Revised on May 7, 2020 · Food & Beverage Best Practices Our Food and Beverage team has implemented...

Revised on May 7, 2020

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2 Brand Operations/Team Member Resources & Resort Expectations

5 Front Desk Operational Guidance

7 Housekeeping Operational Guidance

10 General Guest Requests and Maintenance Operational Guidance

12 Food and Beverage Operational Guidance

18 Birdwood Golf Operational Guidance

21 The Sports Club Operational Guidance

27 Administration Operational Guidance

30 Sources/Team Member Resources

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Brand Operations Playbook during COVID-19

As we find ourselves navigating the uncharted waters during this difficult time, it is more important than

ever that we join together as a team to create a safe environment for ourselves, our guests, and our

members. Care and safety are our number one priority as our guests and members return, putting their

trust in us. We are working diligently to provide a safe and healthy environment for everyone on

property.

We will be making changes and enhancements to our cleaning and servicing procedures. This guide

outlines the changes for each department. While the way we do things may be changing, our unwavering

commitment to service excellence and the guest experience will remain high. Take a moment to review

our vision and mission Statements in order to review our focus.

Vision Statement

To be the resort destination of choice with limitless experiences in the Blue Ridge foothills of Virginia.

Mission Statement

Boar’s Head Resort team members embrace our traditions while consistently delivering genuine,

unparalleled service to our guests, members, and UVA family.

Team Member Resources & Resort Expectations

While things may seem different right now, remember that we are all in this together, as one team. Please

commit yourself to making a safe and healthy working environment for yourselves, your fellow team

members and for all of our families at home.

The following is implemented in order to ensure the safety of our team members:

Wearing of Personal Protective Equipment (PPE) while working on property according to each

departmental guidelines

o Masks

o Gloves- to be changed after each instance of guest contact

o Other forms of Personal Protective Equipment (PPE) that may be deemed necessary by

your management

o All team members will receive the appropriate Personal Protective Equipment (PPE)

All team members will be subject to a mandatory body temperature checks before each

shift

All team members who are sick need to stay home

Any team members who becomes ill during the course of their shift will be sent

home immediately

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o Isolated areas are available for sick team members to wait for rides home, if needed

Main Inn – Magnolia Room

Sports Club – Conference Room

Birdwood – Retail Room

Bldg 7 – inside any office

Sales – inside any office

Maintain social distancing (at least 6 ft.) from fellow team members and from guests and

members while on property

Increasing instances of hand washing and using hand sanitizer in between hand washing

Implementing the use of virucidal and antibacterial cleaning agents when cleaning guest rooms,

common areas, and other areas of guest and team member contact

The following is implemented to keep our guests and members safe while on property:

Reduced seating capacity in the hotel lobby as per social distancing guidelines

Reduced seating capacity in the Mill Room as per social distancing guidelines

o Please do not rearrange/add chairs/tables to the current seating arrangements

on property

Plexiglas barriers at desks in areas with guest contact

Hand sanitizer stations in high traffic areas

Increased cleaning measures in all common areas

Floor markers to indicate social distancing standards

Reduced member capacity at the Sports Club

Hand Sanitizer Station Locations

Hotel entrances

Sports Club entrances

Outside all elevators

Front desk area

Sports Club front desks

Outside meeting rooms

Sports Club fitness floor

Food and beverage areas

Building 7 entrance (HR and Accounting)

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Sales office

All time clocks

Here at Boar’s Head Resort, we are strongly committed to the safety of our guests who stay with us

during this time. We understand that we need to change the way we operate in guest-facing areas. The

best practice protocols we have rolled out are in alignment with the recommendations from the Center of

Disease Control (CDC) and the World Health Organization (WHO). We will still deliver the level of

service that you have come to expect while making every effort to ensure a safe guest experience.

