Murano manager looks to future

Stan Kott took his first job in the hospitality industry at the age of 12, working as a busboy at a chain restaurant in his native Michigan. At 51, with a history of managing upscale resorts and luxury boutique hotels, Kott has been named general manager of Hotel Murano.

Along the way he has met celebrities and world leaders, rock stars and the wealthiest of Americans, but it was at that first job where he learned his greatest lesson about leadership.

After an early career in the Midwest, Kott moved to the Northwest, serving at Oregon’s Timberline Lodge and later the coastal destination Salishan Lodge. After a brief stay at a resort in Vermont, Kott returned to the Northwest to manage Seattle’s Alexis Hotel and Hotel Monaco. He also has operated the Seattle’s Edgewater and Sorrento Hotels, the Arctic Club Hotel and the Alderbrook Inn on Hood Canal.

Kott joined Provenance Hotels in May 2010 as regional general manager in San Francisco, and was named interim manager at Hotel Murano two months ago.

Kott spoke with The News Tribune earlier this week at Bite, the Murano restaurant.

So, you’ve been around the industry for some time, early on as a waiter, cook and bartender.

There’s virtually no job that I haven’t done. I’ve been exposed to all aspects of food and beverage, rooms, sales and marketing. I’ve always asked, “What else can I do?”

And you started at 12?

I was interested in having more money in my pocket than my parents would give me.

Then you came to the Northwest to work at the Timberline Lodge.

I was 19. The general manager said if I would commit to six months, he’d pay my ticket and put me up. After work, I’d ski home.

And you opened the Salish Lodge?

It was a tremendous experience, dropping a four-star property into a rural community – at that time, Issaquah was a lot of cow pastures. It was in the days of “Twin Peaks,” all the film crews, and the international visitors. The whole “Twin Peaks” thing was surreal. It was amazing how that show picked up a cult following. There was always a sense that the lodge was haunted. There was something about the site. We’d go with it.

After a period in Vermont, you were recruited back to Washington to work at the Alexis in Seattle, and then you opened the Hotel Monaco. How did the pet-friendly, goldfish-upon-request policy start?

I got the idea after a particularly long day. I was watching a documentary – they’re showing all these fish. I thought, “Wouldn’t it be fun to have fish in the hotel?” I was surprised my boss embraced the idea. Now there’s goldfish everywhere. At first, housekeeping (staff) wasn’t pleased.

Edgewater, Sorrento, Alderbrook, the Arctic Club – eventually you signed with Provenance in San Francisco. Now you’ve come to Tacoma. What’s your thinking on the Murano?

This property is so unique, so beautifully done. It could be anywhere in the world, the art, the style.

Have you been given any kind of mandate from the owners?

I’ve never had the opportunity to come into a property that wasn’t broken. I’ve never run into a property that didn’t need to be fixed, (but here) my job is to enhance and grow. The experience and tenure of the staff here is unbelievable. We’ve got 319 rooms, but it feels like a boutique hotel. Everybody gets along with everybody. I’m here to build upon something that’s already great in its location and its reputation.

Any specific plans?

We’re playing around with the Bite Restaurant – it’s not your typical hotel restaurant. Many people don’t have an idea of what we have to offer. We’re doing entertainment in the lobby, expanding happy hour.

Do you have a specific philosophy of leadership?

I’ve learned a lot from a lot of people. There is no real big secret to be successful – it’s treating people with respect, with sincerity and consistently. Never expect something from someone that I wouldn’t do myself.

I can empathize with what they’re dealing with. I know what it feels like when a bus shows up and you’re the only one on the desk. I don’t really have a philosophy. I like to think I’m reasonable.

Does Provenance have any plans for the Bicentennial Pavilion?

We manage it for the city. We’d love to buy it. We will paint, get some new fabrics, maybe some new carpets in 2012. It’s in good shape now.

There was talk some time ago about a walkway from the Murano to the convention center. Where’s that proposal now?

It’s still something we’re planning. It’s something we’re committed to doing.

What about the old Rose Room, the old Altezzo Restaurant on the top floor?

We would very much like to get it back in operation.

As you may know, there is some controversy about management at the convention center. You’re new, but do you have any thoughts on that?

The better the city does, the better we’re all going to do. We want to cooperate in any way we can – to fill the convention center, and other hotels. Absolutely. Anything we can do to work together, we will. We want to be involved. It’s all about being successful.

And thoughts about Tacoma overall?

I’m excited about the Franciscan ice rink. It’s a small item, but somebody’s taking a risk, and putting some money behind it. Point Defiance continues to amaze me – the annual holiday lights. I’ve come to that for the last five years. And the glass museum. We’re excited about the car museum.

How’s business?

July and August have been a little off, but last year was phenomenal. We’re expecting a strong end to the year. September and October look great – we’ll exceed last year. Our holiday bookings are strong.

Any favorite anecdotes from your years in hotels?

I’ve had to do CPR a few times. I’ve hosted President Clinton. Probably my most memorable was at the Alexis, and we hosted the Sultan of Brunei. He wanted several things, a black carpet, silk curtains. In 72 hours we renovated eight suites. Everything was paid for in cash.

It would be inappropriate to ask for some dirt on celebrities, but does anything positive come to mind?

Jennifer Aniston is one of the nicest, most unpretentious people. Drew Barrymore was very friendly, and so was Sylvester Stallone.

The people I really enjoy meeting are the ones that are coming to the hotel for a celebration. They may not have stayed at a hotel before. You want everything to go perfectly, to be a part of the success. It’s a responsibility that we take seriously.

C.R. Roberts: 253-597-8535 c.r.roberts@thenewstribune.com