NEW & NOTEWORTHY

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Keep up with what is new and noteworthy at the Boston Harbor Hotel.  From recent news highlights to press releases and the hotel's Weekly Buzz, you can find all you need to know here.

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Please contact Heather Greenbaum, Director of Public Relations, with any questions. 

PRESS HIGHLIGHTS

THE BOSTON GLOBE: TOP PLACES TO WORK 2012, MEDIUM SIZED COMPANY

THE BOSTON GLOBE: TOP PLACES TO WORK 2012, MEDIUM SIZED COMPANY

The hotel is the highest-ranked medium company in this year’s Top Places to Work survey, and the respect management shows to its staff is a big reason the employees rave about working there.

The managers at the Boston waterfront hotel, one of just three five-star properties in the city, know that in order to deliver the highest level of service, workers need to feel like five-star employees.

The hotel is the highest-ranked medium company in this year’s Top Places to Work survey, and the respect management shows to its staff is a big reason the employees rave about working there.

The managers at the Boston waterfront hotel, one of just three five-star properties in the city, know that in order to deliver the highest level of service, workers need to feel like five-star employees. The hotel pulls out all the stops for its guests — filling up bathtubs with pink champagne if they so desire — and this VIP treatment extends to its employees, many of whom make their living doing the decidedly unglamorous work of making beds and washing towels.

Managers listen to their opinions, don’t second-guess their decisions, and reward “never-say-no” behavior, such as the room service attendant who ran out to buy gluten-free bread for a guest. There is always a pot of rice cooking in the free employee cafeteria for the many Asian workers who like to eat rice every day; the menu, ranging from salmon fillet to pulled pork to marinated flank steak, is created by Daniel Bruce, the executive chef who runs the hotel’s swanky Meritage restaurant and Rowes Wharf Sea Grille.

“They understand their internal guests, us, just as much as they understand the guests that walk through the door,” said chef concierge Nathan Goff, who has worked at the hotel for 10 years.

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