Vineyard Hotel & Spa Imvelo Awards 2012 Our Investment in People
newlands, cape town imvelo awards 2012 entry our investment in people
“izandla ziyagezana /h ands wash each other”We take this age-old wisdom to heart in a business so interdependent on people.It underlines much of the Vineyard Hotel’s Corporate Social Investment approach.We believe that the smallest contribution has the power to effect change…from the sharing of a chef’s experience with a young chef student,the seasonal flu shot that keeps a gardener in the pink of health,the support of fledgling local produce supplier, the few rands from a hotel guestthat help fund our community projects or the weekend given up bya staff member to renovate a children’s home……every little bit counts.A small sample of our Corporate Social Investment projects and initiatives is included here.For more detailed information, visit our website www.vineyard.co.za.
introductionThe Vineyard Hotel Spa is a quality-driven, luxury and sophisticated hotel where our employees can make theirmark, settle down and build a real future for themselves.Allow us, therefore, to give you a glimpse into our world, and an understanding of why so many of our employeeshave built a first-class career with us, many of them being with the hotel for 15, 25 or even 30 years.The Vineyard Hotel Spa is a family-owned property, celebrated for its feeling of warmth, sophistication and worldclass service and quality. Exceptional leadership and an empowering approach to leading are key factors thatmake working at our Hotel unique. Our people are energetic, innovative, self-disciplined and proactive individuals,passionate about customer service, paying attention to every detail and therein giving each guest an experiencethat they’ll never forget.The ability to adapt and be resilient to change has proven to be part of our success as the Vineyard Hotel Spa’score focus is on elevating the Hotel to a luxury brand, without the pretentious, prim and proper elements found inso many other establishments. Our fresh environment offers a contemporary and friendly atmosphere with greatemphasis being placed on encouraging like-minded individuals to join our team.At our Hotel, our employees’ opinions matter, encouraging new ideas and originality. Numerous thoughts andsuggestions from our employees have been implemented within the hotel, many of them having great success.To ensure that our teams perform at their optimum level, we have an internal wellness forum, whereby strongfocus is placed on employee wellbeing and vitality. We implement initiatives such as wellness days, diabetes andHIV testing, and provide the services of an on-site nurse and counsellor to assist our staff in any way needed.Furthermore, we have a dedicated Group Training and Development Team to focus on training and development ofour staff.Become part of our family and be inspired by people who care, who are passionate, who want to make a differenceand who value integrity, innovation development, harmony well-being and above all, success.
The Hotel’s average monthly labour turnoverour investment in our (voluntary) for the period 2011/2012 financial year In 2011/12; 305 of the 318 employees was a mere 1.29%.employees is further received some form of training There were 901 actual beneficiaries of training indemonstrated by which 55 training interventions took place duringoffering benefits the period meaning, on average, each employee member benefitted from at least 3 trainingsuch as… interventions. Number of black employees participating in learnerships or category B, C and D programmes• Subsidised medical aid (50%).• Subsidised pension and provident funds (50%). did you know? as a percentage of total employees is 6.07%. The Hotel has 318 employees• Free uniforms. 57.3% of the skills development budget was• Free on-site laundry services for uniforms. spent on black employees.• Free staff meals (including vegetarian and Halaal). investing in new talent…• Free and secure parking.• free late-night transportation on almost all major routes. career day• free transfers from the train station to the Hotel Professional Cookery to prevent muggings on dark winter mornings. Study part-time through To attract young people• free health checks (blood pressure, sugar, iron, join our family… South African Chefs Academy www.sachefsacademy.com or into the industry, the Earn whilst you learn and complete a Capsicum Culinary Studio Vineyard Hotel Spa etc.) via a registered nurse twice a week. 3-year management or 2-year chef www.capsicumcooking.co.za traineeship at the Applications in by: and complete your Certificate and holds career days• free family planning via a registered nurse twice a week. Vineyard Hotel Spa. 20 August 2012 Diploma in Culinary Arts and a annually where Grade We offer assisted learning programmes in: Diploma in Patisserie - elective Chef programme: (City Guilds).• rewards for managers when we meet monthly Hotel Management Starts: 14/01/2013 Management programme 12 learners are invited - Attend college once per week Gross Operating Profit targets. to find out more about Starts: 14/01/2013 - Work full-time in the busy hotel kitchen Study part-time through Cape Town’s You are responsible for your Hotel School and achieve a Qualification. Subjects are:• commissions on sales and service for waiters, - Attend block release each year own Technikon/School Fees safety at work food safety the industry and invited Did you know? to apply for full-time - Earn a monthly learner allowance senior chefs and outlet managers. - Work in various departments of the hotel - Bursary system for achievement food preparation methods cost control At our annual employee when you are not at College for example the Entry Requirements: storage traineeships.