7. Personnel

I know the GM Mr. Barta by reputation and through a FS contact. He's a second or 4th generation hotelier. I expected more from someone with an extensive FS background. I supposed with a 317 room hotel, 7 F&B outlets, etc that it is impossible to manage everything. He never ate the Korean breakfast before and didn't know if his Korean 1st floor lounge restaurant would be any better. Most disturbing.

The FS Seoul F&B director Mr. Rarayan is also a career FS person. I met him on Friday night but he looked worn down probably from opening week. I read he only had Korean food at age 29 but someone in his position should have been bench marking all the other leading Seoul hotels for Korean breakfast and Korean food. A FS can do many great things and with all the FTAs Korea has signed. Hoteliers can no longer hide behind, "oh the ingredients aren't available."

The rest of the personnel are a mix of new hires and staff poached from GH, PH and the numerous Hilton's.