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The Mall Cantonment, Varanasi – 221002 (INDIA)Tel: +91 (542) 2510000 / Fax: +91 (542) 2500711
www.ramadajhvvns.com
WELCOME TO
Enter a world that exudes unparalleled elegance, sophistication and luxury. Experience true hospitality inside this stunning hotel with
impeccableservice and unrivaled state-of-the art facility.
Welcome To
Induction Program
Aim of The Program
The aim of the program is to welcomenew employees to Ramada Plaza JHV and tofamiliarize you with company standards andpolicies. This induction process will help you to achieve the aim of Ramada Plaza JHV.
Agenda/Topics to Be Covered
• About Wyndham worldwide• Brands• Wyndham Worldwide Core Values• About Us• Leadership Team• Our USPs• Our Mission• Our Culture• Property Overview • Org Structure• Who’s Who• Company Policies (Leave Mgmt/Work
Culture)• Grooming & Welcoming Look• Any Questions…..?
About Wyndham worldwide
As one of the world's largest hospitality companies, with approximately 7,670 hotels and 667,000 rooms worldwide. With highly recognizable brands and hotel choices in every category from upper-upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value with more than 55 brands, Headquarter of Wynndham Worldwide is Parsippany-Troy Hills, New Jersey, United States.
BRANDS
Wyndham Worldwide Core Values
Wyndham Worldwide Core Values: • Act with integrity in all that we do.• Respect everyone, everywhere.• Provide individual opportunity and
accountability.• Improve our customers' lives.• Support our communities.
About Us
This hotel is independently owned and operated by JHV Group under a license from Ramada International Hotels and Resorts which is a part of WYNDHAM INTERNATIONAL GROUP. Previously it was the government property with the name of Ashoka Hotel after that on 3rd September 2006 it is established with the name of Ramada Plaza JHV having 120 rooms, total area of hotel is11.5 Acers and is a 5 Star Property
About UsChairman & Managing Director
Mr. Jawahar Lal Jaiswal
Director Mr. Gaurav Jaiswal
About UsGeneral Manager
Mr. Sandeep Bhatnagar
About Us
General Manager
Mr. Sandeep Bhatnagar
The highly motivated individual and a passionate hotelier with over 14 years of experience in setting up operational excellence and key deliverables across cross cultural teams. Having worked some of the finest hotel brand like- Hyatt International, InterContinental hotels group, Taj hotels & JayPee hotels. He kept himself updated on the latest trends and fast changing trends of the industry.
Leadership TeamCore Members
Team Member
Mr. Naveen Chandra Pandey
Team Member
Mr. Sanjay Kumar Srivastava
Team Member
Mr. Pratik Dixit
Team Member
Mr. Shudhanshu Chaturvedi
Team Member
Mr. Rajneesh Singh
Team Member
Mr. Anoop Sharma
Leadership TeamCore Members
Team Member
Mr. S.K. Sabir Ali
Team Member
Mr. Mahendra Pratap
Team Member
Mr. Sunil Upadhyay
Team Member
Mr. Deepak Singh
Team Member
Mr. Devendra Kumar
Our USPs• You could enjoy the shopping experience with our JHV
Mall which is just beside of our hotel.• We have well maintain parking area.• We have huge lobby lodging area.• We have coffee shop.• We have Banquet Hall at the top floor which gives you
beautiful view of the Varanasi, River Varuna.• We have beautiful pool Area. • We have cities famous pastry Shop with the Name of
“Temptationz”
Our Operation Philosophy
The six "I am commitments" R I am ready A I am anticipating M Making a connection A I am aware D I am delightful A I am appreciative
Our Mission
• We will be the global leader in leisure travel accommodations and a major provider to business travelers by welcoming our owners, members and customers with well- recognised brands, quality service and a diverse range of properties.
