Humility and persistence

“We strive to create an environment of learning, progress and sharing”

Abhilasha Rayamajhi
Kathmandu

As a child, Tseten Tsatultsang did not aim to be the CEO of a company. However, connecting the dots of his life and after working and studying in different areas of management, he now leads Hotel Shambala as the CEO. Tsatulsang has interesting stories of working as a dishwasher to managing the hotel when the tourism sector was at its lowest after the massive earthquakes last year. His experiences, struggles and values have shaped him into a man of humility and persistence.

An international business graduate from Macquarie University, Australia, he has also studied information systems and marketing from the US. After the completion of education, he chose to return and work in Nepal. “The experience of studying and working abroad has helped me understand different cultures and people. This experience comes handy in the hospitality business,” he says.
Reminiscing his humble beginning, he shares, “I did dish-washing in a canteen as my first job in the US. I share this with my employees that even if today I have to wash the dishes, I will do that as I have done it before.”

Prior to joining the hotel industry, he was also involved in carpet manufacturing. He was the Marketing Manager of GK Carpet Industries and Endless Knot Carpet Industry. Also he was the Owner and Director of Ziga Rugs.

Tsaltulsang was the Marketing Manager of Hotel Shambala and looked after the overall marketing, media relations, and brand management before he took on the role of CEO. He says, “My responsibility is to make sure that everything operates without hiccups. We make sure that our guests feel special.”

Talking about his human resource practices, he shares, “We strive to create an environment of learning, progress and sharing. We try to incorporate a bottom up approach rather than top down approach of management.” According to him, the people who work with him are the greatest assets of his organisation and they try their best to treat their employees’ right.

He adds, “We encourage all our employees to simplify things and give feedback. I ask them questions about how they are doing and listen to their feedback and comments attentively.”
Despite his success he is quite humble and down to earth. He shares, “I have not yet achieved 20 per cent of my goals. We are working on improving our services every day.”

Giving back to society is also an important part of his business and personal life. He says, “We try to give back to society and the underprivileged as much as we can as a part of our corporate social responsibility.” Even though he is mostly busy at the hotel, he makes sure that he spends quality time with his family. “Spending time with my family especially my little ones gives me immense joy. It is the ultimate stress buster for me,” he expresses.

Lastly, he says, “Being a young CEO is not an easy task. You have to be a step ahead and work harder than anyone else, further, having exposure to diverse sectors and connecting those dots has brought me where I am today.”

Tsaltulsang's management tips
1. Always make the client/guest feel special
2. Be creative and innovative in your approach
3. Strive for continuous improvement
4. Give back to society
5. Value your employees

About Hotel Shambala 
Hotel Shambala is a Tibetan themed boutique hotel in Kathmandu that offers the best modern amenities with traditional Nepali hospitality. Located along the prestigious Embassy Road, Hotel Shambala is just 10 minutes drive from the city centre, in close proximity to major embassies, businesses and within easy access to major tourist attractions.
The hotel has been designed keeping in mind the owners’ Tibetan heritage and culture. Décor items have been sourced locally to support and highlight the craftsmanship of local artisans including hand-knotted Tibetan rugs, hand-embroidered furnishings, thanka paintings and custom hand-made furniture.
With world-class facilities including a gorgeous roof-top infinity swimming pool and poolside café, a multi-cuisine restaurant, a wellness spa and a business centre, their guests can relax knowing they have the best facilities available under their roof.

(The article was published in The Himalayan Times Perspectives Page 3 on September 4, 2016)
Photo: Samir Limbu/THT