Day 213 - 31 01 96 - Page 45

 
 

                                                                  DAY 213
 
                                            SEMIR KHAZNA, Cross-examined:
 
 
 
     1        that?
     2        A.  That is correct.
     3
     4   Q.   Because you tell us a number of Floor Managers?
     5        A.  That is correct, yes.
     6
     7   Q.   When you say anything below 100 staff you would be in real
     8        trouble running the store ---
     9        A.  That is correct.
    10
    11   Q.   -- you mean 100 staff plus the appropriate complement of
    12        Floor Managers plus the appropriate complement of salaried
    13        Managers?
    14        A.  That is correct.
    15
    16   Q.   When you say on your evaluation anything below 120 hourly
    17        paid staff would have been understaffed, you mean anything
    18        below 120 plus the appropriate complement of store Managers
    19        and salaried Managers?
    20        A.  That is correct.
    21
    22   MR. MORRIS:  And Floor Managers.
    23
    24   MR. JUSTICE BELL:  Yes, I am sorry, I keep making the same
    25        mistake.  Plus 120 or 130 plus the appropriate complement
    26        of Floor Managers and salaried Managers?
    27        A.  That is correct.
    28
    29   Q.   Thank you.  Yes?
    30
    31   MS. STEEL:   Have you got a copy of your statement there?
    32        A.  Yes.
    33
    34   Q.   Just going to paragraph 6, you say you were also constantly
    35        directing John, that is Mr. Nevison, to increase the number
    36        of crew.  "The number of crew was well below the 160 that
    37        I considered appropriate for the store.  As part of my
    38        monitoring of the situation, I kept a weekly check on the
    39        numbers of crew hired and those who had left".  Can you
    40        just explain what it was that you did as part of this
    41        weekly check?
    42        A.  Well, every Monday morning, as I ring up all my
    43        restaurants to collect the weekly data for each restaurant,
    44        I would also ask how many staff had been hired, terminated,
    45        OK, and how many actually working on the payroll.
    46
    47   Q.   Right.  Also about the labour percentage?
    48        A.  On a weekly basis?
    49
    50   Q.   Yes. 
    51        A.  There is a list of things I would ask for on a Monday; 
    52        that is one of them, yes. 
    53
    54   Q.   That was your weekly check that you are referring to there?
    55        A.  If I am not in the restaurant, then I would ring up the
    56        restaurant to collect the information on a weekly basis,
    57        yes.
    58
    59   Q.   Is that something that is standard practice, you were not
    60        unusual in doing that?
 
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