Aaron’s Smokehouse

Slogan

• “We bring the southern taste to your plate”

Location of operation

• Walnut Street, Muncie IN • Hours of Operation • Monday – Thursday 6am -12am• Friday and Saturday 6am - 2 am

Our Theme

• BBQ family oriented restaurant• Good For date nights • Laid back environment

Service Style

• Seat yourself • Waiter/Waitress takes order

Seating Arrangements

• 4 table for two• 6 bar stools • 4 booths seating 4 a piece • 5 booths seating 5 a piece

Mission Statement

• Our goal here at Aaron’s Smokehouse is to provide the best BBQ in town. We create a laid back environment for family and friends. We bring the taste of the south up to Muncie IN.

Staffing List

• 1 Manager• 2 lead pit masters• 4 pit masters• 3 prep cooks• 3 head servers• 5 servers

Organization Chart

Manager Lead pit master

Pit master

3 prep cook servers

Job Description – Lead waiter/waitress • Must have experience as working as waiter / waitress • Able to supervise other waiters/waitress’s• Train other waiters/waitress• Maintain a clean appearance• Able to deal with difficult customers.

Job Description – Lead Pit master

• Must know temperature of meat regulations • Work 7-12 hours a day • Have experience in any BBQ activity ( competition or restaurant) • Know how to control a charcoal smoker • Know how to use a stick burner • Must maintain Chef certification

Job Description- Prep Cook

• Know how to prep meat • Work 7-12 hours daily • Learn how make sauces, rubs, and marinade. (Learned in orientation) • Know how to properly season meat • Able to stay organize and maintain clean station • Work in mornings 3 hours prior to open time • Able to make side dishes to be placed on grill or smoker (learned in

orientation)

Menu

• Slow smoked pulled pork • Jumbo Burger (house sauce optional) • Slow Smoked Ribs (house sauce optional)• Chicken Wings (house sauce options)• Chicken breast

House Specials

• Sinful Apple Cake Doughnut • Doughnut Burger• Fatty Sausage

Appetizer

• Jalapeno poppers • Sweet pepper poppers • Habanero Bomb • Moink

Start of Part 2 (next slide)

Recruiting

• Recruit according to staff changes as needed • Myself and all lead pit master will be involved in recruiting of pit

master and prep cooks • Myself all lead waiter/waitress involved in recruiting of

waiter/waitress

Being Qualified

• ALL employees must be able to stay clean• ALL employees must be able to deal with difficult customers • Experience required for lead position's • Unexperienced or little experience is acceptable for non-lead

positions

Avoiding discrimination

• Our business can avoid discrimination buy allowing anybody that is capable of using the dishwasher or hand washing dishes• We also offer positions available to the disabled by allowing them to

clean dishes off tables and mop floors.

EEO Statement

• Our restaurant has a zero tolerance policy on discrimination. We do not discriminate on sex, gender, sexual orientation, disabilities, or age. Anybody that is capable of doing a good job and benefits our restaurant is welcome to work or be employed. Any harassment charges will be handled by me and local law enforcement or the business lawyer.

Lure Tactics

• Health and dental insurance offered for full time employees • After 6 months of work 25% off any meal • Leaders of the job (ex. Lead pit master) gets first pick for time off

(counted as time with company)

Sources

• Find employees at BBQ competitions • Other BBQ Restaurants • Job Fairs • Local High School graduates

Pursing Diversity during interview process • See EEO statement

Recruiting Evaluation

• We evaluate our efforts based on who is applying and the experience they have. • A change may be made if more money is spent on recruiting than

hiring

Internet add- prep cook

• Will be posted near business website• “Like to BBQ ? This job is for you! Spend the day doing your favorite

hobby with a local BBQ restaurant and local customers. Most training is on the spot and a relaxing environment”

Flyer in high school – prep cook

• Posted in main office in the local high schools • Reads “Graduating? Like a job to start after high school? Learn how to

BBQ the best BBQ in town. Become a member of the Aaron Smokehouse team!”

Guidelines when hiring

• Our business leaders will review all flyers, applicants, and any other paperwork• More than one person will be responsible for the recruiting • Will make sure to follow the business EEO statement.