Our Culture
• Wyndham Worldwide strives to become the widely-recognized service leader in the hospitality industry. We have a service-oriented culture in which each associate strives to be responsive, be respectful and deliver great experiences to our customers, guests, partners and communities as well as to each other.
Property Overview
Positioning Statements Leave the rest to usIdeal for businessLeisure travelers alike.Ramada offers meaningful relaxation at affordable, mid-market prices.Ramada is a welcoming and restorative hotel experience that’s available almost anywhere in the world.
The RAMADA Promise• Welcoming Team service with a
smile• Restful sleep- great guest room
experience• Invigorating shower• Exceptional Cleanliness• Ramada Mornings- breakfast at its best• Community Involvement
Property Overview • Ramada Plaza JHV offers 120 guest rooms with contemporary
and stylish décor. All the hotel guest rooms feature a view of the garden or the swimming pool and marble bathrooms with a deep soaking bathtub. Additional amenities Include:• Work desk with high-speed Internet access• Non-smoking rooms• Dual-line telephone in all Ramada Plaza JHV accommodations and suites• In-room electronic safe• Rooms for divyang' (divine body) guests.
Property Overview ROOMS – FLOOR WISEI FLOOR - 22 RoomsII FLOOR - 25 RoomsIII FLOOR - 25 RoomsIV FLOOR - 25 RoomsV FLOOR - 23 RoomsTOTAL - 120 Rooms
ROOM CATEGOTYSUPERIOR ROOMSTotal - 90Floors - I – IV floorsSuperior Room Size - Area 350 SFTKing Size Bed - 20 Twin Rooms - 70
Property Overview ROOM CATEGOTYCLUB ROOMS -Lounge facility available on the floorTotal - 21Floors - V floorSize of Rooms - 350 SFT Area
ROOM CATEGOTYSUITE ROOMSTotal - 09Floors - I – V (All floors)Size - 1000 SFT Area
Property Overview (Accommodation )• Suites
River Varuna, Lush Green Lawn or pool views welcome you to a 1000-sq.-feet suite
Property Overview (Accommodation )
• Club RoomsEnjoy an elegant room on a private-access floor offering plush king bed and Lush Green Lawn or pool views
Property Overview (Accommodation )
• Superior RoomsEnjoy beautiful views of Varanasi or a Lush Green Lawn from a stylish room offering a plush king bed.
(Room & Bathroom Amenities)
(Room & Bathroom Amenities)
(Room & Bathroom Amenities)
(Mini -Bar)- Chargeable Basis
Special Amenities Placed • VIP Level 01:- Charlie
(This is for Suite Room)Cookies, Dry fruits, Chocolates, Fruit Basket, Shaving kit, Dental kit.
• VIP Level 02:- Fruit basket, Cookies, Shaving Kit, Dental Kit.
• VIP Level 03:- Only Fruit basket, Shaving kit, Dental Kit.
• We provide Hair dryer on request as in few rooms Hair Dryer are not there.
Property Overview (Meetings & Events)
Venue Area(Sq.Ft.)
Seating CapacityTheatre Class Room U-shape Board room
Shehnai 4300 450 200 125 100
Property Overview (Meetings & Events)
Santoor Top Floor Area ---8150 sqft
Property Overview (Meetings & Events)
Sarangi 1900 125 80 40 50
Venue Area(Sq.Ft.)
Seating CapacityTheatre Class Room U-shape Board room
Property Overview (Meetings & Events)
Venue Area(Sq.Ft.)
Seating CapacityTheatre Class Room U-shape Board room
Sarod 1500 120 70 40 50
Property Overview (Meetings & Events)
Venue Area(Sq.Ft.)
Seating CapacityTheatre Class Room U-shape Board room
Garden 15000 2500 - - -
Property Overview (Meetings & Events) • Business Centre
Ramada Plaza JHV has well appointed boardroom to help you conduct seminars, meetings and business functions
Board room 243 sqft - - - cp12
Property Overview (Meetings & Events)
Venue Area(Sq.Ft.)
