Before letting any new employee on start on the floor or in the back of the house, they have to read

the employee manual cover to cover and sign a release saying they understand the terms and conditions of their employment at Big Ts All Over the World Restaurant. Their signature should acknowledge that they have read, understood and are willing to follow the rules and regulations put forth in the restaurant employee manual. Not only does this help set clear guidelines for new employees, it will help protect employers in the event of a lawsuit or other legal action. Most employee manuals are: - A letter of welcome - Performance expectations - Emergency procedures - Drug/Alcohol policies - Safety policy A restaurant employee manual should have job specific policies, as they relate to the different positions within a restaurant. These include: - A Server Policy. What are the standard dining room procedures, including those for opening and closing? What side work are servers responsible for? What is the cash policy- do servers keep a bank? Do they pool tips? - Bartender Policies. These policies should outline the basics of the liquor- standard pours, inventory, and understanding the different types of alcohol, beer and wine served. The bartender policies should also touch on opening and closing duties and how to safely serve alcohol to patrons. - Kitchen Staff Policies. Along with opening and closing procedures, the kitchen portion of an employee manual should include recipe protocol, safe food handling and cleaning responsibilies. Other policies to include: - Restaurant mission statement (if you have one) - Performance evaluations - company history - Confidentiality protocol

Requirements: Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns.

Kyron Henderson Graduated from The Art Institute of Charleston, Culinary Arts Management -Manager - A Manager should be able to open and close your restaurant, purchase food and beverage inventory, open the register, track inventory, train and manage the staff, work with suppliers and manage your advertising. Justin Fisher Le Cordon Bleu, Culinary Arts Management -Chef or head cook - This person is responsible for all that goes on in the kitchen. He/she should be responsible for hiring and training other cooks, prep persons and dishwashers. They are responsible for the menu, buying supplies and equipment. At some restaurants the chef is the star attraction. Katy Duncan The French Culinary Institute - New York, Baking and Pastry- Blake Johnson The Art Institute of Texas , Food and Beverage- Joe Menon The French Culinary Institute, Culinary Arts Management- Ashley Green The Art Institute of Charleston, Baking and Pastry -The kitchen staff may include several chefs and cooks, (sometimes called assistant or apprentice chefs and cooks), a bread and pastry baker, vegetable, fry or a sauce chef. Each chef or cook usually has a special assignment and often a special job title. Executive chefs coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies.

Mary Jane The Art Institute of Charlotte, Baking and Pastry and Peter Parker The Art Institute of Charlotte, Culinary Arts Management-Maitre d, host/hostess- Takes Reservations, organizes seating, greets customers, seats customers, distributes menus. They sometimes operate the cash register. They occasionally take orders and act as a liaison between the kitchen and dining room. Louise Clark Italian Culinary Academy, Management -Cashier - The Restaurant Cashier is in charge of the register. This would include cash and credit card transactions, tipping out wait staff, and balancing the register at the end of the shift. The cashier may assist the Wait Staff with various tasks. Must be competent with computerized register system and have good cash handling skills. Must have experience in retail sales, and be professional, polite, and reliable

Operational SOPs Food 1. Source, Sound Condition, No Spoilage or Contamination. 2. Original Container Properly Labeled. Food Protection 3. Cross Contamination. 4. Potentially Hazardous Food Meets Temperature Requirements During Storage, Preparation, Display, or Transportation. 5. Equipment to Maintain Product Temperature. 6. Potentially Hazardous Food Properly Thawed. 7. Food Protection From Contamination During Storage, Preparation, Display, or Transport. 8. In Use, Food Dispensing Utensils Properly Stored. Personnel 9. Personnel with Infections Restricted. 10. Hands Washed and Clean, Good Hygienic Practices. 11. Clean Clothes, Hair Restraints. Training 12. Certification of Restaurant Management. 13. Employee Training. Food Equipment and Utensils 14. Dishwashing Facilities Properly Maintained, Operated, Sanitization Rinse, Clean, Temperature, Concentration, Exposure Time, Equipment Utensils Sanitized. 15. Thermometers, Chemical Test Kits, Gauges Provided and Conspicuous. 16. All Surfaces Constructed, Maintained and Clean. 17. Wiping Cloths, Clean, Stored, Restricted and Labeled. 18. Single Service Articles Properly Stored, Dispensed and Used. Plumbing 19. Water Source, Hot and Cold, Under Pressure, Cross Connection and Backflow. 20. Sewage and Waste Water Disposal. 21. Hand Sinks, Soap, Sanitary Towels/Hand-Drying Devices Provided. 22. Toilet Rooms Enclosed, Fixtures, Good Repair, Clean, Proper Waste Receptacles. 23. Plumbing Installed, Maintained. Garbage & Refuse Disposal 24. Containers, Covered, Adequate Number, Insect/Rodent Proof, Frequency, Clean. 25. Presence of Insects, Rodents, Other Animals; Outer Openings Protected. 26. Floors, Walls, Ceilings, Constructed, Drained, Maintained, Clean. 27. Lighting Adequate and Shielded. 28. Premises Maintained, Free of Litter, Unnecessary Articles, Clean Maintenance Equipment Properly Stored, Authorized Personnel. 29. Necessary Toxic Items Properly Stored, Labeled, Used.

