Symmetry must exist between the design of the hotel and the design of the uniforms donned by staff. According to Jean- Marc Jalbert, corporate director of food & beverage for Accor Hotels, this is especially true in F&B.

“Uniforms are a key part of the design element,” emphasizes Jalbert. “When a customer looks at our staff serving them in one of our restaurants or bars, they should think, ‘this was well thought out.’” One scenario Jalbert walks through is the coordinated effort of Accor’s Sofitel Hotel in San Francisco. Award-winning designer Brad Elias was tapped to reposition this glamorous property with an “edgy hip style that recaptures the French image.”

Jalbert says coordinating the restaurant design with uniforms was a six-month process that began with renderings. Designers from different dimensions of the property met and regularly shared ideas to give the uniforms a chic look to match Sofitel San Francisco’s nouveau French ambiance.

The repositioning of the Sofitel Los Angeles raised the bar (and restaurant standards) to new heights. Kerry Simon’s SIMON LA and Rande Gerber’s Stone Rose Lounge are just two components leading Jalbert to label this as Sofitel’s U.S. flagship property. According to Jalbert, it was imperative that Sofitel’s LA uniforms were also “so LA.”

To create an exclusive uniform look for the property, “we hired professional photographers and models to provide visual guidelines,” says Jalbert, Sofitel LA’s GM. Jalbert stresses that not all body types are consistent with most LA models, so it was imperative to design apparel that complements all shapes and sizes if worn appropriately, including tasteful accessories.

Well-known Parisian couturier Jean-Charles de Castelbajac consulted on the uniform design to create a custom line of coordinated apparel for all restaurant and bar team members. Even room service uniforms were designed to reflect consistency, quality, and professionalism.

According to Jalbert, the LA Sofitel (unlike San Francisco) has an open kitchen, thus it is especially important to coordinate and design the uniforms to include the executive and sous chefs and other kitchen staff.

UNIFORM CARE
Since Accor doesn’t just pull its uniforms off the rack, it’s important that quality and design are created with durability and lasting style in mind. “Most staff members have five uniforms (cooks generally have seven).” Jalbert says three uniforms are on the shelf at any given time; one is being worn, and one is being cleaned. In addition, Jalbert says, “Fibers need time to rest,” to keep the integrity of the uniform. “Forty-eight-hour shelf life,” says Jalbert, “is needed for the uniform to rest and breath.”

Uniforms are replaced immediately if showing signs of wear, and a seamstress is employed by the hotel to tend to minor repairs such as a torn seam, button replacement, etc.

The look and impression of a uniform can be significantly enhanced (or demeaned) by the hospitality employee donning it. Sofitel provides specific guidelines for the wearing and care of the uniform as well as parameters for peripherals such as watches, jewelry, and body art.

“(For example) Waitstaff has a different uniform for lunch than dinner,” stresses Jalbert.

The uniform and the hospitality employee wearing it should always reflect the tasteful elegance, yet contemporary style, associated with the Accor and Sofitel brands. The final component Jalbert would probably attest that completes a perfect “L’ensemble,” is the commitment to service excellence each Accor F&Ber must don daily.

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