Celebrating 2 Years: Q&A with Ryan Myburgh

by sh-admin

As @Sandton Hotel marks its 2nd birthday, we caught up with Food & Beverage Manager Ryan Myburgh for insights into the luxury hotel’s journey over the past 2 years.

How have the last 2 years been?

It’s been an incredible journey! Time has flown by and we’ve built something truly remarkable here in Sandton – I couldn’t be prouder of our team’s dedication.

How has the eventing side of the operation evolved?

Events have become more dynamic. We often face tight turnaround times with bookings, and we’ve noticed a trend towards more casual settings over formal dinners. Our Clubhouse has become a favourite spot for various events, from book launches to cocktail dinners.

What trends are you seeing in guest requests?

Guests are seeking unique experiences. They love interactive elements like live cooking stations, personalized service, and exceptional cuisine.

Why do guests choose @Sandton? What niche does the hotel fill?

From day one, we aimed to be the best in Sandton, and I believe we’re achieving that goal. Our team’s passion and commitment set us apart, along with our hands-on approach to guest interactions. We strive to make every guest feel like part of our family, which keeps them coming back.

Any favourite memories or highlights?

One standout memory is our precinct launch, Acsiopolis. It was an unforgettable event that showcased the best of what we offer. Another memorable moment was the lead-up to our opening. The excitement and hard work from the team were truly inspiring.

What have been your favourite events?

Each event holds its own significance. Whether it’s a large-scale affair or an intimate gathering, we cherish the opportunity to create memorable experiences for our guests.

What were some challenges?

Consistently maintaining high standards is always a challenge. We live by the mantra that we’re only as good as our last day, which keeps us constantly striving for excellence. Meeting the expectations of return guests can be particularly demanding, but it’s a challenge we embrace with passion and determination.

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