BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20181015T133000Z DTEND:20181015T170000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Human Resources Basics for Restaurants DESCRIPTION:Overview\n\nAs a restaurant owner or manager you know employees are the lifeblood of making any restaurant successful and there are numerous Human Resource (HR) issues to deal with. Come spend a half day to learn the basics from an HR expert in your field. In this Jam-packed session Amy Carrick (see her bio below) will review the basics of what you need to know to keep you from unknowingly making HR mistakes that can cause you time and money.\n\nTopics Include:\n\n \n\n1. MISSION & CULTURE\n\n\n Defining what you & your restaurant value\n Defining what you want your employees to value\n What is culture and why is it important to your workforce & business?\n\n\n2. HIRING & RECRUITING\n\n\n Job Descriptions\n Recruiting Talent (resources for restaurants)\n Determining staffing needs\n Screening candidates\n Interviewing candidates\n Legal pitfalls\n Job Offers\n Onboarding & Orientation\n\n\n3. SAFE & RESPECTFUL WORKPLACE (Restaurant Industry specific)\n\n\n Physical safety\, injuries & worker's compensation\n Manager Responsibilities (Duty of Care)\n Bullying\, Discrimination\, Harassment\, Threats & Violence\n Alcohol & Drugs\n\n\n4. PAYROLL & BENEFITS REQUIREMENTS\n\n\n Wage & Hour Laws (Restaurants: tips\, min wage\, multi-pay rates\, OT\, multi-rate OT\, multi-location rules\, )\n Payroll Best Practices\n Payroll Taxes\n Worker's Compensation\n Affordable Care Act Requirements\n Filings & Paperwork (Verifications of Employment\, Labor Law Posters\, 8027 tip Reports\, OSHA Logs\, ServSafe Certifications\, Bartender Licensing\, etc.)\n\n\n5. COMPENSATION and BENEFIT OPTIONS\n\n\n Career Paths\n Wage Scales (FOH & BOH market rates)\n How to determine compensation\n Types of compensation (hourly wage\, tips (direct & indirect)\, gratuities\, service charges\, Hourly OT\, Salary OT\, Salary Exempt\, commissions\, etc.)\n Insurance\n Paid Time Off/Vacation\n\n\n6. LOSS/RISK PREVENTION\n\n\n Safety Training (restaurants: Food/Illness)\n Theft prevention (background checks\, inventory management\, cash handling tips\, etc.)\n Labor Management (time & attendance\, staff reductions\, staff shortages)\n Employee Retention (turnover reduction)\n Systems and Technolgy\n\n\n7. EMPLOYEE RELATIONS & DOCUMENTATION\n\n\n Coaching & Performance Management\n Holding staff accountable/Discipline\n Documentation best practices\n Legal Pittfalls\n\n\n8. RESOURCES FOR COMPANIES WITHOUT HR ON STAFF\n\n\n Industry Associations (Wisconsin Restaurant Association)\n HR Consultant\n Accounting Firm (payroll\, taxes\, audits)\n Insurance Company\n Attorney\n Train your leadership team on HR Basic\n Websites\, Books & Influencers X-ALT-DESC;FMTTYPE=text/html:
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Overview

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As a restaurant owner or manager you know employees are the lifeblood of making any restaurant successful and there are numerous Human Resource (HR) issues to deal with. Come spend a half day to learn the basics from an HR expert in your field. \; In this Jam-packed session Amy Carrick (see her bio below) will review the basics of what you need to know to keep you from unknowingly making HR mistakes that can cause you time and money.

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Topics Include:

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1. MISSION &\; CULTURE
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2. HIRING &\; RECRUITING
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3. SAFE &\; RESPECTFUL WORKPLACE (Restaurant Industry specific)
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4. PAYROLL &\; BENEFITS REQUIREMENTS
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5. COMPENSATION and BENEFIT OPTIONS
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6. LOSS/RISK PREVENTION
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7. EMPLOYEE RELATIONS &\; DOCUMENTATION
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8. RESOURCES FOR COMPANIES WITHOUT HR ON STAFF
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\n LOCATION:Grainger Hall\, UW-Madison 975 University Avenue Madison\, WI 53706 UID:e.1255.11316 SEQUENCE:3 DTSTAMP:20260406T212756Z URL:https://business.oregonwi.com/events/details/human-resources-basics-for-restaurants-11316 END:VEVENT END:VCALENDAR