Policy in occupational health and safety

Workplace Safety: Commitment to provide and maintain a safe work environment for all staff.

Staff health: The goal is to ensure the health and well-being of employees through health-promoting measures and education.

Risk assessment and security measures

Risk assessment: Regular risk assessment of all hotel establishments to identify potential hazards.

Safety measures: Implementation of appropriate safety measures to prevent accidents and health damage, such as fire and emergency response plans.

Training and education

Safety Training: Mandatory training for all staff on safety and the use of personal protective equipment.

Health education: Regular education on accident prevention and other health-related information.

Occupational health and safety plan

Hotel Varmaland focuses on providing a safe and healthy working environment for all its staff. The occupational health and safety plan defines policy and measures aimed at ensuring safety and health at the workplace.

Monitoring and improvement

Security controls: Periodic inspection of safety equipment and facilities, including fire extinguishers and emergency exits.

Improvements: Actions to improve safety and health as needed, based on monitoring and training results.

Communication and consultation

Security Trustees and Security Committee: Selection of trustees and activities of the safety committee to promote consultation and communication on safety issues between management and staff.

Notification obligation: Clear rules on staff's duty to report safety incidents and accidents.

Response to accidents and incidents

Contingency plans: Clear instructions for responding to accidents and emergencies, including first aid and reporting to the appropriate authorities.

Accident registration and assessment: Systematic recording of all accidents and incidents in the workplace – including root cause analysis to prevent recurrence

Environment and sustainability policy

Hotel Varmaland is taking its first steps in environmental policy. We are a small hotel in a beautiful environment in Borgarfjörður, we provide personal service. We want our customers to feel comfortable with us. We emphasize good access for everyone and the service is suitable for those who come to us. Environmental issues are very important to us as we work in a very close environment with nature.

Reduce the amount of unsorted waste
Reduce energy consumption
Let's buy ecologically
Reduce water use
Educate and communicate about environmental issues
We inform customers about the environmental activities of the hotel and us
strengthen cooperation to reduce negative environmental issues
We ensure that our staff has good knowledge and uses approved methods the hotel's environmental work
We follow environmental innovations and promote general environmental awareness
Reduce the amount of unsorted waste
We do not offer disposable or specially packaged products, if possible
Sort all waste and send for recycling
Make classification accessible to visitors and employees
Use chemicals sparingly and use a soap dispenser
Buy wisely
Always buy environmentally certified products if they are available and services
To reduce water consumption, we regularly monitor the settings of devices and
water consumption in the kitchen, laundry and cleaning
Reduce energy consumption
We always use LED bulbs and energy saving bulbs and we do not replace incandescent bulbs
Choose energy-efficient appliances when shopping
Work systematically to reduce energy consumption

Objectives of the service policy

Value of service

Service processes

Service policies and procedures
Hotel Varmaland aims to provide excellent service that meets and even exceeds guests' expectations. The service policy and procedures reflect this commitment and define how we maintain the highest level of service.
To promote the satisfaction and well-being of all guests.
To ensure consistency and professionalism in all communications and services.
To continuously improve the service process and the quality of the service.

Customer focus: All services must be tailored to the needs of guests.
Professionalism: Training and knowledge of staff is a key factor in providing professional services.
Flexibility: Responding quickly and flexibly to the different needs and circumstances of guests.
Reception of guests: Clear check-in and check-out processes, with an emphasis on quick and friendly communication.
Room service: Standards and procedures for cleanliness and room service.
Cooking and catering: Processes for ordering and serving in restaurants, as well as food safety and quality control.

Communication with guests

Staff training and development

Reaction process: Process for handling suggestions, complaints and requests from visitors.
Presentation of information: Clear and accurate presentation of information about services, prices and terms.
Digital communication: Using digital technology to facilitate bookings, information and communication.
Regular Training: A training program that ensures that staff have the necessary knowledge and skills to provide excellent service.
Career development: Opportunities for staff to develop and grow professionally

Review and improvement

Regular food: Annual evaluation of service policies and procedures to assess performance and identify areas for improvement.

