TO close a typical working day, Uwe Guemmer, a 15-year veteran with Marriott International, spends almost two hours working out in the gym of Courtyard by Marriott Shanghai Pudong, which he joined as general manager in December 2010.

And following the exercise, the German native, who embarked on his hospitality career as an apprentice chef some 30 years ago in Bueckeburg, usually prefers to wrap up the evening with a sandwich.

Regular exercise, plus a rather simple diet, at least during work days, has paid off. The general manager, now 47, looks in good shape for a man of his age.

"I always wanted to travel and go outside of Germany," Guemmer said, referring to his initial motive for attending a hotel college in Hannover, his hometown. "As a chef or being involved in the hotel industry, you have opportunities to travel."

Leaving his home country at the age of 21, with a fascination for faraway places, Guemmer has spent most of his career in Asia. His time in the region has included stints in the Philippines, Myanmar, Pakistan, South Korea and Vietnam, as well as China, where, on and off, he has worked for around 10 years across three cities.

"Compared to Beijing and Tianjin, Shanghai is my favorite," said Guemmer, who first came to the city in 1990 for two years as part of the opening team of then Portman Shangri-La Hotel, now the Portman Ritz Carlton Shanghai. "I'm a city person and prefer vibrant international cities that can offer opportunities and options."

But abundant opportunities and options usually come with intense competition, particularly true in the hospitality industry.

"We're definitely going to see more rivals in the city over the next few years," he said. "I've been informed that at least 75 hotels - though mostly in non-downtown areas - have received licenses to open in the coming three or four years."

Currently a hotel with no airline tour group business, Courtyard by Marriott Shanghai Pudong - where individual business travelers account for more than 65 percent of its customers - is keen to attract new sources of revenue.

"While individual business travelers will remain our main business, we are now targeting more corporate and MICE (meetings, incentives, conference and exhibitions) businesses and more leisure travelers on weekends," Guemmer said. "We are also trying hard to grow our business through overseas travelers who come to the city for big events, such as Formula One."

Guemmer said he aims to raise the hotel's MICE business to between 13 and 15 percent of its overall revenue in the next 12 months, from its current contribution of around 9 percent.

Being involved in the hospitality industry for some three decades, including half that time with Marriott, Guemmer is a firm believer that people are the most important element in making a great hotel.

"We have very distinguished culture at Marriott of looking after each other," he said. "We give our associates benefits as much as possible and offer them both internal and external training and a lot of development opportunities."

While the long-established culture of developing staff careers has helped Marriott get the right people, a strong commitment to the environment is another factor that makes the company a great one to work for, said Guemmer.

He joined hotel staff, guests and media friends on March 31 for the 2012 Earth Hour, a global campaign begun by the World Wildlife Fund in 2007 to demonstrate support for environmentally sustainable action.

Under the initiative, landmark buildings, businesses and residents across the globe are encouraged to switch off non-essential lights for one hour to raise awareness of climate change.

An active participant in the annual event, Courtyard by Marriott Shanghai Pudong was this year chosen for the first time as a representative on the Pudong side for Marriott's cluster of hotels in the Greater Shanghai area.

"Marriott is a company always keen on promoting diversity and sustainable energy and we felt very honored to represent Marriott on the Pudong side marking the event," Guemmer said.

Highlights of the 2012 Earth Hour campaign at Courtyard by Marriott Shanghai Pudong included an organic buffet complemented by a specially devised green cocktail menu, as well as the use of candlelight during Earth Hour, from 20:30 to 21:30.

Once a keen soccer player, Guemmer is a life-long supporter of his hometown team, Hannover 96, and also a big fan of Formula One and Michael Schumacher. On weekends, he loves to go shopping, usually on the Puxi side, wandering in the former French concession and exploring boutique shops and small restaurants.

Footprint

December 2010 ~ present: General manager of Courtyard by Marriott Shanghai Pudong

June 2009 ~ December 2010:Resident manager of Renaissance Shanghai Yangtze Hotel
February 2006 ~ June 2009: Director of Food and Beverage of Renaissance Tianjin Teda Hotel & Convention Center

January 2004 ~ February 2006: Director of Food and Beverageof Renaissance RiversideHotel Saigon

Best Deals

Until June 30, every reservation made for two weekend nights at Courtyard by Marriott Shanghai Pudong in an executive room for 1,288 yuan (US$204) per night plus 15 percent surcharge is eligible for an upgrade to a suite room - with a third night free as additional benefit. Enjoy luxurious amenities and service during your stay at Courtyard by Marriott Shanghai Pudong, making it your perfect choice if you are planning a trip in spring with family or friends.

Seafood fans will be delighted to hear that in March the hotel launched a daily seafood buffet dinner at its Spice Café. On offer are many varieties of local fish, shrimps and a wide range of shellfish, such as imported oysters, clams and mussels. These are complemented by salads, meat dishes, Japanese cuisine and desserts. And there's a live cooking station where you can see the chefs in action.

GM's Favorite Dish

My favorite dish has always been potato salad with sausage. Since my childhood I've liked this simple but tasty dish. Sometimes, on my days off, I rustle it up for myself. It couldn't be easier to make. Boil the potatoes in their skins and once cooked, peel them, cut them into slices or cubes and add bacon and onion and cucumber marinade. Serve with our Lyoner Frankfurter sausage. By the way, this goes best with a beer.