What is the difference between running a luxury hotel in Singapore compared to Johannesburg in South Africa? Not many people will know, but that’s why we jumped at the chance to speak to Linda Reddy the new Hotel Manager at Hilton Singapore Orchard.
Having previously led teams in renowned hotels in Johannesburg such as the Garden Court Sandton City, the Southern Sun Montecasino and Pivot Conference Centre, and the Palazzo Montecasino, Linda Reddy is a respected hospitality expert from South Africa. Before joining Hilton Singapore Orchard, she served as the General Manager of Hilton Sandton since 2019.
Linda Reddy has been appointed as the new Hotel Manager at Hilton Singapore Orchard. A seasoned veteran who thrives on team empowerment, Reddy, who has over 25 years of hospitality experience, will work with General Manager Cedric Nubul to lead the team in all aspects of hotel operations.
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In her role as Hotel Manager of Hilton Singapore Orchard, Linda will oversee various responsibilities at the largest Hilton hotel in the Asia Pacific region. Alongside managing the hotel’s 1,080 guest rooms and suites, she will also be responsible for the exceptional dining experiences offered by the hotel’s five world-class restaurants. Additionally, Linda Reddy will oversee the extensive MICE (Meetings, Incentives, Conferences, and Exhibitions) and wedding offerings, which span over 2,400 square meters across 16 highly versatile event spaces.
Who is Linda Reddy?
Linda Reddy is the Hotel Manager at Hilton Singapore Orchard. The 25-year hospitality veteran has led many teams in various hotels. Her more recent positions include leading one of the largest hotels in Gauteng, Garden Court Sandton City, the conferencing hub of Fourways, Southern Sun Montecasino and finally the Palazzo Hotel.
Linda Reddy began working in the hotel industry at the early age of sixteen, while she was at school. She has experience across all aspects of business operations starting from receptionist to finance to assistant general manager. Her first general manager position was in 2007 at the Garden Court Sandton and she actually ran the Hilton Sandton from July 2019.
Let’s jump straight into the interview.
Congrats on your new role. What are you looking forward to?
Thank you! It’s been an incredible 2 months since I moved to Singapore, and I couldn’t have felt more welcomed than I did by my new team and the locals with whom I’ve had the pleasure of interacting since. In this new role as Hotel Manager of Hilton Singapore Orchard, I am eagerly looking forward to making a positive impact in a different, culturally rich part of the world.
It’s an opportunity for me to demonstrate that the spirit of hospitality and the desire to be of service transcends geographical boundaries. This new adventure holds great significance for me, both on a personal and professional level. It signifies a fresh start, not only for me but also for my family who will be joining me shortly, as we embark on a new chapter in our lives. I am excited about the possibilities that lie ahead and am ready to embrace this new role wholeheartedly.
How do you plan to grow hotel occupancy?
I’m essentially joining a well-oiled machine and am excited to be another gear in motion as we continue growing our presence in the market.
In terms of growing hotel occupancy, my team and I will continue to prioritise delivering consistently excellent service and our signature Hilton hospitality to our guests to build loyalty and capitalise on repeat business. I believe that even a large 1,080-room hotel like ours can still possess soul and warmth. A welcoming and personalised atmosphere helps our guests feel valued and connected to our property.
I believe it’s also important for us to continue building on the longstanding strong reputation that Hilton has globally. Hilton Singapore Orchard is a brand-defining hotel for Hilton in the region with its unique and unparalleled blend of location, excellent service, world-class culinary offerings, exceptional MICE offerings, technological advancements, and a strong commitment to sustainability. Leveraging these key strengths is what will set us apart and continue to appeal to more travellers.
Where do you see the most growth coming from?
Because of the high volume and our hotel’s capability to accommodate a large scale of business and leisure guests, I see most growth to come from China and the global MICE industry, though we remain committed to driving equally hard with all our segments and not limiting ourselves to any specific parts of the business. We are also working on launching an upcoming programme targeted at local and international family travellers.
What are some of the different challenges that you face running the hotel in Singapore as compared to what you faced in South Africa?
There are circumstances unique to running a hotel like Hilton Singapore Orchard compared to my experience in South Africa. The sheer volume of our hotel – 1,080 rooms, over 2,400 sqm of events space, five dining outlets – and the fact we are centrally located in the heart of a cosmopolitan and business hub like Singapore means that our hotel operates at a fast pace, factors that demand my continuous presence and leadership.
In contrast, South Africa experiences quieter periods throughout the year, allowing for some respite and time to regroup. This variation in the pace of business is a notable contrast to the continuous activity of Hilton Singapore Orchard.
Moreover, Hilton Singapore Orchard being a new addition to the Hilton brand and just slightly over a year-old means, there is still plenty of work that needs to be done on our part to establish and build awareness of our hotel in our domestic and source markets. It involves significant efforts to create for ourselves a strong brand identity and ensure that guests understand who we are as a hotel and are motivated to return.
What is your favourite Singaporean dish?
I suppose because I’ve had the Mandarin Chicken Rice from Chatterbox plenty of times now, that surely must be my favourite. I also adore chili crab even though I’m not much of a seafood person. I also really enjoy satays.
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What would you recommend for first-time travellers to Singapore to try?
It goes without saying but you really have to visit the hawker centres and try as much food as you can. My new team here gave me a really warm welcome by taking me out to some of the more popular hawker centres here and it was an amazing introduction to local cuisine. Cultural centres like Little India also fondly remind me of home in a way because South Africa has quite a significant Indian population so that’s one area I’ve enjoyed visiting in my downtime. Places like Orchard Road where our hotel is located, Gardens by the Bay and the Botanic Gardens are of course must-visits.
If it’s your first time in Singapore, you’d also want to try and look out for the pushcarts selling ice cream sandwiches. I’m told it’s a popular local snack and you can catch them occasionally along Orchard Road as well.
