Day 213 - 31 01 96 - Page 43

 
 

                                                                  DAY 213
 
                                            SEMIR KHAZNA, Cross-examined:
 
 
 
     1        A.  Anything below 100 staff would be a problem in that
     2        restaurant.
     3
     4   MS. STEEL:  I just want to clarify something, because you say
     5        the store needs in the region of 160 crew plus 12 Floor
     6        Managers, which makes 172 hourly paid employees on the
     7        payroll.  That is what you consider to be an adequate
     8        staffing level.  Therefore, it must be that anything more
     9        than 10 or 20 under that must be understaffed; yes?
    10        A.  Depending on the productivity of the people we have
    11        got; and, secondly, if they are full-time or part-time.
    12
    13   Q.   By the time you got down to 120 to 130 hourly paid staff
    14        (which includes Floor Managers), that is quite serious
    15        understaffing, is it not?
    16        A.  Depending on how many of them are full-time and
    17        part-time.
    18
    19   Q.   If it was the normal ratio of full-time and part-time,
    20        120 to 130 would be quite seriously understaffed, would it
    21        not?
    22        A.  It would be understaffed.  I would not say, you know,
    23        it would be serious.
    24
    25   Q.   So the problems were not actually that bad when Mr. Nevison
    26        was running the store?
    27        A.  Yes, it was, because we did not have the right number
    28        of people on our payroll.
    29
    30   Q.   If someone had -- well, if I just say to you the reality is
    31        that when Mr. Riley was the Manager of the store, there
    32        were between 94 and, at the very most, 107 employees on the
    33        payroll for the hourly paid staff, for the payroll sheets
    34        that we have got; that there was a serious problem when
    35        Mr. Riley was the Store Manager?
    36        A.  I cannot comment on what Mr. Riley -- what he sees as
    37        how many crew he should have.  In my evaluation of the
    38        store, I needed -- I thought it to be necessary that
    39        I needed this amount of people to run the proper operation
    40        of that restaurant.
    41
    42   Q.   You do not want to criticise Mr. Riley, do you?  You just
    43        want to criticise Mr. Nevison, put all the blame on
    44        Mr. Nevison, because he has left the Company?
    45        A.  No, that is incorrect, because I have never worked with
    46        Mark Riley.  I worked with John Nevison.
    47
    48   Q.   Mr. Riley was promoted, was he not, so it does not really
    49        fit into your line to criticise him, does it?
    50        A.  Mr. Riley, although he was based at Heathrow, most of 
    51        his time he was spending at the Terminal 4 branch as well 
    52        as Heathrow. 
    53
    54   Q.   So there was not a Manager for the Heathrow Terminal 4
    55        branch?
    56        A.  No, Mark Riley was looking after both of them and John
    57        Nevison was acting First Assistant at Heathrow.
    58
    59   Q.   So the Company had irresponsibly left one Manager in charge
    60        of two stores?
 
                                      43