GENERAL MANAGER CHECK LIST AND SCORE

Is the room Linen Inventory implemented every month, recorded in the correct format and witnesses by Cost Control at least every 3 months?

Is the room linen/towels par level only 3 and above ?

Is linen/towels ordered every 3 months or at least in the last 6 months?

Is the F&B Linen Inventory implemented every month, recorded in the correct format and witnesses by Cost Control at least every 3 months?

Is the par level only 3 and above ?

Is linen ordered every 3 months or at least in the last 6 months?

Is a complete record of uniform available and a physical uniform inventory organised at least once a year?

Do the staff receive 3 sets per person or at least 2 sets (top & bottom) ?

Have uniform being purchased in the last 1 year for all the departments?

Are uniform washed by the Hotel, either internally or through an outside Laundry?

Is the SOP on rooms preventive maintenance implemented between Housekeeping, Front Office and Engineering?

Are the rooms going through the M&E preventive maintenance program every 4 months?

Are the rooms going through the Comprehensive maintenance program once a year?

Is the General Manager inspecting the rooms after the comprehensive preventive maintenance program?

Is a preventative maintenance program implemented in the Kitchen and the F&B departments?

Is the total manning of the department as per recommendations in terms of numbers and positions?

Are the Room Attendant given the correct number of cleaning credit?

Is the ratio of Permanent / Contract staff VS Daily Workers/Casual staff at least 50/50?

Are the equipment and machine complete and appropriate for the operation?

Is the HACCP committee in place and a list of members displayed on the Hotel notice board?

Is the committee meeting on a regular basis, minutes are noted and reviewed during the following meeting?

Is there a Customer / Internal complaints record in place and reviewed during each HACCP meeting?

Are the 7 principles of HACCP Hazard analysis evaluated by the Management during the Kitchen / F&B inspection: Determine critical control points, Establish critical limits, Establish monitoring procedures, Establish corrective action procedures, Establish verification system and Establish record keeping procedures?

Is training organised in the Kitchen at least 2 times per month on HACCP topics?

Daily rooms inspection is scheduled by the General Manager and include the HOD’s from Housekeeping, Engineering and Front Office.

A walk through of the Hotel including all Public Area, stores and back of House is scheduled by the General Manager and include the HOD’s from Housekeeping, Engineering, Front Office, F&B, Accounting and Human Resources. Pictures taken, minutes recorded and reviewed during the next inspection.

The “F&B and Kitchen standard self audit” check list is done by the General Manager once a month and forwarded to Head Office.

The “self audit and financial responsibility confirmation” check list is done by the General Manager once a month and forwarded to Head Office.

The “safety self audit confirmation” check list is done by the General Manager once a month and forwarded to Head Office.

The “Security Risk Management” audit form is reviewed by the General Manager with the fire / health / safety & security committee during the monthly meeting.

Are the rooms set up as per standard in terms of guest amenities, stationary, facilities and equipment?

Is the Hotel following the SBI specification list for bedding and bathroom linen?

Are all the chemicals in the Housekeeping/Laundry/Kitchen/F&B provided by an International company?

Is the Pest Control contracted by the Hotel, provided by a reputable and professional company?

Are all the departments organising training as per SBI standard 2 times per week or at least 1 time?

Are the update on previous audit recommendations send to head office every 3 months as requested?