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Huitong Restaurant I, company profile III, company concept IV, attendance system 1, working hours, each position in the restaurant is scheduled according to work needs, and it works 27 days a month 2, attendance 2.1 attendance cycle:

2.2 attendance confirmation: the attendance sheet of each position (including all kinds of leave certificates) shall be submitted to the manager for approval and confirmation on the last working day at the end of the month (in case of holidays).

2.3 attendance specification:

2.3.1 Late: those who fail to arrive at work according to the prescribed working time and fail to take time off, regardless of the reason, are counted as late and still fail to sign in for more than 31 minutes.

? Deduct 5 yuan for being late for 5 minutes and within 5 minutes; 11 yuan will be deducted for lateness of 15 minutes and within 15 minutes; 21 yuan will be deducted for lateness of 31 minutes and within 31 minutes. 2.3.2 Leave early: it is equivalent to the condition and calculation of being late. Those who leave early for more than 31 minutes are recorded as absenteeism.

2.3.3 Absenteeism: one of the following situations is considered as absenteeism:

Those who are absent without going through the leave formalities in advance or take leave without permission, and those who fail to return after various holidays and fail to renew their leave; Not according to the provisions of the post; Those who arrive late or leave early for more than 31 minutes; Other circumstances that should be treated as absenteeism. 3. Vacation system 3.1 One day a week 3.4 Marriage leave:

Employees can enjoy marriage leave for three days with their marriage certificates. Marriage leave should be used continuously at one time within six months from the effective date of the marriage certificate.

3.5 bereavement leave:

employees' immediate family members, in-laws and in-laws can take three days off when they die, and one day off when their non-immediate family members die. When employees ask for funeral leave, they need to show relevant certificates.

3.6 personal leave:

The restaurant does not encourage employees to take unpaid personal leave. Under special circumstances, employees can take unpaid personal leave for up to 5 working days each year. Personal leave starts at least 4 hours and cannot exceed 2 working days at a time. Personal leave should be approved by the department head in advance.

3.7 leave procedure:

employees need to fill in the leave application form and relevant certificates two weeks in advance, which can only be implemented after being approved by the department head. Employee Handbook (Restaurant) V3.1 Page 1 of 6 Huitong Restaurant V. Salary and benefits 1. Salary principle 2. Payment form The company directly deposits the employee's salary into the employee's personal account of the designated bank on the 5th of the following month. 3. Probation salary The newly recruited employee has a probation period of 1-3 months. During the probation period, the salary shall be paid according to the probation salary standard of the corresponding post. After the expiration of the probation period and passing the examination, the regular salary will be approved.

4. Meals and accommodation The restaurant provides employees with free working meals, two meals a day and accommodation, and there is no need for working meals and dormitory to provide additional subsidies. 5. Social insurance premiums According to national regulations, employees pay all the information needed for social insurance on time. The restaurant pays social insurance premiums for all regular employees who have worked for six months, and the company converts the social security portion into a certain proportion of cash subsidies for employees. 6. Employee Benefits 1. Birthday Gifts In the month when employees celebrate their birthdays, the restaurant presents gifts to employees and expresses congratulations and care to them.

2. The physical examination service restaurant organizes employees to have physical examination and health certificate review every year.

VII. Reward and punishment 1. Reward 1.1 Reward form: promotion is rewarded, and a one-time bonus can be given.

1.2 those who actively put forward reasonable suggestions in the reward rules and bring better benefits to the restaurant after being adopted.

those who have made remarkable achievements in improving management and service quality.

protect the property of the enterprise, protect the safety of guests and colleagues, find and eliminate major hidden dangers, and prevent major accidents.

those who are loyal to their duties, consciously dedicated and outstanding in performance.

those who can't find the money.

those who have made remarkable achievements in other aspects. 2. Punishing employees shall strictly abide by the operation procedures and management regulations in Huitong Manual. When employees violate the code of conduct or the restaurant system, the restaurant will impose different degrees of punishment according to the seriousness of the case. The following behaviors include, but not limited to:

2.1 Punishment forms: verbal warning, written warning, serious written warning and termination of the labor contract. 2.2 Punishment details:

