Page 32 - Sphere No.11 (Apr 2004)

SPHERE
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H O S P I T A L I T Y
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Part of the success of Grand Hyatt Beijing
is its artful blend of old and new. It combines
ultra-modern facilities and contemporary
design with the rich and diverse history of
which the city is so proud.
In a metropolis that is developing at hel-
ter-skelter pace, the hotel is firmly embedded
in a powerful cultural heritage. It is built
using the quadrangular principles of ancient
Chinese architecture. Fountains at the
entrance initiate a water theme based on
fengshui principles, guiding the visitor into
the grand foyer illuminated by sweeping
floor-to-ceiling windows that allow plenty
of natural light.
On the south side, the hotel looks on to
the busy East Chang’an Avenue, ten min-
utes’ walk from Tiananmen Square, the
Forbidden City and the Great Hall of the
People and close to the popular Wangfujing
shopping area.To the north it overlooks tra-
ditional Chinese buildings believed to have
housed the emperor’s tutor in years gone by,
and now part of a teaching hospital.
The hotel’s contemporary architecture is
enhanced by the understated luxury of nat-
ural wood, glass, stainless steel and marble
finishes. Its permanent art collection includes
the work of leading Chinese artists put
together by Hong Kong-based contempo-
rary art expert Alice King, who owns the
Alisan Fine Arts Gallery. The works of
renowned painters and sculptors — includ-
ingWang Dalin, Jiang Je and Long Xiang —
are combined with a tasteful collection of
Chinese ceramics and furniture, fine silks and
fresh floral arrangements, which enhance
private rooms and public areas alike.
Throughout the hotel, the emphasis is on
privacy and discretion. It has 582 rooms and
suites, full conference and business centre
facilities and boasts state-of-the-art commu-
nications systems and a resort-style gym that
meet the needs of any high-end corporate or
leisure traveller. Food and beverage outlets
T he 582-room Grand Hyatt
Beijing employs close to 900
staff, ranging from cleaners and
concierges to masseurs, sales staff and
even an Italian chef.
The management team is lead by
Christopher Koehler, who has recently
relocated from his post as Resident
Manager at Grand Hyatt Shanghai. Mr
Koehler is switching roles with Peter
Chau, who has been at the helm since the
hotel opened in 2001.
“At Hyatt we believe that fresh eyes
can look at a hotel in a different way,” says
Director of Marketing Foued EL
Mabrouk. “It is part of our philosophy of
constantly seeking to improve and
strengthen the brand in all locations.”
Staff training is a continual process,
with the hotel’s dedicated training divi-
sion tailor-making a year-round calendar
based on the needs of each department.
On any given day the hotel’s three train-
ing rooms are filled with Hyatt students
learning anything from English to
hygiene and presentation.
“Ongoing training is part of our posi-
tioning,” says Mr EL Mabrouk. “We want
to be different and we have our own
unique style and way of delivering. Beijing
is a competitive market and we also need
to compete on an international level.”
Training in the hotel complements a
group-wide programme whereby Hyatt
aims to maintain its global brand promise.
“We always respect the local culture of
the place in which we operate,” says Mr
EL Mabrouk. “And we need the level of
service and delivery of that service to be
the same wherever we are.”
S ENSATIONAL SERVICE