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Front Desk Best Practices

GUIDELINES AND SAFE PRACTICES

ARRIVAL

Bellmen

Wearing appropriate Personal Protective Equipment (PPE) -

masks and gloves will be replaced after each guest contact

Maintain social distance from guests

Must ask permission before opening hotel doors and handling

guest luggage

CHECK IN

Guest Service Agents and Managers

Wearing appropriate Personal Protective Equipment

(PPE)- masks

Guests can opt for no-contact check in with phone key option via the

Boar’s Head app on their smartphone

Plexiglass dividers are put in place at check in desk

Social distancing decal markers to be placed on the floor

Credit card devices placed on small tables away from front

desk agents

If guests chose not to use the virtual key on their smart phones, all

physical keys will be sanitizers before giving them to the guest and

upon their return

LOBBY

Removal of all paper collateral and brochures

Rearranging of furniture to adhere to social distancing guidelines

Removal of all pillows from furniture

Hand sanitizer stations placed throughout the lobby and at

all entrances

Signage to be placed at elevator to limit capacity

Signage to placed outside retail area to limit capacity

Signage will be placed around the lobby to highlight the safety

measures being implemented

DEPARTURE Guests can opt for no-contact departure by simply bypassing the

front desk

TRANSPORTATION

Bellman/Drivers

o Wearing appropriate Personal Protective Equipment (PPE) -

masks and gloves will be replaced after each guest contact

All guest transportation seating and door handles will be wiped down

and cleaned after each guest usage

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Housekeeping Best Practices


GUEST ROOMS

Room Attendants, Houseman, Inspectors, and Managers


masks and gloves that will be changed after each guest room.

Any guest requested items will be delivered with no-contact

o Room Attendant will wear gloves and knock on the door when

bringing items to the room

o When the door is opened, the Room Attendant will step back

6 feet and leave the items in a bag outside the door

o Once the guest retrieves the items, the Room Attendant

can exit

Bags will be placed in the rooms for removal of towels and linens

o Guests will place soiled towels and linens inside the bag and

tie it shut

o Housekeeping team members will remove the bag and replace

with a bag of clean towels and linens, if needed

Guests can dispose of any trash accumulated by placing the tied

garbage bag outside the door for pick up

There will be no daily service of occupied rooms

Packets of disinfectant wipes will be placed in the rooms for

guest usage

All rooms to be cleaned with CDC approved virucidal cleaners

Notepads, pens, and decorative pillows are to be removed

Increased sanitization of room items such as remote controls,

telephones, and handles

Rooms will be fogged upon departure clean

Signage detailing the cleaning procedures and products to be placed in

each room before guest arrival on single use paper

PUBLIC AREAS

Public Space Attendants


masks and gloves

Public Space Attendants will out and about, cleaning the common

areas more frequently and visibly

All high-contact surfaces and fixtures to be sanitized every 2-4 hours

Hand sanitizer stations placed throughout the resort, including at

entrances, by elevators, and in high traffic areas

All working areas such as desks, POS systems, computer keyboards

and mouse, credit card machines, and phones should be wiped down at

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arrival, periodically during each shift, and before the change of shift or

leaving for the day

Furniture will be wiped down and sanitized throughout the day

All decorative pillows will be removed from common furniture

Seating will be rearranged to comply with social distancing guidelines

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General Guest Requests & Maintenance


All guest requests will be handled in a no-contact manner

Guests can choose to call the front desk or place a request via the in room tablet (using

KEYPR), or the Boar’s Head App

Note: usage of KEYPR (tablet) is the preferred method of placing guest

requests

When a team member delivers the items, they will knock on the guest door and place it

outside the door

Team members will be wearing a mask, just in case the guest needs to speak to them

or ask for anything else

MAINTENANCE & LOSS PREVENTION

Maintenance team members

Wearing appropriate Personal

Protective Equipment (PPE) -

masks and if needed- gloves

Adhering to all of the above stated guest

request guidelines

Maintenance will enter a guest room for

plumbing/ HVAC necessary repair,

if requested

Team members will speak with the guest

to arrange a time to enter the room when

it is vacant to reduce guest contact

Maintenance team members will adhere

to social distancing guidelines, standing

at least 6 feet away from the guest

If there are more than 2 guests in a room,

team members will not enter until the

guests leave and the room is empty

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Food & Beverage Best Practices

Our Food and Beverage team has implemented new best practice protocols, including limited seating to

be compliant with social distancing guidelines and reducing the types of food services normally offered.

While it is known that there is a very small instance of COVID-19 being transmitted through food, our

team members are still taking all precautions, such as wearing Personal Protective Equipment (PPE),

routine disinfecting of surfaces, and limiting guest contact. Our bar area will be closed during this time,

as we are operating in accordance with state laws. These precautions also extend to our banquet and

event areas, as we have also enlisted new protocols to ensure a safe event experience for clients and

team members.


