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
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Leadership
Being prepared
Willing to serve
Quality
Responsibility
Operating Principles
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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
All Employees
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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:
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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:
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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:
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A minimum of two scheduled shifts.
No over-time requirement.
Each restaurant is closed on the following holidays:
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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:
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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:
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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:
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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:
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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:
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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:
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Black socks only
Must rise to mid-calf
Apron:
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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:
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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:
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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:
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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:
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Required at all times
Solid black
Plain or single color patterns permissible
Shoes:
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Comfortable and professional style with non-skid soles
Must be cleaned and shined at all times
Solid black
Apron (Bartenders Only):
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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:
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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:
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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:
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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:
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Black socks only
Must rise to mid-calf
Hair Restraint:
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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:
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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:
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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:
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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:
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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:
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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:
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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:
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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:
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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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