153 | P a g e

CHAPTER 3
Operational Feasibility
 154 | P a g e

BUSINESS STRUCTURE
As per the Civil Code of the Philippines, Title IX, Partnership, Chapter 1 General
Provisions; Art. 1767. “By the contract of partnership two or more persons bind
themselves to contribute money, property, or industry to a common fund, with the
intention of dividing the profits among themselves. Two or more persons may also form a
partnership for the exercise of a profession.”
For distinguishing partnership from corporation via mismanagement; in
partnership, a partner can sue a partner who mismanages while in corporation, a
stockholder cannot sue a member of the board of directors who mismanages: the action
must be in the name of the corporation. Another advantage of having a partnership is that
if all partners are capitalist and none are industrial, partners cannot be engaged in any
similar enterprise. Also, profits and losses depend on according to agreement, if none,
then, it is according to amount of contribution (Art.1799).
 155 | P a g e

ORGANIZATIONAL CHART

Figure 89: Organizational Chart

Figure 90:Organizational Chart

 156 | P a g e

PERSONNEL REQUIREMENT
Employee No. of Monthly Basic Total Annual Basic
Employees Salary (Php.) Salary (Php.)

Hotel Manager 1 35,000.00 420,000.00

Front Office Supervisor 1 15,000.00 180,000.00

Housekeeping Supervisor 1 15,000.00 180,000.00

Dining and Room Supervisor 1 15,000.00 180,000.00

Head Cook 1 15,000.00 180,000.00

Marketing and Sales 1 15,000.00 180,000.00

Supervisor

Human Resource Supervisor 1 15,000.00 180,000.00

Accounting Supervisor 1 15,000.00 180,000.00

Engineering and Maintenance 1 15,000.00 180,000.00

Supervisor

Recreation Supervisor 1 15,000.00 180,000.00

Head Captain 1 13,000.00 156,000.00

Barman 4 10,500.00 504,000.00

Wait Staff 6 10,500.00 756,000.00

Assistant Head Cook 1 10,500.00 126,000.00

Cooks 6 10,500.00 756,000.00

Kitchen Steward 2 10,500.00 252,000.00

Front Desk Clerk 5 10,500.00 630,000.00

Bellman 2 10,500.00 252,000.00

Room Attendant 6 10,500.00 756,000.00

Laundry and Linen Attendant 2 10,500.00 252,000.00

Public Attendant 2 10,500.00 252,000.00

Cashier 3 10,500.00 378,000.00

 157 | P a g e

Bookkeeper 1 10,500.00 126,000.00

Purchaser 1 10,500.00 126,000.00

Storekeeper 1 10,500.00 126,000.00

Marketing and Sales Staff 1 10,500.00 126,000.00

Human Resource Personnel 1 10,500.00 126,000.00

Gym Attendant 3 10,500.00 378,000.00

Spa Attendant 3 10,500.00 378,000.00

Lifeguard 3 10,500.00 378,000.00

Gardener 1 10,500.00 126,000.00

Utility Crew 2 10,500.00 252,000.00

TOTAL: 67 9,252,000.00

Table 46:Personnel Requirement

 158 | P a g e

WORK SCHEDULE
159 | P a g e
160 | P a g e
161 | P a g e
 162 | P a g e

ORGANIZATIONAL MEMBERS

Job Title: HOTEL MANAGER

Report To: Owners/Partners
Job Summary:
The hotel manager provides overall leadership, guidance, and direction to the hotel
management team as it strives to provide the highest quality in standards and services. In
addition, this individual acts as the main liaison between the client and hotel staff. The
hotel manager also develop management strategies in order ensures that hotel projected
sales are met for financial stability.
Job Specification:
 Have a Bachelor’s Degree in Hotel and Restaurant Management or in
Business Management.
 A minimum of two years of experience in business management,
planning and financial oversight.
 A minimum of three years of experience in personnel management,
including hiring, supervision, evaluation and benefits administration.
 A minimum of three years of experience working with a board of
directors and committees.
 Excellent, proven interpersonal, verbal and written communications
skills
 Proven skills in business and financial management.
 Demonstrated ability to work in a proactively diverse and inclusive
organization.
Job Description:
 Act as the main liaison between the client and hotel staff.
 Develop management strategies in order ensures that hotel projected
sales are met for financial stability.
 Provide overall planning, organizing, staffing leading and controlling
the hotel management team as it strives to provide the highest quality
of services.
 163 | P a g e

Job Title: ACCOUNTING SUPERVISOR

Department: Administrative Department
Report to: Hotel Manager
Job Summary:
This position is responsible in identifying, recording, measuring, classifying, verifying,
summarizing, interpreting and communicating financial information including assets,
liabilities, income and expenditures. Functions may include: payroll, taxation, accounts
payable, accounts receivable, financial reporting, auditing, fixed assets and procedures.
Job Specification:
 Must have a degree on Bachelor on Accountancy
 Must be a certified public accountant
 At least 3-5 years of experience as an accountant
 Should be deadline-oriented, confident, and time managed
Job Description:
 Prepares asset, liability, and capital account entries by compiling and
analyzing account information
 Documents financial transactions by entering account information
 Maintains accounting controls by preparing and recommending policies and
procedures
 Supervise all audit activities and evaluate all purchase orders and payment
perform and assist to eliminate any discrepancy in same and prepare all
contract terms and conditions
 164 | P a g e

Job Title: DINING ROOM SUPERVISOR

Department: Food and Beverage Department
Report to: Hotel Manager
Job Summary:
The dining supervisor plans and directs the activities related to the preparation and the
service of meals and beverages and performs the same functions as the servers.
Job Specification:
 Must have a Bachelor’s degree in Hotel and Restaurant Management
 Two to three full years of experience in any position related to the industry
 Requires thorough knowledge of the restaurant/hotel practices and procedures
 Interpersonal skills, facility with meeting people, teamwork, collaboration,
leadership, adaptability and good verbal communication skill are required.
Bilingualism may be required
 ability to quickly grasp complex situations, an analytical mind, attention to detail,
facility with numbers, the ability to take decisions and open to changes
 Good personal grooming, confidence, integrity, ability to manage stress,
dynamism, energy, autonomy, initiative, availability, flexibility and orientation
toward quality are required
Job Description:
 Oversees the activities of the servers and other dining room personnel
 Maintains a good working environment
 Recruits and hires the dining room personnel
 Explains the new recipes and the new equipment to the dining room personnel
 Orders the food supplies and dining room equipment
 Trains servers to prepare, garnish and present the food
 Has a professional appearance
 Supervises the organization of personnel and equipment to ensure customer
satisfaction
 Plans and directs activities related to the preparation and service of meals
 Ensures the quality of the food meets standards
 165 | P a g e

 Evaluates the requirements for and cost of beverages

 Executes all other tasks as requested by the manager or franchisee

Job Title: ENGENEERING AND MAINTENANCE SUPERVISOR

Department: Administrative Department
Report to: Hotel Manager
Job Summary:
Overall responsibility for supervising a shift or project, or aspects of maintenance/
engineering operations which may include scheduling employees, assigning daily work
and projects, training and coaching employees, and inspecting work for quality and
productivity. The Engineering and Maintenance Head will inspect work assignments to
ensure that work is completed in a timely manner and within specifications and assist in
educating/training employees on current safety issues
Job Specification:
 Must possess technical degree
 5 years of experience
 Must have immense knowledge in the particular area
 Possess motivating skill
 Flexible, good listener and understandable
 Must have an in depth knowledge about the work
 Ability to work under pressure.
 Must be hard working and willing to work for long hours
 Must have the ability to manage crisis situation
 Ability to understand the product quality
Job Description:
 Works independently and reports directly to the Resident Manager. He or she
will plan and supervise the work assignments of all requests for repairs, and
all maintenance tasks generated at the complex
 Responsible for planning, organizing, and assigning tasks, and making
changes in work loads within the department
 166 | P a g e

