CAREER - MONDRIAN HOTELS IN FRANCE, DESIGNED FOR QUALITY OF WORK LIFE
Mondrian hotels in Bordeaux and Cannes are putting quality of work life at the heart of their strategy, Bruno Tailly and Jean-Philippe Vanthielt, their general managers, share with us the efforts they are making to improve the day-to-day lives of their teams. |
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CAREER - MONDRIAN HOTELS IN FRANCE, DESIGNED FOR QUALITY OF WORK LIFE
Mondrian hotels in Bordeaux and Cannes are putting quality of work life at the heart of their strategy, Bruno Tailly and Jean-Philippe Vanthielt, their general managers, share with us the efforts they are making to improve the day-to-day lives of their teams. |
Category: Europe - France - Careers
- Career
Article written by Vanessa Guerrier-Buisine on 2024-06-18
Quality of work life is now at the heart of strategies to attract candidates and retain teams. The Mondrian hotels in France, recently inaugurated in Bordeaux and Cannes, illustrate this commitment. Bruno Tailly, General Manager of Mondrian Bordeaux Les Carmes, and Jean-Philippe Vanthielt, General Manager of Mondrian Cannes, took us through the initiatives they have put in place in their properties.
The well-being of staff was given careful attention even before the opening of the Mondrian BordeauxLes Carmes, designed by Philippe Starck. “Right from the start of the works, quality of life was at the heart of everything we did. We wanted to create a working atmosphere that matched the level of service offered”, explains Bruno Tailly. The architecture of the historic building was adapted to create spacious, light-filled offices.
Also in Cannes, Jean-Philippe Vanthielt emphasises the importance attached to quality of work life during the renovations. “This renovation considered the back offices for the well-being of our team”, he explains.
From the staff restaurant to the uniforms
From east to west, the renovations have highlighted the areas dedicated to staff.
Bathed in natural light, the Mondrian BordeauxLes Carmesstaff restaurant, “Le Saint-Louis”, had to be “attractive”, and was equipped with a fridge system connected 24 hours a day with “fresh, healthy products, and even vegetarian dishes” explains Bruno Tailly.
A real place to live, the staff restaurant has moved away from its outdated image. “There are very few breaks for the catering teams, and if there are, our staff restaurant has a rest area with books and magazines, so they can enjoy themselves in a peaceful place,” adds the Bordeaux-based manager.
Chef Pierrick Cizeron's first priority when he arrived at Mondrian Cannes was to “rethink and renovate the cafeteria to create a relaxing space that feels like home. Together with the head chef, we draw up a schedule of suitable and varied meals to satisfy all the staff,” explains Jean-Philippe Vanthielt.
On hotel floors too, the well-being of staff has also been considered. In Bordeaux, an effort has been made to improve ergonomics, with pantries for the floor staff. At Cannes, motorised trolleys have been introduced to relieve the workload of housekeepers and room service staff, and storage cupboards have been installed in the corridors to reduce the need to move around.
While the cloakrooms have been redesigned to include showers, particular emphasis has been placed on the ergonomics and modern equipment of the catering back offices. “All our catering back offices have been enlarged and upgraded with more efficient machines. We've even created two goods lifts to link the first basement, to avoid intensive handling,” explains Jean-Philippe Vanthielt.
“I like to know that the team is happy and proud to work at Mondrian Cannes,” says the director. It is in this context that the director has also looked at the uniforms. “That's why I attach so much importance to dress and why I've made sure that everyone has their own uniform, adapted to their size and shape,” he explains.
Fundamental training initiatives
Both General Managers highlight concrete actions to improve the day-to-day lives of their teams. While they mention the importance of training in gestures and postures, Bruno Tailly also highlights professional development, recognition at work and internal promotion. “Corporate culture is very important, and ours is focused on employee well-being,” he stresses. This includes comfort, equipment and working conditions. “Our motto is 'to be treated as we would like to be treated',” he adds.
A philosophy embraced by Jean-Philippe Vanthielt, who also focuses on health and safety at work training and stresses the importance of listening to employees to constantly improve their quality of life. And she stresses the link between work and private life. “This training is essential at work, but also in our everyday lives. What we learn at work can be transposed into everyday life,” he asserts.
Various initiatives
To build loyalty among their staff, the two GMs have introduced several dedicated initiatives. At Mondrian Bordeaux Les Carmes, Christmas presents are given to each employee, and an employee time clock makes it easier to keep track of overtime. “Salaries are very attractive, andwe invest in professional development”, adds Bruno Tailly.
Jean-Philippe Vanthielt, for his part, values the events created to bring his teams together in a festive atmosphere, such as a Disco-themed staff party, with a catered dinner and a tombola with 50 prizes. “The hardest thing is to build loyalty, encourage growth and look after the well-being of your team,” he admits.
All these measures specific to these two properties complete the range of measures implemented by the Accor group in favour of QWL. One example is the AllHeartist programme: “Every new employee has a All Heartist card, which entitles him or her to discounts on spa products, discounts in our restaurant and discounts in all the group's hotels and restaurants”, explains Bruno Tailly.
By creating a pleasant working environment and valuing their employees, Bruno Tailly and Jean-Philippe Vanthielt are helping to make Mondrian hotels attractive places to work.
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