Team Structure & Organizational Chart
Team Overview:
• - HR Manager: Employee
relations, recruitment,
training, compliance
• - General Manager:
Operational control and daily
excellence
• - Marketing Manager: Brand
promotion and customer
engagement
• - Finance Manager:
Budgeting, financial planning,
payments
• - Head Chef: Kitchen
leadership, quality control,
health standards
Organizational Chart: Simple hierarchy with
GM at the top
Labor Laws, Training & Safety
Standards
Applicable Labor Laws Training & Safety Standards
• - Minimum Wage: • - FoodSafe Level 1
$17.40/hour (BC, 2024) Certification: Mandatory
for food-handling staff
• - Overtime: 1.5x pay after
• - Workplace Safety:
8 hours/day or 40 Training on kitchen
hours/week equipment and
• - Employee Benefits: emergency protocols
Statutory holidays, • - Ongoing Safety:
vacation pay, CPP, EI Inspections and regular
contributions team meetings
Compliance, Recruitment & Budget
Compliance & Workplace Policies:
- Anti-discrimination (BC Human Rights Code)
- Respect and inclusion for all protected categories
- Anti-harassment policy with clear reporting and disciplinary
measures
- Diversity, equity, and respectful communication training
Recruitment & Retention:
- Local job boards and social media postings
- Face-to-face interviews for skill and attitude assessment
- Structured development plans, competitive pay, and growth
opportunities
Budgets:
- Hiring & Training: $10,000
- Professional Development: $5,000
- Performance-Based Promotions & Training: Allocated from