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Restaurant Manager Contract
1. Parties: Identification of the employer (restaurant owner/company) and the employee (restaurant manager)
2. Background: Brief context about the restaurant and the purpose of hiring the manager
3. Definitions: Key terms used throughout the contract
4. Position and Duties: Detailed description of the role, responsibilities, and authority of the restaurant manager
5. Term of Employment: Start date, probationary period, and type of employment (permanent/fixed-term)
6. Working Hours: Standard working hours, flexibility requirements, and overtime arrangements
7. Remuneration: Base salary, payment schedule, and review process
8. Benefits: Standard benefits package including holiday entitlement, pension, and insurance
9. Performance Standards: Expected performance metrics and evaluation criteria
10. Compliance and Regulations: Obligations regarding food safety, hygiene, and other regulatory requirements
11. Confidentiality: Protection of business information and trade secrets
12. Termination: Notice periods, grounds for termination, and related procedures
13. Governing Law: Confirmation of Danish law application and jurisdiction
1. Profit Sharing: Terms for bonus or profit-sharing schemes, used when performance-based compensation is offered
2. Multi-Location Responsibilities: Additional duties and compensation for managing multiple restaurant locations
3. Equity Participation: Terms for any ownership stake or future ownership options in the business
4. Non-Compete: Restrictions on working for competitors, if applicable under Danish law
5. Relocation Terms: Provisions for relocation assistance if the manager is moving from another area
6. Training and Development: Specific provisions for professional development and required certifications
7. Company Vehicle: Terms for use of a company vehicle if provided
8. Family Member Employment: Policies regarding employment of family members, if relevant to the business
1. Schedule A - Detailed Job Description: Comprehensive list of duties, responsibilities, and reporting relationships
2. Schedule B - Compensation Structure: Detailed breakdown of salary, bonuses, and other financial benefits
3. Schedule C - Performance Metrics: Specific KPIs and performance evaluation criteria
4. Schedule D - Company Policies: Key restaurant policies and procedures the manager must enforce
5. Schedule E - Equipment and Systems: List of systems, equipment, and resources under manager's responsibility
6. Schedule F - Health and Safety Procedures: Specific health, safety, and hygiene protocols to be maintained
7. Appendix 1 - Benefits Summary: Detailed description of all benefits and eligibility conditions
8. Appendix 2 - Required Certifications: List of mandatory certifications and qualifications for the role
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