SAFE ana STRONG

摘要

Within F&B departments at hotels around the world, it's safety first - and that means not only keeping the physical spaces clean but keeping the employees who make that possible safe, productive and engaged in keeping it that way. The Birkenhead House in Hermanus, South Africa, is working with 40% of its usual staff amid the COVID-19 pandemic, so General Manager Shane Brummer and senior sous chef Daniel Marais have divided kitchen employees into two teams. "One team (is) working one week, and then being off while the other team works," Brummer says. This not only gets more staff back to work, it also offers a strong safety benefit. "If one person on a team is exposed, then we can quarantine the whole of team one and then just bring team two on." The Hotel Adlon Kempinski in Berlin also reduced stafflevels, but Michele Muller, head chef at Quarre restaurant, has taken the opposite approach: Members of different teams started working together. "I would mix and match the team members," Muller says. "To be honest, the morale went up a lot during this time because we worked closer with each other, and we got to know each other better. If someone worked only in the evening and another person worked only in the day, they didn't know each other."