Working at the Beurs as Sales Executive
The Beurs van Berlage is not just a historic building full of stories, but also a place where young professionals are given the opportunity to grow within a close-knit team. But how do you end up working in such an extraordinary location – and what makes working at the Beurs so inspiring? In this interview, one of our colleagues, Sabine Bult, shares how she progressed from a part-time hospitality role to a permanent position within the sales team. She talks about her experiences, the challenges she faces, and what energises her every day in this dynamic environment.
A new job
Tijdens mijn studie werkte ik als freelancer in de horeca, en zo kwam ik terecht bij de Beurs van Berlage. Tijdens een groot liefdadigheidsevenement voor eenzame ouderen raakte ik in gesprek met mijn huidige collega Rein, terwijl we samen tafels aan het opdekken waren. Ik vertelde hem dat ik bijna zou afstuderen en op zoek was naar een leuke baan. Hij wees me op de vacature voor Sales Executive, en na een paar fijne sollicitatiegesprekken kon ik al snel aan de slag!
A day at the Beurs
My day always begins with a good cup of coffee and a friendly chat with colleagues. No two days are the same. One day I might be giving guided tours to potential clients, and the next I’m on back-to-back sales calls. I also prepare sales trips, ensuring my colleagues are fully equipped before heading off.
The role
What I enjoy most is the frequent contact with clients, which really allows me to use my social skills. My role is very varied, and I’m involved in lots of different aspects – no two days are ever the same!
The team
In our team, you can always turn to each other with questions. I receive great support and can always ask for input from both my manager and close colleagues. We really operate as a team, and everyone is willing to help out. The atmosphere is open and collegial, with plenty of room for individual ideas. We work hard, but there’s always time for a laugh or a chat at the coffee machine – or a friendly lunch in the canteen.
Challenges
The hardest part is sometimes keeping an overview, especially when many things are happening at once. You need to be able to plan well and adapt quickly when things change. Last-minute additions or changes are part of the job, so staying flexible and calm under pressure is key.
To be honest, I learn more every day. One thing I’ve noticed is how important it is to be proactive in this role – you have to spot opportunities and act on them rather than wait. I’ve also learnt how crucial good communication is, both with clients and within the team. Working well together always leads to the best results.
We really operate as a team, and everyone is willing to help out.
What gives me energy
I get the most energy from those moments when something goes really well – whether it’s an enthusiastic client or meeting a target. Collaborating with my colleagues is always a highlight – we have lots of fun together, and that makes every day enjoyable.
The location
The Beurs van Berlage isn’t just any venue – it’s a place full of history and character. Everything we do contributes to preserving and enhancing this monumental building. It’s truly special to work in such a setting. If you’re looking for a place to grow, both personally and professionally, I would definitely recommend the Beurs van Berlage.