AYANA Zeitgeist

Translated from German, Zeitgeist means "the spirit of the moment", and is the key principle underpinning AYANA's service philosophy. Here, we share our inside tips and favorite haunts to help you experience the AYANA Zeitgeist.

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“Don’t stop, keep it moving

Put your drinks up

Pick your body up and

Drop it on the floor!”

Jennifer Lopez – On The Floor

It is the time of the year when AYANA’s management team spend a day on the floor doing jobs such as dishwashing, housekeeping, waitressing and guest check-in, in a bid to analyze service processes and further improve guest experiences. As John F. Kennedy once said; “Leadership and learning are indispensable to each other.”

In action here is Clive Edwards, Rooms Executive, checking all incoming vehicles at our entrance gate. He surely seems extra authoritative in his security guard uniform, although does not quite pull off the 'stern' look!

 

Executive Chef Bernhard Butz checks-in a guest in Main Lobby. No butcher knives were seen at the front office desk during the time of shooting, to our guest's relief.

 

Michi Sonoda, Japanese Business Development Director, balances two breakfast courses for her guests at Dava Restaurant's table number 4.

 

Esti Haryono our Director of Engineering spent the day at the Purchasing office, looking generally perplexed sorting out the incoming purchasing requests. The Purchasing department is the key to ensuring the hotel has all the equipment and supplies it needs to serve our guests. A busy role!

 

Assistant Financial Controller Raymond Sanjaya is used to dealing with numbers but if he took his numbers to the laundry he'd end up in jail. Here, he washes staff uniforms instead.

 

"And I will try to fix you" sings Giordano Faggioli, Food and Beverages Director of RIMBA Jimbaran Bali, our sister hotel scheduled to open in September 2013. Here, he takes on the duties of an engineering officer and gets his hands dirty.

 

Perhaps if he had spent more time washing dishes instead of posing for the camera, Rooms Director Martin Ehlers could be discharged earlier from his kitchen-stewarding duties. Lucky he was only on wash-up duties for one day or we'd be out of crockery!

There were bratwurst, sauerkraut and sour-cherry pies served at AYANA’s staff canteen last week – a departure from the usual Indonesian fare which is served to the hotel’s 950+ staff each day.

The special meal service continued the tradition of the monthly ‘GT Lunch’, whereby members of the Executive Guidance Team (GT) take turns in creating a menu from their home countries to be served at the staff canteen. Past menus have included Italian, French, Filipino, Japanese, Australian and even Jamaican fare. This month, the ‘GT Lunch’ was presented by two new native German team members: Rooms Executive Assistant Manager, Martin Ehlers, and Executive Chef Bernhard Butz.

Along with the rest of the Guidance Team, Martin and Chef Bern joyfully decorated the canteen in German colors and served various delicious German delicacies to highly enthusiastic employees. They rounded off the event with an informative slideshow and prize-laden trivia games. No yodelling was provided but there were German folk-songs and live music performances by members of the hotel staff.

The special ‘GT Lunch’ menus are served for both Lunch and Dinner on the scheduled day, and include a ‘Fun Facts’ presentation and Quiz by the relevant Executive about his homeland. The purpose of such themed lunches is to add more variety to the canteen selection and to encourage an atmosphere of fun and learning, with unique experiences not only for guests but also for AYANA’s team members. A bonus side effect of these themed lunches is that they also help employees to understand better the preferences of guests from these countries, so that they can then serve them better.

Guten Appetit!

 

 

 

We may not realize it at the time when we accept a plastic bag at the supermarket or shop, but the plastic bags we bring home probably end up as landfill. Every year, more than 2.8 billion plastic bags are distributed in Bali, resulting in 1.5 million tonnes of rubbish which we often see end up in our oceans. They are typically made of polyethylene and can take up to 1000 years to biodegrade in landfills that emit harmful greenhouse gases. In an effort to reduce our contribution to plastic-bag pollution, AYANA Resort and Spa Bali’s 950 plus employees have been encouraged to ban plastic bags in their households, as part of an environmental partnership with anti-plastic campaigner Tas Pasar (www.taspasar.org).

As part of its education outreach to hotels in Bali, Tas Pasar founders David and Ellie Eagles made a presentation to AYANA’s employees about the impact plastic bags have on waste levels and the eco-system at a General Session in AYANA Ballroom. They also distributed 1000 free reusable shopping bags to encourage use of these bags rather than plastic, and AYANA has placed posters and reusable bags in its employee canteen and lockers to reiterate the message.

The message is now clear for AYANA’s employees: on your next trip to the markets or shops, BYOTP (Bring Your Own Tas Pasar).

The Ugly Truth: Ellie explained to AYANA's 950+ staff that used plastic bags take up to 1000 years to break down into small toxic particles that contaminate soil and water.

This ain't no plastic smile: Staff members received Tas Pasar bags as part of the Plastic-less campaign for a cleaner, healthier Bali.

Bagful of Hopes: Tas Pasar ('market bag' in Indonesian) hopes to enlist the support of more businesses in and around Bali.

 

 

Flying high: There were singing, dancing and acrobatics last week when AYANA unveiled our expanded Ballroom and new meeting rooms, at a gala black-tie dinner for some 400 invited guests. The event coincided with AYANA’s appointment as a host hotel for the Asia-Pacific Economic Cooperation Summit this October. It was also an opportunity for guests to learn more about the upcoming opening of our sister hotel RIMBA Jimbaran Bali, scheduled for September. Another excuse for celebration this year!