Seating CapacityTheatre Class Room U-shape Board room
Shehnai 4300 450 200 125 100
Sarangi 1900 125 80 40 50 Sarod 1500 120 70 40 50 Santoor 8150 - - - -
Garden 15000 2500 - - -
Board room 243 - - - 12
Property Overview (Drink & Dine)
• Ramada Plaza JHV in-room dining is a fine-dining experience within the comfort and convenience of your guest rooms or suites. Choose from an extensive menu, day ornight. In-Room Dining is an ideal for time-zone-hopping travelers, impromptumeetings or for quiet private dining.
Property Overview (Drink & Dine)• Tadka – Indian Specialty Restaurant (86 covers)
• Timings:• Lunch: 1230 pm to 0300 pm• Dinner: 0730 pm to 1100 pm
A specialty Indian restaurant, serving authentic Indian cuisine from a live kitchen
Property Overview (Drink & Dine)• The Palate – Coffee shop cum Multi Cuisine
Restaurant (158 covers )• Buffet Timings:• Breakfast – 0700 am to 1030 am• Lunch – 1230 pm to 0300 pm• Dinner – 0730 pm to 1100 pm A specialty multi cuisine restaurant, serving authentic cuisine from a live kitchen
Property Overview (Drink & Dine)
• Toxic Bar & Lounge (81 sqft ),54 covers• The Lounge Bar• Timings:• 1200 noon to 1100 pm
Enjoy Toxic Bar's relaxing intimate atmosphere with friends.
Property Overview (Room Service)
Temptationz – (The Cake & Bake Shop)Temptationz – the cake and bake shop located at the lobby lounge offers a choice of exclusive varieties of bakery & confectionary products. Timings:12 noon to 11:00 pmExtension No. 674
Property Overview (Drink & Dine)
• Pool Side BarJoin us at the Poolside Bar and enjoy a healthy snack, or simply sip a refreshing cocktail
Property Overview ( Health & Recreation)• Fitness Centre ( 6:00am to
10:00pm)Extension No. 647 Fitness Centre with world class equipments, jacuzzi, ayurvedic massage, steam and sauna bath
Property Overview ( Health & Recreation)
• Spa || Ayurveda ||KAYAKALAPAMOur body, mind & soul therapies are not only refreshing but also rejuvenating. It comprises of total health orientation with a experience of living in harmony with nature.
Property Overview ( Health & Recreation)• Beauty Salon
Ramada salon is a full-service beauty salon dedicated to consistently providing high customer satisfaction by rendering excellent service, quality products.
Who’s Who• Engineering
Department Running a hotel is a complex logistical endeavor that requires careful planning and hard work to ensure the effective interaction of all departments. Equipment does break down and accidents do happen, which is why hotels employ a professional maintenance staff. Hotel maintenance staff, sometimes called maintenance engineers, perform a wide range of essential tasks, helping to ensure the smooth operations that result in happy customers.
HODs Of The Department
Chief Engineer Mr. Rajneesh Singh
Extension No- 642
Department Hierarchy Engineering
Executive/ Supervisor 04
AC Technician
Electrician
STP Operato
r
Carpenter
Plumber
Painter
Gardener
Store Keeper
Who’s Who• Housekeeping
This is what gives hotels the ‘wow’ factor. It’s the moment that guests walk into the hotel and are impressed, then enter their bedrooms and think “Wow, this looks wonderful”. Freshly laundered linen, fluffy towels and a welcoming atmosphere, it’s all about creating a big impression and exceeding expectations.
HODs Of The Department
Executive HousekeeperMr. Satyendra Srivastava
Extension No- 644
HOUSEKEEPING
Executive Housekeeper01
Housekeeping Executive01
Supervisor05
Desk Attendant 02
Room Boy
11
H.K
Asst. 07
Pool Attendant 2
Tailor
01
Sweeper
01
Polisher
01
Mini bar
02
Who’s Who• Front Office
First - and last - impressions count and you’ll be responsible for helping us make the very best possible. Front office (or front of house) staff are often the first people guests meet. You might be checking people in, dealing with questions or complaints, so you’ll need to be friendly, flexible and happy to help. People like you make a hotel service memorable for all the right reasons.