• maternity benefits that exceed the legislated minimum party (Christmas in restaurants, bars, reception, housekeeping, purchasing stores, and accounts You must: - Be recently matriculated have a nutrition pastry techniques requirements in that female employees who are employed July) the directors and - Subjects include culinary and Matric Certificate This year, 115 aspiring - Demonstrate leadership potential with the hotel for more than a year at the time of Food Beverage studies, Law, Accounting, - Have a ‘service’ attitude managers dress up as Hospitality Operations, Computer Studies, - Friendly, outgoing and prepared to conception are entitled to six months maternity leave and and Hospitality Management work hard hospitality professionals waiters to serve the - Excellent communication skills: Substantial achievement code 5 and attended our career day. above for English will be paid 33% of their salary for at least three months. vineyard hotel spa, colinton road (off protea road), newlands, staff! 7700, cape town, south africa t: 021 657 4500 e: email@example.com www.vineyard.co.za• a Pick ‘n Pay gift voucher for every employee to say thank you for their hard work.• annual bonuses for permanent employees (if not on cost to job shadows Two of our shadow students had the following to say about their experience: company packages or earning incentives) calculated in line We run a three-day work shadow “I would like to say thank you for the opportunity that you gave me. I had a nice time working with length of service – the longer employed, the higher programme for Grade 11 pupils. This at the Vineyard Hotel Spa. I’m planning on becoming the best chef in world one day, when I the bonus (to a maximum 13th cheque). own my own restaurant I’m going to make you the best meal ever. Once again thank you very programme gives the learners exposure• flexible working hours (including working from home) much. - by Ruwhal frantz ” where possible for employees in support and administrative to the various departments of the hotel. We offer a hotel management in the• financial assistance for funerals, study loans, illness and emergencies, e.g. fire / flood damage, etc. housekeeping; Front Office, Restaurant; “I would like to thank you guys for giving me an opportunity to come do shadowing at your• two paid-for therapy sessions with a professional trauma Banqueting; kitchen departments and lovely hotel i really did enjoy the weekend working with the helpful kitchen staff, know it was a counsellor in the event of severe trauma situations chef program solely in the kitchen. busy night for your kitchen staff cause they had a wedding on that Saturday evening but i was 39 students participated in the able to be assisted and given an opportunity to work hand in hand with your Banqueting chefs and sous chef, plating all three courses for the function was a lovely opportunity for me to programme in 2011/2012 thus far. really be part of successive night. Thank you again!” - by Luzuko Mpulu
trainees “Working at the Vineyard Hotel Spa has been a life-changing experience for me. I’ve come so far and I have learnt so much. I am truly grateful that I was given this opportunity(apprenticeships) to complete an internship at the Hotel. I can still remember the morning of career day; I entered the Hotel and walked to the boardroom, which was filled with students who all wanted the same thing as me... the opportunity to be selected as in intern for a three-year learnership to study hospitality management.The Hotel makes available numerous For some weird reason I hoped that this was mine but I still had the doubt that I might notdevelopment opportunities for be selected out of the hundreds, and look now - I’m an in-house trainee writing about myyoung entrants who wish to join the experience at the Hotel.industry. As a trainee it has been fun and educating while working in the different departments withThe past year has seen the Hotels’ the staff. Learning and adapting to the hospitality sector has been a challenge but I have enjoyed every step of the way. In the beginning it was hard but I soon adapted and got backcontingent of internal students into the swing of things.grow to 22. The Hotel offers young Having this opportunity has been an incredible and challenging experience for me as I gotschool-leavers the opportunity to to work in all the areas of the hotel. I worked in all the restaurant outlets, bars, Front Office,participate in Apprenticeships in kitchen, Accounts and Marketing. It’s really been an amazing journey for me as I’ve had the opportunity to work in all trades. An average student doesn’t get all this exposure inHotel Management and Cheffing at hospitality like I had so I’ve taken full advantage of all the opportunities given to me.local hotel and chef schools. I met and worked with incredible people even some trainees who started out as an internThe Hotel provides financial such as me and now they are travelling the world with their expertise and experience gained from the Hotel. Before I would not interact with people as I was soft spoken and shy andassistance and bursaries to these now I’ve got so much confidence to assist and speak to guests and staff. Working at theschool-leavers. Vineyard Hotel and Spa has really given me hope to succeed in all that I do. Kelli Winkworth I would encourage any student who is serious about a career in hospitality and seeking anManagement and Chef Trainees 3rd year, Management Trainee opportunity, to apply and give it your best. ”(apprentices) are employed full-timeand study part-time at a local hotelor chef school. The Hotel provides “Training at the Vineyard Hotel Spa has beenstudents zero-interest loans and an did you know? as overwhelming experience couldn’t choose a better hotel facility to train in.annual R5 000 performance bursarytowards their fees for the following This year, we dedicated It has been a great experience from the first day, I have join the company and the selfyear. an entire month’s personal development growth and the progress menu to our young with my studies has been amazing. trainee chefs who If you would like to join this exciting opportunity Programme Amount of Trainees conceptualised each you need to have great attitude, good communications skills, willingness to learn Hotel Management 8 item on the menu. and apply and carry your self in appreciative Chef 14 view press release and Nipho Mtshali menu on the next page... 3rd year, Management Trainee