2.2.1 Oral warning: 21 yuan will be given an economic penalty of -111 yuan as appropriate according to the nature of the fault committed by the parties; The restaurant may give a verbal warning to employees who have one of the following behaviors. Employee Manual (Restaurant) V3.1 Page 2 of 6 Huitong Restaurant? Being late without reason, leaving early or going out or leaving early during working hours without approval; Gfd does not meet the prescribed standards; Failing to observe the post responsibility system and violating the operating rules and service procedures; Work, service and hygiene fail to meet the prescribed standards; Pushing or rejecting the legitimate requirements of other posts; In addition to the above-mentioned behaviors, the restaurant will record a verbal warning for those who violate the rules and regulations of the restaurant and the circumstances are minor, and ask the employees to make improvements on the violations.

2.2.2 written warning: according to the nature of the fault committed by the parties concerned, 511 yuan-211 yuan will be given financial punishment as appropriate:

If the employees fail to improve their performance as required or commit further violations, the restaurant will give a written warning according to the seriousness of the case.

? The verbal warning has occurred twice in half a year; Violation of the company's holiday management system, taking leave without approval or without the certificate of the organization authorized by the company; Absenteeism for more than half a day; Buck-passing, not taking responsibility and delaying work; Sleeping, watching TV, listening to tapes, playing poker, playing mahjong, playing chess or gambling in disguise during working hours; Drinking alcohol during working hours or going to work with alcohol; Destroy the public facilities and equipment configured in the restaurant; Failing to reflect opinions through proper channels and ways; Smoking in the non-smoking area; Unauthorized removal or removal of fire fighting equipment; Stir up trouble between colleagues, leaders, employees and leaders, and create disunity; Fabricate and spread rumors that damage the reputation of restaurants or employees; ? Leaving outsiders to stay in the staff dormitory without approval; 2.2.3 Serious written warning and termination of the labor contract: The restaurant may record a serious fault once for employees who commit one of the following acts, and terminate the labor contract between the parties and the enterprise:

The written warning is accumulated twice in one year; Absenteeism for two consecutive days or accumulated absenteeism for more than three days throughout the year; Providing information or services to other competitors by taking advantage of their authority; Deliberately destroying the company's property, destroying the obstacles to the company's equipment manufacturing; Violation of national laws, regulations and rules, being investigated for criminal responsibility or detained for review by judicial organs; Stealing items from restaurants, guests and colleagues; Much ado about nothing, fighting, disrupting work order; Violation of post responsibility system, safety operation procedures, and illegal command to cause accidents; Food poisoning of guests or employees due to violation of the relevant provisions of the state on food hygiene; Engage in a second occupation or other profit-making activities unrelated to work during working hours; Deliberately manufacturing and issuing all kinds of false certificates; Cheating on the sick leave certificate to cheat for rest; Verbal warnings are counted in six months. Written warnings are counted in twelve months. In case of two written warnings, the company will terminate the labor contract. Employee Manual (Restaurant) V3.1 Page 3 of 6 Huitong Restaurant 2.4 has the authority to handle verbal warnings and written warnings, and the restaurant department manager has the authority to exercise punishment. The termination of the labor contract shall be verified by the department manager and reported to the general manager for approval. VIII. The purpose of the safety regulations is to protect the lives and property of employees, guests and restaurants, ensure the normal operation order of restaurants and protect the interests of restaurants.

1. Safety instructions? Implement the safety post responsibility system of "who is in charge and who is responsible, who is on duty and who is responsible for operation"; Smoking is strictly prohibited in the no-smoking area of the restaurant; It is forbidden to install all kinds of electrical equipment without permission, and put wires in disorder; It is not allowed to use or dismantle fire-fighting equipment and tools without authorization; Before going to work, you must check the safety status of fuel pipes, burners, switches and other facilities. If you find any problems, you should close the valves and report them to the engineering department for maintenance.

all kitchen equipment must be checked before leaving work, and all valve development must be closed.

employees should carefully check before leaving work to eliminate unsafe hidden dangers, eliminate all kindling and turn off unsuitable power supply. Take fire prevention as the top priority of the company's safety work, pay attention to the fire source and kindling at any time, and find unsafe factors such as different colors, abnormal sounds, peculiar smells, loose wires, wear and tear, wear and tear of power sockets and electrical appliances, and take timely measures and arrange maintenance for the engineering department.

