Day 151 - 10 Jul 95 - Page 59


     
     1        A.  Right.
     2
     3   Q.   Is that correct?
     4        A.  Probably, in the majority of cases, yes; we would have
     5        done a clean up the night before.
     6
     7   Q.   Right.  We are dodging about a bit at the moment.
     8
     9   MR. JUSTICE BELL:  What I suggest is just sit down for a minute
    10        or two and think about where you are going.  Take a seat if
    11        you want, to Mr. Stanton.
    12
    13   MS. STEEL:  You are currently the Regional Manager of the
    14        Midlands region.  In terms of matters relating to
    15        employment, what are your responsibilities?
    16        A.  As relating to employment?
    17
    18   Q.   Yes?
    19        A.  I suppose to ensure the restaurants are properly
    20        staffed.
    21
    22   Q.   With sufficient levels of staff?
    23        A.  Yes.  The right calibre of people to ensure that
    24        I guess that they are being trained, all the systems are up
    25        and running for training or if they are not, to direct the
    26        Manager or the supervisor, depending on who I am speaking
    27        to, to the right resources if they need help.
    28
    29   Q.   Does that include any kind of check on the hours that are
    30        worked or?
    31        A.  As a regional manager?
    32
    33   Q.   Yes.
    34        A.  The hours that are worked: I would probably get the
    35        area manager, or the ox manager as it is now, to look at
    36        the scheduling requirements for the summer period.  A good
    37        example is on Saturday when I was out.  We went over to a
    38        few restaurants in East Anglia and some of the things,
    39        given their disproportionately high volumes during the
    40        summer.  One of the things I certainly discussed with the
    41        manager and area supervisor is, I suppose, were they ready
    42        but then to quiz a little bit deeper to ensure they did
    43        have an idea about where they were going to find and they
    44        talked about they had some students coming back and they
    45        had already contacted those people they had contacted then,
    46        so I would still be looking at staffing.
    47
    48   Q.   But that is in terms of the kind of preparation side.  What
    49        about the other side of what has actually gone on, how long
    50        have the crew been working, have they been working more 
    51        than 39 hours in a week, are they getting the performance 
    52        reviews they are supposed to be getting, are they getting 
    53        the pay increases that they should be getting and things
    54        like that?
    55        A.  I guess I would not go into so much detail in terms of
    56        as an area supervisor I would actually physically look and
    57        check.  I would do more of that in terms of speaking to
    58        people so if, for example, I came across somebody working
    59        in the kitchen with a green badge, I would say,"How long
    60        have you been working here" if they said, "5 weeks", then

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