SOTHEBY’S INTERNATIONAL REALTY, WINE COUNTRY, SONOMA, CA
"Thank you for delivering such a positive and engaging workshop to begin this new year.You were able to adapt quickly and lead a powerful, riveting two days with our Realtors and staff.We are all looking forward to our next workshops." Mike Bryant, General Manager, Sotheby's International Realty, Sonoma County
As this iconic hotel nears an extensive, multi-year renovation, I was asked to present a workshop for the W.O.W. group (Women of the Waldorf) held at The Lotte Palace Hotel in New York. Its theme, "In or out of the Waldorf, Creating your Own Legacy," was a topic that was timely and relevant.
“Thank you for your contribution Eric. The team in Sra Bua is geared up andI have never seen them so enthusiastic .”Samir Reinhold Wildemann, GM, Siam Kempinski Hotel Bangkok
SRA BUA RESTAURANT, HOTEL SIAM KEMPINSKI, BANGKOK
A return for a three week series of Excellent Service Workshops with the teams of Chop Steak House and Casual Adult Dining at the Club. Video-filming of the steps in the Sequence of Service was an instrumental part of the training.
A month on Maui. For many, it's the dream of a lifetime. I've just finished consulting with KIMOS, LEILANI'S, DUKES AND HULA GRILL, four of the 13 restaurants in this dynamic and successful group. You know when a property that usually does over a 1,000 covers daily, closes for its employees' Christmas party and celebrates with a full day on Kauai, that they must be doing something right. I only hope that Ross Anderson, the visionary VP of Operations who asked me to come, will be more than satisfied with the results. I know I am. Mahalo.
TWENTY TWO LIBERTY RESIDENCES, BOSTON, MA
A full week of Service Excellence Workshops with the General Manager, Concierges, Doormen, Bellmen and Director of Facilities at this exclusive residential building in the Seaport area of Boston. Thank you David Gibbons, long-term friend and colleague. for recommending me.
An incognito service assessment thanks to Thomas Klein, the stellar GM of the hotel. 2 days at this landmark property on Nob Hill, where I observed the service delivery throughout the hotel. One of the definite "stars" was Thomas Wolfe, the Chief Concierge who founded the Cles d'Or in America and is credited with bringing the concierge concept to America.
Olivier Maumaire, visionary GM of the property, sees the importance of heightening the service culture throughout this iconic property opened in 1958. It was an extremely successful mission working with 70 managers in the hotel and casino, with the opportunity to return and work with the front line staff.A return trip to this iconic resort working for a week with approximately 90 front line team members from food and beverage, housekeeping, engineering, front desk, stewarding and pool. I was impressed with the receptiveness and willingness to learn. In fact, I have been asked to return in late September to continue working with the hotel and the re-opening of the casino section of the property.
Bringing together hotels, inns, restaurants, wineries and visitors bureaus from Sonoma County was the most recent initiative in Northern California.Supported by Sonoma County Tourism, the week-long program was a great success with my return slated for the first 10 days in April. Wineries such as Sonoma-Cutrer, Matanzas Creek and Martinelli were represented, along with Costeaux Bakery, Rivers End and Bistro 29. The workshop was held at Safari West, an amazing 400 acre wild animal preserve in Santa Rosa. Wrapping up Round 2 of the Service Excellence Countywide Workshop series with members from the winery, lodging and restaurant community of Sonoma. Pictured here are tasting room managers from Iron Horse, Coppola, Selby, Seghessio, Martinelli, Korbel, La Crema, Rodney Strong, Chalk Hill and Kendall Jackson.
“Eric Weiss has a true talent for bringing out the most in people. The trainings he conducted were truly uplifting experiences for our teams at Ryland Inn and Stone House Restaurants. His advice, exercises and lessons were intriguing, insightful giving us a sense of new found energy, catapulting us to continually strive for excellence.”Jeanne Cretella, President, Landmark Hospitality
It had been five years since working with this iconic property in D.C. The hotel has the largest ballroom in the city along with some of the most wonderful team members that I've worked with. Food and Beverage Director Gordon Marr and General Manager Steve Cowan are true professionals within theHilton corporation.
