EM’s Resort, Hotel &

Restaurant
DUTIES AND RESPONSIBILITIES

The Manager

• She sees all hotel operations including: guest relations,

housekeeping, maintenance, finances, team building, and
staff development.
• She delegate responsibilities, organize projects, and
establish priorities consistent with hotel objectives.
• She also answers guest inquiries regarding
accommodations and discounts.
• She is responsible for settling guest’s account upon
completion of their stay and she solves problems and deals
with internal and external customers.
• The manager orient, schedule, and evaluates the ojt
students from different schools.
• In short, the manager must have the ability of multi tasking.

Room Attendant

• He is 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, check room supplies,
and replacing bed linens and replenishing guest room
supplies, dusting, vacuuming, cleaning and sanitize
bathrooms, removing trash etc.

Waiter

• He checks patrons’ identification in order to ensure that

they meet minimum age requirements for consumption of
alcoholic beverages.
• Collect payments from customers.
• Write patrons’ food orders on order slips, memorize orders,
sends the order to the kitchen staff.
• Take orders from patrons for food and beverages.
• Check with customers to ensure that they are enjoying their
meals and take action to correct any problems.
• Serve food and/or beverages to patrons, remove dishes and
glasses from tables or counters, and take them to kitchen
for cleaning.
• Present menus to patrons and answer questions about menu
items, making recommendations upon request.
• Clean tables and/or counters after patrons have finished
dining. Prepare hot, cold, and mixed drinks for patrons, and
chill bottles of wine.
 • Explain how various items are prepared, describing
ingredients and cooking methods.
• Prepare tables for meals, including setting up items such as
linens, silverware, and glassware..
• Prepare hot, cold, and mixed drinks for patrons, and chill
bottles of wine.
• Explain how various items are prepared, describing
ingredients and cooking methods.
• Prepare tables for meals, including setting up items such as
linens, silverware, and glassware.
• Stock service areas with supplies such as coffee, food
tableware, and linens. Garnish and decorate dishes in
preparation for serving.
• Fill salt, pepper, sugar, cream, condiment, and napkin
containers. Escort customers to their tables.

Pool Attendant

• Maintains the Chemical factor of pool water which

includes: pH, total alkalinity, calcium hardness, salt levels
and total dissolved solids.
• Maintains Biological factor of pool water which includes:
disinfection, shock treatment and algae control.
• Maintains Physical factor of pool water which includes:
filtration, circulation, water temperature and vacuuming of
swimming pool.
 • Maintains and ensures a supply of chemicals for water
balancing and testing is in stock and maintains an inventory
of same.
• Cleans pool deck, inside of pool and bulk head during
annual maintenance shut down.
• Performs routine and annual maintenance on filtration
system.
• Cleans rooms, halls, locker rooms, shower rooms, wash
rooms in the pool area.
• Replaces burned out lights bulbs and fluorescent light
tubes.
• Informs Physical Plant of malfunctioning lighting and
mechanical equipment.
• Performs other related duties as assigned.

Security

• The security position encompass aspects of both the day

and night security overseeing the safety of the hotel and
guests throughout.
• Additional securities include: conducting security walks
throughout the hotel property and responding to guest
requests and any noise complaints.
• He must be able to problem solve and troubleshoot in order
to resolve guest issues and respond appropriately to
emergency situations.
Cook

• Plan menus and work out food and labor costs.

• Order food, kitchen supplies and equipments.
• Prepare food and cook food.
• Divide food into portions and add gravies, sauces and
garnishes
• Enforce hygiene regulations.
• Freeze and preserve foods.
• Maintain the cleanliness of the kitchen area.
 EM’s Resort, Hotel &
Restaurant
RULES AND REGULATIONS

