Uncle Julio’s Corporation Policy Manual April 2013

Re-write by Elizabeth Heath

Table of Contents Introduction General Policies Employment At-Will Employee Agreement Regarding Proprietary Information Vulgar Language, Fighting, Threatening Behavior and Weapons Arguing and Disagreements with Guests Prohibited Areas Personal Policies Employee Administrative Responsibilities Alcohol Awareness Program Food Handlers Certification Scheduling Guidelines Shift Changes Personal Appearance Policies Personal Appearance Uniforms/Dress Code Hygiene Hair Fingernails Restaurant Uniforms Servers Host/Bartender/All Catering Staff Busser Cooks/Kitchen Prep/Dishwashers/Catering Cooks Front House Manager and Trainers Kitchen Managers

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Introduction to Julio & Sons Organization Julio & Sons’ organization hires reliable people that we expect to commit to the company’s vision and desire to serve their customers. Teamwork is a large part of the organization’s work ethic. In order for us to discover the best work ethic, we engage in ongoing dialogue with all of our employees. We encourage all employees to ask for assistance and feel free to speak their minds. We maintain an atmosphere of respect and appreciation for each other as people, and as contributors, with freedom to directly challenge each other’s ideas and positions on critical issues. As we pursue our common vision, we are enthusiastic that each member of our organization feels powerful, valuable and included.

Mission Statement Creating hospitality, fun and value

Company Values • • • • •

Leadership Being prepared Willing to serve Quality Responsibility

Operating Principles • • • • • •

Dedication to customer delight Guarding and conserving company resources as we do our own Believing fun coexists with discipline and structure Exhibiting ethical conduct and professionalism in all we do Believing work is an important part of life and should be fun Fostering a team-oriented atmosphere of trust, openness and fairness

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General Policies

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Employment at Will All Employees At this company, all employment is “at-will” for an indefinite period of time. What this means is, employment and compensation may end with or without cause and with or without notice, at any time the employee or the company sees fit. If you wish to end employment with our company, you may leave at any time and for any reason. The company reserves a similar option. All representatives of this company must adhere to the above statement. Our employment guidelines simply serve as an explanation of this company’s employment practices, policies, benefits and a general guide to working for this company. Actual terms of contractual employment are subject to change, these are strictly guidelines. Despite anything an employee may read into any company material, employment at this company is strictly at-will. We reserve the right to modify, revoke, or replace any policies and procedures at any time. None of the company’s policies, including this manual, serve as an employment contract. We expect all employees to behave in a manner consistent with existing policies and codes of conduct. Violation of policies, procedures, or abuse of benefits may result in disciplinary action or termination.

Employee Agreement Regarding Proprietary Information

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All Employees All employees will have access to certain “proprietary information”. This includes: confidential affairs, business matters, supplier identification, inventions, know how, processes, methods, training manuals, apparatus, tools, machinery, formulas, appliances, trade secrets, ingredients, recipes not generally known, projects or programs, information generally not known outside this company, menu plans, customer lists, commercial and financial information, and any other information falling within the definition of “confidential”. In consideration of payment of wages paid by the company, the employee agrees to keep any of the above information disclosed while employed by the company or thereafter for personal gain. All written and electronically stored proprietary information (listed above) shall remain on company premises at all times. Unless you have written permission from the president of the company, these items will remain on the premise at all times. Unless approved by the president, outside access to the company computer system remains strictly restricted. Any employee who has access to company-issued laptop computers must agree to use them for proper job-related reasons and keeping the above mentioned proprietary information confidential at all times. All records stored on laptop computers remain property of the company exclusively and must remain available to the company at all times.