 Review and take corrective action on difficult complaints regarding tenant’s

maintenance requests
 The Supervisor will establish work schedules for maintenance personnel for
the most efficient and economical methods in handling maintenance and
repair requests
 He or she will confer with the Manager on major operating problems and will
make recommendations for needed changes in the maintenance programs
 Conduct and perform monthly safety inspections and meetings
 Assist in the progress inspections of on-site work performed by outside
contractors

Job Title: FRONT OFFICE SUPERVISOR

Department: Administrative Department
Report to: Hotel Manager
Job Summary:
The Front Office Supervisor advertises, interviews, trains and supervises front desk staff.
He or she may plan special and customer promotions. He/she chooses the initial
candidates to be considered and supplies the hotel manager with employee performance
reviews on each front desk staff member. He or she is expected to lead the front desk
team smoothly while creating a pleasant, welcoming atmosphere for guests.
Job Specification:
 Bachelor of Science in Hotel and Restaurant Management graduate.
 At least two years of Experience in managing a group of people in the
Front Office Department.
 Has the efficient knowledge on software hotel system.
 Have the five basic management skills.
 Have excellent communication skills.
 Has the ability to solve problems effectively and has great decision-
making skills.
 Can work with minimum supervision and has the supervisory skills.
 167 | P a g e

 Ability to handle pressure and stress.

 Great in developing marketing strategies to wards guests.
Job Description:
 Ensure the satisfaction of every guest coming in, and it is the
responsibility of the Front Office Supervisor to make the different
sales report and room sales projection for next operations.
 Job duties entail long hours at work and can be overnight or through
the weekends.
 Oversee the front desk clerks’ work in regards to booking,
coordinating reservations and monitoring room allocation, and training
new co-member.

Job Title: HEAD COOK

Department: Food and Beverage Department
Report to: Hotel Manager
Job Summary:
Directly responsible for all restaurant functions including food purchasing, preparation
and maintenance of quality standards; sanitation and cleanliness; training of employees in
methods of cooking, preparation, plate presentation, portion and cost control and
sanitation and cleanliness; supervises line cooks, and all kitchen staff.
Job Specification:
 Must have a Bachelor’s degree in Hotel and Restaurant Management
 Two to three full years of experience in any position related to the industry
 Requires thorough knowledge of the restaurant/hotel practices and procedures
 Must have knowledge of chemicals/agents for training purposes.
 Supervision/management communication skills are required
 Excellent comprehension for assisting with guest and associate matters
 Excellent vision required for seating guests, expediting food, cleaning
equipment, reading floor plans, charts, and schedules
 168 | P a g e

 Ability to investigate and analyze current activities or information and make

logical conclusions and recommendations
Job Description:
 Supervise and participate in kitchen area cleaning activities
 Train workers in food preparation, and in service, sanitation, and safety
procedures
 Assign duties, responsibilities, and work stations to employees in accordance
with work requirements
 Directly supervise and coordinate activities of workers engaged in preparing
and serving food
 Supervising cooks and kitchen helpers, and making sure all employees adhere
to health and safety standards
 Schedule routine linen and cleaning services, as well as equipment
maintenance and waste removal
 Organizing and rotating all food stock, and keeping track of inventory for
regular check of freshness and quality
 Investigate and resolve any customer complaints about food quality or service

Job Title: HOUSEKEEPING SUPERVISOR

Department: Administrative Department
Report to: Hotel Manager
Job Summary:
The housekeeping supervisor primarily ensures clean, orderly, and attractive rooms in
hotel. May purchase housekeeping supplies and equipment, take periodic inventories,
screen applicants, and recommend dismissal. Assign duties and tasks and inspects work.
Investigate complaints regarding housekeeping services and equipment and take
corrective action.
Job Specification:
 Bachelor of Science in Hotel and Restaurant Management graduate.
 169 | P a g e

 At least two years of experience in managing a team of housekeeping

employees through motivation, coaching and development.
 Working knowledge of rooms management systems.
 Advanced knowledge of Housekeeping process and procedures.
 Proven excellence in customer service.
 Capable of using independent judgment, effective problem solving and solid
decision making skills ability.
 The ability to anticipate customer needs, change goals and direction quickly
and multitask.
Job Description:
 Check the inventories and makes the housekeeping report.
 Responsible for planning, organizing, staffing, leading and controlling of
the overall operation of the housekeeping department in accordance with
standards and guidelines along with assuring the highest degree of quality
guest accommodation is maintained at all times.
 Responsible for scheduling and training the staff.

Job Title: Human Resource Supervisor

Department: Human Resource Department
Report to: Hotel Manager
Job Summary:
Performs professional and administrative work in coordinating, directing and
supervising human resources services functions in the such areas as recruitment,
selection, testing, training, corrective actions and disciplinary activities and performs
other assignments as required such as in the area of implementing and maintaining hotel
standard, system, rules and regulations.
 170 | P a g e

Job Specification:
 Bachelor of Science in Psychology or Bachelor of Science in Business
Administration graduate.
 At least 4-5 years of progressive leadership experience in Human Resources
position.
 Principles of effective human resources management
 Experience in strategically position HR function as a key driver of the business.
 Excellent communication and interpersonal skills
 Good understanding and leveraging of human psychology
 Self-discipline, initiative, and leadership ability. A drive for quality customer
service with a pleasant, courteous manner and neat and clean appearance.
 Ability to motivate employees to work as a team to ensure that the hotel services
meet appropriate standards.
 Must possess good communication skills for dealing with diverse staff.
Job Description:
 Develop and implement strategies to address competitive, complex business
issues.
 Analyze human resource trends and metrics for strategic business decisions
 Develop, implement and maintain HR policies and procedures.
 Develop sourcing strategies based on local market to drive candidate recruit
talented employees.
 Advise Hotel Manager and department supervisors in the group on sound
employee relations strategies.
 Respond promptly and thoughtfully to employee questions concerning policies,
procedures and programs.
 Lead investigation and resolution process with department supervisors and
responding to employee complaints/concerns.
 Conduct exit interviews and partner with the supervisors to improve climate based
upon constructive feedback.
 171 | P a g e

 Deliver impactful management training in areas such as interviewing, hiring,

termination, promotion, performance evaluation, Labour Laws etc.
 Monitor the performance management program to ensure meaningful
performance evaluations are conducted in accordance with Company policies.
 Manage the administration of staff benefits programs.

Job Title: SALES AND MARKETING SUPERVISOR

Department: Administrative Department
Report to: Hotel Manager
Job Summary:
Marketing and Sales Supervisor analyze, plan and implement marketing and sales
activities base from the SWOT analysis of the hotel. They also monitor how target
markets respond to marketing efforts. Ultimately, their goal is to increase profit, retain
loyalty from customers and have new market.
Job Specification:
 Bachelor’s Degree in Marketing or a related field required
 Master in Business or Marketing preferred
 5-year experience of positions in marketing, preferably in a similar industry
 Experience supervising and managing a professional staff
 Experience in the global marketplace is a plus
 Experience working in a flexible, employee empowering work environment
 Experience working in a flexible, employee empowering work environment
 Strong effective communicator
 Highly developed, demonstrated teamwork skills
 Familiarity and skill with the tools of the trade in marketing, written
communication, website development, market research, product packaging,
Microsoft software suite of products, visual communication software
products, and creative services
 Ability to coordinate the efforts of a large team of diverse creative employees
 172 | P a g e

 Expert in Internet and social media strategy with a demonstrated track record

Job Description:
 Help create, proofread and approve ads and decide which magazines the
company uses to advertise
 Develops annual sales strategies for the hotel
 Sets employee compensation levels, determines commission and bonus
structures and creates contests to motivate employees
 Helps the sales team by creating ongoing activities that promote the hotel and
its products
 Learns from the customers what his competitors are doing to promote their
products, reads industry publications, visits industry websites and attends
conventions, conferences and trade shows
 Works with in-house staff or contractors to help develop any advertising,
promotions, social media and public relations activities necessary

