Protected: Women on Top: 4 Bosses Share Their Secrets to Success

From taking charge to breaking the mold, these 4 successful women share their stories on how they rose to the top in a male-dominated world.

If politics is any indication of just how far women have come, then it’s safe to say that we are forging ahead. With a woman aiming for the highest position in the country amidst fierce opposition, controversy, and hope, the Filipinas of today are certainly stepping out and moving up.

Likewise, women are also shaping the future of business. What does it take to become an industry leader? How do they keep their edge? What advice do they have for the younger generation? Read on and get to know four women as they share their thoughts on what it takes to rise to the top.

Maria Lourdes “Lulu” De Castro: VP for Operations of VIVA International Food and Restaurants

Lulu De Castro is a food industry veteran with a total of 17 years of experience in handling different coffee and pizza companies. Currently, she handles the operations of all the VIVA Foods brands: Botejyu, Paper Moon, Pepi Cubano, Wing Zone, Yogorino, and the recently opened Greyhound Café in SM Aura.

“I love the dynamism that my job entails. From ensuring that we consistently deliver quality food and service, translating directives from the main office to on-site operations, and working with different government agencies to secure the safety of our employees—the buck stops with me,” says Lulu.

That's why she considers ownership as an indispensable trait. “At the start of the pandemic, we chose to operate only the stores we deemed viable—thereby keeping the brand alive, as well as sustaining the income of our employees," she explains.

"Having two teams on rotation also meant that we could readily call on one group should somebody get sick from the other. Difficult choices had to be made under difficult circumstances. Taking ownership is important because it builds trust, support, and bonds with our team members, our guests, our partners, and the communities we belong to.”

In business, cash is king. According to Lulu, the only businesses that survived (and continue to do so) are the ones that were able to manage their cash efficiently. “For us, it meant closing losing stores, streamlining the menu, getting creative with our meal bundles, and creating an in-house delivery platform.”

Now that the economy is opening, halted plans will push through. “VIVA Foods will continue to bring authentic and delicious international flavors to the Philippine market. We just opened Greyhound Café in SM Aura and [we're] very delighted to see a daily full capacity of diners enjoying our Thai cuisine with a twist.”

To what does she attribute her success? Lulu says, “I am able to achieve all these because of my faith. I choose kindness especially when it’s hardest to do. We reap what we sow—that goes for business as in life.”

Janette “Jann” Capistrano Delgado: Director of Sales and Marketing of New World Makati Hotel

With over 20 years of experience in the hotel industry, Jann Delgado has had multiple exposures in functions across Public Relations and Communications, Sales and Revenue, and Reservations before becoming the Sales and Marketing Head of New World Makati Hotel.

“I’m passionate about my work. It challenges me to do better. From managing the daily grind, surmounting targets, uplifting and developing my people, to always delivering excellent service to our guests—I have committed to always outdo my best,” Jann says enthusiastically.

However, like all businesses, the hotel industry was hit badly by the pandemic. “Everybody was on survival mode at the start. My team had to be agile; we had to respond decisively and quickly," she explains. "We implemented a shift to virtual interactions, activated our delivery system, and (for a time) went fully digital in all our transactions, all the while maintaining relationships and extending more value to our customers amidst the constraints.”

This agility has helped Jann to pivot once more, now that people are starting to go out and stay at hotels again. “We must strike a balance between virtual and face-to-face interactions in order to foster meaningful relationships with our guests. Hopefully, we’ve seen the last of the surges so that we can fully operate in the new normal.”