Vineyard Hotel & Spa Imvelo Awards 2012 Our Investment in People

1. newlands, cape town
imvelo awards
2012 entry
our investment
in people

2. “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 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.

3. introduction
The 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.

4. The Hotel’s average monthly labour turnover
our 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 in
demonstrated by which 55 training interventions took place during
offering benefits the period meaning, on average, each employee
member benefitted from at least 3 training
such 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: hotel@vineyard.co.za
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

6. 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 not
development opportunities for be selected out of the hundreds, and look now - I’m an in-house trainee writing about my
young 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 with
The 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 back
contingent 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 got
school-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 in
Hotel 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 intern
The 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 and
assistance and bursaries to these now I’ve got so much confidence to assist and speak to guests and staff. Working at the
school-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 an
Management and Chef Trainees 3rd year, Management Trainee
opportunity, to apply and give it your best.
”
(apprentices) are employed full-time
and study part-time at a local hotel
or chef school. The Hotel provides “Training at the Vineyard Hotel Spa has been
students 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 bursary
towards 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 self
year. 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

7. An August surprise –apprentice
chefs have a chance to shine
During August, the Square Restaurant
at 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 create
working closely with its intern chefs themed dishes added each month to
to 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 on
Chefs Create”, will see the hotel’s in- preparing our interns to enter the
house apprentice chefs given the hotel industry fully equipped with the
opportunity to showcase their skills skills they need,” explains Roy
Pan fried prawns with pickled cucumber, lemongrass and coriander foam 66
and creativity by developing dishes Davies, GM of the Vineyard Hotel created by Ashleigh Green, 1st Year Trainee Chef
for the menu for the month, under the Spa. “We look forward to seeing what
expert 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 eat@vineyard.co.za
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.

8. 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 5
inspiring 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 placing
chef 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 what
in 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.

9. press release: chef, cameron jacobs

10. Kuier
11 April 2012
Circulation 58 672

11. “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 think
National 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 class
Services (NQF4) passage into this career. ”
Further Education and Training Certificate in
1 by Luke Jessop, 2nd year, Hotel Management Trainee | In-House Hotel Management
Hospitality Reception (NQF4)

12. 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
industry and acquiring (black) learners into the industry through industry presentations and learner
shadows at the Hotels. This project is the brainchild of Talana Brown – Development CSI Intern
June 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.
I have thoroughly enjoyed my participation in and contribution to the Group’s Corporate Social Investment (CSI) and particularly the Non profit Organisation - Our Kids
of 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
Cape 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. The
opportunity 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

13. 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 Academy
Arts, 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 – South
gender representative Training Committee African Chefs Academy
• Certificate in Hospitality
that meets quarterly to discuss Training and
Management: 3 – Cape Town
Development initiatives. Hotel School, Granger Bay
Training is provided across a broad range • Diploma in Reception Operations
of disciplines ranging from safety, first aid, and Services: 1 – City Guilds
• Diploma in Hotel Operations and
customer service excellence and sales skills.
Management: 1 – City Guilds
Managers invest time annually assessing
training needs for their respective teams Examples of formal skills (hard and soft) The following students graduated and / or
and then submit these needs to the Training traininginterventions that have taken place were offered employment with the Hotel
and Development Department. This is September 2011 to date: in 2012:
budgeted for and sourced by the Training and
Development Department. Apprenticeship Amount of graduates Employed after
• Art of communication • Green room policy training
• Basic fire fighting • Group evaluation training programme in March 2012 graduating
Employees also have input into their own • Basic first AID CPR • Health safety representative training
training and development needs during the • Budgeting training • Health, hygiene, wellness Cheffing 9 5
• Business etiquette • High performance people
annual (March and August) performance
• Business writing - employment relations Management 1 1
contracting and appraisal discussions. • Café conversations workshop • Hospitality management
Employees may select from a wide variety of • Certificate in food preparation • Hygiene training for food handlers
training interventions, which are published on • Chemical bottle training • IT training
• Coaching for educators • Income tax training
an annual training calendar. • Coffee training • Induction
• Cross training • Leadership - organisational culture
Those identified for leadership succession • Diploma in food preparation • Neuro-leadership
• Disability awareness • Outlook level 3
have bespoke programmes developed by the • Environmental awareness training • Power speaking
Training and Development Division to meet • Evacuation warden training • Presenting yourself
• Excel 2007-2010 level 2 • Revenue basics
their 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

15. reinhardti hamman
(switchboard) cross training
experience 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. ”

16. january: Wrap-a-thon – where we
encouraged employees to cover an
investing in talent
exercise book in exchange for an entry
into the race as well as a “stationery
pack” to take home for their child. (The
beyond 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 one
In 2006 a Wellness Committee
was established to take care of
employee’s wellness needs. ‘You
are the World’ (YATW) operates
on the assumption that proactive
involvement in an employee’s
wellbeing results in a healthier and
happier workforce.
This in turn, impacts on their april: Magic show with magician - august: Wellness Day – an annual
performance, the service delivery Matthew Gore highlight where we bring various
may: dancing lessons
to guests and, ultimately, the wellness providers including
sustainability 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 centre
simply letting your hair down, having of light and healing / HIV aids testing and
fun and acting like a five year-old. counselling / jewellery on sale /physiotherapy
demonstration / podiatry consultation /
threading / tupperware / make-up, beauty and
hair / goodie bags
To introduce this, we elected to shift
away from initiatives exclusively june: Make your own july: Wrap-a-
aimed at serious health issues and photo frame blankie for two local
children’s charities
what you MUST and MUSTN’T do
and themed our 2011/2012 wellness
campaign “Reintroduce Yourself to
Joy!”

17. investing in talent beyond
the porte-cochere
Our 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
In terms of the policy, employees can get up to 200% of their salary as a
loan 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.

18. supporting london business
school’s executive mba students
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

19. partnership with sa college of
applied psychology (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.
The student (coach) is able to achieve the required number of notional hours
they need to complete their qualification whilst the vineyard employee
(coachee) has access to a professional who can coach them on an area of their
choosing, 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

20. investing in leadership… Associate In Management (Aim) Programme
In partnership with CATHSSETA, we presently have
Leaders Coaching Programme
six employees undertaking this ‘mini-MBA-type’
programme through UCT’s Graduate School of
As 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 general
managers. 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.

21. we recognise the investment in our people as an
investment into the business
If you have ever visited the Vineyard Hotel, you are quite likely to have experienced a sensation not often (perhaps never) experienced elsewhere. It has been
described 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.
“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 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
” ,

22. press release

23. hotel@vineyard.co.za / www.vineyard.co.za Vineyard Hotel Spa; P
thank you
.O.Box 151 Newlands, 7725
t. +27 (0)21 657 4500 / f. +27 (0)21 657 4501 Colinton Road (off Protea Road), Newlands, 7700, Cape Town, South Africa