induction of hotel varanasi

1. 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 impeccable
service and unrivaled state-of-the art facility.

2. Welcome
To
Induction
Program

4. Aim of The Program
The aim of the program is to welcome
new employees to Ramada Plaza JHV and to
familiarize you with company standards and
policies. This induction process will help you to
achieve the aim of Ramada Plaza JHV.

5. 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…..?

6. 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.

7. BRANDS

8. 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.

9. 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

10. About Us
Chairman & Managing Director
Mr. Jawahar Lal Jaiswal
Director
Mr. Gaurav Jaiswal

11. About Us
General Manager
Mr. Sandeep Bhatnagar

12. 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.

13. Leadership Team
Core 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

14. Leadership Team
Core 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

15. 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”

16. 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

17. 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.

18. 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.

19. Property Overview
Positioning Statements
Leave the rest to us
Ideal for business
Leisure 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

20. 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.

21. Property Overview
ROOMS – FLOOR WISE
I FLOOR - 22 Rooms
II FLOOR - 25 Rooms
III FLOOR - 25 Rooms
IV FLOOR - 25 Rooms
V FLOOR - 23 Rooms
TOTAL - 120 Rooms
ROOM CATEGOTY
SUPERIOR ROOMS
Total - 90
Floors - I – IV floors
Superior Room Size - Area 350 SFT
King Size Bed - 20
Twin Rooms - 70

22. Property Overview
ROOM CATEGOTY
CLUB ROOMS -Lounge facility available on the floor
Total - 21
Floors - V floor
Size of Rooms - 350 SFT Area
ROOM CATEGOTY
SUITE ROOMS
Total - 09
Floors - I – V (All floors)
Size - 1000 SFT Area

23. Property Overview (Accommodation )
• Suites
River Varuna, Lush Green Lawn or pool views welcome you
to a 1000-sq.-feet suite

24. Property Overview (Accommodation )
• Club Rooms
Enjoy an elegant room on a private-access floor offering
plush king bed and Lush Green Lawn or pool views

25. Property Overview (Accommodation )
• Superior Rooms
Enjoy beautiful views of Varanasi or a Lush Green Lawn from
a stylish room offering a plush king bed.

26. (Room & Bathroom Amenities)

27. (Room & Bathroom Amenities)

28. (Room & Bathroom Amenities)

29. (Mini -Bar)- Chargeable Basis

30. 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.

31. Property Overview (Meetings & Events)
Venue
Area
(Sq.Ft.)
Seating Capacity
Theatre Class Room U-shape Board room
Shehnai 4300 450 200 125 100

32. Property Overview (Meetings & Events)
Santoor Top Floor Area ---8150 sqft

33. Property Overview (Meetings & Events)
Sarangi 1900 125 80 40 50
Venue
Area
(Sq.Ft.)
Seating Capacity
Theatre Class Room U-shape Board room

34. Property Overview (Meetings & Events)
Venue
Area
(Sq.Ft.)
Seating Capacity
Theatre Class Room U-shape Board room
Sarod 1500 120 70 40 50

35. Property Overview (Meetings & Events)
Venue
Area
(Sq.Ft.)
Seating Capacity
Theatre Class Room U-shape Board room
Garden 15000 2500 - - -

36. 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

37. Property Overview (Meetings & Events)
Venue
Area
(Sq.Ft.)
Seating Capacity
Theatre 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

38. 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 or
night. In-Room Dining is an ideal for
time-zone-hopping
travelers, impromptu
meetings or for quiet private dining.

39. 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

40. 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

41. 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.

42. Property Overview (Room Service)

43. 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 pm
Extension No. 674

44. Property Overview (Drink & Dine)
• Pool Side Bar
Join us at the Poolside Bar and enjoy a healthy snack, or
simply sip a refreshing cocktail

45. 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

46. Property Overview ( Health & Recreation)
• Spa || Ayurveda ||
KAYAKALAPAM
Our 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.

47. 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.

48. 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.

49. HODs Of The Department
Chief Engineer
Mr. Rajneesh Singh
Extension No- 642

50. Department Hierarchy
Engineering
Executive/ Supervisor 04
AC
Technician
DG
Operator
Electrician
STP
Operator
Carpenter
Plumber
Painter
Gardener
Store
Keeper

51. 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.

