15 March 2018
15 March 2018
"Best Staff ever"
Training for us has nothing to do with frustration but all to do with rising to the challenge, with determination, with preparation, and the will to improve and grow as a person.
When the group functions well the hotel functions well. It it is not a question of numbers but a question of motivation.
When I arrive in the office of a morning I am never ruffled, because I know that while I am away the others will have carried on in an impeccable manner. At times it is Adele, my right hand, who has taken care of all, at times nowadays it is down to Floriana or Mariella or Sebastian. I don’t need to check a million things about work routines and work flow for all of us are well-focused on the most important aspect of things: the guest of Hotel La Perla, and of course Ladinia. In my role the most important and fascinating aspect is the formation of the team. This is true for me as far as the Front Office is concerned, but also for Paolo in the Stüa de Michil, for Nicola Laera in his various kitchens, and so on and so forth for Mauro, Manuel, for Nicoló, and for all the team leaders at La Perla. When the group functions well the hotel functions well, and it is not really a question of numbers but more a question of motivation. The motivation comes from an appreciation of the mission of La Perla, which is “Enhancing wellbeing in full awareness of and focusing on the value of the human individual as consideration of others is pleasure itself.”.The phrase for us is a modus vivendi. Training for us has nothing to do with frustration but all to do with rising to the challenge, with determination, with preparation, and the will to improve and grow as a person. Training may have its technical aspects but it is above all else to do with human interchange. It is Joe, the wife of Michil, who in her Human Resource capacity, guides us when we as team leaders need input on how to guide our team. We of course have guidelines to follow which help us both respect and give something to the aspirations of the of the hotel, but which also give us something in terms of getting on together and being aware of our responsibility. After all there are about 110 of us working here, so these aspects are fundamental. We as team leaders also need to be clear with our colleagues about the technical aspects of things and the very practical and functional part of our work. La Perla is in some ways a complex structure for we believe in and strive to achieve a reallly high quality standard, we being hospitality professionals, and to be at the acceptable level we need to possess something which cannot be theoretically nor practically taught but which must be a gut feeling within: a passion for one’s work and for the success of the hotel in achieving its mission. All of us here at La Perla must feel part of this project of hospitality and awareness. It’s always pleasing as well to see how colleagues develop and go on to great things. Perhaps the best example is Pio, who from being sommelier here has become director of our new hotel in Tuscany, Hotel Posta Marcucci. And for me there is always the satisfaction that if I have a break for 3 days nobody is constantly looking for me to solve this or that – a sure sign that all is working well and that the peace and calm which reigns in our Dolomites is also present at Hotel La Perla.