OMO Korean BBQ

Rules and Regulations

Introduction
This Rules and Regulation handbook outlines OMO’s benefits, rules, and important personnel policies. This handbook is designed as a guide to ensure consistent, fair, and uniform treatment of all employees. Any suggestions for improvement are always welcome. It is the policy of the company to encourage employee recommendations that will benefit employee-employer relations. The Company reserves the rights to modify, rescind, delete, and add to the provisions of the handbook from time to time in its sole and absolute discretion. The Company will attempt to provide you with notification of such changes when they occur. OMO Korean BBQ, LLC is an equal opportunity employer. We adhere to a non-discrimination policy giving equal treatment, respect, service, and support for all regardless of race, sex, color, handicap, religion, or national origin.
Guidelines
You are expected to perform the job duties explained and provided by your supervisor. Your initial evaluation period is a time for you to learn those duties. Your job responsibilities may change after the initial evaluation period according to your performance. You may be asked to work on special projects not previously described that are relative to the operations of the OMO. Your cooperation and assistance are requested when such additional work is needed. The OMO reserves the right to change job duties and responsibilities, or assign additional duties, or transfer duties to another position. However, always follow the following: • The customer is always right. • Required side work must be completed and signed off by a Manager/closer/head server prior to clocking out. Incomplete, sloppy, and not checking off chart will result in a write up/employee warning. • Smoking is not permitted during work hours. • If you bring hand bag and back pack inside the premise, OMO Korean BBQ reserve the right to check your bag when you leave. Privilege will be taken away if there is any suspicion of theft. • Any violation to company’s policy and any action that causes harm to the company or others will result in immediate termination. • Employee who has three (3) “write ups or employee warnings” will result in termination of employment • Cell phones are not permitted on the restaurant floor. Any use of cell phones on the restaurant floor will result in appropriate disciplinary action. • No gossiping or loud talking between employees permitted in dining area. • Employees are not allowed to speak of customers or tips with other employees in the dining area. • Kitchen employees are not permitted in dining area in apron or work clothes. • Always announce your presence when passing other employees by saying, “behind you” or “coming through”. • Keep to the right when rounding corners and always give the guest the right of way. • Lift heavier loads properly; with your legs bent, back straight and the load close to your body.
Responsibility for Safety
OMO Korean BBQ understands the importance of creating a safe and healthy environment. This company and its management team strive to prevent and eliminate all safety and health risks. The company, however, also feels that each individual employee must share in this responsibility, especially: • Employees are responsible for the safe execution of their jobs, including proper work attires, for example, slip resistant shoes & no open toes. • Report any unsafe or potentially hazardous conditions, such as broken or splintered chairs or tables, defective equipment, uneven floors, loose rails, unsafe tools or knives, or broken glass to a Manager. Managers shall investigate and take the necessary steps to correct the situation as soon as possible. • Mechanical safeguards on cooking and food prep equipment must be in place at all times. Employees who in any way attempt to defeat a mechanical safeguard will be subject to disciplinary action. • Aisles and passageways must be kept clean and free from obstructions. Do not permit brooms, pails, mops, cans, boxes or any other objects to remain where someone may obstruct someone’s path, which could result in injury. • Wipe up any spills immediately. If you cannot wipe up a spill when first noticed, place a napkin or towel on the floor area to alert others. Do not assume that someone else will clean up the spill - take responsibility to wipe it up your self or notify a Manager right away. • Employees must immediately report all accidents, injuries, exposures and close call incidents, regardless of how small, to their Manager. • In the case of any major injuries, you must see a doctor. When you are ready to return to work, you must receive a written authorization from the doctor allowing you to return to work. OMO Korean BBQ will not, under any circumstance, tolerate unsafe acts by employees. Employees violating company safety and/or health policies, or not performing their jobs in a safe manner, will be subject to appropriate disciplinary action that may result in termination.
Guest Accidents and Illness
It is absolutely critical that you always act in a professional and compassionate manner, and that you follow these guidelines. If you have any questions about how to handle a situation, don’t hesitate. Ask a Manager. • In any situation where a guest reports an injury or illness, get the Manager immediately, but don’t make a scene. • Comfort and care for the guest when necessary. Be compassionate and professional in all cases. • Never discuss possible causes of a reported accident or illness with a guest. Apologize to our guest for the inconvenience and get the Manager to investigate the situation. Do not apologize for any condition that the guest says caused the accident, as that would be an admission before we know for sure what happened. • Never discuss insurance matters with guests. Never offer or imply that you or OMO Korean BBQ will pay for damage, injury or illness. • If you ever receive any phone calls from, or are contacted by, anyone (including insurance companies or attorneys), be polite and professional, but do not give out any information. Get a phone number and notify the Manager to return the call.
Emergency Procedures
• Know the location and operation of fire extinguishers and the kitchen fire system. • In case of a fire, alert a Manager immediately. • In case of electrical problems, unplug equipment (if possible), move away quickly and notify a Manager immediately. • Be familiar with the location of emergency exits. • If a guest reports an emergency to you, notify your Manager immediately. • If the determination to evacuate guests has been made, calmly move to each table or group of guests and advise each party to exit the building.
