Even if some restrictions on accommodation providers are lifted in time for high season in 2020, it seems certain that they will have to operate under very different circumstances than was the case before the pandemic. Taking steps to ensure that guests are safe during their stay, that they feel that they are safe, and that they do not spread the virus, will involve a whole range of new procedures, particularly for establishments also providing food and beverage.
Food and beverage areas
Re-draw restaurant and bar floor plans ensuring minimum 6 feet distance between tables and bar chairs, and investigate whether it is possible to move kitchen stations to ensure more space
Re-do staff shift schedule for different proportions of usual business – for 30%, 50% or 80% of last year’s business
Research likely increases in food costs if less volume is ordered
Create a re-opening menu with items that limit numbers of cooks in kitchen
Front office and reservations
Add COVID-19 Out of Order designation in your Property Management System (PMS) system in anticipation of occupancy restrictions, and decide which rooms are to be taken out of order
Write a Standard Operating Procedure (SOP) for reading temperature of all guests on arrival
Consider the possibility of having guests sign COVID-19 affidavit confirming they have not been close to anyone with virus symptoms
Craft a COVID-19 disclosure for phone and online reservations – either to be read to each guest or posted on the website with an ‘agree’ button
Ensure your credit card scanner accepts contactless cards
Other
Redraw meeting space floor plans to adhere to physical distancing requirements, and upload to website
Determine new bag handling procedures – e.g. whether hotel staff can carry bags into rooms as they are exposed to common areas of hotel
Simulate common area distancing scenarios, furniture distribution, common bathroom usage rules
Send re-opening email listing all precautions being taken, and personalize for ‘best guests’ list
Conduct a full review of the supply chain in the event of ongoing disruptions, and identify alternative suppliers for all critical items
