Park Hotel Group’s Post

From the time I started working at Fairmont Ambassador Seoul, there are couple things that I have realized that are very crucial at hotel industry: - Team members need to work together cohesively to deliver top-notch service to guests. - Collaboration and teamwork among hotel staff can lead to increased efficiency in daily operations. When team members understand each other's roles and responsibilities, tasks can be completed more effectively and in a timely manner. - The most important part, Effective communication is key in the hotel industry to ensure smooth operations and guest satisfaction. Being a team player and understanding other team members' communication styles can help avoid misunderstandings and improve overall communication within the team. - A positive work environment where team members support and respect each other contributes to high employee morale. This, in turn, leads to increased job satisfaction and productivity. In summary, being a team player and understanding other team members in the hotel industry is essential for providing exceptional guest experiences, promoting efficiency, solving problems effectively, facilitating communication, and maintaining high employee morale. #accor #hospitality #tourism #team #fairmont

Exciting new opportunity

The hotel operated restaurants, bar and lounges are finding it difficult by day to maintain sales and revenue and bars especially are experiencing significant losses but many of us still consider them to be the necessary evil of our business. Seriously, if I could, I would just like to do banquet functions...... I know of a bar in a beachside hotel that have not been able to attract any locals in Penang despite being open for 20 years even after probably 4 changes in branding, still only attract more flies than customers..... You want to be successful? Then as a hotelier, think and operate like an independent operator. I worked for 4 years in TGI Fridays and I can assure you that in the 90s, no hotel restaurants or bars ever came close to what Friday's, Hard Rock, Planet Hollywood or even what the Jump was doing in revenues. Always remember to have substance over style. Today, while most brands concentrate on concepting, interior design, operating supplies, uniforms.....yes, these are all critical details in creating an overall ambience, but yet they do not have to be over thought or over invested. Instead, the focus should still be on the cuisine and then invest in curating the overall guest experience finding ways to engage at all touch points. But today, I am sure that the more hotels have started taking their F&B more seriously and are looking for managers not only with management skills but also the people who are entrepreneurs, innovators and risk takers.

🌴 HOSPITALTITY EXCELLENCE IS BEAUTIFUL. Recently, I had the pleasure of meeting Bipan Kapur, the Complex General Manager of Renaissance Kuala Lumpur Hotel & Convention Centre and Four Points by Sheraton KLCC. His 35 years of service in hospitality truly reflects his commitment to service innovation. What struck me the most was the genuine hospitality exhibited by his team during my stay. In an age where exceptional service is the exception rather than the norm, they stood out as a beacon of hospitality excellence. Reflecting on this experience, here are a few key behaviors from the hospitality industry that all industries can emulate: 🌺 Customer-Centric Approach: Hospitality businesses prioritize the needs and comfort of their guests above all else. Emulating this approach means putting the customer at the center of every interaction – good or challenging. 🌱 Personalized Service: Hospitality professionals excel at understanding individual preferences and tailoring experiences accordingly. Industries can adopt this by leveraging data and technology to personalize offerings and communication. 🍂 Continuous Improvement: Hospitality thrives on feedback and constantly seeks ways to enhance the guest experience. Similarly, all industries can embrace a culture of continuous improvement, actively iterating processes to better meet the needs of their customers. Let's take a page from Bipan Kapur's playbook and strive for excellence in every interaction. Thank you Bipan and team for reminding me that hospitality is truly beautiful!   #HospitalityExcellence #CustomerExperience #Innovation #Leadership

It's my second session with Marvin Alballi after the DO/OM summit. I am still inspired by your deep passion for the food and beverage industry, with a handful of takeaways today. One of the key questions for self-reflection is, "Is this the best in the city? If not, why not?" #wearehiltonwearehospitality #hilton #doubletreebyhilton

More to come

Kimchi, a staple of Korean cuisine for centuries, is now emerging as a lucrative revenue stream for luxury hotel chains in South Korea. Notably, Paradise Co., a leading resort and casino operator, recently launched its own kimchi products, selling 1,500 bags of 4-kilogram kimchi on the first day and another 1,200 bags on the second day, reflecting strong demand in the premium market. Despite this success, Paradise is entering a competitive landscape dominated by early movers like Walkerhill Resorts & Hotels, which introduced its branded kimchi in 1997, and Josun Hotels & Resorts Co., which followed in 2004. Both hotel groups initially produced their kimchi in-house but have since shifted to sourcing from contractors due to soaring sales. In 2023, Josun Hotels reported a staggering 42% increase in kimchi sales year-on-year, significantly outpacing its overall sales growth of 15%. Walkerhill Resorts also saw impressive results, with a 140% surge in kimchi sales in the same period. To capitalize on this trend, Lotte Hotels & Resorts re-entered the kimchi market last year after a four-year hiatus. The premium kimchi boom has inspired luxury hotels to expand their offerings, with Josun Hotels launching a range of private-brand ready-to-eat meals since 2018, now constituting approximately 15% of its total revenue. This strategy not only boosts profits but also enhances guest loyalty, keeping hotel brands top of mind for future visits. As luxury hotel chains increasingly tap into high-demand food markets, kimchi has firmly established itself as a key player in their revenue strategies. Source: The Korea Economic Daily #Kimchi #LuxuryHotels #KoreanCuisine #HotelFood #FoodTrends #RevenueGrowth #GourmetFood #HospitalityIndustry #PremiumProducts #HotelMarketing #InRoomDining #CulinaryDelights #Gastronomy

Discover The St. Regis Jakarta in DestinAsian's latest feature on Jakarta's top hotels! Dive into the article to learn more. Read here: https://lnkd.in/gZA7JJnq #StRegisJakarta #LuxuryTravel #HotelExcellence #DestinAsian

The Accidental Hotelier – How About Sky Bars? The recent proliferation of Sky Bars piqued my curiosity, and I set out to understand their fundamentals. My interest in rooftop restaurants and nightclubs began long before I entered the hotel industry. It started with the old Hilton Kuala Lumpur’s Paddock, which I used to frequent. Since then, I’ve studied similar outlets across the world. In major cities, there is inevitably one successful restaurant or entertainment outlet on the top floor, offering incredible views and a vibrant atmosphere. However, my research revealed a trend: only one such outlet can thrive in each city at a time. When a higher or better view establishment opens, the previously successful one suffers. Essentially, there can only be one “winner” in this category per city. Over the past 15 years, we've seen a rise in Sky Bars across major Asian cities. A significant part of their appeal, in my view, comes from attracting the smoking crowd. With smoking banned in most hotel areas, Sky Bars have become one of the few places where guests can enjoy a cigarette alongside a spectacular view. It makes me wonder if we’re seeing a repeat of the rooftop restaurant trend from years ago. My bet is that we are. What do you think? Can anyone share insights on the current status of Luna Bar at Pacific Regency Hotel Kuala Lumpur? It was once the place to be about 20 years ago. Strategic Lesson: There can only be one winner in the Sky Bar competition for each city.