An August surprise –apprentice chefs have a chance to shineDuring August, the Square Restaurantat the Vineyard Hotel Spa will be This forms part of the hotel’s Tastes of 2012 series, which sees various august | our young chef’s createworking closely with its intern chefs themed dishes added each month toto create a few surprise dishes to add the menu.to the menu. “We invest a lot of time in our staff Starters The theme for August, “Our Young and place a particular focus onChefs Create”, will see the hotel’s in- preparing our interns to enter thehouse apprentice chefs given the hotel industry fully equipped with theopportunity to showcase their skills skills they need,” explains Roy Pan fried prawns with pickled cucumber, lemongrass and coriander foam 66and creativity by developing dishes Davies, GM of the Vineyard Hotel created by Ashleigh Green, 1st Year Trainee Cheffor the menu for the month, under the Spa. “We look forward to seeing whatexpert guidance of The Square’s team. our trainee chefs will come up with!” Recommended Wine – Foundry Grenache Blanc 2010 Butternut roulade filled with sundried tomato pesto and homemade ricotta 62 with baby salad leaves and sage buerre noisette created by Cameron Jacobs, 1st Year Trainee Chef Recommended Wine – Koelfontein Chardonnay 2010 Since Tastes of 2012 kicked off in April this year, The beauty of ‘Rondekop’ is that its shape combined with soil type out the wine-making process, having minimal impact on the environment. Mains The Square’s menu has includ- variations allows the farm to use the The topographical contrasts result ed British and French dishes, changing microclimates to successful- in interesting differences in microcli- slow-cooked favourites and ly grow both Bordeaux and Rhone mate and therefore terroir, producing Confit salmon, dill and truffled courgette and parmesan cream with fresh homemade 125 dishes recommended by the varietals. a broad variety of high quality, award- spaghetti, crispy fried calamari, herb salad hotel’s five wine partners. Initial varietals of syrah and caber- winning wines. net Franc were planted, followed by “To avoid disappointment, guests created by Julienne de Bruyn, 2st Year Trainee Chef Wine-paired dinners cabernet sauvignon and merlot. are encouraged to book well in Recommended Wine – La Vierge “Last Temptation” Riesling 2010 By the end of 2007, larger parcels advance for the dinners, as they are On Friday, August 10, of chardonnay and chenin banc, as extremely popular with both local Oldenburg Vineyards will well as a variety of smaller parcels of and resident guests,” says Davies. treat guests to some of its hid- blending components including viog- “Diners can enjoy live light enter- Sous vide Springbok rump, crispy polenta, mushroom ragout, wild rocket, 140 den gems, expertly paired to a nier, malbec, petit verdot, grenache tainment throughout the evening, and smoked aubergine mousse four course dinner prepared and mourvere to complete the portfo- lucky draws are held at each event to created by Enrico Meyer, 3rd Year Trainee Chef by the Square’s expert chefs. lio. add to the experience. Oldenburg Vineyards, On Friday, August 24, guests will “So, whether you are looking for a Recommended Wine – Ridgeback “His Masters Choice” Red Blend 2004 owned by the Vanderspuy discover top wines showcased by romantic evening out, or a night spent family, was originally called Mooiplaas Estate, which are also envi- with a group of friends – the experi- ‘Rondekop’ – named due to ronmentally-friendly. Owned by ence is bound to be a memorable Desserts the very distinctive round the Roos Family, the Mooiplaas vine- one.” hill that forms the centre- yards lie on steep slopes of ancient The cost of the dinners is R265 a piece of the estate – and is mineral rich soils in the Bottelary person, inclusive of wines on the located 8km from Hills of Stellenbosch. evening. For more information or to Orange and cinnamon steamed pudding with vanilla crème anglaise, 62 Stellenbosch in the Banghoek The estate covers an area of 250 make a reservation, call 021 657 4500 marmalade sauce and almond praline Valley. hectares, of which approximately 100 or e-mail firstname.lastname@example.org hectares is created by Alicia Judd, 2nd Year Trainee Chef under vine- Stay a while Recommended Wine – Stella Organics “Heaven on Earth” NV yards and 60 hectares is Davies and his team have also put dedicated to together exclusive stay-over packages Caramel parfait with brandy snap glass and shortbread bits 60 the estate’s that include the dinner for guests P r i v a t e attending the events. created by Simone Mains, 2nd Year Trainee Chef N a t u r e For the four-course paired dinner, Recommended Wine – Beaumont Goutte D’or 2011 Reserve. a single room is R900 and a double A strong room is R750 a person sharing. emphasis is For more information about the placed on Vineyard Hotel Spa, visit sustainabili- www.vineyard.co.za or call 021 657 ty through- 4500.
