1. Business Plan by: Laura Jean Skorny Aaron Kunze
Max’s Restaurant
Business Plan by: Laura Jean Skorny Aaron Kunze

2. Career Planning
To become a successful General Manager you need to have an understanding of the following:
knowledge/expertise in your field (Accounting, Finance, Marketing, HR) 
People skills 
You need conceptual/analytical administrative skills.
Planning, including project planning, organizing, budgeting skills will be extremely important. 
Be able to develop your leadership, motivating, communication (written, oral) abilities.
One should be able to think ethically and globally 
Be trustworthy and a person of integrity. 
Be familiar with the use of technology in your field.

3. Business Ethics and Corporate Social Responsibility
Mission Statement
"As a business and as individuals, we are dedication to holding ourselves to the highest level of standards and core value which are: integrity, customer satisfaction, and personal excellence. Our employees are given a work environment that is respectable and passionate. We as a team are accountable for providing the best quality of service that we possibly can. Our business extends beyond our doors and into the community where we will show our commitment to the people we serve and the gratitude towards the relationships we build.”
As the General Manager with only a few other employees, I feel that we should be handling the community involvement and community relations. By being more involved in the local area, we not only gain trust but increase the awareness of our business. Working with the community allows us to show our worth in the area and provide assistance for the people that allow us to do business.

4. Workforce Diversity
We will not only develop a diverse workforce but ensure that we create a diverse atmosphere by adhering to the following:
We first need to ensure that we as the General Manager have been provided with the necessary diversity training in order to develop the necessary skills to hire a diverse force
We could incorporate at least one server with knowledge of a foreign language in order to assist customers
Part of our research from Lesson 2 will need to incorporate information regarding the diversity of the area
We need to have some sort of idea of what type of personnel we are looking for
The hard part will come with not being discriminatory when choosing possible employees from different backgrounds and ethnicity
Our application process should allow for people to apply online in order to comply with certain needs of possible applicants
Contact or create a diversity team in order to implement strategies and collaborate about ideas for upcoming initiatives

5. Internal Employee Relations
Our location will us the Progressive Disciplinary Action method to provide a safe and respected work area, as it provides the steps that are needed to cover both the employer and gives the employee the opportunity to change.
We will set up a plan for disciplinary action in our employee handbook that is distributed to each employee at the point of hire, as well as, hung up in the break rooms and congregation areas in the workplace. This will entail both the grievance and disciplinary procedures and steps in handling situations.
We have to let it be known of the steps we will take in the course of action and see to it, that management follows these steps
Our restaurant will use a two warning, then dismissal program. As a business we do not have a lot of time to mess around with employees that will not adhere to the work standards we wish to promote. If someone has been told twice that what they are doing is not tolerated, unfortunately, we will have no other choice than dismiss the employee
We will formally communicate the issues with our employees from the start as a warning. Then we give a second warning that also includes a form of ultimatum stating that the employee will abide by the guidelines set or face involuntary dismissal

6. HR Planning and Job Design
Our staffing needs are very important and we must evaluate our staff frequently in order to ensure proper retention and overall happiness of the staff.
In order to facilitate with the everyday operation we will be running three shifts: Morning shift, Mid-day and Evening shifts
We will run with no less than 3 waitresses on the floor at all times, so that there is not a delay or back log of having the attention on the customer.
Other staff includes: 1 dishwasher, 2 prep cooks, 1 supervisor (per shift) and a manager and a general manager.
To address the busier times, we will be hiring college students to fill the voids. Once the summer comes around they will want to go back home and we will honor them returning when school starts again as long as they are a good employee.
For the staff that we would need all year round we will hire locals to fill the positions and if need be we can hire high school students while they are on summer break.

7. Employee Recruitments
For recruiting employees we will use various methods for hourly employees, such as newspaper and online. Our company website is another great place to advertise our positions and by hanging a sign in the window we can show our welcoming nature to possible employees. We will be hiring a permanent staff, as well as, temporary staff that includes, but not limited to, college students in the area. Below is an example of a flier we can use to advertise our available positions: NOW HIRING Positions Available: waitress/waiter, dishwasher, prep cook, manager We provide a friendly atmosphere, flexible working hours, competitive benefits and an opportunity for personal and occupational growth. Please come and fill out an application for MAX'S RESTAURANT 10am - 5pm from July 1 - 7th. Our location is: 55 Water Street College Town, PA 19003

8. Employee Selection Review application that prospect completed
1st interview with floor supervisor
Knowledge/skill test
2nd interview with general manager
Selection of employee
Orientation
Training

9. Interview Questions
What skills do you have that you feel could come in handy with a supervisor job here at Max’s Restaurant?
What are your strengths?
What are your weaknesses?
How would you handle a disgruntled customer?
What is the salary that you are looking for?
What motivates you in the workplace?
What are you looking for in the position?

10. Training Process Overview of the company Tour of the restaurant
New employees will watch a video that provides history of company and future outlook
Tour of the restaurant
New employees will have a guided tour of the restaurant to be introduced to every employee
Shadow experienced current employee
New employees will follow and review current employees movement
Review menu
New employees will study the current menu and discuss the circumstances for special menus
Meeting with General Manager
New employees will meet with the General Manager after first week to discuss and questions and future with the company.

11. Performance Objectives
Prep Cook
Order preparation time
Quality
Cleanliness
Supervisor
Team (work environment) morale
Customer Satisfaction
Sales figures (Quota)

12. Possible Critical Incidents
Wrong food received from cooks
Incorrect order taken from customer
Fickle customers

13. Labor Markets General manager Hourly employees
Internal franchise recruiting
Hourly employees
Local college students
Local high school students

14. Benefits Part Time Employees Full Time Employees Meal discounts
Flexible hours
Full Time Employees
No time requirement
Minimum of 6 months with company required
Health/dental/vision benefits (only a percentage paid by employer)
Paid vacations
Profit sharing

15. Prevention of Unionization
Competitive wages
Competitive benefits
Fair grievance procedure
Open communication
Management needs to listen to employees
Anonymous suggestion box
Respect all employees
Treat employees fairly