Manager On Duty Report

1. Were all scheduled Front Office team members present during working hours, wearing proper uniforms and name tags, effectively handling the check-in and check-out process, and addressing any guest complaints or feedback received?"

2. Is the entire Front Office and back offices clean, well-organized, and are the guest toilets clean, stocked with necessary amenities, and odor-free?

3. Is the lobby lounge clean and odor-free, with sofas in good condition, pleasant music playing, and the tea and coffee station well-stocked and organized?"

4. Is the VIP lounge clean, odor-free, with sofas in good condition, pleasant music playing, and the tea and coffee station well-organized and stocked with necessary items for guest use?

5. Were all meeting rooms, including Gayal and Magna, clean and odor-free, with the surroundings, main entrances, and tables in good condition, and guest toilets stocked with sufficient amenities?

6. Were the public areas of the main reception clean and free of litter?

7. Pre-Arrival Room inspection. (Mention in comment box the room number) Is the room thoroughly cleaned, including corners, windows, and all surfaces; with floors vacuumed or cleaned, free from dust or debris; no stains on carpets or upholstery; a spotless bathroom (sink, shower, mirror, floor, and toilet); cleaned and polished glassware (glasses, cups, etc.); and free from any unpleasant odors?"

8. Pre-Arrival Room Inspection. Are all bed linens (sheets, pillowcases, duvet covers) freshly laundered and free from stains; towels (bath, hand, and face towels) clean, free from stains, and neatly folded or hung; bath mats fresh and properly placed; and pillowcases properly aligned and free from wrinkles?

9. Are VIP amenities (fruit basket , sweets, soft drinks etc. ) available and placed properly if applicable; are additional amenities such as bottled water, a minibar, and coffee/tea making facilities stocked; are toiletries (shampoo, conditioner, soap, lotion) high-quality and replenished; is the room set up according to special requests or preferences for VIP guests (e.g., extra pillows, specific room temperature); and, if applicable, is a personalized note or welcome card placed in the room?

10. Is all furniture in good condition, free from scratches, stains, or signs of wear; are all light fixtures (including bedside lamps) working; are all switches (lights, AC, fan) functional and easy to operate; are curtains or blinds in good condition and functioning properly; is the TV, remote, and any entertainment systems working; is the air conditioning/heating system functional; are there an adequate number of electrical outlets and USB charging stations?

11. Are the room door locks (both inside and outside) functioning correctly; is fire safety equipment (smoke detectors, fire extinguishers) in place and working; is the safe functional and the key available if needed; are all standard room items (such as hangers, a laundry bag, ironing board, and iron) present; and emergency evacuation plan available in the room?

12. Was Dara Restaurant clean, including surroundings, main entrance, and guest toilets, with tables well-organized inside and outside, in good condition, and the buffet properly labeled, while all scheduled team members were present, in uniform, with name tags, and pleasant music playing, the restaurant odor-free, and any guest complaints or feedback addressed?

13. Was Leuke Kome clean and odor-free, including surroundings, main entrance, tables, cushions, and bar area, with pleasant music or theme-related TV playing, all scheduled team members present, in uniform, with name tags, and any guest complaints or feedback addressed?

14. Was Akdeniz Restaurant clean and odor-free, including the surroundings, main entrance, tables inside and outside, and guest toilets, with pleasant music playing, all scheduled team members present in uniform with name tags, and any guest complaints or feedback addressed?

15. Is the pool and beach area clean and litter-free, with pleasant music playing, an assigned pool attendant in proper uniform with a name tag, and all pool beds neatly arranged with towels?

16. Was the GYM well-designed, clean, and maintained to a high standard, with appropriate lighting, temperature, ventilation, and fresh smell, while providing essential amenities such as towels, water, disinfection products, and fresh fruit in good condition?

17. Was the GYM equipment in perfect working condition, clean, and ready for use, with strong Wi-Fi and appropriately set televisions, while a fitness instructor or staff member was present during opening hours to provide proper orientation, assistance, and ensure guest needs were met?

18. Were GYM changing rooms and toilets clean, well-maintained, and stocked with essentials such as soap, toilet paper, and hand sanitizer, with proper lighting, fresh smells, and fully functional sinks and toilets?

19. Was the SPA clean and odor-free, including the surroundings, main entrance, locker rooms, and swimming pool, with theme-related music playing, all team members in uniform with name tags, guest toilets stocked with amenities, pool beds arranged with towels, and any guest complaints or feedback promptly addressed?

20. Was the pool/beach area clean and well-maintained, free of debris, with clearly marked depth signs, sufficient and clean furniture (including side tables, umbrellas, and sunbeds), and a separate shower provided?

21. Were the pool and beach rules and regulations clear, safety equipment available and clearly indicated, a lifeguard visible throughout the visit, and an employee readily available to assist guests professionally?

22. Did the employee promptly greet or acknowledge the guest within 1 minute of entering the pool or beach area, engage in a friendly and natural manner, use the guest's name appropriately, offer complimentary towels and assist with sunbed setup, provide complimentary water on weekends, make every effort to meet guest requests or offer suitable alternatives, actively listen without interrupting, and handle any guest complaints professionally?

23. Was the Staff Canteen clean, well-ventilated, and were the waste bins well-maintained and clean?

24. Was there in Staff Canteen enough food available with clear labels, including allergen information, and were proper hygiene practices followed by food handlers, with a good variety of healthy, balanced options such as less oily dishes, greens, and fruits?