programmes Programme Amount of Trainees experiential The Hotel opens its doors to 4 Cape Peninsula University of Technology – Granger Bay Hotel School full-time students studying 1 IHESA Hotel Management or International Hotel School 5inspiring story of investing learning Professional Cookery at Maastricht Hotel School of Management 4 various schools. In 2011/2012, 2 the following number of Central University of Technology students were placed on University of Cape Town 1 experiential programmes. Cape Peninsula University of Technology – Tourism Management 1 Varsity College 1 These learners will be in our kitchen completing their 165 days In 2011, the Hotel participated experiential learning until the end of March 2013. in the School @ the Centre of Community societal change How it works: The learners attend lectures every Saturday and we provide them with the industry process. “Many of the social training component, as they need to be exposed to all areas of cooking such as hot kitchen, cold kitchen, desserts, scullery etc. under the mentorship of someone that guides them to learn the challenges we face in SA are new skills – they are all totally NEW to the kitchen! These learners will then write their City directly related to the breakdown Guilds exams in March 2013. of community. Through placingchef cameron – an the school at the centre, “Thanks very much for your email with the photo of Cameron. Yes, he does look good! I am glad we intend to strengthen the that he is happy and fitting in. His grandfather came to see me just before the school closed, to thank us for assisting Cameron. fabric of the South African He was very tearful, and while he was talking, I was thinking that I should have video-taped whatin raw talent… society. Experienced business he had to say. He was so very grateful for what you have done for his grandchild. Maybe we and community leaders will should set up a meeting with him and yourself, so that you can hear first-hand what he had to say? partner with principals to Thanks once again for all that you are doing for our school. We are definitely experiencing the positive changes that are happening. - Principal Terence Klassen, Fairmount High School ” enrol communities around the schools to get actively and enthusiastically engaged in the We are proud to announce It was as a result of challenges of that school and to that in partnership with the South African Chefs this project, that we were introduced to ‘walk together’ (as a community) Association and Capsicum Fairmount High School Culinary Studio, the Vineyard to deal with these challenges. ” Hotel Spa is hosting and, specifically, one 4 learners who will be bright-eyed aspiring Chef completing a Certificate in – Cameron Jacobs. www.symphonia.net/school.htm Professional Cookery. View articles on the next page.
