Cover Photo: W Singapore - Sentosa Cove
Photo: W Singapore - Sentosa Cove
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Here’s how Robert Conte worked his way up from being a chef to the Director of Operations at W Singapore - Sentosa Cove
How I’m Making It is a weekly series in which Tatler speaks to influential individuals about their unique journeys and what keeps them going.
Many will agree that being a working father comes with its fair share of challenges. Throw in a fast-paced job in the intense hospitality industry and constant moves across the globe to the equation, and it just kicks everything up a notch. Robert Conte, the Director of Operations at W Singapore - Sentosa Cove, is all too familiar with that.
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Level-headed and goal-driven, Conte began his career as the Executive Chef at Westin Hotels & Resorts. He was armed with a diploma in culinary arts and hospitality from Atlantic Cape Community College and big dreams to make it in the culinary world.
“It was a very rewarding intense and exciting time in my life and felt like a very natural step for me at that time,” shared Conte.
After his making his mark in some of the biggest kitchens in America, Conte worked his way up to become the Executive Chef at the St Regis Hotel in Beijing before deciding to move on to W Koh Samui where he was given the role of Director of Food and Beverage.
“I managed the hotel facilities and the beach in this role as well as improved our food and bar concepts,” said Conte.
In 2014, Conte decided to move to Ho Chi Minh City where he worked as the Director of Food & Beverage at Le Méridien Hotel Saigon. However, soon after, Conte realised that he was tired of doing the same thing and that he wanted to grow.
“I wanted to work on my personal development and I really wanted to continue to grow in the hotel industry so I decided to step out of my comfort zone,” Conte said.
Later in 2017, Conte became the hotel manager of Le Méridien Hotel Saigon where he oversaw the daily operations and represented the hotel in a multitude of roles including maintaining the Club Marriot loyalty programmes.
Above Photo: W Singapore - Sentosa Cove
Photo: W Singapore - Sentosa Cove
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After almost four years, Conte decided that he was once again ready for change and arrived in Singapore where he was given the role of Director of Operations at W Singapore back in 2020.
“I oversee the entire operation of the facility. At the same time, I manage the spending of all operations, influence top line generation and ensure both talent and guest satisfaction on a daily basis. In addition to that, I drive sustainability initiatives and monitor the organization’s brand standards,” Conte said proudly.
Conte does all this while also consistently upgrading his skills and being there for his wife and two-year-old daughter who both follow him in his travels. In fact, most recently, he earned a Master of Business Administration from The University of Cumbria.
Today, Conte spends most of his time at W Singapore carrying out his duties. In his free time, he spends time with his daughter, jams out on all kinds of instruments and is also in the midst of writing a children’s book dedicated to his daughter.
Below, he tells us how he makes it work in his own words.
Above Photo: W Singapore - Sentosa Cove
Photo: W Singapore - Sentosa Cove
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What is a typical morning like for you?
Robert Conte (RC): I am usually up at 5 am to walk my dog, have a cup of coffee, shower and leave for work by 7 am. If I’m lucky, I will see my daughter, but she generally doesn’t wake up until after 7 am.
What do you usually have for breakfast?
RC: Coffee and a sandwich.
What does a standard work day look like for you?
RC: The only thing standard about my day is that no day is standard. This is because my business is one that is committed to people. It changes all the time and I remain flexible and ready to adapt as required. However, one constant is that once I am at work, I will immediately begin walking the floor, visiting the back of the house and front of the house areas before I go and support the team with breakfast service.
How would you describe your working style?
RC: Hands-on, flexible, open-minded and accessible.
What time do you usually have lunch? What do you usually have for lunch?
RC: Because of the number of meetings combined with daily tasks, I generally do not eat lunch. If I do find the time, I usually eat in our cafeteria and I tend to enjoy local food.
Free time: overrated or underrated? Why?
RC: I wish I could comment on this but I rarely have any of it.
How do you achieve a work-life balance? How do you set boundaries?
RC: This is a work in progress. The demands of my job offer little downtime and therefore work-life balance is unfortunately extremely difficult to achieve.
How do you chase your dreams?
RC: With great vigour and determination.
Risks: should you take them? Why or why not?
RC: Absolutely. Nothing changes without taking a risk.
How do you deal with your shortcomings?
RC: Head on and with an open mind.
What is the best piece of advice that you have ever gotten?
RC: Read as much as you can.
How do you unplug?
RC: I unplug by playing the acoustic guitar.
How do you stay grounded?
RC: Keep my wife and daughter in my mind throughout each day.
How do you manage stress?
RC: I simply ride through it because I know it's temporary.
What is one item that has changed your life for the better?
RC: Travel and having my wife, Lynette, as a constant part of my life for 17 years.
Do you have moments of doubt and how do you overcome them?
RC: We all do. To overcome it, I apply what I already know and be ready to grow out of it.
What would you still like to accomplish?
RC: The path that leads to what benefits my wife and daughter the most.
What is the last thing you do before you go to bed?
RC: Place my sleeping daughter into her own bed.
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Camillia Dass is the digital writer for Tatler Singapore.
