imvelo awards2012 entry

our investment in people

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“izandla ziyagezana / hands 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 guest that help fund our community projects or the weekend given up by a 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 their mark, 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 employees have 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 world class service and quality. Exceptional leadership and an empowering approach to leading are key factors that make 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 experience that 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’s core focus is on elevating the Hotel to a luxury brand, without the pretentious, prim and proper elements found in so many other establishments. Our fresh environment offers a contemporary and friendly atmosphere with great emphasis 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 and suggestions 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 strong focus is placed on employee wellbeing and vitality. We implement initiatives such as wellness days, diabetes and HIV 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 of our staff.

Become part of our family and be inspired by people who care, who are passionate, who want to make a difference and who value integrity, innovation & development, harmony & well-being and above all, success.

job shadowsWe run a three-day work shadow programme for Grade 11 pupils. This programme gives the learners exposure to the various departments of the hotel. We offer a hotel management in the housekeeping; Front Office, Restaurant; Banqueting; kitchen departments and chef program solely in the kitchen.39 students participated in the programme in 2011/2012 thus far.

Earn whilst you learn and complete a3-year management or 2-year chef

traineeship at theVineyard Hotel & Spa.

We offer assisted learning programmes in:

Hotel ManagementStudy part-time through Cape Town’s

Hotel School and achieve a Qualification.

- Attend block release each year

- Work in various departments of the hotelwhen you are not at College for example therestaurants, bars, reception, housekeeping,

purchasing & stores, and accounts

- Subjects include culinary andFood & Beverage studies, Law, Accounting,Hospitality Operations, Computer Studies,

and Hospitality Management

Applications in by: 20 August 2012

Chef programme:Starts: 14/01/2013

Management programme Starts: 14/01/2013

You are responsible for your own Technikon/School Fees

- Earn a monthly learner allowance

- Bursary system for achievement

Entry Requirements:

You must:

- Be recently matriculated & have a

Matric Certificate

- Demonstrate leadership potential

- Have a ‘service’ attitude

- Friendly, outgoing and prepared to

work hard

- Excellent communication skills: Substantial achievement code 5 and

above for English

join our family…

Professional CookeryStudy part-time through

South African Chefs Academy www.sachefsacademy.com

orCapsicum Culinary Studio

www.capsicumcooking.co.zaand

complete your Certificate and Diploma in Culinary Arts and aDiploma in Patisserie - elective

(City & Guilds).

- Attend college once per week- Work full-time in the busy hotel kitchen

Subjects are:safety at work

food safetyfood preparation methods

cost controlstoragenutrition

pastry techniques

vineyard hotel & spa, colinton road (off protea road), newlands, 7700, cape town, south africa

t: 021 657 4500 e: hotel@vineyard.co.zawww.vineyard.co.za

our investment in our employees is further demonstrated byoffering benefitssuch as…

• Subsidisedmedicalaid(50%).

• Subsidisedpensionandprovidentfunds(50%).

• Freeuniforms.

• Freeon-sitelaundryservicesforuniforms.

• Freestaffmeals(includingvegetarianandHalaal).

• Freeandsecureparking.

• freelate-nighttransportationonalmostallmajorroutes.

• freetransfersfromthetrainstationtotheHotel to prevent muggings on dark winter mornings.

• freehealthchecks(bloodpressure,sugar,iron, etc.)viaaregisterednursetwiceaweek.

• freefamilyplanningviaaregisterednursetwiceaweek.

• rewardsformanagerswhenwemeetmonthly Gross Operating Profit targets.

• commissionsonsalesandserviceforwaiters, senior chefs and outlet managers.

• maternitybenefitsthatexceedthelegislatedminimum requirements in that female employees who are employed with the hotel for more than a year at the time of conception are entitled to six months maternity leave and willbepaid33%oftheirsalaryforatleastthreemonths.

• aPick‘nPaygiftvoucherforeveryemployee to say thank you for their hard work.