1. The hotel is only authorized to accommodate properly

registered guests.
2. Bill must be paid in cash. Credit cards and checks are not
accepted.
3. Guests are to use their rooms for the agreed period.
4. Be advised to keep all your valuables. The management
will not in any way be responsible for the loss of guest’s
belongings or any other property.
5. Hotel keys must be deposited at the counter whenever
guest leaves the premises and at the time of check out. If
the guests wish to keep the key, deposit of 100 pesos per
key is required. Deposits are refundable or can be
deducted from their bills upon check out.
6. Hazardous goods like gas cylinders, cooking stoves,
inflammable fuels, firearms; etc in the hotel premises by
guests is strictly prohibited.
7. Management reserves the right to refuse service to anyone.
8. Guests may not move furnishings, or interfere with the
electrical network or any other installations in the hotel
 rooms or on the premises of the hotel without the consent
of the hotel management.
9. The restaurant areas are available for receiving visitors. A
guest may only receive visitors in his room with the
consent of the appropriate hotel employee. The rooms can
not be used by more persons than original book. If more
persons are admitted they will be charged accordingly.
10. Upon departing, guests are obliged to turn off all water
faucets, the lights in the room and its facilities as well as
the aircon and to shut the door as they leave. Keep your
door and windows closed when the aircon is working.
11. For security reasons, it is not appropriate to leave children
without adult supervision in the hotel room or other areas
on the hotel premises. Running and playing in the
corridors and restaurant area is not allowed.
12. Dogs and other animals are not allowed inside the hotel
premises.
13. Guests are to observe nighttime peace. They are not to
disturb the other guests accommodated in the hotel
14. Guests are obliged to pay the prices for accommodation
and other services rendered in accordance with the valid
price list upon arrival. The bill is payable upon being
presented.
15. Reservations by phones are not accepted. It should be
made personally.
16. Complaints by guests and any possible suggestions for
improving the hotel’s activities are welcomed by the hotel
management.
17. Guests are obliged to pay for any loss or damage of
hotel property caused by themselves, their friends or any
person for whom they are responsible.
18. Minors under 18 years, male or female, are not allowed
to stay at this hotel without being accompanied by their
parents or guardians. It shall be unlawful for any person
under the age of 18 to posses or consume any alcoholic
beverage, illegal drugs or cigarettes.
19. Guests are obliged to observe the provisions of these
House Rules. In the event that a guest is in breach of these
rules, the hotel has the right to repudiate the agreement on
the provision of accommodation services before the
agreed period has elapsed.
20. Rules and regulations might change at any time.

THE MANAGEMENT
 EM’s Resort, Hotel &
Restaurant
HISTORICAL BACKGROUND

EM’S started as a small restaurant. It was a one man army business,

the owner being the cook, the waiter, and the dishwasher with a little help
from relatives. EM’S is just a small restaurant serving ordinary Filipino
foods just like any other restaurant. After four years in restaurant business
they decided to put a swimming pool and a pavilion at the back of their
house. It was followed by the construction of 8 rooms for rent.
Right time, right place is the best factor in the success of the
restaurant, since it is located near a commercial district or the Cavite Export
Processing Zone.
In 1998, EM’S Resort and Restaurant expanded their rooms and built
a three storey building with the first floor as the pavilion, the second floor as
air conditioned hotel rooms and the third floor as the functional hall. Today
the function room was converted into additional air conditioned rooms.
Realizing that the business is booming and profitable, they bought a
commercial lot in Naic and finally in 2002 Em’s Resort Hotel and
Restaurant was constructed and was open for business in March 4, 2002.
In 2004, the small restaurant in Tejero was constructed into a three
storey building wherein the second and the third floor is a hotel and a 4 stall
commercial space for rent and a restaurant as the ground floor.
It was last year when the owner introduced the Eco Farm in Palangue.
At present, the development of the eco farm is on – going. EM’S Eco Farm
in Palangue Naic, Cavite will soon to rise.
 EM’s Resort, Hotel &
Restaurant
ORGANIZATIONAL CHART

OWNER

BRANCH
MANAGER

COOK/SECURITY
GUARD HEAD WAITER CASHIER
MAINTENANCE

POOL ATTENDANT WAITER ROOMBOY