Name: Tu N.
Hotel: JW Marriott Houston by the Galleria
Position: Assistant Food and Beverage Manager
Dream destination: Working as Food and Beverage director at The Ritz-Carlton Hotel de la Paix, Geneva in Switzerland. It’s the global capital of hospitality and The Ritz-Carlton is the pinnacle of luxury in the Marriott collection!
Drink or treat of choice: Root beer or Pepsi Nitro
When we asked Tu a year ago where he (then a Food and Beverage Voyager at the Marriott Marquis Houston) hoped the Voyage program would take him, he didn’t hesitate.
“One to two years after the program, I see myself at a new property as Food and Beverage Manager. Then, three years later, a Food and Beverage Director. Five years after that, I see myself as a hotel manager and so on until I become GM of my own property!”
And he is well on his way.
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Tu is now a proud Assistant Food and Beverage Manager at the JW Marriott by the Galleria, thanks to his determination to learn new things and go after his dreams. Surely his eight years’ experience as a culinary specialist in the U.S. Army helped, too.
In his army days, Tu would often serve three meals a day to groups of 50 to 5,000 people, while also helping organize the culinary aspect of holiday events. So, when he had to manage his first hotel’s two outlets — Walker Street Kitchen and Texas T.— he felt confident, especially in communicating and working with the kitchen team.
After a year learning all the ins and outs of managing two restaurants, Tu spoke to his senior leadership and let them know he was ready and excited for the next step. He wanted to transfer into a Marriott luxury brand, and they agreed.
“They suggested I go to the JW Marriott Houston by the Galleria because they both worked at this property at one point in their careers,” Tu recalls. “They knew I would be a good fit for the luxury brand and so I reached out to my former Director of Restaurants and Voyager Champion who also worked at this property. Shortly after that, having my senior leadership connect with my Voyager Champion, I was scheduled for an interview and got an offer less than a week later!”
Learn more about Tu’s journey from the Army to becoming Assistant Food and Beverage Manager and how he made the most of his Voyage Program experience, in his own words below.
What’s your favorite part of your new role?
My favorite part of my new role is running room service and concierge lounge as these are normally part of Front Desk. This helps me expand my F&B portfolio of specialties and learn another sector of the same market. Another part I love of my new role is taking part in staff meetings and VIP arrivals. I’m given more detailed information on what is happening in the hotel throughout the week so I can better prepare for the outlet operations and take better care of the guests. I have more direct contact with VIP guests and a better understanding of how to craft a personalized stay for them.
What are your responsibilities in your new role?
My primary responsibilities are managing Stray Horse, our hotel’s breakfast, lunch, and dinner outlet, and in-room dining services. I also assist with the property’s coffee shop, bar, and concierge lounge. I make sure all these outlets and staff are properly equipped with supplies and uphold JW’s standard of etiquette to our guests. I also assist in payroll, scheduling, purchasing and receiving inventory, managerial meetings, ensuring safety working habits and conditions in the Front of House, and more!
How did you end up in the Marriott Voyage Program?
I had the pleasure of meeting my recruiter at my school’s fall career fair in 2022 at Hilton College. I showed my interest in Marriott to my recruiter who had noticed my military pin. That led us to a dialogue about my military background and my passion for service. Shortly after, I was scheduled for an interview with the S.T.A.R. questions, where you have to describe a unique situation and how you took control of it or explain how you would anticipate the guests’ needs and how you would resolve an issue.
Do you have any advice for Veterans looking to pivot into hospitality?
My advice for Veterans wanting to pivot into hospitality depends on your MOS (Military Occupational Specialty). If your MOS is similar or is related to hospitality, then it will be an easier transition. For example, from culinary special to Food and Beverage or chef. Another one would be from radio operator to Front Desk. For those who had combat MOS, I would suggest hospitality schools but, in general, all U.S. military veterans have the abilities to move, communicate, adapt, overcome, and thrive.
What has been the most impactful moment of your Marriott experience?
When my senior leaders assist us and recognize our hard work. When our restaurants are at max capacity and our team’s best isn’t enough and our morale is going down, it’s very impactful to see senior leaders come down from their office and roll up their sleeves and give a helping hand during a time of crisis. It’s also nice to be recognized by your senior leadership along with other leaders from other departments. Recognizing the effort we put in everyday to make the guest’s experience memorable, the property’s success, and building a healthy work culture.
How would you describe Marriott’s culture?
There’s a sense of “esprit de corps”, from most leaders and associates. It’s like being back in the Army, we all have a duty to achieve a primary goal, which is taking care of the guests. To achieve this goal, we need to take care of our team who in turn take care of the guests. This builds a strong foundation for a community and establishes that sense of pride and fellowship. It creates a healthy work environment and brand identity for our staff and for guests too.
How did you made the most out of your Voyage experience?
Getting in the trenches, no matter the department or job. Learn, adapt, and overcome. You’ll build trust and loyalty with your team and your leaders will see the results and the hard efforts you made.
How has Marriott supported your growth and given you the opportunity to try new things?
Trusting me and giving me new responsibilities every day.
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