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FO-005 SICK LEAVES

By Nancy Fisher,2015-02-03 20:27
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FO-005 SICK LEAVES

    HYATT REGENCY DONGGUAN

    FRONT DESK OPERATIONS MANUAL

    GENERAL POLICIES & PROCEDURES

Policy Name : Sick Leaves

Effective Date : 01 June 2006

Revised Date : NIL

Applicable : All Staff

Forms to use : TBA

Refer to : NIL

Policy

    It is the policy of the hotel to ensure medical sick leaves are handled efficiently so that it will not affect the operations of the department.

Procedures

    1. If an employee is unable to report to work, the staff must report to the Team

    Leader on duty. If Team Leader is not available, then the next level of

    supervisory staff is to be advised.

    2. If staff feels unwell, they are to call the Team Leader at least 2 hours before and

    to advise prior to the start of their shift and proceed to see a doctor. Then the

    staff must call again on the same day to inform if any medical leave has been

    obtained and the number of days the Medical Chit (MC) is given.

    3. For sick leave within 72 hrs (3 days), the MC must be submitted to the person in

    charge or the Assistant Manager immediately upon return to work. The Sick

    Leave Application Form must be filled and submitted to the person in charged

    as well.

    4. For sick leave more than 72 hrs (3 days), the MC must be submitted together

    with the Sick Leave Application Form within the 72 hours for verification.

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    HYATT REGENCY DONGGUAN

    FRONT DESK OPERATIONS MANUAL

    GENERAL POLICIES & PROCEDURES

    5. Sick leave application must attach with the following:

    ; Original MC

    ; Medical Record Booklet (full time employees only)

    ; Copy of certificate of diagnosis

    ; Copy of prescription

    ; Copy of expense list

    6. Sick leave application (with supporting document) must be submitted

    immediately without any delay upon returning to work.

    7. Failure in adherence to the above procedure will be treated as unpaid leave.

Prepared by James Fan Date 01 Jun 2006

Approved by Date

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