66 April 2016 www.bahrainthismonth.com interview Herve Peyre DRIVEN TO DELIGHT BEHNAZ SANJANA In the cut-throat realm of hospitality on the island, this four-star hotel is steadily stealing the limelight. Having been in operation for around one and a half years, the SwissBelhotel Seef is a fairly new entrant to the competitive hospitality industry of Bahrain. General manager Herve Peyre remembers that Swiss-Belhotel was scheduled to open in February of 2014, but the launch actually happened in August 2014. “Certain facilities needed to be in place before we opened our doors,” he says. “Being completely involved in the project, I wanted the guest rooms to be planned perfectly and the kitchens to be amended to cater for off-site catering and banquets, so that our hotel had no limitations in the long run.” This stands testament that the man at the helm of this towering property, in the heart of bustling Seef, has a keen eye for detail, something that has rubbed off on the rest of his staff as well. This foresight has likely been one of the reasons that this young hotel has recently bagged an award from Food and Travel magazine. The experienced general manager has a prudent take on this, treating it more as an affirmation, rather than an achievement. He says: “Yes, it’s a great accomplishment. But, being so new in the market, we’re not taking it for granted. We are still in the process of adapting our product and services to what the market wants. This award gives us the confidence that we are on the right track to achieve great success.” Mr Peyre also attributes this recognition to listening to guests to find out what they really want. “During the pre-opening, I spoke to our potential customers, to know exactly what works and what doesn’t,” he says. As for what sets the hotel apart from competition, he puts it succinctly. “Seef is an area that sees corporate and leisure clientele, and we fulfill the different needs of these segments effectively. Secondly, our rooms are spacious. A regular room at our hotel measures between 30-50sq/m and is equipped with all the amenities of a five-star product. It is perfect for the business traveller, and at the same time can also be very family oriented. “And lastly, we are getting known for the quality of service we provide. Swiss-Belhotel is a boutique hotel, where we surprise guests with our attention to detail, consistency and hospitality. All our guests receive personalised attention,” he says; claiming this is what ensures repeat clientele in both the corporate and leisure segments. The hotel’s Lobby Café, Swiss Café and B28 Bar Lounge are competing with the best-inclass in the Seef area. They attract local as well as cross-border clientele and are fast gaining popularity for a great ambience and quality at reasonable prices. Being a very hands-on general manager, Mr Peyre is always accessible to his guests, thereby instilling in them the faith that they are in good hands. “The guest is the centre of all operations. I always remind my employees or team members that procedures and policies come later; guest satisfaction is primary,” he explains. He considers himself lucky that his staff have the innate traits of being friendly and hospitable. “It is our culture here to be willing to serve and that goes a long way. I just need to maintain that and make sure they are happy to continue it,” he adds. Mr Peyre has played the role of general manager for 12 long years with a worldrenowned hotel chain in various parts of Europe, mainly France. Before coming to Bahrain, he was the cluster general manager for two big hotel properties in Dubai. It was the ambition to be part of a hotel’s pre-opening team that drew him to Bahrain, to lend his expertise to the Swiss-Belhotel. Little wonder then, that this four-star hotel has all the touches and nuances of a five-star property. “We understand that not everybody can afford five-star luxury. But for a smaller budget, we offer the very best value; and this is what we are being known for,” he says. Not one to rest on past laurels, Mr Peyre is raring to climb new heights of success. He says: “We have more clientele to delight, and that shows in our work every day. It’s a long way ahead; this is just the beginning!”
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