Secure at Settlers
Settlers Hospitality is committed to providing a safe and memorable experience for our guests. In conjunction with industry and community leaders, we have implemented the “Secure at Settlers” program across all our locations. This program includes measures such as:
- Providing extensive staff training on health safety and cleaning standards.
- Checking staff health at the beginning of every shift and following an aggressive resolution process for any health concerns.
- Providing hand sanitizer stations in convenient locations around our businesses.
- Adhering to universal masking requirements for staff, and encouraging guests to don masks in public areas.
- Conducting a thorough cleaning of all common areas on at least an hourly basis and more frequently as needed, using EPA List N disinfectants.
- Enhancing our guest room cleaning and disinfecting process, eliminating shared items where possible, and finding creative ways to enhance the guest stay in this environment.
- Dedicating a manager to ensure cleaning products are available and protocol is followed, as well as conduct staff training and health spot-checks.
We thank you for your cooperation as we do our part to fight the spread of COVID-19, and invite your feedback on how we’re doing. Please email us at firstname.lastname@example.org with your comments.
|Front of House Signage||Signs are prominently posted in all lobbies with information about proper distancing and mask usage.|
|Website||The property website communicates increased cleanliness and safety protocols being used on property, as well as expectations that guests will stay home if unwell and employ safe social distancing on property|
|Back of House Signage||Signage are posted throughout employee areas regarding handwashing, mask wearing, glove use, etc.|
|Hand Washing and Hand Sanitizer||Hand sanitizers are throughout our locations for both guest and employee use. Reminders for proper hand washing are in all bathrooms and employee handwashing sinks.|
|Employee and Guest Health Concerns||Managers have been trained and receive regular updates on health safety, including mask wearing, hand washing, disinfecting, and how to address a symptomatic guest or employee. A manager is assigned to ensure compliance, supplies are on hand, and foster best practices.|
|Employee Health Checks||A health survey of each employee, including a temperature check, is done at the beginning of every shift.|
|Case Notification||At minimum, confirmed cases of COVID-19 shall be immediately reported to local health authorities in accordance with appropriate actions recommended by the CDC.|
|Hand Washing||Employees have been trained in proper handwashing techniques and signage has been placed at all handwashing sinks.|
|COVID-19 Training||Regular staff training and coaching is in place, headed by a manager dedicated to health safety.|
|PPE||Universal masking is required for employees (at all times) and guests (when in shared spaces). Washable and disposable masks have been provided to employees and disposable masks are available for guests.|
|Cleaning Public Areas||Safe sanitation and cleaning practices are completed hourly, with a focus on any high touch areas, such as buttons on elevators, phones, door hardware, etc. Restrooms undergo extensive cleaning throughout the day. Public drinking fountains and water coolers are closed off from use.|
|Cleaning Guest Rooms||Cleaning and disinfecting protocols will require that particular attention is paid to high-touch, hard nonporous items including television remote controls, toilet seats and handles, door and furniture handles, water faucet handles, nightstands, telephones, in-room control panels, light switches, temperature control panels, alarm clocks, luggage racks and flooring. The frequency of room cleaning during a guest’s stay may be altered based on guest requirements.|
|Cleaning Laundry||Linens, towels and laundry shall be washed in accordance with CDC guidelines, including washing items as appropriate in accordance with the manufacturer’s instructions. Where possible, launder items using the warmest permissible water setting for the items and dry items completely. Dirty linen shall be bagged in the guest room to eliminate excess contact while being transported to the laundry facility.|
|Cleaning Elevators||Button panels shall be disinfected at regular intervals, including the beginning of each housekeeping staff work shift and continuing throughout the day.|
|Cleaning BOH||Cleaning and disinfecting of all high touch areas shall occur in accordance with CDC guidelines, including at least twice per day in high traffic areas. Handwashing stations and access to hand sanitizer should be convenient and highly visible.|