HODs Of The Department
Front Office Manager
Mr. Pratik DixitExtension No- 604
FRONT OFFICE
Front Office Manager01
Duty Manager 02
G.R.E 02
Front Office Executive/ Supervisor
Guest Service
Associate 06
Bell Boy 6
Reservation Manager 02
Reservation Executive 01
Who’s Who• Food & Beverage Service Department
Imaginative menus, beautifully prepared and presented food served by knowledgeable and confident staff. So many different ingredients go into the creation of an unrivalled F&B service… Hotels offer a fantastic range of places to eat and drink, from our coffee lounges to cocktail bars, which means there are lots of tasty opportunities for you if you’re interested in food and drink.
HODs Of The Department
EAM (F & B)Mr. Naveen Chand Pandey
Extension No- 603
FOOD & BEVERAGE Service
F & B Manager
Banquet Manager 01
Asst. banquet Manager/
Executive 01
Banquet Sales
Executive 01
Captain 02
Butlers
Steward
09
Restaurant Manager 01
Tadka
Captain 01
Steward 05
Bar
Bar tender 01
IRD
Captain 02
Steward 05
Restaurant Manager (The palate 01
Executive 01
Captain 02
Hostess 01
Steward 12
Who’s Who• Food & Beverage Production
Department The food and beverage is one of the integral part and important operational department in a hotel which is divided into food production and food and beverage service department. Food production or kitchen department is responsible for the actual preparation of food items where as the F & B service department is responsible for the systematic service of food from the hot or cold plates of kitchen to the customer’s tables as per their choices or order.
HODs Of The Department
Executive ChefMr. Sudhanshu Chaturvedi
Extension No- 630
Executive Chef
Sous Chef
CDP 01
DCDP 01
09 Com
mis
Oriental
1 CDP
DCDP 01
09 Com
mis
Indian/
Tadka+Banquet+ The
PalateCurry
Master
Chef 1
CDP 01
DCDP 01
05 Commis
Tandoor
DCDP
01
04 Commis
Bakery
CDP 01
04Commis
Halwai/South. Indian
DCDP 01
03Commis
04 Commis
KST Supervi
sor
Supervisor 02
PRODUCTION
Who’s Who• Introduction to Sales Department
A company's sales department interacts with customers, confirms payment options, feeds the marketing process and more. The sales department must create a unique buying experience and also be prepared to deal with recurring customers, thanks to the customer retention efforts of marketing. Retaining customers for continued sales is one example of how sales feeds marketing and marketing feeds sales.
HODs Of The Department
Asst. Front Office Manager
Mr. Anoop Sharma
Extension No- 602
SALES
Sales Manager
Club Coordinator Sales Executive
Asst. Sales
Who’s WhoIntroduction to Information Technology
At Ramada Plaza JHV, our dynamic team of IT professionals evaluates your current services to determine areas for improvement including telecommunications, credit card processing and overall IT maintenance. We see Information Technology as a connection between vision and world-class technology. With our unmatched level of integration, resources, and partnerships, we deliver everything from core reservation and property management systems to high-speed Internet, data security, and in-room entertainment. This ensures that our guests have a better experience and our properties are able to generate increased revenues.
HODs Of The Department
Asst. I.T. Manager Mr. Sunil Upadhyay
Extension No- 609
INFORMATION TECHNOLOGY
Asst. I.T. Manager
I.T. Executive
I.T. Asst.