• annualbonusesforpermanentemployees(ifnotoncostto companypackagesorearningincentives)calculatedinline with length of service – the longer employed, the higher thebonus(toamaximum13thcheque).

• flexibleworkinghours(includingworkingfromhome) where possible for employees in support and administrative

• financialassistanceforfunerals,studyloans,illnessand emergencies, e.g. fire / flood damage, etc.

• twopaid-fortherapysessionswithaprofessionaltrauma counsellor in the event of severe trauma situations

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did you know?The Hotel has 318 employees

investing in new talent…career dayTo attract young people into the industry, the Vineyard Hotel & Spa holds career days annually where Grade 12 learners are invited to find out more about the industry and invited to apply for full-time traineeships.

This year, 115 aspiring hospitality professionals attended our career day.

Two of our shadow students had the following to say about their experience:

“I would like to say thank you for the opportunity that you gave me. I had a nice time working at the Vineyard Hotel & Spa. I’m planning on becoming the best chef in world one day, when I own my own restaurant I’m going to make you the best meal ever. Once again thank you very much.” - by Ruwhal frantz

“I would like to thank you guys for giving me an opportunity to come do shadowing at your lovely hotel i really did enjoy the weekend working with the helpful kitchen staff, know it was a busy night for your kitchen staff cause they had a wedding on that Saturday evening but i was 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 really be part of successive night. Thank you again!” - by Luzuko Mpulu

Did you know?At our annual employee party(ChristmasinJuly)thedirectorsandmanagers dress up as waiters to serve the staff!

The Hotel’s average monthly labour turnover (voluntary)fortheperiod2011/2012financialyearwasamere1.29%.

There were 901 actual beneficiaries of training in which 55 training interventions took place during the period meaning, on average, each employee member benefitted from at least 3 training interventions.

Number of black employees participating in learnerships or category B, C and D programmes asapercentageoftotalemployeesis6.07%.

57.3%oftheskillsdevelopmentbudgetwasspent on black employees.

“Training at the Vineyard Hotel & Spa has been as overwhelming experience couldn’t choose a

better hotel facility to train in.

It has been a great experience from the first day, I have join the company and the self

personal development growth and the progress with my studies has been amazing.

If you would like to join this exciting opportunity you need to have great attitude, good

communications skills, willingness to learn and apply and carry your self in appreciative

trainees (apprenticeships)

The Hotel makes available numerous development opportunities for young entrants who wish to join the industry.The past year has seen the Hotels’ contingent of internal students grow to 22. The Hotel offers young school-leavers the opportunity to participate in Apprenticeships in Hotel Management and Cheffing at local hotel and chef schools.The Hotel provides financial assistance and bursaries to these school-leavers.

Management and Chef Trainees (apprentices)areemployedfull-timeand study part-time at a local hotel or chef school. The Hotel provides students zero-interest loans and an annual R5 000 performance bursary towards their fees for the following year.

“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 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.

For some weird reason I hoped that this was mine but I still had the doubt that I might not be selected out of the hundreds, and look now - I’m an in-house trainee writing about my experience at the Hotel.

As a trainee it has been fun and educating while working in the different departments with 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 back into the swing of things.

Having this opportunity has been an incredible and challenging experience for me as I got to work in all the areas of the hotel. I worked in all the restaurant outlets, bars, Front Office, 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 in hospitality like I had so I’ve taken full advantage of all the opportunities given to me.

I met and worked with incredible people even some trainees who started out as an intern 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 and now I’ve got so much confidence to assist and speak to guests and staff. Working at the Vineyard Hotel and Spa has really given me hope to succeed in all that I do.

I would encourage any student who is serious about a career in hospitality and seeking an opportunity, to apply and give it your best.”

Kelli Winkworth3rd year, Management Trainee

Nipho Mtshali3rd year, Management Trainee

did you know?This year, we dedicated an entire month’s menu to our young trainee chefs who conceptualised each item on the menu.

view press release and menu on the next page...

