interaction?
“I imagine it will vary wildly depending on the hotel and what they aim to offer their guests. Hotels where genuine and meaningful interactions are core to their offering will likely see less replacement. Hotels which want to offer their guests efficiency will see much more. What is important for hospitality leaders is to remain up to date on technological developments and how they can be applied to the industry. At Gili Lankanfushi, for example, our moto is “no news, no shoes” – a call to disconnect and embrace nature. While we want to nurture an environment for our guests that is void of excessive technology and phones and the 24-hour news cycle, we have to recognise that technology can also help us create that very environment.”
Where do you see AI playing a role in the hospitality industry?
“In the short term, AI will certainly bring efficiencies – particularly in the back office. In the longer term, I think it’s anyone’s guess. I often wonder if everyone felt that automobiles would completely replace the horse and carriage when the car started to pop up. Personally, I don’t think that technology and AI can replace human touch or interaction, but I am the 21st century equivalent of the horse and carriage vendor.”
How would you define your management style given that you have to manage a nearly 300 person-strong team?
“I think this question would be best answered by those I work with (or perhaps Chat GPT?). The textbook answer would be that I naturally gravitate towards more of a “Laissez-Faire” style. The beauty of working in an environment like Gili Lankanfushi, is that the team is dominated by people who are highly motivated and who are masters of what they do. This lends itself perfectly to sometimes taking a step back and letting them do what they do best.”
Where did the inspiration come for the blind-dining experience at Gili Lankanfushi?
“We initially wanted to create an experience for solo travellers where we eliminated the “I’m eating alone” feeling. We also wanted to create a bit of a quirky dinner experience, where guests were placed slightly out of their comfort zones. What we found while conducting the trials was that the experience was super enjoyable and eye-opening (no pun intended). Being able to debate whether you’re drinking pineapple or kiwi juice without knowing the colour of the liquid is actually much harder than you would imagine. In one trial I found myself and the executive chef disagreeing one what we were having (we both had the same and we were both wrong)!”
What are your goals and vision for Gili Lankanfushi?
“I want Gili Lankanfushi to remain a place where guests and hosts feel seen and valued. In a world where things are constantly changing and people are always “connected”, I want to help protect the serenity and familiarity which Gili Lankanfushi offers its guests and hosts. Having the chance to turn off your phone and be truly present in the moment is such a rarity and a gift, and it is something which we offer. I hope to accent this with the soon to be launched “Gili detox package”, which gives guests every possible encouragement to relinquish their phone for a day or a week. When opting for this experience, we would provide guests with a book of their choosing, news delivery service by their trusted “Mr Friday”, a camera with photos, and of course a phone call to their family.”
What advice would you give to someone just starting their career in hotel management, and what path would you recommend for those who want to become a General Manager?
“It’s natural to become more selective as you grow in your career (what shifts you’re willing to do, how far you’re willing to commute, what company you’re willing to work for). Take this into account at the start of your journey. Don’t chase jobs necessarily because they’re the best paid or have the nicest schedules. Chase the ones which you think will teach you the most. Work in an airport hotel, even if you want to end up in resorts. Do a stint in the restaurant, even if you prefer the Front Office. Try working with an independent hotel, even if you prefer the comfort of big brands. These will be the experiences which you can draw from later down the line – you will be more versatile and more desirable to an employer.”
Looking back at your career so far, is there anything you would have done differently?
“I feel very lucky with how my career has progressed and the people I have met along the way. That being said, I’ve had a few managers who I wasn’t a huge fan of. In hindsight I would like to have tried harder to engage with them versus distancing myself from them whenever possible. We learn a lot from those with whom we disagree and those who do things in a different way. Looking back I do see that as a bit of a missed learning opportunity.”
What do you do to relax and switch off in your free time?
“I really enjoy cooking, music, travelling and wine. Activities which can combine two or more of those interests are especially effective for switching off.”
Lastly, are there any other countries or continents you would particularly like to work in given the opportunity as your career progresses?
“For the time being I’m content where I am – the temperature is ideal for my mental wellbeing. Of course, Southern Europe will always have an appeal – particularly Italy. Perhaps I’ll see you there one day.”
An idyllic setting for couples, families, solo travellers and groups alike, Gili Lankanfushi combines rustic eco-design, unparalleled service and stunning natural scenery with a laid-back-luxury, “no news, no shoes” philosophy. For more information please visit: www.gili-lankanfushi.com.
Author Bio:
Simon Burrell is a UK-based travel and motoring journalist and editor, a former member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of Rodrigo Buanafina and Gili Lankanfushi
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