-----Jason Yeo/MLG/FSR wrote: -----
=======================
To: lowmengchai@hotmail.com
From: Jason Yeo/MLG/FSR
Date: 10/30/2009 01:27PM
cc: Armando Kraenzlin/MLG/FSR@FSR
Subject: Fw: Greetings: Mr Armando Kraenzlin, Update of Aspiring Young Hotelier
=======================
Hi Abel,
Greetings from sunny Maldives once again!
Mr Kraenzlin had shared with me the current exciting prospects you are considering.
I do agree it's indeed very tempting to have so many options on your plate right now and it seems like you are spoilt for choices. Many would dream to be in your shoes.
This makes me think back on how I started out with the company and I thought I should share this with you since we come from similar background(just graduated from hotel school)
I am going to be honest with you. Do not be in a rush to get a management position too quickly. When I graduated from University, I thought I have the world in my hands. Throw me any managerial position, I am CONFIDENT I can handle it. ( I always have this theory on why our generation has this mind-set. Maybe it's because in school, we are always given case studies to discuss, and in it, we are made to resolve the issue from a manager's perspective.)
When I came to the Maldives. I was given the position of an ADH (Assistant Dept Head). This came as a surprise to me as I thought I'll be doing the job of a DH. (Dept Head) Nevertheless, I accepted the role they gave me and I did my best to excel in it. Much later, I came to realize why the company chose to put me as a ADH before becoming a DH. The company wanted to give me a foundation to build on and ensure that there would be less expectations of me while I was doing so.
From then on, I realize why some managers took many years to attain their managerial position. It's not just from the technical on-the-job knowledge, but more because from the wealth of knowledge on how to deal with your subordinates, your supervisors, managers, and directors; these create life experiences that you will not get from books.
We may read management books that tells us the rules of management. These books sometimes gives us the feeling that we can be the best manager in the world or even better than our own bosses. However when the going gets tough, or when you are being put on the spot, whatever you read from the book will suddenly just disappear at that moment. That is the moment where you need to rely on your experiences for guidance. However in my case, with my limited store of experience, it was a challenge trying to make the right decisions.
My mentor,Celeste always reminds me to "slow down, slow down" and now I finally understand why. It's not that I am not capable, it's just that I am not ready for it.
Always seek the seniors for advice, and definitely they will have their part of the story which you will find useful for the next stride in your career. I always make it a point to single out great hoteliers. Try to learn the strengths of them and emulate it in the future when you are given the due responsibility. I wouldn't be in this position without the guidance of then. One of the core attributes I embraced tremendously since I started out is "humility". In order to gain the respect and credibility from our colleagues, the higher we climb up the corporate ladder, the more humble we have to be.
A word of caution though, the F&B field has lots of depth. What we learnt in school is only the tip of the iceberg. It is important that a manager needs to be technically sound in order to drive a product to excellence. In my humble opinion, this comes from YEARS of extensive reading, observations and experiences in order to become a proficient F&B Manager. Managing people in this field can be also a tough nut to crack so takes time to hone your ability to motivate and train your colleagues.
Talk to a few more people and ask for their opinions. They might open doors that you have never thought of.
I look forward to speaking to you on the phone to share my thoughts. Two heads always better than one.
Hear from you soon.
jason
J
Can you call this guy, please, and give him some sensible advice ... just got out of school!!!
Pls feed back , tks, ak
Ak
Armando Kraenzlin
Regional Vice President and General Manager
Four Seasons Resort Maldives at Landaa Giraavaru
Baa Atoll
Maldives
Tel: +960 6600 888
Fax: +960 6600 800
Mailto: armando.kraenzlin@fourseasons.com
----- Forwarded by Armando Kraenzlin/MLG/FSR on 10/30/2009 10:04 AM -----
"Abel Low"
10/29/2009 07:29 PM
To
"Armando Kraenzlin"
cc
Subject
Re: Young Hotelier's Need for Advice and Guidance
Dear Mr. Kraenzlin,
Greetings and hope you are well. I am writing to seek your advice on some matters and I do hope you can enlighten me.
Within the past 3 months I have rejected an offer to become F&B Manager at the Grand Mercure Oriental Hotel in Shenzhen. Was offered by the Senior VP for Accor China on their fast track GM Program. It would have taken me 2 to 3 years to reach that level, after being told I'm one of the 5 high potentials for Accor Asia.
Another offer was to become Assistant Food and Beverage Manager at the Ritz Carlton Kuala Lumpur. I have just rejected these 2 offers as the move up is too premature for me.
Banyan Tree is offering me a fast-track program with 2 international exposures, following which after a period of 9 months I will be offered a Director of Restaurants or F&B Manager level position with the company. Contract Offer is on my table now.
Pullman Skyway Shanghai is offering me a program in which I will be named the Blu Bar Manager at the 50th Floor of Accor's Pullman Flagship hotel for Asia Pacific (A brand new hotel just opened and the future for Pullman throughout the region). Contract on my table now.
Hyatt Asia wants to put me on their Corporate Program in F&B to their top, if not the best flagship property for China and Asia.
Mandarin Oriental wants me back and is offering me a choice of their US Properties. A US experience in the world's most exciting city could add value to me as a young developing asian hotelier.
Capella, Regent, Four Seasons, Shangri-La in Singapore and all tempting me with permanent positions in their F&B Team.
Need your advice on what's the best move for me at this stage. Staying on at the Fairmont Singapore on its graduate program is still an option.
Best Regards
Abel