Programme

Hotel Management

Chef

Amount of Trainees

8

14

During August, the Square Restaurantat the Vineyard Hotel & Spa will beworking closely with its intern chefsto create a few surprise dishes to addto the menu.

The theme for August, “Our YoungChefs Create”, will see the hotel’s in-house apprentice chefs given theopportunity to showcase their skillsand creativity by developing dishesfor the menu for the month, under theexpert guidance of The Square’s team.

This forms part of the hotel’s Tastesof 2012 series, which sees variousthemed dishes added each month tothe menu.

“We invest a lot of time in our staffand place a particular focus onpreparing our interns to enter thehotel industry fully equipped with theskills they need,” explains RoyDavies, GM of the Vineyard Hotel &Spa. “We look forward to seeing whatour trainee chefs will come up with!”

Since Tastes of 2012kicked off in April this year,The Square’s menu has includ-ed British and French dishes,slow-cooked favourites anddishes recommended by thehotel’s five wine partners.

Wine-paired dinners

On Friday, August 10,Oldenburg Vineyards willtreat guests to some of its hid-den gems, expertly paired to afour course dinner preparedby the Square’s expert chefs.

Oldenburg Vineyards ,owned by the Vanderspuyfamily, was originally called‘Rondekop’ – named due tothe very distinctive "roundhill" that forms the centre-piece of the estate – and isl o c a t e d 8 k m f r o mStellenbosch in the BanghoekValley.

The beauty of ‘Rondekop’ is thatits shape combined with soil typevariations allows the farm to use thechanging microclimates to successful-ly grow both Bordeaux and Rhonevarietals.

Initial varietals of syrah and caber-net Franc were planted, followed bycabernet sauvignon and merlot.

By the end of 2007, larger parcelsof chardonnay and chenin banc, aswell as a variety of smaller parcels ofblending components including viog-nier, malbec, petit verdot, grenacheand mourvere to complete the portfo-lio.

On Friday, August 24, guests willdiscover top wines showcased byMooiplaas Estate, which are also envi-ronmentally-friendly. Owned bythe Roos Family, the Mooiplaas vine-yards lie on steep slopes of ancientmineral rich soils in the BottelaryHills of Stellenbosch.

The estate covers an area of 250hectares, of which approximately 100

hectares isunder vine-yards and 60hectares isdedicated tothe estate’sP r i v a t eN a t u r eReserve.

A strongemphasis isplaced onsustainabili-ty through-

out the wine-making process, havingminimal impact on the environment.

The topographical contrasts resultin interesting differences in microcli-mate and therefore terroir, producinga broad variety of high quality, award-winning wines.

“To avoid disappointment, guestsare encouraged to book well inadvance for the dinners, as they areextremely popular with both localand resident guests,” says Davies.

“Diners can enjoy live light enter-tainment throughout the evening, andlucky draws are held at each event toadd to the experience.

“So, whether you are looking for aromantic evening out, or a night spentwith a group of friends – the experi-ence is bound to be a memorableone.”

The cost of the dinners is R265 aperson, inclusive of wines on theevening. For more information or tomake a reservation, call 021 657 4500or e-mail eat@vineyard.co.za

Stay a while

Davies and his team have also puttogether exclusive stay-over packagesthat include the dinner for guestsattending the events.

For the four-course paired dinner,a single room is R900 and a doubleroom is R750 a person sharing.

For more information about theVineyard Hotel & Spa, visitwww.vineyard.co.za or call 021 6574500.

