Aaron’sSmokehouse

“We bring southern taste to your plate”

Slogan

Walnut Street, Muncie IN

Hours of Operation •Monday – Thursday 6 am 12 am•Friday and Saturday 6am - 2 am

Location

• BBQ family oriented restaurant

• Great for date nights

• Laid back environment

Our Theme

• Seat yourself

• Wait staff take orders

Service Style

• 4 tables for two

• 6 bar stools

• 4 booths seating 4 persons each

• 5 booths seating 5 persons each

Seating Arrangements

Our goal at Aaron’s Smokehouse is to provide the best BBQ in town. We create a laid back environment for family and friends. We bring the taste of the south to Muncie IN.

Mission Statement

1 Manager

2 Lead Pit Masters

4 Pit Masters

3 Prep Cooks

3 Head Servers

5 Servers

Staffing List

Organization Chart ManagerLead Pit Masters

Pit Masters

Prep Cooks

Head Servers

Servers

• Must have experience as working as a waiter/waitress

• Able to supervise other waiters/waitresses

• Train other waiters/waitresses

• Maintain a clean appearance

• Able to deal with difficult customers

Job Description – Lead Waiter/Waitress

• Must know temperature of meat regulations

• Be able to work 7-12 hours a day

• Have experience in BBQ activity (competition or restaurant)

• Know how to control a charcoal smoker

• Know how to use a stick burner

• Must maintain Chef certification

Job Description – Lead Pit Master

• Know how to prep meat

• Work 7-12 hours daily

• Be able to make sauces, rubs and marinades (trained in orientation)

• Know how to properly season meat

• Be able to stay organize and maintain clean work stations

• Work in mornings three hours prior to opening

• Be able to prepare side dishes for the grill or smoker (trained in orientation)

Job Description- Prep Cook

• Slow Smoked Pulled Pork

• Jumbo Burger (house sauce optional)

• Slow Smoked Ribs (house sauce optional)

• Chicken Wings (house sauce options)

• Chicken Breast

Menu

• Sinful Apple Cake Doughnut

• Doughnut Burger

• Fatty Sausage

House Specials

Jalapeno Poppers

Sweet Pepper Poppers

Habanero Bomb

Moink

Appetizers

Start of Part 2 (next slide)

• Will recruit in local high schools and via the internet

• Recruit according to staff changes or as needed

• Myself and all lead pit masters will be involved in recruiting of pit masters and prep cooks

• Myself all lead waiters/waitresses will be involved in recruiting of waiters/waitresses

Recruiting

• ALL employees must be able to stay clean

• ALL employees must be able to deal with difficult customers

• Experience required for lead positions

• Inexperience or little experience is acceptable for non-lead positions

Being Qualified

• Our business can avoid discrimination by allowing anybody that is capable of using the dishwasher or who can hand wash dishes.

• We also offer positions available to the disabled by allowing them to clear tables and mop floors.

Avoiding Discrimination

Our restaurant has a zero tolerance policy on discrimination. We do not discriminate against sex, gender, sexual orientation, disabilities or age. Anybody that is capable of doing a good job and who benefits our restaurant is welcome to work or be employed. Any harassment charges will be handled by me and local law enforcement or the business lawyer.

EEO Statement

• Health and dental insurance offered for full time employees

• After 6 months of employment 25% off any meal

• Leaders (ex. Lead Pit Master) gets first pick for time off (counted as time with company)

Lure Tactics

• Find employees at BBQ competitions

• Other BBQ Restaurants

• Job Fairs

• Local high school graduates

Sources

See EEO statement

Pursing Diversity during interview process

• We evaluate our efforts based on who is applying and the experience they have.

• A change may be made if more money is spent on recruiting than hiring.

Recruiting Evaluation

• Will be posted near business website

• “Like to BBQ ? This job is for you! Spend the day doing your favorite hobby with a local BBQ restaurant and customers. Most training is on the job in a relaxing environment”

• Pays 9$ hourly (Full time)

• Contact (765) 555-4987

• Mail application to 108 South Walnut, Muncie, IN 47305

Internet Ad - Prep Cook

• Posted in main office in local high schools

• Reads “Graduating? Like a job to start after high school? Learn how to do the best BBQ in town. Become a member of the Aaron Smokehouse team!”

• Pays $7.25 hourly (part time)

• Contact (765) 555-4987

• Mail at application to 108 South Walnut, Muncie, IN 47305

Flyer in high school – Prep Cook

• Our business leaders will review all flyers, applicants and any other paperwork

• More than one person will be responsible for recruiting

• Will make sure to follow the business EEO statement

Guidelines When Hiring

• Phone interview performed by the lead pit master or lead waiter/waitress

• 2nd phone interview done by me

• In person interview done by myself and lead waiter/waitress or lead pit master

• ALL PHONE INTERVIEWS ARE RECORDED

Screening

• Drug testing will be done on ALL applicants

• Background checks done by business leaders

• References

• Notified by mail to final interviewees, otherwise a phone call

Finalist For Jobs

• How do you think you are doing at your current job?

