Presentation on theme: "MAXS RESTAURANT Team 2 Dina Am Alshawwa Diana Gonzalez Michael Malligan Michael Pohyar Jamie Stotler."— Presentation transcript:
MAXS RESTAURANT Team 2 Dina Am Alshawwa Diana Gonzalez Michael Malligan Michael Pohyar Jamie Stotler
Statement of Values OUR EMPLOYEES ARE CRITICAL TO OUR SUCCESS We value their proficiency, expertise, knowledge and vision. We know that, driven by the imagination and enthusiasm of our employees, our companys potential is unlimited. We are committed to treating all employees with the utmost respect, trust, and compassion. We foster leadership through competence, creativity and teamwork. Through empowerment, we treat all of our employees as partners to the company. We protect and encourage the freedom of thought and expression. In addition, we are committed to sustain a healthy work environment all the times. OUR CUSTOMERS ARE CRITICAL TO OUR SUCCESS We are customer-focused and responsive, sensitive to cultural realities and driven to exceed our customers expectations. We treat all of our customers with the utmost respect and care that they deserve. Customer satisfaction is our number priority, therefore we only deliver the best quality service. OUR PRODUCTS AND SERVICES ARE CRITICAL TO OUR SUCCESS Quality is defined and emphasized of all facets of who we are and how we conduct ourselves. It is an essential component in each product and service, every time, all of the time. We will adhere to the Department of Healths food and safety guidelines at all times. OUR COMMITMENT TO STAKEHOLDERS, THE COMMUNITY, AND THE ENVIRONMENT Our shareholders/stakeholders commitment to our growth shall be rewarded in our efforts towards achieving the highest returns possible. In representing our collective interests, we, both as a team and individually, are accountable for upholding the highest standards ethical standards, including honesty, fairness, and integrity in all aspects of our work and relationships. We act transparently and fulfill our commitments as responsible citizens and team members. Our community is both who we are and who we serve. We are dedicated towards serving our community by being active volunteers, and supporting local charitable organizations and educational programs. We remain devoted to upholding our social responsibility. Our environment is critical to our future as a people. We pledge to minimize our impact to our precious environment and support sustainable energy, agriculture, pollution reduction, and other Green practices, whenever possible.
Our Values The values that we will incorporate into our statement as to ensure our success, include: Respect (for diversity, for one another, for our customers, for our community, for our environment); Quality (in service, in products, in our collective efforts); Integrity (transparency, honesty, truthfulness, and trust for each other as well as our relationships with customers, shareholders/stakeholders, contractors/suppliers, and community); Compassion (for one another and our community in times of desperation); Social Responsibility (acting in a moral and ethical manner relative to each other and our relationships with others); Sustainability (acting in a manner that aids in preserving our environment and minimizing our environmental impact.
Our Community We will manage aspects of our community involvement and relations by encouraging our employees to volunteer, by dedicating a portion of our proceeds (quarterly) and products (foods and services) for charitable donations to local community organizations, services, and educational programs. Community organizations chosen to influence our operations and success will be relative to varying factors such as membership size, financial strength, access to resources (human, technological, etc.), their proximity to Maxs, and their demographic composite relative to the demographical composition of our target market. Maxs Restaurant volunteer efforts include, but are not limited to: Organizing food banks, volunteering to assist in community cleanup's, toy drives, and fundraisers for local schools. Providing meals for needy seniors, veterans, young mothers, and homeless shelters. Organizing annual cookouts for local firefighters, EMT, and police officers. Donating old uniforms and clothes to various churches and shelters. Conducting eating contests, where admission funds are donated to children's hospitals, cancer research, and AIDS awareness organizations. Participating in initiatives to help end childhood obesity by educating the community on better ways to feed their children. Max's will incorporate a healthy menu for children to support this plan. In order to involve our target market (colleges and universities), we will help other organizations promote awareness for healthier lifestyles to college students as well. (i.e. an "anti-Freshman 15" campaign) Participating in Walk-a-thons and charity bike rides. Sponsoring a rebuild-our-community event, where we will work with local contractors and employee volunteers to help revive community churches, schools, or help families in need of repairs to their homes. Sponsoring blood drive and offering incentives to employees for donating. Participating in Earth Day events to show its commitment to save the environment, such as Plant-A-Tree or Keep Your Beach Clean. Managing signup sheets in the restaurant for volunteer opportunities and offering bonuses for employees who perform volunteer work. Running internship programs to strengthen the entrepreneurships spirit among the youth which can have a great effect on the future of the country.
