Hospitality was not my first choice of career. I’m Portuguese and arrived in Luxembourg in March 2024 with my girlfriend, after finishing my bachelor’s degree in political science and master’s in management and public policies, which I studied in Lisbon. At first, it was difficult finding a job; we knocked on every door. My girlfriend was first to get a job in our neighbouring hotel and when she knew they were looking for people in the restaurant in the Novotel, I left my CV and they called.  

Sometimes, it is difficult to find a job when you are over-qualified and I made it clear I was open to doing anything because I didn’t have a background in hospitality. I started in October 2024 when the new restaurant, Junco, opened. It was interesting and stimulating to see it unveiled. Some people thought I would feel demotivated working as a waiter with a master’s degree, but it was lovely to start that way because I didn’t speak much French; it was difficult although my colleagues speak English.  

Although I joined hospitality by chance, I think it comes naturally to me because I have a big family and I’m used to hosting guests for lunch and dinner. At home, we helped our parents prepare to entertain people, although not professionally or at 4-star level; there was some polishing to do and colleagues helped me. Portuguese people are naturally warm and caring and that helps me do my job.  

On October 1 this year, I was promoted to restaurant host. Since I had some capacity and the ability, I was always helping the team of three hosts and I would step in when someone was ill. That’s how I discovered I would be interested in taking the position; I wouldn’t have known what a host does until I worked as a waiter.  

As hosts, we welcome guests at the door, take their jacket, lead them to the table, and during the meal, ask if everything is OK. We work 8 hours a day, covering breakfast, lunch and dinner, and our functions vary because breakfast is more chaotic – people are in a rush. As well as face to face, we are always available by email and phone, and we manage those communications. We also collate and analyse all the restaurant data. 

I only got to know Accor when I started working here, and that’s when I came to understand the level and size of Accor International and my part in it. I love the creation of Heartists® and the importance of how we work as a team. It’s touching that Accor gives us discounts and rates within the group; it is a lovely way to thank us for doing our daily job. Some people take it for granted, especially when they have been in the company a while, but I found it very surprising thing when I started working here.  

If you love looking after people and being welcoming, hospitality is a great way to earn your living; one of the most valuable parts of doing this job is caring for others. There are always clients who are rude, difficult or not nice, and if you don’t love what you do, you cannot keep your cool and you would feel demotivated.  

To work in hospitality, you should love caring for others and enjoy the interaction between different cultures. Luxembourg and Luxembourg City are a melting pot – Nigeria, Morocco, Portugal, Spain, France, German – and that’s just in our company! We have such a variety of people coming to the hotel and it’s fascinating to see how they dress, how they present themselves, whether they are outgoing or more reserved.  

One of the main reasons I did political science is because international relations are part of that and although I am not working in that area, I can see connections between the two and that makes my life enjoyable. Every day is different – you don’t have predictable days; you never know what to expect and that keeps you on your toes and help you remain interested.  

To be a Heartist® is to be welcoming, making guests feel valued – it’s not just a transaction, we give guests a home away from home, it’s a cliché but it’s true; we are straightforward, natural and genuine.  

One of the highlights of my career is being involved in the opening of this restaurant Junco. The hotel did a full renovation of the previous space and the team multiplied by three, so there were 13 of us coming in. We were all at same stage of learning and settling into the new ways of doing things.  

The unveiling of the restaurant with the new décor was exciting and when I was promoted to this position, I was – and am still – very happy; it was a recognition of my work and capabilities. It was unexpected because someone found another job so there was a place for me, but I didn’t take it for granted, it was unexpected. Junco is mediterranean with some Portuguese twists, and that helps me feel at home. It shines like a jewel!  

If you are new to hospitality, always ask questions to try to learn. Keep a positive attitude, even when guests are tricky, and always respond with kindness – that will change their mood; in most cases, you can sweep people off their feet!