Four Seasons Hotel Cairo at Nile Plaza
- 1089 Corniche El Nil, 11519 Garden City, Cairo, Egypt
Four Seasons Tenure
- First hired 2001, now since 2005
- First Four Seasons Assignment: Food & Beverage Trainee, Four Seasons Hotel George V, Paris
- Four Seasons Hotel Alexandria at San Stefano; Four Seasons Hotel Punta Mita, Mexico; Four Seasons Hotel Toronto; Four Seasons Hotel Damascus (formerly a Four Seasons hotel); Four Seasons Hotel Hampshire; HNA Hotels & Resorts Management Co. Ltd., China; Grand Resort Bad Ragaz, Chur, Switzerland; Four Seasons Hotel George V, Paris, France; Savoy Baur en Ville, Zurich, Switzerland
- Diploma HF, Hospitality Management, SHL, Lucerne, Switzerland
- Munich, Germany
- German, English, Spanish, some French
Till Klauss has many reasons to be excited as Hotel Manager of Four Seasons Hotel Cairo at Nile Plaza, and right at the top is the talent he oversees. “I’ve always been passionate about working with teams – it’s one of the reasons I got into the industry. This one has a great spirit,” he says about the 1,000 employees that make the Hotel click. “We’re among the crown jewels of Four Seasons in the region, in one of the world’s most exciting cities - Cairo. Everything we do together shows an authentic guest experience.”
The secret to creating an exceptional guest experience is connecting with team members to ensure all are on board with Four Seasons culture. “The reason behind our success is no secret, it comes down to one principle: You treat people the way you would like to be treated, and they will do the same,” he says. “Embracing the culture of being yourself unlocks the magic.”
The “eye-to-eye approach” is also his perspective for guest relations, as he endeavours to recognise and meet the expectations of everyone coming through the door. “The key is creating a connection to make people feel at home. I never forget that we are here for our guests,” he says.
Klauss arrived along the banks of the Nile at Four Seasons Hotel Cairo at Nile Plaza in summer 2021, from the Mediterranean shores at Four Seasons Alexandria at San Stefano, where he led the operations team and guest experience, especially during a renovation that transformed the property into a beach resort experience in a city hotel.
Born in Germany but raised in Nairobi, Kenya, Klauss contemplated studying medicine and hospitality in college before settling on economics. “Soon enough, I felt I needed to be working with people and creating experiences, not numbers.” So he decided to pursue his hospitality career, drawn by the opportunities it offered to travel the world and meet interesting people.
Having already gained experience working in restaurants, he enrolled in a hotel school in Switzerland to study management. As part of the program, he coordinated an internship at Four Seasons Hotel George V, Paris as a Food & Beverage trainee in 2001 – where it all started.
Soon after spending a few years at different hotel brands in Switzerland and China, Klauss returned to Four Seasons Hotels for good in 2006, starting in stewarding. “The experience opened my eyes to the importance of the talent at all levels of operations,” he says. “Everyone contributes to what we offer our guests. That understanding set a great tone for my career.”
Klauss went on to rise in food and beverage management, travelling for assignments to England, Syria, Canada, and Mexico before arriving in Egypt in 2017.
Now, looking back, he sees parallels to his original interest in medicine. “What we do is take care of people. We may not be healing them physically, but the experience and opportunities we offer can make them feel good.”
When not on duty, Klauss likes to embrace family life, enjoying his sports time, exploring Cairo, and travelling the globe. “In my position, I spend lot of time at the hotel, so I want to get the most out of life when not on duty. I’m passionate about both, because they complement each other. That gives me rewards all the way around.”