Women of Bernardus: Head of Hospitality
Nina Kaalverink
Nina Kaalverink (38) is Head of Hospitality at Nami and Bernardus Cafe & Events and has been a familiar face within the company for eight years now. What started as a role in banqueting and events grew into a key position within the organization, where she is currently ultimately responsible for everything related to guest experience. Especially in a year when international attention is increasing due to the Solheim Cup coming to the Netherlands, her role plays an important factor in how Bernardus and Nami present themselves to the world.
“I have literally seen Bernardus grow from a construction site to what it is today.”
Tell me, how has your career at Bernardus unfolded?
I started here eight years ago, at a time when the entire project was still completely under construction and everything still needed to be built. I vividly remember walking around here for the first time wearing a construction helmet and still having to visualize what it would eventually look like. We had quite a challenging start in the initial phase, during which a large part of the management team left due to a combination of circumstances. It was exactly that moment that gave me the opportunity to step up and take on more responsibility within the company. From there, I progressed to F&B Manager and eventually to my current role, in which I can maintain an overview and provide direction, using everything I have learned over those years.
What exactly includes your role as Head of Hospitality?
My role is very broad and primarily revolves around overseeing the big picture, ensuring that all front-end departments of the business align seamlessly and reinforce with eachother. Whether it concerns the restaurant, the brasserie, or business events, everything must come together in one consistent experience for the guest, where details and timing are crucial. Because I have held almost every role within the company, I am well-equipped to notice where improvements can be made and where we need to make adjustments to guarantee the quality we promise.
What does the renovation of Nami mean for you and the team?
The renovation feels like a unique second chance for me to start over, but this time with everything we have learned over the past eight years. Where we were still searching in the beginning, we now know exactly what works, what guests expect, and where we can truly make a difference. That’s what makes it so special to build again from the ground up, both in terms of appearance and overall experience.
What do you find most beautiful about working in hospitality?
For me, the power of hospitality truly lies in creating moments that people remember, where everything is just right and guests feel completely taken care of, from the moment they arrive until the moment they leave. Whether it is a large wedding, a corporate event, or an intimate dinner, ultimately it is always about experience and emotion, and that is exactly what makes this profession so special. I really enjoy it when guests let me know afterwards about their day or evening which went exactly as they had hoped, or perhaps even better.
How important is the team in this?
The team is the absolute foundation of everything we do here, because you can only create an experience if everyone shares the same energy and mindset. At Bernardus, we have a close group of people who have been working together for years, and that creates a certain chemistry and mutual trust that you don’t build just like that. That atmosphere is not only palpable internally but also radiates to our guests, who consequently experience a warm and sincere welcome that goes beyond mere service.
“I believe that guests coming from far away don’t just come to play golf, but want to experience the full experience, and that is where our strength lies.”
Which qualities are important in your role as head of hospitality?
In this role, you primarily need to be stress-resistant and to have the courage to make quick decisions, as you deal daily with situations requiring you to switch gears immediately and maintain an overview. Additionally, it is incredibly important that you have a good sense of people, for both your team and the guests. Because you often have to anticipate what someone needs without it being explicitly stated. That intuition, that ‘fingerspitzengefühl’, ultimately makes the difference between good service and a truly special experience.
Did you always know you wanted to work in hospitality?
Yes, that has always been a common thread in my choices, even though it started from a slightly different angle with my leisure management studies and my interest in events and music. During my studies and internships at the Heineken Music Hall and the Ziggo Dome, I quickly noticed that I got energy mainly from working with people and creating experiences, and that is something that has never left me. That is why I ended up staying in the hospitality industry, I have always felt that this is exactly where I belong.
“Once you have been here and everything is right, from the food to the service and the atmosphere, then you truly feel what makes Bernardus special.”
How do you see the future of Bernardus, especially with the Solheim Cup approaching?
The arrival of the Solheim Cup will have a significant impact on our international visibility and offers us a unique opportunity to showcase who we are as a location and as a team. The fact that this moment coincides with the reopening of Nami makes it even more special, as it marks the beginning of a new phase in which everything we have learned over the past years comes together and is reflected in both the look and the overall experience.
With this renewed foundation and a clear direction, we aim not only to surprise our guests, but to offer a total experience that can compete with international top venues. The renovation gives us the opportunity to refine that experience down to the smallest detail and elevate it even further, something we are incredibly proud of as a team and are working towards with great energy and confidence.