MM SOP: Covid-19 Handbook

SOP: COVID-19

HANDBOOK

M I S S I O N M A R S 2 0 2 0

C O V I D - 1 9 H A N D B O O K MI I S SI I O N M A R S 2 0 2 0

TABLE OF CONTENTS

INTRODUCTION …………………………………………………………………………………………………………………………….. 3

CORE VALUES …………………………………………………………………………………………………………………………….. 4

THE ROAD AHEAD …………………………………………………………………………………………………………………………….. 5

TEAMWORK …………………………………………………………………………………………………………………………….. 6

HEALTH AND WELLBEING …………………………………………………………………………………………………………………………….. 7

PERSONAL HYGIENE …………………………………………………………………………………………………………………………….. 8

FACE MASKS AND GLOVES …………………………………………………………………………………………………………………………….. 9

FACE COVERINGS …………………………………………………………………………………………………………………………….. 10

UNIFORM AND BELONGINGS …………………………………………………………………………………………………………………………….. 11

SITE HYGIENE …………………………………………………………………………………………………………………………….. 12

PRODUCTS - SITE …………………………………………………………………………………………………………………………….. 13

STAFF AREAS AND OFFICES …………………………………………………………………………………………………………………………….. 14

THE RESTAURANT …………………………………………………………………………………………………………………………….. 16

MENUS AND PRODUCTS …………………………………………………………………………………………………………………………….. 17

TABLE SETTING AND CLEARING …………………………………………………………………………………………………………………………….. 18

FOOD AND DRINK SERVICE …………………………………………………………………………………………………………………………….. 19

BE OUR GUEST …………………………………………………………………………………………………………………………….. 20

OUR GUESTS …………………………………………………………………………………………………………………………….. 22

SAFETY …………………………………………………………………………………………………………………………….. 23

DELIVERY AND TAKEAWAY …………………………………………………………………………………………………………………………….. 24

BUBBLE UNITS …………………………………………………………………………………………………………………………….. 25

EFFICIENCIES …………………………………………………………………………………………………………………………….. 26

INTERNAL COMMUNICATIONS …………………………………………………………………………………………………………………………….. 28

LIFE HACKS …………………………………………………………………………………………………………………………….. 29

APPENDICES …………………………………………………………………………………………………………………………….. 31

C O V I D - 1 9 H A N D B O O K M I S S I O N M A R S 2 0 2 0

INTRODUCTION

The COVID-19 Pandemic has shaken our entire planet. We were all taken off

guard at the outset back in December 2019. But now, just a few months on,

we are all very much aware of what it means.

As an industry, Hospitality has been particularly hard hit. For it to thrive it

relies on the ability of people to socialise and share convivial experiences.

Controlling the virus requires the limiting sociability. So, what to do?

I believe we all have a responsibility to help create the best society we can.

Not just for ourselves but for our friends, families and future generations. This

becomes even more amplified in times of crisis. To this end, we at Mission

Mars should and will be at the forefront of shaping the “new way” forward for

our industry. This is not about turnover and profit although this is a

consideration. It is about applying our experience, knowledge, skills and

enthusiasm to the new world as we find it.

With your help we will help shape the new, safe

and hospitable environment for others to

emulate. We will be one of the main players

leading on the journey of recovery. Our industry

provides millions with livelihoods across the UK

and we must do our part to ensure we protect

as many as possible in what will unquestionably

be an extremely challenging time ahead.

This manual provides guidance on how we will operate going forward. It is a

“work in progress” and will evolve as we learn, and things change. I look forward

to your support and input in its implementation and evolution.

Best wishes, stay safe,

Roy Ellis,

CEO of Mission Mars


CORE VALUES

Our guests will be coming out to

enjoy themselves, but they will be

cautious and keen for reassurance

that fun can happen safely.

Being authentic is about being

straight up and being yourself.

Post lock down the importance of

being clear with guests about

safety measures, product offers

and different operating times and

systems.

Now, more than ever, we need to

be positive.

This involves choosing your mind

set before you come to work and

seeing the new normal as an

opportunity rather than a

problem.

Example:

• Reminding guests about safety

measures but doing so in a

friendly and warm way.

• Try playing fun games around

keeping distance and being

energy efficient.