Screening

• Phone interview done by the lead pit master or lead waiter/waitress • 2nd phone interview done by me• In person interview done by myself and lead waiter/waitress or lead

pit master • ALL PHONE INTERVIEWS ARE RECORDED

Finalist for jobs

• Drug testing will be done on ALL applicants• Background checks done by business leaders• References • Notified if failed by hand written if to final interview otherwise a

phone call

Interview Schedule for pit master

• How do you think you are doing at your current job? • Are their transportation issues to get to work on time?• Why would you like to work here? • How did you hear about us?• Do you have any prior knowledge to cooking BBQ? • Have you ever cooked in competition?• Any questions about the job you are applying for?

Part 3 next slide

Orientation

• Our orientation will be given by myself. Kitchen and training will be done by lead pit master or lead waiter/waitress • Orientation will be taken place on Monday’s• The process will take about 5 hours with about an hour lunch break

Orientation will cover..

• Enrolling Process • Tax Forms • Direct deposit-optional • Health benefits • Review Handbook • First Aid info• Harassment - zero tolerance • Dress Code

Orientation continued

• Review handbook • Scheduling• Time Clock and scheduling

Orientation Checklist • Create personal files

• Copies of I.D

• Review Health benefits

• Company Policy

• Cover EEO statement

• Tax Forums

• Give out company handbook

• Dress code – apron, and clothing fit to positron

• Facility Tour

• Double Check scheduling

• Review Prohibition Period

• Review Golden Rule

• Q/A

Probation Period

• After hiring of a new employee, the employee will have 30 days of work at Aaron’s Smokehouse. After the 30 days if we feel the employee is fit for work here at Aaron’s Smokehouse we will then hire the employee. If other lead employees and I feel it is best for the employee to not be here we will then result into the Golden Rule. After the 30 days if we are still unsure if the employee is a good fit lead positions and I will discuss another 30 day prohibition period.

Golden Rule

• Here at Aaron’s smokehouse we have the Golden Rule. The Golden rule states when removing a employee the following conditions must be met. If we feel it is best to remove a employee we will give the employee a one weeks notice. The employee may leave at any time within the weeks notice. If the employee is here after the 7 days, the employee will be removed permanently.

• The Firing of the employee must be a logical reason for a better workplace environment• This may include

• Harassment of any type• Discrimination• Work ethic unfit for position • We feel one is unfit for the position

Job Offer • Prep cook – I will maintain Job offer, cover responsibilities • Paid hourly at 9$ • Weekly pay • Offer Health benefits • Start when needed • Schedule shifts • No union• Supply uniform • Refer to Golden Rule

Part 4

Professional Development

• Training will last 2 days • Our business will give new employees hands on training, on the job

training, and a 2 hour lecture of what is expected of the employee. • The lecture portion will be done by me. • Hands on and on the job training will be done by the lead position• Training will be done bi-annually • No cross training needed

Lecture Portion of Orientation (ALL JOB APLICANTS) • Lecture will be don by me• Go over sanitation laws and regulations. • How to deal with cuts • How to deal with injuries • CPR review (will not be certified)

• Customer Policy • How to deal with difficult customers • Customer boundaries

• Quick Review of company policies

On the job- prep cook

• Conducted by pit master will conduct training for prep cook • They will learn• How to make

• Sauces • Marinades • Rubs

• Learn to • Rub meat• Marinade meat • Prep and make sides or house specials • Pull pork by hand

On The Job training – Pit Master

• Conducted by lead pit master • Will learn

• How to set up smoker/grills • How to apply sauce to meat • Check meat for doneness • How to work with the smoker • How to wrap meat properly

On the Job Training- Servers

• Conducted by lead server• Will learn • How to

• Deal with difficult customers• How to properly serve drinks and food • Learn menu • Know how to answer questions about allergic reactions

• (Such as peanuts in a dish)

Development programs

• Myself and the lead pit master will maintain a serve safe certification. • Lead pit master must maintain a chef certification

Motivation to work

• After the lead pit master has worked for our company for 1 year myself and the pit master will enter local and out of town BBQ competitions. They will receive ¼ of prize money and ¾ will be put into the restaurant• Pit masters are aloud to alternate and travel to competitions • Lead Servers will have 2 days paid vacation per every 336 hours

Servers, prep cooks, and pit masters will receive 1 day paid vacations per every 336 hours worked.