contamination at all stages. Environmental health officers expect to see evidence of active pest management, not just emergency call-outs.
There are also important legal considerations around wildlife, particularly birds. Most wild birds and their nests are protected once nesting has begun. This means that proofing works such as installing netting, spikes or mesh must be completed before the nesting season starts. If you already have measures in place, make sure your netting is checked for holes and tears or there is a risk that birds could become entangled or gain entry.
If nesting is discovered mid-project, works may have to stop entirely until the birds have fledged. For hotels, this can mean delayed programmes, increased costs and exposed building fabric during busy periods. From an FM leadership standpoint, understanding and planning around these constraints is essential.
Reactive vs preventative In pressured operational environments, pest control is often treated as a reactive service called upon when something goes wrong. However, this approach rarely stands up to scrutiny in hospitality.
Preventive pest management offers a far stronger position. Regular inspections, monitoring systems, proofing and clear reporting structures allow issues to be identified early, often before guests are affected. For FMs, this also creates an audit trail, demonstrating due diligence and compliance.
Just as importantly, a preventive programme supports better budgeting. Unplanned pest incidents are disruptive and expensive; planned control is predictable and manageable.
The FM leadership role Effective pest control depends on collaboration with housekeeping, food and beverage teams, procurement and contractors. Simple issues such as poor waste storage, propped-open doors, untidy landscaping or unreported maintenance defects can undermine even the best pest control programme.
This is where leadership matters. When pest management is embedded into FM strategy rather than treated as a peripheral service, standards improve across departments. Clear expectations, regular communication and shared accountability make a measurable difference.
Sustainability and integrated
pest management Hotels are under increasing pressure to demonstrate environmental responsibility. Pest management is no exception. Modern approaches focus on integrated pest management (IPM) which prioritises prevention, monitoring and targeted intervention over routine chemical use.
Choosing a specialist provider with a strong IPM framework allows hotels to meet both operational and environmental expectations.
Reputation in the digital age Pest control issues no longer stay behind the scenes. Online reviews and social media mean that pest incidents can become public within minutes. Even isolated events can be amplified, particularly if the response is slow or poorly handled.
Hotels with established pest management systems are better positioned to respond. Documentation, monitoring data and clear procedures allow FMs to act quickly and confidently - both operationally and reputationally.
A spring priority for hotel FMs As hotels prepare for the busy months ahead, pest management deserves a place on the spring FM agenda. The question is not whether pests will be active - they will - but whether systems are in place to manage them proactively, legally and discreetly.
For facilities managers, the goal is simple: protect guests, support operations and safeguard the brand. Taking action before problems arise is not just good practice it is sound leadership.
Award-winning Cleankill Pest Control has many years of experience working with facilities managers. The company was founded on the desire to create an operation that places professionalism, customer service, respect for the environment, care for the community and staff development on an equal footing with profitability.
Cleankill was the first pest control company in England to attain the Gold Investors in People standard.
www.cleankill.co.uk www.tomorrowsfm.com TOMORROW’S FM | 23
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60