Vulgar Language, Fighting, Threatening Behavior and Weapons

All Employees This company has a zero tolerance policy regarding vulgar language and fighting. If a fight occurs, the immediate supervisor will interview all witnesses to determine the facts. We expect all employees to cooperate in an investigation. Disciplinary action or termination will result if an employee fights. Your employment will end immediately if you strike a manager or supervisor for any reason. If an employee displays fighting tendencies or threatens violence in the work place, we reserve

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the right to fire them immediately. Talk or joking of violence may also result in loss of employment or other disciplinary action. We broadly define fighting and violent tendencies to include physically harming another, shoving, pushing, harassment, intimidation, coercion, brandishing weapons and threats or talks of violence. Employees possessing weapons both inside the workplace and in the parking area are subject to disciplinary action.

Arguing and Disagreements with Guests

Restaurant Staff Never argue with a guest. Should you encounter a problem with anyone in the restaurant, get the manager immediately. Arguing with a guest will lead to disciplinary action or termination.

Restaurant Management Never argue with a guest. You have the power to resolve most disputes. If you cannot resolve a dispute, refer the guest to the Marketing/Public Relations Department at the corporate office. Arguing with a guest will lead to disciplinary action or termination.

Prohibited Areas

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Dishwashing Area Kitchen prep personnel, cooks, dishwashers and management are the only people allowed in the dishwashing area. We permit corporate employees in this area for job related reasons. Liquor Room Bartenders and managers are the only people allowed in the liquor room. Corporate employees are only allowed in this area for job related reasons. The liquor room must remain locked unless supervised by a bartender or manager. Walk-In Cooler Kitchen prep personnel, cooks, dishwashers, bartenders and management are the only people allowed in the walk-in cooler. Corporate employees are only allowed in this area for job related reasons. Bar Area Bartenders and managers are the only people allowed in the bar area. Corporate employees are only allowed in this area for job related reasons. Office Office managers and managers are the only people allowed inside the office, unless invited in for coaching or documentation reasons. Corporate employees are only allowed in this area for job related reasons. The door must remain locked at all times. Host Stand Unless otherwise instructed, hosts and managers are allowed at the host stand during restaurant operations. Corporate employees are only allowed in this area for job related reasons. Non-host restaurant staff must communicate with the host through the manager on duty, unless instructed otherwise. Front of House Restrooms Front of house restrooms are for guests only. Employees must use the employee restroom.

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Personal Policies

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Employee Administrative Responsibilities Restaurant Staff & Restaurant Management It is the employee’s responsibility to become certified and remain in good standing for the following programs where applicable: Alcohol Awareness Program The Alcohol Awareness Program teaches our staff to serve alcoholic beverages in a responsible manner. Anyone who serves alcohol must become certified within two months of employment. The general manager provides information on how, when and where new employees may enroll in Alcohol Awareness Programs. We accept certifications from previous jobs if still valid. Food Handlers Certification The Food Handlers Certification program teaches our staff how to serve food in a sanitary manner. Only specific locations require this program, so check with the general manager. Each location handles the program differently, check with the general manager for exact processes for enrolling the new employee into the Food Handlers Certification program. If the program is available, anyone who serves food must have a certification from the program within two months of employment. We accept certifications from previous jobs if still valid.

Scheduling Guidelines

Restaurant Staff Employees must arrive on time for their scheduled shift. You must call ahead to notify the restaurant if you think you will be late. Restaurant staff must call and talk directly to a manager. Excessive tardiness may result in disciplinary action or termination.

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Please do not talk to working employees or disturb them in any manner while arriving and exiting the restaurant. When arriving and when exiting, you are in full uniform and in view of our guests. Therefore, be discrete in your behavior and appearance. The following is a list of required workday schedules for each department. The general manager must approve any changes to the required workday schedule. Server and Bartender minimum shift requirements: • • • • •

1 Lunch Shift 1 Weekend Shift 1 Patio Shift (if applicable) 2 Scheduled shifts overall to stay on as an employee Schedules are based on performance first, then seniority.

Host/Hostess minimum shift requirements: • • • •

1 Lunch Shift 1 Weekend Shift 2 Scheduled shifts overall to stay on as an employee Schedules are based on performance first, then seniority.

