Pleasureclub.co.in

Departments:

                 Front Office & Operations

      The objective of Front Office is to provide impeccable and consistent service to all guests that visit the hotel through reservations, concierge, telephone operations, cashiering, bell desk and business centre. The Front Office department strives to offer efficient and personalised guest service in a warm and courteous manner with the aim of delivering an unforgettable experience.

                          House Keeping

      The objective of Housekeeping in a Hotel is to provide a clean, hygienic and well maintained environment for guests.A great Housekeeper must have a keen eye for detail. Housekeeping teams today, have extensive guest contact and through these interactions look for opportunities to preempt guest needs and provide superior service.

                 Food & Beverage Service

      The objective of the department is to provide exceptional food and beverage service at Restaurants, Bars, Poolside, in Rooms and at Banquet facilities of the hotel. The Food & Beverage teams take pride in making all guest visits memorable by ensuring that guest needs are met and the experience is enhanced by personalised service and care.

              Food & Beverage Production

      The kitchen team takes pride in cooking a variety of different cuisines to enhance the culinary experience of our guests. The chefs are creative and are constantly training each other to improve skills in different cuisines and sections of the kitchen. The kitchen team ensures that the food served at the hotel is of superior quality and taste. We place great emphasis on using the best ingredients from around the world and India, cooked to perfection to give our guests memorable dining experiences. Our kitchen teams take pride in going the extra mile in meeting special guest requests.

                      Kitchen Stewarding

      The kitchen stewarding team supports the food and beverage department by ensuring the highest standards in hygiene and sanitation of the food service areas. Kitchen stewards are a critical part of the food and beverage operation, they maintain the quality and quantity of expensive serve ware and utensils.

                              Laundry

      The principle objective is to provide clean and hygienic linen and garments to guests and uniforms to employees. This is achieved by using state-of-art equipment with a focus on high quality and service excellence.