The hospitality half needs a key structure built around roles and shifts rather than around named people. Kitchen staff arriving before dawn, housekeeping working through the morning, front-of-house running into the night and a maintenance team moving everywhere — each needs exactly the doors their work requires, and the design has to survive constant staff turnover without anybody rekeying a building every few months.
That is achievable and it is what a properly designed hierarchy is for. What it also needs is discipline about the restricted end: cellars, plant rooms, stock stores and cash points should sit above the general operating level, held by a much smaller group, and reviewed when that group changes. Otherwise a key issued to a seasonal role gradually becomes a key that opens rather more than anyone intended.
The residential half needs the opposite of complexity. Good, ordinary hardware, properly fitted, on doors that residents actually lock — including the slider onto the fairway and the garden store. The most common thing we find inside perimeters like this is a beautifully specified front door and an unlocked garden room, which is a direct consequence of feeling protected by the gate.