Reference no: EM133039020

You are the manager at a local restaurant. You have 40 employees total. Your restaurant has been hit hard by the COVID crisis but you are still in business.  You have 15 tables inside and 10 outside on your patio. The current rules prevent you from serving any meals indoor so you are using only the outside tables. During the lockdown, you were closed like most restaurants in California.  With the current state of affairs, your business is down 62% and you are wondering if your business will ever return. You need approximately 20 of your former 40 employees.  If you use all 40 employees you will lose money. You wrote an email to all employees asking if they were still interested in working at the restaurant and to send you their schedules.

The responses to your email were surprising. Eight employees asked you if you kept the place COVID safe for them and whether you would supply them with safety gear.  10 employees asked for double hours as they needed to make up the money for lost money during quarantine.  7 employees stated that they were too scared to return to work.  25 employees said that they must be chosen for work... an impossibility given you only need 20.  An anonymous few employees demanded higher pay as they say the workplace is hazardous and a hazard premium is needed.

When your restaurant close in March you had 3 employees exposed to COVID, out of the 40 total.  Many of the few employees you have called want to have all employees tested every 7 days.  You wonder if this is feasible. Your goal is to create a cohesive and positive workplace where safety is key.  You have spent approximately $3000 on cleaning supplies and consultation. You sell primarily grilled meat products with salads and desserts.  Your bar business used to be 40% of your business but a bar is no longer an option as it is indoors.

Answer the following questions

1) Design a short COVID policy that will be used by all employees of the restaurant

2) You must make policy to address the work scheduling challenges you face.  Know that you only need the equivalent of 20 employees maximum at any one time, with only 10 needed during quiet times.

3) You want to modernize your food offerings to provide some diversity of food to give yourself the best chance of survival

4) You want to design a short policy about how you will hire future workers.  Do you take resumes, applications online? How do you handle interviews etc?

5) How will you address the testing of your employees for COVID?  Will you test them... and why/why not?