SHANTI MAURICE RESORT & SPA
COVID-19 CLEANING AND OPERATIONAL POLICY
NEW FOOD SERVICE EXPERIENCE
OPS COV 4
— Meeting hospitality revenue goals while social distancing & adopting stricter hygiene standards
There’s no doubt that COVID-19 severely impacted the hospitality industry. It has made us remodel a new experience for guests so that our warmth and quality service still shine. Our themes range from a new back-ofhouse operational procedures, the use of technology, new employee programs, new financial management practices, and interactions with suppliers We are confident that the new measures we have implemented will keep our guests reassured that they are enjoying safely their culinary experience while spending time in our Restaurants.
S O C I A L D I S TA N C I N G Ta b l e se tti n g s a n d n u m b e r s o f c o v e rs h a v e b e e n a d j u ste d to ca te r fo r s o c i a l d i s ta n ci n g re str i cti o n s. Se a ts a n d c o v e rs h a ve r e d u ce d a n d fl o o r m a r ki n g s p l a ce d to i n d i c a te s a fe ty b e h a vi o u r.
Total covers: 30 (Stars) 30 (Stars Deck) 30 (Sushi Lounge) 4 x 3 (Fish Market) 11 x 2 (Fish Shack)
FACE
BATH AND BODY
S O C I A L D I S TA N C I N G Ta b l e se tti n g s a n d n u m b e r s o f c o v e rs h a v e b e e n a d j u ste d to ca te r fo r s o c i a l d i sta n ci n g re stri cti o n s. Se a ts a n d c o v e r s h a ve re d u ce d a n d fl o o r ma r ki n g s p l a c e d to i n d i ca te sa fe ty b e h a vi o u r.
Total covers: 42 (Rumshed) 46 (Lakaz Mama) 6 X 4 (Court Yard) 17 (Red Ginger Interior) 12 (Red Ginger Exterior)
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BATH AND BODY
SAFETY WELCOME & PROTOCOL Fr o m th e fi rst ste p o u r g u e sts m a k e i n o u r re sta u r a n ts, a p ro to co l i s v i si b l y i n p l a c e . Ou r te a m o f m a n a g e rs a re fu l l y tra i n e d o n h o w to fu n cti o n i n o u r re sta u ra n t’s n e w n o r ma l a n d to se n d cl e a r vi si b l e cl u e s th a t sa n i ti za ti o n a n d d i sta n c i n g i s to p - o f- m i n d , su ch a s g l o ve s, ma sk s, fl o o r sti ck e r s to ma i n ta i n d i sta n ce w h i l e sta n d i n g i n l i n e . We b e l i e v e i n re ta i n i n g o u r c o n s u me r c o n fi d e n ce w i th o p e r a ti o n a l tra n sp a re n cy.
PPE All waiters wear face masks and disposable gloves
Communication Guests are kindly reminded of face mask and social distancing necessity
FACE
BATH AND BODY
HAND HYGIENE Fr o n t-o f- h o u se sa n i ti za ti o n a n d n o - to u c h p r o to c o l s a r e i n te g ra l l y a n d w i d e l y a d o p te d . N e w a n d e xp a n d e d sa n i ti z a ti o n sta n d a rd s fo r e m p l o ye e s a n d g u e sts a re i n p l a ce .
Hand sanitizers Hand disposable wipes QR Coded menus Displayed menu under plexiglass
FACE
FACE
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C O N TA C T L E S S M E N U S N e w N o - To u ch Fo o d - Sa fe ty Pr o to c o l s & Se r vi ce s i n cl u d e QR c o d e d me n u s a cc e s si b l e th r o u g h th e R e so rt Fr e e A p p l i ca ti o n .
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H a r d co p y m e n u s a re a va i l a b l e fo r g u e sts' u se a fte r e a ch p a ssa g e to sa n i ti sa ti o n .
1 Menu at entrance, under plexi glass 2 QR Coded Menus on individual tables 3 Sanitisation of hard copy menus 4 SHANTI App for Menu viewing 5 QR Coded Menus on display at Reception
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FACE
TA B L E S E T T I N G S Se a l e d p o u ch n o w p ro te cts cu tl e r i e s o n th e ta b l e . Po r ti o n co n tr o l co n d i m e n ts a r e n o w a d o p te d a n d th e se w i l l b e to p p e d u p u p o n re q u e st. Al co h o l b a se d sa n i ti ze r c o n ta i n e r a n d s a n i ti zi n g h a n d w i p e s a r e th e n e w n o r m s. An yth i n g th a t m o re th a n o n e w a i te r to u c h e s w i l l e i th e r b e re g u l a rl y sa n i ti ze d o r r e mo ve d , i n cl u d i n g ch a i rs , b re a d p l a te , p l a ce m a t a n d g l a s se s.
Reduced quantity of sugar, salt and pepper bags.
Individual sanitising dispensers Sealed pouch for cutleries Removal of ower centerpiece Removal of salt and pepper dispensers
FACE
SANITIZING COUNTER Al l C u tl e ri e s a r e cl e a n e d w i th h o t w a te r a n d w h i te vi n e g a r, p o l i sh e d , d ri e d b e fo r e b e i n g i n se r te d i n p a p e r p o u ch e s a n d se a l e d . A sp e ci a l co u n te r h a s b e e n s e tu p to p r o c e ss w i th th i s sa n i ti s i n g e xe r ci se . Em p l o ye e s u si n g th i s co u n te r sh o u l d b e ma sk e d , h a n d g l o ve d a n d h a n d sa n i ti se d .
S TA F F C A N T E E N M e a su r e s i n th e C a n te e n h a ve b e e n u n d e r ta ke n to e n a b l e s o c i a l d i sta n c i n g w h i l e h a vi n g to so ci a l l y e a t to g e th e r. 1. Ta b l e s a n d se a ts h a ve b e e n re d u ce d so th a t i t ca n ca te r fo r a m a x im um of 2 0 e m ploy e e s to e a t a t o n e g o . 2. C u tl e r i e s, p l a te s a n d g l a ss w a re a re i n d i vi d u a l l y d i s tr i b u te d o n a tra y to p r e ve n t th e ma n i p u l a ti o n o f i te ms b e tw e e n e mp l o y e e s . 3. Fo o d i s se rve d o n l y b y th e C h e f. 4. D r i n ks a re se r ve d b y C a n te e n a tte n d a n ts o n l y. 5. Fl o o r m a r ki n g s cl e a rl y sh o w th e d i r e cti o n to g o so th a t th e r e i s n o cr i ss- cr o ssi n g . 6. Fl o o r m a r ki n g s a l l o w p ro p e r q u e u i n g ma n n e rs .
BATH AND BODY
SHANTI MAURICE RESORT & SPA
NEW FOOD SERVICE EXPERIENCE www.shantimaurice.com