“I thank Prosev for this opportunity because this I wanted long time but because of financial problems I didn’t get through learnerships in so because of them I’m here now. For the Vineyard Hotel I also thank them all of them the management and the staff I’m working nice with them, and the experience I get from them. I also thank Afke for the guidance she gave it to me, and my wish is to get job here in Vineyard Hotel because I like every thing about them. Thank you. ” partnership with by Maureen Yako, Food Beverage Learnership | Proserv Learnership Proserv “My name is Kyle Hodson and I joined the Vineyard Hotel in January 2012 on a learnership course. Throughout the time and different departments I have been in, I have learned so much that will help me in my future. I have noticed that the CATHSSETA... practical work that I do has helped me a lot in my theoretical studies and this means of studies is very beneficial. Especially for someone like myself who learns better by doing something than reading about it. The opportunities to learn more and the experience that I am gaining will help me in my long and short term goals. I am very lucky and so are those who do the program. ” by Kyle Hodson, 1st year, Hotel Management Trainee | In-House Hotel Management The Hotel has taken the following learners on board. “I am currently busy with my 3rd year training at the Vineyard Hotel. I have worked here for 8 weeks now and what an amazing establishment this is. The hotel is very trainee friendly and any staff member will assist with questions and will offer help when needed. There is always something new to learn which make it so much fun to come to work everyday, because This is a one year learnership you know that you will gain knowledge and skills everyday. The way in which the hotel treats trainees still amazes me after all opportunity with practical these weeks. I do not feel like a trainee, but I feel as part of the Vineyard family and this is very special. ” experience in the relevant by Belinda van der Merwe, 3rd year student, Central University of Technology - Bloemfontein | Experiential Learner department/s. The learners each attend a 3–day training module “I first worked at the Vineyard Hotel in 2009, when I did my Job Experience at school and absolutely loved it! Then, when I decided to go to a Hotel School, doing my Experiential Learning at the Vineyard Hotel seemed like an obvious choice to me. monthly after which assessments At the Vineyard Hotel, they really care about you and really help you learn and grow into the manager or chef you would like are written against unit standards to to be. When I started here this year, I wanted to be a Hotel Manager. Now, after being in the Kitchen, I think I’ve decided to be a chef. This Hotel has given me the experience, courage, stamina and growth that I need to one day play my part in the be covered both theoretically and in Hospitality Industry - and I’m still learning and still loving it. ” the workplace. by Marni Riese,1st year student, International Hotel School | Experiential Learner Learner student testimonials are “Working at the Vineyard Hotel as a management trainee has been a great privilege and honour. Being able to work in many on the right... different departments in the Hotel and with a wide range of people of many different cultures has opened my eyes and broadened my knowledge of not only the hospitality industry but of life itself. I have been able to work with and among professionals in various fields who have taken me under their wing and helped to nurture my interest and assist me in my future career in the hospitality field. The opportunity to work and study at the same time has helped me grow as a person.Programme Amount of Trainees I feel that I have been given a strong base on which to build my career but be warned- it is not a place for the lazy or for the fainthearted! You will need to be dedicated and committed to deal with the long hours and the hard work. However I thinkNational Certificate in Food Beverage 2 it has been and still is an extremely worthwhile experience and I would highly recommend it to people seeking a first classServices (NQF4) passage into this career. ”Further Education and Training Certificate in 1 by Luke Jessop, 2nd year, Hotel Management Trainee | In-House Hotel ManagementHospitality Reception (NQF4)
hospitality talent search- presently under constructionInspired by the “Cameron” story and the possibilities that exist with high school partnerships inattracting, particularly, black talent, this project aims to inform high school learners of the hospitalityindustry and acquiring (black) learners into the industry through industry presentations and learnershadows at the Hotels. This project is the brainchild of Talana Brown – Development CSI InternJune 2011 till August 2012“When I arrived at the Vineyard Hotel in May 2011 for my interview for the position of Training and Development Intern, everything just felt right.I remember the feeling of warmth and the friendly staff who greeted me upon arrival. I arrived at the guest relations desk, greeted by a smile.I was successful in my placement, after two interviews and meeting the HR team, and was ecstatic to start my Training and Development Internship at this prestigiousorganisation. I had never imaged myself in hospitality, just had the vision that I wanted to work with people every day. I attended induction on my second day and lovedhearing about the history of the Vineyard Hotel; information about the Petousis family and the values of the Vineyard Hotel Spa.During these past 15 months, I have developed, grown professionally and become more confident, to heights I never imagined possible in one year of workingexperience. I have learnt so much about myself, my strengths, my capabilities, my areas for development. This internship has taught me to trust my judgement, runwith creativity and allow myself to explore ideas. Through the guidance of Carey, the Development CSI Coordinator, I was able to assist in many spheres of trainingand development; trainee programme coordination and CSI initiatives run by the Vineyard and the NPO Our Kids of the Cape Fund.This internship opportunity has provided me with challenges; successes, opportunities for creativity and innovation and great experiences. I have transformed from ashy, reserved, lady into a more confident individual, as my self esteem has grown through my achievements and my dealings with the employees of the Vineyard Hotel.I have thoroughly enjoyed my participation in and contribution to the Group’s Corporate Social Investment (CSI) and particularly the Non profit Organisation - Our Kidsof the Cape Fund. The My School project which I championed, to add Our Kids of the Cape Fund as a beneficiary of funding, tested my ability to persevere through theproject from start to finish and to deliver my promise to Our Kids of the Cape