The F&B department will put
up a weekly duty roster indicating the day and date, shifts and employees
scheduled for each shift. Every associate is required to punch in and punch out
at the staff entrance.
Every department head shall
maintain department’s own sign-in/sign-out attendance register with the
time, date, employee name and signatures. On the basis of this register a
muster roll is prepared and submitted to the HR department on the 28th of every
month.
o
Report to work at least 20 minutes before duty starts.
o
Clock in at the time-keeping office
o
Staff entrance : use the assigned staff elevator/stairs to reach
the staff quarters
o
Pick up a clean uniform from the Laundry Department if required
o
Staff members shall take a shower in the locker room when required
before starting her/his duty
o
Uniforms must be worn properly and taken care of.
o
Leave the locker room feeling fresh, smart and confident.
o
Proceed to work area using the back-of-house corridors and service
elevators wherever possible
o
Reach the work area at least 5 minutes before duty time. Sign in
on the attendance time sheet kept at the department.
Time out procedure:
o
Hand over to the next shift by giving details regarding services,
important events, etc.
o
Inform the supervisor that you are about to leave. Wait for the
next shift
o
Sign out on the attendance time sheet in the department.
o
Proceed to the locker room by the back-of-house corridors/service
elevators
o
Return your uniform and exchange it for a clean one before leaving
the hotel.
o
Leave the hotel premises immediately.
o
Clock out at the time-keeper office.
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