Learning the art of service excellence at the legendary Peninsula Beijing

Working at a Peninsula hotel is a dream for many hospitality students. How did you land this amazing opportunity?
After graduating in 2015, I was looking for work opportunities in China. As China has been rising as a global economic influence, I felt it was important for me to gain a better understanding of the Chinese market and working in China would also provide me with an opportunity to learn the Chinese language. The Peninsula brand was of particular interest to me as it’s highly regarded for its exceptional service and recognition for hospitality excellence.

Tell us a little bit more about your role as an F&B Corporate Management Trainee.
I joined The Peninsula Beijing during the hotel’s massive US$123 million renovation period. Thus there were many opportunities to support the renovation and re-opening phases. For example for Jing - a European restaurant inspired by Farm-to-table gastronomy, and The Lobby which is the lounge of the hotel, some of my key tasks included designing the new menus, drawing out floor-plans and writing operational manuals for the new facilities. Following that I was also given other roles such as organising special events such as Peninsula in Pink, the annual group-wide campaign in support of Breast Cancer Awareness Month in October.

 

“No two days are the same for me. As an F&B Corporate Management Trainee, I am exposed to various aspects of F&B – from supporting daily operations at the outlets, to implementing new concepts or menus, and training of staff to enhance our service standards. There’s always something new to learn every day.”

 

Are you planning to build your career in F&B?
Yes, the reason why I chose to study hospitality is because I’ve always been interested in F&B. I am originally from South Korea and moved to New Zealand to pursue my secondary school education in Christchurch. During my time in New Zealand I got to experience different cuisines and meet with people from diverse cultures. That’s how my passion for hospitality and F&B grew. I love exploring new cuisines, tasting wines from different countries and I also realised working in F&B would allow me to frequently interact and engage with people from all over the world.

What’s the most important lesson in F&B that you’ve learnt so far?
Planning and being prepared at all times! This is actually something I picked up when I was studying at SHMS as our teachers often reminded us to plan and be organised. It has been especially crucial for me, as I’m required to manage different projects as part of the re-opening team for The Peninsula Beijing.

Did you have culture shock when you first arrived in China?
In the beginning it was challenging to acclimatise myself to a new language and new culture. But as an Asian, I think it was easier for me to adjust. I also attended Chinese classes provided by the hotel’s training department and am now more comfortable conversing in Mandarin with colleagues and guests.

 

“Beijing is a spectacular capital city that is rich in history and culture. It is where past meets present and The Peninsula Beijing in particular, is located in the heart of the capital, blending modern and traditional. I don’t think I’ve experienced anything like this before!”