This year opening preparations at Kú Hotel and Kúyah, the hotel restaurant now managed in partnership with Deon Thomas, included a full day of service quality training (on 29th October) conducted by Melinda Goddard, principal of ClienTell® Consulting, LLC.

Members of Kú Hotel and Kúyah Restaurant during one of the seminar exercises conducted on the Shoal Bay property.

All guest staff functions participated, from the front desk to the restaurant, to room attendants, to bellmen and bar tenders. “We have operated at 90% capacity for the last two seasons, but I know it is time to take it to another level,” said general manager, Delroy Lake, in his welcoming remarks to the gathering.

The seminar, “People, Preference, Process, Profits”, focused primarily on achieving customer loyalty to achieve business results – along with the importance of the employees delivering the service acting as a team, and everyone’s attention to the processes, energy and resources that support how the service is provided. “The seminar helps with the development and enhancement of skills. …what is expected of employees in order to help both themselves and the business to grow,” said Tonesha Elliott-Hodge, front desk supervisor.

Members of Kú Hotel and Kúyah Restaurant during one of the seminar exercises conducted on the Shoal Bay property.

“It was an exciting seminar. We got to express our feelings and share our views. We learned more and refreshed our minds about how to deal with guests to make their stay with us ‘very satisfied’ – excellent,” noted Tramayne Harrigan, the Kú Market supervisor. And, one of the newest members of the Kúyah kitchen staff, Glennica Gumbs, said, “I’ve learned a lot...about dealing with guests and working as a team.”
The participants will be presented with certificates, and Mr. Lake will work with Ms. Goddard to review the seminar’s content and refine the mission statement.

Kú Hotel and Kúyah Restaurant were officially opened for guests and dining patrons on October 30, 2007.

- Press Release

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