Day 152 - 11 Jul 95 - Page 55


     
     1        A.  Yes.
     2
     3   Q.   You also, I think, were Supervisor of the Year or a
     4        Supervisor of the Year sometime after that, were you not?
     5        A.  That is correct, yes.
     6
     7   Q.   Again what is that based on?
     8        A.  All those things I mentioned previously, but over the
     9        range of stores that you control.  So, in my case it would
    10        have been over Colchester, Clacton and Ipswich.
    11
    12   Q.   In that range of standards or criteria that you have given
    13        us just now for Restaurant of the Year and, by implication,
    14        Supervisor of the Year, one of the things you have
    15        mentioned was profit?
    16        A.  Yes.
    17
    18   Q.   Do you have any sense that profit is really the key to all
    19        of this and if you make a profit, despite the fact you have
    20        sacrificed the interests of the crew in getting there, you
    21        might still get an award of this kind?
    22        A.  No, because if -- the idea is to make an optimum
    23        profit.  Part of the idea of making an optimum profit is to
    24        keep the restaurant operating at a good level, so that in
    25        turn your sales increase over a period of time.  If you go
    26        for maximum profit, it means you run crew levels too tight,
    27        you skimp on your cleaning, you would not, you know, have
    28        sufficient rubbish collection -- if you wanted to take that
    29        as an example -- so at the end of the day the restaurant
    30        would not operate in a business like or customer friendly
    31        fashion and, therefore, longer term the profit would
    32        suffer.
    33
    34        So, the emphasis should be on an optimum profit rather than
    35        a maximum profit for a short term benefit.  A short term
    36        benefit would cause problems in the long term.
    37
    38   Q.   When you were Assistant Manager and Manager at Colchester,
    39        Mr. Davis, how many hours a week did you used to work?
    40        A.  Probably about 50.
    41
    42   Q.   How much of that 50 hour week was spent actually in the
    43        restaurant?
    44        A.  All of it.
    45
    46   Q.   Would that be shifts at different times of the day that you
    47        would be there?
    48        A.  Yes, night shifts, mid shifts, day shifts; sort of mix
    49        of all of those.
    50 
    51   Q.   Would you be there during closing, would you? 
    52        A.  Certainly, yes. 
    53
    54   Q.   Would you sometimes be there if there was one of those rare
    55        all night jobs?
    56        A.  Yes.
    57
    58   Q.   You told us this morning that Mr. Alemi was a competent,
    59        successful crew member who got on well with everybody?
    60        A.  Yes, sir, I did say that.

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