This system is formulated in order to ensure the management quality and service level of the club and guide the staff's code of conduct.

Chapter I Purpose

The first "clubhouse", as its name implies, is a "meeting place". It takes recreation as its main content, and it is a social place for customers (community residents) to provide sports, fitness, health care, leisure, entertainment and gathering.

The business purpose of the community club is to let the owners enjoy affinity and intimacy, and let the owners feel that they are masters of their own affairs. A successful club should be an extension of the owner's private living room.

Article 2 The purpose of community club management is to enrich the daily cultural and sports life of community residents, strengthen exchanges and contacts among residents, reflect the vibrant and energetic living atmosphere of the community, become the center of entertainment and communication of owners, and become an indispensable part of their spare time.

Clubs in all communities affiliated to China Shipping are private clubs owned by their community owners, aiming at providing a noble place for all owners to exercise, entertain, relax and communicate, and brewing a healthy, civilized and positive cultural atmosphere for the community.

Chapter II Consumption of Members

Article 3 The clubhouse in this community adopts the membership management mode, and all facilities in the clubhouse are only for the entertainment use of the owners, residents and guests of this community.

Article 4 All owners/residents of community clubs can join the club automatically with their owners' cards, and enjoy all kinds of entertainment facilities in the club at a discount (60% off the normal price).

Article 5 The guests recommended by the owner or relevant personnel can enjoy 20% discount on the regular price, or pay the corresponding membership fee according to the regulations, and then enjoy the membership treatment (60% discount on the regular price).

Article 6 Members who come to the clubhouse for consumption and entertainment, please show their resident cards (residents of the community) or VIP membership cards to the front desk to show their identity, and stay at the front desk for the time being, and return them when the consumption is finished and they check out at the front desk. (If you have already applied for other spending cards, such as monthly cards and supplementary cards, you can use them for spending. )

Article 7 Members shall abide by the management system of various entertainment places in the club and accept the guidance of the club management personnel when spending entertainment in the club.

Article 8 The age of members who spend money in this club is not less than 12 years old and not more than 65 years old, which is beyond this year.

Age group must be accompanied by school-age family members before entertainment consumption.

Article 9 When members come to the clubhouse for consumption, they should dress appropriately. Men should not go into battle shirtless, and women should not be naked.

Article 10 Members are prohibited from smoking, talking loudly, fighting, chasing and spitting during consumption, so as not to affect the fitness and entertainment of others.

Eleventh members in the clubhouse entertainment, should take good care of the facilities in the clubhouse, once the damage to public property, must pay compensation according to the prescribed price.

Chapter III Personnel Quality and Staff Training

Article 12 Quality requirements of club managers:

1, high political and ideological quality

The club manager must be upright, honest and have a perfect and noble personality; Adhere to principles, be diligent, dedicated, and love their posts, and have good professional ethics; Be strict with yourself and be brave in taking responsibility; Full of confidence in work.

2. Have certain leadership skills.

Can effectively use and control the club's manpower, financial resources and material resources, fully mobilize the enthusiasm and creativity of employees, create a good collective atmosphere, create the best service for customers and create good economic benefits for the club.

3. Have certain professional cultural knowledge and professional skills.

Club services involve culture, psychology, sports, aesthetics and so on. Only with a certain cultural accomplishment can the service consciousness be reflected to all service personnel from the decoration, decoration and facilities inside and outside the clubhouse, so as to create an ideal clubhouse atmosphere and provide guests with good visual and auditory enjoyment. At the same time, the management of the club is polite, elegant and quick-thinking, attracting customers with their extensive knowledge and providing quality services to customers.

As a club manager, you should know the rules, requirements and principles of club activities, and keep a good operation in the operation.

4. Have a sense of management

Club managers should have an economic mind, strong adaptability, strong public relations awareness, establish good customer relations and understand the law.

Chapter XIII Quality Requirements of Club Service Personnel:

1, dedicated, diligent, energetic, enthusiastic and thoughtful to provide services to guests.

2. The working hours in the clubhouse are long and the work is boring, so the club service personnel should have good service consciousness, healthy body and abundant energy.

2. Provide warm and thoughtful service for guests.

Club service personnel should have a cheerful personality (extroverted personality), love their work and improve their interest in careers.

3. Have certain professional cultural knowledge and professional skills.

A certain professional and cultural knowledge is conducive to accurately understanding and quickly mastering the operation principle, use, maintenance and maintenance knowledge of various facilities and equipment, as well as the activity rules of various projects, and is also conducive to communicating with customers.

4. Have certain adaptability.

In case of emergency, take timely measures to control the bureau; Be good at solving problems in various forms.

Article 14 Staff training includes professional ethics training and professional skills training.

1. Professional ethics training includes: employees' sense of professional honor, professional attitude, professional accomplishment, professional ethics, unity and cooperation, and code of conduct.

2. Professional skills training includes: professional knowledge, technology and service skills.

Chapter IV Work Discipline

Article 15 Attendance: Normal working hours are 14: 00 ~ 22: 00, and weekends and holidays are 10: 00 ~ 23: 00. Don't be late, leave early or leave your post without permission. If it is really necessary to ask for leave under special circumstances, you must apply to the person in charge in advance, and you can leave only after you agree and arrange for personnel to take up their posts.

Article 16 Duty: In case of special circumstances, it is necessary to go to work early in the morning (the customer is scheduled to play tennis), or it is delayed in the evening, and the minister shall arrange personnel to be on duty in time (by turns).

Article 17 Cleaning: The first job of employees after going to work is cleaning and sanitation (time is 30 minutes). During business hours, the waiter shall ensure that the floor countertops, glass doors and windows, facilities and equipment in this cleaning responsibility area are clean and tidy, and the air is fresh.