LIBERTY HOUSE, NEW JERSEY
Working with the catering staff of this beautiful property overlooking the New York skyline followed by a two-day Service Excellence workshop with 25 managers of the Landmark Hospitality Group.
COSTEAUX BAKERY AND CAFE, HEALDSBURG, CA
A return consultation to this bustling cafe/bakery in the heart of Sonoma Wine Country. I worked with the administrative, retail and service team and then spent several days with ownership and management providing new culinary concepts.
David Rio Chai started its company 20 years ago and now produces and distributes chai and teas in 45 countries throughout the world. Working with the owners and the management team for a week opened my eyes to the reasons this company has become so successful. Eric Weiss is genuine, intuitive, passionate and experienced.Since the 3-day workshop, I have heard and seen my staff take what they learned and apply directly to how we work with our customers, as well as our suppliers and amongst each other within our organization.Ai Okubo, CEO, David Rio Chai
BELA VISTA HOTEL & SPA, ALGARVE, PORTUGAL
I recently had the opportunity to assess the food, service and accommodations at this magnificent 19th century palace in Portugal's Algarve region. It was part of a month's visit of ten, five-star hotels for a story on each one in luxurytravel.about.com. On no level did this property disappoint.
HOTEL FAUCHÈRE, A RELAIS AND CHATEAUX PROPERTY, MILFORD, PA
Named for Louis Fauchère, head Chef at Delmonico's Restaurant in New York City, this property has attained a wonderful reputation since it opened nine years ago. I was responsible at that time for training the staff throughout the hotel and asked to return by owner, Sean Strub. After an incognito assessment, I spent the week working with ownership, food and beverage as well as front office and housekeeping.
Kudos to The Conrad Algarve, voted the top European Luxury Resort of 2013 by the World Travel Awards. TheConradAlgarveisamagnificentpropertyinPortugalwhichwasvoted,1yearafteritsopening, as the #1 newest luxury European resort in Europe by the Luxury Travel Advisory. Eight days of working with the food and beverage, front office and spa teams of the first Conrad resort with the first Conrad Spa. This beautiful property with its five restaurants, is overseen by the visionary General Manager, Joachim Hartl whom I first met in Florida several years ago. The staff was wonderfully receptive to learning with a desire to please that I have rarely seen in my years of hospitality, Portugal is truly a hidden gem and the Conrad, Algarve is no exception. A two week Excellent Service Workshop series for all departments of the hotel, at its opening, will be followed by a 4 day "refresh" in March of 2015. I am pleased to have been extensively involved in developing the service programs for this destination. “Eric Weiss' services have been vital to the success of the opening of the Conrad Algarve. The support that he provided in communicating the key principles of service excellence and to ensure our brand service standards of delivering flawless, personalized and authentic service were second to none. The engagement of the team was great to see and we are still talking about Mr. Weiss since we opened the hotel.”Joachim Hartl, Managing Director, Conrad, Algarve
CONRAD ALGARVE HOTEL, PORTUGAL
SWOONER RESTAURANT, STONINGTON, CONNECTICUT
This beautifully situated seaside restaurant is the creation of Chef Jeffrey Gimmel and Nina Bachinsky-Gimmel, Pastry Chef. This dynamic duo also has the acclaimed eatery "Swoon" in Hudson, New York. Just having opened two months ago, our objective was to firmly establish the sequence of service over the course of 10 days with a young, mostly seasonal service staff. Additionally, it was essential to re-establish credibiity with the local clientele.
OSMOSIS DAY SPA SANCTUARY
VILA JOYA AT PRAIA DE GALE, PORTUGAL
I spent several days at this absolutely breathtaking, 28-suite hotel in the Algarve. Its restaurant is one of three, two Michelin-starred restaurants in all of Portugal. Here is my story from luxurytravel.about.com.
THE CHICAGO HILTON
It was inspiring to lead a Service Excellence Workshop series with the front office team of this venerable hotel on Chicago's Miracle Mile. The city is definitely undergoing a Renaissance period and it was an exciting time to be there.