Four Seasons Hotel Singapore

Four Seasons Tenure

• Since 2015
• First Four Seasons Assignment: Front Office Manager, Four Seasons Resort Maldives at Kuda Huraa

Employment History

• Four Seasons Tented Camp Golden Triangle, Thailand; Four Seasons Resort Maldives at Kuda Huraa; Mandarin Oriental Pudong, Shanghai; Mandarin Oriental Hyde Park Hotel, London; Mandarin Oriental, Munich

Birthplace

• Germany

Education

• Bachelor of Tourism, Open University Darmstadt certified by the German Chamber of Industry and Commerce

Languages Spoken

• English, German

Tobias Emmer brings an effervescent energy to Four Seasons Hotel Singapore. Energised by a passion for discovering destinations and cultures, and shares that moving to Singapore is a key milestone in his career. He shares, “Having visited Singapore several times before, I never fail to be intrigued by the confluence of cultures and how that continues to shape the travel and hospitality landscape here. Now, I am very excited to have an opportunity to be a part of this amazing industry here!"

Having a career that has taken him across the globe from Germany, London and then to Maldives where he was with Four Seasons Resorts Maldives at Kuda Huraa, Tobias’ has enriched his perspectives and horizons quickly. His move now marks a melding of his unique experience that span city and resort properties, bringing a dynamic outlook to the cosmopolitan city of Singapore. Tobias comes to the Garden City from idyllic Four Seasons Tented Camp Golden Triangle, Thailand where he took charge of the day-to-day operations, ensuring that every guest experienced the magic and beauty of Chiang Rai in the serene surrounds of the resort.

Prior to this, he worked with Four Seasons Resorts Maldives, where his talent and diligence put him on the fast track to growth. He rose from Front Office Manager to Assistant Director of Rooms, and finally to Director of Rooms – all in slightly over three years. His leadership and people skills has made him stand out: an enthusiastic mentor, he takes great pleasure in helping team members and colleagues succeed, considering this to be his greatest personal achievement.

Now thrust into the heart of a city pulsating with boundless energy, Tobias embraces his new home with open arms and heart, and is especially thrilled to explore the botanical surrounds of the Hotel, given its proximity to the Singapore Botanic Gardens, a UNESCO World Heritage Site that drives the inspiration of the Hotel’s transformation of its dining and accommodation spaces.

For Tobias, hospitality is something of a calling. “When I talk to trainees, I like to mention that this isn’t a regular job and it probably won’t fill your bank account that quickly,” he chuckles. “For me, the reward lies in the daily experiences. Each day, we create incredible moments and unforgettable memories for our guests – and, at the same time, for ourselves.”

His family is convinced that Tobias inherited the hospitality gene from his uncle, who spent his entire career in hotels and restaurants across Germany. As a teenager, instead of getting paper routes like his friends, Tobias chose to work in a kitchen where he made salads and washed dishes. He then pursued his passion further and joined the apprenticeship program at Mandarin Oriental Munich and later headed to London for five years where he worked and also graduated from the Open University Darmstadt along the way, expecting to return to Germany afterwards. Thirteen years later, he still hasn’t gone back to work or live in his home country and is enjoying his international professional journey.

Along the way, Tobias has developed an insatiable appetite for travel, hopping into a car or plane to go somewhere new whenever he has some free time. He loves to explore the art scene as well as other luxury hotels at his destination, always on the lookout for novel and interesting ideas that he can bring back to his own guests. His favourite quote, from Eleanor Roosevelt, reflects Tobias’ philosophy perfectly: “True hospitality consists of giving the best of yourself to your guests.”