Example:

• Ensure you familiarise yourself

with the new systems and offers

at your site so you can explain

clearly in your own style.

• Be prepared to explain why some

products may not be available

and why we chose the products

on restricted menus (i.e. they are

our hero dishes)

Example:

• Greeting guests with a huge

warm welcome and sincere smile

• Offer to help colleagues if they

are struggling in their section or

duty.

• Asking each other how life is

outside of work and showing you

care.

After having our industry altered,

we need a different approach

which will mean you will be asked

to complete duties and tasks that

maybe previously would not have

been your responsibility. For this

to work we need to embody this

value.

Example:

• Stacking the dishwasher if

working without a KP

• Cleaning your station as you go

• Spotting a handwash station

needs replenishing.

• Separating recyclable materials

always

Following safe practice guidelines

is the ultimate neighbourly act.

This means we will be doing our

bit to keep guests, colleagues and

our partners safe and reduce the

spread of the virus.

Example:

• Do not wear your uniform whilst

travelling to work

• Follow the handwashing

regulations 100%

• Ride a bike or walk to work to

reduce congestion on public

transport.

4


THE ROAD AHEAD

We are all on the brink of entering a new world of hospitality. The type of

hospitality we have all known for years, been accustomed to, adored and at

times had loving hatred for, has been altered, potentially for ever.

It will take time, energy, enthusiasm, drive and commitment to restore guest

confidence. Now, more than ever, is the time to stay positive and adapt to the

ever-changing world, post lockdown. In adversity there is always opportunity, to

learn, to grow and to do things differently.

We should all now be mentally preparing ourselves for the new journey we are

about to embark on. In order to succeed and thrive in times like this (and we

will), we must have a ‘strongly agree’ attitude and a willingness to work in a

different way.

Are you prepared to:

❑

❑

❑

❑

❑

❑

❑

❑

Work in any role, regardless of what it may have been previously

At times, work longer hours due to team size or trade

At times, work shorter hours due to team size or trade

Check the toilets and if necessary, action problems

Go the extra mile to help your team around you

Help in the sanitisation of the venue

Load the dishwasher in the absence of a KP

Receive deliveries in the absence of a stock team

Please remember that we will always provide support in adapting to new roles,

circumstance or procedures. However, the initial readiness, drive and

determination to succeed as a family unit, must come from the individual.

5


TEAMWORK

ATTITUDE AND FLEXIBILITY

In addition to the previous section, we would like to place an emphasis on the

term ‘teamwork’.

Once we re-open, we’ll need to ensure we are working as efficiently as possible.

As a result, there may be some temporary changes we will need to make, such

as:

• Asking you to carry out duties you previously wouldn’t have done, such as

running food or glass collecting. This applies to all employees at Mission

Mars, we must pull together as a collective.

• It is also likely that we may not be able to honour pre-existing set shift

schedules for some time and will require you to demonstrate a level of

flexibility with shift patterns.

In addition to these temporary changes, it is more important that ever that we

uphold our high standards across the business; including:

• Positivity – Making sure you are arriving to work with a good mindset, ready

to deliver great service.

• Punctuality – With preventative measures in place, shift patterns will be

staggered to reduce close contact between team members. Its important to

ensure you are ready on your section at the time stated on your rota.

• Presentation – looking smart and professional, in correct uniform and with

the correct tools.

6


HEALTH AND WELLBEING

The health and wellbeing of our team is of the upmost importance and is the

number one priority for us. We have therefore created the following policies and

procedures to aid us in this goal:

• Anyone with a fever or other COVID-19 symptoms will be unable to work and

will therefore be sent home.

• We will ask all team members to sign a health declaration and to adhere to

the terms within. Please see this in appendix.

• We encourage our team to prepare for the worst and find out where their

nearest hospitals or clinics for testing and treating the virus.

• We strongly discourage travel out of the country for the moment. Please be

reminded that, if you do choose to do this, you must inform your general

manager and will then be required to self-isolate for a minimum of 14 days.

• We will be splitting teams into sub-teams in order to prevent the risk of

needing to close an entire venue due to an outbreak. This will be explained in

more detail further down the document

• We have carried out thorough risk assessment for all areas of our business.

You will be introduced to these upon returning to your place of work

7


PERSONAL HYGIENE

WHAT TO USE?

