Day 155 - 14 Jul 95 - Page 13
1 is now considerable experience that has used a similar
2 system of bringing in a special night team?
3 A. Yes, there are quite a number of restaurants that had
4 that system a few years ago.
5
6 Q. In those days the young women, the under 18s, I think, had
7 to stop work at 10.00, did they not?
8 A. That is correct.
9
10 Q. That was a legal requirement. What was your policy with
11 regard to the time that they actually left work, those
12 young females?
13 A. The under 18s when I first arrived there were scheduled
14 to 10 and sometimes it caused a problem if they worked one
15 minute past, so I enforced a policy of scheduling them to
16 9.45 maximum.
17
18 Q. How many hours a week were you working during the period of
19 10 months or so when you were pulling the store back on its
20 feet?
21 A. 50 to 60.
22
23 Q. And later on when it was up and running?
24 A. 35.
25
26 Q. Were you responsible for promoting people to become
27 salaried Managers, Second and First Assistants?
28 A. Yes.
29
30 Q. By the time you got it going, had you got people you felt
31 you could trust and rely on to do a proper job?
32 A. Yes, I had a First Assistant Manager that was given to
33 me, I cannot exactly remember the date, but he was given to
34 me and, basically, I trained him up on everything that
35 I knew and he took a lot of that on board, took a lot of
36 responsibilities off myself. There was also Floor Managers
37 that were promoted by myself, of which two or three are
38 currently Restaurant Managers. Generally, there were quite
39 a few promotions.
40
41 Q. Crew scheduling, we have been told, is one of the most
42 important important things you have to do in a restaurant?
43 A. That is correct.
44
45 Q. What do you see as its purpose?
46 A. Basically, to have the right amount of people in the
47 right places at the right time.
48
49 Q. Were there ever occasions when you found yourself
50 under-staffed even when the thing was running well?
51 A. Occasionally, there would be times when due to
52 illnesses or sicknesses there would be days when that
53 happened, yes.
54
55 Q. What would you do about it?
56 A. First of all, I had an availability list and if, say,
57 for example, we were short on a Monday night, I would ring
58 up the staff that were only available to work the Monday
59 night that were not actually working. Then if failing
60 that, I would ask other restaurants to try to get some