An August surprise –apprenticechefs have a chance to shine

august | our young chef’s create

Starters

Pan fried prawns with pickled cucumber, lemongrass and coriander foam 66created by Ashleigh Green, 1st Year Trainee Chef Recommended Wine – Foundry Grenache Blanc 2010

Butternut roulade filled with sundried tomato pesto and homemade ricotta 62with baby salad leaves and sage buerre noisette

created by Cameron Jacobs, 1st Year Trainee Chef Recommended Wine – Koelfontein Chardonnay 2010

Mains

Confit salmon, dill and truffled courgette and parmesan cream with fresh homemade 125spaghetti, crispy fried calamari, herb salad

created by Julienne de Bruyn, 2st Year Trainee Chef Recommended Wine – La Vierge “Last Temptation” Riesling 2010

Sous vide Springbok rump, crispy polenta, mushroom ragout, wild rocket, 140smoked aubergine mousse

created by Enrico Meyer, 3rd Year Trainee Chef Recommended Wine – Ridgeback “His Masters Choice” Red Blend 2004

Desserts

Orange and cinnamon steamed pudding with vanilla crème anglaise, 62marmalade sauce and almond praline

created by Alicia Judd, 2nd Year Trainee Chef Recommended Wine – Stella Organics “Heaven on Earth” NV

Caramel parfait with brandy snap glass and shortbread bits 60created by Simone Mains, 2nd Year Trainee Chef Recommended Wine – Beaumont Goutte D’or 2011

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In 2011, the Hotel participated in the School @ the Centre of Community societal change process. “Many of the social challenges we face in SA are directly related to the breakdown of community. Through placing the school at the centre, we intend to strengthen the fabric of the South African society. Experienced business and community leaders will partner with principals to enrol communities around the schools to get actively and enthusiastically engaged in the challenges of that school and to ‘walktogether’(asacommunity)to deal with these challenges.”

www.symphonia.net/school.htm

The Hotel opens its doors to full-time students studying Hotel Management or Professional Cookery at various schools. In 2011/2012, the following number of students were placed on experiential programmes.

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It was as a result of this project, that we were introduced to Fairmount High School and, specifically, one bright-eyed aspiring Chef – Cameron Jacobs.

View articles on the next page.

We are proud to announce that in partnership with the South African Chefs Association and Capsicum Culinary Studio, the Vineyard Hotel & Spa is hosting 4 learners who will be completing a Certificate in Professional Cookery.

These learners will be in our kitchen completing their 165 days experiential learning until the end of March 2013.

How it works: The learners attend lectures every Saturday and we provide them with the industry 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 new skills – they are all totally NEW to the kitchen! These learners will then write their City & Guilds exams in March 2013.

“Thanks very much for your email with the photo of Cameron. Yes, he does look good! I am glad that he is happy and fitting in. His grandfather came to see me just before the school closed, to thank us for assisting Cameron.

He was very tearful, and while he was talking, I was thinking that I should have video-taped what he had to say. He was so very grateful for what you have done for his grandchild. Maybe we should set up a meeting with him and yourself, so that you can hear first-hand what he had to say?

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

Programme

Cape Peninsula University of Technology – Granger Bay Hotel School

IHESA

International Hotel School

Maastricht Hotel School of Management

Central University of Technology

University of Cape Town

Cape Peninsula University of Technology – Tourism Management

Varsity College

Amount of Trainees

4

1

5

4

2

1

1

1

Southern Mail

01 February 2012 C

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press release: chef, cameron jacobs

Kuier 11 April 2012 Circulation 58 672

The Hotel has taken the following learners on board.

This is a one year learnership opportunity with practical experience in the relevant department/s. The learners each attend a 3–day training module monthly after which assessments are written against unit standards to be covered both theoretically and in the workplace.

Learner & student testimonials are on the right...

learnerships in partnership withProserv &CATHSSETA...