Job Title: RECREATION SUPERVISOR

Department: Recreations Department
Report to: General Manager
Job Summary:
Responsible for supervising all leisure facilities in the hotel to ensure the quality and
enjoyment factor of a facility, also the recreation head ensures the safety of the facility
for the guest wellness.
Job Specification:
 Graduated from a four year course with a Bachelor’s degree in recreation or a
closely related field, or an equivalent combination of education and
experience preferred
 Excellent customer service skills, establishes and maintains effective working
 173 | P a g e

 Relationships with other employees, officials, and all members of the general
public
 Ability to formulate park policies, procedures, rules, and regulations
Job Description:
 To ensure that you are always courteous and friendly to guests, attentive to
their needs, handle problems in a professional manner and are conscious of
the importance of safety
 Enforcing all rules and ensuring a safe environment for all guests using the
facilities
 To be aware of Health and safety regulations and all rules & regulations
 To report all engineering faults and to follow up on
 To ensure that all check list are completed and monitored
 Hold Team Meetings
 Dealing with Guest queries
 To be able to check the whole and ensure standards
 Understand and activate activities
 Work closely with supplier of our consignment products
 Supervision of associates within the department

Job Title: FRONT DESK CLERK

Department: Front Office department
Report to: Front Office Supervisor
Job Summary:
A hotel front desk clerk's main responsibility is to help check guests in and out. She
responds in a professional and courteous manner to arriving, departing and in-house
guests by providing accurate and timely information and services. She also responds to
telephone and in-person inquiries regarding reservations, hotel information and guest
concerns.
 174 | P a g e

Job Specifications:
 Graduate of Bachelor of Science in Hotel and Restaurant Management or
Bachelor of Science in Tourism
 23-30 years old
 A minimum of one (1) year experience in hotel operations.
 Ability to satisfactorily communicate in English (speak, read, write) with
guests, co-workers and management to their understanding.
 Ability to solve practical problems and deal with a variety of concrete
variables in situations where only limited standardization exists
 Ability to effectively deal with internal and external customers, some of
whom will require high levels of
 Ability to work well under pressure of check-in/check-out of guests and
handle multiple tasks at once.
 Punctuality and regular and reliable attendance.
 Honesty and Integrity
Job Description:
 Adhere to all cashiering procedures: open, secure and balance out shift
 Anticipate guests’ needs, respond promptly and acknowledge all guests,
however busy and whatever time of day.
 Complete all items as listed on shift checklists.
 Demand accuracy with daily Accounting procedures.
Check-in and check-out hotel guests in a confident, professional, and friendly
manner.
 Ensure proper credit card procedures are followed at all times to include credit
card
 Inform guest of any messages, mail, faxes, etc. received for them.
 Initiate courtesy call after check-in to ensure guest is satisfied with
accommodations as well as offer any assistance.
 175 | P a g e

 Provide gracious and efficient telephone service as it relates to general PBX

services. Calls should be answered promptly and knowledgeably, always
ensuring complete and accurate information.
 Responsible for providing quality guest service as it pertains to checking
in/out of hotel guests
 Review arrivals noting special requests and blocking rooms as necessary for
VIP guests

Job Title: VALET ATTENDANT/BELLMAN

Department: Front Office Department
Report to: Front Office Supervisor
Job Summary:
The Bellman is responsible primarily in providing the hotel guest or patron the efficient
Bell service, to ensure the luggage being delivered collected, stored accurately and
promptly all the time. He/she should be more pro-active in practicing the salesmanship to
promote the hotel products at any guest contact, for example, when roaming the guest.
Job Specification:
 Associate of Arts in Hotel and Restaurant Management graduate.
 Have a one experience in luggage assistance and handling.
 Has good problem solving skills.
 Good communication skills.
 Courteous and polite.
 Alert and Attentive.
 Can direct and lead people.
 Must know how to drive.
 Physically Fit.
 176 | P a g e

Job Description:
 Ensure the luggage being delivered collected, stored accurately and promptly
all the time.
 Practicing salesmanship to promote the hotel products at any guest contact, for
example, when roaming the guest.
 Provide the hotel guest or patron the efficient Bell service.

Job Title: ROOM ATTENDANT

Department: Housekeeping Department
Report to: Housekeeping Supervisor
Job Summary:
Room Attendants are responsible for the cleanliness of guest rooms, hallways, and public
areas in the hotel. Responsibilities include: servicing guest rooms daily in accordance
with hotel procedures, stocking cart with room supplies, and replacing bed linens and
replenishing guest room supplies. This position requires strong attention to detail, ability
to communicate effectively with guests and team members verbally or in written form,
and the ability to bend, lift, and be standing or walking all day.
Job Specification:
 Associate of Arts in Hotel and Restaurant graduate
 Physical capability to lift, push or pull at least 40 kilos.
 Standard knowledge in bed making.
 Knowledge about chemical safety and fires aid.
 Hardworking and honest.
 Service oriented.
 Know how to handle cleaning equipment.
 The ability to anticipate customer needs, change goals and direction
quickly and multitask.
 177 | P a g e

Job Description:
 Cleaning of the guest rooms to standard as assigned
 Performing very physical labor
 Providing excellent customer service
 Courteously and promptly responds to guest room requests
 Moves heavy objects as requested
 Performs side duties as required
 Works closely with other departments to achieve maximum guest satisfaction
 Maintains a clean, safe, hazard-free work environment at all times
 Understands the emergency procedures for the entire hotel
 Report any maintenance issues immediately to the maintenance department,
including all furniture, fittings and equipment
 Complete all periodical tasks

Job Title: LAUNDRY AND LINEN ATTENDANT

Department: Housekeeping Department
Report to: Housekeeping Supervisor
Job Summary:
The Laundry and Linen attendant is responsible for the processing of all requests for
laundry service, including guest’s laundry and employee uniforms. Stocks, stores and
issues employees’ uniforms, linens, cleaning supplies, guestroom, and public area
amenities.Performs ironing of linen items in the flatwork machine following the standard
procedures. Attends to the washing, extracting and drying of all housekeeping linens such
as towels, bed sheets, pillow slips and pillow cases, etc., and also linen used for dining
and banquet functions.
Job Specification:
 High school or vocational graduate
 Preferably with work experience
 Hardworking and honest
 178 | P a g e

 Must be able to move constantly during work hours

 Must be able to lift or carry a minimum of 45 kilos
Job Description:
 Sorts dries articles according to type
 Folds and places items in appropriate storage area
 Sorts stained and torn articles
 Operates laundry machinery such as washers, driers and ironers.
 Loads articles into washers and adds specified amount detergent, soap or other
cleaning agent by programming laundry machines.