Please note that hand washing should be the main method used to clean hands

on a regular basis. With hand washing being the priority, the use of hand

sanitiser should be viewed as an addition:

• Hand sanitisers/gels must be over 65% alcohol content.

WHEN TO USE?

• We will be implementing rigorous procedure of cleaning down surfaces,

equipment and hand washing every 20 minutes. This should be carried out at

the intervals of on the hour, then every 20 and 40 minutes past the hour.

• Teams must be reminded this is not instead of, but in addition, to the regular

hand washing and cleaning completed as per normal procedures.

• Where it is not always practicable to access handwashing stations, using the

specified hand gel/sanitiser is permitted.

• The use of hand sanitisers or gloves in not recommended within the kitchen

(unless for single use i.e. picking up raw meat etc.), as nothing is as good as

rigorous hand washing procedures. Gloves will be made available if desired

• For front of house areas we will be implementing hand sanitiser stations for

front of house and our guests / delivery drivers etc. which are placed at key

contact areas such as; doorways, entrances, collection points.

HAND WASHING

• It is recommended that you

follow the government

guidelines on hand washing

• This should be viewed as the

most effective and efficient way

of cleaning your hands

8


FACE MASKS AND GLOVES

While there is currently no robust scientific evidence that a general public

mask blocks the virus, we understand the psychological safety net they can

bring.

Although it is not stated by law that face masks should be worn, it is

extremely important to us at Mission Mars that our team feels safe. We ask

that you please show respect to anyone who chooses to wear a face mask or

gloves.

If your decision is to use a face mask, we ask that you follow both the

government and Mission Mars guidelines when doing so:

• If worn and used incorrectly, masks can become a source of infection.

When wearing a mask, it is imperative that you do so with strict

instructions on how to put on, how to wear and how to dispose of them.

• It is encouraged that all team members watch this video before using their

mask.

• There is a poster on mask use within the appendices. This will also be

displayed in the BOH areas of our venues. See appendix

BEST PRACTICES

When using a mask, it’s important that they are used correctly for not only

our guests, but yourself and those around you.

Key points to remember are:

• Masks stated as single use must not be used more than once.

• You must change your face mask if touched as this can cause

contamination.

• Wearing a mask which you have purchased yourself is permitted. If this is

the case, the mask must effectively cover both your mouth and nose.

• If your mask is made from cloth, it must be washed between each shift.

9


FACE COVERINGS

Below are examples of both disposable and multi-use face visors

PRODUCT SUPPLIER CODE COST ADDITIONAL INFO

STEPHENSONS 81953 50p per

mask

STYLE KAC0072 £2.70

Logo +

colour

• SINGLE USE

• Disposable filtration

mask

• > 95% Bacteria

filtration

• Fabric face mask

• Machine washable

STYLE

(Face visor)

LINK

KAC0069 £4.40

each

• To be worn by

kitchen team

• Available for FOH

team

10


UNIFORM AND BELONGINGS

When considering your uniform and personal belongings, we have outlined what

we believe to be the best practices in order to reduce the risk of cross

contamination:

• You must travel to work in separate clothes to what you will be wearing

inside the site, this includes shoes.

• Front of house who do not wear a specific uniform should carry separate

clothing into work in a sealed bag (backpack etc.) to change into upon

entering the site.

• You should also carry a separate bag to store away your personal clothes

during your shift.

• Clean uniform must be worn to each new shift

• Please ensure you follow the following disinfection guidelines when cleaning

uniform:

o

o

o

85°C for 15 minutes,

90°C for 10 or

70°C for 25 minutes

• You must change into uniform immediately upon entering the site and store

your travelling clothes in a separate area to clean items, to avoid any cross

contamination.

• Once the shift is finished, uniform should be removed, and clothes used for

travel placed back on for leaving.

MOBILE PHONES

A reminder, personal belongings, including phones, must be stored away and not

brought into the normal working environment.

• Phones must be kept in your locker. We therefore recommend purchasing a

small padlock to ease your concerns on safety.

• Phones that are required whilst on shift i.e. for management audits/vital

communication, must be sanitised before use as well as at the designated

20-minute intervals.

• We understand that team members may need to use their phones in an

emergency. If this situation arises, please inform the duty manager and they

will ensure the correct procedures are followed.

