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Huitong Restaurant 1. Company Profile 3. Company Philosophy 4. Attendance System 1. Working Hours Each position in the restaurant is scheduled according to work needs and works 27 days per month 2. Attendance 2.1 Attendance cycle : There is an attendance cycle from the 1st to the 31st of each month, and employees should consciously sign in and out.

2.2 Attendance confirmation: Attendance sheets for each position (including various types of leave certificates) shall be submitted to the manager for approval and confirmation on the last working day at the end of the month (or earlier if there is a holiday).

2.3 Attendance specifications:

2.3.1 Lateness: Those who fail to arrive at work according to the prescribed working hours and do not ask for leave will be accrued for being late regardless of the reason. If they fail to sign in for more than 30 minutes, they will be Count absenteeism.

? If you are late for 5 minutes and within 5 minutes, you will be deducted 5 yuan; if you are late for 15 minutes and within 15 minutes, you will be deducted 10 yuan; if you are 30 minutes late and within 30 minutes, you will be deducted 20 yuan. 2.3.2 Leaving early: The conditions and calculations are the same as being late. Leaving early for more than 30 minutes will be recorded as absenteeism.

2.3.3 Absenteeism: Absence from work under any of the following circumstances:

Absence from work without going through leave formalities in advance or taking leave without permission, as well as those who fail to return after overdue leave of all kinds Those whose leave is not renewed; those who do not work according to the prescribed positions; those who are late or leave more than 30 minutes early; other situations that should be treated as absenteeism. 3. Vacation system 3.1 One day a week 3.4 Marriage leave:

Employees can enjoy three days of marriage leave with a marriage certificate. Marriage leave should be used continuously within six months from the effective date of the marriage certificate.

3.5 Bereavement leave:

When an employee's immediate family members and parents-in-law die, they can take three days of leave (calendar days). When a non-immediate relative dies, they can take one day of leave. When employees apply for bereavement leave, they must provide relevant certificates.

3.6 Personal leave:

The restaurant does not encourage employees to take unpaid personal leave. Under exceptional circumstances, employees may take up to 5 working days of unpaid personal leave per year. Personal leave shall be calculated based on at least 4 hours and shall not exceed 2 working days at a time. Personal leave must be approved in advance by the department head.

3.7 Leave application procedures:

Employees must fill out a leave application form and relevant certificates two weeks in advance before taking leave, and it can only be implemented after approval by the department supervisor. "Employee Handbook (Restaurant)" V3.0 Page 1 of 6 Huitong Restaurant 5. Salary and benefits 1. Salary principles 2. Payment form The company will deposit employee wages directly into the employee's personal account in the designated bank on the 15th of the following month. 3. Probation period salary Newly recruited employees have a probation period of 1-3 months. During the probation period, wages will be paid according to the probation wage standards for the corresponding positions. After the probationary period expires and the employee passes the assessment, the regular salary will be determined.

4. Meals and Accommodation The restaurant provides free working meals, two meals a day and accommodation for employees. No working meals and dormitories are provided and no additional subsidies are provided. 5. Social insurance funds must be paid in full on time in accordance with national regulations. Information is needed. The restaurant pays social insurance for all regular employees who have worked for 6 months. For employees who do not need social insurance, the company will convert the social insurance part into a certain proportion of cash subsidies for employees. 6. Employee benefits 1. Birthday gifts In the month of employees’ birthdays, the restaurant gives gifts to employees and expresses congratulations and care to them.

2. Physical examination service The restaurant organizes physical examination and health certificate review for employees every year.

7. Rewards and Punishments 1. Rewards 1.1 Reward form: Rewards for promotion, a one-time bonus can be issued.

1.2 Reward details: Those who actively make reasonable suggestions and bring better benefits to the restaurant after being adopted.

Those who have improved business management, improved service quality and made outstanding achievements.

Protect corporate property, protect the safety of guests and colleagues, discover and eliminate major hidden dangers, and prevent major accidents.

Those who are loyal to their duties, consciously dedicated, and perform outstandingly.

Those who pick up gold are not ignorant.