Schedule and Attendance Policy
• Employees are responsible for obtaining their own schedules. • Schedules will be posted one (1) week in advance. • Calling in on the same day is considered a no show and may result in termination of employment. Some exceptions: family emergency, must communicate with management clearly even if it’s a sensitive issue, any illness must have a doctor’s note • Employees are expected to make their own arrangements for shift changes. All changes must be approved and signed by management or changes will not be valid. If management was not aware of the changes, you are responsible if the other person doesn’t show up. • Two (2) weeks advance notice is required for any requested time off – no exceptions. Note that management will do their best to accommodate your needs, but a request does not guarantee time off. • Requests will be granted base on the state of emergency, frequency, and the order that it was submitted. • All employees will be considered late for work if punched in any later than scheduled starting time. Three (3) late punches are equivalent to one (1) missed shift. May result in termination of employment. • Calling in sick after partying hard, especially after Friday night, management may require a doctor’s note. Repeated unexcused sick leave and missed shifts will result in appropriate disciplinary action and may result in termination of employment. “No Call No Show” will result in immediate termination.
Tips and Payroll
• Punch in no earlier than five (5) minutes prior to scheduled starting time. • Employees are responsible for punching in and out correctly. If you forget, or neglect, to punch in or out, you will be responsible for any errors made in computing your total hours. • Any “write ins” must be approved and initialed by management on the day it occurs. • Employees must clock out for breaks, lunch and dinner. • Payroll period ends on the 15th and the last day of every month. Checks will be distributed on the 5th and 20th of each month. • Servers are required to tip out 4% of total sales to distribute to support staff. *This is subject to change depending on business. • Servers must report all cash tips made during a shift.
Dress Code and Grooming
• Men: collared black shirts, black slacks, black shoes, and nametag. Women: black tops or blouses, black slacks, black shoes, and nametag. • Black jeans and spandex are not permitted. No boots are allowed. Employee will be sent home if working attires are faded, wrinkled, dirtied, and or smelling musty. • All shirts and tops must have sleeves and may not have logos, symbols or text. • The cost to replace a nametag / apron is $10. • Uniform must be ironed. • No baggy or loose clothing. • Hair must be neat, clean, and groomed. • Long flowing hair is a personal choice, but potentially dangerous and unsanitary in a restaurant environment. Long hair must be worn up, tide up or secured and tucked. • Growing beards or mustaches is not permitted for males. • Established facial hair must be neat and closely trimmed. • Exposed tattoos are from shoulder down. No facial tattoos. No offensive or demeaning tattoos. This policy will be revised if management gets one complaint from the general public, any employees with tattoo and are not able to conceal it, will be terminated. • No visible body piercing
Food Consumption & Employee Discounts & Sur-Charge
• 20% off one entrée per shift. Sushi or kitchen food. Percentage may change due rising cost or mis-used of privilege. • 10% off one entrée on a non-working day, • Employees are not allowed to eat while clocked in. Any food or drink that is not in the designated area will be thrown away. Repeated offender may result in termination. • All discounted receipt needs to be printed and turned in with staff bank. • Mistake is not discounted or applied toward employee discount. Mistake is not to be eaten by other employee. • Customer’s food is not to be picked at, stored and consumed. It is a health code violation and will result in severe disciplinary action. • Happy hour items and alcohol will not be discounted • Any special request or substitution by customer will be charged accordingly. Always ask management or chef for price difference and never assume pricing. Employee caught giving away food and not charging appropriately will result in immediate termination.
Alcohol and Drug Policy
• Illegal use, sale, or possession of narcotics, drugs, or controlled substances while on the job or on company property may result in termination of employment. • If employees are found, or suspected of being under the influence of alcohol or drugs during work hours will be terminated immediately. • The appropriate level of discipline will be determined on a case-by-case basis by the discretion of OMO Korean BBQ, LLC.
Sexual Harassment
• OMO Korean BBQ does not condone, permit, or encourage sexual harassment in any form. • Sexual harassment is defined as unwelcome sexual advances, requests for sexual favors, or other conduct of a sexual nature when: 1) submission to such conduct is made, either explicitly or implicitly, a term or condition of employment, 2) submission or rejection of harassment is used as a basis for employment decisions affecting an individual, or 3) the harassment has a purpose or effect of unreasonably interfering with an individual’s work performance or creating an intimidating, hostile, or offensive work environment. • Harassment includes, but is not limited to, verbal harassment (epithets, derogatory, statements, slurs) physical harassment (assault, physical interference with normal work or unwelcome touching of any kind), visual harassment (posters, cartoons, drawings), and innuendo.
Sexual Harassment Complaint Procedure
• Confront the harasser and inform him/her that their actions were offensive to you and you want him/her to stop immediately. • Report the incident to your Manager (or to another Manager if the complaint is against your immediate Manager). • Document your complaint in writing. Include all relevant details of the incident, names of individuals involved and names of any witnesses. • If we find that harassment has occurred, we will take appropriate remedial actions to correct the situation. Any employee(s) who have been found to violate OMO Korean BBQ’s policy on sexual harassment will be subject to disciplinary action and/or immediate termination. • A representative of OMO Korean BBQ will keep you apprised of the investigation. The results of the investigation will be communicated to you and, if appropriate, to all others directly involved in the complaint.