11


SITE HYGIENE

Cleaning is essential in preventing any bacteria and viruses from laying dormant

on surfaces and equipment.

WHAT TO USE?

Frequent cleaning must be completed with a cleaner capable of killing SARS-

CoV-2.

• Aggressive spray bottles of disinfectant on a surface should be avoided to

minimise the risk of spreading any virus.

• Disinfectant, sanitiser and hand wash must have a viricidal claim.

• Please do not use cleaning equipment such as j-cloths, cloths can harbor

bacteria and cause it to spread.

• Blue roll should be used when wiping a hard surface. Spray should be applied

to the blue roll to avoid spreading any virus and blue roll disposed of

immediately after use.

• Viricidal wipes should be used for surfaces where it is not practicable to

apply spray i.e.

o

o

o

o

PDQs/Handhelds

Till screens

Tablets

Till draws

WHEN TO USE?

As mentioned previously, we will be implementing a 20-minute routine of

cleaning down surfaces, equipment and hand washing.

Cleaning of surfaces must include all commonly touched areas such as:

• Kitchen work tops, tables, door handles, toilet doors, toilet flush handles, light

switches, keyboards, any phones in use (team phones must be shut away

during working time), delivery tablets, tills, all contact surfaces and kitchen

utensils.

12


PRODUCTS - SITE

Below is a summary of products which should be used for SITE hygiene and

information on the most effective way to use them.

PRODUCT NAME CODE COST DIRECTIONS

Holchem

Virucidal

surface spray

53154 £3.69 • A ready to use disinfectant

spray suitable for all hard

surfaces including wood,

plastic, metal and work tops.

• Surface is deemed to be

sanitised 5 minutes after

being applied.

Holchem

Virucidal

wipes

53170 £4.70

tub

200

• Impregnated sanitizing wipes

for the disinfection of hands

and surfaces. Single use only.

• Surface is deemed to be

sanitised 30 seconds after

being applied.

1 ply Blue Roll 14303 £7.99

Case

of 6

• Single use

• Spray should be applied to

blue roll, not the surface

* Code and cost for manager reference only. (stephensons)

13


STAFF AREAS AND OFFICES

Below are guidelines for communal areas such as staff areas and office spaces. It

is imperative that these guidelines are followed to minimise the risk of spreading

the virus:

STAFF ROOMS:

• Items should only be left in your lockers during shift and removed for locker

to be sanitised at the end of shift - this includes shoes.

• Only relevant items to be brought into work to decrease risks of

contamination.

• Staff rooms will be high risk for contamination, so time spent in here must be

minimised.

• Shared staff room appliances i.e. iron, microwave, should be disinfected

before and after use. Sanitiser wipes will be kept in staff rooms at all times

and refilled on last use.

• Hands should be sanitised before leaving the staff room to avoid

contamination on contact points i.e. door handles.

• Start and finish times for staff will be staggered by 10 minutes to ensure

access for staff and avoid over crowding, this will mean that punctuality is

key.

• We ask that no more than two people to be in the staff room at any point to

allow for social distancing. At sites with larger staff rooms, you will be

informed by your general manager if more than two is safe to allow.

• One queuing space will be marked outside for waiting should the need arise.

Any more than this will need to wait at a designated table/waiting area in the

venue.

• Breaks should no longer be taken in the staff room; a new designated

area/procedure will be communicated by your general manager.

OFFICES:

• We ask that there be no more than one person in the office at any one time.

Please minimise that amount of work carried out in the office where possible.

• Personal items should be kept in the staff room to minimise cross

contamination.

• Any shared appliances i.e. computers, printers, must be sanitised before and

after each use. 14


DESIGNATED STAFF AREAS

Each site will now have a designated staff area (DSA). This area/location should

be viewed as a location which is safe for team members to carry out activities

such as:

• Taking scheduled mid shift breaks

• Taking smoking breaks

• Getting fresh air

NOTE: A designated staff area does not include staff rooms or offices.

WHERE TO FIND YOUR DSA

• Your DSAs will be communicated by your general manager upon returning to

work and carrying out your welcome back site safety tour.

DSA GUIDELINES

• Team members must only use the designated staff areas to carry out

activities stated in the guidelines above in the addition to any site-specific

guidelines.

