Svenska follows the western philosophy of a flat organisation, with a strong focus on learning and developments for its people, thereby providing them with both horizontal as well as vertical growth opportunities.
Apart from various external programs delivered by industry experts, Svenska has two main internal learning initiatives:
Leadership Development: The Guest Services Programme
This is a 3-year Management Training Programme covering all the major operational and support departments, including Front Office, F&B Service and Butler Services. The trainees go through rigorous theoretical and practical training in each of the functions, developing and fine-tuning their technical expertise in the first two years. The trainees are also exposed to all the support functions such as finance & accounting, human resources, engineering, sales & marketing, etc.
As part of Svenska’s experiential learning program (based on adult-learning principles), each classroom session is followed by a hands-on practical project, which enables the trainees to implement and execute their learning, thereby translating it into life-long skills and knowledge that enhances their competence and ability to add value in the workplace.
In the third year, the focus shifts to develop managerial and leadership skills. The objective is to create a “complete hotelier” who is not just familiar with all the departments and functions within a hospitality operation, but can also lead, manage and motivate teams.
Leadership Development: The Food Production Programme
This is a 3-year Food Production Programme which covers the major sections of the Kitchen. The trainees go through a rigorous theoretical and practical training in each of the sections for the first two years and then get managerial and leadership training in the third year. Much like the Guest Services Programme, the focus is on “learning by doing”, which is the most effective method of developing skills in adults, who typically don’t learn effectively via classroom instructor-led sessions alone.
At the end of the third year, the trainee has comprehensive knowledge in not only cooking and food-related topics, but also has exposure to concepts like food costs, menu planning, marketing Initiatives for restaurants and bars, innovative F&B concepts, etc. Upon successful completion of the respective programs, the trainees are given certificates and absorbed into the managerial cadre of the organization. Star performers are recognized and rewarded with faster career path and higher compensation increments.