Who’s Who• Introduction to Security
Department • The primary functions of the security department may include patrolling the property, monitoring surveillance equipments and insuring that the guests, employees and their properties safe and secure at all times. The security officer must posses a law enforcement background. This department is typically categorized as front of the house security and back of the house security. However, their duties and responsibilities are similar in nature. It mentions the overall security of the hotel , hotel staffs, guest etc.
HODs Of The Department
Security Manager Mr. SK Sabir Ali
Extension No- 653
SECURITY
Security Manager 01
Asst. Security Manager 01
Security Supervisor 03
Timekeeper Driver
Who’s Who• Introduction to Accounts
An accounting department provides accounting services and financial support to the organization it belongs to. The department records accounts payable and receivable, inventory, payroll, fixed assets and all other financial elements. The department's accountants review the records of each department to determine the company's financial position and any changes required to run the organization cost effectively.
HODs Of The Department
CHIEF ACCOUNTANT Mr. DEVENDRA KUMAR
Extension No- 654
ACCOUNTS
Chief Accountant
F & B Cashier
Accounts Executive
Asst. Accoun
t
Cashier
Night Auditor
Credit Executive
Who’s WhoIntroduction to Purchase Department
To maintain uninterrupted flow of materials to support the development schedules.To procure materials economically at a cost consistent with the quality and service required. However, generally all purchases may be attempted at the lowest cost.To provide the necessary expertise, advice, information to the Curators and Education Officers with regard to the best quality of material available in the market, supplier’s capability and performance etc.To develop and maintain good buyer-seller relationship.To promote source development.To maintain Organization reputation and credibility in the market by fair dealings and prompt payments.
HODs Of The Department
Purchase Manager Mr. Mahendra Pratap
Extension No- 635
Who’s WhoPURCHASE
Purchase Manager
Asst.Purchase Store Incharge
Asst. Store
Who’s Who• Introduction to HR Dept
Human Resource Development (HRD) is a frame work for helping employees, develop there personal and organizational skills, knowledge and abilities. Human Resource Development includes such opportunities as employee training, employee carrier development, coaching, succession planning, key employee identification, tuition assistance and organizational development
HODs Of The Department
Asst. Manager HR Mr. Deepak Kumar Singh
Extension No- 651
HR
Asst. Manager HR
Asst. Manager Training
Training Coordinator
HR
HR Asst.
Mr. Ambrish Rai
Extension No- 652
HUMAN RESOURCE DEVELOPMENT CORE STANDARD
GOLDEN RULE OPEN DOOR POLICY LEAVE MANAGEMENT JOINING ONLY MONDAY & CLEARANCE ONLY SATURDAY STAFF WELFARE CAFETERIA & LOCKERS LEARNING & DEVELOPMENT HOTEL CHECK- IN & CHECK-OUT POLICY FOR EMPLOYEES. DO’S AND DON’T AT THE WORK PLACE GROOMING & RAMADA HANDBOOK SAFETY & SECURITY AT WORK PLACE HEALTH & HYGIENE AT WORK PLACE HOW TO HANDLE GUEST COMPLAIN HOW TO HANDLE CUSTOMER SERVICE ATTITUDE TIME MANAGEMENT LEADERSHIP TOWN HALL ACTIVITY
Core Standard• The minimum level of service provided to the guest
from arrival till departure of the guest from hotel should be 100% from our side.
Golden Rule • There are three types of guest:-1- External Guest :- External guests are those from
where we are earning the revenue.2- Internal Guest:- Internal guests are those with whom
we are working. Example- Our subordinates/ Colleagues.
3- Our Partners:- Partners are those who are our buyers/ Suppliers and contractors.
Treat everyone in same manner.
Leave Management• Casual Leave
10 casual leave will be given to the team members after completion of one month of duty period.
• Sick Leave15 Sick leave will be given to the team members after completion of six months of duty period.
• Privilege Leave15 Privilege leave will be given to the team members after completion of one year duty period.
Leave Management• C- Off
If team members works on weekly off or gazetted holiday then shall be liable to get C-Off, for weekly off they get one month time period for took the leave, for gazetted holiday they get three months of time period for took the leave.
