An intensive process of preparation was created and facilitated for the front of house team at Babel Restarant, Babylonstoren with Linda d'Holt-Hackner from the Touch Company. The restaurant had doubled in size and the team need to prepare for season with these changes in mind. They co-created new systems and procedures to support their ability to provide high quality service in the new environment. In the process, they found more effective ways to communicate, resolve challenges and make decisions. The programme took place in two parts, leading up to season and immediately afterwards to ensure the team consolidated the lessons learned and refined their action plans.
Action Learning with Managers
The food and beverage management team at Babylonstoren participated in a 6 month action learning set. Two groups of managers met each month to share their action plans and support one another as colleagues. In the process, they deepened their capacity to communicate plans, make decisions, reflect on their practice, build on successes and have a positive impact on their environment. The quality of their engagement significantly shifted together with their sense of personal and collective accomplishment.
High Performance Programme
Two separate programmes took place for the Steenberg Hotel team - one with the hotel managers and the other with the hotel front office but both looked groups focused on what a high performance team looks, feels and sounds like in their groups. The programmes supported the groups through a combination of action learning and group coaching that was informed by the principles of how adults learn best. The outcome was direct, tangible results which shifted the daily operations and relationships of team members in a positive and supportive manner.
High Performance Team Programme
The Foodbarn is a well established restaurant and deli in Noordehoek Farm Village. The business was changing and the management team came together to refine their systems and plans to accommodate the shifts in a proactive manner. During a 3 part process, the group explored what it meant to be a high performance team, clarifying where they wanted to focus their attention to address operational needs and ensure the growth was smooth and dynamic at the same time. The outcome was an inspired, unified group that was ready to move forward as a unified team.
High Performance Team Programme
Cape Brewing Company (CBC) at Spice Route wanted to to have their management team go through training that would support their ability to work as a team. Tahirih Michot, The Idea Processor and Llinda d'Holt-Hackner developed a 3 part programme that supported them achieve this outcome in an experiential manner. The team focused their attention on a group project they felt would improve their collective experience at work and worked together for the duration of the programme to make it happen. In the process, they developed their understanding of what it means to be a high performance team.
Building on Success
Overture Restaurant is an award winning establishment of Chef Bertus Basson. The business was expanding its operations and opening a new location, Bertus Basson at Spice Route. The team went through a 4 part process which supported their exploration of what factors contributed to their success at Overture that they could build on for the new venture. In the process the team clarified their vision, mission and core values. They went into the new venture feeling clear, focused and inspired.