52. HODs Of The Department
Executive Housekeeper
Mr. Satyendra Srivastava
Extension No- 644

53. HOUSEKEEPING
Executive Housekeeper
01
Housekeeping Executive
01
Supervisor
05
Desk Attendant
02
Room
Boy 11
H.K
Asst. 07
Pool
Attenda
nt 2
Tailor
01
Sweeper
01 Polisher 01
Mini bar
02

54. 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.

55. HODs Of The Department
Front Office Manager
Mr. Pratik Dixit
Extension No- 604

56. FRONT OFFICE
Front Office Manager
01
Duty Manager
02
G.R.E 02
Front Office
Executive/
Supervisor
Guest
Service
Associate 06
Bell Boy 6
Reservation Manager
02
Reservation Executive 01

57. 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.

58. HODs Of The Department
EAM (F & B)
Mr. Naveen Chand Pandey
Extension No- 603

59. 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

60. 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.

61. HODs Of The Department
Executive Chef
Mr. Sudhanshu Chaturvedi
Extension No- 630

62. Executive
Chef
Sous Chef
Continental
CDP 01
DCDP 01
09
Commis
Oriental
1 CDP
DCDP 01
09
Commis
Indian/
Tadka+Banquet+ The
Palate
Curry
Master
Chef 1
CDP 01
DCDP 01
05
Commis
Tandoor
DCDP 01
04
Commis
Bakery
CDP 01
04
Commis
Halwai/South
. Indian
DCDP 01
03
Commis
Cafeteria
04
Commis
KST
Supervisor
Supervisor 02
PRODUCTION

63. 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.

64. HODs Of The Department
Asst. Front Office Manager
Mr. Anoop Sharma
Extension No- 602

65. SALES
Sales Manager
Club
Coordinator
Sales
Executive
Asst. Sales

66. Who’s Who
Introduction 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.

67. HODs Of The Department
Asst. I.T. Manager
Mr. Sunil Upadhyay
Extension No- 609

68. INFORMATION
TECHNOLOGY
Asst. I.T. Manager
I.T. Executive
I.T. Asst.

69. 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.

70. HODs Of The Department
Security Manager
Mr. SK Sabir Ali
Extension No- 653

71. SECURITY
Security Manager 01
Asst. Security
Manager 01
Security
Supervisor 03
Timekeeper Driver

72. 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.

73. HODs Of The Department
CHIEF ACCOUNTANT
Mr. DEVENDRA KUMAR
Extension No- 654

74. ACCOUNTS
Chief Accountant
F & B
Cashier
Accounts
Executive
Asst.
Account
Cashier
Night
Auditor
Credit
Executive

75. Who’s Who
Introduction 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.

76. HODs Of The Department
Purchase Manager
Mr. Mahendra Pratap
Extension No- 635

77. Who’s WhoPURCHASE
Purchase Manager
Asst.
Purchase
Store
Incharge
Asst. Store

78. 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

79. HODs Of The Department
Asst. Manager HR
Mr. Deepak Kumar Singh
Extension No- 651

80. HR
Asst. Manager
HR
Asst. Manager Training
Training
Coordinator HR
HR Asst.
Mr. Ambrish Rai
Extension No- 652

81. 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

82. 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.

83. 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.

84. Leave Management
• Casual Leave
10 casual leave will be given to the team members after
completion of one month of duty period.
• Sick Leave
15 Sick leave will be given to the team members after
completion of six months of duty period.
• Privilege Leave
15 Privilege leave will be given to the team members
after completion of one year duty period.

85. 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.

86. 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.

87. 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.

88. CAFETERIA & LOCKERS
Managers & 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

89. 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.

90. STAFF WELFARE
Welfare 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

91. 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.

92. 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.

93. 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.

94. 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.

95. 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.

96. GROOMING & WELCOMING LOOK
To keep yourself clean, neat & tidy in appearance
Body
• 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 unacceptable
Hair
• 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

97. GROOMING & WELCOMING LOOK
Teeth
•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-shave
Ladies should wear only light make-up.
• Do not use heavy perfumes
•Use Cold cream for dry face.

98. GROOMING & WELCOMING LOOK
Uniform
• 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 use
Feet
• 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

99. GROOMING & WELCOMING LOOK
General
• 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

100. Any Questions…..?

101. • Have a Bright Future at Ramada
Plaza JHV
• Thank you……..
Training Manager C/O HRD Dept.
Ramada Plaza JHV
The Mall, Cantonment
Varanasi- 221002 ,
Phone no. 0542-2510000
India
E-mail: hr@ramadajhvvns.com