Process Review: Updating and revising work processes to improve service and increase efficiency.

Objectives

Hotel Varmaland set itself the goal of applying for certification from Vakanum in 2022. The participating companies get an independent third party to inspect and evaluate the hotel operations and the company's services. By going to a third party, we get confirmation of what is done well and an opportunity to improve what can be done better.

We know that all companies have an impact on the environment and society through their activities. Hotel Varmaland is no exception, and therefore we want to offer environmentally and socially responsible services to our guests. We also want to set a good example for our colleagues in the tourism industry by taking responsibility and supporting sustainable business operations.

Hotel Varmaland strives to reduce the impact on the environment and implements measures to promote this. We are working on a sustainability strategy and plan for the hotel, and will therefore be worked on and implemented in the company's operations, which work in line with Vakan's priorities. We have set ambitious targets to meet all Green Key criteria, but these will be under constant review - see below:

Security

The safety of our guests is very important to us and we treat them with tact
We encourage our employees to attend education and courses
We work hard to train our employees
Let's set values and work according to them
Let's set up contingency plans and maintain them with courses

Rights

Let's make job descriptions
We have annual employee interviews
We are working on an equal pay policy
The environment
Sort garbage
We use environmentally friendly products
Promoting paperless transactions

Procedures for Hotel Varmaland & Restaurant Calor

A safety plan is presented on spring days every year in April/May. Employees are sent to a first aid course along with a swimming test, which is taken annually in cooperation with the Borgarness swimming pool.

The health insurance fund is reviewed on the first Monday of the month.

Equipment:

• Fire extinguisher: During the daily inspection and cleaning, check whether the fire extinguishers are present and accessible and ready. For use. (Held annually in May)
• Fire blanket: During daily inspection and cleaning, check whether fire blankets are present and ready for use. (Held annually in May)
• Fire hoses: During daily inspection and cleaning, check that fire hoses are accessible and in good condition.
• Health insurance: (Reviews once a month)
• Defibrillator: (Reviewed annually in May)
• The candle holder in the lounge: During daily inspection and cleaning, make sure that the fireplace is clean and that there is good access to the fire hose and fire extinguisher.

Responsible party: Hotel manager in cooperation with duty manager

Knowledge and skills of employees

• All employees attend a first aid course every other year and know where the first aid kit and defibrillator are located in the building. Note new employees attend a course before starting work.
• One employee on duty has attended a first aid course and knows how to use a defibrillator, if available.
• The use of a defibrillator should be reviewed regularly.
• A fire drill is held at the end of May:
• Practice fire response.
• Identify exit routes and where everyone should congregate.
• Familiarize yourself with the location of fire extinguishers.
• Review contingency plans with employees twice a year (end of May and end of September).
• All employees must know where to stop utilities into the building, as well as know where the water inlets are
• All employees must know where electrical panels are and how they work

Responsible party: Hotel manager in cooperation with shift managers

Housing

• It is forbidden to stack extra beds/chairs/tables or anything else that can block escape/egress routes. Always have escape routes available.
• Remember to use warning signs when floors are washed or they are wet and slippery.
• Make sure that vacuum cleaner cords are not in the middle of the corridor or in other places where they can create a hazard.
• In winter, the staff at the front desk must pay attention to anti-skid protection outside the building, clear ice/snow at the entrance and check with icicle candles if necessary.
• All faucets must be inspected at the end of March each year. (Remember to turn it off, turn it off)
• Replace light bulbs as needed and inspect all bulbs in August each year.
• All employees participate in monitoring daily and must provide comments according to processes

Restaurant

• Remember that what comes out of the oven is hot, use potholders.
• Warn guests when/if plates are hot.
• Remember to dispose of leftover food in clean containers and cover with a lid or film. Label with date.
• Remember to store food at the right temperature.
• Always use clean boards and cutting knives.
• Remember to use an apron when working in the kitchen; cooking and washing up.
• Remember how to react if there are visitors, see the response plan in the folder.
• Remember how we react to anaphylaxis, see the response plan in the folder.
• Remember that we do not use chewing gum or snuff here at Hotel Varmalandi.