I ZI NG A N D M A N A GI NG

ORGAN
FOOD P ER S O N N EL
EMPLOYEE SELECTION
• IS THE PROCESS OF INTERVIEWING AND EVALUATING THE CANDIDATES
FOR A SPECIFIC JOB AND SELECTING AN INDIVIDUAL FOR EMPLOYMENT
BASED ON CERTAIN CRITERIA (QUALIFICATIONS, SKILLS AND EXPERIENCE).
• SELECTION IS MUCH MORE THAN JUST CHOOSING THE BEST AVAILABLE
PERSON. SELECTING THE APPROPRIATE SET OF KNOWLEDGE, SKILLS, AND
ABILITIES (KSAS)—WHICH COME PACKAGED IN A HUMAN BEING—IS AN
ATTEMPT TO GET A “FIT” BETWEEN WHAT THE APPLICANT CAN AND WANTS
TO DO, AND WHAT THE ORGANIZATION NEEDS.
PURPOSE OF SELECTION OF EMPLOYEES
•THE PURPOSE OF SELECTION PROCESS IS TO PICK UP THE
MOST SUITABLE CANDIDATE WHO WOULD MEET THE
REQUIREMENTS OF THE JOB IN AN ORGANIZATION BEST,
TO FIND OUT WHICH JOB APPLICANT WILL BE
SUCCESSFUL, IF HIRED.
ORGANIZATIONAL
STRUCTURE
ORGANIZATIONAL
STRUCTURE
 N NE L P O L I C I E S T O F O O D
P ER S O
SER V I C E E S T A B L I S H M E NT
1. STRICTLY ENFORCE A NO CELL PHONE POLICY

• THE BIGGEST ISSUE FOR TODAY’S EMPLOYERS IS THE USE OF CELL PHONES
WHILE ON DUTY. AS A RESTAURANT OWNER/OPERATOR, YOU MUST
IMPLEMENT THIS POLICY AND STRICTLY ADHERE TO IT. MANY OWNERS
FIND IT HELPFUL TO POST A BIG SIGN IN THE KITCHEN THAT READS “PHONE
USE IS STRICTLY PROHIBITED WHILE ON DUTY.” OTHERS ASK THEIR
EMPLOYEES TO KEEP THEIR CELL PHONES IN THEIR LOCKERS AND ARE
PERMITTED TO CHECK THEIR PHONES ON THEIR BREAKS.
2. MAKE SURE YOUR EMPLOYEES ARE WASHING THEIR
HANDS

• ONE OF THE MOST IMPORTANT POLICIES FOR A

RESTAURANT/FOODSERVICE OPERATION TO ENFORCE IS PROPER HAND
WASHING PROCEDURES. PLACE HAND WASHING SIGNAGE OVER EACH
SINK, AND ENSURE THAT ALL YOUR EMPLOYEES FOLLOW IT. THEY SHOULD
BE WASHING THEIR HANDS AS SOON AS THEY START THEIR SHIFT, AS WELL
AS AFTER EATING, DRINKING, SMOKING, GOING TO THE WASHROOM, GOING
ON BREAK, USING THEIR CELL PHONE, ETC.
3. HAVE A DRESS CODE
• EVERY RESTAURANT OPERATION SHOULD HAVE A DRESS CODE FOR THEIR
EMPLOYEES THAT REFLECT THEIR BRAND. A DRESS CODE CAN ALSO HELP TO
MAKE EACH RESTAURANT/DINING EXPERIENCE UNIQUE. UNIFORMS ALSO
HELP TO DISTINGUISH EMPLOYEES FROM GUESTS, AND ALLOW EMPLOYEES
TO TAKE PRIDE IN WORKING FOR YOUR RESTAURANT OR FOODSERVICE
OPERATION. BE VERY SPECIFIC WITH YOUR DRESS CODE. THINK ABOUT
WHAT TYPE OF IMAGE YOU WANT YOUR OPERATION TO PROJECT TO YOUR
GUESTS, AND HOW YOUR EMPLOYEES CAN REPRESENT THAT IMAGE.
 4. HAVE A SET OF RULES FOR DRINKING AT WORK

• ALCOHOL ABUSE CAN BE A SERIOUS PROBLEM IN ANY WORKPLACE, BUT

ESPECIALLY IN A RESTAURANT OPERATION THAT SERVES ALCOHOL. ANY
EMPLOYEE SERVING ALCOHOL TO GUESTS SHOULD BE PROPERLY CERTIFIED AND
ADHERE TO ALL THE RULES SET FORTH BY THE PROVINCE. BUT THERE ALSO
NEEDS TO BE SOME SORT OF POLICY IN PLACE REGARDING CONSUMPTION OF
ALCOHOL ON THE PREMISES BY YOUR EMPLOYEES (WHETHER DURING YOUR
EMPLOYEE’S SHIFT OR POST-SHIFT).
5. HAVE “ZERO-TOLERANCE” FOR HARASSMENT
• UNFORTUNATELY, HARASSMENT, PARTICULARLY SEXUAL HARASSMENT, IS
OFTEN SEEN IN THE WORKPLACE. BUT DISCRIMINATION BASED ON RACE,
RELIGION, DISABILITY OR SEXUAL ORIENTATION ARE EQUALLY HARMING.
TAKE A “ZERO TOLERANCE” STAND TOWARDS HARASSMENT OF ANY KIND IN
YOUR RESTAURANT OPERATION. MAKE SURE EACH AND EVERY SINGLE
EMPLOYEE SIGNS A DISCRIMINATION/HARASSMENT POLICY, AND
UNDERSTANDS YOUR POLICY TOWARDS IT.
6. STRICT DRUG POLICIES
• DRUG ABUSE CAN FIND ITS WAY INTO THE RESTAURANT INDUSTRY, JUST
AS IT DOES IN ALL AREAS OF MODERN LIFE. YOUR ESTABLISHMENT SHOULD
COMMUNICATE ITS SUBSTANCE ABUSE
6. Strict DrugPOLICY
Policies CLEARLY TO ALL

EMPLOYEES. MAKE CERTAIN NEW EMPLOYEES KNOW WHAT YOUR

EXPECTATIONS ARE AND FREQUENTLY REMIND ALL EMPLOYEES OF THE
POLICY'S IMPORTANCE.
7. CLEANLINESS AND PERSONAL HYGIENE
• YOUR RESTAURANT BUSINESS DEPENDS ON THE CLEANLINESS AND
PERSONAL HYGIENE OF EMPLOYEES. CLEAN HANDS AND APRONS
CONTRIBUTE TO FOOD SAFETY, WHICH PREVENTS YOUR CUSTOMERS FROM
GETTING SICK AND SUING YOUR ESTABLISHMENT. YOUR RESTAURANT'S
IMAGE ALSO DEPENDS ON HAVING EMPLOYEES WHO LOOK CLEAN ENOUGH
FOR CUSTOMERS TO WANT TO CONTINUE EATING THERE. DEVELOP
POLICIES THAT CLEARLY COMMUNICATE YOUR EXPECTATIONS, SUCH AS
NOT COMING INTO WORK WITH ANY VISIBLE SPOTS ON CLOTHING.