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.
1. Guest Experience:
Arriv
al and Check-in:
●
On-site staff will welcome guests upon arriv
al.
●
Guest r
egistr
ation and r
oom k
e
y distribution will be manually upon
arriv
al, or electr
onic via smar
t de
vice if this is the guest pr
ef
er
ence.
●
L
uggage handling will be pr
o
vided b
y on-site staff.
●
Intr
oduction t
o pr
oper
ty amenities and local information will be
pr
o
vided b
y on-site staff, in-r
oom, and on guest por
tal once
r
eser
v
ation is con
fi
rmed.
Br
eakfast Ser
vice:
●
Menu planning and v
ariations will be coor
dinated b
y the owner
.
●
Br
eakfast will be a
v
ailable 8:00am-10:00am daily in the dining r
oom.
The br
eakfast buff
et will off
er fr
esh pastries fr
om local bak
eries, local
seasonal fruit, and housemade gr
anola. Br
eakfast meats and eggs
a
v
ailable fr
om the kitchen as well as a selection of 1-2 daily r
otating
choices. Coff
ee, tea, juice and a v
ariety of dair
y and non-dair
y
be
v
er
ages.
●
Guests will be ask
ed about dietar
y r
estrictions when making a
r
eser
v
ation or upon arriv
al.
●
Ser
v
ed t
o in-house guests only
.
ATTACHMENT 6
Housek
eeping:
●
Guest r
oom housek
eeping is a
v
ailable upon r
equest for guests
sta
ying less than 3 da
ys. Longer sta
y housek
eeping will be discussed
dir
ectly with the guest at check in.
●
All guest r
oom linens will be changed at checkout, or upon guest
r
equest.
●
Common ar
eas will be cleaned daily and t
ouch-up after guest use.
●
A su
ffi
cient amount of guest r
oom amenities will be supplied in-r
oom
for the dur
ation of sta
y
.
●
G
u
e
s
t
r
o
o
m
l
i
n
e
n
s
a
n
d
b
a
t
h
t
o
w
e
l
s
a
s
w
e
l
l
a
s
d
i
n
i
n
g
r
o
o
m
a
n
d
k
i
t
c
h
e
n
l
i
n
e
n
s
w
i
l
l
b
e
l
a
u
n
d
e
r
e
d
b
y
a
p
r
o
f
e
s
s
i
o
n
a
l
l
i
n
e
n
s
e
r
v
i
c
e
.
T
h
e
r
e
w
i
l
l
b
e
a
n
o
n
-
s
i
t
e
w
a
s
h
e
r
a
n
d
d
r
y
e
r
f
o
r
d
a
i
l
y
n
e
e
d
s
.
Depar
tur
e and Check-out:
●
Guests ha
v
e the option t
o checkout with the on-site staff member
, or
electr
onically on their smar
t de
vice.
●
The
fi
nal bill will be pr
esented upon checkout, and the car
d on
fi
le will
be char
ged the balance due.
●
Guests will be ask
ed for f
eedback the da
y after arriv
al t
o mak
e sur
e
any unmet needs ar
e addr
essed, as well as after checkout.
2. Staff Management:
Staff Roles and Responsibilities:
●
Innk
eeper/Manager will be r
esponsible for o
v
er
all oper
ations, guest
r
elations, staff scheduling, building and gr
ounds maintenance
●
Housek
eeping staff r
esponsibilities as noted abo
v
e
●
Br
eakfast cook will be r
esponsible for dining and r
oom ser
vice
●
Maintenance and gr
oundsk
eeping will be pr
o
vided b
y a thir
d par
ty
company
.
Staff T
r
aining:
ATTACHMENT 6
●
Initial tr
aining pr
ogr
am co
v
ering guest ser
vice standar
ds, pr
oper
ty
oper
ations, saf
ety pr
ocedur
es and r
esponsible be
v
er
age ser
vice.
●
Ongoing tr
aining on new policies, menu updates, local attr
actions
Staff Scheduling:
●
Flexible scheduling t
o accommodate peak seasons and v
ariable
occupancy
●
Co
v
er
age for all shifts (fr
ont desk, br
eakfast ser
vice, housek
eeping)
3. Pr
oper
ty Maintenance:
Regular Maintenance Schedule:
●
Routine inspections of r
ooms, common ar
eas, and exterior
●
Appliance maintenance and ser
vicing
●
Landscaping and gr
oundsk
eeping
Emer
gency Pr
ocedur
es:
●
Fir
e saf
ety plan and drills
●
P
ower outage pr
ot
ocols
●
Medical emer
gency r
esponse
Repair and Reno
v
ation Plan:
●
Budget allocation for necessar
y r
epairs and upgr
ades
4. Guest Communication:
Pr
e-Arriv
al Contact:
●
Con
fi
rmation emails and booking details
●
Pr
e-sta
y communication t
o addr
ess guest needs
On-Site Communication:
●
Daily updates on br
eakfast menus and local e
v
ents
●
Guest f
eedback via electr
onic means or in-person.
●
Guest dir
ect
or
y with pr
oper
ty information a
v
ailable in-r
oom and
online guest por
tal.
5. T
echnology and Oper
ations Systems:
ATTACHMENT 6
●
Booking Platform Integr
ation:
●
Online booking system and calendar management
●
Integr
ation with pr
oper
ty management softwar
e
●
Communication Systems:
●
Guest messaging platform
●
Internal staff communication via cell phone
ATTACHMENT 6