MILL ROOM

All team members (servers, bartenders, hosts, backwaiters,

food runners)


masks and gloves

Reducing our capacity to meet government social distancing standards

Sanitizing stations to be placed at all host stands and entry to outlet

Sanitizing stations to be placed along the bar

Plexiglas divider will be placed at hostess stand

Servers will approach table from a safe distance and avoid

guest contact

All tables and chairs will be sanitized upon guest departure

Front door will be sanitized every 10 minutes by Hostess

All menus will be single use and are to be disposed of after each use

All Dining areas will be fogged with food safe sanitizer daily

Guests will have the ability to add gratuity verbally and no signature

will be required

Receipt given upon request but not offered

Server will ask if the guest would like to sign receipt or have the

option to verbalize the final amount

No buffets will be offered in The Mill Room

Pick up order will be available no touch at entrance vestibule

Take away utensils will be in sealed prepackaged form

Gloves will be changed and hands washed and sanitized between all

food and drink deliveries

TAKEOUT &

DELIVERY

Delivery drivers


mask and gloves

o Gloves to be changed after each delivery

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All payment information should been taken at the time of the order

Once food has been cooked or made it is placed into a to-go container

that container should NOT be opened again by anyone except

the guest.

Once the order has been completely made, all containers should be

placed into the guest’s bag and stapled

Name and receipt should be on bag

Food should be picked up in the vestibule at all times

When delivering food, please ring bell leave food by door and return

to the vehicle

Once guest has retrieved food return to restaurant

Immediately wash hands, sanitize, and replace gloves

RACQUETS

All team members must report to manager or supervisor immediately

following clocking in for temperature check before starting work

where temperature will be logged by manager in secured file

Team members


mask and gloves


Sanitizing stations placed at entry to outlet

Sanitizing station to be placed on the patio

Sanitizing stations placed along the bar

Plexiglas divider to be placed at the cashier station




will be required




Self-service beverages will no longer be available, served from the

counter only

No salad bar or buffets available


Coffee condiment stations will only have single use creamers and

stir straws

Gloves will be changed and hands washed and sanitized between all

food and drink deliveries

BIRDWOOD GRILL

Servers and bartenders


mask and gloves


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Sanitizing stations to be placed at entry to outlet

Sanitizing station to be placed on the patio

Sanitizing stations to be placed along the bar


All menus will be single use and are to be disposed of after each use



will be required




Self-service beverages will no longer be available, served from the

counter only

No salad bar or buffets available


BEVERAGE CART

Cart Attendants


mask and gloves

Gloves will be changed after each cart interaction

Cart will be sanitized fully sanitized before and after every shift

Cart will approach golfers from a safe distance and ask if they would

like service

If service is requested, attendant will keep to a distance of at least 6ft

from the golfer while giving service

Drinks and food can be put on a tray stand then attendant will back

away for guest to retrieve and pay

Opener will be placed on tray if needed to open product

The ability to add gratuity verbally and no signature will be required


IN-ROOM DINING

IRD attendants


mask and gloves

All orders will become touchless via tablet or phone

Orders will be placed in to-go containers with all condiments

A cinch type garbage bag and guest instructions will be placed in bag

then the bag will be stapled shut

Receipt will be stapled to outside of bag with no signature required

Beverages will only be available in prepackaged form and placed in

bag and stapled

Delivery will be left outside guest room with a knock at the door

Trash bag retrieval will go directly to the dumpster

Hands will be washed, sanitized, and re-gloved after each pick up

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In room amenities will halt until further notice

BANQUETS

All team members (servers, bartenders, hostess, captains, housemen and

managers)


mask and gloves

Rearranging seating to comply with social distancing guidelines

including outdoors, reducing our capacity to 50% of normal

Sanitizing stations placed at entry to every meeting room

Sanitizing station on every bar

Servers will approach table from a safer distance to avoid any guest

contact


All linens will be changed between groups

All rooms will be fogged daily with food safe sanitizer

No poured water on tables, using water bottles only

No candy dishes to be placed on the tables

Pens and pads only at clients request (to be disposed of after use)

All buffets will be attended, not self service

Buffets will have sneeze guards

All breaks will be attended and not self-served

Food breaks will have sneeze guards

All bars will have marked distancing and sanitizing stations

Drinks will be served in disposable ware

CULINARY

All team members (cooks, chefs, and stewards)


mask and gloves

Gloves will be changed and hands will be washed in

between processes

Work surfaces must be cleaned and sanitized in between each task

Tools must be cleaned and sanitized between each use

Social distancing guidelines followed by keeping at least 6 feet in

between each work station

All current health codes will be strictly followed

All cooks will be COVID-19 ServSafe qualified

Plates will be heated before service

Hand sanitizing and glove stations will be placed throughout

the kitchen

No outside vendors will be allowed in food handling area

Kitchen is cleaned and fogged nightly with food safe sanitizer

All produce will be cleaned with produce sanitizer

Anyone ill will be told to go home and stay home

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BREAK ROOMS Team member break room areas will not be in use to prevent

close contact

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Birdwood Golf Best Practices