Note:-If team members worked on weekly off or gazetted holiday without HODs permission, that time C-Off will not be considered.
Leave Management• Leave without pay (LWOP) is a temporary nonpaid
status and absence from duty that, in most cases, is granted at the employee's request. In most instances, granting LWOP is a matter of supervisory discretion and may be limited by agency internal policy.
Leave Management Note
1. Casual Leave Shall be granted only for emergencies or for any unforeseen circumstances for not more than 3 days at a time. Casual leave not be combined with any other leave. Casual leave cannot be accumulated.
2. Privilege leave must be availed of for not less than 3 days and cannot be availed on more than 3 spells in a year. Privilege leave can be accumulated upto 60 days as per rule in force. Application for Privilege leave must be submitted 7 days before the date of which the leave commences.
3. Sick Leave for employee covered under the company’s Medical Scheme must be certified by the company’s Medical Officer, Sick Leave not be availed in conjunction with Casual Leave. Sick Leave cannot be accumulated and will automatically lapse if not availed before 31st December.
4. Leave Card must be submitted in HRD by last date of every Month.
CAFETERIA & LOCKERSManagers & Executives contributes Rs.400/- for Cafeteria & other team members contributes Rs.300/- for Cafeteria.
• Breakfast : 07:00am to 08:00am• Morning Tea : 10:30am to 11:00am• Lunch : 12:30pm to 02:30pm • Evening Tea : 04:00pm to 04:30pm• Dinner : 07:30pm to 09:00pm • Midnight Snacks : 01:30am to 02:00am
Locker • Lockers will be given by HRD and it’s a hotel
property, if any damage happened then penalty will be charged to the Locker Holder.
• One locker will be give to two of the Hotel employees on the sharing basis.
STAFF WELFAREWelfare facilities can be largely categorized into two types:
Intramural Facilities Extramural Facilities
•Drinking water•Toilets•Washing & bathing facilities•Locker Room•Uniforms•Cafeteria•Medical aid
•Transportation•Trainings•Social insurance
Hotel Check- In & Check-out Policy For Employees.
•Late coming is not permitted and everyone is expected to report as per the timing of the shift allocated in the duty roster. Any employee not reporting on time will be considered as late arrival. On three late arrivals in the month not amounting to more than 30 minutes each time, the person will be marked a half day leave or if no leave filled before the last day of the month than absent shall be marked and half day salary will be deducted. Even, for early departure the same condition will apply. There will not be any reminders towards filling up of the leave.
•On any day if the late arrival is more than 30 minutes than half day leave would need to be filled.
Hotel Check- In & Check-out Policy For Employees.
• It has been found that the wrong entry of time has been registered on the attendance register with refer to the Time machine at the Time office. All staff is therefore requested to write the same time which is shown on the time office machine. If anyone found writing wrong time on the attendance register, than timing in the machine shall be deemed correct and half day salary may be deducted in such a case in consultation with GM’s office.
• During duty hours before going out of premises for official work you will be accountable to report the Head of the Department or any other person Placed in authority above you. Filling up the register kept at time office is a must in such a case else the person going out shall be considered absent from work during those hours.
Hotel Check- In & Check-out Policy For Employees.
• The Entry and Exit of each and every employee from the Hotel should be only through the Time Office entrance. No one should come or move out of the hotel from the hotel lobby or main porch with the only exception being the GM.
• No one is allowed to move out of the office premises post signing out wearing uniform fully or partly. Serious disciplinary action shall be initiated against any such case found.
• Anyone found with Gutkha or paan in the hotel premises shall be fined and also disciplinary action shall be initiated.
Hotel Check- In & Check-out Policy For Employees.
• No offs to be accumulated and on any busy day if the off is cancelled than it need to be taken on the next possible lean day and not clubbed with the next off day unless prior approval is taken from GM (O) in case of HODs and second in commands and respective HODs in case of line managers and the other team members. Practice of clubbing offs has to be discouraged.
