Presented by Vine Solutions
By June 30th, 2021 if your restaurant has 51-100 employees, you must register for CalSavers. This is only required if you do not offer an employer-sponsored retirement plan. However, if you do offer a plan already, you still need to certify your exemption on the CalSavers website. Here is some additional information regarding CalSavers:
Read MoreEmployee classification is a very important issue for your restaurant to consider. There are three ways to potentially classify workers: non-exempt, exempt and independent contractors…
Read MoreIn CA non-exempt employees have protected breaks. This can be complicated for restaurant managers to remain in compliance with as there are many rules that apply to these breaks. Here is a basic summary of things you, as a restaurant operator, should keep in mind when handling meal and rest breaks.
Read MorePerformance management is an important part of being a restaurant manager. Your employees need to know what is expected of them, what they can improve upon and how they are succeeding in their current position. A good performance management plan communicates all of this and can also help you, as a restaurant manager or operator, identify who may be ready for a promotion, who your high performers are, and who may be hindering your restaurant’s success.
Read MoreBy June 30th, 2021 if your restaurant has 51-100 employees, you must register for CalSavers. This is only required if you do not offer an employer-sponsored retirement plan. However, if you do offer a plan already, you still need to certify your exemption on the CalSavers website. Here is some additional information regarding CalSavers:
Read MoreAccurate job descriptions are key to your employees understanding what is required of them in their position. Without a job description your employee may not be aware of items that they are expected to manage. It can also mean that their manager does not know who is responsible for what.
Read MoreManaging is an entirely different role than being an individual contributor at a restaurant. It may seem obvious, but often times, becoming a manager is much more difficult than expected. As a manager, your job becomes helping other succeed and driving company goals as opposed to completing individual tasks…
Read MoreI had the opportunity to talk to Chris Dash, one of our Senior Client Advisors about his experience and the advice he has in regards to Restaurant Operations. His knowledge of and passion for the industry is truly inspiring. Check out some of his thoughts on restaurant operations.
Read MoreAn employee handbook can be a very useful resource for both your managers and your staff. It is your opportunity to explain key benefits along with detailing policies that you require staff members to follow. A well-done handbook engages employees, helps them understand what is expected of them, explains key benefits, and can potentially protect your restaurant. It can be a big project to take on, but a handbook is key to organizing your human resource practices. Here are a few tips for your employee handbook:
Read MoreCOVID-19 has been particularly difficult for restaurants and restaurant managers. With the industry finally beginning to see some recovery, there seems to be a bit of light at the end of the tunnel. However, there are still regulations that restaurants MUST take into consideration to keep their businesses running smoothly in COVID times. One such item is complying with the new California Supplemental Paid Sick Leave Law if it applies to your organization based on size. Here is what you need to know:
Read MoreStaff relations is a difficult subject to master. After all, people come to your business with a unique set of skills, experiences, and personality…
Read MoreNew Hire packets may seem complex at first but once you get the hang of what needs to be in them, they are not difficult to do. New hire packets can help protect your business by ensuring you have proper documents for each employee…
Read MoreSo, you have always wanted to open a restaurant. You are drawn to the excitement of the industry. You love food. You have always had a passion for sharing meals…
Read MoreA successful restaurant, like any other business, thrives from a balanced approach. The three components that restaurant owners should focus on are Operational, Human Resources, and Financial. Each of these…
Read MoreIn restaurants, one aspect of HR management that often falls by the wayside is new hire paperwork. Managers are busy and the training window often so pressed, that key documents can be mistakenly left incomplete or completely absent….
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