While the Four Seasons George V started a two-year customer-facing renovation this year, management decided it was equally important to do something for its staff. As a result, in November the hotel and its employees inaugurated a new staff cafeteria.
After nine months of planning and three weeks of execution by the hotel’s in-house project management team, employees welcomed a new space with better ventilation, new equipment for stewarding, new refrigeration and ovens for the kitchen, softer lighting and less noise. Other new features include new banquettes, free Wi-Fi and the installation of computer stations with Internet access.
The team analyzed eating patterns and menu preferences and, as a result, improved food distribution systems and added new snacks and desserts as well as an all-day soup and rice station, fresh breads and cheeses, a large salad bar and vegetarian options.
The “people flow” was totally rethought, and the stewarding teams were involved in all the processes to ensure they would benefit from the new structure.
“While we continuously invest in enhancing the hotel from a guest experience perspective, we felt it was equally important to maintain our back of the house in perfect condition to make sure our employees have an enjoyable work environment,” said Christopher Norton, regional vice president and the hotel’s GM.