• Items such as mobile phones can be used during scheduled breaks only.

These items must be sanitised both before and after use.

• Team members must wash their hands thoroughly before entering after

leaving designated staff areas upon resuming their shift.

• Team members must not put on a coat or jacket which they have travelled to

work in as this may cause cross contamination.

• Team members must not leave the venue or outside DSAs in work uniform. It

is recommended that food is brought to work for breaks. Going to the shop

in your work uniform will negate all the effort you have made to avoid outside

contamination

15


THE RESTAURANT

When the Government lifts restrictions and sites are then allowed to begin to

re-open, certain controls will be required to be in place.

As more information is provided by the government on how the country should

operate for the foreseeable future, we shall update our guidance and create a

formal policy on eat-in for our sites. We will do our upmost to make sure these

guidelines make not only our guests, but our teams feel safe.

In the meantime, please familiarise yourself with the guidelines below:

• Guest seating will be separated by 2m ² distances

• We will be removing all condiments, table signs etc. from tables.

• Items such as cutlery, napkins, condiments and so on, will be placed down

as required and requested.

• Recyclable paper menus will be temporarily be introduced to prevent

sharing or large menus will be displayed that can be read from different

tables to avoid wastage of single use menus.

• Guests will be able to order on a tablet via the app or on their own device.

• Re-fill cutlery and condiment stations will be in use. These will be sanitised

and contained to prevent cross contamination

• 20-minute sanitisation procedures will be in place of any guest contact

areas such as door handles, stair rails, toilet doors and so on – please refer

to daily brief for who’s responsibility it is to lead this.

• Full end of service cleaning to be followed and signed off – follow site

closing audit checklist

16


MENUS AND PRODUCTS

While there is so much unknown, we have tried to follow what feel are the

most common-sense practices in order to sustain our business.

• We will be re-opening with reduced menus to ease the cost of food and

drink and there for wastage. Due to restrictions, it may be that we cannot

source a previous product.

• We will reduce or remove specials and lower selling items. Guests will be

advised on our reduced menu online or at the time of their booking.

• We will work with suppliers to ensure quality and freshness of product and

produce.

17


T A B L E S E T T I N G A N D C L E A R I N G

Cutlery and condiments will only be placed on the table when required. This is to

avoid potential contamination of cutlery and napkins

Please refer to the following steps when setting and re-setting tables:

1. Collect salt, pepper and pre-set cutlery holder from the waiter station

Cutlery will be placed into a clean, sanitised holder (i.e. Paulaner jug) then

stored on the waiter station. Salt and Pepper will be sanitised between

each sitting.

2. Place items down on the table ensuring you do not lean too close to a

guest's face.

Please remember to step back to a 2m distance immediately

Condiments such as ketchup etc. should be provided in a ramekin upon

request only.

Reusable items such as salt/pepper shakers should be cleaned and

sanitised between each sitting.

RESETTING THE TABLE

3. Clear table completely of all items. Previous napkin disposed of and all

cutlery to wash.

4. Spray sanitiser onto blue roll, wipe tabletop ensuring the full surface has

been disinfected.

If necessary, clear table of any debris/crumbs beforehand using blue roll.

5. Wipe down tops of benches, chairs (seat, arm rests, backs) and highchairs

etc. Blue roll should then be discarded.

Table should be left clean, sanitised and free of all items.

18


FOOD AND DRINK SERVICE

As is stands, we will operate on a table service only policy. This is to reduce

the risk of close contact between guests queuing, guests walking through the

venue and our team members carrying out duties.

We will continue to improve and develop our restaurant blueprints and safety

measurements as more information and guidelines are provided to us by the

government.

From opening, we will be implementing the following guidance and measures

around food and drink service:

• Guests can order food and drink through the app using the QR code or

guests can order via the single use paper menu.

• Kitchen team will wear face shields.

• PPE will be available for FOH team members. This will be optional – please

refer to this page for details

• Where possible, we will request that all payment be made via contactless

card.

• Guests should be informed of the 20-minute sanitising procedure before

food or drink is brought to the table to confirm that they are comfortable

and aware.

Please remember that not all guests will understand or agree with all

principles we have in place, such as optional use of gloves and face masks.

