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Running a restaurant is akin to managing a business, complete with staff and diverse departments. For a smooth operation, it's crucial to establish guidelines and a fair system of rewards and penalties for management and enforcement in specific situations.
Regardless of the size of your restaurant business, just as companies have Employee Handbooks, your restaurant should have its own “Restaurant Regulations”.
Here is a compiled sample of Restaurant Regulations for your reference!
I. WORKING HOURS AND BREAK TIMES
1. Work Schedule
- The work schedule will be organized based on the restaurant's workload and assigned by management or responsible individuals. Days off will be clearly noted in the schedule.
2. Public Holidays Leave
Each restaurant employee is entitled to 9 days of public holiday leave annually (adjusted according to the current regulations of Vietnam). Depending on the requirements of each department, these days will be compensated by the Department Head at a later time.
- New Year's Day: 1 day off (January 1st)
- Lunar New Year: 4 days off (the last day of the year and the first 3 days of the Lunar New Year)
- Victory Day: 1 day off (April 30th)
- International Labor Day: 1 day off (May 1st)
- National Day: 1 day off (September 2nd)
- Hung Kings Commemoration Day: 1 day off (10th day of the 3rd lunar month)
3. Sick Leave
In any case of illness, employees must notify (or have someone notify on their behalf if unable to call) their manager.
All sick leave requires a doctor's approval and a medical certificate.
4. Employee Meals
- Each restaurant employee is entitled to one meal per shift.
- Meal times and daily schedules will be specifically regulated by the Restaurant Manager for each department.
5. Authorized Leave
- Every employee is entitled to 2 days off per month on a Saturday or Sunday with pay in accordance with the restaurant's policies.
- Employees requesting leave must submit an application to the Manager at least 3 days in advance and obtain approval from the Restaurant Manager.
II. RESTAURANT ORDERLINESS
1. Daily Attendance Records
- Employees must clock in using a fingerprint scanner (or sign the attendance sheet specifying their start and end times) upon arriving at work each day.
- No one is allowed to clock in or sign on behalf of another on the attendance sheet.
2. Spot Checks
- Employees may be subject to random checks by management or designated personnel upon entering, leaving, or while inside the restaurant.
3. Personal Hygiene
- Employees must bathe regularly and use deodorant to prevent body odor as needed.
- Regular hair washing is required to avoid dandruff, and fingernails must be kept clean and trimmed not extending beyond the fingertip.
4. Dress and Demeanor
- All employees must dress neatly, tidily, and maintain cleanliness at all times.
- Avoid wearing perfume.
- Limit jewelry to minimal and tasteful pieces (avoid excessive accessories, large watches, or unusual shapes. Necklaces should be concealed under clothing, earrings small and neat.)
- Female employees: Opt for subtle makeup, tie long hair neatly back if it extends beyond the collar, use simple, non-flashy hair clips. Avoid brightly colored nail polish.
- Male employees: Maintain short, neat haircuts that do not cover the ears or touch the collar. Styling with gel for a neat look is permissible.
5. Cell Phone Usage
- Employees are not permitted to make personal calls during work hours without specific reasons.
- Only authorized staff may use the restaurant's phones for communication.
6. Guidelines on Handling Lost and Found Items in the Restaurant
- Any money or items found within the restaurant premises by employees must immediately be handed over to the restaurant manager, with a full report of the details, which should also be logged into the shift handover book.
- It is the restaurant's responsibility to notify the rightful owner of the lost property.
7. Handling Customer Feedback and Complaints
- In instances of customer complaints or feedback, employees must attentively listen to every detail to accurately record the information and think of a reasonable solution in line with the training they have received.
- If an employee finds themselves unable to resolve an issue, they must immediately report it to the restaurant manager or the responsible person present for assistance.
- Important Reminders:
- Always apologize for any unpleasant experiences the customer may have had at the restaurant.
- Avoid arguing with customers under any circumstances.
- Demonstrate a caring and sincere attitude by actively listening.
- Always be polite and courteous.
- Use common sense and reasoning to address issues.
- Safeguard property and maintain confidentiality of business secrets.
- Do not remove any property from the restaurant without authorization. Any item taken must have a signed permit from the Restaurant Manager or a valid invoice.
- All of the following restaurant documents are considered confidential:
- - Customer information: names, phone numbers, addresses, ID cards, etc., revenue details or any accounting documents of the restaurant, operational and training manuals, food preparation and service processes, information about the management, staff, and technical data related to the restaurant's equipment and facilities.
- WORKPLACE SAFETY AND HEALTH
1. Fire Safety Measures
- Smoking within the Restaurant is strictly prohibited to prevent fire hazards.
- In the event of a fire, employees must:
- - Activate the nearest fire alarm by breaking the glass, Call 114 for emergency fire services, Immediately inform all visible customers and staff, Attempt to extinguish the fire using available firefighting equipment as trained, If the fire cannot be controlled, evacuate through the emergency exit to the assembly point, and Avoid opening doors that can escalate smoke and fire spread.
2. Work Uniforms
- Employees are responsible for maintaining their issued uniforms. Wearing the restaurant's uniform outside is prohibited unless on a mission as directed by management.
3. Occupational Health and Safety
- Employees must adhere to health, safety, and environmental protection regulations under the guidance of Management and responsible persons.
- Adhere to workplace, health, and safety regulations.
- Use protective equipment and tools when performing potentially hazardous tasks to oneself and others.
IV. DISCIPLINARY ACTION AND MATERIAL RESPONSIBILITY
1. Disciplinary Actions
a. Fine of $2
- Neglecting duties without a valid reason
- Arriving late or leaving early without management or supervisor's permission.
- Failing to record arrival and departure times on the daily attendance sheet.
- Improper use or attire not in accordance with dress code or failure to maintain personal hygiene.
- Wearing work uniform or part of it outside the restaurant without permission
- Sleeping during or outside of working hours in the restaurant without authorization.
- Absence without the consent of the restaurant manager.
- Staying over 30 minutes after shift without manager or supervisor's approval.
- Fine of 10% of monthly salary
- Unauthorized use of restaurant, bar equipment, or other areas.
- Cooking or making drinks in the restaurant without permission.
- Signing the attendance sheet for someone else.
- Participating in restaurant's trading activities without permission.
- Consuming food or drinks designated for or sold to customers.
- Smoking in front of guests, in service areas, food preparation areas, or chewing gum during working hours or in front of customers.
Disciplinary action or termination
- Consuming alcohol on the job or arriving at work under the influence of alcohol.
- Stealing, unlawfully possessing, or moving property belonging to the restaurant, guests, or colleagues.
- Directly or indirectly accepting commissions for unauthorized transactions.
- Intentionally damaging the property, reputation, or standing of the restaurant.
- Provoking or challenging others to fight, causing injury, or intentionally destroying another employee's property within the restaurant premises.
- Participating in or encouraging gambling within the restaurant.
- Being blatantly rude, behaving improperly, aggressively, disrespectfully, or showing indifference towards guests.
2. Material Accountability
- Employees are required to compensate for any damage or destruction of the restaurant's assets, tools, and equipment, covering at least 50% of the asset's depreciated value at the time of the current valuation. Depending on the case, the restaurant management will assess the damage and finalize the compensation plan.
Professionalism and proactivity among employees are enhanced through the adoption of clear and reasonable restaurant policies.
Restaurant rules are set by you – the owners and managers, not as a means to control or punish employees, but to ensure smooth and efficient operation of your establishment. Thus, you have the flexibility to modify these rules as needed to best suit your restaurant's circumstances.
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