Implementing Health and Safety Precautionary Measures under the New Normal:

  • The mandatory wearing of mask is required to all the guest staying at the resort.
  • Guest must have their body temperature check at the hotel entrance. Above temperature of 37.5 Degree Celsius or with flu like symptoms is prohibited to enter the hotel. In such cases above body temperature continue to manifest, the Management has the right to refuse guest entry as stipulated in rooms reservations terms and conditions confirmation letter signed by the guest.
  • Guest is requested to fill out the health declaration form at the hotel’s Health Desk lobby counter before proceeding at the Front desk.
  • Physical or Social distancing of two (2) meters must be observed by all guest while waiting at the lobby to check-in. There will be floor marks on the lobby ground to serve as directional guide and for queuing purposes.
  • Guest is requested to deposit personal belongings and or luggage’s at the Sanitation area upon arrival.
  • Sanitation kit shall be provided for each guest as part of the room amenities.
  • Separate trash bag on used PPE’s and other waste materials intended for disposal will be provided in all guest rooms.
  • As part of the standard operating cleaning procedures, guest room is sanitized automatically after check-out. Disinfectant solution is applied with deep cleaning all touch surfaces on furniture, fixtures, appliances, floorings and panes.
  • We encourage table reservations when dining in the restaurant.
  • All in-house and walk-in guest dinning at the hotel’s restaurant is requested to wear a face mask before entering the restaurant.
  • Dining guest is requested to have their body temperature check conducted by the restaurant health representative before guest is allowed to dine. Dining guest with 37.5 degrees centigrade temperature is prohibited in entering the restaurant. The Management has the right to refuse guest from dining with temperature above normal.
  • The restaurant receptionist welcomes the dining guest and shall facilitate queueing (waiting time) by handing queueing number and thereafter usher’s the guest on the next available table. Additional ten (10) minutes waiting time is allotted for disinfecting tables and chairs after each guest use.
  • Distancing of tables and chairs in the restaurant is at one (1) meter apart on all sides. Visible floor markings are installed as directional guide to indicate proper table distancing.
  • There will be disposable menu on top of the dining table for food and beverage orders to reduce possible virus transmission. A note pad that will limit hand contact with food servers will be provided and is placed on the table with sanitized pen and order tray where food order(s) note pad will be dropped.
  • In lieu of room service, grab and go station will be available in the restaurant only for guest pick up and for room consumption.