“Our single, most valuable asset and greatest competitive edge lies in the ability of our team members to consistently execute at a high level, sharing our commitment to providing a superior guest experience. This is evidenced by the quality of work each and every one of our team members delivers on a daily basis.”
President,
KYLE GREENE
Welcome to Oak and Ember Steakhouse by Kyle G, where our principals and promises define us. Our passion is fueled by our genuine love of people.
We strive for continuous excellence in restauranteur-ship and its traditions in culinary art, innovation, and extraordinary hospitality.
TEAM SERVICE GOAL
PRINCIPLE VALUES
1. Honesty in Speaking: We treat everyone with Dignity, Honesty, Respect, and Integrity.
2. Being of Service: We are committed to treating people as special and giving of ourselves, doing more than expected, anticipating needs, and making a difference.
3. Great People: We hire great people, we set clear expectations, we provide regular feedback, and we celebrate great performances.
4. We Function as a Team: We all look good together, we all look bad together.
TEAM MEMBER PROMISE
1. Citizenship: Getting to work on time, dressed and ready to work. Doing my job to our high standards, and asking questions when I am unsure.
2. Consistent Growth: We are committed to continuous improvement, getting better day by day, shift by shift, Best today, better tomorrow.
3. Doing the Right Thing: Do it right the first time with integrity in your work.
WE PROMISE YOU
1. Clear Direction: Communicating what we stand for and what we will not stand for, how your job contributes to the success of the restaurant, and clear and timely communication of change and how it affects you.
2. Teaching: Standard setting training that gives you a complete understanding of the skills you need to be successful in your position, and enjoy what you do, and where you work.
3. Belonging: You are immediately welcomed as a member of the team, know that you are valued, and are held accountable for your behavior, and results. We help in times of personal need, provide opportunities to prepare for more responsibility, and invite you to share in the celebrations of the team.
EXPECTATIONS
Throughout Your Training And Beyond, We Will Rely On A Firm Agreement Of Expectations Between Kyle G’s Oyster and Wine Bar And You.
What we will expect from you:
A constant positive attitude.
105% effort toward your own development.
To be open-minded.
To follow and learn our Principle Values and Promises.
To provide solutions with problems.
To be yourself and have fun!
What you should expect from us:
We will present the knowledge and skills needed for success.
We will coach and evaluate your performance.
We will provide honest feedback.
We will provide the tools necessary for you to be successful.
LOCAL INFORMATION
Management Team:
Owner: Kyle Greene
Vice President: Matthew Saur
Executive Chef Partner: Shane Johnson
Cocktail and Beverage Director: Dave Lovett
Restaurant Manager: Heather “Hero” Wells
Restaurant Manager: Jacob DiBiasio
Restaurant Manager: Tiffany Gaffey
Office Administrator: Francine Peach
Address: 848 SE Becker Road Port Saint Lucie, FL 34984
Website: oakandembersteakhouse.com
Phone Number: 772-224-2553
Hours Of Operations:
Monday - Sunday : 4pm-9:30pm
Happy Hour
Monday – Sunday: 4pm- 9:30pm (Bar Only)
Restaurant Policies
Employee Smoking: None
Team Member Parking Area: Behind the building (side lot)
Team Member Meal Policy: Selected discounted employee menu during shift – 25% discount on food as a guest.
Personal Phone Calls: We do not accept personal calls for team members. If it is an emergency, a manager will take a message and relay it to you.
Cell Phones: While working, team members are not allowed to use their personal cell phones on the work floor.
General: Please leave large bags and back packs at home or in your car. May bring a clear, see though bag arrive dressed for work and ready to go. We aren’t responsible for lost or stolen articles.
Tip$
100% of Tips are Taxable
All tips are considered income that you owe federal taxes on. This includes cash tips, charge card tips, and any tips you receive from team members. If you earn $20 or more in a month in tips, you must report them.
The value of non-cash tips, such as tickets, passes, or other items of value, is also income and subject to tax. Do not report these types of tips to Oak and Ember Steakhouse, report them on your tax return.
The IRS Requires You to Report Tips
Reporting your tip income correctly is not difficult. You must do three things.
Keep a daily tip record.
Report tips to your employer.
Report all of your tips on your income tax return.
You Must Keep a Daily Tip Record
The IRS requires you to keep a daily tip diary or other evidence to prove your tip income. This daily record is for your protection in the event of an audit. It’s easiest to buy a small, portable calendar to keep track in. Your daily record must show:
Cash tips you get directly from customers or from other employees.
