Page 16 - CHINA WORLD No58十二月刊-FINAL

CHINA WORLD DECEMBER 2020 / 2020 年 12 月刊 16
STELLIERS 2020 年度总经理入围
访谈 - STEPHAN KAPEK
2020 GENERAL MANAGER FINALIST INTERVIEW
FEATURING STEPHAN KAPEK, AREA GENERAL
MANAGER, CHINA WORLD HOTEL, BEIJING
备受业界推崇的“Stelliers”，也称“酒店人奖”。北京恩树国际商贸有限公司旗下中国大饭店委
托香格里拉集团运营和管理，其管理团队由酒店行业出色的专业人士组成。卡佩克先生现
任中国大饭店总经理，香格里拉酒店集团区域经理，将角逐“2020 年度总经理”奖项。
卡佩克先生出生于德国，年轻时离开家乡，开始了长达 30 年的酒店行业职业生涯，他曾
在蒙特卡洛、伦敦、巴黎、迪拜、马尼拉和宿雾等地工作。卡佩克先生的职业生涯从一名
电梯员开始，这次采访中卡佩克先生分享了他的职业旅程中的一些关键转折点。
Stephan Kapek is the Area General Manager of China World Hotel, Beijing and a General Manager
finalist of Stelliers 2020. Born in Germany, Kapek left his hometown at a young age to embark on a
30-year long career in the hospitality industry that saw him working in Monte Carlo, London, Paris,
Dubai, Manila and Cebu to name a few. Beginning his career as an elevator boy, this interview shares
some of the key turning points that have led Kapek to his current role where he finds himself leading
his team through the pandemic in Beijing, China.
1、请分享下您的童年和成长经历，您是从何时何地开始对酒店业产生兴趣
的 ?
我在柏林出生长大 ( 当时是西柏林 )，12 岁那年，我获得的第一份暑期工作是在
一个朋友家开的意大利餐厅做招待。14 岁那年，每逢学校假期，我都会在瑞典的
一个夏令营为贫困儿童做饭和服务。
我的祖父曾在柏林一家五星级酒店担任礼宾员一职，我的第一份实习工作就是在
这家酒店做电梯员。实习期结束后，我在蒙特卡洛找到了一份工作，开启了五星
级酒店餐饮业的职业生涯。我一路前行，足迹遍布全球多个城市和国家，从蒙特
卡洛到伦敦、巴黎、阿曼、阿布扎比、迪拜、马尼拉、宿雾还有北京。
2、在您的职业生涯中，是否有一个关键的转折点促成了您今天的成功 ?
在我的职业生涯中有许多重要的里程碑和转折点：
第一个是当我决定离开家乡去国外工作。在柏林实习结束后，我欣然接受挑战，
搬到了蒙特卡洛，开始了长达 30 年远离家乡的职业生涯。当我的许多同行都在
工作中安定下来的时候，我仍然保持着一颗好奇和执着的心，在舒适区外积累经验。
接下来的这些年充满挑战，同时也收获颇丰。
另一个转折点是我加入香格里拉集团这个大家庭。在这样一家集团公司工作是一
种耳目一新的体验，我很享受心态的转变，并利用这种经历进一步提升我的技能。
3、新冠疫情对酒店行业来说是一个巨大的挑战，您能分享一下您是如何带
领中国大饭店团队度过这段时期的吗 ?
在 2003 年我们经历了非典，所以面对此次疫情时有着较为充足的经验和准备。
我们的理念和指导原则是确保同事和客人的安全。为达到这一目标，我们采取了
多项措施，包括加强卫生措施、为员工提供防护装备，分组工作以尽量减少交叉
接触。为了避免员工在日常通勤过程中交叉感染，安排所有当值员工入住酒店，
确保他们安全的同时享有健康舒适的休息空间。
中国大饭店感谢在新冠肺炎疫情中勇敢站在第一线的当地医护人员。我们为医护
人员准备了便当、巧克力卷、水果和果汁。
今年香格里拉集团推出“安心守护承诺”，进一步加强其在全球所有酒店的清洁
和安全操作规程。随着全球持续应对新冠肺炎疫情的蔓延与发展，健康、安全和
可持续将成为人们对未来旅行的考虑因素。香格里拉“安心守护承诺”将更加全
面的安全举措融入独特的亚洲式待客之道，为迎接客人的归来做好准备。
1. Describe your childhood and upbringing. Where and when did your
initial interest in hospitality begin?
I was born and raised in Berlin (West Berlin at the time), during one of the most exciting
times in German history. I’ve always had a knack for hospitality. When I was 12, my first
summer job was at a family friend’s Italian restaurant. At the age of 14, I cooked and
served underprivileged children at a summer camp in Sweden every school holiday.
My grandfather worked at a five-star hotel in Berlin as their Doorman and got me
my first traineeship at the very same hotel as their elevator boy. After I concluded my
apprenticeship, I landed a job in Monte Carlo, kickstarting a career in F&B at multiple
noteworthy five-star hotels. I worked my way up and travelled across the globe, from
Monte Carlo to London, Paris, Oman, Abu Dhabi, Dubai, Manila, Cebu and Beijing.
2. Was there a particular key turning point in your career that contributed
to your success today?
There were many important milestones and turning points in my career, but two in
particular come to mind.
One was when I decided to leave my hometown and work abroad. Right after my
apprenticeship in Berlin, I embraced the unknown and moved to Monte Carlo, embarking
on a 30-year long career away from home. Whilst many of my fellow hospitality cohorts
settled right into work, I remained curious and persistent in getting experience outside of
my comfort zone. The following years were extremely challenging, but they were also the
most rewarding times.
The other turning point was when I joined Shangri-La. Working for a company that is both
the operator and owner of the property was such a refreshing experience, I enjoyed the
change in mindset and used the experience to learn and expand my skillset.
3. COVID 19 has been (and still is) an immense challenge for the
hospitality sector, can you share how you decided to lead your team and
the property through this period?
As Shangri-La persevered through SARS in 2003, we had experience and were well-
prepared at the beginning of the crisis. Our philosophy and guiding principles are to ensure
the safety of our colleagues and guests. To achieve this objective, we introduced many