It is vital that we are firstly respectful of this, but then we should always

explain our rigorous procedures we have in place to keep everyone safe and

healthy.

19


BE OUR GUEST - SOS

SERVICE STEP

WELCOME

HOW MAY THIS CHANGE?

The way in which our guests now enter the building will

change dramatically.

• A two meter distance will be in place and should be

respected.

• This will mean no physical contact in terms of hand

shakes (or hugs for the regulars).

GREET/INTRO

With many of the population still conscious of being in

public, now is the time to show how mindful we are and

explain the precautions we have put in place to ensure

they feel safe to visit us.

• Explain the alterations to menus

• Explain the 20 minute sanitising procedure

ORDERING • Guests will now be presented with a single use paper

menu. They will need to nominate a table captain

who will note down which dishes are being ordered

along with the quantity.

• Guests can also order via the app.

• Guests can also order verbally to the server if this is

their preference.

• Upon reopening, we will operate via table service

only

DELIVERY

Food and drink should be placed either:

• Directly to the guest who ordered the item

• At the nearest free space on the table so guests can

pass items on

• Or at the nearest drop point so that guests can

collect the items themselves – Please explain this

process to the guest if they request this method

CHECK BACK • Please remember to respect the 2m distancing during

the check back

MAINS CLEAR • If guests request items to be dropped off at the

nearest drop zone, it should be explained that we will

also collect any finished plates/glassware from here

also

20


SERVICE STEP

HOW MAY THIS CHANGE?

BILLS AND PAYMENT • We will aim to take all payments via contactless card

payments

RESET • Please refer to the table resetting guidelines

• It is vital that all guest contact points (seats, backs of

chairs, condiments and so on) are sanitised when

resetting tables.

21


OUR GUESTS

WHAT TO DO IF YOU SPOT A SYMPTOMATIC GUEST

If you see a guest who looks to be displaying COVID 19 symptoms:

• Coughing.

• High temperature (sweating).

• Difficulty breathing.

Approach the guest (keeping to a 2m distance) and follow the below steps:

• Ask how the guest is feeling?

• Explain it is our responsibility to be aware of guest behavior and it seems that

they are displaying symptoms of being unwell.

• Do not cause unnecessary panic by attempting to diagnose the symptoms.

• If the guest responds that they are feeling fine and symptoms cease keep a

close eye on the guest whilst in the premises.

• If the symptoms persist – inform your line manager. We may then have to

request that the guest leave the premises and seek medical attention.

WHAT TO DO IF GUESTS ARE NOT FOLLOWING GUIDANCE…..

If you see a guest who is not following safety guidance, e.g.:

• Not abiding by social distancing guidance (with other guests or team

members).

• Failing to follow one-way systems.

Alert your manager immediately, and they will follow the below steps:

• Explain it is our responsibility to be aware of guest behavior and you are not

following the safety guidance.

• Explain it is a criteria of our restaurant being open that social distancing

measure are observed.

• Ask if they are aware of what the guidance is and does anything require

clarification?

• If the guest fails to respond positively, they must be asked to leave the

premises immediately. 22


SAFETY

ENSURING OUR GUESTS FEEL SAFE

Safety is of the highest importance. Therefore, we have stringent policies in place

to ensure this is always being adhered to.

If a guest has a query about guidelines or procedures we have in place, we have

summarised the key points below:

• Team members work in ‘bubble units’ and follow strict self-isolation

guidelines, if required.

• All our team follow our strict travel and working guidelines.

• All key work areas are disinfected every 20 minutes.

• All team members complete additional hand washing every 20 minutes.

• Kitchens are deep cleaned after every service prior to re-opening.

• Where food is being delivered it is sealed and boxed by the kitchen team.

• Contactless pick up and deliveries are in operation following all physical

distancing guidelines.

Please be reminded that this is not an exhaustive list and that a full,

comprehensive list, can be found on both our booking confirmation emails and

our websites.

23


DELIVERY AND TAKEAWAY

We will be operating delivery and takeaway from our Rudy’s Restaurants.

• This is a contactless pick-up from the restaurant. Riders need not come

into the restaurant.

• Riders and collection zones have been created and signage to ensure

social distancing is adhered to.

• An external hand and bag sanitising station will be available outside the

premises.

• To minimise FOH/ BOH contact, some menu items have been removed.

