December 2018 Edition
Dear Colleagues,
I would like to express my sincere thanks to each of you for your service, professionalism, dedication and enthusiasm for going an extra mile in order to make our guests’ stay more enjoyable and pleasant. Looking back at 2018, we have had an intense year, and the last three months were very eventful with the pop up collaboration of Steakmaestro, the launch of the Cercle des Ambassadeurs but most notably the resort’s 40 th anniversary celebrations and the festive season which came to its peak with the New Year’s night. 2018 was also a year of development of our team as we reinforced our continuous training programmes towards our personnel to hone your skills and interests to provide an exceptional service towards guests. The hospitality industry is becoming increasingly competitive and we have no alternatives but to continuously upgrade our services and culinary offerings. We want to show our competitors that we are a force to be reckoned with and deliver the true heart of Le Touessrok to our valued guests.
Lastly, I would like to seize this opportunity to wish you and your family a joyous and successful New Year.
Yours sincerely,
Gerhard Hecker & family
DEBUT OF FESTIVE SEASON AT SLTR
At SLTR, we marked the debut of an incredible festive season with the lighting of our grand Banyan tree, with enchanting performances of Christmas carols and cocktails with our lovely guests. We were humbled by the opportunity to unveil our gratitude tree on this very occasion, which allowed guests to extend their continuous contribution towards our CSR Embrace partners (EWAD and FIFI EK TIZAN schools). The purchase of each lucky star on our gratitude tree will churn funds for our lovely Kids.
Our People
M@STER CHEF COMPETITION 2018
At Shangri-La Le Touessrok Resorts & Spa, our colleagues engaged in our Master Chef competition. It
was challenging! It was fun! It was spectacular! 4 teams took the challenge and embarked on this
journey to create a tasteful, colorful and very Mauritian dish. The teams were judged on the
presentation, table setting, Taste, food safety & hygiene, as well as the originality of the dish. In 1st
position was our F&B team, followed by the Housekeeping team and Finance team. Our judges were
astonished by the taste and presentation of our teams’ dishes. Congrats to the winning team!
RETIREES SEASON 3
At Shangri-La Le Touessrok Resort & Spa, we wanted to acknowledge our retirees
for all the perseverance, sweat and passion that accompanied their wonderful work
by our side. We hosted them for a vibrant lunch at Le Bazar followed by a cake
cutting in the staff restaurant surrounded by our colleagues! The reunion was very
emotional when old friends, colleagues and supervisors met and shared their
memories and laughter.
KIDS
PARTY 2018
ids Party 2018 at SLTR – This year’s Kids Party has been filled with even more laughter,
oy and a lot of shared gifts and memories. We were hosted by TerrOcean at Domaine
e l’Etoile surrounded by picturesque views of the mountain and rivers. The kids were
poiled with so many activities, like zip line, quads, boat rides, trampoline, cart, face
ainting and horse riding. Imagine how astonished we were when Santa flew down
rom the sky to meet the children!!
CHRISTMAS CELEBRATION WITH SLTR COLLEAGUES
Let us wrap each gift we give with kind, loving
thoughts about all those who have helped to make
the gift possible and the person who will receive the
gift. Barbara Benson
Each of our colleagues had the opportunity to
celebrate Christmas at work and received a small
token as remembrance from the SLTR family,
END OF YEAR TOKEN TO SLTR COLLEAGUES
At SLTR, our colleagues had the opportunity to end the year 2018 with a fun driven raffle which took place at the heart of the house on 31 Dec 2018. On that occasion a small token was distributed to each colleague as part of their EOY giveaway.
WAVE DAY DECEMBER 2018
In December 2018, we had the closing of our WAVE DAY whereby our silver and gold stars were awarded for having gone extra mile in providing customer service. Our colleagues had the opportunity to participate in fun games (blind folded musical chair) and celebrate their birthdays
Our Gold stars had also been awarded with a dinner for 2 pax at our Restaurant Le Bazaar.
We aim to receive more gold and diamond stars in 2019.
KEEP UP THE GREAT WORK!
GDP Nomination Our Gold Star
Ricardo Ecumoir Sports & Recreation
Joshila Chinniah Spa
Madhuri Mohur Guest Services
We would like to say congratulation and thank all our colleagues who were nominated in the GDP. They have been nominated for going the extra mile and doing more for our guests. However, 6 of our colleagues have shown passion & perseverance consistently and have been awarded the Gold Star Award. They are true ambassadors of the Shangri-La Brand.
GDP Nomination Our Gold Star
Simla Kishun Housekeeping
Deepmala Tarachand Housekeeping
Jauhan Amine IAM
We would like to say congratulation and thank all our colleagues who were nominated in the GDP. They have been nominated for going the extra mile and doing more for our guests. However, 6 of our colleagues have shown passion & perseverance consistently and have been awarded the Gold Star Award. They are true ambassadors of the Shangri-La Brand.
