There’s no doubt that visitors to the winelands are spoilt for choice. There are literally hundreds of farms offering wine-tasting and sales, restaurants, accommodation, Cape Dutch heritage and more. I wonder what sets Allée Bleue apart from the competition, or what management is capitalising on most of all? Leyrer explains, ”There’s fresh energy here, evident in all aspects of the business. Yes we have a beautiful natural setting, but this is a farm where people make the difference. My staff is proud to work here.”
Responsible for 110 permanent staff, Leyrer describes his managerial style as ‘leading from the top, while empowering staff, educating them about how the business must work in order for it to be financially viable and successful. “Working alongside my staff, getting them excited about the individual roles they play as part of the whole, while maintaining strict discipline.” It’s revealing to discover that since he took over management
at Allée Bleue, staff turnover has dropped by nearly 80%.
Since Leyrer took over the management
three years ago, there have been significant changes, not least to the service levels. ”One of the biggest challenges has been changing the mindset of the people who report to me. Creating a culture of service excellence is an on-going challenge and priority.”
Once the hotel is open, the owners’ vision for the estate will be almost complete. The natural synergy between what the estate produces and the lifestyle aspects encapsulates the owners’ long-term vision to own a wine estate where people can spend a relaxing day in the country with their families, or check in for a couple of nights. With the owners based in Europe, the day-to-day running of the various businesses on the estate falls to Leyrer.
”We are in constant contact with the owners, whether it’s discussing renovations or
January 2012 | Management Today 103
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