Why do you want to become a hotelier? PART I

There are hundreds of academic institutions offering Hotel and Restaurant Management (HRM) courses, thousands of fresh graduates annually, with limited opportunities available in the country. Before we ponder why one wants to become a hotelier, we first need to know and define what one is. 

Merriam-Webster defines it as "a person who owns or manages a hotel". Another definition is a "proprietor or manager of a hotel". Mr. Mark Keith holistically defines a hotelier but has commented that the term has significantly evolved throughout the last 20 years. Often cited, hoteliers are described as "kings in their castles", who, through apprenticeship, has developed their craft through long, formative, years. This may still be seen in the industry nowadays, however, with the onset of the millenial generation, the learning curve has been significantly lowered, and the growth of a hotelier and his/her career depends solely on his/her attitude towards growth and development. As they say "if you can believe it, you can achieve it". 

Going back to why one wants to become a hotelier, a variety of reasons may be given by HRM students. One said that it goes back to the first time he has been in a hotel. He saw the staff, all smiling, standing in perfect posture, and very helpful, anticipating every need, before you even say "can you help me?". He says that there is a sense of professionalism, of elegance. Another, when asked, was because she finds the industry as an opportunity to work abroad, where she deems there is better compensation. While others said it is because their friends are taking it, and they have an opportunity to travel and visit hotels in different places.

There will be a variety of reasons, but the real essence of "why", we shall leave it to ponder on. Why we do things, like choosing to be a hotelier, should consider the lifestyle behind the career path. Long weekends because of holidays, are usually non-existent for the committed professional, because it would mean more opportunities for higher occupancy. That goes the same with National holidays.

 Despite the working holidays and 6-day work week, not to mention the long hours due to "operational need", being a hotelier has its privileges. Depending on the department and position you are assigned in, you get to have a variety of perks as well. 

For Sales and Marketing, in order to better establish a relationship with clients, sales calls would sometimes involve bringing food, liquor, and the like, especially on special occasions like birthdays, anniversaries, etc. Of course the celebrant would often like to celebrate the occasion (or your goodies) with you. Attending General Membership Meetings in fancy ballrooms, where beautiful buffet spreads are to be enjoyed, is but a common occasion. Of course product trial of new and upcoming offerings are a must try for these ladies and gentlemen. 


Food and Beverage Division, on the other hand, is heaven for those passionate about food and its service element. In the kitchen, a variety of roles and responsibilities, from the steward, to the butcher, from pastry chef to becoming the head chef, can be such an exciting journey. For the F&B service, waiting and managing sections prove to be quite a challenge, whether it be serving in a restaurant outlet, or a high capacity banquet. Of course the occasional "food tasting to ensure quality control" tends to bring in a relief, to another busy day. 

See Why do you want to become a hotelier? PART II For the other hotel divisions

What is TheFilipinoHotelier?

This blog is about everything hospitality; the current trends, innovations and technologies. It offers product reviews on systems and developments within the industry, both locally and abroad, as well as the rants and raves in the daily grind of a hotelier in the Philippines. It is a good read for students and fresh graduates to see the reality of the world they want to live in, as well as for new comers, even seasoned (or out of season) hoteliers, who may pick up a thing or two.