Workforce Diversity Maxs Restaurant values our commitment to respecting all employees and sustaining a positive working environment. As such, the following plan has been enacted to integrate diversity in the workplace: We will incorporate equal opportunity employment practices that prohibit discrimination of any kind (race, color, religion, sex, sexual orientation, national original, age, handicap, etc) and assimilate this methodology relative to our practices in hiring, firing, promoting, compensating, any employee or prospective employee. In doing such, we will strictly adhere to the Uniform Guideline on Employee Selection Procedures, the Equal Pay Act of 1963, the Age Discrimination in Employment Act, the Americans with Disabilities Act of 1990, Affirmative Action, the Civil Rights Bill of 1968, the EEOC Guidelines on Sexual Harassment, National Origin Discrimination, Discrimination Because of Religion, as well as other local, national, and federal laws. We will perform a job analysis where our management team can subsequently determine the skills, duties, and knowledge required for performing various jobs within the organization. The scope if this assessment will more specifically address what qualifications are required to execute relative positional tasks. Our management team will launch a company-wide diversity campaign, communicating the importance of diversity and highlighting how a diverse workforce is linked to higher engagement and increased company morale. We will re-affirm our commitment towards embracing and promoting diversity within our organization. To coincide with a company-wide diversity campaign, our management team will implement a diversity-related education and training program for the entire organization, developing the program in-house or hiring a consultant to assist with its creation. Our management team will encourage and support the formation of employee resource groups, or ERGs, dedicated to promoting diversity throughout the organization. These groups, which would be established and facilitated by our employees, could be based on aspects of diversity that employees have in common with one another. The ERGs also could provide recommendations to senior management on endorsing diverse events and causes, such as an LGBT fair or working with minority-owned business suppliers. As an organization, we will consider implementing an internal awards program to recognize employees who demonstrate a commitment to diversity and inclusion. For example, we may opt to provide diversity awards to employees who help drive the successful integration of diversity, equity and fairness principles into the practices and processes of our company. Our management team combined with the efforts of internal and external agents, will conduct an audit relative to that of our practices and statistical analysis of our gender wage gap, promotion selection process and hiring and termination policies. Such an audit could reveal important information that can be used to implement any key fundamental changes. For example, our organization could perform an analysis of its past 10 promotions to ensure they were performance-based, not bias-based on diversity factors such as age, tenure or race. Implement an internal diversity management system to ensure that guidelines are being followed throughout the organization and that the program is all inclusive. Diversity management will contribute to a positive work environment and result in increased productivity and job satisfaction.
Recruitment Maxs Restaurant recruitment efforts will encompass an array of techniques that will align with our diversity management plan. These methods comprise of: Creating a diverse workforce which include both visible and invisible factors of diversity. Visible factors are race and gender; the invisible factors are religion, work style, sexual orientation, geography background, etc. First, we will create a diverse group of candidates. This is done by recruiting from different areas each time, with different methods of recruitment, and being creative. We will use methods such as job fairs at colleges, high school career days, develop relationships with diversity-related organizations around the area, and sponsor community events all around the state to pull in different candidates. Posting job openings publicly to inform all current employees and external parties and attract more interests in the positions available. Interviewing candidates based on specific work related qualifications and exclude factors such as common interests or schools. There will be a diverse panel conducting interviews. Obliging by EEO laws and participating in Affirmative Action programs. Discrimination will not be tolerated in our recruitment and hiring efforts. Placing ads through multiple sources (monster.com, careerbuilder.com, local newspapers, magazines, different radio stations) to order to obtain a diverse group of job candidates. Highlighting the diverse work environment to attract more recruits, whereby our marketing materials don't show one specific race, sex, etc. but represents an array of groups.