Fund. This project enhanced my skills in the areas of communication; customer service;marketing and project planning skills.Being the first Training and Development Intern, I was exposed to various areas in the sphere of Training and Development; trainees and learnerships coordinationand management; job shadow program coordination and experiential students for practical placements in the Hotel, CSI administration initiatives, Our Kids of theCape Fund Committee) and Employee Wellness (You are the World) team member. My learning and development was up to me and how much initiative I showed. Theopportunity provided practical experience for my qualification attained and is a great platform into the industry.As I search for future employment I will take the skills I have learnt with me as I proceed to new and exciting opportunities in the field of people development.I will be forever grateful to Vineyard Hotel and Spa for laying the foundation to my professional development. I will always feel as though I am part of the family. ”- by Talana Brown, Group Training and Development Intern
They receive one weeks’ Employees who have been In addition to internal employee skills development, the Hotel holds three workshops in November and December for external community members who identified or have shown interest professional, paid-for,investing in training for which they receive a certificate of in developing further can apply for development programmes.existing talent… are encouraged to apply for seasonal jobs. 11 Employees were registered completion. Those that excel to attend the development then stand a chance of being programmes in 2011/2012 as invited to work for us over follows:Registered as a levy payer with the Cultural season time. • Certificate in Professional Cookery: 2 - South African Chefs AcademyArts, Tourism, Hospitality and Sport • Diploma in Food Preparation:Sector Education and Training Authority 3 - City Guilds(CATHSSETA), the Hotel has a race and • Diploma in Patisserie: 1 – Southgender representative Training Committee African Chefs Academy • Certificate in Hospitalitythat meets quarterly to discuss Training and Management: 3 – Cape TownDevelopment initiatives. Hotel School, Granger BayTraining is provided across a broad range • Diploma in Reception Operationsof disciplines ranging from safety, first aid, and Services: 1 – City Guilds • Diploma in Hotel Operations andcustomer service excellence and sales skills. Management: 1 – City GuildsManagers invest time annually assessingtraining needs for their respective teams Examples of formal skills (hard and soft) The following students graduated and / orand then submit these needs to the Training traininginterventions that have taken place were offered employment with the Hoteland Development Department. This is September 2011 to date: in 2012:budgeted for and sourced by the Training andDevelopment Department. Apprenticeship Amount of graduates Employed after • Art of communication • Green room policy training • Basic fire fighting • Group evaluation training programme in March 2012 graduatingEmployees also have input into their own • Basic first AID CPR • Health safety representative trainingtraining and development needs during the • Budgeting training • Health, hygiene, wellness Cheffing 9 5 • Business etiquette • High performance peopleannual (March and August) performance • Business writing - employment relations Management 1 1contracting and appraisal discussions. • Café conversations workshop • Hospitality managementEmployees may select from a wide variety of • Certificate in food preparation • Hygiene training for food handlerstraining interventions, which are published on • Chemical bottle training • IT training • Coaching for educators • Income tax trainingan annual training calendar. • Coffee training • Induction • Cross training • Leadership - organisational cultureThose identified for leadership succession • Diploma in food preparation • Neuro-leadership • Disability awareness • Outlook level 3have bespoke programmes developed by the • Environmental awareness training • Power speakingTraining and Development Division to meet • Evacuation warden training • Presenting yourself • Excel 2007-2010 level 2 • Revenue basicstheir development needs. • First Aid - level 1 • Sales training • Food Beverage service skills • Skills workshop • Food training • Social environmental innovation • Sustainability and climate change • Wine training
reinhardti hamman(switchboard) cross trainingexperience in security“The past 3 weeks at Security, has been interesting andchallenging.Interesting because I got to experience another side toworking at the Vineyard Hotel, experiencing meetingsat a higher level, being responsible for security of theentire Hotel and the safety of the guests, maintainingand supporting team spirit amongst the private securityand with Freddy, rising to challenges e.g. ensuring thehighest security measures are enforced for GovernmentDignitaries and Argentinean rugby players, not to mentiondealing with safety to the hotel with the tree that fell over.I feel I have developed leadership strengths and learntthat communication is vital and if wanting to succeed inwhat needs to be achieved, responsibility and dedication isimportant. ”
january: Wrap-a-thon – where we encouraged employees to cover aninvesting in talent exercise book in exchange for an entry into the race as well as a “stationery pack” to take home for their child. (Thebeyond skill and books that were covered were donated to SA Children’s Home).competence… march: Make your own bunny ears and february: Paint a chocolate take them home for the little ones heart for your loved oneIn 2006 a Wellness Committeewas established to take care ofemployee’s wellness needs. ‘Youare the World’ (YATW) operateson the assumption that proactiveinvolvement in an employee’swellbeing results in a healthier andhappier workforce.This in turn, impacts on their april: Magic show with magician - august: Wellness Day – an annualperformance, the service delivery Matthew Gore highlight where we bring various may: dancing lessonsto guests and, ultimately, the wellness providers includingsustainability of the business. nutritionist consultation / free eye testing /Sometimes wellness is bred from blood pressure, cholesterol and blood /sugar testing / massages from the blind at centresimply letting your hair down, having of light and healing / HIV aids testing andfun and acting like a five year-old. counselling / jewellery on sale /physiotherapy demonstration / podiatry consultation / threading / tupperware / make-up, beauty and hair / goodie bagsTo introduce this, we elected to shiftaway from initiatives exclusively june: Make your own july: Wrap-a-aimed at serious health issues and photo frame blankie for two local children’s charitieswhat you MUST and MUSTN’T doand themed our 2011/2012 wellnesscampaign “Reintroduce Yourself toJoy!”
