People in hospitality


Bruna Bedin Events planning manager,


the Landmark London


There’s something new to learn every day in the fast-paced world of events, and Bruna Bedin has found that a supportive team helps balance the demands of service


What was your first job? As sales consultant in my home country of Brazil, just after I left school at 17. I went on to manage an art gallery before studying for a degree in nutrition, which then led me to work in that area as well as in the healthcare sector.


What initially attracted you to working in hospitality? The fast-paced environment and the constant opportunities for growth and development. Whether it’s learning new things, handling different situations or working with diverse teams, I love how the industry keeps me engaged and excited.


How did you make the transition into a job in hospitality? Transitioning from nutrition to events was an exciting journey for me. Although they are seemingly different fields, I discovered valuable transferable skills that I could leverage. Firstly, my background in nutrition equipped me with excellent communication and interpersonal skills, essential for engaging with clients and understanding their needs. Additionally, my attention to detail and organisational abilities developed in the nutrition field translated into event planning and co-ordination.


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How did you decide on your career direction? I was greatly influenced by the experiences and enthusiasm of friends who were working in conference and banqueting. Witnessing the excitement and joy they found in their work inspired me to explore this field further and ultimately led me to choose this career direction.


“Looking back, I realise


the role of events executive, where I managed my own small-scale events, such as meetings, small weddings and dinners. I then advanced to the position of conference and banqueting manager after a year and a half. In this role, I independently organised and managed larger events, such as week-long conferences, hosting football teams and overseeing large weddings.


that stepping out of my comfort zone could have led to valuable learning experiences and personal growth”


What are the biggest challenges you’ve faced? They often revolve around managing high-pressure situations and meeting diverse customer


expectations. Balancing the demands of providing


exceptional service while dealing with tight schedules


and unexpected issues can be quite


challenging. The Landmark London is very supportive in this regard.


How have you progressed at the Landmark London? I began my journey as a conference and banqueting co-ordinator, assisting the planning office by organising internal events and supporting the team with various tasks. Within eight months of starting, I was promoted to


Do you have any regrets? One regret I have is not taking more risks earlier in my career. There were opportunities I hesitated to pursue due to fear of failure or uncertainty. Looking back, I realise that stepping out of my comfort zone could have led to learning experiences and personal growth.


What advice would you give someone starting out in the industry? Don’t wait for opportunities to come to you – be proactive and seize them. If there is anything that I learned the most in the Landmark London, it’s that our ideas and initiatives matter and make a difference. There are some valuable training opportunities available at the hotel, with dedicated graduate and apprentice programmes allowing for hands-on opportunities for those looking to get the very best training early on in their career.


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