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.
