General
1. Substantial food must be available at all times alcohol is supplied and during the wind down period.
2. Non intoxicating drinks including drinking water must be available at all times.
3. Alcohol must only be served to staff or members of the public dining in the restaurant or attending an event or function.
The Prevention of Crime and Disorder
1. Full digital CCTV coverage must be provided and maintained in good working order throughout the premises. Images must be stored for a minimum of 31 days and shall be made available for inspection on demand by the police.
2. Only plastic glasses and bottles must be available for consumption away from the restaurant.
3. Drink driving notices must be displayed conspicuously in restaurant areas.
4. Stewards and staff member must fully supervise any areas where alcohol is sold or consumed.
Public Safety
1. Full risk assessments must be conducted.
2. Capacity limit of 90 in the restaurant area must not be exceeded.
3. Staff must be trained on emergency procedures and first aid provision.
4. Full disabled access shall be available and must include fire exits.
5. First aid supplies must be provided throughout the premises. Suitable signage must be displayed to indicate the location of first aid supplies.
6. In all areas where cooking takes place a bespoke fire suppression system shall be provided.
7. All areas of the building shall be covered by a sprinkler and smoke detection system and fire equipment (extinguishers and blankets) must be provided and maintained.
The Prevention of Public Nuisance
1. Where possible must ensure that students, visitors and staff leave the premises quietly.
2. Notices shall be displayed requesting patrons to leave in an orderly fashion.
3. Adequate parking facilities shall be provided.
4. Noise from music or regulated entertainment must not cause a nuisance to local properties.
5. A record of any complaints and the action taken to resolve them must be kept and made available for inspection on demand by the Licensing Authority.
The Protection of Children from Harm
1. The college ID system must be used to prevent the sale of alcohol to those under 18 except in limited circumstances allowed by applicable law.
2. Staff members, including regular contractors, taxi drivers used by the college and any council officers working on site must be CRB checked.
3. Alcohol must not be sold to students unless they are over 18 and accompanied outside normal educational hours to a function or to the restaurant.