Food borne illness continues to be a major public health problem. Applying the basic principles of food protection can reduce the incidence of such illness. The consistent practice of which requires better understanding on the part of owners, operators, managers, and other food service employees. This requires maximum cooperation between public health agencies and the food service industry. It is the policy of St. Louis County Department of Health to ensure the safety of restaurant patrons by conducting food service sanitation inspections and training. The objectives of this program are to: 1. Protect the food against contamination. 2. Ensure the soundness of food. 3. Meet consumer expectations. Note: Each Standard Operating Procedure includes a reference citation to the restaurant ordinance supporting the procedure, definition which clarifies the section, number of points assigned to each section, and examples of correct or incorrect food service procedures. However, the list of examples does not include all possible procedures or situations. FOOD 1. Source, Sound Condition, No Spoilage or Contamination

Definition: Source - Food to be made available to the public shall come from an approved, inspected facility. Unacceptable food shall be destroyed immediately. FOOD 2. Original Container Properly Labeled

Definition: Bulk food not stored in the product container or package in which it was obtained shall be stored in a container identifying the food by common name. FOOD PROTECTION 3. Cross Contamination Definition: Food contaminated directly or indirectly from other food. Food shall be prepared, handled, cooked and stored using procedures that prevent cross contamination. FOOD PROTECTION

4. Potentially Hazardous Food Meets Temperature Requirements During Storage, Preparation, Display, or Transportation.

Definition: Page 3. Potentially hazardous food means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. Does NOT include: Foods that have a pH level of 4.6 or lower. Foods that have a water activity value under standard conditions of 0.85 or less. Food products in hermetically-sealed containers processed to prevent spoilage. Storage FOOD PROTECTION 5. Equipment to Maintain Product Temperature

Definition: Adequate equipment shall be provided to heat/cool/hold potentially hazardous foods. FOOD PROTECTION 6. Potentially Hazardous Food Properly Thawed Definition: Page 3. Potentially hazardous food means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. Definition: Properly thawed in refrigerator, cold running water, or microwave oven when part of continuous cooking process, or frozen placed directly in oven as part of the conventional cooking process. FOOD PROTECTION 7. Food Protection From Contamination During Storage, Preparation, Display, or Transport. Definition: Foods must be protected at all times from contaminants, however, temperature requirements must be maintained. e.g. foods at 45 degrees Fahrenheit (plus or minus 3 degrees Fahrenheit) must be covered during storage. FOOD PROTECTION

8. In Use, Food Dispensing Utensils Properly Stored. Definition: Dispensing utensils shall be stored in such a way to prevent contamination. PERSONNEL 9. Personnel with Infections Restricted Definition: Food service workers must be free of disease in any communicable form, such as open wounds, nasal discharges, productive coughs, or enteric illnesses.

PERSONNEL 10. Hands Washed and Clean, Good Hygienic Practices. Definition: Food handler's nails shall be clean and neatly trimmed. All food handlers shall wash their hands. Managers should encourage employees to not wear jewelry, excessive rings or dangling bracelets or earrings. No smoking except in designated areas. No eating or drinking in food preparation or service areas, except in a closed beverage container (container with a lid or a can of soda and preferably a straw). Employees with multiple duties must be strongly encouraged to wash hands before serving food. Hand sanitizer may be used in addition to hand washing, but not in lieu of hand washing. PERSONNEL 11. Clean Clothes, Hair Restraints Definition: Outer clothing shall be clean and hair restrained. TRAINING 12. Certification of Restaurant Management Definition: It is unlawful for any person to operate a restaurant without a responsible management employee who possesses a valid food sanitation certificate from a facility approved by the St. Louis County Department of Health. TRAINING 13. Employee Training Definition: Management will train employees in food service sanitation. Each employee shall be trained in food service sanitation quarterly.