investing in talent beyondthe porte-cochereOur desire to invest in people extends beyond the Hotel.Education Assistance Policy:To contribute to a nation of skilled south african workers - we aim, not only, toinvest in, nurture and promote a culture of further education for our employeesbut also for their dependent children.As such, we recently launched a unique new policy that aims to:• Assist Hotel employees to further themselves academically for their own benefit and that of the Hotel, by obtaining educational and other qualifications through further studies• Assist Hotel employees dependent children to improve their knowledge for their own benefit by obtaining educational and other qualifications through further studies• Assist Hotel employees in the purchasing of school uniforms for their dependent childrenIn terms of the policy, employees can get up to 200% of their salary as aloan towards tuition, registration, dissertation and course exemption andexamination fees for themselves or for their dependent child.In addition, every employee earning below R7 000 per month has theopportunity to apply for financial assistance towards their child/children’sprimary or secondary summer and winter school uniform.
supporting london businessschool’s executive mba studentsWe were approached by the London Business School to host four of their students in July in order for them to gainpractical experience conducting a Culture and Communications Audit within an actual living organisation.This was not only a wonderful opportunity for us to support them in their learning but also for us to gain someobjective insights into our organisational culture. What it really is versus what we think it is.Their feedback of their experience with us was the following:“Dear Linda - on behalf of our team and London Business School, I would like to extend to you, Roy, George and allof the management team and staff our thanks and gratitude for the wonderful experience provided to us during theCommunication Audit we conducted last week; the spirit of South Africa resonates in the place and it was an eyeopening and very beneficial experience to us all. – Amro Abbas ”Their feedback about our organisational culture was the following:• Family drives corporate culture structure• Family values consistent with product• Owners maintain stability, humanity• High level of repeat customers• More flexible, less formal• Organisation is well structured• Communication flows freely• Informal, open door policy
partnership with sa college ofapplied psychology (sacap)The Hotel presently acts as a placement organisation for SACAP by allowingtheir coaching students to conduct their field work within our organisation.The reason this is termed a partnership rather than an internship is that boththe sacap student and the Hotel’s employees benefit from the arrangement.The student (coach) is able to achieve the required number of notional hoursthey need to complete their qualification whilst the vineyard employee(coachee) has access to a professional who can coach them on an area of theirchoosing, i.e. life or career.We kicked off the partnership this year with aspiring coach Jenny Everinghamwho has already added value to at least eight people’s development journey.Coach jenny has this to say about her experience thus far:“I have had the opportunity of working with the Vineyard Hotel group as a qualified student of theSouth African College of Applied Psychology in my fieldwork or practical capacity. This entails doingvolunteer hours with the Hotel on a group or individual basis in the field of coaching/counselling.I have worked closely with a few of the supervisors and managers on a one to one basis more inthe hotel sector, and it has been a most rewarding and beneficial part of my fieldwork. I feel thatfrom both points of view, from the employee and myself, we have grown in many areas and it is ajourney which I strongly recommend to people looking to explore strengths and belief in their lives.So seldom does one take the time to justify why we should just sit back and look at where we aregoing and when we do we realise what new opportunities there are for us to explore on a dailybasis. Thank you for allowing me to share part of this journey. “by Jenny Everingham
