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    New Faces: Panayiotis Melissiotis, Executive Assistant Manager at Radisson Blu Park Athens

    “New Faces” is a column by GTP that introduces the young professionals of the Greek tourism industry. In each column, the Greek professionals refer to issues related to their profession, the travel & tourism sector and Greece as a destination.

    Panayiotis Melissiotis

    “My hospitality philosophy is ‘Always treat people the way you would like to be treated’.

    Business: Radisson Blu Park Athens
    Location: Athens

    Panayiotis Melissiotis was born in Athens. He studied Hotel & Catering Management at Surrey University and holds an MBA degree from Strathclyde University. Panayiotis has more than 14 years of experience in the hotel and tourism sector, working for many local and international brands, including the Nostos Village Hotel on Skiathos of Ionian Hotel Enterprises SA, the Pentelikon Hotel & Suites in Athens, Simple Way of Tourism-SWOT (tourism development company), Holiday Inn and Crowne Plaza of Moussamas Bros AXE in Athens, pharmaceutical company Pfizer Hellas S.A and Sofitel Athens Airport of the Sofitel Hotels & Resorts chain of luxury hotels based in France. He currently works as an EAM i/c of Sales & Marketing for Radisson Blu Park Athens.

    • What are the things you like best about your job and how would you describe your hospitality and tourism management philosophy?

    The best elements I enjoy about my job is that it offers diversity and variety in my daily routine. This is due to the fact that I enjoy working with people from all over the world and with colleagues coming from different cultures and backgrounds. This in effect inspires creativity and triggers fun at the workplace. My hospitality philosophy is “Always treat people the way you would like to be treated”.

    • Have you had to face any challenges in your career to get to where you are today?

    Challenges are an inseparable part of the career process within the hospitality industry, the outcome of these and the paths chosen along the way make us what we are today. Whether these originate through leadership of people, macroeconomic industry changes or even, in some cases, having to deal with risk management related to a sudden shut down of a hotel property, all these prepared me to where I am today.

    • In regards to hospitality, where do you think Greece needs to improve the most?

    Greece is currently enjoying a bloom in its tourism industry, leading to increased production, seasonality extension and — in many cases — accelerated inflation of revenues. It is a great chance to embrace this opportunity and invest in our people and infrastructure in order to provide curated service to our guests. In addition, we need to provide the means of further project development both in leisure, urban and MICE sectors.

    • What is your region’s best kept “secret”? (In other words, what shouldn’t be a secret in your opinion and should be promoted more abroad?)

    Greece is full of regions that hide wonders – if properly developed. I happen to come from a small town of the Peloponnese named Kyparissia in Messinia and was really proud to observe how the project of Costa Navarino helped to boost our region on the map of the global tourism sector. Similar to the aforesaid, Greece is an all-year-round destination that still has many experiences to offer guests, during both summer and winter seasons.

    • If you could pass on a message to the hospitality industry about Greece, what would it be?

    I would invite them to visit our country to enjoy the wonderful climate and the hospitality of its people that is a fundamental pillar of our industry. In addition – and as far as the investors are concerned – I would promote investment in our country since Greece at the moment provides well-structured and long-term investment opportunities.

    • What are your plans for the future?

    My plans for the future are to provide the means of sustainable business development for Radisson Blu Park Athens by increasing our presence in niche markets and developing other markets as well and by reinforcing our brand awareness in the local market. In terms of educational development I recently acquired my MBA degree and I would like to extend my knowledge on the trends that are shaping the future of our industry by taking another course from Cornell University.

    • If you didn’t work in the hospitality industry where would you be?

    I could easily adapt to the consulting/finance industry, as well as the real estate industry. In general I cannot think of myself working in a sector that does not have continuous contact with people.

    Connect with Panayiotis Melissiotis on LinkedIn

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