Job Title: PUBLIC AREA ATTENDANT

Department: Housekeeping Department
Report to: Housekeeping Supervisor
Job Summary:
The Public Area Attendant is responsible for maintaining the cleanliness and appearance
of the hotel and providing customers with quality service in a timely and friendly manner.
Responsibilities vary but may include: cleaning and maintaining the appearance of the
public areas of the hotel, deep cleaning of assigned areas, setting-up and maintaining
complimentary hotel lobby, cleaning and setting-up meeting room functions, restocking
housekeeping stations, delivering service items to guest rooms upon requests from the
front desk.
Job specification:
 High school or vocational graduate
 Must be hardworking and honest
 Store chemical agents and converse easily with guests
Job description:
 Maintains adequate stock of supplies
 Maintains the cleanliness of back-of-the-house areas
 Cleans the interior of the hotel
 Cleans exterior of building with water hose and pressure washers as required
 179 | P a g e

Job Title: ASSISTANT HEAD COOK

Department: Kitchen Department
Report to: Head Cook
Job Summary:
Assist the head cook and can be a substitute to the head cook. Assist in the preparation
and serving of food.
Job Specification:
 Must be graduate of any related culinary course
 At least 2-3 year of experience in the industry
 Must be knowledgeable of menu planning together with creating new dishes
 Must be a good team player, hardworking and enthusiastic
 Must be able to organize orders
 Must be passionate about food
Job Description:
 He/she also ensures that the food operations are controlled in a manner which
reaches the desired cost of sales and maximizing potential and optimizing
resources
 Ensures the security of all foods, chemicals and equipment by maintaining
procedures lay down by the Health and Safety Policy

Job Title: COOK

Department: Kitchen Department
Report to: Head Cook
Job Summary:
Accurately and efficiently cook meats, fish, vegetables, soups and other food products as
well as prepare and portion food products prior to cooking. Also perform other duties in
the areas of food and final plate preparation including plating and garnishing of cooked
items and preparing appropriate garnishes for all menu item plates.
 180 | P a g e

Job Specification:
 Must have a Bachelor’s degree in Hotel and Restaurant management,
preferably in culinary major
 Must be able to communicate clearly with managers, kitchen and dining room
personnel
 Must possess a positive attitude and work well with other team members
 Must be able to read and follow a recipe unsupervised
 Be able to work in a standing position for long periods of time and willing to
follow direction and ask questions for clarification if needed
 Be able to work in a fast paced kitchen environment
Job Description:
 Accurately and efficiently cook meats, fish, vegetables, soups and other hot
food products as well as prepare and portion food products prior to cooking
 Also perform other duties in the areas of food including plating and garnishing
of cooked items and preparing appropriate garnishes for all hot menu item
plates

Job Title: KITCHEN HELPER/STEWARD

Department: Kitchen Department
Report to: Head Cook
Job Summary:
The primary purpose of the position is ensuring the kitchen is clean, well maintained and
organized at all times. The Kitchen Steward will maintain a proper level of clean
inventory with a high standard of cleanliness according to the sanitation code. The
Kitchen Steward, upon demonstrated job performance excellence, will be considered for
numerous growth opportunities.
 181 | P a g e

Job Specification:
 At least high school graduate
 Willing to have overtime work
 Knowledgeable on how to operate the different kitchen tool and equipment
 Can work under pressure
 Willing to work on holidays and weekends
Job Description:
 Steam-cleans or hoses-out garbage cans
 Washes pots, pans, and tray by hand
 Washes worktables, walls, refrigerators, and meat blocks
 Segregates and removes trash and garbage and then places it in designed
containers
 Perform any combination of following duties to maintain kitchen work areas
 Scrapes food from dirty dishes and washes them by hand or places them in racks
or on conveyor to dishwashing machine
 Transfers supplies and equipment between storage and work areas by hand or by
use of hand truck

Job Title: WAIT STAFF

Department: Dining Room Department
Report to: Dining Room Supervisor
Job Summary:
Waiting staff serve customers by taking orders, serving food, preparing and bussing
tables. An important part of the work is to make customers feel welcome and comfortable
during their meal.
 182 | P a g e

Job Specification:
 Preferably a graduate of Hotel and Restaurant Management
 Must have at least 2-year experience in the service industry or any restaurant
related
 Excellent customer service skills
 Should have interest in food and drink
 Can remain calm under pressure
 The ability to work on your own and as part of a team
Job Description:
 As a wait staff, the main duties would include greeting customers as they
arrive and showing them to their table to giving out menus and taking orders
for food and drink
 Also until serving food and drinks and dealing with bill payments
 Wait staffs also makes sure tables are clean and tidy

Job Title: HEAD CAPTAIN

Department: Dining Room Department
Report to: Dining Room Supervisor
Job Summary:
Head captain acts as restaurant floor supervisors in big dining establishments serving as
the liaison between staff members and the dinners. Functions of a Captain Waiter
includes communicating of service orders to the kitchen, acknowledge and welcome
dinners according to restaurant regulations and draft and present checks to dinners for
payment.
Job Specification:
 Must be graduate of Hotel and Restaurant Management preferably Food and
beverage major
 Must have an adequate knowledge in bar operations
 Must have bartending experience for at most three years
 Willing to work during night hours and be able to stand extended shift
 183 | P a g e

Job Description:
 Supervises all bar operations throughout the period
 Ensures safety and security
 Frequently checks all stored stocks
 Does requests for purchasing orders

Job Title: BARMAN

Department: Dining Room Department
Report to: Dining Room Manager
Job Summary:
Barman is responsible for interacting with the patrons, guests, and fellow workers in
a polite, considerate, and welcoming manner to make sure all guests have a perfect bar
experience. Must be able to actively taking orders, giving suggestions, mixing
drinks and serving food .
Job Specification:
 Must be graduate of Hotel and Restaurant Management
 Must have undergone training in mixing and other related training programs
in bartending
 At least 2 years of experience as a bartender
 Has a pleasing personality and could interact well with customers
 Willing to work on night shifts and extended hours
Job Description:
 Serve ice cold alcoholic and non-alcoholic drinks to the customers
 Advice and inform guests about different drinks that they want to try
 Entertain customer with different exhibitions and flares in bartending
 Take orders to the customers about their preferred drinks
 Courteously greet the customers and invite them to have a drink
 Prepare the bill to the customer and wait for their payments
 Keeping alcoholic drinks on their respective tracks
 184 | P a g e

Job Title: HUMAN RESOURCE PERSONNEL

Department: Human Resource Department
Report to: Human Resource Supervisor
Job Summary:
Responsible of recruitment and training activities within the business, adhering to
employment legislation and company policies and procedures, while ensuring employee
and customer satisfaction is maintained.
Job Description:
 Assess theoretical and practical skills
 Assist in ongoing development of training and assessment materials
 Deliver training and coaching sessions using appropriate instructional
techniques
 In charge of compensation and benefits for the company's employees, setting
salaries and making sure the company's pay scale remains competitive.
 Responsible for advertising and filling jobs as they are needed, including
finding and interviewing potential candidates
 Responsible for the welfare of employees
Job Specification:
 Graduate of Bachelor of Science in Psychology.
 Know the format of resume.
 Observation skill.
 Great communication skills.
 Approachable

Job Title: GYM ATTENDANT

Department: Recreation Department
Report to: Recreation Supervisor
Job Summary:
Has experience and extensive knowledge in handling and maintaining recreational
equipment and sports facilities.
 185 | P a g e

Job Specification:
 Must have a degree in any related course
 3 years of experience of working as a gym Attendant
 Widespread practical knowledge of the use and maintenance of gym
equipment
 In-depth knowledge of providing CPR and first aid in emergency
 Sound understanding of all the important health exercises
Job Description:
 Extensive practical knowledge of the use and maintenance of recreational
equipment in the gym
 Extensive knowledge of setting up and taking down various sports equipment
 Outstanding ability to establish and maintain healthy, harmonious, cooperative
and productive working relationships with everyone in the gym
 Profound competency in carrying out oral and written instructions
 Excellent verbal and written communication skills
 Assists guests in operating gym equipment

Job Title: SPA ATTENDANT

Department: Recreation Department
Report to: Recreation Supervisor
Job Summary:
The Spa Attendant has overall responsibility for monitoring and cleaning the spa. The
Spa Attendant will meet or exceed productivity and cleanliness standards, taking
corrective action as needed to ensure standards are maintained. Perform massages and
body treatments on their clients in either health spa or medical settings. They are
responsible for setting up their treatment room and cleaning up after their treatments.
 186 | P a g e

