Compounding Recognition with Hector Pachon of Ramada Plaza Marco Polo Beach Resort
10/02/22 • 22 min
On today’s episode, I’m joined by Hector Pachon, General Manager at the Ramada Plaza Marco Polo Beach Resort.
Hector has sought to learn from his leaders throughout his career. So when he finally moved into a management position himself, he had already honed some of the necessary leadership skills. One of the most important principles he learned was the value of keeping up staff morale. To accomplish this, Hector employs a tactic of compounding recognition, which includes several core foundational ideas:
Make praise and recognition a daily practice.
Engage in regular morale-boosting activities, not just periodic events.
Prove yourself as a knowledgeable and trustworthy leader by doing grunt work alongside your staff regularly.
Express continual gratitude for the work your staff accomplishes.
By showing regular appreciation for his team, Hector is able to compound the motivation of his staff over time, producing an outstanding workforce dedicated to going above and beyond for the sake of their guests.
Ramada Plaza Marco Polo Beach Resort - https://www.marcopolobeachresort.com/
Chris Cano - https://www.linkedin.com/in/chrismcano/
Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/
If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit
HospitalityLeaderspodcast.com.
#hospitality #foodservice
On today’s episode, I’m joined by Hector Pachon, General Manager at the Ramada Plaza Marco Polo Beach Resort.
Hector has sought to learn from his leaders throughout his career. So when he finally moved into a management position himself, he had already honed some of the necessary leadership skills. One of the most important principles he learned was the value of keeping up staff morale. To accomplish this, Hector employs a tactic of compounding recognition, which includes several core foundational ideas:
Make praise and recognition a daily practice.
Engage in regular morale-boosting activities, not just periodic events.
Prove yourself as a knowledgeable and trustworthy leader by doing grunt work alongside your staff regularly.
Express continual gratitude for the work your staff accomplishes.
By showing regular appreciation for his team, Hector is able to compound the motivation of his staff over time, producing an outstanding workforce dedicated to going above and beyond for the sake of their guests.
Ramada Plaza Marco Polo Beach Resort - https://www.marcopolobeachresort.com/
Chris Cano - https://www.linkedin.com/in/chrismcano/
Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/
If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit
HospitalityLeaderspodcast.com.
#hospitality #foodservice
Previous Episode
Principles of Hospitality Leadership with Gerry VanAcker at the Detroit Zoological Society
On this episode, I’m joined by Gerry VanAcker, Chief Operating Officer at the Detroit Zoological Society, to hear some of the leadership wisdom Gerry has gleaned from decades in the hospitality industry.
Gerry is about as experienced as one can get in hospitality, having been the first manager of a Marriott hotel in Detroit and bouncing between a host of leadership positions over his rich career. Throughout his various roles, Gerry has picked up insights into what makes a successful hospitality leader. Some notable pieces of advice he has to offer include:
Seek out diverse opportunities to grow your own skill set.
Successful initiatives require buy-in from the ground-level staff.
Good leaders treat both their staff and their guests with respect.
Hands-on management can get the whole team invested in your leadership.
Always maintain a level of humility about your work.
With his attitude of humility and respect, Gerry has built a long and storied career helping a score of hospitality organizations serve their guests in outstanding ways.
Detroit Zoological Society - https://detroitzoo.org/about/your-detroit-zoo/
Detroit Zoological Society - Facebook - https://www.facebook.com/detroitzoologicalsociety/
Detroit Zoological Society - Instagram - https://www.instagram.com/detroitzoo/?hl=en
Detroit Zoological Society - Twitter - https://twitter.com/detroitzoo?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor
Chris Cano - https://www.linkedin.com/in/chrismcano/
Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/
If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit HospitalityLeaderspodcast.com.
#hospitality #Foodservice
Next Episode
Work-Life Purpose with Jeffrey Wise at Whitewater
Today’s episode features a conversation between myself and Jeffrey Wise, CEO at Whitewater.
Jeffrey grew up on the thrill of the outdoors, getting involved in biking, paddling and backpacking at a young age. Whitewater provided not only an opportunity to share his love of the outdoors with his guests but also to encourage the appreciation and protection of nature.
Doing a job that he loves has taught Jeffrey some important lessons in regard to his work-life balance:
Work and life should not compete but harmonize with each other.
Work is a part of life and the two act together to create purpose.
An organization thrives because of its cohesion as a team, not because of any one individual.
Purpose can be found in daily work and in producing something meaningful.
These principles can help fellow hospitality leaders integrate their work into a balanced, healthy approach to their professional and personal lives.
Jeffrey Wise - https://whitewater.org/leadership/
Whitewater - https://whitewater.org/
Chris Cano - https://www.linkedin.com/in/chrismcano/
Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/
If you enjoyed today’s show, please leave a 5-star review. For more information and links to all of the resources mentioned in today’s episode, visit
HospitalityLeaderspodcast.com.
#hospitality #foodservice
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