蓝山国际酒店管理学院在酒店业占绝对领导地位
蓝山国际酒店管理学院热衷于宣传优秀毕业生，在接下来的领导者演讲系列（Leadership Speaker Series）中Andreas Breitfuss先生将作为新成员加入。
Andreas已经是家族里面经营酒店的第三代人了，他在很小的年纪就进入酒店行业经营酒店。在过去的25年里，他在酒店行业取得了辉煌的成就。从蓝山国际酒店管理学院毕业之后，Andreas进入雷吉斯酒店和度假村（Rydges Hotels and Resorts）工作，在那里他成为最年轻的高级管理者。几年之后，Andreas担任企业兼并人员一职，为革新国际品牌管理多个部门。
尽管现在他已经不再从事酒店管理，但是酒店行业一直是他坚定的职场。如今，他带领着一支精英队伍，专门在悉尼奥林匹克公园（Rydges Hotels and Resorts）的ANZ体育馆为企业，会员以及餐饮零售业提供餐饮和酒店服务。目前，每天需要Andreas做的决策多到令人震惊！
整体运营之后，餐饮及酒店部门在ANZ体育馆为超过75家餐饮零售连锁品牌，224家企业包括私人住宅，户外团体席，会员聚餐，企业聚餐，甚至是官员及运动员会餐服务。1800名员工为一个大型活动同心协力的场面在这里并不鲜见，Andreas的工作团队拥有一个主要厨房，79个可供选择的菜品，以及多个精品厨房。
ANZ体育馆是新南威尔士（NSW）最大的获得许可的房屋地基。Andreas把他的工作比作是操作一台747客机，你的安排必须迎合经济舱客人的需要，就像对待头等舱的客人那样。毫无疑问，荣获最佳职场奖来自Andreas 与客户沟通的出色能力。
他说：“我很享受处在这个岗位，当比赛或活动到来时，我的工作也就结束了，这一天我就可以走出工作区域和会员及客人交流，从他们那里获得反馈并和他们发展为友好亲密的关系。”对一个可容纳83,000人的场地来说，做到这一点并不容易。举办这样一个超大型的活动可以认识很多人，来这里的会员及客人来自各行各业。
Andreas说“这里的任何一场活动都有电影明星，皇室成员，体育伟人或摇滚歌星参加”。Andreas 逐渐向员工们灌输适当的与客人沟通的重要性，无论你所面对的客人是谁，他们的名气有多大，都要适当的和他们进行沟通！他总结到“我的工作经历与我在蓝山酒店管理学院所学到的知识相结合，教会我如何与各种各样的客户及员工打交道，如何在面临巨大的压力时依旧能出色的完成工作。随时保持机敏并知道何时接近客人才是关键，在这样的工作环境下应变能力才是管理客户服务的关键。”
让我们一起在2015年10月28号的领导者演讲系列里探索经营如此大规模的多领域服务行业都需要具备哪些素质，并了解经营管理中会遇到的挑战。餐饮行业的创新以及未来是讨论的重点，尽情关注You Tube。
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Hospitality Leadership on a Large Scale
The Blue Mountains International Hotel Management School (BMIHMS) loves to promote their successful alumni and through the next Leadership Speaker Series we will host Mr Andreas Breitfuss as one of our esteemed panelists.
Andreas is as a third-generation hotelier and has been operating in a hospitality environment from a very young age. Over the past 25 years, he has forged a distinguished and award-winning career in hospitality and business development. After graduating from BMIHMS, Andreas joined Rydges Hotels and Resorts, where he eventually became the youngest person to ever be appointed to a senior management role within the chain. In the years that followed, Andreas was positioned in new acquisitions and managed various business units for the innovative international brand.
Though he has now moved away from hotel management, Andreas’ career is still firmly established within the hospitality industry. Currently, he leads a talented team delivering the catering and hospitality services across the corporate, members and retail food and beverage areas at the landmark ANZ Stadium in Sydney’s Olympic Park. The sheer magnitude of daily decision-making involved in Andreas’ current role is nothing short of impressive.
When fully operational, the Catering and Hospitality Department at ANZ Stadium is responsible for more than 75 retail food and beverage outlets, 224 corporate spaces including private suites, outdoor corporate boxes, members’ dining restaurants, corporate dining and even officials and player catering. A potential 1800 food and beverage staff during any major event is not unusual. These services are backed up by one main production kitchen and up to 79 a-la-carte, satellite and finishing kitchens.
ANZ Stadium is the largest licensed premise in NSW. Andreas likens his working life there to operating a 747 aircraft, where you have outlets and function spaces that cater for the people in economy seating all the way to those guests seated in first class. Without question, the best workplace rewards come from Andreas’ ability to maintain customer contact.
“I am blessed in this position in that when the day of the match or event arrives, most of my hard work is already done,” he says. “On the day, I get the opportunity to get out there and interact with members and guests, encouraging their feedback and developing a real rapport with them.” That’s no easy feat for a venue with a capacity of more than 83,000 people. Meeting a lot of people is a big part of running such exceptional events. Members and guests come from all walks of life.
“At any given event we’ll have movie stars, royalty, sporting greats or rock stars walking through the gates,” he says. Andreas instills in his staff the need to communicate to their guests appropriately, no matter who they are. “My work experience, combined with everything I learned at BMIHMS, has taught me how to deal with a variety of different clientele, multiple staff, working under immense pressure and still performing on the day,” he concludes. “Being astute and knowing when to approach your customers is crucial. At the end of the day, adaptability is the key to managing a proficient guest services experience in this style of workplace.”
Find out what is involved in operating a multi-outlet facility on a large scale and learn about the challenges associated with managing and operating them in the Leadership Speaker Series presentation on October 28, 2015. Innovations and the future of the food and beverage industry will be the cornerstone of this discussion, listen via YouTube.
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