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16 December 2015

GOLF, COSMOPOLITANTS AND UNAGIDON: HOW MANAGEMENT TRAINING IN HOSPITALITY ALWAYS TEACHING YOU SOMETHING NEW

by Francesca Lesca (Italy), Les Roches Jin Jiang student, F&B Management Trainee at the Sheraton Hongkou Hotel, Shanghai

The last two months of my Management Training here at Sheraton Shanghai Hongkou Hotel have been very eventful. After saying goodbye to guests and colleagues in the Executive Lounge, I moved… just next door, to Miyabi Japanese restaurant and Sky bar. Since my interview with the F&B director last May, this has been the outlet I have probably been most interested in:

Some of the best features of Miyabi (and therefore of working here) are the cozy atmosphere, the amazing design and the stunning view over Shanghai’s Pudong area.


Here, again, I had to start from scratch: new colleagues, new service standards and procedures, new food menu and drink lists. Getting familiar with a variety of dishes and items I’ve never heard of before was not an easy task. Did you know some Japanese dishes, like Sukiyaki, are cooked directly at the table by service staff? I didn’t, but now I even know the procedure how to prepare them. Still, getting to pronounce Japanese sake brands in an acceptable way was definitely the most difficult part.

Still, my management training has been much more than the move to the new F&B venues: in the beginning of November I had the great chance to be sent as “task force” at Le Meridien Sheshan during the HSBC World Golf Championship. What an amazing experience!
 

For one week I was in charge of checking the satisfaction of world-famous golf players, journalists, organizers and special VIPs.

Francesca and fellow Management Trainee Alexander Smarsch - Photo credits: © Kay Cu

During that week I grew from a professional point of view, experiencing new environments and another hotel brand from Starwood, working in the main restaurant during breakfast and in the bar in the evening, assisting during busy party nights or in a Chinese private dining room.

It was a really good experience as well: since the very first day the staff has been really friendly and welcoming.

The relaxed atmosphere and nature of the event helped me to create really good relationships with the guests.
 

Because of my friendly and professional attitude I was invited by HR to watch the competition and I even had the chance to visit the course twice. I have to admit, my knowledge about golf was close to zero before this event but a very nice French lady took the time to explain the basic rules to me, so that I was able to enjoy watching the competition.

Now that my time in Miyabi has almost come to an end, a new adventure awaits for my last two weeks of management training: Room Dining!