Traube Tonbach honours those celebrating anniversaries

BAIERSBRONN. Twelve employees of the traditional hotel in Baiersbronn celebrated milestone anniversaries at the end of the year, combining over 300 years of experience in the hotel industry. Many of them work in important key areas "behind the scenes" and thus form the foundation for an excellent guest experience.

At the end of the year, the 5-star superior hotel in the northern Black Forest thanked twelve long-serving employees for their loyalty to the company: In total, the anniversaries represent 300 years of being a host at the Traube Tonbach holiday and gourmet resort. "300 years of Traube Tonbach in twelve CVs - that is a strong sign of trust, reliability and genuine solidarity," emphasised hotelier Matthias Finkbeiner. All those celebrating anniversaries were honoured at a ceremony with personal words of thanks from the hotelier family and the Traube Tonbach management.

Housekeeping - the area in which quality can be measured on a daily basis - kicked off the honours. Ana Maria Rodrigues Canedo Goncalves has been an "extremely dedicated constant" for 40 years, conscientiously ensuring standards that guests take for granted. As a colleague, she is appreciated for her "exceptionally helpful and positive manner", according to the text of the award. Maria da Conceicao Dias Fernandes, known for her speed, diligence and "special support when working together", has also worked in housekeeping for 35 years, as has Ines Ullmann, who has developed from chambermaid to confident deputy housekeeper for 30 years. With "remarkable calm", Ullmann always has an open ear and individual solutions at the ready, even for unusual guest requests.

Maria Teresa Rodrigues Goncalves, who looks after guests on her floor with "always the greatest courtesy", Nexhime Dallaveraj, whose "calm, careful work and manual skills are exemplary", and Maria del Pilar Miron Talavera, who is regarded as a helpful "good soul" in the team, were honoured for 20 years of valuable service. "Housekeeping in particular shows what a luxury hotel is all about at its core: precision, perseverance and an eye for detail. The diligent work of our housekeeping is often unseen and performed as if by magic - but it is immensely important for the overall experience," emphasised hotel owner Heiner Finkbeiner.

Stéphane Gass: 35 years at the Schwarzwaldstube

Stéphane Gass has been shaping the wine culture at Traube Tonbach for 35 years - from Commis Sommelier to Chef Sommelier, honoured with the "Michelin Wine Award" and several times as "Sommelier of the Year" and for his outstanding wine list. "As a cosmopolitan Frenchman", he came to Tonbachtal from Alsace in 1990 and has since played a key role in shaping the success story of the Schwarzwaldstube with his "profound wine knowledge", according to the tribute. Heiner Finkbeiner emphasised: "Stéphane Gass meets guests from all over the world with a fine instinct. His elegant, unobtrusive but always attentive manner makes him a special host."

Brigitte Rieder has been making first impressions on the phone for 35 years: with experience, calmness and the ability to solve even the most demanding guest requests in a structured manner. "Many regular guests associate her voice with familiarity - that's service quality before the stay even begins," says Matthias Finkbeiner. Rieder also masters the demanding task of reliably deputising for head secretary Sigrun Eckert with "great aplomb".

Andrea Poussin has been part of the Traube family for 35 years, has worked in service and reservations and has characterised the hotel's own boutique "Traube-Lädle" since 2005 with "competence, charm and a great flair for guest contact". Heiner Finkbeiner praised: "Anyone who visits the Traube-Lädle also knows Mrs Poussin - because she advises our guests with ease and is perfectly networked for every request."

Ten years in the Silberberg and in the log cabin

Thanks go to Carsten Wohlfahrt, Sekou Bah and Martin Lange for ten years of valuable work. Since 2015, Carsten Wohlfahrt has developed from commis de cuisine to team leader in the kitchen of the Silberberg in-house restaurant - as the "man for everything", he ensures smooth processes and contributes to the good working atmosphere with more than just his "sunny disposition", according to the award ceremony.

Sekou Bah also started in 2015, initially as a dishwasher, but Kitchen Director Jürgen Reidt quickly recognised his potential and brought him into the kitchen team for the breakfast service. Today, Bah is regarded as a specialist for egg dishes of all kinds and is appreciated for his "warm, hard-working nature".
As a service employee and the "face" of the Blockhütte, Martin Lange has been a permanent fixture in the team since 2015 with his warm demeanour and unique charm. "He is an irreplaceable contact for our guests, but especially for our trainees," emphasised Matthias Finkbeiner.