Huitong restaurant 1. Company profile 3. Company philosophy 4. Attendance system 1. During working hours, all positions in the restaurant are arranged according to work needs, working 27 days a month. 2. Attendance rate 2. 1. Attendance cycle: the 1st to 31st of each month is an attendance cycle, and employees should consciously sign in and sign out.
2.2 Attendance confirmation: On the last working day at the end of each month (in case of holidays), submit the attendance sheets (including all kinds of leave certificates) of each position to the manager for approval and confirmation.
2.3 attendance specification:
2.3. 1 being late: those who fail to arrive at work according to the prescribed working hours and fail to take time off, for whatever reason, are counted as late if they fail to sign in for more than 30 minutes.
? 5 yuan will be deducted if he is late for 5 minutes or less; If you are late for 15 minutes and within 15 minutes, RMB 10 yuan will be deducted; 30 minutes late, 20 yuan will be deducted within 30 minutes. 2.3.2 Leave early: the condition and calculation equivalent to being late. Those who leave early for more than 30 minutes are counted as absenteeism.
2.3.3 Absenteeism: Absenteeism is regarded as one of the following situations:
Those who ask for leave without going through the formalities of asking for leave in advance, or those who ask for leave without authorization, those who fail to return after various holidays have expired, and those who have not renewed their leave; Not according to the provisions of the post; Those who arrive late or leave early for more than 30 minutes; Other circumstances that should be regarded as absenteeism. 3. Vacation system 3. 1 one day per week 3.4 Marriage leave:
Employees can enjoy marriage leave for three days with their marriage certificates. Marriage leave should be used continuously for one time within six months from the effective date of marriage certificate.
3.5 bereavement leave:
Employees' immediate family members, in-laws and parents-in-law can take three days off when they die, and non-immediate family members can take one day off when they die. Employees need to show relevant certificates when they ask for funeral leave.
3.6 Personal leave:
This restaurant does not encourage employees to take unpaid vacations. Under special circumstances, employees can take unpaid personal leave for up to 5 working days each year. Personal leave starts at least 4 hours, and can't last more than 2 working days at a time. Personal leave should be approved by the department head in advance.
3.7 Leave procedures:
Employees need to fill in the leave form and relevant certificates two weeks in advance, which can only be implemented after being approved by the department head. Employee Manual (Restaurant) V3.0 Page 1 6 Huitong Restaurant V. Salary and benefits 1. Salary principle 2. Payment method The company will directly deposit the employee's salary into the employee's personal account in the designated bank on June 15 of the following month. 3. Probation salary The probation period for new employees is 1-3 months. During the probation period, the salary shall be paid according to the probation salary standard of the corresponding post. After the probation period expires and the examination is qualified, the official salary will be approved.
4. Catering Accommodation The restaurant provides employees with free working meals, two meals a day, and there is no working meal and additional subsidies in accommodation and dormitory. 5. Social insurance premiums According to national regulations, employees pay all the information needed for social insurance on time. The restaurant pays social insurance premiums for all full-time employees who have worked for six months, and the company converts the social insurance portion into a certain proportion of cash subsidies for employees. Intransitive verb employee welfare 1. Birthday Gifts In the month when employees celebrate their birthdays, the restaurant presents gifts to employees to express their congratulations and care.
2. Physical examination service The restaurant organizes employees to conduct physical examination and health certificate review every year.
Seven. Reward and punishment 1, reward 1. 1 reward form: promotion can be given a one-time bonus.
1.2 The reward rules actively put forward reasonable suggestions, which will bring better benefits to the restaurant after being adopted.
Improve management, improve service quality and achieve remarkable results.
Protect enterprise property, protect the safety of guests and colleagues, find and eliminate major hidden dangers, and prevent major accidents.
Loyal to duty, conscious dedication, outstanding performance.
A man who found money before he knew it.
