Sea Crest Hotel Welcome to the official website of Sea Crest Resort, Myrtle Beach. View our generous amenities and rooms here and get the best rates when you book direct!
803 South Ocean Blvd 29577 Myrtle Beach South Carolina, America
Phone: 1-800-845-1112 Trip Advisor Certificate of Excellence

Safety Guidelines

Sea Crest Resort Hotel Guidelines Regarding COVID-19

 

Our team at Sea Crest Resort is excited to welcome you. Our highest priority is the safety and well being of all guests and staff members. In light of the current environment, it’s important for all of us to travel smarter and more consciously.

The following outlines our current hotel guidelines and special sanitation & hygiene measures in relation to COVID-19. These guidelines follow the recommendations and requirements set forth by our state and local governments and the resort has implemented all reasonable steps to comply with any applicable sanitation recommendations and standards also set forth by state & local government.

Please note that these guidelines will be modified and adjusted from time to time according to any changes made by the local and state authorities. Please reference your pre-arrival email for the latest and most up to date information.

Guest Arrival:
Signage is posted at each public entrance to inform team members and guest that they should:

  • Avoid entering if they have a cough, fever, or generally feel unwell.
  • Maintain a minimum separation of at least six feet in accordance with social distancing guidelines.
  • Sneeze/cough into a cloth or tissue.
  • Not shake hands or engage in any unnecessary physical contact. Wear facemask or other facial covering.
  • During periods of low to medium occupancy, guest will be assigned nonadjacent rooms whenever possible.
  • Areas where guests check in will be no closer than six feet to the next closest check in area. Only 1 member of the party should enter the check-in/front desk area. All others should remain in vehicle.
  • Front desk team members and other lobby personnel, will wear face masks as protection for both themselves and guest.
  • Plexiglass partitions have been installed at each check in station.
  • Check in packets are prepared in advance to limit the number of items passed between team member and guests.
  • Plastic key cards are sanitized before and after each guest use.
  • All magazines, newspapers, promotional pamphlets, or similar literature have been removed from common areas.
  • Hand sanitizer stations have been installed in all public areas, at the most heavily used entrance/exit, and outside lobby elevators.

Guest Elevator Use:

  • Signage indicating no more than three persons should occupy an elevator at one time, unless they are members of the same party or family will be posted.
  • We encourage all guests to wear face masks or face protection while occupying elevators for their safety and safety of others.

General Cleaning procedures:

  • All high touched surfaces (e.g. workstations, countertops, handrails, doors and door knobs, bathrooms, breakrooms, elevators and other common areas) will be disinfected and environmentally cleaned every hour.
  • A logbook will be maintained to include date and time of cleaning performed and the initials of employee performing the cleaning.
  • Employees cleaning are required to wear gloves; clean surfaces with soap and water if dirty before disinfecting; EPA-registered household disinfectants, diluted bleach, or alcohol solutions and disposable (when available) wipes for wiping down commonly used surfaces will be used.

General Team Member Practices:

  • When entering the building employees should avoid congregating, and should always keep at least six feet between each other.
  • All team members are issued and required to wear a facemask or suitable facial covering at all times while working.
  • Employees are being scheduled to arrive and depart at staggered times.
  • Service elevator is restricted to 3 persons.
  • Work spaces are assigned so that team members can maintain at least six feet separation.
  • All team members are to notify the department manager if supplies run low to replenish the supply.
  • Team members are to eat lunch at his/her work station.
  • Team members are to practice etiquette for coughing, sneezing, hand-washing, and the avoidance of face touching, and handshaking.
  • Reminders will be posted in employee only areas about slowing virus spread through proper hygiene.
  • Team members are discouraged from sharing resources or other work tools or equipment whenever possible.

Front Office / Check-in:

  • Cleaning & Sanitizing Protocol
      1. Sanitize all guest touch points after each transaction including EMV credit card devices, pens and registration countertops
      2. Room keys to be sanitized before stocking
      3. Offices, Call Centers, Registration Desk to be deep cleaned and sanitized upon shift change
  • Physical Distancing Protocol
      1. Lobby Greeter (when available) to provide guidance to arriving and departing guests to encourage physical distancing measures are followed
      2. Implement peak period queuing procedures, including a Lobby Greeter, when the number of guest exceeds the lobby capacity

Housekeeping:

    1. Cleaning & Sanitizing Protocol

      1. Carts, trolleys and equipment to be sanitized at the start and end of each shift.
      2. Back of house restrooms and work areas will be sanitized at least once every four hours.
    1. Physical Distancing Protocol

      1. Minimize contact with guests while cleaning hotel rooms; guest room attendants will offer to return at an alternate time for occupied rooms.
    1. Guest Considerations

        1. All reusable collateral to be removed from rooms; critical information to be placed on single use collateral and/or electronically posted
        2. Disposable collateral to be disposed and changed after each guest
        3. Extra pillows and blankets stored in the guest room closets will be removed and available upon guest request
        4. Specific sanitation consideration will be paid to the following guest rooms area:
          • Desks, counter tops, table and chairs
          • Phones, tablets and remotes
          • Thermostats
          • Cabinetry, pulls and hardware
          • Doors and doorknobs
          • Bathroom vanities and accessories
          • Bathroom fixtures and hardware
          • Windows, mirrors and frames
          • Lights and lighting controls
          • Closets, hangers and other amenities

Food & Beverage

    1. Cleaning & Sanitizing Protocol

      1. Host areas including all associated equipment to be sanitized at least once per hour.
      2. Service stations, service carts, beverage stations, counters, handrails and trays to be sanitized at least once per hour and logged by a manager.
      3. POS terminals to be assigned to a single server where possible and sanitized between each user and before and after each shift. If multiple servers are assigned to a POS terminal, servers will sanitize after each use.
      4. Dining tables, bar tops, stools and chairs to be sanitized after each use.
      5. Condiments to be served in single use containers (either disposable or washed after each use).
      6. Check presenters, votives, pens and all other reusable guest contact items to be either sanitized after each use or single use.
      7. Menus to be single use and/or disposable.
      8. Sanitize trays (all types) and tray stands sanitized after each use.
      9. Storage containers to be sanitized before and after each use.
      10. Food preparation stations to be sanitized at least once per hour.
      11. Kitchens to be deep cleaned and sanitized at least once per day.
    1. Physical Distancing Protocol

      1. Hostesses and managers to manage physical distancing at entries, waiting areas and queues (in addition to signage)
      2. Peak period queuing procedures to be implemented when guest are not able to be immediately seated.
      3. Tables and booths to be utilized with appropriate physical distancing between each family or traveling party (six feet or as otherwise advised by local authorities)
      4. Reduce bar stool count to provide appropriate physical distancing
      5. Manage the line flow at quick serve outlets to ensure coffee and food pick up areas remain appropriately distanced
    1. Guest Considerations

      1. All self-serve condiments and utensils to be removed and available from cashiers or servers
      2. All straws to be wrapped
      3. All food and beverage items to be placed on the table, counter, slot or other surface instead of being handed directly to a guest

For additional information on our standards for hygiene and cleanliness against Coronavirus COVID-19, please view our Statement on Cleaning Protocols.

Worry Free Booking Guarantee: New reservations booked now for ANY future arrival date will have the option to cancel or change up to 48 hours prior to arrival. Our optional Vacation Assurance is still available at time of booking for additional peace of mind!

Revised 5/13/2020