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Sent by a restoration contractor, under their own name and logo. Who it is for: General managers, directors of engineering and regional operations. When to send it: Send it to hotel accounts as the first guide.
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EMERGENCY GUIDE
[ Your logo ]
Hotel & Hospitality Emergency Guide
Rooms out of order cost revenue every night they stay dark. This guide covers the first hour of a loss and the decisions that keep rooms sellable while the work goes on.
What makes hospitality different
- The front desk is your first responder. Whoever is on night audit needs this plan more than the general manager (GM) does.
- Rooms out of order carry a daily cost that is easy to calculate and easy to underestimate over a two-week dry-out.
- Drying equipment is loud. Containment, equipment placement, and work hours have to be planned around occupied floors.
- Odor travels through the corridor and the HVAC long after the visible damage is handled.
- Brand standards and property improvement plan (PIP) requirements shape what the repair has to look like when it is finished.
Your first five moves
- Protect guests and staff. Call 911 if anyone is hurt or if there is fire, smoke, or a gas odor.
- If it is safe, stop the source at the shut-off that controls it and shut down the affected air handler so odor and moisture stop moving.
- Photograph the rooms, corridor, and any public space before housekeeping touches anything.
- Block the affected rooms and the rooms above, below, and beside them in the property management system (PMS) before you take another reservation.
- Call [Company Name] at [emergency number]. Give us room numbers, floor, and where the service elevator and loading access are.
Have this ready before the call
- Shut-offs by floor and wing, plus the sprinkler riser and alarm panel, photographed and labeled