Culinary Mgmt. Group - After the fact

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I I I 18. Recruit employees. Intervicw and approve all hires. Ensure that all employees are treated in a fair and just manner. 19. Institute and implement fire and life safety programs to ensure compliance with procedures and budgets for accident and security incident costs. 20. Ensure that all staff members are knowledgeable about their role in emergency situations (fire, theft, bomb threats) and all other procedures outlined in the Operations Manual. 21. Ensure that the preventative maintenance programs are performed to standards, and energy conservation objectives are achieved. 22. Become knowledgeable of all daily functions of the property and ensure that management personnel have total familiarity with the appropriate management system, P .O.S., telephone, sound, video, lighting and other related systems. 23. Prepare marketing strategy to access primary target markets including Residential and Commercial. 24. Become involved in local community affairs and entertainment industry events. Such activities might include, but not be limited to, band touring schedules, MTV programming events, various civic and service clubs and local charities. 25. Stay abreast of competition in primary Food Service marketing areas. Report significant findings to Managing Member. 26. Administer Benefits Programs (as needed). 27. Conduct annual wage survey and make wage scale proposal to Managing Member. I I I I I I I CHEF The Chef at SUNNY ISLES CRABHOUSE will be a high profile culinary expert with the ability to translate the food vision as stated in this Plan. I The Chef's responsibilities include product development, ingredient specifications and quality assurance. Works with vendors to establish specifications and sourcing for all products. Responsible for food cost and provides QA oversight for all products and finished product to guests. I Managers I I :1 I II ~. I. I I Responsible, on each shift worked for all front-of-the-house operations, including Food Service, kitchen, beverage service, quality control, staffing, payroll, housekeeping, sanitation, and public relations/in-house marketing programs. Each Assistant Manager will be responsible for specified functions of the Restaurant (i.e. sanitation, marketing), along with their regular duties. The General Manager will rotate the specific jobs allocated every six months. Shift leads The Shift Leads are hourly staff that have greater responsibility and arc in preparation for possible Manager positions. They take the lead in training and overseeing the hourly staff in accordance with the rules and regulations and operational guidelines. 33 I