Found at: http://www.anguillaguide.com/article/articleprint/4046/-1/140/
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CuisinArt Staff Members Undergo Training
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Training is part of the main focus of CuisinArt Resort & Spa for the 2006/2007 tourism season. This is according to General Manager Stephane Zaharia, who said it was also the focus of the hotel last year but will now be increased.
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Employees attending the Leadership Training Course
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Mr. Zaharia was at the time speaking to The Anguillian a week before the opening of the resort during which two separate courses were in progress.
“We had a Customer Satisfaction Leadership Training Session,” he reported. “This training session was started last season by Melinda Goddard, Principal of ClienTell Consulting LLC. It was introduced to all the supervisory and managerial levels. It was so successful and the reaction from our team was so good, that we decided to have it for the rest of the team also. So we had over 300 people who went through that training session.”
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Employees attending the Leadership Training Course
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“We are investing in various improvements in CuinsnArt this year, but most important is our commitment to you, the staff,” Mr. Zaharia said to each of the five classes held over the last two weeks of October. “You are the people who make the difference for our guests each day.”
The other course which ran parallel with the Customer Leadership Training Session last week was a Wine Training Course for all the staff of the Food and Beverage Department. The facilitator was Benjamin Laurent, the resort’s wine supplier in St. Maarten who was assisted by Guilford Gumbs a wine retailer in Anguilla.
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Wine training class with trainer Laurent (standing at back)
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The training has come in handy as CuisinArt Resort & Spa has recently inaugurated a new and expanded a 3600-wine cellar. “The emphasis on wine will be constant,” Mr. Zaharia stated. “Wine-tasting in the cellar will be a beautiful opportunity for us to showcase to our guests and the local clientele. It is very exciting.”
Speaking about other training opportunities for staff, the General Manager said the resort sent two of its wine personnel to California for a month-long training course; the Executive Steward, Hancha Richardson, to Dallas to attend a course in food handling and sanitation; a pastry team member attended training in New York for a period of six weeks. In addition two Spa employees were certified to become Spa Therapists adding spa treatment opportunities to guests.
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An excited trainee
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Mr. Zaharia was delighted with the training exposure for his staff and the benefits of improved service the resort would be able to give to its guests.