Busboys, Cooks, Dishwasher, Kitchen Prep minimum shift requirements: • •

A minimum of two scheduled shifts. No over-time requirement.

Each restaurant is closed on the following holidays: • • •

Thanksgiving Day (all day) Christmas Eve (after 6:00PM) Christmas Day (all day)

Trainer Each server or host/hostess training class must have one certified trainer. If the schedule conflicts with their normal schedule, the general manager becomes responsible for getting the shift covered. If a trainer is scheduled to train, that is the only shift they will work that day. Each trainer must complete the corporate training program. It is unacceptable for any employee other than a certified trainer to train a new employee.

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Office Managers The Office Manager’s schedule varies by location. The general manager must approve all schedules. Schedule recommendations by Julio & Sons include: • • •

Monday arrival time 7:00AM Tuesday arrival time 8:00AM Every other Friday to facilitate payroll distribution

Restaurant Management Every manager must arrive on time for their scheduled shift. You must call ahead to the restaurant if you think you will be late. Managers must call and speak to the other manager on duty. This call should not be interpreted as an excuse for your tardiness. Excessive tardiness may result in disciplinary action or termination. All managers must work a five day work week. The general manager must approve any changes. Managers may not work extra shifts as a tipped employee or a catering shift on scheduled time off. The following guidelines apply when the restaurant is fully staffed, all managers are fully trained, and there are no special requests: • • • •

Every manager should be scheduled at least one weekend day off per week. Every manager should receive a weekend off on a rotation basis every six weeks. No manager should be scheduled all day or all night shifts consistently. Occasionally working all day or night shifts in one week due to staff shortages may be permitted. One manager each week has a day off that falls on the day of their weekly managers meeting. Since you will still need to attend the meeting, you will rotate with other managers’ days off on meeting days.

General Managers General Managers must work a minimum of a five day work week. The Director of Operations must approve any changes. General Managers are usually scheduled for Monday, Tuesday, Thursday, Friday and Saturday day shifts. You may change this schedule if your management staff is trained to meet the needs of the restaurant of for a special event.

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Shift Changes Restaurant Staff This company uses HotSchedules.com for all scheduling needs. If you are unable to work a shift, you must release it on HotSchedules and ensure another employee picks up the released shift. If no one is able to pick up the shift, or it does not get approved by a manager, you are still responsible for that shift. You may also request shifts off and pick up other shifts on HotSchedules, as long as the manager approves it.

Shift Leaders & Restaurant Managers The general manager must approve all shift changes between management staff.

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Personal Appearance Policies

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Personal Appearance Uniforms/Dress Code

Every employee has a specific uniform or dress code and we expect them to wear the uniform or abide by the dress code associated with their job function with pride and attention to detail. Regardless of position, an employee’s uniform or attire should present a very crisp and clean appearance. It should be clean, pressed and free from any holes, stains, tears and it should fit them appropriately. All uniforms must be appropriate to the employee. If an item is questionable, please see your Director of Operations or immediate supervisor. You must arrive for work in full uniform and remain in full uniform until out of view of the restaurant/corporate office. Employees of the restaurant should only be out of uniform when visiting the restaurant as a guest.

Hygiene

All employees must appear groomed and have good personal hygiene. Good personal hygiene is very important in the food service business. It is important that all employees look and smell clean to our guests at all times. To avoid body odor or unsanitary conditions, you must take proper precautions. Hands and fingernails must be clean at all times. All employees must wash their hands frequently, especially before returning to work after using the restroom, eating, smoking or combing their hair. Employees must maintain fresh breath at all times.

