In an industry where staff turnover from the bottom employment rungs to the executive boardroom is high, Amy Chan is an exception. Originally from Hong Kong, she has been working with Marriott for 26 years. Chan is currently the General Manager in Beijing at the Courtyard by Marriott, where she is responsible for all aspects of the hotel's growth.
How is Marriott positioning itself in the Beijing and Tianjin hotel markets?
Marriott has several brands from it's portfolio already present in Beijing and Tianjin. The various brands cater to both luxury and high value oriented guests. Marriott's brands aim to be the number one choice for each guest in their respective segments.
What sort of changes have you implemented since taking over in your new position?
Since joining the Courtyard by Marriott, the hotel has implemented an executive lounge and rooms to cater to the growing corporate guests arriving to Beijing. The hotel has also undergone renovation in the lobby, lobby lounge and Chinese restaurant. I have also tried to create a Marriott culture which I feel will make us better then our competitors.
What sort of qualities do you look for when hiring staff?
The main attributes I look for are attitude, integrity, the willingness to accept a challenge and learn new skills.
What are some challenges to operating in northern China?
Language (English) has been a major challenge when working in northern China. The hotel has a system in place to help our associates with the English language. Also to find qualified associates is another challenge we face.
How does Marriott train and retain its staff?
Marriott has several core trainings which induce the Marriott culture in associates. There are also various trainings which are more discipline specific. Marriott, due to it's size, has many opportunities for associates to be transferred and promoted.
The company's main focus has always been its people thus by spending time and energy with our associates we hope they will remain with the company.
What was the best advice you received when starting out in this industry, and what advice could you give to others just beginning their journeys in the hospitality sector?
Apart from working hard one should also work smart.