• 10 December 2018
Amara Singapore Awarded Excellence in Hotel Sector in Singapore Productivity Awards 2016

Amara Singapore Awarded Excellence in Hotel Sector in Singapore Productivity Awards 2016


Singapore, 5 December 2016 – Amara Singapore has been awarded Excellence in Hotel Sector in the Singapore Productivity Awards (SPA) 2016 on 11 November 2016. The SPA, initiated by Singapore Business Federation (SBF), recognises and celebrates organisations for their leadership and performance in their productivity journeys.

The judging panel for the awards comprised prominent representatives from establishments such as Singapore Business Federation, Spring Singapore, Singapore Hotel Association and more. Such coveted recognition is a testament to Amara Singapore’s commitment in productivity excellence.

By leveraging on the wave of technological advancements and adopting the following innovation-led initiatives, Amara Singapore is able to enhance its operational efficiency and service delivery – both which are key productivity drivers, essential to its growth strategy.

### Investing into New Technologies

Amara Singapore was the first hotel in Singapore to implement the Manpower Planning Scheduling System (MPSS) which uses a biometric time management system to enhance efficient employee scheduling and adequate staffing level based on business needs. To strengthen its MICE (meetings, incentives, conventions and exhibitions) business, the hotel also introduced Mobile Banquet Floor Management project in 2015 to optimise the work flow and manpower requirements during the planning and execution of events hosted on its premises.

Capitalizing on Existing Resources

The Housekeeping Productivity Drive was introduced to increase the productivity of current employees with a revamped feedback and reward system. This strategic management of human capital resulted in faster room turnover, lower overtime, reduced reliance on outsourced labour and an overall boost in morale.

The hotel also developed a pool of multi-skilled chefs and kitchen staff to support 4 dining concepts that offer diverse cuisines. The seamless layout and functionality of a centralised kitchen allows existing team of chefs to take advantage of multi-skilling across dining concepts, thereby enhancing their functional skills simultaneously.

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