Chui Pin (Christine) Su

Responsibilities

Working as a Manager In Training in the Food & Beverage division, I was given the opportunity to work both front and back of the house in the hotel restaurant and bar. When I worked back of the house, I took time to clean and prepare all ingredients to prevent any unpleasant dining experience. Once the service has started, I make sure I meet guests’ expectations and requests on food quality and presentation. On the other hand, working at the front of the house as a host and food runner, I ensure my guests are happy with the entire dining service. I welcome them with my brightest smile and guide them to their table. If the servers are too busy with the guests, I help with running food from the kitchen to the guest’s table. Sometimes, I would help with bussing tables during busy hours.

Accomplishments

I finally broke my “no-way” list. I used to tell myself that I would never work in front of the house because talking to guests is one of my biggest fears. I was not confident with myself because my English was not fluent and I did not know what to say or be comfortable with the guests. Ever since I worked at the Perry Hotel & Marina Key West, people here are friendly and willing to teach. So when I was given the opportunity to work as a host and a food runner, I said “yes” without hesitation. Now, I am confident and comfortable to work front of the house so I could provide better service to the guests.

Learning experience

After working both front and back of the house, I learned that providing a pleasant and efficient service to guests is important, but taking care of and having the patience to grow with employees and employers are equally important. It reminded me of these two quotes from Richard Branson and Zig Ziglar. “Take care of your employees, and they will take care of your business. As simple as that” by Richard Branson, and “You don't build a business – you build people – and then people build your business” by Zig Ziglar.

What advice would you give?

To anyone who is interested in getting into the restaurant industry, it is always good to start early. It gives you enough time to experiment and discover job roles, responsibilities, and managing styles that you like and dislike. While pursuing job experience is important, try focusing on making connections with different people; from managers to dishwashers, you will be surprised to learn the details that make up the big picture. Remember, there is no dumb question, it is better to ask questions for confirmation.