1. By: Heather Gumbert Kara Leonard Marcia Radcliffe Jasmine Stukes

2. General Manager Responsibilities  Opening and Closing the Restaurant – The GM must be able to know and handle all of the critical tasks associated with both opening and closing the restaurant.  Inventory – The GM will use daily food and beverage counts to make decisions concerning ordering for the restaurant.  Cash Handling – The GM will be accountable for all cash handling procedures including training employees on cash registers.  Marketing and Promotion – The GM will work with the chain’s marketing group to promote the new concept and make it successful.  Managing Labor and Wages – The GM will create and manage employees schedules to not only control labor costs but also ensure sufficient staffing each shift.  Coaching – The GM, along with shift supervisors will provide all coaching, rewarding and discipline.

3. Business Ethics and Corporate Social Responsibility  Value Statements Commitment to Service Excellence Commitment to Respect Commitment to Employees Commitment to Teamwork Commitment to Open Communication Commitment to Integrity  Community Involvement

4. Organization Traits  Diversity is a mindset, a continuous way of doing business.  Diversity is proactive and always imperative.  Diversity cannot be taught in one day.  Opportunities for cross-cultural mentoring exist and are encouraged by Max’s  Processes exist to resolve conflicts and prevent miscommunications.  Diversity does not only become important when there is a discrimination complaint.

5. Ensuring Diversity  Management will endorse Max’s diversity initiatives.  Diversity is integrated into the overall business strategy.  Diversity will be visible at all levels of the company.  Everyone will be seen as part of the organization’s diversity.  Recruitment will be done from a diverse pool of candidates.  Recruiters will be trained in bias-reduction.  Diversity will be reflected in the restaurants literature, website and any photos or artwork in the restaurant.

6. Internal Employee Relations  Disciplinary Action Process Performance Notation Disciplinary Action (Written Warning) Performance Improvement Plan (PIP) Disciplinary Action (Final Warning) Termination

7. Internal Employee Relations  Employee Behavior  Administrative Leave  Termination/Resignation

8. HR Planning  Dishwashers – 2 Full-time working five 8 hour shifts each and 2 Part-time working 16+ hours each per week.  Prep Cooks – 4 Full-time working five 7-8 hour shifts each and 7-8 Part-time working 2-3 days per week approx 12- 20 hours to fill in schedule gaps and ensure ample coverage.  Order Takers – 3 Full-time order takers working five seven hour shifts per week and 3-4 Part-time order takers to fill in schedule gaps.  3 Full-time salaried supervisors who work 45+ hours per week.  All employees besides supervisors will be hourly employees who are eligible to receive overtime for hours worked beyond 40.

9. Employee Recruitment ran REDEEM FOR ONE FREE INTERVIEW @ MAX’S RESTAURANT 123 College Dr College Town, PA 12345 724-111-1111 We need you 100% for our team at Max’s Restaurant!!

10. Employee Selection and Orientation  Received applications will be screened to select qualified candidates to be interviewed.  Phone interviews will be conducted to determine an applicant’s level of interest in the position.  Preliminary interviews will be scheduled with a shift supervisor.  Final interviews will be conducted with the general manager.  Pre-employment drug test and background checks will be conducted.  Employment offers will be extended to candidates that pass assessments.  New hires will report for orientation.

11. Training and Development  Begin orientation process for all newly hired candidates  First level of training of web based courses  Second level of training consists of on- the-job training

12. Performance Management and Appraisal  Supervisor Performance Objectives: Working Relationships Supervisory Skills Conflict Management Skills  Prep Cook Objectives: Quality of Work Quantity of Work Job Knowledge

13. Direct Financial Compensation  Job Evaluation Cook Order Taker Dishwasher  Labor Markets General manager Hourly employee

14. Indirect Financial Compensation  Group Health Insurance – will be provided to all employees with a larger portion of the premium being covered for Full-time employees.  40 hours of paid sick time will be provided to all Full-time employees.  40 Hours of Paid Vacation time will be provided to all Full- time employees during the 1 st 3 years of employment, this amount will increase to 80 hours after 3 years of employment.  Up to 3 days of Bereavement for Full-time employees.  401K will be offered to all employees with a match by the company of up to 4%. Full vesting will take place after 4 years of employment.  Profit sharing will be distributed as additional deposits into the employee’s 401K account if the company is profitable and meets it’s objectives for that fiscal year.

15. Union Prevention  To prevent a union from forming Max’s will do the following: Ensure a safe work environment Have a competitive pay structure Provide job security Set up retirement account options Ensure that the construction and implementation of our policies are both fair to the company and employees

16. THANK YOU!