Improve standardization, data, best practices, accountability, inclusion, diversity, and less focus on politics, optics, and personality assessments that weed out high achievers.
Les salaires à réviser !étant aide générale dans une cuisine a Levis on a beau adoré nos horaire et notre emploi mais nous sommes sous payer pour tout ce que l on donne !
Impliments a lot of inhouse training for the Employers so they are on the same level of knowing there Working environment on day to days basis
Stop charging for food on breaks and stop charging employees for parking on some paid parking for employees to work
Veiller sur la formation.continu pour l amelioration.du niveau du personnel et donc une meilleur productivite
1. The goal of restaurant and food service establishments is to provide high-quality meals and excellent service to customers while staying within food and labour costs so that the operation can make a profit. This goal can only be achieved with the cooperation and support of all of the staff.
2. In a restaurant, excellent food and service is always a team effort. If the meal is not well prepared or if the service is poor, the customer may not enjoy the dining experience. All members of the team have a role in making the customers experience memorable.
Listen to employees in regards to all aspects . Fair opportunity for advancement.
More focus on non food related business sectors.
Merge there company’s together under one name