From the staircase leading down from the entrance lobby to the Louis Bar, you can already see a garland of letters with the words: "Best Bar Team". The beaming Levent Yilmaz says, slightly embarrassed: "Those were our colleagues from the service department". As you can see, it's not just the cohesion of the bar team that is strong at the Hotel Montana in Lucerne.
All departments are delighted with the award: "They welcomed us the next day with an aperitif and the garland," says the Chef de Bar. The Istanbul native describes the diversity of the team as its greatest strength: "Our team is made up of many different personalities. Everyone has their own strengths," says the proud team leader.
Which is really necessary given the hotel bar's varied offer. A wide, exquisite range of spirits, a cigar lounge, the beach club, various events with live music. "One is very strong in the banquet area, the other with cocktails and someone else with whisk(e)y and rum, so we complement each other," he explains. But they all have one thing in common: a passion for the bar world and hospitality.
Levent Yilmaz focuses on Generation Z
Clear communication, respect and empathy are very important to Yilmaz. "It's a very young team and I, well, I'm young at heart," smiles Levent, who already has around 30 years of experience in the catering industry. "Many people always complain about Generation Z, that they are lazy and have no stamina," he criticizes, "but I see it differently. I really enjoy working with young people." With his relaxed and easy-going manner, he gets through to the younger generations.
It relies on a flat hierarchy and democratic decisions that promote a collegial atmosphere. Many things are discussed together. Every opinion counts, whether it's about the new cocktail menu or an expansion of the range. But problems or interpersonal differences are also addressed directly. Levent also worked in five-star gastronomy for many years, where things were very different. A rethink is needed, he says: "These tense meetings are no longer in keeping with the times.
They certainly have no place here." Now, in fall and winter, it's low season at the Louis Bar. This time is used to develop the staff and their expertise. "I also try to learn something new every day and we want to keep developing," explains the bar manager. Various training courses and workshops with suppliers and partners are on the agenda. And team cohesion is also to be strengthened through joint excursions. This year's destination was Baden - the Swiss Bar Awards.
A well-coordinated core team does it all
In a seasonal business like the Louis Bar, the team is expanded or reduced as required. In the summer high season, there are up to 17 employees, in winter around seven. "If you have a well-established core team, it doesn't matter if one or two new people join them. They quickly adapt to the existing dynamic," explains Levent, who has been the boss there for two years.
Although the Louis Bar has a lot of reinforcements from the hotel management school, which is just down the road, most of the seasonal staff keep coming back. "It was very special for me to be back on the stage. Especially in this category. The team spirit is the most important thing for me," explains Yilmaz. The former flairtending champion has been in the spotlight many times, but the Best Bar Team award is particularly close to his heart. "I'm a team-oriented person," he says, still touched.
Hemingway Rum Lounge / Louis Bar
Art Deco Hotel Montana
Adligenswilerstrasse 22, Lucerne
hotel-montana.ch
Opening hours
Mon - Sun open during the day and in the evening