Job Specification:
 Must be graduate of any related course
 2-3 years of experience
 Hands on experience of receiving and making appointments / schedules
 In depth knowledge of managing cleaning and sanitization services as
appropriate in a spa environment
 Highly skilled in setting up spa supplies and equipment needed for individual
operations
Job Description:
 Thoroughly clean all assigned areas within prescribed standard guidelines
 Properly and safely use authorized cleaning agents
 Maintain the inventory of all items placed in the spa
 Maintain and rotate an adequate supply of clean linen and towels
 Keep all areas of the spa including storage areas clean and organized
 Helps ensure facility is only accessed by actual guests and that it is safe and
secure at all times
 Handle guests’ questions and concerns professionally and courteously
 Provide accurate, appropriate and immediate responses to all requests by
guests, ensuring complete guest satisfaction
 Maintain a positive attitude and contribute toward a quality work environment
 Contacts on-call masseuses as needed by guests

Job Title: LIFEGUARD

Department: Recreation Department
Report to: Recreation Supervisor
Job Summary:
Responsible for under general supervision, performs a variety of skilled, semi-skilled and
routine work in pool including: installation, maintenance, modification and repair work in
assigned area of pool equipment, building repair, minor plumbing and electrical repair.
 187 | P a g e

Job Specification:
 High school or vocational graduate
 Must be certified in Senior Life Saving Certificate and have the ability to swim
and perform CPR
Job Description:
 Responsible for complete safety of pool and pool area
 Responsible for cleanliness, pool temperature, chemical analysis, vacuuming and
title cleaning
 Attends to the needs of guests as required
 Continually monitors swimming activities of guests
 Ensures the rules are adhered by guests (no running, no jumping, and no jumping)
 Vacuums the pools and cleaning pool furniture on daily basis
 Maintains pool area throughout the day, continuously removing soiled towels

Job Title: SALES AND MARKETING STAFF

Department: Marketing and Sales Department
Report to: Sales and Marketing Supervisor
Job Summary:
Assists supervisor in preparation of the marketing, advertising, sales plans, programs and
annual budget; manages within approved plans and budgets of the manager; daily
operations, training, and directing the staff.
Job Specification:
 Bachelor’s Degree and one year experience in sales, marketing, and/or
business development
 Excellent verbal and written communication skills
 188 | P a g e

Job Description:
 Demonstrated experience working in sales or marketing team environment
 Strong organizational and follow-up skills
 Above average desktop computer skills with experience in Pages, Numbers,
Keynote or MS Excel, Word, PowerPoint, and Outlook
 Works with all the staff in the different department

Job Title: UTILITY CREW

Department: Maintenance Department
Report to: Maintenance Supervisor
Job Summary:
A hotel maintenance person has to perform various tasks like general maintenance,
preventive and emergency maintenance of the hotel. Generally, hotel maintenance is
done in restaurants, front desk, rooms, parking, lobbies, restrooms and elevators of a
hotel.
Job Specification:
 Must have been a graduate of any technical-related course
 Good knowledge of techniques, procedures, materials, equipment’s and
supplies related to operation, construction, repair and maintenance of
facilities.
 Good time management and organizational skills
 Customer oriented person and highly motivated to succeed in any position
Job Description:
 Review property-related data, such as inventories, budgets to obtain
information on property status, needs, and availability
 Request funding within budgeted limits for purchases of supplies and
equipment, equipment repair and maintenance, and alterations to premises
 Prepare plans, standards, and specifications for building and equipment
maintenance, repair, and inspection
 189 | P a g e

 Carry out inspections of property and services

 Carry out repairs and maintenance work as approved and required, and also
based on administrative policies, procedures, safety rules, and governmental
regulations
 Co-ordinate the activities of operations i.e. electricity, water, transportation,
etc. organization, in conjunction with the Front Office Division and Dining
and Kitchen Supervisors
 Add Prepare & update plans showing electrical panels etc., water lock offs, &
telephone outlets

Job Title: GARDENER

Department: Maintenance Department
Report to: Maintenance Supervisor
Job Summary:
The Gardener is responsible in taking care of gardens and lawns. A gardener is a person
involved in any form of gardening, such as landscaping or grounds maintenance. He
maintains the beautification of the lawns and gardens in order to attract customers.
Job Specification:
 Must be at least High School graduate or graduate of any two year short course
 Must have 3-5 years working experience as a Gardener
 Must have knowledge in gardening including taking care of pants and flowers
 Must have wide knowledge in different varieties of flowers and plants
 Must have knowledge in planting and maintaining grass such as Bermuda grass
 Knowledge in applying fertilizers and other necessary chemicals to the plants
 Must have knowledge and ability to do basic landscaping for the plants
 Ability to detect and remove pest
 Must have passion in plants
 190 | P a g e

Job Description:
 Plant, water and trim plants and flowers
 Trim and water the grass in order to maintain its mass
 Lay fertilizers and other chemicals to flowers and plants
 Maintain the cleanliness in the garden by sweeping trashes and pulling out dead
plants
 Do basic landscaping and designs for the beautification of the garden

Job Title: CASHIER

Department: Accounting Department
Report to: Accounting Supervisor
Job Summary:
A cashier operates a cash register for the purpose of facilitating the sale of goods.
Additionally, this employee receives money, makes change, and gives out receipts and
exchanges items when necessary.
Job Specification:
 Must be graduate of any 2 or 4 year course
 Must have at least experience working as a store or boutique cashier.
 Must have knowledge in customers’ service
 Knowledge in basic Mathematics
 Good analytical skills
 Must have good communication skills knowledge in speaking English
 Must be highly motivated and must be keen to details
 Must be trustworthy
 Must have pleasing personality
 Ability to process information/merchandise through register system
 Ability to communicate with associates and customers
 Ability to read, count, and write to accurately complete all documentation
 191 | P a g e

 Ability to operate all equipment necessary to perform the job

Job Description:
 Cashier major responsibilities include; cash collection, maintaining records,
and safeguarding, depositing of money etc.
 Cashier needs to have an excellent knowledge and understanding of the
modern office practices, equipment and terminology related to cashiering and
reports
 Cashier of company has to be responsible to collect the fees for
permit/licenses issued or documents of regarding field
 A good cashier believes in preparing simple statistical reports and registers to
make sure easy understanding fee entries as well as its changes
 Cashier also performs some particular clerical work regarding to cash and
financial transactions when needed
 The cashier forwards all daily balanced accounts to the accountant

Job Title: PURCHASER

Department: Accounting Department
Report to: Accounting Supervisor
Job Summary:
To provide quality goods and services on time to all departments by appointing the best
suppliers, after having thoroughly researched and investigated all factors in terms of
quality, quantity, price, time and continuity, as well as providing an effective back-up
service to deal with supplier problems.
Job Specification:
 Must have Bachelor’s degree in Business Administration
 Purchasing and negotiation skills
 Effective written and spoken communication in English
Job Description:
 Collates all requests from the different departments
 Make sure that all stocks are always fresh and full
 192 | P a g e

 Contacts with all suppliers for the different departments of the hotel
 Makes all canvases of products
 Product searching and product Information gathering
 Processing of Purchase orders and follows up
 Work strictly in accordance with Purchase policies, PO approval policies and
other company policies

Job Title: STOREKEEPER

Department: Accounting Department
Report to: Accounting Supervisor
Job Summary:
Storekeeper organizes the supplies of the hotel. Arrange arrived products on the shelves,
knows to handle customers at the cash register, keeping inventory and keeping an eye out
for theft and to avoid pilferage. Responsible for receiving product, insures invoice
accuracy, assists with ordering, receiving, stocking and display of product, maintains
department cleanliness, and provides customer service.
Job Specification:
 Male/Female
 Bachelor Degree Holder.
 At least 1 - 2 years’ experience in managing the purchasing department.
 At least 23 years of age
 Understanding of purchasing methods and procedures of a centralized purchasing
function including buying and quality assurance.
 Conversant with commodity markets and price trends, various grades, qualities,
and varieties of materials, supplies, and equipment.
 Ability to focus on department’s needs, persuade, plan, organize and solve
problems
 Strong verbal and written communication skills
 Ethical practices and working with others both internally and externally to
achieve the goals of the organization.
 193 | P a g e