FOOD EQUIPMENT & UTENSILS 14. Dishwashing Facilities Properly Maintained, Operated, Sanitization Rinse, Clean, Temperature, Concentration, Exposure Time, Equipment Utensils Sanitized Definition: Effective chemical or high temperature sanitization by a process that destroys microorganisms. FOOD EQUIPMENT & UTENSILS 15. Thermometers, Chemical Test Kits, Gauges Provided and Conspicuous Definition: Monitoring equipment shall be provided to ensure food protection, sanitizing, and cleaning. FOOD EQUIPMENT & UTENSILS 16. All Surfaces Constructed, Maintained and Clean Definition: Surfaces of equipment and utensils with which food normally comes in contact with, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with food. Shelves in storage rooms, refrigerators and walk-ins, surfaces of equipment should be maintained and clean. FOOD EQUIPMENT & UTENSILS 17. Wiping Cloths, Clean, Stored, Restricted and Labeled. Definition: A wiping cloth shall be available to wipe spills. Two types: clean and dry for wiping food spills on tables and chairs; moist cloths should be used for everything else. FOOD EQUIPMENT & UTENSILS 18. Single Service Articles Properly Stored, Dispensed and Used Definition: Articles designed for one-time, one-person use and then discarded. PLUMBING 19. Water Source, Hot and Cold, Under Pressure, Cross Connection and Backflow Definition: Approved water source installed and maintained according to law. Examples of things to look for: PLUMBING 20. Sewage and Waste Water Disposal

Definition: All sewage and liquid waste shall be disposed of by a public sewage system or by a sewage disposal system constructed and operated according to law. PLUMBING 21. Hand Sinks, Soap, Sanitary Towels/Hand-Drying Devices Provided Definition: Sink or lavatory facility that is used for hand washing only. (Public and Employees) PLUMBING 22. Toilet Rooms Enclosed, Fixtures, Good Repair, Clean, Proper Waste Receptacles Definition: Toilet facilities shall be installed according to law, accessible to employees at all times. PLUMBING 23. Plumbing Installed, Maintained Definition: Plumbing shall be sized, installed, and maintained according to law. GARBAGE & REFUSE DISPOSAL 24. Containers, Covered, Adequate Number, Insect/Rodent Proof, Frequency, Clean Definition: Garbage and refuse is kept in durable, cleanable, insect/rodent-proof containers that do not leak and do not absorb liquids. INSECTS, RODENTS, ANIMAL CONTROL 25. Presence of Insects, Rodents, Other Animals; Outer Openings Protected Definition: Effective measures to eliminate the presence of rodents, flies, roaches, and other insects on the premises. CONSTRUCTION & MAINTENANCE OF FACILITY 26. Floors, Walls, Ceilings, Constructed, Drained, Maintained, Clean Definition: Floors, walls and ceilings will be constructed of smooth durable materials and maintained in good repair. CONSTRUCTION & MAINTENANCE OF FACILITY 27. Lighting Adequate and Shielded

Definition: Permanently fixed artificial light sources shall be installed to provide at least 20 foot candles of light on all food preparation surfaces and at equipment or utensil-washing work levels. CONSTRUCTION & MAINTENANCE OF FACILITY 28. Premises Maintained, Free of Litter, Unnecessary Articles, Clean Maintenance Equipment Properly Stored, Authorized Personnel Definition: A designated area to keep or maintain articles in the daily operation.

CHEMICALS 29. Necessary Toxic Items Properly Stored, Labeled, Used Definition: Those chemicals needed for maintaining the establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents.

Training
Restaurant Management Training: Guest Experience Restaurant management training should emphasize the important role general managers have in front-of-house operations. General managers should be on the floor greeting guests and identifying and responding to problems as they arise to ensure patrons receive a superb dining experience. Restaurant Management Training: Staff Training In a sense, a general manager is a talent scout. A general manager oversees the management, training and development of your staff. For that reason, restaurant manager training should teach general managers to be leaders, not just bosses. Much like a symphony conductor, your general manager will guide the rest of your staff, making sure that everyone stays in tune. Restaurant management training must also teach general managers how to perform proficiently in every rank. A skilled general manager should be able to carry out every single job within the restaurant better, faster and more efficiently than anybody else. By doing so, a general manager can identify ineffective procedures, easily step in for existing employees and train new employees for any position. Restaurant Management Training: Staff Relations Besides directing the hiring, training and motivation of your employees, a general manager must also have strong employee relations. Restaurant manager training should show general managers how to play the part of a one-man human resources department. Restaurant management training must help general managers establish standards for hygiene, conduct, dress code, resignations, evaluations and harassment and offer ideas on proper ways to address each issue with employees. Restaurant Management Training: Sales

Your general manager is also responsible for budgeting and managing your restaurants income. This includes building sales, managing costs and creating appropriate inventory goals to ensure that your restaurant operates within budget. While no restaurant management training program can teach a general manager how to handle every type of situation, a restaurant manager training program can re-enforce your restaurants specific needs and brand so your general manager can apply that logic to every decision they make for your restaurant. Restaurant management training should inspire your general manager to run your restaurant as if it were their own. A good general manager will be just as passionate about your restaurant as you are.