robyn lush

Robyn Lush

Director of Sales - MICE, Harbour Hotels

Robyn has worked for Harbour Hotels for five years and has very recently been promoted from Director of Sales at Bristol Harbour Hotel & Spa to a group role.

How did you start your career in Hospitality?

My first ever job was in a bar at 16. When I moved to Bristol in 2011 I was handing my CV in everywhere I could and was actually offered two jobs, one in a bar and one as a hotel receptionist. I took the jump and when to for the receptionist which I guess is where it all began. That was 12 years ago and I loved that role and knew the hotel industry is where I wanted my career to grow.

What skills have helped you get to where you are today?

Being a people person in my role is very important. You need to identify who you are speaking to and communicate to them correctly. Being in sales, you need to be quite front facing with your customers and I find that putting your personality out there helps to build strong relationships with people, which is then beneficial for future business. 

What is your favourite part about your role?

It's very creative and every day is different. As a Director of Sales, from the outside, it may seem like quite a standard role where you need to do things in a certain way, but Harbour Hotels allows me to run with my ideas and think outside of the box.

What advice would you give someone looking to follow in your footsteps?

Networking is everything - go to as many events and meet as many people as you can. It's beneficial for your personal life to grow your skillset and it benefits your work-life by learning from the amazing people you meet and helping you to understand more about the industry. You can be in the know about your area.

Do you have aspirations for the future?

I'm very lucky that I have just been promoted to a group role within Harbour Hotels. I'm looking forward to applying my skills to all of the hotels and expanding the group as much as possible.

Do you have a highlight from your time working with Harbour Hotels?

COVID was such a difficult time for hospitality - closing down the hotel and reopening in a smooth transition was a huge moment for myself and the team. Everyone really came together to ensure that all procedures were put in place to make our guests feel safe. It was a really rewarding time. 

One of my other favourite days at work was when we relaunched the restaurant as the Harbour Kitchen & Bar. I organised a massive summer client event. 80 guests joined us to celebrate, we had a DJ that took the atmosphere to a whole other level, the food was incredible (the kitchen team did an amazing job), and we had cocktails too.