Disciplinary Action Process Disciplinary Action Plan for Maxs Restaurant In order to assure uniformity and fairness when handling employee issues, this disciplinary action plan should be utilized throughout the company. Employee issues should be handled immediately, consistently and in a progressive manner. Step One-Setting Organizational Goals Taking into account our mission statement and recognizing that we are a customer-oriented organization, employee actions are a direct reflection of the company and our stakeholders. Our goals and disciplinary plan should meet ethical standards and fairness. Our company will have clear goals in order to establish rules that can facilitate the accomplishment of these goals. Step Two-Establishing Rules The company will have clear and concise rules. The rules should cover the responsibilities of employees towards the firm and what they can expect in case they break these rules. Rules in relation to sexual harassment offenses, stealing, insubordination, expectations of working hours/sick days, requirements for calling out, and all other actions not mentioned herein, should be in writing in the employee handbook. Employees will also sign the handbook acknowledging that they were made aware of the company rules. Step Three-Communication to All Employees Each newly hired employee will receive a handbook, which outlines the rules and the disciplinary action. Also, Human Resources will educate each employee verbally about the culture of the firm, the rules and regulations, and their rights. Aside from a signed document containing the rules (as outlines above), notifications should be sent out (via , during employee meetings, and bulletin boards) with reminders about these rules. Out of sight is out of mind, therefore, we will reiterate the rules to our employees consistently. Step Four-Observing Performance It is the responsibility of all employees to observe performance throughout the restaurant. Each employee will be monitored. Managers should be notified immediately if actions are demonstrated that violate company rules and regulations. Our managers will play an active role with our employees. Step Five-Comparing Performance Managers will be responsible for comparing employee performance against the employees designated job descriptions, company rules, and organizational goals. The manager shall handle poor performance or violations to our rules immediately. No action is needed if the employee actions match the rules and are acceptable. Step Six-Taking Appropriate Disciplinary Action Managers shall ensure that despite the specified outcome (documented warning, suspension, transfer, demotion, termination) we have proof that disciplinary action was needed. The steps below provide a blueprint for the proof needed. This information shall contain as much detail as possible. Statement of facts concerning the offense Identification of the rule that was violated Statement of what resulted or could have resulted because of the violation. Identification of any previous similar violations by the same individual. Statement of possible future consequences should the violation occur again. Signature and date Employees have the right to appeal any disciplinary action taken against them within five days of receiving a warning letter. The appeal has to be written letter and hand delivered to the Human Resources.
Employee Complaints Steps for Handling Employee Complaints A complaint (or grievance) is a dissatisfaction or feeling of personal injustice relating a person's employment. These complaints should be handled immediately, privately, and with respect to the employees of our restaurant. 1. Employee notifying employer of problem/complaint-the employee should approach management unless the complaint is already made to the public. 2. Let employee explain the facts- the manager should take notes to what are the facts and what are the emotions. 3. Standard procedure is to have complaint in writing after notifying manager-Employees shall fill out an employee form (as outlined below) and when the conflict is resolved manager should add what was done and how it was resolved, it will be kept in the policy and procedure manual for future reference. 4. Investigate the complaint and see if there are any witnesses to the incident, determine the basis for the complaint 5. Make a decision on the resolution of the conflict based on the facts of the incident and witnesses using mangers best judgment. Maxs Restaurant will utilize an Ombudsman or mediator to help resolve employee complaints as the first resort to any unsolved issued not handled by upper management. The Ombudsman or mediator will be a non-bias, non-employee who will be selected by management and approved by the employee. Arbitration should be the last resort. Factors used in arbitration may include: Nature of the offense Due process and procedural correctness Double jeopardy Past record of grievant Length of service with the company Knowledge of rules Warning Lax enforcement of rules Discriminatory treatment Employee Complaint Form Each individual with a complaint should be required to fill out an employee complaint form. Having the individual filing the complaint provide feedback on positive solutions that could help resolve the complaint could be extremely beneficial in creating a positive work environment for all employees. All forms that are filled out should be submitted to one person to handle the investigation. This designated investigator will be responsible for setting forth the time frame for evaluating the complaint. This time will include gathering all of the information and distinguishing between the facts and opinions of the situation. At times, this person may be required to ask colleagues to provide input into a specific complaint. After all information has been gathered, a decision should be made by the designated investigator. A decision should be made in the time frame that was provided to the employee who filed the complaint. At this time, the complaint must be addressed either with action or no action with an explanation as to why it will not be addressed.