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Hair

You must follow all standards for hair for safety, sanitary and public image purposes. Employees must have a mainstream hairstyle with natural colors. Hair must present a clean, well-kept appearance and must require little to no maintenance during the shift to prevent employees from touching, coming or brushing hair after arrival to their shift. Anytime an employee’s hands come in contact with his or her hair, they must wash their hands. Hair grooming must be complete upon arrival for scheduled shift. If gels or liquids are used, they must present a clean, dry, professional appearance. Female employees’ hair must be kept well groomed and short or pinned up at all times. Female hosts and floor managers may wear their hair down in a style and manner appropriate to a professional appearance. Male employees must keep hair short, cut above the collar in the back and well groomed. Ponytails are acceptable, but must be neat and well groomed. In addition to the above guidelines anyone working with food in the kitchen must wear a hair net or baseball cap with the company logo.

Fingernails

Males must keep fingernails short and clean. Females may have long fingernails, unless they begin to interfere with job performance. Acrylic or “fake” nails are unsanitary and should only be worn outside of the restaurant. For sanitation reasons, neither males nor females are permitted to wear nail polish. Female hosts may wear fingernail polish as long as a professional appearance is maintained. Solid colors without chips, decorations or designs are permissible.

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Restaurant Uniforms Servers Shirt: • • • • • • • • •

Solid white, long sleeve, button down collar dress shirt All cotton or blend acceptable Tucked in at all times Must be cleaned and pressed for every shift Must fit appropriately Small designer logos acceptable if hidden by apron Must be buttoned up to the neck Plain undershirts Clear or white buttons only; no colored buttons

Pants: • • • • • • •

Black cloth pants, must be form fitted Must be worn at the waist and accommodate a belt Polyester blend recommended to reduce wrinkling and fading Avoid cuffs, bell-bottoms or elastic waistbands Avoid pants with extra pockets, zippers or painter loops Black thread stitching only Fabric must look clean and new

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Solid color or design as long as design is free of writing or advertisement Should reflect personality Should be on and tied when in view of and while entering and exiting the restaurant

Tie:

Shoes: • • • •

Solid black only Low heal with rubber non-skid sole Must look simple and professional Must be clean and presentable for each shift

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Solid black with a simple buckle

Belt:

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Socks: • •

Black socks only Must rise to mid-calf

Apron: • • •

Must wear standard black apron issued by Julio & Sons Company Must be clean and pressed before each shift Should be worn when in view of, entering and exiting the restaurant

Server Book: •

First server book is free, additional books may be purchased

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Bring at least three for every shift Retractable Blue or black ink Professional in appearance (avoid advertisements and logos)

Pens:

Host, Bartender, All Catering Staff It is permissible for opening bartenders to wear a professional looking solid color, crewneck t-shirt into the restaurant during Make Ready. It must be clean, free of holes, short or long sleeve, without words or drawings and must be tucked in at all times. Tank tops, V-necks and shirts unable to be tucked in are not permissible. The manager has final approval on opening uniforms. Opening bartenders must be in full uniform by 10:00AM. Shirt: • • • • • • • • • •

Long, 3/4, or short sleeve “formal” t-shirt or short sleeved button down camp style shirt Must present appearance of professional dry cleaning or laundering V-neck, crew neck or boat neck styles acceptable Style must look simple and professional Shirt must have sleeves Must be tucked in at all times Avoid denim or stretch material Shirts must be simple and without patterns or decorations Solid black Faded and graying shirts unacceptable

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Pants: • • • • • • •

Dress slacks, or other professional style pants Solid black and form fitting Avoid denim and excessive pockets or zippers Must present appearance of professional dry cleaning or laundering Style must look simple and professional Solid black Fading and graying unacceptable

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Solid black with a simple buckle

Belt:

Socks: • • •

Required at all times Solid black Plain or single color patterns permissible

Shoes: • • •

Comfortable and professional style with non-skid soles Must be cleaned and shined at all times Solid black

Apron (Bartenders Only): • • • •

Must wear standard black apron issued by Julio & Sons Company Must be cleaned and pressed before each shift Should be worn when entering the building Avoid tucking in white towels to aprons

Busser It is permissible for opening bussers to wear a professional looking solid color, crewneck t-shirt into the restaurant during Make Ready. It must be clean, free of holes, short or long sleeve, without words or drawings and must be tucked in at all times. Tank tops, Vnecks and shirts unable to be tucked in are not permissible. The manager has final approval on opening uniforms. Opening bussers must be in full uniform by 10:00AM.