|Cleaning Shared Equipment||Shared tools and equipment shall be disinfected after each shift or transfer to a new employee.|
|Holding Period for Guest Rooms||Guest rooms are held out of service at least 24 hours and thoroughly cleaned and disinfected before a new guest may enter.|
|Room Recovery Protocol||In the event of a presumptive case of COVID-19 the affected guest room shall be removed from service and quarantined. The guest room shall not be returned to service until undergoing an enhanced cleaning and disinfecting utilizing EPA approved products within CDC guidelines.|
|Cleaning: F&B||Food and beverage service shall reduce in-person contact with guests and buffet service and also minimize dining items for increased sanitation. Traditional room service shall be replaced with a no-contact delivery method. Traditional buffet service shall be limited, but when offered, it should be served by an attendant wearing personal protection equipment (PPE), and utensils should be washed and changed more frequently. Portion controls should be emphasized to reduce food exposed for long periods. Sneeze and cough screens shall be present at all food displays. Minimal items should be placed on guest tables to allow for effective disinfection in between each guest, including condiments, silverware, glassware, napkins, etc. For certain segments, the use of prepackaged foods and ‘grab & go’ items shall be the preferred method of food delivery.|
|Social/Physical Distancing||Social distancing practices are adhered to by following occupancy and measures set by the state and local government. Facility capacity has been evaluated and is limited to maintain the best possible social distance between patrons. Seating/furniture/fixtures as well as queues (indoor/outdoor) are arranged to ensure proper social distancing. Visual cues and physical barriers are utilized to show proper distancing.|
|Housekeeping||In anticipation of individual concerns of guests, housekeeping shall not enter a guest room during a stay unless specifically requested, or approved, by the guest, or to comply with established safety protocols. Housekeeping shall maintain the practice of cleaning rooms thoroughly following check-out.|
|Meeting and Event Spaces||Meeting and banquet arrangements shall allow for physical distancing between guests based on CDC recommendations.|
|Front Desk and Concierge||Front desk agents shall practice social distancing including utilizing every other workstation to ensure separation between employees whenever applicable and possible.|
|Guest Arrival||Contactless check-in/check-out/payment is available as an option for guests.|
|Room Keys||Keyless entry or hand sanitizer station at guest entrances. All guest keys sterilized between guests.|
|Room Amenities||Multi use bottles are disinfected between guest stays. Multi-use/unnecessary items and amenities are removed from guest rooms. Disposable amenities are provided as part of a “welcome kit” which has been prepared for each guest under clean conditions.|
|In Room Dining||Room service, if available, is provided via contactless pickup/delivery protocols. All items are either disposable or sanitized after use. Outside food delivery personnel are restricted to lobby/entrance area.|
|Common Area Amenities||Complimentary snacks and beverages are individually wrapped, served in a fashion that prevents unnecessary touching. All “reach-in” food containers have been eliminated. Shared food and beverage equipment, including shared coffee/tea service, has been discontinued.|
|HVAC||Increased frequency of air filter replacement and HVAC system cleaning to enhance air exchange.|
|Cash Handling||The business has evaluated their cash handling process and implemented procedures to protect the employee and guest. Where possible, the following measures have been taken:
· Implement touchless solutions for payment, check-in, identification, ticketing, pick-up and delivery
· Encourage advance purchases via phone, online or through apps
· Use physical barriers, such as plexiglass counter shields, between staff and guest at Point of Sale (POS)
|Shuttle Service||Van and shuttle service shall be limited and disinfecting of contact points will be required.|
|Pools and Beaches||Seating shall allow at least six feet of separation between groups of guests.|
|Employee Areas||Physical distancing among all employees shall be practiced in employee dining rooms, uniform control areas, training classrooms, shared office spaces, and other high-density areas.|
|Health Manager||A member of the management team will dedicate time weekly to training employees and other managers, ensuring PPE, cleaning products, etc. is available for all employees, answering questions about our enhanced standards, and escalating any concerns to the executive team.|