Cinnamon Grand star associates recognised at Quarterly Associate Meeting

Friday, 9 October 2015 00:00 - - {{hitsCtrl.values.hits}}

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Premium five-star city hotel, Cinnamon Grand Colombo held its Quarterly Associate Meeting for Q1 and Q2 2015/2016 at the Oak Room; recognising dedicated associates for their exemplary performance in the first two quarters of 2015.

The quarterly meeting focuses not only on recognising and rewarding hotel’s associates but also includes a component where the hotel’s performance is discussed and associates are brought up-to-date on the hotel’s future events and plans.

Those recognised as winners and as nominees, receive cash prizes, special dining vouchers and a letter of appreciation from the General Manager to celebrate their achievement.

Cinnamon Hotels & Resorts Sector Head-City Hotels/Cinnamon Grand Colombo General Manager Rohan Karr expressed his appreciation for team members nominated for the ‘Associate of the Quarter’ award for their dedication and hard work; and commended the efforts of D.K.A.E. Indunil from Kitchen Stewarding and Dimuthu Indika from Banquets who were recognised as ‘Associates of the Quarter’. Indunil was appreciated for always going beyond his call of duty to ensure that the clerical needs of his department is met – staying past his working hours and doing much more than his job scope whilst Dimuthu was commended for surpassing targets.

Nominees for this coveted title included T.R. Arfin from F&B (The London Grill) for his skills as a sommelier, R.M.K.B. Ranatunga from Front Office for his positive leadership skills and Ruwan Kumara from Housekeeping for his dedication and commitment.

The team award for the quarterly meeting went to the Banquet Operations team for the superior service extended to customers 24/7.

With sustainability a core component of Cinnamon Grand’s hospitality agenda, a green award was also given for the ‘Best Green Idea’, as part of a Cinnamon’s city hotels initiative. The award went to Anura Silva for his idea that would ensure economical use of foil paper in the hotel.

Karr also encouraged staff to be active participants in the hotel’s future development. He thanked the associates for their commitment and encouraged them to reach greater heights.

Prompting those gathered to pen their thoughts as to what the management could do better to improve staff and guest product and services in five minutes, with the promise of a cash prize for the best five ideas, 63 new ideas were received, which will be implemented accordingly.