FOH Senior, Hyesoo Park

We present the story of Senior Hyesoo Park from Solbam’s Front of House (FOH) team, who welcomes guests with sincerity and creates warm, lasting memories through her work.

How did you decide to pursue this career?

I graduated from a culinary high school, but I realized early on that cooking itself might not be where my strengths lay. I was considering other directions when one of my teachers advised me to explore front-of-house service — reminding me that hospitality and dining room work are just as essential as cooking itself. That was the first step in my journey.

I’ve always believed that the younger you are, the more you should expose yourself to different experiences. So I tried various roles across the service industry. My first job was at a large hotel, where I worked in the lobby and learned the fundamentals of hospitality. If culinary school had taught me about food, the hotel experience opened my eyes to the broader world of service — how vast and dynamic it can be.

I still vividly remember one early incident. At the hotel, my senior colleague — someone I deeply admired — once stepped in when a guest became upset over the seating arrangement I had offered. She calmly took me aside, then handled the situation with such grace. She listened attentively to the guest’s frustrations, moved them to another seat, and personally took their drink order — transforming tension into comfort. Watching her empathize, persuade, and take responsibility left a lasting impression on me. That was the moment I understood what genuine service meant.

After the hotel, I joined a major coffee franchise, where I learned the importance of manuals and consistency. Because it was a franchise, maintaining uniformity in taste and service was critical. My manager used to say that if we started cutting corners, even slightly, the entire brand’s reputation would suffer — and that lesson has stayed with me. It taught me how essential structure, principles, and brand coherence are to building trust with guests.

Later, when I began working in fine dining, I came to understand the immense responsibility that comes with every table and every guest I serve. I started thinking deeply about how to create a truly enjoyable and complete experience for each person who walks through our doors.

What defines Solbam’s service philosophy?

One of the unique things about Solbam is that our entire FOH team shares responsibility for every table. We don’t divide guests by sections — instead, all of us collectively care for each guest. Communication and interaction are central to our service. We place high value on genuine conversation and emotional connection.

That may sound obvious, but in many restaurants, especially when things get busy, talking to guests can sometimes be misinterpreted as “not working.” At Solbam, it’s the opposite — conversation is the work. Through dialogue, we create warmth, understanding, and connection.

This system also means that guests remember the restaurant as Solbam, rather than as an individual server. They recall the overall experience, the team’s harmony, and the feeling of being genuinely cared for by everyone. That’s something I’m really proud of.

You’ve been with Solbam for over two years now. How have you and the team evolved during that time?

In the past, I used to think that service was a job anyone could do — but working at Solbam completely changed that perception. I’ve come to see that hospitality is a craft that requires expertise, emotional intelligence, and incredible attention to detail. It’s not an easy job; it’s a deeply professional one, and I take pride in that.

Solbam pays attention to details that most people wouldn’t even think to notice — the angle of lighting, the distance between tables, the placement of water glasses. These might sound minor, but I’ve learned how much such subtleties can affect a guest’s experience. Every new season, when the menu changes, we reconsider everything: how the sauce is poured, the direction the dish is placed, which cutlery best matches. It’s a constant process of learning, refining, and being amazed at how thoughtful the work can be.

And what makes Solbam special, beyond the food, is how much it values people. Chef Eom Tae-jun treats every team member with real care — not just as colleagues, but as his own people. That warmth becomes the team’s strength.

Our team itself is full of passion. Our manager, for instance, often shares motivational content with us in our group chat — TED talks, films, or short videos related to hospitality. It might seem small, but it helps us stay inspired and grounded in why we do what we do.

Is there a guest or service moment that left a deep impression on you?

I remember a few solo diners — young guests or soldiers visiting alone — who really stayed in my mind. When someone dines alone, I naturally find myself talking with them a little more. And when they return, recognizing them and saying, “It’s so nice to see you again,” feels genuinely rewarding. Those brief exchanges make me feel like our days are quietly connected through those shared moments.

Another memorable experience was serving a foreign guest in English. I’ve always considered English one of my weaknesses, but after the meal, the guest told me how warm and kind the service felt. That simple comment moved me deeply. It made me realize that sincerity transcends language, and even if I’m not perfect, genuine warmth always comes through.

What are your main responsibilities within the FOH team?

I mainly handle purchasing and supplier communication. Even though each service lasts about three hours, those hours require an immense amount of preparation — from tableware and linens to countless small consumables. I double-check everything to make sure nothing is missing.

Placing linen orders, negotiating prices, sourcing items that maintain our standards — all of these tasks take time. Guests may never see this side of our work, but I believe great service is built on these invisible efforts.

You’ve been part of several external collaboration events. What have you learned from those experiences?

Collaborations are both challenging and inspiring. When you leave your familiar space to set up in a completely new layout or restaurant, it’s almost like opening a new venue from scratch. Everything — the setup, the flow, the coordination — has to be reimagined.

Through these experiences, we get to connect with teams from other restaurants, exchange ideas, and learn from one another. It’s also a chance to meet the regular guests of our partner restaurants and introduce them to Solbam’s philosophy and team. That kind of cross-cultural, cross-brand exchange is exciting and meaningful. Every time, it’s exhausting — but when it’s all over, there’s a profound sense of pride that makes it worth it.

What do you find most fulfilling about working in hospitality?\

For me, the greatest charm of this job is real-time connection. You can immediately sense whether a guest is satisfied or not, and you hold the key to resolving any issue on the spot. That immediacy keeps the work vibrant and alive.

Of course, it’s not always easy. Guests’ moods change moment by moment, and figuring out how to respond appropriately is a constant challenge. But that’s exactly why I love this profession — because it’s never static. It pushes me to grow emotionally and mentally. In the end, what we do isn’t just serving food; it’s creating small moments of happiness in someone’s day.

What are you focusing on personally these days, and what’s next for you?

This year, I’m dedicating more time to studying English — refining service phrases, grammar, and natural expressions so that I can communicate more comfortably with guests.

At the same time, I’m exploring what it truly means for a guest to feel comfortable during a meal. I’ve been experimenting with subtle changes — tone of voice, movement flow, timing of service — to make everything feel more effortless and human. I believe the best service doesn’t announce itself; it simply allows the guest to relax and enjoy every moment without realizing how much care went into it.