change take
From the bustling streets of Berlin to the remote town of Nabbi, Uganda, Gerrit Jessen’s journey reveals how expertise and passion can change restaurant standards in the most challenging environments.
Miguel Neves
Gerrit Jessen, German Director of Event Design Collective, shares insights from his extensive career in hospitality and events. Jason’s most recent project was a pro bono assignment in Uganda, where he applied his hospitality management expertise to improve the operating standards of a small hotel. Despite facing unforeseen challenges and dealing with manual processes, Jason remains focused on making the most of his time there to leave a lasting impact.
After graduating from hotel school, Jason transitioned from hotel catering roles to Director of Conference Services at Berlin’s largest conference hotel. Spurred by a surge in corporate meetings after the fall of the Berlin Wall, Jessen co-founded a destination management company (DMC) in Berlin and ran it successfully for 16 years before selling it to MCI Group. He has been with MCI and its sister company Ovation Global for more than ten years. Since then, Jensen has held various consulting roles and currently leads Event Design Collective’s German language training and consulting efforts.
Jason’s career has been marked by several outstanding events. For example, shortly after the fall of the Berlin Wall, he organized a corporate conference at the historic Cecilinghof Castle (site of the Potsdam Conference). Another highlight was the Mastercard Final during the 2006 World Cup, featuring football legends Pele and Beckenbauer. These experiences highlighted a shift in his thinking from executing live events to considering how events can provide strategic value.
Jessen attributes much of his success to active participation in industry associations such as MPI. He stressed the importance of investing time in volunteer roles to build connections and recognition. This involvement can lead to personal growth and open doors to business opportunities. Jason advises aspiring leaders to get involved, be willing to take risks, and take on leadership roles in industry groups.
Uganda Public Welfare Mission
Recently, Jason took his volunteerism to the next level by participating in a pro bono mission in Uganda through Senior Expert Services (SES). The organization matches experts with projects around the world that can benefit from their skills. SES selected Jessen for a mission to the Satellite One Hotel in Nabbi, a remote town in the West Nile region near the Sudanese border.
Upon arrival, Jason faced some challenges. Hotel operations are reminiscent of the late 1970s and early 1980s, when most processes were performed manually due to unreliable power and limited IT infrastructure. For example, basic tasks such as inventory management and guest registration are done on paper, and several of the hotel’s computers are not connected to the Internet.
Jason’s approach is pragmatic. Understanding those limitations, he focused on fundamental improvements that could be sustained after he left. One of his main goals was to improve hygiene standards. The simple introduction of a stainless steel table in the kitchen (which is built rather than purchased) is the key to differentiating between clean and dirty dishes and significantly improves operational hygiene.
Share hotel expertise
Additionally, Jason addressed inventory management issues, an important aspect of hotel operations. He implemented an Excel-based system to help store owners track inventory levels more accurately and introduced the concept of minimum and maximum inventory levels to prevent shortages. The changes are designed to ensure restaurants can maintain consistent service levels without the frequent disruptions previously caused by inventory breaks.
Another important aspect of Jessen’s mission is educating restaurant employees on cost analysis. He works closely with the kitchen staff to calculate food costs for each menu item, a practice that didn’t exist before. Jessen enables restaurants to identify and promote high-margin dishes, thereby increasing profitability.
Jason also addressed communication gaps within hotel management. He recommended changes to coordinate the work of general managers and key personnel. This includes creating organizational charts to clearly define roles and responsibilities and promote better teamwork and accountability.
Overcome challenges
Nebbi’s remote location adds an additional layer of complexity. Jason had to adapt to a very different operating pace and style compared to the bustling environments of Europe or the United States. He stressed the importance of not imposing solutions but adapting them to local circumstances and capabilities.
In reflecting on his mission, Jason emphasized the importance of stepping out of his comfort zone and using his expertise to make meaningful change, even in unfamiliar and challenging environments. His experience in Uganda highlights the potential for experienced professionals to make a significant contribution to developing and raising hospitality standards in less developed areas.
Jessen remains listed on SES and is open to future opportunities to share his expertise and drive positive change globally.