Have made remarkable achievements in other aspects. 2. Punishing employees should strictly abide by the operating procedures and management regulations in Huitong Manual. When employees violate the code of conduct or the restaurant system, the restaurant will impose different degrees of punishment according to the seriousness of the case. The following behaviors include but are not limited to:
2. 1 forms of punishment: verbal warning, written warning, serious written warning, and dissolution of the labor contract 2.2 detailed rules of punishment:
2.2. 1 verbal warning: according to the nature of the fault made by the party concerned, 20 yuan shall be given an economic penalty of-100 yuan as appropriate; For employees who have one of the following behaviors, the restaurant can give a verbal warning. Employee handbook (restaurant) V3.0 Page 2 of 6 Huitong Restaurant? Being late without reason, leaving early or going out or leaving early during working hours without approval; Gfd does not meet the specified standards; Do not abide by the post responsibility system, in violation of operating procedures and service processes; Work, service and hygiene do not meet the prescribed standards; Prevarication or rejection of legitimate demands of other posts; In addition to the above acts, the restaurant will record verbal warnings for those who violate the rules and regulations of the restaurant and the circumstances are minor, and ask employees to improve the violations.
2.2.2 Written warning: according to the nature of the fault made by the parties, 500 yuan -200 yuan will be given economic punishment as appropriate;
If the employee fails to improve performance or further violate the rules as required, the restaurant will give a written warning according to the seriousness of the case.
? Verbal warning twice in half a year; Violation of the company's holiday management system, taking leave without approval or proof from an organization authorized by the company; Absenteeism for more than half a day; Buck passing, not taking responsibility and delaying work; Sleeping, watching TV, listening to tapes, playing poker, playing mahjong, playing chess or gambling in disguise during working hours; Drinking or bringing wine to work during working hours; Destroy the public facilities and equipment in the restaurant; Failing to reflect opinions through proper channels and methods; Smoking in the non-smoking area; Unauthorized removal or removal of fire fighting equipment; Sow discord among colleagues, leaders, employees and leaders, and create disunity; Fabricating and spreading rumors that damage the reputation of restaurants or employees; ? Leaving an outsider to stay in the staff dormitory without approval; 2.2.3 Serious written warning and rescission of the labor contract The restaurant may give serious demerits to employees who have one of the following behaviors and terminate the labor contract between the parties and the enterprise:
Accumulated two written warnings within one year; Absenteeism for two consecutive days or accumulated absenteeism for more than three days throughout the year; Providing information or services to other competitors by taking advantage of their authority; Deliberately destroying the company's property and the obstacles to the company's equipment manufacturing; Violation of national laws, regulations and rules, being investigated for criminal responsibility or being detained and examined by judicial organs; Stealing from restaurants, guests and colleagues; Make much ado about nothing, fight and disturb the work order; Violation of the post responsibility system, safety operation procedures, and illegal command to cause accidents; Violation of the relevant national food hygiene regulations, resulting in food poisoning of guests or employees; Engage in a second occupation or other profit-making activities unrelated to work during working hours; Deliberately manufacturing and issuing various false certificates; Cheating on sick leave to cheat for rest; Verbal warning is counted as six months. The written warning is calculated as 12 months. In case of two written warnings, the company will terminate the labor contract. Employee Manual (Restaurant) V3.0 Page 3 of 6 Huitong Restaurant 2.4 has the authority to handle verbal warnings and written warnings, and the restaurant department manager has the authority to exercise punishment. The termination of the labor contract shall be reviewed by the department manager and reported to the general manager for approval. Eight. The purpose of safety regulations is to protect the lives and property of employees, guests and restaurants, ensure the normal operation order of restaurants and protect the interests of restaurants.
1, safety instructions? Implement the safety post responsibility system of "who is in charge and who is responsible, who is on duty and who is responsible"; Smoking is strictly prohibited in the non-smoking area of the restaurant; It is forbidden to install all kinds of electrical equipment without permission, and put wires in disorder; Do not use or dismantle fire fighting equipment and tools without authorization; Before going to work, you must check the safety status of fuel pipes, burners, switches and other facilities. If problems are found, the valve should be closed and reported to the engineering department for maintenance.
All kitchen equipment must be inspected before work, and all valves must be closed.
Employees should carefully check before coming off work to eliminate unsafe hidden dangers, eliminate all kindling and turn off inappropriate power supply. Take fire prevention as the top priority of the company's safety work, pay attention to the fire source and kindling at any time, and find unsafe factors such as different colors, abnormal sounds, odors, loose wires, wear and tear, power sockets and electrical appliances, take timely measures and arrange maintenance for the engineering department.
