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Weekly eNewsletter 13
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WEEKLY
forfeitures, and interest. Fiscal Year 2022 General Fund revenue from all sources is projected at $5
weekly 5.4
or yoga class, massage, or physical therapy treatment is what we all want and look forward to. Once
Weekly Newsletter
1
Area General Manager Message
It ’ s wonderful to start seeing many of you back in the Hotel. Tests are being done, trainings have started, the hotel is starting to look brighter and full of life. Communication is key and as we go through this together let ’ s ensure we all speak the same language, we take and deliver the right information and we work to ensure we master our new normal standards and procedures that will help us elevate our standards and remain the first choice.
2
Standard Operating Procedures
A Video created for one of our post covid SOP ’ s about In room dining—order taking.
Enjoy using this video and use to train and refresh colleagues on the new normal.
3
The Art of Racing in the Rain
A few weeks ago Bait Al Zubair promoted a competition for all Zubair Colleagues. Colleagues were asked to prepare a video on a book that they had read and was an inspiration to them. One of our active colleagues managed to create an inspiring video and came in THIRD PLACE in the competition. Congratulations Abhishek Kokate on this wonderful drive and inspiration to everyone around.
4
eLearning Section
Welcoming Back our Guests—Room Division SOP ’ s
A course designed for our Rooms Division Colleagues to familiarize themselves with the details of the regionally developed standard operating procedures. The course consists of six modules starting from our behaviors, Arrival & Departure, Housekeeping , Public Areas, Concierge as well as Wellness and Spa.
Food & Beverage Internal Audit Resolutions
A course designed to enable the learner to identify business risks that may affect profitability or impact the way we operate. It helps ensure colleagues can apply the prescribed control measures.
Rooted in Nature
The RIN initiative course is dedicated to sustainable F&B business practices that supports the community and social progress. It also embraces ingredients and dishes that are local, seasonal and sustainable.
SCAN ME AND GET A COPY OF THE HEALTH AND SAFETY PROTOCOL GUIDE