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Shirt: • • • • •

Uncle Julio’s issued t-shirt Clean and pressed Must be clean and without holes Shirt must be tucked in at all times Must fit properly

Pants: • • • • • • •

Black cloth pants, form fitted Must be worn at the waist and able to accommodate a belt Polyester blend recommended to reduce fading and wrinkling Avoid cuffs, bell-bottoms or elastic waistbands Must be full length Avoid extra pockets, zippers or painter loops Black thread stitching only

Shoes: • • • •

Solid black Low heal with rubber non-skid sole Design must be simple and look professional Must be clean and presentable for each shift

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Worn at all times with pants containing belt loops Professional in appearance Solid black or black with black stitching Buckles must be simple

Belt:

Socks: • •

Black socks only Must rise to mid-calf

Hair Restraint: • • •

Must wear baseball cap with company logo Fee for cap deducted from paycheck Caps must be worn with bill facing forward at all times

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Apron: • • •

Must wear standard black apron issued by Julio & Sons Company Must be cleaned and pressed before each shift Must be worn when entering the building

Cooks, Kitchen Prep, Dishwashers and Catering Cooks Shirt: • • • • • •

Uncle Julio’s issued t-shirt Charge for the first and subsequent shirts will be deducted from paycheck Clean and pressed Must be clean and look professional Shirt must be tucked in at all times Must not have a baggy fit

Pants: • • • • •

Olive or khaki pant, form fitted Must be worn at the waist and able to accommodate a belt Avoid cuffs, bell-bottoms or elastic waistbands Must be full length with no frayed or rolled bottoms Avoid extra pockets, zippers or painter loops

Shoes: •

Must be non-skid work boots

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Worn at all times with pants containing belt loops Professional in appearance Solid black or black with black stitching Buckles must be simple

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Clean socks must be worn at all times

Belt:

Socks:

Hair Restraint:

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• • • •

Must wear a hair net provided by the restaurant or a baseball cap with the company logo Fee for cap deducted from paycheck Catering cooks must wear a baseball cap with company logo Caps must be worn with bill facing forward at all times

Apron: • •

Must wear standard white apron provided by Uncle Julio’s Apron must be left in the restaurant at the completion of each shift

Front House Manager and Trainers Shirt: • • • • •

Must present the appearance of professional dry cleaning or laundering Long Sleeves Solid colors, white or simple professional patterns permissible Shirt sleeves should not be rolled up If you choose to wear a sweater, stick to a simple pattern

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Dress slacks, khakis or other professional style pant recommended No denim Must present appearance of professional dry cleaning or laundering Should be full length with no frayed or rolled bottoms Solid, muted colors, pinstripes, tweeds or simple patterns permitted Basic tweed, with no stripes, excessive pockets or zippers Solid colors

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Professional in appearance Buckles must be simple Compliment color or shoes

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Knotted appropriately so both ends cover belt buckle

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Comfortable and professional style with non-skid soles Must be closed toe with a heel

Pants:

Belt:

Tie:

Shoes:

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•

Should be clean at all times

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Must wear clean socks at all times

Socks:

Male and Female Kitchen Managers Shirt: • •

Collared polo style shirt with company logo issued by Julio & Sons. Fee for shirts will be deducted from paycheck

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Khaki or Olive Must be clean and pressed before each shift

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Must wear a belt at all times Professional in appearance Buckles must be simple Compliment color of shoes

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Must wear clean socks at all times

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Must be non-skid work boots

Pants:

Belt:

Socks:

Shoes:

Hair Restraint: • • •

Baseball cap with company logo Charge for baseball cap will be deducted from paycheck Caps must be worn with bill facing forward at all times

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