Franchised Restaurant Management and Personnel Sample Clauses

Franchised Restaurant Management and Personnel. The Franchised Restaurant shall at all times be under the on-site supervision of one of the following designated individuals, who must meet, to the satisfaction of HFS, HFS’ applicable training qualifications for their designated position title: a Restaurant Manager, a Multi-Unit Manager, or, for specific, limited periods of time as authorized by HFS, a Shift Leader. Franchisee must, at all times, employ at least 2 management personnel for the Franchised Restaurant who have successfully completed the FMTP. If at any time Franchisee ceases to employ 2 management personnel as described above, Franchisee has 30 days (from the date on which Franchisee has less than 2 specified management personnel) to hire and enroll replacement personnel in the FMTP. At Franchisee’s option, one person may hold more than one of the above positions. Franchisee (or, if Franchisee is owned by more than one individual, the Operating Principal or Multi-Unit Manager) shall remain active in overseeing the operations of the Franchised Restaurant, including without limitation, regular, periodic visits to the Franchised Restaurant and sufficient communications with HFS to ensure that the Franchised Restaurant’s operations comply with the operating standards as promulgated by HFS from time to time in the Manual or otherwise in written or oral communications. Franchisee shall hire all employees of the Franchised Restaurant and be exclusively responsible for the terms of their employment and compensation, and for the proper training of such employees in the operation of the Franchised Restaurant, in human resources and customer relations. Franchisee shall establish at the Franchised Restaurant a training program for all employees that meets the standards prescribed by HFS. Franchisee shall employ only suitable persons of good character and reputation who will at all times conduct themselves in a competent and courteous manner in accordance with the image and reputation of HFS and the System and, while on duty, comply with the dress attire, personal appearance and hygiene standards set forth in the Manual. Franchisee shall use its best efforts to ensure that Franchisee’s employees maintain a neat and clean appearance and render competent and courteous service to all customers and fellow employees of the Franchised Restaurant.
Sample 1
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Related to Franchised Restaurant Management and Personnel

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