Recreation is a large part of our resort. The CDC and other health organizations encourage getting

outside and staying active to remote physical and mental wellness. Our golf and Sports Club will be

providing limited offerings, to make sure that we are operating as safely as possible, while allowing our

guests and members the opportunity to get out and get moving.

PRO SHOP

Pro Shop Team Members


masks and gloves when necessary.

o No more than 4 guests in the golf shop at any time

Social distancing

o Tape to be placed on the floor

o One-way entry/ 2-way exit into the golf shop (doors propped

when possible)

o Plexiglass dividers are put in place at the desk

o Proper sanitation stations in high-traffic areas

Merchandising

o Self-bagging station when merchandise purchased

o Credit card machine to be placed at least 6 feet away from desk.

o Online merchandising available

DRIVING RANGE

Sanitation/Social Distancing

o Encouraging self-service by guests utilizing sanitation stations

and on driving range for basket pick-up/returns

o Practice proper social distancing with spacing of hitting areas.

o Nightly bleaching of baskets

o Added sanitary solution to water in ball washer for range balls

GOLF COURSE

Golf course alterations

o PVC piping and/or noodles in cups to restrict people from

reaching into cup

o All rakes off the course

o Drink station located at central point of course available for use

with all proper sanitation, all other water off the course

Practice areas alterations

o All holes to be covered with only ½” drop or raised lip of cups

o Sanitation stations present

Golf cart regulations

o Upon arrival, members/guest handle own bags and are placed on

carts by them

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o No scorecards, pencils or tees stocked in carts; self-serve

available at 1st tee

o Single riders only on all carts unless currently living with

other players.

Golf cart cleaning procedures

o All staff mush wear proper Personal Protective Equipment (PPE)

o Set-up cart return station so carts are not used before

cleaned/sanitized

o All trash removed by players

o Cart sprayed with sanitation solution, washed after every use and

let sit overnight

GOLF

INSTRUCTION

Practice social distancing

Instructor and student both wearing mask at all times

Small clinics of no more than 4 to a class

Never any exchanging of equipment

Special considerations and adaptions made to accommodate club fittings

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Sports Club Best Practices


CLUB

OPERATIONS

All team members (Housekeepers, Member Service Agents, personal

trainers, group exercise instructors (inside), squash professionals, and

tennis instructors (inside)) wearing appropriate Personal Protective

Equipment (PPE)

o Masks

o ALL guest facing team members (HK team, Member Service

Agents, Fitness Floor Attendants, lifeguards, etc.) must wear

gloves in addition to masks

Limiting hours of operation

o Monday, Wednesday, and Friday from 12:00pm-8:00pm

o Tuesday, Thursday, Saturday, and Sunday from 7:00am-

3:00pm

o Seniors (over the age of 55) can access the club from

11:00am-12:00pm on Monday, Wednesday, and Friday

Member charging or credit card purchases only, no handling of cash

o The guest will need to insert their own card

New safety/health/convenience measures include:

o Plexiglass dividers at Front Desk, Squash Desk, and Pool

Gazebo

o Sanitation stations

o New CA app (limiting contactless service)

o Posted rules and regulations

o Posting days/hours of deep cleans

o Adding stanchions to the FD area to add distance

o Adding decals on the floor to denote acceptable

social distance

o Posting of rules and regulations

o Note: guests/members are not required to wear masks and/or

gloves

Hand towels need to be checked out at Front Desk or Squash Desk

No access to sauna or steam room initially

No access to showers initially

Limiting capacity in each area with signage

Implementing the “No Guest” policy immediately

Children under the age of 18 are not allowed in the club without

parental supervision, unless participating in staffed club programming

(Fitness, Childcare, Tennis, Squash, Recreation, etc.)

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CHILDCARE

Limiting hours of operations

o Monday, Wednesday, Friday from 1:30pm-5:30pm

o Tuesday, Thursday, Saturday, and Sunday from 8:30am-

12:30pm

Maximum capacity of 10 per room including staff, per the Department

of Social Services

All children must have their temperature taken before admittance into

Kid’s Club

Having all parents “re-register/re-enroll” their kids

o Must pre-register – no drop-ins!

