Safety is Ziryab Executive Buffet's number one priority, and to enable our restaurant to continue to re-open a number of procedures have been put in place to safeguard the health of both our employees and customers, following detailed operational testing.
Last Updated: 15th May 2021
From May 17, venues will be allowed to offer indoor service as rules change in step three of the Government's 'roadmap' out of lockdown.
At Ziryab Executive Buffet, there is nothing more important to us than our guests and our team’s wellbeing. While we can’t wait to welcome you back to our restaurant, you will definitely notice that things look a little different and notice that we have made changes that provide a safe, comfortable and enjoyable environment for everyone.
We will ensure that we adhere to all guidelines set out by the Government and the team will be constantly monitoring and ensuring that we go above and beyond to create a safe environment when you visit our restaurants.
Our updated procedures include additional PPE such as masks and gloves for staff, stringent cleaning measures, contactless delivery options, and all Ziryab staff comprehensively trained on the Government’s social distancing measures – including how to run kitchens hygienically, whilst abiding by them.
We have conducted a full risk assessment of the size and configuration of our restaurants and have adjusted the floor plans to facilitate social distancing, in accordance with Government guidelines.
We ask that our guests familiarise themselves with and adhere to Government guidelines when visiting our restaurants.
Guests are asked to adhere to the latest Government guidelines relating to face masks.
Guests from the same household or support bubble will be able to sit together on the same table.
Where possible one-way routes will operate in the restaurants as well as separate entrance and exit doors. Our team will communicate this to our guests when they are at the property.
Where one-way and separate doors cannot operate, our team will remind guests of social distancing.
Doors to the restaurant will be left open, where possible, to increase ventilation and reduce hand contact on surfaces.
Internal doors (excluding fire doors), will be left open where possible, to aid ventilation and reduce hand contact on surfaces.
We will no longer be operating a cloakroom service, we ask that guests keep their personal belongings with them at all times.
We have reduced the need for paper menus by introducing QR codes so guests can view our menus on their own device. Disposable paper menus will be available on request.
Our bathroom entrance doors will be left open where possible to allow for ventilation.
Hand sanitiser will be available in all guest bathrooms.
We ask our guests to adhere to social distancing guidelines when using the bathrooms.
Our restaurants are always immaculately clean and well maintained. In advance of opening we have ensured that all front of house / back of house areas are deep cleaned and sanitised using antiviral sanitiser.
We have introduced an enhanced cleaning programme, using an anti-viral cleaner in areas of high footfall e.g. bathrooms. These areas will be cleaned on an hourly basis
There will always be a plentiful supply of essential cleaning chemicals in each restaurant.
Guest chairs, tables, card payment machines and other high contact surfaces will be sanitised after each use.
Linen napkins will be removed to a dedicated dirty laundry bag when the table is cleared. Dirty linen will be kept separately from clean linen. Our team will wash their hands thoroughly after handing dirty linen.
BACK OF HOUSE
Pinch point areas where staff may come together have maximum numbers in place via the scheduling – for example reception areas and in offices.
We have assessed third party deliveries and procedures have been put in place to restrict access to the restaurant and back of house areas.
Our food preparation areas have been assessed and maximum numbers of chefs are in place via the scheduling, in order to facilitate social distancing in our kitchens.
Where social distancing cannot be adhered to due for short periods of time to the nature of chefs work, chefs will work side by side or back to back.
Our chefs will use a disposable plastic spoon for tasting which will be thrown away after every use.
ontractors will be booked to carry out works and repairs at the properties out of hours where possible. If urgent work needs to be carried out during opening hours contractors will be made aware of company hygiene and social distancing procedures.
All team members will have their temperature checked and recorded at the start of every shift.
raining has been provided for every member of our team. Team members will be instructed to wash their hands frequently with hot water and soap at the beginning, the end, and regularly throughout their shifts for a minimum duration of 20 seconds.
PPE face masks will be worn by all employees both front of house and back of house.
Antibacterial soap and disposable tissue will be supplied at all handwash sinks.
We have conducted training with all of our team on the cleaning procedures required pre, post and during their shifts.
Our team have been fully trained so they understand the risks, routes of transmission and the importance of handwashing, social distancing and cleaning.
Team members will be encouraged not to touch their eyes, nose or mouth with their hands.
Team members will be instructed to keep a 1 metre distance between themselves and other colleagues and guests.
Team members will wash their uniform every night.
Sanitiser will be located throughout the restaurant and will be available for all employees to use regularly.
Signage will be on the staff notice board detailing CV-19 symptoms and when to self-isolate along with details of the company CV-19 risk assessment.
Any team member who develops a new persistent cough or high temperature will immediately be sent home or advised to stay at home. Employees will be instructed to self-isolate for 10 days if they are displaying symptoms or 14 days if they are living with someone who has symptoms.
A return to work health questionnaire will be completed by all team members returning to work for the reopening of the restaurant as well as anyone returning to work after illness or self-isolation.
All areas where an employee who displays symptoms of CV-19 has come into contact will be 2 stage cleaned.
Employee rotas will be kept for 21 days, in accordance with Government guidelines and to aid track and trace.
Established in 2016, Ziryab Executive Buffet pairs unparalleled service and fine dining with an intimate ambience.