2. Fire Prevention Instructions: In case of fire, immediately report to the department manager and take the following measures:

? Use on-site fire extinguishing equipment to extinguish the fire; Close all doors and windows at the fire site and cut off the power supply; If the fire is large, call 119 immediately, and explain the specific location, burning materials, fire size, name and post of the alarm person when giving an alarm; ? Actively assist the commander to guide the on-site personnel to evacuate from the safe passage and gather at a fixed place. It is forbidden to use elevators; 3. Confidentiality system In order to maintain the normal business order of the restaurant, employees must abide by the confidentiality system. Responsible for keeping confidential the data, materials, documents and information related to the company's operation, and shall not disclose them in any way. The following information includes but not limited to:

? Employee manuals and training materials; Restaurant operation data and customer information; Restaurant salary information. 4. Maintain reputation and care for restaurant property? Employees are not allowed to engage in any activities outside in the name of the restaurant; Employees should pay attention to their words and deeds in society so as not to damage the reputation of the restaurant; Employees must take good care of the restaurant property and must not intentionally damage or steal it. 5. Personal belongings Employees have the responsibility to take good care of their personal belongings. Valuables should not be brought into the workplace, and the restaurant will not be responsible for any losses.

6. Smoking: Employees should smoke in designated places.

7. Those who fail to sign in or sign out in time on business should sign with the department head in time for confirmation. Employee Manual (Restaurant) V3.1 Page 4 of 6 Code of Conduct for the Front Hall of Huitong Restaurant 1. Work attitude: As a restaurant employee, you should have the following work attitude:

? Friendly: Welcome guests and get along with colleagues with a smile; Etiquette: be gentle and elegant, and respect guests and colleagues; Diligence: be diligent and able to work, and pay attention to efficiency; Integrity: be loyal and honest, do not tell lies, and pay attention to credibility; Punctuality: working hours should be strictly observed, and you should not be late or leave early or leave your post halfway without any reason; Responsible: should strictly abide by their duties, do their job well, complete the assigned tasks, and protect the property of the enterprise; Cleanliness: You should always keep your personal appearance clean and tidy, and also keep your working environment and tools clean and tidy. 2. gfd 2.1 Employees Instrument employees should keep their clothes clean and tidy at work. Male employees should not grow beards, their hair should be trimmed frequently, and the length of hair feet should not cover the ears and collars. The hairstyle and makeup of female employees remain elegant. Accessories for female employees in restaurants are limited to watches, an engagement ring or wedding ring and earrings.

2.3 employees' clothing? The restaurant will issue aprons to employees according to their positions; Employees are not allowed to wear aprons out of the restaurant; Employees should change their aprons before or after they are laid off, and they are not allowed to change their uniforms during working hours. Employees should be cleaned regularly as required and their uniforms should be kept clean and tidy; 2.3.5 Employees whose uniforms are off-line shall be mended in time, and the apron shall be damaged intentionally, and compensation shall be paid according to the price. 3. Any property found by employees in the workplace must be immediately sent to the department head; Employees who lose personal belongings in the restaurant area should report to the department head immediately. The code of conduct of the kitchen strictly abides by the Food Hygiene to ensure the food safety of employees and guests. 1. The places where food is processed, stored and sold and the surrounding environment must be clean and hygienic, and there are serial measures for rat release, dust prevention and other pollution prevention.

2. When the kitchen staff are on duty, they should wear work clothes and hats, and keep them clean. They should wash their hands frequently, bathe frequently, cut their nails frequently, wash clothes frequently, wash quilts frequently, change their work clothes frequently and wash clothes and disinfect them after defecation.

3. To prevent bacterial food poisoning, the raw materials for processing food and meals must be fresh, and spoiled raw materials should not be used. 4. To prevent cross-contamination of food, raw and cooked foods should be processed in strict division of labor, and tools such as knives, plates and rags used for processing raw and cooked foods and containers such as boxes, pots, plates, barrels and bowls should be strictly separated. Strictly implement' raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from sundries; The four isolation systems of "food is isolated from natural ice" 5. All tableware, cups and other utensils must be disinfected after washing. The disinfection process strictly implements the system of' one washing, two brushing, three flushing, four disinfection and five cleaning'.

6. After each operation, the workshop should be thoroughly cleaned and cleaned regularly.