New York Hyatt Operations

I recently took a trip to New York for the weekend. During the trip I stayed at the Grand Hyatt New York. I made many observations and notes on how the operations at this particular Hyatt are ran differently than the Hyatt Regency Phoenix. The Grand Central Hyatt is located in the heart of New York City right next to Grand Central Station. Grand Central Station is the center point of travel in New York which is the reason many tourist and business travelers choose this location to stay in order to save time and money on transportation. Through my exploration of this Hyatt I found that it is a union hotel which was a little different than the Hyatt Regency Phoenix. Since the hotel was a union property I found that the wages were higher at these union hotels due to union dues that did not outweigh the difference in wages from our hotel to theirs. The gratuity on the other hand was only 15 % where our gratuity is 19 %. I got a chance to talk to the manager on duty and he let me take a look at the in room dining line where all the food is cooked and prepared. The first thing that I noticed was that they had a large amount of equipment which was most likely due to the 1500 rooms which is twice as many rooms as the Hyatt Regency Phoenix. The equipment was all very new as well. The organization of the line was not as clean as our line in Phoenix which was probably due to the large amount of rooms and equipment they had to bring service too. When I ordered two burgers to my room I found that the meals were much more expensive at this hotel and the tray layout was much nicer as well. The total for just two burgers with tax and gratuity came out to 75$. After the employee discount the meal dropped down to 25$. It is always a good idea to observe other outlets in other hotels to find out the differences in the outlets and how those differences affect the operation of that outlet. Observations might also be utilized to change or make the in room dining in Phoenix more efficient.

Action Plan

Networking is very important to the advancement in the workplace and the advancement in personal relationships with others in the workplace. These relationships will follow an employee in their career pursuit and can be very fulfilling when the perceptions of the employee are positive. Developing a network of people in the workplace starts the first day of employment within that industry. At the Hyatt Regency Phoenix these impressions were made for me the first day that I started as a convention services houseman. Building on dedication to my industry I have networked with professional leaders in my industry. I have built the perception of being dedicated and diligent in every aspect of my job. These traits have led me in developing my own concepts and ideas on how situations and problems can be resolved in the most efficient manner possible. With the help of the professional leaders that I have made positive impression I have developed ways in which to handle arising problems from past experiences and actions taught by these leaders.

The next step in developing a longer lasting professional relationship with management leaders at the Hyatt Regency Phoenix is to convey the ability to handle situations that test the knowledge that have been learned in the field. These situations and the details of how they are handled need to be conveyed to the managers and an assessment on how the problem or situation was resolved. From this point the manager can further my professional career by providing constructive criticism that details how situations can be handled in a more efficient manner.

The plan to show more involvement and further my networking within the Hyatt Regency Phoenix is to attend every food and beverage meeting that is open for me to attend. When attending these meeting it is crucial to offer constructive comments and situational circumstances and ways to resolve these problems. Providing this knowledge of the hotel and issues that are affecting the hotel provides management with the certainty of my commitment within the industry. Addressing the issues will also show my development from an hourly employee to a supervisor and now with the mindset of a manager. The mindset of a manager needs to focus on the long term goals and issues that have a positive impact on the outlet it involves. The mindset from a supervisor to a manager transforms goals from just operation output on a daily basis to a long term beneficial plan for the department that is being operated within.

Showing the understanding of the hotel and the and the hotels operations will lay the platform to apply for Hyatt’s corporate management program. The networking and manager referrals will provide the evidence that I am capable and prepared to take on the manager role. The next chance to apply into the corporate management program is July. Although the economic situation limits the amount of interns they can except my chances are boosted since I have built the network within Hyatt that are essential in becoming a manager. These are my plans in advancement in the Hyatt hotels by following these points of improvement I can boost my chances of placement within the program.