Moulin Events-Venue Management Plan
The following guidelines mirror the Hamilton Hospitality Restaurant management plans and customized for venues.
- Safety Officer-Jason Arnold, VP-Operations
- Individual Events will designate a safety manager
- Reviewed on a weekly basis during Tuesday Operations Meeting
- Standard Operating Procedure (SOP) Training to take place
- Management Tuesday June 2nd
- Hourly team Friday May 5th
- Reviewed prior to each event and reinforced during event
- Topics will include communication, social distancing requirements, PPE use and disposal, sanitation schedules and proper use of chemicals
- Trainings will be done with social distancing
- High-Risk employee work assignments will be evaluated
- Monitor Health of Employees
- All employees will be screened and cleared with contactless thermometer and questionnaire for each shift.
- City screening form will be used and employees with symptoms, answers that indicate high risk or temperatures of 100.4 will be sent home and not scheduled until CDC criteria met.
- Federal FamiliesFirst Corona Virus Response Act will be posted for employee’s reference
- Schedules will be staggered and all arrivals will wash hands after being screened
- Personal items will be left at home or bagged and placed in a secure location until end of shift
- Pre-shifts will be done with social distancing
- Any change of health during shift and employee will be re-evaluated and sent home if appropriate
- Use of Protective Equipment
- All staff will be issued and required to wear a facemask and have the opportunity to purchase more at cost per uniform codes.
- Gloves will be available and used when necessary to protect employees and handwashing will be expected for every visit to guest areas or to kitchen
- Kitchen Staff will also be required to wear issued Hats and gloves per existing Health codes
- Event Planners will be required to provide masks for guests or will be charged cost and venue will provide masks for guests at arrival
- Clean/Sanitize/Disinfect
- Clean-Venues and kitchens will be cleaned before, during and after each use.
- Sanitize-Each venue will be sanitized in the morning and afternoon even if not booked and will require sanitizing before, after and during event in 2-hour increments by designated team member
- Kitchens will sanitize every hour when in use
- Checklists and Logs will be maintained
- Disinfect
- Front-of-House guest areas including bathrooms will use bleach water 1000ppm on all hard surfaces
- Back of House Areas will maintain sanitizer buckets for work stations, dish machine logs and food-safe sanitizing for food prep areas
- Heavy use wipes will be available in both FOH and BOH for single-use
- One PPE covered trash can will be designated and emptied at least once per shift
- Guest Experience
- Hamilton Event planners will engage event planners to review all SOPs for each event
- Event Planners will be required to have a manifest of guest information for each event and provide number of guests not to exceed capacity one week prior to event so that appropriate timeline, room, setup, staffing and procedures can be in place
- Signage for guests will be posted reminding guests of safe practices including but not limited to
- 6-foot separation at any bar line
- Use of PPE
- Sanitizer station and Handwash sink locations
- Guests will be greeted at entrances with communication and PPE if necessary.
- All food and beverage will be served to individual guests and self-serve and buffets will not be offered or allowed
- All tables will be covered in linen which will be changed after every event and cleaned and disinfected by commercial cleaner held to the same standard as medical linens
- All servicewares will be given to guests individually and either disposed of if single-use or cleaned and sanitized.
- Payment procedures if necessary will be cashless and not require any transfer of credit cards which will be self-swipe. Payment machines will be disinfected after each use. No cash transactions will be allowed.
- Facility
- Elevators will be limited to one party at a time
- Floorplans will be designed with social distancing requirements in place and approved prior to event not to exceed 25% occupancy not to exceed 6-10 guests per table and limited to one family if possible.
- Increased fresh air through HVAC as able with increased filter change
- Kitchen Prep stations will be at least 6 feet apart
- Entryway doors propped open when possible
- Door foot pulls installed at all restrooms
- Hand-free soap, sanitizer and towel dispensers
- Not Applicable
- Separate Exits/Entrances
- Guest health screening
- Ticket or credential check-ins
- Water fountains
- Break rooms