Job Description:
 Maintain records of goods ordered and received.
 To be fully conversant with current market prices of all items required by the
hotel departments.
 To select suppliers with great care by researching their background, establishing
their credentials and their standing in the industry regarding their ability to match
price and maintain deliveries.
 To visit suppliers’ premises so that the quality of their products can be verified,
also gaining visual proof of their operating standards.
 To listen carefully to the sales person to glean as much information as possible,
particularly with regard to new products.
 To ascertain the value of new products through quality testing and field trials.
 To raise Purchase Requisitions and Local Purchase Orders within the unit.
 To negotiate the terms of the agreement fairly, bearing in mind the price, quality
and continuity of supply. To negotiate realistic discounts in terms of the
agreements.
 To maintain good interpersonal relations with suppliers, thus gaining the best
possible service from them to the extent where they do a lot of the work for you.
 To ensure that dealings are made with a senior person in the organization, i.e. one
who has the ability to make decisions.
 To ensure that the correct numbers of suppliers are appointed, in that, though
streamlined, sufficient options are open, whilst keeping the number of authorized
items in check.
 To maintain up-to-date records of all suppliers, their products and price lists.
 To continuously review commodities and suppliers to ensure that the best possible
agreements are in operation.
 To investigate supplier problems, take the appropriate action and follow up to
ensure no similar problems are experienced.
 To investigate and action account queries promptly, when these are the result of
price variances.
 194 | P a g e

CODE OF ETHICS
HOUSE RULES FOR THE EMPLOYEES:
Reporting to Work
1. Employees must enter through the employees’ entrance during and/or before
business hours.
2. An employee must be at his work area at his scheduled time. To facilitate this, he
may punch in 5 minutes before his assigned starting time. The supervisor on duty
must authorize a starting time that is earlier than this.
3. An employee is considered tardy for work if he fails to time in on or within 5
minutes before his scheduled start time. If he determines that he will be late, he
must call the supervisor on duty to report his delay.
4. All employees who are paid by the hour – minimum of eight hours per day
including one hour break - must punch in and out on the time clock. No hourly
employee is permitted to work if he/she is not punched in on the time clock. It is
the employee’s responsibility to punch in and out in order to maintain accurate
records.
5. Employees are not permitted to use or punch in another employee’s time card for
any reason.
6. The employee should be in the Hotel establishment thirty minutes before their
working schedules.
7. Employees should be in their proper complete uniform.
8. Personal and valuable items like cell phones, wallet and bags will be kept in their
lockers and can only be accessed during break time and after duty.
9. No Smoking Policy is strictly applied in and outside Hotel premises.
10. Deadly weapons like knife and guns are strictly prohibited.
11. Employees are discouraged to bring home any items from the hotel.
12. Employees under the influence of drugs and alcohol are strictly prohibited.
 195 | P a g e

Reporting Off Work

1. If an employee is unable to report for a scheduled shift, his supervisor must be
notified. Failing to report as outlined, will result in disciplinary action.
2. Reporting off work must only be done for necessary and legitimate reasons.
3. If an employee is going to report off work, he must speak to the supervisor on
duty. An employee is not authorized to accept call-offs.
4. A manager may request a doctor's excuse on emergency medical call offs. The
doctor's excuse must include dates of appointment and duration that employee is
unable to work or restricted from work.
5. Excessive absenteeism or failure to report to work will result in disciplinary
action up to and including termination.
6. An employee is considered to have voluntarily abandoned his job if he does not
report to work and fail to contact his manager for three consecutive days.
Leaving Work
1. An employee must perform his side duties before leaving the restaurant premises:
 Observe the “Clean-As-You-Go”
 Prepare all food back-ups for next day’s operation
2. Employees will exit through the employees’ entrance during business hours.
3. After the close of business, follow evening security procedures that are
established by the hotel.
Break Periods
1. Unpaid break periods must be a minimum of 30 minutes in length.
2. Managers assign all break periods.
3. Breaks are to be taken in a pre-assigned area away from guests.
4. Employees are responsible for keeping the break area clean.
5. Employees are permitted to leave the store during their break if they inform the
shift.
 196 | P a g e

Dress and Professional Appearance

1. Employees must wear the uniform as defined by work area.
2. All employees must be in appropriate dress at the time they clock in and at all
times while on duty. Employees must report to and from work in full work attire.
3. Work attire must be laundered and presentable.
4. Kozmo Suites strives to maintain a professional business image.
a. Employees must remove all visible pierced jewelry while at work.
Exception: Females are permitted to wear two small/stud earrings in each
ear if working in a non-food production area.
b. The restobar reserves the right to require covering of any visible tattoo
while working.
5. Employees must maintain a high standard of personal hygiene and grooming
when reporting to work.
6. Hair of females must be restrained in food production areas and the dish room.
All hair must be pulled away from face if it is below the earlobe. Hair must be
restrained even if wearing a hat.
7. Haircut of males should follow the 3” by 2” inch rule. Thus, their hair should not
be touching their shirt collars and should be styled with gel or wax for a polished
look.
8. Nail polish and artificial fingernails are not permitted in any food production area
of the restaurant. Employees working in non-food production areas may wear
clear polish and acrylic nails.
9. Employees must wear slip-resistant safety shoes at all times while on duty. Shoes
should always be clean and polished.
10. Name plate must be worn at all times when in uniform. All name plate should be
displayed on the left-hand side (chest area) of the uniform.
Workplace & Concerns
An employee is expected to deal honestly and fairly with the guests, other
employees, suppliers, and the community. To any general questions and concerns
that may arise, it is imperative that an employee should consult his immediate
supervisor if he has any question regarding his decisions in this area.
 197 | P a g e

GUEST RULES AND REGULATIONS

HOTEL POLICY
General Policy
1. Bringing of pets inside the guest room is not allowed.
2. Smoking is prohibited in public areas (lobby, hallways, etc.). There is specific
area in Lyrica Restobar.
3. The guest should wear the appropriate attire during their stay in the hotel.
4. Deadly weapons, flammable items and illegal drugs are not allowed.
5. An unaccompanied minor should not be left alone inside their rooms.
6. The hotel reserves the right to remove or deny entry to any guests who conduct
them in an unruly manner.
7. Guest is not allowed to enter in a place where there is a sign of unauthorized
personnel.
8. The visitor of the guests is not allowed to enter a room unless there is permission
by the in house guest.
9. Guest should be responsible for their valuables for the hotel will not be liable for
any losses.
10. Guest is not allowed to get any hotel property without permission.
11. Minimal noise should be observe starting 10 pm to 10 am to avoid conflict to the
other guest.
12. The hotel will conduct a regular pest control to ensure the sanitation also the hotel
will have the regular inspection and maintenance of facility and equipment
(exhaust fan, stove, etc) for safety.
Front Office & Housekeeping Policy
1. Check in time is 2:00 pm. Early check in is allowed; just inform the hotel in ahead
of time.
2. Check out time is 12:00 noon. Check out time can be extended up to 1:00 pm
without extra charge. Check out after 1 pm there will be an extra charge of 500
php per hour.
 198 | P a g e

3. In the payment policy the guest is ask to pay the full amount upon checking in to
avoid loss in profit due to skippers. All extra charges may incurred during the stay
will be settled upon checking out.
4. Our attendant will conduct an overall inspection in the room before the guest will
check in to make sure that the room is vacant and ready with the highest quality of
accommodation.
5. The bed sheet and linens are always replaced at the end of every stay for long stay
guest the linen will be replace if they place the linen card on the top of the bed.
6. During check out the attendant will conduct a room check inspection to avoid
losses in hotel’s property and to check the mini bar consumption.
7. Damages occurred inside the guest room will be charge to the guest so if the
guest observe damages upon check in they should inform the front office right
away to avoid charges and for the hotel to fix the said damage.
8. Room rates are subjected to changes without prior notice.
9. Room rates and other services may vary depending on the seasons.
10. The charge for extra person with bed and breakfast is amounting to 1,000 php,
and for extra person with breakfast but without the provision for extra bed is equal
to 500 php.
11. An amount of 50% down payment on guaranteed reservation is required.