Programme

National Certificate in Food & Beverage Services(NQF4)

Further Education and Training Certificate in HospitalityReception(NQF4)

Amount of Trainees

2

1

“I thank Prosev for this opportunity because this I wanted long time but because of financial problems I didn’t get through 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.”

by Maureen Yako, Food & Beverage Learnership | Proserv Learnership

“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 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

“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 you know that you will gain knowledge and skills everyday. The way in which the hotel treats trainees still amazes me after all these weeks. I do not feel like a trainee, but I feel as part of the Vineyard family and this is very special.”

by Belinda van der Merwe, 3rd year student, Central University of Technology - Bloemfontein | Experiential Learner

“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. At the Vineyard Hotel, they really care about you and really help you learn and grow into the manager or chef you would like 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 Hospitality Industry - and I’m still learning and still loving it.”

by Marni Riese,1st year student, International Hotel School | Experiential Learner

“Working at the Vineyard Hotel as a management trainee has been a great privilege and honour. Being able to work in many 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. 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 think it has been and still is an extremely worthwhile experience and I would highly recommend it to people seeking a first class passage into this career.”

by Luke Jessop, 2nd year, Hotel Management Trainee | In-House Hotel Management

hospitality talent search- presently under construction

Inspired by the “Cameron” story and the possibilities that exist with high school partnerships in attracting, particularly, black talent, this project aims to inform high school learners of the hospitality industryandacquiring(black)learnersintotheindustrythroughindustrypresentationsandlearnershadows 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 prestigious organisation. 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 loved hearing 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 working experience. I have learnt so much about myself, my strengths, my capabilities, my areas for development. This internship has taught me to trust my judgement, run with 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 training and 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 a shy, 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.IhavethoroughlyenjoyedmyparticipationinandcontributiontotheGroup’sCorporateSocialInvestment(CSI)andparticularlytheNonprofitOrganisation-OurKidsof 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 the project 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 coordination and management; job shadow program coordination and experiential students for practical placements in the Hotel, CSI administration & initiatives, Our Kids of the CapeFundCommittee)andEmployeeWellness(YouaretheWorld)teammember.MylearninganddevelopmentwasuptomeandhowmuchinitiativeIshowed.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

investing in existing talent…Registered as a levy payer with the Cultural Arts, Tourism, Hospitality and Sport Sector Education and Training Authority (CATHSSETA),theHotelhasaraceandgender representative Training Committee that meets quarterly to discuss Training and Development initiatives.Training is provided across a broad range of disciplines ranging from safety, first aid, customer service excellence and sales skills.

Managers invest time annually assessing training needs for their respective teams and then submit these needs to the Training and Development Department. This is budgeted for and sourced by the Training and Development Department.

Employees also have input into their own training and development needs during the annual(MarchandAugust)performancecontracting and appraisal discussions.Employees may select from a wide variety of training interventions, which are published on an annual training calendar.

Those identified for leadership succession have bespoke programmes developed by the Training and Development Division to meet their development needs.

Employees who have been identified or have shown interest in developing further can apply for development programmes.11 Employees were registered to attend the development programmes in 2011/2012 as follows:

• Certificate in Professional Cookery: 2 - South African Chefs Academy• Diploma in Food Preparation: 3 - City & Guilds • Diploma in Patisserie: 1 – South African Chefs Academy• Certificate in Hospitality Management: 3 – Cape Town Hotel School, Granger Bay• Diploma in Reception Operations and Services: 1 – City & Guilds• Diploma in Hotel Operations and Management: 1 – City & Guilds

Examplesofformalskills(hardandsoft)traininginterventions that have taken place September 2011 to date:

•Artofcommunication•Basicfirefighting•BasicfirstAID&CPR•Budgetingtraining•Businessetiquette•Businesswriting•Caféconversationsworkshop•Certificateinfoodpreparation•Chemicalbottletraining•Coachingforeducators•Coffeetraining•Crosstraining•Diplomainfoodpreparation•Disabilityawareness•Environmentalawarenesstraining•Evacuationwardentraining•Excel2007-2010level2•FirstAid-level1•Food&Beverageserviceskills•Foodtraining

•Greenroompolicytraining•Groupevaluationtraining•Health&safetyrepresentativetraining•Health,hygiene,wellness•Highperformancepeople - employment relations•Hospitalitymanagement•Hygienetrainingforfoodhandlers•ITtraining•Incometaxtraining•Induction•Leadership-organisationalculture•Neuro-leadership•Outlooklevel3•Powerspeaking•Presentingyourself•Revenuebasics•Salestraining•Skillsworkshop•Social&environmentalinnovation•Sustainabilityandclimatechange•Winetraining

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They receive one weeks’ professional, paid-for, training for which they receive a certificate of completion. Those that excel then stand a chance of being invited to work for us over season time.

