Leading hotel introduces four-day working week for kitchen staff

Grove of Narberth kitchen staff

Luxury Pembrokeshire country house hotel, Grove of Narberth, is to introduce a four-day working week for kitchen staff in an effort to improve employment conditions for employees. 

The five-star luxury hotel, owned by Neil and Zoe Kedward, is home to a 3 AA Rosette restaurant where staff hours will be reduced to four days per week in the kitchen in a bid to help employees achieve a better work life balance and improve staff retention.

Following other industry leaders’ example, the hotel said it was a “positive step” for the business and claimed itwill become one of the first hospitality venues in Wales to adopt such as approach.

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Owner Neil Kedward said: “In an industry where the quality of talent is a true differentiator, this is a trend we should certainly see more of. Hospitality kitchen staff in particular have traditionally had a raw deal working long hours. We have always viewed the reduction of these hours as a priority for us as I have never felt comfortable with some of the hours worked by our team particularly in the high season. We want to have a happy and energised workforce to deliver our luxury product of the highest standards in South West Wales, and this is a cornerstone of our approach to achieve that.”

The hotel celebrates its 10t year in business in 2017, having been acquired from its derelict state by the Kedwards in 2007. Over the past decade, the hotel has picked up numerous accolades and industry nods, including Good Hotel Guide’s ‘Welsh Hotel of the Year’, Pride of Britain’s ‘UK Hotel of the Year’, and listed in the Telegraph’s ‘Top 30 Country House Hotels in Britain’.

Grove of Narberth is part of the Seren Collection, a unique collection of hospitality venues in South West Wales which also includes Coast in Saundersfoot and Beach House on Oxwich Bay in the Gower Peninsula.

Tags : cateringGrove of NarberthHotelskitchens
Andrew Seymour

The author Andrew Seymour

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