Reservation Policy
1. A guest with a tentative reservation will be called by the reservation clerk before
7 days prior to the arrival date for confirmation. Tentative reservation without
confirmation the room will not be reserve for the guest unless they confirmed it.
2. A guest with a confirmed reservation will be called before 3 days prior to the
arrival date to make sure that the guest will push through their reservations.
3. Guest with a confirmed reservation who did not yet arrive on the expected arrival
time will be called by the front desk to ask if the guest will continue their stay in
the hotel.
 199 | P a g e

Cancellation Policy
1. Cancellation policy for guaranteed reservation should be done before 4 days prior
to the arrival date to avoid charges amounting to 25% of the deposited amount.
2. Cancellation policy for confirmed reservation should be done during the phone
call.

Food and Beverage Policy

1. Food and Beverages brought in our restobar and beer station will be charged 50 %
of the amount of the item as corkage fee.
2. The management has the right to limit the serving of the alcoholic beverages
depending on the capacity of the person drinking.
3. For the in house guest they should inform the restobar if the payment will be
charged and posted in their folio.
4. Guest should not verbally and physically harass the hotel employees.
5. For non-registered guest they should settle their account before they leave.

Recreation Policy
 Pool Area
1. The pool is open 9 am until 9pm; Monday to Sunday.
2. Children under 10 years old should be supervised by their parents for them to use
the pool.
3. Shower first before entering the swimming pool.
4. Jumping in the swimming pool and running in the pool area is not allowed to
avoid accidents.
5. Food is prohibited in the swimming pool area there are tables and chairs located
near the vicinity where guest can enjoy their food.
6. The lifeguard on duty will not allow guest who are obviously drunk and tipsy.
 Fitness Center Area
1. Fitness gym is open from 8am to 10pm; Monday to Sunday.
2. Children under 13 years old are not allowed to enter in the exercise areas.
3. Consideration of others is an absolute rule.
 200 | P a g e

4. Do not move the exercise equipment.

5. Rack all Plates, Barbell and Dumbbells after use.
6. Gym bags are to be stored in a locker and are not permitted in exercise area.
7. For non-registered guest they are required to sign in the logbook.
 Spa Policy
1. Spa opens at 9am until 10pm; Monday to Sunday.
2. Shoes, gadgets and jewelries are strictly prohibited within the Spa.
3. All Spa charges will be directed in the guest account folio.
4. For non-registered guest they are required to sign in the logbook.
 201 | P a g e

INTERNAL AND EXTERNAL RULES & REGULATIONS

Hiring

It is Kozmo Suites policy to hire only Filipino citizens and foreigners who are
authorized to work in this country. As required by law, employees will be required to
provide original documents that establish this authorization within three days of their date
of hire. If the documents are not provided within the three day period, the employer has
no choice, under the law, but to terminate the employee until the appropriate documents
are provided. If at any time during an employee’s employment, it is discovered that any
document used was invalid or not authentic, the employee must, by law, be immediately
terminated.

Selection

Kozmo Suites is an equal opportunity employer. There will be no discrimination

tolerated based on race, sex, age, national origin, religion, sexual orientation, or
disability. Employment decisions, such as hiring, promotion, compensation, training and
discipline will be made only for legitimate business reasons based upon qualifications
and other non-discriminatory factors.

Orientation & Training

After the employee selection process, one who has been selected for employment
and appear to have the potential to develop into a successful employee. However, the
employer wants the opportunity to begin the training period, get to know the employee,
see how they fit in with their co-workers and determine if they are willing and able to
carry out the responsibilities for the position in which they were hired. It’s also important
for the employee to get to know the suite hotel and become familiar with its facilities and
how to operate and to find out if this job is a good fit; therefore, there is a three day
orientation period for that purpose referred to above. During the orientation period the
employee will begin his training and be observed by management.
 202 | P a g e

Evaluation

All employees receive written and verbal performance evaluations twice a year, in
April and November. The evaluation process is intended to let the employee know how
well he is performing and help him be more effective and productive. The evaluation
process is an opportunity to identify accomplishments and strengths as well openly
discuss areas and goals for any improvements. Depending on the employee’s position and
performance, he may be eligible for a pay increase. Pay increases are not guaranteed.
Rewards are based solely on a person’s job performance and results.

Scheduling

An employee is required to work a variety of days and hours from week to week.
It is necessary to have the majority of employees work during the weekend when
business is at its peak. All employees may be required to work on certain special days
such or during big functions.

Workplace

An employee is expected to deal honestly and fairly with the guests, other
employees, suppliers, and the community. Any actions on or off the job that the
management determines adversely affect ones performance, the performance of other
employees, or the legitimate business interests of our company will be addressed. If it is
determined that the employee has engaged in unlawful or unethical behavior, disciplinary
action will be taken up to and including dismissal.

Punishments/Disciplinary Actions

The purpose of disciplinary action is to correct the employee’s performance and

identify the employees who lack professionalism. Depending on the circumstances and
the seriousness of the offence, disciplinary action takes the form of one of the following:
 203 | P a g e

 Verbal Reprimand

When the manager/supervisor wants to call the attention of an employee

regarding a rule or a performance standard that is not being followed, he should discuss
the problem with the employee concerned and issue a verbal reprimand.

 Written Warning

The issuance of the memorandum signals to the employee concerned that his
immediate manager/supervisor is very serious about correcting the behavioral problem.

 Suspension

If the employee fails to respond favorably to verbal warnings, the

owner/supervisor takes more drastic action to correct the situation by temporarily
suspending the employee from his work duties without pay.

 Dismissal

An employee who contributes to daily defy the policies, rules and standards of
performance of the business despite repeated warnings and suspensions, may be
discharged from employment in the business. Likewise, any employee who commits a
major offense will be dismissed for a single violation because of seriousness of the
offense.

Dress Code

Wearing improper uniform:

1st offense - verbal reprimand

2nd offense - written warning

3rd offense - 3 days suspension

4th offense - 5 days suspension

5th offense - 7 days suspension

 204 | P a g e

6th offense - 14 days suspension

7th offense - DISMISSAL

Health and Safety

Employee caught under the influence of drugs and alcohol.

If caught under the influence of Alcohol:

1st offence - 7 days suspension

2nd offense - DISMISSAL

If caught under the influence of Drugs:

Employee is subject to Automatic DISMISSAL.

Smoking

Smoking in restricted areas of the Hotel is strictly prohibited.

1st offence - 3 days suspension

2nd offense - 5 days suspension

3rd offense - DISMISSAL

Safety and Security

Belongings should be inspected by the security guard on duty before and after
shift. Deadly weapons should be collected by the security Personnel. All personal and
valuable things should be left in the lockers. Video surveillance in public areas around
the hotel, monitored by a front desk employee or a security officer, is a cost-effective
way to keep track of what is happening on the premises.
 205 | P a g e

Communication

Being aware of an unlawful or unethical situation, an employee is responsible for

reporting it to his immediate supervisor when possible. Reports of unlawful or unethical
practices will be investigated promptly Kozmo Suites will not tolerate any threats or acts
of retribution toward the employee for reporting these incidents.

Privacy

All personnel files contain personal as well as business-related information.

Access to these files is restricted to those people who "need to know". Personal
information will not be released without the respective approval except to verify
employment or when responding to a legitimate investigative or legal requirement.