• Site specific training and risk assessments have been prepared for all team

members.

• All Covid-19 measures will be enforced to ensure the safety of our team.

24


BUBBLE UNITS

ORGANISATION

When we return to work, we will need to have the idea in our minds that ‘my team,

is my family bubble’.

In order to ensure the safety of our team members, we will be splitting our site

teams into sub-teams i.e. A and B etc.

It is vital that the below guidelines are followed:

• It will be scheduled so that the As and the Bs do not interact in-person, in or

outside of work.

• This is to reduce the amount of close exposure team members have with each

other.

ADDITIONAL CONSIDERATIONS

• When splitting up our teams, we will try and consider any personal relationships

within i.e. if we know team members are dating, sharing an apartment etc. you

will be put in to the same group.

• Please inform your General Manager of any personal relationships they should

be made aware of and should take into consideration.

• We will aim to eliminate or at least severely limit the need for travel between

sites.

Through these guidelines, we have strongly considered the safety of our team

members along with the impact of individuals becoming ill and having to close

every restaurant they have visited.

Upon returning to your place to work, these guidelines will be explained in more

detail.

25


EFFICIENCIES

MATERIALS AND RESOURCES

The financial outlook for all businesses is going to be extremely challenging.

This means we must preserve our resources and reduce waste wherever

possible. You can support this by following the below guidelines:

AREA WHAT IT MEANS EXAMPLES

ENERGY

Energy can be costly and now

is the time to use OUR energy

to look after the planet and

reduce costs that can be

avoided.

• Switching off fridge lights

at the end of service or on

bars that aren’t open.

• Turning off lights when

you leave a room.

• Switching off kitchen

equipment that isn’t in

use.

• Do not leave taps running.

CONSUMABLES

We need to adopt different

behaviours and this includes

using every part of our

consumables and avoiding

overuse and waste.

• Use sensible condiment

amounts and avoid over

portioning.

• Fill bin bags to the brim.

• Not using excessive

amounts of blue roll.

EQUIPMENT

The equipment we have is

very costly to replace. At

times like this, we will need to

reduce the amount of money

spent on replacing equipment

• Put items back where you

got them, it saves on

wasted journeys and helps

your team.

• PDQs/Tills are very costly –

ensure we are taking care

and following correct use.

• Cleaning equipment and

putting it back where it

came from will avoid

damages and keep it

looked after.

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AREA WHAT IT MEANS EXAMPLES

STOCK

Food and Drink are our core

products and making sure we

are keeping them as accurate

as possible to spec and

minimising wastage will not

only ensure our guests are

receiving the products they

have ordered, but also

reducing any unneeded

waste.

• Keeping food portions

measure to spec.

• Keeping pouring of spirits

accurate.

• Pouring beers properly to

reduce any overpour.

• Using FIFO to ensure

products aren’t going out

of date.

• Accurately checking

deliveries.

• Preparing the right amount

of fruits, juices and purees

to minimise wastage.

• Repeating/double checking

orders as per steps of

service.

REFUSE

Waste can be costly if not

managed correctly – this

means utilizing all our waste

tools to ensure we are not

only keeping in line with our

providers guidelines but are

reducing any additional costs

that could arise from poor

practices.

• Separating waste.

• Flattening all boxes.

• Recycling where possible.

DISCOUNTING

As a company we want to still

ensure our team are enjoying

privileges – in these times,

that won’t change but we

want to realign the policy to

get the best output for the

team that is fair but also

supports the business

through this difficult time.

• Policy change – 50% off for

your site only.

• 100% compliance to the MM

staff card process from

both user and recipient.

27


INTERNAL COMMUNICATIONS

Throughout this ever changing new normal we are all experiencing, it is

important to make sure that you have all the correct communication

platforms and that these platforms are up to date.

As a reminder:

YAPSTER

• Yapster is our main communication platform.

• You should check Yapster before you come in to work i.e. your site group

and the main news feed.

• This is where you will find out latest news on site specific information and

company wide updates

FOURTH ESS

• The Fourth ESS app should be updated with your personal employment

details i.e. bank account/change of address.

• This is where you can access your pay slips, check your remaining holiday

and so on.