• Are their transportation issues for you to get to work on time?

• Why would you like to work here?

• How did you hear about us?

• Do you have any prior knowledge of or experience in cooking BBQ?

• Have you ever cooked in competition?

• Any questions about the job for which you are applying?

Interview Questions for Full Time Prep Cook

Part 3 next slide

• Our orientation will be given by myself. Kitchen and training will be done by lead pit master or lead waiter/waitress

• Orientation will take place on Mondays

• The process will take about 5 hours allowing for a one hour lunch break

Orientation

Enrollment Process

Tax Forms

Direct deposit-optional

Health benefits

Handbook Review

First Aid Information

Harassment - zero tolerance

Dress Code

Scheduling

Time Clock

Orientation will cover..

• Create personnel files

• Copies of I.D

• Review Health benefits

• Company Policy

• Cover EEO statement

• Tax Forms

• Distribute company handbook

• Dress code – apron and clothing appropriate for position

• Facility Tour

• Double Check Scheduling

• Review Prohibition Period

• Review Golden Rule

• Q/A

Orientation Checklist

At the end of orientation process, it will be evaluated by the employees themselves. I will first ask if there are any questions prior to the training. Then, anonymously, the employees will be asked to write down what they have learned during the process, how it can be made better, and any concerns they have. Myself and the lead positions will review what the employees have written. Being anonymous will help the employee feel it is confidential. I will also offer a open door policy for any other concerns.

Evaluating Orientation Process

After hiring of a new employee, the employee will have a 30 day probationary period at Aaron’s Smokehouse. After the 30 days if we feel the employee is fit for work here at Aaron’s Smokehouse, we will then hire the employee. If other lead employees and I feel it is best for the employee to not be here we will then refer to the Golden Rule. After the 30 days if we are still unsure if the employee is a good fit, the lead positions and I will discuss extending the 30 day prohibition period.

Probation Period

Here at Aaron’s smokehouse we have the Golden Rule. The Golden Rule states when removing a employee the following conditions must be met:• If we feel it is best to remove a employee we will give the employee a one

week’s notice. • The employee may leave at any time within that week’s notice. • If the employee is here after the seven days, the employee will be removed

permanently.

The Firing of the employee must be a logical reason for a better workplace environment• This may include• Harassment of any type

• Discrimination

• Work ethic unfit for position

• We feel one is unfit for the position

Golden Rule

• Prep cook – I will maintain job offer, cover responsibilities

• Paid hourly at $9/hour

• Weekly pay

• Offer Health benefits

• Start when needed

• Schedule shifts

• No union

• Supply uniform

• Refer to Golden Rule

Job Offer

Part 4

• Training will last two days

• Our business will give new employees hands on training, on the job training, and a two hour lecture of what is expected of the employee

• The lecture portion will be done by me

• Hands on and on the job training will be done by the lead position

• Training will be done bi-annually

• No cross training needed

Professional Development

• Lecture will be done by me

• Go over sanitation laws and regulations• How to deal with cuts• How to deal with injuries• CPR review (will not be certified)

• Customer Policy • How to deal with difficult customers • Customer boundaries

• Quick Review of company policies

Lecture Portion of Orientation (ALL JOB APPLICANTS)

Conducted by pit master

Training to include:•How to make:• Sauces •Marinades •Rubs• Learn to:•Rub meat•Marinate meat • Prep and make sides or house specials • Pull pork by hand

On the Job- Prep cook

Conducted by lead pit master •Will learn:•How to set up smoker/grills •How to apply sauce to meat •Check meat for doneness •How to work with the smoker •How to wrap meat properly

On The Job Training – Pit Master

Conducted by lead server

Will learn:•How to •Deal with difficult customers•How to properly serve drinks and food •Learn menu •Know how to answer questions about allergic reactions • (Such as peanuts in a dish)

On the Job Training- Wait Staff

• Myself and the lead pit master will maintain serve safe certification.

• Lead pit master must acquire and maintain a chef certification.

Development programs

• After the lead pit master has worked for our company for one year, myself and the pit master will enter local and out of town BBQ competitions. They will receive ¼ of prize money and the remaining ¾ will be put back into the restaurant.

• Pit masters are allowed to alternate and travel to competitions.

• Lead Servers will have two days paid vacation per every 336 hours worked. Servers, prep cooks and pit masters will receive one day paid vacations per every 336 hours worked.

Motivation to work