The Lobby
7:00am
This is the place where it all happens. It’s an early start, but I want to be in the hotel lobby to greet the first guests who come through the doors of the Raffles Beijing, and say goodbye to those who are leaving. We see every kind here, from visiting heads of state, royalty and celebrities to businessmen and travelers. The trick is to treat everyone the same, with as much warmth and friendliness as I can muster. It’s my job to make the hotel run like a well-oiled BMW. I have to anticipate everything guests might want, from information on tourist sites like The Egg, to where to buy the best gifts to take home to friends and family, to where to get the best latte in town. I also take care of guest requests like complimentary room upgrades and services for special occasions like anniversaries or honeymoons, when guests want to pamper themselves.

Breakfast Networking
8:30
I sit down for a power breakfast in East 33, our all-day dining restaurant. But it’s no leisurely meal. I tablehop, getting to know new guests, greeting those that have been with us for a few days. I often help arrange daily schedules for touring the city and recommend places guests might like, such as a trip to the Changpu river park adjoining the hotel. It’s almost like a secret garden hidden from Chang’an Avenue, with its ornamental bridges, weeping willows and magnificent floral arrangements. Sometimes I’ll accompany guests on mini-excursions throughout the city. Last year I assisted IOC President Jacques Rogge and the International Olympic Committee who stayed for one month. But I’ve also helped VIPs like Vladimir Putin, Pele, David Beckham, Prince Albert of Monaco, Princess Anne of Great Britain, Henry Kissinger and the ex-king of Greece Constantine, just to name a few.

The Board Room
9:15
Time for the morning managers meeting run by General Manager Riaz Mahmood. We discuss the day-to-day running of the hotel, imminent VIP arrivals, the latest food and beverage promotions, security, and all the little things that need to be taken care of.

Taking Care of Business
10:30
After the meeting it’s time to sit down at the computer and send out emails to follow up with guests after their stays. I tell them I hope they enjoyed their time in the only historical hotel in Beijing (built in 1917!), and ask how we can improve our services. I also make sure to encourage guests to tell any friends, colleagues or family visiting Beijing to contact me.

Back to the Lobby
12:00pm
I’m back, meeting and greeting guests, advising places for lunch or to shop. I tell a few guests to check out the infamous Silk Market for a bargain or two, or to head to Wangfujing street to pick up some deals. For my own lunch, I pop in to East 33, where executive chef Andy Chea cooks me a bowl of chicken and corn soup. He knows just how I like it—we used to work together in the Raffles Grand Hotel in Siem Reap Cambodia.

Staff Training Session
2:00
Afternoon briefing with the staff to update them on the happenings in the hotel. I help train the young and very enthusiastic team in etiquette, food and beverage promotions and English.

Return to the Lobby
3:00
Back in the lobby dealing with more arrivals and guest requests. Someone wants help shipping mementos home, another wants to book a train to Shanghai. A couple wants to see Peking opera. Another group wants to see kung fu, an acrobatics show and have a duck dinner at Da Dong.

High Tea
4:00
Time for high tea under beautiful beaux art-style arches on the lovingly restored 1930s dance floor where Chairman Mao, Zhou Enlai and Liu Shaoqi often entertained friends for afternoon tea. My waistline is expanding from all those pastries.

Tipple Time
5:00
Happy hour (or three!) at our Writer’s Bar, a marvelous setting. This is a favorite with the Viking River cruise guests who congregate here. Our signature Peking Sling is is popular. Drinks always taste better during happy hour. I guess the 50 percent discount helps.

Dinner Plans
6:00
I’m hosting a cocktail and dinner party for a group of visiting travel agents who are inspecting the hotel. I’m going to wow them with the impeccable service and fine French cuisine at Jaan. Never enough foie gras and Champagne, I say!

Home Sweet Hotel
10:00
Getting weary. Thank God I live in the hotel! I can get up early and do it all again tomorrow. Wait, East 33 is having seafood night tonight. I can’t rest yet—those Boston lobsters are waiting for me.