a) Professional Service Standards – Staff
The attitude and the basic skills training determine the success of a hotel. In today’s competitive world, we can make a difference by only one thing – excellent customer service!
b) Satisfied Customers :
Creating customer loyalty is our topmost concern. We achieve this by treating each and every customer as king and by providing impeccable service standards in all areas.
c) Quality assurance – A great deal of attention is given to the up-keep of lobby, rooms, linen, kitchen, public areas, trash disposal, allocation of place for wet and dry garbage, purchase and receivables of raw materials.
d) Systems, Operations and Procedures – The following systems ensure streamlined operations of the hotel – material management and inventory management, first-in first-out principle followed in stores, portion control, standardization, evolving new dishes and recipes, pilferage and waste management, various reports like food cost, liquor cost, KOT analysis, and kitchen inventory management, billing procedures, reservation, registration and check in of guests.
e) Training of Staff – We ensure optimum training is imparted to staff on a regular basis to ensure the best of service standards at all given times. Areas covered for training are security and fire-fighting, concierge, help desk, guest relations and front desk, Food and Beverage production and service, selling techniques to F&B service and Front Office personnel.
Time Office management and maintain software to keep a tab of late comers, absentees and in discipline.
f) Marketing –Green Leaves Hospitality owns Holiday and sales offices across the country with exceptionally trained professional to sell and market hotels managed by Green Leaves INC.
g) What immediate difference does it make to the owner of the hotel / resort by hiring our services?
GL infuses the professional touch to your hotel by introducing high quality of service standards and maintaining high upkeep standards for the physical property. Positive difference in percentage of occupancy and ARR. The hotel acquires a brand value immediately.
h) Financial management / accounts : All possible efforts are made to optimize expenditure and increase the profitability of the hotel like – maintain minimal physical stock, proper vendor management, form a credit committee and maintain minimum outstanding receivables, implement foolproof billing and indenting systems, identify qualitative and competitive suppliers, P&L statement on monthly basis, introduce frugality in expenses relating to all departments, budgeting for the financial year in terms of income and expenditure.