investing in leadership… Associate In Management (Aim) Programme In partnership with CATHSSETA, we presently haveLeaders Coaching Programme six employees undertaking this ‘mini-MBA-type’ programme through UCT’s Graduate School ofAs our leadership development initiative for 2012, we decided Business.to make a rather radical shift away from telling showing(workshops / presentations / seminars) towards coaching for “The Associate in Management Programme (AIM) is a generalmanagers. management programme that empowers students to realise their full potential and progress in their chosen careers –This is how we extended the invitation… regardless of their background. The programme enables emerging leaders to move through junior management by developing essential skills and knowledge, financial fluency, Dear Colleague self-confidence and personal awareness. Both students and the I’d like you to think, for just a moment, about the last leadership development workshop, seminar or presentation companies that sponsor them benefit from the process. ” you attended….. - www.gsb.uct.ac.za Can you recall it clearly? How much of what you learnt in the time that you invested in attending can you still remember? What did you take away from it that you are presently actually putting into practice? This is what research tells us… Told Told Shown Told, Shown Experienced Non-directive Coaching Recall after 3 weeks Recall after 3 months 70% 10% 72% 32% 85% 65% 100% 95% Welcome back to our “AIMers” The bottom line? Spaced (and iterative) learning over time leads to longer retention than cramming learning into one session. This is where coaching makes sense and why, as our leadership development initiative for 2012, we have decided to make a rather radical shift away from telling showing (workshops/presentations/seminars) Associate in towards coaching for managers. You are, therefore, offered the opportunity to work with a professional coach Management during the course of the next six months. Programme (AIM) Important to note… • The coaching (up to 10x sessions) will be sponsored by the company. • We will partner you with an appropriate coach from our network of preferred coaching partners. • Applications will be on a first-come-first-serve basis. (Because this is a trial initiative, there are limited funds 3rd– Done well done available for 2012. If this initiative proves effective, we will invest more resources into it in 2013.) guys and gals! • Leadership coaching is only available to managers at this stage. (If, however, you have upcoming leaders in Wishing you all the very your team that you would like to nominate for coaching, please let us know – we have an arrangement with a best for the final leg of coach who is doing her experiential work with us at no charge.) your degree. • his leadership development initiative is an offer – not a mandate. Apply if you are serious about developing T yourself as a leader in this organisation. The programme enables emerging leaders to move • Coaching is not for everyone – we will ask you to complete a readiness questionnaire when you apply. If you through junior management by developing essential are not ready for coaching, or your development need cannot be addressed via coaching, we will partner with skills and knowledge, financial fluency, self confidence you to try and find alternative development opportunities. and personal awareness. Both students and the companies that sponsor them benefit from the process.
we recognise the investment in our people as aninvestment into the businessIf you have ever visited the Vineyard Hotel, you are quite likely to have experienced a sensation not often (perhaps never) experienced elsewhere. It has beendescribed by some as a feeling of “warmth” by others as “positive energy” others call it a “family vibe” and some even refer to it as “soul” , .Whatever you call it, it is uniquely Vineyard and, whilst its roots are undeniably entrenched in the Petousis family’s values, it still takes a great deal of authenticinvestment in people to keep alive.Notwithstanding, we nurture and treasure it because of the way it impacts the guest experience.“The staff is very friendly smiling. They helped me even gift wrap a bottle (and didn’t charge a penny for that)!” TripAdvisor, August, 11, 2012“The staff were all very helpful and friendly. TripAdvisor, August, 8, 2012 ”“The staff on the whole I have always found very helpful and friendly” TripAdvisor, June, 28, 2012“..the staff is incredibly friendly and helpful and they really make you feel welcome in a natural South African way…” TripAdvisor, June, 27 2012 ,“…and the staff was 5-star all the way. We were there for a 50th wedding anniversary. While it was not announced to the staff, they did learn of it and the response ofthe hotel was overwhelming. It was special and we were made to feel special. TripAdvisor, June, 26, 2012 ”“…just want to say to all staff especially Joe .....what awesome service you gave me. TripAdvisor, June, 20, 2012 ”“Front desk staff, security staff and housekeeping are all so cheerful. TripAdvisor, May, 22, 2012 ”“I have never had such a experience and such high service levels from a hotel before. TripAdvisor, May, 4, 2012 ”“The service was excellent - and the staff made the time really special. From the manager to all the support staff - they were professional, efficient, friendly andeffective. TripAdvisor, April 27 2012 ” ,