Those who have made outstanding achievements in other aspects. 2. Punishment Employees should strictly abide by the operating procedures and management regulations in the Huitong manual. When employees violate the code of conduct or restaurant policies, the restaurant will impose varying degrees of punishment based on the severity of the case. The following behaviors include but are not limited to:

2.1 Punishment forms: verbal warning, written warning, serious written warning and termination Labor Contract 2.2 Punishment Details:

2.2.1 Oral Warning: Depending on the nature of the fault committed by the party, a financial penalty of 20 yuan to 100 yuan may be imposed as appropriate; The restaurant may impose penalties on employees who have any of the following behaviors A verbal warning. "Employee Handbook (Restaurant)" V3.0 Page 2 of 6 Huitong Restaurant? Being late for no reason, leaving early, or going out or leaving early during working hours without approval; Appearance does not meet the required standards; Failure to comply with the job responsibility system, violation of operating procedures and Service procedures; Those who fail to meet the required standards in work, service, and hygiene; Those who recommend or refuse legitimate requests for other positions; In addition to the above behaviors, those who violate the rules and regulations of the restaurant and the circumstances are minor, the restaurant will record a verbal warning and require Employees make improvements to disciplinary violations.

2.2.2 Written warning: Depending on the nature of the fault committed by the party, a financial penalty of 500 yuan to 200 yuan may be imposed as appropriate:

If the employee cannot improve his performance as required or there are further consequences In case of disciplinary violations, the restaurant will give a written warning depending on the seriousness of the case.

? A total of two verbal warnings occurred within six months; Violating the company's holiday management system and taking vacations without approval or without certification from an organization authorized by the company; Absent from work for more than half a day; Shifting duties, not assuming responsibility, and delaying work. Work; Sleeping, watching TV, listening to recordings, playing poker, mahjong, chess or disguised gambling during working hours; Drinking alcohol during working hours or going to work smelling of alcohol; Destroying public facilities and equipment in the restaurant; Failure to pass the legal procedures Channels and proper ways to express opinions; Smoking in no-smoking areas; Moving or dismantling fire-fighting equipment without authorization; Sowing disputes between colleagues, leaders, and between employees and leaders to create disunity; Fabricating and disseminating information that damages the reputation of the restaurant or employees ? Allowing outsiders to stay in employee dormitories without approval; 2.2.3 Serious written warning and termination of labor contract. For employees who commit any of the following acts, the restaurant can record a serious fault once and terminate the labor contract between the party and the enterprise. :

Two written warnings in total within one year; Absence from work for two consecutive days or more than three days in total throughout the year; Taking advantage of one’s authority to provide information or services to other competitors; Deliberately destroying company property and damaging company equipment Create work obstacles; Violate national laws, regulations, and ordinances, and be held criminally responsible or detained for review by judicial authorities; Steal items from restaurants, guests, and colleagues; Make trouble, fight, and disrupt work order; Violate job responsibility systems, safe operating procedures, and violations Directing and causing accidents; Violating relevant national regulations on food hygiene, causing food poisoning to guests or employees; Engaging in second jobs or other non-work-related for-profit activities during working hours; Deliberately creating and issuing various false certificates; He cheated and cheated to get a break; verbal warnings were accumulated over six months. Written warnings are calculated cumulatively over twelve months. If a worker is given two written warnings in total, the company will terminate the labor contract. "Employee Handbook (Restaurant)" V3.0 Page 3 of 6 Huitong Restaurant 2.4 Processing Authority For verbal warnings and written warnings, the restaurant department manager has the authority to exercise punishment. The termination of the labor contract shall be verified by the department manager and reported to the general manager for approval. 8. Safety Regulations The purpose is to protect the life and property safety of employees, guests and the restaurant, ensure the normal operation order of the restaurant, and protect the interests of the restaurant.

1. Safety instructions? Implement the safety position responsibility system of "whoever is in charge is responsible, whoever is on duty is responsible, and whoever operates is responsible"; Smoking in the no-smoking area of ??the restaurant is strictly prohibited; It is strictly prohibited to install various electrical equipment without permission , messy wires; unauthorized use or disassembly of fire-fighting equipment and fire-fighting tools is prohibited; the safety conditions of fuel pipes, burners, switches and other facilities must be checked before going to work. If problems are found, valves should be closed and reported to the engineering department for maintenance.

All kitchen equipment must be checked and all valves closed before leaving get off work.

Employees should check carefully before leaving get off work to eliminate potential safety hazards, extinguish all fires, and turn off unsuitable power supplies. Fire prevention should be the top priority in the company's safety work. Pay attention to fire sources and ignition at all times. If you find unsafe factors such as abnormal colors, strange sounds, odors, loose, worn, broken wires, and wear and tear of power sockets and electrical appliances, take timely measures and arrangements. Engineering department overhaul.