• All offices need to be properly maintained at all times and not to be kept cluttered.
• Shift timings need to be adhered and late stay backs etc need to be discouraged unless really a need of the operations on that particular day.
Do’s and don’t at the work place• Do not involve into task or paper while talking to the Guests.
• Immediate recognition and positive first impressions are important • Never say “no” to a guest request (morally and ethically acceptable) • Do not give excuses to the guest.• Do not point, try to walk the guest in the direction he/ she wants to go in the
hotel • Never argue with the guest, attempt to fix the guest problem yourself or get
the manager immediately • Never discuss negative views with the guest • Do not lean on the wall or furniture • Do not put your hands in the pockets while in public • Do not touch face or hair while in public • Avoid turning your back to a guest whenever possible • Always use verbiage and descriptive words when conversing with the guest • Offer the guest at least two alternatives when solving a problem / question • Communicate with team members to provide excellent service • Communicate with management and staff when you need assistance • Anyone found with Gutkha or paan in the hotel premises shall be fined and
also disciplinary action shall be initiated.• Do not use anything's in hotel( hotel property) without your Superior
permission.
GROOMING & WELCOMING LOOK
To keep yourself clean, neat & tidy in appearanceBody• Bathe everyday, without fail, before coming on shift• Scrubbing your skin completely is the surest way to get rid of body odor.• Deodorants & powders are advisable than perfume.• Any type of smell which stands out is unacceptableHair• Hair must be trimmed and clean all the times• Hair must not touch the face• Hair must not be greasy or oily• Use Shampoo everyday
Hands•Always wash hands with soap, before coming on shift•Keep your nails short and clean•Hands must always be clean, free of any stains and skin breaks
GROOMING & WELCOMING LOOKTeeth•Brush your teeth immediately before coming to duty•Do not eat onion, garlic or smoke before shift. If you smoke, use mouthwash•Bad breath breaks business deals, relationships.•Bad breath breaks business deals, relationships.•Tongue bacteria increase the mouth odor.•Scrape your tongue daily.•Drink plenty of water or mint lemon water.•Avoid alcoholic or drinks that contain caffeine as they dry your mouth.•Eat fresh breath herbs like parsley, dill, basil or peppermint.
Face•Males should shave everyday, before coming to shift•Moustache, if kept must be neatly trimmed in such a way that the upper lips are clearly visible.•Do not use strong after-shaveLadies should wear only light make-up.• Do not use heavy perfumes•Use Cold cream for dry face.
GROOMING & WELCOMING LOOKUniform• Uniform should always be clean, laundered and ironed• Change uniform whenever it is soiled• Change socks and undergarments everyday• Always carry a clean handkerchief, and change it daily• Uniform must be worn only on duty and not for personal useFeet• Feet must be washed regularly and toenail kept trimmed
Shoes• Wear comfortable closed toed shoes. Do not wear high heeled or open toed shoes• Air your shoes regularly.• Use socks that absorb moisture• Buy socks with a percentage of cotton & a low nylon content.• Use talcum powder or a medicated powder between the toes
GROOMING & WELCOMING LOOKGeneral• Sufficient sleep, adequate and healthy food and regular exercise will keep you
healthy• You should always look alert and attentive on duty• Do not bite your nails• Do not run your hands through your hair• Do not touch your nose, ears or rub your eyes• Always cover your mouth with a handkerchief, while coughing or sneezing• Do not scratch your face• Do not chew gum
Personal Hygiene• Cuts and burns must be covered with correct water proof dressing
Any Questions…..?
• Have a Bright Future at Ramada Plaza JHV
• Thank you……..
Training Manager C/O HRD Dept.Ramada Plaza JHVThe Mall, CantonmentVaranasi- 221002 , Phone no. 0542-2510000India E-mail: [email protected]