At Our Convenience Store (LeoMart)

  • All high touch surface areas are sanitized frequently such as: countertops, door handles, chiller display doors, microwave, hot pot area and cashier counter.
  • Personal protective wear is available for purchase for guest convenience.
  • Maximum capacity limits are enforced in accordance to current local guidelines and regulations.

 

In Our Restaurants

The Food and Beverage department conducts inspections daily to warrant foods are being prepared with food and safety standards. In addition, we have implemented enhanced cleaning and sanitization procedures recommended by the Centers for Disease control (CDC) & local government guidelines. 

  • Signs are posted at the entrance of outlet for Covid-19 safety guidelines and a “no mask, no entry” warning.
  • Guests will be required to sign in a log sheet for contact tracing measures which include: date and time of visit, name of individuals, phone numbers and addresses. Logs kept on file for 30 days.
  • Tables are spaced out to keep a safe social distance of 6ft apart between guests. Limited seats per table are based on maximum capacity guidelines and regulations issued by the local government.
  • Hospital grade disinfectant is used to clean and sanitize all dining outlet surfaces after each guest use.
  • Associates wear face masks and gloves. Proper handwashing is routinely practiced.
  • Maximum capacity limits are enforced in accordance to current local guidelines and regulations.
  • Associates implement social distancing protocols to control the number of guests entering the restaurant and within waiting areas at any given time.

 

“New Normal” Banquet Operations

The Food and Beverage department conducts elaborate inspections daily to warrant foods are being prepared with food and safety standards. In addition, we are reviewing our restaurant operations and brainstorming new service style methods.

  • Signs are posted at the entrance of each banquet room for Covid-19 safety guidelines and a “no mask, no entry” warning.
  • Guests will be required to sign in a log sheet for contact tracing measures which include: date and time of visit, name of individuals, phone numbers and addresses. Logs kept on file for 30 days.
  • Social distancing markers are placed to ensure a safe 6ft distance between guests.
  • Tables are spaced out to keep a safe social distance of 6ft apart between guests. Limited seats per table are based on maximum capacity guidelines and regulations issued by the local government.
  • Banquet occupancies are based on maximum capacity guidelines and regulations issued by the local government.
  • Guest tables and chairs are disinfected before and after each banquet.
  • Food and Beverage associates will be in proper protective equipment while in your service. They will wear masks at all times, wearing gloves are also required of them while table setting, food/drink handling and serving.


*LeoPalace’s Banquet and Restaurant expanded protocols are available for further information as the situation is constantly changing, updates may progress in phase.

 

Our Associate’s Culture of Cleanliness

All associates are diligent with proper and frequent handwashing. We acknowledge that such behavior is the first step in hygiene management and that it is with great importance to protecting ourselves and the health of our guests and colleagues. In addition to hygiene training, our Housekeeping and Food & Beverage Teams have successfully completed training to combat COVID-19.

  • All associates on duty wear masks throughout their shifts. Associates who interact with guests face to face wear disposable gloves in addition to masks and change gloves after each customer interaction.
  • Prior to any associate beginning their work day, they are required to get a health screening that includes the taking and recording of their body temperature and physical conditions on that day. If they have a fever or display symptoms of cough, they are immediately sent home.
  • Antibacterial hand gels are placed in various places such as associate passage ways and service halls.
  • The staff of main food & beverage and lodging departments have attended a training course on sanitation and preventive measures.
  • Guidelines are established and shared with all associates according to the respective situation:
  1. Guidelines for thorough cleaning of guest rooms to prevent infection.
  2. What to do if a guest is infected with COVID-19.
  3. What to do if there is an associate who may be infected.

As we welcome you back, it is our goal to give you peace of mind knowing that we are continuously taking precautionary measures throughout our property in an effort to maintain a safe environment for our guests and associates. We look forward to seeing you, and together enjoy the “new normal.”