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Bengaluru, Feb 25: Opteamix LLC (Opteamix), a digital technology firm, announced today that they have been awarded as a 'Dream Company to Work For' by the World HRD Congress.

Opteamix was ranked 11th in this category which had companies from multiple industries across the globe vying for the title.

In addition to the Dream Company ranking, Opteamix was also recognized for its innovative HR practices and Corporate Social Responsibility practices. The event took place at Taj Land's End in Mumbai on February 16.

Opteamix presented their concept 'Happiness at Work - When Culture drives Performance' that elaborated upon the methodology behind the enhancement of employee happiness.

"We have taken a holistic approach to help our people stay happy at work. While we knew that EQ and IQ were critical to the growth of people, we also believed that it is the Spiritual Quotient (SQ) which our in-house NGO - Right To Live caters to, that helps our people experience next-level career growth," said Varsha Dubey, Lead - Happiness and Learning Activator, while explaining the theory behind the happiness at work during the 30-min presentation before delegates from 65 countries.

"We have empowered our people by equipping them with the right set of tools to help them excel in their performance based on OKR (Objectives and Key Results), CFR (Communication, Feedback, and Review) and Competency Mapping. The optimum blend of these performance management tools has resulted in making a significant impact on the careers of our people and therefore, happy people and 100 per cent innovation and efficiency at work," added Shalu Priya - Director, People Experience.

Now in its 28th year, the World HRD Congress presents awards to organizations that promote innovative human resources practices. The award categories include leadership, talent management, employer branding, training and development, employee engagement, and more.

In the recent past, Opteamix had been recognized for its commitment to employee excellence with numerous awards and recognitions including 'Dream Companies to Work for' in 2017 and 2018.

World HRD Congress is billed as South Asia's largest HR event, featuring an eminent panel on international and local speakers from across public and private sectors.

The conference serves as a platform for the HR fraternity to deliberate on the insights, initiatives and implications of people management practices. The theme this year 'Happiness at work', recognized individuals and companies for their exceptional people management practices.

"We strongly believe in creating a culture of happiness at Opteamix. To us, happiness is as important as revenue and profits. The culture of happiness has been the Opteamix way of life since inception, which has led us to achieve our ultimate goals - higher career growth for all members and richer customer experience," said Raghurama Kote - Founder and COO of Opteamix, on being asked what a happy organization meant to him.

Mangaluru, Feb 5: The New Mangalore Port implemented the Centre's Standard Operating Procedure (SOP) by screening the crew of cargo ships and passengers of Cruise Vessel for the highly contagious and deadly disease Coronavirus.

Sources in the port said that screening was being carried out at the harbour since the past few days, as a precautionary measure. All the 1,800 passengers and 786 crew of Cruise Vessel 'Costa Victoria,' which stopped at the port, were screened.

Arrangements were also made for screening foreign nationals arriving at the Mangalore International Airport (MIA). 

Besides screening, passengers were also made aware of the Coronavirus and the precautionary steps to be taken.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."