The work, seen in the projects.
From one-to-one training to building standards and SOPs, through to developing teams and young hospitality professionals.
- 100+
- One-to-one career conversations
- 2
- MarketsItaly and Saudi Arabia
- 9,436
- Masterclass students
- 872
- Reviews
Training and guest experience on the floor.
On-the-job training — Radisson Blu Riyadh
- Where
- Riyadh, Saudi Arabia
- Type of work
- One to one · Front Office · Food & Beverage
- People involved
- 1 Front Office professional, 2 in Food & Beverage
Context
The work ran individually with three people, inside service, on the everyday interactions with guests.
Objective
Take the participants through the main moments of the guest's experience and build awareness in the relationship.
Areas of work
- Talking to the guest
- Welcome
- Check-in
- The conversation
- Gathering what is useful
- Personalising the stay
- The relationship in F&B
- Reading the service openings
What was built
- Clearer expected behaviours
- Immediate application during service
- A structured way of gathering what is known about a guest
- More attention to personalisation
The related service
Training in your hotelFront Office training
Resort, Yanbu
- Where
- Yanbu, Saudi Arabia
- Type of work
- Front Office · Arrival
- People involved
- The whole Front Office team
Context
The work covered the resort's entire front desk.
Objective
Build a shared way of welcoming the guest and communicating at check-in.
Areas of work
- The arrival
- The welcome
- Communication
- Check-in
- Recognising the guest
- Running the conversation
- The first moments of the stay
What was built
- A more structured welcome
- A shared language in the department
- More awareness of the arrival
- Practical application during service
The related service
Training in your hotelSOPs and training, pre-opening
Italian fine dining restaurant, Riyadh
- Where
- Riyadh, Saudi Arabia
- Type of work
- SOPs · Pre-opening · Food & Beverage
- People involved
- Around 20 people on the team
Context
DolceVita supported the pre-opening of an Italian fine dining restaurant.
Objective
Write the restaurant's operating procedures and prepare the team to apply them in service.
Areas of work
- Welcome
- Sequence of service
- Talking to the guest
- Operating responsibilities
- Coordination
- Service standards
- The farewell
What was built
- The SOPs for the restaurant's operating phases
- The team trained on the procedures
- One shared way of running service
- Preparation for opening
The related service
Profit PerformanceHost training — Le Maschou Restaurant
- Where
- Diplomatic Quarter, Riyadh, Saudi Arabia
- Type of work
- Arrival · Hosts · Fine dining
- People involved
- The host team
Context
The work covered the people who open and close the visit to the restaurant.
Objective
Work on the quality of the first and last moments of the visit.
Areas of work
- Welcome
- The arrival
- Communication
- Walking the guest in
- The first impression
- The farewell
What was built
- A welcome with a clearer structure
- More attention to the first contact
- A shared way of seeing the guest off
- Practical application during service
The related service
Training in your hotelHospitality leadership — King Khalid University
- Where
- Abha, Saudi Arabia
- Type of work
- Education · Leadership
- People involved
- Hospitality students
Context
A session with students preparing to enter the industry.
Objective
Give a first grounding in leading people, before the first role.
Areas of work
- Responsibility
- Communication
- Leading people
- Working with others
- Guest experience
- Professional behaviour
- How you enter the industry
What was built
- The link between individual responsibility, leading people and hotel work
Guest experience built inside service.
Guest experience standards
Family-run hotels, Italy
- Where
- Italy
- Type of work
- Guest experience · Standards · Training
- People involved
- Ownership and department staff
Context
The work covered several family-run hotels.
Objective
Turn the experience ownership wants to offer into behaviours and clear references for the team.
Areas of work
- Welcome
- The relationship with the guest
- Communication
- Personalisation
- Handling requests
- Handling complaints
- The farewell
What was built
- The property's guest experience standards
- The operating references for the department
- The training
- Behaviours that apply during service
The related service
Profit PerformanceConference and career guidance — Giovani Talenti dell’Ospitalità
- Where
- Catania and Rome, Italy
- Type of work
- Non-profit conference · Career guidance
- People involved
- Students from Italian hospitality schools, with speakers from the industry and from institutions
Context
A non-profit conference founded by Kledis Brahimi. It puts general managers, chief executives and institutional representatives in the same room as the students choosing their profession. Attendance is free and open to hospitality schools across Italy.
Objective
Give students the full picture of the profession — the craft, the mobility, the careers that open up around the world — told by the people who lead it, with all the room they need for their questions.
Areas of work
- The craft of hospitality
- International mobility
- Career paths
- The students’ questions
- Dialogue with institutions
- Sessions in schools
What was built
- A first edition in Catania, under the patronage of the European Parliament and the City of Catania
- A second edition in Rome, under the patronage of the European Parliament and Roma Capitale
- Speakers from company leadership, from institutions and from the press
- Press coverage picked up by national news agencies and the trade press
- A third edition in preparation
Bringing hospitality into what students are studying.
DolceVita runs sessions with students at Italian hospitality schools. They connect what the students are studying with the situations and the responsibilities they will meet on entering the industry.
What is covered
- Front Office
- Food & Beverage
- Guest experience
- Communication
- Service
- Leading people
- Career orientation
- How a hotel is built
More than a hundred conversations about a hospitality career.
One-to-one sessions with young people and with professionals already inside the industry. People arrive at different points.
When people arrive
- Entering the industry
- Looking for a first role
- Growing in the current role
- Changing department
- Preparing for an interview
- How they work today
- Choosing the next step
What the work covers
- Where they are now
- The objectives
- The capabilities to build
- How they come across
- The CV
- Job interviews
- Choosing the role
- The direction
Different projects. Concrete pieces.
One-to-one training
Individual work inside service.
Department training
Sessions for a department or a property.
On-the-job training
Learning applied during the real work.
SOPs
Operating procedures written for the service.
Guest experience standards
Standards and behaviours built for the property.
The guest's arrival
Welcome, check-in and the first relationship.
Leadership
Training for students and professionals.
Career mentoring
One-to-one professional development.
Which part of the experience do you want to work on?
Tell us the property, the department, and the priority you want to act on.
- No pitch deck — a working session
- Named senior strategist, not a sales rep
- You keep the plan either way
Kledis Brahimi · Lead ConsultantReplies personally, usually within one business dayAbout you
So we know whose hotel we are looking at.