Belinda Lee is the general manager at the newly opened ‘The Sebel Melbourne Moonee Ponds’. Belinda’s job requires her to seamlessly manage the operations of one of Australia’s most well-known hotel brands, including supervising staff to the organisation and planning of hotel services, making sure her customers are excited with the presentation and service.
Belinda always finds a way to delight her customers, keeping in mind customer expectations and the level of convenience and efficiency that must be catered to.
So, let’s look at where Belinda’s career began to where she is today.
Please tell us how your journey into the hospitality industry began.
Belinda says, “While working in the banking industry, I also started working part-time as a bar girl in night clubs. Then I obtained my security licence and worked on the door of the clubs and progressed to the CPP (Close Personal Protection) of celebrities and looking after red carpets. I then started managing venues and from there worked in marketing & promotions. I moved into accommodation sales and progressed from a Business Development Executive, Sales Manager, to Director of Sales then to Director of Sales & Marketing where I opened the flagship Art Series hotels.”
Please tell us about the opening of ‘The Sebel Melbourne Moonee Ponds’.
“As the general manager, I worked on the pre-opening of the hotel which officially opened on 21st November 2019. The team and I are now working on the opening of our restaurant ‘Saros Bar & Dining’ which opens this coming Wednesday, June 3rd, and we look forward to meeting and greeting you all then.”
What makes ‘The Sebel Melbourne Moonee Ponds’ stand out from other hotels?
“Firstly, we are a small team and have a commitment to delivering exceptional customer service that is personal and secondly our location; Moonee Ponds is a growing suburb and has to be experienced to be believed. We are within walking distance to public transport and shops including the famous Puckle Street Shopping strip that has a great selection of retail and dining options. Moonee Valley and Flemington racecourses are 5 mins away as well as the Melbourne Showgrounds and we’re only 5km from the city.”
What does it take to be a successful manager in the hospitality industry?
“I live by the rule I wouldn’t ask my team to do anything I wouldn’t do. The current situation with Covid – 19 has meant that we have had to make changes to our operations. As an example, my team and I are doing housekeeping, cleaning the bin rooms and public bathrooms. Tasks that we wouldn’t normally do however, we’re a team and we’re all in this together.”
How have you adapted the hotel to the current situation with Covid 19 and when do you foresee things going back to some kind of normality?
“We have always been very conscious about hygiene. We do regular sanitizing of the lifts and public touch points. Other things we have implemented include restricted access to the hotel and rotating our rooms with a minimum of 5 days between guests.
I believe this is our ‘normal’ for at least another 6 months. The biggest challenge we will all face is maintaining social distance.”
How do you surround yourself to work with the right people?
“It’s important to treat everyone as individuals. Recognise their strengths and provide them with additional support and training in areas that they are not as confident in.”
How do you keep your employees motivated especially during the pandemic?
“We have a staff Facebook page where we keep in touch with each other. I encourage the team to share what they are doing whilst isolating. It’s important to keep them up to date. I share our wins on this page and thank the team for their work.”
What would you say to someone thinking of starting a career in hospitality?
“Like any job, there can be long hours and the work can be hard, however, I wouldn’t change anything. After nearly 10 years in banking, moving into hospitality was the best move I made. I’ve had the opportunity to meet so many amazing people and experienced things that I would never dream of experiencing. It’s an honour to be able to be part of a momentous occasion in someone’s life. Seeing the smiles on people’s faces, watching them take photos in your venues, seeing the work you do that’s creating lifelong memories for your guests.”
What’s your favourite item on the menu with the opening of ‘Saros Bar & Dining’ this coming Wednesday?
“My favourite dish is the Blue Swimmer Crab with homemade Linguine and crab meat in olive oil, garlic, parsley, chilli, and white wine sauce.”
Finally tell us what you like to do in your spare time?
“Spending time with my family & friends is No 1 on my list. I do tend to spend a lot of time (pre-Covid) attending events related to work, as I am BIG on networking.
When I can, I like to look at where I can donate my time to charitable causes. Taking time out for me is also a must. A massage, hair, or a beauty appointment can make such a difference.”
For bookings at ‘The Sebel Melbourne Moonee Ponds’. https://www.thesebel.com/victoria/the-sebel-melbourne-moonee-ponds/
By Melinda Sullivan and Belinda Lee.
Imagery supplied
