The Hotelier Edit: Max van Hoytema, Via Antwerp
Can you tell us about your journey from F&B Manager to General Manager, and how that has shaped your leadership style?
I began my career with a strong focus on food and beverage operations, working to enhance both quality and the overall guest experience. As the hotel evolved, I naturally became more involved across other departments, which broadened my perspective on the business.
Stepping outside of my comfort zone was a defining part of that journey - it pushed me to develop into a more well-rounded leader. Today, I believe in leading by example, being present, and empowering teams with autonomy. In my experience, a collaborative structure is far more effective than a rigid, top-down approach.
How would you describe the hotel in three words?
Generous, creative, and community-focused.
As General Manager, what are your key priorities?
My main priority is to position the hotel as a true neighbourhood destination - a place where people come not just to stay, but to meet, work, eat, and socialise. It’s about creating a space that feels integrated into the local community.
How do you balance creativity with operational consistency?
Creativity and discipline need to work hand in hand. Strong fundamentals - clear communication, solid logistics, and a well-supported team - create the structure that allows creativity to thrive.
What value do you see in industry events?
Industry events are incredibly valuable for exchanging ideas and learning from peers, particularly within a fast-growing segment like lifestyle hospitality. They help keep perspectives fresh and encourage innovation.
What advice would you give to aspiring hoteliers?
Work hard, take ownership of your journey, and above all, be a decent human being - that’s the foundation of true hospitality.
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