Eagle Point Resort Makati Sales Office personnel and Resort Management personnel merged at The Heritage Hotel Manila to conduct a Management Meeting and Ocular. Mr. Ernie V. Martinez, our Director of Sales and Marketing was the speaker of the said event.







Before the proper presentation starts, Mr. Mark Anthony Lord, Eagle Point Resorts, General Manager share a brief story of his experiences working in Eagle Point Resort. He highlighted “consistency” among everyone in doing their job.


“Not being consistent waste everyone’s time.” – Mark Lord


Management by objective is the first topic EVM focused on. This entails that Eagle Point Resort must work with common objectives. Cooperation and communication must run smoothly not only in one department but in every department. He also speaks about decision making. Everybody can make decision they’re entitled to and remember that staff is not just follower. It needs empowerment of people to encourage them to do something beyond what is being instructed by them. Empower people by putting your trust and confidence to him/her that he/she can do the job the way you wanted it to be.

“Do not scrutinize mistake while it is happening, get the job done.” EVM states that when problem occur get the solution first before finding out the person responsible for it. Guests are not interested in knowing who is at fault, they need answers.

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EVM asked every department to create a list of responsibilities and identify which is for supervisors and which is for the staff. The value of this activity is to make the work place smooth and to create satisfy and returning guests. Each department shared their lists and identifies which among on this list are for supervisors and for staff.

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After having buffet lunch at Rivera Restaurant, we proceed to the next activity, Ocular. We are divided into two groups Makati sales office personnel and Resort management personnel. With the help of their staff that act as our guide, we had given a chance to sneak on Heritage Hotels’ kitchen which is divided into sections such as banquet, ala carte, pastry, fruits and vegetables and butcher. We also had a chance to have a glance on their rooms, The De Luxe Room, Renovated De Luxe Room, Junior Suite and Presidential Suite. Each room contains complete amenities that the guests will need.



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