Time Slots available in 90 minute increments, and each spot is limited

to children of same family/cohort

Potential for up to 5 families pending staffing:

o Kid’s Club

o Nursery

o Sports Room

o Gymnasium

o Playground

All areas must be disinfected in between each family time slot

One family at a time permitted in “check-in” area

FITNESS

Implementing and enforcing the number of people on the fitness floor

o 20 people and will be staffed by team member on floor (not

including group exercise participants)

For the first 2 weeks during the “soft opening”

o Sign-ups will be handled through either call the Sports Club

front desks (434-972-2235, 434-972-6009) or by signing up in

Club Automation, the same way members will have to sign up

tennis courts and fitness classes

o You must sign up for one of the designated

90-minute “waves”

If someone drops in without signing up, they may be

permitted if there are spots open within that “wave”

There will be 30-minute break between each “wave”

to allow for cleaning, air circulation, and disinfecting

o We will re-evaluate process, member limit, and “wave” by

June 30th

Door between fitness floor and group exercise studios will

remain closed

For members attending group exercise classes, they will be required to

use the back stairwell, and not permitted to walking through the

fitness floor

Use of every other piece of cardio equipment only

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o Unplug unused equipment

Limiting the number of indoor group exercise classes to maximum of

10 a week

o Limiting the amount of participants

Must sign up in advance for classes

Maximum of 6 in Studio 1 & 2

Maximum of 4 in Studio 3 & 4

All group exercise classes will be a $10 charge per person, until club

dues are reinstated

Per governor’s orders and phasing, maximum of 9 participants in

outdoor classes to coincide with the 10 people per event maximum.

This number will adjust with the governor’s adjustments.

Implementing more outdoor classes and programming

Zoom classes/live classes to supplement the shortage of traditional

group exercise classes

Fitness on Demand (streaming service for members)

Personal training is allowed at the discretion of the trainer and member

Trainers must sanitize station and hands between each exercise

Adding in more sanitation stations

“Bring Your Own Towel” during this time – or can purchase at the

front desk for $3 per towel.

TENNIS

Individual tennis lessons are available

“Demo” equipment will not be provided (tennis racquets,

tennis balls, etc.)

o Items will be stocked for purchase

Racquet stringing WILL be available during this time

Outdoor tennis policies (same as proposed)

o Hours of operation & rates (different than SC

operating hours):

Clay court rates: $16 per court hour

Open 7 days a week

9:00am – 7:00pm

Hard court rates: $12 per court hour

Open 7 days a week

7:00am – 7:00pm

Please note that we will only charge court fees if we are NOT

charging member dues

Indoor tennis

o All benches and water coolers will be removed from

the courts

o Limiting programming (adult clinics, junior tennis, etc.) to

four (4) participants on a court (not including instructor)

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o Sign up online or by calling the front desk

o No drop-ins at this time!

o Indoor tennis hours of operation will be the same as the

Sports Club

No social tennis programming initially

o Winner Up

o Friday Night Mixed Doubles

o Picklemania

Pickleball is open

SQUASH

Only individual lessons are allowed at this time

Only one person can be a on a court at a time (unless working with a

staffed professional)

No singles squash initially, unless players are in the same household

No social round-robin play, unless players are in the same household

No doubles squash initially

ROCKWALL &

GYM

No rockwall initially

Gym can only be used IF reserved OR part of a staffed program

o Only half the gym can be reserved, and for only 1 hour at

a time

o No charge

“Demo” equipment will not be provided (basketballs,

pickleball paddles and balls)

Items will be for stocked for purchase

o Gym will staffed by sports & wellness strategy group team

member during Sports Club hours of operation

AQUATICS

Open date of June 15th

Hours of operation will be the same as the Sports Club

We have an hour of lap swim (depending on the day) either before or

after the clubs operating hours

Maximum capacity of 50 or 75

Tables and chairs must be reserved by lifeguards

Limiting programming to four (4) participants (not including

instructor)

o Sign up online, by calling the Front Desk, or by emailing

Carly Csapo at [email protected]

o No drop-ins at this time!

