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Our Mission:

Stanley’s will create lifelong fans by providing hospitality and experiences that cannot be replicated!

Our way of doing business

Stanley's Famous Pit BBQ’s success depends on our people. Our restaurant can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We recognize, however, that success is not measured by sales; guest counts, and numbers alone. We are measured as much by the way in which we achieve our goals, as we are by the actual achievements themselves. We believe that a commitment to uncompromising values and integrity should always guide our decisions and actions as we pursue our goals. Following are the core values that form the foundation of our measurement of success:

• We believe in providing legendary hospitality. Our goal is to provide the kind of unique and genuine sort of personal care and attention that our customers tell stories about, and cannot be replicated anywhere else.

• We believe that good enough isn’t. We never stop trying to do it better, no matter how good we are. We constantly strive to ""raise the bar.”

• We believe in honesty and trust. We work to build trust with others in each and every transaction and interaction. We recognize that honesty and trust form the bond that holds organizations and relationships together.

• We believe in the ongoing training and development of our people. We see it as a worthy investment in the future of the restaurant and as a way of enabling our people to achieve their potential in whatever they do.

• We believe our continued success depends on teamwork. We know that great achievements are only possible from helping and respecting each other.

• We believe in doing business in a professional and orderly manner. We take great pride in having good systems, standardized procedures, and being organized.

• We believe in being responsible to others and to ourselves. We do what we say we are going to do when we say we are going to do it. We believe in personal accountability and avoid blaming others when things don’t turn out as planned.

Employment Policies

HIRING

It is Stanley's Famous Pit BBQ’s policy to hire only United States citizens and aliens who are authorized to work in this country. As required by law, employees will be required to provide original documents that establish this authorization within three days of their date of hire. If the documents are not provided within the three-day period, we have no choice, under the law, but to terminate the employee until the appropriate documents are provided. Employees and employers are both required to complete a form furnished by the Department of Labor, form I-9. In Section 1 of form I-9, the information provided by the employee must be valid and authentic. If at any time during an employee’s employment, it is discovered that any document used was invalid or not authentic, the employee must, by law, be immediately terminated.

EQUAL OPPORTUNITY EMPLOYMENT NONDISCRIMINATION

Stanley's Famous Pit BBQ is an equal opportunity employer to all qualified persons in accordance with applicable state, federal and local laws. All policies and decisions pertaining to hiring, promotion, layoff, termination, training, rates of pay, and other terms and conditions of employment are made and executed without regard to race, skin color, religion, sex, sexual orientation, national origin, age, marital status, disability, uniformed services, veteran status or any other legally protected classification.

AGE REQUIREMENTS

All servers and bartenders, as per the law, must be at least 18 years of age. Employees under the age of 18 must comply with all federal wage and hour guidelines, with no exceptions. The required work permits must be supplied when applicable. No employees under the age of 18 years can serve alcoholic beverages.

INTRODUCTORY PERIOD

This period of time will be used to begin the training process, get to know you, see how you fit in with your co-workers, and determine if you are willing and able to carry out the responsibilities for the position in which you were hired. During this time it is also important for you to get to know us as a company and become familiar with how we operate to find out if this job is also a good fit for you.

New employees will be hired into a thirty (30) day Introductory Period - a new hire will become an established employee after successful completion of the Introductory Period. The 30-day period allows both you and the Restaurant to determine whether or not you are able to meet the standards and responsibilities set forth by Stanley's Famous Pit BBQ. If not, both parties will part amicably. During the Introductory Period, you will begin your training and be observed throughout by management. During this time, if you feel you do not understand what’s expected of you or that you need additional training - It is important for you to ask questions and seek additional help from our management staff.

TRAINING

To help you be successful in your position you will receive adequate training throughout your Introductory Period (and beyond as needed). You will participate in 3 days of detailed training and receive training materials to help you perform your job the right way. On your 4th day, you will be able to work independently while being observed by a manager. Once you feel you are ready to perform your tasks and responsibilities confidently and correctly you will continue through your introductory period. Your trainers are considered our “best” and have been certified to train for that position. We spend considerable time and money educating our trainers to prepare each new employee for their job. We want you to have every opportunity to become a knowledgeable and productive member of our staff.

EVALUATIONS

All employees are to receive written and verbal performance evaluations twice a year, at 6-month intervals. The evaluation process is an opportunity to identify accomplishments and strengths as well as openly discuss areas and goals for any improvement. The evaluation also gives you the opportunity to share your thoughts about your performance and future goals with your manager.

Depending on your position and performance, you may be eligible for a pay increase. Pay increases are not guaranteed. Rewards are based solely on a person’s job performance and the results of individual evaluation.

SCHEDULES

Schedules are prepared to meet the work demands of the restaurant. In a service-oriented business such as ours, your work schedule must be flexible. The management team will inform you of your hours on a weekly basis.

We utilize a tool called HotSchedules for scheduling purposes. You can pick up shifts, release shifts, request time off, send messages to your management team, and most importantly, view your schedule from anywhere if you have internet access.

Each employee is responsible for working or finding coverage for their shifts if they are unable to work. We suggest that you arrive 10 to 15 minutes before your shift begins so that you have time to get settled and ready for your shift. You should clock in when your shift begins and be ready to start work immediately. Employees must park in the employee parking area (space permitting) and enter and exit through the back door.

Schedule changes may be allowed only if you find a replacement and get a manager’s approval. To be valid, the manager must indicate and initial the change on the posted schedule or acknowledge the change in HotSchedules. The restaurant usually requires high levels of staff on or around holidays, sporting, and other special events. We understand that you have a life outside of the restaurant and will always try to find a way to work with you on your schedule requests. We do, however, ask you to remember just how crucial each position is to the proper functioning of the restaurant. Please remember that even though we will try to comply with your requests, there is no assurance that you will get the requested time off.

OVERTIME

In accordance with Federal Minimum Wage Law, employees are paid overtime when they work more than 40 hours in one week. Hourly employees are paid at one and one-half times their basic straight time rate for all overtime hours worked. Tip credit will be factored into the hourly rate for tipped employees.