An experience that counts at The Dolder Grand Zurich

For Colin, the detail-oriented world of Finance is what motivated him to apply for the internship at The Dolder Grand – a five-star luxury hotel in Zurich. In between crunching numbers and balancing the books, Colin took time to share his experiences in this interview conducted by fellow student Andrew R. Nedelcu.

What originally inspired you to study hospitality?
After travelling the world for many months, I discovered just how wide, open and varied this industry truly is! No matter where you go, you will find hospitality in countless forms regardless how different the needs of the people may be. I also believe there still is a lot of potential in this industry and that change and new ideas will be needed to keep up with the fast-moving world.

 

“I would like to be a part of the change to help bring the hospitality industry forward.”

 

Why did you specifically choose to undertake your studies at Hotel Institute Montreux?
I chose HIM mainly because of the way we learn how to combine customer expectations with business goals. There are only a few industries where the product is based so much on people’s efforts. But like any other company, the hotel needs to meet financial goals to ensure economic stability and growth. Both of these aspects require very careful attention and I think HIM brings both together very well. This unique approach to business is what made me choose to study at HIM.

Were there any specific courses that had an important impact on you?
I have always had a big interest in finance and the most interesting term for me was when we could choose our specialisations. Going more into depth and learning new aspects of finance was exactly what I wanted. It was also motivating to be in a class surrounded by other students interested in that particular topic.

What impact has this internship had on you and your goals for the future?
The impact of this internship has been very positive for me. I find it very satisfying to bring the theory I learned in the classroom and use it and see how it really works in companies. It has also strengthened and widened my knowledge. I would recommend this type of experience even for someone who might not be passionate about numbers and finance because it is a look into what is happening behind the curtains and helps clarify many things in the front. After this experience, I can clearly imagine a future in finance.

The Dolder Grand is a true institution in Swiss Hospitality. What is it like working there?
The Dolder Grand is one of the oldest and most renowned hotels in Switzerland. Amongst the Swiss and especially in Zurich, it is a big name that brings a sense of pride to the people. The Dolder Grand is the flagship hotel and is considered a standalone hotel which makes it an incredible experience to be where the decisions are made and see changes brought forward.

What are your main responsibilities and duties?
I usually start my day checking the financial reports submitted from the night before. After I check the daily cash flow and check to ensure all the money has been dropped correctly from the different outlets, I create a report in the accounting program. I am responsible for the main cash register of the hotel and manage all physical money that passes through the premises. Another big part of my job is cost controlling. This part gets time consuming around the change of the month when we do inventory. Currently I am working on improving these procedures in one of our outlets.

What advice would you give to another student interested in working in a similar position?

 

“I would advise a fellow student interested in finance to be curious, detail oriented and not to be afraid to look for opportunities to create improvements and solutions to problems that may exist.”

 

What skills do you believe help a candidate stand out in the finance world?
You definitely need to feel comfortable around numbers and money otherwise it won’t be very fun. Different skills needed will depend largely on the company or position you work in but for me the understanding of bookkeeping, cost controlling and cash flows has served me.

What changes would you do to improve the overall guest satisfaction, service and staff commitment to this branch of industry?
I would try and change the way people see hotels because in my opinion too many things are standardized and expected. Upgrades, extraordinary food, rare wines and butler service are high class products, but still perceived as natural amongst more and more guests.

 

“The connection of how valuable the hotel experience is, and how much this is worth in money is really hard if not impossible to grasp. My vision is that hotels can be seen as an event, an experience, a brand and an image that you pay for.”