Individual swim lessons are available

We allow members only to make reservations using Club Automation

in pre-determined 2 hour blocks of time called “waves”

Lifeguards operate the gazeebo for check-in, towel distribution, and

reservations

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Bath towels need to be checked out at Front Desk/Squash

Desk/Gazebo Desk

o Towels have to be returned to the Gazebo Desk

Lifeguards enforce when waves end using their whistles from the

guard stands

15 minutes are included between waves for members to leave and for

guards to properly clean chairs, deck, trash, etc.

MEMBERSHIP

No dues will be paid from “soft” open through June 30th

o Members have the ability to use the club and figure out their

own “risk level”.

o Trial period for members, beginning Wednesday, June 17th

2 weeks long

Dues will be charged beginning Wednesday, July 1st

o In-line with Governor Northam’s “stay at home” ordinance

through June 10th.

o Members who want to cancel/postpone their membership –

due to COVID-19 – have the following options:

Medical leave will be granted at dues rate of $71 per

month

Maximum of 2 years

If a member cancels their membership June 1st, they

will not be charged the $500 reinstatement fee if they

decide to reactivate membership by August 31st

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We understand that safety extends beyond our guest facing areas. Our administrative areas are also

undergoing some changes to make sure they are operating with health and safety at the forefront.

This section outlines the new safety procedures what will take place in our accounting and human

resources offices.

Accounting Best Practices


PAYROLL

Payroll Administrator will be wearing appropriate Personal Protective

Equipment (PPE) - mask

All paychecks will be mailed Wednesday

CASH HANDLING

Income Auditor


mask and gloves

o Cash to be counted in a separate office which will be

disinfected afterwards

Wiping down of commonly used surfaces with germicidal wipes

Human Resources Best Practices


RECRUITING

Any HR team member involved in any face-to-face contact will be

wearing a Personal Protective Equipment (PPE)- mask

Skype/Zoom virtual interviews only

All onboarding paperwork is being sent online (as per regular

procedure)

I-9 documentation will still need to be physically brought into the HR

office, by the candidate, in order to obtain official copies to place on

file and to run through E-Verify

NEW HIRE

ORIENTATION

Training and Quality Manager will be wearing appropriate Personal

Protective Equipment (PPE) - mask

Orientation will be held in person for 6 candidates or less

o Following banquets best practices as listed above

Orientation for 7 candidates or more will be virtual via Zoom

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Managers will be responsible for reaching out to their team members

before their first scheduled shift

BENEFITS

HR Generalist will be wearing appropriate Personal Protective

Equipment (PPE) - mask

If people opt for any “in person” benefit consultations, they must do

so while sitting at least 6 feet from HR Generalist

o Special designated seating area in HR hallway

EMPLOYEE

RELATIONS

To be conducted via phone call or Zoom

If a team member insists on meeting in person, social distances will be

maintained with proper eating arrangements

Any HR team member and resort team member involved in any face-

to-face contact will need to be wearing appropriate Personal Protective

Equipment (PPE)- mask


Sales & Marketing Best Practices


SALES &

MARKETING

All team members


masks

Maintain social distance from guests


Information Technology (IT) Best Practices


IT

All team members


masks

Maintain social distance from team members


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Sources

1. Center for Disease Control and Prevention www.cdc.gov

2. World Health Organization www.who.int

3. Local news www.nbc29.com

4. Society for Human Resources www.shrm.org

Team Member Resources

1. Family And Medical Leave Act (FMLA) And Families First Coronavirus Response Act (FFCRA)

Leave Of Absence

2. Additional 5 days of Paid Time Off (PTO) added to PTO bank

3. UVA Emergency Assistance Fund

4. Human Resources office is open and assisting team members applying for Unemployment

Compensation, assisting with calling in claims, and applying for the UVA Emergency

Assistance Fund

5. Free family meals offered twice a month for furloughed employees

6. Masks and gloves supplied for all team members

7. Appropriate CDC approved cleaning agents and hand sanitizer supplied for all areas, including

administrative offices

http://www.cdc.gov/

http://www.who.int/

http://www.nbc29.com/

http://www.shrm.org/

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Vision Statement

To be the resort destination of choice with limitless

experiences in the Blue Ridge foothills of Virginia.

_______________________________

Mission Statement

Boar’s Head Resort team members embrace our traditions

while consistently delivering genuine, unparalleled service

to our guests, members, and UVA family.

200 Ednam Drive, Charlottesville, Virginia

Revised on May 7, 2020 · Food & Beverage Best Practices Our Food and Beverage team has implemented...

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Transcript of Revised on May 7, 2020 · Food & Beverage Best Practices Our Food and Beverage team has implemented...