Manager on Duty (MOD) 02.01.

2024 Tuesday

Manager on Duty – Raju Magar

Receptionist – Urmila

Security Officer on shift – Dhalak

PLANNING THE SHIFT Yes No Remarks

Occupancy – 84 %

1 Check the position for the house & Room availability √ Total 42 rooms

3 rooms arrival pending

2 Co-ordinate with Duty Manager and inspect at least 2 expected arrival room √

CHECKING PRE-ARRIVAL

Ambience and temperature of rooms, light fixtures, all bulbs etc. and working
1 √
condition

2 Bathroom, odor and cleanliness, neat and complete stacking of supplies √

3 Check Minibar – Items arranged neat and clean, glassware, openers and menu √

4 Phones, TV, hairdryer, bedside lamps and all other fixtures working √

5 Dust inspection on surfaces and fresh odor √

6 Stationery supplies including Coffee table books and In-room menus and advisories √

7 VIP amenities placed as per guest profile / history √ 504

8 Final – Guest perspective: is the room looking welcoming and comfortable? √

GUEST CHECKING OUT

1 Check the expected time for the checkouts, are the VVIP’s met on check-out? √

ARRIVAL – PORCH

1 Is the Porch clean and free from any traffic congestion and debris? √

2 Are the porch Attendants, Bell Boys & Lobby Associates welcoming all guests? √

3 Is the general condition and ambience of the Porch, Lobby up to the mark? √

STAFF COURTESY, COMPETENCE & RESPONSIVENESS

1 Are all Guest areas (Front Desk, DM Desk, Restaurant Hostess desks) manned? √

Do staffs make a conscious effort to wish guests and ascertain their needs pro-
2 √
actively?

Is staff attentive about guest movement and their requirements and respond
3 √
accordingly?

4 Do all staff have proper uniforms and name tags? Still staff name tag missing
 √
GUEST AREAS

1 Check lighting in the lobby and report deficiencies to Engineering √

Are all Public Area toilets clean, properly stocked and all lights working and odor
2 √ .
free?

3 Flower arrangements are well arranged and looking fresh √

Are the banquet washrooms / 6th floor washrooms clean (manned in case of evening
4 √
functions)

FOOD & BEVERAGE

1 The IRD cabin is well setup, manned and clean √

1 Is the restaurant clean and all equipment working? Look out for fused bulbs, if any. √

2 Are all tables’ setup and side stations clean? √

3 Is the background music on and at the right level? √

1 Is the Bar clean and lighting & AC temperature appropriate and odor free? √

2 Are the background / live music on and at the right level? √

1 Are guests being met at the entrance and welcomed by the team? √

2 Are the restaurant looking clean and all equipment in good repair and odor free? √

3 Is the background music on at the right level? √

4 Are the menu folders in good condition? √

1 Check the Banquets areas √

2 Pre-function areas, stores √

3 Admin offices √ Closed

HOUSEKEEPING

1 Are all pantries clean and in good order? √

2 Does staff wish guests passing by in the guest corridors? √

3 Are all turndown rooms turned down on time, any discrepancies? √ .

POOL AREA

1 Is the water clean and all lights are working in the pool? √ .

2 Is the area free of any operating equipment such as towels, glasses etc? √

HEART OF THE HOUSE

1 Are the service elevators clean? √

2 Are all the emergency staircases free of any storage or debris? √

3 Are the following areas ok √

All corridors (Base - 1) √

Telephone Exchange & Computer Centre √

Locker Rooms √

All Kitchen areas √

All F&B Back areas √

Engineering Areas & Control Room √

Is the Receiving area clean? √

Is the Wet Garbage Room locked and A/C functioning? √

Staff Cafeteria and its facilities – Neat, clean and in good repair? √

Lockers - Check General Cleanliness √

Bunkers - Check General Cleanliness √

Check General Cleanliness, Expired items, Good storage practices √

Check Hand Wash Area, Paper Towels, Caps √

Fridge temperature (5 Deg C) and Deep Freezer temperature

√
(-18 DegC)

Dish Washer - Check General Cleanliness √

Dish Washer - Check Rinse Temperature (80 – 85 DegC) √

GUEST COMPLAINTS/ GLITCHES

NO

OTHER ACCIDENT / INCIDENTS

Accidents / Incidents Action Attended by

NO .

Time : Signature :

Team Member 1 Team Member 2 Team Member 3 Team Member 4

Department F&B Service HK FO Kitchen

Name SHILPA Shailendra URMILA Chef

Standard Remarks Remarks Remarks Remarks

Uniform √ √ √ √

Name tag √ N/A √ na

Hair / Cut √ √ √ √

Make up (lady) √ Na NA NA

Accessories na Na Na na

Body odor NA NA NA NA
Bhoj Ghar 4 a la carte tables till closing.
Mr. Goyal guest did cooking class at bhoj ghar kitchen.
Divine both group farewell dinner was smooth.
TBC a la carte was quiet.
HK needs to focus on pest control 507 Mr. Rakesh vip guest room
cockroach issues.
Standard room need to be upkeep with extra decorations.
Room and cooridor seapage plan.
Room issues: Cockroach, seepage, tv, wifi, hot water. Need to make long
term plan.

THANK YOU.