Policy Against Retaliation
OMO Korean BBQ prohibits retaliation against any employee who files a complaint alleging discrimination or harassment or who participates in the investigation of a complaint. OMO Korean BBQ has developed this policy to ensure that all of its employees can work in an environment free from harassment, discrimination and retaliation.
Broken Glass or Wares
• Handle broken glass with care. Use a dustpan and broom to sweep up broken pieces. • Employee will be charged $5.00 per broken pieces. • Discard chipped or broken wares immediately into a trash bin designated by the Manager. • Always discard food that may have been contaminated by broken glass. • Be careful to avoid glass breakage near ice. If it occurs, all ice in the bin must be disposed of and the receptacle thoroughly cleaned.
Food Storage
• All perishable foods shall be kept covered, refrigerated at proper temperatures, dated upon arrival and rotated so that the oldest products are used first. • Packaged food, once opened, should be stored in readable containers and labeled. Do not leave canned products in the original cans after opening; transfer the contents to new containers. • All frozen foods must be kept covered to avoid freezer burns.
Food Preparation
• Always wash your hands with warm water and soap before handling or preparing food. • Wash all fruits and vegetables with tap water before using. • Avoid cross-contamination from one product to another. • Marinades used for raw products should not be used for cooked products, as you might reintroduce bacteria to a product that has already been cooked enough to eliminate any bacteria. • Thaw meats and poultry using only the following methods: continuous running water, refrigeration, continuous cooking. • Use a thermometer when checking meat, poultry and fish items. • Be conscious of foul odors or other evidence of spoilage. Report any spoilage to a Manager immediately. • Do no use any canned product from a swollen, dented or leaking can. Report this to a Manager immediately. • Do not allow perishable items to sit out of refrigeration longer than is necessary. Obtain items as they are needed and return them to refrigeration immediately after use. Use ice baths whenever appropriate.
Food Contamination and Foreign Objects
• Use a scoop when dispensing ice for beverages and return scoop to its holder. Do not leave scoops inside ice machines or storage bins. Do not scoop ice with glasses. • Immediately report any food item you suspect is improperly stored, spoiled or contaminated. Do not assume that someone else is taking care of it.
Using Equipment
• Never use a piece of equipment until you have been properly trained in its use. • Never leave a piece of equipment unattended while in operation. • Always sanitize equipment thoroughly after each use. • Unplug slicer and food processors before cleaning. Do not clean or remove food particles from the cutting blades of a chopper or slicer when it is plugged in or running. Be sure machinery is turned off before it is plugged in. • Closely follow the manufacturer’s instructions and warnings printed on the equipment. Use proper required safety devices and proper personal protective equipment and safety equipment when operating machinery (guards, etc). • When using food processors, use plunger, not hands, to push food into feeds. • Report any equipment problems or malfunctions to the Manager immediately. • Do not touch or handle any electrical switches or equipment unless it is your job to do so. Do not use any cables or cords with damaged insulation or wiring.
Using Knives
• Be sure knives are clean and sharp before using. • Do not use broken or chipped knives. Return them to the Manager immediately. • When chopping or dicing never cut toward your fingers, hand or body; cut away from you. • When wiping off knives, be sure the blade faces away from the palm of your hand. • Always sanitize knives between uses.
Using Ovens / Stoves / Fryers
• When working on the cooking line; no loose clothing, towels, paper or other objects should be near flames. • When moving hot pots or pans, announce your presence to others nearby, who may unexpectedly bump you, by saying “hot pan”. • Use an arm length glove, long sleeve shirt or industrial sleeved apron specifically designed to prevent contact with splattering oil when working at the wok station. Do not wrap forearms with material, which can come loose and ignite. • Frequent clean up of clutter, spills and misplaced items must be practiced throughout your shift. Do not wait until the end of the shift to start cleaning up. • Keep water and ice away from and out of hot fryers. These will cause a violent reaction with hot oil. • When cleaning hot equipment, always use gloves or management authorized suitable protection. No exceptions. • Report frayed electrical cords and plugs immediately.
Disclaimer:
This guide is intended to inform employees of OMO Korean BBQ, LLC and OMO Korean BBQ’s personal policies. These policies do not create an employment contract and should not be interpreted or considered as such. Employment with OMO Korean BBQ, LLC and OMO Korean BBQ is at will, either you or OMO Korean BBQ, LLC and OMO Korean BBQ can end your employment at anytime for any reason and/or without prior notice. In order to retain necessary flexibility in the administration of policies and procedures, OMO Korean BBQ, LLC and OMO Korean BBQ reserve the right to change, revise or eliminate any of the policies and/or any of the benefits described in the guide. The only recognizable deviations from the stated policies are those authorized in writing by the members of the OMO Korean BBQ LLC board.
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