1. How many full and part-time employees does the property employ?

City Park Grill currently has 39 or so employees made up of servers, bussers, food runners and hosts, and roughly 10-15 in the kitchen! Half of which they will lose by the time summer comes to an end.

​​

2. How many supervisory and management personnel are employed?

6 at City Park Grill including the two interns, and a partner.

​

3. How are new employees (both hourly employees and managers) recruited, oriented, trained and evaluated? What type of professional development is offered or encouraged?

​When the recruiting process takes shape, interns are recruited from career fairs, others may apply online or in person.  Often when someone is hired in person, an on site interview takes place if the manager has time!  As management we often spend time coaching servers or other support staff when they are struggling.  There are paper evaluations every six months and they are observed throughout their shifts.

​

4. Demographically and culturally describe the hourly management employees.

Our support staff is made up of high school students for the most part. 

We have a handful of J1 students going through the program with Wineguys, 10 or so for City Park specifically from Romania, Jamaica, China, Thailand, and Vietnam. 

Servers are from the area, half have families and are a tad bit older.  These servers have worked for Wineguys at CPG for 7-12 years!  Other servers are college students and will be leaving within the month of August.

​

5. What is the average starting wage for hourly employees?

$3.52 + tips for servers, $8 plus tips for bartenders and as an intern in management we make around $12 an hour​

​

6. What benefits are offered to hourly employees? Which ones are employer paid and which ones are employee paid?

Depending on the hours you accumulate hourly employees have the chance for PTO, and health insurance.​  You have to average ~30 hours a week.

​

7. What is the average annual turnover rate for hourly and management personnel? 

It is a higher number.  They have lost 2 managers within the past year or so.

​

8. What techniques have been most and least successful in motivating employees, reducing turnover, and maintaining guest satisfaction?

Managers have the power to write promos for those employees who were going above and beyond that we have noticed ourselves.  Another thing we reward our employees for is if their name is in a positive review on tripadvisor.  It is rewarding to us to see them provide the experience they did not expect to get!  We maintain guest satisfaction by continuing to practice our 10 points of guest service in order to create a positive guest experience between ticket times and appearance of the staff and environment.

​​​

9. To what extent do hourly employees communicate and participate with managers in the management of the facility?

The communication is there but it is not always consistent.  Just like any other work place, there is always something lost in translation.

​​​

10. How might guest service be improved?

Guest service might be improved if we had more time as a team to hangout together and become closer.  I say this because there are gaps where specific servers might not communicate to anyone outside of their two or three person huddle.