HOTELIER Magazine 3rd Issue (English) | Page 21

ANDREY KORYSTOV PRESIDENT OF LES CLEFS D’OR - RUSSIA steps and decides to work at a hotel? What professional recommendations can you give to those who are just starting their careers in the field of hospitality? nfortunately, they don’t teach the con- cierge profession here, and, in truth, not every person can learn our profession. Of course, concierges are not born, but it must be a person with certain qualities. First of all, a person should be all-round developed, ideally, know several languages, be able to speak with people from different countries, maintain a conversation on any topic, and these are just the minimal requirements. Constant self-development is important, that is, being well-informed of everything that happens in the city and the country but not only that; starting with social news, and ending with various exhibitions, con- certs, and other events. You must constant- ly “keep your hand on the pulse” of the city. The most important quality of a concierge is the desire to help your guests. For the concierge, they are not clients, for him they are guests for whom he will do everything well and correct so that these guests leave happy and satisfied. The concierge should be a smiley, polite, com- petent and educated person who puts his guests’ wishes above everything and does his best to make them satisfied. U At present, you are also the president of the Russian Association of Golden Keys of Concierges, please tell us more about the organization Les Clefs d’Or and its development in Russia. ext year it will be our 20 years anniversary, this is, basically not as much. Compared to the international association “Les Clefs d’Or”, we are a relatively young, but, as we were told in the international executive committee, our association is quite strong, and progressing to the right way. Les Clefs d’Or Russia began with several people in Moscow, and now it includes more than 60 people from different countries and cities. Over the past 20 years, we have done a lot, and we will probably celebrate it in a fine way, together with all our friends, fellow con- cierges, and will strive further to the highest level of service. N HOTELIER • wwww.hoteliermagazine.net • 21