AERIAL YOGA FOR SPA TEAM
Held from 08 to 13 December 2018
Originated from California,the Aerial Yoga
comprises traditional yoga poses, pilates and
dance with the use of a hammock. 6 members
from our Spa and Health Club team had the
opportunity to explore the essence of this
Click here to receive more info on the trainer
training with Mrs. Heger-Bouhr (Physiotherapist).
Our Corporate Social Responsibility
CHARITY DINNER
Watch out our Charity Dinner showcased in a sustainable way! At Shangri-La's Le Touessrok Resort & Spa, to celebrate the 40th Birthday of the Resort, our guests had the opportunity to be part of a stunning fund-raising dinner with the Cordon Bleu of Mauritian cooking - Jacqueline Dalais! Jacqueline is the granddaughter of the original owner of Le Touessrok, and is widely regarded as a master of Mauritian cooking, particularly seafood. She teased our guests' taste buds with a luxurious five-course meal! The dinner was filled with local flavours and delicious dishes, such as a sea urchin cappuccino with cassava fingers, a succulent pan-fried pavé of snapper as well as some selection of island-style sweets while contributing to a noble cause. Part of the funds collected at this special event were donated to our Embrace partner, Eastern Welfare Association for Disabled (EWAD), looking after less privileged children.
FUN DAY FOR EWAD
At SLTR we conducted a Fun Day for a group of 25 children from our CSR Embrace partner, EWAD (Eastern Welfare Association for Disabled). Around 20 guests participated actively in the recreational activities, such as musical hat and knot tying, in the Recreations Center as well as on Hibiscus beach.
CHRISTMAS CELEBRATION WITH OUR CSR PARTNER (EWAD)
Let us wrap each gift we give with kind, loving thoughts
about all those who have helped to make the gift possible
and the person who will receive the gift. Barbara Benson
Our kids at one of the CSR Embrace partner, EWAD, were
thrilled with joy to receive their gifts during Christmas
season. SLTR team and guests were proud to be part of the
celebration on 26.12.2018.
Our Guests
CERCLE DES AMBASSADEURS
During our 40 year anniversary celebrations, we were excited to launch our recognition programme, acknowledging our most loyal guests who have stayed with us over the years. To be an Ambassador, a guest must have 100 visits with us, and we were proud to gather with around 60 guests who were given the name of Ambassador of Le Touessrok.
WHITE PARTY 2018
Our whitest whites created a one-of-a-kind experience for our guests at SLTR and everybody celebrated a legendary night with Scarlett de la Torre, Roxanne Lebrasse and danced the night away to the beats of DJ David Jay on 29 December 2018.
Be prepared for another season in 2019!!
We are getting there!
Our ranking on TripAdvisor has improved from 43 to 39
Let’s Keep up the good work ☺
1.01
Great effort made by every team member and our Trust You CompIndex has reached its goal
Reviews
We are doing great!!
Let’s keep up the good work and have more 5-star TripAdvisor comments
Reviews
Reviews
STORY TELLING – CREATING A WOW EXPERIENCE
“Once upon a time” it so happened that Mr. Lougoon and Miss Muir landed in Mauritius to experience the Sun,Sand and Sea at Shangri-La’s Le Touessrok Resort & Spa. However Miss Muir was not aware about the secret mission that Mr. Lougoon was undergoing during their stay at SLTR. One day, he called one of our team members in IRD and enquire about a romantic dinner to propose Miss Muir and the colleague took all the information based on the requirement of Mr. Lougoon. On that very day, the IRD team went an extra mile by catering for a dine-by-design which was beyond the expectation of the guest and Mr. Lougoon was thrilled to announce his proposal to engage Miss Muir. A WOW experience for this young couple, which will be remembered forever.
Your learning in January
GET READY FOR MORE LEARNING IN YOUR LEARNING PACK!! January 2019
Engaging Millennials at work
Shangri-La Experience
New Colleagues Orientation
Trust You Training
Recover to gain guests loyalty
ARE YOU FOODIE?
Gato Arouille
1.
500 grams (taro) yam (peeled and grated) 2 tablespoons bread crumbs
2. 3. 4. 5. 6. 7.
1/2 teaspoon sugar
1 teaspoon freshly crushed ginger
3-4 tablespoons corn flour
Salt to taste
Vegetable oil for frying
8. Optional:
30 grams bacon finely chopped and / or 2 spring onions finely chopped
1. Combine grated yam (taro) and all the other ingredients, except the bacon, in a mixing bowl. 2. Optional: Fry the chopped bacon in 2 tablespoons of oil until crisp. Remove from pan and add (minus the oil) to the combined ingredients. If you like it, add in the finely chopped spring onions. Mix well together with the other ingredients. 3. Heat oil in deep frying pan over medium high heat. Put in enough oil to immerse completely the frying gateau arouille balls. 4. Take one tablespoonful of the mixture at a time, mould into a round shape. If necessary, dust with or add some more corn flour to get mixture to bind together. Drop one by one into the oil and fry until golden brown. 5. Drain on kitchen paper towels and serve immediately. A little bit of chilli sauce on top will make it even more enjoyable.
THANK YOU
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30Made with FlippingBook - professional solution for displaying marketing and sales documents online