Staffing Additional Positions will be needed during: Major Holidays School Events (i.e. Orientation Week, Sporting Events, graduations) Lunch and Dinner Staff Size 16 employees across 4 shifts 2 salaried management staff, 4 hourly and one salaried position each shift Workday hours: 6 a.m. to 11 p.m. Shift 1 – 6am to 10am One (1) Supervisor (Person A – Salary) One (1) Dishwasher (Person B – Hourly) Two (2) Prep Cooks (Person C and Person D – Both Hourly) One (1) Order Taker (Person E – Hourly) Shift am to 2pm One (1) Supervisor (Person A – Salary) One (1) Dishwasher (Person F – Hourly) Two (2) Prep Cooks (Person C and Person D – Both Hourly) One (1) Order Taker (Person G – Hourly) Shift 3 – 2pm to 7pm One (1) Supervisor (Person H - Salary) One (1) Dishwasher (Person I - Hourly) Two (2) Prep Cooks (Person J and Person K – Both Hourly) One (1) Order Taker (Person L – Hourly) Shift 4 – 7pm to 11pm One (1) Supervisor (Person H - Salary) One (1) Dishwasher (Person M - Hourly) Two (2) Prep Cooks (Person N and Person O – Both Hourly) One (1) Order Taker (Person P – Hourly)
Employee Recruitment Recruitment Efforts Include: Employee Referrals Print Ads (College newspapers, flyers) Signage in Restaurant to attract potential employees Social Networking Sites Sample Print Ad Max's wants YOU!!! Become a privileged member of our dynamic team at our newest facility where energy and passion are served on tap, daily. From the patio to the kitchen, see if you have what it takes to join one of the most exciting and employee rich companies in the United States. Applications are being accepted now, so don't delay and miss out on your opportunity! Looking forward to meeting you -The Max's
Hourly Employee Selection Process Review Applications Resumes Phone Conduct preliminary Phone Interview In-Person Conduct In- Person Interviews Screening Criminal Reference Checks Drug Screening Selection Managers discuss selection Offer Notification of the offer provided
Sample Structured Interview Questions 1. Tell me about yourself2. Why are you leaving/ did you leave your previous job? 3. What experience do you have in this field? 4. Are you a team player? 5. Why do you want to work for this organization? 6. Have you ever had to fire anyone? How did you deal with it? 7. What are your strengths?8. Do you handle conflict well? 9. What kind of salary are you looking for? 10. Are you will to work overtime, weekends, evenings? 11. How long would you plan on working for our business? 12. What makes you a better fit for the position over the other qualified candidates? 13. What are a few qualities that you could improve on? 14. If there were any reason why you wouldn't hire yourself, what would that be? 15. What about your character makes you a good candidate for this job? 16. Why did you become a restaurant/hospitality manager? 17. What do you think sets us apart from our competitors? 18. What do you think is a managers role? What qualities should they possess? 19. How would you describe your management style? Your personality? 20. What motivates you? How do you motivate others? 21. Tell me about your cost control abilities? What have you done to help or improve your financial results? 22. What are your career goals? Where do you see yourself in 3/5/10 years? 23. What upsets you or tries your patience? 24. Why SHOULD WE NOT hire you? 25. What makes you a better fit for the position and our organization over the other qualified candidates?
Training Process: Order Takers Orientation Brief about the organization, staff introductions, roles and responsibilities Basics of Selling Learn about the menu, taste test Mentoring Observing experienced order taker Learning the ropes (cash register, table maintenance, customer service, safety) Test Run Trial order taking with employees Working Independently Supervisor mentors employee On-Going Training, pre-shift meetings