2. Firefighting instructions Once a fire occurs, report it to the department manager immediately and take the following measures:

Use on-site fire-extinguishing equipment to extinguish the fire; Close all doors and windows at the fire site and cut off the power supply ; If the fire is large, call 119 immediately, and state the specific location of the fire, burning items, size of the fire, name and position of the caller; ? Actively assist the commander in guiding on-site personnel to evacuate from safe passages, and assemble at a fixed location , the use of elevators is strictly prohibited; 3. Confidentiality system In order to maintain the normal operating order of the restaurant, employees must abide by the confidentiality system. We are responsible for confidentiality of data, materials, documents, information, etc. related to the company's operations, and shall not disclose them in any way. The following information includes but not only includes:

? Employee manuals, training materials; restaurant operating data, Customer information; Restaurant salary information. 4. Maintain reputation and take care of restaurant property? Employees are not allowed to engage in any activities outside in the name of the restaurant without authorization; Employees should pay attention to their words and deeds in society to avoid damaging the reputation of the restaurant; Employees must take good care of restaurant property and are not allowed to damage or steal intentionally. 5. Personal property Employees are responsible for taking good care of their personal property. Valuable items should not be brought into the workplace. The restaurant will not be responsible for any losses.

6. Smoking: Employees should smoke in designated places.

7. Those who fail to sign in or out in time due to work should promptly sign and confirm with the department supervisor. "Employee Handbook (Restaurant)" V3.0 Page 4 of 6 Huitong Restaurant Front Office Code of Conduct 1. Work Attitude: As a restaurant employee, you should have the following work attitude:

? Friendly: Should be Welcome guests and get along with colleagues with a smile; Etiquette: You should behave in a gentle and elegant manner, respect guests and colleagues; Diligence: You should work diligently and to the best of your ability, focusing on efficiency; Integrity: You should be loyal and honest, do not lie, and pay attention to credibility; Punctuality: You should Strictly abide by working hours, and shall not be late or leave early or leave the post without any reason; Responsible: Should abide by duties, do their job well, complete assigned tasks, and protect corporate property; Neat: Not only should personal appearance be kept tidy, but also the working environment should be kept and the cleanliness of tools. 2. Appearance 2.1 Employee Appearance Employees should keep their clothes neat and tidy at work. Male employees are not allowed to grow beards, and their hair should be trimmed regularly. The length of the hair should not cover the ears and collar. Female employees’ hair and makeup should be kept elegant. Accessories for female restaurant employees are limited to watches, an engagement or wedding ring and earrings.

2.3 Employees’ clothing? The restaurant will issue aprons to employees according to their positions; Employees are not allowed to wear aprons out of the restaurant; Employees should change aprons before or after work, and are not allowed to change uniforms during working hours; Employees They should be cleaned regularly as required and uniforms should be kept tidy; 2.3.5 If employee uniforms are off-line, they should be repaired in time. If an apron is intentionally damaged, compensation will be based on the price. 3. Lost items If an employee finds any property within the workplace, he or she must immediately send it to the department supervisor; if an employee has any personal items lost within the restaurant, he or she should report it to the department supervisor immediately.

The code of conduct in the kitchen strictly abides by the "Food Hygiene" to ensure the food safety of employees and guests. 1. The places and surrounding environments where food is processed, stored, and sold must be clean and hygienic, and have serialized rat-proof, dust-proof and other anti-fouling measures. measure.

2. When kitchen staff are on duty, they should wear work clothes and hats, and keep them clean. They should wash their hands frequently, bathe frequently, cut nails frequently, wash clothes frequently, wash quilts frequently, and change work clothes and toilet frequently. Disinfect after washing clothes.

3. To prevent bacterial food poisoning, the raw materials of processed food and meals must be fresh, do not use spoiled raw materials, and do not buy or sell spoiled food. 4. Prevent food cross-contamination, and strictly limit raw and cooked foods. Divide processing. Tools such as knives, boards, rags, and containers such as frames, basins, plates, buckets, and bowls used for processing raw and cooked foods must be strictly separated. Strictly implement the four-separation system of 'separation of raw and cooked products; separation of finished products and semi-finished products; separation of food and sundries; separation of food and natural ice'. 5. All tableware, cups and other utensils must be disinfected after washing. The disinfection process strictly follows the system of "one washing, two brushing, three flushing, four disinfecting and five cleaning".

6. The workroom should be thoroughly cleaned after each operation and cleaned regularly.