Apprenticeship programme

Cheffing

Management

The following students graduated and / or were offered employment with the Hotel in 2012:

Amount of graduatesin March 2012

9

1

Employed after graduating

5

1

reinhardti hamman (switchboard)crosstrainingexperience in security

“The past 3 weeks at Security, has been interesting and challenging.

Interesting because I got to experience another side to working at the Vineyard Hotel, experiencing meetings at a higher level, being responsible for security of the entire Hotel and the safety of the guests, maintaining and supporting team spirit amongst the private security and with Freddy, rising to challenges e.g. ensuring the highest security measures are enforced for Government Dignitaries and Argentinean rugby players, not to mention dealing with safety to the hotel with the tree that fell over. I feel I have developed leadership strengths and learnt that communication is vital and if wanting to succeed in what needs to be achieved, responsibility and dedication is important.”

january: Wrap-a-thon – where we encouraged employees to cover an exercise book in exchange for an entry into the race as well as a “stationery pack”totakehomefortheirchild.(Thebooks that were covered were donated toSAChildren’sHome).

investing in talent beyond skill and competence…In 2006 a Wellness Committee was established to take care of employee’swellnessneeds.‘YouaretheWorld’(YATW)operateson the assumption that proactive involvement in an employee’s wellbeing results in a healthier and happier workforce.

This in turn, impacts on their performance, the service delivery to guests and, ultimately, the sustainability of the business.Sometimes wellness is bred from simply letting your hair down, having fun and acting like a five year-old.

To introduce this, we elected to shift away from initiatives exclusively aimed at serious health issues and what you MUST and MUSTN’T do and themed our 2011/2012 wellness campaign “Reintroduce Yourself to Joy!”

march: Make your own bunny ears and take them home for the little ones

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april: Magic show with magician - Matthew Gore

may

: dan

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june: Make your own photo frame

july: Wrap-a-blankie for two local children’s charities

august: Wellness Day – an annual highlight where we bring various wellness providers including

nutritionist consultation / free eye testing /blood pressure, cholesterol and blood /sugar testing / massages from the blind at centre of light and healing / HIV aids testing and counselling / jewellery on sale /physiotherapy demonstration / podiatry consultation / threading / tupperware / make-up, beauty and hair / goodie bags

investing in talent beyond the 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, to invest in, nurture and promote a culture of further education for our employees but 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 children

Intermsofthepolicy,employeescangetupto200%oftheirsalaryasaloan towards tuition, registration, dissertation and course exemption and examination fees for themselves or for their dependent child.In addition, every employee earning below R7 000 per month has the opportunity to apply for financial assistance towards their child/children’s primary or secondary summer and winter school uniform.

We were approached by the London Business School to host four of their students in July in order for them to gain practical 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 some objective 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 all of the management team and staff our thanks and gratitude for the wonderful experience provided to us during the Communication Audit we conducted last week; the spirit of South Africa resonates in the place and it was an eye opening 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

supporting london business school’s executive mba students

partnership with sa college of appliedpsychology(sacap)The Hotel presently acts as a placement organisation for SACAP by allowing their coaching students to conduct their field work within our organisation.

The reason this is termed a partnership rather than an internship is that both the sacap student and the Hotel’s employees benefit from the arrangement. Thestudent(coach)isabletoachievetherequirednumberofnotionalhoursthey need to complete their qualification whilst the vineyard employee (coachee)hasaccesstoaprofessionalwhocancoachthemonanareaoftheirchoosing, i.e. life or career.

