Page 9 - Cowch eBook - Staff Manual 2019

GENERAL TEAM POLICIES

As a member of the team at Cowch, there are certain standards you

are expected to meet. Standards and procedures are set to create a
professional and cohesive environment for the team, and to assist in
delivering the best possible experience for our guests.

1. All team members will arrive at 8. Cowch encourages all team
work at least ten minutes prior members to share knowledge
to their rostered start time. This and ideas they may have for
allows for a moment to read improving the venue and

the shift plan before stepping brand.
out on the floor. 9. All team members will have

2. All team members will a good knowledge of the
demonstrate respect and company’s vision, Customer
kindness for fellow team Promise and Team Promise. It
members, greeting them is the responsibility of all team
warmly with a high five. members to acquire relevant

3. Mobile phones are strictly knowledge on menu items with
prohibited whilst on shift the assistance of senior staff,
and must be left in your bag. supervisors and managers.
(managers excluded). 10. Recipes and presentation

4. Team members will take standards are to be followed
breaks only as directed by the exactly at all times.
manager or shift supervisor. 11. Never make mixes in customers

5. Remember that the roster is a view. They are Cowch’s secret
guide and may change subject recipes! Keep it cow-nfidential!
to business requirements.

From time to time, team
members may be required to
work later than expected or
start earlier than expected. It is
important to check your roster
regularly.

6. All annual leave must be
approved by the Venue
Manager. No leave will be
approved during school holiday

times.
7. A high level of personal
grooming and hygiene must be

maintained at all times.

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