Tidy up and clean in time during the business hours of the day.

Article 18 Arriving at the post: After cleaning, the waiters in each post must make good preparations and spirits in all aspects of their service posts.

Eat and drink, be well trained, and wait for the start of business.

Article 19 On-the-job: Within the specified working hours, the waiters in each post must stick to their posts and provide thoughtful services to customers. Do not leave the post or join the job without authorization. Unless there are special circumstances, you can work in other positions at the will of the minister.

Article 20 Duties: Employees in each post shall be responsible for the intact rate of the equipment in their posts, find out the equipment damage in time during the service, point it out to customers and report it to the person in charge of the club so as to claim compensation. If the waiter can't find out the man-made damage or loss of the equipment in time, it will be regarded as a serious dereliction of duty, and the damaged or lost equipment must be compensated by the waiter at the cost price of the original equipment.

Article 21 club employees must strictly abide by the code of conduct for club employees.

Article 22 Club employees must strictly abide by:

1, strictly implement the commuting time and operating procedures, and do not clean up before or after; Don't stay in the clubhouse after working hours (except the staff on duty).

2, in addition to cleaning time, employees in each position must ensure that all entertainment venues are clean and hygienic all day.

3. Don't leave customers behind after checking out, and ensure that customers get perfect service during the whole entertainment process.

4. Don't leave your job without authorization. If you have to leave your job temporarily under special circumstances, you need to ask the supervisor in advance and get a promise before you leave.

5. Personal phone calls are not allowed during office hours. Even if there is an emergency, the call time is limited to three minutes.

6. Club employees, relatives and friends are not allowed to spend free of charge in the club. Under special circumstances, when customers invite you to give directions and learn from each other, you may not accompany them beyond the post, or you may not affect the services of other projects.

7. During working hours, no chatting, no receiving relatives and friends.

8. Strictly implement the arrangement of the supervisor, accept the correction and criticism of the supervisor, and do not quarrel or quibble with the supervisor face to face.

9. Don't gossip among employees or pull gangs.

10, strictly require the company's rules and regulations, and act according to the prescribed procedures.

Chapter V Service Process

Twenty-third welcome: the person in charge stood at the door of the main table to welcome the guests and said "welcome!" " "Smiled and bowed slightly, led the guests to the front desk.

Article 24 Invoicing: The receptionist stood up to greet the guests and said, "Welcome!" "What kind of entertainment do you want to spend?" Then ask the customer whether he is a member (using a resident card or a resident supplementary card) and what kind of consumption methods (primary consumption, secondary card consumption, monthly card consumption, etc.). ) should be adopted. Once he spends, he will open a ticket in triplicate and send the customer to the customer. If he spends money by credit card, he will check the term of the check card (the secondary card will be stamped on the back) and handle it according to the regulations (leave the card at the front desk and return it to the customer after the customer has finished spending).

Twenty-fifth consumption: the waiters at each consumption point stood at the door to greet the guests and delivered a speech: "Welcome". After that, they received the consumption list (customer coupons) issued by the front desk, guided customers to the consumption point, briefly explained the use of the equipment, and then provided corresponding services according to the specific needs of customers.

Article 26 Inspection: Before the customer leaves after each consumption, the waiters at each consumption point should check and accept the equipment, and if it is damaged, compensate according to the management regulations of the club.

Twenty-seventh checkout: at 0: 30 p.m./kloc-0, the person in charge will check out the customers at each consumption point. After confirming that there are no customers, the waiters at each point will check out with the front desk, sign the daily income account, and then the person in charge will verify and sign the daily income general ledger for approval.

Chapter VI Facilities and Equipment Management

Twenty-eighth club facilities and equipment configuration should be commensurate with the size, grade, strength and composition of the owners.

Article 29 The clubhouse shall ensure that the equipment integrity rate reaches 100%.

Article 30 Club staff must be familiar with the performance, characteristics, use methods and requirements of various equipment, formulate scientific operating rules, maintenance plans and systems, improve the efficiency of equipment use, ensure the normal operation and daily use safety of equipment and facilities, prolong service life and reduce operating costs.

Chapter VII Safety Management

Thirty-first clubs should disinfect facilities, equipment and utensils regularly every week.

Thirty-second equipment configuration should consider the safety performance and protection design, and must provide the product qualification certificate of the relevant quality inspection department.

Thirty-third when setting up facilities and equipment, attention should be paid to the specification and safety of electrical lines, and at the same time, attention must be paid to safe grounding.

Article 34 it is necessary to know and check whether there are safety devices in the parts of the equipment that are easy to collide or cause harm to users, such as the emergency braking connection of the treadmill and the buffer pad under the rock climbing machine. Parts in contact with human body should avoid roughness or angularity. Safety handrails, gravity supports and other components should be safe and stable.

Article 35 For amusement projects that may be dangerous, there must be obvious and complete safety instructions to inform the guests of their dangers and safety precautions, and assign professionals to conduct on-site safety inspections, carefully check whether the guests are engaged in safety activities, and supervise and stop the dangerous amusement activities of the guests.

Article 36 The fire control management of clubs shall implement the policy of "putting prevention first and combining prevention with elimination". The organization and management of fire control work must be from the person in charge to the service personnel, forming a situation of full management. Implement the Regulations on Fire Safety Management of Entertainment Places by the relevant state departments, earnestly implement fire safety work, raise fire awareness, strengthen safety management, and conduct regular safety inspections on electrical lines every six months.

Thirty-seventh after the end of business every day, the club staff should conduct a comprehensive inspection of the workplace, pay attention to cigarette butts and other security risks, and cut off the power supply according to regulations.