Tips from credit and debit card charge customers that your employer pays you.
The value of any non-cash tips you get, such as tickets, passes, or other items of value.
The amount of tips you paid out to other employees through tip pools or tip splitting, or other arrangements, and the names of the employees to whom you paid the tips.
Service Charges
Do not write in your tip diary the amount of any service charge that is added to a customer's bill and then paid to you and treated as wages. A service charge is part of your wages, not a tip. A service charge is differentiated from a tip when a guest does not have an unrestricted right to determine the amount on the tip line. Examples include “a party of 6 or more”, “catered events”, and/or “large business meetings”.
What are Allocated Tips
These are tips assigned to you in addition to the tips you reported for the year. If your reported tips were less than your share of 8% of food and drink sales, you will be allocated tips.
These tips are shown separately in box 8 of your Form W-2 at the end of the year. They are not included in box 1 with your wages and reported tips. No income, social security, Medicare, or railroad retirement taxes are withheld on allocated tips. These taxes are assessed and paid by you at the end of the year.
See IRS Publication 531, Reporting Tip Income for help and more detailed information.
SAFETY & SECURITY
Team Member Safety
Practicing safety on the job is the responsibility of everyone in the restaurant. We care about your safety and the safety of others. Team member negligence or mishandling of equipment causes most accidents and injuries.
Basic Guideline For Practicing Safety
Safe Storage of Items
Proper Lifting Technique
Tool & Equipment Safety
Chemical Safety
General Restaurant Safety
Safe Storage Of Items
Store and stack items at a safe height.
Place heavier items on the bottom storage shelves.
Properly label and date all items before putting away.
Always rotate any food you are putting away.
Safe Lifting Technique
Ask for help with heavy loads.
Never carry an item that obstructs your view of where you’re going.
Keep your arms and elbows close to your body when lifting.
Lift with your legs – not your back.
To keep your balance and protect your back from injury when you turn with a load, turn your whole body at once.
Tools & Equipment Safety
Use the right tool for the right job.
Make sure the tool is in good repair and has all of its parts in place.
Make sure all electrical equipment is properly grounded and all cords are in good repair.
Always wear a cutting glove when using or cleaning sharp tools, knives, or equipment.
Turn off and unplug any machinery or equipment before cleaning it and after use.
TEAM MEMBER SAFETY
General Safety
Always sweep up glass – don’t use your hands.
Wipe up spills as soon as you see them.
Never use your hands or feet to compress trash.
Always use an ice scoop to scoop ice.
Be careful around the grill and fryer stations.
Wear proper safety equipment such as oven mitts, goggles, gloves, etc.
Let a manager know of any unsafe or broken equipment.
Use a ladder. DO not climb on racks or counters.
Never run or horseplay.
Keep aisles and exits clear and free of debris.
Be careful around guests. They may have no idea where you are going!
TEAM MEMBER SECURITY
The safety and security of our team members is very important to us! Increasing awareness is the key to safety.
Be aware of your surroundings.
Never leave the restaurant wearing your apron.
Leave in pairs if it’s late at night.
Keep your keys in your hand with a key pointing out.
Carry mace.
Park in a well-lit area.
Do not discuss money in front of guests.
Do not count tips in front of guests.
Never tell a guest what time you will be coming to or leaving work.
Keep the rear doors locked at ALL times. It should never be opened after dark.
EMERGENCY PROCEDURES
Choking
Stay Calm
Ask the Person “Are You Choking”?
If they respond verbally, let them try to cough it out.
Notify a manager ASAP.
If they cannot speak, cough or breathe, have someone call 911 while you administer first aid.
Robbery Procedures
Stay calm.
Quickly obey any demands.
Do not chase or follow.
Call the Police as soon as possible.
Give a detailed description.
Fire Procedures
Evacuate the building immediately through the closest door or fire exit.
Escort guests out calmly.
Check the restrooms for guests & team members.
Do not let anyone reenter the building.
Move to the flag area of the parking lot.
Gather for a roll call to account for everyone.
Sanitation
Because of the large amount of hands on preparation that we do, personal hygiene plays a major role in the prevention of food contamination. By failing to follow health codes, we could face some very serious consequences which include:
Spread of illness or disease
Poor public image
Health Department violations & fines
Loss of income
Here are a few simple things we can do to prevent the spread of germs and food contamination.
