Published By: Singapore Tourism Board
Passion for the Hotel Industry
Low Mei Lee, 43, has worked in the hotel industry for so long, she cannot imagine a life that does not include being in the service industry. "I am very happy to be in the hotel line," says Ms Low whose first hotel job was as a part-time banquet crew member when she was just in her 20s. Today, she is a supervisor at Grand Copthorne Waterfront's Food Capital.
Ms Low is not the only one drawn to Singapore's hotel industry. Hospitality Management graduate from the Le Roches Gruyere University of Applied Science in Switzerland, Jason Chua, 28, rejected two job offers from major hotels in China and the United States to return to work in Singapore in 2012. He is now the manager of Swissôtel's Equinox restaurant.
Room for growth
What has kept Ms Low hooked on hotels is the opportunity for personal growth. Although she left school at 13 years old, she still makes it a point to learn new things. "You can learn anything," she quips. "When I first started taking meal orders years ago, I took the whole menu home to practice writing common dish names like Chicken Rice and Ham Sandwich." She is currently taking English lessons, and in a few months, she hopes to take computing classes to keep up with the digital age.
Mr Chua himself has grown in his career as well. He has been promoted twice in four years. Being in his hotel's Executive Development Programme has also helped him hone his leadership and management skills. "It continues to be a great experience for learning and contributing daily," says Mr Chua. "My next goal is to be in a more senior management role, perhaps as a director in the F&B business."
Time for life
While some may eschew the working hours, Ms Low has always appreciated the flexibility. When her family was still growing, she worked nights so she could be home with her children in the day. Now, she takes the morning shift which ends at three, giving her plenty of time for herself after work.
Mr Chua welcomes the irregular hours, too. "I enjoy being able to just rest and recharge while everyone else is at work," he smiles.
People to meet, places to go
Over the years, the job has also helped Ms Low make friends. "My colleagues are like family," she says. She has been so friendly with the guests that some have become her Facebook friends.
Mr Chua adds: "Many of our regular guests have become my good friends. Whenever they visit, we love to talk about food."
Another perk is the chance to see the world. He is looking forward to overseas work trips. In the meantime, whenever he vacations, he enjoys staff rates at FRHI Hotels and Resorts. "It is luxury accommodation at extremely affordable rates with the best views and the best service you can get," he says.
A job that encourages growth and grows with you, no wonder they are staying put in the hotel industry.
This article was first published on Singapore Tourism Board Website, on May 2017. Information is correct at the time of publication.