2. Fire Prevention Description In case of fire, immediately report to the department manager and take the following measures:
? Use on-site fire extinguishing equipment to extinguish the fire; Close all doors and windows at the scene of the fire and cut off the power supply; If the fire is large, call 1 19 immediately, and make clear the specific location of the fire, the burning substance, the size of the fire, the name and post of the alarm person when giving an alarm; ? Actively assist the commander to guide the field personnel to evacuate from the safe passage and gather at a fixed place. Prohibit the use of elevators; 3. confidentiality system in order to maintain the normal business order of the restaurant, employees must abide by the confidentiality system. Responsible for keeping confidential the data, materials, documents and information related to the company's operation, and shall not disclose them in any way. The following information includes but is not limited to:
? Employee manuals and training materials; Restaurant operation data and customer information; Restaurant salary information. 4. Maintain reputation and care for restaurant property? Employees are not allowed to engage in any activities outside in the name of the restaurant; Employees should pay attention to their words and deeds in society so as not to damage the reputation of the restaurant; Employees must take good care of the restaurant property and must not intentionally damage or steal it. 5. Personal belongings Employees have the responsibility to take care of their personal belongings. Valuables are not allowed to be brought into the workplace, and the restaurant is irresponsible for any losses.
6. Smoking: Employees should smoke in designated places.
7. If you fail to sign in or sign out in time on business, you should sign with the department head in time for confirmation. Employee Manual (Restaurant) V3.0 Page 4 of 6 Huitong Restaurant Front Hall Code of Conduct 1. Work attitude: As a restaurant employee, you should have the following work attitude:
? Friendly: welcome guests with a smile and get along with colleagues; Etiquette: gentle, respectful of guests and colleagues; Diligence: Diligent and competent, focusing on efficiency; Integrity: loyalty and honesty, not telling lies, paying attention to credibility; Punctuality: strictly observe the working hours, and don't be late or leave early without reason; Responsibility: We should strictly abide by our duties, do our job well, complete the assigned tasks, and protect the property of the enterprise; Cleanliness: You should always keep your personal appearance clean and tidy, and also keep your working environment and tools clean and tidy. 2.gfd 2. 1 Staff Instrument Employees should keep their clothes clean and tidy at work. Male employees should not grow beards, their hair should be trimmed frequently, and the length of hair feet should not cover ears and collars. Female employees' hairstyles and makeup remain elegant. Accessories for female employees in restaurants are limited to watches, engagement rings or wedding rings and earrings.
2.3 Employee dress? The restaurant will issue aprons to employees according to their positions; Employees are not allowed to wear aprons out of the restaurant; Employees should change their aprons before or after being laid off, and they are not allowed to change their uniforms during working hours. Employees should be cleaned regularly as required to keep uniforms clean and tidy; 2.3.5 The off-line of employees' uniforms shall be repaired in time, and the apron shall be damaged intentionally, and compensation shall be paid according to the price. 3. Any property found by employees in the workplace must be immediately sent to the department head; Employees who lose personal belongings in the restaurant area should report to the department head immediately. The kitchen code of conduct strictly abides by food hygiene to ensure the food safety of employees and guests. The places where food is processed, stored and sold and the surrounding environment must be clean and hygienic, and there are a series of measures to prevent rats, dust and other pollution.
2, the kitchen staff on duty, wear overalls, hats, keep clean, do frequent hand washing, frequent bathing, frequent nail cutting, frequent laundry, frequent quilt washing, frequent change of work clothes, frequent washing of disinfected clothes.
3, to prevent bacterial food poisoning, so that the raw materials for processing food and meals must be fresh, do not use spoiled raw materials, do not buy and sell spoiled food, 4, to prevent cross-contamination of food, raw and cooked food should be processed in strict division of labor, and tools such as knives, boards and rags used for processing raw and cooked food should be strictly separated from containers such as boxes, pots, plates, barrels and bowls. Strictly implement' raw and cooked isolation'; The finished product is isolated from the semi-finished product; Separate food from sundries; Four isolation systems of "food is isolated from natural ice" 5. All tableware, cups and other utensils must be disinfected after washing. In the disinfection process, the system of "one wash, two brushes, three flushes, four disinfections and five cleanings" is strictly implemented.
6. After each operation, the workshop should be thoroughly cleaned and cleaned regularly.