Always wear a clean uniform.
Report any cuts, sores or illnesses to your manager.
Discard any food that touches the floor.
Do not eat while working with food.
Wear gloves.
Rinse your towel often in a sanitizer solution.
Wash hands frequently. Always wash your hands after sneezing, coughing, smoking, eating, using the restroom, blowing your nose, or brushing or touching your hair.
PROPER HAND WASHING
It is very important that every team member executes proper hand washing to prevent the spread of germs and cross contamination. The proper way to wash your hands:
Rinse hands in warm running water.
Apply hand Soap.
Scrub hands and exposed arms for 10-15 seconds. Concentrate on fingertips, between your fingers and palms.
Rinse.
Use a single use paper towel to dry your hands.
Turn off faucets with the paper towel.
Team Appearance
General Appearance Standards
Hair – Hair must be neat and clean. No extreme styles, or designs. Hair must be pulled back from face and off shoulders. No hats, bandanas or scarves.
Facial Hair - Men must be clean shaven or with a beard, goatee, or mustache that is neatly trimmed and fully grown in.
Hygiene – Teeth must be brushed, deodorant must be worn, chewing gum not permitted.
Jewelry – Keep it to a minimum. Jewelry must be clean and in good taste with no hanging or dangling pieces that could interfere with proper food handling sanitation or safety. Earrings are acceptable if they are smaller than a nickel. No gauges. Any piece of jewelry that may be a safety or hygiene concern is not permitted. Facial piercings, including rings through nose, eyelid, tongue, and other visible body part, other than ear lobes, are not acceptable.
Nail Polish – If worn it should be a neutral color.
Perfume / Cologne – Mild and in good taste.
Personal Appearance – Clean and groomed. Makeup should be natural and applied in a tasteful manner.
Uniform – Pressed and Ironed.
Team Member Shoes
Shoes – Slip resistant Black Shoes. These are available online as well as locally. Any brand of shoe is okay as long as they are slip resistant and Black.
Here are a few brands that manufacture slip resistant shoes:
Shoes for Crews
New Balance
Sketchers
Tread Safe
Team Member Pants
Dress Slacks no Jeans
No Holes, Rips, Tears or Designs
Not Faded
Color – Grey
BARTENDER UNIFORMS
Items Supplied By Oak and Ember Steakhouse
Tools
Business cards
Three Kyle G’s pens
Name Tag
Table crumber
Polishing rag
Items Supplied By Team Member
Pants – Approved dress pants
Shirt - Approved long sleeve/short sleeve grey button-down
Belt – Solid black leather, no studs, no designs, no large buckles
Shoes – Slip-resistant, Black shoes
Socks – Black
Apron - Apron with Oak and Ember logo ($20)
Extra Uniforms Must be Purchased
Tools
Wine Key
Bottle Opener
Lighter
Flash light
SERVER uniforms
Items Supplied By Oak and Ember Steakhouse
Tools
Business cards
Three Oak pens
Name Tag
Table crumber
Polishing rag
Items Supplied By Team Member
Pants – Approved dress pants
Shirt - Approved long sleeve grey button down
Belt – Solid black leather, no studs, no designs, no large buckles
Shoes – Slip-resistant, Black shoes
Socks – Black
Apron - Oak and Ember steakhouse ($20)
Extra Uniforms Must be Purchased
Tools
Wine Key
Bottle Opener
Lighter
Flashlight
SERVER ASSISTANT /FOOD RUNNER/BAR BACK UNIFORM
Items Supplied By Oak and Ember Steakhouse
Tools
Name Tag
Table crumber
Polishing rag
Items Supplied By Team Member
Pants – Approved dress pants
Shirt - Approved long sleeve grey button-down
Belt – Solid black leather, no studs, no designs, no large buckles
Shoes – Slip-resistant, Black shoes
Socks – Black
Apron - Oak and Ember Apron ($20)
HOST UNIFORM
The customer's first impression of Oak and Ember Steakhouse is you. You are the first person our guests see; always greet them with a sincere smile.
Your professional attire should reflect cleanliness and wholesomeness at all times.
Inside Uniform- Black Dress - free of stains, rips, non faded, in good taste. Black pantyhose, black non slip shoes without laces
Items Supplied By Team Member
Black Dress - free of stains, rips, non faded, in good taste. Black pantyhose, black non slip shoes without laces
Items Supplied By Oak and Ember Steakhosue
Name Tag