Fraud, Theft, or Embezzlement

Dishonest practices shall not be tolerated. This includes but is not limited to hours
worked, expense reports, deception of numbers, unlawful taking of property of the
establishment, its employees, guests, or suppliers. Disciplinary action will be taken
against any offender up to and including dismissal. Applicable evidence will be turned
over to the proper authorities for prosecution under the law. Full restitution will be
required.

Suppliers/Contractors

The restobar is committed to being aggressive in pursuing the best products and
services for its money spent. This must be the guiding factor in dealing with suppliers and
contractors. Personal relationships or the potential for personal gain must be set aside to
make objective decisions. It is expect to be fair and impartial in dealings with outside
concerns.

Use of Company Name

Employees may not represent themselves as an agent or employee of Kozmo

Suites for personal or financial gain unless the same benefits are available to all its
employees.
 206 | P a g e

Confidential Information

In handling with proprietary and confidential information, it is incumbent upon

each employee to maintain strict confidence with such information entrusted to them.
Competitors or other groups may attempt to learn about matters, which could be used to
the detriment of the company and all employees. Releasing confidential information to
unauthorized individuals will result in immediate termination.

Wages & Benefits

Employee Benefits:

SSS – Social Security System (SSS) is created to provide private employees and their
families with protection against disability, sickness, old age, and death.

Phil-Health – Philippine Health Insurance Corporation (PhilHealth) is administered

by the Philippine National Health Corporation, which is designed to provide employees
with a practical means of paying for adequate medical care in the Philippines.

Pag-ibig (PagtutulungansaKinabukasan: Ikaw, Bangko, Industrya, at Govyerno) or

Home Development Mutual Fund-this insurance program aims to provide its members
with a better quality through affordable shelter-costs. PAG-IBIG membership is
compulsory for all employees harnessed in these four facets of Philippine society: the
financial institutions, industrial sector, the government, and the Filipino people. With
this, PAG-IBIG seeks to address two of the nation’s basic concerns—the generation of
savings and provision of shelter for Filipino workers.
 207 | P a g e

Holiday Pay – this includes people who work full-time, part-time, agency workers and
casual workers.

For regular holidays as provided:

New Year’s Day – January 1

Maundy Thursday – Movable Date
Good Friday – Movable Date
Araw ng Kagitingan – April 9
Labor Day – May 1
Independence Day – June 12
National Heroes Day- Last Sunday of August
Bonifacio Day – November 30
Eidul Fitr – Movable Date
Christmas Day – December 25
Rizal Day – December 30
For special holiday as provided:
EDSA People Power Revolution Anniversary – February 25

Leaves under RA 9262-Women victims of violence provided under R.A. 9262 of the
Anti-Violence against Women and their Children Act are entitled to a paid leave of
absence from work up to 10 days.

Leaves under RA 9710-The Magna Carta of Women introduced a 2 month leave for
women with full pay based on gross monthly compensation, for women employees who
undergo surgery caused by gynecological disorders, provided that they have rendered
continuous aggregate employment service of at least six (6) months for the last twelve
(12) months.

Maternity Leave – this applies to women who have rendered an aggregate service of at
least six month for the twelve months, maternity leave of at least 2 weeks prior to the
delivery and another 4 weeks after normal delivery while in case of caesarian section
 208 | P a g e

delivery, the allotted maternity leave becomes 11 weeks with full pay based on her
regular or average weekly wages.

Night Shift Differential- employees are given additional wages for working in night
shifts. The night shift starts from 10 o’clock in the evening until 6 o’clock in the morning,
and employees will receive 10% more of his/her regular wage rate.

Paternal Leave - A seven-day leave with pay to married male employee who’s having
the following conditions:

His wife will give birth to their first child.

He is cohabiting with his spouse at the time she gives birth or suffers a miscarriage.

Vacation Leave – All full-time employees who have been with the Restaurant for a
consecutive 12 month period is eligible for at least one week vacation with pay.

Vacation year:

After 1 year of service: 1 week vacation

After 3 years of service: 2 week vacation

A one-time adjustment will be made on the 1-year anniversary date to bring employee
into the calendar-year cycle.

NOTE: Any vacation time not used before the end of the year in which it was issued will
be forfeited.

Personal Leave of Absence – with management approval, all employees may be eligible
for a leave of absence without pay for personal reasons for a maximum of 4 weeks. All
benefits cease and vacation time is not earned during the personal leave of absence.

Sick Leave – all employees are entitled to a 7-day sick leave with pay. Such leave must
be taken on a sustained or uninterrupted basis, except that intermittent leave may be taken
for serious health care of the employee. The employee must provide much prior notice as
reasonably possible.
 209 | P a g e

Service Incentive Leave-the benefit of employees to avail of leave with pay for 5 days
provided she has rendered service for at least one year.

Overtime Pay – all employees in all establishments and undertakings whether for profit
or not are entitled to overtime pay for work rendered beyond eight (8) hours but not to
government employees, managerial employees, field personnel, members of the family of
the employer who are dependent on him for support, domestic helpers, persons in the
personal service of another, and workers who are paid by results as determined by the
Secretary of Labor in appropriate regulations. If the employee works beyond eight hours,
the employer is required to pay an additional compensation equivalent to the employee’s
regular wage plus at least twenty-five percent (25%) of such regular wage. The rate is
increased to thirty percent (30%) if the worker renders overtime on a holiday or rest day.

13th Month Pay – this is computed according to the number of months within a year that
an employee has rendered service to an employer, (basic monthly pay/12 x number of
months actually worked). This is to be distinguished from the 13th-month pay which is
required by law (Presidential Decree No. 851, as amended, and its Implementing Rules).
All rank and file employees, regardless of status, who have worked for at least one (1)
month are entitled to receive 13th month pay. All employees who have worked at least
one month within a calendar year; a bonus, being an act of liberality or a gift from the
employer cannot be demanded unless certain conditions apply. The law provides for what
shall comprise the 13th month pay; a bonus depends fully on the generosity (or the
absence of such) of the employer. An employer may provide conditions as to who shall
be entitled to various classes of bonuses; not so with the 13th month pay. The 13th month
pay shall be paid on or before December 24; the release of Christmas bonuses and/or
other forms of bonuses may be released at any time upon the discretion of the
employer/management.

Regular Wages – all employees who work in their scheduled time frame will receive the
exact amount, while on the other hand if the employee is late there will be a deduction
5% of wage per hour.
 210 | P a g e

Commissions – there shall be a centralized tip system where each employee must turn in
their collected tips and shall be divided equally by all employees at the end of the each
month.

Wedding Leave – employees getting married will be given an ample time to manage
his/her wedding a 7-day leave with pay practically 3 days before and after the wedding.

Corporate Social Responsibility

 Kozmo cares for PEOPLE Project – Kozmo Suites is committed to addressing

Poverty , it is the greatest threat to children’s health and wellbeing , We also help
those who are in need in facing Medical challenges through volunteerism and
fund raising , and we are also inline into creating places for people in times of
disaster.

 Kozmo cares for NATURE Project – Kozmo Suites would be having a Tree
Planting activity for Baguio City where in the our Management will join forces
with the City Government and other interested groups for us to preserve our
Beloved Nature .

 Persons with Disability Got Talent – Kozmo Suites will organize a competition
for Persons with Disability (PDA) wherein they will showcase their talents not
only for them to win the Competition but also to boost their Confidence over
themselves despite the disability they have. This will be an Annual event in
Cooperation with the City Government.
 211 | P a g e

Future Plans

 The Kozmo Suites will soon be making its presence felt by expanding
nationally through a series of branches, and these hotels will be built where
tourist loves to travel and to be more specific these places would likely be
Camarines Sur, Vigan, Cebu, Davao and more. This Branches that would be
built in this places will depend upon the owner of the business as to how big
this Branch will be and how soon they plan to build this expansions.

 Kozmo Suites would also increase the number of rooms from 47-80, and this
would make our establishment have more income in the coming years. But
this change would be more likely to happen in two (2) years from our first
operation.