Asara Wine Estate & Hotel: The Bell Tower - April 2013

Thursday, 4 April, 2013
Asara Wine Estate & Hotel
THE GOLD MEDAL PLATES was an opportunity for every department to do things a little differently than normal. Gavin confirms that in this case, change was good (you can tell by the excited tone in his voice).
The beautiful dinner in the vineyards was a highlight - an unforgettable experience for both the staff and the guests. “It was the first time that we’ve done anything like this, and it was an enormous success, mostly because all departments pulled together on this one,” he says.
Another highlight for the Food and Beverage department was facilitating day trips for the group. For some of us it was the first time to experience some of these activities, like visiting Robben Island and being transported there in luxurious yachts. And we got to do all of this while working and treating our guests.” For Gavin and his team this was an exceptional experience, not only because of the activities, but also because of the interaction with the group. “Although we were here to deliver a service we learned from one another and that was amazing. Everyone was involved – every single one of us, and this also enabled us to deal with last minute changes such as moving the schedule around due to weather,” he says in a very satisfied tone.
To Jess there were many highlights during the GMP visit. “It was a privilege working with our GM, Mr. Gottgens. People have great respect for him and to see him interact with guests and having the opportunity to see him cook and organising these trips and functions, like the dinner in the vineyards, was a fantastic experience for our guests but also for us as a team,” she says. Jess also mentions that this experience presented them all an opportunity to not only represent Asara, but South Africa. “We interacted on a more personal level with these guests. There were opportunities to talk about life in South Africa and our culture. I was really proud to be part of this team,” she confirms.
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