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