We kicked off the partnership this year with aspiring coach Jenny Everingham who 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 the South African College of Applied Psychology in my fieldwork or practical capacity. This entails doing volunteer 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 in the hotel sector, and it has been a most rewarding and beneficial part of my fieldwork. I feel that from both points of view, from the employee and myself, we have grown in many areas and it is a journey 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 are going and when we do we realise what new opportunities there are for us to explore on a daily basis. Thank you for allowing me to share part of this journey.“

by Jenny Everingham

Leaders Coaching Programme

As our leadership development initiative for 2012, we decided to make a rather radical shift away from telling & showing (workshops/presentations/seminars)towardscoachingformanagers.

This is how we extended the invitation…

investing in leadership…

Dear Colleague

I’d like you to think, for just a moment, about the last leadership development workshop, seminar or presentation you attended….. 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 Recallafter3weeks 70% 72% 85% 100% Recallafter3months 10% 32% 65% 95%

The bottom line? Spaced(anditerative)learningovertimeleadstolongerretentionthancramminglearningintoone session. This is where coaching makes sense and why, as our leadership development initiative for 2012, wehavedecidedtomakearatherradicalshiftawayfromtelling&showing(workshops/presentations/seminars)towards coaching for managers. You are, therefore, offered the opportunity to work with a professional coach during the course of the next six months.

Important to note…

•Thecoaching(upto10xsessions)willbesponsoredbythecompany.• We will partner you with an appropriate coach from our network of preferred coaching partners.•Applicationswillbeonafirst-come-first-servebasis.(Becausethisisatrialinitiative,therearelimitedfunds availablefor2012.Ifthisinitiativeproveseffective,wewillinvestmoreresourcesintoitin2013.)•Leadershipcoachingisonlyavailabletomanagersatthisstage.(If,however,youhaveupcomingleadersin your team that you would like to nominate for coaching, please let us know – we have an arrangement with a coachwhoisdoingherexperientialworkwithusatnocharge.)• This leadership development initiative is an offer – not a mandate. Apply if you are serious about developing yourself as a leader in this organisation.•Coaching is not for everyone – we will ask you to complete a readiness questionnaire when you apply. If you are not ready for coaching, or your development need cannot be addressed via coaching, we will partner with you to try and find alternative development opportunities.

AssociateInManagement(Aim)Programme

In partnership with CATHSSETA, we presently have sixemployeesundertakingthis‘mini-MBA-type’programme through UCT’s Graduate School of Business.

“TheAssociateinManagementProgramme(AIM)isageneralmanagement programme that empowers students to realise their full potential and progress in their chosen careers – regardless of their background. The programme enables emerging leaders to move through junior management by developing essential skills and knowledge, financial fluency, self-confidence and personal awareness. Both students and the companies that sponsor them benefit from the process.”- www.gsb.uct.ac.za

Welcome back to our “AIMers”

Associate in ManagementProgramme

(AIM)

The programme enables emerging leaders to move through junior management by developing essential

skills and knowledge, financial fluency, self confidence and personal awareness.

Both students and the companies that sponsor them benefit from the process.

3rd– Done well done guys and gals!

Wishing you all the very best for the final leg of

your degree.

IfyouhaveevervisitedtheVineyardHotel,youarequitelikelytohaveexperiencedasensationnotoften(perhapsnever)experiencedelsewhere.Ithasbeendescribed 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 authentic investment in people to keep alive.

Notwithstanding, we nurture and treasure it because of the way it impacts the guest experience.

“Thestaffisveryfriendly&smiling.Theyhelpedmeevengiftwrapabottle(anddidn’tchargeapennyforthat)!”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 of the 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 and effective.” TripAdvisor, April 27, 2012

we recognise the investment in our people as an investment into the business

pres

s re

leas

e

hotel@vineyard.co.za / www.vineyard.co.za

t.+27(0)216574500/f.+27(0)216574501

Vineyard Hotel & Spa; P.O.Box 151 Newlands, 7725

ColintonRoad(offProteaRoad),Newlands,7700,CapeTown,SouthAfrica

thank you