If you experience any issues with your personal Yapster / Fourth ESS

account or have not yet activated your account, please inform your General

Manager

You can also select ‘forgotten password’ which should then allow you to

reset and log in.

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LIFE HACKS

Through various platforms and methods, we have strived to provide those at

Mission Mars different forms of support. Examples such ashardship grants,

care packages, mental health support lines as well as groups within Yapster to

keep you connected and share brilliant ideas.

We have put together and condensed some tips and tricks in the form of life

hacks to navigate us through the tough environment. It’s important to look

after ourselves not only physically and mentally, but also financially.

HEALTH AND PERSONAL HYGIENE

• Rest and recovery is important. It has been a long period of time since we

have all been away from the norm of work. Ensure you get enough sleep

each night, at least 8 hours!

• Eat healthy food and add vitamins to your diet to boost your immune

system

• Stay hydrated! (with water, not wine)

• Like many, this period has probably resulted in endless boozy quizzes,

boozy bingo, boozy family zoom calls, boozy Monday afternoons. As fun

as this may have been, now is the time to opt for a healthier day to day

norm. Especially as you will be around more people than you have for the

past few months.

• Avoid overly crowded, public places. Social distancing should still be a

priority

• Respect that others may be more uneasy than yourself. Give people space

(2m) and understand that others will adapt to this new norm at different

rates.

• Maintain personal connections with your friends and family however

possible. If you ever feel overwhelmed or anxious, call someone. We have

an anonymous Employee Assistance Program if you ever need to speak

with someone.

29


KEEPING CONNECTED

• There are several groups within Yapster which we will continue to use and

promote interaction between our team members.

• Examples include: Health and wellbeing, food recipes, cocktails, wine,

home DIY and book club!

FINANCIAL

• If you have not done so, contact your Landlord and bills provider to

negotiate deferring of payment. Visit this site to find out more useful

information

• Take the time to review your own expenses and eliminate all non-essential

costs where you can

• Be financially disciplined. Create an expense tracker, outgoings, groceries,

rent, phone bills etc.

USEFUL LINKS

• Below is a summary of all links within the document along with additional

government guidelines.

HEADER

Correctly using a mask

Guidance for tenants

Mission Mars Care Package

Government guidance

LINK

https://www.youtube.com/watch?time_cont

inue=5&v=M4olt47pr_o&feature=emb_logo

https://www.gov.uk/government/publicatio

ns/covid-19-and-renting-guidance-forlandlords-tenants-and-local-authorities

https://s3-eu-west-

1.amazonaws.com/fatsoma-wp-public-

3/uploads/sites/527/2020/04/Carepackscheme.pdf

https://www.gov.uk/coronavirus

30


APPENDICES

MISSION MARS 2020

C O V I D - 1 9 H A N D B O O K MI I S SI I O N M A R S 2 0 2 0

APPENDIX - A

32


APPENDIX

33


APPENDIX

34


APPENDIX

35


APPENDIX - B

Masks – how to put on, use, take off and dispose of correctly

1. Before putting on your

mask, clean hands with

anti- bacterial soap and

water. Ensuring that

washing lasts for at least

20 seconds.

2. Tie behind your head,

avoid touching the front.

Cover mouth and nose

with mask and make

sure there are no gaps

between your face and

the mask. Do not fit

masks for others.

3. Avoid touching the

mask whilst using it. If

you do, wash hands

with soap and water.

4. Replace the mask with

a new one as soon as it

becomes damp. Dispose

of used masks in a lidded,

lined bin and do not reuse

masks.

5. To remove your mask,

do so from behind. Do

not touch the front of

the mask. Discard

immediately in closed

bin, wash hands with

soap and water.

36


APPENDIX - C

20-Minute Safety Audit Checklist

/✓

TO BE CHECKED:

20-minute hand-washing (On the hour - 00, 20 & 40 Min)

PPE Worn correctly as per handbook

Observing social distancing 2m (guests and team)

Ensure furniture has not been moved

Check Sanitiser stations

/✓

TO BE SANITISED:

Door Handles & Push Plates

Fireplace & Entrance

Queue barrier is in correct positioning

Soap dispensers Sanitiser Station

Stair rails & bannisters

Taps & Handwash

Toilet entrance, flush & locks

Date:

Name:

Signed at end of shift:

37


MM SOP: Covid-19 Handbook

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